February 21, 2023 • 8 mins
Who was the best of the best and who needs more practice in the kitchen?!?!
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Speaker 1 (00:03):
What would you talk about on your on your podcast?
Firm Elvis to represents fifteen minute Morning Show. It's the
fifty minute Morning Show podcast. And here we go. Uh,
(00:24):
they're Scary working diligently back there, and there's Gandhi, and
I see Froggy. Where's Froggy? And there's Danielle and there's Garrett.
I see Scotty b and his room full of friends,
the room of misfits back there. Okay, Andrew and Joshua there,
(00:47):
here's Nate and I just called me number two, number two.
Oh we have called you that many times? Are you
sore because you're in second place in the stuff? But
is hurt? Bobby had tasted the stuffings and then the
stuffings went out into the other room, and the stuffing
(01:08):
contestants such as Scotty, Scary, myself, Andrew, we were all
sitting around there digging our forks and the balls. Yours
was pretty fucking good, It really really good. But thank you.
But he didn't help yourself by leading the witness with Garrett.
Garrett's mike is not on properly. I don't want to
turn that on. No, No, you gotta push the button. Scary,
(01:29):
hang on hang on, okay, what were we saying, Garrett?
Nate hurt himself by he was the first ball that
Bobby taste hitting, and then he started going, Hey, what
do you think? You know, if he just let it,
I think he would have had a better better chance
of him this competing. Because Elvis he tasted him and
said he liked to taste. I think it had kind
(01:50):
of misled him though throughout the whole thing, because he
knew who is who without I don't think so. I mean,
there's really no way to taste test. We're all going
to be jumping in asking him to what we I mean,
I know that Bobby personally likes Nate a lot. Yeah,
so you would think it would propel him to number one.
Your name is on the show. I legitimately say, Elvis,
(02:16):
you had the best tasting stuff was really freaking good,
fucking beard. I hate this thing. Would make Danielle make
her own stuffing. By the way, what make us a lasagna?
Danielle lasagna? How many more days left in November? I
gotta shave this shut off. Yes I have to. I can't.
(02:38):
I have to anyway, Um, yeah, gandhi, what oh nothing?
I had a good day. It was fun. I was
fully prepared to lose. I don't know how to do
any of this stuff, so I'm happy just to come
in the middle. Chance. You took a chance, and you
gave it to the the Indian spin. Always try something new
and shout out to my girlfriend Robin, who actually diligently
worked her butt off all day to come in fifth place.
(02:59):
It's okay then, because all Bobby said, all the stuffings
were great, just maybe ten more minutes. Scary. I have
a question. I have a question for scary. Yeah, scary.
If you had one when you had been as would
you have been as free wheeling with the Robin made
it information? No, I would have. I would have given
(03:20):
a credit. I told her, I said, winn't lose. You're
getting the credit because you were the one that did
all the work. I feel like it would have been
more of a we made it if you won. Now
I can't take credit for it. I barely lifted lifted
a finger and Scotty b He says that yours tasted okay,
but it looked bleak and gray. Yeah, well it needed
some more color. I actually mine was a collaboration with
(03:41):
a friend of mine. Thank you, Judy. I went to
her house last night and we made that together. But um,
it just it needed color. It needed some vegetables, some
bright vegetables, you know, like last time around. Mine looked pretty.
And I also used cornbread last time. That's why I won.
So that is the key for the future. Everybody's using old,
plain white bread, which it looks like white bread. I
(04:03):
used garlic tuscan. I really went all out. I did
garlic tuscan on a Wegman sells it. It looked good.
I scaled it myself. I put it in the oven.
They actually sell. They sell stuffing bread. Have you seen that?
There are losts of bread that's safe for stuffing. It's
not stale or whatever, but they make it specifically for stuffing.
(04:24):
Just make your own. It's so easy. I got to
go back to my aunt Millie's roots. She never used
bread at all. She used rice like a rice bag. Yeah,
that's an old school Italian thing. And you know Rosanna
Scotto's grandma, I used to make that every year. It's
it's rice with fresh mozreel and I wait. I made
one year. Remember I brought in my mom's and it
(04:46):
was the same thing. It was like sausage, and it
was what and he said, this isn't stuffing. That's remember
him saying now that he's been to Italy more and more,
Bobby would say, it's stuffing now because it's very Italian Yian.
So why do we have to just do this stuff
off run Thanksgiving? Why can't we do it like July? Well, well,
when we did something else like hamburger offer, Yeah, we
(05:07):
should do another dish like today. I suggested we do
beef jerky and have a jerk off like that that
we're sitting a circle and judge. Thank you listeners for
that text. I appreciate it. It's time for the jerk off.
Who would who would judge that? Why do you change
(05:29):
my own meat before? It's not easy? What do you start? Like? No, like,
how do you have to cure meat and let it
let rock a while you dry? You don't you dry
it out? It out on a rock in the middle
of the desert, or you could put it in the oven.
I made it one time and I jerked my own meat,
but you got my meat got really moldy because I
(05:50):
didn't preserve it. Presal jerk you jerky did jerky? Did jerk?
To me, is it like a Caribbean spice? Yeah, I'm true,
But I jerk eat my meat and it got moldy. Wa.
So how how do you jerky something? You dry it out? Basically?
What are you jerky? Though? Like? What's the meat? Marinade
it and dry it out? There's a marinade or like
(06:12):
a I'm guessing I've never like a flavor like a
Like I think we put a flavoring powder or something
on it and then it sounds delicious. How do you
dry it out? You just put it in in the oven?
Or yeah, I think we left the door open on
the oven and it kind of like the air circulated
and moldy meat all over your house. Well, no, the
meat wasn't moldy until like a day later. Then we
go to get the jerky meat and it was all moldy.
(06:36):
I will excuse myself from the jerk off. I'll do
a good job. Good job, you should give yourself, give
yourself a chance. Okay, I'll try, all right, So a
jerk off is our next thing? Um? What else is
on our list of things to talk about? Quite a
day we had a lot going on to it. It It
was a busy day Daniel, I miss you. I miss
(06:56):
you too. So here's the thing. I spoke tages. I
had a hundred and two fever last night. But that's
my things. I want to come back, but I'm afraid
with our Thanksgiving, you know, vacations and everything, I don't
want to give this to Sam's getting married. I feel
like it would be mean if I did that. You know,
I'm nice of you to care like others I don't do.
(07:20):
Stay home. Yeah, you sounded full of energy. You sounded
great today. There was no disconnect at all. Very I'm
very congested though, And it's so funny. I use the
the aten no spray like overnight. I don't want to
get addicted to it because I know you can, and
then as soon as it wears off, I'm like, I
can't breathe, can't breathe. Yeah, okay, it's my life right now.
(07:43):
It's okay. It's okay to be home. Yeah, no problem.
So we got we got stuff to do. So it's
a short pot. We have stuffing to do today. I
think I'm gonna puke from all the stuffing. I just
kept going, kept eating it, eating it. Have lunch today. Now,
you just ruined that let's empty ourselves out and eat tomorrow.
My favorite my favorite part of the show today was
(08:04):
when you played the new kids in the block the
right stuff at the beginning of My favorite part was
when the body played Lady called about the cat food.
It's like, the cat food is great, but my cat died,
but not because of the food. Booge catfood. Let's get
out of here, happy stuffing. No matter which recipe you follow,
(08:28):
it's yours own, it own. It takes some chances. You're good.
Mike The fifteen Minute Morning Show
What would you talk about on your on your podcast?
Firm Elvis to represents fifteen minute Morning Show. It's the
fifty minute Morning Show podcast. And here we go. Uh,
(00:24):
they're Scary working diligently back there, and there's Gandhi, and
I see Froggy. Where's Froggy? And there's Danielle and there's Garrett.
I see Scotty b and his room full of friends,
the room of misfits back there. Okay, Andrew and Joshua there,
(00:47):
here's Nate and I just called me number two, number two.
Oh we have called you that many times? Are you
sore because you're in second place in the stuff? But
is hurt? Bobby had tasted the stuffings and then the
stuffings went out into the other room, and the stuffing
(01:08):
contestants such as Scotty, Scary, myself, Andrew, we were all
sitting around there digging our forks and the balls. Yours
was pretty fucking good, It really really good. But thank you.
But he didn't help yourself by leading the witness with Garrett.
Garrett's mike is not on properly. I don't want to
turn that on. No, No, you gotta push the button. Scary,
(01:29):
hang on hang on, okay, what were we saying, Garrett?
Nate hurt himself by he was the first ball that
Bobby taste hitting, and then he started going, Hey, what
do you think? You know, if he just let it,
I think he would have had a better better chance
of him this competing. Because Elvis he tasted him and
said he liked to taste. I think it had kind
(01:50):
of misled him though throughout the whole thing, because he
knew who is who without I don't think so. I mean,
there's really no way to taste test. We're all going
to be jumping in asking him to what we I mean,
I know that Bobby personally likes Nate a lot. Yeah,
so you would think it would propel him to number one.
Your name is on the show. I legitimately say, Elvis,
(02:16):
you had the best tasting stuff was really freaking good,
fucking beard. I hate this thing. Would make Danielle make
her own stuffing. By the way, what make us a lasagna?
Danielle lasagna? How many more days left in November? I
gotta shave this shut off. Yes I have to. I can't.
(02:38):
I have to anyway, Um, yeah, gandhi, what oh nothing?
I had a good day. It was fun. I was
fully prepared to lose. I don't know how to do
any of this stuff, so I'm happy just to come
in the middle. Chance. You took a chance, and you
gave it to the the Indian spin. Always try something new
and shout out to my girlfriend Robin, who actually diligently
worked her butt off all day to come in fifth place.
(02:59):
It's okay then, because all Bobby said, all the stuffings
were great, just maybe ten more minutes. Scary. I have
a question. I have a question for scary. Yeah, scary.
If you had one when you had been as would
you have been as free wheeling with the Robin made
it information? No, I would have. I would have given
(03:20):
a credit. I told her, I said, winn't lose. You're
getting the credit because you were the one that did
all the work. I feel like it would have been
more of a we made it if you won. Now
I can't take credit for it. I barely lifted lifted
a finger and Scotty b He says that yours tasted okay,
but it looked bleak and gray. Yeah, well it needed
some more color. I actually mine was a collaboration with
(03:41):
a friend of mine. Thank you, Judy. I went to
her house last night and we made that together. But um,
it just it needed color. It needed some vegetables, some
bright vegetables, you know, like last time around. Mine looked pretty.
And I also used cornbread last time. That's why I won.
So that is the key for the future. Everybody's using old,
plain white bread, which it looks like white bread. I
(04:03):
used garlic tuscan. I really went all out. I did
garlic tuscan on a Wegman sells it. It looked good.
I scaled it myself. I put it in the oven.
They actually sell. They sell stuffing bread. Have you seen that?
There are losts of bread that's safe for stuffing. It's
not stale or whatever, but they make it specifically for stuffing.
(04:24):
Just make your own. It's so easy. I got to
go back to my aunt Millie's roots. She never used
bread at all. She used rice like a rice bag. Yeah,
that's an old school Italian thing. And you know Rosanna
Scotto's grandma, I used to make that every year. It's
it's rice with fresh mozreel and I wait. I made
one year. Remember I brought in my mom's and it
(04:46):
was the same thing. It was like sausage, and it
was what and he said, this isn't stuffing. That's remember
him saying now that he's been to Italy more and more,
Bobby would say, it's stuffing now because it's very Italian Yian.
So why do we have to just do this stuff
off run Thanksgiving? Why can't we do it like July? Well, well,
when we did something else like hamburger offer, Yeah, we
(05:07):
should do another dish like today. I suggested we do
beef jerky and have a jerk off like that that
we're sitting a circle and judge. Thank you listeners for
that text. I appreciate it. It's time for the jerk off.
Who would who would judge that? Why do you change
(05:29):
my own meat before? It's not easy? What do you start? Like? No, like,
how do you have to cure meat and let it
let rock a while you dry? You don't you dry
it out? It out on a rock in the middle
of the desert, or you could put it in the oven.
I made it one time and I jerked my own meat,
but you got my meat got really moldy because I
(05:50):
didn't preserve it. Presal jerk you jerky did jerky? Did jerk?
To me, is it like a Caribbean spice? Yeah, I'm true,
But I jerk eat my meat and it got moldy. Wa.
So how how do you jerky something? You dry it out? Basically?
What are you jerky? Though? Like? What's the meat? Marinade
it and dry it out? There's a marinade or like
(06:12):
a I'm guessing I've never like a flavor like a
Like I think we put a flavoring powder or something
on it and then it sounds delicious. How do you
dry it out? You just put it in in the oven?
Or yeah, I think we left the door open on
the oven and it kind of like the air circulated
and moldy meat all over your house. Well, no, the
meat wasn't moldy until like a day later. Then we
go to get the jerky meat and it was all moldy.
(06:36):
I will excuse myself from the jerk off. I'll do
a good job. Good job, you should give yourself, give
yourself a chance. Okay, I'll try, all right, So a
jerk off is our next thing? Um? What else is
on our list of things to talk about? Quite a
day we had a lot going on to it. It It
was a busy day Daniel, I miss you. I miss
(06:56):
you too. So here's the thing. I spoke tages. I
had a hundred and two fever last night. But that's
my things. I want to come back, but I'm afraid
with our Thanksgiving, you know, vacations and everything, I don't
want to give this to Sam's getting married. I feel
like it would be mean if I did that. You know,
I'm nice of you to care like others I don't do.
(07:20):
Stay home. Yeah, you sounded full of energy. You sounded
great today. There was no disconnect at all. Very I'm
very congested though, And it's so funny. I use the
the aten no spray like overnight. I don't want to
get addicted to it because I know you can, and
then as soon as it wears off, I'm like, I
can't breathe, can't breathe. Yeah, okay, it's my life right now.
(07:43):
It's okay. It's okay to be home. Yeah, no problem.
So we got we got stuff to do. So it's
a short pot. We have stuffing to do today. I
think I'm gonna puke from all the stuffing. I just
kept going, kept eating it, eating it. Have lunch today. Now,
you just ruined that let's empty ourselves out and eat tomorrow.
My favorite my favorite part of the show today was
(08:04):
when you played the new kids in the block the
right stuff at the beginning of My favorite part was
when the body played Lady called about the cat food.
It's like, the cat food is great, but my cat died,
but not because of the food. Booge catfood. Let's get
out of here, happy stuffing. No matter which recipe you follow,
(08:28):
it's yours own, it own. It takes some chances. You're good.
Mike The fifteen Minute Morning Show
Elvis Duran and the Morning Show ON DEMAND News
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