April 17, 2025 • 42 mins
What drives someone to consume 76 hot dogs in 10 minutes or choke down eight pounds of pure mayonnaise? The fascinating and sometimes disturbing world of competitive eating exists at the intersection of sport, spectacle, and sheer human determination.
We dive deep into this peculiar subculture that's evolved dramatically over the years. From the famous Nathan's Hot Dog Eating Contest to obscure challenges involving beef tongue and jalapeno peppers, these competitions push human bodies to their absolute limits. Joey Chestnut and Takeru Kobayashi emerge as the titans of the industry, with Chestnut holding an astonishing number of world records across various food categories.
The science behind competitive eating proves surprisingly complex. We explore how these gastronomic athletes train their bodies through stomach stretching techniques, drinking gallons of water before events, and even learning to partially dislocate their jaws. These aren't just people with big appetites—they're dedicated competitors who approach eating with strategic precision.
What began as casual county fair entertainment has transformed into a global phenomenon with significant cash prizes. The Wing Bowl offers $50,000 to its champion, while most competitions range between $2,500 and $10,000 for first place. For those at the top of the field, competitive eating can become a legitimate career path, though one that raises serious questions about long-term health consequences.
As we debate which food challenges we might personally attempt—from White Castle sliders to deviled eggs—we're left wondering: is competitive eating an impressive display of human potential, or simply a grotesque spectacle? Whatever your take, one thing's certain—it's impossible to look away.
Join us for this eye-opening exploration of what happens when eating becomes sport, and discover why these food warriors continue to push the boundaries of what we thought humanly possible.
Thank you for joining us on today's show, as always, we appreciate each and every one of you! Talk to you soon.
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IG - Powers31911
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
On this episode of the Powerspoint Podcast the
spectacle of speed, the amazingstomach capacity and the sheer
determination.
We could only be talking aboutthe world of competitive eating.
Hey Scott, give us a beat wecan chow down to.
Speaker 2 (00:26):
Welcome to the stage.
It's a global affair when thebuns are steamed and the bellies
don't care.
From Nathan's hot dogs on the4th of July To a mountain of
oyster stack ten feet high, I'mpizza pies.
(00:47):
Flying chicken wings burn Withevery bite.
There's a title to earnSlurping noodles and soul tacos
down in Peru.
This ain't fine dining, it's aneating zoo.
Speaker 3 (01:00):
Watch the champions chew with fire in their soul,
forks held high as they chasethat goal.
It's messy, it's wild.
Speaker 2 (01:09):
It's jaw-dropping fun .
It's the Powers Point Podcast.
Now let's get it done.
Ding-dong, grab your napkins,people.
It's go time.
Yeah, grab your napkins, people, it's go time.
Yeah, grab your napkins, people, it's go time.
(01:30):
Grab your napkins, people, it'sgo time.
Speaker 4 (01:45):
Well, hello, hello, welcome to the Powers Point
podcast.
I'm your host, Scott Powers,and with me, as always, is Jim
Banks and Keith Mackey.
Hello, and if you guys aretuning in for the first time,
hey, welcome to the show.
We really appreciate you tuningin.
And now the next question iswhat are they about?
(02:08):
Well, we don't really know whatwe're about.
We just off the cuff and wetalk about anything and
everything, with the exceptionof two things we don't talk
religion.
We don't talk politics.
We like to keep thingslighthearted here and have a
laugh or two, but no more thanthree.
So if you find yourselflaughing four times five times.
Speaker 5 (02:31):
let us know what we're doing wrong You're almost
one back.
Speaker 4 (02:34):
Guys, today we got a really good topic.
Like Jim said, we're going totalk about competitive eating.
You know I don't see too manythings covering this subject,
competitive eating.
You know I don't see too manythings covering this subject and
I was just watching an oldfourth of july episode, a show,
and you know I don't knowwhether to be impressed or be
(02:54):
grossed out.
But it's definitely changedover the years.
Oh, anything you could think ofeating, there's a competition
for it and it's like come on man.
Speaker 1 (03:05):
When it was not a lot of competition, like about 20
years ago or something, it wasinteresting.
But now in the last five, fiveor seven years you watch it and
you're like grossed out andstuff.
You're like, oh, this just howthey just mash it all up and
dunk it all in water.
Speaker 4 (03:18):
It's just gross and then it is pretty disgusting you
hear about people likedislocating like one side of
their jaw.
You know they're like theshovel it in man, and that's not
only males, that's women aswell, you know.
So it's like my God.
So we're just going to talkabout that in a little bit, but
(03:42):
before that, what do you guysbeen up to this week?
Not much going to talk aboutthat in a little bit.
Speaker 1 (03:46):
but before that, what have you guys been up to this
week?
Not much just like work backand forth the one that one of
those weeks where nothing reallyhappens, that's always a good
week it's just one of those dayswhere you get like on the way
from work I was coming lastnight, tonight and you get
stopped by a train like in it.
You see it like ahead of youand it's when you're getting up
to it and it's going likeslowing down, slowing down.
(04:08):
I'm like do I got to turnaround and look for another way
around?
And then you just gamble andyou just wait and then I realize
I'm sitting there 10 minutesLike this is ridiculous.
Speaker 4 (04:17):
And the thing that sucks is when that happens and
you're the first car and nobodyelse is moving, letting you turn
around so you have to sit there, man.
Speaker 5 (04:27):
How about you, keith?
Uh see, my wife asked me tostop watching the killing joke
documentary because eventuallyit was starting to give me
nightmares.
Really, yeah, well, I have veryvivid.
Uh, my dreams are crazy vivid,like that's actually kind of
what led me to doing thewrestling game characters which
kind of led me here.
But, uh, this is a veryinteresting one is, I felt like
(04:47):
I was seeing different out ofeach eye, like one eye was
seeing reality and one eye wasseeing something uh I guess I
can only describe as evil whoa.
Yeah, so, and if I feel like,and I don't know, I I guess it
hasn't happened since then, butI think, uh, yeah, heather
thought that it might have beena direct result of binge
watching the Killing Jokedocumentary too many times A
(05:10):
seer between worlds or something.
Speaker 1 (05:12):
That's kind of what it felt like, like the dead zone
or something I don't know Weird.
Speaker 5 (05:16):
It was scary.
It was scary, we could betalking anastrochism.
Well, when I came out of it, Iwas, it was, it was, uh, I don't
know I was.
I was pretty shook for for aminute, even in my awake state,
so it was, it was pretty intense.
Speaker 1 (05:30):
Was it like Jacob's ladder or something in the
eighties, that movie where theyhooked them up to?
Speaker 4 (05:34):
Yeah, that's a rough movie too.
That's great.
Tim Ryan, no, tim no.
Speaker 5 (05:45):
Tim Robbins.
I can't remember the lady'sname.
Yeah, see again.
The best way I really coulddescribe it is I felt like I was
seeing different out of eacheye.
Speaker 1 (05:50):
That's wild.
Speaker 4 (05:50):
If it makes you feel better, keith.
I see different out each eyeevery day.
Man, different angles.
Speaker 5 (05:57):
I hope not this same way.
Speaker 1 (05:58):
Hey, if anyone's listening patent pending, you're
going to make a movie out ofthat.
Don't nobody steal that idea.
Speaker 4 (06:11):
Right, patent pending .
Uh, you're gonna make a movieout of that.
Don't nobody steal that idea,right you're?
You're always seeing differentdreams out of different eyes and
stuff.
Speaker 1 (06:15):
Well, my eyes are so messed up man, when I cry, tears
running down my back.
Oh my god, this guy sheckygreen over here, thank you, I'm
here all week.
Speaker 5 (06:20):
Yeah, keep on dramas, ladies, gentlemen, you ever see
that shit.
Speaker 4 (06:23):
No.
Speaker 5 (06:24):
With Chris Kattan and it's an SNL skit.
It's Chris Kattan and FredArmisen is the drummer and his
name is Mackie.
So every time he'll hit thebeat when he's not supposed to.
Yeah, you know what I mean.
Instead of hitting it on thepunchline, he'll hit it on the
setup.
That's funny.
Speaker 4 (06:47):
We're going to take a quick commercial and we are
going to come back with this.
If you want to call it a sport,I had to think about it because
some consider it a sport, someconsider it just plain gross.
Speaker 6 (06:55):
So stay tuned and we'll be back after these
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Speaker 4 (08:28):
Welcome back, friends .
You know we cover a lot ofground here, from the profound
to the well, let's just say theprofoundly peculiar.
And today, folks, we're divingheadfirst and stomach first into
the fascinating, often baffling, world of competitive eating.
You heard that right.
We're talking about the sportwhere stuff in your face is an
art form.
(08:48):
Now, before you picture someamateur food fight, let me tell
you this is serious business,guys.
These aren't just your averagebackyard barbecued gluttons.
We're talking athletes of thegastrointestinal persuasion.
These competitors train theirstomach like bodybuilders train
their biceps.
They stretch, they practice,they strategize.
(09:11):
It's a whole thing.
So, in doing this research,what have you guys found out
about this?
Because, man, there's somegross stuff going on here.
Speaker 1 (09:20):
Like I said before, it's changed over the last
couple of years.
You don't hear a lot about it.
I mean it's it's changed overthe last couple years.
You don't hear a lot about it.
I mean it's just, it wasinteresting and when we were
younger you know, in 20s and 30ssort of 30s we're like, yeah, I
can do that, I'd love to justget in that in competition.
Or you watch a man versus foodback on the food network and
stuff or the travel channel.
Yeah, and I was like man, Iwant to go to all these places
(09:43):
and try those challenges andstuff and get a shirt and stuff.
But now you just watch.
You get older, you're like man,that just that's not, it's all
gross.
Speaker 4 (09:51):
Now you know like I thought it was cool back in the
day to go to White Castle by acrave case and just devoured a
whole thing.
Yeah, Now I stop at like 13, 14.
But man, I can't do the rest.
You're going to say like six.
It's just we try to putourselves into that frame of
(10:16):
mind even before we learned thatthis was a real thing.
Back in the day, I'm sure, whenwe were little Like just
shoving as much pizza in yourface as you can, we didn't know
really to stop.
You know, like just justshoving as much pizza in your
face as you can, we didn't knowreally the stop.
Why didn't?
I could say that how about you?
Speaker 5 (10:31):
I believe I am paying the price to this day for being
that way as a child.
But I guess obviously I'vetalked before about my, my
stomach issue.
But I actually was a huge, Iguess guess a glutton would be
one, a better way of putting it.
But I used to get a lot, of, alot of heat for overeating
around the house and from, youknow, various members of the
family and whatnot, until until,I guess, about 19, 18, 19,
(10:56):
where I started getting sick allthe time.
And then it's, you know, nowgot to the point where some days
I can't finish the sandwich.
So it's not, you know.
So it feels like eatingcompetition to me when I'm just
trying to get that second halfof the sandwich down some days.
Speaker 4 (11:08):
And what were you going to say, Jim?
Speaker 1 (11:10):
Just that like back in the day, like he said his
back in the day.
But we used to me and myfriends, when we are graduating
and stuff we were like oh, howmany Whoppers can you eat, and
how many Whoppers?
And I used to just like I couldeat like five or six or ten,
like we just all want to eatWhoppers and stuff at Burger
King.
But now I can't even think oflike just going even barely
(11:32):
getting one or something,because I'm like I can't eat
that stuff anymore.
Speaker 4 (11:36):
As good as it sounds too.
And when you read about theserecords, there's actually
techniques that people use tobeat these records Right off the
bat.
The one name that everybodyknows, even if you don't watch
it, is Joey Chestnut.
This guy is ridiculous and heholds so many records in these
(12:00):
competitions, Even though Ithink, man, that'd be cool.
We get free food and just getour fill and that's it.
But when I tell you some of therecords that I found, and you
guys, if you guys got any, it'scrazy, man, and it's very gross.
So I'd rather them do it andstand on the sidelines and cheer
(12:23):
them on for the pain thatthey're going to suffer later on
.
Because, man, you know, in thebathroom not to be gross dude,
but like Coney Island's Nathan'sHot Dog Eating Championships,
you got 10 people on the stage,men and women.
You know that bathroom's got tobe rank, you know.
So what have you guys found?
Speaker 5 (12:48):
Let's just kick this right off.
Would you consider hot ones aneating competition?
Well, I think that's morecontrolled yeah, I mean I guess
they got a goal to get to theend, right?
Speaker 4 (12:57):
yeah, they.
Uh, there's 10 bottles ofsausage and each one has a
different level of heat and, uh,some people, some it's wings,
but, like Billie Eilish, whenshe did hers, it was tofu.
Speaker 5 (13:10):
Yeah.
Speaker 4 (13:11):
It looked like chicken wings.
But some of them try to toughit out, man, and it's funny when
they can't do it.
Even Gordon Ramsay got pissedoff.
Speaker 5 (13:23):
Is that something you'd like to do?
You'd be interested in doing,Festy?
Speaker 1 (13:27):
Not hot sauce.
Speaker 4 (13:28):
You know there's a difference.
I love hot sauce and I lovespice, but there's a difference
between flavorful hot or justthe surface of the sun hot.
I watch these people on TikTokand they take these peppers that
aren't even out for publicconsumption yet and they just
sit there and eat it and it'slike 9 million Scoville and you
(13:49):
can see their face turn and he'slike oh, there's the endorphins
, there's the endorphins, youknow.
And he starts drooling onhimself and his eyes were
watering and he's like he puts atimer on and he said this has a
five minute burn.
So he just sits there with nomilk, nothing, man, oh God.
Speaker 5 (14:08):
And I didn't know they could rate it like that,
that they had, like that theycould say if this one has a five
minute burn or this one has alonger burn, that's, that's
pretty interesting.
Speaker 4 (14:16):
Yeah, and he even eats the seeds of this.
You know that the seeds arelike the hottest part.
He even had liquid Caspian,which is pure sun surface hot.
Speaker 1 (14:29):
See, that's more pain .
That's more pain.
That's not even pleasure ofeating.
I mean this whole I mean we'retalking about it it doesn't seem
like it's enjoyable.
Like I talked to my coworkertonight, I brought up the topic
of competitive eating you knowstance and he's like I was
telling the different stuff wewere looking up and he's like
but I'd rather savor the foodand like, enjoy it.
(14:51):
And I'm like, yeah, I'm prettymuch there too.
I mean, I wouldn't want to doalmost any of these really.
Speaker 4 (14:55):
Now put me in front of a buffet, and that is like my
food competition, you know,because even though I know I can
go back, I'm piling it on, andJim's he's been my witness.
Speaker 1 (15:08):
Yes, I've seen this guy eat at a food buffet.
Speaker 5 (15:14):
You seem to take three days for me to handle the
same stack of pancakes that yougot.
Remember that shit.
Speaker 1 (15:19):
I found some gross ones.
Did you guys find gross ones?
Speaker 4 (15:23):
No, Half of this stuff is gross man.
Speaker 1 (15:26):
One was like a three pound, three pounds of beef
tongue.
Oh, it's frickin' nasty.
Speaker 4 (15:32):
Oh, what else?
Do you know who holds therecord for that?
Speaker 1 (15:37):
Yeah, dominic Cardio Cardo.
Okay, In 12 minutes, threepounds of beef tongue, oh God.
Speaker 2 (15:45):
Oh my goodness.
Speaker 4 (15:47):
How about this one real fast man?
What?
Eight pounds of mayonnaise ineight minutes?
Yeah, I saw that.
Oh my God, and that's held byOleg Zornitsky.
Straight up mayonnaise dude.
That's gross.
Speaker 1 (16:01):
That's nasty, that's gross man, I can't find it.
I saw another one like thatOkay, here's one, could you do
it?
Three onions, no whole onions,Couldn't do one.
I could eat onions, the wholething, just like start you know
what?
Speaker 4 (16:17):
Both me and my wife, we sit there sometimes when
we're eating French fries withsliced onions.
Speaker 1 (16:21):
man Just eat the onion like it has to yeah Like
an apple or something.
Speaker 5 (16:26):
That's crazy.
I need to say that Both of myparents, particularly my mother,
can eat an onion like an apple.
Speaker 4 (16:32):
And especially Vidalia onions that you can
always buy from the Shriners onthe street.
You can eat those.
They're sweet, you know.
So, yeah, I could see that Idon't know about three, but how
about 28 pounds of Poutine?
That's a lot, but see manthat's got gravy to help push it
out.
Speaker 5 (16:50):
Is there onions on that too?
Because sometimes they put theonions on that.
If it had the onions on it, Icould attempt it.
Speaker 1 (16:56):
Joey Chestnut 28 pounds of Poutine in 10 minutes.
Good Lord Covered the fries andeverything.
Speaker 4 (17:02):
Oh man, Keith, you got any records that you found?
Speaker 5 (17:07):
No, I didn't.
I actually didn't know.
I was supposed to be findingrecords.
Speaker 1 (17:10):
Oh God, what kind of information did you give him,
Scott?
Speaker 4 (17:13):
I just gave it to him today.
How about this one?
Hold on.
Keith just texted me one.
Matt Stoney 182 slices of baconin five minutes.
Good Lord, I love bacon, butdamn Wait 182 slices.
It comes out to five pounds.
In how much Five minutes?
Speaker 1 (17:36):
Five minutes, that's fast, that's insane.
How about three pounds ofhaggis?
Oh God, dude.
Speaker 4 (17:42):
That's gross, you know, but like the Scottish and
like the Northern UK, they likethat stuff man.
Speaker 1 (17:52):
See, I've never had it, but I'm part Scottish, I'm
going to have to try it.
You know, just once in my life,sheep organs stuffed in their
stomach.
Speaker 4 (18:04):
How about our boy, joey Chestnut, holding the
record, also eating 182 chickenwings in 32 minutes?
Or?
Speaker 1 (18:08):
30 minutes.
Speaker 5 (18:09):
See, that's the, the wings, and stuff that has bones
and stuff that's dangerous, butright they don't really make
them eat that much of it beforethey consider it completely gone
, right like they take theygotta behave, they gotta clean
it he's gotta clean it, clean itwow, so he has the 182 chicken
wings in 30 minutes.
Speaker 4 (18:28):
But molly schuyler ate 501 wings in 30 minutes.
Man, it'd be a rough first date, ain't it?
It's like hey, calm down,you're not gonna impress her.
Speaker 1 (18:39):
No chicken when you're pulling out how.
Speaker 4 (18:41):
How about tamales?
Do you guys like tamales?
Yeah, I love tamales.
Speaker 5 (18:46):
Yeah, especially if you find a legitimate place to
get them from.
Yeah, exactly.
Speaker 4 (18:50):
Again our boy Julie Chestnut 102 tamales in 10
minutes.
Speaker 5 (18:56):
Oh.
Speaker 1 (18:57):
See, some of these I'm going to have to try I don't
know, because I got a a listnow, where I just did it now of
seven of them that I think I canget into.
Speaker 4 (19:06):
Right, what other here?
We got the butter.
Speaker 1 (19:10):
Yeah, I was just going to say that one.
Speaker 4 (19:13):
Don Moses Lerman consumes seven quarter pound
sticks.
That's equivalent to one pointseventy five pounds of butter.
That's nasty.
Speaker 1 (19:22):
That.75 pounds of butter that's nasty.
That's just sticks of butterJesus.
Speaker 4 (19:24):
Christ.
For those that know me, thatknew me back in the day in
wrestling, one time I went to aplace called Ponderosa
Steakhouse here and I thought Iwas eating vanilla pudding, but
it was butter.
Even the waitress stopped Like,oh my God, I've never seen that
.
Yeah, so it was whipped butter.
(19:45):
Man, I thought it was.
You're such a hillbilly, oh myGod.
Speaker 1 (19:50):
Oh, what else did you find?
What about 18 pounds of cowbrains?
Oh my God, dude Kobayashi, Igot the record.
Speaker 5 (19:58):
See, that's the one name.
I do know where he said the onename.
When he said joey, for somereason, I thought you were gonna
say joey swole no, at least heswole after the competition hey
you need to do better, but uhtakaru kobayashi right, but yeah
, kobayashi is the one name I doknow I'm at kobayashi and
chestnut man.
Speaker 4 (20:17):
There's even a netflix special on that about
the yeah, the competitions thatthey've had, because he used to
be the reigning hot dogcompetition eater.
And then Joey Chestnut rolledin and ate 76 in 10 minutes.
You know 76, buns and all man.
Speaker 1 (20:34):
And then was it last year or the year before when
Nathan's hot dog kicked JoeyChestnut out.
Yeah, yes.
Speaker 4 (20:45):
That's right.
I have heard of him now becausehe the reason what happened
with him is he signed a, uh, hewas under the nathan's hot dog
competition contract but then hewas doing like a, a vegan, uh,
chicken wing, uh sponsorship andthey, yeah, that wasn't allowed
because it wasn't majorlyeating, which is right.
(21:06):
Like wwe and awa, you got majorleague eaten.
Speaker 1 (21:11):
You know that's the top tier and so that wasn't it
like last year, the year beforethe first year, that joey wasn't
in it for a while or somethingright?
Speaker 4 (21:19):
right.
So, yeah, I found out that theywanted 15 times right.
Here's one man that that seemsreasonable.
It's.
It's by a former miss earth,new zealand.
Uh, she set the guinness worldrecord by eating 19 chicken
nuggets in 60 seconds.
And then, leah shutiver, sheate 35 nuggets in three minutes.
Speaker 1 (21:45):
When you said 19, I was like man, I could beat that.
And then you said seconds and Iwas like oh, wait a minute.
Speaker 5 (21:51):
Yeah, 60 seconds, dude, I think my daughter could
probably have a go at that one.
Speaker 1 (21:57):
That would be all about stacking them and getting
it all in your mouth at once.
Yeah, you can't go.
One tooth, you know.
Two, four, six.
You got to just shove it all ohgod dude, how about a asparagus
?
Yeah, oh god again joeychestnut man I like asparagus,
but there's I, that's a lot metoo.
Speaker 4 (22:18):
He ate 12.8 pounds of deep fried asparagus in 10
minutes.
Wow, we're not talking about acouple stalks of the asparagus,
we're talking about 12 pounds.
You know that's got to come outheavy, yeah.
Speaker 5 (22:37):
What I'm curious about is what does he do to
balance this with the rest ofhis time?
Speaker 4 (22:43):
And he makes a lot of money on his competitions.
Man.
Speaker 5 (22:47):
No, I mean as far as like with his health.
Speaker 1 (22:50):
Yeah, they said there's a whole science behind
it too, how you have to eat.
You have to practice like forweeks and months of eating,
gorging yourself and timingdifferent times how you eat.
Speaker 4 (23:03):
That way your stomach will get elastic and ready and
prepared for the when you havethe big competitions yeah, like
he said, uh, before a couple oflike a week or two before the
competition, he drinks lots ofgallons of water to stretch the
stomach.
Yeah, you train it, yeah, andthen by the time he eats it.
But man, if you look at the guy, he's skinnier than all three
of us.
Speaker 5 (23:23):
It's like it's more of a wonder is this dude like
ultra healthy in his outsidetime you know what I mean when
he can handle that kind of spiketo like his cholesterol, you
know Right, right.
Speaker 4 (23:32):
Oh my God, dude, how about he also holds the world
record for hard-boiled eggs?
Yeah 141.
Hard-boiled eggs in eightminutes?
Speaker 5 (23:42):
Yeah 141 hard-boiled eggs in eight minutes, isn't
that like?
Speaker 4 (23:46):
Cool Hand Luke.
It's already got 50 eggs inthat movie.
Yeah, it's over 10,000 caloriesoff of those eggs, man and
imagine the cholesterol.
Speaker 1 (23:57):
See, if you made a deviled eggs I can just polish.
Those are like just nothinggoing down.
Speaker 5 (24:03):
Wow, they were they were doing with the uh avocado
in it, like, oh, I have to trythat this year.
Supposedly it's.
It's if, uh, you replace, like,the majority of everything else
with avocado, that it's like alot healthier and it's supposed
to taste pretty good.
I've never had, but it'ssupposed to be good.
Speaker 4 (24:18):
I mean, it's creamy like a yolk, Mm-hmm.
Speaker 1 (24:22):
I'm going to try that this year for Easter.
Speaker 4 (24:24):
Here's Keith's big record here Ready man Pancakes.
Matt's telling me $113 pancakesin eight minutes.
That seems reasonable, but youknow how heavy that's got to
feel on your stomach.
Speaker 1 (24:39):
See, pancakes will be low on the list because, like
you said, I could eat a lot.
But once that hits, that wallhits.
You're going to be like I gotto go to the bathroom and lay
down or something.
Yeah.
Speaker 4 (24:50):
Dude, every record that I looked up, man, it's Joey
Chestnut, Joey Chestnut, JoeyChestnut.
Speaker 1 (24:57):
I found a page of his like a lot.
Well, how about his Twinkierecord?
Speaker 5 (25:01):
Yeah, 121.
12 in in six minutes.
Yeah see, I will definitelyattempt that.
I've almost uh, suffocated onthe rare occasion I get the
munchies.
I usually don't you know what Imean, but every once in a blue
moon I will.
And one time we had, uh,twinkies, which that's kind of
(25:22):
like my, my weakness food, butit was Twinkies and A&W cream
soda.
Speaker 4 (25:27):
OK, that's good stuff .
Speaker 5 (25:28):
I got and I got sick on it from eating so many.
And the Twinkie like in between, the combination of it, it like
swole up into this weird likefoam and even though I was
trying to throw it up like itwasn't coming out, it was, oh my
God, foam.
Speaker 6 (25:41):
And even though I was trying to throw it up like it
wasn't coming out.
Speaker 5 (25:43):
It was, oh my god, and I couldn't breathe.
It was off.
Speaker 1 (25:44):
Very yeah, it was very scary here's the one that I
think I can polish easily tacobell soft, soft beef tacos oh
the cheap ones.
Speaker 4 (25:53):
I don't put no meat in there anyway I know joey got
a 53 in 10 minutes.
Speaker 1 (26:00):
That seems like like nothing it does, because I get
those crepe cases for years andI'm like I could do a whole or
not.
Crepe cases, those Taco Bellthey would have a big bundle and
stuff.
Party box yeah, party boxes andstuff.
I'd be like I could eat like 20of these and not even blink.
Speaker 4 (26:15):
Right.
How about burritos, man?
Speaker 1 (26:23):
Matt Stoney, 14.5 Chipotle burritos, which is over
15 pounds of burritos in 10minutes, see, and burritos can
be made either small or real big, so that it depends on how you
make them yeah, they were.
Speaker 4 (26:33):
Yeah, I agree.
How about ramen noodles?
Seems kind of easy.
Our boy again, joey, chestnutdown 10 cups of ramen noodles in
one minute.
Speaker 5 (26:43):
Oh my goodness, that had to swell so bad in his
stomach afterwards.
Well it's bad.
Speaker 4 (26:50):
How about jalapeno peppers?
No, I can't mess with hot it's.
Where'd it go?
Patrick Bertoletti ate 275jalapenos in eight minutes.
Oh man, you figure.
After the first couple yourmouth's just numb anyways, but
yeah and his ass felt itafterwards.
Speaker 1 (27:08):
I bet you money.
Speaker 4 (27:10):
Oh yeah, probably shooting against the wall.
Oh my God, dude, some of thisstuff is just like ridiculous.
Speaker 1 (27:18):
Did we mention White Castle hamburgers?
No, oh, it also could becompared to the Crystal
hamburgers down south, the WhiteCastle enemy or whatever the
opponent Joey got 103 sliders,kind of, in eight minutes.
Man, that's a lot.
Speaker 4 (27:38):
Dude, you know I think I could take that one.
You know you have to have anexplosion after this man.
Speaker 1 (27:45):
You've been eating that many ciders.
No, some people don't take thateffect to White Castles Right.
Speaker 4 (27:53):
You had White Castle.
It doesn't bother me, but likewhen Gavin and I came here and
they had White Castle for thefirst time, dude, it hit them
hard.
Oh my God, that's bad.
How about ice cream?
It's everyone different.
How about ice cream man?
16.5 pints of ice cream, that'sover two gallons in six minutes
(28:14):
.
Do you know why?
That's Because brain freeze.
Speaker 1 (28:16):
Yeah, because brain freeze you can't once you like
in a second.
You're going to be going likethis screaming for wasting time
because you got brain freeze infive seconds.
Speaker 4 (28:24):
How do you block that ?
I've never had brain freeze.
It's a bunch of milkshakes andslushies and icees that I'm
drinking.
Some people they put theirthumb to the roof of their mouth
to take away the brain freeze,but I've never experienced this.
Hey, with Easter season comingup, how about Peeps?
Speaker 1 (28:46):
No, I can't do Peeps.
Speaker 4 (28:47):
Kobayashi ate 25 Peeps in 30 seconds oh.
Speaker 1 (28:54):
You're going to have like diabetic coma if you
freaking eat that yeah like that.
Speaker 4 (28:59):
Like Keith said, how do you balance it Right?
These are all huge risks, likewhat's the payoff?
You know, you get a wrestlingbelt off the hot dogs and, I
think, 10 grand.
Speaker 1 (29:11):
To balance it, you got to eat like a raw turnip
right afterwards or something.
Speaker 5 (29:15):
Yeah, now I'm kind of interested in now what's like
the biggest, like what are thepurses like for that?
It's like you say, if it fits aribbon in, a good job.
Speaker 1 (29:23):
You know what I mean it should be like a big case or
a suitcase full of Tums orsomething.
Speaker 4 (29:29):
It's a lifetime supply of White Castle burgers.
Speaker 5 (29:32):
Right, what did Lardass?
What was he up to win if he wonthe blueberry pie eating
contest?
Speaker 1 (29:39):
I can't remember.
Speaker 5 (29:40):
Right, I forget what was at stake there.
You know, he just know hecaused his bar for Rama.
Speaker 4 (29:45):
Okay.
So like when Joey Chestnut didthe 76 hot dogs he got, he got
paid.
The payout was 20 grand, but hehas to split that with also the
female winner, so 10 grand each.
Speaker 5 (29:59):
Oh, my goodness.
Speaker 4 (30:01):
For, like for the crystal burgers, it was $10,000.
The taco eating competition,the payout was, uh, $2,500 for
first place what's the WNBAcomplaining about, then?
Huh their competitors gettingpaid like, for he does the St
(30:25):
Elmo shrimp cocktailchampionship also, which is held
in Indianapolis.
It's uh, it's like really hotcocktail sauce, really hot.
The payout was $3,000 he got,so it's like always different,
nathan's is the one that theyget.
Yeah.
Speaker 5 (30:44):
I guess how often is he doing?
If he's doing one of these aweek and he's getting like
between $3,000 and $10,000 aweek, that's not, that's pretty
good.
But if he's doing it like twicea year, that's you know, and
somebody else has to buy all hishot dogs for him to train, that
may and it may not be thegreatest deal for the other
person like the national sweetcorn eating championship.
Speaker 4 (31:05):
the payout was uh, where where'd it go?
Uh, the payout is first placeis five grand.
If you're six, you get 200.
Wow, jack's donut hole eatingchampionship.
Speaker 5 (31:18):
All right, so maybe he gets he has to have like
sponsorships or something.
Speaker 4 (31:22):
How about that one Donut holes?
People up in Canada knows Timbits.
We know it as Dunkin' Donutsdonut holes.
Right, the most was 359 in sixminutes, whoa, and the prize was
$4,000.
Speaker 5 (31:37):
That's pretty much one every second.
Speaker 4 (31:39):
You're faster, man, it's $359.
Speaker 1 (31:43):
I found an easy one.
Yeah, how about nine and a halfpounds of peas?
Oh, okay, yes.
Speaker 5 (31:50):
If I said nine and a half weeks, you'd be like oh,
the Mickey work movie.
Speaker 4 (31:55):
The Kim B for nine.
Speaker 1 (31:57):
Because if you eat peas for dinner and stuff and
they just slide down, you'reeating nothing because there's
nothing really in it and stuff.
So I feel bad.
I could do nine and a halfpounds of peas, ooh.
Speaker 4 (32:09):
It seems like the number one would be the wings,
the payout, the wing bowl.
It's 50 grand payout.
You know what?
To be honest, man, if, if Ithought I could eat all these
hot dogs and I'm doing prettysteady and I'm doing good or if
I'm eating a burritos or sushior whatever, if I see Joyce
(32:29):
Chestnut sitting down next to me, I'm just gonna leave, man,
it's right you know it's like nocompetition, man, and I think
you can't do.
You can't do 76 hot dogs, no,not in 10 minutes, man, bun and
all.
And if you look at them guys,man, they got few buckets and if
you puke, you lose.
Speaker 1 (32:49):
I'm actually the reversal of fortune or something
.
Speaker 4 (32:51):
Imagine the person's got clean that crap out, or the
person in the front row you know, or the people directly next to
you.
You've got to put up with that?
Speaker 1 (33:01):
Or would you want to get famous and everybody,
there's a bucket next to you butbecause you know you're not
going to come back next year orsomething, you just puke
straight toward the every, likethe camera and stuff.
Speaker 4 (33:12):
That's like standby V .
Speaker 1 (33:14):
Indiana Standby.
Tell you what's a protest andyou know everybody's going to
see it.
They're not going to cut thecamera and you're going to cause
a barforama.
Everybody in America iswatching it.
Speaker 4 (33:22):
And the world.
So you're going to go up inthere with a bottle of castor
oil before man.
And he's going.
You're not going to beremembered for the hot dog
competition.
You're going to remember thatguy who ruined it because nobody
wants to tune in, no more.
Speaker 1 (33:37):
And everybody's going to start puking and you're just
going to like the movie.
You're just going to kick backand be like I started this bar
for rent.
Speaker 5 (33:43):
And sit back and enjoy his creation and then be
gross and drink it, oh God.
Speaker 4 (33:48):
Or you're like Reagan Regan whatever her name is from
the Exorcist.
Had you heard of her?
Speaker 5 (33:55):
Was that her dad was the Linda Blair Exorcist.
Speaker 4 (33:58):
Yes, yes, the first one.
Speaker 1 (34:00):
All right, keith, I got a question for you.
Okay, your top three foods thatwe've talked about, what you
think you can eat, and actuallyput up a good fight for the most
erected, yeah, the most.
Of you can do Three things.
Speaker 5 (34:16):
Twinkies would probably be the first one.
Okay, I would say that, eventhough I guess that's you know
the most.
I guess maybe our Tilly dogswould probably be the second one
.
Wow, because, yeah, even thoughit's not good for my stomach,
that's still what I like themost, and even, you know, I end
up getting sick on it.
And then, oh, let's see thethird one I'm trying to think of
(34:40):
like what do I get like themost?
Like gluttonous of where Idon't want to, you know.
Speaker 1 (34:45):
That you eat too fast and easy and everybody's like,
well, you know like no, thoseare nothing to me.
Speaker 5 (34:49):
Oddly enough, Triscuits.
That'd be funny.
How could you have an incidentin the house here over me eating
the box of Triscuits too fast?
Speaker 1 (34:59):
He'd have to measure it by the pound or something I
don't know.
It'd count every Triscuit.
Speaker 4 (35:04):
And if anybody's listening, that works at
Triscuit man, we'd like tosponsor you, or we'd like you to
sponsor us.
Speaker 5 (35:13):
You'd still take twinkies and turskets and uh, I
can have the guilt free here andchili dogs that look the same
coming out as they do going in.
Speaker 1 (35:19):
Uh, good lord mine, mine would have to be, not my uh
.
Number three would probably betamales okay I could just eat
those like they're nothing.
White Castle sliders would benumber two, because my wife
knows it's very amazing how manyback in the day I could eat.
And number one would probablybe deviled eggs or hard-boiled
(35:44):
eggs.
Probably deviled eggs, oh,deviled eggs are good She'll
make like for Easter, make likethree to four trays and stuff,
and I have to like talk whileI'm eating it.
You're not going to, you'rejust going to eat two for dinner
.
You're just going to have twofor the next dinner.
I can't, because I could justsit there and just make it all
disappear.
Speaker 4 (36:04):
Yeah, you kind of feel bad.
Uh, I want to say sliders.
Okay, you know, it just seemseasy and I knew, I know, like
recently I I did 15, 16, like,like no problem, I gotta stop,
because now I'm getting thestomach, uh, but not just from
them.
But uh, I wonder if there's abeer competition man?
(36:27):
I'm sure, probably, I'm surethat wouldn't be, that wouldn't
be.
But yeah, I'm sure, I'm surethat happens every night.
Speaker 1 (36:37):
Now with sliders, do you put different toppings on
each one?
I would put cheese, the onion,the pickle, like normal like a,
like a sauce, like a barbecue onone cheese on another.
Speaker 4 (36:49):
No, I would.
I would just do thecheeseburgers boom.
Oh, because jalapeno cheese.
Speaker 1 (36:54):
Whenever we get, uh, white castle, we'll have
different condiments on thetable, like four or five and
stuff, and then we'll justrotate like a day, like one or
two dabs on each one, and wejust change it up with different
ones like for me.
Speaker 4 (37:07):
If ketchup's not on it when I get it, I don't add it
to it.
You know it.
Like fries, I just eat fries, Idon't add it to it.
You know, like fries, I justeat fries.
I don't add those to the sauceor anything you know, except
unless it's a Wendy's Frosty.
Then I'll dip my fries in that.
But I think number two so wegot White Castles.
Number two would be Wendy'sChili.
(37:29):
I think I could stack that awaypretty good because damn,
that's so good.
And number one I know I can eata lot, but I know.
But I'd like to give it a goman the wings, because I love
wings.
Speaker 1 (37:45):
What traditionalists.
Speaker 4 (37:46):
Yeah, or you know what, even the shrimp cocktail,
because I like hot, but I don'tknow how hot that is in the Indy
, Because I mean you don't evenhave for people that could just
open their throats, likeespecially when they're beer
bonging and all that, and youcould just open their throat and
just slide the damn shrimp down.
Man, you ain't even got to chewit.
Speaker 5 (38:07):
I've never had shrimp , ever no.
Speaker 4 (38:10):
You allergic.
Speaker 5 (38:11):
You just don't eat it .
No, I just.
I've never had it.
I don't think I can't rememberI've even been in a place that
they were serving it, and theclosest White Castle is in
Detroit to me.
Speaker 4 (38:25):
So we're like, we're looking at like, 45 minutes away
, do you got crystals or do youguys got any sliders in the area
?
Speaker 5 (38:33):
Arby's has sliders, but it's not quite the.
You know, it's not the same asthat, and I actually just found
out recently that we have um, ohman, it's the place that, uh,
emma from Sweden.
Speaker 4 (38:42):
Yeah, uh, oh, cain is Cain's.
Speaker 5 (38:45):
Yeah, raising Cain's.
Okay, I just found out that wehave like four or five of those
here in my town.
Speaker 4 (38:56):
I were yet to check one of those out.
Yet this shit, I'm gonna haveto come over there.
We'll all check out together.
Uh, right, you know what?
Another one, jim, that I itjust popped in my head.
Man and you, I don't know ifthey're there, and by you, keith
, but long john silver's hushpuppies oh yeah yeah, oh yeah.
Speaker 1 (39:07):
Hush puppies, dude, I could throw down on them yeah,
we haven't seen, we haven't hadthat in a while.
Speaker 5 (39:13):
We have a Long John Silver's within, probably
walking distance from my house,that I don't ever see anybody go
to.
Speaker 4 (39:18):
That's the joke.
That's why they're all closingnow and it still takes you 20
minutes to get the food.
I heard that that's one of theone places that everybody's
still amazed that they've beenempty for years and they're
still around some of these, someof these places, I wonder if
they're like used just for likea shell company or just some
(39:40):
backup drug company man, youknow where they do the runs at
right, I I mean well to think wedon't have a white castle and
yet toledo is.
Speaker 5 (39:50):
Uh, I guess per capita the has the most
restaurants, I guess, in theworld no yeah wow man yeah
that's what they say.
Is they say, if you can't findsomething to eat, you know, in
T-Town, then you're kind ofyou're kind of out of luck huh,
I have to have to.
Speaker 4 (40:10):
I have to make a trip up there sometime, man.
Speaker 5 (40:13):
Yeah, for sure.
But yeah, like I said, there'sno White Castle, there's no
Whataburgers, there's no like acouple of places.
Speaker 4 (40:19):
Yeah, we don't got Whataburgers by us.
We got a downtown Chicago, butthat's it.
But then they're going to payan arm and a leg.
That's all I got for our foodeating competitions, yep.
So the next time you guys athome are at a county fair or a
food festival, keep an eye outfor competitive eating contests.
(40:40):
You might just witness a featof human endurance, or at least
human stomach endurance, andmaybe you'll even learn a new
eating technique.
Just don't try it at your nextdinner party.
So before we get out of here,jim, yeah what do you got for
that quote of the week, man, or,in a saying, quote of the week
it's all fun and games till.
(41:01):
Someone throws up that'sperfect and it's, and so next
time, everybody I appreciateeverybody signing in and
listening to us and giving us achance and we hope we come back
next week because we got a lotto talk about and we will talk
(41:23):
to you later.
Speaker 5 (41:25):
Later.
Bye.
Thanks, Mo and Sean.
We know they listen.
Speaker 4 (41:29):
They definitely do.
Speaker 2 (41:31):
Bite you, champion, stuffing glory in your face From
pies to pickles baby.
We ain't safe, sean.
We know they listen.
They definitely do.
Bite you, champion, stuffingglory in your face from pies to
pickles, baby, we ain't savinggrace.
Grease on the mic and sauce inthe air.
At the powers point podcast, wedare, we share nuggets, flying
bellies, crying Elbows deepwhere the fries are lying, Hot
(41:56):
dogs stacked like dreams cometrue and someone just passed out
in the barbecue.
This ain't for fame, it'sgut-busting pride when legends
are born with ketchup on theside.
Win or lose.
You're still our crew Withmustard mustaches and a big ol'
woo-hoo Bike shoe champion, giveit all you got Slurping that
(42:17):
spaghetti like it's running hot.
Cheers to the munchers, thecrunchers, the brave.
On the Powers Point Podcast, werave, we crave.
Warning do not attempt foodglory without a bib or dignity.
Catch you next time on PowersPoint, where the portions are
(42:39):
big but the laughs are bigger.
On this episode of the Powerspoint Podcast the
spectacle of speed, the amazingstomach capacity and the sheer
determination.
We could only be talking aboutthe world of competitive eating.
Hey Scott, give us a beat wecan chow down to.
Speaker 2 (00:26):
Welcome to the stage.
It's a global affair when thebuns are steamed and the bellies
don't care.
From Nathan's hot dogs on the4th of July To a mountain of
oyster stack ten feet high, I'mpizza pies.
(00:47):
Flying chicken wings burn Withevery bite.
There's a title to earnSlurping noodles and soul tacos
down in Peru.
This ain't fine dining, it's aneating zoo.
Speaker 3 (01:00):
Watch the champions chew with fire in their soul,
forks held high as they chasethat goal.
It's messy, it's wild.
Speaker 2 (01:09):
It's jaw-dropping fun .
It's the Powers Point Podcast.
Now let's get it done.
Ding-dong, grab your napkins,people.
It's go time.
Yeah, grab your napkins, people, it's go time.
Yeah, grab your napkins, people, it's go time.
(01:30):
Grab your napkins, people, it'sgo time.
Speaker 4 (01:45):
Well, hello, hello, welcome to the Powers Point
podcast.
I'm your host, Scott Powers,and with me, as always, is Jim
Banks and Keith Mackey.
Hello, and if you guys aretuning in for the first time,
hey, welcome to the show.
We really appreciate you tuningin.
And now the next question iswhat are they about?
(02:08):
Well, we don't really know whatwe're about.
We just off the cuff and wetalk about anything and
everything, with the exceptionof two things we don't talk
religion.
We don't talk politics.
We like to keep thingslighthearted here and have a
laugh or two, but no more thanthree.
So if you find yourselflaughing four times five times.
Speaker 5 (02:31):
let us know what we're doing wrong You're almost
one back.
Speaker 4 (02:34):
Guys, today we got a really good topic.
Like Jim said, we're going totalk about competitive eating.
You know I don't see too manythings covering this subject,
competitive eating.
You know I don't see too manythings covering this subject and
I was just watching an oldfourth of july episode, a show,
and you know I don't knowwhether to be impressed or be
(02:54):
grossed out.
But it's definitely changedover the years.
Oh, anything you could think ofeating, there's a competition
for it and it's like come on man.
Speaker 1 (03:05):
When it was not a lot of competition, like about 20
years ago or something, it wasinteresting.
But now in the last five, fiveor seven years you watch it and
you're like grossed out andstuff.
You're like, oh, this just howthey just mash it all up and
dunk it all in water.
Speaker 4 (03:18):
It's just gross and then it is pretty disgusting you
hear about people likedislocating like one side of
their jaw.
You know they're like theshovel it in man, and that's not
only males, that's women aswell, you know.
So it's like my God.
So we're just going to talkabout that in a little bit, but
(03:42):
before that, what do you guysbeen up to this week?
Not much going to talk aboutthat in a little bit.
Speaker 1 (03:46):
but before that, what have you guys been up to this
week?
Not much just like work backand forth the one that one of
those weeks where nothing reallyhappens, that's always a good
week it's just one of those dayswhere you get like on the way
from work I was coming lastnight, tonight and you get
stopped by a train like in it.
You see it like ahead of youand it's when you're getting up
to it and it's going likeslowing down, slowing down.
(04:08):
I'm like do I got to turnaround and look for another way
around?
And then you just gamble andyou just wait and then I realize
I'm sitting there 10 minutesLike this is ridiculous.
Speaker 4 (04:17):
And the thing that sucks is when that happens and
you're the first car and nobodyelse is moving, letting you turn
around so you have to sit there, man.
Speaker 5 (04:27):
How about you, keith?
Uh see, my wife asked me tostop watching the killing joke
documentary because eventuallyit was starting to give me
nightmares.
Really, yeah, well, I have veryvivid.
Uh, my dreams are crazy vivid,like that's actually kind of
what led me to doing thewrestling game characters which
kind of led me here.
But, uh, this is a veryinteresting one is, I felt like
(04:47):
I was seeing different out ofeach eye, like one eye was
seeing reality and one eye wasseeing something uh I guess I
can only describe as evil whoa.
Yeah, so, and if I feel like,and I don't know, I I guess it
hasn't happened since then, butI think, uh, yeah, heather
thought that it might have beena direct result of binge
watching the Killing Jokedocumentary too many times A
(05:10):
seer between worlds or something.
Speaker 1 (05:12):
That's kind of what it felt like, like the dead zone
or something I don't know Weird.
Speaker 5 (05:16):
It was scary.
It was scary, we could betalking anastrochism.
Well, when I came out of it, Iwas, it was, it was, uh, I don't
know I was.
I was pretty shook for for aminute, even in my awake state,
so it was, it was pretty intense.
Speaker 1 (05:30):
Was it like Jacob's ladder or something in the
eighties, that movie where theyhooked them up to?
Speaker 4 (05:34):
Yeah, that's a rough movie too.
That's great.
Tim Ryan, no, tim no.
Speaker 5 (05:45):
Tim Robbins.
I can't remember the lady'sname.
Yeah, see again.
The best way I really coulddescribe it is I felt like I was
seeing different out of eacheye.
Speaker 1 (05:50):
That's wild.
Speaker 4 (05:50):
If it makes you feel better, keith.
I see different out each eyeevery day.
Man, different angles.
Speaker 5 (05:57):
I hope not this same way.
Speaker 1 (05:58):
Hey, if anyone's listening patent pending, you're
going to make a movie out ofthat.
Don't nobody steal that idea.
Speaker 4 (06:11):
Right, patent pending .
Uh, you're gonna make a movieout of that.
Don't nobody steal that idea,right you're?
You're always seeing differentdreams out of different eyes and
stuff.
Speaker 1 (06:15):
Well, my eyes are so messed up man, when I cry, tears
running down my back.
Oh my god, this guy sheckygreen over here, thank you, I'm
here all week.
Speaker 5 (06:20):
Yeah, keep on dramas, ladies, gentlemen, you ever see
that shit.
Speaker 4 (06:23):
No.
Speaker 5 (06:24):
With Chris Kattan and it's an SNL skit.
It's Chris Kattan and FredArmisen is the drummer and his
name is Mackie.
So every time he'll hit thebeat when he's not supposed to.
Yeah, you know what I mean.
Instead of hitting it on thepunchline, he'll hit it on the
setup.
That's funny.
Speaker 4 (06:47):
We're going to take a quick commercial and we are
going to come back with this.
If you want to call it a sport,I had to think about it because
some consider it a sport, someconsider it just plain gross.
Speaker 6 (06:55):
So stay tuned and we'll be back after these
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after hours.
Speaker 4 (08:28):
Welcome back, friends .
You know we cover a lot ofground here, from the profound
to the well, let's just say theprofoundly peculiar.
And today, folks, we're divingheadfirst and stomach first into
the fascinating, often baffling, world of competitive eating.
You heard that right.
We're talking about the sportwhere stuff in your face is an
art form.
(08:48):
Now, before you picture someamateur food fight, let me tell
you this is serious business,guys.
These aren't just your averagebackyard barbecued gluttons.
We're talking athletes of thegastrointestinal persuasion.
These competitors train theirstomach like bodybuilders train
their biceps.
They stretch, they practice,they strategize.
(09:11):
It's a whole thing.
So, in doing this research,what have you guys found out
about this?
Because, man, there's somegross stuff going on here.
Speaker 1 (09:20):
Like I said before, it's changed over the last
couple of years.
You don't hear a lot about it.
I mean it's it's changed overthe last couple years.
You don't hear a lot about it.
I mean it's just, it wasinteresting and when we were
younger you know, in 20s and 30ssort of 30s we're like, yeah, I
can do that, I'd love to justget in that in competition.
Or you watch a man versus foodback on the food network and
stuff or the travel channel.
Yeah, and I was like man, Iwant to go to all these places
(09:43):
and try those challenges andstuff and get a shirt and stuff.
But now you just watch.
You get older, you're like man,that just that's not, it's all
gross.
Speaker 4 (09:51):
Now you know like I thought it was cool back in the
day to go to White Castle by acrave case and just devoured a
whole thing.
Yeah, Now I stop at like 13, 14.
But man, I can't do the rest.
You're going to say like six.
It's just we try to putourselves into that frame of
(10:16):
mind even before we learned thatthis was a real thing.
Back in the day, I'm sure, whenwe were little Like just
shoving as much pizza in yourface as you can, we didn't know
really to stop.
You know, like just justshoving as much pizza in your
face as you can, we didn't knowreally the stop.
Why didn't?
I could say that how about you?
Speaker 5 (10:31):
I believe I am paying the price to this day for being
that way as a child.
But I guess obviously I'vetalked before about my, my
stomach issue.
But I actually was a huge, Iguess guess a glutton would be
one, a better way of putting it.
But I used to get a lot, of, alot of heat for overeating
around the house and from, youknow, various members of the
family and whatnot, until until,I guess, about 19, 18, 19,
(10:56):
where I started getting sick allthe time.
And then it's, you know, nowgot to the point where some days
I can't finish the sandwich.
So it's not, you know.
So it feels like eatingcompetition to me when I'm just
trying to get that second halfof the sandwich down some days.
Speaker 4 (11:08):
And what were you going to say, Jim?
Speaker 1 (11:10):
Just that like back in the day, like he said his
back in the day.
But we used to me and myfriends, when we are graduating
and stuff we were like oh, howmany Whoppers can you eat, and
how many Whoppers?
And I used to just like I couldeat like five or six or ten,
like we just all want to eatWhoppers and stuff at Burger
King.
But now I can't even think oflike just going even barely
(11:32):
getting one or something,because I'm like I can't eat
that stuff anymore.
Speaker 4 (11:36):
As good as it sounds too.
And when you read about theserecords, there's actually
techniques that people use tobeat these records Right off the
bat.
The one name that everybodyknows, even if you don't watch
it, is Joey Chestnut.
This guy is ridiculous and heholds so many records in these
(12:00):
competitions, Even though Ithink, man, that'd be cool.
We get free food and just getour fill and that's it.
But when I tell you some of therecords that I found, and you
guys, if you guys got any, it'scrazy, man, and it's very gross.
So I'd rather them do it andstand on the sidelines and cheer
(12:23):
them on for the pain thatthey're going to suffer later on
.
Because, man, you know, in thebathroom not to be gross dude,
but like Coney Island's Nathan'sHot Dog Eating Championships,
you got 10 people on the stage,men and women.
You know that bathroom's got tobe rank, you know.
So what have you guys found?
Speaker 5 (12:48):
Let's just kick this right off.
Would you consider hot ones aneating competition?
Well, I think that's morecontrolled yeah, I mean I guess
they got a goal to get to theend, right?
Speaker 4 (12:57):
yeah, they.
Uh, there's 10 bottles ofsausage and each one has a
different level of heat and, uh,some people, some it's wings,
but, like Billie Eilish, whenshe did hers, it was tofu.
Speaker 5 (13:10):
Yeah.
Speaker 4 (13:11):
It looked like chicken wings.
But some of them try to toughit out, man, and it's funny when
they can't do it.
Even Gordon Ramsay got pissedoff.
Speaker 5 (13:23):
Is that something you'd like to do?
You'd be interested in doing,Festy?
Speaker 1 (13:27):
Not hot sauce.
Speaker 4 (13:28):
You know there's a difference.
I love hot sauce and I lovespice, but there's a difference
between flavorful hot or justthe surface of the sun hot.
I watch these people on TikTokand they take these peppers that
aren't even out for publicconsumption yet and they just
sit there and eat it and it'slike 9 million Scoville and you
(13:49):
can see their face turn and he'slike oh, there's the endorphins
, there's the endorphins, youknow.
And he starts drooling onhimself and his eyes were
watering and he's like he puts atimer on and he said this has a
five minute burn.
So he just sits there with nomilk, nothing, man, oh God.
Speaker 5 (14:08):
And I didn't know they could rate it like that,
that they had, like that theycould say if this one has a five
minute burn or this one has alonger burn, that's, that's
pretty interesting.
Speaker 4 (14:16):
Yeah, and he even eats the seeds of this.
You know that the seeds arelike the hottest part.
He even had liquid Caspian,which is pure sun surface hot.
Speaker 1 (14:29):
See, that's more pain .
That's more pain.
That's not even pleasure ofeating.
I mean this whole I mean we'retalking about it it doesn't seem
like it's enjoyable.
Like I talked to my coworkertonight, I brought up the topic
of competitive eating you knowstance and he's like I was
telling the different stuff wewere looking up and he's like
but I'd rather savor the foodand like, enjoy it.
(14:51):
And I'm like, yeah, I'm prettymuch there too.
I mean, I wouldn't want to doalmost any of these really.
Speaker 4 (14:55):
Now put me in front of a buffet, and that is like my
food competition, you know,because even though I know I can
go back, I'm piling it on, andJim's he's been my witness.
Speaker 1 (15:08):
Yes, I've seen this guy eat at a food buffet.
Speaker 5 (15:14):
You seem to take three days for me to handle the
same stack of pancakes that yougot.
Remember that shit.
Speaker 1 (15:19):
I found some gross ones.
Did you guys find gross ones?
Speaker 4 (15:23):
No, Half of this stuff is gross man.
Speaker 1 (15:26):
One was like a three pound, three pounds of beef
tongue.
Oh, it's frickin' nasty.
Speaker 4 (15:32):
Oh, what else?
Do you know who holds therecord for that?
Speaker 1 (15:37):
Yeah, dominic Cardio Cardo.
Okay, In 12 minutes, threepounds of beef tongue, oh God.
Speaker 2 (15:45):
Oh my goodness.
Speaker 4 (15:47):
How about this one real fast man?
What?
Eight pounds of mayonnaise ineight minutes?
Yeah, I saw that.
Oh my God, and that's held byOleg Zornitsky.
Straight up mayonnaise dude.
That's gross.
Speaker 1 (16:01):
That's nasty, that's gross man, I can't find it.
I saw another one like thatOkay, here's one, could you do
it?
Three onions, no whole onions,Couldn't do one.
I could eat onions, the wholething, just like start you know
what?
Speaker 4 (16:17):
Both me and my wife, we sit there sometimes when
we're eating French fries withsliced onions.
Speaker 1 (16:21):
man Just eat the onion like it has to yeah Like
an apple or something.
Speaker 5 (16:26):
That's crazy.
I need to say that Both of myparents, particularly my mother,
can eat an onion like an apple.
Speaker 4 (16:32):
And especially Vidalia onions that you can
always buy from the Shriners onthe street.
You can eat those.
They're sweet, you know.
So, yeah, I could see that Idon't know about three, but how
about 28 pounds of Poutine?
That's a lot, but see manthat's got gravy to help push it
out.
Speaker 5 (16:50):
Is there onions on that too?
Because sometimes they put theonions on that.
If it had the onions on it, Icould attempt it.
Speaker 1 (16:56):
Joey Chestnut 28 pounds of Poutine in 10 minutes.
Good Lord Covered the fries andeverything.
Speaker 4 (17:02):
Oh man, Keith, you got any records that you found?
Speaker 5 (17:07):
No, I didn't.
I actually didn't know.
I was supposed to be findingrecords.
Speaker 1 (17:10):
Oh God, what kind of information did you give him,
Scott?
Speaker 4 (17:13):
I just gave it to him today.
How about this one?
Hold on.
Keith just texted me one.
Matt Stoney 182 slices of baconin five minutes.
Good Lord, I love bacon, butdamn Wait 182 slices.
It comes out to five pounds.
In how much Five minutes?
Speaker 1 (17:36):
Five minutes, that's fast, that's insane.
How about three pounds ofhaggis?
Oh God, dude.
Speaker 4 (17:42):
That's gross, you know, but like the Scottish and
like the Northern UK, they likethat stuff man.
Speaker 1 (17:52):
See, I've never had it, but I'm part Scottish, I'm
going to have to try it.
You know, just once in my life,sheep organs stuffed in their
stomach.
Speaker 4 (18:04):
How about our boy, joey Chestnut, holding the
record, also eating 182 chickenwings in 32 minutes?
Or?
Speaker 1 (18:08):
30 minutes.
Speaker 5 (18:09):
See, that's the, the wings, and stuff that has bones
and stuff that's dangerous, butright they don't really make
them eat that much of it beforethey consider it completely gone
, right like they take theygotta behave, they gotta clean
it he's gotta clean it, clean itwow, so he has the 182 chicken
wings in 30 minutes.
Speaker 4 (18:28):
But molly schuyler ate 501 wings in 30 minutes.
Man, it'd be a rough first date, ain't it?
It's like hey, calm down,you're not gonna impress her.
Speaker 1 (18:39):
No chicken when you're pulling out how.
Speaker 4 (18:41):
How about tamales?
Do you guys like tamales?
Yeah, I love tamales.
Speaker 5 (18:46):
Yeah, especially if you find a legitimate place to
get them from.
Yeah, exactly.
Speaker 4 (18:50):
Again our boy Julie Chestnut 102 tamales in 10
minutes.
Speaker 5 (18:56):
Oh.
Speaker 1 (18:57):
See, some of these I'm going to have to try I don't
know, because I got a a listnow, where I just did it now of
seven of them that I think I canget into.
Speaker 4 (19:06):
Right, what other here?
We got the butter.
Speaker 1 (19:10):
Yeah, I was just going to say that one.
Speaker 4 (19:13):
Don Moses Lerman consumes seven quarter pound
sticks.
That's equivalent to one pointseventy five pounds of butter.
That's nasty.
Speaker 1 (19:22):
That.75 pounds of butter that's nasty.
That's just sticks of butterJesus.
Speaker 4 (19:24):
Christ.
For those that know me, thatknew me back in the day in
wrestling, one time I went to aplace called Ponderosa
Steakhouse here and I thought Iwas eating vanilla pudding, but
it was butter.
Even the waitress stopped Like,oh my God, I've never seen that
.
Yeah, so it was whipped butter.
(19:45):
Man, I thought it was.
You're such a hillbilly, oh myGod.
Speaker 1 (19:50):
Oh, what else did you find?
What about 18 pounds of cowbrains?
Oh my God, dude Kobayashi, Igot the record.
Speaker 5 (19:58):
See, that's the one name.
I do know where he said the onename.
When he said joey, for somereason, I thought you were gonna
say joey swole no, at least heswole after the competition hey
you need to do better, but uhtakaru kobayashi right, but yeah
, kobayashi is the one name I doknow I'm at kobayashi and
chestnut man.
Speaker 4 (20:17):
There's even a netflix special on that about
the yeah, the competitions thatthey've had, because he used to
be the reigning hot dogcompetition eater.
And then Joey Chestnut rolledin and ate 76 in 10 minutes.
You know 76, buns and all man.
Speaker 1 (20:34):
And then was it last year or the year before when
Nathan's hot dog kicked JoeyChestnut out.
Yeah, yes.
Speaker 4 (20:45):
That's right.
I have heard of him now becausehe the reason what happened
with him is he signed a, uh, hewas under the nathan's hot dog
competition contract but then hewas doing like a, a vegan, uh,
chicken wing, uh sponsorship andthey, yeah, that wasn't allowed
because it wasn't majorlyeating, which is right.
(21:06):
Like wwe and awa, you got majorleague eaten.
Speaker 1 (21:11):
You know that's the top tier and so that wasn't it
like last year, the year beforethe first year, that joey wasn't
in it for a while or somethingright?
Speaker 4 (21:19):
right.
So, yeah, I found out that theywanted 15 times right.
Here's one man that that seemsreasonable.
It's.
It's by a former miss earth,new zealand.
Uh, she set the guinness worldrecord by eating 19 chicken
nuggets in 60 seconds.
And then, leah shutiver, sheate 35 nuggets in three minutes.
Speaker 1 (21:45):
When you said 19, I was like man, I could beat that.
And then you said seconds and Iwas like oh, wait a minute.
Speaker 5 (21:51):
Yeah, 60 seconds, dude, I think my daughter could
probably have a go at that one.
Speaker 1 (21:57):
That would be all about stacking them and getting
it all in your mouth at once.
Yeah, you can't go.
One tooth, you know.
Two, four, six.
You got to just shove it all ohgod dude, how about a asparagus
?
Yeah, oh god again joeychestnut man I like asparagus,
but there's I, that's a lot metoo.
Speaker 4 (22:18):
He ate 12.8 pounds of deep fried asparagus in 10
minutes.
Wow, we're not talking about acouple stalks of the asparagus,
we're talking about 12 pounds.
You know that's got to come outheavy, yeah.
Speaker 5 (22:37):
What I'm curious about is what does he do to
balance this with the rest ofhis time?
Speaker 4 (22:43):
And he makes a lot of money on his competitions.
Man.
Speaker 5 (22:47):
No, I mean as far as like with his health.
Speaker 1 (22:50):
Yeah, they said there's a whole science behind
it too, how you have to eat.
You have to practice like forweeks and months of eating,
gorging yourself and timingdifferent times how you eat.
Speaker 4 (23:03):
That way your stomach will get elastic and ready and
prepared for the when you havethe big competitions yeah, like
he said, uh, before a couple oflike a week or two before the
competition, he drinks lots ofgallons of water to stretch the
stomach.
Yeah, you train it, yeah, andthen by the time he eats it.
But man, if you look at the guy, he's skinnier than all three
of us.
Speaker 5 (23:23):
It's like it's more of a wonder is this dude like
ultra healthy in his outsidetime you know what I mean when
he can handle that kind of spiketo like his cholesterol, you
know Right, right.
Speaker 4 (23:32):
Oh my God, dude, how about he also holds the world
record for hard-boiled eggs?
Yeah 141.
Hard-boiled eggs in eightminutes?
Speaker 5 (23:42):
Yeah 141 hard-boiled eggs in eight minutes, isn't
that like?
Speaker 4 (23:46):
Cool Hand Luke.
It's already got 50 eggs inthat movie.
Yeah, it's over 10,000 caloriesoff of those eggs, man and
imagine the cholesterol.
Speaker 1 (23:57):
See, if you made a deviled eggs I can just polish.
Those are like just nothinggoing down.
Speaker 5 (24:03):
Wow, they were they were doing with the uh avocado
in it, like, oh, I have to trythat this year.
Supposedly it's.
It's if, uh, you replace, like,the majority of everything else
with avocado, that it's like alot healthier and it's supposed
to taste pretty good.
I've never had, but it'ssupposed to be good.
Speaker 4 (24:18):
I mean, it's creamy like a yolk, Mm-hmm.
Speaker 1 (24:22):
I'm going to try that this year for Easter.
Speaker 4 (24:24):
Here's Keith's big record here Ready man Pancakes.
Matt's telling me $113 pancakesin eight minutes.
That seems reasonable, but youknow how heavy that's got to
feel on your stomach.
Speaker 1 (24:39):
See, pancakes will be low on the list because, like
you said, I could eat a lot.
But once that hits, that wallhits.
You're going to be like I gotto go to the bathroom and lay
down or something.
Yeah.
Speaker 4 (24:50):
Dude, every record that I looked up, man, it's Joey
Chestnut, Joey Chestnut, JoeyChestnut.
Speaker 1 (24:57):
I found a page of his like a lot.
Well, how about his Twinkierecord?
Speaker 5 (25:01):
Yeah, 121.
12 in in six minutes.
Yeah see, I will definitelyattempt that.
I've almost uh, suffocated onthe rare occasion I get the
munchies.
I usually don't you know what Imean, but every once in a blue
moon I will.
And one time we had, uh,twinkies, which that's kind of
(25:22):
like my, my weakness food, butit was Twinkies and A&W cream
soda.
Speaker 4 (25:27):
OK, that's good stuff .
Speaker 5 (25:28):
I got and I got sick on it from eating so many.
And the Twinkie like in between, the combination of it, it like
swole up into this weird likefoam and even though I was
trying to throw it up like itwasn't coming out, it was, oh my
God, foam.
Speaker 6 (25:41):
And even though I was trying to throw it up like it
wasn't coming out.
Speaker 5 (25:43):
It was, oh my god, and I couldn't breathe.
It was off.
Speaker 1 (25:44):
Very yeah, it was very scary here's the one that I
think I can polish easily tacobell soft, soft beef tacos oh
the cheap ones.
Speaker 4 (25:53):
I don't put no meat in there anyway I know joey got
a 53 in 10 minutes.
Speaker 1 (26:00):
That seems like like nothing it does, because I get
those crepe cases for years andI'm like I could do a whole or
not.
Crepe cases, those Taco Bellthey would have a big bundle and
stuff.
Party box yeah, party boxes andstuff.
I'd be like I could eat like 20of these and not even blink.
Speaker 4 (26:15):
Right.
How about burritos, man?
Speaker 1 (26:23):
Matt Stoney, 14.5 Chipotle burritos, which is over
15 pounds of burritos in 10minutes, see, and burritos can
be made either small or real big, so that it depends on how you
make them yeah, they were.
Speaker 4 (26:33):
Yeah, I agree.
How about ramen noodles?
Seems kind of easy.
Our boy again, joey, chestnutdown 10 cups of ramen noodles in
one minute.
Speaker 5 (26:43):
Oh my goodness, that had to swell so bad in his
stomach afterwards.
Well it's bad.
Speaker 4 (26:50):
How about jalapeno peppers?
No, I can't mess with hot it's.
Where'd it go?
Patrick Bertoletti ate 275jalapenos in eight minutes.
Oh man, you figure.
After the first couple yourmouth's just numb anyways, but
yeah and his ass felt itafterwards.
Speaker 1 (27:08):
I bet you money.
Speaker 4 (27:10):
Oh yeah, probably shooting against the wall.
Oh my God, dude, some of thisstuff is just like ridiculous.
Speaker 1 (27:18):
Did we mention White Castle hamburgers?
No, oh, it also could becompared to the Crystal
hamburgers down south, the WhiteCastle enemy or whatever the
opponent Joey got 103 sliders,kind of, in eight minutes.
Man, that's a lot.
Speaker 4 (27:38):
Dude, you know I think I could take that one.
You know you have to have anexplosion after this man.
Speaker 1 (27:45):
You've been eating that many ciders.
No, some people don't take thateffect to White Castles Right.
Speaker 4 (27:53):
You had White Castle.
It doesn't bother me, but likewhen Gavin and I came here and
they had White Castle for thefirst time, dude, it hit them
hard.
Oh my God, that's bad.
How about ice cream?
It's everyone different.
How about ice cream man?
16.5 pints of ice cream, that'sover two gallons in six minutes
(28:14):
.
Do you know why?
That's Because brain freeze.
Speaker 1 (28:16):
Yeah, because brain freeze you can't once you like
in a second.
You're going to be going likethis screaming for wasting time
because you got brain freeze infive seconds.
Speaker 4 (28:24):
How do you block that ?
I've never had brain freeze.
It's a bunch of milkshakes andslushies and icees that I'm
drinking.
Some people they put theirthumb to the roof of their mouth
to take away the brain freeze,but I've never experienced this.
Hey, with Easter season comingup, how about Peeps?
Speaker 1 (28:46):
No, I can't do Peeps.
Speaker 4 (28:47):
Kobayashi ate 25 Peeps in 30 seconds oh.
Speaker 1 (28:54):
You're going to have like diabetic coma if you
freaking eat that yeah like that.
Speaker 4 (28:59):
Like Keith said, how do you balance it Right?
These are all huge risks, likewhat's the payoff?
You know, you get a wrestlingbelt off the hot dogs and, I
think, 10 grand.
Speaker 1 (29:11):
To balance it, you got to eat like a raw turnip
right afterwards or something.
Speaker 5 (29:15):
Yeah, now I'm kind of interested in now what's like
the biggest, like what are thepurses like for that?
It's like you say, if it fits aribbon in, a good job.
Speaker 1 (29:23):
You know what I mean it should be like a big case or
a suitcase full of Tums orsomething.
Speaker 4 (29:29):
It's a lifetime supply of White Castle burgers.
Speaker 5 (29:32):
Right, what did Lardass?
What was he up to win if he wonthe blueberry pie eating
contest?
Speaker 1 (29:39):
I can't remember.
Speaker 5 (29:40):
Right, I forget what was at stake there.
You know, he just know hecaused his bar for Rama.
Speaker 4 (29:45):
Okay.
So like when Joey Chestnut didthe 76 hot dogs he got, he got
paid.
The payout was 20 grand, but hehas to split that with also the
female winner, so 10 grand each.
Speaker 5 (29:59):
Oh, my goodness.
Speaker 4 (30:01):
For, like for the crystal burgers, it was $10,000.
The taco eating competition,the payout was, uh, $2,500 for
first place what's the WNBAcomplaining about, then?
Huh their competitors gettingpaid like, for he does the St
(30:25):
Elmo shrimp cocktailchampionship also, which is held
in Indianapolis.
It's uh, it's like really hotcocktail sauce, really hot.
The payout was $3,000 he got,so it's like always different,
nathan's is the one that theyget.
Yeah.
Speaker 5 (30:44):
I guess how often is he doing?
If he's doing one of these aweek and he's getting like
between $3,000 and $10,000 aweek, that's not, that's pretty
good.
But if he's doing it like twicea year, that's you know, and
somebody else has to buy all hishot dogs for him to train, that
may and it may not be thegreatest deal for the other
person like the national sweetcorn eating championship.
Speaker 4 (31:05):
the payout was uh, where where'd it go?
Uh, the payout is first placeis five grand.
If you're six, you get 200.
Wow, jack's donut hole eatingchampionship.
Speaker 5 (31:18):
All right, so maybe he gets he has to have like
sponsorships or something.
Speaker 4 (31:22):
How about that one Donut holes?
People up in Canada knows Timbits.
We know it as Dunkin' Donutsdonut holes.
Right, the most was 359 in sixminutes, whoa, and the prize was
$4,000.
Speaker 5 (31:37):
That's pretty much one every second.
Speaker 4 (31:39):
You're faster, man, it's $359.
Speaker 1 (31:43):
I found an easy one.
Yeah, how about nine and a halfpounds of peas?
Oh, okay, yes.
Speaker 5 (31:50):
If I said nine and a half weeks, you'd be like oh,
the Mickey work movie.
Speaker 4 (31:55):
The Kim B for nine.
Speaker 1 (31:57):
Because if you eat peas for dinner and stuff and
they just slide down, you'reeating nothing because there's
nothing really in it and stuff.
So I feel bad.
I could do nine and a halfpounds of peas, ooh.
Speaker 4 (32:09):
It seems like the number one would be the wings,
the payout, the wing bowl.
It's 50 grand payout.
You know what?
To be honest, man, if, if Ithought I could eat all these
hot dogs and I'm doing prettysteady and I'm doing good or if
I'm eating a burritos or sushior whatever, if I see Joyce
(32:29):
Chestnut sitting down next to me, I'm just gonna leave, man,
it's right you know it's like nocompetition, man, and I think
you can't do.
You can't do 76 hot dogs, no,not in 10 minutes, man, bun and
all.
And if you look at them guys,man, they got few buckets and if
you puke, you lose.
Speaker 1 (32:49):
I'm actually the reversal of fortune or something
.
Speaker 4 (32:51):
Imagine the person's got clean that crap out, or the
person in the front row you know, or the people directly next to
you.
You've got to put up with that?
Speaker 1 (33:01):
Or would you want to get famous and everybody,
there's a bucket next to you butbecause you know you're not
going to come back next year orsomething, you just puke
straight toward the every, likethe camera and stuff.
Speaker 4 (33:12):
That's like standby V .
Speaker 1 (33:14):
Indiana Standby.
Tell you what's a protest andyou know everybody's going to
see it.
They're not going to cut thecamera and you're going to cause
a barforama.
Everybody in America iswatching it.
Speaker 4 (33:22):
And the world.
So you're going to go up inthere with a bottle of castor
oil before man.
And he's going.
You're not going to beremembered for the hot dog
competition.
You're going to remember thatguy who ruined it because nobody
wants to tune in, no more.
Speaker 1 (33:37):
And everybody's going to start puking and you're just
going to like the movie.
You're just going to kick backand be like I started this bar
for rent.
Speaker 5 (33:43):
And sit back and enjoy his creation and then be
gross and drink it, oh God.
Speaker 4 (33:48):
Or you're like Reagan Regan whatever her name is from
the Exorcist.
Had you heard of her?
Speaker 5 (33:55):
Was that her dad was the Linda Blair Exorcist.
Speaker 4 (33:58):
Yes, yes, the first one.
Speaker 1 (34:00):
All right, keith, I got a question for you.
Okay, your top three foods thatwe've talked about, what you
think you can eat, and actuallyput up a good fight for the most
erected, yeah, the most.
Of you can do Three things.
Speaker 5 (34:16):
Twinkies would probably be the first one.
Okay, I would say that, eventhough I guess that's you know
the most.
I guess maybe our Tilly dogswould probably be the second one
.
Wow, because, yeah, even thoughit's not good for my stomach,
that's still what I like themost, and even, you know, I end
up getting sick on it.
And then, oh, let's see thethird one I'm trying to think of
(34:40):
like what do I get like themost?
Like gluttonous of where Idon't want to, you know.
Speaker 1 (34:45):
That you eat too fast and easy and everybody's like,
well, you know like no, thoseare nothing to me.
Speaker 5 (34:49):
Oddly enough, Triscuits.
That'd be funny.
How could you have an incidentin the house here over me eating
the box of Triscuits too fast?
Speaker 1 (34:59):
He'd have to measure it by the pound or something I
don't know.
It'd count every Triscuit.
Speaker 4 (35:04):
And if anybody's listening, that works at
Triscuit man, we'd like tosponsor you, or we'd like you to
sponsor us.
Speaker 5 (35:13):
You'd still take twinkies and turskets and uh, I
can have the guilt free here andchili dogs that look the same
coming out as they do going in.
Speaker 1 (35:19):
Uh, good lord mine, mine would have to be, not my uh
.
Number three would probably betamales okay I could just eat
those like they're nothing.
White Castle sliders would benumber two, because my wife
knows it's very amazing how manyback in the day I could eat.
And number one would probablybe deviled eggs or hard-boiled
(35:44):
eggs.
Probably deviled eggs, oh,deviled eggs are good She'll
make like for Easter, make likethree to four trays and stuff,
and I have to like talk whileI'm eating it.
You're not going to, you'rejust going to eat two for dinner
.
You're just going to have twofor the next dinner.
I can't, because I could justsit there and just make it all
disappear.
Speaker 4 (36:04):
Yeah, you kind of feel bad.
Uh, I want to say sliders.
Okay, you know, it just seemseasy and I knew, I know, like
recently I I did 15, 16, like,like no problem, I gotta stop,
because now I'm getting thestomach, uh, but not just from
them.
But uh, I wonder if there's abeer competition man?
(36:27):
I'm sure, probably, I'm surethat wouldn't be, that wouldn't
be.
But yeah, I'm sure, I'm surethat happens every night.
Speaker 1 (36:37):
Now with sliders, do you put different toppings on
each one?
I would put cheese, the onion,the pickle, like normal like a,
like a sauce, like a barbecue onone cheese on another.
Speaker 4 (36:49):
No, I would.
I would just do thecheeseburgers boom.
Oh, because jalapeno cheese.
Speaker 1 (36:54):
Whenever we get, uh, white castle, we'll have
different condiments on thetable, like four or five and
stuff, and then we'll justrotate like a day, like one or
two dabs on each one, and wejust change it up with different
ones like for me.
Speaker 4 (37:07):
If ketchup's not on it when I get it, I don't add it
to it.
You know it.
Like fries, I just eat fries, Idon't add it to it.
You know, like fries, I justeat fries.
I don't add those to the sauceor anything you know, except
unless it's a Wendy's Frosty.
Then I'll dip my fries in that.
But I think number two so wegot White Castles.
Number two would be Wendy'sChili.
(37:29):
I think I could stack that awaypretty good because damn,
that's so good.
And number one I know I can eata lot, but I know.
But I'd like to give it a goman the wings, because I love
wings.
Speaker 1 (37:45):
What traditionalists.
Speaker 4 (37:46):
Yeah, or you know what, even the shrimp cocktail,
because I like hot, but I don'tknow how hot that is in the Indy
, Because I mean you don't evenhave for people that could just
open their throats, likeespecially when they're beer
bonging and all that, and youcould just open their throat and
just slide the damn shrimp down.
Man, you ain't even got to chewit.
Speaker 5 (38:07):
I've never had shrimp , ever no.
Speaker 4 (38:10):
You allergic.
Speaker 5 (38:11):
You just don't eat it .
No, I just.
I've never had it.
I don't think I can't rememberI've even been in a place that
they were serving it, and theclosest White Castle is in
Detroit to me.
Speaker 4 (38:25):
So we're like, we're looking at like, 45 minutes away
, do you got crystals or do youguys got any sliders in the area
?
Speaker 5 (38:33):
Arby's has sliders, but it's not quite the.
You know, it's not the same asthat, and I actually just found
out recently that we have um, ohman, it's the place that, uh,
emma from Sweden.
Speaker 4 (38:42):
Yeah, uh, oh, cain is Cain's.
Speaker 5 (38:45):
Yeah, raising Cain's.
Okay, I just found out that wehave like four or five of those
here in my town.
Speaker 4 (38:56):
I were yet to check one of those out.
Yet this shit, I'm gonna haveto come over there.
We'll all check out together.
Uh, right, you know what?
Another one, jim, that I itjust popped in my head.
Man and you, I don't know ifthey're there, and by you, keith
, but long john silver's hushpuppies oh yeah yeah, oh yeah.
Speaker 1 (39:07):
Hush puppies, dude, I could throw down on them yeah,
we haven't seen, we haven't hadthat in a while.
Speaker 5 (39:13):
We have a Long John Silver's within, probably
walking distance from my house,that I don't ever see anybody go
to.
Speaker 4 (39:18):
That's the joke.
That's why they're all closingnow and it still takes you 20
minutes to get the food.
I heard that that's one of theone places that everybody's
still amazed that they've beenempty for years and they're
still around some of these, someof these places, I wonder if
they're like used just for likea shell company or just some
(39:40):
backup drug company man, youknow where they do the runs at
right, I I mean well to think wedon't have a white castle and
yet toledo is.
Speaker 5 (39:50):
Uh, I guess per capita the has the most
restaurants, I guess, in theworld no yeah wow man yeah
that's what they say.
Is they say, if you can't findsomething to eat, you know, in
T-Town, then you're kind ofyou're kind of out of luck huh,
I have to have to.
Speaker 4 (40:10):
I have to make a trip up there sometime, man.
Speaker 5 (40:13):
Yeah, for sure.
But yeah, like I said, there'sno White Castle, there's no
Whataburgers, there's no like acouple of places.
Speaker 4 (40:19):
Yeah, we don't got Whataburgers by us.
We got a downtown Chicago, butthat's it.
But then they're going to payan arm and a leg.
That's all I got for our foodeating competitions, yep.
So the next time you guys athome are at a county fair or a
food festival, keep an eye outfor competitive eating contests.
(40:40):
You might just witness a featof human endurance, or at least
human stomach endurance, andmaybe you'll even learn a new
eating technique.
Just don't try it at your nextdinner party.
So before we get out of here,jim, yeah what do you got for
that quote of the week, man, or,in a saying, quote of the week
it's all fun and games till.
(41:01):
Someone throws up that'sperfect and it's, and so next
time, everybody I appreciateeverybody signing in and
listening to us and giving us achance and we hope we come back
next week because we got a lotto talk about and we will talk
(41:23):
to you later.
Speaker 5 (41:25):
Later.
Bye.
Thanks, Mo and Sean.
We know they listen.
Speaker 4 (41:29):
They definitely do.
Speaker 2 (41:31):
Bite you, champion, stuffing glory in your face From
pies to pickles baby.
We ain't safe, sean.
We know they listen.
They definitely do.
Bite you, champion, stuffingglory in your face from pies to
pickles, baby, we ain't savinggrace.
Grease on the mic and sauce inthe air.
At the powers point podcast, wedare, we share nuggets, flying
bellies, crying Elbows deepwhere the fries are lying, Hot
(41:56):
dogs stacked like dreams cometrue and someone just passed out
in the barbecue.
This ain't for fame, it'sgut-busting pride when legends
are born with ketchup on theside.
Win or lose.
You're still our crew Withmustard mustaches and a big ol'
woo-hoo Bike shoe champion, giveit all you got Slurping that
(42:17):
spaghetti like it's running hot.
Cheers to the munchers, thecrunchers, the brave.
On the Powers Point Podcast, werave, we crave.
Warning do not attempt foodglory without a bib or dignity.
Catch you next time on PowersPoint, where the portions are
(42:39):
big but the laughs are bigger.
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