All Episodes

September 28, 2025 • 36 mins

During this Happy Hour, Tony and Fingers review the Ferio Tego Timeless TAA Exclusive 2024.

Topics this episode include:

Tony finds a package of Jack Daniel's Pulled Chicken in the clearance section and makes lunch. The Fed cuts interest rates. Kroger really angers Fingers. Eight Restaurant chains that serve the biggest steaks in America.

All that, and much more on this Happy Hour edition of 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.

Mark as Played
Transcript

Episode Transcript

Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:04):
I am a fan of Michael Herklotz. I think that
when it comes to attitude, a belief in industry, and
a belief in self, I think Herklotz has got it together. No,
don't get me wrong, he's a bit of a fashionista
and that not one hundred percent my style. But when
it comes to cigars all day, it's eat, drink smoke.

(00:25):
I'm Tony Katz. That right there is America's favorite amateur
drink our fingers bloy. I first met Michael Herklotz when
he was working at the Gnat Sherman Townhouse in Manhattan,
first time I had ever met him. At the pleasure
to be able to hit that store a couple of times.
Then when Nat Sherman sold and he was starting Ferry Otago,
the Generoso, the Allegancia, the Suma, which most people know

(00:48):
and really really enjoy, he then took back those not
Sherman names, Metropolitan and the Timeless and started bringing those
back to the American smoker. Well, he has been very busy.
Farryo Otago is now four years old and he has
with this The Timeless a TAA exclusive. So this is

(01:10):
the Tobacconist Association of America. Every now and then you'll
see cigars that say taa, that's what it is. This
was made for them. This is the twenty twenty four Toro.
This is a six by fifty, which means it's six
inches long.

Speaker 2 (01:24):
Always makes fingers from really laugh.

Speaker 1 (01:26):
And the ring gauge is a fifty the diameter of
the cigar or how thick it is around again with
the laughter. A sixty ring gage is a sixty four
ring gauge, sorry, is a full one inch around. This
is the right kind of size. This is made over
there in the Placentia factory where Michael Herclotts at Ferryo
Otago does a bunch of work and just this it's

(01:48):
this is Nicaraguan throughout right. This is a Nicaraguan puro.
That is a supple supple wrapper. It's got a little
bit of suede to it, it's got a little bit
of oil to it, a little bit of a glassy
feeling to it all the way around. Uh, slippery. The
wrapper feels buttery and looks luxurious.

Speaker 2 (02:08):
Yeah.

Speaker 3 (02:09):
The presentation is outstanding. The hand feel is just all
it's almost a little beefy.

Speaker 2 (02:15):
It's a little beefy.

Speaker 3 (02:16):
Yeah, right, and we like that.

Speaker 1 (02:18):
Here cross a cigar that has some weight to it,
as beefy. If it's too light, it's a whiffleball bat. Yes,
but we just lit this. We're just in the first
third of the first third.

Speaker 3 (02:27):
And I don't know about you, Tony, but right away
I get some some wood notes and a nice bit
of pepper, and there's a little bit of sweetness that
I can't quite put my finger on.

Speaker 1 (02:38):
There is an absolute sweetness that hits right off the
bat and then gets back filled by a little bit
of that spice on the front of the tongue and
towards the back of the tongue. Now not tip of tongue,
front of tongue, which is most people feel it, you know,
right there?

Speaker 2 (02:57):
Eh?

Speaker 4 (02:58):
Right?

Speaker 2 (02:58):
What was that again? Right there? Okay, this is the
front of the tongue. Is where this is. I think
that this is not my first one of these. Ah.
I want to know in the entirety of.

Speaker 1 (03:13):
The Phario Tago line where this has been. This to
me is an absolute freaking winner. First of all, that
construction is fantastic. The weight of the cigar, I'm so
glad you pointed that out. It just feels so much better.
You you are you are made aware of the fact

(03:34):
that this has got some density and some depth, I'm
telling you. And it could be that the black and
gray band is so absolutely perfect with that little bit
of gold for the phariotago and the red writing of
the twenty twenty four it's the TAA that that was
the year. It's just everything about this presentation is luscious

(03:57):
and what you get match, which is the look of
the cigar, the band, the everything. To me, the first
thing that hit me after smoking this was this was
the most truth in advertising cigar that I've had in
a good long time.

Speaker 3 (04:12):
I'll tell you something that really struck me to when
we first SLT this and as we're getting into the
first third, is that draws outstanding? Yeah? This, you know,
I don't want to jump to conclusions and I don't know,
you know, when we're talking about price point things of
that nature. We'll get to that later in the show.

(04:32):
But so far, I'm thinking to myself, Wow, if we
were ever ranking early on the cigars of the year,
so far this this is fantastic and it would be
in the running for me.

Speaker 1 (04:45):
And now I will say this, so first, this plays
in the medium full full category. Secondly, this is not
for everybody, and I could see people saying, no, this
is too much of this, too much of that. It's
weird that this has more spice then maybe I normally
go for in a cigar. But there is something that

(05:06):
it is the balance rate aspect for me. There's some
flavor in there that is so moving me in such
a way, with a lusciousness with a creaminess and it's
I don't I don't know if it's nutty, and I
don't know if it's like if I said a leather
cream let sorry, a leather custard.

Speaker 2 (05:28):
That more explains.

Speaker 1 (05:30):
What I get out of out of this cigar, uh
than anything else.

Speaker 2 (05:36):
That's the kind of flavoring I get.

Speaker 1 (05:38):
So there's that spice there, but there's this richness there
that's just a little deeper than other things. So when
I smoke, for example, the generalso from Farry Otago and
that the spice is really high on that and I
can appreciate it not for me right, And it used
to be I was kind of more into it, and
I've kind of morphed in that way. It's it's this

(06:02):
is playing more in in these in these flavors that
are really are are are just hitting me beautifully, And
I'm gonna say leather custard.

Speaker 3 (06:13):
Okay, we can go with leather custard. I'm going with
leather custard. I you know, since I've completely pulled out
my jump to conclusions Matt today when it comes to
the cigar. The other thing that I am interested in,
you know, as far as your opinion is when it
comes to this is are you worried at all that
at this point of course, the scar is most like

(06:35):
going to change as we get into the second third
and the final Oh goshy, But at this point I
would all almost be worried about what we would be
pairing this with because the stick could overpower some things.

Speaker 1 (06:50):
Well, since it's already on the table, if you're watching
the video, you know, I got a rum for today.
I have a twelve year rum for us to engage
and enjoy with. And chicken is coming up. Oh yeah,
oh yeah, it's we're full on today. Is it in
pot pie form?

Speaker 2 (07:06):
It is in Jack Daniel's form? Oh wow, I'm I'm
not good.

Speaker 1 (07:11):
And the mashed potatoes were mashed by these two hands.

Speaker 2 (07:15):
If these two hands belong to my wife.

Speaker 1 (07:17):
These two indeed from Farry Otago The Timeless TAA twenty
twenty four. First, grab your notebook. What did you eat today?
What did you drink today? All those things are going
to affect your palette. Then take the cigar, break it
up into third's first, third, second, third, final third. What
are the flavors you're getting from each third? When you

(07:38):
try the cigar a month from now, six months from now,
you go back and you do the same thing, and
you check your notes, really get your your your through
line there. What it is the flavors that you got
out of it. I'm here to tell you this. This
cigar for me, there is something about how the how
that spice lays, There's something about that that leather richness.

(07:59):
I'm calling it a hustard. It just hits me beautifully
and and it might not hit everybody this way. I've
heard people give different varying reviews of this stick. I
just think I just think it works perfectly.

Speaker 2 (08:14):
For my palate. Thank you.

Speaker 3 (08:19):
This does really linger on the palette longer, you know,
per draw it is. It's something that I'm really going
to I'm really excited to see how this smoking experience
unfolds as we as we get into the second third.

Speaker 2 (08:34):
We will get into the price as well.

Speaker 1 (08:36):
But it's signed for some Jack Daniel's chicken, okay, and
I'll tell you where you can get it. So there
we were in our local supermarkets, and in many supermarkets
they may have a section of things that are discounted.

Speaker 2 (08:58):
You've ever been into the discount section of any of
those places? Of course?

Speaker 3 (09:01):
I this is where I get about thirty percent of
my food, right, Tea.

Speaker 1 (09:04):
Drink, smoke, I'm Tony Katz. That right there is America's
favorite amateur drinker, Fingers Moloy. Well, in the discount section
there there was this Jack Daniels pulled chicken. Wow, ready made,
just heat and serve. You can put it in an
oven for three hundred, three hundred and fifty degrees for

(09:25):
thirty minutes, microwave three to four minutes, and then serve it.

Speaker 2 (09:29):
And that's it.

Speaker 1 (09:30):
And you've got seasoned, cooked chicken, and then a whole
bunch of stuff that I probably shouldn't read right now.
All I know is it's two hundred and fifty calories
of serving three servings per container.

Speaker 2 (09:40):
So that's basically what we got out of.

Speaker 1 (09:43):
This four grams of fat and thirty four carbohydrates with
thirty sugars outstanding. There's a lot of sugar. Yeah, it
is in this. So what we did is we said,
does this make a perfect, easy to do, grab and
fix comfort food food for the football game.

Speaker 2 (10:01):
You just need to do something quick, simple. You don't
want to think.

Speaker 1 (10:04):
Now we did make the mashed potatoes, yellow potatoes, butter cream,
half and half? Or do we use milk? No use milk,
inness and salt. There's nothing kosher about this because you're
mixing the milk and the meat. I just we have
a lot of rabbis who listen. I need to let
them know. But there's nothing wrong with doing something pre made,
doing something quick. If you're you're serving, you're serving for

(10:25):
your family, you serving me a couple of friends. Not
everything has to be a massive production.

Speaker 2 (10:30):
So saw this, it.

Speaker 3 (10:31):
Was like, yeah, absolutely, no. You you mentioned comfort food
and football. The first thing I thought of when you
brought this over is I can imagine a Saturday afternoon
lunch because this is something that you can throw together quickly. Yeah,
where you're you know, you're looking outside, the snow's coming down.
You want something a little bit warm. That'll be it'll
be food for your soul. You know, this is this
is the kind of stuff that would really hit the spot.

Speaker 1 (10:53):
And you mentioned shepherd's pie. As you take a bite
of it, go right ahead on on the way you
think of it.

Speaker 2 (10:57):
I did.

Speaker 1 (10:57):
I was having a whole conversation on a radio show
about shepherd's pie and stew and like, I've never been
one of those guys. I've never clamored for it or
anything else. But this is I mean, this is exactly.
This is a little bit deconstructed, if you will, a
poor man shepherd pie in a bowl, but this is
it mashed potatoes and meat with some kind of worthy sauce.

(11:18):
Aside from the fact that this has too much sugar
for my life, where are you with this?

Speaker 3 (11:22):
Well, first of all, you can never have too much sugar.
Having said that, what's amazing about something like this is, uh,
you know, there's not a lot here. I mean you
you've got a little bit of mashed potatoes, a little
bit of chicken. But you know, when you're done with
this bowl, you're not gonna eat anything else. This is
this is gonna be hearty. You you seem confused, perplexed,

(11:46):
what's wrong not this is it's actually pretty good. It's wonderful.

Speaker 1 (11:51):
It's actually pretty good. So it's it. First of all,
it's it is sweet. It is definitely sweet. You definitely
want something with this. But I could see somebody while
as I sloppy joeing this. You know, this goes on
a on a King's Hawaiian bun. Yes, with a little
bit of Coleslaw and your set, you could.

Speaker 3 (12:10):
Do a grab a whole package of Hawaiian rolls and
you know, slice them in half. Yep, do a whole
bunch of chicken sliders. It would be great. I'm wondering
with the potatoes if it actually needs something else that
would be maybe salty to kind of go with the

(12:34):
sweet of the sugar.

Speaker 1 (12:35):
So you don't think the potatoes themselves are salty. Uh No,
you're saying, my wife makes terrible mashed potatoes.

Speaker 2 (12:41):
Wow wowing, just said that right there. Maybe I think
that's a personal preference, but I don't think you're wrong.

Speaker 1 (12:50):
I think what could go with this, And the reason
I think Coleslaw works is a little bit of crunch
to go with that. As a texture conversation, you can
also go with with some what what this.

Speaker 3 (13:01):
Is going to anger you a work with me for
a second. Chrispy onions, crunched up fredos.

Speaker 2 (13:11):
Do you want to me see if I have some? No,
I totally have some.

Speaker 3 (13:14):
I'll go get some right now, don't don't you think
would that work?

Speaker 2 (13:17):
Yeah? So kind of like walking taco stuff? Yes, yeah, salt.
That's why I was saying.

Speaker 1 (13:23):
I wasn't joking about crispy onions, which we buy by
the bag and put them on salads and stuff.

Speaker 2 (13:28):
Most people do that, stuff like on green beans and
things like that. Absolutely, that would work.

Speaker 1 (13:33):
This works, yes, but you're but you're right if it
had a little bit of a salt crunch kind of
component to it. By the way, this whole thing and
this was how many ounces? So this was a pound
sixteen ounces. This was on sale for five dollars and
thirty nine toimes.

Speaker 2 (13:49):
You five point thirty nine.

Speaker 3 (13:51):
It is a struggle to find a hamburger at that
price up round. Let alone, this is already pre cooked.
I would be interested to do a scientific experiment, yes,
throwing up not that, but that would be fun too.
You know when you when you get stuff like this

(14:13):
and they give you the heating instructions of either warming
it up in the oven versus for the microwave. I
would love to do a blind taste test where you
try both of them and if you really, if the
quality of warming it in the oven is that much
better than putting it in the microwave, do.

Speaker 2 (14:29):
We want to place bets?

Speaker 1 (14:31):
Because if you want to place bets, the oven is
a billion percent better than.

Speaker 2 (14:35):
The microwave every day of the week and twice on Sunday.

Speaker 3 (14:37):
Absolutely, I'm not arguing that. But is the quality of
the dining experience of putting that in the oven versus
in the microwave and the convenience of it, is it
worth the extra time to put it in the oven?

Speaker 1 (14:52):
I would argue it depends absolutely on what you're doing.
If you were putting something together for you in a
couple of guys halftime during the game, microwaves, fine, everybody
come in, dish themselves some out and be like, oh,
this is fantastic, especially for somebody like you who sets
up the whole TV thing outside.

Speaker 2 (15:12):
Yes, which you too. I mean I never saw that
until you did that. I did not grow up that way, Honestly,
I didn't be to it. So wow, I would.

Speaker 3 (15:23):
I didn't grow up like you Hicks. That's what you
just said to me.

Speaker 2 (15:28):
That is so okay.

Speaker 1 (15:33):
I now do that. Oh my god, it's the greatest,
and the kids will hang out. It's like, this is awesome,
this is fantastic, perfect, perfect.

Speaker 2 (15:41):
You don't have to think about it.

Speaker 1 (15:42):
The only thing I would say is if you're already
doing the meat ready made, if you will take the
time to mash the potato. If anything, if you're doing
it with family, it allows you a family moment. Get
the kids in on that. It gets them cooking, and
I think that's really important. Also, you have a better
chance of regulating some some healthiness of the food. By

(16:05):
knowing the contents of the mashed potatoes. You can determine
that saltiness and everything else and lower that and then
add it in other places with layers and textures.

Speaker 3 (16:12):
What about introducing smoke into this, You mean, like a
liquid smoke in the mashed potato? No, no, no, no,
you warm this up on a tragger.

Speaker 2 (16:22):
Honestly, I.

Speaker 1 (16:27):
Now the answer is absolutely you can do it. What
would it matter. You just have it out there at
a number like two fifty or two twenty five and
grab it when grab it when it's done.

Speaker 2 (16:38):
Just transfer the pan.

Speaker 1 (16:39):
Because I think that came in a like a paperish pan.
You gotta put it in a metal pan or in
a pyrex to do that.

Speaker 3 (16:45):
But I'd be interested to see if if you get
real flavor out of it, if you get real flavor
out of it, if it does something with the smoke
to negate some of the sweetness, if you feel like
it's too sweet for you.

Speaker 1 (16:56):
Jack Daniels pulled chicken with their Tennessee Jack Danielson is
Whiskey Barbecue sauce. Yeah, this was on sale for five
thirty nine. It's an absolute winner. All it needs is
a TV outside with football. All honestly perfect, beyond perfect.
It you can you don't have to make everything by scratch.

(17:18):
You can play with it. Add it to the smoker,
add some other things to it. Check it out, Eat
drink smoke. It is your cigar and bourbon FOODI Extravaganza.

Speaker 2 (17:30):
I'm Tony Katz. That is fingers Mooy.

Speaker 1 (17:32):
Find everything we do at Eat drinksmokeshow dot Com from
Farry Otago. This is the timeless TAA Tobacco Association of America.
This is the twenty twenty four Nica Roguin throughout wrapper, binder, filler.
I'm telling you that leather spice, custard, and even with
having just having the Jack Daniels pulled chicken, which is

(17:55):
super sweet, the spice is absolutely cutting through.

Speaker 2 (18:00):
I'm a huge fan of.

Speaker 3 (18:02):
This cigar right here, fingers Moy, and I'm blaming I
am too. That spice for me has dissipated a little bit.
There's still that wood that I was talking about earlier,
that that sweetness is still there. Although again, like you said,
the Jack Daniels chicken medley messing, yeah, is messing with

(18:24):
my palette a little bit. So listen, We're still in
the first third of the cigar, but so far it's outstanding.

Speaker 1 (18:32):
Yeah, I'm a very big fan, and I've seen some
people comment on it be like it's not like a
regular Timeless. Correct. I couldn't see it. It is absolutely
not like a regular Timeless, But I dig it.

Speaker 2 (18:44):
The question, fingers.

Speaker 1 (18:45):
Moy, is this and this is a limited run of
a cigar. I think there are a thousand boxes, nine
hundred boxes. They come in a box of ten. Is
this in your humid or for nineteen dollars a stack? Yes, absolutely,
that is and I get it. It's expensive. And I'll
say it again, you'd be a lot happier if this

(19:06):
was fifteen bucks. Of course, you'd be a fifteen dollars
all day on this stick in nineteen Mikes, you go,
And that's where we're at now. Later I'll share my
conversation with Michael Hrklotz, who is a Farry Otago. He
was here in Indianapolis at one of our favorite places,
Blend Bar Cigar a Blendbarsigar dot com, and he was

(19:28):
doing an event there and showing off some of the
new things going on with the Generoso in the Algancia.
And so we sat down and we talked. I'll share
that interview with you, but man, I would like to
see some more of this coming off the line from
Farry Otago. And we have a beautiful twelve year rum.
I should I say beautiful. I'm hoping it's a beautiful
twelve year rum. A pair of this with.

Speaker 2 (19:50):
That's coming up, But it's time Fingers Maloy for news
of the week.

Speaker 3 (19:53):
Well Tony, This week the Federal Reserve cut key interest
rate down to or by a quarter point, So you
know there's been speculation. No one happy there's been speculation
this was coming. There were some who thought it may
be a half point cut. It was a quarter point.
But they are going to meet again in what October,

(20:16):
I believe, so maybe there'll be another quarter point cut
by the end of the year.

Speaker 1 (20:21):
Maybe maybe. And they have the breakdown of how this went.
And only one person pushed for the half point. Everybody
else took the quarter point.

Speaker 2 (20:32):
Now, there are.

Speaker 1 (20:33):
Two things to take from this. One is political and
one is economic. On the political, President Trump, who as
we're talking right now, is in London with King Charles.

Speaker 2 (20:44):
It's a state visit, is gonna lose.

Speaker 1 (20:46):
His mind, is gonna call Jerome Powell, Chairman of the
Federal Reserve, every name he possibly can. It's not enough,
it's too late. Why aren't you doing enough? And there's
a lot of people on Wall Street are gonna feel
this way. And the market only went up two fifty,
It didn't explode up seven hundred and eighty two points.
That's tepid. The two fifty up, which is nice, is tepid.

(21:10):
It's a response of this is is not what. This
is not where we thought you guys were gonna go.
This is not what we wanted you guys to do now,
there's a real conversation, in a conversation about mortgage rates
and other things, whether or not the cuts are baked
into the future. As very often, you'll sometimes see markets
not react the way we think they're going to react

(21:31):
because they did that four months ago. They were already
future seeing and said this is the way things are
gonna go, and so therefore, here's how we're already gonna
reprice ourselves, rethink ourselves. That's the political The economics here
says that the inflation is not gone, and you can't
lower interest rates if the inflation isn't gone. Inflation is

(21:56):
too much cash in a system and not enough stuff
to purchase.

Speaker 2 (21:59):
That's what it is.

Speaker 1 (22:00):
And we are still there from just the all the
spending during COVID, so there's still too much cash in
the system that manufacturing has been down in the past
six months. I'm not I'm not going to boo or
cheer against to cut. I see how it's helpful for
Wall Street. I see it's how it's helpful from Midwest

(22:20):
Main Street in the acquiring of capital.

Speaker 2 (22:24):
I ain't gonna lie.

Speaker 1 (22:25):
I am absolutely concerned about inflation, and I'm concerned that
we're gonna cut too deep, too quick, and the inflation
is only gonna get exacerbated, and that's the last thing
we need.

Speaker 3 (22:35):
Yeah, that's the last thing we need. It just feels
like these are strange times because you keep hearing about
a labor market that continues to soften, and yet you
have the inflation numbers as well. But retail sales again
have been strong the last couple of months. They you know,
there was a it was a point six percent increase

(22:58):
in retail sales in August. They revised July's gain to
a zero point five percent according to Reuters. So there
are people out there that they're still spending money, but
everyone acknowledges that prices still feel like they're going up.
You go to the grocery store, you know, ground beef

(23:19):
is still ridiculously expensive. So number one, everything feels strange.

Speaker 1 (23:24):
Number one, everything is too expensive, and ground beef absolutely is.
Thank goodness, we've got Defiance Beef. Defiance Beef dot com.
Use promo code, Eat, drink, smoke and get one hundred
and fifty dollars off your cow.

Speaker 2 (23:37):
You want, you want a quarter of a cow. I
have a cow, a whole cow butcher the way you like.

Speaker 1 (23:41):
I'm talking about getting some chest freezers or emptying out
what you've got and get ready for the delivery. With
Defiance Beef. They come right from Indiana to the butcher
to you. That's how it works. Cut to your specification,
cut to your thickness. You want ribbis, you want strips?
Do you want tenderlines?

Speaker 2 (23:58):
Ground beef?

Speaker 1 (23:59):
How much they're gonna get it to you, all vacuum
packed twenty one day, aged every bit of that beef
age for twenty one days. So you've got a tenderness,
You've got a flavor, and man, incredible, incredible on the grill.
My order is placed. Fingers molloy, I am waiting online.
I can't wait to show it off to you. Defiance Beef.

(24:21):
Defiancebef dot com. Use promo code Eat, Drink, smoke and
get one hundred and fifty dollars off your order. And
I am telling you that you take a look at
those store prices, You take a look at what's happening
at your local supermarket.

Speaker 2 (24:39):
I'm surprised more people aren't up in arms.

Speaker 1 (24:41):
I'm not kidding. I mean, I'm glad. I'm thrilled that
we have Defiance Beef as a sponsor defines beef dot Com.
I am hoping that when I see this order, I'm like, yup,
this is how I do it now. I don't buy
beef from the store anymore. I do it through Definance
beef dot Com. I do it from that local farm,
that local rancher, and I am set for life because

(25:02):
the economics of buying at the store right now, I mean,
it's not just beef.

Speaker 2 (25:07):
These prices are nuts.

Speaker 3 (25:08):
Can I share with you a story I wish that
just kind of ties into what you're saying, and how
wonderful would be to actually have your meat delivered to
your door instead of having to go to the grocery store.
I shop at a local chain here since I moved.
I'm not going to mention the name doesn't sound like no,
not going to do it because all these no, I'm
about to have a big bogers, going to have a
big gripe publics. I go into this store Robertson's No, No,

(25:34):
I go into this spor Are we done? Can I
shaft Mark? Can I share? And can we grow from
the sharing? Can that happen?

Speaker 2 (25:42):
Brand Union?

Speaker 3 (25:44):
Okay? There it is is.

Speaker 2 (25:50):
Belves.

Speaker 3 (25:51):
I go into the store and then Dixie, you know,
forget it, food Lion, forget it. I go to the
grocery store and it's always an enjoyable experience.

Speaker 2 (26:01):
Aren't you impressed? I can name that many supermarkets.

Speaker 3 (26:04):
That is that is impressive. That is that is impressive.

Speaker 2 (26:08):
All right, go huh, tell you tell your story bresh market.

Speaker 3 (26:12):
No, we don't have time. We don't have time.

Speaker 2 (26:15):
Now we have time. Wait, do you want to save it?

Speaker 3 (26:18):
I want to you know what, I will save it
because it is it is a rant, and I want
to see if it's just because I have horrible people
skills and I have a personality that pushes people away
instead of embracing people, or if I'm justified, justified in
my frustration about this particular grocery store.

Speaker 1 (26:38):
I'm willing to bet any amount of money without knowing
the story. This is really about you. I will bet
all of the dollars in my pocket. Wow, that is
somehow you. You did this wrong, and you owe somebody
in apology? No I do not they owe me an apology?

Speaker 2 (26:53):
Is that right? Yes?

Speaker 3 (26:54):
They do?

Speaker 2 (26:54):
Okay, we'll see all right.

Speaker 1 (27:01):
So it's not often that fingers Maloy is complaining. I
said it because it was funny.

Speaker 2 (27:08):
It's eat drink smoke.

Speaker 1 (27:09):
I'm Tony Katz and that is America's favorite amateur drinker.
Fingers molloy. All right, so story time. You know I
was gonna crack the rum now, but we will.

Speaker 2 (27:19):
We will wait.

Speaker 1 (27:20):
Fingers, Uh, did you have last time we talked about
a hard experience?

Speaker 2 (27:25):
You had?

Speaker 1 (27:26):
It was at a movie theater called Imagine Yes Uh,
And they then reached out to us. Turned out to
be some of the greatest, greatest people, and we are
working on an event that's gonna be so cool, a
fantastic fundraiser, and hopefully we'll have details to talk about
next week.

Speaker 2 (27:41):
That would be amazing.

Speaker 1 (27:43):
But honestly, we talked about this one movie theater where
fingersmoy had the only broken seat and we literally got
we're getting calls with the chief operating officer. It was
a fantastic conversation and now we're gonna do some cool
stuff and really help a lot of people. So is
this you griping because you really want to help others
or did something terrible happening here?

Speaker 3 (28:03):
I feel like I when I share this story and
I can mention names if you want me to mention.

Speaker 2 (28:08):
This is a public service announcement that you're doing right now.

Speaker 3 (28:10):
I feel like what I am doing is sticking up
for the American consumer who just wants to go into
a grocery store and not be hassled.

Speaker 2 (28:19):
I want you to tell the story, and then after
the story, we'll decide together, me and eating Smoke Nation,
whether you should tell us the name of the supermarket.

Speaker 3 (28:29):
Okay, So these are two companies that have angered me. Two.
So I go to this new grocery store that is
by mic It's not a new grocery store. It's new
to me, okay, but it is a at least in
the Midwest, I believe, a very recognizable name in the
grocery store business. Is right, Yes, three times a week

(28:53):
I go in there because you know, I go in
for the family, and then Fingers Moly Senior has moved in,
and I'm I'm running in there to grab a couple
of things, and.

Speaker 2 (29:01):
Singers mLOY seeing your shops on his own schedule.

Speaker 3 (29:04):
That's true too, Yes he does. But sometimes I run
in there on my way home from one of the
fourteen gigs that I have. Having said that, so I'm
in there two or three times a week, and yeah
they should by Now I go to buy the meat
section and there are two to three people standing there.

Speaker 2 (29:25):
What are they doing.

Speaker 3 (29:27):
Trying to get me to switch my cellular service?

Speaker 2 (29:32):
I'm sorry, what now you heard me?

Speaker 3 (29:35):
I'm just minding my own business. Leaving the bakery section
of the grocery store, heading what I get pumpkin roll?
It's fantastic. Ohthough, oh like it's kind of like it's like, yeah,
oh magnificent. Notice it's not pumpkin coffee, but it goes
well with coffee the pumpkin roll.

Speaker 2 (29:57):
So you get yourself a pumpkin.

Speaker 1 (29:58):
Yeah.

Speaker 3 (29:58):
Everything is great, every things coming up fingers right. And
so I'm heading to the meat section and there are
three guys and they every time, it's like it never fails.
I walk there, good afternoon, sir, how you doing today?
And they at this point they have to tell by
my body language, I'm like, oh, for crying out loud,

(30:21):
can I just grocery shop? Do I have to have
an added solicitor while I am walking through hassling me.
It's not once, it's every freaking time I walk in there,
and it's always different people because that has to be
a tough gig.

Speaker 1 (30:39):
So you're in the meat section looking for steak, and
someone walks up to you and says, what, sir.

Speaker 3 (30:47):
How are you doing today? Listen, we have a great
deal in partnership with this grocery store chain. We can
give you an excellent deal on cell service and you
can get the data and the cell and then we'll
give you a phone. And I at that point, I said, listen,
I said no the first time. This is the fiftieth time.

(31:09):
And I do my best to not get a tulippy
with them and show my real frustration because, like I said,
it is a different person every time, because I can
only imagine how difficult it is to hassle people in
a grocery store who they already have a phone in
their hand. Most people at the grocery store don't want

(31:29):
to be there to begin with. They want to be
with whoever is on the phone that they're texting or
they're getting on social media. They don't want to be there.
And then somebody comes up and then says, hey, there, Joe,
how would you like a great cell phone deal from
this company? Because you're in this store and I'm thinking
to myself, I'm not for long. If I keep getting
hassled about cell service, I can go to many other

(31:52):
grocery stores in the area. They don't do this.

Speaker 2 (31:54):
So is this the only store of this happens to you?

Speaker 3 (31:57):
Yes, the only grocery now, But it does happen at one.

Speaker 1 (32:01):
Of the big Yes, the big box cost cod does this.
DJ's does this. Absolutely, they do yes. And so I'm
now going to tell you do you want my thoughts
on this? Like?

Speaker 2 (32:13):
Is there a question involved here? Are you wrong? Or
are they wrong?

Speaker 3 (32:16):
Am I wrong for saying enough? If you want to
do it on the outside of the building where I
can completely avoid you, Okay, fine, But when you're smack
dab in the middle of the grocery store, I think
at that point the grocery store is not being very
thoughtful to their customers.

Speaker 4 (32:35):
Okay, I will tell you. I've heard you. You are seen. Yes,
I hear you. You're a real person, You exist, and
you have feelings, and I'm thrilled that you feel safe
here with eat Rink spoke Nation to share those feelings
with us. I would throw the general manager of the

(32:58):
store in jail.

Speaker 3 (32:59):
Thank you, thank you. What's the name of the supermarket Kroger.

Speaker 2 (33:04):
You're out of your mind.

Speaker 1 (33:05):
Kroger faced in Cincinnati, right down the road, You're out
of your mind.

Speaker 2 (33:09):
Out of your mind.

Speaker 1 (33:12):
Shopping experience includes the ease of shopping and someone trying
to sell me on AT and T Wireless.

Speaker 3 (33:21):
I don't know if it was AT Mobile.

Speaker 1 (33:24):
That's wrong and I'm not against T Mobile, nor am
I against Kroger. I utilize Kroger not too far from
where I live, but that is a go to jail offence.
And by the way, I'm not talking about fun jail.
I'm talking gen pop. You are wrong, You will always

(33:44):
be wrong. Make sure this gets to the head of
mister Kroger himself.

Speaker 2 (33:50):
You're wrong.

Speaker 1 (33:51):
We the people have spoken. We ad eat, drink smoke
Nation want you to know that it is such a terrible, awful, miserable,
very bad idea that I could absolutely see. While I
am not calling for a boycott, I could absolutely see
people saying I'm going to shop somewhere else because that
is uncomfortable.

Speaker 2 (34:12):
Yes it is.

Speaker 3 (34:13):
And again, you you want to voice your frustration, but
you don't necessarily want to do it at the people
who are just doing their job, because, like I said,
it's not like it's the same guy who you know
sees me three times a week and is saying, how
about now?

Speaker 2 (34:29):
So if I could give you one thing that I
think you could you could do here.

Speaker 1 (34:32):
I want you to go to another supermarket, like in Albertson's,
and I want you to grab a bunch of like
their loyalty cards. And the next time you're a Kroger
and someone comes up to you and they say, hey,
how you doing today, you should say to them because
you'll know because that's the code.

Speaker 2 (34:49):
Yes, you said, Oh my gosh, I'm doing great. How
are you doing? Listen?

Speaker 1 (34:52):
I think you should change your supermarkets. Check out Albertson's.
They've got all the deals at Albertson's. Oh my gosh,
have you seen their vegetable selection. It's incredible. Everybody loves it,
including that guy, that chick who was married to Dean Warmer.

Speaker 2 (35:05):
They love the vegetables over it. That's that's what I
would do.

Speaker 1 (35:09):
If you want to go create that video of us
trying to sell the T mobile people on a different supermarket,
I'm in. I'm hopefully we'll be thrown out of Kroger
three point two seconds.

Speaker 3 (35:19):
Well, honestly worth it Kroger security. No, you don't want
to mess with them at all, but at least at
at least at Costco the area where you.

Speaker 2 (35:30):
Don't mess with Joey from the oh No.

Speaker 3 (35:34):
But at least at Costco you have a ton of
room to completely avoid that area because they're always there.
This is a tight little area where it's like you
really can't get around. It's like they're there, they're waiting
for you. Uh.

Speaker 1 (35:49):
And the fundamental difference. Costco is the big box store.
Your local supermarket is your neighborhood place. And when you
take that away, well then what am I really going for?
You could argue, well, the prices are lower, and I
would argue that Kroger does an excellent job at pricing.
But if I'm inconvenience that I'm hassled. Not only are

(36:10):
you right, I'm sorry that happened to you.

Speaker 3 (36:13):
Thank you. If you disagree with me, leave a comment below.

Speaker 2 (36:18):
It's a podcast at a radio show. Where are they
going to leave the comment?

Speaker 3 (36:24):
We don't need to get into all that, Kroger.

Speaker 2 (36:29):
It's time to apologize the fingers Billy. Thank you. I mean,
he's right, He's right. That's all there is to it
Advertise With Us

Popular Podcasts

CrimeLess: Hillbilly Heist

CrimeLess: Hillbilly Heist

It’s 1996 in rural North Carolina, and an oddball crew makes history when they pull off America’s third largest cash heist. But it’s all downhill from there. Join host Johnny Knoxville as he unspools a wild and woolly tale about a group of regular ‘ol folks who risked it all for a chance at a better life. CrimeLess: Hillbilly Heist answers the question: what would you do with 17.3 million dollars? The answer includes diamond rings, mansions, velvet Elvis paintings, plus a run for the border, murder-for-hire-plots, and FBI busts.

Crime Junkie

Crime Junkie

Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies! Crime Junkie is presented by audiochuck Media Company.

Stuff You Should Know

Stuff You Should Know

If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.

Music, radio and podcasts, all free. Listen online or download the iHeart App.

Connect

© 2025 iHeartMedia, Inc.