April 30, 2026 ⢠27 mins
Elazar Sontag, Emily Heil, and Joan The Moan.
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Speaker 1 (00:00):
Can I find somebody that's been the Red Lobster for
the endless shrimp?
Speaker 2 (00:04):
People were excited when they announced it.
Speaker 1 (00:05):
Absolutely they were. There's five different types.
Speaker 2 (00:10):
Oh, and I guess you're one of them.
Speaker 3 (00:11):
The no not types of people. Let's see there's fat, fatter,
still fatter.
Speaker 2 (00:17):
No, come on, I still can't think of all sixteen
reasons I might be itching.
Speaker 3 (00:24):
Christa, Will you do me a favor?
Speaker 1 (00:25):
Will you see if you can find me somebody that's
been to the endless shrimp endless?
Speaker 4 (00:31):
What is it called the endless shrimp?
Speaker 3 (00:32):
Endless shrimp at Red Lobster? Please?
Speaker 1 (00:35):
Eight six six two Elliot eight six six two three
five five four six eight.
Speaker 3 (00:41):
Here's the shrimp skip Do you see it on their
shrimp scamping? Did I not give the number?
Speaker 1 (00:45):
Sorry, eight six six to Elliot eight six six two
three five five four six eight h somebody who's had
the endless shrimp at Red Lobster, please?
Speaker 2 (00:56):
I see garlic shrimp scampy?
Speaker 1 (00:57):
Yo?
Speaker 2 (00:58):
Oh, don't tell that caller from earlier.
Speaker 1 (01:00):
That, uh, well, he's not allergic, he's just against um. Wait,
so there's there's the shrimp scampy.
Speaker 2 (01:07):
Garlic shrimp scampy, right, parrot isle coconut shrimp.
Speaker 3 (01:11):
Which I don't like.
Speaker 2 (01:12):
You know, I don't like coconut shrimp, but you love
pina colada sauce.
Speaker 3 (01:16):
I do.
Speaker 1 (01:17):
I mean that sounds good? The no, no, no, I don't like.
I don't like coconut shrimp.
Speaker 2 (01:22):
But that's fried obviously shrimp linguini alfredo.
Speaker 3 (01:25):
Now that I do like that, I do like it?
Speaker 2 (01:28):
Does say the sauce is creamy?
Speaker 3 (01:30):
Yeah?
Speaker 1 (01:30):
Also, I don't know, I don't know how big the
portion is, but that's gonna sit.
Speaker 2 (01:35):
Walt's favorite shrimp. It's just hambread and butterflied, lightly fried
and served with cocktail.
Speaker 3 (01:41):
Sauce, right, which is very good.
Speaker 2 (01:42):
By the way, there's that new marry me shrimp?
Speaker 3 (01:44):
Now, which one is that?
Speaker 2 (01:46):
Tender shrimp and a tomato cream sauce top with a
garlic and herb crumble.
Speaker 3 (01:51):
God does that sound good? That sounds good.
Speaker 2 (01:53):
Why don't you marry it?
Speaker 3 (01:54):
The I would?
Speaker 2 (01:56):
That's it's a fall of five how much.
Speaker 3 (01:59):
Well, A lot of it depends on location. A lot
of it depends on location.
Speaker 1 (02:03):
I mean, listen, it's not going to be like ten
dollars here and eighty dollars there. But I think on average,
isn't it thirty?
Speaker 4 (02:10):
Yeah, it's like.
Speaker 2 (02:14):
And there are no weird restrictions, there's no fine print.
Speaker 1 (02:19):
Oh well you can get you can get, you get
two sides, but you get that on your first order,
and then I think it's every third order.
Speaker 2 (02:29):
I think that you get more sides. I think, oh
my goodness.
Speaker 3 (02:35):
You know, why would you fill up on that?
Speaker 4 (02:38):
Get the coleslaw, don't touch it, take it home.
Speaker 3 (02:43):
No, No, you could still eat it. You could still
eat it.
Speaker 1 (02:45):
I mean at some point I'd eaten a lot of scampy,
so you could still eat it, but just don't fill
up on it. It's like if I go to the cheroscariea.
I'm not going for the beans, and I love beans
and rice, but.
Speaker 3 (03:01):
You're trying to fill me up, so I don't eat
your meat.
Speaker 4 (03:04):
You're not like loading up at the salad bar.
Speaker 2 (03:07):
You say that, and you walk in clearly with the strategy, Elliott.
But I feel like you'd still have a biscuit.
Speaker 3 (03:11):
Be a cheddar biscuit.
Speaker 1 (03:13):
Ye, yeah, it can't resistant you know what I do
like though, I would want to know have they been
Let me go to line one, Hi Ellien in the morning, Hi.
Speaker 3 (03:28):
Hi, Hi, who's this.
Speaker 2 (03:31):
Heather?
Speaker 3 (03:31):
Heather?
Speaker 1 (03:32):
I don't know why we're acting so uh quiet and
mature right now you're calling.
Speaker 3 (03:37):
About stuffing your face at Red Lobster. I got you,
I got you. When did you go?
Speaker 5 (03:45):
Was it just last week? I believe?
Speaker 3 (03:47):
How great? Was it? Em perfect?
Speaker 5 (03:52):
No?
Speaker 3 (03:52):
I mean that's what you're shooting for. That's Red Lobster.
That's good. That's good.
Speaker 2 (03:58):
She said, huh because you didn't hear you? She said, eh, yeah.
Speaker 3 (04:01):
No, but which of the five? Which shrimps did you get?
Speaker 6 (04:07):
Uh?
Speaker 5 (04:07):
Wedding scampy, the Alfred l uhc ant. I tried everything, Okay,
don't judge.
Speaker 3 (04:16):
No, do you know who you're talking to?
Speaker 7 (04:19):
Well?
Speaker 5 (04:19):
Yeah, how many? How many?
Speaker 3 (04:23):
How many did you have?
Speaker 2 (04:25):
Well?
Speaker 5 (04:25):
I actually wanted more of a side and they won't
do that.
Speaker 3 (04:30):
Oh, so you couldn't get it done.
Speaker 1 (04:31):
You just got the two sides when you made the
initial order, and that was it.
Speaker 5 (04:36):
I got one side.
Speaker 3 (04:38):
Oh what'd you get? Cole Slaw?
Speaker 2 (04:40):
I got no.
Speaker 5 (04:41):
I got hush puppies. I like hug puppies, and I
was like, can I get some more? It's like all
you can eat in my mind, marketing, give me more
of the side. But no, I ordered more shrimp. They
said I could pay for a side. I said no,
thank you, no, thank you.
Speaker 1 (04:55):
And by the way, of course I got hush puppies.
It's going with my Alfredo shrimp heavy.
Speaker 3 (05:02):
Can I ask you this and I want you to
be honest. I want you to be honest with him.
Speaker 1 (05:07):
Your first post endless shrimp bowel movement when you were
when you were in the toilet, even were it you.
Speaker 3 (05:14):
Like, oh my god, it stinks.
Speaker 5 (05:19):
No, I was actually okay, but that food doesn't bother
me quite like that.
Speaker 1 (05:25):
No, no, no, no, no no. I didn't say it
gave you the runs. That's okay, But it's just it
comes out like you know, like like you ever, like
sometimes when you're sick, you get the sick asses, like
if you're on medicine, you're like, whoa, my my duty stinks.
Speaker 5 (05:45):
I don't recall.
Speaker 3 (05:46):
I really don't.
Speaker 5 (05:47):
I'm sorry I didn't keep track of that.
Speaker 1 (05:50):
I mean, you don't have to keep track. Well you're
gonna do it. Would you hold your breath anyway?
Speaker 3 (05:55):
Anyway? Let me ask you, Heather, come on, let me
ask you this. Let me ask you this.
Speaker 1 (06:01):
Where how how many shrimps did you have if you
had to guess, Oh.
Speaker 5 (06:07):
My god, way too many. Well, I only got one
of the off right out. I think I got two
coconuts one of the wedding and I tried the fried
from my husband. So do you think I actually didn't
get an order of that?
Speaker 3 (06:21):
That's okay?
Speaker 2 (06:22):
When she says one of or two of? What does
that mean?
Speaker 3 (06:25):
How many are? How many are in a story? Isn't
it usually fourteen?
Speaker 5 (06:29):
It's like six? So well, like six of the coconuts.
Speaker 3 (06:32):
Oh oh oh, I see what you mean. I see
what you mean.
Speaker 5 (06:35):
Probably had like Jesus flip. Well, I don't like doing
the math now like thirty like thirty shrimps.
Speaker 1 (06:44):
Right, No, that's good. No, I'm proud of you, and
I can answer your earlier question. It is never smelt worse.
Speaker 3 (06:52):
No, No, you know who? You know who I applaud?
You know who I applaud the Do you do you
know the name?
Speaker 1 (07:00):
Maybe you don't, then that's okay, and I hope I
pronounce it right.
Speaker 3 (07:03):
Ellasar Sontag Do you know that name?
Speaker 5 (07:08):
I don't.
Speaker 1 (07:11):
Yeah, No, he is the he took Tom Setzima. Tom
Seetzima was a douche, but the he took Tom Setsima's
place as the food critic at the at the Washington Post,
and I actually like him, like he's he seems like
a much more normal dude.
Speaker 3 (07:28):
He let loose with, not like you, Heather.
Speaker 1 (07:31):
He let loose with a great little tidbit because he
and a friend went to Red Lobster for the endless shrimp.
Speaker 3 (07:45):
You have, oh the tidbit.
Speaker 1 (07:48):
If you go, you have to eat, and again you
you may have to adjust your math by a shrimp
or two because some places are a little more expensive
than others. You have to eat twenty three shrimp to
hit the break even point.
Speaker 3 (08:06):
Of what it would cost you.
Speaker 4 (08:07):
Oh so she killed it?
Speaker 3 (08:08):
Yeah?
Speaker 5 (08:09):
Oh yes, I only wanted Alfredo and I paid the
all you can eat price for them to get one Alfredo.
Speaker 3 (08:16):
Right, and so you you lost money on that.
Speaker 5 (08:18):
Like you got the endless My husband made it up.
Speaker 3 (08:22):
Sounds like you did. Sounds like you did.
Speaker 5 (08:24):
Yeah, I think we did. And now I'm appalled by
how much shrimp I ate things. Now listen, I have
to give me more hush puppies. I wouldn't have eaten
all that shrimp the.
Speaker 3 (08:33):
Yeah no, but you would have eaten fried hush puppies.
Speaker 4 (08:36):
It's bread and bread.
Speaker 3 (08:37):
Listen, at the end of the day, it doesn't matter
you ruined them panties. All right, very good, I will agree,
all right, very good. Thank you, Minny. Isn't that a
great tidbit?
Speaker 1 (08:48):
You got to eat twenty three shrimps to make the
endless shrimp work?
Speaker 2 (08:55):
I see here what his guests for the evening ate?
Speaker 3 (08:58):
Would the guests eat?
Speaker 2 (09:00):
Oh you didn't read that part.
Speaker 3 (09:01):
I know what he ate.
Speaker 2 (09:03):
I don't see his number? The guest ate nineteen shrip?
Speaker 3 (09:08):
Yeah, didn't didn't even cover. No, I know what els eight?
Speaker 2 (09:15):
How many?
Speaker 3 (09:15):
I see you, Tom Wilson, what's up? Big? Four to three?
Speaker 2 (09:18):
Oh? Wow?
Speaker 1 (09:19):
Yeah? No, Elisar was like, get in. I bet even
Elizar was like, God, my duty stinks.
Speaker 2 (09:28):
And they went in, it says, knowing the break figured
out after the fact. No, they went knowing, like, but
why did the guest who by the way, I see
the guest who wasn't Why did the guest only nineteen
go ahead? Uh? The single goal for Elizar and Emily
(09:51):
Hile was shrimp maxing.
Speaker 3 (09:57):
Emily's my my nemesis.
Speaker 2 (09:58):
Thing, but in the end she managed to eat only
nineteen shrimp. I could have pushed through.
Speaker 1 (10:04):
She tried to be demure, like the time that she
crushed forty seven pizzas.
Speaker 2 (10:08):
I could have pushed through and had more, she said,
But I wanted to enjoy my meal and not feel
like I was a hot dog eating contestant.
Speaker 1 (10:14):
Yeah, Elzar felt like he was a hot dog eating contestant.
Speaker 2 (10:17):
Oh, and it wasn't just about the numbers. We identified
the styles we've preferred, That's true. We genuinely enjoyed the
shrimp athon. The large fruity cocktails gave the meal a
festive feeling.
Speaker 3 (10:30):
It was.
Speaker 2 (10:31):
Oh, it was Elzar's first time visiting the chain.
Speaker 3 (10:34):
He had never been to a Red Lobster.
Speaker 2 (10:36):
It opened only in nineteen sixty eight.
Speaker 3 (10:40):
Wait, how has he never been to a Red Lobster?
Speaker 2 (10:42):
He quickly professed himself a fan, of course.
Speaker 3 (10:46):
And no, you read that he professed her on the fan.
Am I going to line too?
Speaker 1 (10:53):
Oh?
Speaker 3 (10:53):
Also when you look up, I didn't read it. But
there was something. There was something in.
Speaker 1 (10:57):
His column about like restaurants.
Speaker 3 (11:03):
What do they call that? Like helping you? Like doing
what you want?
Speaker 4 (11:07):
Like if you go in customers always right type of thing?
Speaker 1 (11:10):
Or no, no, like accommodating like a food aversion or something. Oh, no,
aversions not allergies. If you go in and you're like,
I'm deadly allergic. Yeah, like a restaurant's not gonna go well,
tough titty, you get served with pine nuts the no. No.
But if they're like, there's some restaurants and I don't
know what he said, but there are some restaurants that
(11:32):
are very against aversions.
Speaker 4 (11:34):
Or substitutions, yes, okay?
Speaker 2 (11:36):
Or is it like I can't stand the smell of this,
Please don't place me near a table or don't allow
that table to serve or be served? Like how extreme
are the aversions?
Speaker 1 (11:49):
Well?
Speaker 3 (11:49):
I think it probably depends on the person.
Speaker 2 (11:51):
Because I don't know I have food a versions.
Speaker 3 (11:52):
I don't know.
Speaker 1 (11:53):
Then why don't you go get open table and find
another place to eat?
Speaker 2 (11:55):
Like when they're pregnant. I feel like that's where a
lot of food aversions come up. Okay, Or it's not
even the eating of a food. Yeah, I know, But
what do you want me to do?
Speaker 3 (12:05):
Like I can't. I can't. Hey, everybody stop, nobody's eating
anything very rare.
Speaker 4 (12:11):
I'm having a baby.
Speaker 2 (12:15):
But it does sound like we've identified one restaurant that
would not accommodate the what's that yours?
Speaker 3 (12:19):
Oh yeah, well it depends. I wouldn't. I wouldn't.
Speaker 1 (12:22):
I wouldn't say to somebody, well, we serve allergens.
Speaker 3 (12:25):
There's no getting around it.
Speaker 2 (12:26):
No, that's allergen.
Speaker 3 (12:28):
No, that's what I'm saying.
Speaker 1 (12:29):
I wouldn't give somebody something that they're allergic to. But
if they said, like I'm I'm trying to think no,
because like if somebody said, hey, listen, like Menino.
Speaker 3 (12:40):
I'll just use Menino as an example.
Speaker 1 (12:42):
If somebody goes to Menino's restaurant and is like, I
want a steak, super well done. Steve's gonna make it
super well done, she's like, I'm not eating it. I
wouldn't eat it that way. I don't think it's good
that way. But if that person wants to spend, you know,
fifty dollars on a steak and wants to eat a shoe,
I'm gonna give him.
Speaker 2 (13:03):
It says here in his column, what's the restaurant's responsibility.
I believe it's the job of a restaurant to make
it very clear, both before and in the dining room,
how it handles aversions. So that you have the agency
and information needed to decide whether you want to or
can eat at said restaurant. But beyond that transparency, a
restaurant should be free to serve its food as it
(13:25):
sees fit.
Speaker 3 (13:30):
So he did agree with you.
Speaker 2 (13:33):
Yeah, it just does come off kind of harsh. Yeah,
like that caller's husband with the garlic. He's in trouble.
Speaker 1 (13:40):
The oh yeah, oh if you went into if you
went into Stee's restaurant and said.
Speaker 3 (13:46):
No salt, no butter, no garlic, Steve would be like,
no service, no t like, just get out, just get out.
Speaker 2 (13:53):
He goes on the right. All that said, it's wonderful
when a restaurant takes on the very complicated task of
accommodating references and restrictions. But it gives a sense of
generosity and hospitality, a feeling that a restaurant is striving
to be for all dinner diners.
Speaker 3 (14:07):
Right.
Speaker 1 (14:08):
But again, there's a big difference between saying I'll just
use scampy. You go to Red Lobster and you're like, hey,
I want my shrimp extra extra cooked. That's just letting
it cook. Yeah, But if you said to them, oh, hey,
you know what I'm I have a slight aversion to garlic.
Speaker 3 (14:28):
Can you make the shrimp scampy without it? If I
was the chef, here's part of me that we go like, no,
I can't.
Speaker 1 (14:35):
Well, it's also red lobster. I know that that's just
sitting in a big brew pot.
Speaker 2 (14:40):
But like, for instance, earlier you talked about seeing your
future choking episode in a car and needing to be saved.
Speaker 3 (14:48):
Correct.
Speaker 2 (14:49):
Some food a versions are born out of incidents like
that where you may be choked on a food and
now the sight of it makes you panic.
Speaker 3 (14:57):
Well, then don't order it again. It doesn't have to
be oh but the fries come with this meal or.
Speaker 2 (15:05):
It's just like the place. And he said it should
be laid out how they're going to address whatever needs
to be addressed on a website or in the dining room.
Speaker 1 (15:15):
Oh, on my website, it's it's aversions will be treated
like this, and it's take a number, but it's on
the hand grenade man.
Speaker 2 (15:24):
But it's just seeing French fries that can set you.
Speaker 3 (15:27):
Oh my god, get over it again.
Speaker 2 (15:31):
The critic was in your corner. But you don't have
to be so mean about it, right, No.
Speaker 1 (15:36):
No, no, but I just I put that on the website.
If you hate seeing fries, get over it.
Speaker 3 (15:44):
Please? Where am I going? Wait?
Speaker 2 (15:46):
Sure Elliott will just take care of it and eat
them all.
Speaker 1 (15:51):
But I will say this the Ella's art. I hope
I'm saying his name right. Seems like a decent guy
so far. Have you enjoyed his pieces so far?
Speaker 8 (16:01):
Yeah?
Speaker 3 (16:01):
Yeah?
Speaker 1 (16:02):
And I again, the bar could not be any lower
for me. No, I didn't like Seats. I thought season
was a big douche.
Speaker 2 (16:09):
But isn't he going in completely und It's not like
they used to be with food critics, where it was
a big mystery, right.
Speaker 1 (16:18):
No, no, no, But like I didn't. You can find
Tom seatsm online. It's not hard. But he was just
he was like so Tom Seats him would never ever
walk into a red lobster.
Speaker 3 (16:29):
Unlet's the inn it. Little Washington was serving lobster that night.
Speaker 1 (16:34):
But he was a douche. He was a real high
end douche. Seems like a normal guys.
Speaker 2 (16:39):
Sontec had never walked into a red lobster before until
your girl Emily right brought my micro.
Speaker 3 (16:46):
LASR started to sound like a douche. How's he never
been into red Lobster. That's crazy to me.
Speaker 2 (16:52):
But then he made up for it forty three.
Speaker 3 (16:54):
Yeah, he crushed forty three shrimp and is still wiping
hi elliot in the morning. Hey, Hi, guys doing Hey,
I'm doing great. How are you?
Speaker 8 (17:09):
I'm doing fantastic. I'll tell you a quick story about
my dad, Barry. He's out of town today, so I
have to speak for him. Barry is a very frugal individual.
He loves buffets. He's a coupon guy. And I gotta
tell you, when Red Lobster has their endless shrimp, it's
like a national holiday for him. So he has a
plan when he goes into this and he goes in there,
(17:32):
eats nothing all day, takes I douprofen right before he
sits down, and his plan is to quote, put a
hurtin on him his record and it updates yearly. His
current record, he told me the other day, is one
hundred and twenty one.
Speaker 3 (17:50):
There's no way one hundred and twenty one shrimp. Oh
damn it? Hold words. Oh no, I believe you. I
believe you.
Speaker 4 (18:03):
What's the what's the.
Speaker 8 (18:09):
So that as his stomach expands, it doesn't hurt, so
he can keep stuffing the shrimp in his mouth.
Speaker 1 (18:15):
Hold on, my pen just ran out of ink. I
got to write that down, all right, I'm sorry, sir,
thank you.
Speaker 2 (18:24):
I can't find it out or somewhere in the article
he says that his tip if you are going to
try the endless shrimp is to stick with the scampy,
and and he said do not order the Marry Me shrimp.
And I want to say the last sentence was one
word gloopy.
Speaker 3 (18:45):
Oh that's the that's the tomato. That's like the tomato one.
Speaker 2 (18:48):
Oh so you think he's describing the dish, Yeah, a
little bit.
Speaker 3 (18:54):
Okay.
Speaker 2 (18:54):
I thought it was maybe a reference to what happened
after the meal.
Speaker 3 (18:57):
Oh yeah, no, that is that is Hey, we got
wet white, I.
Speaker 2 (19:03):
Mean KHALOOPI sounds like you're describing feces, not food. The
or sticky the yes, been there the or usually messy.
Speaker 1 (19:19):
No, but like you don't want the fried. The fried's
gonna everybody knows. Listen how anything. Alfredo is great.
Speaker 4 (19:27):
But too heavy.
Speaker 1 (19:27):
But yeah, that is that's gonna sit like a ball.
And scampy is great unless you have an aversion of garlic.
And if you both eat it, you can make out.
Speaker 3 (19:41):
Where am I going? Could you eat forty three shrimp? No,
dian no, DIANB you could eat forty three?
Speaker 2 (19:48):
That surprises you?
Speaker 3 (19:50):
Forty three shrimp is not a lot? Could you eat more?
How much did Hile eat?
Speaker 4 (19:55):
What did you say?
Speaker 3 (19:55):
I got a nineteen.
Speaker 4 (19:56):
I get to get to twenty three to make it
worth my while to break even. Yeah, I don't know
if I could twenty three shrimp? Am I taking ibuprofen?
Speaker 1 (20:05):
Well, if you don't want you rebelly to hurt, honestly,
you say that what a great what a great tip?
Speaker 2 (20:10):
The hack is this you in the comments who for
the article forty three? That is impressive? If pressed, I
might be able to eat three dozen oysters, but certainly
not fried or scampied. Well done. That sounds like you.
I could definitely eat three dozen oysters. How many do
you think you've put down in the past oysters? When
(20:32):
it comes to like a big record or big oysters?
Speaker 1 (20:36):
Yeah, I know that when half joking, half serious at
Hanks one night they commented on.
Speaker 3 (20:44):
It, and I knew. I knew at that point I
was already six dozen.
Speaker 4 (20:48):
In Oh my god, just you know, yeah, Elliott.
Speaker 1 (20:51):
By myself, like no I wasn't eating by myself. Jackie
was there, but.
Speaker 4 (20:55):
You ate the oysters by yourself?
Speaker 2 (20:58):
Yeah, oysters are great, and it was not part of competition.
Speaker 3 (21:04):
No, I wasn't like all right Jackie shirt.
Speaker 1 (21:08):
Now unlike unlike Ella's aar, I was not gloopy.
Speaker 3 (21:15):
But man, did I get rid of a jellyfish?
Speaker 2 (21:21):
That says a lot of oysters in one sitting generally
is about two dozen per person.
Speaker 1 (21:29):
Oh okay, and you were If I only ordered two
dozen oysters at the salt line, they would think something
was wrong, like did you get fired?
Speaker 2 (21:36):
You?
Speaker 3 (21:37):
Okay, what's wrong?
Speaker 1 (21:40):
Line?
Speaker 3 (21:43):
Let me go to let me go? Line five?
Speaker 7 (21:44):
First, Hi Elliott the morning Elliott thrusher.
Speaker 3 (21:48):
Heir, Hey, what's going on?
Speaker 6 (21:50):
Dude?
Speaker 7 (21:51):
Dude? What's your problem witha He's a good dude.
Speaker 1 (21:54):
Okay, says a former restaurant person who probably got very
good reviews.
Speaker 7 (22:00):
I'm still a restaurant person, but he's never stepped once
into my restaurant by myself. But he's a good dude. Seriously,
he's a good dude.
Speaker 3 (22:07):
Okay, I I hear.
Speaker 7 (22:09):
Otherwise, why don't you have dinner with them?
Speaker 3 (22:12):
Okay?
Speaker 1 (22:13):
Yeah, I'm sure that won't be uncomfortable. So Hey, Tom,
I hear your big douche.
Speaker 7 (22:22):
Not a douche. He's a good dude.
Speaker 1 (22:23):
Hey how many how many shrimps could you eat? You
could eat forty three shrimp?
Speaker 3 (22:28):
Uh?
Speaker 7 (22:29):
You know what, Shrimp's one of those things that I
have issues with. Why I got really sick once on
shrimp and I'm really iffy with shrimp.
Speaker 2 (22:40):
It wasn't from your poof poo platter, wasn't.
Speaker 7 (22:42):
I definitely had. I definitely had a poo poo platter.
Speaker 5 (22:45):
That night, but.
Speaker 8 (22:47):
And the next day.
Speaker 3 (22:51):
All right, very good, thank you, thank you. Thrasher. Which
one the.
Speaker 2 (22:56):
One with the ribs and the oh yeah, it's all
I think there's spring rolls on there too. Beautiful Now
that says it serves two to four guests.
Speaker 3 (23:05):
No, it doesn't before guess my ass.
Speaker 5 (23:11):
Am.
Speaker 3 (23:11):
I going to line two. Hi Ellie in the morning.
Speaker 6 (23:15):
Hi, this is Joan in the Mountain. It's been a
long time, Yes it has.
Speaker 3 (23:19):
What's got you calling?
Speaker 6 (23:21):
Oh no much? A few months ago I lost my job. Yeah,
you know, it's kind.
Speaker 1 (23:27):
Of like the shirt says, Oh Joan, I'm sorry, say again,
say again.
Speaker 6 (23:32):
I lost my job.
Speaker 3 (23:34):
Oh Joan, I'm sorry to hear that.
Speaker 6 (23:36):
Yeah, you know it's like that shirt says, yeah, and
and the guy made and you know what happens, The
guy made the pile of the guy, uh made a
pile of money off those two off those two words
off the off a T.
Speaker 3 (23:53):
Shirt, Joan, I have no idea what you're talking about.
Speaker 2 (23:55):
Is this a movie quote?
Speaker 6 (23:57):
Did you ever see fort didn't you ever? Didn't you
see that? You know that there's a shirt say, it's
really popular. That shirt's really popular. It's on it's on Amazon.
I looked it up.
Speaker 1 (24:08):
Okay, John, there's a I'm sorry, I'm not We're not
on the same late wavelength today and normally we are.
Speaker 3 (24:14):
It's not spelling all.
Speaker 6 (24:16):
Right, yeah?
Speaker 1 (24:18):
Oh yeah, Oh so that's what you're saying, you know,
is as happens, you lost your job?
Speaker 8 (24:24):
Yeah?
Speaker 3 (24:25):
Are you looking for a new job?
Speaker 6 (24:27):
Yeah?
Speaker 3 (24:28):
Yeah, afternoons at the country.
Speaker 1 (24:31):
Wait.
Speaker 6 (24:32):
Yeah, I haven't had any experience on radio, well except
for what I'm calling you.
Speaker 3 (24:38):
Right, Hey, what are you watching there in the background?
Speaker 6 (24:40):
Deadly women?
Speaker 4 (24:42):
What is that?
Speaker 6 (24:44):
It's a true crime. I like true I like true crime.
I'm thinking i'd like I'd like to take behavioral sciences.
I like to take behavioral studies. I would too, like,
I like, I like true crime, and I love horror movies.
Speaker 3 (25:00):
Amen. No, I'm with you.
Speaker 2 (25:01):
I'm on a TV show that focuses, uh, strictly on
murders committed by women.
Speaker 6 (25:09):
Yeah. Yeah, it's smurves committed by women, dead women. That's
what the shows on Investigation Discovery. I'm watching it off
video on demand, right, all right, very good. Oh, by
the way, I was wondering you were when you were
(25:32):
talking about that modeling for your for the radio show
station a while back.
Speaker 3 (25:40):
Hello, yeah, no, I'm listening.
Speaker 6 (25:43):
Okay, yeah, if we were talking about the modeling for
the radio station.
Speaker 3 (25:47):
While back, right, I just wanted to do you.
Speaker 6 (25:52):
I can only send my pictures on my I can
only send pictures on my cellphone because I don't have
an email, right, and I just wanted to know if
you at a cell phone where I can reach it,
where I can send it to send him to you?
Speaker 1 (26:04):
Absolutely, and well I don't want to give out Diane's
number on the air, but yes I will.
Speaker 3 (26:09):
I will get that done.
Speaker 1 (26:10):
Hey, speaking of Joan, would you would you send us
to break sure?
Speaker 6 (26:17):
Okay, right, hold on, hold on, you think I might
have I might have a belch for we're talking. Okay,
(26:49):
what do you think?
Speaker 3 (26:50):
Yeah? That was great. Okay, Now get us in the okay,
now get us get it in the break.
Speaker 6 (26:55):
Okay, okay, sure, okay, okay, okay, Well, are you gonna
get it to me up there? Or then?
Speaker 3 (27:04):
Oh yeah, yeah, yeah, I'll get you, I'll get it.
But remember, this is Diane's Got Dirt next.
Speaker 6 (27:08):
Yeah, okay, Hi, this is John in the morning. Diane's
Got Dirt. Next.
Speaker 3 (27:15):
They're off into a commercial break.
Can I find somebody that's been the Red Lobster for
the endless shrimp?
Speaker 2 (00:04):
People were excited when they announced it.
Speaker 1 (00:05):
Absolutely they were. There's five different types.
Speaker 2 (00:10):
Oh, and I guess you're one of them.
Speaker 3 (00:11):
The no not types of people. Let's see there's fat, fatter,
still fatter.
Speaker 2 (00:17):
No, come on, I still can't think of all sixteen
reasons I might be itching.
Speaker 3 (00:24):
Christa, Will you do me a favor?
Speaker 1 (00:25):
Will you see if you can find me somebody that's
been to the endless shrimp endless?
Speaker 4 (00:31):
What is it called the endless shrimp?
Speaker 3 (00:32):
Endless shrimp at Red Lobster? Please?
Speaker 1 (00:35):
Eight six six two Elliot eight six six two three
five five four six eight.
Speaker 3 (00:41):
Here's the shrimp skip Do you see it on their
shrimp scamping? Did I not give the number?
Speaker 1 (00:45):
Sorry, eight six six to Elliot eight six six two
three five five four six eight h somebody who's had
the endless shrimp at Red Lobster, please?
Speaker 2 (00:56):
I see garlic shrimp scampy?
Speaker 1 (00:57):
Yo?
Speaker 2 (00:58):
Oh, don't tell that caller from earlier.
Speaker 1 (01:00):
That, uh, well, he's not allergic, he's just against um. Wait,
so there's there's the shrimp scampy.
Speaker 2 (01:07):
Garlic shrimp scampy, right, parrot isle coconut shrimp.
Speaker 3 (01:11):
Which I don't like.
Speaker 2 (01:12):
You know, I don't like coconut shrimp, but you love
pina colada sauce.
Speaker 3 (01:16):
I do.
Speaker 1 (01:17):
I mean that sounds good? The no, no, no, I don't like.
I don't like coconut shrimp.
Speaker 2 (01:22):
But that's fried obviously shrimp linguini alfredo.
Speaker 3 (01:25):
Now that I do like that, I do like it?
Speaker 2 (01:28):
Does say the sauce is creamy?
Speaker 3 (01:30):
Yeah?
Speaker 1 (01:30):
Also, I don't know, I don't know how big the
portion is, but that's gonna sit.
Speaker 2 (01:35):
Walt's favorite shrimp. It's just hambread and butterflied, lightly fried
and served with cocktail.
Speaker 3 (01:41):
Sauce, right, which is very good.
Speaker 2 (01:42):
By the way, there's that new marry me shrimp?
Speaker 3 (01:44):
Now, which one is that?
Speaker 2 (01:46):
Tender shrimp and a tomato cream sauce top with a
garlic and herb crumble.
Speaker 3 (01:51):
God does that sound good? That sounds good.
Speaker 2 (01:53):
Why don't you marry it?
Speaker 3 (01:54):
The I would?
Speaker 2 (01:56):
That's it's a fall of five how much.
Speaker 3 (01:59):
Well, A lot of it depends on location. A lot
of it depends on location.
Speaker 1 (02:03):
I mean, listen, it's not going to be like ten
dollars here and eighty dollars there. But I think on average,
isn't it thirty?
Speaker 4 (02:10):
Yeah, it's like.
Speaker 2 (02:14):
And there are no weird restrictions, there's no fine print.
Speaker 1 (02:19):
Oh well you can get you can get, you get
two sides, but you get that on your first order,
and then I think it's every third order.
Speaker 2 (02:29):
I think that you get more sides. I think, oh
my goodness.
Speaker 3 (02:35):
You know, why would you fill up on that?
Speaker 4 (02:38):
Get the coleslaw, don't touch it, take it home.
Speaker 3 (02:43):
No, No, you could still eat it. You could still
eat it.
Speaker 1 (02:45):
I mean at some point I'd eaten a lot of scampy,
so you could still eat it, but just don't fill
up on it. It's like if I go to the cheroscariea.
I'm not going for the beans, and I love beans
and rice, but.
Speaker 3 (03:01):
You're trying to fill me up, so I don't eat
your meat.
Speaker 4 (03:04):
You're not like loading up at the salad bar.
Speaker 2 (03:07):
You say that, and you walk in clearly with the strategy, Elliott.
But I feel like you'd still have a biscuit.
Speaker 3 (03:11):
Be a cheddar biscuit.
Speaker 1 (03:13):
Ye, yeah, it can't resistant you know what I do
like though, I would want to know have they been
Let me go to line one, Hi Ellien in the morning, Hi.
Speaker 3 (03:28):
Hi, Hi, who's this.
Speaker 2 (03:31):
Heather?
Speaker 3 (03:31):
Heather?
Speaker 1 (03:32):
I don't know why we're acting so uh quiet and
mature right now you're calling.
Speaker 3 (03:37):
About stuffing your face at Red Lobster. I got you,
I got you. When did you go?
Speaker 5 (03:45):
Was it just last week? I believe?
Speaker 3 (03:47):
How great? Was it? Em perfect?
Speaker 5 (03:52):
No?
Speaker 3 (03:52):
I mean that's what you're shooting for. That's Red Lobster.
That's good. That's good.
Speaker 2 (03:58):
She said, huh because you didn't hear you? She said, eh, yeah.
Speaker 3 (04:01):
No, but which of the five? Which shrimps did you get?
Speaker 6 (04:07):
Uh?
Speaker 5 (04:07):
Wedding scampy, the Alfred l uhc ant. I tried everything, Okay,
don't judge.
Speaker 3 (04:16):
No, do you know who you're talking to?
Speaker 7 (04:19):
Well?
Speaker 5 (04:19):
Yeah, how many? How many?
Speaker 3 (04:23):
How many did you have?
Speaker 2 (04:25):
Well?
Speaker 5 (04:25):
I actually wanted more of a side and they won't
do that.
Speaker 3 (04:30):
Oh, so you couldn't get it done.
Speaker 1 (04:31):
You just got the two sides when you made the
initial order, and that was it.
Speaker 5 (04:36):
I got one side.
Speaker 3 (04:38):
Oh what'd you get? Cole Slaw?
Speaker 2 (04:40):
I got no.
Speaker 5 (04:41):
I got hush puppies. I like hug puppies, and I
was like, can I get some more? It's like all
you can eat in my mind, marketing, give me more
of the side. But no, I ordered more shrimp. They
said I could pay for a side. I said no,
thank you, no, thank you.
Speaker 1 (04:55):
And by the way, of course I got hush puppies.
It's going with my Alfredo shrimp heavy.
Speaker 3 (05:02):
Can I ask you this and I want you to
be honest. I want you to be honest with him.
Speaker 1 (05:07):
Your first post endless shrimp bowel movement when you were
when you were in the toilet, even were it you.
Speaker 3 (05:14):
Like, oh my god, it stinks.
Speaker 5 (05:19):
No, I was actually okay, but that food doesn't bother
me quite like that.
Speaker 1 (05:25):
No, no, no, no, no no. I didn't say it
gave you the runs. That's okay, But it's just it
comes out like you know, like like you ever, like
sometimes when you're sick, you get the sick asses, like
if you're on medicine, you're like, whoa, my my duty stinks.
Speaker 5 (05:45):
I don't recall.
Speaker 3 (05:46):
I really don't.
Speaker 5 (05:47):
I'm sorry I didn't keep track of that.
Speaker 1 (05:50):
I mean, you don't have to keep track. Well you're
gonna do it. Would you hold your breath anyway?
Speaker 3 (05:55):
Anyway? Let me ask you, Heather, come on, let me
ask you this. Let me ask you this.
Speaker 1 (06:01):
Where how how many shrimps did you have if you
had to guess, Oh.
Speaker 5 (06:07):
My god, way too many. Well, I only got one
of the off right out. I think I got two
coconuts one of the wedding and I tried the fried
from my husband. So do you think I actually didn't
get an order of that?
Speaker 3 (06:21):
That's okay?
Speaker 2 (06:22):
When she says one of or two of? What does
that mean?
Speaker 3 (06:25):
How many are? How many are in a story? Isn't
it usually fourteen?
Speaker 5 (06:29):
It's like six? So well, like six of the coconuts.
Speaker 3 (06:32):
Oh oh oh, I see what you mean. I see
what you mean.
Speaker 5 (06:35):
Probably had like Jesus flip. Well, I don't like doing
the math now like thirty like thirty shrimps.
Speaker 1 (06:44):
Right, No, that's good. No, I'm proud of you, and
I can answer your earlier question. It is never smelt worse.
Speaker 3 (06:52):
No, No, you know who? You know who I applaud?
You know who I applaud the Do you do you
know the name?
Speaker 1 (07:00):
Maybe you don't, then that's okay, and I hope I
pronounce it right.
Speaker 3 (07:03):
Ellasar Sontag Do you know that name?
Speaker 5 (07:08):
I don't.
Speaker 1 (07:11):
Yeah, No, he is the he took Tom Setzima. Tom
Seetzima was a douche, but the he took Tom Setsima's
place as the food critic at the at the Washington Post,
and I actually like him, like he's he seems like
a much more normal dude.
Speaker 3 (07:28):
He let loose with, not like you, Heather.
Speaker 1 (07:31):
He let loose with a great little tidbit because he
and a friend went to Red Lobster for the endless shrimp.
Speaker 3 (07:45):
You have, oh the tidbit.
Speaker 1 (07:48):
If you go, you have to eat, and again you
you may have to adjust your math by a shrimp
or two because some places are a little more expensive
than others. You have to eat twenty three shrimp to
hit the break even point.
Speaker 3 (08:06):
Of what it would cost you.
Speaker 4 (08:07):
Oh so she killed it?
Speaker 3 (08:08):
Yeah?
Speaker 5 (08:09):
Oh yes, I only wanted Alfredo and I paid the
all you can eat price for them to get one Alfredo.
Speaker 3 (08:16):
Right, and so you you lost money on that.
Speaker 5 (08:18):
Like you got the endless My husband made it up.
Speaker 3 (08:22):
Sounds like you did. Sounds like you did.
Speaker 5 (08:24):
Yeah, I think we did. And now I'm appalled by
how much shrimp I ate things. Now listen, I have
to give me more hush puppies. I wouldn't have eaten
all that shrimp the.
Speaker 3 (08:33):
Yeah no, but you would have eaten fried hush puppies.
Speaker 4 (08:36):
It's bread and bread.
Speaker 3 (08:37):
Listen, at the end of the day, it doesn't matter
you ruined them panties. All right, very good, I will agree,
all right, very good. Thank you, Minny. Isn't that a
great tidbit?
Speaker 1 (08:48):
You got to eat twenty three shrimps to make the
endless shrimp work?
Speaker 2 (08:55):
I see here what his guests for the evening ate?
Speaker 3 (08:58):
Would the guests eat?
Speaker 2 (09:00):
Oh you didn't read that part.
Speaker 3 (09:01):
I know what he ate.
Speaker 2 (09:03):
I don't see his number? The guest ate nineteen shrip?
Speaker 3 (09:08):
Yeah, didn't didn't even cover. No, I know what els eight?
Speaker 2 (09:15):
How many?
Speaker 3 (09:15):
I see you, Tom Wilson, what's up? Big? Four to three?
Speaker 2 (09:18):
Oh? Wow?
Speaker 1 (09:19):
Yeah? No, Elisar was like, get in. I bet even
Elizar was like, God, my duty stinks.
Speaker 2 (09:28):
And they went in, it says, knowing the break figured
out after the fact. No, they went knowing, like, but
why did the guest who by the way, I see
the guest who wasn't Why did the guest only nineteen
go ahead? Uh? The single goal for Elizar and Emily
(09:51):
Hile was shrimp maxing.
Speaker 3 (09:57):
Emily's my my nemesis.
Speaker 2 (09:58):
Thing, but in the end she managed to eat only
nineteen shrimp. I could have pushed through.
Speaker 1 (10:04):
She tried to be demure, like the time that she
crushed forty seven pizzas.
Speaker 2 (10:08):
I could have pushed through and had more, she said,
But I wanted to enjoy my meal and not feel
like I was a hot dog eating contestant.
Speaker 1 (10:14):
Yeah, Elzar felt like he was a hot dog eating contestant.
Speaker 2 (10:17):
Oh, and it wasn't just about the numbers. We identified
the styles we've preferred, That's true. We genuinely enjoyed the
shrimp athon. The large fruity cocktails gave the meal a
festive feeling.
Speaker 3 (10:30):
It was.
Speaker 2 (10:31):
Oh, it was Elzar's first time visiting the chain.
Speaker 3 (10:34):
He had never been to a Red Lobster.
Speaker 2 (10:36):
It opened only in nineteen sixty eight.
Speaker 3 (10:40):
Wait, how has he never been to a Red Lobster?
Speaker 2 (10:42):
He quickly professed himself a fan, of course.
Speaker 3 (10:46):
And no, you read that he professed her on the fan.
Am I going to line too?
Speaker 1 (10:53):
Oh?
Speaker 3 (10:53):
Also when you look up, I didn't read it. But
there was something. There was something in.
Speaker 1 (10:57):
His column about like restaurants.
Speaker 3 (11:03):
What do they call that? Like helping you? Like doing
what you want?
Speaker 4 (11:07):
Like if you go in customers always right type of thing?
Speaker 1 (11:10):
Or no, no, like accommodating like a food aversion or something. Oh, no,
aversions not allergies. If you go in and you're like,
I'm deadly allergic. Yeah, like a restaurant's not gonna go well,
tough titty, you get served with pine nuts the no. No.
But if they're like, there's some restaurants and I don't
know what he said, but there are some restaurants that
(11:32):
are very against aversions.
Speaker 4 (11:34):
Or substitutions, yes, okay?
Speaker 2 (11:36):
Or is it like I can't stand the smell of this,
Please don't place me near a table or don't allow
that table to serve or be served? Like how extreme
are the aversions?
Speaker 1 (11:49):
Well?
Speaker 3 (11:49):
I think it probably depends on the person.
Speaker 2 (11:51):
Because I don't know I have food a versions.
Speaker 3 (11:52):
I don't know.
Speaker 1 (11:53):
Then why don't you go get open table and find
another place to eat?
Speaker 2 (11:55):
Like when they're pregnant. I feel like that's where a
lot of food aversions come up. Okay, Or it's not
even the eating of a food. Yeah, I know, But
what do you want me to do?
Speaker 3 (12:05):
Like I can't. I can't. Hey, everybody stop, nobody's eating
anything very rare.
Speaker 4 (12:11):
I'm having a baby.
Speaker 2 (12:15):
But it does sound like we've identified one restaurant that
would not accommodate the what's that yours?
Speaker 3 (12:19):
Oh yeah, well it depends. I wouldn't. I wouldn't.
Speaker 1 (12:22):
I wouldn't say to somebody, well, we serve allergens.
Speaker 3 (12:25):
There's no getting around it.
Speaker 2 (12:26):
No, that's allergen.
Speaker 3 (12:28):
No, that's what I'm saying.
Speaker 1 (12:29):
I wouldn't give somebody something that they're allergic to. But
if they said, like I'm I'm trying to think no,
because like if somebody said, hey, listen, like Menino.
Speaker 3 (12:40):
I'll just use Menino as an example.
Speaker 1 (12:42):
If somebody goes to Menino's restaurant and is like, I
want a steak, super well done. Steve's gonna make it
super well done, she's like, I'm not eating it. I
wouldn't eat it that way. I don't think it's good
that way. But if that person wants to spend, you know,
fifty dollars on a steak and wants to eat a shoe,
I'm gonna give him.
Speaker 2 (13:03):
It says here in his column, what's the restaurant's responsibility.
I believe it's the job of a restaurant to make
it very clear, both before and in the dining room,
how it handles aversions. So that you have the agency
and information needed to decide whether you want to or
can eat at said restaurant. But beyond that transparency, a
restaurant should be free to serve its food as it
(13:25):
sees fit.
Speaker 3 (13:30):
So he did agree with you.
Speaker 2 (13:33):
Yeah, it just does come off kind of harsh. Yeah,
like that caller's husband with the garlic. He's in trouble.
Speaker 1 (13:40):
The oh yeah, oh if you went into if you
went into Stee's restaurant and said.
Speaker 3 (13:46):
No salt, no butter, no garlic, Steve would be like,
no service, no t like, just get out, just get out.
Speaker 2 (13:53):
He goes on the right. All that said, it's wonderful
when a restaurant takes on the very complicated task of
accommodating references and restrictions. But it gives a sense of
generosity and hospitality, a feeling that a restaurant is striving
to be for all dinner diners.
Speaker 3 (14:07):
Right.
Speaker 1 (14:08):
But again, there's a big difference between saying I'll just
use scampy. You go to Red Lobster and you're like, hey,
I want my shrimp extra extra cooked. That's just letting
it cook. Yeah, But if you said to them, oh, hey,
you know what I'm I have a slight aversion to garlic.
Speaker 3 (14:28):
Can you make the shrimp scampy without it? If I
was the chef, here's part of me that we go like, no,
I can't.
Speaker 1 (14:35):
Well, it's also red lobster. I know that that's just
sitting in a big brew pot.
Speaker 2 (14:40):
But like, for instance, earlier you talked about seeing your
future choking episode in a car and needing to be saved.
Speaker 3 (14:48):
Correct.
Speaker 2 (14:49):
Some food a versions are born out of incidents like
that where you may be choked on a food and
now the sight of it makes you panic.
Speaker 3 (14:57):
Well, then don't order it again. It doesn't have to
be oh but the fries come with this meal or.
Speaker 2 (15:05):
It's just like the place. And he said it should
be laid out how they're going to address whatever needs
to be addressed on a website or in the dining room.
Speaker 1 (15:15):
Oh, on my website, it's it's aversions will be treated
like this, and it's take a number, but it's on
the hand grenade man.
Speaker 2 (15:24):
But it's just seeing French fries that can set you.
Speaker 3 (15:27):
Oh my god, get over it again.
Speaker 2 (15:31):
The critic was in your corner. But you don't have
to be so mean about it, right, No.
Speaker 1 (15:36):
No, no, but I just I put that on the website.
If you hate seeing fries, get over it.
Speaker 3 (15:44):
Please? Where am I going? Wait?
Speaker 2 (15:46):
Sure Elliott will just take care of it and eat
them all.
Speaker 1 (15:51):
But I will say this the Ella's art. I hope
I'm saying his name right. Seems like a decent guy
so far. Have you enjoyed his pieces so far?
Speaker 8 (16:01):
Yeah?
Speaker 3 (16:01):
Yeah?
Speaker 1 (16:02):
And I again, the bar could not be any lower
for me. No, I didn't like Seats. I thought season
was a big douche.
Speaker 2 (16:09):
But isn't he going in completely und It's not like
they used to be with food critics, where it was
a big mystery, right.
Speaker 1 (16:18):
No, no, no, But like I didn't. You can find
Tom seatsm online. It's not hard. But he was just
he was like so Tom Seats him would never ever
walk into a red lobster.
Speaker 3 (16:29):
Unlet's the inn it. Little Washington was serving lobster that night.
Speaker 1 (16:34):
But he was a douche. He was a real high
end douche. Seems like a normal guys.
Speaker 2 (16:39):
Sontec had never walked into a red lobster before until
your girl Emily right brought my micro.
Speaker 3 (16:46):
LASR started to sound like a douche. How's he never
been into red Lobster. That's crazy to me.
Speaker 2 (16:52):
But then he made up for it forty three.
Speaker 3 (16:54):
Yeah, he crushed forty three shrimp and is still wiping
hi elliot in the morning. Hey, Hi, guys doing Hey,
I'm doing great. How are you?
Speaker 8 (17:09):
I'm doing fantastic. I'll tell you a quick story about
my dad, Barry. He's out of town today, so I
have to speak for him. Barry is a very frugal individual.
He loves buffets. He's a coupon guy. And I gotta
tell you, when Red Lobster has their endless shrimp, it's
like a national holiday for him. So he has a
plan when he goes into this and he goes in there,
(17:32):
eats nothing all day, takes I douprofen right before he
sits down, and his plan is to quote, put a
hurtin on him his record and it updates yearly. His
current record, he told me the other day, is one
hundred and twenty one.
Speaker 3 (17:50):
There's no way one hundred and twenty one shrimp. Oh
damn it? Hold words. Oh no, I believe you. I
believe you.
Speaker 4 (18:03):
What's the what's the.
Speaker 8 (18:09):
So that as his stomach expands, it doesn't hurt, so
he can keep stuffing the shrimp in his mouth.
Speaker 1 (18:15):
Hold on, my pen just ran out of ink. I
got to write that down, all right, I'm sorry, sir,
thank you.
Speaker 2 (18:24):
I can't find it out or somewhere in the article
he says that his tip if you are going to
try the endless shrimp is to stick with the scampy,
and and he said do not order the Marry Me shrimp.
And I want to say the last sentence was one
word gloopy.
Speaker 3 (18:45):
Oh that's the that's the tomato. That's like the tomato one.
Speaker 2 (18:48):
Oh so you think he's describing the dish, Yeah, a
little bit.
Speaker 3 (18:54):
Okay.
Speaker 2 (18:54):
I thought it was maybe a reference to what happened
after the meal.
Speaker 3 (18:57):
Oh yeah, no, that is that is Hey, we got
wet white, I.
Speaker 2 (19:03):
Mean KHALOOPI sounds like you're describing feces, not food. The
or sticky the yes, been there the or usually messy.
Speaker 1 (19:19):
No, but like you don't want the fried. The fried's
gonna everybody knows. Listen how anything. Alfredo is great.
Speaker 4 (19:27):
But too heavy.
Speaker 1 (19:27):
But yeah, that is that's gonna sit like a ball.
And scampy is great unless you have an aversion of garlic.
And if you both eat it, you can make out.
Speaker 3 (19:41):
Where am I going? Could you eat forty three shrimp? No,
dian no, DIANB you could eat forty three?
Speaker 2 (19:48):
That surprises you?
Speaker 3 (19:50):
Forty three shrimp is not a lot? Could you eat more?
How much did Hile eat?
Speaker 4 (19:55):
What did you say?
Speaker 3 (19:55):
I got a nineteen.
Speaker 4 (19:56):
I get to get to twenty three to make it
worth my while to break even. Yeah, I don't know
if I could twenty three shrimp? Am I taking ibuprofen?
Speaker 1 (20:05):
Well, if you don't want you rebelly to hurt, honestly,
you say that what a great what a great tip?
Speaker 2 (20:10):
The hack is this you in the comments who for
the article forty three? That is impressive? If pressed, I
might be able to eat three dozen oysters, but certainly
not fried or scampied. Well done. That sounds like you.
I could definitely eat three dozen oysters. How many do
you think you've put down in the past oysters? When
(20:32):
it comes to like a big record or big oysters?
Speaker 1 (20:36):
Yeah, I know that when half joking, half serious at
Hanks one night they commented on.
Speaker 3 (20:44):
It, and I knew. I knew at that point I
was already six dozen.
Speaker 4 (20:48):
In Oh my god, just you know, yeah, Elliott.
Speaker 1 (20:51):
By myself, like no I wasn't eating by myself. Jackie
was there, but.
Speaker 4 (20:55):
You ate the oysters by yourself?
Speaker 2 (20:58):
Yeah, oysters are great, and it was not part of competition.
Speaker 3 (21:04):
No, I wasn't like all right Jackie shirt.
Speaker 1 (21:08):
Now unlike unlike Ella's aar, I was not gloopy.
Speaker 3 (21:15):
But man, did I get rid of a jellyfish?
Speaker 2 (21:21):
That says a lot of oysters in one sitting generally
is about two dozen per person.
Speaker 1 (21:29):
Oh okay, and you were If I only ordered two
dozen oysters at the salt line, they would think something
was wrong, like did you get fired?
Speaker 2 (21:36):
You?
Speaker 3 (21:37):
Okay, what's wrong?
Speaker 1 (21:40):
Line?
Speaker 3 (21:43):
Let me go to let me go? Line five?
Speaker 7 (21:44):
First, Hi Elliott the morning Elliott thrusher.
Speaker 3 (21:48):
Heir, Hey, what's going on?
Speaker 6 (21:50):
Dude?
Speaker 7 (21:51):
Dude? What's your problem witha He's a good dude.
Speaker 1 (21:54):
Okay, says a former restaurant person who probably got very
good reviews.
Speaker 7 (22:00):
I'm still a restaurant person, but he's never stepped once
into my restaurant by myself. But he's a good dude. Seriously,
he's a good dude.
Speaker 3 (22:07):
Okay, I I hear.
Speaker 7 (22:09):
Otherwise, why don't you have dinner with them?
Speaker 3 (22:12):
Okay?
Speaker 1 (22:13):
Yeah, I'm sure that won't be uncomfortable. So Hey, Tom,
I hear your big douche.
Speaker 7 (22:22):
Not a douche. He's a good dude.
Speaker 1 (22:23):
Hey how many how many shrimps could you eat? You
could eat forty three shrimp?
Speaker 3 (22:28):
Uh?
Speaker 7 (22:29):
You know what, Shrimp's one of those things that I
have issues with. Why I got really sick once on
shrimp and I'm really iffy with shrimp.
Speaker 2 (22:40):
It wasn't from your poof poo platter, wasn't.
Speaker 7 (22:42):
I definitely had. I definitely had a poo poo platter.
Speaker 5 (22:45):
That night, but.
Speaker 8 (22:47):
And the next day.
Speaker 3 (22:51):
All right, very good, thank you, thank you. Thrasher. Which
one the.
Speaker 2 (22:56):
One with the ribs and the oh yeah, it's all
I think there's spring rolls on there too. Beautiful Now
that says it serves two to four guests.
Speaker 3 (23:05):
No, it doesn't before guess my ass.
Speaker 5 (23:11):
Am.
Speaker 3 (23:11):
I going to line two. Hi Ellie in the morning.
Speaker 6 (23:15):
Hi, this is Joan in the Mountain. It's been a
long time, Yes it has.
Speaker 3 (23:19):
What's got you calling?
Speaker 6 (23:21):
Oh no much? A few months ago I lost my job. Yeah,
you know, it's kind.
Speaker 1 (23:27):
Of like the shirt says, Oh Joan, I'm sorry, say again,
say again.
Speaker 6 (23:32):
I lost my job.
Speaker 3 (23:34):
Oh Joan, I'm sorry to hear that.
Speaker 6 (23:36):
Yeah, you know it's like that shirt says, yeah, and
and the guy made and you know what happens, The
guy made the pile of the guy, uh made a
pile of money off those two off those two words
off the off a T.
Speaker 3 (23:53):
Shirt, Joan, I have no idea what you're talking about.
Speaker 2 (23:55):
Is this a movie quote?
Speaker 6 (23:57):
Did you ever see fort didn't you ever? Didn't you
see that? You know that there's a shirt say, it's
really popular. That shirt's really popular. It's on it's on Amazon.
I looked it up.
Speaker 1 (24:08):
Okay, John, there's a I'm sorry, I'm not We're not
on the same late wavelength today and normally we are.
Speaker 3 (24:14):
It's not spelling all.
Speaker 6 (24:16):
Right, yeah?
Speaker 1 (24:18):
Oh yeah, Oh so that's what you're saying, you know,
is as happens, you lost your job?
Speaker 8 (24:24):
Yeah?
Speaker 3 (24:25):
Are you looking for a new job?
Speaker 6 (24:27):
Yeah?
Speaker 3 (24:28):
Yeah, afternoons at the country.
Speaker 1 (24:31):
Wait.
Speaker 6 (24:32):
Yeah, I haven't had any experience on radio, well except
for what I'm calling you.
Speaker 3 (24:38):
Right, Hey, what are you watching there in the background?
Speaker 6 (24:40):
Deadly women?
Speaker 4 (24:42):
What is that?
Speaker 6 (24:44):
It's a true crime. I like true I like true crime.
I'm thinking i'd like I'd like to take behavioral sciences.
I like to take behavioral studies. I would too, like,
I like, I like true crime, and I love horror movies.
Speaker 3 (25:00):
Amen. No, I'm with you.
Speaker 2 (25:01):
I'm on a TV show that focuses, uh, strictly on
murders committed by women.
Speaker 6 (25:09):
Yeah. Yeah, it's smurves committed by women, dead women. That's
what the shows on Investigation Discovery. I'm watching it off
video on demand, right, all right, very good. Oh, by
the way, I was wondering you were when you were
(25:32):
talking about that modeling for your for the radio show
station a while back.
Speaker 3 (25:40):
Hello, yeah, no, I'm listening.
Speaker 6 (25:43):
Okay, yeah, if we were talking about the modeling for
the radio station.
Speaker 3 (25:47):
While back, right, I just wanted to do you.
Speaker 6 (25:52):
I can only send my pictures on my I can
only send pictures on my cellphone because I don't have
an email, right, and I just wanted to know if
you at a cell phone where I can reach it,
where I can send it to send him to you?
Speaker 1 (26:04):
Absolutely, and well I don't want to give out Diane's
number on the air, but yes I will.
Speaker 3 (26:09):
I will get that done.
Speaker 1 (26:10):
Hey, speaking of Joan, would you would you send us
to break sure?
Speaker 6 (26:17):
Okay, right, hold on, hold on, you think I might
have I might have a belch for we're talking. Okay,
(26:49):
what do you think?
Speaker 3 (26:50):
Yeah? That was great. Okay, Now get us in the okay,
now get us get it in the break.
Speaker 6 (26:55):
Okay, okay, sure, okay, okay, okay, Well, are you gonna
get it to me up there? Or then?
Speaker 3 (27:04):
Oh yeah, yeah, yeah, I'll get you, I'll get it.
But remember, this is Diane's Got Dirt next.
Speaker 6 (27:08):
Yeah, okay, Hi, this is John in the morning. Diane's
Got Dirt. Next.
Speaker 3 (27:15):
They're off into a commercial break.
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