August 29, 2025 • 36 mins
Tony and Fingers try a rum that leaves them perplexed and get into a heated debate over cereal and haircut anxiety. Buckle up!
In this fun and freewheeling Happy Hour, hosts Tony Katz and Fingers Malloy light up a review Pyrat Rum. The rum's orange notes delight Fingers but perplex Tony. A discussion of Dunkin's fall menu leads to a debate over the best cereals and donuts. Tony and Fingers also dive into some news headlines, analyzing Italian restaurant bankruptcies, the economy, and an absurd study about men's haircut anxiety. Their hilarious banter and opposing viewpoints make for an entertaining listen.
Timestamps:
0:00 Intro
2:45 Trying Pirate Rum
8:12 Dunkin’ Donuts fall menu
15:30 Cereal debate
18:45 Haircut anxiety?
25:00 Restaurant bankruptcies
32:15 Cigar and rum recap
Key Takeaways:
- Pirate Rum ($29.99 a bottle) has prominent orange notes. Fingers loves it but Tony finds it too perplexing.
- Haircut anxiety afflicts many men, according to a silly new survey. Tony and Fingers puzzle over this.
- The economy faces inflation, but retail sales are up. Middle chains like Bravo may be losing out.
- Incredible medical breakthrough could help paralyzed people walk again using their own cells.
CTA: Want to hear more wacky debates and laugh-out-loud banter? Subscribe to the podcast and follow Tony and Fingers on their cigar and spirits adventures!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:02):
Bring on the rum. We said we were trying new things.
We said we were trying different things. I am a
man of my word, Fingers maloy, What am I.
Speaker 2 (00:12):
A man of your word? Also, rum spelled backwards is murr?
Speaker 1 (00:18):
Look at us learning together. It's he drink smoke. I'm
Tony Katz. That is America's favorite amateur drinker. Fingers MALOI. Yeah,
rum is actually a very very good pairing for cigars.
And this is I don't know if it's pirrote or
is it pirate, but since it's a blend of nine
Caribbean RUMs, I'm going with pirate p y r at.
(00:40):
This is pirate rum. The XO reserve in the super
Squat bottle right there, the super Squat body, the super
Squat bottle coming in at eighty proof. No applause from
fingers with looy. He only applies for things. Only applauds
for things that are one hundred proof or more. It
is a blend of RUMs that are aged up to
(01:03):
sixteen years. Wow. Yeah, it's a very very interesting thing
going on. Now, how many RUMs it is? Et cetera.
That's a debate. I guess what I and going through
this you'll know.
Speaker 2 (01:20):
Four four.
Speaker 1 (01:23):
He took a sniff. He decided the idea of RUMs
and you can get into dark RUMs and things like that.
You're talking about sugarcane, that is its basis, but what
you're really talking about is still this idea of where
it's grown and how it comes together. This one is
interesting because in every bit of research that I did,
(01:47):
this is all about having a hint of orange. Now
you just took a sniff of this. This is not
in the Glen careen. We have this in the rocks
glass right away. Do you get that orange? Here's what
because it's got the look. Don't get me wrong. The
look has that bit of orange and there. It's actually
very attractive, a look not necessarily viscus as I see it.
Speaker 2 (02:12):
So we have, you know, checked out some reviews on this,
what I always like to do before we come up
with our own opinions on something. And people have mentioned
a little citrus on the nose. To me, it's fruity
and there's there's there's orange. You know, some have said
orange peel. I don't think it's I think it's just
(02:33):
flat out orange. It's not like a zest of orange
or anything. Yeah, peel has more of a bitter kind
of thing to it.
Speaker 1 (02:41):
I think you're right. It's the rum is underneath the
orange is is a little bit popping, but not necessarily bright.
Speaker 2 (02:50):
You don't smell any alcohol at all. I mean which no,
I mean we're not talking about one hundred and thirty
proof bourbon.
Speaker 1 (02:57):
By the way, it's nine RUMs, not four oh no
different RUMs to create a pirate. Interestingly, if I have
it right, this is part of patrone. This is the
world of tequila. This is this is one of theirs.
You know, things could have sold in between, but it
is very pretty fingers malloy, But pretty only goes so far.
Fingers well, are you ready for this? Pretty only goes
(03:18):
so far?
Speaker 2 (03:19):
As my favorite song by Hole, Yes, I've been ready
for this all day.
Speaker 1 (03:25):
We are gonna still with the rum do the Kentucky chew.
It's about taking that sip, moving in around the palette,
getting an idea of what's going on. Sometimes, especially with bourbon,
I believe in two SIPs. The first sip to set
the taste about set, and second sip tweeling gain idea
of the flavors. That's a that's a almost a chortle
out of you.
Speaker 2 (03:44):
That's very nice. Really, that orange is there. There's also
there's other like a I don't want to say fruit cocktail,
but it's it's fruity. It has definitely that the the
orange is the star of the show that is there.
And then there's a nice little bit of spice. It's wonderful.
(04:05):
This is definitely something for me that would be a
dessert drink because it is awfully sweet. I don't know
if it's gonna be too sweet for you or well,
let's find out. Pirate rum p y r a t I.
Speaker 1 (04:16):
It has to be pirate, right, yes, that has to
be the way it's pronounced, pirate p y r a t.
This is the XO Reserve Caribbean Spirit drink.
Speaker 2 (04:26):
Oh, the spirit of Caribbe, the Caribbean lives inside of you.
He's going in, ladies and gentlemen. He's doing the Caribbean Chump,
the Memphis Bunch.
Speaker 1 (04:40):
All right, I'm sagon a swish. It's uh okay, it's
got a bitter finish. It does have a bitter finish. Yeah, Um,
that's wild. If I were to say to you, this
(05:01):
is gonna sound so dumb, and the experts are gonna
be like cats. You know nothing, John snow, is that
a little port like to you? That is not? There
is more rum on the nose than there is on
the pallette. I would agree with you. There that is.
And oddly enough, there's a little bit of heat sensation
(05:23):
going on.
Speaker 2 (05:24):
I don't know what that is, and it it takes
a while in yeah, the chest to hit belt, not
really so much in the mouth. There isn't really much
of a sting or anything.
Speaker 1 (05:35):
I was convinced there was no way this is going
to a cube, and now this has to go to
a cube. I don't know what I'm drinking.
Speaker 2 (05:43):
What I find interesting is it's so sweet when it
hits the palette and then you sit there for about
twenty seconds and that finish, it just turns bitter, and
for me, not in a bad way necessarily. Okay, I
don't get the sweet. You, I don't get the sweet
at all. It's it's that's interesting. It is what what
(06:04):
I the word that I want. It was the most
unexpected thing from the discussion.
Speaker 1 (06:09):
The multiple RUMs. The orange and the orange were orange peel.
It's very delicate on the palette. It it it's it's,
it's it's near dainty. I was you know, rum right,
you're thinking of something a little more hardy. You think
a pirate r and that's what I that's my part again,
(06:31):
it's my pirate impression right there. But it's it's not that.
It is not that at all. And that's why the
first thing that kind of hit me was this idea
of port that it just it it plays in this
uniquely refined way. And I don't know if that is
the case, or this is just lacking the a flavor profile,
(06:54):
or or I'm just I'm just not sophisticated enough in
this palette to be able to understand what I'm drinking.
Speaker 2 (07:00):
So I guess it's not even fair to say do
you like it versus dislike it? It sounds like there's
not much there for you to even have an opinion
of it.
Speaker 1 (07:09):
Thus I must do it on a cube. Okay, I
absolutely have to do it. Wait, I'll take a second sip.
Speaker 2 (07:14):
He's going in again, Ladies and gentlemen. I'm just floored
that you're it's not hitting you sweet at all, because
I find it incredibly sweet.
Speaker 1 (07:24):
No, wow, I mean I'm amazing. I get that there's
a little bit of sweetness there, but that weird heat
build on an eighty proof from eighty proof, I that
is super odd. That is a weird feeling.
Speaker 2 (07:40):
I don't know if that's spice at the end is
what turns it? After about I'm like fifteen or twenty seconds,
you get this bitter flavor at the end, and it's again,
it's not a complaint. I think it actually plays well
with the fact that it's so sweet at the beginning.
Speaker 1 (07:55):
I I am fifty to fifty on whether or not
that is garbage or miraculous. I I have never been
so flummixed buy a drink in my whole life. I think,
I think that you're You're right in the I don't
mind it, but I don't know what it is. The
(08:17):
Pirate Exo Reserve, I write the same more, Yeah, the
Exo Pirate Rum Exo Reserve. I don't. I don't. I
don't know what's happening here. I don't know. I'm very confused.
If you have had this, tell us what you think.
Let us know what he drink smokeshow dot com. Right
(08:43):
here in Indianapolis, Indiana, where we record, the humidity has
finally broken and it's actually nice to sit outside and
smoke a cigar or just I don't know, stand and
not sweat. It has been delightful and this means that
the fall is coming and all of the pumpkin spice
(09:04):
flavors that Fingers mlloy loves will soon be on the shelves.
It's just the worst thing ever. It's eat, drink, smoke.
I'm Tony Katz and that right there is Fingers Pumpkin malloy. Wow,
that's what they call him down at the apothecary. Apothecary.
It's what came to mind. I don't know, I don't
(09:24):
know if that was it Duncan, which I was discussing
the whole thing about Duncan earlier. Where if we're discussing
coffee Duncan over Starbucks every day of the week and
twice on Sundays, I know this means Starbucks won't be
a sponsor. I just want to save for the record,
don't care, don't sorry, I'll take your money. Yeah, yeah,
(09:48):
I think you can sponsor Fingers Duncan over Starbucks and
probably Tim Horton's over Duncan. Possibly that's a bold state. Yeah, yeah,
it is.
Speaker 2 (10:00):
Our Canadian listeners will be very happy.
Speaker 1 (10:01):
Oh yes, oh yes, all three of them. Eh, I
don't get me wrong, I'm a Duncan guy. Tim Hortons
is very very well done and will I will state
clearly Tim Hortons has a better donut than Duncan. I say,
Duncan used to be a place for donuts. That's over.
Duncan is a place for coffee. Oh, yes, for sure.
Speaker 2 (10:23):
When did you come to the realization in your mind
that Duncan is no longer a place for donuts?
Speaker 1 (10:29):
The year was nineteen ninety six. Wow, a young Tony
Katz wanted to be a young Jack Klugman.
Speaker 2 (10:37):
Wow, which was a year way way before nineteen ninety six.
Speaker 1 (10:43):
Just over time, it went from wow, they made it
here to oh, this came from a commissary to this
was clearly frozen, to I'm probably gonna get diabetes from this.
I shouldn't have this. I believe that was the progression
that we were all going for right there. But but
Tim Hortons does good, does very good work on the donuts.
(11:05):
They do great work on the coffee, So I can
maybe maybe it's a push. Maybe Tim Morton's is a
little bit by Tim Horton's coffee in the grocery store.
M Wow, what an age we live in. You just
you just gotta you gotta walk up to the uh,
to the person who runs the coffee. What do you say?
You look at him, You look at him right in
the eye, and you say, I love Alan Thick. Wow.
(11:29):
Immediately they hand you two bags of Tim Horton's that's
the hand you and and and a shot glass of syrup.
Speaker 2 (11:37):
Way to go with the Alan Thick. And now everybody
else would probably have gone with Shatner, he said, no.
Speaker 1 (11:43):
I didn't even think of Shatner. I would have gone
with Wayne Gretzky. I would have gone with Gretzky. But
I decided, Nope, We'll go full on Alan Thick. Uh.
The people at Duncan, because that's what we're talking about,
they are announcing their whole uh new list of of
menu ite. So first they've got a deal with Sabrina
Carpenter the Daydream Refresher lineup. They've got a sixty dollar
(12:07):
meal and they will have the Pumpkin munchkin, the Pumpkin
iced Loaf, the Pumpkin spice signature latte, and the Pumpkin Donut.
Now full disclosure, the pumpkin donut is very good. The
pumpkin donut is very By the way, do you have
a favorite type of donut? The next one? Oh? Good man,
(12:29):
good man, sour cream. I know you're gonna go fritter.
I knew you were gonna go fritter because it's twice
the size of a donut. It's true.
Speaker 2 (12:36):
If you can find an apple fritter the size of
my head, that's when I know it's gonna be a
good day.
Speaker 1 (12:42):
You're not picking donut. You're picking land mass exactly, is
what you're doing. Sour cream donut, like that kind of
thing with the really cake feel and moist. That's it.
But it's got a little crunch on the outside. Do
you dip it in the coffee? Oh? Sure, why not?
There's no judging that.
Speaker 2 (12:59):
You don't mind how having a little donut dandriff in
your coffee?
Speaker 1 (13:02):
First of all, when you say it that way, you no, no,
I don't. I don't mind having some donut floaters in
my coffee at all. Good for you. You mind that.
That's how they raised people during World War Two. They said, listen, son, listen, uh,
(13:23):
you don't have a problem. You shouldn't have a problem
with some donut remnants in your coffee. You should be lucky,
and you should be happy that you even have that
donut to begin with.
Speaker 2 (13:32):
And it's good enough for those people during World War
World War two, it's good enough for us.
Speaker 1 (13:36):
I didn't you didn't have to live through the Blitzkrieg.
It was more than just donut Dan druff in your coffee.
Speaker 2 (13:43):
This really took a turn, by the way. I think
this is the first time in six years that there's
bepent a blitz Creek reference on the show.
Speaker 1 (13:51):
I know how to take so long. You really do
have an issue with the pumpkin.
Speaker 2 (13:57):
You Oh, I love pumpkin. Put a pumpkin pie in
front of me right now. I will eat the whole
thing and not feel bad about it at all. You
mentioned these, oh you mentioned these these uh these new
menu items. A pumpkin donut, a pumpkin loaf, right, I'm
all in. You're fine with that?
Speaker 1 (14:16):
Yeah.
Speaker 2 (14:16):
When you start getting into pumpkin in my coffee, pumpkin
in my sausage, pumpkin in the pumpkin, it's it's it's
too much.
Speaker 1 (14:24):
It's too much.
Speaker 2 (14:25):
Pumpkin pastries wonderful.
Speaker 1 (14:27):
How do you feel about Duncan's maple sugar bacon breakfast sandwich.
That sounds wonderful. I'll take six, not too much. The
maple bacon, that's not too much. Who are you talking to? I? Well, yeah,
I guess. And also the cereal and milk latte, Now okay,
hot or ice combined expressed it with confused milk made
(14:48):
with real cereal?
Speaker 2 (14:51):
So what kind of cereal a grape nice?
Speaker 1 (14:56):
Yeah? You win, you win.
Speaker 2 (15:00):
I mean you look at you look at the picture
of the cereal milk latte and.
Speaker 1 (15:08):
Is it fruit loops? Is it? I don't know.
Speaker 2 (15:12):
Is it one of the sugar? Is it sugar smacks?
Sugar smacks?
Speaker 1 (15:15):
Milk? Count me in? What's a sugar smack? Is that? What?
The frog? No, it's a little bear. What's the one
with the frog? Oh, you're right, it is a frog,
because there's also, uh, what's the other one? Was it
literally called sugar smacks? Oh you're gonna make it wasn't
called sugars. It had sugar and it smacked your right
(15:36):
in the insulin, but it wasn't called sugar smacks.
Speaker 2 (15:39):
Was it sugar smacks? And there's uh, there was honey
smacks with the frog. Maybe it was honey smacks. I
thought there was sugar smacks. Maybe growing up in the eighties,
I thought it was sugar smacks. But it's honey smacks.
Speaker 1 (15:52):
And you're right. It was the frog. It wasn't called
sugars because now they're saying it, it sounds like it
should have been sugar. I did not have those.
Speaker 2 (16:03):
Yes, there was a time when Kellogg's made sugar smacks.
You know, whether they still make it or not, I
don't know. Maybe they overworked the frog and they said,
we got to cut out something here, so Froggy, we'll
give you a break on the sugar smacks and we'll
just make honey smacks.
Speaker 1 (16:19):
I never had those applejacks. Yes, fruit loops absolutely see
the greatest cereal of all time honey nutcheios. Sugar smacks
are not now, according to AI, called honey smacks. The
name change happened in the eighties to downplay the high
sugar content. People felt much.
Speaker 2 (16:39):
More warm and fuzzy about eating honey smacks instead of
sugar smacks.
Speaker 1 (16:43):
People do that all the time, don't they Yeah, lie
to themselves like no, no, no, it's health food now it's fine.
Speaker 2 (16:49):
I personally prefer high fruit toast corn syrup smacks.
Speaker 1 (16:53):
Those are those are delicious and stick to the rib.
So there's a full menu here and the also have
the Chipotle loaded hash Browns, Chrispy Hashbrowns, Judges with Chipotle,
Aoli top with crumbled bacon.
Speaker 2 (17:07):
Just flush it down the toilet and eliminate the middleman altogether.
Speaker 1 (17:13):
Let's be honest. This is the drink smoke, eat, drink smoke.
It is your cigar, bourbon food, the extravaganza. I'm Tony Katz.
That is fingers molloy. We are smoking, we are drinking,
and soon we will be having some fantastic steaks from
(17:34):
Defiancebeef dot com. Thrilled that they're part of what we're doing.
If you ever wanted to say, I'm tired of looking
at the prices at a grocery store and seeing the
prices go up and up and up, and it's not
the quality you want, you can choose what you want.
Defiance Beef. They're raising the cows and you can decide, hey,
(17:55):
I want a quarter I want to have I want
a whole cow, and I want to fill every freezer
that I've got. You pick the cut, you pick the thickness.
You pick everything. They're gonna work with you, Jacob, his dad,
his team. They're gonna give you a call after you say, hey,
I want to order from Defiance Beef, and they'll say
it's getting ready. It's twenty one days aged and how
(18:16):
do you want this cut? Will cut it, get it done,
have it aged, and then boom, vacuum packed and sent
to you right into your freezer. Everything is done.
Speaker 2 (18:25):
Wait, so it's not one of these places where I
order a cow and then I have to drive all
the way to the ranch and pick it up myself.
You're mean to tell me that I can buy this
beef and it will be sent directly to my front porch.
Speaker 1 (18:37):
Seriously, is this the way you're gonna do this?
Speaker 2 (18:39):
Well, I gotta have something besides Amazon saying that our
book let's go bourbon and let's go barbecue. The other
book supplies are limited.
Speaker 1 (18:47):
Defiancebeef dot Com. That's an ad within an ad. Not
everybody can do that. You want to go there and
use promo code eat drink smoke at one hundred and
fifty dollars off your order, Go to Defiancebeef dot com.
The tenderness it is fantas I've had the strips. I've
had the Ribby's, I've had the ground beef, I've had
the tenderloins. I got a brisket. I still have to
make Defiance Beef dot Com promo code Eat Drink smoke.
(19:09):
Speaking of smoking, we are smoking right here from Peppin
Don Peppine, Garcia. It took my band off right here.
This is the ehr you know, the e r H.
I almost got that wrong. That would have been very,
very embarrassing. Right there the lray dels Hobanos. This was
a cigar from two thousand and five. It has now
(19:30):
been brought back. It's got this Ecuador and Sumatra samato
risotto wrapper. Just absolutely wonderful spice, but not in any
way overwhelming.
Speaker 2 (19:43):
It is still there. You've smoked yours down to the nubby. Yeah,
you're still in the second third. I'm savoring a little
bit free right here. We're doing the Toro six by
fifty two. This is a well done Nico Roguin, by
the way, in the binder and the filler, Look how
even that burn is tony. Those that are watching us
on YouTube and rumble can see that. But I've all
(20:05):
the way down to the nub, and it has just
been a great smoking experience.
Speaker 1 (20:09):
Absolutely excellent. And nine dollars and fifty cents makes it
even better. Yeah, that's crazy, but we're doing the pirate
rum p y r at. It is a blend of
nine RUMs aged fifteen to sixteen, eight years in some
cases it's it's it's interesting, it's eighty proof. It has
this this orange note that everybody talks about and finger
(20:34):
says it's sweet. I'm like, I don't know what it is.
I said it was calling for a cube. I put
the cube in. We chatted for a little bit. Here
we are now completely melted, completely melted, but here I go.
Speaker 2 (20:46):
He's going in, ladies and gentlemen. He's gonna give it
round three now, but this time with a melted cube.
Tony has it changed at all?
Speaker 1 (20:54):
Yeah? For the battery, the hit was the top was
the top of the pallet, the top of the roof
of the mouth, top of the roof of the mouth,
the roof of the mouth. Definitely much more orange, much
more orange. When it was neat, I couldn't figure out
what I was drinking. I didn't understand. I couldn't make
sense of the flavors. There's this bitterness that came at
the end that you talked about, Fingers, I didn't understand
(21:15):
why what was going on? Is this more like a port?
This doesn't feel like rum. It still doesn't taste like rum.
It still doesn't. I don't know what that flavor is.
And there is that bitter that comes on the finish,
and it's it's a series of it's not baking spice.
That's not the best way to put it, but there
(21:36):
is a spice. There's definitely a maybe it's it's just
like a like a syrupy molasses kind of kind of
thing going on Over there at master offmlt dot com
they did a review. Tell me if I'm crazy, they
may be onto something. What is this flavor? I can't
(21:58):
quite grab it over? They write, like an incredible rum,
old fashioned. Oh that's interesting. They may be onto something
and that might be for you, the thing that makes
you go ooh, now I want to try it. Now,
I want to try it. Fingers did not add a
little bit of water. It is as he would to
his bourbon. The question, Fingers malloy, is is this pirate
(22:22):
rum p y r at pirate rum eighty proof in
your liquor? Cabinet for twenty nine to ninety nine. Stop it. Yes, yeah, really, yes, absolutely.
Speaker 2 (22:36):
But to me, because of how sweet this is, this
would be an after dinner drink in lieu of a dessert.
To me, it's that sweet, it's it's very nice. I
even like the fact that it's got that bitter finish
after that that sweet almost punch in the face the
way those two well don't get that's that's wild that
(22:56):
you don't. But to me, thirty dollars a bottle, Yeah,
that's in my liquor habit.
Speaker 1 (23:02):
Then I gotta admit it's I It is perplexing, and
I'm still not there, but I could totally see it.
I could totally see that this is something that you're like,
try this. Let me know what you think, because at
thirty bucks you can afford to try this. Let me
know what you think. The problem is, it's not rum
(23:23):
as I want it. It is not that kind of
sip that I am looking for. It is, however, unique,
and this idea of a rum old fashion is such
an interesting concept. Master of malt dot Com, well played, guys.
I think I think for the for the old fa
(23:43):
If you're an old fashioned drinker, well, now you have
to get it. You gotta get it just to tell
us whether we're right or or whether we're wrong, because
I'm curious to know where you're at. This cigar. This
cigar will be in my humid or it is time
fingers Horatio Maloy for news of the week.
Speaker 2 (23:57):
Tony, how about some good news from the Middle East?
Wore are you? Are you surprised that this may be
coming out of my mouth? First of all, some good news,
but then on top of it out of the Middle East?
Speaker 1 (24:10):
Did I or did I not say? Who?
Speaker 2 (24:14):
The story from the Jewish news dot com Israel Jewish News.
Speaker 1 (24:21):
Yes, it's just called Jewish News. Yes? Is it written
by my mother?
Speaker 2 (24:25):
It's Britain's biggest Jewish newspaper.
Speaker 1 (24:29):
Huh. Who knew?
Speaker 2 (24:31):
Israel to perform world's first spinal cord implant using patient's
own cells. So these are going to be lab grown
cells like stem cells, and the procedure will be infused
into a where there's scar tissue on the spinal cord,
and it hope, in hopes, what will happen is it
(24:55):
will regenerate the spinal cord in that area to where
eventually people may be able to walk by.
Speaker 1 (25:00):
I heard you wrong, and I thought you were insane.
I thought you were talking about some level of spinal
cord replacement, no kind of thing. So you're saying that
if somebody had a spinal cord injury and there's scar
tissue on the spinal cord, they can utilize your own
cells and they figure how to manipulate the cells, figure
that out so they can hopefully get rid of the
(25:20):
scar tissue and help rebuild spine to get people walking again.
Speaker 2 (25:23):
Yes, the new method replaces damage sections with a laboratory
grown spinal cord that fuses with healthy tissue above and
below the injury.
Speaker 1 (25:34):
Do you know, I'm not quite sure how to use excel.
They're regrowing spines and I'm like, how do I sort
this column?
Speaker 2 (25:49):
Animal studies have already delivered striking results with paralyzed mice
regaining the ability to walk normally after receiving the engineered implants.
Speaker 1 (25:58):
That is unbelievable. For everything that we talk about, you know,
it's all horrible, it's all terrible. We live in the
most amazing time of opportunity ever. That's unreal.
Speaker 2 (26:11):
Yeah, and only can having said that to to piggyback
off this we have an Eat Drink Smoke corrections dum.
Speaker 1 (26:21):
This just in.
Speaker 2 (26:21):
Apparently everyone is not terrible at their job.
Speaker 1 (26:24):
Really, oh because of the Israelis, because of this.
Speaker 2 (26:27):
Yeah, and so now we're down to ninety nine percent
of people are terrible at their jobs.
Speaker 1 (26:32):
No, they did their job right. What we're what people
are able to do when they're allowed to put their
minds to it, when they're allowed to try and fail
and get back up and try it again. It's it's
freaking miraculous. That's an incredible story. We'll have it posted
over Eat Drink Smoke show dot com. You should go
(26:54):
check it out. Going under, Well, it happens you've got
the Bravo group. These Italian restaurants Bravo Brio filing for
chapter eleven. It's Eat Drink Smoke. I'm Tony Katz. That
is fingers myloy. They have a filed for bankruptcy in Florida.
(27:20):
This is just like Buca de Beppo, which is also
a filed for bankruptcy protection. I have never been at
a Bravo Italian kitchen or a Brio Italian grill? Have you?
Speaker 2 (27:33):
Yes, I've been to a Bravo, but it has probably
been twenty years.
Speaker 1 (27:40):
And I remember.
Speaker 2 (27:41):
Having an average dining experience didn't blow me away. I
obviously it wasn't good enough for me to return, but
it was fine.
Speaker 1 (27:51):
Yeah, So the story here is not a story I
think of the economy, although there are still real economic
issues out there. We haven't talked about the economy in
a while. Retail spending is up, the GDP was three percent.
Interest rates have not yet come down, and who knows
what's going to happen in the September meeting. But things
(28:12):
are more expensive. Retail spending is up, but things are
more expensive. Walmart in one of the weirdest things ever
for they missed their estimates since for the first time
since twenty twenty two, but they increased their guidance for
the rest of the year. They feel very, very good.
Speaker 2 (28:30):
So people are going to Walmart based on perception and
reality of cost.
Speaker 1 (28:35):
It's cheaper at Walmart.
Speaker 2 (28:36):
We're going to Walmart because things have gotten too expensive.
Is it's still a conversation about people who are adjusting
to the tariffs and companies are still trying to figure
out their strategy.
Speaker 1 (28:46):
Companies are definitely still trying to figure out their strategy. Sorry,
there but my voice about tariffs. That much is true.
A lot of companies are absorbing tariff costs. Eventually that
passes on to the consumer. Has investment come because of
the tariffs? Absolutely true? Are things more expensive because even
(29:06):
if the good is made in the US, the goods
that you are used to make the good come from elsewhere. Yes,
and tariffs have now become a baseline in almost every
country around the globe. So everything does cost a little
bit more. But in this case, it's about spending patterns,
spending habits. Maybe they don't feel like they want to
spend this kind of thing when they can make pasta
(29:27):
at home. Right, you have two Italian restaurants going through this.
It could be exactly that habits altogether are patterns, could
have changed, or it could have just been that they're
not They didn't keep up with times, decor experience, et cetera.
Not everything is well. Economy bad therefore, and I know
(29:47):
some people would tell me economy isn't bad. Look if
you tell me retail spending is up GDP is a
three percent economy is good? Do you think it's good?
Speaker 2 (29:56):
You fingers Molly, I don't really notice much of a difference.
Because of the whole inflation conversations. Things still feel you know,
obviously the prices haven't come down. You know, you noticed
it at the grocery store, especially, you know, buying meat.
Meat prices are up and.
Speaker 1 (30:16):
People are still buying beef. But by the way, defindespeef
dot com. You do that, and so that's where you
notice it.
Speaker 2 (30:23):
I don't go out to dinner as much, take the
family out to a restaurant. I wonder about where you know,
you have a conversation about these chains our people. We've
had this conversation before about are people scaling back and saying, Okay,
when I go out to eat, I'm just gonna go.
Speaker 1 (30:43):
It's gonna be more of a splurge.
Speaker 2 (30:44):
And they some of these maybe middle chains that people
used to go maybe once a week, they aren't going
to them as much.
Speaker 1 (30:51):
We saw that the trend went from the quick serve
to the if quick serve, Like I'm not trying to
attack Chipotle. Here is gonna cost a family of four
like sixty bucks. Why don't we just go to Texas
Roadhouse and I could sit and be served, and the
wife could be served in their roles and and right,
So that changed, But there's a difference maybe between that
and what a Bravo price or a Buku Beppo price was,
(31:13):
or maybe it's perceived value to I'd rather have a
steak than spaghetti and meatballs. Now, Buckat Beppo? Have you
been to uh in years? That seemed was? That? Is it?
Because there's still in existence, right, aren't they going through there? Yeah?
Speaker 2 (31:30):
Uh, that's higher end than olive Garden. Yes, like considerably highing.
Speaker 1 (31:35):
I would argue considerably. I would say it would be
Olive Garden, then it would be Romano Macaroni grill, and
then it would be Buppo. In that change, that would
be my take in that chain world.
Speaker 2 (31:46):
Okay, that I just discovered wah wah last week, so
that you're you're playing in a different world than I am.
Speaker 1 (31:51):
So that's happening. And then there is outside of the
cracker barrel story, which is not a story. They changed
their logo. Everybody calmed down. Now, the food's terrible, the
service is terrible. That's different changing of a logo. We're
all gonna live. It's not a real story. Here's the headline.
This is the dopiest headline I've seen in a while.
(32:14):
Why many men suffer from haircut anxiety. New survey reveals.
I'm sorry, you're sorry. I'm the one who had to
read it.
Speaker 2 (32:25):
Why many men suffer from haircut anxiety?
Speaker 1 (32:29):
New survey reveals. I believe the men suffer from haircut
anxiety because they realized at that moment maybe they didn't
have a penis. That's wow, that's my haircut anxiety. I
used to have hair down to my waist. There have
(32:51):
to be photos. My wedding photos is in the full
ponytail all the way down. When I got the haircut,
I didn't shed a tear. I said, cool, I.
Speaker 2 (33:01):
Still look totally hot, and then I walked out of
the place, donated the hair to Locks of Love at
the time, and went about my business.
Speaker 1 (33:08):
Hair Cut anxiety for men. If you're a nine year
old girl getting your haircut, you had long hair and
you're cutting it short, Sure, okay, I accept a grown man.
Speaker 2 (33:21):
My god, I don't understand this because I feel like
for a lot of men, not all men, but a
lot of men, they find their haircut around the age
of twenty five, and then they stick with it until
there's a lot less hair up there.
Speaker 1 (33:41):
But what if we're seeing this all wrong. Okay, they're
not afraid of getting a haircut, they're afraid of new styles. Well.
According to the article, a survey of two thousand men
found that twenty one percent feel nervous asking their stylist
or barber for a new hairstyle. Another twenty three afraid
(34:01):
to ask for a specific haircut in the past. What what? Why? What? Why?
I know?
Speaker 2 (34:11):
For me, I don't want my hairstylist to judge me
based on whatever hair lingo I use. Hair lingo That's
the best I could come up with. I'm sorry, I
don't understand any of this.
Speaker 1 (34:26):
Why in the world would you be like, I want
to ask for this, for this style, but I'm afraid
I'll get laughed at again with the maybe you don't
have maybe you're full Barbie, Nope, Ken, it's crazy.
Speaker 2 (34:43):
Yeah, I don't get any of it. But do you
have a guy or a gal who always cuts your hair?
Do you have do you have a person, a specific person?
I thought, I, oh no, did you go through a
hair divorce?
Speaker 1 (34:56):
Well, I'm more like hair abandoning. What happened? I showed
up and walked in kind of get a haircut? Gun?
I looked really great. Everybody's gonna want me. I love
a haircut. That was the song wow right there. And
then she didn't work there anymore. And I had told her,
(35:17):
if you ever leave, give me a call, and she
left you. I don't want to talk about it. Oh wow.
Speaker 2 (35:23):
So but now I've got a new person, but she's
not the same. Why didn't you share this information with
us earlier? You have a whole community that.
Speaker 1 (35:34):
I was the twenty one percent that was afraid. It's
what I was getting better. My haircuts are getting better.
I'm not there. I'm not in a happy place yet.
And I know how much your hair means to you.
My hair is fantastic. Yours is flowing. By the way,
thank you. This is the longest it's been since nineteen
eighty six. We are smoking from Don Peppina, Garcia. This
(36:00):
is the e r H nine dollars and fifty cents
a stick, the Toro six by fifty two and the
Pirate Rum p y r a T Pirate Rum twenty
nine ninety nine a bottle, the cigars A. Yes, the
rum might be a yet you're definitely a twenty nine
ninety five Yes, ninety nine.
Speaker 2 (36:19):
I'll forget it. Yeah, yeah, yeah, it's a yes. Count
those pennies is what you do in twenty twenty five.
You sure do, so check it out for yourself. Let
us know what you think. Find everything we do at
etrink Smoke show dot com. Be sure to subscribe on
YouTube The Rink Smoke This is e drink
Bring on the rum. We said we were trying new things.
We said we were trying different things. I am a
man of my word, Fingers maloy, What am I.
Speaker 2 (00:12):
A man of your word? Also, rum spelled backwards is murr?
Speaker 1 (00:18):
Look at us learning together. It's he drink smoke. I'm
Tony Katz. That is America's favorite amateur drinker. Fingers MALOI. Yeah,
rum is actually a very very good pairing for cigars.
And this is I don't know if it's pirrote or
is it pirate, but since it's a blend of nine
Caribbean RUMs, I'm going with pirate p y r at.
(00:40):
This is pirate rum. The XO reserve in the super
Squat bottle right there, the super Squat body, the super
Squat bottle coming in at eighty proof. No applause from
fingers with looy. He only applies for things. Only applauds
for things that are one hundred proof or more. It
is a blend of RUMs that are aged up to
(01:03):
sixteen years. Wow. Yeah, it's a very very interesting thing
going on. Now, how many RUMs it is? Et cetera.
That's a debate. I guess what I and going through
this you'll know.
Speaker 2 (01:20):
Four four.
Speaker 1 (01:23):
He took a sniff. He decided the idea of RUMs
and you can get into dark RUMs and things like that.
You're talking about sugarcane, that is its basis, but what
you're really talking about is still this idea of where
it's grown and how it comes together. This one is
interesting because in every bit of research that I did,
(01:47):
this is all about having a hint of orange. Now
you just took a sniff of this. This is not
in the Glen careen. We have this in the rocks
glass right away. Do you get that orange? Here's what
because it's got the look. Don't get me wrong. The
look has that bit of orange and there. It's actually
very attractive, a look not necessarily viscus as I see it.
Speaker 2 (02:12):
So we have, you know, checked out some reviews on this,
what I always like to do before we come up
with our own opinions on something. And people have mentioned
a little citrus on the nose. To me, it's fruity
and there's there's there's orange. You know, some have said
orange peel. I don't think it's I think it's just
(02:33):
flat out orange. It's not like a zest of orange
or anything. Yeah, peel has more of a bitter kind
of thing to it.
Speaker 1 (02:41):
I think you're right. It's the rum is underneath the
orange is is a little bit popping, but not necessarily bright.
Speaker 2 (02:50):
You don't smell any alcohol at all. I mean which no,
I mean we're not talking about one hundred and thirty
proof bourbon.
Speaker 1 (02:57):
By the way, it's nine RUMs, not four oh no
different RUMs to create a pirate. Interestingly, if I have
it right, this is part of patrone. This is the
world of tequila. This is this is one of theirs.
You know, things could have sold in between, but it
is very pretty fingers malloy, But pretty only goes so far.
Fingers well, are you ready for this? Pretty only goes
(03:18):
so far?
Speaker 2 (03:19):
As my favorite song by Hole, Yes, I've been ready
for this all day.
Speaker 1 (03:25):
We are gonna still with the rum do the Kentucky chew.
It's about taking that sip, moving in around the palette,
getting an idea of what's going on. Sometimes, especially with bourbon,
I believe in two SIPs. The first sip to set
the taste about set, and second sip tweeling gain idea
of the flavors. That's a that's a almost a chortle
out of you.
Speaker 2 (03:44):
That's very nice. Really, that orange is there. There's also
there's other like a I don't want to say fruit cocktail,
but it's it's fruity. It has definitely that the the
orange is the star of the show that is there.
And then there's a nice little bit of spice. It's wonderful.
(04:05):
This is definitely something for me that would be a
dessert drink because it is awfully sweet. I don't know
if it's gonna be too sweet for you or well,
let's find out. Pirate rum p y r a t I.
Speaker 1 (04:16):
It has to be pirate, right, yes, that has to
be the way it's pronounced, pirate p y r a t.
This is the XO Reserve Caribbean Spirit drink.
Speaker 2 (04:26):
Oh, the spirit of Caribbe, the Caribbean lives inside of you.
He's going in, ladies and gentlemen. He's doing the Caribbean Chump,
the Memphis Bunch.
Speaker 1 (04:40):
All right, I'm sagon a swish. It's uh okay, it's
got a bitter finish. It does have a bitter finish. Yeah, Um,
that's wild. If I were to say to you, this
(05:01):
is gonna sound so dumb, and the experts are gonna
be like cats. You know nothing, John snow, is that
a little port like to you? That is not? There
is more rum on the nose than there is on
the pallette. I would agree with you. There that is.
And oddly enough, there's a little bit of heat sensation
(05:23):
going on.
Speaker 2 (05:24):
I don't know what that is, and it it takes
a while in yeah, the chest to hit belt, not
really so much in the mouth. There isn't really much
of a sting or anything.
Speaker 1 (05:35):
I was convinced there was no way this is going
to a cube, and now this has to go to
a cube. I don't know what I'm drinking.
Speaker 2 (05:43):
What I find interesting is it's so sweet when it
hits the palette and then you sit there for about
twenty seconds and that finish, it just turns bitter, and
for me, not in a bad way necessarily. Okay, I
don't get the sweet. You, I don't get the sweet
at all. It's it's that's interesting. It is what what
(06:04):
I the word that I want. It was the most
unexpected thing from the discussion.
Speaker 1 (06:09):
The multiple RUMs. The orange and the orange were orange peel.
It's very delicate on the palette. It it it's it's,
it's it's near dainty. I was you know, rum right,
you're thinking of something a little more hardy. You think
a pirate r and that's what I that's my part again,
(06:31):
it's my pirate impression right there. But it's it's not that.
It is not that at all. And that's why the
first thing that kind of hit me was this idea
of port that it just it it plays in this
uniquely refined way. And I don't know if that is
the case, or this is just lacking the a flavor profile,
(06:54):
or or I'm just I'm just not sophisticated enough in
this palette to be able to understand what I'm drinking.
Speaker 2 (07:00):
So I guess it's not even fair to say do
you like it versus dislike it? It sounds like there's
not much there for you to even have an opinion
of it.
Speaker 1 (07:09):
Thus I must do it on a cube. Okay, I
absolutely have to do it. Wait, I'll take a second sip.
Speaker 2 (07:14):
He's going in again, Ladies and gentlemen. I'm just floored
that you're it's not hitting you sweet at all, because
I find it incredibly sweet.
Speaker 1 (07:24):
No, wow, I mean I'm amazing. I get that there's
a little bit of sweetness there, but that weird heat
build on an eighty proof from eighty proof, I that
is super odd. That is a weird feeling.
Speaker 2 (07:40):
I don't know if that's spice at the end is
what turns it? After about I'm like fifteen or twenty seconds,
you get this bitter flavor at the end, and it's again,
it's not a complaint. I think it actually plays well
with the fact that it's so sweet at the beginning.
Speaker 1 (07:55):
I I am fifty to fifty on whether or not
that is garbage or miraculous. I I have never been
so flummixed buy a drink in my whole life. I think,
I think that you're You're right in the I don't
mind it, but I don't know what it is. The
(08:17):
Pirate Exo Reserve, I write the same more, Yeah, the
Exo Pirate Rum Exo Reserve. I don't. I don't. I
don't know what's happening here. I don't know. I'm very confused.
If you have had this, tell us what you think.
Let us know what he drink smokeshow dot com. Right
(08:43):
here in Indianapolis, Indiana, where we record, the humidity has
finally broken and it's actually nice to sit outside and
smoke a cigar or just I don't know, stand and
not sweat. It has been delightful and this means that
the fall is coming and all of the pumpkin spice
(09:04):
flavors that Fingers mlloy loves will soon be on the shelves.
It's just the worst thing ever. It's eat, drink, smoke.
I'm Tony Katz and that right there is Fingers Pumpkin malloy. Wow,
that's what they call him down at the apothecary. Apothecary.
It's what came to mind. I don't know, I don't
(09:24):
know if that was it Duncan, which I was discussing
the whole thing about Duncan earlier. Where if we're discussing
coffee Duncan over Starbucks every day of the week and
twice on Sundays, I know this means Starbucks won't be
a sponsor. I just want to save for the record,
don't care, don't sorry, I'll take your money. Yeah, yeah,
(09:48):
I think you can sponsor Fingers Duncan over Starbucks and
probably Tim Horton's over Duncan. Possibly that's a bold state. Yeah, yeah,
it is.
Speaker 2 (10:00):
Our Canadian listeners will be very happy.
Speaker 1 (10:01):
Oh yes, oh yes, all three of them. Eh, I
don't get me wrong, I'm a Duncan guy. Tim Hortons
is very very well done and will I will state
clearly Tim Hortons has a better donut than Duncan. I say,
Duncan used to be a place for donuts. That's over.
Duncan is a place for coffee. Oh, yes, for sure.
Speaker 2 (10:23):
When did you come to the realization in your mind
that Duncan is no longer a place for donuts?
Speaker 1 (10:29):
The year was nineteen ninety six. Wow, a young Tony
Katz wanted to be a young Jack Klugman.
Speaker 2 (10:37):
Wow, which was a year way way before nineteen ninety six.
Speaker 1 (10:43):
Just over time, it went from wow, they made it
here to oh, this came from a commissary to this
was clearly frozen, to I'm probably gonna get diabetes from this.
I shouldn't have this. I believe that was the progression
that we were all going for right there. But but
Tim Hortons does good, does very good work on the donuts.
(11:05):
They do great work on the coffee, So I can
maybe maybe it's a push. Maybe Tim Morton's is a
little bit by Tim Horton's coffee in the grocery store.
M Wow, what an age we live in. You just
you just gotta you gotta walk up to the uh,
to the person who runs the coffee. What do you say?
You look at him, You look at him right in
the eye, and you say, I love Alan Thick. Wow.
(11:29):
Immediately they hand you two bags of Tim Horton's that's
the hand you and and and a shot glass of syrup.
Speaker 2 (11:37):
Way to go with the Alan Thick. And now everybody
else would probably have gone with Shatner, he said, no.
Speaker 1 (11:43):
I didn't even think of Shatner. I would have gone
with Wayne Gretzky. I would have gone with Gretzky. But
I decided, Nope, We'll go full on Alan Thick. Uh.
The people at Duncan, because that's what we're talking about,
they are announcing their whole uh new list of of
menu ite. So first they've got a deal with Sabrina
Carpenter the Daydream Refresher lineup. They've got a sixty dollar
(12:07):
meal and they will have the Pumpkin munchkin, the Pumpkin
iced Loaf, the Pumpkin spice signature latte, and the Pumpkin Donut.
Now full disclosure, the pumpkin donut is very good. The
pumpkin donut is very By the way, do you have
a favorite type of donut? The next one? Oh? Good man,
(12:29):
good man, sour cream. I know you're gonna go fritter.
I knew you were gonna go fritter because it's twice
the size of a donut. It's true.
Speaker 2 (12:36):
If you can find an apple fritter the size of
my head, that's when I know it's gonna be a
good day.
Speaker 1 (12:42):
You're not picking donut. You're picking land mass exactly, is
what you're doing. Sour cream donut, like that kind of
thing with the really cake feel and moist. That's it.
But it's got a little crunch on the outside. Do
you dip it in the coffee? Oh? Sure, why not?
There's no judging that.
Speaker 2 (12:59):
You don't mind how having a little donut dandriff in
your coffee?
Speaker 1 (13:02):
First of all, when you say it that way, you no, no,
I don't. I don't mind having some donut floaters in
my coffee at all. Good for you. You mind that.
That's how they raised people during World War Two. They said, listen, son, listen, uh,
(13:23):
you don't have a problem. You shouldn't have a problem
with some donut remnants in your coffee. You should be lucky,
and you should be happy that you even have that
donut to begin with.
Speaker 2 (13:32):
And it's good enough for those people during World War
World War two, it's good enough for us.
Speaker 1 (13:36):
I didn't you didn't have to live through the Blitzkrieg.
It was more than just donut Dan druff in your coffee.
Speaker 2 (13:43):
This really took a turn, by the way. I think
this is the first time in six years that there's
bepent a blitz Creek reference on the show.
Speaker 1 (13:51):
I know how to take so long. You really do
have an issue with the pumpkin.
Speaker 2 (13:57):
You Oh, I love pumpkin. Put a pumpkin pie in
front of me right now. I will eat the whole
thing and not feel bad about it at all. You
mentioned these, oh you mentioned these these uh these new
menu items. A pumpkin donut, a pumpkin loaf, right, I'm
all in. You're fine with that?
Speaker 1 (14:16):
Yeah.
Speaker 2 (14:16):
When you start getting into pumpkin in my coffee, pumpkin
in my sausage, pumpkin in the pumpkin, it's it's it's
too much.
Speaker 1 (14:24):
It's too much.
Speaker 2 (14:25):
Pumpkin pastries wonderful.
Speaker 1 (14:27):
How do you feel about Duncan's maple sugar bacon breakfast sandwich.
That sounds wonderful. I'll take six, not too much. The
maple bacon, that's not too much. Who are you talking to? I? Well, yeah,
I guess. And also the cereal and milk latte, Now okay,
hot or ice combined expressed it with confused milk made
(14:48):
with real cereal?
Speaker 2 (14:51):
So what kind of cereal a grape nice?
Speaker 1 (14:56):
Yeah? You win, you win.
Speaker 2 (15:00):
I mean you look at you look at the picture
of the cereal milk latte and.
Speaker 1 (15:08):
Is it fruit loops? Is it? I don't know.
Speaker 2 (15:12):
Is it one of the sugar? Is it sugar smacks?
Sugar smacks?
Speaker 1 (15:15):
Milk? Count me in? What's a sugar smack? Is that? What?
The frog? No, it's a little bear. What's the one
with the frog? Oh, you're right, it is a frog,
because there's also, uh, what's the other one? Was it
literally called sugar smacks? Oh you're gonna make it wasn't
called sugars. It had sugar and it smacked your right
(15:36):
in the insulin, but it wasn't called sugar smacks.
Speaker 2 (15:39):
Was it sugar smacks? And there's uh, there was honey
smacks with the frog. Maybe it was honey smacks. I
thought there was sugar smacks. Maybe growing up in the eighties,
I thought it was sugar smacks. But it's honey smacks.
Speaker 1 (15:52):
And you're right. It was the frog. It wasn't called
sugars because now they're saying it, it sounds like it
should have been sugar. I did not have those.
Speaker 2 (16:03):
Yes, there was a time when Kellogg's made sugar smacks.
You know, whether they still make it or not, I
don't know. Maybe they overworked the frog and they said,
we got to cut out something here, so Froggy, we'll
give you a break on the sugar smacks and we'll
just make honey smacks.
Speaker 1 (16:19):
I never had those applejacks. Yes, fruit loops absolutely see
the greatest cereal of all time honey nutcheios. Sugar smacks
are not now, according to AI, called honey smacks. The
name change happened in the eighties to downplay the high
sugar content. People felt much.
Speaker 2 (16:39):
More warm and fuzzy about eating honey smacks instead of
sugar smacks.
Speaker 1 (16:43):
People do that all the time, don't they Yeah, lie
to themselves like no, no, no, it's health food now it's fine.
Speaker 2 (16:49):
I personally prefer high fruit toast corn syrup smacks.
Speaker 1 (16:53):
Those are those are delicious and stick to the rib.
So there's a full menu here and the also have
the Chipotle loaded hash Browns, Chrispy Hashbrowns, Judges with Chipotle,
Aoli top with crumbled bacon.
Speaker 2 (17:07):
Just flush it down the toilet and eliminate the middleman altogether.
Speaker 1 (17:13):
Let's be honest. This is the drink smoke, eat, drink smoke.
It is your cigar, bourbon food, the extravaganza. I'm Tony Katz.
That is fingers molloy. We are smoking, we are drinking,
and soon we will be having some fantastic steaks from
(17:34):
Defiancebeef dot com. Thrilled that they're part of what we're doing.
If you ever wanted to say, I'm tired of looking
at the prices at a grocery store and seeing the
prices go up and up and up, and it's not
the quality you want, you can choose what you want.
Defiance Beef. They're raising the cows and you can decide, hey,
(17:55):
I want a quarter I want to have I want
a whole cow, and I want to fill every freezer
that I've got. You pick the cut, you pick the thickness.
You pick everything. They're gonna work with you, Jacob, his dad,
his team. They're gonna give you a call after you say, hey,
I want to order from Defiance Beef, and they'll say
it's getting ready. It's twenty one days aged and how
(18:16):
do you want this cut? Will cut it, get it done,
have it aged, and then boom, vacuum packed and sent
to you right into your freezer. Everything is done.
Speaker 2 (18:25):
Wait, so it's not one of these places where I
order a cow and then I have to drive all
the way to the ranch and pick it up myself.
You're mean to tell me that I can buy this
beef and it will be sent directly to my front porch.
Speaker 1 (18:37):
Seriously, is this the way you're gonna do this?
Speaker 2 (18:39):
Well, I gotta have something besides Amazon saying that our
book let's go bourbon and let's go barbecue. The other
book supplies are limited.
Speaker 1 (18:47):
Defiancebeef dot Com. That's an ad within an ad. Not
everybody can do that. You want to go there and
use promo code eat drink smoke at one hundred and
fifty dollars off your order, Go to Defiancebeef dot com.
The tenderness it is fantas I've had the strips. I've
had the Ribby's, I've had the ground beef, I've had
the tenderloins. I got a brisket. I still have to
make Defiance Beef dot Com promo code Eat Drink smoke.
(19:09):
Speaking of smoking, we are smoking right here from Peppin
Don Peppine, Garcia. It took my band off right here.
This is the ehr you know, the e r H.
I almost got that wrong. That would have been very,
very embarrassing. Right there the lray dels Hobanos. This was
a cigar from two thousand and five. It has now
(19:30):
been brought back. It's got this Ecuador and Sumatra samato
risotto wrapper. Just absolutely wonderful spice, but not in any
way overwhelming.
Speaker 2 (19:43):
It is still there. You've smoked yours down to the nubby. Yeah,
you're still in the second third. I'm savoring a little
bit free right here. We're doing the Toro six by
fifty two. This is a well done Nico Roguin, by
the way, in the binder and the filler, Look how
even that burn is tony. Those that are watching us
on YouTube and rumble can see that. But I've all
(20:05):
the way down to the nub, and it has just
been a great smoking experience.
Speaker 1 (20:09):
Absolutely excellent. And nine dollars and fifty cents makes it
even better. Yeah, that's crazy, but we're doing the pirate
rum p y r at. It is a blend of
nine RUMs aged fifteen to sixteen, eight years in some
cases it's it's it's interesting, it's eighty proof. It has
this this orange note that everybody talks about and finger
(20:34):
says it's sweet. I'm like, I don't know what it is.
I said it was calling for a cube. I put
the cube in. We chatted for a little bit. Here
we are now completely melted, completely melted, but here I go.
Speaker 2 (20:46):
He's going in, ladies and gentlemen. He's gonna give it
round three now, but this time with a melted cube.
Tony has it changed at all?
Speaker 1 (20:54):
Yeah? For the battery, the hit was the top was
the top of the pallet, the top of the roof
of the mouth, top of the roof of the mouth,
the roof of the mouth. Definitely much more orange, much
more orange. When it was neat, I couldn't figure out
what I was drinking. I didn't understand. I couldn't make
sense of the flavors. There's this bitterness that came at
the end that you talked about, Fingers, I didn't understand
(21:15):
why what was going on? Is this more like a port?
This doesn't feel like rum. It still doesn't taste like rum.
It still doesn't. I don't know what that flavor is.
And there is that bitter that comes on the finish,
and it's it's a series of it's not baking spice.
That's not the best way to put it, but there
(21:36):
is a spice. There's definitely a maybe it's it's just
like a like a syrupy molasses kind of kind of
thing going on Over there at master offmlt dot com
they did a review. Tell me if I'm crazy, they
may be onto something. What is this flavor? I can't
(21:58):
quite grab it over? They write, like an incredible rum,
old fashioned. Oh that's interesting. They may be onto something
and that might be for you, the thing that makes
you go ooh, now I want to try it. Now,
I want to try it. Fingers did not add a
little bit of water. It is as he would to
his bourbon. The question, Fingers malloy, is is this pirate
(22:22):
rum p y r at pirate rum eighty proof in
your liquor? Cabinet for twenty nine to ninety nine. Stop it. Yes, yeah, really, yes, absolutely.
Speaker 2 (22:36):
But to me, because of how sweet this is, this
would be an after dinner drink in lieu of a dessert.
To me, it's that sweet, it's it's very nice. I
even like the fact that it's got that bitter finish
after that that sweet almost punch in the face the
way those two well don't get that's that's wild that
(22:56):
you don't. But to me, thirty dollars a bottle, Yeah,
that's in my liquor habit.
Speaker 1 (23:02):
Then I gotta admit it's I It is perplexing, and
I'm still not there, but I could totally see it.
I could totally see that this is something that you're like,
try this. Let me know what you think, because at
thirty bucks you can afford to try this. Let me
know what you think. The problem is, it's not rum
(23:23):
as I want it. It is not that kind of
sip that I am looking for. It is, however, unique,
and this idea of a rum old fashion is such
an interesting concept. Master of malt dot Com, well played, guys.
I think I think for the for the old fa
(23:43):
If you're an old fashioned drinker, well, now you have
to get it. You gotta get it just to tell
us whether we're right or or whether we're wrong, because
I'm curious to know where you're at. This cigar. This
cigar will be in my humid or it is time
fingers Horatio Maloy for news of the week.
Speaker 2 (23:57):
Tony, how about some good news from the Middle East?
Wore are you? Are you surprised that this may be
coming out of my mouth? First of all, some good news,
but then on top of it out of the Middle East?
Speaker 1 (24:10):
Did I or did I not say? Who?
Speaker 2 (24:14):
The story from the Jewish news dot com Israel Jewish News.
Speaker 1 (24:21):
Yes, it's just called Jewish News. Yes? Is it written
by my mother?
Speaker 2 (24:25):
It's Britain's biggest Jewish newspaper.
Speaker 1 (24:29):
Huh. Who knew?
Speaker 2 (24:31):
Israel to perform world's first spinal cord implant using patient's
own cells. So these are going to be lab grown
cells like stem cells, and the procedure will be infused
into a where there's scar tissue on the spinal cord,
and it hope, in hopes, what will happen is it
(24:55):
will regenerate the spinal cord in that area to where
eventually people may be able to walk by.
Speaker 1 (25:00):
I heard you wrong, and I thought you were insane.
I thought you were talking about some level of spinal
cord replacement, no kind of thing. So you're saying that
if somebody had a spinal cord injury and there's scar
tissue on the spinal cord, they can utilize your own
cells and they figure how to manipulate the cells, figure
that out so they can hopefully get rid of the
(25:20):
scar tissue and help rebuild spine to get people walking again.
Speaker 2 (25:23):
Yes, the new method replaces damage sections with a laboratory
grown spinal cord that fuses with healthy tissue above and
below the injury.
Speaker 1 (25:34):
Do you know, I'm not quite sure how to use excel.
They're regrowing spines and I'm like, how do I sort
this column?
Speaker 2 (25:49):
Animal studies have already delivered striking results with paralyzed mice
regaining the ability to walk normally after receiving the engineered implants.
Speaker 1 (25:58):
That is unbelievable. For everything that we talk about, you know,
it's all horrible, it's all terrible. We live in the
most amazing time of opportunity ever. That's unreal.
Speaker 2 (26:11):
Yeah, and only can having said that to to piggyback
off this we have an Eat Drink Smoke corrections dum.
Speaker 1 (26:21):
This just in.
Speaker 2 (26:21):
Apparently everyone is not terrible at their job.
Speaker 1 (26:24):
Really, oh because of the Israelis, because of this.
Speaker 2 (26:27):
Yeah, and so now we're down to ninety nine percent
of people are terrible at their jobs.
Speaker 1 (26:32):
No, they did their job right. What we're what people
are able to do when they're allowed to put their
minds to it, when they're allowed to try and fail
and get back up and try it again. It's it's
freaking miraculous. That's an incredible story. We'll have it posted
over Eat Drink Smoke show dot com. You should go
(26:54):
check it out. Going under, Well, it happens you've got
the Bravo group. These Italian restaurants Bravo Brio filing for
chapter eleven. It's Eat Drink Smoke. I'm Tony Katz. That
is fingers myloy. They have a filed for bankruptcy in Florida.
(27:20):
This is just like Buca de Beppo, which is also
a filed for bankruptcy protection. I have never been at
a Bravo Italian kitchen or a Brio Italian grill? Have you?
Speaker 2 (27:33):
Yes, I've been to a Bravo, but it has probably
been twenty years.
Speaker 1 (27:40):
And I remember.
Speaker 2 (27:41):
Having an average dining experience didn't blow me away. I
obviously it wasn't good enough for me to return, but
it was fine.
Speaker 1 (27:51):
Yeah, So the story here is not a story I
think of the economy, although there are still real economic
issues out there. We haven't talked about the economy in
a while. Retail spending is up, the GDP was three percent.
Interest rates have not yet come down, and who knows
what's going to happen in the September meeting. But things
(28:12):
are more expensive. Retail spending is up, but things are
more expensive. Walmart in one of the weirdest things ever
for they missed their estimates since for the first time
since twenty twenty two, but they increased their guidance for
the rest of the year. They feel very, very good.
Speaker 2 (28:30):
So people are going to Walmart based on perception and
reality of cost.
Speaker 1 (28:35):
It's cheaper at Walmart.
Speaker 2 (28:36):
We're going to Walmart because things have gotten too expensive.
Is it's still a conversation about people who are adjusting
to the tariffs and companies are still trying to figure
out their strategy.
Speaker 1 (28:46):
Companies are definitely still trying to figure out their strategy. Sorry,
there but my voice about tariffs. That much is true.
A lot of companies are absorbing tariff costs. Eventually that
passes on to the consumer. Has investment come because of
the tariffs? Absolutely true? Are things more expensive because even
(29:06):
if the good is made in the US, the goods
that you are used to make the good come from elsewhere. Yes,
and tariffs have now become a baseline in almost every
country around the globe. So everything does cost a little
bit more. But in this case, it's about spending patterns,
spending habits. Maybe they don't feel like they want to
spend this kind of thing when they can make pasta
(29:27):
at home. Right, you have two Italian restaurants going through this.
It could be exactly that habits altogether are patterns, could
have changed, or it could have just been that they're
not They didn't keep up with times, decor experience, et cetera.
Not everything is well. Economy bad therefore, and I know
(29:47):
some people would tell me economy isn't bad. Look if
you tell me retail spending is up GDP is a
three percent economy is good? Do you think it's good?
Speaker 2 (29:56):
You fingers Molly, I don't really notice much of a difference.
Because of the whole inflation conversations. Things still feel you know,
obviously the prices haven't come down. You know, you noticed
it at the grocery store, especially, you know, buying meat.
Meat prices are up and.
Speaker 1 (30:16):
People are still buying beef. But by the way, defindespeef
dot com. You do that, and so that's where you
notice it.
Speaker 2 (30:23):
I don't go out to dinner as much, take the
family out to a restaurant. I wonder about where you know,
you have a conversation about these chains our people. We've
had this conversation before about are people scaling back and saying, Okay,
when I go out to eat, I'm just gonna go.
Speaker 1 (30:43):
It's gonna be more of a splurge.
Speaker 2 (30:44):
And they some of these maybe middle chains that people
used to go maybe once a week, they aren't going
to them as much.
Speaker 1 (30:51):
We saw that the trend went from the quick serve
to the if quick serve, Like I'm not trying to
attack Chipotle. Here is gonna cost a family of four
like sixty bucks. Why don't we just go to Texas
Roadhouse and I could sit and be served, and the
wife could be served in their roles and and right,
So that changed, But there's a difference maybe between that
and what a Bravo price or a Buku Beppo price was,
(31:13):
or maybe it's perceived value to I'd rather have a
steak than spaghetti and meatballs. Now, Buckat Beppo? Have you
been to uh in years? That seemed was? That? Is it?
Because there's still in existence, right, aren't they going through there? Yeah?
Speaker 2 (31:30):
Uh, that's higher end than olive Garden. Yes, like considerably highing.
Speaker 1 (31:35):
I would argue considerably. I would say it would be
Olive Garden, then it would be Romano Macaroni grill, and
then it would be Buppo. In that change, that would
be my take in that chain world.
Speaker 2 (31:46):
Okay, that I just discovered wah wah last week, so
that you're you're playing in a different world than I am.
Speaker 1 (31:51):
So that's happening. And then there is outside of the
cracker barrel story, which is not a story. They changed
their logo. Everybody calmed down. Now, the food's terrible, the
service is terrible. That's different changing of a logo. We're
all gonna live. It's not a real story. Here's the headline.
This is the dopiest headline I've seen in a while.
(32:14):
Why many men suffer from haircut anxiety. New survey reveals.
I'm sorry, you're sorry. I'm the one who had to
read it.
Speaker 2 (32:25):
Why many men suffer from haircut anxiety?
Speaker 1 (32:29):
New survey reveals. I believe the men suffer from haircut
anxiety because they realized at that moment maybe they didn't
have a penis. That's wow, that's my haircut anxiety. I
used to have hair down to my waist. There have
(32:51):
to be photos. My wedding photos is in the full
ponytail all the way down. When I got the haircut,
I didn't shed a tear. I said, cool, I.
Speaker 2 (33:01):
Still look totally hot, and then I walked out of
the place, donated the hair to Locks of Love at
the time, and went about my business.
Speaker 1 (33:08):
Hair Cut anxiety for men. If you're a nine year
old girl getting your haircut, you had long hair and
you're cutting it short, Sure, okay, I accept a grown man.
Speaker 2 (33:21):
My god, I don't understand this because I feel like
for a lot of men, not all men, but a
lot of men, they find their haircut around the age
of twenty five, and then they stick with it until
there's a lot less hair up there.
Speaker 1 (33:41):
But what if we're seeing this all wrong. Okay, they're
not afraid of getting a haircut, they're afraid of new styles. Well.
According to the article, a survey of two thousand men
found that twenty one percent feel nervous asking their stylist
or barber for a new hairstyle. Another twenty three afraid
(34:01):
to ask for a specific haircut in the past. What what? Why? What? Why?
I know?
Speaker 2 (34:11):
For me, I don't want my hairstylist to judge me
based on whatever hair lingo I use. Hair lingo That's
the best I could come up with. I'm sorry, I
don't understand any of this.
Speaker 1 (34:26):
Why in the world would you be like, I want
to ask for this, for this style, but I'm afraid
I'll get laughed at again with the maybe you don't
have maybe you're full Barbie, Nope, Ken, it's crazy.
Speaker 2 (34:43):
Yeah, I don't get any of it. But do you
have a guy or a gal who always cuts your hair?
Do you have do you have a person, a specific person?
I thought, I, oh no, did you go through a
hair divorce?
Speaker 1 (34:56):
Well, I'm more like hair abandoning. What happened? I showed
up and walked in kind of get a haircut? Gun?
I looked really great. Everybody's gonna want me. I love
a haircut. That was the song wow right there. And
then she didn't work there anymore. And I had told her,
(35:17):
if you ever leave, give me a call, and she
left you. I don't want to talk about it. Oh wow.
Speaker 2 (35:23):
So but now I've got a new person, but she's
not the same. Why didn't you share this information with
us earlier? You have a whole community that.
Speaker 1 (35:34):
I was the twenty one percent that was afraid. It's
what I was getting better. My haircuts are getting better.
I'm not there. I'm not in a happy place yet.
And I know how much your hair means to you.
My hair is fantastic. Yours is flowing. By the way,
thank you. This is the longest it's been since nineteen
eighty six. We are smoking from Don Peppina, Garcia. This
(36:00):
is the e r H nine dollars and fifty cents
a stick, the Toro six by fifty two and the
Pirate Rum p y r a T Pirate Rum twenty
nine ninety nine a bottle, the cigars A. Yes, the
rum might be a yet you're definitely a twenty nine
ninety five Yes, ninety nine.
Speaker 2 (36:19):
I'll forget it. Yeah, yeah, yeah, it's a yes. Count
those pennies is what you do in twenty twenty five.
You sure do, so check it out for yourself. Let
us know what you think. Find everything we do at
etrink Smoke show dot com. Be sure to subscribe on
YouTube The Rink Smoke This is e drink
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