Target Is Smiling At You

Step into the world of premium cigars and spirits as hosts Tony Katz and Fingers Malloy explore La Aurora's 1903 Cameroon cigar paired with the intriguing Burning Chair Bourbon. This episode takes listeners on a sensory adventure through the distinctive qualities of Cameroon wrappers and wine barrel-finished bourbon that literally brings the heat.

Tony opens with his affection for Cameroon wrappers, describing the 5¾ x 54 La Aurora as having a monotone dark brown color with a velvety, suede-like touch. As they light up, the hosts discover subtle cedar notes, a touch of nuttiness, and a clean smoke that develops leather and spice characteristics throughout the experience. The cigar's Dominican and Nicaraguan fillers paired with an Ecuadorian Sumatra binder create a medium-to-full bodied profile that both hosts agree delivers exceptional value at just $7 per stick.

Key Takeaways:

Initial impressions of the La Aurora 1903 Cameroon: velvety texture, cedar notes, and clean smoke
Discussion of cigar journaling techniques and how weather, food, and drink affect your palate
Introduction of Burning Chair Bourbon (88 proof, 4-year aged, finished in Cabernet barrels)
Tasting notes: sweet profile with 75% corn mash bill, oak influence, and wine-like qualities
Tony's surprising reaction to the bourbon's intense chest heat despite its moderate proof
Final verdict: Both hosts agree the $7 La Aurora cigar belongs in the humidor
The Burning Chair Bourbon ($54.99) receives approval for the liquor cabinet

The hosts also venture into discussions about housing affordability, streaming services versus cable TV, and Fingers' questionable gas station breakfast habits that somehow haven't killed him yet.

Ready to experience this flavor journey yourself? Grab a La Aurora 1903 Cameroon and a glass of Burning Chair Bourbon, then listen along as these gentlemen guide you through the nuances of these affordable luxury indulgences.

All that, and more, on an all-new Eat Drink Smoke!

Follow Eat Drink Smoke on social media!
X (Formerly Twitter): @GoEatDrinkSmoke
Facebook: @eatdrinksmoke
IG: @EatDrinkSmokePodcast

The Podcast is Free! Click Below!

Apple Podcasts
Amazon Music
Stitcher 
Spotify

 

See omnystudio.com/listener for privacy information.

Episode Transcript

Speaker 1 (00:00):
Wow, I, ladies and gentlemen, am a sucker for a
Cameroon wrapper, always have been. I don't know really what
it is about the Cameroon that I like so very much.

Speaker 2 (00:15):
It's just it just works for me.

Speaker 1 (00:18):
And so I was searching for some low cost, high
yield cigars. Yes, even I do from time to time
pay attention to price.

Speaker 2 (00:25):
It's eat, drink, smoke.

Speaker 1 (00:26):
I'm Tony Katz and that is America's favorite amateur drinker.
Fingers moloy And this from La Aurora is the nineteen
o three Cameroon Toro. This is a five and three
quarter by fifty four, which means it's five and three
quarter inches long. Tea always makes fingers when I laugh.
And the ring gauge is a fifty four. That's a
diameter of the cigar, or how thick it is around

(00:47):
tea again with the laughter. So a sixty four ring
gauge would be a full one inch around. This is
probably top of the markt where I like to be.
Not probably this is top of the mark or wherever
I like to.

Speaker 2 (00:57):
Be in terms of a cigar. Uh.

Speaker 1 (01:00):
This has a really monotone type of color to it,
in a darker brown it's got a little bit of
swaying going on on that field.

Speaker 2 (01:12):
I don't think I would call that oily.

Speaker 1 (01:14):
Although it does have a touch of oil, it's more swede.
You can feel more of a of a velvety touch
as opposed to let's say, a grittiness on this Fingers.

Speaker 2 (01:21):
Velvety touch, by the way, was my debut album.

Speaker 1 (01:24):
And it was fantastic. It featured a young Burt Backrack.

Speaker 2 (01:29):
Wow, that's that's dating me. I almost with Burl eyes
see now. That would have made me feel more comfortable,
even though Burl is actually quite much I think he's
a lot older.

Speaker 1 (01:39):
I think they're both that. Oh did anybody tell them?
Anybody tell America? That's right? Where are the shadow that
makes fun of Burt Backrack?

Speaker 2 (01:49):
We're going to hell? Huh, Fingers, what do you you
started already smoking? I'm just gonna light this up right down. So,
first of all, there's quite a bit of haft for
this cigar. For the size that it is. I thought
it would be a little lighter, which lends to a
better hand feel in my mind. Just lit this up really,
maybe a little bit of wood, maybe a hint of nuttiness,

(02:15):
and that's about it. I'm not getting any kind of
pepper at this point, no coffee, no chocolate. It's so far,
so good. Especially my impression of this cigar maybe a
little bit influenced right away because Tony told me ahead
of time how much it is. So I'm trying to

(02:37):
I'm trying to let that not influence how I feel
about the cigar. But that's what I'm getting so far. Yeah.
So La Aurora does a lot.

Speaker 1 (02:46):
Of nice pieces, I think, and I you know, perception
is everything, and if you were to take a look
at some of the listing of La Aurora, some of
the Churchills they do, some of the tubos that they've
got together, they've got some nice pieces. I think more
people know the one oh seven series from them. I

(03:11):
just don't think that La Aurora as a name is
in the same pantheon is where people put, oh, that's
a nice cigar, and that's that's a shame in that
the whole thing about the name the brand is that's
not true. What is good is what you like, and

(03:32):
without trying things, you're never ever going to know. I
got to this because I wanted a Cameroon. I wanted
something like this in my humidor, and I ended up
buying a box.

Speaker 2 (03:44):
Okay, I bought.

Speaker 1 (03:45):
I just said yes, please, and I will take that
night unseen. Never had one before. I think I have,
But I can't tell you when I don't think we've
ever reviewed this cigar. I didn't go back and double
check and triple check. We've been doing this for six years.
There comes a moment.

Speaker 2 (04:01):
Where you can't remember everything Episode eighty four, Actually, is
that right? No? I just made that up. Nicely done,
thank you.

Speaker 1 (04:08):
But I trust the brand enough and I'm like, I'll
absolutely give this a go. The cedar note that would
note you're talking about is absolutely true. What there isn't
is a harshness. Also, the cigar is not actually, at
this moment tobacco forward.

Speaker 2 (04:24):
It's actually a bit of a clean smoke.

Speaker 1 (04:26):
That little bit of spice that exists on the tongue there,
and there's kind of a kind of a feel towards
the back of the throat, which you can describe as
a little bit of leather. So there's this and also
that could be seen as a spice. There's a there.
Sometimes if you don't get leather, but do you get spice,
you're in the same kind of place and always by
the way, you can get different flavors. And that's what

(04:48):
the hell do we know? Honestly, what the hell does
anybody really.

Speaker 2 (04:52):
And truly know? Do you like it? Or do you not?

Speaker 1 (04:55):
La Aurora the nineteen oh three Cameron Toro five and
three quarter by fifty four? Get your notebooks out? What
did you eat today? What did you drink today? Should
we play America's favorite game? What af fingers MOI I
eat today?

Speaker 2 (05:07):
Do you really want to know? Is it that bad?
It's pretty bad?

Speaker 1 (05:10):
I will play it later. Okay, that's called the teas.
Ladies and gentlemen, wait too.

Speaker 2 (05:15):
Hear this.

Speaker 1 (05:15):
You won't believe he's still alive. It's a question we've
always been asking. So get your notebk gout? What'd you
eat today? Would you drink today? The weather we've had
freezing cold in Indianapolis, finally seeing some nicer weather now.

Speaker 2 (05:26):
We went from snow to sixty degrees in like an hour.
So I took Fingers Moy Senior back up to Saginaw, Michigan,
his old stomping grounds, over the weekend, and I was
returning home Sunday and drove through six inches of snow.
It was absolutely crazy, because you know, earlier in the
week he was talking sixty eight degrees then six inches,
six inches of snow, just like that, just like what,

(05:48):
just like that?

Speaker 1 (05:49):
Like there you go, just making sure we can both
do that. I just wasn't sure. I thought maybe Fingers
was having a problem. You know, if we lost his
snapping fingers, we've got a serious problem. And then you
take the cigar. Take the cigar and break into thirds
in your mind, first, third, second, third, final third.

Speaker 2 (06:05):
What'd you eat today? Write it down? What'd you drink today?
Write it down?

Speaker 1 (06:07):
Affects your palette, the weather can affect your palette. And
then break the cigar into the thirds and write down
the flavors you get from each third of the cigar.
Doesn't matter, how esoteric doesn't matter, how basic, doesn't matter.
When you try the cigar a month from now, six
months from now, whatever it is, you go back and
you check your notes, and that's your through line, right, Oh,
this is what I got, This is what I got,
And then you're able to talk about that cigar. And also, okay,
there's a cameroon wrapper with the cigar. Now I know

(06:31):
what that is. I will the fillers Dominican and Nica Roguin.
The binder is an Ecuadorian Sumatra. According to the guys
at Developing Palettes. I'll trust them on that one, so
you'll be able to be like, ooh, I like that
kind of flavor.

Speaker 2 (06:44):
I wonder what other cigars have that.

Speaker 1 (06:46):
It's how I found myself so attracted to the Cameroon rap.

Speaker 2 (06:50):
So I've had people ask me Tony, how big is
Tony's notebook?

Speaker 1 (06:57):
My notebook is six years of this show. There it is,
I mean it is, it's six years of this show.

Speaker 2 (07:03):
It's it's you. But I do go back.

Speaker 1 (07:07):
I am actually I'm glad you brought that up, because
as we do the show, I don't have a notebook
in front of me.

Speaker 2 (07:14):
I have started the process of going back.

Speaker 1 (07:17):
To the beginning and writing it down and every one
of those cigars, because I've had them more and once,
Where am I at it? What am I doing with it?
What do I think of it? And also, it's not
about the size of the notebook.

Speaker 2 (07:30):
There it is, it's how you use it. Having said that, no,
you can get a bunch of smaller notebooks. That's what
I was gonna say, Oh, thank you I've always been
impressed at your recall when it comes to cigars you've
had in the past, your experience with them. I've always
said that I'm a fan of cigars, cigars, but I

(07:51):
don't have the passion that you have for them. You
really really not only you know, sit back and enjoy
a cigar. You want to know more about the cigar.
You want to know you know more about the company
that makes the cigar. I've always been impressed with that.

Speaker 1 (08:06):
Well, that that's kind I've I've always been impressed with
your ability to show up on.

Speaker 2 (08:10):
Time, and I do that eighty three percent of the time.

Speaker 1 (08:14):
By the way, if if going back to the last
time we did La Aurora the ordage, is the last
La Aurora that.

Speaker 2 (08:25):
That we did? Now?

Speaker 1 (08:27):
Is this in our humid or is the question a
great question which I cannot answer for you just yet.
We've just started smoking with us the Law Aurora Cameroon.
Grab one smoke along with us Grilled cheese, Ladies and gentlemen.
I'm looking for a cigar that tastes like grilled cheese.

Speaker 2 (08:48):
If you expect me to throw something out there that
will make that make sense, I'm I'm sorry. I have nothing.

Speaker 1 (08:55):
If I eat the grilled cheese, then my cigar might
taste like grilled cheese. I guess the point is in
the mood for grilled cheese. Fair tea drinks, wellcome Tony Katz,
and that is America's favorite amateur drinker, fingers Maloy. By
the way, I was going back and just making sure
we did the La Aurora ortaage in March. I see,
that's how long we've been doing this. I did forget.

(09:16):
Oh I thought you would remember that. I remember the cigar.
I don't remember that it was.

Speaker 2 (09:22):
That's all blending together. Oh it was in March. You're
an idiot.

Speaker 1 (09:25):
It was a simpler time, oddly enough, Yes, really, really
really was.

Speaker 2 (09:34):
There was a survey done of Americans regarding grilled cheese,
how they like it now.

Speaker 1 (09:43):
In a weird way, this is fascinating because you know,
we think of brisket, we think of barbecue is as
very very specific as specific to region.

Speaker 2 (09:55):
If you read our book Let's Go Barbecue, all these.

Speaker 1 (09:58):
Different areas and and how they engage different types of
sauces Alabama white sauce, for example. Things like that. You
can find it at Amazon dot com. Let's Go BBQ
recipes tips and Tails from the pit. But it is
true that people do grilled cheese in all different ways,
starting with not even just the basic the cheese.

Speaker 2 (10:20):
But the bread.

Speaker 1 (10:21):
Fingers, molloy, you make a grilled cheese sandwich at home,
what's the bread?

Speaker 2 (10:26):
Whatever's in the pantry. Okay, so you're not specific, No,
But if I were to choose, if you said, grab
a loaf of bread, we're making grilled cheese, sour dough.

Speaker 1 (10:37):
Fine pick, fine pick. You wouldn't just go with basic white.
You wouldn't go with a rye. You wouldn't go with
a holla halla close.

Speaker 2 (10:48):
Oh no, I would. If you had rye right there,
I would. I would definitely try a rye.

Speaker 1 (10:54):
So what we have just done, Fingers, boy, is we
have started a fight in homes all across America right now.
People are arguing about what bread to use, and that
has led to people actually stabbing each other.

Speaker 2 (11:06):
Stop doing that. It's just a grilled cheese and the
correct answered for some is whole wheat. Yeah. Well, whatever
you do to those people, it's fine by us. But
don't you feel like the grilled cheese sandwich is an
afterthought when you were planning your menu for the week
for the fam. Does anyone say, you know what Tuesday

(11:27):
night is? Grilled cheese sandwich night? Well, Tuesday night is
taco night. That's why they call it Taco Tuesday.

Speaker 1 (11:34):
Fair enough, but you might think of grilled cheese and
tomato soup, especially with winter here. Except for all the
good people in Texas who have wonderful weather, the rest
of us grilled cheese, tomato soup. You don't like tomato soup?

Speaker 2 (11:49):
Did No, it has tomatoes in it? Fan, I don't
even understand. So they did a.

Speaker 1 (11:56):
Little comparison here, survey of five thousand people ideal grilled cheese.
So when asked about the combo, what kind of cheese
is forty four cheddar? Forty percent American cheese? And in
that moment I realized that forty four percent of America
are a bunch of morons. Wow, morons, I'm not even

(12:20):
gonna be kind of at Of course it's American cheese.
Of course, it's American cheese, and preferably something you unwrap
from plastic. It should be the kind of American cheese
that you could utilize to fill a hole in your
wall instead of spackle that kind of cheese.

Speaker 2 (12:38):
Are you talking the kind of cheese that comes in
a cardboard box. It should only come in a cardboard box.

Speaker 1 (12:44):
I bores head American cheese ninety nine times out of
one hundred.

Speaker 2 (12:50):
That's what we're buying here. What? Nothing?

Speaker 1 (12:52):
What?

Speaker 2 (12:53):
I was just about to pat you on the back.
What and say, wow, I thought you were gonna be
an elitist by saying the only cheese that you have
in a grilled cheese is smokes Gouda. I thought that's
what was gonna happen. You're like, no American cheese. And
then you go boar's head. Yes, not a savage boar's head,

(13:16):
or makes a fine product. I'm not disparaging the fine
the boar's head people boys said mafia, they're coming. Yes,
that's true, but one pound of boar's head cheese, correct
me if I'm wrong. Sixty two dollars.

Speaker 1 (13:28):
That is accurate and honestly well worth it. But it
could be craft. You were talking about the cardboard velveta,
and I'd be a no.

Speaker 2 (13:39):
On belvida from my grilled cheese. That would not be right.

Speaker 1 (13:44):
So if that's if you're incorporating multiple cheese, the combo
is cheddar and American.

Speaker 2 (13:50):
I don't understand that. I think it's just American cheese.

Speaker 1 (13:54):
I don't combo my cheese and a grilled cheese.

Speaker 2 (13:57):
I only combo it when I open up of the
cheese tray in my refrigerator and there are two different
kinds of cheeses, and there's not enough for one sandwich
by using just one of them. So I just throw
a bunch of cheese mystery cheese sandwich. And then came
the bread choice. Forty three said white bread. Now the

(14:20):
question is how do you cut it? How do you
cut your grilled cheese sandwich? Fingers, Willy, You don't what
you cutting your sandwich for. It's gone. How big is
your bread? What's going on here? You really don't cut

(14:43):
a grill cheese. Don't kind of any sandwich.

Speaker 1 (14:45):
By the way, the average American adult, according to Pepper's Farm,
eats thirty six grilled cheese sandwiches a year.

Speaker 2 (14:51):
True or false. That's that's true. That's totally insane.

Speaker 1 (14:56):
No one is eating thirty six grilled cheese sandwiches except
for your eight year old.

Speaker 2 (15:01):
Well, they said the average American. Some may only have
eight in a year. Some may have one hundred and seven.
I don't think I've had a grilled cheese sandwich this year. No,
I'm having one tomorrow.

Speaker 1 (15:14):
Forty eight percent of Americans say you cut it into triangles.

Speaker 2 (15:19):
I believe that is accurate. I believe that's the way
people do it. They do it. On the angle of surprise,
it's only forty eight percent.

Speaker 1 (15:25):
By the way, white bread wins out with forty three percent,
followed by sourdough at twenty four percent.

Speaker 2 (15:31):
Well, the cutting it in triangles makes you feel like
you got a bigger sandwich. I think it's because it's
easier for the dipping. Oh there's that too, right, dipping
into the tomato soup. No, dipping it into fruit loops.

Speaker 1 (15:46):
No, what exactly you dip your grilled cheese sandwich into
your cereal?

Speaker 2 (15:54):
I would if it were grape nuts. It would finally
give it some flavor.

Speaker 1 (15:58):
I think the moral are here is that it is
one of those foods that you that to your point,
you're never thinking about.

Speaker 2 (16:06):
It's never on the menu, and then you hear it,
You're like, oh, that sounds awesome to me. It is
very much a meal of oh crap, we forgot to
go to the grocery store today. Oh, we got some
bread and cheese. Let's throw together some grilled cheese sandwich
and then you eat it and everybody's happy. Would you say, Tony,
it's good comfort food? When you say it like that,

(16:29):
I can't and I want you so badly. Yes, it's
very good comfort food. You know, it's very good with
with a grilled cheese sandwiches. Boar's head, tomato soup they
don't wait, hold on, do they make tomato soup? No? Seven?
Tweeto Boor's Head. If you can afford it, eat well.

(16:51):
It comes in a crystal vase.

Speaker 1 (16:53):
Forest Head is great and they make a great sponsor
of eatdrink, smoke. Not that what what do you get?
What do you get, mister Mockne for being an elitist?

Speaker 2 (17:02):
I can't grocery store, great.

Speaker 1 (17:07):
Value American cheese from Walmart where I get my cheese
and motor oil.

Speaker 2 (17:14):
Wow, have we insulted everybody? You are? We are really unrolled.
Good on us, eat, drink, smoke.

Speaker 1 (17:24):
It is your cigar bourbon food extravaganza. I'm Tony kats
that right there is fingers maloy and I want to
be perfectly clear whether you eat boar's head or whether
you buy from Walmart, You're welcome here at Eat, Drink,
Smoke Nation. I'm sorry Fingers Maloya is such an elitist
snob that he thinks some of you shouldn't be here.
Fingers is sometimes terrible. We'll deal with him later appropriately,

(17:46):
probably involving a large stick. But until that moment happens,
thank you for being a part of Eat, Drink, Smoke Nation,
and just remember we love you. And while you're sleeping,
we're watching.

Speaker 2 (17:57):
That was a message from every Man Tony Cats.

Speaker 1 (18:00):
That's what they call me. Every Man Tony said, no
one ever smoking the law Aurora nineteen o three, Cameroon, Toro.
This is five and three quarters by fifty four. What
I like about this cigar, because I have already smoked

(18:21):
a few of these, is that it starts off clean.
It does.

Speaker 2 (18:28):
It starts kind of off, kind of nondescript.

Speaker 1 (18:31):
That little bit of spice the Fingers talking about that
would that Fingers was talking about, which I would definitely
call a cedar. I think that as it hits the
back of the tongue to the bit of the throat,
there it becomes a leather. And if you can equate
the smell of fresh leather to a taste. That's the
way I would do it. I think that this cigar

(18:51):
builds out nicely. I think that we're still in the
first third, but I'm already in a place where, you
know what, it's probably playing more towards the full size,
full side, right, it's a fuller cigar, But I don't
feel that I'm overwhelmed. Interestingly, the flavor is in the
tongue and in the throat, not in the cheek.

Speaker 2 (19:10):
There's nothing really happening in there.

Speaker 1 (19:13):
But I like it. I think it smokes nice. I
think it's smoking easy. I haven't had to touch it
up all that much that I that I recall. Sometimes
I touch it up out of habit as opposed to need. Right,
That sometimes happens. But I think it's playing very, very nice.
I think it's very attractive.

Speaker 2 (19:28):
Yeah, I would agree with you. I'm not really getting
much of a spice for me. It's that the wood
notes you mentioned leather. I could see that. I you know,
it's really strange. I feel like it's almost like a
walnut for a nutty. If I was really gonna get
specific about it. Really, Yeah, that's where I would go,
but it's been it's been great so far. I haven't

(19:50):
had to really touch it up all that much. The
hand feel we talked about that earlier is great so far.
I'm really really happy.

Speaker 1 (20:00):
Fingers WILLI the La Aurora nineteen oh three, Cameroon. Is
this in your humid or for seven dollars and twenty cents?

Speaker 2 (20:08):
Yes, guys, absolutely.

Speaker 1 (20:12):
Now this is not perfectly my flavor profile. But at
seven bucks all day long, no, no question none, there's
just a lot of good things happening here. Maybe I
would prefer more of a coffee note. Maybe I like

(20:32):
a little bit more of a chocolate note, maybe even
multi things like that that not every cigar is that
thing for a little bit of spice, that little bit
of wood, just a pleasantness of a tobacco that isn't
too forward. Hell yeah, all day golf course, work you
around the house while you're grilling in fall weather. So

(20:53):
if you have to put it down, you don't feel
bad about it, no question.

Speaker 2 (20:57):
And just as I said, I didn't have to touch
it up. I just had to touch it up. But
I agree with you're saying what you're saying. Also, you
know all these notes that we're talking about. Everything's really subtle.
Nothing is really hammering you. I could see starting your
day with this, could you really? Oh yeah, absolutely, you
don't think that that's a little spicier. I'm not getting that.

Speaker 1 (21:17):
So you really are denoting a difference between the wood
and the idea of SPI.

Speaker 2 (21:21):
Yeah, I'm not getting anything like that. But that's just me,
you get. Everyone hits their palette differently, But this to me,
for me, especially at that price point, could be an
everyday cigar. Oh sure, oh sure.

Speaker 1 (21:40):
The only thing I would say is that I would
love to try this in.

Speaker 2 (21:46):
A fifty ring gage.

Speaker 1 (21:48):
I would love this so I had a different ratio
of rapper to binder and filler, because I love the
camera and wrapper and I love what that has to offer,
which usually has a more of a toothiness to it,
which this does not in the rapper, which is interesting.
I would like to have that ratio a little bit more.
This is a fifty four ring gage. Is part of

(22:10):
the reason why it's not even more for me in
terms of enjoyball though. I think it's it's really good.
I think it's solid. I think it's working terrifically for exactly.

Speaker 2 (22:20):
What it is.

Speaker 1 (22:21):
I if I could get this in a fifty by
five and three quarter.

Speaker 2 (22:24):
I'd be a happy man. I'd be a happy happy man.

Speaker 1 (22:27):
Yeah, this is in the human or for sure it's
time Fingers moy for news of the week.

Speaker 2 (22:32):
Is it really? Wow? Shutdowns over?

Speaker 1 (22:37):
Everybody's getting paants wonderful singing.

Speaker 2 (22:41):
Let's start with that Trump, President Trump. Excuse me, I
was just reading the headline from the Wall Street Journal
says Trump President Trump signed the spending bill, ending the
longest shutdown in the United States history. Yeah, now.

Speaker 1 (22:56):
You understand the Fingers and I come from political backgrounds,
political talk radio.

Speaker 2 (23:02):
We have you name them.

Speaker 1 (23:05):
We've done the interview, We've had the chance to consult
with people, we have been at the conferences, we've been
at the places, we have been padded down by Secret Service.

Speaker 2 (23:16):
Yeah, and they've smoked a cigarette afterwards.

Speaker 1 (23:20):
We do eat drink smoke to get away from all that.
We do eat drink smoke to avoid the politics.

Speaker 2 (23:25):
So if you were.

Speaker 1 (23:26):
Looking for a political take on the shutdown, that isn't
what we're bringing you today.

Speaker 2 (23:33):
Rather, there is a larger.

Speaker 1 (23:36):
Question that could be asked, and I think it's the
question being asked by America, which is, of course, what
the hell was the point of all this? What was
the point of all this? It was a continuing resolution
forty two days of people not getting paid of then
a question of course of SNAP benefits right supplemental nutritional

(23:56):
supplemental Nutrition Assistance Plan benefits, food stamps not going out,
and they signed the continuing resolution that was there forty
two days ago.

Speaker 2 (24:05):
What was the point of all this? Fingers boy? Why
why put America through this exercise? It's all politics, is
it not. I mean, we don't have to get into
what the politics were about, but it's all politics.

Speaker 1 (24:19):
So I want to make sure what we're saying, because
when we're saying all politics, what we're saying is one
group of people saw an opportunity for power, and another
group of people saw an opportunity not to have to
agree to their push for power.

Speaker 2 (24:36):
That's it.

Speaker 1 (24:37):
Yeah, And by the way, that could go other ways
with other parties and other times and all that jazz.
At what moment do Americans say, my god, are we
tired of your crap or is it immediately forgotten about
because they're on to the next Oh my gosh, the
worst thing in the world. That's just happened thing and

(24:58):
getting people to try and change their minds.

Speaker 2 (25:00):
I think you just answered your question with that answer,
and it's that it's listen. I think in a lot
of ways, the American people have been like this previously,
before social media, they would move on relatively quickly. But
now in the social media age, there's a new thing
to be outraged over this morning, and they move on

(25:21):
to the next outrage. And then you've got one group
of people who are outraged, you've got another group of
people who are saying it's a big nothing burger. Doesn't matter,
the tough topic, doesn't matter which side of the political
aisle you're on. It's just this constant bickering back and
forth until one day it all comes to blows and
we have a water balloon fight.

Speaker 1 (25:43):
I swear to you if we solved our problems Aaron
Burr Alexander Hamilton water balloon style. First of all, the
pay per view alone, the pay per view alone, that
we could get to see Ted Cruz going up against
Elizabeth Warren in.

Speaker 2 (25:59):
A water in fight.

Speaker 1 (26:01):
I would pay cash cash, take my money.

Speaker 2 (26:08):
Well, what you could do while you're watching it. Part
of News of the Week also is Jack Daniels, for
the first time in over one hundred years, will now
be selling three liter bottles of Old number seven. Where
Costco Do I get this? I don't believe it's just
at Costco. You may be able to get it at
your own liquor store, your your favorite liquor store. It

(26:28):
will be seventy nine dollars and ninety nine cents for
a three liter bottle A three lider Jack, yep, be
able to get you through the next shutdown, right because.

Speaker 1 (26:40):
Only one three liter bottle of Jack is gonna be
needed for another forty two day shutdown.

Speaker 2 (26:44):
I that's overkill. I mean maybe if you're a bar,
that's overkill. Sure, that's overkilled. Winky winky winky winky winky winky.

Speaker 1 (27:03):
So over there at Target, the people in the Red
Shirts are very unhappy because there is a new forced
greeting policy t Drink Smoke. I'm Tony Katz. That's Fingers Wiloy.
I find it all at Eat drinksmokeshow dot com. We
have a forced greeting policy here at Eat Rink Smoke
where Fingers MOI shows up to the studio and I say,

(27:23):
what took you so long? And he says, why don't
you shut it?

Speaker 2 (27:28):
It's like you just got a behind the scenes look
at eatrink smoke.

Speaker 1 (27:32):
They have a program at Target called the ten four program,
as in ten four good buddy.

Speaker 2 (27:38):
Oh no, this sounds terrible.

Speaker 1 (27:40):
It forces employees to engage with customers more no, employees
within ten feet of a customer are required to wait
for it. These are fingers Willoy's favorite things. Smile, go on,
cho everybody, Hi, you smile, make eye contact, wave, and

(28:02):
use friendly, approachable and welcoming body language.

Speaker 2 (28:07):
How's it going, cowboy?

Speaker 1 (28:10):
Oh my gosh, I'm shopping a kmart. There are no
more kmarts. I would build one to get away from
what it is you just did. Any staff within a
four foot radius of a shopper must also personally greet
the customer and initiate a warm, helpful reaction.

Speaker 2 (28:29):
No, no, you got it wrong. Target, How many more
ways can you screw this up? How many more ways
Target can America say?

Speaker 1 (28:38):
By the way, I just touched up my cigar for
the first time, I think the first time? How much
many were more ways?

Speaker 2 (28:42):
Target can?

Speaker 1 (28:43):
Can can America say to you? All we want you
to do is sell us cheap T shirts?

Speaker 2 (28:50):
We don't.

Speaker 1 (28:51):
You know what when you have the Starbucks in there?
All right, fine, we treat ourselves, but we don't need
anything else really, right if when we get to the checkout,
the cashier says, hey, thanks for being here. Anything else
you need? Right, that's always nice? But you want me
while I'm looking for whatever new gift craze. It is
my eight year old ones and I don't know how

(29:12):
to find it. I barely can understand it. All I
know is when I find it's gonna cost me two
hundred and eighty two dollars.

Speaker 2 (29:17):
You think I want the.

Speaker 1 (29:19):
Person who's stalking the shelves having people scream at them
all day.

Speaker 2 (29:24):
I want them to pretend to be like, hey, how
you doing, Really glad you're here? What can I help you? Whip?
That's what I assume. They sound like Bobcat Golthwait.

Speaker 1 (29:34):
Right, it was a little Bobcat gold Wait and a
little Maurice Chevalier.

Speaker 2 (29:40):
Oh, I had a little bit of sophistication.

Speaker 1 (29:42):
Nobody wants this. We want pleasant, we don't want forced.

Speaker 2 (29:47):
It's very much like Robert Stack walking through the airport
on airplane. I'm just trying to get to the deli
meats jobs. We'd like to hear the flower. Oh my god,
I'm not interested. I don't even like going to the checkout.

Speaker 1 (30:08):
Last week Caddyshack two. This week Airplane. Tune in next
week to find what classic movie Fingers is referencing this.

Speaker 2 (30:15):
Time, Porky's three, Having said that ease, I don't want
to be bothered. I don't even like going to the
checkout and have them ask me how you're doing. The
best thing when you're going to the checkout the clerk
can say is did you find everything? Okay? Yeah, because
I don't want to go through the whole transactional How

(30:36):
are you doing? I'm fine today? How are you doing?
I'm fine today? Cold for you? You're asking me how
I feel. You don't care how I feel. Care No,
and quite frankly, I'm happy that you're alive. Other than that,
I don't care either.

Speaker 1 (30:52):
If you're in the aisle and you turn, if the
employee says if I can help you find anything, let
me know, great, because sometimes that initiation is like, yeah, actually,
I'm looking for this thing.

Speaker 2 (31:05):
That's super helpful. That's it.

Speaker 1 (31:07):
That's all you need because the amount of let me
explain this to your fingers more. We have gotten to
a place in America where people don't know how to
talk to each other.

Speaker 2 (31:17):
Now you like that place, absolutely, Here's where I don't
like that. That's my vanity.

Speaker 1 (31:23):
I'm standing in a supermarket, I'm talking to my wife
and there's someone behind us and they want to get by.
I'm not really in the way, but they don't say
excuse me. They're just gonna wait there, wait there for
the rest of your life. I don't care. You can
die in that spot, your kids can come and mourn

(31:45):
you in that spot. Why can't you say excuse me,
just need to get by, that's it, and be like, yeah,
I'll move over a grade ahead. Why can't they say it?
People have forgotten how to talk, and they would rather they're.

Speaker 2 (31:57):
So afraid of the talk. Stop being afraid of the talk.
That is a.

Speaker 1 (32:01):
Different conversation than force the talk. That's not necessary. That's
a mistake from target.

Speaker 2 (32:08):
See. I think you're completely wrong on this. I think
we as app developers should come up with an app
where someone could type into their phone for them to
be able to say excuse me, will you please move,
and have the app tell you to move.

Speaker 1 (32:25):
You think we should devise an app where people just
hit a button and it'll say excuse me please. Yes, absolutely,
as opposed to having to say excuse me please?

Speaker 2 (32:35):
Who needs that?

Speaker 1 (32:36):
What if you could like more customize the app so
for some people it'll say excuse me please, and other
people it will say, can you move your fat ass
out of the way? Do you think you're capable of
doing that with your giant button? Do you think you
can move that? You think you can scooch that massive
load just maybe a few inches to the right, even

(32:57):
though we know you're gonna go home alone and cry
while you eat a full pints. I'm sorry corn, I'm
sorry gallon of ice cream. But if you could just
for right now move that giant whatever that is a
bit to the left so I can go get some
butter flavored uh MICROI popcorn.

Speaker 2 (33:13):
We already have that app. It's called Twitter. Oh you
win this round? That's really good. You can't say it.
You want enough to do? Really, you're you won't do that.
You'll just stand there. Oh no, I'll just bust my
way right through. I don't get that. Why would you
do that? Why would I ask my way right through? Yeah?
Just say excuse me. Oh, I would say excuse me,

(33:35):
maybe even pardon me.

Speaker 1 (33:37):
Wait, would you say it after you're already through, You've
already busted through and people are laying blooded on the ground.

Speaker 2 (33:44):
Would you be pushing your cart going excuse me? Yes?
But then I would end the sentence with governor, that's
what I do target, what are you doing?

Speaker 1 (33:56):
I don't want to talk to people. I just don't
want it. It's it's it's force. It is it is force,
and force is silly.

Speaker 2 (34:05):
And that's the other thing too, when everyone knows that
in this transaction that it's all phony. Right, But do
you feel that way about the Chick fil a people? Yeah?
Kind of. It will be my pleasure, but it's really not.

Speaker 1 (34:19):
Are you sure. I'm pretty sure you're getting paid. Maybe
it's a pleasure to be able to get paid.

Speaker 2 (34:23):
If it were a pleasure for them, they wouldn't be
getting paid for it.

Speaker 1 (34:27):
But I do favor the idea of instilling in the
employees the concept of kindness and the concept of not
only appreciation of the job, but of the customer who's there. Sure,
some customers are lowlives. We all agree. Some customers are
just awful that you know it I know it. We
all know it.

Speaker 2 (34:47):
The fingersmay Institute of institutes for institutes instead of study.
All right, recently we got a government grant. It's always good.
Eleven percent of customers are terrible. Eleven percent it just
feels because they're the loudest.

Speaker 1 (35:02):
So but I I I would like to see employees
be a little more happy that they have a job,
as opposed to I can't believe I have to be
at this job. I think that I think it's just
better if attitude leads to a happier life in that regard, But.

Speaker 2 (35:17):
I don't want to force.

Speaker 1 (35:21):
A presentation on a customer that now puts me in
a spot where I have to respond.

Speaker 2 (35:26):
And maybe I don't want to respond because you could
tell it's genuine if you're genuinely a happy, outgoing person
and you have the little Target vest on and you're
walking by someone. Target doesn't have a vest. They wear
a red they wear a red shirt. Is that a vest?
They don't vest? They have vests. I believe that's a vest.

Speaker 1 (35:42):
Okay, maybe they've got vests. No that that lady in
the photo has a vest.

Speaker 2 (35:47):
If they're a genuine outgoing person and they and you
make on eye contact and they say hello, that's fine.
But if they're coming over and they're tackling you to
make sure they get their hello in because the assistant
manager is watching, then nobody needs that. Now. I'm with you,
I'm with you, this is this is this is a miss.

Speaker 1 (36:10):
And like if you see an employee coming around the corner,
you're like, oh, I got got out of this aisle
before they talk to him and do that all the time.

Speaker 2 (36:17):
Do you really? Do you really? Oh? Especially at Kroger
when they are have the cell phone people who are
back trying to sell me self service?

Speaker 1 (36:27):
Are the cell phone people back Kroger. If you don't
know that story, remind us we'll catch you on the
other side with that. You need a good entree Defiancebeef
dot Com great sponsor of ours, where you can order
a quarter cow, a half or a full. You get
it butchered exactly the way you want it, and it's
delivered directly to your door, frozen in the vacuum pack,

(36:49):
ready to go. They are a farm right here in
Indiana and they are just serving up some of the
best rib eyes and tenderloins and strips.

Speaker 2 (36:58):
The ground beef. The brisket. Absolutely incredible.

Speaker 1 (37:01):
Everything age twenty one days, the flavor of the tenderness,
it is all there, and you decide how you want
it cut. You decide the thickness. I actually got the
call from the butcher yesterday, got a call him and say, okay,
here's what I want. I'm ready to go. I'm telling
you I'm gonna have my beef in a week. I
have been waiting. I have been patient. I've been like,
you don't worry about me last. I want to see

(37:23):
everybody else to be happy. People have been ordering you.
Go to defiancebef dot com, use promo code Eat Drink Smoke.
Get one hundred and fifty dollars off your order right there,
easy to do. It has been fantastic. The meat is incredible.
The quality and the tenderness and how well it grills
up and how well it's done is leftovers spectacular.

Speaker 2 (37:42):
Defiance Beef.

Speaker 1 (37:43):
Defiancebeef dot com and use promo code Eat Drink Smoke
that's the name of the show, and you will.

Speaker 2 (37:49):
Get one hundred and fifty dollars off your order. I
will admit to you.

Speaker 1 (37:55):
That I think it's the coolest bottle I've seen in
a while now.

Speaker 2 (37:58):
The label on about can hand me that? Absolutely, the
labels you know, just slapped on there. It's not like
it's like embossed.

Speaker 1 (38:06):
But this like Matt black glass. Yeah, that's very cool.

Speaker 2 (38:14):
It's eat drink smell.

Speaker 1 (38:15):
I'm Tony Katz. And that right there is America's favorite
amateur drinker, fingers myloy. And this is the Burning Chair
Bourbon whiskey.

Speaker 2 (38:23):
There you, Oh, thank you.

Speaker 1 (38:25):
I'll take coming in at forty four percent alcohol by
volume or eighty eight.

Speaker 2 (38:30):
Proof aged four years.

Speaker 1 (38:31):
Actually able to get a mash bill on this seventy
five percent corn, which would denote what fingers.

Speaker 2 (38:36):
Moy, what did you say? It's I was putting the
bottle back. I'm sorry. Seventy five percent corn sweet? It
should be sweet. It should be sweet. See that? See that.

Speaker 1 (38:49):
You hang around Eat Drink smoke Nation long enough you
learn a thing or two twenty one percent rye four
percent malted barley fingers. You found this a couple of
weeks ago. I had never heard of it. I had
never ever.

Speaker 2 (39:02):
Heard of it.

Speaker 1 (39:02):
We were looking things up about it, and someone did
a review over at leaf enthusiast dot com and paired
it with a Sincombromusa from Dunbart and tobacco, and trust
I said, I don't know about the bourbon, but I
like the parent because anything with a sincombro muso is
a good good, good maneuvering there good market. So this
uh is sourced out of Kentucky, Indiana and Tennessee. So

(39:26):
this is a blend of bourbons going on here, and
it is finished in cabernet barrels. And it was one
of the first thing's fingers said. When he pours this
out into our Arkenzie glasses, He's like, oh, yeah, oh
that's wine.

Speaker 2 (39:44):
I had no idea how it was age to where
it was aged, or that was seventy five percent corn
in the mash bill right good home. But right away
you could get a whiff of uh oh on the nose.
That smells like wine.

Speaker 1 (39:57):
And it's a pretty color, right So not as ambers.
I would like more in the in the copper orange
right there, more what you would think of bourbon.

Speaker 2 (40:05):
It looks like, by the way, who let you pour
look at the sides of this poor what that? Why
is your so tiny and mine is overflowing? It's because
you looked at me before we started and said I
need a drink. I didn't, Oh, but I should have.

(40:25):
Well that's sweet, yes it is.

Speaker 1 (40:30):
Oh so that's a two for Wait a second, wait
a second. That is sweet and that is that is
that is a bit of oak. There's a bit of
oak in there's a bit of wood in there, but.

Speaker 2 (40:45):
There is You get a red wine kind of hit
on the on the nose, do you not, Yes, yes, yes, yes.

Speaker 1 (40:58):
That sweetness could be seen as my people would say,
a touch of the mount of Chevitz that is Oh yeah,
have you.

Speaker 2 (41:06):
Ever had a mount of Schevitz? You're just making stuff
up at this point.

Speaker 1 (41:10):
It's a brand and they make wine for Jewish holidays
and it is so sweet that one sip boom diabetes.
Oh you got the Wilford Brimley diabetes right there?

Speaker 2 (41:21):
Can I get it at a gas station next to
Little Debbie? No, oh no you can't. That's too bad.
But it's right. Yeah, I think I think that definitely.
You can say there's a bit of wine there, but
I if I'm digging in, if I'm getting a little
bit fuller, there as sweet.

Speaker 1 (41:42):
You know you're not You're not off. You're not off
with that, But enough with us just smelling things. Fingers Mali,
you ready for this?

Speaker 2 (41:49):
I'm I'm ready. He's been ready for this all day.

Speaker 1 (41:52):
Fingers Oi is doing what is known as the Kentucky chew,
moving the juice around the palette, getting a real feel
for the flavors. Sometimes you want to take too the
first sip to set the taste, but it's the second
sip to really get an understanding of what the bourbon is.

Speaker 2 (42:05):
This is a four year bourbon whiskey. Fingers Blowy, what
say you? It's nice and listen. First of all, I
am not I freely I'm not a wine person. Okay,
that's much more of the world that you are in
and you're not even much of a wine but you
have much more experience in wine than Hey, if you.

Speaker 1 (42:24):
Mean I have a wine key and can open a bottle, yes, wow, expert.

Speaker 2 (42:30):
Having said that, I do still feel it that there's
like that red wine note as well as nice bit
of oak, nice bit of spice, maybe a little bit
of caramel on the finish. It's very very nice. I'm
I'm gonna be curious what you think about it because
it is. It's sweet, so I'm not sure it's going
to be something you're going to be crazy about I'm

(42:52):
going in.

Speaker 1 (42:52):
This is the burning chair Bourbon forty four percent alcohol
by volume, eighty eight proof.

Speaker 2 (42:58):
Here I go, going in, ladies and gentlemen, and he's
doing what we like to call the Memphis munch, the
Chattanooga chomp, the burning chair chump. Ha ha. Well well,
well it was a quick spice punch on the tongue,

(43:20):
like a like a knife grazing your temple, and and.

Speaker 1 (43:25):
Then wow, it has all settled lower ch a minute,
Are you sure?

Speaker 2 (43:34):
Are you sure? My god? In one shot? He sure? Subourbon?
Are you okay? Are you all right? Oh? Do we
need to call the authorities? He?

Speaker 1 (43:47):
I think I think I might need some sour cream. Wow,
that all hit all the heat hit low chest at
one shot. Oh it's still there.

Speaker 2 (44:00):
Oh oh is that what fireballs like? Wow? That really
that's weird. That is weird.

Speaker 1 (44:09):
It's a fantastic finish. So what's really good? That's a
really good finish.

Speaker 2 (44:19):
It's it. It is fruity. Uh the oak is is there?
Uh there's a bit of vanilla going on, almost like
a vanilla cream. That's happening. That's a.

Speaker 1 (44:33):
That I can't tell you where the palette was because
it moves so quickly to the.

Speaker 2 (44:37):
Fire bomb in the bottom of my chest.

Speaker 1 (44:40):
I don't know what happened, but the uh, but the
finish is is is a lover right there?

Speaker 2 (44:48):
Is it too sweet for you? No? Wow, I'm curious
what a cube is. I'm going back in. Oh good
for you. You have plenty in your glass, so I'm glad
you're going in for for seconds. He's doing the sagon
a swish. Ladies and gentlemen. Wow, did you just do
a pop Eye? Get get? I did it again? Wow?

(45:16):
What is happening? He's doing My god, he's doing a
full Fred Sandford. Ladies and gentlemen coming. Wow. Finish is
really nice. It is.

Speaker 1 (45:33):
I don't know what's happening, but I I I I
in the in the mouth right fine. The minute it goes,
Oh my god, wow is that only eighty a proof?

Speaker 2 (45:46):
That's amazing to me. So it skips the path, it
skips the palette for you to gone, it goes. You
got fire in your belly, is what you're saying. Oh,
oh my gosh, that's amazing. That's not oh. People are
gonna love this. The finish is really really.

Speaker 1 (46:09):
Delightful, like like you're gonna like that flavored life. You
know what, I might take away from vanilla and go
into a bit of a marshmallow almost. That's yeah, I
might hit toasted marshmallow. But I have no idea what
the palette is. What I do know is bowl of
yogurt to put out this heat, like I just had
a curry of Indo loop.

Speaker 2 (46:37):
Fingers moloin. As you are.

Speaker 1 (46:40):
Well aware, it is the holiday season. It is the
pumpkin spice season, fingers Molly. Where everything big and small,
everything expensive or free, is pumpkin spice. Your your mailman
smells of pumpkin spice. Your children smell of pumpkin spice.

(47:04):
Go on, smell your money pumpkin spice, and your pumpkin
spice smells it smells even more pumpkin spicier.

Speaker 2 (47:15):
It's really the season of joy, sea drink smoke.

Speaker 1 (47:18):
I'm Tony Katz, and that right there is America's favorite
pumpkin spicer Fingers Malloy. Starbucks, They've got their new holiday
cup designs.

Speaker 2 (47:27):
Aren't you excited? Oh? I'm gonna go and collect all
of them today.

Speaker 1 (47:32):
I just want to say, for the record, nobody cares
about the Starbucks cup design, and if they do, they
have way too much free time. And you're joking right,
people have like raged about these things. They've gotten angry
about these things. There's been threats about these things. It's

(47:52):
a freaking cup. It's a cup with some kind of
mermaid fish thing on it, and it's got a ribbon.

Speaker 2 (48:00):
Can we move on? Please?

Speaker 1 (48:01):
Can we stop the insanity of being concerned about this
ridiculous cup and be more bothered that so many people
buy overprized coffee?

Speaker 2 (48:13):
The logo is a what it's.

Speaker 1 (48:15):
A fish lady. It's like a mermaid lady. I thought
it was Jerry West that that's the NBA.

Speaker 2 (48:24):
Oh, I've got the wrong story. Open Yes, Starbucks. So
I'm so proud of you. By the way, that was
such an excellent poll. You to go with Jerry West.
Uh so confession because I know how you feel about Starbucks. Yeah,

(48:44):
you're not a huge fan of Starbucks.

Speaker 1 (48:46):
I am not so much impressed you will go to
a Starbucks if you have to. Of course I am not,
you know, crazy.

Speaker 2 (48:54):
I have for my home machine there not going out,
but when I make home coffee at the house, there
in a machine made by mister coffee. I've been doing
a lot of Starbucks coffee lately, ground coffee. Yeah, it's

(49:16):
been been on sale.

Speaker 1 (49:18):
Well, listen, I'm not gonna tell you not to buy
something on sale.

Speaker 2 (49:22):
I am. You're gonna judge me, though, I'm.

Speaker 1 (49:26):
Not judging you fingers. Of all the things I would
judge you for.

Speaker 2 (49:32):
It's another one to add to the list. You think
that even makes the top forty three. You Over the years,
you have made your opinion known.

Speaker 1 (49:41):
About you, yes, yes, and about Starbucks. Starbucks can can
go bite?

Speaker 2 (49:50):
What so?

Speaker 1 (49:52):
Something I said Starbucks is what you do in a pinch.
Starbucks is not what you do as a standard. It's
not It's just not well, it isn't.

Speaker 2 (49:59):
Apparently many Americans disagree with you, and they run to
get not only do they get the expensive coffee. How
much are these cups? Seriously? Are these are the cups
that come with the coffee? Oh? You don't spend extra
to get? No, you're not.

Speaker 1 (50:14):
Collector, No, no, no, these are our regular cups that
you then throw away and destroy the environments with you.

Speaker 2 (50:23):
Don't throw these away? Do you throw these away? No?
I mean the people who are really really passionate.

Speaker 1 (50:29):
About not collecting cups like their beer bottles along the
wall of your dorm room.

Speaker 2 (50:35):
They aren't. I just assume. Let me let me take
you back, ladies and gentlemen, to a simpler time. It
was back in the nineteen seventies when McDonald's the Golden
Arches used to release collector cups and people would run
to their local McDonald's.

Speaker 1 (50:53):
I'll tell you, I almost got a set of McDonald's
rocks glasses.

Speaker 2 (50:57):
I'm sorry.

Speaker 1 (50:58):
They have rocks classes. They are Hawaii themed, Hawaiian McDonald's
rocks glasses. I missed out on the bid on Facebook marketplace.
I tried to get them. I'm going to find these things.
They're amazing.

Speaker 2 (51:12):
I have almost, on several occasions purchased McDonald's ash trays.
But the only thing that stopped me is they you know,
they were at the restaurants in the in the seventies, right,
and they're way too small for cigars, right, But they're awesome, right,
and McDonald's So McDonald's it was.

Speaker 1 (51:32):
You can buy the glass with Ronald McDonald's and Grimace
and the Hamburgler I remember.

Speaker 2 (51:36):
Those, yeah, space ghost right. But so you're saying it's
not like that. It is just the regular old waxy paper. Yes, yes,
Why are people going crazy about these? I ah, I
think that hurt more than the bourbon.

Speaker 1 (51:59):
They go crazy for them because people have given up
any thought of having a normal life. The things they
get excited about, the things that are important to them,
it's just so ridiculous. They shouldn't even be out of Starbucks.
And they know they can't afford it. And if they

(52:19):
look at their bank grounds at the end of the month,
they're like, where'd all the money go? Well, it's a
six dollars whatever, frappa whatever, you know, twice a day,
five days a week. That's twelve times five. That's sixty
times worth two hundred and forty dollars the end.

Speaker 2 (52:36):
That's one tenth of a car payment. Are we going
to talk about the insanity of a fifty year mortgage?
Can we do this? Can we?

Speaker 1 (52:48):
If you want to stay on target, I'll stay on target.
I will totally star wars this thing with you. But
if we can.

Speaker 2 (52:56):
Go right ahead, Pulty homes and resident a.

Speaker 1 (53:00):
Trump floated the idea of a fifty year mortgage as
a way to make homes more affordable. And I want
to say right now, for the record, anyone who thinks
a fifty year mortgage is a good idea.

Speaker 2 (53:17):
Is out of their minds. I disagree with you. Now, wait,
I hold in. I think Pulty Holmes think it's an
excellent idea.

Speaker 1 (53:26):
I don't want to stop somebody from getting a fifty
year mortgage.

Speaker 2 (53:30):
I don't care if you get a two hundred year mortgage.

Speaker 1 (53:33):
What I'm saying is is that this is not the
way to engage a level of quote unquote affordability. That's
the problem. It doesn't solve a problem. And part of
the problem is if the only place you want to
live is the place that has eight hundred thousand dollars
homes and you only make one hundred and thirty two

(53:54):
thousand dollars a year between the two of you, maybe
you can't afford that. If you have kids, maybe that's
the problem. Maybe if you are are the sole working
parent and you're making eighty five thousand dollars a year,
buying an eight hundred thousand dollars houses, out of the question,
you can't afford to live there. And this has been

(54:14):
a big, big argument on social media.

Speaker 2 (54:16):
See that's the problem.

Speaker 1 (54:17):
We're not encouraging people because we're saying you're gonna have
to move somewhere else.

Speaker 2 (54:22):
This is migratory one oh one. What the hell is
wrong with everybody?

Speaker 1 (54:27):
You can't live in New York City and that's what
created we hawk in. This is a maddening thing that's
going on here. Fifty year mortgage. Maybe you shouldn't buy
that house to begin with?

Speaker 2 (54:40):
Thank you? Are you looking up? We hawking? No? Actually
so the Starbucks coffee cup right, it's red and green?
Is it something I said? No, I listen, I completely
agree with you. The other thing that we need to
have a discussion about that we don't have time for
is the kind except of a starter home, and that

(55:01):
a starter home doesn't necessarily have to be four thousand
square feet.

Speaker 1 (55:06):
Yeah, yeah, your house doesn't have to have granite lemony
is fine.

Speaker 2 (55:11):
Shut up, eat, drink.

Speaker 1 (55:17):
Smoke in your cigar, bourbon, footy extravaganzam tony katz. That
is fingers awy. We are smoking from La Aurora? The
was it the one o three Cameroon right there?

Speaker 2 (55:27):
I think it's called the one.

Speaker 1 (55:27):
O three nineteen oh six. It's the nineteen oh three,
nineteen oh three, the nineteen oh three. Sorry, this is
the Cameroon wrapper five and three quarters by fifty four
seven dollars a stick. Yes, please, it's a very nice cigar.

Speaker 2 (55:44):
Yeah, and I I would argue that it could very
easily be an everyday cigar for a lot of people. Yeah. Uh.

Speaker 1 (55:52):
The spice is definitely there. The uh there. There is
a little a bit a of a cream undertow. There
is a little bit, as I said, of leather going
on with this as well. Oddly though, it is a
touch monotone that isn't necessarily bad if you're expecting big changes.

(56:13):
As we're now into the second third of the cigar
that I'm not getting. They say it's a medium. It
plays much fuller for me than a medium. But it's
just easy, it's just nice. You're like, this is good,
this is good. Seven bucks sold, done, complete, and there's
a lot of opportunities for this cigar.

Speaker 2 (56:34):
But we are drinking the Burning Chair Bourbon.

Speaker 1 (56:40):
This is a four year bourbon, eighty eight proof, forty
four percent.

Speaker 2 (56:45):
Alcohol by volume.

Speaker 1 (56:47):
And I have some I'd say, you know, it's fresh.
I have some rocks right here.

Speaker 2 (56:53):
I'm throwing mine right on the rocks. Now.

Speaker 1 (56:55):
It's water, right, water brings down proof water can open
it up right, some flavors more pronounced, some more deluded.
Fingers is added a little bit of water to his
right there, it will change the complexion of your bourbon.
It's a whole different experience. I got a lot of
heat out of this. I got painful heat in the
lower chest out of this. I thought it was hospital time.

(57:16):
But the finish was spectacular. I almost want to say
marshmallowy like it. It was vanilla, and then it moved
at the marshmallow and it had that sweetness, had a
little bit oak.

Speaker 2 (57:24):
It was a nice finish. Fingers. It makes me wonder,
do you would you like to see it in a milkshake.
I want to see everything in a milkshake. So there's that.
If I put this on some cubes, I'm going in.
He's going back in. Ladies and gentlemen, let's hope that
he does not once again end up in the fetal
position doing the Memphis munch the sagon. I swish he

(57:48):
looks better. He doesn't look like he's in pain. That's good.
That's always a good sign. Yeah, that that heat in
the lower chest is gone. You actually have something on
the on the palette.

Speaker 1 (58:04):
That is sweet. Right, it's a it's but it's not
a wine sweet. Right, this is finished and wine right? Yes, uh,
this is this is brown sugar sweet. A little bit
of oak undercurrent right there, a little bit of you
know that that well, the marshmallow vanilla's kind of dissipated
a bit with the cube, but there is now now
there's the heat and the finish. Hey, how you doing?

(58:28):
Oh how's your mother?

Speaker 2 (58:29):
Yeah? Still fat? Great? Wow, that's amazing. Wow are you
just dad proof? Are you just having a day? Is
that what this is? Oh my, oh my god? Did
you get today? Are you sweating? No? Sweating?

Speaker 1 (58:46):
It's crazy. It's just right there. I took two SIPs
radiating to my ears. My ears are hot?

Speaker 2 (58:55):
Why, I don't know. I'm checking my pulse. Ok No,
I'm wow. That's crazy. It's a nice bit of flavor.

Speaker 1 (59:04):
Fingers is going in adding just a little bit of
water to his glass right there? What say you on
this burning chair? Bourbon whiskey? See to me it It
brought out a little bit more spice. Okay, that kind
of red that red wine is still there. I got

(59:28):
more of a caramel, you're getting more of vanilla, brown
sugar that's fine.

Speaker 2 (59:31):
There's a lot of oak there. It to me is
not overly sweet. It's sweet. I'm enjoying it. I think
it's I think I like it better neat.

Speaker 1 (59:49):
So, fingers, you purchased this just the other day, Fingers boy,
is this in your liquor cabinet?

Speaker 2 (59:57):
What did this cause? Fifty four nine? Oh?

Speaker 1 (01:00:04):
And for me, the answer is yes, yeah, oh wow
right there, huh any higher, it's a definite no.

Speaker 2 (01:00:15):
So if it were fifty five dollars.

Speaker 1 (01:00:16):
Yeah, yeah yeah. By the way, they stopped. They discontinued
the penny. The last penny rolled off the mint in
Philadelphia this week. You could still use pennies, but they're
not making any more pennies because a penny costs four
cents to make. Oh gosh, well, I think based on
people being able to say to me, Tony, I had

(01:00:37):
the burning chair bourbon and you're just a giant whimp,
I think it's a yes.

Speaker 2 (01:00:41):
I think it's I think it's a yes. Yeah. I
could see people doing it. I could see people.

Speaker 1 (01:00:47):
Why it's hitting me the way it is, I can't
I can't well answer. But there's flavor there there, there's
there's something there it's it's not perfectly my my flavor profile,
as I often discussed, but I can see it.

Speaker 2 (01:01:01):
I can see this happening in people's lives. I think
it brings a lot to the table. I think that
it's unique. You know, you just don't see this everywhere
for those reasons, and the price point, because we have
to re examine what we're spending on everything. I think
for me, this is in the liquor cabinet.

Speaker 1 (01:01:21):
The burning a chair, bourbon right there. Check it out
for yourself. It's time, Fingers below way for news of
the week.

Speaker 2 (01:01:29):
Let's stick with the housing theme, shall we tell me?

Speaker 1 (01:01:32):
By the way, we had a very interesting conversation about how, yes,
I'm accurate in the people expect too much, have too
many demands as first time home buyers. Fingers made the argument,
and he's accurate that if we're building houses of three
thousand plus square feet, if we're building houses because people,

(01:01:55):
the builder wants to maximize profit, which I don't oppose,
and so therefore you're in the five seven hundred thousands.
Never mind what land costs are. Where is the starter home?
Where does one get a start? That is a real argument.
I don't want that dismissed. From what you said, Fingers,
it makes sense and it's worthy of discussion. I would
go back to where these houses being built and what

(01:02:19):
willingness do people have to start their lives in a
place where maybe they didn't know they would be, but
that's the place they can afford to start their lives.
Do you think that if they weren't building all of
those same exact kinds of houses.

Speaker 2 (01:02:34):
In Levittown, you know, on Long Islands.

Speaker 1 (01:02:37):
Right that style of house, they would have then gone
to the houses in Jersey, or gone to the houses
in Connecticut, or or somewhere else where this was happening
where the housing was affordable to do.

Speaker 2 (01:02:47):
So.

Speaker 1 (01:02:47):
I do think that comes into play that people need
to think about where they can be to start their
lives in that regard, not where they think they must
be or demand to be. But your point is well taken.
If you are creating things that allow somebody who's just
starting out their lives.

Speaker 2 (01:03:04):
To move into they had no place to move into. Yeah,
and you may see a re examination of people deciding
where they're going to live based on the fact that
many people can now work remotely and they may be
able to move to smaller towns away from the big
city or into the country, and there may be a
move out of the city. But what I was going

(01:03:25):
to bring up a news of the week is the
Daily Mail has the story foreclosure. Foreclosures surge twenty percent
as Americans struggle to pay their mortgage and there are
fears of a two thousand and eight style crash. Now
we've been hearing this for a while, right that there's
a watch out for the real estate crash, it's going
to happen. I think what were people need to be
concerned about a real estate crash is in the commercial

(01:03:48):
real estate market.

Speaker 1 (01:03:50):
So there's a real question why that hasn't happened already
when you talk about people not in the offices. Although
a lot of companies have ordered people back to the offices,
but they're also companies that have shed employees.

Speaker 2 (01:04:03):
I don't know. We're not yet in the place where.

Speaker 1 (01:04:05):
That real estate, the commercial real estate settles out a
shakes out. But I agree with you, it has not come,
although it has been rumored for a while.

Speaker 2 (01:04:14):
Yeah, so it's going to be interesting to see how
as inflation continues to grip the economy, how it affects
real estate. You know, as property taxes increase, as homeowner's
insurance increases, are we going to see more of these
foreclosures moving forward? It's something to keep an eye on. Well.

Speaker 1 (01:04:38):
Certainly if we see large scale layoffs like Amazon and
ups in favor of AI and I don't know if
that's even going to work out for them, Yeah, we
could have further bad things on the horizon.

Speaker 2 (01:04:51):
So thanks for reading the good news, Shalla La lat.

Speaker 1 (01:04:58):
Only half the homes in America have cable fingers one really,
that's a true story.

Speaker 2 (01:05:04):
I get all my TV via closed circuit Tea, Drink
smoke come Tony Katz. That is fingers below.

Speaker 1 (01:05:11):
I find everything at Eat, Drinks, Smoke, show dot com.
Only half the homes in America have cable TV. But
the when you take a look at streaming services and
you add that price together, you might as well have
cable TV. If you took the seven most popular right,

(01:05:33):
your your Netflix, your Hulu, your Disney plus, your Apple TV,
you got your you got your Peacock there, you got
your Paramount plus and a missing a missing one. Let's
say I'm missing one. I had done the math on
the basic plans, the cheapest plan seventy two dollars. That's
what you're paying a month, and nobody has the cheapest plans.

(01:05:54):
So and people have every streaming service under the sun,
and they're paying one hundred bucks. And there's a story
in the Wall Street Journal about how streaming services have
gone up, and Disney is up one hundred and seventy
three percent in cost from where it started. But in
the end everything is really in that seventeen to twenty
five dollars category. There are like paramount plus you can

(01:06:15):
get for twelve dollars right, that's twelve dollars month, twelve
ninety nine a month.

Speaker 2 (01:06:20):
But those will eventually go up.

Speaker 1 (01:06:22):
People are paying the max for as few commercials as
possible in some extra added features.

Speaker 2 (01:06:28):
It's just as expensive as cable. Why is it better? Well,
I will say that isn't this what we asked for for?
You know, twenty thirty years ago, we were screaming at
cable companies to give us an a La Kart service
where instead of having to get a big package of
a cable service that included channels that we weren't going

(01:06:50):
to watch, that you can pick and choose your channels. Well,
now you have an option of choosing this streaming service here,
the streaming service over there. There you can get by
with very little invested in your entertainment if you're willing
to not if you're willing to miss out on every

(01:07:11):
hot new TV show on the planet. Right, I mean,
you can get on Pluto TV. It's free and there
are hundreds of stations on there now. Some of the
channels and the content maybe a little long in the tooth.
Ask that you know one of the stations that I
will tune into from time to time. And you and
I have talked about how we both were big fans

(01:07:34):
of Johnny Carson. There's a Johnny Carson channel. Yes, there
are old you know, the Andy Griffith Show channel. But
there are free options out there as well. So you know,
while I do agree that cable has gotten out of control,
there are options out there that you can You can

(01:07:55):
stretch your entertainment dollar and not break the budget.

Speaker 1 (01:07:58):
And if you're going to be watching Johnny Carson channel,
do it while eating a steak from Defiancebeef dot Com.
I know, so cheesy, but the steaks are so good.
We made the meatballs with the ground beef this week.
Absolutely spectacular. I did the chuck roasts after a marinade.
Fantastic Defiance Beef is right here in Indiana and it

(01:08:20):
stakes directly to your door. You go to Defiance Beef
dot Com use promo code Eat Drink Smoke, and you're
gonna get one hundred and fifty dollars off your order
right there, and then everything is aged twenty one days,
incredible tenderness, incredible beef flavor.

Speaker 2 (01:08:35):
And then they'll call you be like, Okay, what do
you want?

Speaker 1 (01:08:37):
And depending on whether you ordered a quarter cow I
have cow or an entire cow, well that's how many
strips you're gonna get, and how many ribbis you're gonna
get in how many tender loins, on what size of
brisket and everything else. You can decide the thickness all
of it. Well, at the Soup Bones Boom, they'll send
the soup Bones Defiance Beef right here in Indiana, delivered
directly to your door, frozen, ready to go right into

(01:08:57):
the chest freezer, and then incredible on the grill.

Speaker 2 (01:09:01):
You're going to love it.

Speaker 1 (01:09:02):
Go to Defiance Beef e f I a nce Defiancebeef
dot Com. Use promo code Eat Drink Smoke and get
one hundred and fifty dollars off your order. Truly incredible,
and I think the next slots book by December fourth,
So you want to make that happen. I know I
don't want to date the podcast or anything like that,

(01:09:22):
but you'll go to Defiance Beef, you'll see when it's
available and then boom, so easy to do Defiance.

Speaker 2 (01:09:27):
Beef dot com.

Speaker 1 (01:09:29):
I'm saying about the cable half the people have cable.
How many of that group have it because wherever they
rent from, the cable comes with it.

Speaker 2 (01:09:39):
The basic cable is just part of the deal. That's
very possible. I also think that another segment of the
cable purchasing customer is seasoned citizens like a finger Smoly
senior that wants his cable TV. He wants a cable box,
he wants to be able to switch the chance, and
he doesn't want to go to fifteen different apps to

(01:10:00):
get as entertainment.

Speaker 1 (01:10:01):
I think that's very true as well. It's what you're
used to, it's what you're comfortable with, and you're not
buying into some television or really it's not television, it's
content trends right the the the the big giant screen
that sits in your living room is nothing more than
a content delivery device. It's the screen, that's all it is,
and everything else is the app to which you are

(01:10:22):
getting getting that content. I there was a moment there
where everything that all this content that was being created
for TV was incredible. It was like a golden age
of television. I don't know if we're there anymore. Do
you think that that we're still in a place. I mean,
there's a stuff Taylor Sheridan is doing with like Landman

(01:10:42):
and some of those shows are we are we in
a place of spectacular TV? And I could buy the
way I can point to good television shows. The the
a fanfare around things like Severance for example, right gets
people very very excited.

Speaker 2 (01:10:56):
I have just sat down and watched a new television show.
I'm I'm I'm binge watching. It's called The Crown. It's
brand new. It just came out. People are really really
into it.

Speaker 1 (01:11:10):
It didn't just come out. Oh and how how did
missus molloy sucker you into this?

Speaker 2 (01:11:19):
She didn't. I wanted to watch it only because I've
seen several clips online through the instagrams there. Uh, and
it was all of John Lithgow playing Winston Churchill, and
I was like, oh, there's a lot of Churchhill in this.
I'm I'm a middle aged man. I'm into Churchill, so

(01:11:40):
I want to watch this show. You know what I'm
finding out little of it has to do with Winston Churchill.
That's shocking, shocking.

Speaker 1 (01:11:48):
I say, you want something that's shocking, We said we
would do it.

Speaker 2 (01:11:52):
Fingers Maloy, what did you eat today?

Speaker 1 (01:11:55):
As you well know, Fingers Maloy has the worst diet
in the history of man. If it doesn't come from
a convenience door or a gas station, Fingers will I says,
I don't touch that stuff. And today he said, you
don't want to know what I had today? So okay,
now I want to know Fingers is going to tell
us what he ate today, and then we will ask
the age old question, Fingers Willy, how are you still alive?

Speaker 2 (01:12:18):
Fingers what did you eat today? Well? I started out
the morning at a gas station. What and this gas
station has breakfast sandwiches, pre made sausage, egg and cheese biscuit.
Oh that sounds the life. And right next to the
sandwiches there's a little tiny compartment with windows that you
open up and they have donuts in them. I believe

(01:12:39):
they're called doors. Oh wow, what did I say? Windows? Windows?
But the windows with handles doors? And in that they
had the donuts. And so I got one of those
chocolate covered Long John's with the creamy filling in the
middle and the breakfast sandwich. Yes, and I chased it

(01:13:00):
with a forty four ounce diet coke. That was breakfast.
For lunch, I had a missus Fresh Lea's honey bun
not frosted, and a and a Pepsi zero. And then
on my way to eat drink Smoke Studios, I had

(01:13:20):
a big Mac with a medium fry, a diet coke
and a holiday pie. Holiday pie? Is that real? Yes?
You've never had a holiday pie from McDonald's. You know what.
I don't have the time to get into it now.

Speaker 1 (01:13:36):
We asked the question that has confused scientists for eons.

Speaker 2 (01:13:41):
Fingers, myloy, how are you still alive? I did two
burpies this afternoon. I feel fantastic.

Speaker 1 (01:13:47):
That is I I had a salad.

Speaker 2 (01:13:53):
What is happening? We need to get your holiday pie?

Speaker 1 (01:13:56):
Clearly, we need to get me a holiday pie smoking
from law or a nineteen oh three cameroon five and
three quarter by fifty four seven dollars a stick.

Speaker 2 (01:14:05):
Yeah, all day. It's a nice cigar.

Speaker 1 (01:14:08):
It is worthwhile to have a few of those in
the humid or the burning chair. Bourbon right here coming
in at fifty four dollars at ninety nine cents a bottle,
Finger says yes, I'd say probably in the liquor cabinet
for a lot of people. Try it yourself. Just threw
off a lot of heat to me. Find everything we

(01:14:29):
do on the podcast Reevedention you get your podcast, just
look for Eat Drink Smoke and on all the social
media's more Next week, Seat Drink Smoke,