Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Have you ever worked in a place that had a
fish tank, like a big fish tank.
Speaker 2 (00:11):
Not necessarily a big one, both like a kind of
like a red lobster size, you know where they have
the lobster store there.
Speaker 3 (00:19):
Now we're talking, I consider that big.
Speaker 1 (00:22):
To me, that's enormous. Yeah, that's big, but it's I mean, listen,
are there places that have larger ones? Yes? Where were
you working that had like a big fish tank? Uh?
Speaker 4 (00:33):
Bat pro shop?
Speaker 5 (00:35):
Dude?
Speaker 1 (00:36):
Isn't aren't the ones a basket?
Speaker 6 (00:37):
Bro?
Speaker 1 (00:38):
Aren't they enormous?
Speaker 7 (00:39):
To the pancilskuy?
Speaker 1 (00:40):
Oh, that's right. The guy went swimming in it.
Speaker 4 (00:43):
I mean, I've seen one bigger, but this was inside
like the restaurant, and it was kind of like i'd say,
talb about fifteen.
Speaker 1 (00:56):
Yeah. No, that's still a good size one. And I
understand what you mean, like the one in the rest
versus like that big display one in the in the store.
Did you ever have any were there ever any issues
with it? Or wait, hold on, what are you showing
me here?
Speaker 6 (01:10):
Tyler?
Speaker 1 (01:11):
Oh? Yeah, Oh dude, the tank is enormous. Tyler pulled up.
That's it. That's in the restaurant right at vast prop Yeah,
it's enormous, dude. That is a big ass tank.
Speaker 4 (01:24):
I mean, it's like I said, I've seen bigger. It's
just it's pretty. It's beautiful. But I just I've seen
much bigger in stores and restaurants.
Speaker 3 (01:34):
Yeah.
Speaker 1 (01:34):
No, that's fair, that's fair. I appreciate you being in
the bar.
Speaker 8 (01:37):
Hi.
Speaker 1 (01:38):
Yeah, no, it does, it does. Did you ever have
any problems with.
Speaker 4 (01:41):
It other than helping cleaning it out? Not really, Uh,
just a lot of algae build up when people didn't
know how to properly clean it or keep it, you know.
Speaker 1 (01:59):
But no, no leads, no issues. Nobody banging on it
or anything like that.
Speaker 4 (02:04):
Oh kids like crazy, Yes, definitely banging on it and everything.
But other than that, no, no.
Speaker 2 (02:10):
Leaks and stuff.
Speaker 4 (02:11):
It's pretty well sturdy and maintain and taking care of.
So it was a lot of times you would be
told don't touch the glass.
Speaker 1 (02:18):
But yeah they yeah they did. Listen. All right, very good,
very good. By the way. All I want right now
is some seafoods. God does that look good? Hi? Elliott
the morning?
Speaker 8 (02:31):
Hi?
Speaker 9 (02:31):
Is this me? Yes?
Speaker 3 (02:32):
It is?
Speaker 1 (02:32):
Who are you?
Speaker 10 (02:34):
It's Nicole?
Speaker 1 (02:35):
Hey? What up? Nicole? Where are you calling me from?
Speaker 10 (02:39):
I'm calling you capacity in a Maryland.
Speaker 1 (02:41):
Oh beautiful, and well I'll ask you the same thing
that I asked Lucas. Ever, work in a place that
had a fish tank?
Speaker 8 (02:50):
Yeah, not huge?
Speaker 10 (02:51):
It was like an assistant living that's fairly decent size
but not genormous.
Speaker 1 (02:57):
Right wow, I mean it's it's you would have told
me we were going to go too for two. Yeah, people
that worked in a place with a fish tank, that's
pretty impressive.
Speaker 3 (03:06):
Not my mother in law's place, but a place that
we toured did have a in their bar, did have
a huge fish tank, like.
Speaker 1 (03:14):
Like a home had had one of them? Is that
pretty common?
Speaker 3 (03:17):
I didn't, I don't, not to this size. I mean
this almost looks like something you'd see at like a
high end restaurant.
Speaker 1 (03:23):
Oh really yeah? Really?
Speaker 7 (03:24):
Like best?
Speaker 1 (03:27):
Is that is that? I mean that suerious? Is that
pretty common? In like like old.
Speaker 3 (03:32):
The one that she lives in now does not have one?
And I was kind of taken aback. I was like,
oh my god, when did you see that?
Speaker 1 (03:38):
But is it is that? Did they?
Speaker 7 (03:39):
Like are you saying do they just pull a chair up?
Speaker 1 (03:42):
Yeah? It just sore at them?
Speaker 3 (03:44):
Sure, I mean they're there for happy hour and doing trivia.
Speaker 1 (03:47):
No, no, no, but I just mean like old people
in general just sit there and watch the fish swim,
like that's an activity.
Speaker 3 (03:53):
I remember my aunt used to love to do that
in my cousin's room because she just thought it was
so it was a nice way to like relax at
the end of the day.
Speaker 1 (03:59):
Okay, but that's what they're fish and watch the fish
the But like, do you have to worry at like
old folks homes, Well, ma'am, you would know when you
worked at that assisted living house, do you have to
worry about the fish tanks there? I would be worried
that like an old person's gonna fall into it or
something like that.
Speaker 10 (04:18):
No, I mean it was high up, so we wouldn't
worry about that now as people would stick their hands
in maybe, but it wasn't there. Well, there's a different
section like for demented patients, so they weren't out with
the regular patients. So the patients that were out around
the fishhake.
Speaker 1 (04:35):
Were No, and thank you for the clarification. I understand that. No. No,
but also like you don't have to have demensional fall,
you know what I mean, Like old people fall all
the time.
Speaker 3 (04:46):
I don't see a fall risk when I think of
these fish tanks, though.
Speaker 1 (04:50):
No, but they could just be walking and they hit
a toe on the carpet or something. They fall, they
go right into the fish tank. Fish tanke is down,
it crashes. You got water and fish all over the floor.
Speaker 5 (05:01):
Every part of a facility is a tripping this possible
landing spot.
Speaker 1 (05:07):
Yeah, exactly, exactly. So that's why I don't think of
them like like like like tripping over the fish tank.
I think of them tripping into well, not like falling
into unless it's really big, but like tripping and hitting
it and then the fish tank goes down, boom shatters,
and it's all over.
Speaker 10 (05:27):
Yeah, for sure happens. I think that's the worst extreme
of it.
Speaker 1 (05:32):
But yeah, yeah, all right, well listen, that's how I
like to think. Wait, hold on one second, yes, Tyler.
Speaker 7 (05:37):
Watching fish swim around in an aquarium can significantly lower
elderly people's blood pressure.
Speaker 3 (05:44):
And almost right, God, that just seems so boring.
Speaker 7 (05:49):
At that, aids, what else are you doing?
Speaker 3 (05:51):
And she wasn't in a facility, This was her at
home doing that.
Speaker 1 (05:55):
The Yeah, no, no, no, I understand.
Speaker 3 (05:57):
I just love to lay here and watch the fish.
Speaker 1 (06:00):
All right, hold on, I want to make a note
to myself that it's okay to say demented.
Speaker 7 (06:06):
Now for see that was a slimp.
Speaker 1 (06:09):
Oh okay, isn't that what it is?
Speaker 7 (06:10):
No? No, they make a big deal about that.
Speaker 1 (06:12):
Do they really like if you have dementia, you're demented?
No doctor demented?
Speaker 7 (06:16):
No?
Speaker 1 (06:20):
Hold on, I just gonna make a promotional note for myself.
All right, Where am I going? Line one? Oh? Yeah,
see if we give I need people who work like
with with in offices or stores with big fish.
Speaker 3 (06:32):
To hand do a lot of offices happen.
Speaker 1 (06:34):
I would imagine, imagine, I would imagine offices have them.
I mean, think of all the places that have them,
grocery stores, offices, office buildings, restaurants, what else would have them?
What else would have them?
Speaker 5 (06:49):
So we're not separating because whether it's some restaurants and
they can go either way, but like certainly grocery stores.
Speaker 1 (06:55):
Grocery stores have them. They serve a purpose.
Speaker 3 (06:58):
Yeah, that's so you can pick your lobster.
Speaker 5 (06:59):
No, just for shut de core. Right, So which one
do you want or it doesn't matter to you.
Speaker 1 (07:07):
I'd love to get one that serves a purpose is.
Speaker 7 (07:10):
The best pro one, not just for aesthetics.
Speaker 1 (07:15):
Wait in the restaurant. In the restaurant, no, I think
in the restaurant it's just or maybe it's to grow
for the bigger one outside.
Speaker 7 (07:21):
But they're not pulling stuff out to serve.
Speaker 1 (07:24):
I don't think so. I don't think so. I like
ones that.
Speaker 7 (07:29):
Serve a purpose. Yeah, so you're talking lobsters.
Speaker 1 (07:33):
Yeah, but that would be the only thing, right, Like
nobody's sticking their hand in there to grab.
Speaker 3 (07:38):
Like a like a like a tuna for the night
at bass prosing run.
Speaker 1 (07:43):
Is No, I think that's right. Don't they use it
for that? I don't like the big one, the big
ones on display. Don't they use it for fishing? Oh? Oh,
not the restaurant.
Speaker 7 (07:54):
The ones in the they definitely do demonstrations.
Speaker 1 (07:56):
Yeah, that's see, that's that's a working fish tank.
Speaker 5 (08:00):
But what other fish can be in or sea creatures
can be in a restaurant food tank?
Speaker 3 (08:07):
Do they have those ones that that suck all the
algae off the wall?
Speaker 1 (08:10):
Yeah, but you're not eating those. You're not eating those?
Would Would I have sawt shell crabs in there?
Speaker 7 (08:15):
I don't know.
Speaker 5 (08:17):
I'm looking to see him where's Cheff the fish guy,
Diane the he you can answer a lot of these questions.
Speaker 1 (08:24):
No, he doesn't deal with working fish tanks. He deals
with like exhibit fish tanks.
Speaker 7 (08:30):
Oh, some have snapper and grouper.
Speaker 1 (08:34):
Wow, big, you can't. They're just swimming in the tanks
for food. Have I ever been to a seafood restaurant
that's got anything in there other than a bunch of
bound up lobsters? Yeah? Have I ever been to a
place that has that? Like I've definitely been to places
(08:55):
where like there's fish on ice where you walk up
and you you kind of choose what you want.
Speaker 3 (09:00):
Well, that's like a Wegman's the No, but I meant.
Speaker 1 (09:03):
A restaurant, Diane. A restaurant, it says many, Like there's
a very famous restaurant in in Montreal, Melos. Actually they've
got a place in Vegas, New York, like they they've
opened a bunch But you go up and you you're
essentially charging on ice.
Speaker 7 (09:18):
But they're not swimming in there for snapper. It says.
It's mostly found in Chinese restaurants.
Speaker 1 (09:26):
So do Chinese restaurant My Chinese restaurants do not like
they they they don't have a fish tank. No, no, no,
they have all the ducks that are walking around and
they're already sauced and ready to go, like.
Speaker 5 (09:42):
They're huge.
Speaker 3 (09:43):
Yeah.
Speaker 1 (09:45):
So wait, so grouper and snapper are big just swimming
in fish tanks.
Speaker 7 (09:49):
It says they can be in the restaurant's food tanks.
Speaker 1 (09:53):
Did Red Lobster ever have anything other than bound up lobsters? Like?
But they have shrimps?
Speaker 3 (09:59):
I don't, I think so.
Speaker 1 (10:02):
I hate to ask. Does Bubba Gump have a bunch
of them?
Speaker 5 (10:06):
Never?
Speaker 3 (10:06):
I've walked past one at the airport. I haven't seen
one in there.
Speaker 5 (10:09):
This says the iconic tanks at Red Lobster were for
displaying lobsters and lobsters alone, so that was it.
Speaker 1 (10:18):
Yes, you ever ordered a lobster out of a tank? No,
it's freaking awesome, like you feel like you are on
a safari.
Speaker 7 (10:27):
So you see that, like they make a show of it.
Speaker 1 (10:29):
I've done it at Red Lobster, like they'll ask. Like
some places, it depends on It depends on how bougie.
Some places will be like, well you before you go
to your table, they'll go, as you can see, we
have everything from quarter pound it's lobster or red lobster
quarter pound to like three pound lobsters and stuff, and
then some will go. If anybody's interested in the lobster,
(10:51):
would you like to pick what your own? And you're like, eh,
hold on one second, I wanted that one. Yeah, that's awesome.
I've never reached in and grabbed my own. They let you.
I don't. Some places may, some places may.
Speaker 5 (11:03):
I totally would not have been surprised if red Lobster
was just frozen tails and that was all.
Speaker 6 (11:10):
No.
Speaker 1 (11:11):
No, this is their middle name, Red Fresh Lobster, all
fake from Oh wait, so you think those are just
display lobsters?
Speaker 3 (11:21):
No, no way, switch them out every couple of months.
Speaker 1 (11:25):
No way. If that, If that's the case, that's BS
and advertising.
Speaker 5 (11:30):
Well find someone who's gone into a red lobster and
jos seen one of those tangs, but been told when
they ordered lobster, there's none available.
Speaker 7 (11:39):
There's no No.
Speaker 1 (11:40):
I have been to a place where where where you
got to kill your own lobster.
Speaker 3 (11:46):
Where's that?
Speaker 1 (11:47):
That was awesome?
Speaker 3 (11:48):
They give you a spike.
Speaker 1 (11:49):
No. We went with the boys and we were getting
we were getting lobster. It was like a big ceremony
and we were getting lobster and they take it and
they put it on like almost looks like a big
cutting board with a groove in it, and there was
like a big knife that you pull down and they
lined the lobster up.
Speaker 3 (12:09):
Right at the dinner table.
Speaker 11 (12:11):
The no, like in the middle of the restaurant, and
you pull the thing down like a big paper cutter.
Speaker 1 (12:17):
That exactly it splits it right in half. We got
two because both boys wanted to split it right down
its head. Yeah, it's awesome, it's awesome. I've seen that.
Speaker 8 (12:26):
Now.
Speaker 3 (12:26):
That was fred a little barbaric for a restaurant.
Speaker 1 (12:29):
The no, it was great. It was great, And everybody be.
Speaker 7 (12:33):
Like, now I need confirmation on this cant I again.
Speaker 1 (12:40):
I promise I'll get to the tank. People.
Speaker 7 (12:42):
I can't tell if this person is screwing around or
if they're being serious. I currently work at the restaurant
at Basspro, and we have the tank emptied right now
because it was leaking significantly.
Speaker 1 (12:53):
Oh no, wait, so is that the one off in
ninety five.
Speaker 3 (12:56):
Yeah, that we see going down to Richmond.
Speaker 1 (12:58):
Yeah, in Aceland, right, Yeah, so that one had a
bad leak.
Speaker 7 (13:03):
If that is true, how did it leak?
Speaker 1 (13:06):
Well, then, I mean that's ceiling ceilings and stuff like that.
Speaker 7 (13:09):
Is it sort of like a skylight? Do all tanks
eventually leak? Yes, it did sound like you thought about it,
but I think you just paused.
Speaker 1 (13:24):
No, but think about that pressure, yeah, pressure especially Yeah. Yeah,
that's a lot of water.
Speaker 7 (13:29):
I mean the one at best pro is that's at
the restaurant.
Speaker 1 (13:33):
At the rest is huge.
Speaker 7 (13:35):
Guy totally undersold it.
Speaker 1 (13:37):
Now there's a there's a bunch of fish laying in
that tank like this because they had to edit all
leaked out. Where am I going? Line seven? Hi, Elliet
in the morning?
Speaker 8 (13:48):
Does this mean?
Speaker 9 (13:49):
Yeah?
Speaker 3 (13:49):
Hi?
Speaker 6 (13:49):
Who's that?
Speaker 9 (13:51):
This is a jose from Henrychel Yes, sir, hey Ellen,
just quick. When I was traveling in quantum poor Malaysia
and even in Singapore, I believe, but especially in quite
a lampoor, my agent would take me and it became
my favorite.
Speaker 8 (14:10):
You go to a restaurant and it's just full of
tubs or.
Speaker 6 (14:15):
Or uh aquarium of any it, all fish, lizards, squid
uh and you go up there and pick what you
want and then they cook it up right there.
Speaker 9 (14:29):
Tell you some of the best seafood in the World,
and some of it I didn't know what I was eating.
I would ask my agents.
Speaker 8 (14:39):
And people pick something for me.
Speaker 9 (14:41):
You you know, So were you were you everything?
Speaker 1 (14:44):
Were you just visiting there? Were you stationed there? No?
I was.
Speaker 9 (14:50):
I was a sales manager and I was also a
service manager earlier, and they were my uh uh uh,
not agents, but distributors, because there's a little difference. So
I would go there and visit them twice a year,
depending maybe more so. Uh you know, I got really
good at that at Singapore and poor.
Speaker 1 (15:11):
So that makes sense. That kind of that kind of
goes back to where they were saying what Tyler had read. Hey,
thank you jose that the that the like Asian restaurants.
Speaker 7 (15:22):
I was fine with squid and fish? Does he say lizards?
Speaker 3 (15:25):
Yeah?
Speaker 1 (15:26):
Yeah, Well, I mean it's different over there. It's different.
Speaker 5 (15:30):
Just pick something for me less an aquarium or a
terrarium line one.
Speaker 1 (15:36):
Hi, Yellie in the morning. Yeah, Hi, who's this?
Speaker 8 (15:43):
Hey? This is Zach from Anassas. Actually my company installs
and maintains aquariums all over the DC area.
Speaker 1 (15:52):
Are they massive? Like big ones? Are you talking about
for like like work like working ones like right, Red
lobster and stuff? Are you talking to out? Just like
in lobbies.
Speaker 8 (16:03):
So mainly we do like lobbies homes offices, but we
do do like the red lobster tank. So I'm like,
I actually installed the lobster tank at your favorite place,
chop House in Tyson's.
Speaker 1 (16:12):
Oh, I love that place. That place is great.
Speaker 8 (16:15):
So we did the lobster tank there.
Speaker 1 (16:18):
Oh you know what now that you mentioned it? Yeah,
what is it? Eight oh one Chop House in Tyson's.
Beautiful restaurant, beautiful restaurant.
Speaker 8 (16:26):
The Yeah, we do all shapes and sizes all over
the area.
Speaker 1 (16:30):
You know what, I'd never gotten to the I've never
gotten a lobster there. Oh, but now I will do
They let you stick your hand in there and pull
it out.
Speaker 8 (16:38):
Uh, not that I know of.
Speaker 1 (16:40):
You know what I would be afraid of? And not
because eight oh one Chop House is like rowdy and
out of control. But they have a great bar. They
have a fantastic bar. Is wouldn't you be afraid? Like
I would be afraid, Like even at the bass Pro
where it's kind of behind the bar. I'm drunk, I'm
having some drinks like loppeen something. My knife goes flying
I don't know. And next thing, you know, dang it
(17:02):
out comes all the water.
Speaker 8 (17:05):
Nah, that thinks so a little stronger than that.
Speaker 1 (17:07):
All right, all right if you say so, where is
the Why can't I picture the one at eight oh
one Chop House.
Speaker 8 (17:14):
It's kind of back by the kitchen, like you can
see it, but it's not like right in the middle
of the restaurant.
Speaker 1 (17:19):
Is it? Is it hidden by the great big bull
that's in the restaurant.
Speaker 3 (17:25):
No?
Speaker 8 (17:25):
No, no, kind of like back to the left where
like the kitchen entrances.
Speaker 1 (17:30):
I gotcha, I gotcha. All right, very good, very good.
I appreciate it. Thank you, Thank you, my friend. That
restaurant's awesome. That restaurant's great.
Speaker 7 (17:39):
So you could go there and not only get a
good steak but also satisfy your seafood craving surf.
Speaker 1 (17:44):
Oh turf, w chef. Let me hop in there now,
I just roll my pants up. Line five, Hi Elliott
in the morning. Elliott, Yes, sir, who's this? This says Squad,
Oh boy, Quad from Atlanta. Yeah, dude, how in the
(18:07):
hell are you?
Speaker 8 (18:09):
It's been a minute since I talked to you, guys.
Speaker 3 (18:11):
Yeah, And I always get nervous like you were when
we haven't heard from me in so long.
Speaker 1 (18:15):
Been kind of sick for a while. Anyway, Quad, Yes,
what can I do for you? My friend?
Speaker 12 (18:20):
So like the other guy, I used to do service
on my doctor's office lawyers tattoo places when I have them.
My best friend we were doing tattoos because all my
tattoos leaves are all ocean and fish. Oh and he
(18:41):
said we need a tank in hair. So I put
them a tank and it made people more relaxed. Get
a tattoo.
Speaker 1 (18:46):
Yeah, that's what the dementia people do. They just sit
and steer and watch the fish. Hey, what is the
what is the ay? Quad?
Speaker 8 (18:55):
You doing?
Speaker 1 (18:55):
All right?
Speaker 12 (18:57):
I'm doing perfect, man. I'm living on now. I'm living
in downtown Atlanta. I'm on the forty six, on the
forty seventh floor penthouse. Uft the city.
Speaker 1 (19:09):
Dude, Good for you, Good for you. You're living better
than I am. Hell of a make a wish? All right,
very good, very good, Quad, I appreciate it, Thank you, sir.
Speaker 5 (19:19):
Did anyone else not expect a floor? But for him
to say borrow time, that's what I thought he was
living on.
Speaker 1 (19:28):
I thought he was going to say, I'm living like
I'm dying, honestly, like I'm just I'm living every life.
Speaker 7 (19:34):
Every time we hear from quad, I love it.
Speaker 1 (19:35):
Yeah, No, it's great, it's great. Here's why I asked.
There was a video yesterday and it is a Chinese restaurant,
but it is in New York. I don't know how
big this tank is in this restaurant. Also looks like
it was kind of held together with some like duct
tape and spit. Anyway, they're working in this restaurant and
(19:58):
they have fish in there. It's definitely I think it's Chinese.
It's definitely an Asian restaurant. I can tell by the
writing and so the and you get two angles because
they have cameras in the restaurant. One is in the
kitchen and one is out in the restaurant. I don't
know how big this tank is, but it breaks. It breaks, Yes,
(20:22):
the flood of water. Oh here Tyler found it. Okay,
so this is in the kitchen obviously, right him, play
watch it, watch it, look at the wall, just open up. Okay,
but wait, let's go to the camera out in the
(20:43):
actual restaurant and see what that looks like. I like,
this guy gets out his phone to take all right,
that's the restaurant.
Speaker 8 (20:49):
Watch this.
Speaker 1 (20:51):
Look at the.
Speaker 7 (20:52):
Floor fish, the massive fish.
Speaker 1 (20:59):
Yes, are those I don't know. But it also looks
like a like I know you hear like there's like
this big fish tank in the back, and you're thinking, like,
restaurant sounds eh, the restaurant looks nice.
Speaker 7 (21:10):
Yeah, when does it stop flowing into the dining portion?
Speaker 1 (21:15):
Well, as soon as all that last bit of water
comes out? Look at how much water and.
Speaker 5 (21:21):
The fish are fighting it like salmon upstreams. They're not salmon,
but they're no certainly giving it a salmon.
Speaker 1 (21:28):
Try look at them.
Speaker 7 (21:30):
Go.
Speaker 1 (21:30):
I don't even know what you do in that case.
Speaker 3 (21:33):
Do you try to save the fish?
Speaker 7 (21:35):
You have to. You've got to call one of those
companies immediately.
Speaker 1 (21:39):
Where's Quad? Where's Squad? I need them to take the
elevator down. Look at that.
Speaker 5 (21:45):
So those diners and I'm thinking, like, Hugh Elliott, did
they get a free meal?
Speaker 6 (21:51):
Oh?
Speaker 1 (21:51):
I'm requesting a free meal. I mean, look at I
was look at my shoes.
Speaker 3 (21:56):
I'm certainly not paying for this fish that's swimming between
my ankles.
Speaker 9 (22:02):
Let me grab line one, Hi Elliot in the morning, Hey,
Elliott coreneats you off from Japan.
Speaker 1 (22:08):
Oh kanetia each knee. What can I do for you?
Speaker 13 (22:14):
So I didn't work there, But there's a couple of
places I've been to that have a big tank, like
almost like a kiddie pool full of squid and you
can fish your own squid out of there and they'll
cut it right in front of you and you eat
it while it's still moving and squiggling in your mouth,
and it's friggin delicious.
Speaker 1 (22:32):
Wait, so wait a minute. They don't do it. They don't.
They don't do kalamari like we do kalamari.
Speaker 13 (22:38):
No, no, no, they they eat it raw. I mean
they do have kalamari. You can you can get like
cooked and like tempera squid and things like that, but
we also eat it raw and it's so good. Surprisingly,
so you go like wiggles in your mouth.
Speaker 12 (22:55):
So you go di it.
Speaker 1 (22:56):
By the way, Diane seems very horny.
Speaker 7 (22:58):
Oh god.
Speaker 1 (23:00):
You go in there and you find like it's just
a oh my god, Tyler. So Tyler has found a
restaurant that's got the squid, and you're right it is.
You know what it looks like a hot tubs for
twenty in the middle of the room. Oh my god,
there's a lot of them. And you go in there
(23:22):
and you fish out your own squid and they cut
it right up for you, and the guy says, great term.
It's still throbbing.
Speaker 13 (23:30):
It is, Yeah, it's still throbbing right as goes down
your throat.
Speaker 1 (23:35):
You know what it You know what it looks like.
It looks like there's hot tubs all throughout the restaurant.
Were you are you?
Speaker 8 (23:46):
Well, they're not hot thubs there.
Speaker 7 (23:49):
What happened? You didn't happened?
Speaker 11 (23:53):
Look at sauce sauce with what Oh that's the cutup squid. Yes,
but get ready okay, my god, you would eat that?
Speaker 7 (24:09):
What happened in the video?
Speaker 3 (24:10):
Okay, So it looks like threw a bunch of soy
sauce on it, and all the little squid tentacles were like,
oh that hurts that.
Speaker 1 (24:16):
That's the salt.
Speaker 9 (24:17):
Yeah yeah, yeah yeah.
Speaker 13 (24:18):
They roll up and squirm a little bit because they
don't like the saltiness of the soy.
Speaker 6 (24:22):
Right.
Speaker 1 (24:22):
Believe that guy, That guy's like, young, young, give me something.
So not in a million years, Diane, how much, never
much never, how much you said, it's a good time
to both never. Yeah, I already got a place for
you to stay. My boy on the phone.
Speaker 3 (24:38):
Why is that guy choking when he ew ew?
Speaker 7 (24:44):
That was overly dramatic.
Speaker 13 (24:45):
I am no, it slides right down.
Speaker 6 (24:48):
It's so good.
Speaker 1 (24:49):
Yeah, Oh, Diane, this is great for you.
Speaker 7 (24:52):
What color of those eyes on that woman there?
Speaker 1 (24:55):
Wait?
Speaker 8 (24:56):
Where is that?
Speaker 7 (24:56):
I'm not even paying What is that? That's fish, Diane,
y'all eat some gross stuff. Diane's racist. That's racist.
Speaker 3 (25:06):
No, I'm saying you, Elliott, there are things over here.
Speaker 8 (25:12):
Look up she cucumber you like.
Speaker 6 (25:17):
I can't.
Speaker 1 (25:17):
I can't.
Speaker 13 (25:18):
That's pretty nasty.
Speaker 3 (25:19):
I can't stop.
Speaker 1 (25:20):
Oh, look at him fishing, Diane. Look at him fishing.
Speaker 3 (25:24):
Look Gorton's fisherman jackets.
Speaker 1 (25:27):
But you didn't say the squids were water at you.
Speaker 8 (25:31):
It's like the county they'll do that too.
Speaker 1 (25:33):
Yeah, I'll look at it like, oh, we're a gallanger
show four. Yeah, look at him.
Speaker 13 (25:42):
That actually happened to my daughter the first time she
did it. She fished it out and didn't pull it
far up out of the water, and it's just like
contracted and shut water right at her.
Speaker 5 (25:53):
But you see here, the tour guide is pointing out
how the restaurant is set up so when it splashes,
a squitter flailing around, you can't get wet when you're
dining because they have a plastic between.
Speaker 3 (26:07):
Oh, it's like it's like back when we would get
our nails done during COVID.
Speaker 13 (26:14):
No, we didn't have a plastic guard. You just you
just dip your fishing light in and snag one and
you have to pull it out of the water fast. Otherwise,
if there's a little bit of water, it'll start squirting.
Speaker 1 (26:26):
Oh, look at that? Look at that? Hey, can you
could real quick, real quick? I have an idea. I
have an idea. Can you look up a restaurant for me?
Not not you, sir? Hey, thank you, you have no idea.
How valuable you've been today? Thank you, sir. Will you
will you look up? No? No, no, it's well, it's close.
It's Entyson's in the alphabet.
Speaker 7 (26:46):
It was close.
Speaker 1 (26:47):
Will you look up? Is it modane M O D
A N.
Speaker 7 (26:53):
Okay, Yeah, I see it here modan restaurant?
Speaker 1 (26:55):
Yeah? Is there? Do they have a fish tank in there?
It's a beautiful restaurant in Tyson's. Let's see here do
they have a fish tank? The guy who is like
one of the one of the general manager, and one
of the owners is a guy named June. He's awesome.
But if they have a tank, I bet June would
(27:16):
let Diane fish a fish, a squid out of there
and then like they do they have a beautiful sushi
bar that Oh it's great, it is great. Would June
bring a tank into Modane and then let us use it?
Speaker 7 (27:32):
But like a dunk tank the shirt, Diane, you know what?
Speaker 1 (27:39):
You don't even know.
Speaker 3 (27:40):
It's like bobbing for apples. I have to catch you
with my mouth the but.
Speaker 1 (27:44):
I guarantee you somebody there would be able to like
give it to us, like like like we just saw
on TV on.
Speaker 7 (27:51):
TV on the computer, are you seeing a tank?
Speaker 1 (27:55):
I'm not, and I've been there a couple of times,
but I don't remember seeing a tank. But we also
see I didn't know the one in eight on one chimps. M. Wow,
that looks really really that restaurant is phenomenal. It's and
I'll be it's not the cheapest meal you're ever gonna get. Look,
but god damn it's good. Parking is free. I park
(28:17):
in the apartment building right now.
Speaker 7 (28:18):
Dan, you're not going to this the.
Speaker 1 (28:20):
No, but they don't. But they have other food other
than seafood.
Speaker 3 (28:23):
Seem not according to the people who took photos for
Google Reviews.
Speaker 1 (28:26):
Oh no, but the seafood is beautiful. It really is beautiful.
Speaker 3 (28:29):
There's some meat in a freezer. I'm looking at the Yeah.
Speaker 1 (28:32):
No, they have state they have everything. June. Can you
put a tank in that Diane can fish out of?
Speaker 7 (28:38):
Gross? Wow.
Speaker 9 (28:41):
Oh
Have you ever worked in a place that had a
fish tank, like a big fish tank.
Speaker 2 (00:11):
Not necessarily a big one, both like a kind of
like a red lobster size, you know where they have
the lobster store there.
Speaker 3 (00:19):
Now we're talking, I consider that big.
Speaker 1 (00:22):
To me, that's enormous. Yeah, that's big, but it's I mean, listen,
are there places that have larger ones? Yes? Where were
you working that had like a big fish tank? Uh?
Speaker 4 (00:33):
Bat pro shop?
Speaker 5 (00:35):
Dude?
Speaker 1 (00:36):
Isn't aren't the ones a basket?
Speaker 6 (00:37):
Bro?
Speaker 1 (00:38):
Aren't they enormous?
Speaker 7 (00:39):
To the pancilskuy?
Speaker 1 (00:40):
Oh, that's right. The guy went swimming in it.
Speaker 4 (00:43):
I mean, I've seen one bigger, but this was inside
like the restaurant, and it was kind of like i'd say,
talb about fifteen.
Speaker 1 (00:56):
Yeah. No, that's still a good size one. And I
understand what you mean, like the one in the rest
versus like that big display one in the in the store.
Did you ever have any were there ever any issues
with it? Or wait, hold on, what are you showing
me here?
Speaker 6 (01:10):
Tyler?
Speaker 1 (01:11):
Oh? Yeah, Oh dude, the tank is enormous. Tyler pulled up.
That's it. That's in the restaurant right at vast prop Yeah,
it's enormous, dude. That is a big ass tank.
Speaker 4 (01:24):
I mean, it's like I said, I've seen bigger. It's
just it's pretty. It's beautiful. But I just I've seen
much bigger in stores and restaurants.
Speaker 3 (01:34):
Yeah.
Speaker 1 (01:34):
No, that's fair, that's fair. I appreciate you being in
the bar.
Speaker 8 (01:37):
Hi.
Speaker 1 (01:38):
Yeah, no, it does, it does. Did you ever have
any problems with.
Speaker 4 (01:41):
It other than helping cleaning it out? Not really, Uh,
just a lot of algae build up when people didn't
know how to properly clean it or keep it, you know.
Speaker 1 (01:59):
But no, no leads, no issues. Nobody banging on it
or anything like that.
Speaker 4 (02:04):
Oh kids like crazy, Yes, definitely banging on it and everything.
But other than that, no, no.
Speaker 2 (02:10):
Leaks and stuff.
Speaker 4 (02:11):
It's pretty well sturdy and maintain and taking care of.
So it was a lot of times you would be
told don't touch the glass.
Speaker 1 (02:18):
But yeah they yeah they did. Listen. All right, very good,
very good. By the way. All I want right now
is some seafoods. God does that look good? Hi? Elliott
the morning?
Speaker 8 (02:31):
Hi?
Speaker 9 (02:31):
Is this me? Yes?
Speaker 3 (02:32):
It is?
Speaker 1 (02:32):
Who are you?
Speaker 10 (02:34):
It's Nicole?
Speaker 1 (02:35):
Hey? What up? Nicole? Where are you calling me from?
Speaker 10 (02:39):
I'm calling you capacity in a Maryland.
Speaker 1 (02:41):
Oh beautiful, and well I'll ask you the same thing
that I asked Lucas. Ever, work in a place that
had a fish tank?
Speaker 8 (02:50):
Yeah, not huge?
Speaker 10 (02:51):
It was like an assistant living that's fairly decent size
but not genormous.
Speaker 1 (02:57):
Right wow, I mean it's it's you would have told
me we were going to go too for two. Yeah, people
that worked in a place with a fish tank, that's
pretty impressive.
Speaker 3 (03:06):
Not my mother in law's place, but a place that
we toured did have a in their bar, did have
a huge fish tank, like.
Speaker 1 (03:14):
Like a home had had one of them? Is that
pretty common?
Speaker 3 (03:17):
I didn't, I don't, not to this size. I mean
this almost looks like something you'd see at like a
high end restaurant.
Speaker 1 (03:23):
Oh really yeah? Really?
Speaker 7 (03:24):
Like best?
Speaker 1 (03:27):
Is that is that? I mean that suerious? Is that
pretty common? In like like old.
Speaker 3 (03:32):
The one that she lives in now does not have one?
And I was kind of taken aback. I was like,
oh my god, when did you see that?
Speaker 1 (03:38):
But is it is that? Did they?
Speaker 7 (03:39):
Like are you saying do they just pull a chair up?
Speaker 1 (03:42):
Yeah? It just sore at them?
Speaker 3 (03:44):
Sure, I mean they're there for happy hour and doing trivia.
Speaker 1 (03:47):
No, no, no, but I just mean like old people
in general just sit there and watch the fish swim,
like that's an activity.
Speaker 3 (03:53):
I remember my aunt used to love to do that
in my cousin's room because she just thought it was
so it was a nice way to like relax at
the end of the day.
Speaker 1 (03:59):
Okay, but that's what they're fish and watch the fish
the But like, do you have to worry at like
old folks homes, Well, ma'am, you would know when you
worked at that assisted living house, do you have to
worry about the fish tanks there? I would be worried
that like an old person's gonna fall into it or
something like that.
Speaker 10 (04:18):
No, I mean it was high up, so we wouldn't
worry about that now as people would stick their hands
in maybe, but it wasn't there. Well, there's a different
section like for demented patients, so they weren't out with
the regular patients. So the patients that were out around
the fishhake.
Speaker 1 (04:35):
Were No, and thank you for the clarification. I understand that. No. No,
but also like you don't have to have demensional fall,
you know what I mean, Like old people fall all
the time.
Speaker 3 (04:46):
I don't see a fall risk when I think of
these fish tanks, though.
Speaker 1 (04:50):
No, but they could just be walking and they hit
a toe on the carpet or something. They fall, they
go right into the fish tank. Fish tanke is down,
it crashes. You got water and fish all over the floor.
Speaker 5 (05:01):
Every part of a facility is a tripping this possible
landing spot.
Speaker 1 (05:07):
Yeah, exactly, exactly. So that's why I don't think of
them like like like like tripping over the fish tank.
I think of them tripping into well, not like falling
into unless it's really big, but like tripping and hitting
it and then the fish tank goes down, boom shatters,
and it's all over.
Speaker 10 (05:27):
Yeah, for sure happens. I think that's the worst extreme
of it.
Speaker 1 (05:32):
But yeah, yeah, all right, well listen, that's how I
like to think. Wait, hold on one second, yes, Tyler.
Speaker 7 (05:37):
Watching fish swim around in an aquarium can significantly lower
elderly people's blood pressure.
Speaker 3 (05:44):
And almost right, God, that just seems so boring.
Speaker 7 (05:49):
At that, aids, what else are you doing?
Speaker 3 (05:51):
And she wasn't in a facility, This was her at
home doing that.
Speaker 1 (05:55):
The Yeah, no, no, no, I understand.
Speaker 3 (05:57):
I just love to lay here and watch the fish.
Speaker 1 (06:00):
All right, hold on, I want to make a note
to myself that it's okay to say demented.
Speaker 7 (06:06):
Now for see that was a slimp.
Speaker 1 (06:09):
Oh okay, isn't that what it is?
Speaker 7 (06:10):
No? No, they make a big deal about that.
Speaker 1 (06:12):
Do they really like if you have dementia, you're demented?
No doctor demented?
Speaker 7 (06:16):
No?
Speaker 1 (06:20):
Hold on, I just gonna make a promotional note for myself.
All right, Where am I going? Line one? Oh? Yeah,
see if we give I need people who work like
with with in offices or stores with big fish.
Speaker 3 (06:32):
To hand do a lot of offices happen.
Speaker 1 (06:34):
I would imagine, imagine, I would imagine offices have them.
I mean, think of all the places that have them,
grocery stores, offices, office buildings, restaurants, what else would have them?
What else would have them?
Speaker 5 (06:49):
So we're not separating because whether it's some restaurants and
they can go either way, but like certainly grocery stores.
Speaker 1 (06:55):
Grocery stores have them. They serve a purpose.
Speaker 3 (06:58):
Yeah, that's so you can pick your lobster.
Speaker 5 (06:59):
No, just for shut de core. Right, So which one
do you want or it doesn't matter to you.
Speaker 1 (07:07):
I'd love to get one that serves a purpose is.
Speaker 7 (07:10):
The best pro one, not just for aesthetics.
Speaker 1 (07:15):
Wait in the restaurant. In the restaurant, no, I think
in the restaurant it's just or maybe it's to grow
for the bigger one outside.
Speaker 7 (07:21):
But they're not pulling stuff out to serve.
Speaker 1 (07:24):
I don't think so. I don't think so. I like
ones that.
Speaker 7 (07:29):
Serve a purpose. Yeah, so you're talking lobsters.
Speaker 1 (07:33):
Yeah, but that would be the only thing, right, Like
nobody's sticking their hand in there to grab.
Speaker 3 (07:38):
Like a like a like a tuna for the night
at bass prosing run.
Speaker 1 (07:43):
Is No, I think that's right. Don't they use it
for that? I don't like the big one, the big
ones on display. Don't they use it for fishing? Oh? Oh,
not the restaurant.
Speaker 7 (07:54):
The ones in the they definitely do demonstrations.
Speaker 1 (07:56):
Yeah, that's see, that's that's a working fish tank.
Speaker 5 (08:00):
But what other fish can be in or sea creatures
can be in a restaurant food tank?
Speaker 3 (08:07):
Do they have those ones that that suck all the
algae off the wall?
Speaker 1 (08:10):
Yeah, but you're not eating those. You're not eating those?
Would Would I have sawt shell crabs in there?
Speaker 7 (08:15):
I don't know.
Speaker 5 (08:17):
I'm looking to see him where's Cheff the fish guy,
Diane the he you can answer a lot of these questions.
Speaker 1 (08:24):
No, he doesn't deal with working fish tanks. He deals
with like exhibit fish tanks.
Speaker 7 (08:30):
Oh, some have snapper and grouper.
Speaker 1 (08:34):
Wow, big, you can't. They're just swimming in the tanks
for food. Have I ever been to a seafood restaurant
that's got anything in there other than a bunch of
bound up lobsters? Yeah? Have I ever been to a
place that has that? Like I've definitely been to places
(08:55):
where like there's fish on ice where you walk up
and you you kind of choose what you want.
Speaker 3 (09:00):
Well, that's like a Wegman's the No, but I meant.
Speaker 1 (09:03):
A restaurant, Diane. A restaurant, it says many, Like there's
a very famous restaurant in in Montreal, Melos. Actually they've
got a place in Vegas, New York, like they they've
opened a bunch But you go up and you you're
essentially charging on ice.
Speaker 7 (09:18):
But they're not swimming in there for snapper. It says.
It's mostly found in Chinese restaurants.
Speaker 1 (09:26):
So do Chinese restaurant My Chinese restaurants do not like
they they they don't have a fish tank. No, no, no,
they have all the ducks that are walking around and
they're already sauced and ready to go, like.
Speaker 5 (09:42):
They're huge.
Speaker 3 (09:43):
Yeah.
Speaker 1 (09:45):
So wait, so grouper and snapper are big just swimming
in fish tanks.
Speaker 7 (09:49):
It says they can be in the restaurant's food tanks.
Speaker 1 (09:53):
Did Red Lobster ever have anything other than bound up lobsters? Like?
But they have shrimps?
Speaker 3 (09:59):
I don't, I think so.
Speaker 1 (10:02):
I hate to ask. Does Bubba Gump have a bunch
of them?
Speaker 5 (10:06):
Never?
Speaker 3 (10:06):
I've walked past one at the airport. I haven't seen
one in there.
Speaker 5 (10:09):
This says the iconic tanks at Red Lobster were for
displaying lobsters and lobsters alone, so that was it.
Speaker 1 (10:18):
Yes, you ever ordered a lobster out of a tank? No,
it's freaking awesome, like you feel like you are on
a safari.
Speaker 7 (10:27):
So you see that, like they make a show of it.
Speaker 1 (10:29):
I've done it at Red Lobster, like they'll ask. Like
some places, it depends on It depends on how bougie.
Some places will be like, well you before you go
to your table, they'll go, as you can see, we
have everything from quarter pound it's lobster or red lobster
quarter pound to like three pound lobsters and stuff, and
then some will go. If anybody's interested in the lobster,
(10:51):
would you like to pick what your own? And you're like, eh,
hold on one second, I wanted that one. Yeah, that's awesome.
I've never reached in and grabbed my own. They let you.
I don't. Some places may, some places may.
Speaker 5 (11:03):
I totally would not have been surprised if red Lobster
was just frozen tails and that was all.
Speaker 6 (11:10):
No.
Speaker 1 (11:11):
No, this is their middle name, Red Fresh Lobster, all
fake from Oh wait, so you think those are just
display lobsters?
Speaker 3 (11:21):
No, no way, switch them out every couple of months.
Speaker 1 (11:25):
No way. If that, If that's the case, that's BS
and advertising.
Speaker 5 (11:30):
Well find someone who's gone into a red lobster and
jos seen one of those tangs, but been told when
they ordered lobster, there's none available.
Speaker 7 (11:39):
There's no No.
Speaker 1 (11:40):
I have been to a place where where where you
got to kill your own lobster.
Speaker 3 (11:46):
Where's that?
Speaker 1 (11:47):
That was awesome?
Speaker 3 (11:48):
They give you a spike.
Speaker 1 (11:49):
No. We went with the boys and we were getting
we were getting lobster. It was like a big ceremony
and we were getting lobster and they take it and
they put it on like almost looks like a big
cutting board with a groove in it, and there was
like a big knife that you pull down and they
lined the lobster up.
Speaker 3 (12:09):
Right at the dinner table.
Speaker 11 (12:11):
The no, like in the middle of the restaurant, and
you pull the thing down like a big paper cutter.
Speaker 1 (12:17):
That exactly it splits it right in half. We got
two because both boys wanted to split it right down
its head. Yeah, it's awesome, it's awesome. I've seen that.
Speaker 8 (12:26):
Now.
Speaker 3 (12:26):
That was fred a little barbaric for a restaurant.
Speaker 1 (12:29):
The no, it was great. It was great, And everybody be.
Speaker 7 (12:33):
Like, now I need confirmation on this cant I again.
Speaker 1 (12:40):
I promise I'll get to the tank. People.
Speaker 7 (12:42):
I can't tell if this person is screwing around or
if they're being serious. I currently work at the restaurant
at Basspro, and we have the tank emptied right now
because it was leaking significantly.
Speaker 1 (12:53):
Oh no, wait, so is that the one off in
ninety five.
Speaker 3 (12:56):
Yeah, that we see going down to Richmond.
Speaker 1 (12:58):
Yeah, in Aceland, right, Yeah, so that one had a
bad leak.
Speaker 7 (13:03):
If that is true, how did it leak?
Speaker 1 (13:06):
Well, then, I mean that's ceiling ceilings and stuff like that.
Speaker 7 (13:09):
Is it sort of like a skylight? Do all tanks
eventually leak? Yes, it did sound like you thought about it,
but I think you just paused.
Speaker 1 (13:24):
No, but think about that pressure, yeah, pressure especially Yeah. Yeah,
that's a lot of water.
Speaker 7 (13:29):
I mean the one at best pro is that's at
the restaurant.
Speaker 1 (13:33):
At the rest is huge.
Speaker 7 (13:35):
Guy totally undersold it.
Speaker 1 (13:37):
Now there's a there's a bunch of fish laying in
that tank like this because they had to edit all
leaked out. Where am I going? Line seven? Hi, Elliet
in the morning?
Speaker 8 (13:48):
Does this mean?
Speaker 9 (13:49):
Yeah?
Speaker 3 (13:49):
Hi?
Speaker 6 (13:49):
Who's that?
Speaker 9 (13:51):
This is a jose from Henrychel Yes, sir, hey Ellen,
just quick. When I was traveling in quantum poor Malaysia
and even in Singapore, I believe, but especially in quite
a lampoor, my agent would take me and it became
my favorite.
Speaker 8 (14:10):
You go to a restaurant and it's just full of
tubs or.
Speaker 6 (14:15):
Or uh aquarium of any it, all fish, lizards, squid
uh and you go up there and pick what you
want and then they cook it up right there.
Speaker 9 (14:29):
Tell you some of the best seafood in the World,
and some of it I didn't know what I was eating.
I would ask my agents.
Speaker 8 (14:39):
And people pick something for me.
Speaker 9 (14:41):
You you know, So were you were you everything?
Speaker 1 (14:44):
Were you just visiting there? Were you stationed there? No?
I was.
Speaker 9 (14:50):
I was a sales manager and I was also a
service manager earlier, and they were my uh uh uh,
not agents, but distributors, because there's a little difference. So
I would go there and visit them twice a year,
depending maybe more so. Uh you know, I got really
good at that at Singapore and poor.
Speaker 1 (15:11):
So that makes sense. That kind of that kind of
goes back to where they were saying what Tyler had read. Hey,
thank you jose that the that the like Asian restaurants.
Speaker 7 (15:22):
I was fine with squid and fish? Does he say lizards?
Speaker 3 (15:25):
Yeah?
Speaker 1 (15:26):
Yeah, Well, I mean it's different over there. It's different.
Speaker 5 (15:30):
Just pick something for me less an aquarium or a
terrarium line one.
Speaker 1 (15:36):
Hi, Yellie in the morning. Yeah, Hi, who's this?
Speaker 8 (15:43):
Hey? This is Zach from Anassas. Actually my company installs
and maintains aquariums all over the DC area.
Speaker 1 (15:52):
Are they massive? Like big ones? Are you talking about
for like like work like working ones like right, Red
lobster and stuff? Are you talking to out? Just like
in lobbies.
Speaker 8 (16:03):
So mainly we do like lobbies homes offices, but we
do do like the red lobster tank. So I'm like,
I actually installed the lobster tank at your favorite place,
chop House in Tyson's.
Speaker 1 (16:12):
Oh, I love that place. That place is great.
Speaker 8 (16:15):
So we did the lobster tank there.
Speaker 1 (16:18):
Oh you know what now that you mentioned it? Yeah,
what is it? Eight oh one Chop House in Tyson's.
Beautiful restaurant, beautiful restaurant.
Speaker 8 (16:26):
The Yeah, we do all shapes and sizes all over
the area.
Speaker 1 (16:30):
You know what, I'd never gotten to the I've never
gotten a lobster there. Oh, but now I will do
They let you stick your hand in there and pull
it out.
Speaker 8 (16:38):
Uh, not that I know of.
Speaker 1 (16:40):
You know what I would be afraid of? And not
because eight oh one Chop House is like rowdy and
out of control. But they have a great bar. They
have a fantastic bar. Is wouldn't you be afraid? Like
I would be afraid, Like even at the bass Pro
where it's kind of behind the bar. I'm drunk, I'm
having some drinks like loppeen something. My knife goes flying
I don't know. And next thing, you know, dang it
(17:02):
out comes all the water.
Speaker 8 (17:05):
Nah, that thinks so a little stronger than that.
Speaker 1 (17:07):
All right, all right if you say so, where is
the Why can't I picture the one at eight oh
one Chop House.
Speaker 8 (17:14):
It's kind of back by the kitchen, like you can
see it, but it's not like right in the middle
of the restaurant.
Speaker 1 (17:19):
Is it? Is it hidden by the great big bull
that's in the restaurant.
Speaker 3 (17:25):
No?
Speaker 8 (17:25):
No, no, kind of like back to the left where
like the kitchen entrances.
Speaker 1 (17:30):
I gotcha, I gotcha. All right, very good, very good.
I appreciate it. Thank you, Thank you, my friend. That
restaurant's awesome. That restaurant's great.
Speaker 7 (17:39):
So you could go there and not only get a
good steak but also satisfy your seafood craving surf.
Speaker 1 (17:44):
Oh turf, w chef. Let me hop in there now,
I just roll my pants up. Line five, Hi Elliott
in the morning. Elliott, Yes, sir, who's this? This says Squad,
Oh boy, Quad from Atlanta. Yeah, dude, how in the
(18:07):
hell are you?
Speaker 8 (18:09):
It's been a minute since I talked to you, guys.
Speaker 3 (18:11):
Yeah, And I always get nervous like you were when
we haven't heard from me in so long.
Speaker 1 (18:15):
Been kind of sick for a while. Anyway, Quad, Yes,
what can I do for you? My friend?
Speaker 12 (18:20):
So like the other guy, I used to do service
on my doctor's office lawyers tattoo places when I have them.
My best friend we were doing tattoos because all my
tattoos leaves are all ocean and fish. Oh and he
(18:41):
said we need a tank in hair. So I put
them a tank and it made people more relaxed. Get
a tattoo.
Speaker 1 (18:46):
Yeah, that's what the dementia people do. They just sit
and steer and watch the fish. Hey, what is the
what is the ay? Quad?
Speaker 8 (18:55):
You doing?
Speaker 1 (18:55):
All right?
Speaker 12 (18:57):
I'm doing perfect, man. I'm living on now. I'm living
in downtown Atlanta. I'm on the forty six, on the
forty seventh floor penthouse. Uft the city.
Speaker 1 (19:09):
Dude, Good for you, Good for you. You're living better
than I am. Hell of a make a wish? All right,
very good, very good, Quad, I appreciate it, Thank you, sir.
Speaker 5 (19:19):
Did anyone else not expect a floor? But for him
to say borrow time, that's what I thought he was
living on.
Speaker 1 (19:28):
I thought he was going to say, I'm living like
I'm dying, honestly, like I'm just I'm living every life.
Speaker 7 (19:34):
Every time we hear from quad, I love it.
Speaker 1 (19:35):
Yeah, No, it's great, it's great. Here's why I asked.
There was a video yesterday and it is a Chinese restaurant,
but it is in New York. I don't know how
big this tank is in this restaurant. Also looks like
it was kind of held together with some like duct
tape and spit. Anyway, they're working in this restaurant and
(19:58):
they have fish in there. It's definitely I think it's Chinese.
It's definitely an Asian restaurant. I can tell by the
writing and so the and you get two angles because
they have cameras in the restaurant. One is in the
kitchen and one is out in the restaurant. I don't
know how big this tank is, but it breaks. It breaks, Yes,
(20:22):
the flood of water. Oh here Tyler found it. Okay,
so this is in the kitchen obviously, right him, play
watch it, watch it, look at the wall, just open up. Okay,
but wait, let's go to the camera out in the
(20:43):
actual restaurant and see what that looks like. I like,
this guy gets out his phone to take all right,
that's the restaurant.
Speaker 8 (20:49):
Watch this.
Speaker 1 (20:51):
Look at the.
Speaker 7 (20:52):
Floor fish, the massive fish.
Speaker 1 (20:59):
Yes, are those I don't know. But it also looks
like a like I know you hear like there's like
this big fish tank in the back, and you're thinking, like,
restaurant sounds eh, the restaurant looks nice.
Speaker 7 (21:10):
Yeah, when does it stop flowing into the dining portion?
Speaker 1 (21:15):
Well, as soon as all that last bit of water
comes out? Look at how much water and.
Speaker 5 (21:21):
The fish are fighting it like salmon upstreams. They're not salmon,
but they're no certainly giving it a salmon.
Speaker 1 (21:28):
Try look at them.
Speaker 7 (21:30):
Go.
Speaker 1 (21:30):
I don't even know what you do in that case.
Speaker 3 (21:33):
Do you try to save the fish?
Speaker 7 (21:35):
You have to. You've got to call one of those
companies immediately.
Speaker 1 (21:39):
Where's Quad? Where's Squad? I need them to take the
elevator down. Look at that.
Speaker 5 (21:45):
So those diners and I'm thinking, like, Hugh Elliott, did
they get a free meal?
Speaker 6 (21:51):
Oh?
Speaker 1 (21:51):
I'm requesting a free meal. I mean, look at I
was look at my shoes.
Speaker 3 (21:56):
I'm certainly not paying for this fish that's swimming between
my ankles.
Speaker 9 (22:02):
Let me grab line one, Hi Elliot in the morning, Hey,
Elliott coreneats you off from Japan.
Speaker 1 (22:08):
Oh kanetia each knee. What can I do for you?
Speaker 13 (22:14):
So I didn't work there, But there's a couple of
places I've been to that have a big tank, like
almost like a kiddie pool full of squid and you
can fish your own squid out of there and they'll
cut it right in front of you and you eat
it while it's still moving and squiggling in your mouth,
and it's friggin delicious.
Speaker 1 (22:32):
Wait, so wait a minute. They don't do it. They don't.
They don't do kalamari like we do kalamari.
Speaker 13 (22:38):
No, no, no, they they eat it raw. I mean
they do have kalamari. You can you can get like
cooked and like tempera squid and things like that, but
we also eat it raw and it's so good. Surprisingly,
so you go like wiggles in your mouth.
Speaker 12 (22:55):
So you go di it.
Speaker 1 (22:56):
By the way, Diane seems very horny.
Speaker 7 (22:58):
Oh god.
Speaker 1 (23:00):
You go in there and you find like it's just
a oh my god, Tyler. So Tyler has found a
restaurant that's got the squid, and you're right it is.
You know what it looks like a hot tubs for
twenty in the middle of the room. Oh my god,
there's a lot of them. And you go in there
(23:22):
and you fish out your own squid and they cut
it right up for you, and the guy says, great term.
It's still throbbing.
Speaker 13 (23:30):
It is, Yeah, it's still throbbing right as goes down
your throat.
Speaker 1 (23:35):
You know what it You know what it looks like.
It looks like there's hot tubs all throughout the restaurant.
Were you are you?
Speaker 8 (23:46):
Well, they're not hot thubs there.
Speaker 7 (23:49):
What happened? You didn't happened?
Speaker 11 (23:53):
Look at sauce sauce with what Oh that's the cutup squid. Yes,
but get ready okay, my god, you would eat that?
Speaker 7 (24:09):
What happened in the video?
Speaker 3 (24:10):
Okay, So it looks like threw a bunch of soy
sauce on it, and all the little squid tentacles were like,
oh that hurts that.
Speaker 1 (24:16):
That's the salt.
Speaker 9 (24:17):
Yeah yeah, yeah yeah.
Speaker 13 (24:18):
They roll up and squirm a little bit because they
don't like the saltiness of the soy.
Speaker 6 (24:22):
Right.
Speaker 1 (24:22):
Believe that guy, That guy's like, young, young, give me something.
So not in a million years, Diane, how much, never
much never, how much you said, it's a good time
to both never. Yeah, I already got a place for
you to stay. My boy on the phone.
Speaker 3 (24:38):
Why is that guy choking when he ew ew?
Speaker 7 (24:44):
That was overly dramatic.
Speaker 13 (24:45):
I am no, it slides right down.
Speaker 6 (24:48):
It's so good.
Speaker 1 (24:49):
Yeah, Oh, Diane, this is great for you.
Speaker 7 (24:52):
What color of those eyes on that woman there?
Speaker 1 (24:55):
Wait?
Speaker 8 (24:56):
Where is that?
Speaker 7 (24:56):
I'm not even paying What is that? That's fish, Diane,
y'all eat some gross stuff. Diane's racist. That's racist.
Speaker 3 (25:06):
No, I'm saying you, Elliott, there are things over here.
Speaker 8 (25:12):
Look up she cucumber you like.
Speaker 6 (25:17):
I can't.
Speaker 1 (25:17):
I can't.
Speaker 13 (25:18):
That's pretty nasty.
Speaker 3 (25:19):
I can't stop.
Speaker 1 (25:20):
Oh, look at him fishing, Diane. Look at him fishing.
Speaker 3 (25:24):
Look Gorton's fisherman jackets.
Speaker 1 (25:27):
But you didn't say the squids were water at you.
Speaker 8 (25:31):
It's like the county they'll do that too.
Speaker 1 (25:33):
Yeah, I'll look at it like, oh, we're a gallanger
show four. Yeah, look at him.
Speaker 13 (25:42):
That actually happened to my daughter the first time she
did it. She fished it out and didn't pull it
far up out of the water, and it's just like
contracted and shut water right at her.
Speaker 5 (25:53):
But you see here, the tour guide is pointing out
how the restaurant is set up so when it splashes,
a squitter flailing around, you can't get wet when you're
dining because they have a plastic between.
Speaker 3 (26:07):
Oh, it's like it's like back when we would get
our nails done during COVID.
Speaker 13 (26:14):
No, we didn't have a plastic guard. You just you
just dip your fishing light in and snag one and
you have to pull it out of the water fast. Otherwise,
if there's a little bit of water, it'll start squirting.
Speaker 1 (26:26):
Oh, look at that? Look at that? Hey, can you
could real quick, real quick? I have an idea. I
have an idea. Can you look up a restaurant for me?
Not not you, sir? Hey, thank you, you have no idea.
How valuable you've been today? Thank you, sir. Will you
will you look up? No? No, no, it's well, it's close.
It's Entyson's in the alphabet.
Speaker 7 (26:46):
It was close.
Speaker 1 (26:47):
Will you look up? Is it modane M O D
A N.
Speaker 7 (26:53):
Okay, Yeah, I see it here modan restaurant?
Speaker 1 (26:55):
Yeah? Is there? Do they have a fish tank in there?
It's a beautiful restaurant in Tyson's. Let's see here do
they have a fish tank? The guy who is like
one of the one of the general manager, and one
of the owners is a guy named June. He's awesome.
But if they have a tank, I bet June would
(27:16):
let Diane fish a fish, a squid out of there
and then like they do they have a beautiful sushi
bar that Oh it's great, it is great. Would June
bring a tank into Modane and then let us use it?
Speaker 7 (27:32):
But like a dunk tank the shirt, Diane, you know what?
Speaker 1 (27:39):
You don't even know.
Speaker 3 (27:40):
It's like bobbing for apples. I have to catch you
with my mouth the but.
Speaker 1 (27:44):
I guarantee you somebody there would be able to like
give it to us, like like like we just saw
on TV on.
Speaker 7 (27:51):
TV on the computer, are you seeing a tank?
Speaker 1 (27:55):
I'm not, and I've been there a couple of times,
but I don't remember seeing a tank. But we also
see I didn't know the one in eight on one chimps. M. Wow,
that looks really really that restaurant is phenomenal. It's and
I'll be it's not the cheapest meal you're ever gonna get. Look,
but god damn it's good. Parking is free. I park
(28:17):
in the apartment building right now.
Speaker 7 (28:18):
Dan, you're not going to this the.
Speaker 1 (28:20):
No, but they don't. But they have other food other
than seafood.
Speaker 3 (28:23):
Seem not according to the people who took photos for
Google Reviews.
Speaker 1 (28:26):
Oh no, but the seafood is beautiful. It really is beautiful.
Speaker 3 (28:29):
There's some meat in a freezer. I'm looking at the Yeah.
Speaker 1 (28:32):
No, they have state they have everything. June. Can you
put a tank in that Diane can fish out of?
Speaker 7 (28:38):
Gross? Wow.
Speaker 9 (28:41):
Oh
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