April 15, 2023 • 38 mins
Ben Maller & his 5th Hour homie Danny G. have Saturday fun! They're talking: Tater Hater, Walk This Way, Bring In the Clowns, Back Scratcher, Scientifical & more!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Kabooms.
Speaker 2 (00:02):
If you thought four hours a day, twelve hundred minutes
a week was enough, think again. He's the last remnants
of the old republic, a sole fashion of fairness. He
treats crackheads in the ghetto cutter the same as the
rich pill poppers in the penthouse. Wow to Clearinghouse of
hot takes, break free for something special. The Fifth Hour
(00:23):
with Ben Mahller starts.
Speaker 3 (00:25):
Right now in the air everywhere and it is another
edition a Fifth Hour with Ben Mahler and Danny g
Radio as.
Speaker 1 (00:38):
The NBA playoffs begin today.
Speaker 4 (00:42):
Whoooo very cool man. The play in games were exciting.
I wasn't sure about it when they first set it
all up.
Speaker 1 (00:53):
I don't like the playing games. I think it's ridiculous.
Speaker 5 (00:55):
Of course you don't like it.
Speaker 1 (00:56):
Oh no, no, there's too many teams already in the
playoffs as it is. For years, for years we complained,
it's like, oh, they like sixteen teams in the NBA playoffs.
So then Adam Silver's like, I know what I'm gonna do.
I'm gonna allow a couple more teams to have a
chance to get in the playoffs. They already have a
playing tournament it's an eighty two game regular season. There
(01:18):
is no need to tack on these games at the end.
It is a waste of time, and at least make
them fair. I mean the blak blake.
Speaker 5 (01:28):
Like a sports guy. What's the word?
Speaker 1 (01:30):
What's that savantet? No, I'm a realist, is what I am.
You can't handle the truth, okay. I learned that in
the movie. No, I mean the NBA. I'm at the
point now with the NBA where I can't wait for
the tell All book to be written. It's like, by
(01:52):
the way, your entire life watching the NBA, it's all
just it's it's professional wrestling. It's all playing. Lakers getting
seventeen foul shot attempts in the second half two three.
I know, come on, a man, you.
Speaker 5 (02:09):
Could take the fun out of Disneyland.
Speaker 1 (02:11):
I swear to God, well for you, I understand if
I was a Laker historian, I would not want the
truth being okay either. So that's listen. That's how you
push down the truth. You dismiss the true tellers out there,
that the people that speak the gospel. That is kind
of height are we turning this into a sporty podcast?
(02:32):
This is I'm not supposed to talk sports on this podcast.
Speaker 5 (02:35):
Oh my god, the numbers just spiked, but in the
wrong direction.
Speaker 1 (02:39):
I can hear the podcast click click. It's clickbait, but
it's the other kind of clickbait.
Speaker 5 (02:45):
Let's say this.
Speaker 4 (02:46):
Why can't you just say, yeah, great basketball, it's fun
right now, let's watch.
Speaker 1 (02:51):
It wasn't fun. No, I mean I watch, I have
to watch. That's it. See the thing you want to understand, Danny.
If I did not have this job, I would watch
about two percent of NBA games. But this time of
the year, now that the playoffs here, every night, I'm
gonna I'm gonna have a couple of different NBA games
on every night, and just just wonderful, just absolutely the Shrewder.
Speaker 5 (03:14):
Three pointer happened. It was glorious, Get over it.
Speaker 1 (03:17):
I thought the Anthony Davis foul, which was the only
time Minnesota shot shots in the entire second half and overtime,
I thought that was glorious because the Lakers played perfect defense.
They didn't foul anyone. Anybody on the Clippers is half
of what Kobe Bryant is less unless they didn't, my
(03:37):
fat ass, it's ridiculous. Anyway, we got Tata Hayter walk
this way, bring in the clowns, backscratcher and scientifically and
we'll jump right in with this. So if you follow
me on social media, you know that I was very
busy in the kitchen last week. It was a big night.
(04:00):
Now from talking to you, Danny and over the last
couple of years we've been doing the Fifth Hour podcast,
I talk about my adventures in the kitchen. I was
a bachelor for a long time. I knew how to
do nothing other than make microwave popcorn and a TV dinner.
That was my experience with the kitchen. And in recent
years I've had an epiphany because I'm cheap and I
(04:23):
don't like the cost of food when I go to restaurants,
and so I've decided to learn how to cook. And
it's a good skill to have. My mom was a
master in the kitchen. She was a ninja in the kitchen,
but I didn't really learn from her because she cooked
for me. I ate, I got fat. But now I've
picked up the habit. It's a hobby. I have a
good time with it on the weekends and I mess around.
(04:45):
But this last weekend was the most adventurous I've gotten
in the kitchen. I've made cookies and desserts and things
like that, but I have not gone down this road now.
I've made meals before. My meals consist cheese, steak of chicken,
fingers of chicken, alfredoh, things like that. But this a
(05:10):
whole new frontier. So it was Passover, the Jewish holiday Passover,
and I am a great cultural Jew and so I
celebrate to pass Over. Although really, since my mom passed
away a decade ago, my Passover celebrations have not been prolific.
But I'm trying to get back into it. Why not.
(05:30):
And I do like the Passover foods because I grew
up with them and they remind me of my parents
and my family, and so it's really a sentimental thing
more than anything. Like, if I didn't grow up eating
these foods, I probably would not want to eat matza
because it's pretty disgusting if you don't have a taste
for it. But anyway, so was what.
Speaker 5 (05:50):
Was your mom's standout dish for Passover?
Speaker 1 (05:53):
Well, she made brisket. That was the go to. It
was brisket. It was all day in the oven and
my mom would tell me about she'd have to prepare
the brisket and it took a big upselled she upsold
how how many hours it took it on it. So
I was like, all right, So I've got a couple
of cousins. My brothers moved away. Most of my family
(06:16):
is either dead or they don't live here, so I
don't have a lot of family in the area. But
I have a couple of cousins, and so I was like, yeah,
we'll have our kind of faux Passover dinner. And it
didn't actually happen when it was supposed to happen because
the way Passover works if you're not Jewish, you have
a couple of Satyrs the first couple of nights, and
those are the big nights. So I was working, and
(06:38):
my religion right now is mostly my job. I'm trying
to keep my bills paid. So I didn't take a
night off. Could have taken a night off and done it,
but I waited until the weekend and we put together
the menu on a the foods I remember, the foods
I love. So I made, for the first time ever
in my life, I made matza ball soup, the traditional
(07:01):
mantzi ball soup, and then I made a brisket Bennie's
brisket for the first time ever, and I went online.
Now I tried to find a great recipe. My brother,
who lives in Wisconsin, had kept my mom's recipe, so
I could not find my mom's recipe for the matza
ball soup. But I did get the recipe for the brisket.
(07:22):
So I made the brisket. That was the outline though Danny.
I decided to honor my mom. I would start with
her recipe, but then I would add my own, my
own touch to crank it up a couple of notches.
I'd add my own flavored to it to make it
more of my own. And so I followed the recipe.
We went to Costco. He didn't go to Kosher, Butcher
went to Costco. Did you know they sell brisket at Costco?
(07:45):
I didn't know this.
Speaker 5 (07:46):
No, I didn't know that either.
Speaker 1 (07:47):
Yeah, Unbreal massive these briskets. They ranged in price from
like fifty bucks to one hundred dollars. Over one hundred dollars.
They're massive. It's like the whole freaking side of a
cow's it's craziness. I didn't even know you could do
this at Costco. But sure enough we went in and
(08:08):
I was having a small gathering, so I bought the
cheapest brisket I could find, Danny, which was still like
a fifty dollars brisket.
Speaker 2 (08:17):
It was.
Speaker 1 (08:18):
It was still very I thought, kind of expensive. So
I got that follow the recipe. This thing was so
big it would not fit in the oven at the
mallor mansion, this brisket. So I ended up having to
cut the brisket in thirds. That's how big this thing was.
And it was the cheapest one they had at Costco.
Speaker 5 (08:36):
Did you use like a huge butcher's knife for that?
Speaker 1 (08:39):
Yeah, yeah, yeah. I felt like I was like the
boss man. I felt like it was Benny the butcher,
and I was like, I cut that thing and I
was like, oh yeah, no. My testosterone was flowing. I
was like, oh, this is awesome, man, like a real man,
I'm cutting meat. This is great. So I got that
cut that meat exactly exactly. So so Danny, I mean,
the recipe was rather simple. I've actually made things that
(09:01):
turned out to be more complicated. The problem was the
size of the meat. That's a big hunk of meat.
That is a lot of meat, and it's pretty it's
pretty simple. You just basically you put this ketchup of
all things. These European Jews who came up with the
brisket recipe, they were very poor and so they didn't
(09:21):
have a lot of stuff, so they just like rubbed
ketchup all over the brisket. And then it's basically salt
pepper ketchup, and then there's a few other spices that
you put in there and you make this mix. There's
a Worcester sauce. You know, in Boston they call it Worcester,
but in rest of us called Worcester Worcester sauce. So
you put that on there and you mix it all together.
Speaker 4 (09:44):
And Grandma used to threaten us that you would put
that on our fingers or thumb if we sucked on
them when we were a little kid.
Speaker 1 (09:50):
So this is great. So I went to the store
to buy We did not have any of the sauce.
So I went to the store to buy the sauce,
and I was sure how much to get, So I.
Speaker 5 (10:01):
Bought, Oh no, I bought yo, it was.
Speaker 1 (10:06):
Like a ten gallon drum of this.
Speaker 4 (10:10):
War bought enough to teach an entire KinderCare class. Yeah,
what's up as far as thumb sucking.
Speaker 1 (10:16):
So it seemed like a good idea. And then I
got to I looked at the recipe, and you need
it about this much. I have a lifetime supply of
this shit, so I'm good as long as it doesn't expire.
I'm good for the rest of my life if I
make brisket very little mount. So everything was going great.
I made the soup and the brisket down. Everything was
(10:40):
going great until I became a tater hater, Danny, because
it was not a perfect cooking expedition. As I was
peeling potatoes, I mistakenly peeled the skin off my pinky
finger on my left hand. Ah No, yeah, it was bad. Yeah,
(11:03):
so I'm gushing blood in the kitchen. But I want
you to know, Danny, unlike your typical NBA player, I
could have shut it down and said load management. I
got a rest, I got an injury recovery. But I
washed it off with hot water. I slapped a band
aid on it. I then put rubber gloves on and continued.
Speaker 4 (11:24):
Before Zion, you would have mentally not been ready. Oh
if I go back into the kitchen.
Speaker 1 (11:30):
Danny, if I was Zion, I would have missed the
next five passovers. The next five years I would have
missed because I'm just not right. I'm just not right. Well, yeah,
so I took the russet rusted for whatever they're called,
the potatoes there, and I peeled.
Speaker 5 (11:43):
Them and put them in and bloody potatoes.
Speaker 1 (11:47):
But there's still the moment. And anybody that's that cooks
knows this, you know, the feeling like you've made the meal,
you think you've done it right, but you don't really
know until it's served and then people eat it. And
in the back of my head, I'm like, I'm going
to poison my cousins. I'm going to now poison the
people that are here to eat the meal. But fortunately
(12:07):
people liked it. They ate I didn't even get to
eat a lot of the brisket. That's the part that
pissed me off. Also, like they were all eating it.
I'm like, wait a minute, I made the fucking thing,
you know, like I should be the one. But anyway,
I was like, fine, enjoy and I had mostly mostly soup.
That was mostly how I did it. And then I
got done and I walked this way, Danny, I walked
this way away from the table and then I laid down.
(12:30):
That's what I did.
Speaker 4 (12:31):
Hopefully you walk the other direction. I was walking because
for our Easter Sunday, we loaded the kids up all
the way into Malibu. It was a beautiful sunny day
in Ventura slash La County until we actually got to Malibu.
It was fogged in Yeah, the worst right when the
(12:52):
weather is perfect on the one on one freeway, but
then you get to the one freeway in Malibu. Wanh
wah wah, all the fog around you, Like, you're what
is it Mora.
Speaker 1 (13:03):
Rock Moro Bay. Yeah, the Moral that rock there which
is always covered in fog. And this happens all the time.
People think it's always sunny in La. If you're not
from here anything, it's great, But you're right then how
often It's happened to me many times where I'm like,
it's a beach day. It's like great, it's like eighty degrees,
and then you drive down to the beach and you're like,
what the heck.
Speaker 4 (13:24):
We had Frisbees, beach chairs, the nerve football, We were
ready to go. The plan was we were going to
go to Dukes first, which you have fond memories of
I do.
Speaker 1 (13:35):
I had my my. When I got married. We've told
the story in the podcast before, but that was my
wedding cake was the Duke's Bula pie.
Speaker 5 (13:42):
I think it's called yeah bulla pie.
Speaker 4 (13:44):
I saw people eating it, and I thought about you
and your your missus. So we're like, okay, we'll wait
our half hour. It was worth the wait. The food
was good. We thought the sun would pop out at
some point. No sunshine. So we get back in the
car and we head towards Santa Monica. It's one of
the only cities that has a pink berry and I
(14:07):
think we've talked about that magical frozen yogurt on our
podcast before.
Speaker 5 (14:12):
I'm not sure why a lot of those closed down.
It is so good.
Speaker 1 (14:16):
Well, they closed down because they put too many of them.
They got carried away. There was a period when was
that Was that the early two thousands?
Speaker 5 (14:24):
It was, Yeah, it was the early to mid two thousands.
Speaker 1 (14:28):
Every they were like Starbucks. Everywhere you went there was
a pinkberry. You couldn't go more like a mile.
Speaker 5 (14:35):
Yeah, they were in every mall.
Speaker 1 (14:37):
That was insane.
Speaker 4 (14:38):
And now there's only like two or three left in
southern California. I know there's one in San Diego. There's
one in Burbank and yeah, and there's one or two
in Santa Monica.
Speaker 5 (14:51):
We follow the ways to the.
Speaker 4 (14:53):
Pink Berry, find some parking in a Whole Foods parking lot,
and we see all the hipster walking around Santa Monica.
Speaker 5 (15:02):
We're on foot now.
Speaker 4 (15:03):
We have to walk about a block to get to
the pink Berry from where we found parking.
Speaker 5 (15:08):
Instead of paying on the street, we found free parking.
That's the way to do it.
Speaker 4 (15:12):
Yeah, so we're like, all right, it'd be worth this
little walk. I guess it was like two blocks up.
Got my stroll on. I'm feeling good. I got a
full belly from Dukes. But my wife, he says, hey, stop,
She's like, we got a cross right here. I see
it on the other side of the street. Okay, So
I walk that way that she told me to. I
get back into the crosswalk area and I stepped down.
(15:36):
This was not a normal crosswalk. My foot went down
about the size of a shack shoe. No, boy, it
was a water drain. No sign, no special color on
the curb, nothing. It looked like a regular curb from
where we were standing. I'm not the only one who
made the mistake. My pregnant wife takes a step down
(15:57):
almost falls boy, and I'm watching to the right of me.
I'm also stepping down deep onto the concrete and I
did the ankle roll the full on Lebron James to
the left, to the right. Anyone that's felt this, it's
one of the worst feelings where your entire body weight
(16:18):
shifts from one side to the other and it feels
like your ankle is a noodle. It's broke, It's broke. Instantly,
I pulled up and I was like, all right, we
gotta we gotta walk back over.
Speaker 5 (16:29):
To the sidewalk.
Speaker 4 (16:31):
So now I'm standing there like an NBA player that
needs the uh the dream team of doctors and team
trainers to run over and take a look at the ankle.
But Ben, I toughed it out, just like you getting
the cut. In the kitchen, I limped over to the
pink berry. They had a white peach flavor that was
amazing the entire time I was eating it, though I
(16:55):
was in severe pain. Oh, they'll put bags of ice
in your pink berry bag. I use those bags of
ice to support the ankle on the drive home. I'm
glad to report that the next day, I was able
to put pressure on it.
Speaker 1 (17:11):
Well, this is a sign you're getting old. As you know,
we're around the same age, and things that used to
be minor are not minor anymore when you get to
a certain age. It's I've talked about it. We used
to kid around about comedians that did that. But it's like,
it's actually kind of true. It's like when this was happening, Danny,
a couple of questions. Is it true that you thought,
(17:32):
maybe I've just won the lottery, I can now sue
someone here and I can get a lot of money.
And do I have a case? Which attorney? Which ambulance
chasing attorney do I call? Do you think that at all?
Speaker 4 (17:46):
No, because we're not the kind of Californians that are
despicable looking for ways to sue everybody around us. So I, honestly,
I didn't even think about suing anybody.
Speaker 1 (17:57):
Was everyone else goofing on you? Well, what's wrong? What's
wrong with you? You can't walk off a curve?
Speaker 5 (18:04):
No, you know.
Speaker 4 (18:06):
Fortunately, the kids were trailing, so they were on the side.
They were on the part of the crosswalk where the
drop off wasn't so bad. I got the worst of it.
Thank God. What I was thinking is, thank god my
wife he wasn't in front of me, because she would
have then took a farther fall down and then she
would have been a rollie Polly concrete.
Speaker 5 (18:28):
Now that would have been really bad.
Speaker 1 (18:30):
Yeah, okay, So did Pinkberry give you a purple heart
for surviving the No, but I did.
Speaker 4 (18:37):
I felt bad at one point because I was sitting
out in front of the pink Berry and I had
my shoe off, some ice on the ankle, and a
little girl with her mom walked past me and she
told her mom.
Speaker 5 (18:50):
He has an Awi. Yeah, And I was like, shut up,
you little Brat.
Speaker 1 (18:58):
The Pinkberry thing, a light went off in my head.
Where you're talking about the nostalgia of Pinkberry. It's been
not quite twenty years but close to it since they
kind of disappeared, and it reminds me. I don't know
if we talked about on the podcast, but did you
ever eat at a place called Noggles a Mexican restaurant
called Nagle.
Speaker 5 (19:17):
Yes, yeah, that desertring a bell? Yeah, yeah.
Speaker 1 (19:19):
It was like this goes way back, probably to the
nineteen eighties.
Speaker 5 (19:24):
Maybe it was.
Speaker 1 (19:25):
A Mexican restaurant in southern California. I don't think it
was anywhere else. Maybe it was, I don't know, but
it totally went away and it's it's coming back slowly.
There's a few locations. I think they have three locations
now and I believe they're all in southern California. And
it's one of those things if you're of the age
(19:46):
where you went there when you were younger, you're like,
I'll make the drive to Fountain Valley to go eat
noggles or something, you know, because you remember the menu,
you have a you know, you flash back to your
youth and all that.
Speaker 4 (19:58):
So Eastern California was like that. Also with Chevy's for
a little bit because they made their homemade tortillas. So
I remember people would drive out of their way to
find the Chevyes.
Speaker 1 (20:10):
Yeah, so Noaggles was big for me because I liked
the gringo taco and they sell gringo crunchy tacos racist
which my friend Alex may he rest in peace. My
friend Mexican guy used to always give me a hard
time for liking the the crunchy gringo taco, But I do.
I like that, and so they sell those, and they
(20:31):
had it pretty as I remember. They had a pretty
good menu. But I've not been there in here, so
I just when you mentioned pink Perry, I thought of that.
So here's an idea. We're going to become rich. Danny
not on this podcast, but how about this idea. We
find some old brand from like the mid nineties that's gone,
(20:52):
and then we bring it back from the dead, like
the Willie Mammoth, and all those people who are kids
in the nineties are now all grown up and they
have a lot of money to spend on nostalgia. We'll
make a killing. We'll make it. We'll make a killing
on it.
Speaker 4 (21:07):
I like it, and you know, I looked it up
right now. Pinkberry's headquarters are in Scottsdale, Arizona. They have
two hundred and sixty left around the country.
Speaker 1 (21:17):
Oh all right, Well that's a big country, so going
to sixties seems like a lot, but it's not.
Speaker 4 (21:22):
There's a locator. There's a Pinkberry locator if you want
to go to it. I want our listeners, though, to
try it. If they've never had it. I don't know
what they do to that damn frozen yogurt. But it'll
make you fiend like a crackhead.
Speaker 1 (21:35):
We got this here, a little twin in twin twin
could be Coca cola. Put cocaine in there and place
it up a little bit. So bring in the clowns,
bring in the class. I mentioned the last weekend, very
productive weekend with the brisket, the chicken soup. Nobody died,
nobody got poisoned. But we also had a little bit
(21:57):
of a date day. Danny took the wife out, a
very rare date. Now we go out and do stuff,
but like a formal get together. And I had an
opportunity to go see Cirque do solet.
Speaker 5 (22:13):
Oh I saw your pictures?
Speaker 1 (22:14):
Yeah, yeah, the Cortero, which has been in La for
a while. I think this weekend is the final weekend
of that. So I went down to take part of that.
I went to the Microsoft Theater. I'd never been to
the Microsoft Theater. I had been around the Microsoft Theater
right across the street from what used to be called
Staples Center, but I had never been inside it. I've
(22:37):
been around it. Have you ever been in that thing before?
Have we talked about this? I don't know. Have you
been down there?
Speaker 4 (22:42):
I think we've talked about this before. I have been
in there for an R and B concert.
Speaker 1 (22:46):
Okay, so I had never been there before, and it
was it was really nice. Was it was you know,
a lot of bathrooms. The food line was a little long.
My wife was like, oh, I'll get some food. Yeah,
you don't need food. She wanted food. But it was cool.
I had a good time. I missed the old days though.
I was longing for the circuses when I was a kid,
(23:07):
with the elephant shit and the different you know, the
old animal acts. Because this is the only circus we
have left Barnum and Bailey's Circus ain't coming back, so
this is it. We just got like human beings that
are clowns jumping through the air and all that, and
that's quite the show. And I am impressed. To me,
these people are athletes that are in the circus because
(23:29):
they are doing two shows. They had an afternoon and
a night show on the weekends. I think Friday, Saturday,
and Sunday. I believe those days. I don't think it
was during the week but we were on a I
think it was a Saturday. We went down there, and
so they have an afternoon show that starts at three
point thirty. They do two hours and then they have
a break for like ninety minutes, and then they do
(23:50):
another two hour show after that. That's a lot of
flying and all that. It was crazy. So I was
impressed by that. I was that was a good time.
I'm something a little different, nice and she, my wife,
really seemed to enjoy that. I think she wants me
to do more of that stuff, Danny. So if you
have any ideas, anybody listening to the podcast you listening,
(24:11):
if you have any ideas on stuff like that, Because
I'm pretty much a creature of habit, Danny, I don't
go out of my comfort zone very often, you know
what I'm saying.
Speaker 4 (24:20):
Just the other day, my wife told me, you know what,
we've been eating at the same places a lot recently.
And I told her, Yeah, that's because you don't want
to try anything new. Anytime I suggest a new spot,
she says the same thing. I'm not sure if I'm
gonna like it or not.
Speaker 1 (24:38):
Yes see, I'm like your wife in this regard. I'm
the same way my wife. My wife's kind of like you.
She's like, oh, let's trust some new places. I know
she reads these reviews online and she thinks every Yelp
review is legit, or she'll hear something from somebody she
works with. She'd be like, this place is great, and
I'm like, eh, you know, it's expensive. What do we
don't like to waste the money? You know? And I
(24:59):
know I like this, but I know if I go
to Palermo's tal you know, Italian restaurant, I'm gonna enjoy it.
If I go to Langers Deli, I'm gonna enjoy it.
But if I go to somewhere else, I might not enjoy.
But I understand that you can't just keep eating the
same stuff over and over. You do have to occasionally
occasionally go out and try some new stuff.
Speaker 5 (25:21):
Yeah, and the same with entertainment. You got to stick
your neck out there a little bit.
Speaker 1 (25:25):
Yeah. If you have any suggestions, I'm all yours here.
I'm actually all headphones. We have the very popular but
not very productive backscratcher and this is where we beg
you to post something online on the Apple podcast page
(25:45):
to help us out. And the last couple of weeks
we have pitched shutouts. This week, Dany, I'm gonna ask
you again, do you think we had one review, three reviews,
five reviews or no reviews.
Speaker 4 (26:00):
You don't sound that enthused. I'm gonna say one one review.
Speaker 1 (26:04):
Well reveal answers. It turns out, Danny that somehow we
got three oh yes, wow shocking. Yeah, so let's get
right to the views. Cliff in Nashville, our buddy Cliff,
He writes in He says, totally enjoy the real fifth
Hour every weekend. Ben and Daddy G Daddy have fresh,
(26:28):
interesting content as well as in insights on radio life
behind the microphone. It's from Cliff. Thank you, Cliff, give
us fire Cliff Cosmo Mark writes in from Parts Unknown,
he says, Saturday's best wind down, awesome show as always.
I listened every Saturday while working through the parks around
(26:50):
my house. That's cool. Enjoyed the parks. I love going
to the park.
Speaker 5 (26:55):
Yeah, very cool.
Speaker 1 (26:56):
I liked going to parks when I was a kid,
and then I stopped going to parks my twenties and
my thirties. But now I'm back to the parks. I'm
a fan of a park.
Speaker 5 (27:03):
Your life goes full circle when it comes to parks.
Speaker 1 (27:06):
It does. I'm the as my my friends, I'm the
old dude at the park feeding the ducks. Although where
I live now you're not allowed to feed the ducks.
But where I lived before, oh man, I used to
feed the ducks all the time.
Speaker 5 (27:18):
It was great. Loved it.
Speaker 1 (27:20):
Wow, that's my duck.
Speaker 5 (27:23):
Loved it all right.
Speaker 1 (27:25):
Next up is Jean also gave us five stars. He says,
I've listened to the Ben Maler Show for twelve years.
Holy crap. Never called in, he says, He's never tweeted,
but he's a loyal fan, and now I'm even more
hooked on the Real Fifth Hour with Ben and Danny g.
He says. I guess some people listen while working or exercising,
but I listen at the end of a busy day.
(27:48):
Jeane says, well, I sit back and relax with refreshment.
What kind of refreshment you think.
Speaker 5 (27:53):
He goes for it, Ah, whiskey, whiskey.
Speaker 1 (27:57):
He says. It's like sitting in the pub with a
couple of friends listening to them chit chat about the
many wrinkles in the fabric of daily life. It's totally
enjoyable and appreciated. Thanks well, thank you, God bless you. Jean,
and I would like to point something out not the nitpick,
not with Gene, because I don't think Geen's done this before,
but I have notes. I think what's going on here,
(28:18):
Danny is on the podcast review page. Some people are
double dipping, but we're not getting credit for it. They're
writing reviews. But if you've already written a review, Oh,
I see, I think you're only limited to one review.
Speaker 5 (28:30):
You've got to change your username, leave a review in
a different name. I guess.
Speaker 1 (28:35):
I'm not sure how it works on the Apple page,
but I have nos like we're getting some new reviews,
but the numbers about the same. We're still ten away,
ten away for we eat ten new people. And if
we can't get ten new people listen to this podcast,
we're really doing something wrong here, Danny, we're doing something wrong.
Speaker 4 (28:53):
Maybe they shut our counter off because we were blowing
up too much. This happened to me when I was
affiliated with Clay Travis. Twitter didn't like him, so they
shut off our counter for followers. So no matter how
many new people follow me on Twitter, my number always
stays the same thanks to Clay.
Speaker 1 (29:13):
But I get pulled over like a black dude when
I'm a driving around no matter where I'm driving around,
Oh there you go. Well, I have a feeling, speaking
of Twitter, I have a feeling if you don't pay
for Twitter, I think they're going to start cutting your
followers and things like that. So I am debating whether
or not to get off of it. Damn it, Yeah,
I might just I might skid daddle. I gotta find
(29:35):
something else. And I mean, I like Twitter. It's been
good for the show, but it's it's just a tool
that we use. And I'm I'm old enough. We used
to when I started in radio, we had the fax
machine that was basically Twitter. I sound like a dinosaur
with that. And then we had at Fox Sports Radio
in the early days, we had the text number you
(29:56):
could you could text into the show. And so now
we we have Twitter, and so I'm fine with finding
something else. I guess I got to look around. I
haven't really done much research opposition research on that. We
have a little time left, and I did promise let's
get scientifical, Danny, So we will get scientifical on this podcast.
(30:16):
A few science stories from around the Deep dark Web. Well,
there was a experiment that was recently done Danny that
says you should never use a hand dryer. Use the
hand dryer when you go to a public bathroom.
Speaker 4 (30:31):
Yeah, you stick the hands in, but you're not touching anything.
It's like the touch Liss car wash.
Speaker 1 (30:37):
Well, bad news, Danny. According to new research, it has
been determined that those hand dryers push bacterial aerosols from
the bathroom onto your hands. So even though the people
using it may be fine they just washed their hands,
the experiment showed that many of the machines blow microscopic
(30:59):
poop onto your hands.
Speaker 4 (31:03):
Well fuck damn in your face, because I carry hand
sanitizer on my keys, and even when I leave a
bathroom after washing my hands there, I still use my
hand sanitizer every time.
Speaker 1 (31:16):
Okay, all right, Well, according to a laboratory scientist they
went through, they revealed that the bacteria they went through,
I mean, we don't know what this stuff is, but
the bacteria in this study it showed E Coli, hepatitis,
and fecal bacteria, the big three. Okay, I've never liked
(31:39):
those air dryer things. I end up what I end
up doing is I use them and then I wipe
my hands on my shirt. Anyway, So who what's the
point of that.
Speaker 4 (31:47):
It's a last resort if there's paper towels. If there's
the option of paper towels, you always go that route.
Speaker 1 (31:54):
Yeah, paper towels for the wind. Here's a fun story.
Here's good news for those freaking out about global warming,
and you're all gonna die. So now they say that
there's a good thing about climate change. It is going
If you're a wine drinker, it's going to make wine
sweeter and more alcoholic. Yeah, nice experts.
Speaker 5 (32:17):
Might be one and thirty degrees, but that's fine.
Speaker 1 (32:20):
Experts believe warmer temperatures will make wine sweeter and more jamming.
They say the greenhouse gas emissions, they're supposed to be
cutting all that. And we can get into a debate
if you want, about the global warming campaign and how
that's been going on for seventy years and it's a
great way to raise money, and they've been the doomsday propheties.
(32:43):
If you ever want to fall down a rabbit hole
on the internet, google science predictions. Because in the seventies,
I think it was global cooling. They said the world
was cooling, and we were all it was gonna be
an ice age that didn't work, And now we're in
the global warming thing. And I had somebody that works
in that weather world. Tell me that the recorded history
(33:05):
of weather. When they say an all time record high,
that only goes back. Believe the number was one hundred
and sixty years to I think the number was like
the eighteen eighteen sixties. They started keeping logs of the temperature,
(33:28):
so like the planet's millions of years old. So I
generally think they're not necessarily on the on top of that.
But what do I know? I don't know. I just
do a podcast and all that. Well, here's good news
if you were worried about getting old. The first anti
aging pills are set to hit the shelves in five years,
(33:48):
twenty twenty eight. They will be selling at your local
pharmacy an anti aging pill. Would you be one of
the guinea pigs to take this right away? Danny? Are
you going to wait for other people to take this
and then meet their demise?
Speaker 5 (34:01):
I think I would wait a few years to see
if the guinea pigs are growing any new limbs.
Speaker 1 (34:08):
Yeah, you want to wait for the first wave. You
don't want to be the first one in the building.
Speaker 5 (34:14):
Yeah, you don't want to look like justin Timberlake. Who.
Speaker 1 (34:18):
Well, if you enjoy brushing your teeth and you are
a dude, consider yourself almost in the minority. According to
new research, only fifty four percent of young men actually
brush their teeth. What's on a daily basis?
Speaker 5 (34:37):
Parents, what are you doing?
Speaker 1 (34:40):
Yeah, that's that's a tough one, says more than seven
and ten gen Z and millennial men admit they they
need in intervention when it comes to self care. So
they did this survey of people between the ages of
eighteen and twenty six, twenty seven and forty two and
who win five forty revealed they need someone to confront
(35:04):
them with their skincare, but that you don't care whatever.
The diet was a forty two percent. They also the
fitness with a thirty seven percent. But the one that
a lot of people were shocked by was that fifty
four percent of people young guys, uh do not or
they brush their teeth daily, but they don't the vast majority.
(35:26):
When you think about the side by side percentage that
forty six percent do not brush their teeth daily. Crazy.
Speaker 4 (35:33):
Yeah, hygiene is underrated big time. I mean this is
this is reminding me of that study that was done
recently in the UK. Thousands of men were looked at
as far as their cheat changing habits, Ah, the men
enjoy me and most of the guys did not change
their sheets for six months.
Speaker 5 (35:55):
Nasty.
Speaker 1 (35:56):
Yeah, you can go week or something, but a need
more than that is your press.
Speaker 4 (36:03):
Luck is like half of the men were like three
to six months, which is just kind of gross when
you think about it.
Speaker 1 (36:10):
Yeah, we'll get out on this one. So this is
actually good news if you're a fan of if you're
not a fan of pesticides. So there's a new research.
This comes out of the United Kingdom the UK, as
we Americans like to call it, that a new product
will be used that might end up replacing pesticides and
(36:34):
keep bugs away. That new product is a perfume. A
perfume A scientist in the United Kingdom say they they
have come up with a potion of complex chemicals produced
and released by organisms to communicate and let others know
they're looking for love. The pheromones can be created chemically,
(37:00):
but it's often expensive and you know, he creates toxic
byproducts and all that. But the new process they've come
up with the farmers, they say that this likely will
be used before too much longer, and that means instead
of using the harmful pesticide, Danny. They will be using
a nice sexy perfume to kill all the bugs. Isn't
(37:22):
that wonderful? Isn't that great?
Speaker 5 (37:24):
I'm gonna spray this on the next time I visit Yellowstone.
Speaker 1 (37:28):
I'd like that we're getting into mosquito season soon here
in California, and I would like to have a nice
cologne to spray on that would scare the mosquitos away.
That would be wonderful. Be all about that. We'll get
out anything you want to promote, Danny. It's Saturday, NBA
playoff action all day today, baseball going on anything on your.
Speaker 4 (37:49):
Yeah, Man's just a relaxing saturday. If the weather permits,
gonna get outside. We were talking about the park earlier.
Gonna get to the park today and shoot some hoops.
Speaker 1 (38:00):
And I may or may not end up in lost
wages Nevada. So I might make a return trip because
my last trip was not particularly great.
Speaker 4 (38:12):
And Ben, I should point out just less than a
week ago, I was hobbling on one leg.
Speaker 5 (38:18):
Now I'm gonna be shooting some hoops. Is it me?
Or is it Zion on the court? First? It's me.
Speaker 1 (38:24):
He just wants to make sure he's Zion. Oh me,
you just want to make sure you're Danny G. You
just want to make sure you're danny G. I have
a great day. Remember we get the mail bag on Sunday.
Lil Safari Kingdom on Sunday. We'll mix that in as well,
and we will catch you at next time later.
Speaker 5 (38:41):
Skater by Flat
Kabooms.
Speaker 2 (00:02):
If you thought four hours a day, twelve hundred minutes
a week was enough, think again. He's the last remnants
of the old republic, a sole fashion of fairness. He
treats crackheads in the ghetto cutter the same as the
rich pill poppers in the penthouse. Wow to Clearinghouse of
hot takes, break free for something special. The Fifth Hour
(00:23):
with Ben Mahller starts.
Speaker 3 (00:25):
Right now in the air everywhere and it is another
edition a Fifth Hour with Ben Mahler and Danny g
Radio as.
Speaker 1 (00:38):
The NBA playoffs begin today.
Speaker 4 (00:42):
Whoooo very cool man. The play in games were exciting.
I wasn't sure about it when they first set it
all up.
Speaker 1 (00:53):
I don't like the playing games. I think it's ridiculous.
Speaker 5 (00:55):
Of course you don't like it.
Speaker 1 (00:56):
Oh no, no, there's too many teams already in the
playoffs as it is. For years, for years we complained,
it's like, oh, they like sixteen teams in the NBA playoffs.
So then Adam Silver's like, I know what I'm gonna do.
I'm gonna allow a couple more teams to have a
chance to get in the playoffs. They already have a
playing tournament it's an eighty two game regular season. There
(01:18):
is no need to tack on these games at the end.
It is a waste of time, and at least make
them fair. I mean the blak blake.
Speaker 5 (01:28):
Like a sports guy. What's the word?
Speaker 1 (01:30):
What's that savantet? No, I'm a realist, is what I am.
You can't handle the truth, okay. I learned that in
the movie. No, I mean the NBA. I'm at the
point now with the NBA where I can't wait for
the tell All book to be written. It's like, by
(01:52):
the way, your entire life watching the NBA, it's all
just it's it's professional wrestling. It's all playing. Lakers getting
seventeen foul shot attempts in the second half two three.
I know, come on, a man, you.
Speaker 5 (02:09):
Could take the fun out of Disneyland.
Speaker 1 (02:11):
I swear to God, well for you, I understand if
I was a Laker historian, I would not want the
truth being okay either. So that's listen. That's how you
push down the truth. You dismiss the true tellers out there,
that the people that speak the gospel. That is kind
of height are we turning this into a sporty podcast?
(02:32):
This is I'm not supposed to talk sports on this podcast.
Speaker 5 (02:35):
Oh my god, the numbers just spiked, but in the
wrong direction.
Speaker 1 (02:39):
I can hear the podcast click click. It's clickbait, but
it's the other kind of clickbait.
Speaker 5 (02:45):
Let's say this.
Speaker 4 (02:46):
Why can't you just say, yeah, great basketball, it's fun
right now, let's watch.
Speaker 1 (02:51):
It wasn't fun. No, I mean I watch, I have
to watch. That's it. See the thing you want to understand, Danny.
If I did not have this job, I would watch
about two percent of NBA games. But this time of
the year, now that the playoffs here, every night, I'm
gonna I'm gonna have a couple of different NBA games
on every night, and just just wonderful, just absolutely the Shrewder.
Speaker 5 (03:14):
Three pointer happened. It was glorious, Get over it.
Speaker 1 (03:17):
I thought the Anthony Davis foul, which was the only
time Minnesota shot shots in the entire second half and overtime,
I thought that was glorious because the Lakers played perfect defense.
They didn't foul anyone. Anybody on the Clippers is half
of what Kobe Bryant is less unless they didn't, my
(03:37):
fat ass, it's ridiculous. Anyway, we got Tata Hayter walk
this way, bring in the clowns, backscratcher and scientifically and
we'll jump right in with this. So if you follow
me on social media, you know that I was very
busy in the kitchen last week. It was a big night.
(04:00):
Now from talking to you, Danny and over the last
couple of years we've been doing the Fifth Hour podcast,
I talk about my adventures in the kitchen. I was
a bachelor for a long time. I knew how to
do nothing other than make microwave popcorn and a TV dinner.
That was my experience with the kitchen. And in recent
years I've had an epiphany because I'm cheap and I
(04:23):
don't like the cost of food when I go to restaurants,
and so I've decided to learn how to cook. And
it's a good skill to have. My mom was a
master in the kitchen. She was a ninja in the kitchen,
but I didn't really learn from her because she cooked
for me. I ate, I got fat. But now I've
picked up the habit. It's a hobby. I have a
good time with it on the weekends and I mess around.
(04:45):
But this last weekend was the most adventurous I've gotten
in the kitchen. I've made cookies and desserts and things
like that, but I have not gone down this road now.
I've made meals before. My meals consist cheese, steak of chicken,
fingers of chicken, alfredoh, things like that. But this a
(05:10):
whole new frontier. So it was Passover, the Jewish holiday Passover,
and I am a great cultural Jew and so I
celebrate to pass Over. Although really, since my mom passed
away a decade ago, my Passover celebrations have not been prolific.
But I'm trying to get back into it. Why not.
(05:30):
And I do like the Passover foods because I grew
up with them and they remind me of my parents
and my family, and so it's really a sentimental thing
more than anything. Like, if I didn't grow up eating
these foods, I probably would not want to eat matza
because it's pretty disgusting if you don't have a taste
for it. But anyway, so was what.
Speaker 5 (05:50):
Was your mom's standout dish for Passover?
Speaker 1 (05:53):
Well, she made brisket. That was the go to. It
was brisket. It was all day in the oven and
my mom would tell me about she'd have to prepare
the brisket and it took a big upselled she upsold
how how many hours it took it on it. So
I was like, all right, So I've got a couple
of cousins. My brothers moved away. Most of my family
(06:16):
is either dead or they don't live here, so I
don't have a lot of family in the area. But
I have a couple of cousins, and so I was like, yeah,
we'll have our kind of faux Passover dinner. And it
didn't actually happen when it was supposed to happen because
the way Passover works if you're not Jewish, you have
a couple of Satyrs the first couple of nights, and
those are the big nights. So I was working, and
(06:38):
my religion right now is mostly my job. I'm trying
to keep my bills paid. So I didn't take a
night off. Could have taken a night off and done it,
but I waited until the weekend and we put together
the menu on a the foods I remember, the foods
I love. So I made, for the first time ever
in my life, I made matza ball soup, the traditional
(07:01):
mantzi ball soup, and then I made a brisket Bennie's
brisket for the first time ever, and I went online.
Now I tried to find a great recipe. My brother,
who lives in Wisconsin, had kept my mom's recipe, so
I could not find my mom's recipe for the matza
ball soup. But I did get the recipe for the brisket.
(07:22):
So I made the brisket. That was the outline though Danny.
I decided to honor my mom. I would start with
her recipe, but then I would add my own, my
own touch to crank it up a couple of notches.
I'd add my own flavored to it to make it
more of my own. And so I followed the recipe.
We went to Costco. He didn't go to Kosher, Butcher
went to Costco. Did you know they sell brisket at Costco?
(07:45):
I didn't know this.
Speaker 5 (07:46):
No, I didn't know that either.
Speaker 1 (07:47):
Yeah, Unbreal massive these briskets. They ranged in price from
like fifty bucks to one hundred dollars. Over one hundred dollars.
They're massive. It's like the whole freaking side of a
cow's it's craziness. I didn't even know you could do
this at Costco. But sure enough we went in and
(08:08):
I was having a small gathering, so I bought the
cheapest brisket I could find, Danny, which was still like
a fifty dollars brisket.
Speaker 2 (08:17):
It was.
Speaker 1 (08:18):
It was still very I thought, kind of expensive. So
I got that follow the recipe. This thing was so
big it would not fit in the oven at the
mallor mansion, this brisket. So I ended up having to
cut the brisket in thirds. That's how big this thing was.
And it was the cheapest one they had at Costco.
Speaker 5 (08:36):
Did you use like a huge butcher's knife for that?
Speaker 1 (08:39):
Yeah, yeah, yeah. I felt like I was like the
boss man. I felt like it was Benny the butcher,
and I was like, I cut that thing and I
was like, oh yeah, no. My testosterone was flowing. I
was like, oh, this is awesome, man, like a real man,
I'm cutting meat. This is great. So I got that
cut that meat exactly exactly. So so Danny, I mean,
the recipe was rather simple. I've actually made things that
(09:01):
turned out to be more complicated. The problem was the
size of the meat. That's a big hunk of meat.
That is a lot of meat, and it's pretty it's
pretty simple. You just basically you put this ketchup of
all things. These European Jews who came up with the
brisket recipe, they were very poor and so they didn't
(09:21):
have a lot of stuff, so they just like rubbed
ketchup all over the brisket. And then it's basically salt
pepper ketchup, and then there's a few other spices that
you put in there and you make this mix. There's
a Worcester sauce. You know, in Boston they call it Worcester,
but in rest of us called Worcester Worcester sauce. So
you put that on there and you mix it all together.
Speaker 4 (09:44):
And Grandma used to threaten us that you would put
that on our fingers or thumb if we sucked on
them when we were a little kid.
Speaker 1 (09:50):
So this is great. So I went to the store
to buy We did not have any of the sauce.
So I went to the store to buy the sauce,
and I was sure how much to get, So I.
Speaker 5 (10:01):
Bought, Oh no, I bought yo, it was.
Speaker 1 (10:06):
Like a ten gallon drum of this.
Speaker 4 (10:10):
War bought enough to teach an entire KinderCare class. Yeah,
what's up as far as thumb sucking.
Speaker 1 (10:16):
So it seemed like a good idea. And then I
got to I looked at the recipe, and you need
it about this much. I have a lifetime supply of
this shit, so I'm good as long as it doesn't expire.
I'm good for the rest of my life if I
make brisket very little mount. So everything was going great.
I made the soup and the brisket down. Everything was
(10:40):
going great until I became a tater hater, Danny, because
it was not a perfect cooking expedition. As I was
peeling potatoes, I mistakenly peeled the skin off my pinky
finger on my left hand. Ah No, yeah, it was bad. Yeah,
(11:03):
so I'm gushing blood in the kitchen. But I want
you to know, Danny, unlike your typical NBA player, I
could have shut it down and said load management. I
got a rest, I got an injury recovery. But I
washed it off with hot water. I slapped a band
aid on it. I then put rubber gloves on and continued.
Speaker 4 (11:24):
Before Zion, you would have mentally not been ready. Oh
if I go back into the kitchen.
Speaker 1 (11:30):
Danny, if I was Zion, I would have missed the
next five passovers. The next five years I would have
missed because I'm just not right. I'm just not right. Well, yeah,
so I took the russet rusted for whatever they're called,
the potatoes there, and I peeled.
Speaker 5 (11:43):
Them and put them in and bloody potatoes.
Speaker 1 (11:47):
But there's still the moment. And anybody that's that cooks
knows this, you know, the feeling like you've made the meal,
you think you've done it right, but you don't really
know until it's served and then people eat it. And
in the back of my head, I'm like, I'm going
to poison my cousins. I'm going to now poison the
people that are here to eat the meal. But fortunately
(12:07):
people liked it. They ate I didn't even get to
eat a lot of the brisket. That's the part that
pissed me off. Also, like they were all eating it.
I'm like, wait a minute, I made the fucking thing,
you know, like I should be the one. But anyway,
I was like, fine, enjoy and I had mostly mostly soup.
That was mostly how I did it. And then I
got done and I walked this way, Danny, I walked
this way away from the table and then I laid down.
(12:30):
That's what I did.
Speaker 4 (12:31):
Hopefully you walk the other direction. I was walking because
for our Easter Sunday, we loaded the kids up all
the way into Malibu. It was a beautiful sunny day
in Ventura slash La County until we actually got to Malibu.
It was fogged in Yeah, the worst right when the
(12:52):
weather is perfect on the one on one freeway, but
then you get to the one freeway in Malibu. Wanh
wah wah, all the fog around you, Like, you're what
is it Mora.
Speaker 1 (13:03):
Rock Moro Bay. Yeah, the Moral that rock there which
is always covered in fog. And this happens all the time.
People think it's always sunny in La. If you're not
from here anything, it's great, But you're right then how
often It's happened to me many times where I'm like,
it's a beach day. It's like great, it's like eighty degrees,
and then you drive down to the beach and you're like,
what the heck.
Speaker 4 (13:24):
We had Frisbees, beach chairs, the nerve football, We were
ready to go. The plan was we were going to
go to Dukes first, which you have fond memories of
I do.
Speaker 1 (13:35):
I had my my. When I got married. We've told
the story in the podcast before, but that was my
wedding cake was the Duke's Bula pie.
Speaker 5 (13:42):
I think it's called yeah bulla pie.
Speaker 4 (13:44):
I saw people eating it, and I thought about you
and your your missus. So we're like, okay, we'll wait
our half hour. It was worth the wait. The food
was good. We thought the sun would pop out at
some point. No sunshine. So we get back in the
car and we head towards Santa Monica. It's one of
the only cities that has a pink berry and I
(14:07):
think we've talked about that magical frozen yogurt on our
podcast before.
Speaker 5 (14:12):
I'm not sure why a lot of those closed down.
It is so good.
Speaker 1 (14:16):
Well, they closed down because they put too many of them.
They got carried away. There was a period when was
that Was that the early two thousands?
Speaker 5 (14:24):
It was, Yeah, it was the early to mid two thousands.
Speaker 1 (14:28):
Every they were like Starbucks. Everywhere you went there was
a pinkberry. You couldn't go more like a mile.
Speaker 5 (14:35):
Yeah, they were in every mall.
Speaker 1 (14:37):
That was insane.
Speaker 4 (14:38):
And now there's only like two or three left in
southern California. I know there's one in San Diego. There's
one in Burbank and yeah, and there's one or two
in Santa Monica.
Speaker 5 (14:51):
We follow the ways to the.
Speaker 4 (14:53):
Pink Berry, find some parking in a Whole Foods parking lot,
and we see all the hipster walking around Santa Monica.
Speaker 5 (15:02):
We're on foot now.
Speaker 4 (15:03):
We have to walk about a block to get to
the pink Berry from where we found parking.
Speaker 5 (15:08):
Instead of paying on the street, we found free parking.
That's the way to do it.
Speaker 4 (15:12):
Yeah, so we're like, all right, it'd be worth this
little walk. I guess it was like two blocks up.
Got my stroll on. I'm feeling good. I got a
full belly from Dukes. But my wife, he says, hey, stop,
She's like, we got a cross right here. I see
it on the other side of the street. Okay, So
I walk that way that she told me to. I
get back into the crosswalk area and I stepped down.
(15:36):
This was not a normal crosswalk. My foot went down
about the size of a shack shoe. No, boy, it
was a water drain. No sign, no special color on
the curb, nothing. It looked like a regular curb from
where we were standing. I'm not the only one who
made the mistake. My pregnant wife takes a step down
(15:57):
almost falls boy, and I'm watching to the right of me.
I'm also stepping down deep onto the concrete and I
did the ankle roll the full on Lebron James to
the left, to the right. Anyone that's felt this, it's
one of the worst feelings where your entire body weight
(16:18):
shifts from one side to the other and it feels
like your ankle is a noodle. It's broke, It's broke. Instantly,
I pulled up and I was like, all right, we
gotta we gotta walk back over.
Speaker 5 (16:29):
To the sidewalk.
Speaker 4 (16:31):
So now I'm standing there like an NBA player that
needs the uh the dream team of doctors and team
trainers to run over and take a look at the ankle.
But Ben, I toughed it out, just like you getting
the cut. In the kitchen, I limped over to the
pink berry. They had a white peach flavor that was
amazing the entire time I was eating it, though I
(16:55):
was in severe pain. Oh, they'll put bags of ice
in your pink berry bag. I use those bags of
ice to support the ankle on the drive home. I'm
glad to report that the next day, I was able
to put pressure on it.
Speaker 1 (17:11):
Well, this is a sign you're getting old. As you know,
we're around the same age, and things that used to
be minor are not minor anymore when you get to
a certain age. It's I've talked about it. We used
to kid around about comedians that did that. But it's like,
it's actually kind of true. It's like when this was happening, Danny,
a couple of questions. Is it true that you thought,
(17:32):
maybe I've just won the lottery, I can now sue
someone here and I can get a lot of money.
And do I have a case? Which attorney? Which ambulance
chasing attorney do I call? Do you think that at all?
Speaker 4 (17:46):
No, because we're not the kind of Californians that are
despicable looking for ways to sue everybody around us. So I, honestly,
I didn't even think about suing anybody.
Speaker 1 (17:57):
Was everyone else goofing on you? Well, what's wrong? What's
wrong with you? You can't walk off a curve?
Speaker 5 (18:04):
No, you know.
Speaker 4 (18:06):
Fortunately, the kids were trailing, so they were on the side.
They were on the part of the crosswalk where the
drop off wasn't so bad. I got the worst of it.
Thank God. What I was thinking is, thank god my
wife he wasn't in front of me, because she would
have then took a farther fall down and then she
would have been a rollie Polly concrete.
Speaker 5 (18:28):
Now that would have been really bad.
Speaker 1 (18:30):
Yeah, okay, So did Pinkberry give you a purple heart
for surviving the No, but I did.
Speaker 4 (18:37):
I felt bad at one point because I was sitting
out in front of the pink Berry and I had
my shoe off, some ice on the ankle, and a
little girl with her mom walked past me and she
told her mom.
Speaker 5 (18:50):
He has an Awi. Yeah, And I was like, shut up,
you little Brat.
Speaker 1 (18:58):
The Pinkberry thing, a light went off in my head.
Where you're talking about the nostalgia of Pinkberry. It's been
not quite twenty years but close to it since they
kind of disappeared, and it reminds me. I don't know
if we talked about on the podcast, but did you
ever eat at a place called Noggles a Mexican restaurant
called Nagle.
Speaker 5 (19:17):
Yes, yeah, that desertring a bell? Yeah, yeah.
Speaker 1 (19:19):
It was like this goes way back, probably to the
nineteen eighties.
Speaker 5 (19:24):
Maybe it was.
Speaker 1 (19:25):
A Mexican restaurant in southern California. I don't think it
was anywhere else. Maybe it was, I don't know, but
it totally went away and it's it's coming back slowly.
There's a few locations. I think they have three locations
now and I believe they're all in southern California. And
it's one of those things if you're of the age
(19:46):
where you went there when you were younger, you're like,
I'll make the drive to Fountain Valley to go eat
noggles or something, you know, because you remember the menu,
you have a you know, you flash back to your
youth and all that.
Speaker 4 (19:58):
So Eastern California was like that. Also with Chevy's for
a little bit because they made their homemade tortillas. So
I remember people would drive out of their way to
find the Chevyes.
Speaker 1 (20:10):
Yeah, so Noaggles was big for me because I liked
the gringo taco and they sell gringo crunchy tacos racist
which my friend Alex may he rest in peace. My
friend Mexican guy used to always give me a hard
time for liking the the crunchy gringo taco, But I do.
I like that, and so they sell those, and they
(20:31):
had it pretty as I remember. They had a pretty
good menu. But I've not been there in here, so
I just when you mentioned pink Perry, I thought of that.
So here's an idea. We're going to become rich. Danny
not on this podcast, but how about this idea. We
find some old brand from like the mid nineties that's gone,
(20:52):
and then we bring it back from the dead, like
the Willie Mammoth, and all those people who are kids
in the nineties are now all grown up and they
have a lot of money to spend on nostalgia. We'll
make a killing. We'll make it. We'll make a killing
on it.
Speaker 4 (21:07):
I like it, and you know, I looked it up
right now. Pinkberry's headquarters are in Scottsdale, Arizona. They have
two hundred and sixty left around the country.
Speaker 1 (21:17):
Oh all right, Well that's a big country, so going
to sixties seems like a lot, but it's not.
Speaker 4 (21:22):
There's a locator. There's a Pinkberry locator if you want
to go to it. I want our listeners, though, to
try it. If they've never had it. I don't know
what they do to that damn frozen yogurt. But it'll
make you fiend like a crackhead.
Speaker 1 (21:35):
We got this here, a little twin in twin twin
could be Coca cola. Put cocaine in there and place
it up a little bit. So bring in the clowns,
bring in the class. I mentioned the last weekend, very
productive weekend with the brisket, the chicken soup. Nobody died,
nobody got poisoned. But we also had a little bit
(21:57):
of a date day. Danny took the wife out, a
very rare date. Now we go out and do stuff,
but like a formal get together. And I had an
opportunity to go see Cirque do solet.
Speaker 5 (22:13):
Oh I saw your pictures?
Speaker 1 (22:14):
Yeah, yeah, the Cortero, which has been in La for
a while. I think this weekend is the final weekend
of that. So I went down to take part of that.
I went to the Microsoft Theater. I'd never been to
the Microsoft Theater. I had been around the Microsoft Theater
right across the street from what used to be called
Staples Center, but I had never been inside it. I've
(22:37):
been around it. Have you ever been in that thing before?
Have we talked about this? I don't know. Have you
been down there?
Speaker 4 (22:42):
I think we've talked about this before. I have been
in there for an R and B concert.
Speaker 1 (22:46):
Okay, so I had never been there before, and it
was it was really nice. Was it was you know,
a lot of bathrooms. The food line was a little long.
My wife was like, oh, I'll get some food. Yeah,
you don't need food. She wanted food. But it was cool.
I had a good time. I missed the old days though.
I was longing for the circuses when I was a kid,
(23:07):
with the elephant shit and the different you know, the
old animal acts. Because this is the only circus we
have left Barnum and Bailey's Circus ain't coming back, so
this is it. We just got like human beings that
are clowns jumping through the air and all that, and
that's quite the show. And I am impressed. To me,
these people are athletes that are in the circus because
(23:29):
they are doing two shows. They had an afternoon and
a night show on the weekends. I think Friday, Saturday,
and Sunday. I believe those days. I don't think it
was during the week but we were on a I
think it was a Saturday. We went down there, and
so they have an afternoon show that starts at three
point thirty. They do two hours and then they have
a break for like ninety minutes, and then they do
(23:50):
another two hour show after that. That's a lot of
flying and all that. It was crazy. So I was
impressed by that. I was that was a good time.
I'm something a little different, nice and she, my wife,
really seemed to enjoy that. I think she wants me
to do more of that stuff, Danny. So if you
have any ideas, anybody listening to the podcast you listening,
(24:11):
if you have any ideas on stuff like that, Because
I'm pretty much a creature of habit, Danny, I don't
go out of my comfort zone very often, you know
what I'm saying.
Speaker 4 (24:20):
Just the other day, my wife told me, you know what,
we've been eating at the same places a lot recently.
And I told her, Yeah, that's because you don't want
to try anything new. Anytime I suggest a new spot,
she says the same thing. I'm not sure if I'm
gonna like it or not.
Speaker 1 (24:38):
Yes see, I'm like your wife in this regard. I'm
the same way my wife. My wife's kind of like you.
She's like, oh, let's trust some new places. I know
she reads these reviews online and she thinks every Yelp
review is legit, or she'll hear something from somebody she
works with. She'd be like, this place is great, and
I'm like, eh, you know, it's expensive. What do we
don't like to waste the money? You know? And I
(24:59):
know I like this, but I know if I go
to Palermo's tal you know, Italian restaurant, I'm gonna enjoy it.
If I go to Langers Deli, I'm gonna enjoy it.
But if I go to somewhere else, I might not enjoy.
But I understand that you can't just keep eating the
same stuff over and over. You do have to occasionally
occasionally go out and try some new stuff.
Speaker 5 (25:21):
Yeah, and the same with entertainment. You got to stick
your neck out there a little bit.
Speaker 1 (25:25):
Yeah. If you have any suggestions, I'm all yours here.
I'm actually all headphones. We have the very popular but
not very productive backscratcher and this is where we beg
you to post something online on the Apple podcast page
(25:45):
to help us out. And the last couple of weeks
we have pitched shutouts. This week, Dany, I'm gonna ask
you again, do you think we had one review, three reviews,
five reviews or no reviews.
Speaker 4 (26:00):
You don't sound that enthused. I'm gonna say one one review.
Speaker 1 (26:04):
Well reveal answers. It turns out, Danny that somehow we
got three oh yes, wow shocking. Yeah, so let's get
right to the views. Cliff in Nashville, our buddy Cliff,
He writes in He says, totally enjoy the real fifth
Hour every weekend. Ben and Daddy G Daddy have fresh,
(26:28):
interesting content as well as in insights on radio life
behind the microphone. It's from Cliff. Thank you, Cliff, give
us fire Cliff Cosmo Mark writes in from Parts Unknown,
he says, Saturday's best wind down, awesome show as always.
I listened every Saturday while working through the parks around
(26:50):
my house. That's cool. Enjoyed the parks. I love going
to the park.
Speaker 5 (26:55):
Yeah, very cool.
Speaker 1 (26:56):
I liked going to parks when I was a kid,
and then I stopped going to parks my twenties and
my thirties. But now I'm back to the parks. I'm
a fan of a park.
Speaker 5 (27:03):
Your life goes full circle when it comes to parks.
Speaker 1 (27:06):
It does. I'm the as my my friends, I'm the
old dude at the park feeding the ducks. Although where
I live now you're not allowed to feed the ducks.
But where I lived before, oh man, I used to
feed the ducks all the time.
Speaker 5 (27:18):
It was great. Loved it.
Speaker 1 (27:20):
Wow, that's my duck.
Speaker 5 (27:23):
Loved it all right.
Speaker 1 (27:25):
Next up is Jean also gave us five stars. He says,
I've listened to the Ben Maler Show for twelve years.
Holy crap. Never called in, he says, He's never tweeted,
but he's a loyal fan, and now I'm even more
hooked on the Real Fifth Hour with Ben and Danny g.
He says. I guess some people listen while working or exercising,
but I listen at the end of a busy day.
(27:48):
Jeane says, well, I sit back and relax with refreshment.
What kind of refreshment you think.
Speaker 5 (27:53):
He goes for it, Ah, whiskey, whiskey.
Speaker 1 (27:57):
He says. It's like sitting in the pub with a
couple of friends listening to them chit chat about the
many wrinkles in the fabric of daily life. It's totally
enjoyable and appreciated. Thanks well, thank you, God bless you. Jean,
and I would like to point something out not the nitpick,
not with Gene, because I don't think Geen's done this before,
but I have notes. I think what's going on here,
(28:18):
Danny is on the podcast review page. Some people are
double dipping, but we're not getting credit for it. They're
writing reviews. But if you've already written a review, Oh,
I see, I think you're only limited to one review.
Speaker 5 (28:30):
You've got to change your username, leave a review in
a different name. I guess.
Speaker 1 (28:35):
I'm not sure how it works on the Apple page,
but I have nos like we're getting some new reviews,
but the numbers about the same. We're still ten away,
ten away for we eat ten new people. And if
we can't get ten new people listen to this podcast,
we're really doing something wrong here, Danny, we're doing something wrong.
Speaker 4 (28:53):
Maybe they shut our counter off because we were blowing
up too much. This happened to me when I was
affiliated with Clay Travis. Twitter didn't like him, so they
shut off our counter for followers. So no matter how
many new people follow me on Twitter, my number always
stays the same thanks to Clay.
Speaker 1 (29:13):
But I get pulled over like a black dude when
I'm a driving around no matter where I'm driving around,
Oh there you go. Well, I have a feeling, speaking
of Twitter, I have a feeling if you don't pay
for Twitter, I think they're going to start cutting your
followers and things like that. So I am debating whether
or not to get off of it. Damn it, Yeah,
I might just I might skid daddle. I gotta find
(29:35):
something else. And I mean, I like Twitter. It's been
good for the show, but it's it's just a tool
that we use. And I'm I'm old enough. We used
to when I started in radio, we had the fax
machine that was basically Twitter. I sound like a dinosaur
with that. And then we had at Fox Sports Radio
in the early days, we had the text number you
(29:56):
could you could text into the show. And so now
we we have Twitter, and so I'm fine with finding
something else. I guess I got to look around. I
haven't really done much research opposition research on that. We
have a little time left, and I did promise let's
get scientifical, Danny, So we will get scientifical on this podcast.
(30:16):
A few science stories from around the Deep dark Web. Well,
there was a experiment that was recently done Danny that
says you should never use a hand dryer. Use the
hand dryer when you go to a public bathroom.
Speaker 4 (30:31):
Yeah, you stick the hands in, but you're not touching anything.
It's like the touch Liss car wash.
Speaker 1 (30:37):
Well, bad news, Danny. According to new research, it has
been determined that those hand dryers push bacterial aerosols from
the bathroom onto your hands. So even though the people
using it may be fine they just washed their hands,
the experiment showed that many of the machines blow microscopic
(30:59):
poop onto your hands.
Speaker 4 (31:03):
Well fuck damn in your face, because I carry hand
sanitizer on my keys, and even when I leave a
bathroom after washing my hands there, I still use my
hand sanitizer every time.
Speaker 1 (31:16):
Okay, all right, Well, according to a laboratory scientist they
went through, they revealed that the bacteria they went through,
I mean, we don't know what this stuff is, but
the bacteria in this study it showed E Coli, hepatitis,
and fecal bacteria, the big three. Okay, I've never liked
(31:39):
those air dryer things. I end up what I end
up doing is I use them and then I wipe
my hands on my shirt. Anyway, So who what's the
point of that.
Speaker 4 (31:47):
It's a last resort if there's paper towels. If there's
the option of paper towels, you always go that route.
Speaker 1 (31:54):
Yeah, paper towels for the wind. Here's a fun story.
Here's good news for those freaking out about global warming,
and you're all gonna die. So now they say that
there's a good thing about climate change. It is going
If you're a wine drinker, it's going to make wine
sweeter and more alcoholic. Yeah, nice experts.
Speaker 5 (32:17):
Might be one and thirty degrees, but that's fine.
Speaker 1 (32:20):
Experts believe warmer temperatures will make wine sweeter and more jamming.
They say the greenhouse gas emissions, they're supposed to be
cutting all that. And we can get into a debate
if you want, about the global warming campaign and how
that's been going on for seventy years and it's a
great way to raise money, and they've been the doomsday propheties.
(32:43):
If you ever want to fall down a rabbit hole
on the internet, google science predictions. Because in the seventies,
I think it was global cooling. They said the world
was cooling, and we were all it was gonna be
an ice age that didn't work, And now we're in
the global warming thing. And I had somebody that works
in that weather world. Tell me that the recorded history
(33:05):
of weather. When they say an all time record high,
that only goes back. Believe the number was one hundred
and sixty years to I think the number was like
the eighteen eighteen sixties. They started keeping logs of the temperature,
(33:28):
so like the planet's millions of years old. So I
generally think they're not necessarily on the on top of that.
But what do I know? I don't know. I just
do a podcast and all that. Well, here's good news
if you were worried about getting old. The first anti
aging pills are set to hit the shelves in five years,
(33:48):
twenty twenty eight. They will be selling at your local
pharmacy an anti aging pill. Would you be one of
the guinea pigs to take this right away? Danny? Are
you going to wait for other people to take this
and then meet their demise?
Speaker 5 (34:01):
I think I would wait a few years to see
if the guinea pigs are growing any new limbs.
Speaker 1 (34:08):
Yeah, you want to wait for the first wave. You
don't want to be the first one in the building.
Speaker 5 (34:14):
Yeah, you don't want to look like justin Timberlake. Who.
Speaker 1 (34:18):
Well, if you enjoy brushing your teeth and you are
a dude, consider yourself almost in the minority. According to
new research, only fifty four percent of young men actually
brush their teeth. What's on a daily basis?
Speaker 5 (34:37):
Parents, what are you doing?
Speaker 1 (34:40):
Yeah, that's that's a tough one, says more than seven
and ten gen Z and millennial men admit they they
need in intervention when it comes to self care. So
they did this survey of people between the ages of
eighteen and twenty six, twenty seven and forty two and
who win five forty revealed they need someone to confront
(35:04):
them with their skincare, but that you don't care whatever.
The diet was a forty two percent. They also the
fitness with a thirty seven percent. But the one that
a lot of people were shocked by was that fifty
four percent of people young guys, uh do not or
they brush their teeth daily, but they don't the vast majority.
(35:26):
When you think about the side by side percentage that
forty six percent do not brush their teeth daily. Crazy.
Speaker 4 (35:33):
Yeah, hygiene is underrated big time. I mean this is
this is reminding me of that study that was done
recently in the UK. Thousands of men were looked at
as far as their cheat changing habits, Ah, the men
enjoy me and most of the guys did not change
their sheets for six months.
Speaker 5 (35:55):
Nasty.
Speaker 1 (35:56):
Yeah, you can go week or something, but a need
more than that is your press.
Speaker 4 (36:03):
Luck is like half of the men were like three
to six months, which is just kind of gross when
you think about it.
Speaker 1 (36:10):
Yeah, we'll get out on this one. So this is
actually good news if you're a fan of if you're
not a fan of pesticides. So there's a new research.
This comes out of the United Kingdom the UK, as
we Americans like to call it, that a new product
will be used that might end up replacing pesticides and
(36:34):
keep bugs away. That new product is a perfume. A
perfume A scientist in the United Kingdom say they they
have come up with a potion of complex chemicals produced
and released by organisms to communicate and let others know
they're looking for love. The pheromones can be created chemically,
(37:00):
but it's often expensive and you know, he creates toxic
byproducts and all that. But the new process they've come
up with the farmers, they say that this likely will
be used before too much longer, and that means instead
of using the harmful pesticide, Danny. They will be using
a nice sexy perfume to kill all the bugs. Isn't
(37:22):
that wonderful? Isn't that great?
Speaker 5 (37:24):
I'm gonna spray this on the next time I visit Yellowstone.
Speaker 1 (37:28):
I'd like that we're getting into mosquito season soon here
in California, and I would like to have a nice
cologne to spray on that would scare the mosquitos away.
That would be wonderful. Be all about that. We'll get
out anything you want to promote, Danny. It's Saturday, NBA
playoff action all day today, baseball going on anything on your.
Speaker 4 (37:49):
Yeah, Man's just a relaxing saturday. If the weather permits,
gonna get outside. We were talking about the park earlier.
Gonna get to the park today and shoot some hoops.
Speaker 1 (38:00):
And I may or may not end up in lost
wages Nevada. So I might make a return trip because
my last trip was not particularly great.
Speaker 4 (38:12):
And Ben, I should point out just less than a
week ago, I was hobbling on one leg.
Speaker 5 (38:18):
Now I'm gonna be shooting some hoops. Is it me?
Or is it Zion on the court? First? It's me.
Speaker 1 (38:24):
He just wants to make sure he's Zion. Oh me,
you just want to make sure you're Danny G. You
just want to make sure you're danny G. I have
a great day. Remember we get the mail bag on Sunday.
Lil Safari Kingdom on Sunday. We'll mix that in as well,
and we will catch you at next time later.
Speaker 5 (38:41):
Skater by Flat
Fox Sports Radio News
Host
Jonas Knox
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