November 12, 2024 • 34 mins
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Speaker 1 (00:03):
It's that time time, time, time, luck and load.
Speaker 2 (00:11):
The Michael Vari Show is on the air.
Speaker 3 (00:16):
As a guy who spent thirty four years departing the
illegal aliens, I got a message to the demands of
illegal amiens that Joe Biden's released in our country in
violation of federal law.
Speaker 4 (00:27):
You better start packing now. You're damn right, because you.
Speaker 5 (00:38):
Are going home.
Speaker 6 (00:41):
We have seen one estimate that says it would cost
eighty eight billion dollars to deport a million people a year.
Speaker 2 (00:50):
I don't know if that's accurate or not.
Speaker 5 (00:52):
Is that what American taxpayers should expect?
Speaker 2 (00:55):
What price do you put on a national security? Is
that worth it?
Speaker 5 (00:58):
Is there a way to carry out mass deportation without
separating families?
Speaker 4 (01:03):
Of course, families can be deported together.
Speaker 1 (01:19):
And I want to send a message to everybody who's
in this country illegally. While you've heard from Kamala Harris
that she's going to give you free Medicare benefits and
free healthcare benefits, She's going to give you free housing
benefits paid for by American taxpayers.
Speaker 7 (01:33):
Donald Trump's gonna win the White House.
Speaker 2 (01:35):
We all believe that, right.
Speaker 1 (01:39):
So our message to illegal aliens who are in this
country without the consent of the American people. Is you
got four months pack your bags because you're going home.
Speaker 6 (02:02):
So the Houston food scene is all a buzz because
Michelin finally decided to go down to this swampy by
you town and bestow a few awards on the peasants you.
He'll Billy Hayseeds, We'll give some one star Michelin ratings.
(02:26):
Now that y'all got air conditioning figured out, we'll come
down and bless you with a couple of awards. And
I must tell you, I think it's much ado about
nothing pretentious bs. However, our friend Grant Pinkerton won an award,
and we like Grant Pinkerton, and.
Speaker 7 (02:48):
We like the idea.
Speaker 6 (02:52):
Of barbecue being elevated to the same category as French Continental.
Speaker 7 (03:01):
Because that's kind of.
Speaker 6 (03:02):
More our populous belief anyway, And the fact that Grant
is being recognized for his hard work and talent and
accomplishment makes us very happy. Now back to how silly
these awards are for everybody else. So Ramona and I
(03:25):
were talking about the fact that the truth is most
of these restaurants that they're giving these awards to will
not be around in two years because they don't give
awards to restaurants that are established for a long period
of time and deliver on a quality meal, night in,
(03:47):
night out.
Speaker 7 (03:48):
They don't do it.
Speaker 6 (03:51):
The way you get these awards. And there's something interesting
about accreditation. Trump was talking about the problem with the
universities and how he's going to fix it because people
tell you can't fix it, You can't fix it. Yeah,
figured it out. He's a businessman. He's going to find
a way around it. He's going to find a loophole.
He's going to find some way in a cracker crevice.
(04:16):
The universities have an accreditation process, an ongoing accreditation process.
The problem is the accreditors are liberal. This is what
the Marxist communists understand. They understand how you bring about
the most change with the least number of people. So
(04:41):
when the accreditors go to the universities and say how
many gender studies programs do you have? Well, none, you're
going to lose your accreditation. Oh how many do we
need to have? Right A hat tip to uh Texas
A and M University. Their board decided last week to
(05:03):
do away with I think it's fifty two majors including
LGBTQ and fifteen more letters gender studies and all of
this nonsense. What you're seeing is people seeing the writing
on the wall. Texas A and M says, look, when
the hammer comes down on these gender studies programs, we
(05:24):
don't want to be on a list that shows that
we have one. By the way, credit to the board
for killing those programs. Credit to the board for telling
the faculty who, through their Senate pitch to fit. Credit
to the board for saying, you don't own this damn university.
Speaker 2 (05:45):
We do.
Speaker 7 (05:47):
The taxpayers.
Speaker 2 (05:48):
Do you.
Speaker 6 (05:50):
Faculty members are an expense, an operational expense, and every
single one of you can be fired immediately.
Speaker 7 (05:59):
Now sit down. It s got up. Teach the class
and stop crying, and stop painting your hair blue.
Speaker 6 (06:05):
You wear those You've got a systemic problem in higher
education and the infection. Hopefully, I'll tell you what. I
don't know if Michael Plank's still on the board. I
don't know if Beaver Applin is still on the board.
I don't know if my old friend John White was
on the board there. Ross Margraves, I've known some good
people serve on that Aggie board over the years. And
(06:29):
I will tell you they are not the kind of
people who would tolerate this nonsense. We're talking about Texas
A and M University. Look, I love the University of Texas,
but we all know that while it's got the history,
and it's got the heritage, and it's got the big
money and the big corporations and the big names and
(06:51):
the Texas history, we've all known that it's also got
the little brother who crossed dresses right all known, and
it's got some dirt under its nails that you don't
want to walk on Guadaloupe too long with your four
year old kid because you might see something We've just
always kind of thought, well, you know, and the little Bohemian,
(07:13):
you know, it's still I mean, the University Texas a
little Bahaemian.
Speaker 7 (07:15):
It's okay though, it's little funky, right.
Speaker 6 (07:19):
We got some we got some Jim High Tower with
our conservatism, but Texas A and M.
Speaker 7 (07:26):
Man.
Speaker 6 (07:26):
When Texas A and M falls, you got real problems.
So anyway, what I was gonna say is this once so,
the kind of people who pick a Michelin Star, the
kind of people who give these awards, are the kind
of people who say Hey, we want a bunch of
the latest thing is the transgender stuff.
Speaker 7 (07:49):
We don't want you to serve regular food. We want
you to serve food in this environment with this and
we want and so what you do is, if you
want to win the award, you have to be willing
to be molded into their image.
Speaker 6 (08:02):
And that's why you see all these restaurants. This is
going to be a Houston version of an La this
and it's it's just a little La light because people
in Houston so desperately want to be told you're okay,
You're as good as La in New York. So Ramona
and I were talking about he said, I'll go eat
it Pinkerton's, but what I'd really like is a potato
salad sandwich like my mom makes. And we start talking
(08:26):
about Michael Berry Show awards. That are the opposite kind
of the anti Micheline awards, and that is a food
that you eat and love, that is the opposite of
high brow. You ate it growing up for my wife
at be cucumber sandwiches. He loves a cucumber sandwich. For Ramone,
it's a potato salad sandwich. By the way, is there
anywhere in town that makes a potato salad sandwich like
(08:49):
Mama Martha, all right, your phone on, I want your
low brow food that you love. Seven one three, nine, nine, nine,
one thousand chance to claim reports onto the subject line
odd capitalization by President Trump. This is not necessarily for
(09:10):
the show, but something that I know you'll find interesting.
Have you ever noticed how President Trump seems to randomly
capitalize words in his social media posts. This is his
most recent post, and he's put the post below. I've
noticed it before, and it's often much more distinct, particularly
on truth. Truth is the alternative to Twitter or x.
(09:31):
Now that Trump has a percentage interest in that, he's
going to get rich over, they're going to sell that
and it's going to be billions. Anyway, I saw that
clip a few days ago from a documentary about the campaign.
I'm sure you saw it, where he dictates his thoughts
and tells his assistance to post them. That means they
(09:53):
have some set of instructions on how and what to capitalize.
I went and looked at our founding documents and it
turns out out that only capitalizing proper nouns is a
newish behavior. Back then, with important documents, they would selectively
use capitalizations to shift attention to keywords and phrases, like
there is a hierarchy that seems to go all caps
(10:17):
is better than front caps.
Speaker 7 (10:19):
Oh, all caps.
Speaker 6 (10:20):
He put in all caps, and then front caps, which
is the first letter of the word, and then first cap,
which is the first letter of first and then not
cap and then no caps.
Speaker 2 (10:30):
Yeah.
Speaker 6 (10:31):
I've been on this Thomas Jefferson kick lately, and it's
fascinating when you study the history of English goes through this,
when you study that the Declaration of Independence that we
read today is not the exact letters that were used
because of the f's as vs.
Speaker 7 (10:49):
And there are a lot of they didn't.
Speaker 6 (10:52):
Use the same letters we use in the same patterns
that we use them today, or to reflect the same
sounds that we do today. And those were updated later
without anybody knowing, which is why when you read the original,
in the original they're the one that sits in a museum,
you go, well, why aren't there two f's instead of
a V. Anyway, so I have asked Mama Martha how
(11:13):
she makes ramon. Oh, here's your potato salad ramon. Here's
how she makes it. The way I make my potato salad.
Is I boil my potatoes with the skin on, take
it off once it cools. Then I put it in mayonnaise,
A little bit of mustard. Relish deal relish she put
relish twice, a little bit of mustard, relish deal deal
(11:39):
relish olives. Oof, I'm out pimento, onion and celery. Is
there anything in there that surprises you? You would have
guessed all that salery surprise. You mix it all together
and salt it, and you got a really good potato salad.
Anything else you want, I'll tell you, thank you bye.
Speaker 7 (12:02):
She's so cute.
Speaker 6 (12:02):
That's Mama Martha. That's Romones's mama. That's the recipe for
Ramone's potato salad.
Speaker 7 (12:08):
Let me go through that again.
Speaker 6 (12:10):
So you boil the potatoes, skin on and take it
off once it cools, put a little put in mayonnaise
in a little bit. She doesn't say a little bit
of mayonnaise, so must be plenty of mayonnaise. Then she
puts in mustard. Relish deal relish olives. I could do
without that pimento, onion and celery.
Speaker 2 (12:31):
You know.
Speaker 6 (12:31):
Deal is one of those things that as a kid
I didn't care for. Also, didn't like pickles, but I
love deal now. Look, deal gives things a hole. Also,
didn't eat mayonnaise as a kid. All right, to the
phone lines, we go. Is this a lightning round or
what would this be called? As a response to the
can we have some kind of music? Though, as a
(12:51):
response to uh uh the Michelin Awards being in town,
We're only celebrating PingER is barbecue, nothing else. Everything else
is a bunch of hoity toity people that try to
be something.
Speaker 7 (13:04):
Huh what oh Corkscrew? Oh yeah, okay, well then there
you go. Didn't Pinkerton win a Michelin smart.
Speaker 2 (13:14):
Well.
Speaker 6 (13:14):
I don't mean to brag, but the only time I've
been to Corkscrew Barbecue was with Lyle Lovett as his
guest because he's friends with the owner.
Speaker 7 (13:20):
I'm sorry I had to drop a name there, but
that was I couldn't tell you otherwise.
Speaker 6 (13:24):
All right, to the phone lines, we go. This is funny,
you do what have noticed? It's always men on something
women will not. Men will go mine.
Speaker 7 (13:32):
You got me thinking about a plementa cheese sandwich some
bad right now? Women do not. They don't have deep
cravings like us on this custom. All right, justin, you're.
Speaker 1 (13:40):
Up, go.
Speaker 8 (13:42):
Uh plain hamburger, playing fun, creamy peanut butter, do anything.
Speaker 7 (13:46):
One a lot, justin.
Speaker 6 (13:48):
I'm going to allow that because you're the first one,
and I'm in a good mood. But that's not even
that crazy. Used to be a place called Chris Madrid.
Chris died in San Antonio, and they had a burger,
a big old burger, and they would smear, uh, they
put this full smear, the Jewish smear. They would smear
(14:09):
peanut butter on your burger.
Speaker 7 (14:11):
And Peter Boulger was.
Speaker 6 (14:12):
A was a program director in San Antonio at the time,
and I was doing the morning and the evening show.
And I go there and I do the morning show,
and then we're gonna do He's gonna he's we're gonna
go meet with some clients. We're gonna go eat lunch,
meet with some clients, do the evening show, and then
I'm giving a speech to a crowd that night. So
we go there and he said, I'm gonna take you
(14:34):
to christ Madred and we're gonna get a peanut butter
burger and some beers. I'm gonna treat you right. And
I said, that sounds fantastic brother. So we show up
there at noon. I finished the show at eleven. We
show up there at noon. I have it, by the way,
those French fries, thick cut home fries. Yeah, give me
a double order of that, and put some ketchup on
(14:55):
the side as well, and yeah, I'll take a couple
of beers. By one o'clock, I am almost comatose, and
we've got to go to these meetings with these show.
Speaker 7 (15:06):
Sponsors in there. I'm so excited to meet you know.
Speaker 6 (15:10):
I mean I felt like I was on a percocet,
and I still got to do the evening show and
give a speech. I fell asleep so hard that night,
I was still tired the next morning.
Speaker 7 (15:20):
David, you're up.
Speaker 2 (15:23):
Scrambled eggs and weanings.
Speaker 6 (15:27):
You know, it's funny because anytime I bring this up,
I always get people that do crazy things with eggs.
Speaker 7 (15:33):
And I've never understood eggs are sacred to me. I
don't like weird stuff in my eggs, but I get
this a lot. I get it a lot. You know
what I used to love to do. You'd take a nap,
like on a Saturday when I.
Speaker 6 (15:45):
Was a kid, and you'd wake up and my parents,
they stretched a dollar further than anybody I've ever seen.
Speaker 7 (15:50):
I wish, I wish I was as diligent as as
they have been or were in my life.
Speaker 6 (15:56):
But you'd wake up and my mom will be making
scrambled eggs and bacon and toast, and we'd have breakfast
for dinner, not because we were a diner, because that
was what was left and dad didn't get paid for
a few more days, so my mom would just go rummaging.
Speaker 7 (16:09):
All right, we got some eggs, we got this, We
got a little spam. Anybody wants spam? And that would
you to eat whatever was left? And I love it.
Let's go to Brent. Brent, you're on the Michael Berry Show.
Speaker 8 (16:18):
Go ahead, Okay, So at the Dearly we always ate
real fancy foods like Ribbi's and shrimp and quail. But
we always had a side of cottage cheese with faked
beans on top of it.
Speaker 7 (16:35):
Oh wow, Okay.
Speaker 6 (16:36):
There are no bad answers to this question, by the way,
they're just harsh reactions. But I've never heard of that.
He had me at quail. He had me at quill.
You know who makes a good quail? A good company? Cantina.
Speaker 7 (16:49):
Who that's a good quail. It's a border quail. Let's
go to Ben, Ben. You're on the Michael Berry Show.
What's yours?
Speaker 2 (16:57):
Ben?
Speaker 8 (16:58):
Michael Belvey? The cheese ketchup and white bread on a sandwich.
Speaker 2 (17:03):
That was a luxury when we were growing up.
Speaker 6 (17:07):
You know, it's funny to think how our parents got
by and the things they taught us to love that
were actually just poor people food. And you know, look,
you the reason hogs maw and chitlins continue to pass
through southern Black families as sacred food was a connection
(17:32):
to a very difficult time. Hogs maw and chitlins and
the light.
Speaker 7 (17:38):
Was poor people food. It was the poorest. It was
the scraps of the scraps of the scraps, and yet
it was element.
Speaker 6 (17:46):
And to this day, Craig Joseph that this is it
will today probably serve I don't know, a thousand people
will walk through this is it and eat what was
once slave food. And I love that because food is
so food is sacred to me, it really is. I mean,
it's the life sustaining element, lonely water. But I love
that we hold on to these traditions, the Irish with
(18:09):
their potatoes, Indians with their doll I eat the Opens
with their taith I.
Speaker 7 (18:14):
Love it show.
Speaker 6 (18:19):
Here's Jim Mudd's list of low brow food he grew
up on and or loves today. Tomato and miracle whipped sandwiches,
fried maloney sandwiches. He says, sometimes if you had a
sweet tooth, mam would make you a maple syrup sandwich,
which is two pieces of bread with maple syrup.
Speaker 7 (18:43):
Jim, I knew what kind of ignorant statement is that. Oh,
I guess he might have thought that. I thought they
were like, well, what else with the maple syrup? That's it.
That's all there is.
Speaker 6 (18:57):
As long as you have bread, as long as you
have a loaf of bread, you've got a meal. And
he said Kraft macaroni and cheese with tuna.
Speaker 7 (19:06):
Fish mixed in. Oh, my mother would do that.
Speaker 2 (19:07):
Ah.
Speaker 7 (19:10):
I don't do tuna fish, and I think that's why
I can't eat tuna to this day. True story.
Speaker 6 (19:17):
I was with a friend of mine named Michael Holt
House and we'd gone out to dinner. The wives were
having a girls party. This was in Colorado, and he said,
let's me and you go less me and you smoke
a cigar, go for dinner, and then smoke another cigar.
I said that sounded like a hell of a good night.
So he and I go in the restaurant we're going
to go to, which has the best bourbon collection of
(19:39):
any restaurant I've ever seen in my life save maybe
Morgan Weber's place, eight Row Flint over in the Heights.
But it's called Aquilina. If you ever get a chance
to go there. They have bourbons I didn't know exist.
They have so many bourbons, different bourbons, vintage bourbon, They've
(20:01):
got every pappy. I'm not the biggest pappy fan. I'm mean,
I get it, people, but it's a supply and demand
thing more than anything else. I don't think it's the
best flavor, and in that mash bill, I don't even
think it's the best. But whatever they got, they got
Whistlepig you didn't know existed, they got I mean, the Colonel,
they got everything. Anyway, So we go into this uh
So next door to It is a Chinese restaurant but
(20:23):
also has sushi. And we sit down and Michael is
very professionally successful. And Michael has airs about him because.
Speaker 7 (20:36):
He he knows fine dining.
Speaker 6 (20:38):
He you know, he knows how to dress, and I
kind of pride myself on not having learned that stuff,
and I just, you know, I take it the other,
you know, Larry the cable guy, like.
Speaker 7 (20:48):
You're not gonna make fun of me.
Speaker 6 (20:49):
I don't know how to do that. So anyway, we
sit down and we order, and the owner of the
place knows me because I go to this place a lot.
And once we order, I order, we're at the we're
at the sushi table, which is like the disabled table.
You know, they got you down at the end, and
(21:10):
you know, they're cutting all a sushi, which I could
do without, but whatever. I like my food cooked anyway,
So I ordered mine, which was fried fish over rice,
and he orders his, but I don't pay attention because
it's loud in there and it's dark, and he kind
of points at all of them, and they they send
something out from behind the counter where the seafood you know,
(21:34):
where the butcher shop is, and they send two of
them out, one for him, one for me, and I
don't know what it is, but I'm thinking the owner
knows what I like. He has sent something out that
is an appetizer. So Michael Hotels heats his and I
eat mine, and he has his look on his face
like he's got he's getting food poisoning. Then my food
(21:56):
comes and he's just sitting there and I'm eating my food,
and I said, I thought it was kind of a hey,
you know, compliments of the house.
Speaker 7 (22:05):
Here's these things. Now I'm eating my food. I said, man,
it's been thirty minutes and your food hadn't come.
Speaker 2 (22:09):
And he goes.
Speaker 7 (22:09):
My food came and I said, whoa, oh.
Speaker 6 (22:15):
Did you order two dishes of that thing? And he said, yeah,
that's tuna, a sushi tuna. I said, oh, well, the
bad news is I ate your meal unknowingly. The good
news is that's the first time I've ever eaten raw
tuna and liked it. So I mean that's there's progress,
all right.
Speaker 2 (22:32):
Laurie.
Speaker 7 (22:33):
We have a girl in here. We have two girls,
Lauri and Anne. Laurie. What is your lowbrow food, sweetheart?
Speaker 5 (22:40):
Pony baloney gravy?
Speaker 7 (22:43):
Which is my mother used to make you.
Speaker 5 (22:46):
Take a slab of pardon me, boloona a quarter inch
thick cube, it fry it, make milk gravy in there
and pour it open face over a piece of bread.
Oh my gosh, sister and I called it.
Speaker 7 (23:00):
I'm not mistaken, and I could be wrong.
Speaker 6 (23:02):
That or something like it is referred to as I
can't say the word, but it rhymes with Spit sounds
a lot like shot.
Speaker 7 (23:10):
Uh, it's I'll say shot instead shot on a shingle.
I've heard.
Speaker 6 (23:14):
I've heard that called a couple of different things. We
served that briefly at the RCC because somebody had requested
it and we put it. We didn't put it on
the menu, but you could specialize for it. And I
was surprised how many people grew up eating that because
I didn't. And what you got, sweetheart? We did eat blowney.
We just didn't not know what any gravy in it?
Speaker 9 (23:37):
White bread, iburg lettuce, miracle whips as pepper.
Speaker 7 (23:46):
I'm sorry, Love, what did you say? White bread, miracle
whip and what else?
Speaker 5 (23:52):
I spurg lettuce and pepper.
Speaker 7 (23:57):
My wife would love that.
Speaker 6 (23:58):
She doesn't do a lot of car but she will
eat anything cold and vegetable in a in a bread anything,
you know.
Speaker 7 (24:10):
I've been on this. I've been on this kick for
a couple of years.
Speaker 6 (24:15):
On the food that we eat and I grew up
on pop, processed food and junk food. But my grandparents
and my great grandparents particularly grew vegetables and things, and
they were very poor. They had come from a time
when you grew vegetable so that you always had something.
And I would hate it because they'd go the corns
come in. So we had to go over and pick
(24:36):
all the corn. And we've come home with a bucket
full of corn. And my mother would be so happy
because we had all this corn on the cog well
in the fridge. We had jolly green, giant HMO corn,
you know, corporate corn, big beautiful golden kernels. Everything perfect,
everything aligned, everything seme symmetrical. And we were coming home
and we were gonna eat this corn that Papa Bob
(24:59):
and Grandma Mother, which what I call my great grandma,
that they had made, and you know, the squirrels had
gotten to it in half of that they weren't it
wasn't really yellow, it was off colored white and some
of them were purple.
Speaker 7 (25:11):
And it was all chewed up, nubbed up. I didn't
want to eat that, but it was fresh.
Speaker 6 (25:16):
But I had been digging into our foods and how
they pollinate our food and the pesticize. Man, it is
scary to think now, and I've been looking because my
wife has all these allergies for clean food vegetables.
Speaker 7 (25:29):
It's very hard to get.
Speaker 2 (25:35):
Michael Berry Show, I mean likes he likes those town.
Speaker 6 (25:51):
All right, Kenny Allen, You know Kenny's Hispanic somehow, I
don't really remember how.
Speaker 7 (26:00):
Yeah, Hey, Angela Johnson is Hispanic, so you can have
he says.
Speaker 6 (26:08):
Are I think I can clear up your confusion about
Mama Martha's recipe as my Aunt Tijuana or my aunt
Juana Tijuana and I just had this conversation about tuna
salad the other day. I think what Mama Martha meant
was sweet relish and deal relish.
Speaker 7 (26:28):
But since quote.
Speaker 6 (26:29):
Unquote normal relish is sweet relish, she didn't mention the
sweet part. Aunt Tijuana says the only way to make
tuna salad proper is to use both sweet relish and
deal relish, which I disagree with. I prefer only the
sweet relish for a tuna salad. Now, let me go
(26:51):
back and read Mama Martha's comment again. The way I
make my potato salad is I boil my potatoes with
the skin on. Take it off once it cools. Then
I put in mayonnaise, a little bit of mustard relish.
Comma dill comma relish comma olives. The whole thing is
(27:11):
she just put a relish after dial that she didn't need,
because if you read it the way he says, you
would get a little bit of mustard relish and deal relish.
So now make the relish sweet relish, and you could
read it as her original intention, which he believes he's discerned,
(27:34):
which is a little bit of mustard sweet relish dial relish.
Speaker 7 (27:39):
Well, thank you. Kenny Allen.
Speaker 6 (27:43):
Of the Great Waller meth Lab explosion of nineteen ninety
six maybe the finest twenty six seconds song of all time.
Speaker 8 (27:53):
This here is a Great Waller County meth Lab explosion
of nineteen ninety six.
Speaker 4 (27:59):
There was these two fellers.
Speaker 2 (28:01):
Of cooking up drain o and harvest.
Speaker 8 (28:04):
A phdron they could get their hands on.
Speaker 6 (28:07):
They had bottles of profane and let them matteries and
one cigarette and then boom they were gone.
Speaker 7 (28:17):
It really is a beautiful song. It's just great storytelling.
What are you doing? Oh, we got Mama Martha on
line six. Mama Martha, Hello, welcome to the program.
Speaker 9 (28:29):
Hey, Michael, how are you.
Speaker 7 (28:30):
I'm good. I just read that you add pickle juice.
Did you send that to me?
Speaker 9 (28:36):
Yes? Yes, I forgot to tell you so it won't
be so dry?
Speaker 7 (28:41):
Okay? Did did you? Did you mean sweet relish and
dil relish?
Speaker 9 (28:49):
No, I meant just dil relish. I don't know why
why there's two relish. I mean, yeah, I don't know
why there's two relishes on there. Okay, so only I
just used hell, yes, okay.
Speaker 6 (29:03):
I got people wanting that you know how much mayonnaise?
Like so you said a little bit of mustard, But
how much mayonnaise are you putting in there?
Speaker 9 (29:13):
Well, if I do five pounds of potatoes, then I
do about a cup and a half of mayonnaise, okay, and.
Speaker 7 (29:21):
Then how much mustard? You're like my grandmother. You just
do it to taste.
Speaker 9 (29:26):
Yes, the mustard, i'd said, about a.
Speaker 7 (29:29):
Fourth of a cup, okay, and the deal relish.
Speaker 9 (29:34):
The deal relish. Well, if I buy the little jar,
I put the whole jar in.
Speaker 7 (29:38):
Oh, Okay, I don't know why.
Speaker 6 (29:41):
I don't really care for olives, but since it's your recipe,
how many olives?
Speaker 9 (29:47):
Well, I'll do like maybe half, not quite half a jar?
Speaker 7 (29:53):
And how much pimento?
Speaker 9 (29:54):
Yes, the little jar of mementos, they tell them a
little and dice already, so I just pour that in there.
Speaker 7 (30:04):
Do they take the plastic off?
Speaker 6 (30:06):
Because my problem with the little containers, like the little
tabascos is it takes so much time to open it up.
Speaker 7 (30:12):
I wish we could fix that. How what kind of
onions and how much onions?
Speaker 9 (30:18):
I'd say about half an onion.
Speaker 7 (30:20):
Okay, and uh and then celery, Oh and.
Speaker 9 (30:28):
Celery yeah, I made like about I'd say about four
things of celery and.
Speaker 7 (30:35):
Then use stalks celery. You said salt. How much salt?
Speaker 9 (30:41):
Yeah, I would say about two tea spoons.
Speaker 7 (30:46):
Maybe not that much, okay. And then pickle juice.
Speaker 9 (30:52):
Yes, I would say about half a cup to a
cup of pickle juice, just depending on how dry it
is after you put all your ingredients in it.
Speaker 6 (31:03):
I got a quick tell the callers to hold off
take him during the break. I got a quick salt
story if.
Speaker 9 (31:08):
You want it, Okay.
Speaker 6 (31:11):
So, my best friend in the whole world, Uncle Jerry,
has had some sort of chronic condition for like three years,
and he's been in and out of the hospital and
it's just been a mess. Well then, so we we're
close to figuring it out. And he had hypo hypo calcima. Basically,
(31:36):
he had elevated calcium in his body. And the number
was like fourteen or it was a crazy number and
it's not supposed to be. That's over two times what
it's supposed to be. So or time and a halfway
is specially anyway. So they put him on some drugs
and he starts getting better and something happens. I forget
what all the combination and cocktail of these drugs was,
(31:58):
but now he's low on.
Speaker 7 (32:00):
Sugar, I mean on salt.
Speaker 6 (32:03):
Well, a little background here, mister Martha. When I was little,
my grandfather, Monroe P. Seber, was a big, burly man
and he was a great cook. But he salted everything
and he ate very spicy foods. And when he got
the high blood, the doctor said you have to cut salt.
And he came home and he was in an absolute stupor.
Speaker 7 (32:27):
He was depressed. How am I going to live without salt?
He loved salt.
Speaker 6 (32:31):
And I was about eight or nine years old, and
I remember making the decision, little nerdy weirdo that I was,
I said, if I don't learn to love salt, and
I cut all the salt out of my diet at
eight years old, then when I'm seventy two, like Papa,
I won't have to cut the salt out, right. So
(32:53):
I decided I wouldn't eat salt. And I have always
been very mindful because I grew up around big people,
all of whom had the high blood, and they would
the doctors would take them off of the salt. So
Uncle Jerry and I went for a meal the other
day at Cafe Piquette, little Cuban restaurant we eat, and
he puts so much salt on his food, and I said, Jerry,
(33:13):
what are you doing? You can't He said, no, I
can't get enough salt in me. I'm having to drink gatorade.
Speaker 7 (33:18):
And and it was just, I don't know when you
were growing up if y'all salted things, but people have removed.
Like I grew up eating food that was heavily heavily salted.
People just don't do that anymore, right, right, And I'm
missed you.
Speaker 6 (33:35):
And my wife being from Indian Ama, Martha, the first
time I ate with her family, she didn't appreciate this,
but I described it as eating sweat because Indians in
Indiana put so much salt on their food.
Speaker 7 (33:49):
And I didn't.
Speaker 6 (33:50):
I wasn't used to that in our in our family,
we didn't eat that amount of salt, even though our
family were for salt use. But I went through a
large part of my life like I still to this day,
I don't put salt on anything. I'm still conscientious of that.
Speaker 7 (34:05):
Now I wear some black pepper out right. Was there
anything else you wanted to share?
Speaker 5 (34:12):
Uh?
Speaker 9 (34:12):
No, But usually I don't salt everything. But usually I'll
do just the potatoes out as the salt in it,
I guess because the potatoes are so bland.
Speaker 2 (34:22):
Yeah,
It's that time time, time, time, luck and load.
Speaker 2 (00:11):
The Michael Vari Show is on the air.
Speaker 3 (00:16):
As a guy who spent thirty four years departing the
illegal aliens, I got a message to the demands of
illegal amiens that Joe Biden's released in our country in
violation of federal law.
Speaker 4 (00:27):
You better start packing now. You're damn right, because you.
Speaker 5 (00:38):
Are going home.
Speaker 6 (00:41):
We have seen one estimate that says it would cost
eighty eight billion dollars to deport a million people a year.
Speaker 2 (00:50):
I don't know if that's accurate or not.
Speaker 5 (00:52):
Is that what American taxpayers should expect?
Speaker 2 (00:55):
What price do you put on a national security? Is
that worth it?
Speaker 5 (00:58):
Is there a way to carry out mass deportation without
separating families?
Speaker 4 (01:03):
Of course, families can be deported together.
Speaker 1 (01:19):
And I want to send a message to everybody who's
in this country illegally. While you've heard from Kamala Harris
that she's going to give you free Medicare benefits and
free healthcare benefits, She's going to give you free housing
benefits paid for by American taxpayers.
Speaker 7 (01:33):
Donald Trump's gonna win the White House.
Speaker 2 (01:35):
We all believe that, right.
Speaker 1 (01:39):
So our message to illegal aliens who are in this
country without the consent of the American people. Is you
got four months pack your bags because you're going home.
Speaker 6 (02:02):
So the Houston food scene is all a buzz because
Michelin finally decided to go down to this swampy by
you town and bestow a few awards on the peasants you.
He'll Billy Hayseeds, We'll give some one star Michelin ratings.
(02:26):
Now that y'all got air conditioning figured out, we'll come
down and bless you with a couple of awards. And
I must tell you, I think it's much ado about
nothing pretentious bs. However, our friend Grant Pinkerton won an award,
and we like Grant Pinkerton, and.
Speaker 7 (02:48):
We like the idea.
Speaker 6 (02:52):
Of barbecue being elevated to the same category as French Continental.
Speaker 7 (03:01):
Because that's kind of.
Speaker 6 (03:02):
More our populous belief anyway, And the fact that Grant
is being recognized for his hard work and talent and
accomplishment makes us very happy. Now back to how silly
these awards are for everybody else. So Ramona and I
(03:25):
were talking about the fact that the truth is most
of these restaurants that they're giving these awards to will
not be around in two years because they don't give
awards to restaurants that are established for a long period
of time and deliver on a quality meal, night in,
(03:47):
night out.
Speaker 7 (03:48):
They don't do it.
Speaker 6 (03:51):
The way you get these awards. And there's something interesting
about accreditation. Trump was talking about the problem with the
universities and how he's going to fix it because people
tell you can't fix it, You can't fix it. Yeah,
figured it out. He's a businessman. He's going to find
a way around it. He's going to find a loophole.
He's going to find some way in a cracker crevice.
(04:16):
The universities have an accreditation process, an ongoing accreditation process.
The problem is the accreditors are liberal. This is what
the Marxist communists understand. They understand how you bring about
the most change with the least number of people. So
(04:41):
when the accreditors go to the universities and say how
many gender studies programs do you have? Well, none, you're
going to lose your accreditation. Oh how many do we
need to have? Right A hat tip to uh Texas
A and M University. Their board decided last week to
(05:03):
do away with I think it's fifty two majors including
LGBTQ and fifteen more letters gender studies and all of
this nonsense. What you're seeing is people seeing the writing
on the wall. Texas A and M says, look, when
the hammer comes down on these gender studies programs, we
(05:24):
don't want to be on a list that shows that
we have one. By the way, credit to the board
for killing those programs. Credit to the board for telling
the faculty who, through their Senate pitch to fit. Credit
to the board for saying, you don't own this damn university.
Speaker 2 (05:45):
We do.
Speaker 7 (05:47):
The taxpayers.
Speaker 2 (05:48):
Do you.
Speaker 6 (05:50):
Faculty members are an expense, an operational expense, and every
single one of you can be fired immediately.
Speaker 7 (05:59):
Now sit down. It s got up. Teach the class
and stop crying, and stop painting your hair blue.
Speaker 6 (06:05):
You wear those You've got a systemic problem in higher
education and the infection. Hopefully, I'll tell you what. I
don't know if Michael Plank's still on the board. I
don't know if Beaver Applin is still on the board.
I don't know if my old friend John White was
on the board there. Ross Margraves, I've known some good
people serve on that Aggie board over the years. And
(06:29):
I will tell you they are not the kind of
people who would tolerate this nonsense. We're talking about Texas
A and M University. Look, I love the University of Texas,
but we all know that while it's got the history,
and it's got the heritage, and it's got the big
money and the big corporations and the big names and
(06:51):
the Texas history, we've all known that it's also got
the little brother who crossed dresses right all known, and
it's got some dirt under its nails that you don't
want to walk on Guadaloupe too long with your four
year old kid because you might see something We've just
always kind of thought, well, you know, and the little Bohemian,
(07:13):
you know, it's still I mean, the University Texas a
little Bahaemian.
Speaker 7 (07:15):
It's okay though, it's little funky, right.
Speaker 6 (07:19):
We got some we got some Jim High Tower with
our conservatism, but Texas A and M.
Speaker 7 (07:26):
Man.
Speaker 6 (07:26):
When Texas A and M falls, you got real problems.
So anyway, what I was gonna say is this once so,
the kind of people who pick a Michelin Star, the
kind of people who give these awards, are the kind
of people who say Hey, we want a bunch of
the latest thing is the transgender stuff.
Speaker 7 (07:49):
We don't want you to serve regular food. We want
you to serve food in this environment with this and
we want and so what you do is, if you
want to win the award, you have to be willing
to be molded into their image.
Speaker 6 (08:02):
And that's why you see all these restaurants. This is
going to be a Houston version of an La this
and it's it's just a little La light because people
in Houston so desperately want to be told you're okay,
You're as good as La in New York. So Ramona
and I were talking about he said, I'll go eat
it Pinkerton's, but what I'd really like is a potato
salad sandwich like my mom makes. And we start talking
(08:26):
about Michael Berry Show awards. That are the opposite kind
of the anti Micheline awards, and that is a food
that you eat and love, that is the opposite of
high brow. You ate it growing up for my wife
at be cucumber sandwiches. He loves a cucumber sandwich. For Ramone,
it's a potato salad sandwich. By the way, is there
anywhere in town that makes a potato salad sandwich like
(08:49):
Mama Martha, all right, your phone on, I want your
low brow food that you love. Seven one three, nine, nine, nine,
one thousand chance to claim reports onto the subject line
odd capitalization by President Trump. This is not necessarily for
(09:10):
the show, but something that I know you'll find interesting.
Have you ever noticed how President Trump seems to randomly
capitalize words in his social media posts. This is his
most recent post, and he's put the post below. I've
noticed it before, and it's often much more distinct, particularly
on truth. Truth is the alternative to Twitter or x.
(09:31):
Now that Trump has a percentage interest in that, he's
going to get rich over, they're going to sell that
and it's going to be billions. Anyway, I saw that
clip a few days ago from a documentary about the campaign.
I'm sure you saw it, where he dictates his thoughts
and tells his assistance to post them. That means they
(09:53):
have some set of instructions on how and what to capitalize.
I went and looked at our founding documents and it
turns out out that only capitalizing proper nouns is a
newish behavior. Back then, with important documents, they would selectively
use capitalizations to shift attention to keywords and phrases, like
there is a hierarchy that seems to go all caps
(10:17):
is better than front caps.
Speaker 7 (10:19):
Oh, all caps.
Speaker 6 (10:20):
He put in all caps, and then front caps, which
is the first letter of the word, and then first cap,
which is the first letter of first and then not
cap and then no caps.
Speaker 2 (10:30):
Yeah.
Speaker 6 (10:31):
I've been on this Thomas Jefferson kick lately, and it's
fascinating when you study the history of English goes through this,
when you study that the Declaration of Independence that we
read today is not the exact letters that were used
because of the f's as vs.
Speaker 7 (10:49):
And there are a lot of they didn't.
Speaker 6 (10:52):
Use the same letters we use in the same patterns
that we use them today, or to reflect the same
sounds that we do today. And those were updated later
without anybody knowing, which is why when you read the original,
in the original they're the one that sits in a museum,
you go, well, why aren't there two f's instead of
a V. Anyway, so I have asked Mama Martha how
(11:13):
she makes ramon. Oh, here's your potato salad ramon. Here's
how she makes it. The way I make my potato salad.
Is I boil my potatoes with the skin on, take
it off once it cools. Then I put it in mayonnaise,
A little bit of mustard. Relish deal relish she put
relish twice, a little bit of mustard, relish deal deal
(11:39):
relish olives. Oof, I'm out pimento, onion and celery. Is
there anything in there that surprises you? You would have
guessed all that salery surprise. You mix it all together
and salt it, and you got a really good potato salad.
Anything else you want, I'll tell you, thank you bye.
Speaker 7 (12:02):
She's so cute.
Speaker 6 (12:02):
That's Mama Martha. That's Romones's mama. That's the recipe for
Ramone's potato salad.
Speaker 7 (12:08):
Let me go through that again.
Speaker 6 (12:10):
So you boil the potatoes, skin on and take it
off once it cools, put a little put in mayonnaise
in a little bit. She doesn't say a little bit
of mayonnaise, so must be plenty of mayonnaise. Then she
puts in mustard. Relish deal relish olives. I could do
without that pimento, onion and celery.
Speaker 2 (12:31):
You know.
Speaker 6 (12:31):
Deal is one of those things that as a kid
I didn't care for. Also, didn't like pickles, but I
love deal now. Look, deal gives things a hole. Also,
didn't eat mayonnaise as a kid. All right, to the
phone lines, we go. Is this a lightning round or
what would this be called? As a response to the
can we have some kind of music? Though, as a
(12:51):
response to uh uh the Michelin Awards being in town,
We're only celebrating PingER is barbecue, nothing else. Everything else
is a bunch of hoity toity people that try to
be something.
Speaker 7 (13:04):
Huh what oh Corkscrew? Oh yeah, okay, well then there
you go. Didn't Pinkerton win a Michelin smart.
Speaker 2 (13:14):
Well.
Speaker 6 (13:14):
I don't mean to brag, but the only time I've
been to Corkscrew Barbecue was with Lyle Lovett as his
guest because he's friends with the owner.
Speaker 7 (13:20):
I'm sorry I had to drop a name there, but
that was I couldn't tell you otherwise.
Speaker 6 (13:24):
All right, to the phone lines, we go. This is funny,
you do what have noticed? It's always men on something
women will not. Men will go mine.
Speaker 7 (13:32):
You got me thinking about a plementa cheese sandwich some
bad right now? Women do not. They don't have deep
cravings like us on this custom. All right, justin, you're.
Speaker 1 (13:40):
Up, go.
Speaker 8 (13:42):
Uh plain hamburger, playing fun, creamy peanut butter, do anything.
Speaker 7 (13:46):
One a lot, justin.
Speaker 6 (13:48):
I'm going to allow that because you're the first one,
and I'm in a good mood. But that's not even
that crazy. Used to be a place called Chris Madrid.
Chris died in San Antonio, and they had a burger,
a big old burger, and they would smear, uh, they
put this full smear, the Jewish smear. They would smear
(14:09):
peanut butter on your burger.
Speaker 7 (14:11):
And Peter Boulger was.
Speaker 6 (14:12):
A was a program director in San Antonio at the time,
and I was doing the morning and the evening show.
And I go there and I do the morning show,
and then we're gonna do He's gonna he's we're gonna
go meet with some clients. We're gonna go eat lunch,
meet with some clients, do the evening show, and then
I'm giving a speech to a crowd that night. So
we go there and he said, I'm gonna take you
(14:34):
to christ Madred and we're gonna get a peanut butter
burger and some beers. I'm gonna treat you right. And
I said, that sounds fantastic brother. So we show up
there at noon. I finished the show at eleven. We
show up there at noon. I have it, by the way,
those French fries, thick cut home fries. Yeah, give me
a double order of that, and put some ketchup on
(14:55):
the side as well, and yeah, I'll take a couple
of beers. By one o'clock, I am almost comatose, and
we've got to go to these meetings with these show.
Speaker 7 (15:06):
Sponsors in there. I'm so excited to meet you know.
Speaker 6 (15:10):
I mean I felt like I was on a percocet,
and I still got to do the evening show and
give a speech. I fell asleep so hard that night,
I was still tired the next morning.
Speaker 7 (15:20):
David, you're up.
Speaker 2 (15:23):
Scrambled eggs and weanings.
Speaker 6 (15:27):
You know, it's funny because anytime I bring this up,
I always get people that do crazy things with eggs.
Speaker 7 (15:33):
And I've never understood eggs are sacred to me. I
don't like weird stuff in my eggs, but I get
this a lot. I get it a lot. You know
what I used to love to do. You'd take a nap,
like on a Saturday when I.
Speaker 6 (15:45):
Was a kid, and you'd wake up and my parents,
they stretched a dollar further than anybody I've ever seen.
Speaker 7 (15:50):
I wish, I wish I was as diligent as as
they have been or were in my life.
Speaker 6 (15:56):
But you'd wake up and my mom will be making
scrambled eggs and bacon and toast, and we'd have breakfast
for dinner, not because we were a diner, because that
was what was left and dad didn't get paid for
a few more days, so my mom would just go rummaging.
Speaker 7 (16:09):
All right, we got some eggs, we got this, We
got a little spam. Anybody wants spam? And that would
you to eat whatever was left? And I love it.
Let's go to Brent. Brent, you're on the Michael Berry Show.
Speaker 8 (16:18):
Go ahead, Okay, So at the Dearly we always ate
real fancy foods like Ribbi's and shrimp and quail. But
we always had a side of cottage cheese with faked
beans on top of it.
Speaker 7 (16:35):
Oh wow, Okay.
Speaker 6 (16:36):
There are no bad answers to this question, by the way,
they're just harsh reactions. But I've never heard of that.
He had me at quail. He had me at quill.
You know who makes a good quail? A good company? Cantina.
Speaker 7 (16:49):
Who that's a good quail. It's a border quail. Let's
go to Ben, Ben. You're on the Michael Berry Show.
What's yours?
Speaker 2 (16:57):
Ben?
Speaker 8 (16:58):
Michael Belvey? The cheese ketchup and white bread on a sandwich.
Speaker 2 (17:03):
That was a luxury when we were growing up.
Speaker 6 (17:07):
You know, it's funny to think how our parents got
by and the things they taught us to love that
were actually just poor people food. And you know, look,
you the reason hogs maw and chitlins continue to pass
through southern Black families as sacred food was a connection
(17:32):
to a very difficult time. Hogs maw and chitlins and
the light.
Speaker 7 (17:38):
Was poor people food. It was the poorest. It was
the scraps of the scraps of the scraps, and yet
it was element.
Speaker 6 (17:46):
And to this day, Craig Joseph that this is it
will today probably serve I don't know, a thousand people
will walk through this is it and eat what was
once slave food. And I love that because food is
so food is sacred to me, it really is. I mean,
it's the life sustaining element, lonely water. But I love
that we hold on to these traditions, the Irish with
(18:09):
their potatoes, Indians with their doll I eat the Opens
with their taith I.
Speaker 7 (18:14):
Love it show.
Speaker 6 (18:19):
Here's Jim Mudd's list of low brow food he grew
up on and or loves today. Tomato and miracle whipped sandwiches,
fried maloney sandwiches. He says, sometimes if you had a
sweet tooth, mam would make you a maple syrup sandwich,
which is two pieces of bread with maple syrup.
Speaker 7 (18:43):
Jim, I knew what kind of ignorant statement is that. Oh,
I guess he might have thought that. I thought they
were like, well, what else with the maple syrup? That's it.
That's all there is.
Speaker 6 (18:57):
As long as you have bread, as long as you
have a loaf of bread, you've got a meal. And
he said Kraft macaroni and cheese with tuna.
Speaker 7 (19:06):
Fish mixed in. Oh, my mother would do that.
Speaker 2 (19:07):
Ah.
Speaker 7 (19:10):
I don't do tuna fish, and I think that's why
I can't eat tuna to this day. True story.
Speaker 6 (19:17):
I was with a friend of mine named Michael Holt
House and we'd gone out to dinner. The wives were
having a girls party. This was in Colorado, and he said,
let's me and you go less me and you smoke
a cigar, go for dinner, and then smoke another cigar.
I said that sounded like a hell of a good night.
So he and I go in the restaurant we're going
to go to, which has the best bourbon collection of
(19:39):
any restaurant I've ever seen in my life save maybe
Morgan Weber's place, eight Row Flint over in the Heights.
But it's called Aquilina. If you ever get a chance
to go there. They have bourbons I didn't know exist.
They have so many bourbons, different bourbons, vintage bourbon, They've
(20:01):
got every pappy. I'm not the biggest pappy fan. I'm mean,
I get it, people, but it's a supply and demand
thing more than anything else. I don't think it's the
best flavor, and in that mash bill, I don't even
think it's the best. But whatever they got, they got
Whistlepig you didn't know existed, they got I mean, the Colonel,
they got everything. Anyway, So we go into this uh
So next door to It is a Chinese restaurant but
(20:23):
also has sushi. And we sit down and Michael is
very professionally successful. And Michael has airs about him because.
Speaker 7 (20:36):
He he knows fine dining.
Speaker 6 (20:38):
He you know, he knows how to dress, and I
kind of pride myself on not having learned that stuff,
and I just, you know, I take it the other,
you know, Larry the cable guy, like.
Speaker 7 (20:48):
You're not gonna make fun of me.
Speaker 6 (20:49):
I don't know how to do that. So anyway, we
sit down and we order, and the owner of the
place knows me because I go to this place a lot.
And once we order, I order, we're at the we're
at the sushi table, which is like the disabled table.
You know, they got you down at the end, and
(21:10):
you know, they're cutting all a sushi, which I could
do without, but whatever. I like my food cooked anyway,
So I ordered mine, which was fried fish over rice,
and he orders his, but I don't pay attention because
it's loud in there and it's dark, and he kind
of points at all of them, and they they send
something out from behind the counter where the seafood you know,
(21:34):
where the butcher shop is, and they send two of
them out, one for him, one for me, and I
don't know what it is, but I'm thinking the owner
knows what I like. He has sent something out that
is an appetizer. So Michael Hotels heats his and I
eat mine, and he has his look on his face
like he's got he's getting food poisoning. Then my food
(21:56):
comes and he's just sitting there and I'm eating my food,
and I said, I thought it was kind of a hey,
you know, compliments of the house.
Speaker 7 (22:05):
Here's these things. Now I'm eating my food. I said, man,
it's been thirty minutes and your food hadn't come.
Speaker 2 (22:09):
And he goes.
Speaker 7 (22:09):
My food came and I said, whoa, oh.
Speaker 6 (22:15):
Did you order two dishes of that thing? And he said, yeah,
that's tuna, a sushi tuna. I said, oh, well, the
bad news is I ate your meal unknowingly. The good
news is that's the first time I've ever eaten raw
tuna and liked it. So I mean that's there's progress,
all right.
Speaker 2 (22:32):
Laurie.
Speaker 7 (22:33):
We have a girl in here. We have two girls,
Lauri and Anne. Laurie. What is your lowbrow food, sweetheart?
Speaker 5 (22:40):
Pony baloney gravy?
Speaker 7 (22:43):
Which is my mother used to make you.
Speaker 5 (22:46):
Take a slab of pardon me, boloona a quarter inch
thick cube, it fry it, make milk gravy in there
and pour it open face over a piece of bread.
Oh my gosh, sister and I called it.
Speaker 7 (23:00):
I'm not mistaken, and I could be wrong.
Speaker 6 (23:02):
That or something like it is referred to as I
can't say the word, but it rhymes with Spit sounds
a lot like shot.
Speaker 7 (23:10):
Uh, it's I'll say shot instead shot on a shingle.
I've heard.
Speaker 6 (23:14):
I've heard that called a couple of different things. We
served that briefly at the RCC because somebody had requested
it and we put it. We didn't put it on
the menu, but you could specialize for it. And I
was surprised how many people grew up eating that because
I didn't. And what you got, sweetheart? We did eat blowney.
We just didn't not know what any gravy in it?
Speaker 9 (23:37):
White bread, iburg lettuce, miracle whips as pepper.
Speaker 7 (23:46):
I'm sorry, Love, what did you say? White bread, miracle
whip and what else?
Speaker 5 (23:52):
I spurg lettuce and pepper.
Speaker 7 (23:57):
My wife would love that.
Speaker 6 (23:58):
She doesn't do a lot of car but she will
eat anything cold and vegetable in a in a bread anything,
you know.
Speaker 7 (24:10):
I've been on this. I've been on this kick for
a couple of years.
Speaker 6 (24:15):
On the food that we eat and I grew up
on pop, processed food and junk food. But my grandparents
and my great grandparents particularly grew vegetables and things, and
they were very poor. They had come from a time
when you grew vegetable so that you always had something.
And I would hate it because they'd go the corns
come in. So we had to go over and pick
(24:36):
all the corn. And we've come home with a bucket
full of corn. And my mother would be so happy
because we had all this corn on the cog well
in the fridge. We had jolly green, giant HMO corn,
you know, corporate corn, big beautiful golden kernels. Everything perfect,
everything aligned, everything seme symmetrical. And we were coming home
and we were gonna eat this corn that Papa Bob
(24:59):
and Grandma Mother, which what I call my great grandma,
that they had made, and you know, the squirrels had
gotten to it in half of that they weren't it
wasn't really yellow, it was off colored white and some
of them were purple.
Speaker 7 (25:11):
And it was all chewed up, nubbed up. I didn't
want to eat that, but it was fresh.
Speaker 6 (25:16):
But I had been digging into our foods and how
they pollinate our food and the pesticize. Man, it is
scary to think now, and I've been looking because my
wife has all these allergies for clean food vegetables.
Speaker 7 (25:29):
It's very hard to get.
Speaker 2 (25:35):
Michael Berry Show, I mean likes he likes those town.
Speaker 6 (25:51):
All right, Kenny Allen, You know Kenny's Hispanic somehow, I
don't really remember how.
Speaker 7 (26:00):
Yeah, Hey, Angela Johnson is Hispanic, so you can have
he says.
Speaker 6 (26:08):
Are I think I can clear up your confusion about
Mama Martha's recipe as my Aunt Tijuana or my aunt
Juana Tijuana and I just had this conversation about tuna
salad the other day. I think what Mama Martha meant
was sweet relish and deal relish.
Speaker 7 (26:28):
But since quote.
Speaker 6 (26:29):
Unquote normal relish is sweet relish, she didn't mention the
sweet part. Aunt Tijuana says the only way to make
tuna salad proper is to use both sweet relish and
deal relish, which I disagree with. I prefer only the
sweet relish for a tuna salad. Now, let me go
(26:51):
back and read Mama Martha's comment again. The way I
make my potato salad is I boil my potatoes with
the skin on. Take it off once it cools. Then
I put in mayonnaise, a little bit of mustard relish.
Comma dill comma relish comma olives. The whole thing is
(27:11):
she just put a relish after dial that she didn't need,
because if you read it the way he says, you
would get a little bit of mustard relish and deal relish.
So now make the relish sweet relish, and you could
read it as her original intention, which he believes he's discerned,
(27:34):
which is a little bit of mustard sweet relish dial relish.
Speaker 7 (27:39):
Well, thank you. Kenny Allen.
Speaker 6 (27:43):
Of the Great Waller meth Lab explosion of nineteen ninety
six maybe the finest twenty six seconds song of all time.
Speaker 8 (27:53):
This here is a Great Waller County meth Lab explosion
of nineteen ninety six.
Speaker 4 (27:59):
There was these two fellers.
Speaker 2 (28:01):
Of cooking up drain o and harvest.
Speaker 8 (28:04):
A phdron they could get their hands on.
Speaker 6 (28:07):
They had bottles of profane and let them matteries and
one cigarette and then boom they were gone.
Speaker 7 (28:17):
It really is a beautiful song. It's just great storytelling.
What are you doing? Oh, we got Mama Martha on
line six. Mama Martha, Hello, welcome to the program.
Speaker 9 (28:29):
Hey, Michael, how are you.
Speaker 7 (28:30):
I'm good. I just read that you add pickle juice.
Did you send that to me?
Speaker 9 (28:36):
Yes? Yes, I forgot to tell you so it won't
be so dry?
Speaker 7 (28:41):
Okay? Did did you? Did you mean sweet relish and
dil relish?
Speaker 9 (28:49):
No, I meant just dil relish. I don't know why
why there's two relish. I mean, yeah, I don't know
why there's two relishes on there. Okay, so only I
just used hell, yes, okay.
Speaker 6 (29:03):
I got people wanting that you know how much mayonnaise?
Like so you said a little bit of mustard, But
how much mayonnaise are you putting in there?
Speaker 9 (29:13):
Well, if I do five pounds of potatoes, then I
do about a cup and a half of mayonnaise, okay, and.
Speaker 7 (29:21):
Then how much mustard? You're like my grandmother. You just
do it to taste.
Speaker 9 (29:26):
Yes, the mustard, i'd said, about a.
Speaker 7 (29:29):
Fourth of a cup, okay, and the deal relish.
Speaker 9 (29:34):
The deal relish. Well, if I buy the little jar,
I put the whole jar in.
Speaker 7 (29:38):
Oh, Okay, I don't know why.
Speaker 6 (29:41):
I don't really care for olives, but since it's your recipe,
how many olives?
Speaker 9 (29:47):
Well, I'll do like maybe half, not quite half a jar?
Speaker 7 (29:53):
And how much pimento?
Speaker 9 (29:54):
Yes, the little jar of mementos, they tell them a
little and dice already, so I just pour that in there.
Speaker 7 (30:04):
Do they take the plastic off?
Speaker 6 (30:06):
Because my problem with the little containers, like the little
tabascos is it takes so much time to open it up.
Speaker 7 (30:12):
I wish we could fix that. How what kind of
onions and how much onions?
Speaker 9 (30:18):
I'd say about half an onion.
Speaker 7 (30:20):
Okay, and uh and then celery, Oh and.
Speaker 9 (30:28):
Celery yeah, I made like about I'd say about four
things of celery and.
Speaker 7 (30:35):
Then use stalks celery. You said salt. How much salt?
Speaker 9 (30:41):
Yeah, I would say about two tea spoons.
Speaker 7 (30:46):
Maybe not that much, okay. And then pickle juice.
Speaker 9 (30:52):
Yes, I would say about half a cup to a
cup of pickle juice, just depending on how dry it
is after you put all your ingredients in it.
Speaker 6 (31:03):
I got a quick tell the callers to hold off
take him during the break. I got a quick salt
story if.
Speaker 9 (31:08):
You want it, Okay.
Speaker 6 (31:11):
So, my best friend in the whole world, Uncle Jerry,
has had some sort of chronic condition for like three years,
and he's been in and out of the hospital and
it's just been a mess. Well then, so we we're
close to figuring it out. And he had hypo hypo calcima. Basically,
(31:36):
he had elevated calcium in his body. And the number
was like fourteen or it was a crazy number and
it's not supposed to be. That's over two times what
it's supposed to be. So or time and a halfway
is specially anyway. So they put him on some drugs
and he starts getting better and something happens. I forget
what all the combination and cocktail of these drugs was,
(31:58):
but now he's low on.
Speaker 7 (32:00):
Sugar, I mean on salt.
Speaker 6 (32:03):
Well, a little background here, mister Martha. When I was little,
my grandfather, Monroe P. Seber, was a big, burly man
and he was a great cook. But he salted everything
and he ate very spicy foods. And when he got
the high blood, the doctor said you have to cut salt.
And he came home and he was in an absolute stupor.
Speaker 7 (32:27):
He was depressed. How am I going to live without salt?
He loved salt.
Speaker 6 (32:31):
And I was about eight or nine years old, and
I remember making the decision, little nerdy weirdo that I was,
I said, if I don't learn to love salt, and
I cut all the salt out of my diet at
eight years old, then when I'm seventy two, like Papa,
I won't have to cut the salt out, right. So
(32:53):
I decided I wouldn't eat salt. And I have always
been very mindful because I grew up around big people,
all of whom had the high blood, and they would
the doctors would take them off of the salt. So
Uncle Jerry and I went for a meal the other
day at Cafe Piquette, little Cuban restaurant we eat, and
he puts so much salt on his food, and I said, Jerry,
(33:13):
what are you doing? You can't He said, no, I
can't get enough salt in me. I'm having to drink gatorade.
Speaker 7 (33:18):
And and it was just, I don't know when you
were growing up if y'all salted things, but people have removed.
Like I grew up eating food that was heavily heavily salted.
People just don't do that anymore, right, right, And I'm
missed you.
Speaker 6 (33:35):
And my wife being from Indian Ama, Martha, the first
time I ate with her family, she didn't appreciate this,
but I described it as eating sweat because Indians in
Indiana put so much salt on their food.
Speaker 7 (33:49):
And I didn't.
Speaker 6 (33:50):
I wasn't used to that in our in our family,
we didn't eat that amount of salt, even though our
family were for salt use. But I went through a
large part of my life like I still to this day,
I don't put salt on anything. I'm still conscientious of that.
Speaker 7 (34:05):
Now I wear some black pepper out right. Was there
anything else you wanted to share?
Speaker 5 (34:12):
Uh?
Speaker 9 (34:12):
No, But usually I don't salt everything. But usually I'll
do just the potatoes out as the salt in it,
I guess because the potatoes are so bland.
Speaker 2 (34:22):
Yeah,
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