An Honest Golddigger

Are you ready for a cigar and bourbon pairing that delivers rich complexity and surprising flavor notes? Tony Katz and Fingers Malloy take you on a sensory adventure with HVC's Hot Cake cigar and the coveted Blanton's Gold Edition Bourbon in this episode that balances expert tasting notes with their signature entertaining banter.

The hosts dive into HVC's Hot Cake cigar, a 6 7/8 x 50 beauty featuring a Connecticut broadleaf wrapper with a Nicaraguan binder and filler. This limited-edition stick (only 350 boxes produced) showcases a distinctive appearance with its oil-rich, veined wrapper that Tony describes as "almost looking like a fossil." As they smoke, they discover evolving flavor profiles from rich black pepper and mocha to coffee notes, with an interesting cedar component emerging in the second third.

The episode pairs this smoke with Blanton's Gold Edition Bourbon (103 proof), exploring how this sought-after single barrel expression delivers a "luscious" nose with citrus, honey, and fruit notes. The hosts discuss how adding water or ice transforms the experience, opening up different flavor dimensions while maintaining the bourbon's character.

Key Takeaways:

Introduction to HVC's Hot Cake cigar and its Connecticut broadleaf wrapper characteristics
Halloween candy preferences and the hosts' take on the most/least popular options
Introduction to Blanton's Gold Edition Bourbon and initial tasting notes
Discussion of food recalls and creative land use ideas
Final thoughts on the cigar and bourbon pairing, plus economic observations

Whether you're a seasoned cigar enthusiast or bourbon aficionado, this episode offers valuable insights into flavor profiles, pairing techniques, and the stories behind these premium products. Listen now to discover if the $16 Hot Cake cigar and the highly coveted Blanton's Gold deserve a place in your humidor and liquor cabinet!

All that, and more, on an all-new Eat Drink Smoke!

Follow Eat Drink Smoke on social media!
X (Formerly Twitter): @GoEatDrinkSmoke
Facebook: @eatdrinksmoke
IG: @EatDrinkSmokePodcast

The Podcast is Free! Click Below!

Apple Podcasts
Amazon Music
Stitcher 
Spotify

See omnystudio.com/listener for privacy information.

Episode Transcript

Speaker 1 (00:00):
Hot cake fingers molloy, Yes, please, hot cake, not to
be confused with hot tuna, completely different.

Speaker 2 (00:14):
That's true tea drink smoke. I'm Tony Kantz and that
is America's favorite amateur drinker fingers maloy. And this from
HVC is hotcake. That's the name of the cigar. And
I gotta admit it's beautiful. I do appreciate a band,
a cigar band that isn't trying to be more than
it is. It's a gold band, a little bit of filigree,

(00:35):
and then it's a black dot. And with right writing
it says hotcake. They're not trying to be something they're not.
This is a beauty. A six and seven eighths by fifty,
which means it's six and seven eighths inches long, always
makes fingers with looy laugh. And the ring gage is
a fifty. That's the diameter of the cigar or how

(00:56):
thick it is around tea again with the laughter. This
is a Connecticut broadleaf, for which I am a sucker.
Nicaraguan in the binder and the filler. This comes out
of Nicaragua. And there are big stories right now about Nicaragua,
specifically with tariffs and man, if you think it's hard

(01:16):
to get a cigar now, or if you think there's
a cost increase now, you ain't seen nothing yet. If
these tariffs go through, remind me to talk about the
tariff fingers only in a little bit. They only did
three hundred and fifty boxes of this, so it's a
nice size run six and seven eight, So by fifty
you gotta you gotta absolutely love that size a little

(01:40):
smaller than a Churchill fingers on oy. And the look
of this thing, it is. It is brown with like
this splattered black almost like like a like a fill
like a I don't know, like a filigree on top
of it. It's just beautiful and oil for days, kid,
Yeah it is.

Speaker 1 (02:00):
And you know it's got a nice bit of haf
to it, that oil on the wrapper, along with a
little bit of what would you call that?

Speaker 2 (02:14):
Yeah, no, that's correct, right, there's definitely some veining there.
You see where the leaf really is, and the leaf
is truly pronounced on this it's actually it almost looks
like a fossil. It is a beautiful, beautiful I happen
to love this kind of stuff. I think it's just
a beautiful representation of a cigar. I don't know about beefy,

(02:36):
but I do think it feels good in the hand
at six and seven eighths, a little bit looser of
a draw than I was expecting. Oh, it absolutely moves.
But I know zero about this stick. Zero about the cigar.
We did some looking, tried to find some things. What
I know about Connecticut broad Leaf, for sure, is that

(02:56):
you can definitely get a really really solid it tobacco
flavor out of something like this. You can get a
lot of richness out of something like this. You could
definitely get an opportunity for a fair amount of mocha
or coffee. Really dependent, like sometimes you'll get more chocolate,
sometimes you get more coffee. Sometimes, if you feel it's

(03:17):
more of a split, you'll get that moca. Where are
you as we just started smoking well, I mean we
just started smoking this. We just lit it up three
minutes ago, and at the light I got a little
bit of chocolate right off the bat, and then it
morphed into At this point, I'm getting a nice bit
of spice. Yeah, Like there's a really cool black pepper

(03:41):
resting on the tongue right. It's not dispersed, it's just
right there. But it's not. It's not I don't want
to go with spicy. It's a richness. It's a rich pepper.
There's there's a lot of like, like this depth going
on with both the bit of coffee moke. I'm not

(04:02):
sure where I'm at yet and with that pepper.

Speaker 1 (04:05):
And what's interesting about it is it settles right at
the front of your mouth.

Speaker 2 (04:09):
Right, absolutely, it does. This is all first quarter of
the tongue. Yeah, yeah, it really is. That's that's interesting
that you say that.

Speaker 1 (04:18):
I totally agree with you on that it I'm not
getting that loose straw. I'm wondering how you feel about
your cut. I'm a world class cutter. I'm a world
I don't know if you're allowed to say that. I
don't know what the rules are there. You can say
world class on the radio, you can yeah to get any.

Speaker 2 (04:35):
Dog lookn be No. I think my cut is fine.
I'm not going to mess with it. Hopefully things will
loosen up a little bit. Maybe I'll give it the
old pension roll. Oh, the old pension roll. I thought
you said it was too loose. Now if I have
an issue with it, if things change, I give it
the old pension roll. Okay, you're right. I know that.

(04:57):
My issue is that I feel it's a little bit loose.
It's moving a little bit quickly through. But things do change.
It might just be it could be anything. It could
be me. I could be totally wrong. It's never you tone.
Oh my god, I'm having the weird day. How so
I two days ago it's mine in my own business.
I woke up feeling dandy, not just dandy, a guy

(05:21):
by the name of Jim Dandy nice. That's how I
was feeling. Fingers fly, and I made the coffee in
the morning. I was gonna do my morning radio show.
And I'm doing the show and I'm being hilarious and
I'm sitting there and I'm doing stuff and I we
get to a break and all of a sudden, I said,
my back hurts. Oh, and now I have a cane.
I have no idea what I did how I did it.

(05:43):
As you have often said, you could be tying your shoe, sneezing,
whatever the case may be. I don't know what ridiculous ridiculous.
And then uh, yeah, that was yeah, so yeah, that
was a couple of days ago. It was super bad.
And then the last two day's a little bit better.
Today's just been annoyed.

Speaker 1 (06:02):
So do you have a chiropractor or some sort of
massuse you can go to to get this taken care
of you? Do you have a person?

Speaker 2 (06:09):
I don't have a person.

Speaker 1 (06:11):
I don't have a purse in one of those homeometics
whatever machines that take the knots out of your back,
you put it on your got a little heating pad
with a little massager.

Speaker 2 (06:20):
You have one, would I just give you fifty bucks
and I'll get much more enjoyment out of it.

Speaker 1 (06:24):
I'd be a hell of a lot more than fifty bucks.

Speaker 2 (06:26):
I don't. I don't have anybody, And I'm not yet
prepared to go to a chiropractor because I don't know
what I'm dealing with yet. And the answer is not, well,
get up on the table. That is, I'm not anti
chiropractor by any measure. I want to just seek. Sometimes
things happen and you just got to be a human
being and just let it work itself out, and it'll

(06:47):
be fine if this progresses, if I get, you know,
well into the weekend. You know, we record before the
weekend in case people don't know. And this is still happening.
Then the first thing I want to see is an
X ray. I want to take a look at it
because it's possible that I twisted my sacareliact. That's true,
but you are correct at all costs. It's always good

(07:07):
to try to avoid the table. Just avoid the table.
Is that like keep my baby off the pole?

Speaker 1 (07:15):
Yes, kind of right, when it doesn't matter what the situation,
just avoid the table.

Speaker 2 (07:21):
I used to go to a chiropractor back in the day. Really, yeah,
it's been a long time. Did you Did they ever
say to you this may hurt a little. I don't recall. Oh,
but I had twisted my sacroli act, so that's what
I think I did. Again.

Speaker 1 (07:34):
Did they go by their first name? Doctor Matt, doctor Steve,
doctor Janet.

Speaker 2 (07:38):
No, I happen to know their first name, but no,
that I would find that creepy. Yeah right, hi, doctor Nick. No,
I know I don't want.

Speaker 1 (07:50):
To My eye doctor goes by first name. Really yeah,
because his his uh, he's got a family member that
is also works out of the same office. So rather
than going by doctor Smith, and then they have to go,
oh which doctor Smith, it's doctor Steve and doctor Carroll.
I'm changing their names. No one needs to know. No

(08:12):
one needs to know who my eye doctor.

Speaker 2 (08:14):
Is from HVC. This is the hotcake six and seven
eighths by fifty. Interesting so far. I'm curious to smoke this. Really.
Get into the second third and see if this is
in the humid art. We will get to the price
on this, and of course how to start thinking about
this and get your notebooks because you want to write
down what you're experiencing in each third. Find everything we

(08:36):
do at eat drinksmokeshow dot com. Just that easy, people.
Halloween is right around the corner. Are you excited?

Speaker 1 (08:50):
Fingers best holiday of the year.

Speaker 2 (08:53):
Eat, drink, smoke. I'm Tony Katz. That's fingers below. I
find everything at Eat drinksmokeshow dot com. But you are
in the new house, the new neighborhood. You are now
in a possibly full sized candy bar neighborhood. Oh no,
I'm not.

Speaker 1 (09:07):
I'm in a turn your porch light off and pretend
you're not home kind of neighborhood.

Speaker 2 (09:12):
I do that.

Speaker 1 (09:13):
No, I think we're going to get a new fire pit,
put it out in the driveway. Halloween is on a
Friday this year, and going to experience the whole thing,
and you know what, we probably will buy the full
sized candy bar. And you know, if there are some
left over, I'll find them a good home.

Speaker 2 (09:33):
Is there. We often discuss candy around this time of year,
getting ready for the Halloween. And of course we've got
our list of what states are doing what like what
is the most popular candy in each state? Of course
we're in Indiana here it's a Reese's Peanut butter cup recess.

(09:55):
Just say it right, if you're down in Texas, if
you're down in Texas, according to this where I get
all my candy news, this is aol oh.

Speaker 1 (10:05):
This is the most popular candy of nineteen ninety seven.

Speaker 2 (10:07):
Yes, correct, correct, you have to dial up and get
this candy if I'm down in Texas. The most popular
candy sour Patch Kids, which I want to say again
for the record, I want to help people through this.
Sour Patch kids are not candy. Chocolate is candy, Skittles
are evil, and TUTSI rolls are devil scat. I'm Tony

(10:29):
Katz with this public service announcement.

Speaker 1 (10:32):
Okay, so what do you call sour Patch kids if
they are not candy?

Speaker 2 (10:38):
Well, I mean it is. It's technically candy, but it's
just so depressing. But kids love that.

Speaker 1 (10:45):
I was gonna say, you're coming from this as my adults.

Speaker 2 (10:49):
Yes, right, somebody who has a palette just it's just
so gross.

Speaker 1 (10:54):
I agree with you, especially the blue raspberry sour patch
kids are just disgusting, especially if you get a whole
bag and eat them than a half an hour.

Speaker 2 (11:03):
Have you done that? How? How are you still alive?
Look at me? Have I have I done that? I
had a fruit smoothie.

Speaker 1 (11:11):
Today and threw your back out.

Speaker 2 (11:15):
I did not have a fruit smoothe my back out.
Arkansas they're just flat up Hershey's milk chocolate according to
this list. Arizona and and I think that's I think
that's Wyoming. Uh they are TUTSI rolls shameful. But Oklahoma
is tootsy pops. Now that's a lollipop. It's a sucker.

Speaker 1 (11:41):
Isn't it a LOLLI isn't that the flat one that
you know you got the swirls?

Speaker 2 (11:48):
Isn't that all on a second? Stop? Is that the
legitimate difference between a lollipop and a sucker.

Speaker 1 (11:55):
That's what I learned the first year at candy you.

Speaker 2 (11:59):
I don't know. I swear to you, I'm about to
have a moment because I'll buy into that. I will
so buy I will allow that.

Speaker 1 (12:07):
I just know that in the really seven years of
doing this show, it's the first time I've said, Lolly,
I'm very proud of that.

Speaker 2 (12:15):
Oddly enough, won't be the last. Because once you're starting,
it's right, you cannot stop. Washington State, it's twist. In Oregon,
Idaho and Utah it is Peano and M and M's
which are exceptional. Bye.

Speaker 1 (12:29):
By the way, there is no way some of these states,
it's like, okay, I don't know. Maybe like in Texas
you mentioned sour Patch kids. Maybe they go very well
with the doctor Pepper, so the kids like it.

Speaker 2 (12:41):
Also in Colorado, also in New York, also in Vermont,
also in Massachusetts.

Speaker 1 (12:46):
But Georgia, Tennessee and North Carolina Life Savers. When you
were a kid and you went trick or treating.

Speaker 2 (12:54):
This list is fall crap.

Speaker 1 (12:58):
Seriously, if you got life Savers thrown in your bag,
you would be angry. You would be returning later with
a trick, and it usually involved rotten eggs.

Speaker 2 (13:07):
So the top ten candies most popular in the United States.
Number ten is the gold Bears from Harribo' that's the Gummies.
Number nine is the Twigs. Number eight Milky Way, You
big Milky Way guy. I do like a Milky Way.
I like a three Musketeer more. I'm not a big

(13:30):
fan of nougat. You're an anti nugit you.

Speaker 1 (13:36):
If you categorize it that way, then yes, I guess
I am.

Speaker 2 (13:39):
Number seven is Hershey's milk chocolate. All right, It's always
gonna be on the list. It's a classic sour patch
kids are number six. Number five is Snickers. I love
a Snickers. Now.

Speaker 1 (13:48):
I understand Snickers does have nugat in it as well,
if I'm not mistaken, but the nugat in a Snickers,
if there is any nugat caramel, it's caramel chocolate. Maybe
just caramel Chocolate's no nugat. There's no Marzapan. I know
that Number four is KitKat. Is a fantastic candy. Kitkat's
world class. That's true, right, Number.

Speaker 2 (14:08):
I think I had you know you bought candy last year.
We haven't eaten it yet. I think somewhere in the
studio Erald candy. Number three is Eminem's Number two is
peanut M and MS, which are superior in every way.
I would agree with that every way. And then number
one Reese's peanut butter cups. It's pretty perfect.

Speaker 1 (14:32):
So on my way over here, I did have a
fun sized bag of caramel Eminem's, which are my new
favorite Eminem flavor.

Speaker 2 (14:41):
You had a bag of ms on the ride over
to the studio. Yes.

Speaker 1 (14:45):
I looked at my fuel gauge in the car and
I noticed I only had an eighth of a tank
of gas, so.

Speaker 2 (14:51):
I had to stop petrol.

Speaker 1 (14:55):
And when I did, I walked into the gas station.
I said, shopped, give me your finest piece of cheese pizza,
and I need some Eminem chasers, and I went for
peanut Eminems and he said, oh no, no, no, no, no. What
we do here is we pair the cheese pizza with
caramel Eminem's. They did not say that in my mind.

Speaker 2 (15:17):
They did. You got gas and said while I'm here
pizza and caramel eminem Yeah.

Speaker 1 (15:27):
It had been like three hours since I had eaten lunch,
and lunch was it was a Reese or not?

Speaker 2 (15:33):
It was?

Speaker 1 (15:34):
You know how they prepackaged the Rice Krispy treats against
individual signs the brick of rice Krispy treats at the
vending machine.

Speaker 2 (15:41):
Yeah, I got that. I got some Oh my god,
you're so embarrassed.

Speaker 1 (15:49):
Reese's pieces with that to chase it, and then a
Pepsi zero because who needs empty calories.

Speaker 2 (15:56):
I have no idea how you I have no idea
how you function. Don't understand. It blows my mind. But
this Halloween, I mean, this is a big one for
you in the New neighborhood, because not only do we
have the list of the popular, we have the list,
of course of the least popular. And it starts with
the circus peanut. Do not fingers blowy be the guy

(16:17):
who gives out the circus peanut?

Speaker 1 (16:19):
I think was was it last year? I brought circus
peanuts in for us to try.

Speaker 2 (16:23):
Finally got the last bed out of my teath two
weeks ago. That's a true story. Candy corn because it
sucks like. There's something called the nickel nip, which I'm
pretty sure I'm not allowed to stand radio. Yeah, don't
google that. Yeah, Oh, don't urban dictionary that. Whatever you do.
Good and plenty, which it's slickerice raisins and raisinets are

(16:44):
These are very different things. Raisins, no Raisinet, I know
I'm not a fan of because I think it's I
think it's just a lie.

Speaker 1 (16:51):
If you're handing out a box of Raisins for Halloween,
you're asking to get your house toilet paper.

Speaker 2 (16:56):
You have to be eighty. Those are the rules. Smart parties,
which I don't mind. Necka wafers, which don't get made anymore.
I don't believe.

Speaker 1 (17:05):
I think I've seen them at the gas station recently,
but apparently this list is from nineteen seventy seven.

Speaker 2 (17:10):
Right, and then, of course, don't get any chocolate from
the dollar Tree to hand out. No off brands.

Speaker 1 (17:18):
That's my Halloween.

Speaker 2 (17:19):
Here goes all of our halloweens. Economy's rough eat drink
smoking is your cigar bourbon pooty extravaganza. I'm Tony Katz.
That handsome devil right there is fingers. Oh oh no,
I'm sorry, that's fingers by. The handsome devil is Troy McClure.

Speaker 1 (17:40):
You may remember me from such get What does it
get confident stupid self health videos is get confident stupid
and smoke your way thin.

Speaker 2 (17:51):
We should have really rehearsed this. Find everything we do
at eat, drink, smoke show dot com. Smoking from HVC.
This is hotcake. This is six and seven eighths. Buy
fifty cigar Ecuador not Ecuadorian, Connecticut, broadleaf a wrapper right there, Nicaraguan,
and the binder and the filler. You want to get

(18:11):
your notebooks out and you want to write down the
flavors first third, second, third, final third. Just break the
cigar up right, first, second, third, final third? What did
you eat today? What did you drink today? What is
the weatherman like? We've got actual fall chill weather here
in Indianapolis, Indiana, but the sun shining as we're recording this.
And then write down the flavors in each third. Doesn't

(18:31):
matter how esoteric or how simple you write it, what
you're experiencing, just write them down. When you try that
cigar a month from now, six months from now, whatever
it is, you do it again, and then you kind
of get an idea of your through line. What are
the flavors you really got out of the cigar and
compare your notes. We go, okay, that's what I got
out of the cigar, and then decide whether it's something
you're gonna smoke or not smoke in the future. And

(18:53):
by the way, the hotcake comes in a series, right,
you can actually get this as a Connecticut there's a torpedo,
uh hotcake. HVC stands for Havana City, by the way,
hvcsigars dot com. So there's a bunch of ways that
this comes. I like what I'm experiencing here. This is
first of all, never mind, it's a fun name. It's

(19:15):
a beautiful look. Really really like the wrapper. I think
your pepper conversation is right right first first, really, quarter
of the tongue is where it is. It's it's nice
and rich, and I think that that mocha thing has
really taken over. There's a little chocolate, there's a little coffee.

(19:37):
I wonder if if somebody else would see it as
a a little bit milkshake going on, just just a
little it's because I to me it's a little creamier,
is is this one? Now? They do a Maduro, which
is actually San Andreas, a Mexican San Andreas Maduro garagu

(20:00):
one of the binder of filler that's gonna give you
different flavors. But there is a nice, nice, rich coming
out of this that I am just very very happy with.
This has been this has been very enjoyable.

Speaker 1 (20:15):
Yeah, absolutely absolutely, I agree with you about that. That
and that pepper has subsided a little bit for me,
and then you get more of that that that cocoa
note to me, there's a little bit of what you
would call tobacco forward as well. It has been very
low maintenance. Haven't had to touch it up at all.

(20:37):
It's just been it's been very solid so far. And
this one, the name of this is the fresh out
of the Oven, Fresh out of.

Speaker 2 (20:44):
The Oven broad belief. This is the Coronas Gigante, which
is six and seven eighths by fifty fingers blog. Is
this in your humidor for sixteen bucks?

Speaker 1 (20:58):
Yes, yeah, but yeah, I think for a second I
would have much preferred you said thirteen bucks. But the
fact that you know we're the size we're probably we
could easily get if we take our time two hours
out of the cigar, and you know, with the new
economy that we're in sixteen dollars.

Speaker 2 (21:19):
Yeah, I can see that. Yeah, So I think that
right now, by the way, a head of wood, a
hit of cedar is starting to hit the cigar. There's
a lot happening going on here, which is which is
really interesting, and I just I the answer. I don't

(21:41):
know why I'm on a maybe by the way the
draw has worked itself out, it's much better now. I
don't know why it worked itself out, but maybe I'm
just more used to whatever the case may be. It's
it's that I like the coffees, I like the chuck.
I like this kind of milk shaky thing that's kind

(22:05):
of of happening here. But I don't know, like even
the pepper is rich, but I don't know if I
like all of it. I like, like even with this
added wood note, I'm like, all right, now you're taking
away from some things I more wanted, and so I
just wish those things were happening in less measure and

(22:27):
give me wood or give me pepper, don't don't give
me a uniqueness of both that make me challenge the
other things. And I think that's it. Uh, sixteen, I
do start to ask questions sixteen dollars. I absolutely ask
questions thirteen dollars. I would ask many less questions. Yeah,
and we're talking about three bucks. But it's it's just

(22:48):
in the head. But this is it is nice. I'm
looking forward to the second third, here, so let me
let me hold off on my official decision. That's all right,
fingers moll fair enough, if that's okay with you, that's okay,
if you don't mind, Fingers will on the way.

Speaker 1 (23:00):
Yeah, Hi, I'm Troy McClure. You may remember me from
such medical films as Alice doesn't live here anymore? And mommy,
what's wrong with that man's face?

Speaker 2 (23:14):
That's all? Oh gosh, good for you looked it up.

Speaker 1 (23:19):
Mommy, what's wrong with that man's face?

Speaker 2 (23:26):
Do you still watch the sim Is this like their
final season? Are they still going?

Speaker 1 (23:30):
They're still going, but they've they've dropped some characters, you know,
they dropped a pooh and uh so I think they No,
I'm thinking a Family Guy. They killed off a character,
a long running character on Family Guy.

Speaker 2 (23:43):
Well, they killed off the chicken. Oh, they may have
killed the chicken. They killed off oh, what's what's his name?
Muriel Miriam. They killed off the wife of what's his name?

Speaker 1 (23:58):
Oh, Sims already did that when they killed off Ned
Flanders wife.

Speaker 2 (24:03):
Maybe that's the one they killed off. Yeah, of course
they copied off. They're not even shy about it. But
it's time, Fingers. When I can't remember the name. That's
gonna kill me. It's time for News of the Week, Tony.
Nearly a quarter of am I'm looking up the name right.

Speaker 1 (24:21):
Nearly a quarter of American workers didn't take any of
their vacation days this year, according to a new survey
reported by CNBC.

Speaker 2 (24:30):
New Yorkers didn't take more Goldman more Goldman. New Yorkers
didn't take their.

Speaker 1 (24:38):
Time off American American, Yes, not New Yorkers. I mean
they don't have a state by state breakdown in this peace.
Nearly a quarter of American workers did not take any
of their vacation days this year, according to a new survey.

Speaker 2 (24:56):
Why Well.

Speaker 1 (24:59):
According to that survey, twenty three percent of employees didn't
take a single day of vacation in the past year,
many of them because they felt like they had too
much work to leave. Twenty nine percent feel guilty or
pressure to appear committed at their jobs. Twenty five percent

(25:20):
of workers say their manager would likely respond in a
discouraging manner if they asked to take a full week off.

Speaker 2 (25:26):
That's where we are. So a couple things. For the
amount of people who have been involved in the quiet
quitting and this that and the other and are barely
doing their job anyway. You're already taking the days off,
so shut up, You're stupid. You already did it, you
already got your deal. Your manager has a problem with
it is that? What does that matter? Isn't it? Amazing?

Speaker 1 (25:49):
Though, that's where we are now because you've taught you've
heard of the job market softening a little bit. Where
before people were digging their heels in and saying, I'm
not returning to the off to now you've got forty
three percent feel that they have too much work to
justify taking vacations, and thirty percent are worried about falling behind.

Speaker 2 (26:07):
Maybe that's it. I don't know if I believe this,
because it doesn't jive with what we're seeing, doesn't jive
with and I'm in favor of taking some time off.
I am, And admittedly, this year twenty twenty five, I've
taken more time off than the first eleven years of

(26:29):
my professional radio career. Really, oh god, yeah, absolutely have
first year where I'm like, yeah, I'm taking the time.
I absolutely put in every effort in the verse ten.
I allowed myself a little bit more more time. But
I I just wonder whether or not this is an
accurate representation considering the amount of not working that takes

(26:53):
place and people still want to get paid.

Speaker 1 (26:56):
Could be I just feel like people are worried about
their job status.

Speaker 2 (27:00):
We have to discuss this more, Fingers. Are you lonely?
Of course not.

Speaker 1 (27:09):
You know why I eat drink Smoke Nation to keep
me company.

Speaker 2 (27:14):
That's adorable. But you wouldn't go out of your way
to actually go meet them, would you? Of course I would.
You would eat drink Smoke Nation. Yeah.

Speaker 1 (27:21):
Absolutely so if we said you are at a certain
place at a certain time, you'd be you'd be fine
with people coming and saying hey, Fingers, of course. Really, yes,
It's just I don't want a conversation in line at
a grocery store with a complete stranger. When they turn
around and say hot enough for you, That's when the
soul gets sucked out of my body.

Speaker 2 (27:42):
Tea drink smoke Come, Tony Kats. That is America's favorite
amateur drinker, Fingers, molloy, Uh, it's two for on relationships. Fingers.
What is the loneliest day of the year for singles?

Speaker 1 (27:54):
I would assume it's either Sweetest Day or Valentine's Day.

Speaker 2 (28:02):
What's the first one? Sweetest day? What is sweetest.

Speaker 1 (28:06):
It's like the fall version of Valentine's Day. You can't
have just one holiday. What have you been talking about?
You've never heard of sweetest day? Now I've got to
get on ask jeeves to find out.

Speaker 2 (28:17):
What's sweetest day? Like like, it's a day for your sweetie.
We just missed it. This was a thing.

Speaker 1 (28:26):
Saturday, October eighteenth was sweetest day?

Speaker 2 (28:30):
The hell yes, yeah, but it's not either one of those.
It's Halloween. According to this dating dot com. They surveyed
a thousand signals and they found that Halloween is a
lonely day for many. Fifty nine percent of the single
participants in the study revealed that the Spooky Day Spooky

(28:54):
is one of the most emotionally difficult holidays of the year.
Fifty seven percent say it's worse than Valentine's Day. Twenty
nine percent of singles. Seventy nine percent of singles feel
lonely on the last day of October over and over
half of the participants admitted to crying when they open
the door to family's trick or treating.

Speaker 1 (29:12):
Now, it all makes sense. It all makes sense if
you are alone and you were longing to have a
significant other, maybe start a family. You can kind of
avoid some of that when it's Valentine's Day, but when
seventy five to one hundred families show up at your

(29:33):
front door yelling trick or treat the kids, the couple,
and then on top of it, the other thing too
is the amount of Halloween parties that people go to.
It's dominated by couples, makes sense.

Speaker 2 (29:47):
But they're coming to your door. So this is an
opportunity to find single guys or guys single ladies. It's
an opportunity to see your costume is you're single, you
wear a little sciences, I'm single, and then somewhere there's
a single dad or a single mom. I'd be like,
oh yeah, me too. I shared twigs. You want to

(30:14):
check out a babe Ruth. No matter what candy, you
gotta end to it. That's the key. Always, that's the key.
So you don't find that would be creepy at all.

Speaker 1 (30:25):
If say, a little uh, little Cindy and little Bobby
come up and say trick or tree, and you look
out and see that there's only a woman there, and
you you turn to Cindy and say, is your mom available.

Speaker 2 (30:36):
You don't think that kids, you just wear a little,
wear a little. I'm sing, where's daddy? Oh?

Speaker 1 (30:43):
Dad, Daddy's not around anymore. Oh, I feel so badly
for you. Cindy's mom. Why don't you come here? And uh?
I have an adult beverage. I'm having one right now?
Is that how it works?

Speaker 2 (30:56):
Ah? How did you ever get married? It's a long
time ago. So smooth you are. I'm just saying there's
an opportunity. They're coming to you. There might be someone
single in the mix. She gotta it's about attitude.

Speaker 1 (31:10):
Well, I guess there's one way to There are two
ways to attack Halloween as a single. You can either
sit back and feel sorry for yourself and handle the candy,
or approach it the way you're approaching it. And if
you are a man looking for a single mom out there,
she's already scoping out your house right, Sorry, you're looking

(31:31):
up not yeah, She's.

Speaker 2 (31:33):
Like I could live there now. This is the opposite
of the people who are dating just for money. Florida, Nevada.
These are the states where people are most likely to
marry for money.

Speaker 1 (31:46):
These are the gold digger states. Wait a minute, okay,
I have to know. So the New York Post has
the story, yeah, that there was a study done. You
click on the link to the study and it just

(32:07):
opens up a Google drive spreadsheet. Who did this study?
And was it government funded? That's what I want to know.

Speaker 3 (32:19):
It's amazing, it's got it's got the number of billionaires,
and then it's it's got the number of millionaires, annual
cost of living, average hourly wage.

Speaker 2 (32:33):
Keep scrolling to the right, Sugar daddy. Wow. It talked
about how the trends and increases of these searches. Sugar daddy,
sugar mommy, sugar baby, marry rich and then pay for sex.
Right there, it says pay for stop. It does not
keep ruin everything. Am I the only person who has

(32:58):
no issue with relationships that are based on this exchange?
As long as everybody's on the up and up.

Speaker 1 (33:06):
I'm glad you bring that up because you know Bill
Belichick right there continues to be controversy about Bill Belichick.
It's not going well at the University of North Carolina.

Speaker 2 (33:18):
Former coach of the New England Patriots, now the coach
college the University of North Carolina, where he probably won't finish.

Speaker 1 (33:24):
Out the year he's in his seventies. He's dating a
young lady. I'm guessing she's in her twenties. He's twenty four.
And there has been a lot of criticism about this,
saying she's a gold digger, she's only using him for
his money. And I say to myself, you know what,
these people are absolutely right. He should be dating someone

(33:44):
closer to his age that's using him for his money.

Speaker 2 (33:50):
What are we talking about here? Of course it's ridiculous.
Of course she's using him for his money, there's no question.
And what this is. This is standard operating procedure. She
is an adult who's making a decision about how to
spend her time and with whom. What's the issue, the guys,

(34:14):
the issue is that you can't afford her? Is this
the issue? Look, I'm not saying you should marry the girl.
I am saying they entered into a contract. They've got
a deal. Contract. It is, it is, it all is.

Speaker 1 (34:32):
Look it doesn't look ridiculous, of course it does, But
who cares? Who cares? I don't understand. Just like I said,
we're gonna feel better if he's dating someone in their
sixties that's using him for his money. That's gonna make
everyone feel better.

Speaker 2 (34:45):
I don't know why, but I get your point. Somehow
that visual is more acceptable acceptable too.

Speaker 1 (34:52):
You're not the one of the relationship. I'm just amazed
that the study was done. And by the way, if
you are a gold digger, apparently don't go to Vermont.
That's the worst place for gold diggers. But I feel

(35:13):
like this is a really, really, really controversial topic when
it comes to, you know, social media. The social media
outrage over the old rich guy dating the young girl,
it seems to really push a lot of people's buttons.

Speaker 2 (35:32):
Why. I don't get it. Did I say it?

Speaker 1 (35:36):
Was it Martha Stewart or maybe Cher who's dating someone
that's like thirty years younger than her. It's like, God,
bless you can do it. What's the problem?

Speaker 2 (35:45):
I don't know. I do not have a problem with this.
They I'm so not interested in Bill Belichick's life. There's
nothing about Bill Belichick where I'm like, man, that that's
a guy. I want to know nothing. I never thought
about it. I don't care.

Speaker 1 (36:05):
I think that he would actually you hear it that
he's a good storyteller behind without a camera in front
of him. I'm sure he's got some great stories about
the giants and Lawrence Taylor and all that stuff. I
don't want to talk to him about romance.

Speaker 2 (36:16):
No, oh god no. But yes, people get worked up
because there's some visual that's supposed to be acceptable. This
is not a child. Everybody knew the deal going in
and it's it's it's a tail as old as time,
and it's not it's not even interesting. I just want

(36:37):
the gold Digger to be honest about it. That's the key,
honest gold Diggers. It's all I've ever wanted. You need
a good entre Defiancebeef dot com great sponsor of ours,
where you can order a quarter, cow, a half or
a full. You get it butchered exactly the way you
want it, and it's delivered directly to your door, frozen

(36:58):
in the vacuum pack, ready to go. They are a
farm right here in Indiana and they are just serving
up some of the best rib eyes and tenderloins and strips.
The ground beef, the brisket, absolutely incredible, everything age twenty
one days, the flavor of the tenderness, it is all there,
and you decide how you want it cut, You decide

(37:18):
the thickness I actually got the call from the butcher yesterday,
got a call him and say, okay, here's what I want.
I'm ready to go. I'm telling you I'm gonna have
my beef in a week. I have been waiting, I
have been patient. I've been like, you don't worry about
me last. I want to see everybody else to be happy.
People have been ordering you. Go to defiancebef dot com,
use promo code eat drink smoke. Get one hundred and

(37:39):
fifty dollars off your order right there, easy to do.
It has been fantastic. The meat is incredible. The quality
and the tenderness and how well it grills up and
how well it's done is leftovers spectacular. Defiance Beef. Defiancebef
dot com and use promo code eat drink Smoke that's
the name of the show, and you will get one

(37:59):
hundred and fifty off your order. The name Blanton's is
a name that'll get you saying, man, I want that bourbon.
I want that bourbon right now. You tell people you're
pooring Blanton's and they will line up. When you tell
people you're porn Blanton's gold, they openly weep, and then

(38:22):
they line up see drink smoke. I'm Tony Katz. That
right there is America's favorite amateur drinker, Fingers Maloy and fingers.
I was at an event this week, a a bourbon tasting.
They were doing pores of well or twelve pores of
Colonel E. H. Taylor, pores of Eagle rare. This happened

(38:43):
at a very very cool spot called Kilroy's, which is
an Indianapolis institution in a place called Broad Ripples. Fantastic, tremendous, terrific.

Speaker 1 (38:52):
And they had barbecue and they were serving wings, and
they were serving brisket and everybody was getting some.

Speaker 2 (38:57):
And then if you were a VIP, you got about
a bottle of Blanton's Gold. Wow. Yeah, and that's what
we're drinking it seat drinks smell. I'm Tony Katz. That
right there is an America's favorite amateur drinker, Fingers Maloy.
Blanton's Gold comes in at one hundred and three proof.
Ladies and gentlemen always applause for anything over one hundred proof.

(39:22):
This is.

Speaker 1 (39:24):
The first single barrel, right, So this is Elmer t
Lee and wanting something that was, you know, just from
one barrel.

Speaker 2 (39:35):
Sometimes they would refer to it according to the people
of Buffalo trace as a honey barrel, this coming from
the center of a certain warehouse. So this really started
the trend of the idea of the single barrel and
the gold is just a just a glorious, glorious expression.

Speaker 1 (39:53):
But if you hand me the bottle right there, absolutely,
and I'm gonna be very careful with this bottle, yes,
because each one, it'll tell you right on the bottle
they kind of write it in.

Speaker 2 (40:06):
This bottle was dumped on June fourth, twenty twenty five
a Sword and Warehouse seventy one on rick number six
from barrel number eleven.

Speaker 1 (40:17):
Right now, yeah, go ahead, now, barrel eleven. What we
know about that barrel is it is better than barrel ten,
but not as good as barrel twelve.

Speaker 2 (40:26):
No part of that is true. You are an idiot,
and it's just it's just not what you see every day.

Speaker 1 (40:33):
It's not the one now even on these if you
notice that it's got the horse on top, and this
one is the tea.

Speaker 2 (40:40):
I don't know if they did that on purpose. It's
a tea for Tony maybe yes, maybe no. They gave
me this for showing up.

Speaker 1 (40:46):
They gave me this at Kilroy's Broad Ripple. They gave
me this bottle because you're a VIP.

Speaker 2 (40:52):
It turns out, so they've got the horses on top
and then people collect the stoppers here right Because the horses,
it would diferent letters that spell Blantons. Uh, they're in
different phases of their run. So you put them all together,
it looks like the horse is running and spells out Blantons.
It's actually a very very well done piece of design.

(41:12):
And to look at this, you know, it's it's not
as dark and as deep as as you might think
when it's in the glass. Certainly there's a little red
hue going on to it, but you can also it's
it's not as dark as you would think. But that
nose fingers wily. Okay, yeah, that is all right.

Speaker 1 (41:37):
So first of all, I've seen people remark that you
will get a little ethanol on the nose.

Speaker 2 (41:45):
I'm not. I'm not getting that at all. Slightest bit, slightest, slightest,
not enough to make me run away. No, I'm still
all nos in. So there's a nice little bit of
for me, a little bit of citrus, some wood, and
there's something else there that I'm not able to put

(42:06):
my finger on. Yeah. The word I think that you're
looking for is luscious. This is a very very complete nose.
It doesn't hit hard, it hits you talk about that
that that that fruity, and there you talk about citrus.
I think there's even a little bit more fruit going on.
It is so it's it's it's not candy sweet. It

(42:31):
is fragrant, fragrant sweet and and to an extent decadent.
It is a very nice expression on this right here.
The uh from uh, the the good people at Buffalo
Trace is actually Sasarac Blanton's Distilling Company, is the way
to see it. This is the Blanton's gold. The fingers

(42:54):
will why enough of just sniff and are you? Are
you ready for this? Oh?

Speaker 1 (42:59):
I've been ready for this.

Speaker 2 (43:00):
Fingers boy is about to do what is known as
the Kentucky chew, taking the juice, moving it around the palate,
getting a feel for it. I am a believer in
the two SIPs theory. The first sip to set the
taste buds, the second sip to really get an idea
of the flavors.

Speaker 1 (43:17):
Fingers boy, you have taken your sip? What say you,
fingers It's wonderful. First of all, doesn't play for me
over a hundred proof. There is a nice little bit
of sting on the tongue, not a lot, but maybe
a little gentle warmth in the chest. There's a little
bit of oak, there's some pepper, a little bit of

(43:42):
of apricot, some honey. I think that's about it. It's
it's wonderful. That's a nice mix.

Speaker 2 (43:52):
All right. Let me go in here, I go here,
I go here.

Speaker 1 (43:54):
He's going in ladies and gentlemen, and he's doing what
we like to call the sag swish, the Memphis munch,
a little more heat than I thought it would chadanooka chomp.
Really yeah, oh look good for you. He's going back
in for seconds like it's Thanksgiving back. He's going for
another Saganaw swish. It's actually the Kentucky chew, but we

(44:20):
call it the Saganaw swish. Here for kicks, it's the
Lantin's bounce around.

Speaker 2 (44:24):
Oh there it is. That is. It's a little hotter
than I thought it would be. But the honey in there,
a little bit of vanilla going on in there. That's
that's very nice. A little hotter than I expected. It's

(44:49):
been a while. I feel it in the throat, I
feel in the very top of the chest is where
is where I feel that? Really nothing for you.

Speaker 1 (45:01):
I just have to really start examining if I really
am dead inside like you say I am. Well, I
say it only because it's it's one hundred percent true.
But that doesn't play over one hundred proof, does it.

Speaker 2 (45:13):
No? No, no, it's no part of this is punching
you in the face. No part is that it's just
a little more heat. I think it's gonna be great
on a cube. It's just it's very nicely done. It
is a super solid expression. There's a lot of good
happening here. The conversation here on Blanton's gold is priced. Now,

(45:38):
there's the price that one could find it at, possibly
at a store. There's the price that one would find
it at at an event. There's the secondary market, which
we do not condone in any way, shape or form.
Please don't sue us. The MSRP on this is one
hundred and twenty dollars. One hundred and fifteen hundred twenty dollars.

(46:02):
Secondary market is two fifty to three hundred. Okay, It's
not something you find every day. I can see it.
There's really a lot of care. It's seemingly to me consideration,

(46:22):
there's a lot of flavors happening here. But if you
find it, an MSRP one hundred twenty bucks is still
real money for a bourbon, although there are plenty one
hundred dollars plus bourbon's in today's world.

Speaker 1 (46:33):
Have you seen how many bottles did you say they
have released of this that I don't.

Speaker 2 (46:37):
Have an answer to. We can find out. Maybe it's
the age of recalls, but it seems that there is
a recall all the time on everything, on cars constantly,
and on food. It's eat, drink, smoke on Tony Katz
that is America's favorite amateur drinker, Fingers molloy. It's a

(47:00):
couple of stories that you had here, Fingers that are
worthy of attention. Let's start with Coca Cola story from
USA today. Three popular Coca Cola sodas. That's the Coca Cola,
Zero Sugar, Coca Cola, and Sprite. The cans were classified
or recalled. It was classified as a class to recall

(47:22):
says that the recall products could cause temporary or medically
reversible adverse health consequences. Metal contamination, which means some shards
got into the cans, which means there was something wrong
in the actual processing. Look, sometimes you'll hear about like
glass getting into food or I don't know why that is.

(47:42):
Sometimes the recall is stupid, Like I think it was Costco.
They had to recall butter because the printing of the
container forgot to say contains milk. What that's a true story. Yeah,
so a giant recall because that's not on there. But
if you're eating butter, you know it contains milk, And

(48:04):
if you don't know it contains milk, I don't want
to hear about your problems. I don't want to hear
about the four hours you spent in the bathroom because
you're lactose intolerance. When you bought butter, I was looking
for it. I can't believe it's not butter, joke, And
it came up empty. Yep, came up dry.

Speaker 1 (48:23):
Yes, exactly as opposed to I can't believe it's not butter,
which is moist and delicious.

Speaker 2 (48:27):
Put it on your bagel or favorite bread product today, there's.

Speaker 1 (48:31):
No way you would put that on a bagel. Ever,
I can't believe it's not butter.

Speaker 2 (48:34):
You'd put.

Speaker 1 (48:35):
I can't believe it's not butter on a bagel. No,
you know what I would put on there? What's that
defiance beef I would get? Have you seen the freezer?
Go look at the freezer. I will, Oh, it's delicious.
The freezer's delicious.

Speaker 2 (48:46):
It's filled with defiance beef. My quarter cow came in
fifty three pounds of ground beef. I'm sorry, fifty I'm
gonna send you home with some fifty three pounds of
ground beef. Seven ribbes. I've got seven, I've got cirloin steaks.
I've got short ribs. I've got cube steak. I don't
even know what that is, but I'm gonna find out.

(49:07):
I've got like pounds and pounds of stew meat. I
got a six pound brisket out of it. A six
pound brisket. Yeah, out of the quarter cow. Right, you can't.
If you get the whole cow, then you can do
like a pack or they can do the whole thing. Amazing, amazing,
four boxes. Everything was insulated dry ice perfection, and the

(49:29):
ups dude drove, backed up the truck to the garage,
dropped it off. Nope, dry, Oh, yeah, defiancebeef dot com
use promo code Eat drink smoke. You'll get one hundred
and fifty dollars off. Your order comes out of Indiana
directly to you, age twenty one days. It is so
good the burgers first thing we did, burgers cast iron,

(49:49):
so good, so flavorful, fantastic.

Speaker 1 (49:54):
I have been meaning to try the ground beef and
I want to do it with burgers, and I don't
want any condiments at all. I just want to be
able to test the beef thisay, that's right. You have
some yes, because they we had when we first started.
They'd said to some, you haven't.

Speaker 2 (50:08):
Had any of it yet. I have been very busy. Yes,
would you make some? Please? I will. I'm making more
Defiancebef dot com. Excellent people, Jacob and the family terrific.
You're gonna love working with them. It has been a pleasure.

Speaker 1 (50:23):
Uh.

Speaker 2 (50:24):
Full cow is coming next, Just full cows. How many
freezers are you gonna need? Seven? Full cow is coming next.
Defiance Defiancebeef dot com use promo code, eat drink smoke.
Do it now, get it before the holidays, eat drink smoke,
Get it before Christmas? For sure? Uh? Do that? Do that?

(50:44):
Do that? Do that today. Talk to them.

Speaker 1 (50:46):
Make sure you can get it before Christmas. Eat drink
smoke is the promo code defiance beeef dot Com.

Speaker 2 (50:51):
No recall there, But there have been crazy recalls, absolutely
nutty recalls.

Speaker 1 (50:57):
So do you feel like we are experiencing a period
of more recalls or it's just that because we're bombarded
with information, we're finding out about more of these recalls
than we just.

Speaker 2 (51:08):
So that's what I used to think. Then there's this
story USDA and FDA food recalls are on the rise.
We're not crazy. The FDA recalled nearly eighty five million
units through the first half of twenty twenty five. I'm
glad I'm not buying any units. So now there's a

(51:29):
question of is is it something that can be repurposed
to something else? Because if you have to recall butter
because you didn't put on it contains milk, which is
so ridiculous. Do you have to now discarded the butter?
Do you have to destroy the butter? Can you now
use it in another purpose? Wouldn't that be a smarter better?

(51:49):
Would someone really have an opposition to this? I mean,
I don't want the butter that was in your refrigerator.
But the butter that never made it out of the store,
never made it out of the plant, of course.

Speaker 1 (52:00):
Well, according to wastedive dot com. You know, people have
asked that question, what happens to food that is recalled?
And for the most part, it ends up in the landfill.

Speaker 2 (52:12):
That's insane. The food waste is stupid.

Speaker 1 (52:17):
It is I this has to be the fact that
the lawyers get involved, right right.

Speaker 2 (52:23):
Because if you do something else with it, you can
get sued for this, that and the other. It's it
is the problem.

Speaker 1 (52:28):
I feel this way about front yards. You sue people
over front yards.

Speaker 2 (52:33):
Now, my father arrests his soul. Used to have a
theory that grass makes stupid what and he wasn't talking
about you know, the smoke grass like people getting insane
about grass. They're always trying to plant their grass. They're
taking care of the grass. It's ridiculous already, it's too much.
I uh. With a little bit of that theory in mind,

(52:57):
I think that front yards should be made into gardens.
And there are people who have real green thumbs, and
there are community groups, there are school groups. If you
took my front yard, my stupid front yard, and you
planted like zucchini, tomatoes. I know things you don't need
fingers and and and and broccoli or broccolini, cucumbers, And
you planted that. You just gave me ten percent of

(53:19):
the food. I take ninety percent and donate it to
sell it or donate to food pantries or whatever. Wouldn't
we be better off?

Speaker 1 (53:29):
What terrible idea?

Speaker 2 (53:30):
It's a genius idea. What the hell do I need
grass for? I have considered putting a putt putt golf
in my front yard, and they're just having clubs out
there and letting people play throughout the day. Grass is dumb.
I don't want to take care of it. I don't too. Yes,
you do pay for somebody to do it.

Speaker 1 (53:51):
You're you're out there on a Saturday in your Bermuda
shorts uh and flip flops, with the lawnmower out there
pushing from from behind, uh, saying hot enough.

Speaker 2 (54:02):
For you to the neighbor. First things first, that's what
I went with, Look at you? How old are you? Secondly,
I don't because I don't, but I I still don't
want to pay for it. I'd rather do something else
with it. Wouldn't we better do something like like worthy, valuable,

(54:23):
it's a better use of the land. Why don't we
do good things with the land.

Speaker 1 (54:27):
What was it like going to the original woodstock, Tony?

Speaker 2 (54:30):
I was not at the original woodstock? What is going
on with you? How was that even crunchy? I'm talking
about efficiency. I'm talking about value garden in the front yard,
the whole yard, your garden, or putt putt golf. By
the way, if there was in my front yard just

(54:51):
a place to uh to put from and you were
driving by and it was like, wouldn't you stop?

Speaker 1 (54:56):
If there was somewhere where I could put through a
clown's mouth, I would? Or windmill you see.

Speaker 2 (55:01):
Now it's just tacky. That's a bridge too far. But
zucchini right, and then you know a couple of squashes
you make some ratituey everything solid.

Speaker 1 (55:11):
Ratitue You just made that up.

Speaker 2 (55:13):
Honestly, we need to get you out of Urb's Eat
drink smoke. It is your cigar bourbon foody extravaganza, Tony Katz.
That's fingers below. I find it all Eat drinksmokeshow dot
com Our books Let's Go Bourbon and Let's Go Barbecue,
available at Amazon dot com perfect Christmas gifts. Not too

(55:36):
early to be thinking about those things. Let's go bourbon.
Let's go bbq from us at Eat, Drink Smoke available
at Amazon dot com.

Speaker 1 (55:45):
But it is almost too late for a Thanksgiving Day gift.
That's why you need to go to Amazon dot com
right now and order Eat, Eat, Drink Smoke books. Let's
go Bourbon and let's go barbecue. Because Thanksgiving is right
around the corner. And I don't know about you, Tony.
I give thanks Giving gifts.

Speaker 2 (56:00):
To everyone I know. You know it's a month away,
just around the corner. You know what I've purchased. I
should bring it out. You know what I've purchased. You
know what I've you know you know what I've uttered.
Ducking No, I'm not a savage. Wow, I'm at an
event I've never done to duncin. I've never attempted it,

(56:20):
so maybe I'm wrong. I'm out in an out mount.
I'm talking to somebody and we're talking brisket. Listen to
the show, and you know, yes, if a brisket's too big,
it creates a big problem.

Speaker 1 (56:34):
What I may be getting excited here. I think you're
going down the road. You may be going down go
ahead road?

Speaker 2 (56:39):
Do you think I'm going down? What road? Do you
keep talking? And I said, yeah, So I do a
brisket for Thanksgiving, because I do a brisket for Thanksgiving too,
But this year I'm going to infrared fry a turkey.
And I said, I'm sorry, but what in the world
are you talking about? He goes, oh, yeah, oh yeah.

(57:02):
It's instead of a fryer, instead of the oil and
everything else, it's infrared. And you can put a sixteen
pound turkey in there and and then it'll it'll cook
the turkey. It's fantastic. I still brin it and everything else.
Pata dry put it in. It's spectacular. And I said,
what sorcery is this? Witch? And then I bought it
on the spot, so I have it. It's in the garage.

(57:25):
It is right in there. I have from charbroil and
infrared fryer. I'm doing a chicken this weekend. I'm starting
with a six pound chicken, just to see what happens infrared. Okay,
it's a thing.

Speaker 1 (57:42):
So let me get this straight. You get a sixteen
pound bird, you put it in this infrared fryer. Three
minutes later, you have a turkey.

Speaker 2 (57:50):
It's not it's not three minutes, no, but it's it's
no oil. It's none of that. Now, I have done
a fried turkey only once in my life. It was perfect,
it was splendid.

Speaker 1 (58:05):
Well, if it was perfect, why did you only do
it once?

Speaker 2 (58:08):
It's a great question. And the answer is the setup
and and everything else. You gotta have the time you
got right, there's a weather consideration because you really can't
leave that alone. I can leave my smoker alone, Fine,
you can't leave the hot pot of oil alone when
there are small children and you're like, don't dip your
hand too far in. You can't. It's like a paraffin wax,

(58:29):
do not. You cannot do that. So I was like,
this is nuts as an idea, and I wanted to
give it a go. It's like one hundred and thirty dollars.
I bought it. That's it. It's one hundred and thirty bucks.
I bought it, and and I cannot wait. I cannot wait.

(58:50):
I'm doing it. I'm doing it this weekend. It's gonna
be fantastic. Wow.

Speaker 1 (58:53):
Well, that that's interesting. That's not where I thought you
were going.

Speaker 2 (58:55):
Where do you think I was gonna go.

Speaker 1 (58:57):
At one point, there was a discussion about getting a
wagu brisket. No, so dumbly enough, because of the crowd assembled,
I have to get a kosher brisket. Kosher, by the way,
kosher briskets are excellent, but for this crowd, I have
to get a kosher brisket.

Speaker 2 (59:18):
And I checked with defines beef dot com. They don't
just have extra briskets around. I would have I would
have been like, I'll take them all, please. They don't them.
You gotta buy them by the cow people defines beef
dot Com promo code eat, drink, smoke, get one hundred
and fifty dollars off your order. Uh So, because of
this crowd, I'm getting a kosher one and that's like
eleven dollars a pound, and I'm getting a fourteen pound brisket.

(59:42):
Oh yeah, it's gonna be stupid. And for the first
time ever, and I don't really have the house for it.
I like to entertain, I don't really have the house
to entertain. It's a little weird, but we make we
make it work. You know. I think I think I
have twenty five people in my house for things. Giving.
You know, you need to do are you coming, am
I no, I have plans. Just skip out from the family, like,

(01:00:04):
I'll be right back. Just get packing.

Speaker 1 (01:00:06):
I'll benkah right, but thank you. A tent, So a
tent is on the as possible. Getting a tent for
the backyard is absolutely possible. But what do you do
about weather? Like you go inside the tent. Oh, then
that's that's all. You need heaters in there and everything else,
don't you. Yeah, you'll probably need some heaters, so.

Speaker 2 (01:00:29):
I'm better off moving.

Speaker 1 (01:00:32):
Is basically you can rent heaters nowadays. We're in twenty
five smoking from HVC. I forgot where we were for
a moment.

Speaker 2 (01:00:41):
We're fuck, We're half way through talking about this stupid contraption.
You getting me a tent. I did consider a tent.
I may still get a tent. I could do that.

Speaker 1 (01:00:52):
We could have pitched a tent in the last five minutes.

Speaker 2 (01:00:56):
We could do You think I would know how to
do that. It's a long time boys, scouts. You go
out there in your Bermuna shorts from HVC. We're smoking hotcake.
That is the name of the cigar right here, six
and seven eighths a by fifty with the Connecticut broad
Leaf wrapper well into the second third, starting the third third.

(01:01:17):
Sixteen dollars a stick. Yeah, it's a very nice stick.

Speaker 1 (01:01:22):
Have you come over to the other side. Sixteen bucks?
Are you all in going to be in your humidor
gotta get yourself a cigar in the humid or sixteen.

Speaker 2 (01:01:31):
Dollars all right, Stewie, bravo. It's good. It is good.
It's it's really enjoyable. That that mocha, that chocolate coffee,
which I wonder now if it's a little more coffee
or not, but those things work. It was that really
rich pepper and that and that bit of cedar that
came in that it was taken away from those other

(01:01:55):
things that I liked, that wle mocha kind of kind
of feel. But is it it's a solid smoke. It's
a solid one. Comes to a bunch of different vettola's
a different shapes and sizes, and they'll have different wrappers
that'll be different flavors. So this one was the oh,
I forget what this was. This was the fresh out

(01:02:16):
of the oven broad leaf. So this is the Connecticut
broad leaf here, nice cigar. I'm definitely worth trying again.
I would look for it on sale if it was
less than sixteen bucks.

Speaker 1 (01:02:27):
Yeah, in this economy, sixteen dollars two hour smoke. You know,
we've had some problems keeping it lit, but really not
all that bad. Yeah, it's in my humidor it is, and.

Speaker 2 (01:02:39):
We're drinking Blanton's gold, and I got cubes here that
are melting. Fingers, molloway, I'm just gonna take one big
chip and just throw it into my glen cairn. You
just you heard it right there, fingers. Do you have
a little bit of water? Do you think you have
your droppers with you? No?

Speaker 1 (01:02:54):
I don't, of course. You know, I can't remember if
I put the water in this or not.

Speaker 2 (01:02:58):
What do you mean you can't remember if you put water?
Will try it? Oh yeah, I don't think I did. So.
Water will bring down proof, right, That's what water does
to bourbons. The only thing you can add to burbon
to bring down the proof when it's in the barrel,
and water will will open up the bourbon. Some flavors
can become more muted, some become more pronounced, and it's

(01:03:20):
really a different complexion. So when you're trying a bourbon,
you gotta try it. Neat try it water, try it
cube or rocks, and see which way you like it done.
I added a cube here to the Blanton's gold one
hundred and three proof, the MSRP. One hundred and twenty.
Best of luck finding it there. You're finding that for
two hundred and fifty or three hundred dollars here, all right,
here I go.

Speaker 1 (01:03:40):
He's going in, ladies and gentlemen. He has his Blantons
on a cube and your thoughts, tony mother.

Speaker 2 (01:03:48):
Still a little hotter than I thought. But the fruit
expression in that, the richness of that, I can't tell
you if it Yeah, that is just smooth as a
mother man. Just you know, Fingers just said a little

(01:04:09):
bit of cool water to his right there. That is
just good. And one hundreds of one hundred and twenty.

Speaker 1 (01:04:18):
Dollars a lot of money that that pepper is still there.

Speaker 2 (01:04:22):
Yeah, oh sure, there's still there's still some heat. Everything
is still there.

Speaker 1 (01:04:27):
If you thought that he didn't play at one hundred
and four proof on hundred and three proof before, I mean,
what little heat there was for me is almost completely gone.
It's it's it's wonderful. It's at one hundred and twenty dollars.
It's definitely in my liquor cabinet. You get to two
fifty three hundred dollars. I I can't justify it.

Speaker 2 (01:04:43):
That's hard. And that's the problem with the secondary market.
In the tertiary market. We are not suggesting that at all.
We do not suggest breaking the lawn any way, shape
or form. Here at Eat Drink Smoke, Man, is it good?
Lanton's Gold, it is good. Fingers Maloy often finds stories

(01:05:04):
for Eat Drink Smoke that are fascinating and some of
them are ridiculous. And this one, this one is so
stupid that I think I should be allowed to start
hitting people.

Speaker 1 (01:05:16):
Now you should start hitting people. You've waited this long.

Speaker 2 (01:05:19):
I've been very, very calm, true to Drink Smoke. I'm
Tony Katz. That is Fingers Maloy, the podcast Eat Drink Smoke.
Get that wherever it is you get your podcasts. Subscribe
now Eat Drink Smoke and find everything at Eat drinksmokeshow
dot com. This is the headline, and the headline makes
me want to rage. Grub Hub is offering insurance for

(01:05:43):
people who fall asleep before their food arrives. But there's
a catch. At this moment, Fingers, I'm going to let
you talk, because everything I'm going to say is going
to be a four letter explosion. Why what do you
do you mean you fall asleep before your food gets there?

(01:06:04):
You stone or freak? Oh onself? You went there, and
what do you mean you fall asleep? You'll have them
leave it at the door. They leave it at the door.
You gets left at the door. You explained the story.
I will try not to rage from October's people are
a serious issue. It's Festivus right now, and this is

(01:06:26):
my airing of the grievances.

Speaker 1 (01:06:31):
From October eighteenth through November one. Grub Hub the food
delivery company, and he is offering sleepy students snooze insurance
should they pass out before their food arrives. On campuses
across the country. Students order post pantry food orders in
the wee hours. Oh excuse me, I'm I'm still adjusting

(01:06:54):
to the new eyes.

Speaker 2 (01:06:55):
Yeah, he had the he had the lasik, he had
he had a he had he had the the.

Speaker 1 (01:07:00):
Gout, had two cataract surgeries.

Speaker 2 (01:07:06):
Is that something different? Yes, I did.

Speaker 1 (01:07:10):
See, Yes, I could go kind of, but it is
a little tricky at times. That's where I get pantry
and party apparently screwed.

Speaker 2 (01:07:17):
Up those party food orders.

Speaker 1 (01:07:18):
Yes, post party food orders in the wee hours, but
often don't stay awake to receive them. Grub Hub found
that seventy two percent of college students have snoozed through
a late night delivery order.

Speaker 2 (01:07:30):
I don't care. Wow, you schmuck. Here's the deal.

Speaker 1 (01:07:40):
These are hard working college students. Taught me that I'm
sure are up late studying. People are just assuming it's
a post party pantry situation. And really what it could
be is these students are just too darn tired from
studying and they fall asleep, probably at their computer, not

(01:08:02):
using chat GPT to write a paper for them.

Speaker 2 (01:08:05):
That's probably what's going on. User insurance, if you sleep
through a late night delivery, you'll get the chance to
receive fifteen dollars towards a do over meal. I still
don't understand what's going on here. They drop the food off,
the food's still there, might be cold, but it's still there.
What's the argument? What's the argument.

Speaker 1 (01:08:28):
That they said seventy two percent of students at one
point have slept through their food being delivered or an
attempt for delivery. See a lot of times, Tony if
it's a delivery at a dorm. They can't just drop
it off at your door. They have to be at
the ground floor and you have to go down and
pick up the food. So if you sleep through it,

(01:08:49):
a grub hub delivery driver suddenly has a sack of
white castle in their hands that they aren't delivering.

Speaker 2 (01:08:57):
You know this story that so many more college students
after a graduation moved back home. This is why. This
is why, because parents, you raise your kids to be morons.
You did, you did? This is your fault. They ordered
food because they're too lazy to cook on their own.
You're telling me, well, Tony, they live in a dorm.
They don't have a way to cook. There's there's ramen,

(01:09:20):
and there's a microwave. You shouldn't even be ordering via grubhub.
What are you doing spending my money on grubbub. I
don't even order on Grubhub. Why don't you just eat
your lousy ram and be thankful someone paid for college?
You ungrateful child? Wow, maybe I haven't everything. Maybe I
just heard it. I just heard it, and maybe that
was a little a little much. No, it wasn't. America's

(01:09:42):
kids need a kick in the butt and I'm here
to deliver it. I'm al Bundy. But what if they
sleep through the kick in the button? Not when I
do it.

Speaker 1 (01:09:52):
Well, the catches. There's a limited supply of these refunds,
so it.

Speaker 2 (01:09:58):
Seems to be an unlimited supply of more on college.

Speaker 1 (01:10:00):
Students seventy two percent according to grub up.

Speaker 2 (01:10:04):
But you are right.

Speaker 1 (01:10:06):
It cracks me up that we have in twenty twenty
five become so lazy that not only can we not
prepare our own food, we can't stay awake long enough
for the.

Speaker 2 (01:10:17):
Food to be Anything you want will be delivered to you.
If it's two thirty in the morning and you want
a cum quat, there is someone out there who will
deliver you a kum quat qualm quot hot, and you
won't just be awake. Thank goodness, I don't have employees.
Just hey, I could never I could never deal with this.

Speaker 1 (01:10:43):
It does feel like college students are are becoming a
little soft, just to we bet a little bit.

Speaker 2 (01:10:50):
Then there's a story about tax refunds CBS News Americans
may get bigger tax funds refunds next year. This is
the passage what they called the One Big Beautiful Bill,
they're retroactive these provisions to the start of the current year,

(01:11:10):
and total taxpayer savings could amount to an additional fifty
billion dollars through bigger tax refunds or cut in the
twenty twenty six taxes. I wouldn't mind.

Speaker 1 (01:11:23):
The only problem I see with this is the IRS
announced Unlike grub hub, you actually have to be awake
to receive your refund.

Speaker 2 (01:11:29):
Oh, we see the problem. You know again, the grub
up story is so awful. I'm I'm curious to see
where people's economics are. We've seen gold prices shoot through
the roof and then fall back down. We saw oil
prices drop into the mid fifties and then come back up.
The market doesn't stop airline stocks. There are a couple

(01:11:51):
of airline stocks that beat estimates. Airlines are beating estimates.
I cannot explain what is going on. We pay the tariffs.
There was an interesting conversation on social media about, hey,
we don't talk politics on this on this page, but well,

(01:12:11):
what if we're talking about it was it was a
cigar page. It was actually the people over to guard coup. Okay,
we don't talk politics here. Well, okay, I can appreciate
that you talk to gars, you don't talk politics. It's fine, Well,
what about tariffs. Tarif's our political conversation. We talked about tariffs,
and so it was really kind of interesting where people
draw draw their lines and tariffs. We're paying billions in tarists,

(01:12:35):
which are taxes on Americans at tariff on something as
a tax by by definition, and yet we're seeing these
massive numbers in in earnings from these places. And we
still see and I can pare this with a story
that says Hamburger helper sales surge as Americans titan budgets.

(01:12:57):
I can't make hide nor hair of what's happen. We've
talked about a constant contradiction. I've talked about it for years.

Speaker 1 (01:13:06):
After the COVID thing and people talking about, you know,
folks having less disposable income. But you drive by restaurants
on Friday and Saturday night and they're absolutely packed, packed,
And then you see, well, while those restaurants are packed,
Hamburger helper sales have gone up. So there's a situation
where there's just a certain segment of the population that

(01:13:29):
are saying we can't afford to go out to eat anymore.

Speaker 2 (01:13:32):
Right. So some people said the restaurants were packed because
other restaurants went out of business because of COVID, but
doesn't change the fact that the restaurants are still packed.
I cannot understand this, this economy, the slightest. I used
to have a good hand on things. This is just amazing,
I honestly, and I am really not an a sayer.

(01:13:56):
Everything about this signals a cliff. Everything's this. This doesn't
make sense. When things don't make sense, I don't see
how they can how they can land.

Speaker 1 (01:14:04):
It's just so confusing because oh, the job marketing market
is softening, but unemployment's still really low. It's you know,
people just everybody feels kind of uneasy, and I.

Speaker 2 (01:14:15):
Don't like unease. The HVC this is the hotcake from
hv C, the six and seven eighths by fifty. It's
a nice cigar. It's a nice Connecticut broadleaf. It's nice
and the Blanton's Gold one hundred and three proof. Bravo.
If you can find at MSRB one hundred and twenty
five dollars one hundred and twenty dollars, I should say, yeah,

(01:14:37):
you do that. Find everything at Eat Drinks, Smoke show
dot com. It's eat, drink, smoke,