November 16, 2025 • 36 mins
Step into the world of bourbon tasting and cigar smoking with Tony Katz and America's favorite amateur drinker, Fingers Malloy. This episode takes you on a sensory adventure as they sample Basil Hayden Toast Bourbon and puff on the Las Calavaras 2025 cigar from Crowned Heads. Their candid conversation reveals the nuances of both, from the bourbon's subtle brown sugar notes to the cigar's peppery profile. Along the way, they dive into the absurdity of Thanksgiving-inspired Oreos, debate restaurant dining versus home cooking for the holiday, and discuss the rising costs of Thanksgiving meals across America.
Key Takeaways:
Basil Hayden Toast tasting notes: Brown sugar, nuttiness, and gentle warmth at 80 proof
Thanksgiving-inspired Oreos discussion (including the shocking $44.99 price tag)
Las Calavaras cigar review: High wood and pepper notes with a $15.25 price point
How water affects the bourbon (spoiler: not positively)
Thanksgiving dinner plans and menu preparations
Comparison of Thanksgiving meal costs across major retailers
Whether you're a bourbon enthusiast, cigar aficionado, or simply enjoy lively conversation about food and drink, this episode delivers honest opinions and genuine reactions to these premium indulgences. Pour yourself something nice, light up if you're so inclined, and join Tony and Fingers for this entertaining exploration of flavors that will have you reaching for your own glass and humidor.
All that, and more, on an all-new Eat Drink Smoke!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Toast I do.
Speaker 2 (00:04):
I don't smell it. It's just the bourbon.
Speaker 1 (00:07):
It's eat drinks, smell gum Tony Kats, and that right
there is America's favorite amateur drinker, Fingers molloy. This is
the Basil Hayden toast now sometimes and we have discussed
this before. It's been years since we've done a Basil Hayden.
Thought it was pronounced Basil Hayden, and then some people
have cried and said, no, no, no, it's Basil Hayden. Honestly,
I don't know. I say, just drink it. Now that
(00:33):
the toast has been around for a while, this has
been out, I mean I think we go back to
twenty twenty one the toast coming out, so this is
not new. And also we couldn't remember whether or not
we've reviewed it before because we have done some Basil Haydens.
Of course, we've done the dark Rye, which I think
is tremendous if you've never had it. The Basil Aiden
(00:56):
Dark Cry is terrific. This come in at eighty proof
no applause figures with LOI doesn't apply for anything that
is less than one hundred proof. Sixty three percent corn
twenty seven percent brown rice, ten percent malted barley. So
this is proof down to eighty percent. It's aged. According
(01:21):
to the guys at Breaking Bourbon, they add additional brown
rice blended proof down to eighty So that's how they
get this idea of toast and and then it's in
some other type of toasted barrel.
Speaker 2 (01:33):
Is that how they want to describe it? Toasted oak cast?
Speaker 1 (01:37):
Now this is different than a charred oak cast because
anything to be bourbon has to go into American oak,
and the oak cast to have tasted fire. How long
that char is that's really up to the distillers. So
this is a different concept. And it's a it's a
very pretty darker honey orange kind of color. The opery
(01:59):
copper is nice, but not yet into the ambers, not
that kind of of deep. There's definitely a little viscosi there,
a little bit sticking to the glass. It's a lovely.
Speaker 3 (02:11):
Nose, dude, Yeah, right right away, brown sugar.
Speaker 2 (02:16):
If you really get in there, really get in.
Speaker 1 (02:19):
There's a little touch of ethanol. But I'm talking about
extended sniffing.
Speaker 3 (02:24):
Which is surprising at eighty proof, I wasn't expecting that,
but I would agree.
Speaker 1 (02:30):
And brown sugar is right, a little bit buttery it
it's it's nice, it's it's a nice good. Oh that
feels that feels pretty right. It feels pretty on the nostrils.
It stings the nostrils. Fingers molloy, are you ready for this?
Speaker 3 (02:49):
You better believe I've been ready for this all day, Tony.
Speaker 1 (02:51):
That is fingers moy right there, and he is doing
what is known as the Kentucky chew, moving the juice
around the palate, getting a field for the flavors. I'm
a believe even the two SIPs method, the first stip
to set the taste buds, the second sip to really
get an idea of the flavors. But to each their own.
Taking a sip of the basil Hayden toast, which undergoes
(03:14):
a secondary toasted barrel finish for an undisclosed amount of time,
by the way, so do I.
Speaker 3 (03:20):
There it is. There's a bit of nuttiness that brown sugar,
to me, is still there. There's some oak, maybe some
cinnamon on the finish. It all is very lovely, very nice.
It is very fall to me, very enjoyable. There's no
(03:44):
maybe a hint of a sting on the tongue, a
little bit of gentle warmth in the chest, and a
nice really bit of oak on the finish.
Speaker 1 (03:54):
All right, I'm going in. I'm going in for the basil.
Hayden Basil Hayden Bourbon dot com is where you go here.
It is here, It is here, It is here. I'm
going in here.
Speaker 3 (04:04):
He's going in, ladies and gentlemen, and he is doing
what we like to call the saganaw swish, the Memphis munch,
the Chattanooga chomp, the Kentucky chew, and he's still chewing.
Speaker 1 (04:20):
I'm going in again.
Speaker 3 (04:21):
He's going in once again, ladies and gentlemen, and he's
doing what we like to call the saganaw swish, the
Memphis munch, the Indianapolis and vibe nice.
Speaker 1 (04:34):
That's just simple, man. That's just a very very slight
sting on the tongue, a very very slight heat. Uh
center center chest is is is what I would say.
Flavor wise, I don't know what I'm getting, Okay, I'm
not so sure I have a a strong, strong flavor
(04:59):
of that. I think you could argue there's a little
bit of char that you get a little bit of
that toasted that you feel but maybe you're more incepting
yourself there. You kind of you kind of want that.
There is in the finish a little bit of heat
build up, and that build ups happening in the throat,
which is a really weird place for for it to
(05:20):
for it to happen, you said, nutty, And I think
that there's something to that. There is a there is
a breadiness. There's a have you ever chewed on whitebread
or chewed on sourdough and just let that flavor kind
of linger? That's breadiness. That's the best way I can
describe it.
Speaker 2 (05:41):
It's a simple, simple, simple bourbon is what it is.
Speaker 1 (05:48):
Uh, And there's nothing here that's overwhelming me. But there's
nothing here that would insult anybody. If this was in
your glass, you'd be like, okay, cool, and you'd you'd
sip it around the campfire, you'd sip it for the holidays.
Speaker 2 (05:59):
Yeah, super easy, super easy bourbon.
Speaker 1 (06:03):
Right here.
Speaker 3 (06:05):
I am really worried about monkeying with it, putting it
on a cube.
Speaker 2 (06:12):
Yeah, you're gonna do it.
Speaker 1 (06:13):
So what does the matter, of.
Speaker 3 (06:14):
Course I am, because you're that kind of American. Well,
that's what we do for each drink. Smoke nation. But no,
it's it's very pleasant and I I'm wondering what that
will do because you you know, you think, okay, you
said that you're having you know, there's that brediness you're
(06:34):
talking about. There's a little bit of a char a
little bit. So I mean no real alcohol, no real alcohol,
no real fruit.
Speaker 1 (06:45):
You know. If you want to argue that that's a
caramel sweetness, maybe on the finish you can, but I'm
not for.
Speaker 3 (06:51):
Me on the palette, I'm not getting cinnamon on the
on the finish as well, that to me is not cinnamon. Okay,
that's not that's.
Speaker 1 (07:02):
Not no no, because cinnamon I think people would uh
would fireball big red that kind of cinnamon. No, no, no,
no no. Maybe maybe if you're talking about like a
cinnamon swirl and like a cake like that kind of
cinnamon swirl. Yeah, maybe, But it's it's it's it's faint,
(07:24):
if anything.
Speaker 3 (07:24):
But one thing for me is for sure, for a
lot of these notes that we're talking about, you're you're
searching for it. There's nothing that really punches you in
the face. Oh man, I'm hit with this and that,
And that may disappoint some people, excite others yeah, exactly.
Speaker 1 (07:39):
I think that what you're what you're left with is
like no good good yes, good figures. Well, what did
you pay for this bottle? Do you remember what you
paid for this bottle?
Speaker 3 (07:49):
Fifty bucks?
Speaker 1 (07:50):
That's fifty dollars.
Speaker 2 (07:52):
Yes, it's the new America, it's the new Math.
Speaker 1 (07:55):
It's the new Math.
Speaker 3 (07:58):
Uh, that's hard. Would you have liked it better at
thirty five dollars?
Speaker 1 (08:04):
I would have liked it better at thirty five dollars?
But what about today's new math? The new Math sucks.
The new Math sucks, and I'm not gonna lie. I
think it might be racist, like the New Math is
is terrible. I did this bottle used to be thirty
five dollars?
Speaker 3 (08:23):
I don't know. I've seen it, you know, different reviews
where it said, you know, three four years ago was
fifty bucks. So fifty bucks, ma'a huh.
Speaker 1 (08:36):
We're gonna have to discuss this, fingers melloy. Some things
are just wrong some things, some things are very wrong,
a lot of things. Some things should require us to
rethink society as a whole.
Speaker 3 (08:56):
Like me dropping my cigar in the ash tray.
Speaker 1 (08:59):
You literally dropped your cigar in the ass tray. Oh
party foul, it's eat drink smoke. I'm Tony Katz and
that is America's favorite amateur drink or fingers. But boy,
don't worry, it's not gonna stop him from smoking the cigar.
Speaker 2 (09:14):
I've known the man way too long.
Speaker 1 (09:16):
You came across a disgusting story over there at USA today.
Wipe your hands on your pants? Do you need to
go wash your hand? Go wash your hands?
Speaker 2 (09:26):
Do you have a wet nap? Do I have a
wet nap?
Speaker 3 (09:28):
What is this? A red lobster? And many radio studios
that have wet naps right on hand?
Speaker 1 (09:34):
Do they have wet naps or red lobster?
Speaker 3 (09:37):
Yes they do.
Speaker 1 (09:38):
I've only been once.
Speaker 3 (09:40):
You've only had a wet nap once?
Speaker 1 (09:42):
No red lobster? Oh?
Speaker 3 (09:43):
Okay, try the Cheddarbay biscuits.
Speaker 1 (09:45):
I did, I did. They were lovely worth the price
of admission.
Speaker 3 (09:50):
I love where this segment's going.
Speaker 1 (09:51):
Oreo has unveiled a Thanksgiving inspired cookie and I hate them.
Ac There are six Thanksgiving inspired flavors. They're covered in fudge,
infused with one of six Thanksgiving inspired flavors. Now I'm
(10:12):
going to read you the flavors you tell me whether
the people who thought of this, uh, you tell me
what type of torture device we should put them in.
Speaker 3 (10:23):
Oh, go ahead, okay, Turkey and gravy, Turkey and gravy oreo,
just like the Pilgrims like them.
Speaker 1 (10:32):
You're not doing this right.
Speaker 3 (10:33):
Oh, I'm sorry. Here's the problem with this premise of
this bit that you're throwing out there.
Speaker 1 (10:38):
Yeah.
Speaker 3 (10:38):
I would probably eat all of these. The only one, well,
I shouldn't say the only one, sweet potato, Sweet potato
oreo sounds lovely, all.
Speaker 1 (10:48):
Right, covered in fudge cream corn.
Speaker 3 (10:52):
Who hasn't had cream corn covered in fudge?
Speaker 1 (10:56):
Admittedly? I would try that one fish.
Speaker 3 (11:00):
See now, all of a sudden, it doesn't sound so bad.
Speaker 1 (11:02):
Then it's apple caramel pie, pumpkin pie, and cranberry sauce.
Cranberry sauce fudge covered oreo. Hey, kids, want to spend
your Thanksgiving in the bathroom, try a fudge covered cranberry oreo.
It's delicious and you'll get a chance to sit.
Speaker 2 (11:25):
Down for a while.
Speaker 3 (11:28):
Areos, and it'll prevent UTIs. Wow.
Speaker 1 (11:40):
So hey, are you getting enough medical advice? We hear it, eat, drink,
smoke are here to.
Speaker 3 (11:45):
Help, So we need to get our hands on this, right, Oh.
Speaker 2 (11:49):
Clearly obviously.
Speaker 1 (11:50):
But turkey and gravy that's gross, and sweet potato I
don't think is great. The cream corn because corn is sweet,
I think might be really interesting. Apple caramel pie with fudge,
and pumpkin pie with fudge, fine cranberry sauce plates and
help for those people.
Speaker 3 (12:07):
Oh my gosh, So how does cream corn oreos and
the ingredients that would mock? What would make whatever cream
corn flavoring that would go into the Oreo because it wouldn't,
of course be cream corn.
Speaker 1 (12:23):
What they're gonna use artificial cream corn flavoring? Yes? Is
there no justice?
Speaker 3 (12:29):
How will that meld with high fruit corn syrup?
Speaker 1 (12:35):
Turns out high fructose corn syrup will take the properties
or whatever it is injected into. So it's totally fine
and no problem. But we're trying too hard right. This
has sold exclusively on oreo dot com and it comes
in a collector tip. Okay, oh my god, you did
(12:59):
not look at this? Did you? What? You do not
go to oreo dot com and look at this? Did
you no? Did you know? It comes in a tin?
It looks like an oreo. It is a tin and
The tin has twelve of these dipped Thanksgiving cookies in them.
(13:20):
It's forty four dollars and ninety nine cents. I'll take six.
Speaker 2 (13:26):
It's forty four dollars and ninety nine cents.
Speaker 3 (13:30):
Of course it is.
Speaker 1 (13:32):
It's forty four dollars and ninety nine cents.
Speaker 3 (13:37):
Tony. It comes into collector tin.
Speaker 1 (13:40):
The only thing that's collecting is my money.
Speaker 3 (13:46):
Are you surprised? Did you think this is gonna go
for four dollars or ninety five cents?
Speaker 2 (13:50):
So there are six flavors.
Speaker 1 (13:51):
You get two of each flavor. Is that how it works?
Speaker 3 (13:56):
Or do you choose your flavor? Oh, there's no choosing
the flavor. Still choosing the flavor. You get the tin
that they send you and you like it?
Speaker 1 (14:04):
Are you telling me, for the sake of eat, Drink,
smoke Nation, I have to spend forty four dollars ninety
nine cents.
Speaker 3 (14:09):
You don't have to buy it. I do, don't this
should do, dang it. But here's the deal. You know,
this reminds me of what is it? I think it's
Jon's soda? You know that that that Jon's soda that
comes in I believe glass bottles, And they have the
weird soda flavors, and on thanks Sharing they have the
(14:29):
the turkey and gravy soda. I think what we should do, Tony,
because Thanksgiving is right around the corner. I think what
we need to do is get these oreos and have
a turkey and gravy James Jones soda chaser.
Speaker 1 (14:48):
I hate you.
Speaker 3 (14:53):
What's wrong with that?
Speaker 2 (14:54):
Everything is the diabetes.
Speaker 1 (14:56):
Is wrong with that? That is awful. Oh my god,
they have my address. Oh it's just a service they
use them using. Oh that was really weird. Oh now
they want to charge me thirteen dollars for shipping, and
it's fifty percent off.
Speaker 3 (15:12):
Oh there you go, now a deal.
Speaker 2 (15:14):
Now I'm spending fifty nine dollars and fifty seven cents.
Speaker 3 (15:17):
Sure, cranberry sauce Oreo cookie dipped in fudge one hundred percent.
I can't believe I just ordered this, judge, did you really?
Speaker 1 (15:29):
This is what it takes to do a show? Now?
Is this what it takes to get your attention? Do
we have to buy your love with whatever the hell
f for Cocta Oreos they've got out there?
Speaker 3 (15:40):
Wait a minute, you actually ordered it?
Speaker 1 (15:41):
Yeah?
Speaker 3 (15:42):
I can't believe you ordered it.
Speaker 1 (15:43):
You're the worst, even being I don't know where you
gonna get the Jones soda though we're doing it for
the bit. Do people do this in real life? It's like, oh, yeah,
check out these oreos. They're special. Wink, you've just been pranked.
Speaker 3 (16:02):
You know that happens, right. It's like going there's a
local steak house here that they do the shrimp cocktail,
and nobody tells them about all the horse radish and
the shrimp cocktail. They're like, oh, you gotta try it.
It's wonderful.
Speaker 1 (16:15):
That is the world's famous Saint Elmo's Steakhouse in downtown Indianapolis.
And then their sister locations not only harry and is He's,
but nineteen thirty three and Houston Culinary which is in
a place called Fishers, Indiana, and tan almos Is Institution.
(16:37):
And you go for the experience, not as much as steak,
but they have this shrimp cocktail where the cocktail sauce
and the shrimp or underneath the cocktail sauce. You gotta
fish in. It's brutal. It will open up your sinuses
and any other orifice. It's it And people don't tell people.
Oh yeah, I just try it, you like it, and
they don't get more. Is that, by the way, is
(16:58):
cruel and should be punished by a jail time if
you don't tell people.
Speaker 3 (17:01):
One person's brutal is another person's magnificent. Yeh, how many
people do you hate? Oh, I'm not talking about the prank.
I'm talking about I could eat five shrimp cocktails from
there right now.
Speaker 2 (17:15):
Really, Oh, that's a chef. That's happening, eat drink. Smoking
is your cigar bourbon footy extravaganza.
Speaker 1 (17:27):
I'm Tony Katz. That's fingers, my boy. Smoking from Crowned Head,
the Las Calavaris to twenty twenty five six by fifty
four with that Mexican San Andreas wrapper from the middle priming,
so it looks much lighter than you would think from
a Mexican San Andreas. Right there, I'm in the second
third man. The coffee did not materialize for me yet.
(17:49):
It is still high wood, high pepper. I haven't. I
haven't developed a creaminess from it's it's smoked beautifully. Not
my flavor profile compared to all the other things that
I like. From Crowned Heads. Fifteen dollars and twenty five cents,
I could see this being somebody's cigar, like, this is
(18:10):
what I want, right, this is for someone specific. I
am not sorry, John, I am not that specific person
on this stick.
Speaker 3 (18:19):
I would have it in my humidor I do like
the pepper. It isn't staying on the palette like it was,
you know, it's it's certainly not in the back of
the throat like it was, but it's still there. I'm
not getting any coffee there. But it's getting to the point,
Tony where I feel like, and I don't want to
(18:42):
make it sound like I'm trashing some of the cigars
we've reviewed it recently, because that's not the case. But
I have noticed in the last two months or so,
and this could be for varying reasons, the quality of
the smoking experience hasn't been like what I would like.
(19:03):
You know, a lot of high maintenance cigars having to
touch it up one hundred times. This right here has
been low maintenance. The I like a little bit of
pepper and spice sometimes depends on my mood, Tony, I
get it. So for me, fifteen dollars in the new
world that we're living in, Yeah, would I like it
to be twelve?
Speaker 1 (19:21):
Yes?
Speaker 3 (19:22):
Fifteen, I would I would say, yeah, I would have
one of these, my human right, and.
Speaker 1 (19:25):
We are drinking the basil Hayden. This is the basil
Hayden toast coming in at eighty proof. I'm gonna move on.
Those are rocks right there.
Speaker 3 (19:34):
Where's your wine, mom glass from last week?
Speaker 1 (19:37):
Oh yeah, I don't have that. I've got I've got
some fancy crystal right here.
Speaker 3 (19:41):
Look at you and enjoys the finer things in life.
It's sophisticado and it.
Speaker 1 (19:47):
Goes right there. So water brings down proof and this
is already eighty proof, which is the basis, the basic,
the bottom of what bourbon, actual bourbon can be. It
can open bourbon up right. Some flavors more pronounced, some
were muted. Uh, that's what it does. You want to
try your burning a couple of different ways, fingers will
away adding a little bit of water to his. You
(20:08):
want to try it these ways to see which one
is the right way for you. You might not like it neat,
you like it. On the rocks, you might not like
it rocks, you might like it meat, you might like
with a little bit of water. There are no rules.
What do you like?
Speaker 2 (20:18):
Go do that right?
Speaker 1 (20:20):
Away. I'm in here, I go.
Speaker 3 (20:22):
He's going in, ladies and gentlemen. He's got it on
the big rockety rock way.
Speaker 1 (20:26):
Yeah. No, I knew it. I knew it. Dang it.
Speaker 3 (20:31):
Okay, why not? What happened?
Speaker 1 (20:35):
Yeah?
Speaker 3 (20:36):
That's never good?
Speaker 1 (20:38):
Uh not a great heat that I like a little
a little bitter. It took away some of that kind
of overarching sweetness that was that was there from it.
It enhanced that cinnamon in the in the in the palette.
I don't like that. It gave off It gave an
(21:02):
off note of butterscotch. Really, yeah, that's and so I
don't mind butterscotch. I'm down with it. But this was
kind of a harsh hit. Yeah, no, Neat, I get it. Neat,
I get it. Fingers were always going in. He had
a little bit of water to his basil. Hayden toast
(21:23):
fifty dollars though, is not I don't know about that
price point for me. But Neat, it was like, okay,
this is fine, fine presentation, not overwhelming, but like works
the table for sure. Ye Oh.
Speaker 2 (21:35):
And it's still hot.
Speaker 1 (21:36):
It's hot on the tongue and it's hot in the
throat and in the upper chest. That's not a happy
place to be.
Speaker 3 (21:43):
I don't disagree with anything you just said. Did the
same thing for me?
Speaker 1 (21:46):
Did it really?
Speaker 3 (21:46):
Yeah?
Speaker 2 (21:49):
Well I was only I had a cream corn oreo
to wash it down.
Speaker 3 (21:52):
There it is, I will say this.
Speaker 1 (21:55):
I gotta something. Oh, I do have something. I have
some wafers.
Speaker 3 (21:59):
For dunk.
Speaker 1 (22:01):
Yeah, I'm wafers for duncan I actually I have sugar
free chocolate wafers. I suck so bad.
Speaker 3 (22:08):
Cheese a ribbon candy to go along with it, or
some where there's originals sugar free wafers.
Speaker 1 (22:18):
Good lord h So this is from rip Van. It's
five neck carbs, one hundred and twenty calories, it's a
it's a dark chocolate. Let's see. Let fingers BELLI. I
eat it first and see what happens.
Speaker 2 (22:33):
And he goes in.
Speaker 3 (22:44):
Oh, it's like I I do see where this would
make good insulation for my basement walk right? Oh, Tony,
there's no joy in Mudville. Two grams of sugar where?
And the wrapper.
Speaker 1 (23:09):
I better than did you?
Speaker 3 (23:12):
Did you try those before you bought them?
Speaker 1 (23:14):
How? How? I think there was just like some display
at Costco.
Speaker 3 (23:19):
No, I mean that package right there? Have you previously
purchased them and said to yourself, mm mmm, these are tasty.
I need some for the studio.
Speaker 2 (23:27):
They get me through through what.
Speaker 1 (23:30):
The drudgery?
Speaker 3 (23:33):
Oh god, he took.
Speaker 1 (23:38):
Another sip of the bourbon.
Speaker 3 (23:39):
Oh boy. Oh no, that's doesn't work with water.
Speaker 1 (23:43):
It doesn't work on the cube.
Speaker 3 (23:44):
No, that's no good.
Speaker 1 (23:45):
Yeah it stinks. Yeah that stinks to I haven't you
know it doesn't stink? What's that? That's Defiance Beef Defiance
beeef dot com where you should order a complete cow
or a half a cow or a quarter cow twenty
one day aged b I've made the ribbis, the strips.
We have made Burger's Galore absolutely fantastic. You place your
(24:08):
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You get one hundred and fifty dollars off your order,
and then after everything is aged, they'll call you be like, Okay,
what do you want. You can decide the thickness, you
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everything is frozen and ship directly to you. Boom, you
put it right in the freezer and you are good
(24:28):
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directly to your door.
Speaker 2 (24:34):
Go to defiancebeef dot com.
Speaker 1 (24:36):
Use promo code Eat Drink Smoke and you will get
one hundred and fifty dollars off your order today right now.
Defiance beef dot Com. It is tremendous. Love them, Jacob,
the family, the team, so spectacular, so so so good.
Definespeef dot com promo code Eat Drink Smoke. But it's
(24:57):
time fingers went away.
Speaker 3 (24:58):
For news of the week, this is just in tone
any everything stinks, Let's go to a listener question instead,
shall we for news of the week. Ok we got
one from Brian, and Brian asks, I'm looking for some advice.
I'm putting together a bourbon basket for our school silent auction,
and was looking for some recommendations on what to put
in it. Thanks for your attention to this matter. That's Brian.
Speaker 1 (25:21):
First of all, I love to thank you for your
attention this matter.
Speaker 3 (25:24):
What kind of school that information has been withheld?
Speaker 2 (25:28):
Is just like an elementary school and they do bourbon baskets.
Speaker 3 (25:33):
I have no idea. Maybe it's a school of hard knocks.
I actually have a way of answering this.
Speaker 1 (25:40):
Okay.
Speaker 2 (25:41):
The biggest problem with doing these things.
Speaker 1 (25:43):
Is who are you trying to reach?
Speaker 2 (25:47):
Are you reaching somebody who just thinks it's cool to
have a couple bottles of bourbon?
Speaker 1 (25:51):
Which case? You can do some quote unquote standards. You
can do a Basil Hayden, you could do a Maker's mark.
You can do a Beam or a Jack DALs. You
could do Old Granddad one fourteen. That should be in
your liquor cabinet no matter what. By the way, still
all these years later for us, Old Grandad one fourteen
continues to be a real benchmark. But are you then
(26:14):
or is it or is it that you are looking
for the high end person? And then you want you know,
everything from the BTAC, the Buffalo Trace collection, and you
want Sazarax and you want pappies, and you write there
are two schools of thought here that you want. Or
is this is this basket coming from? Well, these are
(26:34):
four bottles I've had in my liquor cabinet for nine years.
I'm never gonna drink them. Boom instant gift. That's the question.
Where where are you aiming? By the way, you will
never go wrong with putting Maker's mark and Jack into
a into a thing, putting Basil Hayden, darkrye Into It
or Basic Bubblo tracing.
Speaker 3 (26:55):
There or if you want to splurge anything for Penelope.
Speaker 1 (26:58):
Oh sure, another great set. It really depends on who
you're trying to reach. Fingers Moloy, I would have to
believe that you are somebody who is okay with the idea.
Not that you do this yourself, but you're okay with
the idea of going out to dinner on Thanksgiving.
Speaker 3 (27:18):
No, absolutely not really have no interest? No, sorry, I
am I shocking you. Are you learning something about me
that you didn't previously know put?
Speaker 1 (27:29):
Are you okay with other people doing it?
Speaker 3 (27:30):
Oh?
Speaker 1 (27:30):
Absolutely knock yourself out Tea drink smoke. I'm Tony Katz.
That's Fingers Moloy. I find it all at Eat, Drink
Smoke show dot com.
Speaker 2 (27:39):
People do go out for Thanksgiving, and.
Speaker 1 (27:43):
I would say it's the older I get, but really
it's just the less I seem to care about what
other people are doing with their lives, the more absolutely
okay I am with it. And there are places that
do incredible, incredible types of meals and types of celebrations
for Thanksgiving. I think it makes perfect sense. I do
find it interesting that when stores were opening for Thanksgiving.
(28:07):
Remember they're gonna have the sales starting like three pm
whatever it is. People got all, you know, out, bent
out of shape and up in arms, and this is terrible.
And look how you're treating the employees. No one ever
said of the restaurant employee, I can't believe they're making
you work on Thanksgiving. A lot of restaurant employees were
thrilled because they knew it would be crazy good money.
Speaker 3 (28:24):
Absolutely, it's the same thing with Mother's Day and Father's Day. Right,
they make a lot of the kids call it bank.
Speaker 1 (28:30):
Because what they call it. Yeah, I thought they called
it scratch.
Speaker 3 (28:32):
They do coin, that's what they call it. So no,
but here's here's my feeling on the Thanksgiving dinner at
a restaurant. I would do it if you know, if
you know, my kids can't be with me on Thanksgiving
and I can't be around family and it's just me
and and missus molloy. You want that big Thanksgiving dinner,
(28:53):
but you are you really gonna make it for two people?
Speaker 2 (28:57):
Not you? No, not me.
Speaker 3 (28:59):
So I'm not gonna make a twelve pound bird for
two people. And with the sides, who.
Speaker 1 (29:04):
Do you have coming this year. So you got the family,
you got the kids, you got mister Malloy fingers Mooy Senior.
Speaker 3 (29:10):
We're traveling this year. We're going up to Michigan, so
it'll be with missus Malloy's family, so you'll be there.
Speaker 1 (29:19):
There's a good like nine to eleven people.
Speaker 3 (29:22):
Yeah, nine yeah, So that's a nice number.
Speaker 1 (29:25):
I think it's a manageable number.
Speaker 3 (29:27):
That's a number that I don't want to go to
a restaurant with. Yeah, because that's the other thing too,
depending on the restaurant, you know what the seating arrangements
are going to be. Like, you know, you to have
a conversation with people. It's just so much better if
you can to have it at home. Right.
Speaker 1 (29:43):
We've got fourteen so far, really yeah, and that is
because some people are like, wait, we can't make it now,
So it was it was eighteen.
Speaker 3 (29:51):
So what will be on the menu.
Speaker 1 (29:53):
I'm so glad you asked, Thank you very much. Well,
you know, I've got the charbroil oil is a turkey friar,
which which is a convection of it. It's an air fier,
and so there will be a sixteen pound turkey that
goes in there. And then I will have a sixteen
pound brisket that will be smoked, but I also have
a six pound brisket that will be smoked while I'm
(30:15):
smoking the other one that I can then pull off
earlier and let rest. And while the brisket is resting,
I can take the six pound one and turn that
into burnt ends, and I can have that for when
people arrive before the full brisket is done resting, and
then can be sliced very nice.
Speaker 3 (30:34):
So will the burnt ends be smothered in some sort
of Tony Kat's homemade barbecue sauce.
Speaker 1 (30:42):
I do not have as of yet, a homemade barbecue sauce.
And one of the reasons is there are so many
good jarred sauces. They're just doing such good work in
so many places where I'm like, why am I? I
can't win every battle, so I'm not going to. But
the sauces are very very easy. I just think that
for a I'm gonna yelled at it's fine, you gotta
(31:04):
be butter based, right a sauce It really to have
the stick to itiveness. Us got to be a butter
based sauce. And because some of the people who show
up don't mix the milk and the meat. I have
to be a little specific about those things, right.
Speaker 3 (31:23):
So we're not gonna mention the brand name of sauce.
Speaker 1 (31:26):
No, because I don't know what that's I don't have
no idea what it's gonna be at.
Speaker 2 (31:28):
Oh, no idea what it's going to be yet. Because
I could go with a basic barbecue sauce. I could
go with a Teriaki glaze. I can make that work.
Speaker 1 (31:39):
Look at you, you just got angry.
Speaker 3 (31:42):
You just got I like Teriaki on chicken. I'm not
as a big of a chariaki guy on beef, really,
But that's just me. But it doesn't matter because I'm
not going to be here, right. You didn't get invited,
that's right, So you're gonna make it at home.
Speaker 1 (31:59):
Yes, there is a story from Newsweek how meal costs
compare across US supermarkets. What is it that we're looking at.
If you take a look at turkey prices, they're at
forty percent. So there were ninety four cents a pound
in twenty twenty four. It's a buck thirty two in
(32:21):
twenty twenty five. Now Walmart leads this thing off. They
say that they have got a meal for ten. The
thirteen and a half pound by the ball turkey. We've
talked about this. I think we have the stovetop turkey
stopping the cranberries, the dinner rolls, the pure pumpkin so
(32:43):
you can make your own pie. And they say three
to ninety nine person costs forty bucks. You think you
can serve ten people with that?
Speaker 3 (32:51):
Yes?
Speaker 1 (32:52):
Really, and they'll leave hungry. Wow, that's that's my take.
Ald has a Thanksgiving feast. They do the same forty dollars,
ten people, twenty one items choose from a fourteen pound turkey,
mashed potatoes, cranberry sauce, pumpkin pie, and everything is marked
so you can do that one. The Kroger Fresh Giving
(33:14):
Dinner package forty nine ninety nine is another ten dollars,
and they say it's a fourteen to sixteen pound turkey,
a five bound bag of potatoes, the Ocean Spray cranberries,
that's right, brand name, cranberries, turkey stuffing mix, and bakery
fresh pumpkin pie. Now this is not that.
Speaker 2 (33:34):
Much bigger of a turkey, but.
Speaker 1 (33:38):
They give you they give you the potatoes, so you're
making a fresher ingredent. You gotta supply your own butter
and whatnot.
Speaker 3 (33:43):
Okay, So I have to pose this question to you
because if you go back to Walmart and aldi, let's
just do Walmart for a second. Here, you got stove
top stuffing, you got the cranberries, and you got dinner rolls, okay,
and then you've got the innards for a pumpkin pie. Right,
so let's just remove the dessert out of it. Stuffing,
(34:05):
cranberries and rolls. Yeah, there's a minimum of what six
seven sides for Thanksgiving? How many sides are you gonna have?
Speaker 1 (34:15):
Three? Exactly?
Speaker 3 (34:16):
So I think that's where this falls short. You can
get away with a smaller bird if you have seven
eight sides for people to choose from. You know, we're
not even talking green bean cast role here.
Speaker 1 (34:30):
Yeah, no one should.
Speaker 3 (34:33):
You realize in the Midwest what you just said.
Speaker 1 (34:35):
Those are I know what I said. My last name
is spelled katz.
Speaker 3 (34:39):
Come at me, bro, But okay, stuffing cranberry's, there's there's
so many more sides that you're gonna normally.
Speaker 1 (34:46):
Getream being castraw. I'm not coming to your place. I
don't care what you do. If you want that, you
want that, I've never seen someone so angry.
Speaker 2 (34:54):
I'm not angry you.
Speaker 3 (34:56):
You nearly came to blows with eat ring spies, and
I wasn't.
Speaker 1 (34:59):
Gonna, you know, retract my words about green bean castrole
as you tried to make me do it. Tried to
shame me for having a point of view.
Speaker 3 (35:07):
Listen, if you want to go ahead and say you
hate the Midwest, just go ahead and say it. I
for one, will not stand by and listen to this talk, Tony.
Speaker 1 (35:16):
This kind of rank amateurism and word manipulation that people
have grown tiresome. That's why you should vote Cats. Costco
has a whole different meal altogether. I would love to
see if it works, because I can't imagine that forty
or fifty bucks is enough.
Speaker 3 (35:36):
No but the Costco.
Speaker 2 (35:38):
But it's an effort, like you can create something with
that for sure.
Speaker 3 (35:42):
Yes, especially in this day and age, if you're on
a tight budget. Does the Costco deal include the onion gun?
Speaker 1 (35:49):
No way. Yes, After you buy it, just go and
you fill up lots of little one out to play cups.
That's what you do. We're drinking the basil Hayden toast
fifty dollars a bottle. It's an eighty proof, so neat.
Speaker 2 (36:06):
It was a nice presentation, simple easy.
Speaker 1 (36:08):
Really really didn't like it on the cube fingers did
not like it with a little bit of water. It
just it. It didn't present right. And as for the
lost Calavaris from Crowned Heads, this is the six by
fifty four with that Mexican sign Andreas Colorado wrappers how
they call it.
Speaker 2 (36:25):
The spice is a little mellowed out as I enter
the final third.
Speaker 1 (36:28):
Here fifteen dollars and twenty five cents a stick, well constructed, fingers,
well put together. It's in his humidor not in mind,
just the flavor profile. I love Crowned Heads. I like
what those guys do. Find everything we do at Eat
Drink smokeshow dot com this is EA Drink Smoke
Toast I do.
Speaker 2 (00:04):
I don't smell it. It's just the bourbon.
Speaker 1 (00:07):
It's eat drinks, smell gum Tony Kats, and that right
there is America's favorite amateur drinker, Fingers molloy. This is
the Basil Hayden toast now sometimes and we have discussed
this before. It's been years since we've done a Basil Hayden.
Thought it was pronounced Basil Hayden, and then some people
have cried and said, no, no, no, it's Basil Hayden. Honestly,
I don't know. I say, just drink it. Now that
(00:33):
the toast has been around for a while, this has
been out, I mean I think we go back to
twenty twenty one the toast coming out, so this is
not new. And also we couldn't remember whether or not
we've reviewed it before because we have done some Basil Haydens.
Of course, we've done the dark Rye, which I think
is tremendous if you've never had it. The Basil Aiden
(00:56):
Dark Cry is terrific. This come in at eighty proof
no applause figures with LOI doesn't apply for anything that
is less than one hundred proof. Sixty three percent corn
twenty seven percent brown rice, ten percent malted barley. So
this is proof down to eighty percent. It's aged. According
(01:21):
to the guys at Breaking Bourbon, they add additional brown
rice blended proof down to eighty So that's how they
get this idea of toast and and then it's in
some other type of toasted barrel.
Speaker 2 (01:33):
Is that how they want to describe it? Toasted oak cast?
Speaker 1 (01:37):
Now this is different than a charred oak cast because
anything to be bourbon has to go into American oak,
and the oak cast to have tasted fire. How long
that char is that's really up to the distillers. So
this is a different concept. And it's a it's a
very pretty darker honey orange kind of color. The opery
(01:59):
copper is nice, but not yet into the ambers, not
that kind of of deep. There's definitely a little viscosi there,
a little bit sticking to the glass. It's a lovely.
Speaker 3 (02:11):
Nose, dude, Yeah, right right away, brown sugar.
Speaker 2 (02:16):
If you really get in there, really get in.
Speaker 1 (02:19):
There's a little touch of ethanol. But I'm talking about
extended sniffing.
Speaker 3 (02:24):
Which is surprising at eighty proof, I wasn't expecting that,
but I would agree.
Speaker 1 (02:30):
And brown sugar is right, a little bit buttery it
it's it's nice, it's it's a nice good. Oh that
feels that feels pretty right. It feels pretty on the nostrils.
It stings the nostrils. Fingers molloy, are you ready for this?
Speaker 3 (02:49):
You better believe I've been ready for this all day, Tony.
Speaker 1 (02:51):
That is fingers moy right there, and he is doing
what is known as the Kentucky chew, moving the juice
around the palate, getting a field for the flavors. I'm
a believe even the two SIPs method, the first stip
to set the taste buds, the second sip to really
get an idea of the flavors. But to each their own.
Taking a sip of the basil Hayden toast, which undergoes
(03:14):
a secondary toasted barrel finish for an undisclosed amount of time,
by the way, so do I.
Speaker 3 (03:20):
There it is. There's a bit of nuttiness that brown sugar,
to me, is still there. There's some oak, maybe some
cinnamon on the finish. It all is very lovely, very nice.
It is very fall to me, very enjoyable. There's no
(03:44):
maybe a hint of a sting on the tongue, a
little bit of gentle warmth in the chest, and a
nice really bit of oak on the finish.
Speaker 1 (03:54):
All right, I'm going in. I'm going in for the basil.
Hayden Basil Hayden Bourbon dot com is where you go here.
It is here, It is here, It is here. I'm
going in here.
Speaker 3 (04:04):
He's going in, ladies and gentlemen, and he is doing
what we like to call the saganaw swish, the Memphis munch,
the Chattanooga chomp, the Kentucky chew, and he's still chewing.
Speaker 1 (04:20):
I'm going in again.
Speaker 3 (04:21):
He's going in once again, ladies and gentlemen, and he's
doing what we like to call the saganaw swish, the
Memphis munch, the Indianapolis and vibe nice.
Speaker 1 (04:34):
That's just simple, man. That's just a very very slight
sting on the tongue, a very very slight heat. Uh
center center chest is is is what I would say.
Flavor wise, I don't know what I'm getting, Okay, I'm
not so sure I have a a strong, strong flavor
(04:59):
of that. I think you could argue there's a little
bit of char that you get a little bit of
that toasted that you feel but maybe you're more incepting
yourself there. You kind of you kind of want that.
There is in the finish a little bit of heat
build up, and that build ups happening in the throat,
which is a really weird place for for it to
(05:20):
for it to happen, you said, nutty, And I think
that there's something to that. There is a there is
a breadiness. There's a have you ever chewed on whitebread
or chewed on sourdough and just let that flavor kind
of linger? That's breadiness. That's the best way I can
describe it.
Speaker 2 (05:41):
It's a simple, simple, simple bourbon is what it is.
Speaker 1 (05:48):
Uh, And there's nothing here that's overwhelming me. But there's
nothing here that would insult anybody. If this was in
your glass, you'd be like, okay, cool, and you'd you'd
sip it around the campfire, you'd sip it for the holidays.
Speaker 2 (05:59):
Yeah, super easy, super easy bourbon.
Speaker 1 (06:03):
Right here.
Speaker 3 (06:05):
I am really worried about monkeying with it, putting it
on a cube.
Speaker 2 (06:12):
Yeah, you're gonna do it.
Speaker 1 (06:13):
So what does the matter, of.
Speaker 3 (06:14):
Course I am, because you're that kind of American. Well,
that's what we do for each drink. Smoke nation. But no,
it's it's very pleasant and I I'm wondering what that
will do because you you know, you think, okay, you
said that you're having you know, there's that brediness you're
(06:34):
talking about. There's a little bit of a char a
little bit. So I mean no real alcohol, no real alcohol,
no real fruit.
Speaker 1 (06:45):
You know. If you want to argue that that's a
caramel sweetness, maybe on the finish you can, but I'm
not for.
Speaker 3 (06:51):
Me on the palette, I'm not getting cinnamon on the
on the finish as well, that to me is not cinnamon. Okay,
that's not that's.
Speaker 1 (07:02):
Not no no, because cinnamon I think people would uh
would fireball big red that kind of cinnamon. No, no, no,
no no. Maybe maybe if you're talking about like a
cinnamon swirl and like a cake like that kind of
cinnamon swirl. Yeah, maybe, But it's it's it's it's faint,
(07:24):
if anything.
Speaker 3 (07:24):
But one thing for me is for sure, for a
lot of these notes that we're talking about, you're you're
searching for it. There's nothing that really punches you in
the face. Oh man, I'm hit with this and that,
And that may disappoint some people, excite others yeah, exactly.
Speaker 1 (07:39):
I think that what you're what you're left with is
like no good good yes, good figures. Well, what did
you pay for this bottle? Do you remember what you
paid for this bottle?
Speaker 3 (07:49):
Fifty bucks?
Speaker 1 (07:50):
That's fifty dollars.
Speaker 2 (07:52):
Yes, it's the new America, it's the new Math.
Speaker 1 (07:55):
It's the new Math.
Speaker 3 (07:58):
Uh, that's hard. Would you have liked it better at
thirty five dollars?
Speaker 1 (08:04):
I would have liked it better at thirty five dollars?
But what about today's new math? The new Math sucks.
The new Math sucks, and I'm not gonna lie. I
think it might be racist, like the New Math is
is terrible. I did this bottle used to be thirty
five dollars?
Speaker 3 (08:23):
I don't know. I've seen it, you know, different reviews
where it said, you know, three four years ago was
fifty bucks. So fifty bucks, ma'a huh.
Speaker 1 (08:36):
We're gonna have to discuss this, fingers melloy. Some things
are just wrong some things, some things are very wrong,
a lot of things. Some things should require us to
rethink society as a whole.
Speaker 3 (08:56):
Like me dropping my cigar in the ash tray.
Speaker 1 (08:59):
You literally dropped your cigar in the ass tray. Oh
party foul, it's eat drink smoke. I'm Tony Katz and
that is America's favorite amateur drink or fingers. But boy,
don't worry, it's not gonna stop him from smoking the cigar.
Speaker 2 (09:14):
I've known the man way too long.
Speaker 1 (09:16):
You came across a disgusting story over there at USA today.
Wipe your hands on your pants? Do you need to
go wash your hand? Go wash your hands?
Speaker 2 (09:26):
Do you have a wet nap? Do I have a
wet nap?
Speaker 3 (09:28):
What is this? A red lobster? And many radio studios
that have wet naps right on hand?
Speaker 1 (09:34):
Do they have wet naps or red lobster?
Speaker 3 (09:37):
Yes they do.
Speaker 1 (09:38):
I've only been once.
Speaker 3 (09:40):
You've only had a wet nap once?
Speaker 1 (09:42):
No red lobster? Oh?
Speaker 3 (09:43):
Okay, try the Cheddarbay biscuits.
Speaker 1 (09:45):
I did, I did. They were lovely worth the price
of admission.
Speaker 3 (09:50):
I love where this segment's going.
Speaker 1 (09:51):
Oreo has unveiled a Thanksgiving inspired cookie and I hate them.
Ac There are six Thanksgiving inspired flavors. They're covered in fudge,
infused with one of six Thanksgiving inspired flavors. Now I'm
(10:12):
going to read you the flavors you tell me whether
the people who thought of this, uh, you tell me
what type of torture device we should put them in.
Speaker 3 (10:23):
Oh, go ahead, okay, Turkey and gravy, Turkey and gravy oreo,
just like the Pilgrims like them.
Speaker 1 (10:32):
You're not doing this right.
Speaker 3 (10:33):
Oh, I'm sorry. Here's the problem with this premise of
this bit that you're throwing out there.
Speaker 1 (10:38):
Yeah.
Speaker 3 (10:38):
I would probably eat all of these. The only one, well,
I shouldn't say the only one, sweet potato, Sweet potato
oreo sounds lovely, all.
Speaker 1 (10:48):
Right, covered in fudge cream corn.
Speaker 3 (10:52):
Who hasn't had cream corn covered in fudge?
Speaker 1 (10:56):
Admittedly? I would try that one fish.
Speaker 3 (11:00):
See now, all of a sudden, it doesn't sound so bad.
Speaker 1 (11:02):
Then it's apple caramel pie, pumpkin pie, and cranberry sauce.
Cranberry sauce fudge covered oreo. Hey, kids, want to spend
your Thanksgiving in the bathroom, try a fudge covered cranberry oreo.
It's delicious and you'll get a chance to sit.
Speaker 2 (11:25):
Down for a while.
Speaker 3 (11:28):
Areos, and it'll prevent UTIs. Wow.
Speaker 1 (11:40):
So hey, are you getting enough medical advice? We hear it, eat, drink,
smoke are here to.
Speaker 3 (11:45):
Help, So we need to get our hands on this, right, Oh.
Speaker 2 (11:49):
Clearly obviously.
Speaker 1 (11:50):
But turkey and gravy that's gross, and sweet potato I
don't think is great. The cream corn because corn is sweet,
I think might be really interesting. Apple caramel pie with fudge,
and pumpkin pie with fudge, fine cranberry sauce plates and
help for those people.
Speaker 3 (12:07):
Oh my gosh, So how does cream corn oreos and
the ingredients that would mock? What would make whatever cream
corn flavoring that would go into the Oreo because it wouldn't,
of course be cream corn.
Speaker 1 (12:23):
What they're gonna use artificial cream corn flavoring? Yes? Is
there no justice?
Speaker 3 (12:29):
How will that meld with high fruit corn syrup?
Speaker 1 (12:35):
Turns out high fructose corn syrup will take the properties
or whatever it is injected into. So it's totally fine
and no problem. But we're trying too hard right. This
has sold exclusively on oreo dot com and it comes
in a collector tip. Okay, oh my god, you did
(12:59):
not look at this? Did you? What? You do not
go to oreo dot com and look at this? Did
you no? Did you know? It comes in a tin?
It looks like an oreo. It is a tin and
The tin has twelve of these dipped Thanksgiving cookies in them.
(13:20):
It's forty four dollars and ninety nine cents. I'll take six.
Speaker 2 (13:26):
It's forty four dollars and ninety nine cents.
Speaker 3 (13:30):
Of course it is.
Speaker 1 (13:32):
It's forty four dollars and ninety nine cents.
Speaker 3 (13:37):
Tony. It comes into collector tin.
Speaker 1 (13:40):
The only thing that's collecting is my money.
Speaker 3 (13:46):
Are you surprised? Did you think this is gonna go
for four dollars or ninety five cents?
Speaker 2 (13:50):
So there are six flavors.
Speaker 1 (13:51):
You get two of each flavor. Is that how it works?
Speaker 3 (13:56):
Or do you choose your flavor? Oh, there's no choosing
the flavor. Still choosing the flavor. You get the tin
that they send you and you like it?
Speaker 1 (14:04):
Are you telling me, for the sake of eat, Drink,
smoke Nation, I have to spend forty four dollars ninety
nine cents.
Speaker 3 (14:09):
You don't have to buy it. I do, don't this
should do, dang it. But here's the deal. You know,
this reminds me of what is it? I think it's
Jon's soda? You know that that that Jon's soda that
comes in I believe glass bottles, And they have the
weird soda flavors, and on thanks Sharing they have the
(14:29):
the turkey and gravy soda. I think what we should do, Tony,
because Thanksgiving is right around the corner. I think what
we need to do is get these oreos and have
a turkey and gravy James Jones soda chaser.
Speaker 1 (14:48):
I hate you.
Speaker 3 (14:53):
What's wrong with that?
Speaker 2 (14:54):
Everything is the diabetes.
Speaker 1 (14:56):
Is wrong with that? That is awful. Oh my god,
they have my address. Oh it's just a service they
use them using. Oh that was really weird. Oh now
they want to charge me thirteen dollars for shipping, and
it's fifty percent off.
Speaker 3 (15:12):
Oh there you go, now a deal.
Speaker 2 (15:14):
Now I'm spending fifty nine dollars and fifty seven cents.
Speaker 3 (15:17):
Sure, cranberry sauce Oreo cookie dipped in fudge one hundred percent.
I can't believe I just ordered this, judge, did you really?
Speaker 1 (15:29):
This is what it takes to do a show? Now?
Is this what it takes to get your attention? Do
we have to buy your love with whatever the hell
f for Cocta Oreos they've got out there?
Speaker 3 (15:40):
Wait a minute, you actually ordered it?
Speaker 1 (15:41):
Yeah?
Speaker 3 (15:42):
I can't believe you ordered it.
Speaker 1 (15:43):
You're the worst, even being I don't know where you
gonna get the Jones soda though we're doing it for
the bit. Do people do this in real life? It's like, oh, yeah,
check out these oreos. They're special. Wink, you've just been pranked.
Speaker 3 (16:02):
You know that happens, right. It's like going there's a
local steak house here that they do the shrimp cocktail,
and nobody tells them about all the horse radish and
the shrimp cocktail. They're like, oh, you gotta try it.
It's wonderful.
Speaker 1 (16:15):
That is the world's famous Saint Elmo's Steakhouse in downtown Indianapolis.
And then their sister locations not only harry and is He's,
but nineteen thirty three and Houston Culinary which is in
a place called Fishers, Indiana, and tan almos Is Institution.
(16:37):
And you go for the experience, not as much as steak,
but they have this shrimp cocktail where the cocktail sauce
and the shrimp or underneath the cocktail sauce. You gotta
fish in. It's brutal. It will open up your sinuses
and any other orifice. It's it And people don't tell people.
Oh yeah, I just try it, you like it, and
they don't get more. Is that, by the way, is
(16:58):
cruel and should be punished by a jail time if
you don't tell people.
Speaker 3 (17:01):
One person's brutal is another person's magnificent. Yeh, how many
people do you hate? Oh, I'm not talking about the prank.
I'm talking about I could eat five shrimp cocktails from
there right now.
Speaker 2 (17:15):
Really, Oh, that's a chef. That's happening, eat drink. Smoking
is your cigar bourbon footy extravaganza.
Speaker 1 (17:27):
I'm Tony Katz. That's fingers, my boy. Smoking from Crowned Head,
the Las Calavaris to twenty twenty five six by fifty
four with that Mexican San Andreas wrapper from the middle priming,
so it looks much lighter than you would think from
a Mexican San Andreas. Right there, I'm in the second
third man. The coffee did not materialize for me yet.
(17:49):
It is still high wood, high pepper. I haven't. I
haven't developed a creaminess from it's it's smoked beautifully. Not
my flavor profile compared to all the other things that
I like. From Crowned Heads. Fifteen dollars and twenty five cents,
I could see this being somebody's cigar, like, this is
(18:10):
what I want, right, this is for someone specific. I
am not sorry, John, I am not that specific person
on this stick.
Speaker 3 (18:19):
I would have it in my humidor I do like
the pepper. It isn't staying on the palette like it was,
you know, it's it's certainly not in the back of
the throat like it was, but it's still there. I'm
not getting any coffee there. But it's getting to the point,
Tony where I feel like, and I don't want to
(18:42):
make it sound like I'm trashing some of the cigars
we've reviewed it recently, because that's not the case. But
I have noticed in the last two months or so,
and this could be for varying reasons, the quality of
the smoking experience hasn't been like what I would like.
(19:03):
You know, a lot of high maintenance cigars having to
touch it up one hundred times. This right here has
been low maintenance. The I like a little bit of
pepper and spice sometimes depends on my mood, Tony, I
get it. So for me, fifteen dollars in the new
world that we're living in, Yeah, would I like it
to be twelve?
Speaker 1 (19:21):
Yes?
Speaker 3 (19:22):
Fifteen, I would I would say, yeah, I would have
one of these, my human right, and.
Speaker 1 (19:25):
We are drinking the basil Hayden. This is the basil
Hayden toast coming in at eighty proof. I'm gonna move on.
Those are rocks right there.
Speaker 3 (19:34):
Where's your wine, mom glass from last week?
Speaker 1 (19:37):
Oh yeah, I don't have that. I've got I've got
some fancy crystal right here.
Speaker 3 (19:41):
Look at you and enjoys the finer things in life.
It's sophisticado and it.
Speaker 1 (19:47):
Goes right there. So water brings down proof and this
is already eighty proof, which is the basis, the basic,
the bottom of what bourbon, actual bourbon can be. It
can open bourbon up right. Some flavors more pronounced, some
were muted. Uh, that's what it does. You want to
try your burning a couple of different ways, fingers will
away adding a little bit of water to his. You
(20:08):
want to try it these ways to see which one
is the right way for you. You might not like it neat,
you like it. On the rocks, you might not like
it rocks, you might like it meat, you might like
with a little bit of water. There are no rules.
What do you like?
Speaker 2 (20:18):
Go do that right?
Speaker 1 (20:20):
Away. I'm in here, I go.
Speaker 3 (20:22):
He's going in, ladies and gentlemen. He's got it on
the big rockety rock way.
Speaker 1 (20:26):
Yeah. No, I knew it. I knew it. Dang it.
Speaker 3 (20:31):
Okay, why not? What happened?
Speaker 1 (20:35):
Yeah?
Speaker 3 (20:36):
That's never good?
Speaker 1 (20:38):
Uh not a great heat that I like a little
a little bitter. It took away some of that kind
of overarching sweetness that was that was there from it.
It enhanced that cinnamon in the in the in the palette.
I don't like that. It gave off It gave an
(21:02):
off note of butterscotch. Really, yeah, that's and so I
don't mind butterscotch. I'm down with it. But this was
kind of a harsh hit. Yeah, no, Neat, I get it. Neat,
I get it. Fingers were always going in. He had
a little bit of water to his basil. Hayden toast
(21:23):
fifty dollars though, is not I don't know about that
price point for me. But Neat, it was like, okay,
this is fine, fine presentation, not overwhelming, but like works
the table for sure. Ye Oh.
Speaker 2 (21:35):
And it's still hot.
Speaker 1 (21:36):
It's hot on the tongue and it's hot in the
throat and in the upper chest. That's not a happy
place to be.
Speaker 3 (21:43):
I don't disagree with anything you just said. Did the
same thing for me?
Speaker 1 (21:46):
Did it really?
Speaker 3 (21:46):
Yeah?
Speaker 2 (21:49):
Well I was only I had a cream corn oreo
to wash it down.
Speaker 3 (21:52):
There it is, I will say this.
Speaker 1 (21:55):
I gotta something. Oh, I do have something. I have
some wafers.
Speaker 3 (21:59):
For dunk.
Speaker 1 (22:01):
Yeah, I'm wafers for duncan I actually I have sugar
free chocolate wafers. I suck so bad.
Speaker 3 (22:08):
Cheese a ribbon candy to go along with it, or
some where there's originals sugar free wafers.
Speaker 1 (22:18):
Good lord h So this is from rip Van. It's
five neck carbs, one hundred and twenty calories, it's a
it's a dark chocolate. Let's see. Let fingers BELLI. I
eat it first and see what happens.
Speaker 2 (22:33):
And he goes in.
Speaker 3 (22:44):
Oh, it's like I I do see where this would
make good insulation for my basement walk right? Oh, Tony,
there's no joy in Mudville. Two grams of sugar where?
And the wrapper.
Speaker 1 (23:09):
I better than did you?
Speaker 3 (23:12):
Did you try those before you bought them?
Speaker 1 (23:14):
How? How? I think there was just like some display
at Costco.
Speaker 3 (23:19):
No, I mean that package right there? Have you previously
purchased them and said to yourself, mm mmm, these are tasty.
I need some for the studio.
Speaker 2 (23:27):
They get me through through what.
Speaker 1 (23:30):
The drudgery?
Speaker 3 (23:33):
Oh god, he took.
Speaker 1 (23:38):
Another sip of the bourbon.
Speaker 3 (23:39):
Oh boy. Oh no, that's doesn't work with water.
Speaker 1 (23:43):
It doesn't work on the cube.
Speaker 3 (23:44):
No, that's no good.
Speaker 1 (23:45):
Yeah it stinks. Yeah that stinks to I haven't you
know it doesn't stink? What's that? That's Defiance Beef Defiance
beeef dot com where you should order a complete cow
or a half a cow or a quarter cow twenty
one day aged b I've made the ribbis, the strips.
We have made Burger's Galore absolutely fantastic. You place your
(24:08):
order at definespeef dot com. Use promo code Eat Drink Smoke.
You get one hundred and fifty dollars off your order,
and then after everything is aged, they'll call you be like, Okay,
what do you want. You can decide the thickness, you
can decide all the different cuts that you want. Then
everything is frozen and ship directly to you. Boom, you
put it right in the freezer and you are good
(24:28):
to go. Defiancebeef dot Com from the Farms of Indiana
directly to your door.
Speaker 2 (24:34):
Go to defiancebeef dot com.
Speaker 1 (24:36):
Use promo code Eat Drink Smoke and you will get
one hundred and fifty dollars off your order today right now.
Defiance beef dot Com. It is tremendous. Love them, Jacob,
the family, the team, so spectacular, so so so good.
Definespeef dot com promo code Eat Drink Smoke. But it's
(24:57):
time fingers went away.
Speaker 3 (24:58):
For news of the week, this is just in tone
any everything stinks, Let's go to a listener question instead,
shall we for news of the week. Ok we got
one from Brian, and Brian asks, I'm looking for some advice.
I'm putting together a bourbon basket for our school silent auction,
and was looking for some recommendations on what to put
in it. Thanks for your attention to this matter. That's Brian.
Speaker 1 (25:21):
First of all, I love to thank you for your
attention this matter.
Speaker 3 (25:24):
What kind of school that information has been withheld?
Speaker 2 (25:28):
Is just like an elementary school and they do bourbon baskets.
Speaker 3 (25:33):
I have no idea. Maybe it's a school of hard knocks.
I actually have a way of answering this.
Speaker 1 (25:40):
Okay.
Speaker 2 (25:41):
The biggest problem with doing these things.
Speaker 1 (25:43):
Is who are you trying to reach?
Speaker 2 (25:47):
Are you reaching somebody who just thinks it's cool to
have a couple bottles of bourbon?
Speaker 1 (25:51):
Which case? You can do some quote unquote standards. You
can do a Basil Hayden, you could do a Maker's mark.
You can do a Beam or a Jack DALs. You
could do Old Granddad one fourteen. That should be in
your liquor cabinet no matter what. By the way, still
all these years later for us, Old Grandad one fourteen
continues to be a real benchmark. But are you then
(26:14):
or is it or is it that you are looking
for the high end person? And then you want you know,
everything from the BTAC, the Buffalo Trace collection, and you
want Sazarax and you want pappies, and you write there
are two schools of thought here that you want. Or
is this is this basket coming from? Well, these are
(26:34):
four bottles I've had in my liquor cabinet for nine years.
I'm never gonna drink them. Boom instant gift. That's the question.
Where where are you aiming? By the way, you will
never go wrong with putting Maker's mark and Jack into
a into a thing, putting Basil Hayden, darkrye Into It
or Basic Bubblo tracing.
Speaker 3 (26:55):
There or if you want to splurge anything for Penelope.
Speaker 1 (26:58):
Oh sure, another great set. It really depends on who
you're trying to reach. Fingers Moloy, I would have to
believe that you are somebody who is okay with the idea.
Not that you do this yourself, but you're okay with
the idea of going out to dinner on Thanksgiving.
Speaker 3 (27:18):
No, absolutely not really have no interest? No, sorry, I
am I shocking you. Are you learning something about me
that you didn't previously know put?
Speaker 1 (27:29):
Are you okay with other people doing it?
Speaker 3 (27:30):
Oh?
Speaker 1 (27:30):
Absolutely knock yourself out Tea drink smoke. I'm Tony Katz.
That's Fingers Moloy. I find it all at Eat, Drink
Smoke show dot com.
Speaker 2 (27:39):
People do go out for Thanksgiving, and.
Speaker 1 (27:43):
I would say it's the older I get, but really
it's just the less I seem to care about what
other people are doing with their lives, the more absolutely
okay I am with it. And there are places that
do incredible, incredible types of meals and types of celebrations
for Thanksgiving. I think it makes perfect sense. I do
find it interesting that when stores were opening for Thanksgiving.
(28:07):
Remember they're gonna have the sales starting like three pm
whatever it is. People got all, you know, out, bent
out of shape and up in arms, and this is terrible.
And look how you're treating the employees. No one ever
said of the restaurant employee, I can't believe they're making
you work on Thanksgiving. A lot of restaurant employees were
thrilled because they knew it would be crazy good money.
Speaker 3 (28:24):
Absolutely, it's the same thing with Mother's Day and Father's Day. Right,
they make a lot of the kids call it bank.
Speaker 1 (28:30):
Because what they call it. Yeah, I thought they called
it scratch.
Speaker 3 (28:32):
They do coin, that's what they call it. So no,
but here's here's my feeling on the Thanksgiving dinner at
a restaurant. I would do it if you know, if
you know, my kids can't be with me on Thanksgiving
and I can't be around family and it's just me
and and missus molloy. You want that big Thanksgiving dinner,
(28:53):
but you are you really gonna make it for two people?
Speaker 2 (28:57):
Not you? No, not me.
Speaker 3 (28:59):
So I'm not gonna make a twelve pound bird for
two people. And with the sides, who.
Speaker 1 (29:04):
Do you have coming this year. So you got the family,
you got the kids, you got mister Malloy fingers Mooy Senior.
Speaker 3 (29:10):
We're traveling this year. We're going up to Michigan, so
it'll be with missus Malloy's family, so you'll be there.
Speaker 1 (29:19):
There's a good like nine to eleven people.
Speaker 3 (29:22):
Yeah, nine yeah, So that's a nice number.
Speaker 1 (29:25):
I think it's a manageable number.
Speaker 3 (29:27):
That's a number that I don't want to go to
a restaurant with. Yeah, because that's the other thing too,
depending on the restaurant, you know what the seating arrangements
are going to be. Like, you know, you to have
a conversation with people. It's just so much better if
you can to have it at home. Right.
Speaker 1 (29:43):
We've got fourteen so far, really yeah, and that is
because some people are like, wait, we can't make it now,
So it was it was eighteen.
Speaker 3 (29:51):
So what will be on the menu.
Speaker 1 (29:53):
I'm so glad you asked, Thank you very much. Well,
you know, I've got the charbroil oil is a turkey friar,
which which is a convection of it. It's an air fier,
and so there will be a sixteen pound turkey that
goes in there. And then I will have a sixteen
pound brisket that will be smoked, but I also have
a six pound brisket that will be smoked while I'm
(30:15):
smoking the other one that I can then pull off
earlier and let rest. And while the brisket is resting,
I can take the six pound one and turn that
into burnt ends, and I can have that for when
people arrive before the full brisket is done resting, and
then can be sliced very nice.
Speaker 3 (30:34):
So will the burnt ends be smothered in some sort
of Tony Kat's homemade barbecue sauce.
Speaker 1 (30:42):
I do not have as of yet, a homemade barbecue sauce.
And one of the reasons is there are so many
good jarred sauces. They're just doing such good work in
so many places where I'm like, why am I? I
can't win every battle, so I'm not going to. But
the sauces are very very easy. I just think that
for a I'm gonna yelled at it's fine, you gotta
(31:04):
be butter based, right a sauce It really to have
the stick to itiveness. Us got to be a butter
based sauce. And because some of the people who show
up don't mix the milk and the meat. I have
to be a little specific about those things, right.
Speaker 3 (31:23):
So we're not gonna mention the brand name of sauce.
Speaker 1 (31:26):
No, because I don't know what that's I don't have
no idea what it's gonna be at.
Speaker 2 (31:28):
Oh, no idea what it's going to be yet. Because
I could go with a basic barbecue sauce. I could
go with a Teriaki glaze. I can make that work.
Speaker 1 (31:39):
Look at you, you just got angry.
Speaker 3 (31:42):
You just got I like Teriaki on chicken. I'm not
as a big of a chariaki guy on beef, really,
But that's just me. But it doesn't matter because I'm
not going to be here, right. You didn't get invited,
that's right, So you're gonna make it at home.
Speaker 1 (31:59):
Yes, there is a story from Newsweek how meal costs
compare across US supermarkets. What is it that we're looking at.
If you take a look at turkey prices, they're at
forty percent. So there were ninety four cents a pound
in twenty twenty four. It's a buck thirty two in
(32:21):
twenty twenty five. Now Walmart leads this thing off. They
say that they have got a meal for ten. The
thirteen and a half pound by the ball turkey. We've
talked about this. I think we have the stovetop turkey
stopping the cranberries, the dinner rolls, the pure pumpkin so
(32:43):
you can make your own pie. And they say three
to ninety nine person costs forty bucks. You think you
can serve ten people with that?
Speaker 3 (32:51):
Yes?
Speaker 1 (32:52):
Really, and they'll leave hungry. Wow, that's that's my take.
Ald has a Thanksgiving feast. They do the same forty dollars,
ten people, twenty one items choose from a fourteen pound turkey,
mashed potatoes, cranberry sauce, pumpkin pie, and everything is marked
so you can do that one. The Kroger Fresh Giving
(33:14):
Dinner package forty nine ninety nine is another ten dollars,
and they say it's a fourteen to sixteen pound turkey,
a five bound bag of potatoes, the Ocean Spray cranberries,
that's right, brand name, cranberries, turkey stuffing mix, and bakery
fresh pumpkin pie. Now this is not that.
Speaker 2 (33:34):
Much bigger of a turkey, but.
Speaker 1 (33:38):
They give you they give you the potatoes, so you're
making a fresher ingredent. You gotta supply your own butter
and whatnot.
Speaker 3 (33:43):
Okay, So I have to pose this question to you
because if you go back to Walmart and aldi, let's
just do Walmart for a second. Here, you got stove
top stuffing, you got the cranberries, and you got dinner rolls, okay,
and then you've got the innards for a pumpkin pie. Right,
so let's just remove the dessert out of it. Stuffing,
(34:05):
cranberries and rolls. Yeah, there's a minimum of what six
seven sides for Thanksgiving? How many sides are you gonna have?
Speaker 1 (34:15):
Three? Exactly?
Speaker 3 (34:16):
So I think that's where this falls short. You can
get away with a smaller bird if you have seven
eight sides for people to choose from. You know, we're
not even talking green bean cast role here.
Speaker 1 (34:30):
Yeah, no one should.
Speaker 3 (34:33):
You realize in the Midwest what you just said.
Speaker 1 (34:35):
Those are I know what I said. My last name
is spelled katz.
Speaker 3 (34:39):
Come at me, bro, But okay, stuffing cranberry's, there's there's
so many more sides that you're gonna normally.
Speaker 1 (34:46):
Getream being castraw. I'm not coming to your place. I
don't care what you do. If you want that, you
want that, I've never seen someone so angry.
Speaker 2 (34:54):
I'm not angry you.
Speaker 3 (34:56):
You nearly came to blows with eat ring spies, and
I wasn't.
Speaker 1 (34:59):
Gonna, you know, retract my words about green bean castrole
as you tried to make me do it. Tried to
shame me for having a point of view.
Speaker 3 (35:07):
Listen, if you want to go ahead and say you
hate the Midwest, just go ahead and say it. I
for one, will not stand by and listen to this talk, Tony.
Speaker 1 (35:16):
This kind of rank amateurism and word manipulation that people
have grown tiresome. That's why you should vote Cats. Costco
has a whole different meal altogether. I would love to
see if it works, because I can't imagine that forty
or fifty bucks is enough.
Speaker 3 (35:36):
No but the Costco.
Speaker 2 (35:38):
But it's an effort, like you can create something with
that for sure.
Speaker 3 (35:42):
Yes, especially in this day and age, if you're on
a tight budget. Does the Costco deal include the onion gun?
Speaker 1 (35:49):
No way. Yes, After you buy it, just go and
you fill up lots of little one out to play cups.
That's what you do. We're drinking the basil Hayden toast
fifty dollars a bottle. It's an eighty proof, so neat.
Speaker 2 (36:06):
It was a nice presentation, simple easy.
Speaker 1 (36:08):
Really really didn't like it on the cube fingers did
not like it with a little bit of water. It
just it. It didn't present right. And as for the
lost Calavaris from Crowned Heads, this is the six by
fifty four with that Mexican sign Andreas Colorado wrappers how
they call it.
Speaker 2 (36:25):
The spice is a little mellowed out as I enter
the final third.
Speaker 1 (36:28):
Here fifteen dollars and twenty five cents a stick, well constructed, fingers,
well put together. It's in his humidor not in mind,
just the flavor profile. I love Crowned Heads. I like
what those guys do. Find everything we do at Eat
Drink smokeshow dot com this is EA Drink Smoke
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