July 18, 2025 • 36 mins
On this Happy Hour edition of Eat Drink Smoke, Tony and Fingers review the Room 101 15th Anniversary.
Topics this episode include:
Should you stack your plates after eating at a restaurant? Is that considered polite or just plain rude? Fingers got hosed at the movies. Tony wants to go to the horse races. The TSA ends its shoe removal policy for all U.S. airports. Delistings surge nearly 50% as sellers who can’t get their price quit the market in frustration.
All that and much more on the Happy Hour!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Wow.
Speaker 2 (00:03):
It is not every day I do the cold draw
on a cigar. Admittedly, it's a really valuable step. It's
the idea of when you've cut the cigar, instead of
lighting it right away inhale through the cigar, do the draw.
You're doing a cold because in addition to things that
you get from the nose, you get flavors.
Speaker 1 (00:24):
That's crazy.
Speaker 2 (00:26):
That is fruity and flowery and not necessarily what I
was expecting from the fifteenth anniversary Teeth drink smoke. I'm
Tony Katz. That right there is America's favorite amateur drinker,
Fingers molloy, and this from Room one oh one. This
is the fifteenth anniversary. It is a six by fifty two,
which means it is six inches long.
Speaker 1 (00:48):
Set always makes Fingers Moy laugh.
Speaker 2 (00:50):
And the ring age of the fifty two, that's a
diameter of the cigar, or how thick it is around me.
So a sixty four ring gage is a full one
inch around. This is a nice size. Forty eight to
fifty two is always my ring gage. Six inch is
where I like to be as opposed to those more
traditional robustos that you've got in the five inch. This
(01:11):
is out of the Fernando's Factory, the aj Fernandez Factory,
Matt Booth is room one on one.
Speaker 1 (01:18):
When I tell you that the the the.
Speaker 2 (01:23):
Cold draw on here, yeah, it's tell me tell me that,
I swear to you, it makes no sense.
Speaker 1 (01:35):
Orange Gatorade.
Speaker 3 (01:37):
I did not get that. I'm not calling you a liar,
but not calling you a fifthy.
Speaker 1 (01:43):
Liar, filthy, filthy liar.
Speaker 3 (01:46):
I was thinking more blue frost Gatorade. No, I wasn't
thinking gatorade at all.
Speaker 1 (01:52):
But that's okay. I don't get that. No, I don't.
Oh my, you had me.
Speaker 3 (01:57):
You had me at Floral, right, I was right along
with you at Floral. You lost me at Gatorade.
Speaker 1 (02:02):
But it's it's it's it's way sweeter than I thought
it would. It's just it's super strange.
Speaker 2 (02:07):
You could do this with any cigar, do this on
on the on the cold draw. It's really an idea
of other flavors and how the tobacco is as it's
been resting, how your humidor is doing right. A couple
different things that way, but that is really unique. That
is that was a surprise flavor to get. Now I'm
curious what we're gonna get from the cigar itself.
Speaker 1 (02:27):
First thing's first, fingers, moloy.
Speaker 2 (02:31):
Oil, not oily, a little bit of grit. I I
almost want to touch more heft to it. It's a
little lighter than I thought it would be. But my god,
is that beautiful.
Speaker 1 (02:45):
And the and the wrapper here the yellow band, I
should say, with with the purple flower and the fifteenth
anniversary just bouncing right off the steck.
Speaker 3 (02:54):
Absolutely, I'm really hoping I can salvage this. I cut it,
and when I cut it, I you crack the wrapper. Yeah,
right at the cap. I'm sure you cracked the wrapper
good inch. And because of that, I believe it's why
the draw is a little loose. But I'm still getting
a nice bit of smoke off of the draw. It's
(03:16):
not distracting, but I am noticing it. But you know,
we just lit this. We're just in the first third
of the first third of the cigar. And the only
thing I'm getting right now is a nice slid woody note.
Not getting anything sweet, nothing floral that we were getting
from the cold draw.
Speaker 2 (03:38):
But hey, listen, so far, so good. But we just
got it, so first it can happen. And it stinks
when that happens because what Fingers is talking about is
that he's got a crack right down the side here,
and that is affecting the draw. It's affecting how he's
able to pull air through because the air is going
in other places. Sometimes you can wrecked out if it's
(04:00):
not too deep, because you put a little more mouthfeel
onto it and you basically create your own cover of it. Right,
this is not new. It happens every now and again.
It could be if it happens on the regular, that
could be your cutter. It could be how you actually
did the cut. It could be the immdification, and it
could be the fact that it's just a it's a
hand rolled product and sometimes crappy things do go on
(04:23):
with them.
Speaker 3 (04:24):
So I could try to get this to where I
can completely cover it with my mouth. But then at
that point, I feel like we should be at the races, right.
Speaker 2 (04:31):
And the one thing you don't want to do is
you don't want to keep cutting right. I don't think
that's actually a good. Now, if it's small enough and
you want to go right ahead, I'm not gonna tell
you to do that. Right, keep cutting at the foot
and maybe you'll cover that up and therefore you have
a better smoking experience. See how you can you can
work with it at the first. Also, you want to
get your notebooks out. What did you eat today? What
(04:51):
do you drink today? Humidity in Indianapolis, Indiana is what
we've got with intermittent rain and and so that's what's happening.
It's all going to affect your palate. Then your notebook
you want to get. You want to break the cigar
into thirds, right, first, third, second, third, final, third, and
then you want to say, what are the flavors that
I'm getting out of the cigar? Write down your notes,
write down your notes for each third. Just do it
(05:13):
in a basic notebook. Keep notebooks. And then when you
try the cigar a month from now, six months from now,
you do it again. You're able to compare your notes,
get your through line and see really what it is
you thought of the cigar.
Speaker 1 (05:25):
So the first things.
Speaker 2 (05:25):
First, that you got wood is pretty interesting because I
don't know did you get wood or did you get.
Speaker 1 (05:36):
Char like smokiness like campfire.
Speaker 2 (05:42):
And and also there there's there's a there's a there's
an earthy suite in there as well that that floral
is not there, but there's definitely, uh, if you're talking
about the wood, the dryer, the haze, there's a little
bit of that. For me, there's definitely a pepper going on.
There's actually a tremendous amount happening for me.
Speaker 3 (06:00):
It's it's more of just a basic not quite a
cedar though, but it's wood. And then on top of
it that there is a pepper starting to come on.
Now that I start getting a little bit deeper into
the first third of the cigar, I I.
Speaker 2 (06:16):
I almost think that that first hit is the pepper
mixed with the wood and and I'm gonna use the
term char and I might not be right, but that's
where it is. It's it's it's like a it's like
a little more barbecue resting on the tongue, which is
interesting because barbecue can also denote sweet. It isn't burnt.
(06:39):
There's a big difference in those two flavors. And so
while I'm not getting that floral.
Speaker 1 (06:45):
That I had, I am.
Speaker 2 (06:48):
Getting that that barbecue char sweet and I'm getting salivation,
which isn't true of every cigar.
Speaker 3 (06:56):
My mouth is watering. Well, what did you get on
the retrohil screw you?
Speaker 1 (07:01):
Wow?
Speaker 2 (07:02):
I can't retro hal Why do you keep bringing it up? Ah,
you go ahead, go ahead, do it. Do it for everybody.
Speaker 1 (07:09):
I just did it. Now do it again, do it again.
Show him how tough you are.
Speaker 2 (07:12):
Retro heal's when you bring the smoke out through the nostrils,
and so what you're getting is your your nose has
so many flavor receptors, your and and receptors are able
to get into different notes a little bit more. If
I retro heal, I will immediately die.
Speaker 3 (07:27):
Right, that's come on, give it a go one more time.
Speaker 2 (07:30):
Honestly, if I retro heal, John Conner wins, that's what happens.
Speaker 1 (07:33):
So we don't.
Speaker 2 (07:34):
We don't met it was that Skynet whatever that Yes,
that's correct, So we don't do it.
Speaker 1 (07:39):
No, I'm not gonna do it.
Speaker 2 (07:40):
But it's a very interesting flavor on this the room
one on one fifteenth anniversary. It is a it's a big,
big flavor, is what it is. Just a lot happening,
and I feel it in the throat.
Speaker 1 (07:52):
I don't always do that either. Yeah, for me as well,
I'm just really so far.
Speaker 3 (07:59):
I'm relieved at the fact that I am getting some
enjoyment out of this with this this crack in this
wrap or the way that it is. As far as
I know, I'll have to have another one to see
how much is affecting my smoking experience.
Speaker 1 (08:13):
But so far, so good.
Speaker 2 (08:14):
So this is Room one oh one, the fifteenth anniversary,
made in Nicaragua at the AJ Fernandez factory.
Speaker 1 (08:20):
And the question is is this in your humid or
We will get to that price coming up, and I'm
looking forward to the bourbon I want shopping nice.
Speaker 2 (08:32):
I found things fantastic, and I found things that did
not break the bank even better. That's better, Fingers moloy.
Let's let's paint a picture.
Speaker 1 (08:43):
Oh, I love painting pictures. Right, Let's say it's a
picture of the mind. Are there numbers that you can there?
Are there? There are not numbers?
Speaker 2 (08:54):
Dratt indeed ta drink smoke. I'm Tony kats that right,
there is, Fingers moy. Find everything we do at each
drink smoke show dot com. You painting a picture? You
are at a fine eating establishment, not a watering hole.
Oh no, no, no, no, no.
Speaker 1 (09:10):
You are at a restaurant. Okay, right? Does it have
a salad bar nuts? Yes? It does? Oh wow? And
you know what they have in that salad bar bacon
bits and French dressing. Oh, that's a salad. That's how
you know. That's how you know. But let's say you're
at a restaurant. Okay, and and and and you had
the meal, and you had something on the side plate
(09:32):
over here, it's something on maybe maybe maybe a.
Speaker 2 (09:35):
Maybe had a salad bowl. No, well, let's say somebody
else at the table had a salad bowl. Let's let's
not kid ourselves right with what you're about to not do.
Speaker 1 (09:43):
I have a.
Speaker 3 (09:43):
Bloomin uh appetizer that I just had for myself.
Speaker 1 (09:48):
The plates there. The question before us is is it
the proper etiquette for you to stack the plates after
you're being done? Like you put the plate here and
put the plate. They're okay, it's there.
Speaker 2 (10:03):
Now the server can can take the plates and it's
super easy. Here's that's a respectful kind thing to do.
Speaker 1 (10:10):
Here. Here's my guess.
Speaker 3 (10:13):
I would guess that restaurant employees don't like it because
it is my uh natural tendency in that situation to
do that. You think you're being polite. But if people
are writing about this, I I bet that they don't
want that to happen.
Speaker 2 (10:32):
So the answer is no, you're not supposed to because
at first it's a really interesting story from allrecipes dot com.
Speaker 1 (10:39):
And I like it because there's a bit of psychology
going on.
Speaker 2 (10:43):
If the restaurant is worth its salt, and you the
the the partaker, the the the customer, the the the client,
tell I don't know what else you'd call you? Uh,
if you're stacking the plates us good server is like,
oh my gosh, what's going on?
Speaker 1 (10:59):
Oh my god, gosh, what's gone wrong? Are are they
in a hurry?
Speaker 2 (11:03):
Is something happened? It creates a stress in the server.
You think you're doing something polite. No, no, no, Then
there's an actual economic one. Different plates, different lips at
the bottom, different You might be scratching a plate, doing
all sorts of things. It's not supposed to be stacked
like that. Don't do it.
Speaker 3 (11:23):
Here's what's wild about this conversation. You and I have
traveled to Las Vegas before. We sure have go to
the premium cigar. So go right to tell me you
want to go, don't. You don't have to twist my arm.
Speaker 1 (11:36):
Let's go to Vegas. Do you want to go Vegas?
Right now? Go Vegas.
Speaker 2 (11:39):
Can't today, Maybe no mo hop in the SSR. We
can be there in the forty two hours. Yes, it's
it's nice weather, so he's got the Chevy SSR out
top down, hair flowing. And for those of you watching
the live stream, check out the new swag being worn
by fingers from Boy and Yours truly. Yes, soon to
be available at a shop near you.
Speaker 3 (12:01):
But you and I, one of our favorite haunts is
a Hugo Cellar in Las Vegas.
Speaker 1 (12:11):
Fine steakhouse, a.
Speaker 2 (12:12):
Prime rib, prime rib two, a prime Rib two, it's
your prime rib.
Speaker 3 (12:17):
When we're sitting there, we're having dinner, it would not
occur to me when I clean my plate to start
stacking plates there, right, But if I'm at Chili's for
some reason, I feel like I got to start stacking plates.
Why is that, Tony, Well, it's it's.
Speaker 1 (12:32):
Because we're all terrible.
Speaker 2 (12:35):
We have engaged the very worst concept in the world,
which is we, the customer, take any crap the restaurant
throws at us, as if somehow we're just lucky to
be there.
Speaker 1 (12:51):
This is wrong. Now, the restaurant has a reason for.
Speaker 2 (12:56):
Hating the customer the way they do because someone wants
decided at these places that no matter what happens, if
you the customer don't like it, they the restaurant just
takes it off the bill. So people eat three quarters
of their meal and they're like, that wasn't great, and
you're like, oh, let's take it off the bill and
all this nonsense, and it ruins small restaurants, it ruins
(13:16):
mom and pop shops, and I hate.
Speaker 1 (13:18):
Corporate America for doing such a thing. So that's number one.
Speaker 2 (13:22):
But what it has also done is that it has
lessened the service because the server understands that you're probably
just a problem and a pain in the ass.
Speaker 1 (13:34):
They they hate you, so get.
Speaker 2 (13:37):
Them in, get them out, and you would become accustomed
to get them in and get them out because the
customer is afraid to talk to the server, and then
you don't want to have to tip as much and
have this interaction. So it created this this weird barrier
where the server is nothing more than a conveyance system.
Speaker 1 (13:55):
If there was a robot, it could have done the
job better.
Speaker 2 (13:57):
Am I explaining the hellscape that it that has become
of these casual kind of places.
Speaker 3 (14:03):
Yes, absolutely, especially when it comes to customers deciding that
it's okay to return the food, especially after they've enjoyed
three quarters of Now, I'm not that way. In fact,
I'm overly polite when it comes to that stuff. You
and I had a discussion off the air. I went
to see a movie over the weekend.
Speaker 1 (14:19):
I'm so mad at you.
Speaker 3 (14:20):
Spinal Tap came back. They remastered it for three days.
It was in the movie theater. Because if they're teasing
Spinal Tap two, which is going to be out in September.
Speaker 1 (14:29):
Spinal Tap two actually goes up to twelve there it is.
Speaker 3 (14:33):
I went to one of these movie theaters that it
only has five or six rows and all the seats reclining.
Speaker 1 (14:38):
Ah, you gotta love a good reclining seat. Yeah, and
did you get a good reclining seat?
Speaker 3 (14:42):
Oh, in theory, I paid for a good reclining seat.
Theater was full. You have your seats assigned to you.
Speaker 2 (14:49):
And then I go to sit down and I pushed
the button and the button laughed at me, and there
was no reclining in this seat.
Speaker 1 (14:57):
It would not recline. You should have gotten your money back.
Speaker 3 (14:59):
And I'm I'm the sucker sitting there the movies just
I got into the theater two minutes before because I
was stuck at the concession stand.
Speaker 1 (15:08):
When you were say you were stuck.
Speaker 3 (15:10):
I was wedged in there because of my girth.
Speaker 1 (15:14):
No.
Speaker 3 (15:15):
I got my bucket of popcorn, very excited about the
seventy two ons bucket of popcorn, and then the half
gallon of pop that came with it.
Speaker 1 (15:23):
It's called soda.
Speaker 3 (15:23):
Yeah, okay, And then I got in the movie theater.
By the time I sat down, tried to recline the
movie starting.
Speaker 1 (15:29):
So what do you do?
Speaker 3 (15:30):
Am I gonna walk out and go and complain?
Speaker 1 (15:32):
Or do I wait? Stop the movie? I'm stop the
effing movie. My chair doesn't recline. I need a man.
My name is Karen. I need a manager. No, you're
not gonna enjoy the movie. You just shut up, old man.
I'm assuming everybody in the theater was one hundred and
forty two years old. No, they were not.
Speaker 2 (15:53):
There were a lot of very fine gen xers in
there enjoying the movie with me. And if I would
have behaved in a way that you are portraying that
I should have behaved in this little scenario, my face
would have been all over TikTok oh.
Speaker 3 (16:06):
Wait, a minute at that age would been all over Facebook.
Speaker 1 (16:10):
No, probably would. The kids would have taken it from
their grandparents. Oh there you go and done it.
Speaker 2 (16:14):
Uh you are supposed to say this is unacceptable and
which movie this?
Speaker 1 (16:19):
Well?
Speaker 2 (16:19):
I want to know right now what movie theater was.
I'm gonna make this happen. The seat has to work.
Their whole stick is look at our fine comfortable reclining seats. Okay,
all right, I'll look at your fine comfortable reclining seat. Really,
but if I can't recline, you lied to me. Yes,
I give it to me right now. Give it to
me right now. Does it rhyme with AMC Imagine Theaters
(16:42):
in Noblesville, Indiana.
Speaker 1 (16:44):
Imagine Theaters.
Speaker 2 (16:45):
You're fine, good people, We appreciate you, but Fingers Molloy
was hosed and Fingers Muloi.
Speaker 1 (16:51):
Needs a refund. Thank you. Wow? What are the odds
that the Imagine Theater people like, we're so sorry? But
I do think that there's something to that a service,
and it's not just down. A seat could be broken,
it can happen, but they offered you a service, and
they knew that seat didn't work, that there should have
been something for you and I'm sorry that happened.
Speaker 2 (17:12):
It's really a fine line between clever and stupid. Did
you clean your plates afterwards?
Speaker 1 (17:16):
No, but I did return my bucket.
Speaker 2 (17:21):
Eat Rink Smoke it is your cigar Bourbon FOOTI Extravaganza.
I'm Tony Katz. That is Fingers molloy. Find everything at
eatrinsmokeshow dot com if you would smoking the fifteenth anniversary
of the Room one oh one right there. Now, this
came out in twenty twenty four, so it's been out
for a year, but we've just been able to get
(17:41):
our hands on it, saw it and said this this is.
Speaker 1 (17:44):
Worth giving a go to Fingers.
Speaker 2 (17:47):
I will tell you that first things first, this is
a full body cigar. Yes, this is not messing around.
This is big. The flavor here is kind of fascinating.
I think the pepper is right. I think that that
that barbecue kind of I said, char Make sure i
(18:10):
I've got this right, I said char like like like
but like a not a not a not a burnt wood,
but a charred would the guy's over developing palettes?
Speaker 1 (18:20):
Uh?
Speaker 2 (18:21):
Aaron and and and John and and them not nice
and nice people. I don't think they like me at all,
But I think that they do excellent work developing palettes
dot com.
Speaker 1 (18:29):
How could people not like you, I don't know a mistake. Uh.
Speaker 2 (18:35):
They referred to it as a barbecue smokiness, and so
what I liked about that description is it explains the
char and that little bit of sweet, but there is
a real real pepper there that dryness that I would
normally associate with kind of like a Hey, I think
you're right.
Speaker 1 (18:50):
Is is the char and the wood happening.
Speaker 2 (18:53):
So there's this big pepper, there is this unique sweetness
going on, sweet smoky chart thing happening, And there is
I said, the pepper, that sweet smoky chart thing happening.
And there's a a a dryness that you would say
is wood.
Speaker 1 (19:11):
I don't know if that's ceedar or not. As you
brought up earlier, that's a lot. That's a lot happening
in the first third of the cigar.
Speaker 3 (19:18):
Absolutely, and for me it's not. It's just kind of yeah,
I guess I associate it more with bourbon. It's more
of an oak than uh. If I were gonna have
to pick a wood, it's more oak than cedar for me. Uh,
But that pepper is there. You know you you were
talking about hitting in the back of the throat. It
did for me for a little while. That has subsided. Uh,
(19:41):
hits in the throat, but not harsh, which is another
weird thing. Yeah, to consider, right, go ahead, Sorry, no, no,
but that's that's all I was gonna say. Was what
I'm not getting the sweet that you're you're you're referring to.
I'm not getting any sweetness on the stick. But it
could be that my palettes all screwed up? Really do
I want to ask?
Speaker 2 (20:01):
It's time to play America's favorite game, What did Fingers
Maloy eat today?
Speaker 1 (20:06):
Here's how we play our game. Fingers Maloy is going
to tell.
Speaker 2 (20:09):
Us what he ate today in slow, excruciating, possibly nauseating detail,
and then we will ask the question that has puzzled
the people sailing the seas for a millennium.
Speaker 1 (20:21):
Fingers Maloy, how are you still alive? Fingers? What did
you eat today? Well?
Speaker 3 (20:27):
It's an all gas station day for me, Fingers Maloy,
thank you, so.
Speaker 1 (20:33):
We also call that Wednesday. That's true.
Speaker 3 (20:36):
This morning, as I was driving around, I happened to
come across a gas station that had a Sinabun station
inside the gas station. And who am I to pass
up cinnabon? You're just a man, yes, So I walked in.
It's six o'clock in the morning. I'm disappointed to see
that there was no ShopKeep manning the cinnebun station. But
(20:58):
thankfully they had some prepackaged cinnebuns right there, and they
had these sad You.
Speaker 2 (21:03):
Were there at six am? Yes, so these were day
old cinnabons, not.
Speaker 3 (21:07):
A bad thing, but there were these sad single cinnabuns
and single containers. But then they had cinnabuns that were
two first, so I figured, well, you know, they should
they should, you know, be paired up. So I grabbed
that and so I consumed those two cinnabons cinnamon rolls.
They didn't have pecans, pecans, pecans, pecans, whatever you want,
(21:30):
they didn't have those, So I had to eat them
plane like a savage. And I chased that with a
forty ounce diet doctor Pepper, because who needs the empty calories?
Speaker 2 (21:40):
Then please stop, cinnabon and doctor pepper.
Speaker 1 (21:48):
Cinnabon, cinnabon, Doctor Pepper. Not done.
Speaker 3 (21:52):
Then I passed by another gas station several hours later,
and they had a pizza station and thankfully the gas station.
Speaker 2 (21:59):
You're just making this up. You're making it up. From
now on, we need receipts and video. You had two cinnabuns,
a diet doctor pepper because who needs the empty calories? Yes,
And then you stopped at another gas station said ooh, pizza.
Speaker 3 (22:14):
Now keep in mind, I drive about one hundred and
twenty miles in a day, so I was almost done
with my driving day. And then I needed a petrol.
So I went in there, and I went at the
gas pump, went inside, and that's when I said, ooh, pizza.
And they had little personalized sausage pizzas. And then next
(22:35):
to them they had a bag of breadsticks. Well, you
can't have gas station pizza no way without breadsticks. And
then they had a little cheese cup for dipping for
your breadsticks. So I got the cheese cup, breadstick, sausage
pizza combo. And then you need to soda to wash
that down. So I got a Pepsi zero because who
needs the empty calories? So so far my day has
(22:59):
been filled with cinnabon uh and.
Speaker 1 (23:02):
Gas station pizza and breadsticks.
Speaker 2 (23:05):
And now we ask, and now we ask the question,
fingers maloy, how are you still alive?
Speaker 3 (23:15):
I did five minutes of hot yoga today.
Speaker 1 (23:17):
I feel fantastic. Honestly, how I I don't I don't understand,
like you can't feel good?
Speaker 3 (23:26):
I'm I'm as healthy as a horse is a fiddle?
Speaker 1 (23:31):
Is that horse Secretariat? Wow? Too soon? Man? We could
have gone with Man of War Seattle Slew. I know
them all kids. I'm always betting the ponies.
Speaker 3 (23:44):
Have you ever bet the horses in your life? No,
we gotta take a horse racing?
Speaker 1 (23:49):
Really, we gotta take you the I have to go
like I'll go. Yeah, just spend the day.
Speaker 3 (23:54):
I just want to see you say paper Boy in
the sixth That's what I want.
Speaker 1 (23:57):
No, wait, are we talking about to an actual track
where we sit outside? Yes? Can you smoke cigars while
you're there?
Speaker 3 (24:02):
That?
Speaker 1 (24:02):
I don't know. Well, if you can't do that, the
whole thing sucks.
Speaker 2 (24:06):
They may have a smoking and non smoking section at
the horse track.
Speaker 1 (24:10):
I don't know.
Speaker 2 (24:11):
Is a smoking section actually anywhere where you can see
the horses?
Speaker 1 (24:14):
Or am I just watching it on TV? Are you
taking me to OTB Why not? Yeah? You know me,
that's not how it.
Speaker 2 (24:21):
Oh, there's a place in Indianapolis that does I think
Winter Circle.
Speaker 1 (24:25):
I think it's called still a little bit. I think so.
Speaker 3 (24:29):
I just figured we go to Anderson or Shelbyville and oh.
Speaker 1 (24:34):
Is that like a sports book you want to go to?
Speaker 3 (24:36):
They do have horse races there, Yeah, that's they wore
horse tracks and then they added the casinos later. Oh
we can go there you go. Now now we're talking.
Speaker 1 (24:46):
Is that what they called a racino? Is it really
why they called that? Yes, I didn't know that until
right now.
Speaker 3 (24:51):
See you learn something by listening to eat, drink, smoke.
Speaker 2 (24:54):
Not how to be healthy. No, no, no, fingers will
always going to die? Am I in the will at
this stage of the.
Speaker 1 (25:00):
Oh yeah, I'm leaving you dozens of dollars? So I've
ever asked for it.
Speaker 2 (25:05):
So back to this. We'll get to news in the
week coming up. It is brutal. What what you what
you eat? Do you think like you've gone to just
like bet the horses and like this is a great day.
Speaker 1 (25:15):
No, I don't do that.
Speaker 3 (25:17):
When I was younger, growing up in Saganaw, Michigan, we
had the Saganaw Harness Racing. There a Saganaw Raceway and
I would go and bet two dollars when play show
because there was no casino nearby.
Speaker 1 (25:31):
Right, and you just had to get your fix in it.
Speaker 2 (25:33):
Yeah, because you are a video poker connoisseur. You love
the video poker, and video poker involves not having to
talk to another soul and not and not having to
interact with another human being at all, except for the
(25:57):
woman who brings you your jack and diets.
Speaker 1 (26:00):
Yes, because who needs the empty Colt's.
Speaker 3 (26:02):
Right, Well, here's the deal. And normally I don't sit
around and consume jack and diet. After Jack and diet,
normally I would like to sip on a bourbon. But
I'm not disciplined enough to sip on a bourbon at
a casino because I'm reaching for my drink every three seconds.
So if I did it straight bourbon, boy, that would
be a short night.
Speaker 2 (26:21):
But if you're at the track, you gotta be paying
attention to the race itself, and there's always chatter, and
I would think that that goes totally against like, like
what you considered to be a good time because you
can go on the other end of the stands there
where there's nobody around you and hopefully smoke a cigar,
which would chase even more people away. Listen, if we
can smoke a cigar, I will take a day off
(26:42):
radio and we will go do that.
Speaker 1 (26:43):
That sounds good all day? Yeah, sounds good to me
all day. Do will they will they serve me a
mint julip? If you ask nicely, I'll ask nice I
ask for extra mint. You know what I think I
might I think I might.
Speaker 2 (26:58):
Eat, drink, smoke and Fledaman von Reest is your watch
A thrilled to be their brand ambassador. You need a
time piece that lets you know when it's time to
have a cigar, when to have a bourbon, or when
to have that great meal. Fletaman von Reest von Rest
v O n r i E s t e von
Reest dot com is where you go and get your
watches assembled in Indiana, right here in the United States,
(27:21):
because Indiana, if you did not know, is in the US.
Speaker 1 (27:24):
That's a true story right there. Time pieces you can
wear every.
Speaker 2 (27:27):
Day, just for Sundays, however you want it to go
and pass down through the generations. We're talking about incredible
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use promo code CATS. That's my last name K A.
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Speaker 1 (27:44):
Thrilled to work with them.
Speaker 2 (27:46):
Von Reest v O N R I E S T
E von Reest dot com. Fingers molloy, Yeah, we were
so enamored by what you had been eating. We had
not gotten to news of the week, and I'm smoking
way faster than you. So I'm gonna put my cigar
down for just to touch my room one oh one
fifteenth anniversary cigar, which I had to ask. We never
got to the price. Oh, fingers maloy, is this in
(28:08):
your humid or for fifteen dollars a stick?
Speaker 1 (28:13):
Uh? Yes, I believe so.
Speaker 2 (28:16):
So this is a this is a full cigar. There
may be fuller one. This is a full cigar. I
think there's so much happening here that this has to
be a cigar you try. I do not know if
I'm recommending a box no, but I'm going to try
the cigar again a couple months from now. This is
way bigger than I even like to go. I'm more
(28:38):
in that medium plus kind of range.
Speaker 1 (28:40):
But I mean you have the you have a little
bit of a crack from where you cut the cigar.
I'm telling you.
Speaker 2 (28:46):
Construction is fantastic, That draw has been great. I'm thrilled
with everything about it. There's real uniqueness here, and I'm
glad that I'm doing it. I gotta I gotta give
it more time if it's not that the price is overwhelming.
Fifteen is where a lot of things are these days.
For the room one on one fifteenth anniversary, I just
don't know if I'm in the box place or just
(29:07):
a cup in the human door for every now and again.
Speaker 3 (29:09):
Yeah, that's exactly a couple in the humid door for
every now and again. This for me certainly would not
be an everyday smoke. May not even be a once
a week smoke. No, no, no, it wouldn't be for
me either.
Speaker 2 (29:19):
No. This is more of a of a moment. This
is this is a moment if you know what, It
would really kind of be interesting right now.
Speaker 1 (29:26):
And this is where it's at. We didn't get to it.
We need to get to it. Time. Fingers with away
for news of the week.
Speaker 3 (29:31):
Well, Tony, as you know, I like bringing up the
TSA because I know you're a huge fan of TSAH
And this really doesn't apply to me because when I fly,
I of course travel barefoot, but TSA I made a
huge announcement that they are ending their shoe removal policy
(29:53):
in all US airports, so you do not for all
those that paid for the TSA booster what's the name
that's he s A plus with the TSA where you
go through TSA pre TSA pre I hope you get
a partial refund. Everyone now can fly and not have
to remove their shoes.
Speaker 1 (30:12):
Now.
Speaker 2 (30:12):
No, is this the part where I'm supposed to cheer
and say, fantastic, terrific. I'm so glad they did this.
This makes everything better? This is no.
Speaker 1 (30:20):
No, it doesn't make everything better TSA. Let me tell you.
Let me tell you.
Speaker 2 (30:25):
Sean Duffy, Transportation Secretary for the record, actually super impressed.
This is super impressed with you shut up and you wait.
Super impressed with Seawan Duffy. I think he has been
of all of this this cabin I don't care what
anybody thinks about the politics. He has been a stute,
he has been alert, he has been conversational, he has
(30:47):
been honest.
Speaker 1 (30:48):
And things are changing.
Speaker 2 (30:49):
All those issues that took place at Newark Airport and
they were having brownouts and things weren't connecting. They have
been working it the month of June the least amount
of delays in the history of Newark. Wow, I think
for the month of June in the history of that airport.
That's super, super impressive stuff. He isn't grandstanding or anything else.
(31:12):
Work is just getting done and I appreciate it. So
this is partially transportation, this is partially homeland security, where
Christy nom is the secretary, and I'm here to tell
both Secretary Duffy and Secretary Nome that this is what
we call a very very nice first step. But my god,
is this not enough. The TSA has to go privatize security.
(31:35):
Tell these guys with the blue gloves exactly where they
can stick the blue gloves, and let's move on. We
need to change the system. We aren't safer because of it,
We're abusive because of it. Tell me Grandma no longer
has to get felt up while going through the airport security.
And then I'll start saying it's about dem tel it's
(31:56):
security theater.
Speaker 3 (31:58):
Well, of course, I mean the amount of times I've
seen like like you said, uh, do you mind getting
out of the wheel wheelchair so we can frisk you.
The amount of times we've seen that The other thing
that really bothers me about the TSA is, Uh, there
needs to be more of a customer service element if
you're gonna do all of this stuff, and the the
sour attitude right government provided customer service with a smile.
Speaker 1 (32:24):
Oh you are funny, I.
Speaker 3 (32:27):
Am, but it really is frustrating the way that these
people talk to you. Uh they talk to you like
you know, your children. They don't treat you properly, and
it is very frustrating, especially when you go to some
of the busier airports.
Speaker 1 (32:44):
Uh.
Speaker 3 (32:45):
You know, I've gone to smaller airports. There's one in
Fort Wayne where it's like going through security. There is
like going to the general store, you know. Yeah, nice
to see Tommy. Is that you, Tommy?
Speaker 1 (32:56):
Tommy? Why we're gonna check the luggage? See see at
the potluck at six? Yeah.
Speaker 3 (33:02):
But you go to somewhere like Orlando, Oh my goodness.
Speaker 2 (33:05):
Ever again, I was supposed to go see my mother
very very weird week. Wasn't able to make that happen.
So ill me going in a couple of weeks. I'm
flying into Tampa. I will not Orlando. Or Orlando. We
are thrilled to to know you guys, We're thrilled to
be on the air in Orlando.
Speaker 1 (33:26):
We we love it.
Speaker 2 (33:27):
We only hope we get invited down for for opportunities.
We'd love to do a live event in in in Orlando.
Speaker 1 (33:35):
We think, we.
Speaker 2 (33:36):
Think the world the world of Orlando. We think the
world of WDBO. We think you're great. I won't fly
into the Orlando airport at all. I'm still flying into Tampa.
We'll drive, thank you very much. How about we just
drive from Indianapolis. You you want to drive, sure, yeah,
because I don't want to do that. Spokescars the whole
way down, all right, Maybe you've got a planners like
(33:57):
BUCkies are two on the way too, BUCkies and cigars,
my god together at last. Yeah, that sound you hear
is every woman in our audience getting pregnant.
Speaker 1 (34:08):
I thought of fingers, BUCkies and cigars. That's a wedding.
That's that's a wedding right there.
Speaker 3 (34:13):
Not only that, remember, ladies, Fingers is a great name
for not only a boy, but a girl as well.
Speaker 2 (34:19):
I'm just saying that we're not doing anywhere near enough
on the TSA, and I'm just so so nice.
Speaker 1 (34:24):
Move sure to start. That's it?
Speaker 3 (34:28):
So next you know, as as you know, Tony. In
a lot of ways, this show has turned in to eat, drink,
smoke real estate. I found this very interesting over at
realliter dot com. D listings surged nearly fifty percent.
Speaker 2 (34:43):
So it's a fascinating story about how I didn't know
you had the story I did this on my shows
that people are getting frustrated they're not getting the price
for the house. They're just taking the house off the market,
and so nationwide it's a fifty. What the story doesn't
go into is what was the number they were looking
for and what was the spread between the offer and
(35:06):
the and the ask. So that's what I want to know.
Are are the buyers or are the sellers off by
five thousand dollars or by twenty five thousand dollars? And
until I have to answer that question, I don't know
which way I go with this.
Speaker 3 (35:20):
It's so interesting because it could be that it could
be unrealized expectations when it comes to what they're expecting
to get versus the offer.
Speaker 1 (35:30):
Houses worth more. Absolutely.
Speaker 3 (35:32):
The other thing, too, is the amount of the loss
of patients in general when it comes to society across
the board. Doesn't matter what it is when they're seeing
houses go up for sale, you know. And the house
that I bought, That house went on the market at
nine am in the morning. We purchased it after seeing
(35:53):
it that day at seven pm. Wasn't even listed for
a whole day before it was pending. People were expecting,
I'm sure their house to be put up for sale
sell immediately, and now boy, it's sitting for two or
three weeks and I'm not getting what I want for it.
I forget it.
Speaker 1 (36:08):
I'm just gonna take it off.
Speaker 2 (36:09):
Yeah. Interest rates don't help. And by the way, they
have not alleviated.
Speaker 1 (36:13):
The Wall Street Journal had the story that people bought
their houses with the six and a half seven percent
rates figured in a year rates would go.
Speaker 2 (36:18):
Down, and they haven't, and they haven't, and no one's
really discussing this. I think this starts to become if
if this cancelation stuff and taking off the market is true,
this housing freeze, this housing shortage is about to become
super ugly all across the country.
Wow.
Speaker 2 (00:03):
It is not every day I do the cold draw
on a cigar. Admittedly, it's a really valuable step. It's
the idea of when you've cut the cigar, instead of
lighting it right away inhale through the cigar, do the draw.
You're doing a cold because in addition to things that
you get from the nose, you get flavors.
Speaker 1 (00:24):
That's crazy.
Speaker 2 (00:26):
That is fruity and flowery and not necessarily what I
was expecting from the fifteenth anniversary Teeth drink smoke. I'm
Tony Katz. That right there is America's favorite amateur drinker,
Fingers molloy, and this from Room one oh one. This
is the fifteenth anniversary. It is a six by fifty two,
which means it is six inches long.
Speaker 1 (00:48):
Set always makes Fingers Moy laugh.
Speaker 2 (00:50):
And the ring age of the fifty two, that's a
diameter of the cigar, or how thick it is around me.
So a sixty four ring gage is a full one
inch around. This is a nice size. Forty eight to
fifty two is always my ring gage. Six inch is
where I like to be as opposed to those more
traditional robustos that you've got in the five inch. This
(01:11):
is out of the Fernando's Factory, the aj Fernandez Factory,
Matt Booth is room one on one.
Speaker 1 (01:18):
When I tell you that the the the.
Speaker 2 (01:23):
Cold draw on here, yeah, it's tell me tell me that,
I swear to you, it makes no sense.
Speaker 1 (01:35):
Orange Gatorade.
Speaker 3 (01:37):
I did not get that. I'm not calling you a liar,
but not calling you a fifthy.
Speaker 1 (01:43):
Liar, filthy, filthy liar.
Speaker 3 (01:46):
I was thinking more blue frost Gatorade. No, I wasn't
thinking gatorade at all.
Speaker 1 (01:52):
But that's okay. I don't get that. No, I don't.
Oh my, you had me.
Speaker 3 (01:57):
You had me at Floral, right, I was right along
with you at Floral. You lost me at Gatorade.
Speaker 1 (02:02):
But it's it's it's it's way sweeter than I thought
it would. It's just it's super strange.
Speaker 2 (02:07):
You could do this with any cigar, do this on
on the on the cold draw. It's really an idea
of other flavors and how the tobacco is as it's
been resting, how your humidor is doing right. A couple
different things that way, but that is really unique. That
is that was a surprise flavor to get. Now I'm
curious what we're gonna get from the cigar itself.
Speaker 1 (02:27):
First thing's first, fingers, moloy.
Speaker 2 (02:31):
Oil, not oily, a little bit of grit. I I
almost want to touch more heft to it. It's a
little lighter than I thought it would be. But my god,
is that beautiful.
Speaker 1 (02:45):
And the and the wrapper here the yellow band, I
should say, with with the purple flower and the fifteenth
anniversary just bouncing right off the steck.
Speaker 3 (02:54):
Absolutely, I'm really hoping I can salvage this. I cut it,
and when I cut it, I you crack the wrapper. Yeah,
right at the cap. I'm sure you cracked the wrapper
good inch. And because of that, I believe it's why
the draw is a little loose. But I'm still getting
a nice bit of smoke off of the draw. It's
(03:16):
not distracting, but I am noticing it. But you know,
we just lit this. We're just in the first third
of the first third of the cigar. And the only
thing I'm getting right now is a nice slid woody note.
Not getting anything sweet, nothing floral that we were getting
from the cold draw.
Speaker 2 (03:38):
But hey, listen, so far, so good. But we just
got it, so first it can happen. And it stinks
when that happens because what Fingers is talking about is
that he's got a crack right down the side here,
and that is affecting the draw. It's affecting how he's
able to pull air through because the air is going
in other places. Sometimes you can wrecked out if it's
(04:00):
not too deep, because you put a little more mouthfeel
onto it and you basically create your own cover of it. Right,
this is not new. It happens every now and again.
It could be if it happens on the regular, that
could be your cutter. It could be how you actually
did the cut. It could be the immdification, and it
could be the fact that it's just a it's a
hand rolled product and sometimes crappy things do go on
(04:23):
with them.
Speaker 3 (04:24):
So I could try to get this to where I
can completely cover it with my mouth. But then at
that point, I feel like we should be at the races, right.
Speaker 2 (04:31):
And the one thing you don't want to do is
you don't want to keep cutting right. I don't think
that's actually a good. Now, if it's small enough and
you want to go right ahead, I'm not gonna tell
you to do that. Right, keep cutting at the foot
and maybe you'll cover that up and therefore you have
a better smoking experience. See how you can you can
work with it at the first. Also, you want to
get your notebooks out. What did you eat today? What
(04:51):
do you drink today? Humidity in Indianapolis, Indiana is what
we've got with intermittent rain and and so that's what's happening.
It's all going to affect your palate. Then your notebook
you want to get. You want to break the cigar
into thirds, right, first, third, second, third, final, third, and
then you want to say, what are the flavors that
I'm getting out of the cigar? Write down your notes,
write down your notes for each third. Just do it
(05:13):
in a basic notebook. Keep notebooks. And then when you
try the cigar a month from now, six months from now,
you do it again. You're able to compare your notes,
get your through line and see really what it is
you thought of the cigar.
Speaker 1 (05:25):
So the first things.
Speaker 2 (05:25):
First, that you got wood is pretty interesting because I
don't know did you get wood or did you get.
Speaker 1 (05:36):
Char like smokiness like campfire.
Speaker 2 (05:42):
And and also there there's there's a there's a there's
an earthy suite in there as well that that floral
is not there, but there's definitely, uh, if you're talking
about the wood, the dryer, the haze, there's a little
bit of that. For me, there's definitely a pepper going on.
There's actually a tremendous amount happening for me.
Speaker 3 (06:00):
It's it's more of just a basic not quite a
cedar though, but it's wood. And then on top of
it that there is a pepper starting to come on.
Now that I start getting a little bit deeper into
the first third of the cigar, I I.
Speaker 2 (06:16):
I almost think that that first hit is the pepper
mixed with the wood and and I'm gonna use the
term char and I might not be right, but that's
where it is. It's it's it's like a it's like
a little more barbecue resting on the tongue, which is
interesting because barbecue can also denote sweet. It isn't burnt.
(06:39):
There's a big difference in those two flavors. And so
while I'm not getting that floral.
Speaker 1 (06:45):
That I had, I am.
Speaker 2 (06:48):
Getting that that barbecue char sweet and I'm getting salivation,
which isn't true of every cigar.
Speaker 3 (06:56):
My mouth is watering. Well, what did you get on
the retrohil screw you?
Speaker 1 (07:01):
Wow?
Speaker 2 (07:02):
I can't retro hal Why do you keep bringing it up? Ah,
you go ahead, go ahead, do it. Do it for everybody.
Speaker 1 (07:09):
I just did it. Now do it again, do it again.
Show him how tough you are.
Speaker 2 (07:12):
Retro heal's when you bring the smoke out through the nostrils,
and so what you're getting is your your nose has
so many flavor receptors, your and and receptors are able
to get into different notes a little bit more. If
I retro heal, I will immediately die.
Speaker 3 (07:27):
Right, that's come on, give it a go one more time.
Speaker 2 (07:30):
Honestly, if I retro heal, John Conner wins, that's what happens.
Speaker 1 (07:33):
So we don't.
Speaker 2 (07:34):
We don't met it was that Skynet whatever that Yes,
that's correct, So we don't do it.
Speaker 1 (07:39):
No, I'm not gonna do it.
Speaker 2 (07:40):
But it's a very interesting flavor on this the room
one on one fifteenth anniversary. It is a it's a big,
big flavor, is what it is. Just a lot happening,
and I feel it in the throat.
Speaker 1 (07:52):
I don't always do that either. Yeah, for me as well,
I'm just really so far.
Speaker 3 (07:59):
I'm relieved at the fact that I am getting some
enjoyment out of this with this this crack in this
wrap or the way that it is. As far as
I know, I'll have to have another one to see
how much is affecting my smoking experience.
Speaker 1 (08:13):
But so far, so good.
Speaker 2 (08:14):
So this is Room one oh one, the fifteenth anniversary,
made in Nicaragua at the AJ Fernandez factory.
Speaker 1 (08:20):
And the question is is this in your humid or
We will get to that price coming up, and I'm
looking forward to the bourbon I want shopping nice.
Speaker 2 (08:32):
I found things fantastic, and I found things that did
not break the bank even better. That's better, Fingers moloy.
Let's let's paint a picture.
Speaker 1 (08:43):
Oh, I love painting pictures. Right, Let's say it's a
picture of the mind. Are there numbers that you can there?
Are there? There are not numbers?
Speaker 2 (08:54):
Dratt indeed ta drink smoke. I'm Tony kats that right,
there is, Fingers moy. Find everything we do at each
drink smoke show dot com. You painting a picture? You
are at a fine eating establishment, not a watering hole.
Oh no, no, no, no, no.
Speaker 1 (09:10):
You are at a restaurant. Okay, right? Does it have
a salad bar nuts? Yes? It does? Oh wow? And
you know what they have in that salad bar bacon
bits and French dressing. Oh, that's a salad. That's how
you know. That's how you know. But let's say you're
at a restaurant. Okay, and and and and you had
the meal, and you had something on the side plate
(09:32):
over here, it's something on maybe maybe maybe a.
Speaker 2 (09:35):
Maybe had a salad bowl. No, well, let's say somebody
else at the table had a salad bowl. Let's let's
not kid ourselves right with what you're about to not do.
Speaker 1 (09:43):
I have a.
Speaker 3 (09:43):
Bloomin uh appetizer that I just had for myself.
Speaker 1 (09:48):
The plates there. The question before us is is it
the proper etiquette for you to stack the plates after
you're being done? Like you put the plate here and
put the plate. They're okay, it's there.
Speaker 2 (10:03):
Now the server can can take the plates and it's
super easy. Here's that's a respectful kind thing to do.
Speaker 1 (10:10):
Here. Here's my guess.
Speaker 3 (10:13):
I would guess that restaurant employees don't like it because
it is my uh natural tendency in that situation to
do that. You think you're being polite. But if people
are writing about this, I I bet that they don't
want that to happen.
Speaker 2 (10:32):
So the answer is no, you're not supposed to because
at first it's a really interesting story from allrecipes dot com.
Speaker 1 (10:39):
And I like it because there's a bit of psychology
going on.
Speaker 2 (10:43):
If the restaurant is worth its salt, and you the
the the partaker, the the the customer, the the the client,
tell I don't know what else you'd call you? Uh,
if you're stacking the plates us good server is like,
oh my gosh, what's going on?
Speaker 1 (10:59):
Oh my god, gosh, what's gone wrong? Are are they
in a hurry?
Speaker 2 (11:03):
Is something happened? It creates a stress in the server.
You think you're doing something polite. No, no, no, Then
there's an actual economic one. Different plates, different lips at
the bottom, different You might be scratching a plate, doing
all sorts of things. It's not supposed to be stacked
like that. Don't do it.
Speaker 3 (11:23):
Here's what's wild about this conversation. You and I have
traveled to Las Vegas before. We sure have go to
the premium cigar. So go right to tell me you
want to go, don't. You don't have to twist my arm.
Speaker 1 (11:36):
Let's go to Vegas. Do you want to go Vegas?
Right now? Go Vegas.
Speaker 2 (11:39):
Can't today, Maybe no mo hop in the SSR. We
can be there in the forty two hours. Yes, it's
it's nice weather, so he's got the Chevy SSR out
top down, hair flowing. And for those of you watching
the live stream, check out the new swag being worn
by fingers from Boy and Yours truly. Yes, soon to
be available at a shop near you.
Speaker 3 (12:01):
But you and I, one of our favorite haunts is
a Hugo Cellar in Las Vegas.
Speaker 1 (12:11):
Fine steakhouse, a.
Speaker 2 (12:12):
Prime rib, prime rib two, a prime Rib two, it's
your prime rib.
Speaker 3 (12:17):
When we're sitting there, we're having dinner, it would not
occur to me when I clean my plate to start
stacking plates there, right, But if I'm at Chili's for
some reason, I feel like I got to start stacking plates.
Why is that, Tony, Well, it's it's.
Speaker 1 (12:32):
Because we're all terrible.
Speaker 2 (12:35):
We have engaged the very worst concept in the world,
which is we, the customer, take any crap the restaurant
throws at us, as if somehow we're just lucky to
be there.
Speaker 1 (12:51):
This is wrong. Now, the restaurant has a reason for.
Speaker 2 (12:56):
Hating the customer the way they do because someone wants
decided at these places that no matter what happens, if
you the customer don't like it, they the restaurant just
takes it off the bill. So people eat three quarters
of their meal and they're like, that wasn't great, and
you're like, oh, let's take it off the bill and
all this nonsense, and it ruins small restaurants, it ruins
(13:16):
mom and pop shops, and I hate.
Speaker 1 (13:18):
Corporate America for doing such a thing. So that's number one.
Speaker 2 (13:22):
But what it has also done is that it has
lessened the service because the server understands that you're probably
just a problem and a pain in the ass.
Speaker 1 (13:34):
They they hate you, so get.
Speaker 2 (13:37):
Them in, get them out, and you would become accustomed
to get them in and get them out because the
customer is afraid to talk to the server, and then
you don't want to have to tip as much and
have this interaction. So it created this this weird barrier
where the server is nothing more than a conveyance system.
Speaker 1 (13:55):
If there was a robot, it could have done the
job better.
Speaker 2 (13:57):
Am I explaining the hellscape that it that has become
of these casual kind of places.
Speaker 3 (14:03):
Yes, absolutely, especially when it comes to customers deciding that
it's okay to return the food, especially after they've enjoyed
three quarters of Now, I'm not that way. In fact,
I'm overly polite when it comes to that stuff. You
and I had a discussion off the air. I went
to see a movie over the weekend.
Speaker 1 (14:19):
I'm so mad at you.
Speaker 3 (14:20):
Spinal Tap came back. They remastered it for three days.
It was in the movie theater. Because if they're teasing
Spinal Tap two, which is going to be out in September.
Speaker 1 (14:29):
Spinal Tap two actually goes up to twelve there it is.
Speaker 3 (14:33):
I went to one of these movie theaters that it
only has five or six rows and all the seats reclining.
Speaker 1 (14:38):
Ah, you gotta love a good reclining seat. Yeah, and
did you get a good reclining seat?
Speaker 3 (14:42):
Oh, in theory, I paid for a good reclining seat.
Theater was full. You have your seats assigned to you.
Speaker 2 (14:49):
And then I go to sit down and I pushed
the button and the button laughed at me, and there
was no reclining in this seat.
Speaker 1 (14:57):
It would not recline. You should have gotten your money back.
Speaker 3 (14:59):
And I'm I'm the sucker sitting there the movies just
I got into the theater two minutes before because I
was stuck at the concession stand.
Speaker 1 (15:08):
When you were say you were stuck.
Speaker 3 (15:10):
I was wedged in there because of my girth.
Speaker 1 (15:14):
No.
Speaker 3 (15:15):
I got my bucket of popcorn, very excited about the
seventy two ons bucket of popcorn, and then the half
gallon of pop that came with it.
Speaker 1 (15:23):
It's called soda.
Speaker 3 (15:23):
Yeah, okay, And then I got in the movie theater.
By the time I sat down, tried to recline the
movie starting.
Speaker 1 (15:29):
So what do you do?
Speaker 3 (15:30):
Am I gonna walk out and go and complain?
Speaker 1 (15:32):
Or do I wait? Stop the movie? I'm stop the
effing movie. My chair doesn't recline. I need a man.
My name is Karen. I need a manager. No, you're
not gonna enjoy the movie. You just shut up, old man.
I'm assuming everybody in the theater was one hundred and
forty two years old. No, they were not.
Speaker 2 (15:53):
There were a lot of very fine gen xers in
there enjoying the movie with me. And if I would
have behaved in a way that you are portraying that
I should have behaved in this little scenario, my face
would have been all over TikTok oh.
Speaker 3 (16:06):
Wait, a minute at that age would been all over Facebook.
Speaker 1 (16:10):
No, probably would. The kids would have taken it from
their grandparents. Oh there you go and done it.
Speaker 2 (16:14):
Uh you are supposed to say this is unacceptable and
which movie this?
Speaker 1 (16:19):
Well?
Speaker 2 (16:19):
I want to know right now what movie theater was.
I'm gonna make this happen. The seat has to work.
Their whole stick is look at our fine comfortable reclining seats. Okay,
all right, I'll look at your fine comfortable reclining seat. Really,
but if I can't recline, you lied to me. Yes,
I give it to me right now. Give it to
me right now. Does it rhyme with AMC Imagine Theaters
(16:42):
in Noblesville, Indiana.
Speaker 1 (16:44):
Imagine Theaters.
Speaker 2 (16:45):
You're fine, good people, We appreciate you, but Fingers Molloy
was hosed and Fingers Muloi.
Speaker 1 (16:51):
Needs a refund. Thank you. Wow? What are the odds
that the Imagine Theater people like, we're so sorry? But
I do think that there's something to that a service,
and it's not just down. A seat could be broken,
it can happen, but they offered you a service, and
they knew that seat didn't work, that there should have
been something for you and I'm sorry that happened.
Speaker 2 (17:12):
It's really a fine line between clever and stupid. Did
you clean your plates afterwards?
Speaker 1 (17:16):
No, but I did return my bucket.
Speaker 2 (17:21):
Eat Rink Smoke it is your cigar Bourbon FOOTI Extravaganza.
I'm Tony Katz. That is Fingers molloy. Find everything at
eatrinsmokeshow dot com if you would smoking the fifteenth anniversary
of the Room one oh one right there. Now, this
came out in twenty twenty four, so it's been out
for a year, but we've just been able to get
(17:41):
our hands on it, saw it and said this this is.
Speaker 1 (17:44):
Worth giving a go to Fingers.
Speaker 2 (17:47):
I will tell you that first things first, this is
a full body cigar. Yes, this is not messing around.
This is big. The flavor here is kind of fascinating.
I think the pepper is right. I think that that
that barbecue kind of I said, char Make sure i
(18:10):
I've got this right, I said char like like like
but like a not a not a not a burnt wood,
but a charred would the guy's over developing palettes?
Speaker 1 (18:20):
Uh?
Speaker 2 (18:21):
Aaron and and and John and and them not nice
and nice people. I don't think they like me at all,
But I think that they do excellent work developing palettes
dot com.
Speaker 1 (18:29):
How could people not like you, I don't know a mistake. Uh.
Speaker 2 (18:35):
They referred to it as a barbecue smokiness, and so
what I liked about that description is it explains the
char and that little bit of sweet, but there is
a real real pepper there that dryness that I would
normally associate with kind of like a Hey, I think
you're right.
Speaker 1 (18:50):
Is is the char and the wood happening.
Speaker 2 (18:53):
So there's this big pepper, there is this unique sweetness
going on, sweet smoky chart thing happening, And there is
I said, the pepper, that sweet smoky chart thing happening.
And there's a a a dryness that you would say
is wood.
Speaker 1 (19:11):
I don't know if that's ceedar or not. As you
brought up earlier, that's a lot. That's a lot happening
in the first third of the cigar.
Speaker 3 (19:18):
Absolutely, and for me it's not. It's just kind of yeah,
I guess I associate it more with bourbon. It's more
of an oak than uh. If I were gonna have
to pick a wood, it's more oak than cedar for me. Uh,
But that pepper is there. You know you you were
talking about hitting in the back of the throat. It
did for me for a little while. That has subsided. Uh,
(19:41):
hits in the throat, but not harsh, which is another
weird thing. Yeah, to consider, right, go ahead, Sorry, no, no,
but that's that's all I was gonna say. Was what
I'm not getting the sweet that you're you're you're referring to.
I'm not getting any sweetness on the stick. But it
could be that my palettes all screwed up? Really do
I want to ask?
Speaker 2 (20:01):
It's time to play America's favorite game, What did Fingers
Maloy eat today?
Speaker 1 (20:06):
Here's how we play our game. Fingers Maloy is going
to tell.
Speaker 2 (20:09):
Us what he ate today in slow, excruciating, possibly nauseating detail,
and then we will ask the question that has puzzled
the people sailing the seas for a millennium.
Speaker 1 (20:21):
Fingers Maloy, how are you still alive? Fingers? What did
you eat today? Well?
Speaker 3 (20:27):
It's an all gas station day for me, Fingers Maloy,
thank you, so.
Speaker 1 (20:33):
We also call that Wednesday. That's true.
Speaker 3 (20:36):
This morning, as I was driving around, I happened to
come across a gas station that had a Sinabun station
inside the gas station. And who am I to pass
up cinnabon? You're just a man, yes, So I walked in.
It's six o'clock in the morning. I'm disappointed to see
that there was no ShopKeep manning the cinnebun station. But
(20:58):
thankfully they had some prepackaged cinnebuns right there, and they
had these sad You.
Speaker 2 (21:03):
Were there at six am? Yes, so these were day
old cinnabons, not.
Speaker 3 (21:07):
A bad thing, but there were these sad single cinnabuns
and single containers. But then they had cinnabuns that were
two first, so I figured, well, you know, they should
they should, you know, be paired up. So I grabbed
that and so I consumed those two cinnabons cinnamon rolls.
They didn't have pecans, pecans, pecans, pecans, whatever you want,
(21:30):
they didn't have those, So I had to eat them
plane like a savage. And I chased that with a
forty ounce diet doctor Pepper, because who needs the empty calories?
Speaker 2 (21:40):
Then please stop, cinnabon and doctor pepper.
Speaker 1 (21:48):
Cinnabon, cinnabon, Doctor Pepper. Not done.
Speaker 3 (21:52):
Then I passed by another gas station several hours later,
and they had a pizza station and thankfully the gas station.
Speaker 2 (21:59):
You're just making this up. You're making it up. From
now on, we need receipts and video. You had two cinnabuns,
a diet doctor pepper because who needs the empty calories? Yes,
And then you stopped at another gas station said ooh, pizza.
Speaker 3 (22:14):
Now keep in mind, I drive about one hundred and
twenty miles in a day, so I was almost done
with my driving day. And then I needed a petrol.
So I went in there, and I went at the
gas pump, went inside, and that's when I said, ooh, pizza.
And they had little personalized sausage pizzas. And then next
(22:35):
to them they had a bag of breadsticks. Well, you
can't have gas station pizza no way without breadsticks. And
then they had a little cheese cup for dipping for
your breadsticks. So I got the cheese cup, breadstick, sausage
pizza combo. And then you need to soda to wash
that down. So I got a Pepsi zero because who
needs the empty calories? So so far my day has
(22:59):
been filled with cinnabon uh and.
Speaker 1 (23:02):
Gas station pizza and breadsticks.
Speaker 2 (23:05):
And now we ask, and now we ask the question,
fingers maloy, how are you still alive?
Speaker 3 (23:15):
I did five minutes of hot yoga today.
Speaker 1 (23:17):
I feel fantastic. Honestly, how I I don't I don't understand,
like you can't feel good?
Speaker 3 (23:26):
I'm I'm as healthy as a horse is a fiddle?
Speaker 1 (23:31):
Is that horse Secretariat? Wow? Too soon? Man? We could
have gone with Man of War Seattle Slew. I know
them all kids. I'm always betting the ponies.
Speaker 3 (23:44):
Have you ever bet the horses in your life? No,
we gotta take a horse racing?
Speaker 1 (23:49):
Really, we gotta take you the I have to go
like I'll go. Yeah, just spend the day.
Speaker 3 (23:54):
I just want to see you say paper Boy in
the sixth That's what I want.
Speaker 1 (23:57):
No, wait, are we talking about to an actual track
where we sit outside? Yes? Can you smoke cigars while
you're there?
Speaker 3 (24:02):
That?
Speaker 1 (24:02):
I don't know. Well, if you can't do that, the
whole thing sucks.
Speaker 2 (24:06):
They may have a smoking and non smoking section at
the horse track.
Speaker 1 (24:10):
I don't know.
Speaker 2 (24:11):
Is a smoking section actually anywhere where you can see
the horses?
Speaker 1 (24:14):
Or am I just watching it on TV? Are you
taking me to OTB Why not? Yeah? You know me,
that's not how it.
Speaker 2 (24:21):
Oh, there's a place in Indianapolis that does I think
Winter Circle.
Speaker 1 (24:25):
I think it's called still a little bit. I think so.
Speaker 3 (24:29):
I just figured we go to Anderson or Shelbyville and oh.
Speaker 1 (24:34):
Is that like a sports book you want to go to?
Speaker 3 (24:36):
They do have horse races there, Yeah, that's they wore
horse tracks and then they added the casinos later. Oh
we can go there you go. Now now we're talking.
Speaker 1 (24:46):
Is that what they called a racino? Is it really
why they called that? Yes, I didn't know that until
right now.
Speaker 3 (24:51):
See you learn something by listening to eat, drink, smoke.
Speaker 2 (24:54):
Not how to be healthy. No, no, no, fingers will
always going to die? Am I in the will at
this stage of the.
Speaker 1 (25:00):
Oh yeah, I'm leaving you dozens of dollars? So I've
ever asked for it.
Speaker 2 (25:05):
So back to this. We'll get to news in the
week coming up. It is brutal. What what you what
you eat? Do you think like you've gone to just
like bet the horses and like this is a great day.
Speaker 1 (25:15):
No, I don't do that.
Speaker 3 (25:17):
When I was younger, growing up in Saganaw, Michigan, we
had the Saganaw Harness Racing. There a Saganaw Raceway and
I would go and bet two dollars when play show
because there was no casino nearby.
Speaker 1 (25:31):
Right, and you just had to get your fix in it.
Speaker 2 (25:33):
Yeah, because you are a video poker connoisseur. You love
the video poker, and video poker involves not having to
talk to another soul and not and not having to
interact with another human being at all, except for the
(25:57):
woman who brings you your jack and diets.
Speaker 1 (26:00):
Yes, because who needs the empty Colt's.
Speaker 3 (26:02):
Right, Well, here's the deal. And normally I don't sit
around and consume jack and diet. After Jack and diet,
normally I would like to sip on a bourbon. But
I'm not disciplined enough to sip on a bourbon at
a casino because I'm reaching for my drink every three seconds.
So if I did it straight bourbon, boy, that would
be a short night.
Speaker 2 (26:21):
But if you're at the track, you gotta be paying
attention to the race itself, and there's always chatter, and
I would think that that goes totally against like, like
what you considered to be a good time because you
can go on the other end of the stands there
where there's nobody around you and hopefully smoke a cigar,
which would chase even more people away. Listen, if we
can smoke a cigar, I will take a day off
(26:42):
radio and we will go do that.
Speaker 1 (26:43):
That sounds good all day? Yeah, sounds good to me
all day. Do will they will they serve me a
mint julip? If you ask nicely, I'll ask nice I
ask for extra mint. You know what I think I
might I think I might.
Speaker 2 (26:58):
Eat, drink, smoke and Fledaman von Reest is your watch
A thrilled to be their brand ambassador. You need a
time piece that lets you know when it's time to
have a cigar, when to have a bourbon, or when
to have that great meal. Fletaman von Reest von Rest
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watches assembled in Indiana, right here in the United States,
(27:21):
because Indiana, if you did not know, is in the US.
Speaker 1 (27:24):
That's a true story right there. Time pieces you can
wear every.
Speaker 2 (27:27):
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Speaker 1 (27:44):
Thrilled to work with them.
Speaker 2 (27:46):
Von Reest v O N R I E S T
E von Reest dot com. Fingers molloy, Yeah, we were
so enamored by what you had been eating. We had
not gotten to news of the week, and I'm smoking
way faster than you. So I'm gonna put my cigar
down for just to touch my room one oh one
fifteenth anniversary cigar, which I had to ask. We never
got to the price. Oh, fingers maloy, is this in
(28:08):
your humid or for fifteen dollars a stick?
Speaker 1 (28:13):
Uh? Yes, I believe so.
Speaker 2 (28:16):
So this is a this is a full cigar. There
may be fuller one. This is a full cigar. I
think there's so much happening here that this has to
be a cigar you try. I do not know if
I'm recommending a box no, but I'm going to try
the cigar again a couple months from now. This is
way bigger than I even like to go. I'm more
(28:38):
in that medium plus kind of range.
Speaker 1 (28:40):
But I mean you have the you have a little
bit of a crack from where you cut the cigar.
I'm telling you.
Speaker 2 (28:46):
Construction is fantastic, That draw has been great. I'm thrilled
with everything about it. There's real uniqueness here, and I'm
glad that I'm doing it. I gotta I gotta give
it more time if it's not that the price is overwhelming.
Fifteen is where a lot of things are these days.
For the room one on one fifteenth anniversary, I just
don't know if I'm in the box place or just
(29:07):
a cup in the human door for every now and again.
Speaker 3 (29:09):
Yeah, that's exactly a couple in the humid door for
every now and again. This for me certainly would not
be an everyday smoke. May not even be a once
a week smoke. No, no, no, it wouldn't be for
me either.
Speaker 2 (29:19):
No. This is more of a of a moment. This
is this is a moment if you know what, It
would really kind of be interesting right now.
Speaker 1 (29:26):
And this is where it's at. We didn't get to it.
We need to get to it. Time. Fingers with away
for news of the week.
Speaker 3 (29:31):
Well, Tony, as you know, I like bringing up the
TSA because I know you're a huge fan of TSAH
And this really doesn't apply to me because when I fly,
I of course travel barefoot, but TSA I made a
huge announcement that they are ending their shoe removal policy
(29:53):
in all US airports, so you do not for all
those that paid for the TSA booster what's the name
that's he s A plus with the TSA where you
go through TSA pre TSA pre I hope you get
a partial refund. Everyone now can fly and not have
to remove their shoes.
Speaker 1 (30:12):
Now.
Speaker 2 (30:12):
No, is this the part where I'm supposed to cheer
and say, fantastic, terrific. I'm so glad they did this.
This makes everything better? This is no.
Speaker 1 (30:20):
No, it doesn't make everything better TSA. Let me tell you.
Let me tell you.
Speaker 2 (30:25):
Sean Duffy, Transportation Secretary for the record, actually super impressed.
This is super impressed with you shut up and you wait.
Super impressed with Seawan Duffy. I think he has been
of all of this this cabin I don't care what
anybody thinks about the politics. He has been a stute,
he has been alert, he has been conversational, he has
(30:47):
been honest.
Speaker 1 (30:48):
And things are changing.
Speaker 2 (30:49):
All those issues that took place at Newark Airport and
they were having brownouts and things weren't connecting. They have
been working it the month of June the least amount
of delays in the history of Newark. Wow, I think
for the month of June in the history of that airport.
That's super, super impressive stuff. He isn't grandstanding or anything else.
(31:12):
Work is just getting done and I appreciate it. So
this is partially transportation, this is partially homeland security, where
Christy nom is the secretary, and I'm here to tell
both Secretary Duffy and Secretary Nome that this is what
we call a very very nice first step. But my god,
is this not enough. The TSA has to go privatize security.
(31:35):
Tell these guys with the blue gloves exactly where they
can stick the blue gloves, and let's move on. We
need to change the system. We aren't safer because of it,
We're abusive because of it. Tell me Grandma no longer
has to get felt up while going through the airport security.
And then I'll start saying it's about dem tel it's
(31:56):
security theater.
Speaker 3 (31:58):
Well, of course, I mean the amount of times I've
seen like like you said, uh, do you mind getting
out of the wheel wheelchair so we can frisk you.
The amount of times we've seen that The other thing
that really bothers me about the TSA is, Uh, there
needs to be more of a customer service element if
you're gonna do all of this stuff, and the the
sour attitude right government provided customer service with a smile.
Speaker 1 (32:24):
Oh you are funny, I.
Speaker 3 (32:27):
Am, but it really is frustrating the way that these
people talk to you. Uh they talk to you like
you know, your children. They don't treat you properly, and
it is very frustrating, especially when you go to some
of the busier airports.
Speaker 1 (32:44):
Uh.
Speaker 3 (32:45):
You know, I've gone to smaller airports. There's one in
Fort Wayne where it's like going through security. There is
like going to the general store, you know. Yeah, nice
to see Tommy. Is that you, Tommy?
Speaker 1 (32:56):
Tommy? Why we're gonna check the luggage? See see at
the potluck at six? Yeah.
Speaker 3 (33:02):
But you go to somewhere like Orlando, Oh my goodness.
Speaker 2 (33:05):
Ever again, I was supposed to go see my mother
very very weird week. Wasn't able to make that happen.
So ill me going in a couple of weeks. I'm
flying into Tampa. I will not Orlando. Or Orlando. We
are thrilled to to know you guys, We're thrilled to
be on the air in Orlando.
Speaker 1 (33:26):
We we love it.
Speaker 2 (33:27):
We only hope we get invited down for for opportunities.
We'd love to do a live event in in in Orlando.
Speaker 1 (33:35):
We think, we.
Speaker 2 (33:36):
Think the world the world of Orlando. We think the
world of WDBO. We think you're great. I won't fly
into the Orlando airport at all. I'm still flying into Tampa.
We'll drive, thank you very much. How about we just
drive from Indianapolis. You you want to drive, sure, yeah,
because I don't want to do that. Spokescars the whole
way down, all right, Maybe you've got a planners like
(33:57):
BUCkies are two on the way too, BUCkies and cigars,
my god together at last. Yeah, that sound you hear
is every woman in our audience getting pregnant.
Speaker 1 (34:08):
I thought of fingers, BUCkies and cigars. That's a wedding.
That's that's a wedding right there.
Speaker 3 (34:13):
Not only that, remember, ladies, Fingers is a great name
for not only a boy, but a girl as well.
Speaker 2 (34:19):
I'm just saying that we're not doing anywhere near enough
on the TSA, and I'm just so so nice.
Speaker 1 (34:24):
Move sure to start. That's it?
Speaker 3 (34:28):
So next you know, as as you know, Tony. In
a lot of ways, this show has turned in to eat, drink,
smoke real estate. I found this very interesting over at
realliter dot com. D listings surged nearly fifty percent.
Speaker 2 (34:43):
So it's a fascinating story about how I didn't know
you had the story I did this on my shows
that people are getting frustrated they're not getting the price
for the house. They're just taking the house off the market,
and so nationwide it's a fifty. What the story doesn't
go into is what was the number they were looking
for and what was the spread between the offer and
(35:06):
the and the ask. So that's what I want to know.
Are are the buyers or are the sellers off by
five thousand dollars or by twenty five thousand dollars? And
until I have to answer that question, I don't know
which way I go with this.
Speaker 3 (35:20):
It's so interesting because it could be that it could
be unrealized expectations when it comes to what they're expecting
to get versus the offer.
Speaker 1 (35:30):
Houses worth more. Absolutely.
Speaker 3 (35:32):
The other thing, too, is the amount of the loss
of patients in general when it comes to society across
the board. Doesn't matter what it is when they're seeing
houses go up for sale, you know. And the house
that I bought, That house went on the market at
nine am in the morning. We purchased it after seeing
(35:53):
it that day at seven pm. Wasn't even listed for
a whole day before it was pending. People were expecting,
I'm sure their house to be put up for sale
sell immediately, and now boy, it's sitting for two or
three weeks and I'm not getting what I want for it.
I forget it.
Speaker 1 (36:08):
I'm just gonna take it off.
Speaker 2 (36:09):
Yeah. Interest rates don't help. And by the way, they
have not alleviated.
Speaker 1 (36:13):
The Wall Street Journal had the story that people bought
their houses with the six and a half seven percent
rates figured in a year rates would go.
Speaker 2 (36:18):
Down, and they haven't, and they haven't, and no one's
really discussing this. I think this starts to become if
if this cancelation stuff and taking off the market is true,
this housing freeze, this housing shortage is about to become
super ugly all across the country.
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