What Are They Doing To Oreos?!?

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Wow, Los Calaveras. This is Crowned Heads. This is their
yearly release. They've been doing this for twelve years now.
This is the twenty twenty five. This is eat drink smoke.
I'm Tony Katz. That right there is America's favorite amateur drinker. Fingers,

(00:21):
my boy, and look at this beauty. This is the
green label, different colors, different years, the green label. We
are doing this. It's not a toro. I don't know
what size they refer to this as. No, they do
do it as a toro. It's a six x fifty four,
which means it's six inches long. Tea always makes fingers

(00:42):
one boy laugh. And the ring gauge is the fifty
four that's the diameter of the cigar, or how thick
it is around again with the laughter. A sixty four
ring gauge is a full one inch round. This is
really the top of the mark of where I like
to be with mouthfeelds. So they do one every year,
this calavers and this one is using a Mexican San

(01:02):
Andreas rapper.

Speaker 2 (01:04):
But if you look at this.

Speaker 1 (01:05):
Cigar, if you're watching the video, if you're looking at
it because you're holding it, that is way lighter. That
is much more in that Colorado claro. So this is
a mid priming of a Mexican San Andreas rapper. So
you're getting the lighter look mid priming, which means it's
not at the top, which means it's not as getting
as much sunlight and getting all that darkness and all

(01:28):
of that richness. So you're definitely gonna have a different
flavor profile because Mexican San Andrea's fingers will known from
being a little bit that sweetness, a little with that cocoa,
a little with that chocolate, a little bit of those
kinds of flavors.

Speaker 2 (01:41):
But we just lit this puppy up and fingers, what say.

Speaker 3 (01:44):
You not getting the chocolate, the coco, the coffee that
you may be expecting right away. But like you said,
we just lit this cigar so far, just a slight
a hint of a peppery note and up to bacco.
That that's really about it so far.

Speaker 1 (02:02):
Yeah, the peppery note is indeed there. We really did
just light this thing up. Yeah that there, I don't
know what that is as of yet.

Speaker 2 (02:15):
I'm gonna take a little bit of time.

Speaker 1 (02:16):
There's as it's a little bit woody.

Speaker 2 (02:19):
A little bit hay is what I'm getting.

Speaker 1 (02:21):
But I think more woody than anything else, and that's
really enveloping the tongue. I'm gonna wait to see what
develops with every cigar that we do. Guys, grab your notebooks.
What did you eat today? What did you drink today?
All of that goes into your notebook because it affects
your palette. The weather spectacular day here in Indianapolis, Indiana.
When we've recorded, right, we record the show perfect weather.

(02:45):
Why aren't we doing the show outside fingers on?

Speaker 3 (02:47):
It's criminal that we aren't doing the show. Well, it's
smooth criminal. See what you did there? Go ahead, I
see what you did there. I'm not doing smooth Criminal.
More of a Prince guy. Oh, Michael Jackson, if you
would have said something prince related, I would, but I didn't.

Speaker 1 (03:05):
By the way, there are only two acceptable Michael Jackson
songs because I have issues with Michael Jackson's life. Smooth Criminal,
Pyt actually not even smooth Criminal, but I'll allow it.
Billy Jean Billy Jean Pyt, Smooth Criminal, and of course
one of the best songs ever written, We Are the World,
The Lost Calavaris twenty twenty five is what we are smoking.

Speaker 2 (03:28):
You got your notebook out, what'd you eat, what did
you drink?

Speaker 1 (03:30):
The weather, and then break the scar up into thirds, first, third, second, third,
final third. Write down the flavors, what is it that
you're experiencing, and do that for each third. When you
go back to that cigar a month from now, six
months from now, whatever it is, you do it again.
You compare your notes, you see your through line, really
get an idea of the flavors that pepper is starting
to build. It's a little surprising because not only is

(03:50):
it middle tongue, it's back of the throat.

Speaker 2 (03:53):
Yep, that's weird.

Speaker 3 (03:54):
Yeah. And the other thing too. I will say this,
and this is not really a criticism because it's barely noticeable,
but to me, does it feel like the hand feel
it's a little light, just a little lighter than I
was expecting it to be.

Speaker 1 (04:08):
For being a fifty four Yes, for being a fifty
four ring gauge.

Speaker 2 (04:12):
Yeah, I think.

Speaker 1 (04:13):
That's a that's a legitimate observation here. I think that
this this this mid priming. I'm curious if that was
a purposeful in in his in his development in John
Hubert's development of this. Did he seek this out? Was
it trying to be a little less upfront with those

(04:34):
bigger flavors and let things build and grow, because yes,
there is a bit of tobacco, uh, and there is
that that spice. To me, there's this seasoned wood thing
going on cedar, I would argue happening right there that
I don't know if if it's the the natural intention,

(04:55):
because I know that when when they talk about it,
they talk about a toffee note. For me, that's a
very hard note to find. Yeah, it's not where I
naturally go. There's no I have, I have no basis,
I have no baseline to it. So that's is that
a butterfinger? That's a heath bar heath bar? Sure, I

(05:16):
don't know if there's toffee in a Yeah, they probably
meant not candy bar. But this is who we are,
this is this is the best we're gonna do.

Speaker 3 (05:23):
People. Eighty five percent of what I eat comes from
a gas station or a vending machine. So when you
hear toffee in my head, I think h heath candy bar.

Speaker 1 (05:33):
So his argument is that this wrapper allows for that toffee,
coffee espresso to rise up because it gets lost under
that darker profile.

Speaker 2 (05:45):
I haven't liked that darker profile.

Speaker 1 (05:47):
But the funny thing is we've discussed about Mexican San Andreas,
which maybe the fat is gone. For a couple of
years there it was everything, everything was a Mexican Sanadreas wrapper.
I don't know if that's been the case recently.

Speaker 3 (06:02):
I feel like we have been smoking a lot less
of them than we were a couple of years ago.
Having said that, one thing, getting back to this cigar man,
that's draws nice, isn't it.

Speaker 1 (06:13):
Yeah, a very I'm I would almost say a touch tight,
but no, it's it's it's probably the mouthfield being in
that fifty four, it's a little bit more to work with.
I'm really stunned by the amount of heat I'm getting.
The the the the cedar spice, and that pepper, which
is see that's not white pepper to me, always comes

(06:36):
across as brighter and more in intent. I'm I'm into
like a bouncing black pepper, not hints of red.

Speaker 3 (06:46):
Pepper, like I say red pepper flake. Yeah, but I'm
not that intense. I don't think I'm that hot.

Speaker 1 (06:51):
So when I say bouncing black pepper, I'm like, I'm
playing towards that, but I'm not yet. You know, shaker
on my pizza in New Jersey, red pepper flake, the
Lost calaveras, the odissio on the matata. This is the
twenty twenty five lost Calavarius from Crowned Heads.

Speaker 3 (07:07):
But it is something you mentioned that the pepper. It's
intensifying that note, and it is odd where it hits
and where it lingers right that that, you know, top
of the roof of the mouth, in the back of
the throat is something that has picked. It really has
intensified over the course of the what seven or eight

(07:30):
minutes we've been smoking the cigar.

Speaker 1 (07:32):
It has Now the question, fingers will OOI is in
Is this the lost Calaveras twenty twenty five in your
humidor this is a six by fifty four for fifteen
dollars and twenty five cents a stick. Okay, here's the deal.
Of course, we have a long way to go right
before we can make that determination. But I do feel
like as we creep further and further towards the end
of twenty twenty five, we have to have a reevaluation

(07:54):
of what we're willing to spend on the cigar. Yeah,
I also want to spend twelve dollars on this spread
ten thousand percent, ten thousand percent. Right now, the spice
is too big for me. It's not perfectly my flavor profile.
But I'm gonna wait to see. But remember John does
the Lipotsia, which in a torpedo to me is one

(08:16):
of the most enjoyable cigars I've ever had, the Lipotsia,
which he sent us a box he was kind enough
to I don't even know if we reviewed it on
the show. I smoked them while I didn't even share
him fingers. I adore that cigar, So I really I'm
a fan of John and of crowned heads.

Speaker 3 (08:32):
This just might be more. This might be too much bigness. See,
I'm not there yet.

Speaker 2 (08:37):
It's tough for the me.

Speaker 3 (08:38):
Let's not get crazy, all right, You're not tough for
the me, So fingers mooin.

Speaker 1 (08:47):
I made my purchase of the Charbroil Infrared OILSS Turkey fryar.

Speaker 3 (08:55):
That's outstanding.

Speaker 2 (08:56):
I think I bought an air fryer and I didn't
know it.

Speaker 1 (09:02):
I think I think that's what happened, because I have
no idea why they call it Infraredit's Eat Drink Smoke.
I'm Tony Katz. That is America's favorite amateur drinker. Fingers well,
I find everything at Eat Drink Smoke Show dot com.
And do not forget that you should get Let's Go
Bourbon and Let's Go Bbq. Our books. They're available at

(09:24):
Amazon dot com. Perfect gifts for the holidays. And now
I feel like being that you just bought this, uh,
this sair fry. When is Let's go air fry?

Speaker 3 (09:35):
Come out?

Speaker 1 (09:36):
Do you want it's it's right there. It's right through
the door. If you want to go, take a look
at it and grab it.

Speaker 3 (09:40):
I'm very excited.

Speaker 2 (09:41):
So so I I was.

Speaker 1 (09:43):
I was minding my own business, and I was. I
was at a cigar lounge and lovely cigar lounge, and
I was talking to somebody who knows our show and
it's read our book and was talking about making brisket
for for Thanksgiving, which which I do, uh, and how
they also they do it infra red turkey. And I said,

(10:04):
I'm sorry, what kind of witchcraft are you talking about?
They said, well, charboil makes this thing instead of oil
and deep frying a turkey, we do it in this
infrared and it comes out great, and I said, I'm
buying this, and I bought.

Speaker 3 (10:17):
It on the spot, and so selling them like you
haven't hate it over the trench coat and say so
it was.

Speaker 1 (10:26):
It came from the the one of those online retailers
that does the delivery, and so I get it. And
it's basically it's a tub, right. So it's it's a
round thing and you hook up propane to it.

Speaker 3 (10:41):
You can't make gin in it, can you? Oh no, no, no,
it's not it's not like that. Oh.

Speaker 1 (10:45):
And you hook up propane to it, right, and you
add the legs. It's it's it's fairly easy. Maybe there's
fourteen screws in all. And then it's got this it's
this round contraption. And then it's got a metal tub
that sits in it. It's got some holes at the top.
And you take vegetable oil and you rub it all
around and you turn it on. You rub it on
the on the tub.

Speaker 3 (11:05):
Oh okay, rub the vegetable oil on the tub, smack
it up, flip it, rub it down on it, right,
and so you're.

Speaker 1 (11:11):
Seasoning it right fifteen minutes and you put it on
high and yeah, and you'll see that it turns brown.
And so the heat is coming from the bottom, coming
up the sides and then through the holes. It's creating
not really an air fire, more of a convection syst
like a solo stove in a way. In a way,
it is very much like a solo stove, absolutely correct.

(11:34):
Same concept is going on. And I'm like, well, this
is weird because this is not infra red. I'm expecting
tubes and and you know, I've wondering if I could
sit in it like a sauna. And then it's got
a like a cage that fits in the metal tub
that fits in the the oil less turkey fryer. And

(11:58):
so I said, I'm gonna try that. And I got
a six pound chicken. Oh nice six pound chicken. We
seasoned that up with salt and pepper and garlic powder
and the paprika, and we seasoned it really good. I
even did extra because I wasn't sure what was gonna happen.
I put it in the basket. I put it in
the uh in the in the charboil thing. First of all,

(12:19):
Charboil is not a sponsor, shamefully, so we did not.

Speaker 2 (12:22):
Get paid to do any part of this.

Speaker 1 (12:24):
Secondly, the full video of the experience is there on
the YouTube channel YouTube dot com slash eating smoke, so
you can see it there for yourself and eatingsmokesh dot com.

Speaker 2 (12:32):
You can check out the video.

Speaker 1 (12:35):
You can think of it as ten minutes a pound
or twenty minutes a pound, right you usually chicken, they
say twenty minutes a pound turkey, ten minutes of pounds.
But you're still gonna want to get to an internal
temperature of one hundred and sixty five degrees and it
comes with a meat thermometer.

Speaker 3 (12:49):
Bloop was that again? Boop? Okay lah?

Speaker 1 (12:52):
I dropped that right in an hour and fifteen minutes. No,
an hour and a half later. An hour and a
half later, that thing's at one sixty five. It's fifteen pounds, right.
I moved the thermometer to make sure I wasn't like,
had the thermometer in the cavity of the chicken, like
just in cause I was getting a false positive. So

(13:13):
did you have to pull the bird out? Holl the
bird out with the stick your hand out. No, they
got a little hook and you hook the basket. I
pulled it out and then I had a little thing
in my hand and I, I think.

Speaker 3 (13:24):
Like a glove. Wow. And I moved the right right.
It was made of chain mail.

Speaker 1 (13:30):
And I moved the thermometer and I and I put
it back in. Yep, it's a temperature. The skin was crispy.
I did not brind the bird, and that I was
the only a test. I did not brind the chicken,
which you totally can. And if I was doing a turkey,
no question, I would brind a turkey. People could do
it without. It's kind of nutty to do it without.

(13:51):
Maybe maybe if you're deep frying it and cut into
this thing. Skin was crispy, chicken was juicy.

Speaker 3 (14:00):
Cow.

Speaker 1 (14:00):
It works, It works great. Now to answer the question, wait,
go ahead. You asked your question first fingers one.

Speaker 3 (14:07):
So clearly now you are completely on the air Frier train.

Speaker 1 (14:13):
Now, the air fryer is a scam, the air frar,
the air Frier might as well be sold to you
by a Nigerian print.

Speaker 2 (14:21):
Wow, that's how much going a scam.

Speaker 3 (14:23):
The air fryer is.

Speaker 2 (14:24):
This is a convection oven.

Speaker 3 (14:26):
It is.

Speaker 2 (14:26):
It's a convection oven.

Speaker 1 (14:28):
It's one hundred percent what it is. And I'm telling
you that it's not as good as deep fried, but
dam is it good? And holy crap is that easy?

Speaker 3 (14:42):
Well you just kind of sold me on getting something
like this versus the deep fryer, because clearly it's safer.

Speaker 1 (14:52):
Yes, but here allow me as a man who is
now an expert at the Charbroyal oilist turkey friar. Okay,
it is not a deep fried turkey. And if you
want a deep fried turkey, you have to deep fry
the turkey. But if you want no fuss and super
easy for Thanksgiving, I'm telling you do a test run first,

(15:15):
because you got to see, you gotta do other things.
Oh my god, this is going to be the easiest
thing in the world. So how big of a bird
will fit in it? Sixteen pounds, they say, I don't
know if that's accurate. So if it is a secondary
thing on your on your table, then fine. If it's
the main bird, well you could be that.

Speaker 2 (15:37):
That's tough.

Speaker 1 (15:38):
If you're doing two different kinds of birds, well now
you're onto something one in the oven and one in
this or one in the smoker one in this. All
seriously fantastic, super impressed.

Speaker 3 (15:49):
So is there any other meat that you can put
in that. Besides, I'm going to do a prime rib
in it.

Speaker 2 (15:53):
Really no question.

Speaker 3 (15:54):
I am going to try a top round in it. Now.

Speaker 1 (15:57):
I've talked about top rounds before and how we do
them in the oven seven minutes per pound at four
hundred and fifty degrees and then leave it in the oven,
turn it off and leave it in the oven for
like two two and a half hours and it gets tender.

Speaker 2 (16:11):
It really does get terrific salt and pepper crust.

Speaker 1 (16:14):
It's great. I want to see if I can do
it and you can get some of the break because
you need a top round to break down a little bit.
You need to go other more tender. I want to
see if it works. But oh yeah, this is going
to become a cooking method.

Speaker 3 (16:27):
I'm a firm believer in using some sort of device
like this or a smoker or your grill to cook
the Thanksgiving bird because it frees up your oven for
all the other things that you need your oven for.
So if this is just another option for people to
look into to use on Thanksgiving, then I think that's terrific.

Speaker 1 (16:48):
I think I paid one hundred and thirty five one
hundred and fifty dollars they have some versions that are
two hundred and twenty dollars.

Speaker 2 (16:55):
Oh, I'm very impressed.

Speaker 3 (16:57):
Did you have to babysit it? You feel like? Oh?

Speaker 1 (16:59):
I was watching football with the kid okay hi every
now and then I looked at it.

Speaker 2 (17:03):
I was like, man, this smells good.

Speaker 1 (17:05):
Which it did. It's I'm super impressed. So well done, Charbroyle,
well done. This has been an Eat Drink Smoke review.

Speaker 3 (17:15):
I don't know. I figured I needed a name that's
good enough for me. There it is.

Speaker 1 (17:24):
Eat Drink Smoke. It is your cigar, Bourbon Food, the Extravaganza.
I'm Tony Katz. That is America's favorite amateur drinker, Fingers Malloy.
And this right here is the Lost Calavaris twenty twenty five.
It's an annual release Mexican San Andreas rapper.

Speaker 3 (17:39):
It's Nicaraguin in the binder and filler, right. I didn't
get that wrong.

Speaker 2 (17:42):
I have that right.

Speaker 1 (17:44):
Nicaraguin in the binder and the filler coming in a
fifteen dollars and twenty five cents six by fifty four
man peppery very close to pepperbomb, way more so than
I was ever anticipating for this cigar.

Speaker 3 (17:58):
I'm curious, what are you pairing it with right now?
That is a twenty twenty five diet coke, okay, because
I'm not getting that pepper bomb you're talking about. It's
a nice bit of pepper, but it is not really
really strong on the palette for me. And I'm pairing
it with a hot steamy cup of Joe.

Speaker 1 (18:21):
Do you have the hot steamy cup of Joe? Good
for you?

Speaker 3 (18:25):
I was just curious afou way way more pepper than
I was expecting on this.

Speaker 1 (18:29):
I am not opposed. This isn't my normal flavor profile,
but I want to see. I mean, we're still into
the first third of the cigar. I want to see
when we get to the second third of there's some
level of development in coffees and and some of those
other kind of possibly mocha notes. Does any level of
cream hit because right now, no, the pepper would little tobacco,

(18:53):
that's all. And I love tobacco forward. I am all
in for the tobacco forward. I agree this is not
tobacco fo. Agree with everything you're saying. Let's go back
to the conversation about price, because you said it was
fifteen dollars and twenty five.

Speaker 3 (19:09):
Cents, and you were reading my mind when you said
basically that we would both feel better if this were
at twelve dollars a stick. Yeah. I am still going
back and forth about this because, as you know, everything
has gone up. Prices continued to go up fifteen dollars,
fifteen dollars now the new twelve dollars. Have we gotten

(19:33):
to that point yet?

Speaker 1 (19:34):
Has that happened?

Speaker 3 (19:36):
Maybe?

Speaker 2 (19:38):
Maybe it is frustrating.

Speaker 3 (19:42):
It does stink that I feel like we're two old
men saying, you know, imagine mine that I hate that stuff.
I hate that stuff so much. Can I talk to
you about this? Sure?

Speaker 2 (19:56):
Where was I where.

Speaker 1 (20:00):
Someone jokingly referred to me as old man? Was it
was something silly and for whatever reason I hit them
with a stick?

Speaker 3 (20:11):
Your cane?

Speaker 2 (20:12):
Well, first of all, I have a cane.

Speaker 1 (20:15):
Secondly, I'm about to order another cane, a good one
one that's got a knife in it, you know, in
case I need to spread some soft cheese on a cracker.

Speaker 2 (20:25):
I think this whole idea of saying, oh my gosh,
I'm older.

Speaker 3 (20:33):
I think it's the biggest bunch of horse crap in
the history of the world.

Speaker 2 (20:37):
I think complaining is just.

Speaker 1 (20:39):
About oh my gosh, my back, my hips. I don't
know what's going on with me, but I am hyper
sensitive to people doing that. And it's not that you
don't have issues, right, people who get older have issues.

Speaker 2 (20:53):
I'm cool with that.

Speaker 1 (20:55):
It's a question of did you not know that was
going to happen? And are you really angry about it?
Like angry about it if you lost the use of
your arm. I get it, if your arm hurts every
now and again. Don's pills, which, by the way, I
had my back was bothering me a couple of weeks ago,

(21:17):
and Fingers is like, shit, hey, hey, Tony Fingers, I'm
right here.

Speaker 3 (21:22):
Tony, don't don't tell anybody. I'm telling you this, but
if you want something that really help your back, And.

Speaker 1 (21:28):
He looks around like like he's Donald Sutherland and JFK.

Speaker 3 (21:33):
And he goes, doone's pills? Was that a movie? Yes?
It was?

Speaker 1 (21:38):
It was.

Speaker 3 (21:38):
It was a movie.

Speaker 4 (21:40):
Done's pills? It works, wonders Tony, I'm on them right now.
You couldn't even tell, could you? And then he went
back to his normal voice.

Speaker 3 (21:52):
It's like you painted a completely accurate picture of what
was going on over a five minute conversation in forty seconds.

Speaker 2 (21:59):
But what the like do you get?

Speaker 1 (22:02):
Are you?

Speaker 2 (22:02):
Do you get angry if like your back hurts?

Speaker 3 (22:05):
No, I'm used to it by now.

Speaker 2 (22:07):
Ah, good god, Oh but wow.

Speaker 3 (22:13):
I didn't realize you were so sensite about people pointing
out that we're all aging.

Speaker 1 (22:19):
But none of it bothers me. I'm tired of them
complaining about it like a bunch of little pansy.

Speaker 3 (22:23):
You know what. Okay, I understand what you're saying, and
normally i'd agree with you, but my gout is flaring up.

Speaker 2 (22:28):
True enough, true, true, true enough? Is is this in
your humid or? At fifteen dollars and twenty five cents
a stick?

Speaker 3 (22:37):
If I saw for thirteen fifty on sale, it would
definitely be in my humid or?

Speaker 1 (22:42):
All right, Monty Hall, let's make a deal. Speaking of age,
I don't know. I haven't smoked enough of it to know.
It's by the way, you're right, draws great, smoking beautifully.
Not really my mouth feel at a fifty four ring gauge.
It's just not my flavor profile. That's my only issue.

Speaker 3 (23:03):
It's just a value conversation in my mind, and I'm
leaning towards yes, it is because this is the world
we live in now, not the world that I want
to live in.

Speaker 1 (23:12):
You've really and and I can't I can't deny what
you're saying. And I think that that you've been on
this now for a couple of months. I was in
a humidore yesterday and there was an opus twenty nineteen.
I think it was a it wasn't maybe it was

(23:33):
a BBMF, I don't know. It was one hundred and
sixty five dollars, and the attendant was like, yeah, that's
that's steep. I'm not spending that. And what I said was,
in the days when a thirty dollars cigar was only
twenty two dollars, you could see your way clear to
a splurge like that because it only would have been

(23:54):
one hundred and thirty dollars. But when the twenty two
dollars twenty two dollars cigar is now a thirty dollars
cigar plus one hundred and sixty five becomes impossible to reach.
And so to your point you've been bringing up here
for months, Yeah, it's it is absolutely time to recalibrate
where our numbers are and what we look at as dollars.

(24:16):
Everyone I know that's anecdotal, of course, is saying, holy cality,
cigars are expensive. Yeah, Holy cality, cigars are expensive. My
level of searching for deals, you know, I get a
ton of emails like you do, like everybody does, about
what deals are available. I got finally an email today
where I'm like, yep, I spent an average of five

(24:38):
dollars and twenty five cents a stick. Oh wow, Oh yeah, Yeah,
it's gonna be all right. I'm gonna be good for
a while, but it's it doesn't stop me from still
buying a thirty dollars cigar. I do what I do,
but these numbers, the average number is now out of
control and you're forced to rethink it and every way.

Speaker 2 (24:56):
So you're right, you're right if you so. If you've
found this for.

Speaker 3 (24:59):
Thirteen t twenty five a stick thirteen to fifty, I
definitely buy fifteen. I'm thinking about it a little bit more,
but I'm probably going to buy it at fifteen, just
because that's the world I live in now. But you
like this Slaver profile, You're cool with it. Yeah, I'm
fine with it. And you know the fact too that
the construction's great, nice even burn pleasant. Draw has not

(25:20):
been testy at all. We have been smoking a very
low maintenance Yeah, yeah, I mean, we.

Speaker 1 (25:27):
Can get into it. I know I'm up against time.
There were elections that took place this week across the country.
I know you've got that in News of the week,
and I don't mean to rush you. And it was
a clean sweep for Democrats across the country. And there's
a lot of reasons for this, including you know, in
an off year election where one party has the White

(25:47):
House and the Senate and the House of Representatives usually
goes the other way. That's a pretty standard thing. How
much do you think the economy played in this election
in New Jersey, Virginia, New York, some other mayor's races
across the country.

Speaker 3 (26:01):
Well, I think, specifically when you get to Virginia, I
think the government shutdown played a big role in it,
which I don't know if people are talking about that
as much, but you know, Virginia being so close to Washington,
d C. And the suburbs and the game working, yes, exactly,
I think that had a lot to do with it.

(26:22):
I think that New York. I don't know what's going
on with New York.

Speaker 1 (26:32):
That's an evergreen statement.

Speaker 3 (26:34):
It's just a shame because you know, you and I
have both been there recently, and I just don't want
to see things go downhill there, and I hope, I
hope that it doesn't. I hope it will be safe
and prosper.

Speaker 2 (26:48):
Well.

Speaker 1 (26:49):
I think that's for New Yorkers to decide, and they
made some decisions.

Speaker 3 (26:53):
Sure did. I'm staying in Indiana. That's okay, but that's
fine by me, Fingers Maloy.

Speaker 1 (27:03):
As you know, I was supposed to be in Vegas
last week for a conference.

Speaker 2 (27:10):
Didn't make it.

Speaker 1 (27:10):
Too many things were happening, and I believe that I'll
be in Vegas at the end of the year for
a quick jaunt.

Speaker 3 (27:18):
You are a lover of Vegas. I was, what did
Vegas do to you? What did they do to me?
They charged me twenty five dollars for a bottle of
water to drink smoke.

Speaker 2 (27:29):
Come Tony Katz.

Speaker 1 (27:30):
That is America's favorite amateur drinker, Fingers Maloy. Vegas is
having problems, and the only way to fix your problems,
Las Vegas is to advertise right here on eat, drink, smoke.

Speaker 3 (27:41):
That's your only way out right now.

Speaker 1 (27:44):
Fingers Maloy doing ads for you, talking about how important
it is to go to Vegas, and he's the guy,
he's the gambler. And right now there's a story that
over there at the MGM, they're like, yeah, we screwed
up with pricing this summer. What did they screw up
this summer?

Speaker 3 (28:03):
This has been going on for years, and you know,
there's been talk about the Caesar CEO making some comments
about how they're basically trying to get the riff raff
off the strip. And by riff raff, I mean people
like me. You yes, the people that go there, and
they aren't whales. They wanted to go and play a

(28:24):
little bit at the casino, maybe have one hundred and
fifty two hundred dollars in their budget, play the machines,
hope to get a steak dinner out of it, hope
to get a hotel room, maybe go see one of
the free shows. They want all of that gone. They
want to and the way to get rid of these people,
people like me is to nickel and dime them to death.

Speaker 1 (28:49):
So one of the things that he wrote here when
we think about pricing and things that got everyone's attention,
whether it's the infamous bottle of water at Starbucks, coffee
at Excalibur that costs twelve dollars.

Speaker 2 (29:01):
Shame on us. Twelve dollars is insane.

Speaker 1 (29:04):
We should have been more sensitive to the overall experience
at a place like Excalibur. To those customers. You can't
have a twenty nine dollars room and a twelve dollars coffee.
We've gone through the organization, we think, we hope, we
believe we've priced corrected.

Speaker 2 (29:20):
I'm impressed that you're saying the words.

Speaker 3 (29:22):
I stayed at ex Caliber back in two thousand and nine.
It well so much nicer I was telling two thousand
they redid on still there. It's true there were twenty
nine dollars rooms that didn't have the huge resort fee,
and you felt like you were getting something out of

(29:44):
it because you're spending a little bit of money on
the room, and then you know, when it's that cheap.
A lot of times, if you gambled enough, they would say, oh,
to make you happy, we're gonna take your room charge off.
Forget about it. You could have a thirty five dollar room,
you know, which isn't there anymore, But then the resort
fee will be fifty five dollars, right, and it's like, okay,

(30:05):
what are you telling me. You're saying that, oh, well,
the resort fee includes Wi Fi. Well, I get Wi
Fi for free at any other hotel. What makes your
WiFi so special? It's not you get the resort pool,
which some of the hotels have very nice pools. Obviously,
people go to Vegas for the one of the things
of the pool experience, but a lot of these hotels

(30:26):
don't have the best pool in the world. And yet
they're still charging you fifty to fifty five dollars. Oh,
and our world class fitness facilities. And you look and a,
you know, half the machines are broken and it's not
being maintained. And you're asking yourself, as a you know,
someone who's in the middle class, how can they possibly
justify these fees? And a lot of people are saying

(30:47):
they can't justify them. I'm done, I'm not going back.

Speaker 1 (30:51):
They had done a big sale where like big deals
in Vegas, and I thought some of them were okay,
But when you did the math, you realized that it
was just all right, you save over here, but you'll
spend over there.

Speaker 3 (31:03):
Right.

Speaker 2 (31:04):
Just where did you want to where did you want
to put it?

Speaker 1 (31:08):
But what's what is right?

Speaker 2 (31:12):
So a twenty nine dollars room and a twelve dollars
cup of coffee.

Speaker 1 (31:16):
That is, that is a solid observation why a coffee
shouldn't be twelve dollars.

Speaker 2 (31:21):
You're just screwing me.

Speaker 1 (31:22):
And people don't want to feel that way, but they
are clear that they're going to pay seven dollars for
a cup of coffee, right, meaning where is what is
the number? That for the psyche of your kind of gambler?
And by the way, you show up more with more
than a couple hundred dollars in your pocket.

Speaker 3 (31:41):
Anyway. But the problem is for people like.

Speaker 1 (31:44):
That, I didn't say you showed up with fifty grams.

Speaker 3 (31:47):
I certainly do not. But for people like me who
remember the way it used to be, and I'm not
talking about thirty years ago, ten years ago, it is
very hard to go to Vegas and see what they
have done. It's not just the the fees that hotels charge,
it's they've gotten rid of a lot of the other

(32:08):
things that you could get, Like, you know, there would
always be at the diner at a hotel, there would
be a secret five dollars ninety nine cent or three
dollars ninety nine cent steak dinner where you get you know, steak, eggs, whatever.
And of course, is it the best steak in the world.
Absolutely not. What I know, it's shocking, but you thought, wow,

(32:30):
I'm really getting a deal. I'm getting a steak dinner
for three ninety nine and oh, by the way, it'll
fill me up, and you'd be walk away feeling like
you're getting something. They've taken all of that away, and
now you're hearing reports that they're being a lot more
strict about drinks while you're gambling. It used to be
that it was no problem at all. If you're gambling,

(32:52):
what do you want to drink? It'll be back in
you know, three four minutes and you'll have your drink
there and everybody's happy. But when you're going to bake
is one of the things. One of the draws for
people if you're a gambler and you like this lifestyle
is hey, at least you may be losing your money,
but you know you're gonna get some free drinks. Now
they're even starting to clamp down on that stuff. At

(33:13):
that point, why am I getting on a plane. Why
am I flying across the country. There are so many
regional casinos in the area that we was sure, you're
gonna have to pay for your drinks, but you don't
have to deal with all the airfare and all the
other stuff involved in traveling. And the other thing too
is younger people are just doing their gambling on their phones.

Speaker 1 (33:33):
Yeah, so they need to be more enticing to people
who want the experience. Yes, and you have to create experiences.
And you're saying that they took all the experiences away. Yes,
you no longer get a ticket to the buffet.

Speaker 3 (33:47):
What buffet? There are no more buffet. Oh, there are some,
but not what they used to be. And every hotel
had a buffet. They've eliminated a lot of that. The
other thing too, and this is only anecdotal. I've seen
a few YouTube in Vegas influencers talk about it. You know,
they're they're trying to draw on whales, the big time
money to come into Vegas and gamble. Well, part of

(34:08):
the allure for the whales is the vibe of the city,
the vibe of going into a vibrant casino floor and
on the action and the electricity. And they're finding that
they're coming to Vegas and in a lot of areas
it's like a ghost town compared to what it used
to be, and so that vibe has been taken away.
So there's gonna be some there's there's there's there's gonna

(34:30):
be some uh self reflection. Whether they're actually gonna do
anything about it though, because these are all corporate run
casinos now, it's not like the old days when the
when the mob was running it and they knew your
name and knew what you drank and and all that stuff. Uh.
I don't know if they're gonna be able to easily
turn back and make it a little bit more affordable

(34:51):
for uh the middle class traveler.

Speaker 2 (34:54):
But there there's.

Speaker 1 (34:57):
These casinos aren't going under, are they. We're not to
see a couple, you know, say it's been fun by Now.
I've got the place there Macao in China and a
couple other locations, and.

Speaker 2 (35:09):
I don't need this anymore.

Speaker 3 (35:10):
I wish I had the name of the casino front
of me that just went under recently on the strip.
It wasn't one of the big boys, it wasn't Caesar's
property or an MGM property. But it's gonna be interesting
to see how they compete, because as the strip and
their properties and gaming go down, the off site properties

(35:34):
where locals go to the gaming is actually going up
because the gamblers are looking for value and they know
at off strip properties they're gonna get much more value
out of their dollar than they are on the strip.
It's a shame because you and I have gone on
the strip and had some wonderful dinners, and you know,
the dining experience has been excellent.

Speaker 1 (35:55):
If Fingers molloy was going to recommend one fix to
the Las Vegas hanchos, the oi ploi, what is the
fingers will I fick?

Speaker 3 (36:06):
Stop charging for parking, bring down the resort fees, and
stop charging twelve dollars for a cup of coffee.

Speaker 1 (36:13):
So free parking. Yes, the resort fee nonsense needs to stop.
And coffee seven bucks, I guess. I mean it's no
different than New York. I guess you heard it here. First,
what's your plan? Your choice?

Speaker 3 (36:31):
Vegas?

Speaker 1 (36:32):
Have fingers Mali or have no fingers LOI. Yeah, that's
what I thought. Seven dollars coffees for everyone. 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, ready to go. They are a

(36:54):
farm right here in Indiana and they are just serving
up some of the best rip eyes and tender loins
and strips. The ground beef, the brisket absolutely incredible. Everything
age twenty one days. The flavor, 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.

Speaker 2 (37:15):
Got a call him and say, okay, here's what I want.
I'm ready to go.

Speaker 1 (37:18):
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.

Speaker 3 (37:25):
Last.

Speaker 1 (37:25):
I want to see everybody else to be happy. People
have been ordering you. Go to Defiancebeef 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 as leftovers spectacular Defiance Beef defiancebeef dot

(37:48):
com and use promo code Eat Drink Smoke that's the
name of the show, and you will.

Speaker 2 (37:52):
Get one hundred and fifty dollars off your order.

Speaker 1 (37:58):
Toast.

Speaker 3 (38:01):
I do.

Speaker 2 (38:02):
I don't smell it. It's just the bourbon.

Speaker 1 (38:05):
It's eat drinks, smell gum, Tony Kats, and that right
there is America's favorite amateur drinker, Fingers molloy. This is
the Basil Hayden Toast now sometimes and we have discussed
this before. It's been years since we've done Basil Hayden.
Thought it was pronounced Basil Hayden, and then some people
have cried and said, no, no, no, it's Basil Hayden.

Speaker 2 (38:24):
Honestly, I don't know. I say, just drink it.

Speaker 1 (38:30):
Now that the toast has been around for a while,
this has been out, I mean, I think we go
back to twenty twenty one the toast coming.

Speaker 2 (38:39):
Out, so this is not new.

Speaker 1 (38:40):
And also we couldn't remember whether or not we've reviewed
it before because we have done some Basil Haydens. Of course,
we've done the dark Rye, which I think is tremendous
if you've never had it. The basil Aiden dark Crye
is terrific. This comes in at eighty proof. No applause

(39:00):
figures with LOI doesn't apply for anything that is less
than one hundred proof. Sixty three percent corn, twenty seven
percent brown rice, ten percent malted barley, So this is
proof down to eighty percent. It's aged. According to the
guys at Breaking Bourbon, they add additional brown rice blended proof.

Speaker 2 (39:22):
Down to eighty.

Speaker 1 (39:24):
So that's how they get this idea of toast and
and then it's in some other type of toasted barrel.
Is that how they want to describe it? Toasted oak cast.
Now this is different than a charred oak cast because
anything to be bourbon has to go into American oak,
and the oak cast to have tasted fire. How long
that char is that's really up to the distillers. So

(39:46):
this is a different concept. And it's a it's a
very pretty darker honey orange kind of color. They opery
copper is nice, but not yet into the ambers, not
that kind of of deep. There's definitely a little viscosi there,
a little bit sticking to the glass.

Speaker 3 (40:08):
It's a lovely nose, dude, Yeah, right right away, brown sugar, if.

Speaker 1 (40:14):
You really get in there, really get in. There's a
little touch of ethanol. But I'm talking about extended sniffing.

Speaker 3 (40:21):
Which is surprising at eighty proof. I wasn't expecting that,
but I would agree.

Speaker 1 (40:28):
And brown sugar is right, a little bit buttery. It's
it's nice. It's a nice good. Oh that feels that
feels pretty right. It feels pretty on the nostrils. It
stings the nostrils. Fingers molloy, are you ready for this?

Speaker 3 (40:46):
You better believe I've been ready for this all day, Tony.

Speaker 1 (40:49):
That is fingers moy right there, and he is doing
what is known as the Kentucky chew, moving the juice
around the palate, getting a field for the flavors. I'm
a believer in the two SIPs method. The first step
to set the buds, the second sip to really get
an idea of the flavors.

Speaker 2 (41:04):
But to each their own.

Speaker 1 (41:05):
Taking a sip of the basil Hayden toast, which undergoes
a secondary toasted barrel finish.

Speaker 2 (41:14):
For an undisclosed amount of time.

Speaker 3 (41:16):
By the way, so do I there it is. There's
a bit of nuttiness that brown sugar to me, is
still there. There's some oak, maybe some cinnamon on the finish.
It all is very lovely, very nice. It is very
fall to me, very enjoyable. There's no maybe a hint

(41:43):
of a sting on the tongue, a little bit of
gentle warmth in the chest, and a nice, really bit
of oak on the finish.

Speaker 1 (41:52):
All right, I'm going in. I'm going in for the basil.
Hayden Basil Haydenbourbon dot com is where you go here.
It is here, It is here, it is here. I'm
going in here.

Speaker 3 (42:01):
He's going in, ladies and gentlemen, and he is doing
what we like to call the saganaw swish, the Memphis munch,
the Chattanooga chomp, the Kentucky chew, and he's still chewing.

Speaker 2 (42:17):
I'm going in again.

Speaker 3 (42:18):
He's going in once again, ladies and gentlemen, and he's
doing what we like to call the saganaw swish, the
Memphis munch, the Indianapolis and vibe nice.

Speaker 2 (42:31):
That's just simple, man.

Speaker 1 (42:33):
That's just a very very slight sting on the tongue
of very very slight heat. Uh center center chest is
is is what I would say flavor wise, I don't
know what I'm getting, Okay, I'm not so sure. I
have a a strong, strong flavor of that. I think

(42:58):
you could argue there's a little bit of char that
you get, a little bit of that toasted that you feel.
But maybe you're more incepting yourself there. You kind of
you kind of want that. There is in the finish
a little bit of heat build up, and that build
ups happening in the throat, which is a really weird
place for for it to for it to happen, you said, nutty,

(43:21):
And I think that there's something to that. There is
a there's a breadiness. There's a have you ever chewed
on whitebread or chewed on sourdough and just let that
flavor kind of linger? That's breadiness. That's the best way
I can describe it. It's a simple, simple, simple bourbon

(43:43):
is what it is. Uh. And there's nothing here that's
overwhelming me. But there's nothing here that would insult anybody.
If this was in your glass, you'd be like, okay, cool,
and you'd you'd sip it around the campfire, you'd sip
it for the holidays. Yeah, super easy, super easy bourbon.

Speaker 3 (44:00):
Right here, I am really worried about monkeying with it,
putting it on a cube. Yeah, you're gonna do it,
So what does the matter? Of course I am because
you're that kind of American. Well that's what we do
for eat, drink, smoke nation. But no, it's it's very pleasant.

Speaker 1 (44:20):
And I.

Speaker 3 (44:23):
I'm wondering what that will do because you you know,
you think, okay, you said that you're having. You know,
there's that brightiness you're talking about. There's a little bit
of a char a little bit. So I mean no
real alcohol, no.

Speaker 2 (44:40):
Real alcohol, no real fruit.

Speaker 3 (44:43):
You know.

Speaker 1 (44:43):
If you want to argue that that's a caramel sweetness,
maybe on the finish you can, but I'm.

Speaker 2 (44:48):
Not for me on the palette.

Speaker 3 (44:51):
I'm not getting cinnamon on the on the finish as well,
that to me is not cinnamon. Okay, that's not.

Speaker 2 (45:00):
That's not no, no, because cinnamon I.

Speaker 1 (45:04):
Think people would uh would fireball big red that kind
of cinnamon.

Speaker 3 (45:10):
No, no, no, no no.

Speaker 1 (45:13):
Maybe maybe if you're talking about like a cinnamon swirl
and like a cake like that kind of cinnamon swirl. Yeah, maybe,
but it's it's it's it's faint, if anything.

Speaker 3 (45:22):
But one thing for me is for sure. For a
lot of these notes that we're talking about, you're you're
searching for it. There's nothing that really punches you in
the face. Yes, oh man, I'm hit with this and that,
and that may disappoint some people excite others. Yeah, exactly.

Speaker 2 (45:37):
I think that what you're what you're left with is
like no good good, yes, good figures. Well, what did
you pay for this bottle? Do you remember what you
paid for this bottle?

Speaker 3 (45:46):
Fifty bucks?

Speaker 1 (45:48):
That's fifty dollars.

Speaker 3 (45:49):
Yes, it's the New America, it's the new Math. It's
the new Math.

Speaker 2 (45:55):
Uh, that's hard.

Speaker 3 (46:00):
Would you have liked it better at thirty five dollars?

Speaker 1 (46:02):
I would have liked it better at thirty five dollars?
But what about today's new math? The new Math sucks.
The new Math sucks, and I'm not gonna lie. I
think it might be racist, like the new Math is
is terrible. I did this bottle used to be thirty
five dollars?

Speaker 3 (46:20):
I don't know. I've seen it, you know, different reviews
where it said, you know, three four years ago was
fifty bucks. So fifty bucks, ma'a.

Speaker 1 (46:31):
Huh, we're gon have to discuss this. Fingers melloy Some
things are just wrong some things. Some things are very
wrong a lot of things. Some things should require us
to rethink society as a whole, Like me dropping my

(46:55):
cigar in the ashtray. You literally dropped your cigar in
the ashtray. Oh party foul. It's eat, drink smoke. I'm
Tony Katz and that is America's favorite amateur drink or fingers.
But boy, don't worry, it's not gonna stop him from
smoking the cigar.

Speaker 3 (47:11):
I've known the man.

Speaker 2 (47:12):
Way too long.

Speaker 1 (47:13):
You came across a disgusting story over there at USA today.

Speaker 2 (47:18):
Wipe your hands on your pants.

Speaker 3 (47:21):
Do you need to go wash your hand?

Speaker 2 (47:22):
Go wash your hands?

Speaker 3 (47:23):
Do you have a wet nap? Do I have a
wet nap? What is this?

Speaker 1 (47:27):
A red lobster?

Speaker 3 (47:28):
And in many radio studios that have wet naps right
on hand, do they have wet naps.

Speaker 2 (47:32):
Or red lobster?

Speaker 3 (47:35):
Yes they do. I've only been once. You've only had
a wet nap once? No red lobster. Oh okay, try
the Cheddarbay biscuits. I did, I did. They were lovely
worth the price of admission. I love where this segment's going.

Speaker 1 (47:49):
OREO has unveiled a Thanksgiving inspired cookie, and I hate them. Actually,
there are six Thanksgiving inspired flavors. They're covered in fudge,
infused with one of six Thanksgiving inspired flavors. Now I'm

(48:09):
going to read you the flavors. You tell me whether
the people who thought of this, uh, you tell me
what type of torture device we should put them in? Oh,
go ahead, okay, Turkey and gravy, Turkey and gravy oreo,
just like the Pilgrims like them.

Speaker 3 (48:29):
You're not doing this right. Oh, I'm sorry. Here's the
problem with this premise of this bit that you're throwing
out there.

Speaker 2 (48:35):
Yeah.

Speaker 3 (48:36):
I would probably eat all of these.

Speaker 1 (48:39):
The only one, well, I shouldn't say the only one,
sweet potato, Sweet potato Oreo sounds lovely, all right, covered
in fudge cream corn.

Speaker 3 (48:50):
Who hasn't had cream corn covered in fudge?

Speaker 2 (48:53):
Admittedly, I would try that one first.

Speaker 3 (48:57):
I see now, all of a sudden, it doesn't sound
so bad.

Speaker 1 (49:00):
Then it's apple caramel pie, pumpkin pie, and cranberry sauce.
Cranberry sauce fudge covered oreo. Hey, kids, want to spend
your Thanksgiving in the bathroom, try a fudge covered cranberry oreo.
It's delicious and you'll get a chance to sit down for.

Speaker 3 (49:24):
A while areos and it'll prevent UTIs wow.

Speaker 1 (49:38):
So hey, are you getting enough medical advice? We hear it, eat, drink,
smoke are here to help. So we need to get
our hands on this right.

Speaker 2 (49:46):
Oh, clearly obviously.

Speaker 1 (49:48):
But turkey gravy that's gross, and sweet potato I don't
think is great. The cream corn because corn is sweet,
I think might be really interesting. Apple caramel pie with fudge,
and pumpkin pie with fudge, fine cranberry sauce plates and
help for those people.

Speaker 3 (50:04):
Oh my gosh, So how does cream corn oreos? And
the ingredients that would mock what would make whatever cream
corn flavoring that would go into the oreo because it wouldn't,
of course be cream corn.

Speaker 1 (50:20):
What they're gonna use artificial cream corn flavoring?

Speaker 2 (50:24):
Yes?

Speaker 3 (50:25):
Is there no justice? How will that meld with high
fruit corn syrup?

Speaker 1 (50:32):
Turns out high fructose corn syrup will take the properties
or whatever it is injected into, so it's totally fine
and no problem.

Speaker 2 (50:41):
But we're trying too hard right.

Speaker 1 (50:44):
This has sold exclusively on oreo dot com and it
comes in a collector tip.

Speaker 2 (50:52):
Okay, oh my god, you did you did not look
at this? Did you what? You did not go to
dot com and look at this?

Speaker 3 (51:02):
Did you no?

Speaker 1 (51:04):
Did you know? It comes in a tin? It looks
like an oreo. It is a tin, and the tin
has twelve of these dipped Thanksgiving cookies in them. It's
forty four dollars and ninety nine cents.

Speaker 3 (51:20):
I'll take six. It's forty four dollars and ninety nine cents.
Of course it is. It's forty four dollars and ninety
nine cents. Tony. It comes into collector tin.

Speaker 1 (51:38):
The only thing that's collecting is my money.

Speaker 3 (51:43):
Are you surprised? Do you think this is gonna go
for four dollars or ninety five cents?

Speaker 1 (51:47):
So there are six flavors. You get two of each flavor.
Is that how it works? Or do you choose your flavor? Oh,
there's no choosing the flavor. There's no choosing the flavor.
You get the tin that they send you and you
like it. Are you telling me, for the sake of eat, Drink,
Smoke Nation, I have to spend forty four dollars ninety
nine cents.

Speaker 3 (52:07):
You don't have to buy it? I do, don't, I
should do, dang it. But here's the deal. You know,
this reminds me of what is it? I think it's
Jon's soda? You know that? That that Jones's soda that
comes in I believe glass bottles and they have the
weird soda flavors and on thanks Sharping they have the

(52:27):
turkey and gravy soda. I think what we should do, Tony,
because Thanksgiving is right around the corner. I think what
we need to do is get these oreos and have
a turkey and gravy James Jones soda chaser.

Speaker 2 (52:46):
I hate you.

Speaker 3 (52:50):
What's wrong with that?

Speaker 1 (52:52):
Everything is the diabetes is wrong with that? That is awful.
Oh my god, they have my address. Oh it's just
a service they use them using. Oh that was really weird.
Oh now they want to charge me thirteen dollars for
shipping and it's fifty percent off.

Speaker 3 (53:09):
Oh there you go, now a deal. Now I'm spending
fifty nine dollars and fifty seven cents. Sure, cranberry sauce
Oreo cookie dipped in fudge one hundred percent. I can't
believe I just ordered this, Judge, did you really?

Speaker 1 (53:27):
This is what it takes to do a show?

Speaker 2 (53:28):
Now, is this what it takes to get your attention?

Speaker 1 (53:32):
Do we have to buy your love with whatever the
hell f for Cocta oreos they've got out there. Wait
a minute, you actually ordered it? Yeah, I can't believe
you ordered it. You're the worst, even being I don't
know where you're gonna get the Jones soda though we're
doing it for the bit. Do people do this in
real life? It's like, oh, yeah, check out these oreos.

(53:53):
They're special.

Speaker 3 (53:54):
Wink, You've just been pranked. You know that happens, right.
It's like going there's a local steak house here that
they do the shrimp cocktail, and nobody tells them about
all the horse radish and the shrimp cocktail. They're like, oh,
you gotta try it. It's wonderful.

Speaker 1 (54:13):
That is the world's famous Saint Elmo's Steakhouse in downtown Indianapolis,
and then their sister locations not only Harry and is He's,
but nineteen thirty three and Houston Culinary, which is in
a place called Fisher's Indiana, and San almos Is Institution,

(54:34):
And you go for the experience, not as much as steak,
but they have this shrimp cocktail where the cocktail sauce
and the shrimp or underneath the cocktail sauce you got
to fish in.

Speaker 2 (54:43):
It's brutal.

Speaker 1 (54:44):
It will open up your sinuses and any other orifice.
It's it, and people don't tell people, Oh yeah, I
just try it, you like it, and they don't get more.
Is that, by the way, is cruel and should be
punishable by a jail time if you don't tell people.

Speaker 3 (54:59):
One person brutal is another person's magnificent. Yes, how many
people do you hate? Oh, I'm not talking about the prank.
I'm talking about I could eat five shrimp cocktails from
there right now.

Speaker 1 (55:12):
Really, Oh, that's a shell that's happening. Eat drink. Smoking
is your cigar bourbon footy extravaganza.

Speaker 3 (55:24):
I'm Tony Katz.

Speaker 2 (55:25):
That's fingers, my boy.

Speaker 1 (55:26):
Smoking from crowned Head the Las Calavaris to twenty twenty
five six by fifty four with that Mexican San Andreas
wrapper from the middle priming, so it looks much lighter
than you would think from a Mexican San Andreas. Right there,
I'm in the second third man. The coffee did not
materialize for me yet. It is still high wood high pepper.

Speaker 2 (55:52):
I haven't.

Speaker 1 (55:52):
I haven't developed a creaminess from it. It's it's smoking beautifully.
Not my flavor profile, we'll compared to all the other
things that I like from ground heads fifteen dollars and
twenty five cents. I could see this being somebody's cigar,
like this is what I want, right this is for
someone specific. I am not sorry, John, I am not

(56:14):
that specific person on this stick. I would have it
in my humidor. I do like the pepper.

Speaker 3 (56:20):
It isn't staying on the palette like it was, you know,
it's it's certainly not in the back of the throat
like it was, but it's still there. I'm not getting
any coffee there. But it's getting to the point, Tony,
where I feel like, and I don't want to make
it sound like I'm trashing some of the cigars we've

(56:43):
reviewed recently, because that's not the case. But I have
noticed in the last two months or so, and this
could be for varying reasons, the quality of the smoking
experience hasn't been like what I would like. You know,
a lot of high maintenance cigars having to touch it
up one hundred times. This right here has been low maintenance.

(57:07):
I like a little bit of pepper and spice sometimes
depends on my mood, Tony, I get it. So for me,
fifteen dollars in the new world that we're living in, Yeah,
would I like it to be twelve? Yes, fifteen I would.
I would say, yeah, I would have one of these,
my human right and we are drinking the basil Hayden.
This is the basil Hayden toast coming in at eighty proof.

(57:27):
I'm gonna move on. Those are rocks right there. Where's
your wine, mom glass from last week?

Speaker 2 (57:34):
Oh yeah, I don't have that.

Speaker 1 (57:36):
I've got I've got some fancy crystal right here.

Speaker 3 (57:38):
Look at you and enjoys the finer things in life, sophisticado.

Speaker 2 (57:44):
And it goes right there.

Speaker 1 (57:47):
So water brings down proof and this is already eighty proof,
which is the basis, the basic, the bottom of what bourbon,
actual bourbon can be. It can open bourbon up right,
and some flavors more pronounced, some more muted.

Speaker 2 (58:00):
That's what it does.

Speaker 1 (58:00):
You want to try your burning a couple of different ways.
Fingers will Away added a little bit of water to his.
You want to try it these ways to see which
one is the right way for you.

Speaker 2 (58:07):
You might not like it, neat you like it. On
the rocks, you might not like it rocks, you might
like it neat, you might like with a little bit
of water. There are no rules.

Speaker 1 (58:14):
What do you like?

Speaker 2 (58:15):
Go do that right away? I mean, here I go.

Speaker 3 (58:19):
He's going in, ladies and gentlemen. He's got it on
the big rockety rock way. Yeah.

Speaker 2 (58:23):
No, I knew it. I knew it.

Speaker 3 (58:26):
Dang it. Okay, why not? What happened?

Speaker 1 (58:32):
Yeah?

Speaker 3 (58:34):
That's never good?

Speaker 2 (58:36):
Uh not a great heat that I like a little
a little bitter.

Speaker 1 (58:41):
It took away some of that kind of overarching sweetness
that was that was there from it.

Speaker 2 (58:51):
It enhanced that cinnamon in the in the in the palette.

Speaker 3 (58:55):
I don't like that.

Speaker 1 (58:57):
Uh it.

Speaker 2 (58:57):
It gave off. It gave an off. No to butterscotch.
Oh really, yeah, that's and so I don't mind butterscotch.

Speaker 1 (59:04):
I'm down with it. But this was kind of a
harsh hit.

Speaker 2 (59:09):
Yeah.

Speaker 1 (59:11):
No, Neat, I get it. Neat, I get it. Fingers
will always going in. He had a little bit of
water to his basil. Hayden toast fifty dollars though, is
not I don't know about that price point for me,
but neat it was like, okay, this is fine, fine presentation,
not overwhelming, but like works the table for sure. Ye Oh,

(59:32):
and it's still hot. It's hot on the tongue and
it's hot in the throat and in the upper chest.

Speaker 2 (59:38):
That's not a happy place to be.

Speaker 3 (59:40):
I don't disagree with anything he just said. Did the
same thing for me, did it really? Yeah?

Speaker 2 (59:47):
Well, I was only I had a cream corn oreo
to wash it down there.

Speaker 1 (59:50):
It is.

Speaker 3 (59:51):
I will say this. I gotta something. Oh, I do
have something. I have some wafers for Duncan. Yeah.

Speaker 1 (59:59):
Wait first for Duncan. I actually I have sugar free
chocolate wafers.

Speaker 2 (01:00:03):
I suck so bad.

Speaker 3 (01:00:05):
Cheese a ribbon candy to go along with it, or
some where there's originals sugar free wafers.

Speaker 1 (01:00:16):
Good lord h So this is from rip Van. It's
five neck carbs, one hundred and twenty calories. It's a
it's a dark chocolate. Let's see let fingers will I
eat it first and see what happens?

Speaker 3 (01:00:30):
And he goes in, Oh, it's like, I I do
see where this would make good insulation for my basement
walk right, Oh, Tony, there's no joy in Mudville. Two

(01:00:57):
grams of sugar where and the wrapper?

Speaker 1 (01:01:06):
I better than did you?

Speaker 3 (01:01:09):
Did you try those before you bought them?

Speaker 1 (01:01:12):
How? How? I think there was just like some display
at Costco. No, I mean that package right there. Have
you previously purchased them and said to yourself? Mmmmm, these
are tasty. I need some for the studio.

Speaker 3 (01:01:24):
They get me through through what the drudgery? Oh god?

Speaker 1 (01:01:35):
He took another sip of the bourbon. Oh boy, Oh no,
that's doesn't work with water. It doesn't work on the cube. No,
that's no good.

Speaker 2 (01:01:42):
Yeah it stinks. Yeah, that stinks to I haven't you
know it doesn't stink?

Speaker 3 (01:01:46):
What's that?

Speaker 1 (01:01:47):
That's Defiance Beef Defiance beeef dot com, where you should
order a complete cow or a half a cow or
a quarter cow twenty one day aged beef. I've made
the ribbis, the strips, we have made Burger's Galore absolutely fantastic.
You place your order at definespeef dot com. Use promo

(01:02:07):
code Eat Drink Smoke. You get one hundred and fifty
dollars off your order and then after everything is aged,
they'll call you be like, Okay, what do you want?
You can decide the thickness. You can decide all the
different cuts that you want. Then everything is frozen and
ship directly to you. Boom, you put it right in
the freezer and you are good to go. Defiancebeef dot

(01:02:27):
Com from the farms of Indiana directly to your door.

Speaker 2 (01:02:32):
Go to Defiancebeef dot com.

Speaker 1 (01:02:34):
Use promo code Eat Drink Smoke, and you will get
one hundred and fifty dollars off your order today right now.
Defiancepeef dot com. It is tremendous. Love them, Jacob, the family,
the team, so spectacular, so so so good. Definespeef dot com.
Promo code Eat Drink Smoke. But it timefingers well away

(01:02:55):
for news of the week.

Speaker 3 (01:02:56):
This is just in Tony. Everything stinks. Let's go to
a listener question instead, shall we for news of the week.
We got one from Brian and Brian asks. I'm looking
for some advice. I'm putting together a bourbon basket for
our schools Silent Auction and was looking for some recommendations
on what to put in it. Thanks for your attention

(01:03:16):
to this matter. That's Brian.

Speaker 2 (01:03:18):
First of all, I love to thank you for your
attention this matter.

Speaker 3 (01:03:21):
What kind of school that information has been withheld. Is
this like an elementary school and they do bourbon baskets?
I have no idea. Maybe it's a school of hard knocks.

Speaker 2 (01:03:36):
I actually have a way of answering this.

Speaker 3 (01:03:37):
Okay.

Speaker 1 (01:03:38):
The biggest problem with doing these things is who are
you trying to reach? Are you reaching somebody who just
thinks it's cool to have a couple bottles of bourbon?
Which case? You can do some quote unquote standards. You
could do a Basil Hayden, You could do a maker's mark.
You can do a Beam or Jack Daniels. You could
do Old Granddad one that should be in your liquor

(01:04:01):
cabinet no matter what. By the way, still all these
years later for us, Old Grandad one fourteen continues to
be a real benchmark.

Speaker 2 (01:04:10):
But are you then or is it or is it
that you.

Speaker 1 (01:04:13):
Are looking for the high end person? And then you
want you know, everything from the BTAC, the Buffalo Trace collection,
and you want Sazarax and you want Pappies and you
write there are two schools of thought here that you want?
Or is this is this basket coming from? Well, these
are four bottles I've had in my liquor cabinet for

(01:04:34):
nine years. I'm never gonna drink them Boom instant gift.
That's the question. Where where are you aiming? By the way,
you will never go wrong with putting Maker's Mark and
Jack into into a into a thing, putting Basil Hayden
Darkrye into it.

Speaker 2 (01:04:51):
Or basic bubblo of tracing there.

Speaker 3 (01:04:53):
Or if you want to splurge anything for Penelope.

Speaker 2 (01:04:56):
Oh sure, another great set. It really depends on what
you're trying reach.

Speaker 1 (01:05:04):
Fingers Maloy, I would have to believe that you are
somebody who is okay with the idea. Not that you
do this yourself, but you're okay with the idea of
going out to dinner on Thanksgiving.

Speaker 3 (01:05:15):
No, absolutely not really have no interest? No, sorry, I
am I shocking you. Are you learning something about me
that you didn't previously.

Speaker 2 (01:05:26):
Know put Are you okay with other people doing it?

Speaker 3 (01:05:28):
Oh? Absolutely knock yourself out.

Speaker 1 (01:05:29):
Tea Drink smoke. I'm Tony Katz. That's Fingers Meloy. I
find it all at Eat Drink Smoke show dot com.
People do go out for Thanksgiving and me, I would
say it's the older I get, but really it's just
the less I seem to care about what other people
are doing with their lives the more. Absolutely, Okay, I
am with it. And there are places that do incredible,

(01:05:54):
incredible types of meals and types of celebrations for Thanksgiving.
I think it makes perfect sense. I do find it
interesting that when stores were opening for Thanksgiving, remember they're
going to have the sales starting like three pm whatever
it is, people got all, you know, out, bent out
of shape and up in arms. And this is terrible.
And look how you're treating the employees. No one ever
said of the restaurant employee. I can't believe they're making

(01:06:16):
you work on Thanksgiving. A lot of restaurant employees were
thrilled because they knew it would be crazy good money.

Speaker 3 (01:06:21):
Absolutely, it's the same thing with Mother's Day and Father's Day. Right,
they make a lot of the kids call it bank
because they call it.

Speaker 1 (01:06:28):
Yeah, I thought they called it scratch.

Speaker 3 (01:06:30):
They do coin, that's what they call it. So no,
but here's here's my feeling on the Thanksgiving dinner at
a restaurant. I would do it, if you know, if
you know, my kids can't be with me on Thanksgiving
and I can't be around family, and it's just me
and and missus molloy you want that big Thanksgiving dinner,

(01:06:51):
but are you really going to make it for two people?
Not you?

Speaker 2 (01:06:55):
No, not me?

Speaker 3 (01:06:56):
So I'm not going to make a twelve pound bird
for two p people. And with the sides, who do you.

Speaker 2 (01:07:01):
Have coming this year?

Speaker 1 (01:07:02):
So you got the family, you got the kids, you
got mister Malloy fingers Moy Senior.

Speaker 3 (01:07:08):
We're traveling this year. We're going up to Michigan, so
it'll be with missus Malloy's family.

Speaker 1 (01:07:15):
So you'll be there's a good like nine to eleven people. Yeah, nine, yeah,
so that's a nice number.

Speaker 2 (01:07:23):
I think it's a manageable number.

Speaker 3 (01:07:25):
That's a number that I don't want to go to
a restaurant with. Yeah, because that's the other thing too,
depending on the restaurant, you know what the seating arrangements
are going to be like, you know, you to have
a conversation with people, it's just so much better if
you can to have it at home.

Speaker 1 (01:07:40):
Right, We've got fourteen so far? Really yeah, and that
is because some people are like, wait, we can't make
it now.

Speaker 3 (01:07:46):
So it was it was eighteen, So what will be
on the menu. I'm so glad you asked. Thank you
very much.

Speaker 1 (01:07:52):
Well, you know, I've got the charbroil oil is a
turkey friar, which is a convection of it. It's an
air fire, and so there will be a sixteen pound
turkey that goes in there, and then I will have
a sixteen pound brisket that will be smoked. But I
also have a six pound brisket that will be smoked

(01:08:12):
while I'm smoking the other one that I can then
pull off earlier and let rest. And while the brisket
is resting, I can take the six pound one and
turn that into burnt ends, and I can have that
for when people arrive before the full brisket is done resting,
and then can be sliced very nice.

Speaker 3 (01:08:32):
So will the burnt ends be smothered in some sort
of Tony Kat's homemade barbecue sauce.

Speaker 1 (01:08:40):
I do not have as of yet, a homemade barbecue sauce.
And one of the reasons is there are so many
good jarred sauces. They're just doing such good work in
so many places where I'm like, why am I? I
can't win every battle, so I'm not going to. But
the sauces are very very easy. I just think that
for a I'm gonna get yelled at. It's fine.

Speaker 2 (01:09:02):
You gotta be butter based, right.

Speaker 1 (01:09:04):
A sauce is really to have the stick to itiveness,
has got to be a butter based sauce. And because
some of the people who show up don't mix the
milk and the meat, I have to be a little
specific about those things.

Speaker 3 (01:09:20):
Right. So we're not gonna mention the brand name of sauce, no.

Speaker 1 (01:09:23):
Because I don't know what that's. I don't have no
idea what's gonna be at Oh, no idea what it's
going to be yet. Because I could go with a
basic barbecue sauce. I could go with a teriaki glaze.

Speaker 3 (01:09:34):
I can make that work. Oh look at you. You
just got angry. You just got I like teriaki on chicken.
I'm not as a big of a terariaki guy on
beef really, but that's just me. But it doesn't matter
because I'm not going to be here, right. You didn't
get invited, that's right, So you're gonna make it at home? Yes?

Speaker 1 (01:09:57):
Uh. There is a a story from Newsweek how meal
costs compare across US supermarkets.

Speaker 2 (01:10:05):
What is it that we're looking at.

Speaker 1 (01:10:09):
If you take a look at turkey prices they're at
forty percent. So there were ninety four cents a pound
in twenty twenty four. It's a buck thirty two in
twenty twenty five. Now Walmart leads this thing off. They
say that they have got a meal for ten, the

(01:10:31):
thirteen and a half pound by the ball turkey.

Speaker 2 (01:10:33):
We've talked about this.

Speaker 1 (01:10:34):
I think we have the stovetop turkey stopping. The cranberry
is the dinner rolls, the pure pumpkin so you can
make your own pie. And they say three to ninety
nine a person costs forty bucks. You think you can
serve ten people with that?

Speaker 2 (01:10:49):
Yes?

Speaker 1 (01:10:49):
Really, and they'll leave hungry. Wow, that's that's my take.
Ald has a Thanksgiving feast. They do the same forty dollars,
ten people, twenty one items choose from a fourteen pound turkey,
mashed potatoes, cranberry sauce, pumpkin pie and everything is marked
so you can do that one. The Kroger Fresh Giving

(01:11:11):
Dinner package forty nine ninety nine is another ten dollars,
and they say it's a fourteen to sixteen pound turkey,
a five bound bag of potatoes, the Ocean Spray cranberries.
That's right brand name cranberries, turkey, stuffing mix, and bakery
fresh pumpkin pie. Now this is not that much bigger

(01:11:33):
of a turkey, but it's they give you. They give
you the potatoes, so you're making a fresher and grain it.
You gotta supply your own butter and whatnot.

Speaker 3 (01:11:41):
Okay, So I have to pose this question to you
because if you go back to Walmart and Aldi, let's
just do Walmart for a second. Here, you got stove
top stuffing, you got the cranberries, and you got dinner rolls, okay,
and then you got the innerds for a pumpkin pie. Right,
so let's just remove the dessert out of it. Stuffing,

(01:12:02):
cranberries and rolls. Yeah, there's a minimum of what six
seven sides for Thanksgiving? How many sides are you gonna have?
Forty three exactly? So I think that's where this falls short.
You can get away with a smaller bird if you
have seven eight sides for people to choose from. I

(01:12:25):
you know, we're not even talking green bean cast role here. Yeah,
no one should.

Speaker 1 (01:12:31):
You realize in the Midwest what you just said? Those
are I know what I said. My last name is
spelled Katz. Come at me bro, but okay, stuffing Cranberry's.
There's there's so many more sides that you're gonna normally
get green bean castrow. I'm not coming to your place.
I don't care what you do. If you want that,
you want that. I've never seen someone so angry.

Speaker 2 (01:12:52):
I'm not angry you.

Speaker 3 (01:12:53):
You nearly came to blows with eat ring spies.

Speaker 1 (01:12:56):
And said I wasn't gonna, you know, retract my words
about green being cast role as you tried to make
me do and tried to shame me for having a
point of view.

Speaker 3 (01:13:05):
Listen, if you want to go ahead and say you
hate the Midwest, just go ahead and say it. I
for one will not stand by and listen to this talk,
to this.

Speaker 1 (01:13:14):
Kind of rank amateurism and word manipulation that people have
grown tiresome. That's why you should vote Cats. Costco has
a whole different meal altogether. I would love to see
if it works, because I can't imagine that forty or fifty.

Speaker 2 (01:13:33):
Bucks is enough.

Speaker 3 (01:13:34):
No but the Costco. But it's an effort, like you
can create something with that for sure. Yes, especially in
this day and age, if you're on a tight budget.
Does the Costco deal include the onion gun. No way.

Speaker 1 (01:13:48):
Yes, after you buy it, just go and you fill
up lots of little one out to play cups.

Speaker 3 (01:13:56):
That's what you do.

Speaker 1 (01:13:57):
We're drinking the Basil hayten toast fifty dollar a bottle.
It's an eighty proof, so neat. It was a nice presentation,
simple easy. Really really didn't like it on the cube
fingers did not like it with a little bit of water.

Speaker 3 (01:14:10):
It just it.

Speaker 2 (01:14:11):
It didn't present right.

Speaker 1 (01:14:12):
And as for the lost Calavaris from Crowned Heads, this
is the six by fifty four with that Mexican sign
Andreas Colorado Rappers how they call it. The spice is
a little mellowed out as I enter the final third.
Here fifteen dollars and twenty five cents a stick, well constructed, fingers,
well put together. It's in his humidor not in mind,

(01:14:34):
just the flavor profile.

Speaker 2 (01:14:35):
I love Crowned Heads. I like what those guys do.

Speaker 1 (01:14:38):
Find everything we do at Eat Drink smokeshow dot com
this is EA Drink Smoke

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