December 11, 2025 • 13 mins
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
The regular recommended daily dose of funny is just not enough. Thankfully,
we have extra funny what TJ and Riggins.
Speaker 2 (00:10):
Yes, yes, we do extra funny and extra delicious with
Omaha Steaks. Make sure you take advantage of the almost
Omaha Steaks sizzle all the way, sail, top of the
line meat, I mean, just absolutely spectacular, the best cuts,
(00:34):
and so flavorful. As they say in the food business,
it's very flavorful, delivered right to your door. Now, this
is great to give as a gift, and it can
get there very quickly. You know, what do they say
if you place your order before six in the PM,
then it gets processed and goes out that same day. Yep.
(00:56):
So so that's a great thing. And it's not just
it's also gourmet burgers, gourmet hot dogs, and the different
types of burgers smash burgers or regular sized burgers that
are brisket and beef mixed. I mean, it's just so great.
(01:17):
Filet mignon, I mean, whatever you can think of that
would be a top quality piece of meat. They have
it at Omaha Steaks. Now when you go to Omaha
Steaks dot com, you'll find that it's fifty percent off
site wide. With whatever you're ordering or you're on the website,
you're gonna find fifty percent off all over the place,
and then another thirty five dollars off when you use
(01:40):
the code TJ Riggins at checkout. TJ Riggins gets you
another thirty five dollars off at checkout Omaha steaks dot com.
So whether it's the delicious steaks or the chicken, or
the side dishes or the desserts, they've got it all.
And it's a great gift for someone that you care about.
(02:01):
And it's also great to have it on hand at
your house in case you need to feed some people,
even if those people are just you. It's all great
Omaha Steaks dot com code TJ Riggins save a lot.
You know, some restrictions apply see site for details. I
(02:23):
can I can describe this situation for you without having
to play the audio of it, to be honest with you,
because it's it's a pain in the ass to play
the audio the way we got the set up here.
But it's a young woman appears to be early twenties
and she does some trickery on her dad. She goes
(02:49):
to her dad. He's sitting there minding his own business.
Looks like he's in his comfy chair watching TV. And
on the video, she said, so, so I asked my
dad all of the things that he has had in
his butt. Yeah, she had really asked him. He didn't
(03:12):
know that that's what she was going to say, but
she really asked him for the recipe to his pot roast.
So she said, what all of you had on the video?
What all of you had in your butt? And he's like, uh,
a lot of garlic, five or six cloves of garlic,
(03:32):
onions near it. I mean, just starts naming all the ingredients.
You know, he's added his butt. So that that's pretty funny.
Speaker 3 (03:40):
I love that.
Speaker 2 (03:45):
But I was trying to think, you know, I cooked
a little something. Well, I did it yesterday in the
in the crotch pot, so I don't really count that
as cooking. So I had so if you said, what
have you had in your butt? So I had a
package of chicken thighs, one large onion. Let's see, I
(04:10):
had this Cajun chicken rub, olive oil, and a lot
of a lot of salt, A lot of salt. I
love a lot of salt in there.
Speaker 3 (04:28):
A lot you don't consider cooking in the crock pot
cooking No, okay, no, Well, and now I'm offended. It's
an easy way out.
Speaker 2 (04:45):
Well, I mean it's I'm not diminishing how delicious something
from the crockpot can be. But if you're just dumping
everything into a giant bowl, a big ceramic bowl, and
then hitting a switch and say, you know, cook all
day and I'll be back and I'll eat you, yeah,
then I mean that's not what I call cooking, right,
(05:08):
you know, I get that, but I love it. I
love it. Sure what were you making? What were you making?
Speaker 3 (05:15):
What were you making?
Speaker 2 (05:16):
Well, you know, Jody'll say, well, I got a package
a pack of chicken thighs if you want to do
something with them, And so I'll just make up stuff.
I want to do that in the crock pot, and
this would probably be good. Like last week, I did
chicken tacos in the crock pot, so spiced it all
up with Mexican spices. So yesterday I did more of
(05:39):
a chicken and onions kind of you know, country style.
And Jody's gotten to wear it, I say, and they
can put that over rice for you because I can't
eat it or mashed potatoes and now I don't need
I don't need all that, meaning she didn't want the carbs.
But last night I said, what if I put this
(05:59):
stuff over some no yolk noodles for you? She goes, yeah,
I'm and so that's what I did. That's mine was
just a bowl of shredded up or broken up chicken.
She actually had it on noodles.
Speaker 3 (06:15):
The better way, I think, Yeah, of course, yeah, but
no yolk noodles. I mean, those are better for you.
Speaker 2 (06:24):
There's still carves. If you're looking to cut the carbs,
then that's you know, they still have carves. Yeah, I don't.
I don't know why no yolk would be other than
I mean, if you're looking for the fat or the
cholesterol that might be in them from using egg yolks.
Speaker 3 (06:37):
Oh that's true.
Speaker 2 (06:38):
Yeah, but egg whites have cholesterol in them too.
Speaker 3 (06:42):
Yeah. Did it come out that like egg yolks aren't
that bad?
Speaker 2 (06:45):
Yeah? Yeah, long time ago. Yeah, yeah, about half the
protein right of an egg. An egg has six grams
of protein, the white is three and the yolk is three. Oh.
And that's why bodybuilders eat so many eggs, is because
it takes so many of them to be a decent
portion of protein. So the you know, bodybuilders are eat
(07:08):
a dozen at a time several times a day.
Speaker 3 (07:12):
Man, that's crazy.
Speaker 2 (07:15):
And I hate an egg white. Just to eat egg
whites the worst. I can't do it. I cannot do it.
Speaker 3 (07:23):
It's like.
Speaker 2 (07:25):
I can't even you know, when you do deviled eggs
and it's not the white is not even on both
sides of the part that you feel it. Yeah, that
big hunk of white left at the end, I throw
it away, Oh do you?
Speaker 3 (07:39):
Yeah, it's like not good proportions. I'm with you.
Speaker 2 (07:43):
Either I have to pop the whole thing in my
mouth at once, but I would rather just bite it
and bite it off right there, and then they're that
big chunk of egg white. I throw it away. That's
why I eat boiled eggs. Yeah at all.
Speaker 3 (07:57):
It's funny because I could eat the middle, like the
middle as or you know, the deviled eggs filling. I
can eat that plane.
Speaker 2 (08:06):
But that's what I'm saying. The other day, I might
start keeping all that that on hand, as you know,
a dip or a sandwich spread. Imagine putting that on
a sandwich like a ham sandwich or something instead of
mayou you just use deviled egg filling. I'm here, I mean,
(08:26):
what are you having for dinner tonight? I think deviled
egg filling.
Speaker 3 (08:31):
What is protein?
Speaker 2 (08:33):
And it's got mayonnaise in it, So yeah, it's a condiment.
People who use deviled egg mixture as a condiment, that's
a special kind of tub of goo fat ass thing
to do.
Speaker 3 (08:49):
That's something though, you do and you don't tell people.
Speaker 2 (08:52):
Yeah, And I still think mixing up the deviled egg filling,
throwing away the whites and mixing it up and doing
it spicy like I do mine Cajun style, and then
using that with either a really good tortilla chip or
ruffles just as a dip would be incredible. Yeah mm hmm,
(09:16):
that sounds really good. Yeah, chop up and really really
finely chopped crawfish in it.
Speaker 1 (09:24):
Oh yeah, do your do your Cajun deviled eggs have
crawfish in them?
Speaker 2 (09:30):
Sometimes? Sometimes put it in there sometimes I used to.
I used to make them because they're kind of spicy
and they have worstershire in them and and k yen
and all of that, and so then once I got
them done and they're out, they displayed, then I would
take a crawfish tail, a single crawfish tail and PLoP
it in the middle of each one of them, kind
of decorative, and then sprinkle it with bacon you fancy.
Speaker 3 (09:54):
Huh? Why do we always get in this predicatar. I'm
starving too, Yeah.
Speaker 2 (10:01):
I won't. It drives me nuts. If I cook something
and it's not pretty. When I'm finished with it, it
tastes good. I don't care about that. I mean, I
care about it tastes but it's supposed to be. But
it's supposed to look good and tastes good. And if somebody,
if I'm serving up something and I don't think it
looks good on the plate and somebody starts to post
it on social media, I go, stop, stop, stop, stop
(10:24):
me do let me make it a way that makes
it look more appetizing.
Speaker 3 (10:28):
Yeah, that's the first thing. I mean, the first thing
you do is see it.
Speaker 2 (10:32):
Yeah, the feast begins with the eyes.
Speaker 3 (10:34):
I get it.
Speaker 2 (10:39):
I don't want to be one of those people where
you know, somebody looks at it and goes, that doesn't
look good at all. Yeah, that looks disgusting. Mm hmm.
I'll say, hold on, let me let me dress it
up a little bit and I'm wiping down the edges
of the plate or something it dripped on it. Oh really, yeah,
(11:04):
that's what they do. That's what they do in restaurants,
you know, like if they spoon something onto the plate
and it gets along the edge of the plate and
not just in the middle part, they wipe it before
they send it out. They wipe it down. Wow mm hmmm.
That makes sense, though. You want it to look pretty.
I get I guess I get that. And when I'm
cutting the boiled eggs to make the deviled eggs, I
(11:25):
wipe the knife off every in between each egg, yes,
because it gets Yeah, because it leaves that little track
piece of yolk on the on the white part of
the egg. And when you're cutting a cake, you're supposed
to wipe the knife in between cuts. Yeah, because that's
how you keep the cake cut smoothly. Because when you
(11:48):
cut it and you pull out the knife and it's
got you know, cake and icing all over it, and
then you go put it somewhere else in the cake,
it's gonna make it all jagged looking and stuff. Oh yeah,
I see what. That's the way baker's and now they
keep the cake looking pretty throughout the process is that
they make the cut and then they wipe the knife,
(12:10):
and then they make the next cut, so it all
looks like a new cut.
Speaker 3 (12:15):
M You know what I do. I cut, I lick.
I'm just I lick the knife, put it back in,
and then I handed to someone.
Speaker 2 (12:27):
We're family. It's okay, we're family. You're my brother, my wife,
my husband's sister. But we're family. Licks and off.
Speaker 3 (12:38):
Ahead.
Speaker 1 (12:41):
This is TJ Riggins Extra Funny. Get the latest Extra
Funny episode at tjiggins dot com, all major podcast platforms,
and on YouTube. Thank you for joining us. This is
TJ and Riggins.
The regular recommended daily dose of funny is just not enough. Thankfully,
we have extra funny what TJ and Riggins.
Speaker 2 (00:10):
Yes, yes, we do extra funny and extra delicious with
Omaha Steaks. Make sure you take advantage of the almost
Omaha Steaks sizzle all the way, sail, top of the
line meat, I mean, just absolutely spectacular, the best cuts,
(00:34):
and so flavorful. As they say in the food business,
it's very flavorful, delivered right to your door. Now, this
is great to give as a gift, and it can
get there very quickly. You know, what do they say
if you place your order before six in the PM,
then it gets processed and goes out that same day. Yep.
(00:56):
So so that's a great thing. And it's not just
it's also gourmet burgers, gourmet hot dogs, and the different
types of burgers smash burgers or regular sized burgers that
are brisket and beef mixed. I mean, it's just so great.
(01:17):
Filet mignon, I mean, whatever you can think of that
would be a top quality piece of meat. They have
it at Omaha Steaks. Now when you go to Omaha
Steaks dot com, you'll find that it's fifty percent off
site wide. With whatever you're ordering or you're on the website,
you're gonna find fifty percent off all over the place,
and then another thirty five dollars off when you use
(01:40):
the code TJ Riggins at checkout. TJ Riggins gets you
another thirty five dollars off at checkout Omaha steaks dot com.
So whether it's the delicious steaks or the chicken, or
the side dishes or the desserts, they've got it all.
And it's a great gift for someone that you care about.
(02:01):
And it's also great to have it on hand at
your house in case you need to feed some people,
even if those people are just you. It's all great
Omaha Steaks dot com code TJ Riggins save a lot.
You know, some restrictions apply see site for details. I
(02:23):
can I can describe this situation for you without having
to play the audio of it, to be honest with you,
because it's it's a pain in the ass to play
the audio the way we got the set up here.
But it's a young woman appears to be early twenties
and she does some trickery on her dad. She goes
(02:49):
to her dad. He's sitting there minding his own business.
Looks like he's in his comfy chair watching TV. And
on the video, she said, so, so I asked my
dad all of the things that he has had in
his butt. Yeah, she had really asked him. He didn't
(03:12):
know that that's what she was going to say, but
she really asked him for the recipe to his pot roast.
So she said, what all of you had on the video?
What all of you had in your butt? And he's like, uh,
a lot of garlic, five or six cloves of garlic,
(03:32):
onions near it. I mean, just starts naming all the ingredients.
You know, he's added his butt. So that that's pretty funny.
Speaker 3 (03:40):
I love that.
Speaker 2 (03:45):
But I was trying to think, you know, I cooked
a little something. Well, I did it yesterday in the
in the crotch pot, so I don't really count that
as cooking. So I had so if you said, what
have you had in your butt? So I had a
package of chicken thighs, one large onion. Let's see, I
(04:10):
had this Cajun chicken rub, olive oil, and a lot
of a lot of salt, A lot of salt. I
love a lot of salt in there.
Speaker 3 (04:28):
A lot you don't consider cooking in the crock pot
cooking No, okay, no, Well, and now I'm offended. It's
an easy way out.
Speaker 2 (04:45):
Well, I mean it's I'm not diminishing how delicious something
from the crockpot can be. But if you're just dumping
everything into a giant bowl, a big ceramic bowl, and
then hitting a switch and say, you know, cook all
day and I'll be back and I'll eat you, yeah,
then I mean that's not what I call cooking, right,
(05:08):
you know, I get that, but I love it. I
love it. Sure what were you making? What were you making?
Speaker 3 (05:15):
What were you making?
Speaker 2 (05:16):
Well, you know, Jody'll say, well, I got a package
a pack of chicken thighs if you want to do
something with them, And so I'll just make up stuff.
I want to do that in the crock pot, and
this would probably be good. Like last week, I did
chicken tacos in the crock pot, so spiced it all
up with Mexican spices. So yesterday I did more of
(05:39):
a chicken and onions kind of you know, country style.
And Jody's gotten to wear it, I say, and they
can put that over rice for you because I can't
eat it or mashed potatoes and now I don't need
I don't need all that, meaning she didn't want the carbs.
But last night I said, what if I put this
(05:59):
stuff over some no yolk noodles for you? She goes, yeah,
I'm and so that's what I did. That's mine was
just a bowl of shredded up or broken up chicken.
She actually had it on noodles.
Speaker 3 (06:15):
The better way, I think, Yeah, of course, yeah, but
no yolk noodles. I mean, those are better for you.
Speaker 2 (06:24):
There's still carves. If you're looking to cut the carbs,
then that's you know, they still have carves. Yeah, I don't.
I don't know why no yolk would be other than
I mean, if you're looking for the fat or the
cholesterol that might be in them from using egg yolks.
Speaker 3 (06:37):
Oh that's true.
Speaker 2 (06:38):
Yeah, but egg whites have cholesterol in them too.
Speaker 3 (06:42):
Yeah. Did it come out that like egg yolks aren't
that bad?
Speaker 2 (06:45):
Yeah? Yeah, long time ago. Yeah, yeah, about half the
protein right of an egg. An egg has six grams
of protein, the white is three and the yolk is three. Oh.
And that's why bodybuilders eat so many eggs, is because
it takes so many of them to be a decent
portion of protein. So the you know, bodybuilders are eat
(07:08):
a dozen at a time several times a day.
Speaker 3 (07:12):
Man, that's crazy.
Speaker 2 (07:15):
And I hate an egg white. Just to eat egg
whites the worst. I can't do it. I cannot do it.
Speaker 3 (07:23):
It's like.
Speaker 2 (07:25):
I can't even you know, when you do deviled eggs
and it's not the white is not even on both
sides of the part that you feel it. Yeah, that
big hunk of white left at the end, I throw
it away, Oh do you?
Speaker 3 (07:39):
Yeah, it's like not good proportions. I'm with you.
Speaker 2 (07:43):
Either I have to pop the whole thing in my
mouth at once, but I would rather just bite it
and bite it off right there, and then they're that
big chunk of egg white. I throw it away. That's
why I eat boiled eggs. Yeah at all.
Speaker 3 (07:57):
It's funny because I could eat the middle, like the
middle as or you know, the deviled eggs filling. I
can eat that plane.
Speaker 2 (08:06):
But that's what I'm saying. The other day, I might
start keeping all that that on hand, as you know,
a dip or a sandwich spread. Imagine putting that on
a sandwich like a ham sandwich or something instead of
mayou you just use deviled egg filling. I'm here, I mean,
(08:26):
what are you having for dinner tonight? I think deviled
egg filling.
Speaker 3 (08:31):
What is protein?
Speaker 2 (08:33):
And it's got mayonnaise in it, So yeah, it's a condiment.
People who use deviled egg mixture as a condiment, that's
a special kind of tub of goo fat ass thing
to do.
Speaker 3 (08:49):
That's something though, you do and you don't tell people.
Speaker 2 (08:52):
Yeah, And I still think mixing up the deviled egg filling,
throwing away the whites and mixing it up and doing
it spicy like I do mine Cajun style, and then
using that with either a really good tortilla chip or
ruffles just as a dip would be incredible. Yeah mm hmm,
(09:16):
that sounds really good. Yeah, chop up and really really
finely chopped crawfish in it.
Speaker 1 (09:24):
Oh yeah, do your do your Cajun deviled eggs have
crawfish in them?
Speaker 2 (09:30):
Sometimes? Sometimes put it in there sometimes I used to.
I used to make them because they're kind of spicy
and they have worstershire in them and and k yen
and all of that, and so then once I got
them done and they're out, they displayed, then I would
take a crawfish tail, a single crawfish tail and PLoP
it in the middle of each one of them, kind
of decorative, and then sprinkle it with bacon you fancy.
Speaker 3 (09:54):
Huh? Why do we always get in this predicatar. I'm
starving too, Yeah.
Speaker 2 (10:01):
I won't. It drives me nuts. If I cook something
and it's not pretty. When I'm finished with it, it
tastes good. I don't care about that. I mean, I
care about it tastes but it's supposed to be. But
it's supposed to look good and tastes good. And if somebody,
if I'm serving up something and I don't think it
looks good on the plate and somebody starts to post
it on social media, I go, stop, stop, stop, stop
(10:24):
me do let me make it a way that makes
it look more appetizing.
Speaker 3 (10:28):
Yeah, that's the first thing. I mean, the first thing
you do is see it.
Speaker 2 (10:32):
Yeah, the feast begins with the eyes.
Speaker 3 (10:34):
I get it.
Speaker 2 (10:39):
I don't want to be one of those people where
you know, somebody looks at it and goes, that doesn't
look good at all. Yeah, that looks disgusting. Mm hmm.
I'll say, hold on, let me let me dress it
up a little bit and I'm wiping down the edges
of the plate or something it dripped on it. Oh really, yeah,
(11:04):
that's what they do. That's what they do in restaurants,
you know, like if they spoon something onto the plate
and it gets along the edge of the plate and
not just in the middle part, they wipe it before
they send it out. They wipe it down. Wow mm hmmm.
That makes sense, though. You want it to look pretty.
I get I guess I get that. And when I'm
cutting the boiled eggs to make the deviled eggs, I
(11:25):
wipe the knife off every in between each egg, yes,
because it gets Yeah, because it leaves that little track
piece of yolk on the on the white part of
the egg. And when you're cutting a cake, you're supposed
to wipe the knife in between cuts. Yeah, because that's
how you keep the cake cut smoothly. Because when you
(11:48):
cut it and you pull out the knife and it's
got you know, cake and icing all over it, and
then you go put it somewhere else in the cake,
it's gonna make it all jagged looking and stuff. Oh yeah,
I see what. That's the way baker's and now they
keep the cake looking pretty throughout the process is that
they make the cut and then they wipe the knife,
(12:10):
and then they make the next cut, so it all
looks like a new cut.
Speaker 3 (12:15):
M You know what I do. I cut, I lick.
I'm just I lick the knife, put it back in,
and then I handed to someone.
Speaker 2 (12:27):
We're family. It's okay, we're family. You're my brother, my wife,
my husband's sister. But we're family. Licks and off.
Speaker 3 (12:38):
Ahead.
Speaker 1 (12:41):
This is TJ Riggins Extra Funny. Get the latest Extra
Funny episode at tjiggins dot com, all major podcast platforms,
and on YouTube. Thank you for joining us. This is
TJ and Riggins.
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