August 6, 2024 • 8 mins
On today's P1 Podcast, Eddie had to correct some misinformation he spread during yesterda's podcast
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
You, guys, ever be in a situation where you hear
something and your brain tells you what you think you've heard,
and you believe it, and then when you actually get
the information, you go, no, there's no way that's true.
I heard it with my own ears, and my brain
told me what I heard. But you're wrong, really, guys,
(00:22):
I may have heard something incorrectly. What that we talked
about yesterday when it came to the hundred year old state.
We ain't done yet. It's time for the one podcast.
Speaker 2 (00:36):
Over yet, completely uncensored and unacting filtered except for that
part the the show's after show starts now.
Speaker 1 (00:49):
Whoops. Yeah, you know I mentioned that I got to
stay out at Sequon over the weekend. We went to
my favorite steakhouse. Bowl and Bourbon have all these crazy
age steaks. In fact, they have this window where you
can look at the different stakes they're being aged and
things like that, and you can see them right there.
Speaker 3 (01:10):
Her aging room is like made out of glass and
it's so you can see all.
Speaker 4 (01:15):
The what's and what's fucking crazy is that they're there
for years and years and years.
Speaker 1 (01:22):
What was it a hundred years? I did say, Uh,
you know, the server in years, and the server went
over the specials and one of the specials was a
hundred year old age t bone. Fancy, fancy, I've never heard.
Speaker 4 (01:40):
Of such a thing in my life about that.
Speaker 1 (01:41):
There was Well, here's what's crazy about it makes sense
to me.
Speaker 4 (01:45):
What's crazy about that? There was no fucking television back then,
like think about didn't exist.
Speaker 1 (01:51):
I could not wrap his head. I started getting really.
Speaker 4 (01:55):
Because I started talking about I started talking to my
wife about it, and my wife, she loves steak. She
couldn't believe it either. She's like one hundred years and
I go, yeah, turn of the century and stack's been
around to make any sense. And she goes, she wanted
to call the restaurant.
Speaker 1 (02:07):
Really, she's like, she's like, she didn't believe it.
Speaker 4 (02:09):
It's not that she didn't believe it. She well, yeah,
she didn't believe it.
Speaker 1 (02:14):
How rude.
Speaker 3 (02:15):
Well I didn't think made sense is because you know,
Eddie said it was a special and so, you know,
off the air, I was asking him like how much
does that cost? Because like, shit, a hundred year old
steak that must cost like five thousand fucking like, yeah.
Speaker 1 (02:28):
Eddie, fifty five bucks.
Speaker 3 (02:29):
And that's mixed and that made me pause for a
second because I'm like, isn't like getting like a tomahawk
more than that?
Speaker 4 (02:36):
Oh well, don't think that was crazy about it?
Speaker 1 (02:39):
To me? Was that it was?
Speaker 4 (02:43):
Tell me it was that it was one hundred years old.
Speaker 1 (02:45):
Yes, And Eddie's thought.
Speaker 4 (02:47):
Process was, holy shit, it's only fifty five dollars.
Speaker 1 (02:51):
Well I got it, yeah, old steak taste?
Speaker 3 (02:56):
Well, like to know, and why would they hold onto
a steak for and then like put it on clearance sale?
Speaker 1 (03:03):
You know what I mean?
Speaker 4 (03:04):
Like you never after like ninety six years, as I
started to go bad, it's like, fuck, we got rid
of the steak soon.
Speaker 1 (03:09):
Honestly, none of these thoughts went through my head because
I know about the aging room. Yes, yeah, Now, Bull
and Bourbon hasn't been around for one hundred years, don't
get me wrong, But I assume you went out and
buy these things and put them in the I have
no idea, said how stupid.
Speaker 3 (03:27):
Now the Sequan tribe has been around. I don't know
if the tribe brought the stuff. Yeah, yeah, they get
it in a TP.
Speaker 1 (03:34):
And again I don't know why you Again, I don't
know why they would sell that.
Speaker 4 (03:39):
Again, No, it's definitely wild.
Speaker 1 (03:42):
Yeah.
Speaker 3 (03:42):
No.
Speaker 4 (03:44):
After I ate it, I was like, and just to
be clear, you were like, wow, that's.
Speaker 1 (03:49):
Crazy, because it did, it didn't crazy. And that's the
crazy thing.
Speaker 4 (03:54):
All fucking day yesterday we heard about how it didn't
really taste like steaks was and you aged and because
it was, I'm surprised didn't just disinting rate once you
start cutting.
Speaker 1 (04:03):
It was because it was so old.
Speaker 4 (04:07):
I mean, it's almost, guys, it's almost the Titanic.
Speaker 1 (04:12):
Yes, I may have gotten it wrong. What was it? Two?
What I may have got a thousand years old? Again?
The servants talking, Yeah, you said, you know, I'm listening.
I heard, my brain heard one hundred year old age steak.
Speaker 4 (04:31):
Did the big dog have a couple couple of.
Speaker 1 (04:33):
Colorada bulldogs a fruity cocktail? No Colorado bulldogs?
Speaker 4 (04:37):
No, it's only a Vegas.
Speaker 1 (04:37):
That's a Vegas col.
Speaker 3 (04:40):
Uh.
Speaker 1 (04:41):
No. I won cocktail and I was and I wasn't
even finished with it yet because it's at the beginning
of the meal.
Speaker 4 (04:46):
I wasn't sure if you were gambling at table locked
and loaded beforehand locked and loaded. I was trying to
give you it out there.
Speaker 1 (04:52):
No, no, no, no, sober again brain processed one thing when
something else may have been said. Maybe this could have
been server error. I don't know. I don't know. I
don't know. I think somebody may or may not have
pointed out to me, dude, I don't think it was
(05:13):
one hundred year old steak. Maybe one hundred day aged steak.
Speaker 3 (05:20):
And I went, that would make a little depression brought
out TV.
Speaker 1 (05:29):
Not as impressive.
Speaker 5 (05:32):
So then I look, let me look at their menu
and see what they got on their menu.
Speaker 1 (05:40):
So I look at their menu and I see thirty
five day age steaks. Let's see forty day age steaks
day day day. So maybe, just maybe it was one
hundred day age steak and not one hundred year eight.
I don't know. I can't confirm or deny you. I
(06:02):
can't I can tell you this. I can't confirm or
deny what the server actually said. Wow, you're probably said,
probably said I.
Speaker 4 (06:15):
Honestly, if somebody would have told me, if the server
would have made the mistake and said, yeah, we have
a hundred year old.
Speaker 1 (06:19):
Steak, I would I didn't even question it.
Speaker 4 (06:24):
I would have went, what are you at? What's one
hundred year old steak? I'm like, how is that not
like a historical thing? You want to like put that
in the case and never touch it?
Speaker 3 (06:35):
To me?
Speaker 1 (06:36):
That old? Can I make a case? Can I make
one case? And why can I make one thing? I
watch a lot of Food Network TV, okay, and so
sometimes I will see things. There's something called a thousand
year old egg. Yeah, have you heard about this? Where
they literally put it in the ground and it's I
don't think it's actually a century old or whatever, or
(06:57):
but whatever, there is a century old eggs or something
like that. I don't know they could be. So that
didn't that doesn't trip me up or anything. I think
that's that's really wild and interesting. And then I know
a place is in like a span Ya, Spain, they
have embeddical hams that are aged for really like years
and years and years and years. Honestly, I wouldn't be surprised. Really, Yeah,
(07:19):
they have like really old and like they do weird
things over there with their aging and fermenting. Yeah, And
so I didn't. I did. My brain didn't question.
Speaker 4 (07:29):
To think though they have the technology in nineteen twenty four.
Speaker 5 (07:33):
To hold the steak that long as wild, I think
they had that it's not technology it's actually they were
doing things with fermentation back then to save their food
because they actually didn't.
Speaker 1 (07:45):
Have the technology like refrigeration, try things like that. I
don't know, Bro, I didn't really. I didn't say anymore.
Speaker 4 (07:55):
He's going to walk in here, and I just had
a thirty I just had a thirty year old big back.
Speaker 1 (07:59):
We heard that before.
Speaker 4 (08:01):
There was a guy just stopped
You, guys, ever be in a situation where you hear
something and your brain tells you what you think you've heard,
and you believe it, and then when you actually get
the information, you go, no, there's no way that's true.
I heard it with my own ears, and my brain
told me what I heard. But you're wrong, really, guys,
(00:22):
I may have heard something incorrectly. What that we talked
about yesterday when it came to the hundred year old state.
We ain't done yet. It's time for the one podcast.
Speaker 2 (00:36):
Over yet, completely uncensored and unacting filtered except for that
part the the show's after show starts now.
Speaker 1 (00:49):
Whoops. Yeah, you know I mentioned that I got to
stay out at Sequon over the weekend. We went to
my favorite steakhouse. Bowl and Bourbon have all these crazy
age steaks. In fact, they have this window where you
can look at the different stakes they're being aged and
things like that, and you can see them right there.
Speaker 3 (01:10):
Her aging room is like made out of glass and
it's so you can see all.
Speaker 4 (01:15):
The what's and what's fucking crazy is that they're there
for years and years and years.
Speaker 1 (01:22):
What was it a hundred years? I did say, Uh,
you know, the server in years, and the server went
over the specials and one of the specials was a
hundred year old age t bone. Fancy, fancy, I've never heard.
Speaker 4 (01:40):
Of such a thing in my life about that.
Speaker 1 (01:41):
There was Well, here's what's crazy about it makes sense
to me.
Speaker 4 (01:45):
What's crazy about that? There was no fucking television back then,
like think about didn't exist.
Speaker 1 (01:51):
I could not wrap his head. I started getting really.
Speaker 4 (01:55):
Because I started talking about I started talking to my
wife about it, and my wife, she loves steak. She
couldn't believe it either. She's like one hundred years and
I go, yeah, turn of the century and stack's been
around to make any sense. And she goes, she wanted
to call the restaurant.
Speaker 1 (02:07):
Really, she's like, she's like, she didn't believe it.
Speaker 4 (02:09):
It's not that she didn't believe it. She well, yeah,
she didn't believe it.
Speaker 1 (02:14):
How rude.
Speaker 3 (02:15):
Well I didn't think made sense is because you know,
Eddie said it was a special and so, you know,
off the air, I was asking him like how much
does that cost? Because like, shit, a hundred year old
steak that must cost like five thousand fucking like, yeah.
Speaker 1 (02:28):
Eddie, fifty five bucks.
Speaker 3 (02:29):
And that's mixed and that made me pause for a
second because I'm like, isn't like getting like a tomahawk
more than that?
Speaker 4 (02:36):
Oh well, don't think that was crazy about it?
Speaker 1 (02:39):
To me? Was that it was?
Speaker 4 (02:43):
Tell me it was that it was one hundred years old.
Speaker 1 (02:45):
Yes, And Eddie's thought.
Speaker 4 (02:47):
Process was, holy shit, it's only fifty five dollars.
Speaker 1 (02:51):
Well I got it, yeah, old steak taste?
Speaker 3 (02:56):
Well, like to know, and why would they hold onto
a steak for and then like put it on clearance sale?
Speaker 1 (03:03):
You know what I mean?
Speaker 4 (03:04):
Like you never after like ninety six years, as I
started to go bad, it's like, fuck, we got rid
of the steak soon.
Speaker 1 (03:09):
Honestly, none of these thoughts went through my head because
I know about the aging room. Yes, yeah, Now, Bull
and Bourbon hasn't been around for one hundred years, don't
get me wrong, But I assume you went out and
buy these things and put them in the I have
no idea, said how stupid.
Speaker 3 (03:27):
Now the Sequan tribe has been around. I don't know
if the tribe brought the stuff. Yeah, yeah, they get
it in a TP.
Speaker 1 (03:34):
And again I don't know why you Again, I don't
know why they would sell that.
Speaker 4 (03:39):
Again, No, it's definitely wild.
Speaker 1 (03:42):
Yeah.
Speaker 3 (03:42):
No.
Speaker 4 (03:44):
After I ate it, I was like, and just to
be clear, you were like, wow, that's.
Speaker 1 (03:49):
Crazy, because it did, it didn't crazy. And that's the
crazy thing.
Speaker 4 (03:54):
All fucking day yesterday we heard about how it didn't
really taste like steaks was and you aged and because
it was, I'm surprised didn't just disinting rate once you
start cutting.
Speaker 1 (04:03):
It was because it was so old.
Speaker 4 (04:07):
I mean, it's almost, guys, it's almost the Titanic.
Speaker 1 (04:12):
Yes, I may have gotten it wrong. What was it? Two?
What I may have got a thousand years old? Again?
The servants talking, Yeah, you said, you know, I'm listening.
I heard, my brain heard one hundred year old age steak.
Speaker 4 (04:31):
Did the big dog have a couple couple of.
Speaker 1 (04:33):
Colorada bulldogs a fruity cocktail? No Colorado bulldogs?
Speaker 4 (04:37):
No, it's only a Vegas.
Speaker 1 (04:37):
That's a Vegas col.
Speaker 3 (04:40):
Uh.
Speaker 1 (04:41):
No. I won cocktail and I was and I wasn't
even finished with it yet because it's at the beginning
of the meal.
Speaker 4 (04:46):
I wasn't sure if you were gambling at table locked
and loaded beforehand locked and loaded. I was trying to
give you it out there.
Speaker 1 (04:52):
No, no, no, no, sober again brain processed one thing when
something else may have been said. Maybe this could have
been server error. I don't know. I don't know. I
don't know. I think somebody may or may not have
pointed out to me, dude, I don't think it was
(05:13):
one hundred year old steak. Maybe one hundred day aged steak.
Speaker 3 (05:20):
And I went, that would make a little depression brought
out TV.
Speaker 1 (05:29):
Not as impressive.
Speaker 5 (05:32):
So then I look, let me look at their menu
and see what they got on their menu.
Speaker 1 (05:40):
So I look at their menu and I see thirty
five day age steaks. Let's see forty day age steaks
day day day. So maybe, just maybe it was one
hundred day age steak and not one hundred year eight.
I don't know. I can't confirm or deny you. I
(06:02):
can't I can tell you this. I can't confirm or
deny what the server actually said. Wow, you're probably said,
probably said I.
Speaker 4 (06:15):
Honestly, if somebody would have told me, if the server
would have made the mistake and said, yeah, we have
a hundred year old.
Speaker 1 (06:19):
Steak, I would I didn't even question it.
Speaker 4 (06:24):
I would have went, what are you at? What's one
hundred year old steak? I'm like, how is that not
like a historical thing? You want to like put that
in the case and never touch it?
Speaker 3 (06:35):
To me?
Speaker 1 (06:36):
That old? Can I make a case? Can I make
one case? And why can I make one thing? I
watch a lot of Food Network TV, okay, and so
sometimes I will see things. There's something called a thousand
year old egg. Yeah, have you heard about this? Where
they literally put it in the ground and it's I
don't think it's actually a century old or whatever, or
(06:57):
but whatever, there is a century old eggs or something
like that. I don't know they could be. So that
didn't that doesn't trip me up or anything. I think
that's that's really wild and interesting. And then I know
a place is in like a span Ya, Spain, they
have embeddical hams that are aged for really like years
and years and years and years. Honestly, I wouldn't be surprised. Really, Yeah,
(07:19):
they have like really old and like they do weird
things over there with their aging and fermenting. Yeah, And
so I didn't. I did. My brain didn't question.
Speaker 4 (07:29):
To think though they have the technology in nineteen twenty four.
Speaker 5 (07:33):
To hold the steak that long as wild, I think
they had that it's not technology it's actually they were
doing things with fermentation back then to save their food
because they actually didn't.
Speaker 1 (07:45):
Have the technology like refrigeration, try things like that. I
don't know, Bro, I didn't really. I didn't say anymore.
Speaker 4 (07:55):
He's going to walk in here, and I just had
a thirty I just had a thirty year old big back.
Speaker 1 (07:59):
We heard that before.
Speaker 4 (08:01):
There was a guy just stopped
Popular Podcasts
Crime Junkie
Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies! Crime Junkie is presented by audiochuck Media Company.
24/7 News: The Latest
The latest news in 4 minutes updated every hour, every day.
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.