September 4, 2025 • 36 mins
During this Happy Hour edition of Eat Drink Smoke, Tony and Fingers review the Liga Undercrown Maduro Gran Toro.
Other topics on this episode include:
Follow-up from last week -- Cracker Barrel scraps new logo design, keeps 'Old Timer' after listening to customers. Tony baked a cake!
All that and much more on the latest Happy Hour!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:03):
Through a state Lega Pravada. It's a very nice cigar.
It's a very very nice cigar. I happen to be
a massive fan of the Feral Flying Pig. There's something
about that cigar, The construction of that cigar, the feel
of that cigar is spectacular. When I find a box,
I buy the whole box. It's eat, drink, smell, com
(00:23):
Tony kats that right there is Fingers Maloy. He's America's
favorite amateur drinker. My voice is going because of allergies.
I'm fine, Fingers. I'm so glad you asked and you're
worried about my health and well being. I am fine,
I am healthy. I am healthy, Fingers MOI, I am
super duper healthy and ready to go.
Speaker 2 (00:45):
I could run a marathon. Is there something wrong with
your voice?
Speaker 1 (00:49):
Yeah, it's allergies. I'm losing my voice a little bit.
Speaker 2 (00:51):
Oh do you need a recola?
Speaker 1 (00:54):
So with the people at Liga Pravada, you had the rollers.
I always get the name wrong. My pronunciation of other
language is terrible. Torsadores. These are the rollers. Now. I
always thought the word meant spindles, but same concept. So
they would smoke these Liga bravadas, except the tobacco was
(01:15):
not easy to come by. They needed it for the cigars,
and so the rollers are like, well, what are we
going to smoke? So they took some other tobacco and
made a cigar and saying, okay, we'll smoke this. That
became the undergrown. So when you see from Liga Bravada
the undergrown, this is what the rollers created for themselves
to smoke while they were rolling the Liga Bravadas. And
(01:35):
this is the maduro. So what we're smoking here is
an absolutely beautiful six by fifty two, which means it's
six inches long. He always makes fingers with oily laugh
and the ring age is the fifty two the diameter
of the cigar or how thick it is around me
again with the laughter, Mexican San Andreas. In the wrapper,
the binder is Brazilian. It is a Honduran and urn
(02:00):
and nicaraguin filler. That rapper, the grit, the oil, it's
gritty and smooth and oily. This this is basically how
I want my skin. I'm assuming this is what George
Hamilton feels like all the time. Ah, that's that's that's
a George Hamilton reference. You're welcome, Senior America.
Speaker 2 (02:23):
In his current conditions.
Speaker 1 (02:25):
George Hamilton dead.
Speaker 2 (02:28):
I believe so.
Speaker 1 (02:29):
Oh oh, you tease it, but you don't know. Let
us know, let us know, please, And if you are
a lot, Sir Hamilton, we'd love to have you on
the show. And if you're not, sir Man, we wish
we had you on the show. Uh, this feels right
good in the hand, great, great feel on the rapper
and uh, there's a little bit of a billy club
(02:52):
right here. You could hit somebody and they would feel
it fingers the way they would. You're you're looking up
with see whether not George hown.
Speaker 2 (02:57):
By the way, George Hamilton, if he hit you right
now now, you'd feel it. He's eighty six years young.
Speaker 1 (03:02):
Is that right?
Speaker 2 (03:03):
You guy got him on the show. You have to
get George Hamilton on the show. Yeah, mister Hamilton, I
would love it if you came on our show. I
said you were dead on the air, right, and we would.
Speaker 1 (03:14):
Like to correct the record if we could after him,
James Buchanan, I can, by the way, I guarantee you
that he is dead. This is a good feeling. Cigar
Springer's Boy, You're already lit up here? What do you
got going on? Honestly, we just lit this up. We're
just in the first third of the first third of
(03:34):
the cigar.
Speaker 2 (03:35):
And I am getting hit with a nice bit of
pepper and spice and that's about it. So I, unfortunately,
I have nothing to add other than that. That does
I have a nice hand feel to it. There's not
that whiffle ball bat sensation for me. And I'll be
(03:55):
interested to see how this develops over the course of
the first third of the cigar.
Speaker 1 (04:01):
What do you get? You seem unpleased?
Speaker 2 (04:04):
Huh?
Speaker 1 (04:05):
Did something happen on the way here? Did something happen
before the way here? Something happened before the way here?
Is it something you'd like to share?
Speaker 2 (04:14):
I kind of teased it off the air with you,
but I don't know if I want to get into
it on the air. No. Why is it so hard
to get an eighty seven year old man his driver's
license in Indiana?
Speaker 1 (04:23):
That's all George Hamilton. We're trying, we really are. So
first things first, with the Undercrown, you're going to get
a full body tigar. This is absolutely a full body tigar.
So if you're somebody who does a medium. This might
be a nice way and we'll get into cost of
trying some of those bigger smokes. We're doing the Maduro
(04:46):
version of this. There's also a Connecticut shade version of
the Undercrown, a secondly drew a State. I remember the
original guy there was with Steve Soaka. This they're constructuction
is excellent. I was talking about the feral flying pig.
Now there's the flying pig, which is much smaller. I
like the feral flying pig. I'm telling you, Compare everything
(05:10):
I have ever smoked. There's something about that specific cigar.
It is the greatest construction to me out there. This
thing is because it has that feel. It's got the
hand feel absolutely perfect. I don't know if I'm necessarily
into spice at the moment. Right now, I'm actually picking
(05:30):
up a little bit of of of wood. I'm picking
up a little bit of of bitter, which would signal
to me a level of dark chocolate, nice, easy, simple,
and an absolute crap ton of smoke.
Speaker 2 (05:45):
Yeah, I was actually gonna say I was starting to
pick up leather. So I don't know you're saying wood.
Speaker 1 (05:55):
No, Maybe maybe you're more onto it, right, Maybe maybe
maybe you're you're refined. Pallette is hitting it directly.
Speaker 2 (06:02):
You are so angry, dude, I'm not angry.
Speaker 1 (06:04):
Look at you.
Speaker 2 (06:05):
Okay, you want to know the truth? Want I only
want to know the truth. I ate six out of
eight pieces of a hot and ready pizza on the
way here, So.
Speaker 1 (06:13):
That is not true. Wait, that's totally true. I apologize.
I apologize. Eat your expectation. We all know that fingers
will I ate three quarters of a little Caesar's pizza
before he arrived. We all know the other two slices
are in the car, aren't they.
Speaker 2 (06:29):
No, No, my goodness, I would never do that, and
I left it for the family. I can imagine the
daughter's disappointment when she walks home and sees a pizza
box on the counter and there are two pieces left.
Speaker 1 (06:49):
You want to take your cigar and you want to
break it up at the thirds in your mind. I
had to be right past that first third, second third,
and final third. And you want to grab your notebooks.
What did you eat today? What did you drink today?
All of those things matter. Whether humidity is broken. Here
in Indianapolis, Indiana, where we record from, we've had some
nice breezes some nice weather. A little bit of rain today,
(07:11):
so a touch more humidity than we've had. And then
you want to write down your flavors. What is it
that you're getting out of each third of the cigar
right in your notebook. And when you try the cigar
a month from now, six months from now, for whatever
it is, you try it again, do the same thing.
Compare your notes, get your through lines. What does it
really felt about the cigar? And if different foods maybe
affect different flavors in different ways. You know, if I
(07:32):
eat this, I should really smoke that. It's a nice
way to kind of judge things and get yourself a
good reference point.
Speaker 2 (07:39):
It's just the best time of year for smoking a cigar.
We're getting ready to kiss fall. College football right on
the mouth, Yes, college football, open mouth right around the corner.
Speaker 1 (07:50):
Because I am a passionate lover. I read that on
a bathroom wall.
Speaker 2 (07:57):
You know. This weekend the big Game Vaser is playing
fab Oh. I cannot wait. It's gonna be on all
the televisions at sports Parts.
Speaker 1 (08:05):
It's an animal house, college favor college ladies and gentlemen
fingers on WI. This is the underground madurea from Drewis state,
this is a very very easy going but big stick
in that it's an easy draw. You know that you're
(08:26):
gonna get something larger. You don't have to question whether
that this is going to be a massive, massive thing.
You know exactly what it's going to be, and it's
going to be that. Every single time, they actually referred
to this as the Liga Undercrown Madurea. Did you see
(08:48):
in Mexico where members of parliament got into a fistfight.
Speaker 2 (08:54):
I'm guessing it was something about natural grass versus AstroTurf.
Speaker 1 (08:58):
That's probably it right there, t drink smoke. I'm Tony Katz.
That right there is America's favorite amateur drinker, Fingers Maloy.
I don't know what it was about as I'm talking
to you all, I know, Yeah, it's Mexico. Someone's angry
with somebody else, and Guy A kind of grabs Guy Bee,
and Guy B is like, hey, don't grab me, and
Guy A is like what bam, punch push. Another guy
(09:20):
comes in, he gets pushed over. Did anybody get hit
in the back with a steel chair? No, no, no,
no, nobody was wearing a mask. I forget what they call
those wrestlers. Oh, dang it. I should know. I should know. Anyway,
that's not the story tea drink errow. I'll find out.
Did I say it was he drink smoke, T drink smoke.
(09:40):
I'm Tony kats that right. There is America's favorite amateur drinker.
Fingers molloy, you have an update for us?
Speaker 2 (09:49):
Oh, I do have an update for it. For those
who tuned into last week's Eat Drink Smoke, Tony went
on an epic rant about the Cracker Barrel logo change
and how everyone was getting out of control.
Speaker 1 (10:04):
First of all, Lucidorus, Ah, that's what it was. Lucidorus
is what it is. Thank you now. Yes, everybody was
getting out of control. It was nuts. It's a logo change.
Move on with your day now. If you want to
talk about other things that Cracker Barre was doing, policies
and promotions and how they run their business, fine, but
the logo change was no big deal. It wasn't the
(10:26):
end of the world. It was actually easier to read.
Move on. The whole thing was manufactured nonsense. So what
is your update?
Speaker 2 (10:34):
Well, the manufactured nonsense, as you refer to it, Tony,
actually worked because Cracker Barrel backed away from the new logo,
saying they're bringing back the old timer, Tony the guy
leaning against the bars.
Speaker 1 (10:48):
It's like I always said, this is the most important
thing that has ever happened in America. This logo is
part of Americana. If you're going to change it, you
might as well just kill my grandmother with a kitchen knife.
I find the whole thing despicable, disgusting. And I said, so,
I actually led the charge. I'm saying, who do you
think you are to change the logo. I'm the guy
you got to speak to about whether or not you
change the logo at your company there, And I said,
(11:10):
this cracker barrel, this cracker bar logo, these people could
go to hell. That's what I said, fingers one way,
and they listened to me. That's the kind of power
I have over here in Entering Smoke Nation.
Speaker 2 (11:20):
Remind everyone where they can donate to your congressional campaign?
Speaker 1 (11:23):
Oh sure, was it that obvious? I still don't care.
I don't honestly. America celebrated this like it was some
great win, and I'm like, if it means that families
are gonna stop fighting for five minutes, all right? Great?
Speaker 2 (11:40):
Look take the silver lining. Sometimes take the w to
steal a Chris rock bit. Did you run out to
your mailbox to see if you got your cracker barrel prize?
I didn't understand it either. I looked at it and
I thought to myself, I could get upset about this,
but A, I really really don't care, and be I
(12:02):
have a step foot in a cracker barrel in fifteen years.
Speaker 1 (12:05):
Yeah, it's been a while. I was thinking that last
time we were there, driving back from when my parents
lived in Georgia, driving back New Year's Eve, we weren't
going to get back in time. We had dinner New
Year's Eve cracker bro I think I still think the
story is insane, and I will tell you that I
am a believer that you have to fire the CEO.
(12:27):
Now you ask me why do you have to fire
the CEO. You fire the CEO because this is somebody
who could be easily swayed by the masses. This is
not a leader. You made a change, You went through
all the steps to say this is better for the brand,
and then you got some pushback and you didn't not
(12:48):
even not fight it. You said, oh, we're sorry, we
listened to our customers. Did you even ask a customer
should we change the logo before you did? What do
you mean you listened to your customers? What does that mean?
How exactly were you listening to your customers before that?
You didn't know that they take that logo and say
this is a part of Americana, this is what we want.
(13:09):
I don't believe you listened to your customers. I don't
think you cared about your customers. You said, we're going
to create a new logo which looks an awful lot
like the old logo and an awful lot like the
Denny's logo. And you said, here's our new logo. And
everyone said what are you doing? And you said, oh gosh,
oh gosh, oh gosh, and then you wet yourself and
(13:29):
then you change back the ceo should be fired.
Speaker 2 (13:35):
Counter point if it really looks like your customers have
been angered to the point where you're gonna lose a
ton of business, and you're on THESSSS Titanic cracker barrel
new logo as the ship is sinking and you're moving
(13:56):
the deck chairs around instead of saying, you know what,
People really seem to have a real emotional attachment to
this logo. I miscalculated. What's wrong with the businessman businesswoman saying,
you know, folks, I maybe made a mistake and I'm
going to pivot back and make my customer shrinking customer
(14:19):
base happy.
Speaker 1 (14:20):
So first, you haven't proven to me you had a
shrinking customer base. Second, there are other things going on,
like events. They were sponsoring changes to the physical store
that made it more sterile as opposed to more homie,
and you could argue that that could have turned off
some potential customers or existing customers. But you haven't shown
me where they actually lost customers. You showed me where
(14:40):
people on social media said, are go margle Anger, like,
that's what you showed me. It's all you showed me.
I have no idea what happened here or why. I
have no idea if it made a difference. You know what,
I know you as a CEO clearly didn't do your
homework and ensuring you and were making the right move.
And so therefore you have to go the vice president
(15:02):
of bud Light, who's like, we need to be more inclusive.
So therefore we need to have this person who claims
to be a young girl as our spokesperson or at
least on a can of this, Dylan mulvaney, whomever. That's
where people said, we're not doing this, don't. We just
want to drink beer. We don't want anybody's politics in
(15:22):
our stuff. And so for not understanding it, for not
really doing the work necessary to make a change like this,
you gotta be fired.
Speaker 2 (15:32):
Maybe circle back for a second. Argle bargel angry, thank you,
thank you. So when I name the podcast for next
week's show, how do you spell argle bargele.
Speaker 1 (15:45):
A r g l e b A r g l e.
But if you want to really get some hits, huh,
you should name it the Joe Rogan Experience. Oh wow,
try that. I have a feeling if we do that,
he'll be going argle, bargle, bargel. No, just put the headline.
The title should be we put Joe Rogan in the headline,
just to see what happens. But what is that wrong?
(16:06):
You know what? I'm thinking?
Speaker 2 (16:07):
We should do that? And then after that, eat, rink,
smoke logo change nice.
Speaker 1 (16:11):
Nice. I tried. I tried to use AI to create
cracker barrel logos total disaster total total. I said, make
me a logo that looks like the old cracker barrel
logo for Tony Katz, and it gave me the Enron logo.
Oh nicely done, stole your line. I was gonna go
(16:33):
with kmart nice also good. I tried to make the
cylinder logo too, and then we tried pets dot com.
Speaker 2 (16:42):
I have been on a side note, spending way too
much time lately on chat GPT, way too much time
on it, using it. The whole AI experience is fascinating
and terrifying at the same time.
Speaker 1 (16:59):
Were you what were you trying to do?
Speaker 2 (17:01):
Asking it? What how it sees itself in ten years?
Speaker 1 (17:07):
Oh?
Speaker 2 (17:08):
He said, destroying humanity?
Speaker 1 (17:12):
It was it wasn't lying, was not lying? Find everything
at eat drinksmokeshow dot com? We have cake to eat?
We have we have a cake hack that we have
to eat.
Speaker 2 (17:23):
Okay, I'm into that, eat.
Speaker 1 (17:29):
Drink smoke. It's your cigar bourbon food, the extravaganza. I
am Tony Katz. That is fingers with wan fingers. Nothing
says cigars quite like cake.
Speaker 2 (17:38):
I read that somewhere. I think Churchill said it.
Speaker 1 (17:40):
He did. He did right there at Gallipoli. We we
normally get into a news of the week, we will,
but uh it is cake time. Uh So I have
a ton of recipes to go through, ton of things
to get to. We will, But I've been on a
baking binge. I's been on a baking binge, and it's
(18:01):
all about. As much as I despise the concept of
the influencer, some of the people doing food on Facebook, Instagram, TikTok,
although I don't use TikTok, they're doing some really excellent work.
There's some unique stuff and there have been a lot
of cake CAx taking. You know, you don't have to
(18:22):
be an expert baker, take a cake mix from a
box that you get on sale and do something with it.
So this right here is oohy guey buttercake. Now. This
was first introduced to me by a mutual friend, Virginia Crude,
who's got a great bakery there on the Illinois side
of Saint Louis, and I enjoyed it. Then we found
(18:48):
what they call Neiman Marcus cake. So Neiman Marcus was
a department store kind of places, high end, high falutin
I believe they said fancy and schmancy.
Speaker 2 (19:00):
Yeah, many of them had elevators.
Speaker 1 (19:02):
So this is the the hack somehow of this. Hey,
this is what they were making with with a box
with a box of cake. Miss came from Betty Crocker.
We've got two eggs in here, cream cheese is in here,
of another extract is in here. Uh and actually four
eggs total and melted butter. So that's what this is.
Speaker 2 (19:26):
So what makes it gouey?
Speaker 1 (19:28):
I think what makes it gowey is the love that
you bring to it. I think the whole purpose here
is something that works well for coffee, works well uh
for the table, and is cheap and easy. I think
the point here is why spend a fortune when you
(19:48):
can only look like you did?
Speaker 2 (19:50):
That's that's it. So did you happen to pick this hack?
Because I mentioned, what was it about a month or
two ago that I had never had gooey butter cake?
Speaker 1 (20:03):
I forgot that you had mentioned that, And no, no,
I didn't. You were in no way in my thoughts
when I did this only cake? Do you want to
try it first?
Speaker 2 (20:13):
Absolutely? This is my this is my first attempt.
Speaker 1 (20:16):
So it's a bass vanilla cake. Oh I I I
I like I.
Speaker 2 (20:20):
Like to I do like a dessert, but I don't
need it to be too much I don't, are you
really on the nose? It smells, uh smells kind of
it was coming.
Speaker 1 (20:31):
He takes his bite. The I don't. I guess Namon
Marcus sold this cake. I didn't know that, the Neman
Marcus cake hack, the oohy guey butter cake, Nemus Marcus,
Nemon Marcus cake.
Speaker 2 (20:46):
Box cake hack, vanilla?
Speaker 1 (20:49):
Are you happy? Is it? Texture? Right? Is it flavor?
Is it not your kind of cake? No? Although is
anything not your kind of cake?
Speaker 2 (20:59):
Beef cake, it's not my kind of cake.
Speaker 1 (21:02):
Interesting.
Speaker 2 (21:03):
Having said that, right, this is very good. And it's
screaming for a cup of coffee and some coffee and
some vanilla ice cream and some vanilla ice cream. It's wonderful.
Speaker 1 (21:16):
It's very good. You need you want coffee?
Speaker 2 (21:19):
I know somebody that that wouldn't be terrible.
Speaker 1 (21:21):
I We'll get some coffee. Yes, it is.
Speaker 2 (21:25):
It is so good.
Speaker 1 (21:26):
It is straight up vanilla. It is sugar and vanilla.
It is childhood birthday party vanilla. That's it. The top
is almost crystallized. And oh it's really rich. That might
be sweeter than I need. I'm I might cut the
(21:50):
sugar the next time. That's right, I said.
Speaker 2 (21:53):
It that's crazy talk. I might why perfect amount of sugar.
I actually could use some powder sugar on top.
Speaker 1 (22:00):
Uh.
Speaker 2 (22:03):
What's what's nice about that? It's this particular cake. Uh
it's moist on the bottom of the cake. Yeah, which
all over to me I wasn't expecting because in the middle,
I'm not saying it's dry, but it's drier. It seems
(22:23):
like the moisture in the cake is in the bottom
of it.
Speaker 1 (22:25):
In a lot of our conversations, people are when we
talk about barbecue, they're they're they're kind of afraid. And
I think that's true about cooking in general. People have
this generalized fear that it's not gonna come out right,
there's gonna be a cost issue, whatever the case may be.
So I really am loving the idea of these things
(22:47):
that are simple, simple ways to do something. Take something basic,
do minimal to it, and get a better result. Because
you could have just made the cake mix and be
like cake mix done. It doesn't take much and we'll
have the full recipe up there at eatteringsmokeshow dot com.
It does not take much to do to put a
(23:07):
little spin on something to create a value out of
it so someone can say ooh, that's interesting. It's not
just the basic you gave of yourself a little bit
of it, and I think that's true. Go ahead.
Speaker 2 (23:20):
Well, but you brought up the fear of trying something
new and uh, maybe going outside of your comfort zone
to make a dish. I can understand that with barbecue,
when you are spending eighty to one hundred dollars on
a brisket, you know, I can understand sitting back and saying, man,
I really don't want to screw this up. Where how
(23:43):
much was the Betty Crocker? Oh my god, we got
it on sale for ninety nine cents. Yeah, so you
screw that up. You're like, what are you gonna do?
But you you really really really have to be awful
at baking to screw up a cake. Well, so wait
a second, really bad baking. Cooking is art. Baking a science.
(24:04):
That's number one. It is to make it inedible.
Speaker 1 (24:08):
Though, Yeah, well take care of the box. Well with
the box, no, just follow, but you're following the directions.
You don't just add a little bit of this or
stickle a flooride or way.
Speaker 2 (24:19):
I'm not talking about baking a cake from scratch. I'm
talking about you've got the Betty Crocker box in your hand.
You Betty is holding your hand, right she is. You
shouldn't be, you know, worried that you're gonna screw that up.
Speaker 1 (24:33):
But here's something that you could do a little bit
too to turn it from basic too unique and uh.
If you're worried about your your brisket, you won't if
you get your brisket from Defiance Beef Defiance Beef dot Com,
use prom a code, eat, drink, smoke and get one
hundred and fifty dollars off your order. You're talking about
being able to order your cow and you can a
(24:54):
quarter cow, a have cow, a full cow, and they
will call you and say your cow is ready. What
would you like ribbis, you want strips, you want porterhouse,
you want a tender led, you want brisket. Boom done, simple, easy,
Basic Defiance Beef from right here in Indiana, ship to
you wherever you are across the country. It will come
(25:14):
to you each steak vacuum packed in the dry ice,
ready to go. It will be there boom quick after
their twenty one day aging process, which means you get
an unbelievably tender cut of meat. Really really special. Defiance
Beef d e F I a nce Defiancebeef dot Com,
use proble code, eat drink smoke, get your discount one
(25:37):
hundred and fifty dollars off your order right.
Speaker 2 (25:39):
Now, and see how everything ties in. There's a good
possibility that that cow's name was Betty.
Speaker 1 (25:44):
Wow. Wow, look at you, Defiance Beef dot Com promo good, Eat,
Drink Smoke. I saw a recipe fingers with the way
for brisket. I ask you, we'll get to news the
week in a moment.
Speaker 2 (25:57):
Do we have to?
Speaker 1 (25:58):
They did a quasi hot honey brisket. They took honey,
and they took red pepper flakes, and they kind of
warmed it up, break it down a little bit, took
the brisket, poured this hot honey and red pepper flake
thing all over it, and then let it rest for
(26:20):
seven days in the hot honey. Yeah your nay? No really,
And I don't know.
Speaker 2 (26:29):
I would have to think about this more, but my
first initial reaction is no. Although you and I have
talked about it, we both like to dabble with brown
sugar in our brisket.
Speaker 1 (26:40):
Rub my family. I can. I'm fine salt and pepper
I really don't need it. My family is insane. When
we add the brown sugar, They're like, this is this
is perfect?
Speaker 2 (26:50):
Yeah, honey. And then on top of it, hot honey
seven days, seven days. That brisket's gonna taste like hot honey.
Speaker 1 (27:00):
I would assume. So we're gonna have to find out. Okay,
good on you. I like you adventurous because we ate
the cake. We didn't get to do News of the
Week yet. To tea drink smoke, I'm Tony Katz. That
right there is America's favorite amateur drinker, Fingers Moloy. We
are smoking from Liga, the Jewis State, the Undercrown Maduro.
(27:25):
I always call it chew Estate, but they all say
the Liga Undercrown Maduro. What can I say? I'm old school.
This is the Toro, so the six by fifty two.
This is a full bodied cigar. Fingers molloy, you are
in now into the first third of the cigar, deep
into it. What say you? It tastes like gooey butter cake. Well,
(27:47):
I think this cuts through the gouey butter cake. We
were just trotting some cake. I think this cuts through it.
There's you are still getting that, you said leather. I
don't think that's necessarily an awful thing thing to say there.
I was getting some wood from it, a little bit
of bitter as a bit of chocolate at the first
not necessarily overwhelming, just I was getting the more of
(28:09):
the boldness than anything else. But it's smoking well, it's
easy to handle, it feels great in the hand.
Speaker 2 (28:17):
Just a nice piece, and for me that pepper and
spice is picked up just a little bit. As I'm
moving through the first third of the cigar.
Speaker 1 (28:25):
Fingers were waring the Liga Underground Maduro grand Toro. They
call this six by fifty two? Is it in your
humid or for nine dollars and fifty cents stick? Stop
it right? Yes, this is one of those. Now I
would not be every day on this cigar, but there's
no doubt that I buy a box and I split
(28:47):
it with a friend and it's just in the humidor.
It's just there. Right, Buy a box and it boxes
twenty five, find four friends, everybody gets five. Easy way
to do this boom, simple done. You've got it maybe
once a week, maybe once every other week when you
just want something a little bit bigger. Absolutely, unquestionably this
(29:10):
is something that could.
Speaker 2 (29:10):
Be in the human earth. Yeah, I'm not starting my
morning off with this cigar. But and it's not an
everyday smoke, No, but not for me at all, But
that at that price point, the way it's hitting me,
I would I would have one or two of these
in my in my humid door for all, like a
once a month smoke something like that.
Speaker 1 (29:29):
Yeah, after dinner, after dinner, late night, you're gonna be
up for a while smoke. Yeah, this can do it.
And no matter what you ate, like we're doing this,
this cake hack, this uguy buttercake hack, and the recipe,
you will be up at EA Drinksmoke Show dot com.
This absolutely cuts through it. I am not bothered by
what I hate. There are cigars that could be lighter
and really affected by the food. I think this one
(29:51):
moves right through it.
Speaker 2 (29:52):
I think you light this up at night and if
you're gonna have an evening cup of coffee, you're gonna
be up till two in the morning.
Speaker 1 (30:00):
And you know what, you'll be happy about it. Yes,
but it's time fingers Horatio Maloy for News of the Week.
Speaker 2 (30:06):
Oh, Tony, I just I hesitate to mention this because
I know you're such a huge fan of the TSA,
and anytime I bring up anything.
Speaker 1 (30:19):
A flashback, flashback to all the times I talked about
how much I hate the TSA.
Speaker 2 (30:25):
Well, did you mention you you flew recently? Did you
have a bad experience with the TV?
Speaker 1 (30:33):
I did not.
Speaker 2 (30:34):
Oh not this time.
Speaker 1 (30:35):
I did not, because we've now changed the rules where
you don't have to take off the shoes, so I didn't.
I didn't have to take off the shoes.
Speaker 2 (30:44):
Okay, but don't Did you get the extra service? And
what is it the TSA PRE No, I don't do that.
I do not pay for my rights. Well, so what
I don't understand? And we're getting a little bit away
from News of the week. But that's okay. If I'm
buying the TSA pre because I don't want to take
my shoes off and then they make that announcement, Am
(31:06):
I getting some of my money back? I'm gonna be
pretty upset.
Speaker 1 (31:09):
I doubt it. What it turns out you don't get
your money back, I disagree.
Speaker 2 (31:14):
I would assume that the TSA, since they're so wonderful
with customer service, would understand your gripe and it would
immediately give you half your money back.
Speaker 1 (31:23):
We dremon.
Speaker 2 (31:25):
Having said that, according to an August fifteenth report from
the Street Tony, the TSA and the Federal Aviation Administration
updated their prohibited items list to include popular hairstyling tools.
Passengers will be better off leaving their cordless hair devices
at home because they may contain potentially hazardous materials. So
(31:50):
that cordless, that cordless curling iron, the flat irons, apparently
some of them contain gas cartridges. You tin filled cur
irons and flat irons and gas refilled cartridges. For these tools,
they're no longer allowed in your check bags. First of all, Uh, listen,
I just towel dry them my here, Tony, and I
(32:13):
haven't used a flat iron in years. I'm surprised. I'm
surprised that they use gas cartridges.
Speaker 1 (32:24):
Yeah, I didn't know that, all right, So the but so,
the issue is not on a plane. The issue as
is as checked baggage. Yes, you could still bring it
and carry on.
Speaker 2 (32:35):
They can still be packed on carry on backs. However,
a safety cover must be securely fitted over the heating element.
The device must be protected from accidental activation. Shouldn't we
all be protected from accidental activation, Tony.
Speaker 1 (32:50):
You're telling me.
Speaker 2 (32:55):
Then turned the Beavis and butt heead.
Speaker 1 (32:57):
Sin It's activation was an art film I made in
conver it is but I'm me a young man and Margaret.
Here's George Hamilton and Margaret. Turns out we're doing this
show in nineteen sixty four.
Speaker 2 (33:14):
But you brought this point up before about the TSA,
and it still rings true today. It's hard to keep
track of what you're allowed to do when it comes
to whether it's packing your bags, how you bored a plane.
It feels like the rules are different by the day
and by the airport.
Speaker 1 (33:37):
Undoubtedly true. In this airport you take the you take
your laptop out of the bag. That airport, you don't
take your laptop out of the bag. It's using that
as just one of many many examples. So I don't
I will again tell you the TSA has to go
and we have to get back to private security. Airport
to airport. That's that's number one standardization amongst them in
(34:02):
terms of best practices. Would also be would be very
nice if you tell me there's gonna be an that
something is combustible and you want to be able to
have access to it, and so you don't put it
in check baggage. I can live with that. I don't
think that's an end of the world kind of thing.
That's kind of rational.
Speaker 2 (34:21):
You could live with that and live longer. According to
a new study, if you eat more meat, Tony Fox
News has the story eating more meat could be beneficial
for the body and new studies suggests. Research from Canada's
McMaster University, Ah great basketball team.
Speaker 1 (34:42):
Yes, that's where I do all my studies revealed that
animal sourced foods are not linked to a higher risk
of death. Thank you. As a matter of fact, what
does it do regarding cancer?
Speaker 2 (34:54):
The study discover that animal proteins could also offer protective
benefits against cancer related mortality. According to Canada's McMaster University.
Speaker 1 (35:06):
Two things that I'm gonna say here First, defiancebeef dot com.
Save your children's lives. Defiancebeef dot Com. If you don't
order a cow today, your family will die. That is
a terrible way to do an as they're great sponsors.
They're such good people, Jacob. That whole team over there
(35:26):
is spectacular. Seriously, Defiance beef dot Com. Use promo code
eatering smoke to get one hundred and fifty dollars off.
Everything we were told is bad for you. Coffee was
bad for you, Eggs were bad for you, red meat
was bad for you. Nope, in the end, something's gonna
get you, And in the end, you have to decide
what works for you. They are definitely people who don't
(35:47):
do well with red meat. There are people who do
extremely well with red meat. There's some people who don't
do well with carbs. I'm one of them. Some people
totally no problem.
Speaker 2 (35:54):
Thrive on them.
Speaker 1 (35:54):
You got it. It is up to you. But the
idea that science has settled and everybody knows that nobody
knows that damn thing defines beef dot com use promo
code eating smoke to get one hundred and fifty dollars
off your order today.
Speaker 2 (36:11):
Save a life, won't you doo doo doo doo do
before you know? Oh there it is no this is
this is interesting news and it I believe you're probably
gonna see more studies like this, and some of it
who you know, it may be politically based. Uh, you know,
the people who are against meat. Make them out with
(36:33):
a new shirt. Because the carnivore diet is so popular,
right that people are getting more interested in in eating
this type of diet, so we'll probably see more studies
like this.
Through a state Lega Pravada. It's a very nice cigar.
It's a very very nice cigar. I happen to be
a massive fan of the Feral Flying Pig. There's something
about that cigar, The construction of that cigar, the feel
of that cigar is spectacular. When I find a box,
I buy the whole box. It's eat, drink, smell, com
(00:23):
Tony kats that right there is Fingers Maloy. He's America's
favorite amateur drinker. My voice is going because of allergies.
I'm fine, Fingers. I'm so glad you asked and you're
worried about my health and well being. I am fine,
I am healthy. I am healthy, Fingers MOI, I am
super duper healthy and ready to go.
Speaker 2 (00:45):
I could run a marathon. Is there something wrong with
your voice?
Speaker 1 (00:49):
Yeah, it's allergies. I'm losing my voice a little bit.
Speaker 2 (00:51):
Oh do you need a recola?
Speaker 1 (00:54):
So with the people at Liga Pravada, you had the rollers.
I always get the name wrong. My pronunciation of other
language is terrible. Torsadores. These are the rollers. Now. I
always thought the word meant spindles, but same concept. So
they would smoke these Liga bravadas, except the tobacco was
(01:15):
not easy to come by. They needed it for the cigars,
and so the rollers are like, well, what are we
going to smoke? So they took some other tobacco and
made a cigar and saying, okay, we'll smoke this. That
became the undergrown. So when you see from Liga Bravada
the undergrown, this is what the rollers created for themselves
to smoke while they were rolling the Liga Bravadas. And
(01:35):
this is the maduro. So what we're smoking here is
an absolutely beautiful six by fifty two, which means it's
six inches long. He always makes fingers with oily laugh
and the ring age is the fifty two the diameter
of the cigar or how thick it is around me
again with the laughter, Mexican San Andreas. In the wrapper,
the binder is Brazilian. It is a Honduran and urn
(02:00):
and nicaraguin filler. That rapper, the grit, the oil, it's
gritty and smooth and oily. This this is basically how
I want my skin. I'm assuming this is what George
Hamilton feels like all the time. Ah, that's that's that's
a George Hamilton reference. You're welcome, Senior America.
Speaker 2 (02:23):
In his current conditions.
Speaker 1 (02:25):
George Hamilton dead.
Speaker 2 (02:28):
I believe so.
Speaker 1 (02:29):
Oh oh, you tease it, but you don't know. Let
us know, let us know, please, And if you are
a lot, Sir Hamilton, we'd love to have you on
the show. And if you're not, sir Man, we wish
we had you on the show. Uh, this feels right
good in the hand, great, great feel on the rapper
and uh, there's a little bit of a billy club
(02:52):
right here. You could hit somebody and they would feel
it fingers the way they would. You're you're looking up
with see whether not George hown.
Speaker 2 (02:57):
By the way, George Hamilton, if he hit you right
now now, you'd feel it. He's eighty six years young.
Speaker 1 (03:02):
Is that right?
Speaker 2 (03:03):
You guy got him on the show. You have to
get George Hamilton on the show. Yeah, mister Hamilton, I
would love it if you came on our show. I
said you were dead on the air, right, and we would.
Speaker 1 (03:14):
Like to correct the record if we could after him,
James Buchanan, I can, by the way, I guarantee you
that he is dead. This is a good feeling. Cigar
Springer's Boy, You're already lit up here? What do you
got going on? Honestly, we just lit this up. We're
just in the first third of the first third of
(03:34):
the cigar.
Speaker 2 (03:35):
And I am getting hit with a nice bit of
pepper and spice and that's about it. So I, unfortunately,
I have nothing to add other than that. That does
I have a nice hand feel to it. There's not
that whiffle ball bat sensation for me. And I'll be
(03:55):
interested to see how this develops over the course of
the first third of the cigar.
Speaker 1 (04:01):
What do you get? You seem unpleased?
Speaker 2 (04:04):
Huh?
Speaker 1 (04:05):
Did something happen on the way here? Did something happen
before the way here? Something happened before the way here?
Is it something you'd like to share?
Speaker 2 (04:14):
I kind of teased it off the air with you,
but I don't know if I want to get into
it on the air. No. Why is it so hard
to get an eighty seven year old man his driver's
license in Indiana?
Speaker 1 (04:23):
That's all George Hamilton. We're trying, we really are. So
first things first, with the Undercrown, you're going to get
a full body tigar. This is absolutely a full body tigar.
So if you're somebody who does a medium. This might
be a nice way and we'll get into cost of
trying some of those bigger smokes. We're doing the Maduro
(04:46):
version of this. There's also a Connecticut shade version of
the Undercrown, a secondly drew a State. I remember the
original guy there was with Steve Soaka. This they're constructuction
is excellent. I was talking about the feral flying pig.
Now there's the flying pig, which is much smaller. I
like the feral flying pig. I'm telling you, Compare everything
(05:10):
I have ever smoked. There's something about that specific cigar.
It is the greatest construction to me out there. This
thing is because it has that feel. It's got the
hand feel absolutely perfect. I don't know if I'm necessarily
into spice at the moment. Right now, I'm actually picking
(05:30):
up a little bit of of of wood. I'm picking
up a little bit of of bitter, which would signal
to me a level of dark chocolate, nice, easy, simple,
and an absolute crap ton of smoke.
Speaker 2 (05:45):
Yeah, I was actually gonna say I was starting to
pick up leather. So I don't know you're saying wood.
Speaker 1 (05:55):
No, Maybe maybe you're more onto it, right, Maybe maybe
maybe you're you're refined. Pallette is hitting it directly.
Speaker 2 (06:02):
You are so angry, dude, I'm not angry.
Speaker 1 (06:04):
Look at you.
Speaker 2 (06:05):
Okay, you want to know the truth? Want I only
want to know the truth. I ate six out of
eight pieces of a hot and ready pizza on the
way here, So.
Speaker 1 (06:13):
That is not true. Wait, that's totally true. I apologize.
I apologize. Eat your expectation. We all know that fingers
will I ate three quarters of a little Caesar's pizza
before he arrived. We all know the other two slices
are in the car, aren't they.
Speaker 2 (06:29):
No, No, my goodness, I would never do that, and
I left it for the family. I can imagine the
daughter's disappointment when she walks home and sees a pizza
box on the counter and there are two pieces left.
Speaker 1 (06:49):
You want to take your cigar and you want to
break it up at the thirds in your mind. I
had to be right past that first third, second third,
and final third. And you want to grab your notebooks.
What did you eat today? What did you drink today?
All of those things matter. Whether humidity is broken. Here
in Indianapolis, Indiana, where we record from, we've had some
nice breezes some nice weather. A little bit of rain today,
(07:11):
so a touch more humidity than we've had. And then
you want to write down your flavors. What is it
that you're getting out of each third of the cigar
right in your notebook. And when you try the cigar
a month from now, six months from now, for whatever
it is, you try it again, do the same thing.
Compare your notes, get your through lines. What does it
really felt about the cigar? And if different foods maybe
affect different flavors in different ways. You know, if I
(07:32):
eat this, I should really smoke that. It's a nice
way to kind of judge things and get yourself a
good reference point.
Speaker 2 (07:39):
It's just the best time of year for smoking a cigar.
We're getting ready to kiss fall. College football right on
the mouth, Yes, college football, open mouth right around the corner.
Speaker 1 (07:50):
Because I am a passionate lover. I read that on
a bathroom wall.
Speaker 2 (07:57):
You know. This weekend the big Game Vaser is playing
fab Oh. I cannot wait. It's gonna be on all
the televisions at sports Parts.
Speaker 1 (08:05):
It's an animal house, college favor college ladies and gentlemen
fingers on WI. This is the underground madurea from Drewis state,
this is a very very easy going but big stick
in that it's an easy draw. You know that you're
(08:26):
gonna get something larger. You don't have to question whether
that this is going to be a massive, massive thing.
You know exactly what it's going to be, and it's
going to be that. Every single time, they actually referred
to this as the Liga Undercrown Madurea. Did you see
(08:48):
in Mexico where members of parliament got into a fistfight.
Speaker 2 (08:54):
I'm guessing it was something about natural grass versus AstroTurf.
Speaker 1 (08:58):
That's probably it right there, t drink smoke. I'm Tony Katz.
That right there is America's favorite amateur drinker, Fingers Maloy.
I don't know what it was about as I'm talking
to you all, I know, Yeah, it's Mexico. Someone's angry
with somebody else, and Guy A kind of grabs Guy Bee,
and Guy B is like, hey, don't grab me, and
Guy A is like what bam, punch push. Another guy
(09:20):
comes in, he gets pushed over. Did anybody get hit
in the back with a steel chair? No, no, no,
no, nobody was wearing a mask. I forget what they call
those wrestlers. Oh, dang it. I should know. I should know. Anyway,
that's not the story tea drink errow. I'll find out.
Did I say it was he drink smoke, T drink smoke.
(09:40):
I'm Tony kats that right. There is America's favorite amateur drinker.
Fingers molloy, you have an update for us?
Speaker 2 (09:49):
Oh, I do have an update for it. For those
who tuned into last week's Eat Drink Smoke, Tony went
on an epic rant about the Cracker Barrel logo change
and how everyone was getting out of control.
Speaker 1 (10:04):
First of all, Lucidorus, Ah, that's what it was. Lucidorus
is what it is. Thank you now. Yes, everybody was
getting out of control. It was nuts. It's a logo change.
Move on with your day now. If you want to
talk about other things that Cracker Barre was doing, policies
and promotions and how they run their business, fine, but
the logo change was no big deal. It wasn't the
(10:26):
end of the world. It was actually easier to read.
Move on. The whole thing was manufactured nonsense. So what
is your update?
Speaker 2 (10:34):
Well, the manufactured nonsense, as you refer to it, Tony,
actually worked because Cracker Barrel backed away from the new logo,
saying they're bringing back the old timer, Tony the guy
leaning against the bars.
Speaker 1 (10:48):
It's like I always said, this is the most important
thing that has ever happened in America. This logo is
part of Americana. If you're going to change it, you
might as well just kill my grandmother with a kitchen knife.
I find the whole thing despicable, disgusting. And I said, so,
I actually led the charge. I'm saying, who do you
think you are to change the logo. I'm the guy
you got to speak to about whether or not you
change the logo at your company there, And I said,
(11:10):
this cracker barrel, this cracker bar logo, these people could
go to hell. That's what I said, fingers one way,
and they listened to me. That's the kind of power
I have over here in Entering Smoke Nation.
Speaker 2 (11:20):
Remind everyone where they can donate to your congressional campaign?
Speaker 1 (11:23):
Oh sure, was it that obvious? I still don't care.
I don't honestly. America celebrated this like it was some
great win, and I'm like, if it means that families
are gonna stop fighting for five minutes, all right? Great?
Speaker 2 (11:40):
Look take the silver lining. Sometimes take the w to
steal a Chris rock bit. Did you run out to
your mailbox to see if you got your cracker barrel prize?
I didn't understand it either. I looked at it and
I thought to myself, I could get upset about this,
but A, I really really don't care, and be I
(12:02):
have a step foot in a cracker barrel in fifteen years.
Speaker 1 (12:05):
Yeah, it's been a while. I was thinking that last
time we were there, driving back from when my parents
lived in Georgia, driving back New Year's Eve, we weren't
going to get back in time. We had dinner New
Year's Eve cracker bro I think I still think the
story is insane, and I will tell you that I
am a believer that you have to fire the CEO.
(12:27):
Now you ask me why do you have to fire
the CEO. You fire the CEO because this is somebody
who could be easily swayed by the masses. This is
not a leader. You made a change, You went through
all the steps to say this is better for the brand,
and then you got some pushback and you didn't not
(12:48):
even not fight it. You said, oh, we're sorry, we
listened to our customers. Did you even ask a customer
should we change the logo before you did? What do
you mean you listened to your customers? What does that mean?
How exactly were you listening to your customers before that?
You didn't know that they take that logo and say
this is a part of Americana, this is what we want.
(13:09):
I don't believe you listened to your customers. I don't
think you cared about your customers. You said, we're going
to create a new logo which looks an awful lot
like the old logo and an awful lot like the
Denny's logo. And you said, here's our new logo. And
everyone said what are you doing? And you said, oh gosh,
oh gosh, oh gosh, and then you wet yourself and
(13:29):
then you change back the ceo should be fired.
Speaker 2 (13:35):
Counter point if it really looks like your customers have
been angered to the point where you're gonna lose a
ton of business, and you're on THESSSS Titanic cracker barrel
new logo as the ship is sinking and you're moving
(13:56):
the deck chairs around instead of saying, you know what,
People really seem to have a real emotional attachment to
this logo. I miscalculated. What's wrong with the businessman businesswoman saying,
you know, folks, I maybe made a mistake and I'm
going to pivot back and make my customer shrinking customer
(14:19):
base happy.
Speaker 1 (14:20):
So first, you haven't proven to me you had a
shrinking customer base. Second, there are other things going on,
like events. They were sponsoring changes to the physical store
that made it more sterile as opposed to more homie,
and you could argue that that could have turned off
some potential customers or existing customers. But you haven't shown
me where they actually lost customers. You showed me where
(14:40):
people on social media said, are go margle Anger, like,
that's what you showed me. It's all you showed me.
I have no idea what happened here or why. I
have no idea if it made a difference. You know what,
I know you as a CEO clearly didn't do your
homework and ensuring you and were making the right move.
And so therefore you have to go the vice president
(15:02):
of bud Light, who's like, we need to be more inclusive.
So therefore we need to have this person who claims
to be a young girl as our spokesperson or at
least on a can of this, Dylan mulvaney, whomever. That's
where people said, we're not doing this, don't. We just
want to drink beer. We don't want anybody's politics in
(15:22):
our stuff. And so for not understanding it, for not
really doing the work necessary to make a change like this,
you gotta be fired.
Speaker 2 (15:32):
Maybe circle back for a second. Argle bargel angry, thank you,
thank you. So when I name the podcast for next
week's show, how do you spell argle bargele.
Speaker 1 (15:45):
A r g l e b A r g l e.
But if you want to really get some hits, huh,
you should name it the Joe Rogan Experience. Oh wow,
try that. I have a feeling if we do that,
he'll be going argle, bargle, bargel. No, just put the headline.
The title should be we put Joe Rogan in the headline,
just to see what happens. But what is that wrong?
(16:06):
You know what? I'm thinking?
Speaker 2 (16:07):
We should do that? And then after that, eat, rink,
smoke logo change nice.
Speaker 1 (16:11):
Nice. I tried. I tried to use AI to create
cracker barrel logos total disaster total total. I said, make
me a logo that looks like the old cracker barrel
logo for Tony Katz, and it gave me the Enron logo.
Oh nicely done, stole your line. I was gonna go
(16:33):
with kmart nice also good. I tried to make the
cylinder logo too, and then we tried pets dot com.
Speaker 2 (16:42):
I have been on a side note, spending way too
much time lately on chat GPT, way too much time
on it, using it. The whole AI experience is fascinating
and terrifying at the same time.
Speaker 1 (16:59):
Were you what were you trying to do?
Speaker 2 (17:01):
Asking it? What how it sees itself in ten years?
Speaker 1 (17:07):
Oh?
Speaker 2 (17:08):
He said, destroying humanity?
Speaker 1 (17:12):
It was it wasn't lying, was not lying? Find everything
at eat drinksmokeshow dot com? We have cake to eat?
We have we have a cake hack that we have
to eat.
Speaker 2 (17:23):
Okay, I'm into that, eat.
Speaker 1 (17:29):
Drink smoke. It's your cigar bourbon food, the extravaganza. I
am Tony Katz. That is fingers with wan fingers. Nothing
says cigars quite like cake.
Speaker 2 (17:38):
I read that somewhere. I think Churchill said it.
Speaker 1 (17:40):
He did. He did right there at Gallipoli. We we
normally get into a news of the week, we will,
but uh it is cake time. Uh So I have
a ton of recipes to go through, ton of things
to get to. We will, But I've been on a
baking binge. I's been on a baking binge, and it's
(18:01):
all about. As much as I despise the concept of
the influencer, some of the people doing food on Facebook, Instagram, TikTok,
although I don't use TikTok, they're doing some really excellent work.
There's some unique stuff and there have been a lot
of cake CAx taking. You know, you don't have to
(18:22):
be an expert baker, take a cake mix from a
box that you get on sale and do something with it.
So this right here is oohy guey buttercake. Now. This
was first introduced to me by a mutual friend, Virginia Crude,
who's got a great bakery there on the Illinois side
of Saint Louis, and I enjoyed it. Then we found
(18:48):
what they call Neiman Marcus cake. So Neiman Marcus was
a department store kind of places, high end, high falutin
I believe they said fancy and schmancy.
Speaker 2 (19:00):
Yeah, many of them had elevators.
Speaker 1 (19:02):
So this is the the hack somehow of this. Hey,
this is what they were making with with a box
with a box of cake. Miss came from Betty Crocker.
We've got two eggs in here, cream cheese is in here,
of another extract is in here. Uh and actually four
eggs total and melted butter. So that's what this is.
Speaker 2 (19:26):
So what makes it gouey?
Speaker 1 (19:28):
I think what makes it gowey is the love that
you bring to it. I think the whole purpose here
is something that works well for coffee, works well uh
for the table, and is cheap and easy. I think
the point here is why spend a fortune when you
(19:48):
can only look like you did?
Speaker 2 (19:50):
That's that's it. So did you happen to pick this hack?
Because I mentioned, what was it about a month or
two ago that I had never had gooey butter cake?
Speaker 1 (20:03):
I forgot that you had mentioned that, And no, no,
I didn't. You were in no way in my thoughts
when I did this only cake? Do you want to
try it first?
Speaker 2 (20:13):
Absolutely? This is my this is my first attempt.
Speaker 1 (20:16):
So it's a bass vanilla cake. Oh I I I
I like I.
Speaker 2 (20:20):
Like to I do like a dessert, but I don't
need it to be too much I don't, are you
really on the nose? It smells, uh smells kind of
it was coming.
Speaker 1 (20:31):
He takes his bite. The I don't. I guess Namon
Marcus sold this cake. I didn't know that, the Neman
Marcus cake hack, the oohy guey butter cake, Nemus Marcus,
Nemon Marcus cake.
Speaker 2 (20:46):
Box cake hack, vanilla?
Speaker 1 (20:49):
Are you happy? Is it? Texture? Right? Is it flavor?
Is it not your kind of cake? No? Although is
anything not your kind of cake?
Speaker 2 (20:59):
Beef cake, it's not my kind of cake.
Speaker 1 (21:02):
Interesting.
Speaker 2 (21:03):
Having said that, right, this is very good. And it's
screaming for a cup of coffee and some coffee and
some vanilla ice cream and some vanilla ice cream. It's wonderful.
Speaker 1 (21:16):
It's very good. You need you want coffee?
Speaker 2 (21:19):
I know somebody that that wouldn't be terrible.
Speaker 1 (21:21):
I We'll get some coffee. Yes, it is.
Speaker 2 (21:25):
It is so good.
Speaker 1 (21:26):
It is straight up vanilla. It is sugar and vanilla.
It is childhood birthday party vanilla. That's it. The top
is almost crystallized. And oh it's really rich. That might
be sweeter than I need. I'm I might cut the
(21:50):
sugar the next time. That's right, I said.
Speaker 2 (21:53):
It that's crazy talk. I might why perfect amount of sugar.
I actually could use some powder sugar on top.
Speaker 1 (22:00):
Uh.
Speaker 2 (22:03):
What's what's nice about that? It's this particular cake. Uh
it's moist on the bottom of the cake. Yeah, which
all over to me I wasn't expecting because in the middle,
I'm not saying it's dry, but it's drier. It seems
(22:23):
like the moisture in the cake is in the bottom
of it.
Speaker 1 (22:25):
In a lot of our conversations, people are when we
talk about barbecue, they're they're they're kind of afraid. And
I think that's true about cooking in general. People have
this generalized fear that it's not gonna come out right,
there's gonna be a cost issue, whatever the case may be.
So I really am loving the idea of these things
(22:47):
that are simple, simple ways to do something. Take something basic,
do minimal to it, and get a better result. Because
you could have just made the cake mix and be
like cake mix done. It doesn't take much and we'll
have the full recipe up there at eatteringsmokeshow dot com.
It does not take much to do to put a
(23:07):
little spin on something to create a value out of
it so someone can say ooh, that's interesting. It's not
just the basic you gave of yourself a little bit
of it, and I think that's true. Go ahead.
Speaker 2 (23:20):
Well, but you brought up the fear of trying something
new and uh, maybe going outside of your comfort zone
to make a dish. I can understand that with barbecue,
when you are spending eighty to one hundred dollars on
a brisket, you know, I can understand sitting back and saying, man,
I really don't want to screw this up. Where how
(23:43):
much was the Betty Crocker? Oh my god, we got
it on sale for ninety nine cents. Yeah, so you
screw that up. You're like, what are you gonna do?
But you you really really really have to be awful
at baking to screw up a cake. Well, so wait
a second, really bad baking. Cooking is art. Baking a science.
(24:04):
That's number one. It is to make it inedible.
Speaker 1 (24:08):
Though, Yeah, well take care of the box. Well with
the box, no, just follow, but you're following the directions.
You don't just add a little bit of this or
stickle a flooride or way.
Speaker 2 (24:19):
I'm not talking about baking a cake from scratch. I'm
talking about you've got the Betty Crocker box in your hand.
You Betty is holding your hand, right she is. You
shouldn't be, you know, worried that you're gonna screw that up.
Speaker 1 (24:33):
But here's something that you could do a little bit
too to turn it from basic too unique and uh.
If you're worried about your your brisket, you won't if
you get your brisket from Defiance Beef Defiance Beef dot Com,
use prom a code, eat, drink, smoke and get one
hundred and fifty dollars off your order. You're talking about
being able to order your cow and you can a
(24:54):
quarter cow, a have cow, a full cow, and they
will call you and say your cow is ready. What
would you like ribbis, you want strips, you want porterhouse,
you want a tender led, you want brisket. Boom done, simple, easy,
Basic Defiance Beef from right here in Indiana, ship to
you wherever you are across the country. It will come
(25:14):
to you each steak vacuum packed in the dry ice,
ready to go. It will be there boom quick after
their twenty one day aging process, which means you get
an unbelievably tender cut of meat. Really really special. Defiance
Beef d e F I a nce Defiancebeef dot Com,
use proble code, eat drink smoke, get your discount one
(25:37):
hundred and fifty dollars off your order right.
Speaker 2 (25:39):
Now, and see how everything ties in. There's a good
possibility that that cow's name was Betty.
Speaker 1 (25:44):
Wow. Wow, look at you, Defiance Beef dot Com promo good, Eat,
Drink Smoke. I saw a recipe fingers with the way
for brisket. I ask you, we'll get to news the
week in a moment.
Speaker 2 (25:57):
Do we have to?
Speaker 1 (25:58):
They did a quasi hot honey brisket. They took honey,
and they took red pepper flakes, and they kind of
warmed it up, break it down a little bit, took
the brisket, poured this hot honey and red pepper flake
thing all over it, and then let it rest for
(26:20):
seven days in the hot honey. Yeah your nay? No really,
And I don't know.
Speaker 2 (26:29):
I would have to think about this more, but my
first initial reaction is no. Although you and I have
talked about it, we both like to dabble with brown
sugar in our brisket.
Speaker 1 (26:40):
Rub my family. I can. I'm fine salt and pepper
I really don't need it. My family is insane. When
we add the brown sugar, They're like, this is this
is perfect?
Speaker 2 (26:50):
Yeah, honey. And then on top of it, hot honey
seven days, seven days. That brisket's gonna taste like hot honey.
Speaker 1 (27:00):
I would assume. So we're gonna have to find out. Okay,
good on you. I like you adventurous because we ate
the cake. We didn't get to do News of the
Week yet. To tea drink smoke, I'm Tony Katz. That
right there is America's favorite amateur drinker, Fingers Moloy. We
are smoking from Liga, the Jewis State, the Undercrown Maduro.
(27:25):
I always call it chew Estate, but they all say
the Liga Undercrown Maduro. What can I say? I'm old school.
This is the Toro, so the six by fifty two.
This is a full bodied cigar. Fingers molloy, you are
in now into the first third of the cigar, deep
into it. What say you? It tastes like gooey butter cake. Well,
(27:47):
I think this cuts through the gouey butter cake. We
were just trotting some cake. I think this cuts through it.
There's you are still getting that, you said leather. I
don't think that's necessarily an awful thing thing to say there.
I was getting some wood from it, a little bit
of bitter as a bit of chocolate at the first
not necessarily overwhelming, just I was getting the more of
(28:09):
the boldness than anything else. But it's smoking well, it's
easy to handle, it feels great in the hand.
Speaker 2 (28:17):
Just a nice piece, and for me that pepper and
spice is picked up just a little bit. As I'm
moving through the first third of the cigar.
Speaker 1 (28:25):
Fingers were waring the Liga Underground Maduro grand Toro. They
call this six by fifty two? Is it in your
humid or for nine dollars and fifty cents stick? Stop
it right? Yes, this is one of those. Now I
would not be every day on this cigar, but there's
no doubt that I buy a box and I split
(28:47):
it with a friend and it's just in the humidor.
It's just there. Right, Buy a box and it boxes
twenty five, find four friends, everybody gets five. Easy way
to do this boom, simple done. You've got it maybe
once a week, maybe once every other week when you
just want something a little bit bigger. Absolutely, unquestionably this
(29:10):
is something that could.
Speaker 2 (29:10):
Be in the human earth. Yeah, I'm not starting my
morning off with this cigar. But and it's not an
everyday smoke, No, but not for me at all, But
that at that price point, the way it's hitting me,
I would I would have one or two of these
in my in my humid door for all, like a
once a month smoke something like that.
Speaker 1 (29:29):
Yeah, after dinner, after dinner, late night, you're gonna be
up for a while smoke. Yeah, this can do it.
And no matter what you ate, like we're doing this,
this cake hack, this uguy buttercake hack, and the recipe,
you will be up at EA Drinksmoke Show dot com.
This absolutely cuts through it. I am not bothered by
what I hate. There are cigars that could be lighter
and really affected by the food. I think this one
(29:51):
moves right through it.
Speaker 2 (29:52):
I think you light this up at night and if
you're gonna have an evening cup of coffee, you're gonna
be up till two in the morning.
Speaker 1 (30:00):
And you know what, you'll be happy about it. Yes,
but it's time fingers Horatio Maloy for News of the Week.
Speaker 2 (30:06):
Oh, Tony, I just I hesitate to mention this because
I know you're such a huge fan of the TSA,
and anytime I bring up anything.
Speaker 1 (30:19):
A flashback, flashback to all the times I talked about
how much I hate the TSA.
Speaker 2 (30:25):
Well, did you mention you you flew recently? Did you
have a bad experience with the TV?
Speaker 1 (30:33):
I did not.
Speaker 2 (30:34):
Oh not this time.
Speaker 1 (30:35):
I did not, because we've now changed the rules where
you don't have to take off the shoes, so I didn't.
I didn't have to take off the shoes.
Speaker 2 (30:44):
Okay, but don't Did you get the extra service? And
what is it the TSA PRE No, I don't do that.
I do not pay for my rights. Well, so what
I don't understand? And we're getting a little bit away
from News of the week. But that's okay. If I'm
buying the TSA pre because I don't want to take
my shoes off and then they make that announcement, Am
(31:06):
I getting some of my money back? I'm gonna be
pretty upset.
Speaker 1 (31:09):
I doubt it. What it turns out you don't get
your money back, I disagree.
Speaker 2 (31:14):
I would assume that the TSA, since they're so wonderful
with customer service, would understand your gripe and it would
immediately give you half your money back.
Speaker 1 (31:23):
We dremon.
Speaker 2 (31:25):
Having said that, according to an August fifteenth report from
the Street Tony, the TSA and the Federal Aviation Administration
updated their prohibited items list to include popular hairstyling tools.
Passengers will be better off leaving their cordless hair devices
at home because they may contain potentially hazardous materials. So
(31:50):
that cordless, that cordless curling iron, the flat irons, apparently
some of them contain gas cartridges. You tin filled cur
irons and flat irons and gas refilled cartridges. For these tools,
they're no longer allowed in your check bags. First of all, Uh, listen,
I just towel dry them my here, Tony, and I
(32:13):
haven't used a flat iron in years. I'm surprised. I'm
surprised that they use gas cartridges.
Speaker 1 (32:24):
Yeah, I didn't know that, all right, So the but so,
the issue is not on a plane. The issue as
is as checked baggage. Yes, you could still bring it
and carry on.
Speaker 2 (32:35):
They can still be packed on carry on backs. However,
a safety cover must be securely fitted over the heating element.
The device must be protected from accidental activation. Shouldn't we
all be protected from accidental activation, Tony.
Speaker 1 (32:50):
You're telling me.
Speaker 2 (32:55):
Then turned the Beavis and butt heead.
Speaker 1 (32:57):
Sin It's activation was an art film I made in
conver it is but I'm me a young man and Margaret.
Here's George Hamilton and Margaret. Turns out we're doing this
show in nineteen sixty four.
Speaker 2 (33:14):
But you brought this point up before about the TSA,
and it still rings true today. It's hard to keep
track of what you're allowed to do when it comes
to whether it's packing your bags, how you bored a plane.
It feels like the rules are different by the day
and by the airport.
Speaker 1 (33:37):
Undoubtedly true. In this airport you take the you take
your laptop out of the bag. That airport, you don't
take your laptop out of the bag. It's using that
as just one of many many examples. So I don't
I will again tell you the TSA has to go
and we have to get back to private security. Airport
to airport. That's that's number one standardization amongst them in
(34:02):
terms of best practices. Would also be would be very
nice if you tell me there's gonna be an that
something is combustible and you want to be able to
have access to it, and so you don't put it
in check baggage. I can live with that. I don't
think that's an end of the world kind of thing.
That's kind of rational.
Speaker 2 (34:21):
You could live with that and live longer. According to
a new study, if you eat more meat, Tony Fox
News has the story eating more meat could be beneficial
for the body and new studies suggests. Research from Canada's
McMaster University, Ah great basketball team.
Speaker 1 (34:42):
Yes, that's where I do all my studies revealed that
animal sourced foods are not linked to a higher risk
of death. Thank you. As a matter of fact, what
does it do regarding cancer?
Speaker 2 (34:54):
The study discover that animal proteins could also offer protective
benefits against cancer related mortality. According to Canada's McMaster University.
Speaker 1 (35:06):
Two things that I'm gonna say here First, defiancebeef dot com.
Save your children's lives. Defiancebeef dot Com. If you don't
order a cow today, your family will die. That is
a terrible way to do an as they're great sponsors.
They're such good people, Jacob. That whole team over there
(35:26):
is spectacular. Seriously, Defiance beef dot Com. Use promo code
eatering smoke to get one hundred and fifty dollars off.
Everything we were told is bad for you. Coffee was
bad for you, Eggs were bad for you, red meat
was bad for you. Nope, in the end, something's gonna
get you, And in the end, you have to decide
what works for you. They are definitely people who don't
(35:47):
do well with red meat. There are people who do
extremely well with red meat. There's some people who don't
do well with carbs. I'm one of them. Some people
totally no problem.
Speaker 2 (35:54):
Thrive on them.
Speaker 1 (35:54):
You got it. It is up to you. But the
idea that science has settled and everybody knows that nobody
knows that damn thing defines beef dot com use promo
code eating smoke to get one hundred and fifty dollars
off your order today.
Speaker 2 (36:11):
Save a life, won't you doo doo doo doo do
before you know? Oh there it is no this is
this is interesting news and it I believe you're probably
gonna see more studies like this, and some of it
who you know, it may be politically based. Uh, you know,
the people who are against meat. Make them out with
(36:33):
a new shirt. Because the carnivore diet is so popular,
right that people are getting more interested in in eating
this type of diet, so we'll probably see more studies
like this.
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