It's Raining Pumpkin Spice... In August

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 episode, hosts Tony Katz and Fingers Malloy review the Don Pepin Garcia E.R.H. cigar and try out Pyrat Rum. The rum's orange notes delight Fingers but perplex Tony.

The show kicks off with the guys discussing the outrage over Cracker Barrel's new logo. While some are up in arms over the change, our hosts have some choice words for the so-called social media influencers fanning the flames.

The conversation then turns to the lost art of taking pride in one's work. Is the prevalence of jobs over careers damaging standards across industries? Tune in as the guys debate whether we've lost our collective work ethic.

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. 

At the heart of it, this episode is a hilarious yet poignant look at our modern malaise. Alongside the usual cigar banter and pop culture riffing, Tony and Fingers deliver some timely wisdom for anyone looking to live with more gratitude and joy.

So download this episode and rediscover the lost art of living! You'll laugh, you'll cry, you'll stop doomscrolling - we guarantee it.

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Episode Transcript

Speaker 1 (00:05):
Don Peppine Garcia. Oh, my gosh, Pepin Peppine the Blue
was actually one of the first cigars that got me
into cigar smoking. There was the Casa Magna, the Colorado,
and the Esquiro. The Don Peppine and it has been
a long time since I've had one. And then a

(00:26):
local cigar lounge called Cigar Haven and Fisher's Indiana came
upon this with the red label. I said, I have
not seen this. This is a rebrand of one of
their more classic cigars. D drink Smoke. I'm Tony Katz.
That right there is America's favorite amateur drinker, Fingers molloy,
and this is the Don Peppine Garcia e rh Now,

(00:49):
this was the Alrey de los Habanos going back to
two thousand and five. It was his first cigar made
in the US, which is a very very cool story
coming out of Miami now being brought back. It actually
came back in twenty twenty four, but this is the
first time I have seen this. This is a Toro

(01:10):
six by fifty two, which means it's six inches long.
Tee always makes fingers well, I laugh. And the ring
age of fifty two, the diameter of the cigar, or
how thick it is around tee again with the laughter.
A sixty four ring gauge is a full one inch round.
Before I get into the rapper. Here this Ecuadorian, this
Simata Risotto. I think it's Ecuadorian sumatra risatto. That feels

(01:34):
very very good in the hand like that. I don't
feel like it's too much. I feel like it's there,
it's present. I'm aware of that.

Speaker 2 (01:42):
I like this hand feel quite a bit fingers more
ID Two, I was struck by two things upon lighting this.
And we're just into the first third of the first
third of the cigar, Tony, and it is the half
that you're referring to. But then also how easy to
draw is and the amount of smoke that is coming
off of the cigar. Very happy with everything so far,

(02:06):
so and you're just lighting you on.

Speaker 1 (02:07):
I know, I know what's your deal with this? I
don't know. Why do I wait till the show starts
to light? I don't I don't have a great answer
for that. I don't actually know. This is an Ecuadorian
sumatra a rapper, so it's a Samatra Risotto rapper. So
you see this on the the La Gloria Kubana siri Are,
which is a big, big smoke. You see this on

(02:30):
the eby Coreo. I think we've done this cigar, the
La Historia. I think we've done that cigar, and not
too long ago. We smoke a lot of cigars. Sometimes
I do forget the Rocky Patel nineteen ninety has. I
believe this rapper on it, and so does Alec Bradley.
Bradley the striker Striker, Striker, striker striker, the Persando Persando, Prinsado, Prinsado,

(02:55):
that has this rappers as well. So you've got a
little bit of the red in there. You've got a
nice bit of oil. You can see the leaf, but
it's not overlea vany. It is a big flavor. Got
definitely got some spice, kind of wrapper fingers. You've been
smoking a little bit more than me. You talk about

(03:16):
the pleasant smoke, What do you get enough?

Speaker 2 (03:18):
Well, you already touched on it. There is a nice
bit of spice coming off of this stick as we
first lit it, and then also a nice bit of
cedar as well.

Speaker 1 (03:28):
Right, yeah, I'm not going I'm more wood than I
can be. Pick out cedar and I'll go with you
on that. But that is really present on the tongue,
like like tip all the way through the tongue. It's
really right there laying down.

Speaker 2 (03:42):
You know how I started to get really good at
picking up cedar notes versus generic wood notes. Yes, I
had a really cheap humidor. Okay, first humidor I got right.
I opened it up when I knew I wasn't gonna
use it anymore, and I just started licking it.

Speaker 1 (03:58):
Is that right?

Speaker 2 (03:58):
Yeah, that's what I did. Huh, exactly how it went down?
And now cedar just like that.

Speaker 1 (04:04):
I mean, I take your word for it. What's also
interesting here is that it's not liquorice, but there really
is this almost tangy note that that's kind of sticking
with it. So the spice is there and I actually
feel it on the lips. That wood is there, Actually
it's on the tongue. And then there is this, Uh.

(04:28):
The guys over at Holts, which is a nice place
to get cigars Holts dot com h O L t
S they talk about it as a niece. I'm like,
that's that's an interesting way to put it. I'm sorry,
what a niece? A n I s it? Why is
it every time we mentioned a big word, you get scared.

Speaker 2 (04:49):
I wouldn't say scared, just inquisitive, Tony. I feel like
part of Ehrink smoke is we all get together and
we enjoy a cigar.

Speaker 1 (04:59):
We also learn a little something. So I wanted to
make sure I was right, and I am right because
a niece would have kind of a licorice flavoring to it. Okay,
So I don't get that because I think that would
be jarring for me. I'm not a liquorice guy. Twizzlers
are not liquorice. That they could say all they want,
it's not, but it's so, it's it's there. There's something

(05:23):
almost if I was talking about food like a new mommy,
like there's a there's a feel going on, but I
can't quite it's it's not. I would not call it
a niece.

Speaker 2 (05:32):
So there.

Speaker 1 (05:33):
I don't know what those guys over there at Holds
how how they got to that one. I'd love to know,
if you're listening Holds dot com, let us know how
you got that. Well.

Speaker 2 (05:40):
You know, as you've said on several occasions, everybody's palate
is different and things hit people in different ways. For me,
I am just getting that cedar note and that spice.
For me, it is all over the mouth, between the
cheek and gum, a little pinch, I mean, on the roof.

Speaker 1 (05:57):
Of the mouth, all over. What's super interesting is that
I was spice bomb. I was expecting almost a red
white pepper explosion. No what I have. I almost want
to call it a little bit of heat, But you're right,
it's everywhere, But it isn't. It isn't a punch in
the face. It's a full coating and I think that's

(06:18):
a very different kind of experience. Yeah, that's I believe
that's fair to say. I thank god it.

Speaker 2 (06:24):
What I'm going to be interested in is, you know
often when we talk about cigars like this where it
has a nice bit of spice at the light, is
if it really does dissipate or we do get used
to it over a period of time.

Speaker 1 (06:38):
I'm going to bet I will bet money right now.
I have never had the cigar in my life from
Don Pepine Garcia. This is the erh you want to
grab as we're doing the Toro the six by fifty two.
I will bet you all the money in my pocket
versus all the money in your pocket that this spice
is going to be with us all the way through
the smoke.

Speaker 2 (06:56):
You want to put money on it, Well, all the
money in my pocket right now?

Speaker 1 (06:59):
All the money? Do you accept diners club? Do I do? I?
You better believe I do. You want to grab your
notebooks right What did you eat today? What did you
drink day? You want to write all that down in
your notebook. This is what you're smoking the Don Papingarcia
RH six by fifty two. What'd you eat today? What
did you drink today? What is the weather finally cooling

(07:22):
down in Indianapolis, Indiana? The humidity the whole summer has
been humid, suck. Yeah.

Speaker 2 (07:28):
I actually enjoyed a two cigars on the back deck
this week, and that's the first time I've been able
to do that since April.

Speaker 1 (07:37):
It's been awful. So this has been very nice. All
those things affect the palette, and you want to write
that down because that way you can kind of get
an idea and then break the cigar up into thirds first, third, second, third,
final third and write down the flavors you get out
of each third. What is it that you're getting out
of the cigar? And when you then smoke that cigar
a month later, six months later, whatever it is, you

(07:58):
do it again. Compare your notes. That's your through line.
That's really what you're getting out of the cigar. I
recommend it highly. This show is my notebook. That much
is for sure. Also nice. It's not necessarily oily, but
it is smoother than one would expect. It's almost a

(08:19):
bit of suede going on there on the wrapper. It's
really nice. The don pepine Garcia, the rh Now is
it in our humidor Only time will tell? And also
price might play a huge part in that. Find everything
we do at eatrins Smoke show dot com and don't
forget to follow on Instagram at Eating Smoke Podcast. It's

(08:47):
not like we can go a week without a sale.
America needs a sale at all times. There has to
be something to look forward to with deals, deals, deals.
What can I do to put you in a deal today?
See Drink Smoke com Tony kounts that is America's favorite
amateur drinker fingers with looy his cigar went out on them. Amateur.

(09:10):
There are labor labored ideals happening. If I could say,
I'd be really impressive. Labored ideals. According to the people
at Good Morning America, that's where I go for all
of my labored ideals. News.

Speaker 2 (09:21):
I could see that because it combines two of your
favorite things, a deal and a good morning.

Speaker 1 (09:29):
You are poetry, thank you. First things, First, do you
look for a labored ideal? Is there? Wait? Hold on,
I think you meant that.

Speaker 2 (09:39):
Yes, absolutely, I've got a couple of things in mind
that I'm going to be looking for as far as
labored ideals go, Like like, what first of all labor Yes,
and a day. Having said that, it's the end of
the official officially unofficially, Uh, it's really unofficial because it's

(09:59):
not officially the end of summer Labor Day. Everybody kind
of looks at it not as much as they used
to because apparently kids go back to school in July.
But back in the day, you'd go back to school
the day after Labor Day when you were supposed to
exactly the way God intended it, when you weren't switching
your clocks forward and back that whole thing you started it.

(10:23):
But no, there are certain end of summer deals I'm
looking for, Like I've got a sun room in the
new house. I want some wicker patio furniture.

Speaker 1 (10:34):
Okay, just see you know, full disclosure. I despise wicker,
do you why? Okay, maybe it's only me. Maybe this
doesn't happen to other people, but I'm telling you it
does happen to me, and I want you to know
about it. There's the wicker look I don't like. But
there is like a resin kind of wicker that's like

(10:56):
see like outdoor wiker. You know what I'm talking about.
It's like really plastic.

Speaker 2 (10:59):
So I used to sell wicker furniture. Oh yeah, no,
I'm serious. Hey, you're the king Wicker. That was Lloyd Flanders.
Is the name of the company, is right? They called
their product perma Wicker. Okay, tell a little bit about
perma wicker.

Speaker 1 (11:14):
I maybe it's just me. I don't know. When I
touch it, like I'm getting up, I can use the arms.
I feel like I'm getting shocked. Am I the only
person that happens to And I move and it like
I don't know if it catches me or whatever. It
like I'm being shocked. It is the most uncomfortable, unpleasant experience.

(11:37):
And that's why everything in the backyard is like made
by the Amish. Last for forever. I took out an
eighth mortgage. Don't care.

Speaker 2 (11:47):
Wow, you don't unplug your furniture before you sit in
at top it?

Speaker 1 (11:51):
Am I the only person this happens to you. Yes,
you are.

Speaker 2 (11:54):
I've never again. When I was in my early twenties,
I worked at a pool and patio store, and I
old Patio fur sold Lloyd Flanders Lloyd Flanders Homecrest furniture
as well. I don't think they're in business anymore in Winston.
I have to look that up. But see if they're
in business right outside Saganaw Winston. Yeah, No, where's Winston?

(12:15):
Where is Winston? He was my butler, having said that,
I thought you said it was in Winston. No, the
other brand name was Winston. Oh, I thought the town
was Winston. Was in sag Sagon. He's pooling, patio and
Sagon mission long since going out of business?

Speaker 1 (12:32):
Is that right?

Speaker 2 (12:32):
Yes, they lost their best salesman, that's true. I also
sold Latex uh. But all the years of being in
the showroom, I never saw anyone sit down in wicker
furniture and say.

Speaker 1 (12:45):
Ouch, I'm telling you it happens all. I hate it.
I absolutely positively.

Speaker 2 (12:51):
Despised and they were shocked. Was when they saw the
deal I could give them on furniture.

Speaker 1 (12:57):
So there are deals. It's so dumb. Mattresses? Is that
a big Labor Day thing? Because I'm I'm in the market.
Are you? I am in the market. I want you
to know right now, I will easily spend twelve million
dollars on a mattress if I could just get some
freaking sleep. I hear you.

Speaker 2 (13:18):
I'm in the market too, because I've got a much
smaller bedroom right now in the new house. And going
from a king to a queen. I honestly, I don't
even know.

Speaker 1 (13:28):
How you're married. I like, like that would be instant.
It was fun. Yeah.

Speaker 2 (13:33):
So I'm looking into one of those California kings right
where it's kind of King curious, but it's not a
full he a full size king.

Speaker 1 (13:43):
If there was a mattress size called King curious. Oh
that's why. What is the one that basically Lenin and
John Lennon Yokohona had? Is that called an Alaska like
where it's it's basically a couch?

Speaker 2 (13:59):
Oh didn't they sleep in our I don't think theirs
was round, right?

Speaker 1 (14:04):
No, it wasn't the Queen of Bathsheba it was it
was It was just a giant.

Speaker 2 (14:09):
I thought it was called an Alaska. Oh, you're gonna
make me google lass. No, you don't have to be Yeah,
good morning America. Say anything about a sale on Alaska
bed No.

Speaker 1 (14:16):
They said that Avocado and Helix and nat Repedic and
Bear Mattress. I don't even know what any of these
brands are. I have no idea Low's is gonna have
thirty five percent off select appliances including refrigerators, washers, and dryers.
And the same thing is with home Depot right there.
So you can get a Samsung thirty inch five burner

(14:38):
freestanding smart gas range for seven hundred and ninety eight
dollars down from eleven forty nine. Wow.

Speaker 2 (14:45):
By the way, Uh, we're gonna have any drink smoke
flashback flashback. An Alaskan King bed mattress is one hundred
and eight inches by one hundred and eight inches.

Speaker 1 (14:57):
So it's a perfect square.

Speaker 2 (14:58):
Yes, holy, that's huge. Yeah, should get one of those.

Speaker 1 (15:03):
Take the whole room, I know. Yeah, you just walk
right from the door right into the bed.

Speaker 2 (15:07):
Oh, it's like you turned your whole bedroom into a fort.

Speaker 1 (15:09):
That's that's it. Do that, dude. I just want to
see how you get it in the room.

Speaker 2 (15:16):
You get it in the house, the room, My goodness, well,
I'm assuming nowadays, Uh, you get the Alaska King bed
in a box and then you open the box. The bed,
you know, immediately gets to full size in like what
thirty seconds, and then the bed stays in there until

(15:36):
you die the house down right?

Speaker 1 (15:39):
Oh god, you've done those beds before. Yes, they're great.
That's unbelievable to me.

Speaker 2 (15:43):
You've never done a box.

Speaker 1 (15:44):
We've talked about this before, and all I'm saying is
I've never done it, and I don't think I'm doing
it this.

Speaker 2 (15:50):
Are you that picky about a mattress? Like, do you
have to sit back and try out? I've got to
go to a mattress store, all the mattresses, dude.

Speaker 1 (16:00):
I yes, I'm sorry. I'm sorry. I'm sorry everybody. I
just broke Yes. I need to check this out. I do.
I would. And let me tell you, I've had a
sleep number bed for years, so why are you in
the market.

Speaker 2 (16:18):
I just think it's been years. I think it's it's running.
This sleep number is a lot lower than it.

Speaker 1 (16:23):
You say this sleep number has gotten so old? Right there?
How old is it? Uh? So? I push the button
and goes anyway. They are good Labor Day sales. They're
they're out there.

Speaker 2 (16:39):
I just want to see you going to a mattress
store and say, ShopKeep, where are your Alaskan Kings?

Speaker 1 (16:45):
And there is a sale on Ninja air fryers with
a five core capacity for eighty nine ninety nine if
you want to be taken. Although Ninja, I would stand
by that brand every day of the week and twice
on Sunday, so you should get one. I'm not no, No.
Airy air fryer is a bull crap. It's a lie.
It is a scam.

Speaker 2 (17:07):
Right way to make a hot dog is the same
people who sold you the pet rock? This is just
this is not a thing, right, But Ninja as a brand, absolutely,
ShopKeep where do you keep your pet rocks?

Speaker 1 (17:25):
Eat Drink Smoke It is your cigar, bourbon footy extravaganza.
I'm Tony Katz. That is fingers well. I find everything
at Eat Drinks Smoke show dot com. And find your
cow at Defiance Beef. This is your opportunity to order
a cow exactly as you want it for your freezer.
Defiancebeef dot com. They are the people. They're Northwest Indiana.

(17:48):
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a quarter share, a half share, or you want to
do a full cow. You use promo code Eat Drink Smoke.
You're gonna get one hundred and fifty off right now
at Defiance beef dot com. And then when your time comes,
when everything's ready, they'll call you and be like, Okay,

(18:08):
what are you looking for. You can choose. You can
choose thickness, you can choose cuts. We're talking about a
twenty one day aging process, an absolutely tender cut of beef. Fingers,
you still have yours, right, you haven't had a chance yet.
There were strip steaks eight, those ribbis eight, those tenderloin
eight that I still have a brisket that we have

(18:29):
to make, and the ground beef made spectacular meatballs. I'm
telling you you are going to love it. The cost
at the store is through the roof, and honestly, fingers,
I'm not paying that price anymore. Good for you, Thank
you very much, Defiancebeef dot Com. Use promo code eat
drink smoke to get one hundred and fifty dollars off,
and you're gonna be able to have the cuts that

(18:50):
you want. You'll talk to them. Jacob, his dad, the
whole team, absolutely spectacular people at defiancebef dot com. That's
where you want to go defy in beef dot com
and use promo code eat drink smoke to get one
hundred and fifty dollars off. We are smoking from Peppine.

(19:10):
I believe it is Peppin, although I've never actually I've
heard it both ways. It's one of those things where
in the moment you're like, I should ask, and then
I always forget to ask. This is the Don pepine Garcia.
This is the E R H. So. This is a
rebrand of a cigar that was the first cigar he
made and coming to in in in the US when
they were they're based in Miami, I believe in two

(19:31):
thousand and five, and this came back in twenty twenty four.
This is the Toro six by fifty two with that
Ecuadorian sumatra samata rosato a wrapper right there there is spice.
There is that that would cedar for fingers would for me,
this little bit of what is that other thing that
I haven't been able to put my finger on, But

(19:53):
so far I'll give you the call on this one.
The draw is exceptional, the the hand feel is terrific.
The spice does not overwhelm, which I wasn't expecting fingers.
I am very happy with the smoke. I am as well.
For me.

Speaker 2 (20:11):
Listen that whether that spice I've gotten used to it
or it has subsided a little, I don't know the
answer to that other than it's not hitting me like
it did in the first third. But it's still there
and it's still nice, and that cedar is still there.
I'm not getting much else off of this cigar right now.
I'm not getting any kind of sweetness? Am I getting

(20:32):
anything about? You know a third note that you were
talking about? But having said that, it's been wonderful. The
draw continues to be a salad. It's been a low
maintenance stick. Very happy with a cigar.

Speaker 1 (20:48):
Where I think I differ is that I do think
that there is you know, I keep talking about it's
like tangy, there is a little undercurrent of sweet. It's
not vanilla, it's not nutty, it's not creamy. It's it's
not those things that we would normally talk about it.
I'm not that's not it. It's just there, is it? Earth?

(21:09):
Is it? Cocoa coffee? Something is happening And I called
it tanging before. It's kind of morphed a little bit.
I just don't know what that is yet, but we
may get there and it could be what you're pairing
it with. Well, I've got die coke. Oh, I've got
die coke in here. I'm not doing a coffee in
this one.

Speaker 2 (21:24):
And you're I think you're just water ice water, right,
which is also what's in my veins.

Speaker 1 (21:29):
That's a tough guy. Fingers boy. Yes, this is the
don vaping garcia e r H Toro. Is this in
your humidor? For nine dollars and fifty cents stop it
absolutely all day? Yes, the end, the end. And I'm

(21:49):
telling you that I really do not. I'm not a
natural spicy cigar smoker. It's not where I live and breathe.
It's not what I like. I I like coffees, I
like cocoats, I like leathers, I like Earth's. I love
that nutty cream that we often talk about. This is
very nice this. You could now I should take it back.

(22:14):
If you're somebody who'd ekes spice, you could do this
on the daily. If you're somebody who can appreciate it, Yeah,
you can do this once or twice a week at
nine dollars and fifty cents all day. A bargain, quite
literally a bargain at this price. And with the construction

(22:34):
solid man, we did a straight cut on this. I
wonder if somebody did a punch on this, how intense
that would be interesting, Like if you really wanted to
build that up. Let me know. If you do that,
just just send us a send us an email Fingers
at etrinksmokeshow dot com. Fingers is in charge of all
emails right there. This is very very nice, but it's

(22:56):
time fingers a ratio malloy for news of the week, Tony,
Oh god, why would you start it like that.

Speaker 2 (23:02):
I'm shocked. You may have a new coke marketing disaster
in twenty twenty five, and it has to do with
Cracker Barrel. People are very upset and this they're stock
tanked after Cracker Barrel unveiled a new controversial logo. Your thoughts,
Tony on the new logo which it takes some of

(23:24):
that charm away from the old Country store restaurant. It
just says cracker barrel. There's nothing, there's no illustrational image, nothing.

Speaker 1 (23:33):
I want to say for the record, First, if you
don't know, the cracker barrel logo had a guy sitting
in a rocking chair. You know, they got the rocking
chairs out front there of the cracker barrel. And then
it had a barrel because you know, cracker barrel. And
then it said cracker barrel, and then it said old
something store, Old country store, Old country store. They got
rid of everything else except the cracker barrel, same colors,

(23:56):
same everything else, says cracker brow. And there is is
a social media outrage. Good thing Fingers molloy monitors social
media outrage.

Speaker 2 (24:05):
Passion of mine to monitor social media outrage.

Speaker 1 (24:08):
That that's what he's been doing, monitoring the social media outrage.
And I'm here to tell you. Okay, oh remember remember you're.

Speaker 2 (24:17):
About to create more social media outragern.

Speaker 1 (24:19):
Cursed SnO, cursed. Okay. Everybody on social media is a
blanke and moron, an absolute schmuck, every single influencer. You
won't believe what Cracker barrel did. You don't care what
Cracker Barrel did. It's a freaking logo, Readers, they didn't
make it look like Jaguar. It's the same colors, it's

(24:42):
the same font. There's nothing to this story. You're not outraged,
You're just begging for a click. Why don't you just
create interesting content and maybe somebody will show up? You
absolute freaks. Go play some Chinese checkers in Cracker Barrel.
Cracker so they got the game. You don't care about

(25:05):
the logo. What you care is that eleven thirty at
night when you tried to check into that motel whatever
it was, and you realize that somebody was murdered in there.
You're going to have yourself a lovely meal so you
can do the five hours left that you have on
your drive that you thought you were just too tired
to do. Thank goodness, Cracker Barrel is there for you
to get you some eggs and potatoes and maybe a
little bit of bacon. You don't care about the logo.

(25:27):
You never cared about the logo. These people fingers will only.
These people are terrible And I'm telling you right now
we need to open up the jails to let these
people in. Wow. Now, ask me what I think of
the TSA. I'm more disgusted with these people that I
am the TSA.

Speaker 2 (25:46):
I will say this, first of all, I really don't
care about the logo, Thank you very Having said that,
the new logo looks like something that would be on
a block of cheese.

Speaker 1 (25:57):
Sure, isn't that what? You don't have a cheese on
a cracker? You know where you get the cracker from
a barrel. It all fits. So this is something that.

Speaker 2 (26:10):
I'm posing this question and I wouldn't have thought it
until this whole outrage thing happened. And you may be correct,
maybe it's just a bunch of people outrage mining and
nobody really cares.

Speaker 1 (26:22):
No one cares at all.

Speaker 2 (26:23):
But if you are a person that lives a cracker
barrel lifestyle where you need all the cracker barrel merch
you can get your hands on, and they change the
logo on you, and you loved that logo for a
long time, and you had a passion for the cracker
barrel logo while you were living your cracker barrel lifestyle,
I could see where that would be a jolt to

(26:44):
not only your lifestyle, but really your whole belief system.

Speaker 1 (26:46):
By the way. The stock didn't tank. It went down.
Three Bucks tanked, It didn't tank. These people are ridiculous.

Speaker 2 (26:53):
You won't believe what happened after that.

Speaker 1 (26:58):
Be sure to tune in for Finger's reaction video. Check
that out on the YouTube. If you didn't know by now,
Fingers malloy is a joyless man. That's not true. That's true.
That's not true. It's not true.

Speaker 2 (27:16):
Every time you and I get ready to do eat
drink smoke, I look at you and the first thing
I say to you is got joy.

Speaker 1 (27:26):
Yeah, that's not that's not what happens. It's eat drink smoke.
I'm Tony Katz. That is America's favorite amateur drinker. Fingers molloy. Uh,
we we do when we when we get together, it's
good see each other. You know, we talk of course
through the week, but when we get together, there's usually
just a moment of is everybody really this terrible? And

(27:48):
the answer comes back yes, yes, And it usually starts
with a conversation about how nobody knows how to do
their job anymore.

Speaker 2 (27:57):
You're not kidding, No, you're not kidding.

Speaker 1 (28:03):
It's this constant, constant thing. And so there's this list
because there's always a list with us that eat, drink
smoke from vegout mag dot com. This is not real
you you created this in your spare time.

Speaker 2 (28:18):
No, it's not That's not true at all. Vegout mag
dot veg outmag dot com is where I go to
find joy.

Speaker 1 (28:28):
So Fingers finds an article fifteen subtle habits of people
who become increasingly joyless as they age, and habit number one,
turning small annoyances into a worldview that's us.

Speaker 2 (28:43):
Yes, absolutely, I had a scar on my hands, so
I couldn't applaud.

Speaker 1 (28:49):
Is that more you than me?

Speaker 2 (28:51):
Or is that in different ways equal? It's equal? Oh,
there's I will I will say something like I had
terrible service at a gas station. I go there and
the hot dog roller is rolling, and yet there are
no hot dogs on the roller, And I'll say, everybody's

(29:14):
terrible at their job.

Speaker 1 (29:15):
Right.

Speaker 2 (29:15):
Let me give you the three examples this list gives.
A delayed train becomes the city is broken, Well, the
city has broken.

Speaker 1 (29:23):
A rude waiter becomes people don't have manners anymore?

Speaker 2 (29:26):
Were they really don't have any manners? Any tech becomes
everything's going downhill?

Speaker 1 (29:30):
Ain't that the truth? This is the most accurate thing
I've ever read of my entire life.

Speaker 2 (29:36):
You didn't you didn't see that. The author of this
piece is named Fingers Maloy.

Speaker 1 (29:42):
I swear to you for the past year longer longer, uh,
I would say, three times a month when we get
together do the show, Fingers Mloi says to me, everybody's
terrible at their job. And I've gotten to the point
where I don't ask, like what happens, because I don't

(30:04):
want to know. It's just it must be said in
order to have the soul cleansing experience that is eating
smoking being part of eating smoke nation. And then he's
fine for at least two and a half hours, May
I say you can.

Speaker 2 (30:17):
When this theme started about a year and a half ago,
of me saying everyone is terrible at their job, you
would say to me, Fingers, that's ridiculous. Eighty percent of
people know exactly what they're doing at their job. And
then slowly, over the past year and a half, I've
been chipping away at that number, and now he's right
along with me where he says everybody's terrible at their job.

Speaker 1 (30:37):
Not everybody is terrible at their job, but my god,
a lot of people are terrible at their job, not
a lot of people are very bad, and it's because
the very concept of the standard has been eliminated and
there is no consequence for being bad at the job.
There's just the thankfulness that somebody is there to stand

(30:57):
in the uniform and do the basic of approval or disapproval.

Speaker 2 (31:02):
Do you think also it's because there's less pride in
one's work, because in twenty twenty five, a lot of
people are at their job now instead of their career.
So there's less pride in it because it's just a
job and it's just I'm just punching a clock, and
I don't look at it as a career.

Speaker 1 (31:24):
I mean, that's interesting, But I do ascribe to the
theory that there are no small parts, just small actors.
That the role that you play, the job that you have,
has to be done to a level I have tried
in my own children. Don't do the job as if
someone's watching. It doesn't matter if they're watching. Do the

(31:44):
job as it needs to be done, whether it's long work,
whether it's cleaning your room, or whether it's going to work.
Early is on time and on time is late. If
you can't live by that, you're not going to have success.
So maybe you're right. Maybe my viewpoint is to some
antiquated and to some rare and some valuable, but it

(32:07):
certainly is not mainstreams right now. Maybe maybe you have
a point that they see it as this temporary thing
that fills the hours until they can doom scroll again
on Facebook. I don't. I don't know if that's the case,
but it's interesting.

Speaker 2 (32:22):
And and now we have people who are filled with joy,
who have made careers out of doom, scrolling on their
on their phones, on on the on.

Speaker 1 (32:31):
The list of uh, I'm growing my past. That fifteen
subtle habits that people who become increasingly joyless as they age,
collecting grievances like souvenirs. That was you rubbing your hands, Yes,
like hot dignity. It's my topic. This is where I

(32:54):
got my doctorate.

Speaker 2 (32:56):
Nobody loves holding a grudge quite like me.

Speaker 1 (32:59):
Are you a grudge holding? Do you hold any grudges
against me? Not yet?

Speaker 2 (33:04):
But today he's still young. Oh, okay, I'll make it happen.

Speaker 1 (33:07):
Uh. Yeah, I don't.

Speaker 2 (33:09):
Oh, I have a whole ledger of people who have
wronged me. Oh, it's all right, list, it's all on
a second, I've got a list. That's I thought that
was different. What does it mean to you to hold
a grudge? What is that actually?

Speaker 1 (33:23):
Like?

Speaker 2 (33:24):
Usually for me, it is when I'm holding a grudge
against someone, it is completely ignoring them when they walk
into a room and then do what everybody else does
and talk behind their back.

Speaker 1 (33:38):
That's not just being bitchy.

Speaker 2 (33:40):
Well that's part of holding a grudge, is to be bitchy.

Speaker 1 (33:43):
Yeah, but I thought like, like holding a grudge was
I'm not talking to you you know what you did?

Speaker 2 (33:49):
Oh see, but that would involve actually having a uh
some sort of a conversation with you.

Speaker 1 (33:54):
See that's why I don't think you're holding a grudge.
You're just happy they did something horrific so you never
have to talk to them again because you didn't want
to talk to them in the first place. Oh, there
is that they're doing you a favor. Why not just
say thanks, chum and go about your business. See that's
what I like about you. You're a glass half full
kind of guy, always have been. Also on the list
of making a joyless outsourcing your mood to screens. There's

(34:18):
nothing wrong with scrolling says veg out mag where do
you find how did you find this? How did you
find this?

Speaker 2 (34:29):
So, for those that don't know, eighty five percent of
the story is done in eat, rink, smoke are things
that I find. I do a lot of the show prep,
and so I go to the Google News for some
of my stuff, and they actually have a little tap
that says for you and veg out mads, here's a
story from vege out bag about people being joyless that

(34:51):
seems to me right down your alley figures tell you.

Speaker 1 (34:53):
I've never done Google News ever in my life. Oh
all the show prep I've done for radio shows, the
local Indianapolis show, the nationally syndicated show TV stuff, I've
never gone to Google News ever once. Never ever? Wow,
where do you go? I go to ask jeeves. There
it is. While there's nothing wrong with scrolling, the trap
is letting your phone decide how you'll feel for the

(35:16):
next forty five minutes. Algorithms don't care if you leave
happy or heavy. If you start most mornings and end
most nights inside someone else's feed, you've handed your joy
the keys and asked it to wait outside.

Speaker 2 (35:30):
Wait a minute, my Joy can handle keys.

Speaker 1 (35:34):
This article has taken my joy.

Speaker 2 (35:37):
It makes me the writing it makes me want to
veg out the right You're one.

Speaker 1 (35:43):
More, one more making meaning a solo sport, and I'm like,
I don't know what that is. People who drift into
joylessness often did a lot alone for a long time,
solve problems, carried burdens, kept secret, Independence becomes identity. The
quiet ship back to joy starts with letting someone stand

(36:05):
next to you while you do your life.

Speaker 2 (36:07):
Since like being a guy, you take all of your
problems right, all of your burdens. You keep them a secret,
and you cram them deep down inside of you and
not share them with anyone. Right, you just sit in
a room alone, doom scrolling on your phone.

Speaker 1 (36:24):
That's is that the dream? God bless America, by the way,
But the doomscrolling is just pure evil. That is the
thing that has to stop. You have no idea how
much of your life is missing just by just doing that.
You're right, I should be watching more TV. Good point,
very good point. Bring on the rum. We said we

(36:50):
were trying new things, we said we were trying different things.
I am a man of my word fingers from lloy What.

Speaker 2 (36:56):
Am I a man of your word. Also, rum spelled
backwards is murr.

Speaker 1 (37:03):
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 pyrote or
is it pirate, but since it's a blend of nine
Caribbean RUMs, I'm going with pirate p y r at.

(37:25):
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 LOOI. 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 sixteen years. Wow, Yeah,

(37:52):
it's it's it's a very very interesting thing going on. Now,
how many RUMs it is? Et cetera. That's that's a debate.
I guess what I in going through this you'll know
four four He took a sniff. He decided the idea

(38:14):
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, this is all about having a hint of orange.

(38:36):
Now you just took a sniff of this. This is
not in the glen care and 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 viscous as I

(38:57):
see it.

Speaker 2 (38:57):
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. Uh, you know, some have
said orange peel. I don't think it's oe. I think

(39:19):
it's just flat out orange. It's not like a zest
of orange or anything.

Speaker 1 (39:23):
Yeah, peel has more of a bitter kind of thing
to it. I think you're right it it the rum
is underneath the orange is is a little bit popping,
but not necessarily bright.

Speaker 2 (39:36):
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 (39:42):
By the way, it's nine RUMs, not four o. Nine
different RUMs to create a pirate. Interestingly, if I have
it right, this is part of patron 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, figures, well,

(40:02):
are you ready for this?

Speaker 2 (40:03):
Pretty only goes so far? As my favorite song by Hole, Yes,
I've been ready for this all day.

Speaker 1 (40:10):
We are gonna still with the rum do the Kentucky chow.
It's about taking that sip, moving in around the pallette,
getting an idea of what's going on. Sometimes, especially with bourbon,
I believe in two SIPs. The first zip to set
the taste, but set and second sip tweel g an
idea of the flavors. That's a that's a almost a
chortle out of you.

Speaker 2 (40:30):
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.

(40:50):
This is definitely something for me that would be a
dessert drink because it is awfully sweet.

Speaker 1 (40:56):
I don't know if it's gonna be too sweet for you. Well,
let's find out. Pirate rum p y r a t I.
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 Exo Reserve Caribbean Spirit drink.

Speaker 2 (41:12):
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 munch, all right, saying the swish.

Speaker 1 (41:30):
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 is gonna sound so
dumb and the experts are gonna be like cats. You

(41:50):
know nothing, John Snow, is that a little port like
to you? That is not? There is more rum on
the than there is on the palette. I would agree
with you there that is. And oddly enough, there's a
little bit of of heat sensation going on. I don't

(42:10):
know what that is.

Speaker 2 (42:12):
And 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. 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. What I find interesting is
it's so sweet when it hits the palette and then

(42:33):
you sit there for about twenty seconds and that finish,
it just turns bitter and for me, not in a
bad way necessarily.

Speaker 1 (42:40):
Okay, I don't get the sweet. You don't get I
don't get the sweet at all. It's it's that's interesting.
It is what I the word that I want. It
was the most unexpected thing from the discussion, the multiple RUMs,
the orange and the orange or orange peel. It's very
elek on the palette. It it it's, it's, it's it's

(43:07):
near dainty. I was you know, rum right, You're thinking
of something a little more hardy, you think a pirate
r and but that's what I that's my part of that. Again,
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

(43:30):
uniquely refined way. And I don't know if that is
the case, or this is just lacking the a flavor profile,
or or I'm just I'm just not sophisticated enough in
this palette to be able to understand what it is
I'm drinking.

Speaker 2 (43:46):
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. Thus I must do it on a cube.

Speaker 1 (43:57):
I absolutely have to do it. Wait, I'll take a second.
He's going in again, Ladies and gentlemen.

Speaker 2 (44:02):
I'm just floored that you're it's not hitting you sweet
at all, because I find it incredibly sweet. No, wow,
I mean I'm amazing.

Speaker 1 (44:12):
I get that there's a little bit sweetness there, but
that that weird heat build on an eighty proof from
eighty proof, I that is that is super odd. That
is a weird feeling.

Speaker 2 (44:25):
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 could this bitter flavor at the end, and it's
it's again.

Speaker 1 (44:35):
It's not a complaint.

Speaker 2 (44:36):
I think it actually plays well with the fact that
it's so sweet at the beginning.

Speaker 1 (44:40):
I I am fifty to fifty on whether or not
that is garbage or miraculous. I have never been so
flummixed by a drink in my whole life. I think
that you're you're right in it. I don't mind it,
but I don't know what it is. The Pirate Exo Reserve,

(45:04):
I read 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 drinks. Smokeshow dot com. Right here in Indianapolis, Indiana,

(45:30):
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 fall is coming. God
and all of the pumpkin spice flavors that Fingers Melloy

(45:51):
loves will soon be on the shelves. It's just the
worst thing ever. It's he drinks smoke. I'm Tony Katz
and that right there is Fingers Pumpkin malloy. Wow, that's
what they call him down at the apothecary.

Speaker 2 (46:06):
Apothecary.

Speaker 1 (46:08):
It's what came to mind. I don't know, I don't
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 say, for the record,

(46:28):
don't care, don't sorry. I'll take your money. Yeah, yeah,
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 (46:45):
Our Canadian listeners will be very happy.

Speaker 1 (46:47):
Ah 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 doughnut than unk him. 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 (47:09):
When did you come to the realization in your mind
that Duncan is no longer a place for donuts?

Speaker 1 (47:15):
The year was nineteen ninety six. Wow, a young Tony
Katz wanted to be a young Jack Klugman.

Speaker 2 (47:22):
Wow, which was a year way way before nineteen ninety six.

Speaker 1 (47:29):
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 Tim
Hortons DoD does very good work on the donuts. They

(47:50):
do great work on the coffee, So I can maybe
maybe it's a push, Maybe tim Morton's is a little.

Speaker 2 (47:55):
Bit buy Tim Horton's coffee in the grocery store, shrecon Wow,
what an age we live in.

Speaker 1 (48:02):
You just you just gotta you gotta walk up to
the h to the person who runs the coffee. You say,
you look at him, You look at him right in
the eye, and you say, I love Alan Thick. Wow.
Immediately they hand you two bags of tim Morton's that's
the hand you and and a shot glass of syrup.

Speaker 2 (48:22):
Way to go with the Alan Thick. And now everybody
else would probably have gone with Shatner, he said, no, I.

Speaker 1 (48:28):
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.

Speaker 2 (48:36):
Uh.

Speaker 1 (48:37):
The people at Duncan, because that's what we're talking about.
They are announcing their whole uh new list of menu items.
So first they've got a deal with Sabrina Carpenter the
Daydream Refresher lineup. They've got a six dollar meal and
they will have the pumpkin munchkin, the pumpkin iced loaf,

(48:59):
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,
good Man sour cream. I knew 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 (49:21):
If you can find an apple fritter the size of
my head, that's when I know.

Speaker 1 (49:26):
It's gonna be a good day. 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 there's no
judging that.

Speaker 2 (49:44):
You don't mind having a little donut dander from your coffee.

Speaker 1 (49:47):
First of all, when you say it that way, you no, no,
I don't mind having some donut floaters in my coffee
at all. Good for you? You mind that.

Speaker 2 (50:03):
That's how they raised people during World War Two. They said, listen, son, listen, uh,
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 had
that donut to begin with. And if it's good enough
for those people during world War World War two. It's
good enough for us.

Speaker 1 (50:22):
Didn't you didn't have to live through the Blitzkrieg, So
it was more than just donut Dan druff in your coffee.

Speaker 2 (50:28):
This really took a turn, by the way, I think.
And this is the first time in six years that
there's spent a Blitzkreek reference on the show.

Speaker 1 (50:37):
I know how it takes so long. You really do
have an issue with the pumpkin.

Speaker 2 (50:43):
You, Oh, I love pumpkin. Put a pumpkin pie in
front of me right now. I will eat the whole
thing and and not feel bad about it at all.
You mentioned these glorious Oh you mentioned these these uh,
these new menu items. A pumpkin donut, a pumpkin loaf.

Speaker 1 (51:00):
Right, I'm all in. You're fine with that.

Speaker 2 (51:02):
Yeah, 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, it's too much. Pumpkin pastries wonderful.

Speaker 1 (51:13):
How do you feel about Duncan's maple sugar bacon breakfast sandwich.

Speaker 2 (51:17):
That sounds wonderful. I'll take six.

Speaker 1 (51:19):
Not too much. The maple bacon, it's not too much.
Who are you talking to? I? Well, yeah, I guess.
Also the cereal and milk latte, now okay, hot or
ice combined, expressed it with confused milk made with real cereal?

Speaker 2 (51:37):
So what kind of cereal? A grape nice bread?

Speaker 1 (51:41):
Yeah? You win, you win. I mean you look at you.

Speaker 2 (51:47):
Look at the picture of the cereal milk latte and
is it fruit loops?

Speaker 1 (51:56):
Is it? I don't know.

Speaker 2 (51:57):
Is it one of the sugar? Is it sugar smacks?
Sugar smacks? Milk?

Speaker 1 (52:02):
Count me in? What's a sugar smack? Is that? What
the frog?

Speaker 2 (52:07):
No, it's a little bear.

Speaker 1 (52:09):
What's the one with the frog?

Speaker 2 (52:10):
Oh, you're right, it is a frog? Because there's also, uh,
what's the other one?

Speaker 1 (52:14):
Was it literally called sugar smacks? Oh, you're gonna make
it wasn't called sugars. It had sugar and it smacked
your right in the insulin, but it wasn't called sugar smacks.

Speaker 2 (52:24):
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,
And you're right, it was the frog.

Speaker 1 (52:41):
It wasn't called sugars, because now they're saying it, it
sounds like it should have been sugar smacks. I did
not have those.

Speaker 2 (52:49):
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 uh a frog,
We'll give you a break on the sugar smacks and
we'll just make honey smacks.

Speaker 1 (53:04):
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 more warm and fuzzy about

(53:26):
eating honey smacks instead of sugar smacks. 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 (53:34):
I personally prefer high fruit toast corn syrup smacks.

Speaker 1 (53:38):
Those are those are delicious and stick to the rib.
So there's a full menu here, and they'll also have
the Chipotle loaded hash Browns, crispy Hashbrowns does with Chipotle
aoli top with crumbled bacon.

Speaker 2 (53:52):
Just flush it down the toilet and eliminate the middle
man altogether.

Speaker 1 (53:58):
Let's be honest. This is the drink smoke, eat, drink smoke.
It is your cigar bourbon footy 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

(54:19):
defiancebef 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,

(54:40):
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

(55:02):
do you want this cut? We'll 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 (55:11):
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 (55:23):
Seriously, is this the way you're gonna do this?

Speaker 2 (55:25):
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 (55:32):
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 defiancebef dot com.
The tenderness it is fantastic. I've had the strips, I've
had the ribbi's, I've had the ground beef, I've had
the tender nooids I got a brisket. I still have
to make defiancebeef dot com promo code eat drink smoke.

(55:54):
Speaking of smoking, we are smoking right here from opinion
don habein 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 de los Habanos. This
was a cigar from two thousand and five. It has

(56:16):
now been brought back. It's got this Ecuador and Sematra
Samato risotto rapper. Just absolutely wonderful spice, but not in
any way overwhelming. 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

(56:38):
the Toro six by fifty two. This is a well
done Nico Roguin, by the way, in the binder and
the filler.

Speaker 2 (56:44):
Look how even that burn is tony. Those that are
watching us on YouTube and rumble can see that. But
I'm all the way down to the nub and it
has just been a great smoking experience.

Speaker 1 (56:55):
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 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 says

(57:20):
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. Oh, completely melted. But here
I go.

Speaker 2 (57:31):
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 (57:39):
Yeah? For the battery, the hit was the top was
the top of the pallet, the top of the roof
of the mouth, the 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. I didn't understand why

(58:02):
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

(58:22):
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 of Malt dot
com they did a review. Tell me if I'm crazy,
they may be on to something. What is this flavor?

(58:43):
I can't quite grab it? Overall they write like an
incredible rum, old fashioned. Oh that's interesting. They may be
on to 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 all right, Fingers,
do not add a little bit of water. It is
as he would to his bourbon. The question fingers with boy,

(59:06):
is is this pirate rum p y r at pirate
rum eighty proof in your liquor cabinet for twenty nine
ninety nine? Stop it? Yes?

Speaker 2 (59:20):
Yeah, really, yes, absolutely, 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 don't get.

(59:41):
That's that's wild that you don't. But to me, less
than thirty dollars a bottle, yeah, that's in my liquor cabin.

Speaker 1 (59:48):
I got to 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
try this. Let me know what you think, because at
thirty bucks you could afford to try this. Let me
know what you think. The problem is, it's not rum

(01:00:08):
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 fat.

(01:00:28):
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 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 (01:00:42):
Tony, how about some good news from the Middle East?

Speaker 1 (01:00:47):
Woo? Are you?

Speaker 2 (01:00:49):
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 (01:00:55):
Did I or did I not say? Woo?

Speaker 2 (01:01:00):
The story from the Jewish news dot com Israel Jewish News.

Speaker 1 (01:01:07):
Yes, it's just called Jewish News. Yes? Is it written
by my mother?

Speaker 2 (01:01:11):
It's Britain's biggest Jewish newspaper.

Speaker 1 (01:01:14):
Huh.

Speaker 2 (01:01:15):
Who knew 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 where there's scar tissue on the spinal

(01:01:35):
cord and it hope, in hopes, what will happen is
it will regenerate the spinal cord in that area to
where eventually people may be able to walk in.

Speaker 1 (01:01:45):
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
cell and they figured out how to manipulate the cells.
Figure that out so they can hopefully get rid of

(01:02:05):
the scar tissue and help rebuild spine to get people
walking again.

Speaker 2 (01:02:09):
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 (01:02:20):
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 (01:02:34):
Animal studies have already delivered striking results with paralyzed mice
regaining the ability to walk normally after receiving the engineered implants.

Speaker 1 (01:02:44):
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 (01:02:57):
Yeah, And only having said that to to piggyback off this,
we have an eat, drink smoke correction.

Speaker 1 (01:03:05):
Dum.

Speaker 2 (01:03:06):
This just in Apparently everyone is not terrible.

Speaker 1 (01:03:08):
At their job, really, Oh, because of the Israelis because
of this.

Speaker 2 (01:03:12):
Yeah, and so now we're down to ninety nine percent
of people are terrible at their jobs.

Speaker 1 (01:03:17):
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

(01:03:39):
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 Eatdrink Smoke. I'm Tony Katz. That is
fingers will boy. They have filed for bankruptcy in Florida.

(01:04:05):
This is just like Buka 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 (01:04:19):
Yes, I've been to a Bravo, but it has probably
been twenty years, and I remember 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 (01:04:36):
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

(01:04:57):
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 increase their guidance for
the rest of the year. They feel very, very good.
So people are going to Walmart based on perception and

(01:05:19):
reality of cost. It's cheaper at Walmart. We're going to
Walmart because things have gotten too expensive. Is it's still
a conversation about people that are adjusting to the tariffs
and companies are still trying to figure out their strategy.
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

(01:05:42):
passes on to the consumer. It does. Has investment come
because of the tariffs? Absolutely true? Are things more expensive
because even 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

(01:06:02):
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 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

(01:06:25):
with times, decore experience, et cetera. Not everything is well.
Economy bad therefore, and I know 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? You fingers more.

Speaker 2 (01:06:44):
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.

Speaker 1 (01:07:01):
Up and people are still buying beef by the way,
defindespeef dot com.

Speaker 2 (01:07:06):
You do that, and so that's where you notice it.
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. Are 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 (01:07:28):
It's gonna be more of a splurge.

Speaker 2 (01:07:30):
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 (01:07:36):
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 right, So
that changed. But there's a difference maybe between that and
what a Bravo price or a Boo Good Beppo price was,

(01:07:59):
or maybe it's value to I'd rather have a steak
than spaghetti and meatballs. Now, Buka beppo? H have you
been to uh in years? Yeah? That seemed was that
is it?

Speaker 2 (01:08:12):
Because there's still in existence, right, aren't they going through
the Yeah? Uh, that's higher end than olive garden. Yes,
like considerably hiring. I would argue considerably. I would say
it would be olive garden, then it would be Romanod
macaroni grill, and then it would be in that change.
That would be my take in that chain world. Okay,

(01:08:32):
that I just discovered wah wah last week, so that
you're you're playing in a different world than I am.

Speaker 1 (01:08:37):
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.

(01:09:00):
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. Why many men suffer from haircut anxiety. New
survey reveals. I believe the men suffer from haircut anxiety

(01:09:22):
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 to
be photos. My wedding photos is in the full ponytail
all the way down. When I got the haircut, I

(01:09:43):
didn't shed a tear. I said, cool, I 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. 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,

(01:10:03):
I accept a grown man. My god, I.

Speaker 2 (01:10:08):
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.

Speaker 1 (01:10:21):
Less hair up there. 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

(01:10:44):
new hairstyle. Another twenty three percent afraid to ask for
a specific haircut in the past. What why what why?

Speaker 2 (01:10:56):
I know for me, I don't want my hairstyle to
judge me based on whatever hair lingo I use.

Speaker 1 (01:11:07):
Hair lingo.

Speaker 2 (01:11:08):
That's the best I could come up with. I'm sorry,
I don't understand any of this.

Speaker 1 (01:11:11):
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 (01:11:29):
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, oh no, did you go through a hair divorce?

Speaker 1 (01:11:41):
Well, I'm more like hair abandoning. What happened? I showed
up and walked in kind of get a haircut? Guna
looked really great. Everybody's gonna want me. I love a haircut.
That was the song wow right there and uh and
then she didn't work there anymore. And I had told her,

(01:12:02):
if you ever leave give me a call, and she
left you.

Speaker 2 (01:12:07):
I don't want to talk about that. Oh wow, 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 (01:12:20):
I was the twenty one percent that was afraid. This
is what I was getting better. My haircuts are getting better.
I'm not there.

Speaker 2 (01:12:29):
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.

Speaker 1 (01:12:40):
We are smoking from Don Peppina, Garcia. This is the
er h nine dollars and fifty cents a stick, the
Toro six by fifty two and the Pirate Rum p
y r at Pirate Rum twenty nine ninety nine a
bottle the cigars that. Yes, the rum might be a

(01:13:01):
yet you're definitely a twenty nine ninety five, Yes, ninety nine,
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
Eatrink Smoke show dot com. Be sure to subscribe on
YouTube the Eat Rink Smoke This is eat Drink