Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
There's a survey revealing which favorite toppingAmerica is having or thereafter that they voted
for. It's a pizza survey revealingthat this particular topping remains America's favorite topping.
And Chief Meteorologist Marshall McPeak joining usnow. And it's really no surprise.
(00:22):
It's pepperoni. Yeah, it's thethat that's my That's always the one
that I say first whenever I'm II unless, of course, I don't
know, Gosh. Occasionally, ifI have to share with Stone because he
I don't know, he's weird aboutmeat sometimes or whatever, then I'll have
to kind of bypass that. Butit kills me. I'll get it on
(00:44):
half or whatever. But I likethe little those little I think they're called,
Yeah, the little teams. Yeah, oh, Favy, No,
let me ask you this, doyou I I cannot do an all meat
pizza. It gets a little toorich for me, a little too of
the lines. Yeah, it dependson what it depends. No, listen
(01:07):
Marshall going for the meat, sweats, Pepperoni. While wearing sweats, I
might ad pepperoni, sausage, groundbeef, ham, bacon, like I
mean, at some point it isjust like they don't make enough blood pressure
medication to handle all the sodium.I like a good veggiet like pepperoni,
sausage, and onion is my goto. I'll just let that's that's my
(01:30):
No. Yeah, the most popularis pepperoni, followed by an eighty four
percent, followed by sausage, whichdrops off dramatically by Sausage is the second
one. Then bacon, so weare a meat loving country, I'm telling
you. Then we go to thefungus, mushrooms, and then onion,
which I depending on the type ofonion, white onion, yes, red
(01:53):
onion no. Yeah. Red onionsso strong and I can't have big,
huge pieces of it. I cantake it die or smaller, in small
whatever, because it will take overthe whole pizza. But so, Marshall,
where do you come down on this? You're pepperoni guy, right,
Oh, it's all about the pepperonipizza. I'm curious how far down the
list the ham and pineapple is sothey don't even get to that, according
(02:15):
to A let's see, uh see, because I like both of those.
I'm one of those weirdo's that peoplego, you know, you can break
the internet start talking about that andpeople are like, oh my god,
you're you're a terrorist? What's wrongwith the right? I mean, people
go nuts, they get so theyget so bent out of shape about that.
But I do like the Hawaiian pizzawith the cinnamon, and now I
(02:38):
can't get it every time. Igot to be in the mood for it.
And I also like Donado's. Theirversion of it is really good.
I've had some pizza places that it'sbasically limping across the finish line. Their
version of the Hawaiian pizza is nogood. Wait, can we, Marshall
settle something for me? Because Icome to you for all the hard questions
in life. Partial, is extracheese a topping? Yes? When you
(03:06):
when you look at your receipt,apparently it is, yes, exactly because
they'll charge you. But I don'tthink extra cheese should be considered a topping.
It is the it's the basis thatholds well. It's food costs.
So if you want double of whatthey normally would give you, totally get
the economics behind why I'm being chargedmore fa Okay, I'm just saying in
(03:27):
general, just labeling a topping,I don't believe extra cheese is a topping
topping because they'll get you for extrasauce. I mean, so they will.
You know, I've never seen that. I've never seen that either,
but I don't typically order that either, So so yeah, it's it's you
know, anytime you want something alittle extra, there's gonna there's gonna be
a cost for it. But yeah, if you order on the app,
they you know, it gets intoall those specifics. So why all right?
(03:54):
And that's exactly why I don't usethose, because I'll end up the
pizza will get delivered and I'll belike, I didn't order this, and
they'll be like, you sure did, and I'll be like, got it.
I didn't mean to click that,you know what I mean? Like,
because I'm it's so bad. Theleast popular topping is ant choby.
I've never even had an anchovy otherthan caesar dressings. As closed as I
(04:18):
get to that, uh, thenI'm like, you know, what the
hell puts a rug on a pizza? On us on a pizza? How
dare you put a salad pizza?Egg Plant is on this list? Shrimp
I never had a shrimp ive pizza. I love shrimp, but I don't
like shrimp pizza, I don't thinkand pickles is on that the least popular.
(04:40):
We We've gotten really bizarre lately likethat, like what what is the
wine? I think one of themajor chains I forget now they're selling a
double cheeseburger pizza and it's got likecheese, sauce, dominant pickles. Papa.
Yeah, I know. If Iwant to go to a place in
Cleveland that had a barbecued chicken pizza. Oh, that's awesome, Barbara,
(05:02):
And it was all about there werelike four different kinds of cheese on it
and they had their own like barbecuesaw. It was really really good.
I'm in So that was What wasthat cap'n Tony's in Cleveland cap'n Tony like
cap'n Crunch or Captain. You know, that's a really good question. I
(05:25):
would have to look that up.I'm not sure we always just said cap'n
Tony's. I don't know if therewas an actual apostrophe in there. Now
that you say that, do youlike the the hand tossed which is kind
of dougheye, or the thin crackeror the like Chicago style like a lou
Mollnattes or a Giordano's more like morelike the sort of Doughey, yeah,
(05:48):
not like Chicago deep dish, butlike like the New York so you can
fold it and it doesn't break,you know. It's like, well,
the crispy ones can be really good. Yeah. Man. Hey, by
the way, it is Captain Tony's, and I'm looking to find it,
I am, and I'm looking attheir food and oh, dear God,
that barbecue chick and pizza. Yes, yes, and yes, where's that
(06:12):
at? Where's it? This oneis in Cleveland, Ohio, Shaker Square.
Okay, yep, that's the one. Okay, that's it. Hey.
We do have some weather to talkabout real quick. We've got a
severe thunderstorm warning in parts of PerryCounty right now. Some of these storms
that came through parts of the northernside of Columbus and southern Delaware had sixty
mile per hour wind gusts. Sothese have been really banging through here,
(06:33):
and there is the chance for afew more of those to have these gusty
winds. Otherwise it's just some onand off downpours. Keep an eye out
for those. You'll drive in andout of them while you're running around Central
Ohio this evening and then they'll taperoff late tonight sixty two for a cooler
load tonight Thursday seventy nine and partlycloud. You've got some sunshine coming on
(06:55):
Friday, and your weekend looks awesomewith temperatures in the mid eighties, lower
humidity, and a mix of sunand clowns. All right, marshall,
thank you very much. It isseventy six right now. Man, I
could just you know, I couldtalk about pizza, like, dude,
seriously, you got to see thispicture, man, like of of this
(07:16):
barbecue chicken pizza. My god,Captain Tony's Heights. Oh man, all
right, so that was it?Shaker Square. Yeah, God, I
do love a good I love that. I will I will order that most
places put the red onion with it. I'll say, sands the red onion
and still get everything else just thesame. You know, dude, you
(07:40):
know has a really good barbecue chickenpizza jets. Yep. That's so funny,
man, It's like you you knewthat is a really really strong contender.
If you're in the mood. It'sa barbecue sauce for the sauce,
right, But you know you gotto be in that mood, but boy
is it fantastic. My wife andI argue, of any chain, pizza,
Jets is by far our favorite.It is like to me, the
(08:03):
it is the best of all.If I'm not gonna go get a Mom
and Pop, you know, andand that's what I prefer, you know,
your Tommy's and etcetera, and whathave you. I'll go get Jets
before I get anything else. Romeosdoesn't have a bad pie either. Yeah,
let's get Jets. Yes, yeah, yeah, there are you know
(08:24):
what. We'll get to this ina second. I'll take this phone call
before we go to break. Hey, Ed, welcome in. Yeah,
I get something like I call themgarbage beza And that's everything they got except
for anchovies and bell Peppers. BellPeppers don't agree with me and I don't
like anchovies. And then when whenthey do all that, then I have
to have them put extra cheese ontop of it, because that don't wait,
(08:46):
it holds together. See that's afantastic Uh has a well thought out
strategy. Absolutely, the extra cheeseacting as a glue on the top,
that's that's genius. Ed Tucker's aboutan inch and a half thick too,
and they get done with it.Each piece weighs about a pounds and a
half. Oh yeah, it's onehappy pizza. What one pizza? I
love it. One piece and Iwould be full at this point after losing
(09:09):
sixty pounds things to awaken one eighty. I'm telling you one of them large
pizzas do me four days. That'show much. Oh wow, Yeah,
you're good. You're eating for breakfast, lunch, dinner, all that.
I love it. Thanks, brother, I appreciate that. You know,
I mentioned the the deep dish youyou've I think you even talked about it.
(09:31):
Giordano's guys. That was you,guys. That was one of my
That was one of my first mealsI went out after in maintenance. That
is so good man. And letme tell you something. I hadn't eaten
all day. I starved myself becauseI'm going. It was a Saturday.
This is awesome. I'm going andI'm eat all this pizza. I got
three quarters to the first piece andI went, I'm taking out. I'm
(09:52):
full. It's amazing how much whenyour stomach shrinks, how how different things
are you can order them and havea I'm delivered and I'm talking about lou
Malnattes, which is of course outof Chicago, and that's the deep dish.
They'll send you the solid frozen whichyou can flat drive a nail with
it. It's it's solid as abrick when they give it to you you
want to talk about. It's asimilar field to Giordano's, which I think
(10:15):
was originally I think it was originatedin Chicago as well. Girdano's. You
told me a couple of years agothey were building a lou Mal Natties around
here. There was talk about it, and then it went away. And
who knows. I'm hoping and prayingat some point that they'll erect one.
You might. You might do.You might become like a minority investor in
that thing, for God's sakes,as much as you love it. I
(10:35):
think I could. I think Icould. Driving in weather together from Dan
There's a survey revealing which favorite toppingAmerica is having or thereafter that they voted
for. It's a pizza survey revealingthat this particular topping remains America's favorite topping.
And Chief Meteorologist Marshall McPeak joining usnow. And it's really no surprise.
(00:22):
It's pepperoni. Yeah, it's thethat that's my That's always the one
that I say first whenever I'm II unless, of course, I don't
know, Gosh. Occasionally, ifI have to share with Stone because he
I don't know, he's weird aboutmeat sometimes or whatever, then I'll have
to kind of bypass that. Butit kills me. I'll get it on
(00:44):
half or whatever. But I likethe little those little I think they're called,
Yeah, the little teams. Yeah, oh, Favy, No,
let me ask you this, doyou I I cannot do an all meat
pizza. It gets a little toorich for me, a little too of
the lines. Yeah, it dependson what it depends. No, listen
(01:07):
Marshall going for the meat, sweats, Pepperoni. While wearing sweats, I
might ad pepperoni, sausage, groundbeef, ham, bacon, like I
mean, at some point it isjust like they don't make enough blood pressure
medication to handle all the sodium.I like a good veggiet like pepperoni,
sausage, and onion is my goto. I'll just let that's that's my
(01:30):
No. Yeah, the most popularis pepperoni, followed by an eighty four
percent, followed by sausage, whichdrops off dramatically by Sausage is the second
one. Then bacon, so weare a meat loving country, I'm telling
you. Then we go to thefungus, mushrooms, and then onion,
which I depending on the type ofonion, white onion, yes, red
(01:53):
onion no. Yeah. Red onionsso strong and I can't have big,
huge pieces of it. I cantake it die or smaller, in small
whatever, because it will take overthe whole pizza. But so, Marshall,
where do you come down on this? You're pepperoni guy, right,
Oh, it's all about the pepperonipizza. I'm curious how far down the
list the ham and pineapple is sothey don't even get to that, according
(02:15):
to A let's see, uh see, because I like both of those.
I'm one of those weirdo's that peoplego, you know, you can break
the internet start talking about that andpeople are like, oh my god,
you're you're a terrorist? What's wrongwith the right? I mean, people
go nuts, they get so theyget so bent out of shape about that.
But I do like the Hawaiian pizzawith the cinnamon, and now I
(02:38):
can't get it every time. Igot to be in the mood for it.
And I also like Donado's. Theirversion of it is really good.
I've had some pizza places that it'sbasically limping across the finish line. Their
version of the Hawaiian pizza is nogood. Wait, can we, Marshall
settle something for me? Because Icome to you for all the hard questions
in life. Partial, is extracheese a topping? Yes? When you
(03:06):
when you look at your receipt,apparently it is, yes, exactly because
they'll charge you. But I don'tthink extra cheese should be considered a topping.
It is the it's the basis thatholds well. It's food costs.
So if you want double of whatthey normally would give you, totally get
the economics behind why I'm being chargedmore fa Okay, I'm just saying in
(03:27):
general, just labeling a topping,I don't believe extra cheese is a topping
topping because they'll get you for extrasauce. I mean, so they will.
You know, I've never seen that. I've never seen that either,
but I don't typically order that either, So so yeah, it's it's you
know, anytime you want something alittle extra, there's gonna there's gonna be
a cost for it. But yeah, if you order on the app,
they you know, it gets intoall those specifics. So why all right?
(03:54):
And that's exactly why I don't usethose, because I'll end up the
pizza will get delivered and I'll belike, I didn't order this, and
they'll be like, you sure did, and I'll be like, got it.
I didn't mean to click that,you know what I mean? Like,
because I'm it's so bad. Theleast popular topping is ant choby.
I've never even had an anchovy otherthan caesar dressings. As closed as I
(04:18):
get to that, uh, thenI'm like, you know, what the
hell puts a rug on a pizza? On us on a pizza? How
dare you put a salad pizza?Egg Plant is on this list? Shrimp
I never had a shrimp ive pizza. I love shrimp, but I don't
like shrimp pizza, I don't thinkand pickles is on that the least popular.
(04:40):
We We've gotten really bizarre lately likethat, like what what is the
wine? I think one of themajor chains I forget now they're selling a
double cheeseburger pizza and it's got likecheese, sauce, dominant pickles. Papa.
Yeah, I know. If Iwant to go to a place in
Cleveland that had a barbecued chicken pizza. Oh, that's awesome, Barbara,
(05:02):
And it was all about there werelike four different kinds of cheese on it
and they had their own like barbecuesaw. It was really really good.
I'm in So that was What wasthat cap'n Tony's in Cleveland cap'n Tony like
cap'n Crunch or Captain. You know, that's a really good question. I
(05:25):
would have to look that up.I'm not sure we always just said cap'n
Tony's. I don't know if therewas an actual apostrophe in there. Now
that you say that, do youlike the the hand tossed which is kind
of dougheye, or the thin crackeror the like Chicago style like a lou
Mollnattes or a Giordano's more like morelike the sort of Doughey, yeah,
(05:48):
not like Chicago deep dish, butlike like the New York so you can
fold it and it doesn't break,you know. It's like, well,
the crispy ones can be really good. Yeah. Man. Hey, by
the way, it is Captain Tony's, and I'm looking to find it,
I am, and I'm looking attheir food and oh, dear God,
that barbecue chick and pizza. Yes, yes, and yes, where's that
(06:12):
at? Where's it? This oneis in Cleveland, Ohio, Shaker Square.
Okay, yep, that's the one. Okay, that's it. Hey.
We do have some weather to talkabout real quick. We've got a
severe thunderstorm warning in parts of PerryCounty right now. Some of these storms
that came through parts of the northernside of Columbus and southern Delaware had sixty
mile per hour wind gusts. Sothese have been really banging through here,
(06:33):
and there is the chance for afew more of those to have these gusty
winds. Otherwise it's just some onand off downpours. Keep an eye out
for those. You'll drive in andout of them while you're running around Central
Ohio this evening and then they'll taperoff late tonight sixty two for a cooler
load tonight Thursday seventy nine and partlycloud. You've got some sunshine coming on
(06:55):
Friday, and your weekend looks awesomewith temperatures in the mid eighties, lower
humidity, and a mix of sunand clowns. All right, marshall,
thank you very much. It isseventy six right now. Man, I
could just you know, I couldtalk about pizza, like, dude,
seriously, you got to see thispicture, man, like of of this
(07:16):
barbecue chicken pizza. My god,Captain Tony's Heights. Oh man, all
right, so that was it?Shaker Square. Yeah, God, I
do love a good I love that. I will I will order that most
places put the red onion with it. I'll say, sands the red onion
and still get everything else just thesame. You know, dude, you
(07:40):
know has a really good barbecue chickenpizza jets. Yep. That's so funny,
man, It's like you you knewthat is a really really strong contender.
If you're in the mood. It'sa barbecue sauce for the sauce,
right, But you know you gotto be in that mood, but boy
is it fantastic. My wife andI argue, of any chain, pizza,
Jets is by far our favorite.It is like to me, the
(08:03):
it is the best of all.If I'm not gonna go get a Mom
and Pop, you know, andand that's what I prefer, you know,
your Tommy's and etcetera, and whathave you. I'll go get Jets
before I get anything else. Romeosdoesn't have a bad pie either. Yeah,
let's get Jets. Yes, yeah, yeah, there are you know
(08:24):
what. We'll get to this ina second. I'll take this phone call
before we go to break. Hey, Ed, welcome in. Yeah,
I get something like I call themgarbage beza And that's everything they got except
for anchovies and bell Peppers. BellPeppers don't agree with me and I don't
like anchovies. And then when whenthey do all that, then I have
to have them put extra cheese ontop of it, because that don't wait,
(08:46):
it holds together. See that's afantastic Uh has a well thought out
strategy. Absolutely, the extra cheeseacting as a glue on the top,
that's that's genius. Ed Tucker's aboutan inch and a half thick too,
and they get done with it.Each piece weighs about a pounds and a
half. Oh yeah, it's onehappy pizza. What one pizza? I
love it. One piece and Iwould be full at this point after losing
(09:09):
sixty pounds things to awaken one eighty. I'm telling you one of them large
pizzas do me four days. That'show much. Oh wow, Yeah,
you're good. You're eating for breakfast, lunch, dinner, all that.
I love it. Thanks, brother, I appreciate that. You know,
I mentioned the the deep dish youyou've I think you even talked about it.
(09:31):
Giordano's guys. That was you,guys. That was one of my
That was one of my first mealsI went out after in maintenance. That
is so good man. And letme tell you something. I hadn't eaten
all day. I starved myself becauseI'm going. It was a Saturday.
This is awesome. I'm going andI'm eat all this pizza. I got
three quarters to the first piece andI went, I'm taking out. I'm
(09:52):
full. It's amazing how much whenyour stomach shrinks, how how different things
are you can order them and havea I'm delivered and I'm talking about lou
Malnattes, which is of course outof Chicago, and that's the deep dish.
They'll send you the solid frozen whichyou can flat drive a nail with
it. It's it's solid as abrick when they give it to you you
want to talk about. It's asimilar field to Giordano's, which I think
(10:15):
was originally I think it was originatedin Chicago as well. Girdano's. You
told me a couple of years agothey were building a lou Mal Natties around
here. There was talk about it, and then it went away. And
who knows. I'm hoping and prayingat some point that they'll erect one.
You might. You might do.You might become like a minority investor in
that thing, for God's sakes,as much as you love it. I
(10:35):
think I could. I think Icould. Driving in weather together from Dan
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