May 8, 2026 • 22 mins
News Headlines, Greg's Immature replies to text messages, Fail Stories & More!
See omnystudio.com/listener for privacy information.
Listen
Watch
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
I sold a pair of my dirty workout socks to
a foot free.
Speaker 2 (00:09):
Now you consider selling other wars.
Speaker 3 (00:16):
I'm serious. All right, Well, so here's the here's the
news involving Sea Bass and the text. I don't know
he's not in. We don't know where he's he's hiding.
He might be still getting the d U i Q
together or something. Anyway, Sea Bass loves him the text.
(00:37):
Oh yeah, constantly, Like he'll sit in the office while
we're on the air. He'll sit in the office and
just sit at his desk and be going over what
people are texting in. And he picks fights with people,
even people who don't deserve a fight to be picked with.
Speaker 4 (00:52):
Complimentary.
Speaker 3 (00:53):
Yeah, they'll they'll text something over like something I can't
even think of an example. It just happened though yesterday
a song quest. Yeah, and he'll text back something very snarky,
like that last segment was amazing. Oh really, you're amazed
by it? Is it amazing? Yes? Or well that's uh
what unintelligent people? Yeah?
Speaker 2 (01:14):
Yeah, he has a huge pet peeve with l L like,
oh I loved what Genas just said about such and
such l O L.
Speaker 3 (01:21):
Really you're laughing out loud laugh. Honestly, yeah, so when
when look just we do Crossroads, we do Greg's and
Maturity Plaza text messages. We're more than happy to dish
it back when it's being dished. It's when it's not
being dished and it's just people who are interacting and
engaging with the show, like people who are fans of
the show, and you're being a dick to them. That
(01:42):
I hate. I hate it. We've talked about signing texts
from who it's on the like, so if it said
whatever that was signed by Sea Bass, that would be different.
They go, because then people get really upset to go, well,
hey guys, I'm sorry, I'm a fan of the show,
but like I don't like why, like they get it, dude,
it's not helping. It doesn't help us, it doesn't. It
(02:03):
hurts us, right, Like, the people who deserve it fine,
the people who don't deserve it I'm not okay with.
And so yesterday I asked Sammy to reach out to
the people that handle all the text stuff, and we
have Xnate his access to the text. He's gonna cry
too bad. He loves the text. He could text us
(02:26):
all day. Remember he was doing that with hel he
can send us a text from his own phone if
he's you know which. He continues to do his trolling
stuff that he was doing before, but like when it
comes to a listener getting a response from Sea Bass,
that doesn't happen anymore. Oh damn good.
Speaker 2 (02:45):
If you had a shop, let's say a coffee shop,
and you sold croissants and somebody said these are amazing?
Speaker 3 (02:50):
Are they amazing? Really? Shut up? Yeah, simpleton, Yeah, would
never get that. Customers like I don't. I don't want
that presenting the show, Like, if you're texting, we're asking
you all the time, hey, be a part of the show.
Fall in text in blah blah. And when you do
that and he gets some really snappy douchebag response back
(03:11):
for no reason whatsoever, again and again. Unsigned If you're
being a douche and you get it back, fine you
you deserve it. I got no problem anybody on the
show telling somebody to go f themselves. Who deserves it.
It's when people are just participating and they get snapped
at and called you know, uh names or called stupid. Yeah,
(03:34):
because and then you don't sign it.
Speaker 4 (03:36):
Well, And that's the thing, not only and he doubled
down because we remember we asked him to start signing,
he didn't, and he still refers to himself in third person,
so it's like somebody else is doing it on his behalf.
Speaker 3 (03:46):
That is true. Yeah, that is also true. So now okay,
well you can't go on yourself text. What was he
going to do with all his free time? I know?
Speaker 5 (03:56):
Yeah, that was just like my biggest thing of him
just signing what or whatever he's writing, because like there'll
be stuff that will be directed towards me or Greg
or Gina or Woody and then I'm like sea best,
I'm like out like face to face with listeners all
the time.
Speaker 3 (04:12):
Like so it looks like Menace is the one that
responded and I have no idea what they're talking about,
and you have to go back and say, hey, just
so you know that wasn't me. Yeah, I'm not saying
that he can't earn it back. He can earn it back.
We might give him another opportunity at some point, but
right now, you're on a timeout, dude, suspend it. Yeah,
you're you're on a timeout. I want to find out
from because it's a different company that hosts the program.
(04:36):
You know that puts all the text together so we
can see them. I know there are different things, different
levels of access. Like it'd be one thing if he
can log in and see yeah, but it takes away
the option where it says reply. That would be torturous
for him. That would be worse where you could see it,
but you can't reply that.
Speaker 5 (04:55):
Everybody texting loli.
Speaker 3 (05:00):
I just want to say. And sometimes we when we
see because I'm like, what, why who's fighting on the
text with somebody? Why are you fighting with somebody? And
it turns out at Sea Bass and can you not?
And we've talked about the signing of the text and
all right back you're arguing with Sea Bass. Just so
it's clear for those people who have gotten some of
(05:21):
those things before, apologies on behalf of the rest of us.
If you're still I think I speak. I think I
speak for everybody that's not not not cool. And so yeah,
we've pulled his text. I pulled his text access. Good done?
Speaker 4 (05:36):
Does he know it or well?
Speaker 3 (05:38):
I was gonna tell him. I just we just got
the notification last night. They came through from you know.
Speaker 5 (05:44):
Confirmed and confirmed access taking away Confirmed and they said
they actually found a couple different.
Speaker 3 (05:51):
Yeah, weird and they said they found a couple of
different so maybe he you know they they way, Yeah,
he has a new project to Oh yeah, I get
back in. Yeah. The request of access removal has been
completed for Sebastian Davis from the alt Hip Cricket account.
We also found to remove two user records associated with
(06:12):
his name. If there are any other accounts you believe
Sea Bass may have an access to, please let us know.
We'd be happy to check those as well. Watch from
Muhammad over at to tech support. You ruined his day. Yeah,
he loves the text. Well, you know what when you
don't do it responsibly, I have to do with my kids.
(06:33):
I'm sorry. Forty seven strikes and you're out.
Speaker 4 (06:35):
But he's addicted, like he's going to go through withdrawals
from this.
Speaker 3 (06:42):
No, I feel like an idiot. He swoop before you
start any more, almless. Chef Swoop is here, by the way, everybody,
I love fot him. Uh swoop kitchen dot com. It's
s w o P Kitchen dot com at chef underscore
swoop on on social media. So we have some some
(07:05):
bs cooking myths. So you know, people, we talked to
one guy at our event. And this guy, man, he's
in the wrong line of business. He makes his own sushi.
He was showing us pictures of.
Speaker 5 (07:17):
H and it looked like a restaurant when he first
showed it.
Speaker 3 (07:19):
Literally, yeah, restaurant is that? Yeah, I'm like, dude, what
are you doing? Yeah? Anyway, I love that, and we
we hear it the from a lot of people. I Mean,
Greg's always talking about things that he's making, and yeah,
a lot of people like that. So these these are
some things that are that are out there that people
do that maybe you shouldn't be doing. But we'll get
an expert's opinion. Let's talk about it. Let's talk about
these omelets though. So, Greg, what do you think you're
(07:41):
the best at describing?
Speaker 2 (07:42):
I Mean, the thing that I think is an overused
phrase in describing food is melts in your mouth.
Speaker 3 (07:49):
But these truly melt in your mouth.
Speaker 2 (07:50):
Yeah, they're really good melt in your mouth omelet perfect texture, smooth, silky,
not chewy by any means. And then what I love
about the holiday sauce is that it's indescribable. I don't
know if there's I know there's lemon, but there's some
flavor in there that I I love a food that
I don't know what I'm eating, but I know I
love it. I think it might have been the hint
(08:11):
of lemon.
Speaker 3 (08:12):
The hot sauce, like the hot sauce different.
Speaker 1 (08:15):
The hot sauce is definitely like you know, some people
use hot sauce, some people use tabasco. It depends on
who your chef was that taught you how to make.
Speaker 3 (08:22):
The holiday not overwhelming. It's just to balance everything and
then when you're chives on anything, it makes it beautiful. Yeah,
this is textbook Vermage. Okay, okay, there's a question for
some of you chefs. I'll go to a place, I'll
look at the manu. I don't know what any of
this crap is and then you ask me, go, oh,
(08:43):
well that's a steak and there's some greenb Harra Cott
vert Eric, Yeah, what is that? How you say it? Yeah,
Harrik Cott viewers, I'm so fancy though, Yeah, Like, why
do you make it so that the average person can't
read it? Well?
Speaker 1 (09:03):
You know, for me person what it is. I know
a lot of people do the you know, I think
the standard for fine dining is you know, French, like
classical French you know what I mean. So unfortunately a
lot of people don't speak French. Like my lick back is.
I put Swahili on my menus from time to time,
(09:24):
so whenever we have diners that are from the mountains
of caucas they can struggle through the Swahili the same
way we struggle through the French.
Speaker 3 (09:32):
You know what. It reminds me of that clip with
I think I've seen that movie A Crazy Little Guy.
Oh man, what's his name? Crazy little guy? No, the
he was on with Shannon Sharp talked smack about everybody
made all these predictables.
Speaker 5 (09:52):
Are you talking about Williams.
Speaker 3 (09:55):
That's the crazy Yes, he is a crazy shout out
the cat. He is a crazy man. He is a
tiny man. He is. He is a powerful man. But
remember that the movie he's behind bars and the woman
brings the day. That's a white baby from the mountains
of the Mountains. Maybe he's got a seven fifty credits
god sitting here. Yeah, man, so that knock with the
(10:18):
name cat william that's yeah.
Speaker 1 (10:20):
So that's why I do this Whitey From time to time,
We'll put Swaheli on the menu.
Speaker 3 (10:23):
We'll put things like that.
Speaker 1 (10:24):
It's easy for black and brown people to pronounce it,
but not so easy for the.
Speaker 3 (10:28):
And that's how you like it, right, because you know.
Speaker 1 (10:31):
I don't necessarily say that, but it's like from time
to time I will try to get my lick back
like this. This industry is dominated by classical European and
French and you know, all.
Speaker 3 (10:39):
Right, So these are some cooking myths. What is a
common cooking rule that everyone follows? But is it complete?
Bs man? We'll see what chef Swoop says here because
they talk to chefs. Yeah, and we'll sit here. It
oil in pasta water, Greg, you were bringing this one up,
very contentious. Oil and pasta water doesn't keep the pasta
from sticking it does It does not. I don't don't
(11:00):
know why anybody would do that. It's just like you
gotta look at it like this, all right. So if
you're a kid, right and.
Speaker 1 (11:05):
You're in the kitchen with your grandma, and your grandma
has these old wives tales that she's just adhere to,
because it's just like muscle memory, old timing, she might
not necessarily know why she's putting a splash of olive
oil in the water, you know what I'm saying. But
if it just completes her cipher in the kitchen, it
makes her feel good, then she's doing it. And if
you're a kid and you see your grandma do it,
(11:26):
you're not gonna question it. You're just gonna do it,
you know what I'm saying. Yeah, it's just like subconsciously,
these are the types of these This is the way
that these myths come to fruition, you know what I'm saying.
Speaker 3 (11:36):
What about this one? Searing meat to seal in the
juice is a total myth. Searing is great, just not
for that reason.
Speaker 1 (11:45):
I would say searing is great to build like my
yard or like a crust on the outside of a
protein or anything. Rather, but I don't think it's necessarily
ceiling in moisture, you know what I'm saying, That it
has to do more.
Speaker 3 (12:01):
When it's resting, it still will yet you know what
I mean. Yeah, it's you still get those the puddle
of the juice. Yeah, it's resting a steak. And just
the quality characteristic is just ultimately how long you cook
a piece of meat or anything to maintain the moisture quality.
Speaker 4 (12:15):
Okay, seer or reverse seer or does it matter?
Speaker 1 (12:18):
Oh, I mean it just depends on for me. What's
a reverse seal? Yeah, so ribby like bones, like like tomahawks,
I'll reverse her. I'll start those in the oven and
then I'll pull them and seer them to just get
a good seer on the outside, because I'm I'm starting
them in a hot oven and then dropping the temperature,
letting them cook to their degree of done this, pulling
(12:39):
them and then searing.
Speaker 3 (12:40):
This right now? Yeah, but how far out? How far
out do you remove from the oven the seer because
the seer is still going to bring the temperature up now, yes, no,
but it's like a finishing thing, like from the oven.
Do you go directly to the seer or does it
rest before then you see it?
Speaker 1 (12:55):
So you do, screaming hot oven, You go in and
then you drop it. You let it go for a while,
and then you drop the temperature and you still leave
it in the oven.
Speaker 3 (13:03):
Okay.
Speaker 1 (13:04):
So that's literally cooking the to your degree of dundance,
whether you want it to be medium.
Speaker 3 (13:08):
Rare, whatever.
Speaker 1 (13:09):
Okay, so you pull it in hard sere I'm talking
cast iron or like a screeching hot grill, you know
what I'm saying. Just to get the finish on the
outside that you want, Like you take it.
Speaker 3 (13:20):
Out and you put the sea on it, that which
is over, then it's overcook.
Speaker 1 (13:23):
Yeah, but like you want to you kind of want
to go under your degree of dundance when you're doing
a reverser anyway, because you are going to continue to
cook and then carry on cook after the meat is done.
Speaker 3 (13:32):
Cooking myths with Chef Swoop. Fresh veggies taste better, but
frozen veggies are healthier for you. Fresh veggies are picked
prematurely and ripen while in transit and in storage. Frozen
veggies are the last pick of the season and they've
ripened on the vine.
Speaker 1 (13:49):
I'm gonna say that that's a lot of fluff, fam Like,
if you want fresh vegetable, if you want fresh, I mean, look,
I can say something slick too, Bro. Sometimes cucumbers taste
better pickled. Like That's just that was just confusing, you
know what I'm saying. It's just like, Bro, go to
the farmer's market if you want fresh produce. It's as
simple as that. The freshest produce comes from the it's farm.
(14:09):
That's why they call it farm to table. Yeah, any
processes in between flash freezing, you know what I mean,
if you're trying to hold stuff great, but like it's
not going to make the nutritional value of set vegetable
increase from flash freezing. Like how like how it makes sense?
Speaker 3 (14:29):
All right? Washing chicken has no benefit. You kill all
the bacteria when you cook it. Some people like to
wash the chicken.
Speaker 1 (14:35):
So I come from a Caribbean household, so we use
vinegar on chicken. That's like store bought, you know what
I'm saying, to give it a good rint. Sometimes lemon
or lime, like if you have limons and lines uf
though they're like rub it on the skin and it's
just like there's just some things on the I feel
like sometimes I can tell the difference between when people
(14:58):
clean their chicken when they don't. Really, but it's not
like a I think that's just because I've been in
the industry so long. You know, I'm going on twenty
years doing this. So it's like those small things, the
qualities very very you can barely tell that like a
minute day, you know.
Speaker 5 (15:15):
What about what about like throwing it.
Speaker 3 (15:19):
Let's just say like you were gonna make it. Let's
just say you were gonna try to make some chicken
for somebody you were hoping to be your girlfriend at
some point and left it and you left it in
the sink overnight too. Yeah, so this is from frozen.
So like say, for example, we have the process here, right,
like you just leave it in the that's right?
Speaker 1 (15:36):
Yeah, yeah, all right, so I'm I'm picking up what
you're putting down. All right, you gotta chick coming over.
It's it's Saturday, right, so it's Friday. You pull it out,
you pull it out of the freezer, you throw it
in what the in the evening? You know what I mean,
Like before you go to bed, all right, for the show.
Speaker 3 (15:52):
You leave it there even when you go to work
the next day.
Speaker 1 (15:54):
Oh yeah, no, you're wilding for respect. You gotta you
gotta all right overnight, so we're gonna get at least
what let's say you got eight hours of sleep. It's
gonna slowly thaw in the sink because your sink, I'm
assuming is like stainless steel, so it's going to hold
the cold. You know what I mean. Put it in
the fridge when you wake up, bro, don't just leave
(16:16):
it but eight hours yeah, I mean, like, yeah, most
people already have a built up gut from eating like
animal proteins anyway, regardless. So it's like the chances of
you getting sick from that, You're pretty frail if you
get sick from leaving chicken out, even if you were
to go to work and come back, Like, yeah, your
immune system is like so weak, Like you should just
(16:36):
go like liquid door knob or something, step it up.
But like yeah, I would say that that, like put
it in the fridge. But you'll be fine, you know
what I'm saying. As long as you touch it and
it's still cold to touch, you're good.
Speaker 3 (16:48):
Yeah. The way I grew up with it is my
mom said anything over twelve is bad, but under twelve
is fine. Hours. I mean, I mean, how many siblings
did you grow up with? Five?
Speaker 1 (16:59):
Your mom was overworked? Fam twelve hours? Twelve hours is
pushing it to the.
Speaker 3 (17:07):
All right, so bs cooking myths, What do you think
your chef's whoop? You don't need to be afraid of MSG.
It does nothing to you and makes everything taste better.
Speaker 1 (17:15):
MSG occurs like naturally in a lot of food products,
you know what I'm saying.
Speaker 3 (17:20):
So people that are like einate Chinese food and there's
MHG and giving me a headache. Shut up, you know.
Speaker 1 (17:27):
You know what I'm saying, Like stop, stop the it's
a flavor enhancer, you know, and nobody's using so much
that it's going to deteriorate your health instantly. Like you
really got to like put on your thinking cap fam
Like you know what I'm saying. I use MSG and
small like cheese sauces to just make it taste like
like what like you know what I mean. It's just
(17:48):
like it's yeah, it's just like a boost of umami.
Speaker 3 (17:50):
Exactly like cucumbers.
Speaker 1 (17:52):
Yeah, yeah, cucumber salads and stuff like that, just to
add like a nice It's like just what you were
speaking on earlier. It's like there's a quality in here
that you can't necessarily put your finger on.
Speaker 3 (18:00):
It can't. It's usually MSG. You know. So cooking myth
there is no ten minute meal. The shortest meal takes
about thirty minutes to make. Uh I mnna say that's
cap two. You know what I'm saying.
Speaker 1 (18:13):
Yeah, you can make a lot of stuff pretty quick.
You feel me like I could. I mean maybe it's
just me, but it's like ten minutes you can make
you can make something shake like you know what I'm
saying grill juice. I mean you could make you could
make like Sloppy Joe's. You could make like a like
a local Moco. Like if you start your potter rice
and your patties at the same time, put an egg
in the patty in a pan at the same time
(18:33):
with your burger patty, and it's like, all right, now,
a burger patty's done, your rice is done being being done.
That can literally take like ten minutes. You know what
I'm saying.
Speaker 3 (18:40):
The only knife skill the average person needs is just
to learn how to properly hold one so you have
better control over it.
Speaker 1 (18:46):
I am gonna agree with that, Like absent use are
important in the kitchen. It's like one of the things
that's pretty much slept on. You gotta know how to
hold a knife. If you don't, you're definitely gonna cut you.
Speaker 4 (18:56):
I don't know if this class exists, but I've always
wanted to take a cutting.
Speaker 3 (18:59):
Class, like yeah, yeah, nice, like how to slice, how
the dice? Yeah, always wanted to learn from a professional. Yeah.
Speaker 1 (19:05):
Nice, skills are a thing, But I don't know how
often you'd be It's not like you can go on
groupon and be like Hey to slice.
Speaker 3 (19:11):
Tomato, but it exists, but want to do it?
Speaker 1 (19:13):
Yeah, I mean I might have to go ahead and
lock in on that, understand, Like y'all trying to learn
how to cut some stuff without cutting some stuff.
Speaker 3 (19:19):
Yes, no matter how thin you slice it, garlic will
not liquify in a pan.
Speaker 5 (19:24):
Um.
Speaker 3 (19:25):
Yeah, that's that is that's pretty valid.
Speaker 1 (19:28):
You know what I'm saying. Even minced garlic, I'm not
going to say that it liquifies. But like depending on
how much fat, like whether it's oil or butter, is
in your pan, it's just gonna like continue to crisp
up and like it'll like stick to the bottom of
your pan. It'll like turn into fine it'll it'll burn,
you know what I mean. Like it won't liquify. You
have to add other things to the pan, for for
onions or like onions, onions will sweat their natural sugars
(19:51):
and moisture and that will Like if your garlic is
fine enough, it'll liquefy.
Speaker 2 (19:56):
It does liquify, and it's underrated and people are afraid
and it's cool. I hated Anchovyes, yeah, I love Anchovy,
the unsung hero.
Speaker 3 (20:06):
Yeah they are.
Speaker 1 (20:06):
And it's like I think a lot of people you'd
be surprised where anchovys gets to knuck in in restaurants,
but like most most like pasta.
Speaker 3 (20:13):
Places, tell me, so I can avoid it.
Speaker 1 (20:15):
Well, well, so they just add like a salinity, like
a quality to the food that's just like it's it's
it's what you.
Speaker 3 (20:22):
Would call like what else.
Speaker 1 (20:25):
Yeah, Well they could go in sauces, you know what
I mean, Like if you get like I've had like
a like a clams like a white wine clams kind
of thing, and I've seen pants get started with garlic
and anthobies.
Speaker 3 (20:40):
I think if you're having clams anchovies, not so much,
but like if you're not, just if you're just not
like a seafood person, like I don't need yeah, like
I just want the caesar salad, you know what I mean.
Speaker 1 (20:49):
Yeah, but I mean a real you know what I'm saying.
I think that I think that anchovy they have their place,
but uh, you're not going to find them like everywhere.
But like I would say, like seafood based pasta sauces
and things like that, they might seem reason depending on
(21:11):
what type of Italian restaurant you're at, Like you know
what I'm saying regionally, I'll.
Speaker 3 (21:14):
Give you one more then we gotta take a break.
All right. Chef Swoop is here. He's a professional, he's
been doing this for twenty years, asking about these different
cooking myths, these things that common cooking rules that everybody follows.
But it's complete. Bs. What do you think about washing
your mushrooms? They don't soak in the water the way
you think they do.
Speaker 1 (21:30):
Yeah, they're they're pretty buoyant. They just kind of float
if they're like whole button mushrooms and like you know
what I'm saying, like they just kind of.
Speaker 3 (21:36):
Know you're saying, just kind of bubble. Just wipe them
with a white rat.
Speaker 1 (21:41):
Yeah, like some of them, like I'll take the stem
out and I'll scrape the inside of like portobellos.
Speaker 3 (21:46):
And stuff like that, the gills or whatever.
Speaker 1 (21:48):
Yeah, yeah, because that can I'm not the biggest mushroom fan.
I like oyster mushrooms and trumpet king trumpet mushrooms like
I like like meteor ones, like the ones that taste
kind of earthy, kind of throw me off.
Speaker 4 (22:00):
Yeah, if I'm making like stuff mushrooms, I will one
by one.
Speaker 3 (22:05):
That Yeah, it's like you know, it's like, what about
the ones in chocolate? Are those good? I love those too?
Speaker 1 (22:12):
Yeah, how do you find them? There's a place called
Shroomland in Venice Beach.
Speaker 3 (22:19):
Baby Chef Swoop is here yea yeah. Check them out
online Whoop Kitchen s w o o P kitchen dot com.
Yeah yeah, also on social media at chef Underscore Swoop. Yeah. Yeah,
we're gonna take a quick break, fam. You know what
I'm saying more than what he showed next. Hang up.
I sold a pair of my dirty workout socks to
a foot free.
Speaker 2 (00:09):
Now you consider selling other wars.
Speaker 3 (00:16):
I'm serious. All right, Well, so here's the here's the
news involving Sea Bass and the text. I don't know
he's not in. We don't know where he's he's hiding.
He might be still getting the d U i Q
together or something. Anyway, Sea Bass loves him the text.
(00:37):
Oh yeah, constantly, Like he'll sit in the office while
we're on the air. He'll sit in the office and
just sit at his desk and be going over what
people are texting in. And he picks fights with people,
even people who don't deserve a fight to be picked with.
Speaker 4 (00:52):
Complimentary.
Speaker 3 (00:53):
Yeah, they'll they'll text something over like something I can't
even think of an example. It just happened though yesterday
a song quest. Yeah, and he'll text back something very snarky,
like that last segment was amazing. Oh really, you're amazed
by it? Is it amazing? Yes? Or well that's uh
what unintelligent people? Yeah?
Speaker 2 (01:14):
Yeah, he has a huge pet peeve with l L like,
oh I loved what Genas just said about such and
such l O L.
Speaker 3 (01:21):
Really you're laughing out loud laugh. Honestly, yeah, so when
when look just we do Crossroads, we do Greg's and
Maturity Plaza text messages. We're more than happy to dish
it back when it's being dished. It's when it's not
being dished and it's just people who are interacting and
engaging with the show, like people who are fans of
the show, and you're being a dick to them. That
(01:42):
I hate. I hate it. We've talked about signing texts
from who it's on the like, so if it said
whatever that was signed by Sea Bass, that would be different.
They go, because then people get really upset to go, well,
hey guys, I'm sorry, I'm a fan of the show,
but like I don't like why, like they get it, dude,
it's not helping. It doesn't help us, it doesn't. It
(02:03):
hurts us, right, Like, the people who deserve it fine,
the people who don't deserve it I'm not okay with.
And so yesterday I asked Sammy to reach out to
the people that handle all the text stuff, and we
have Xnate his access to the text. He's gonna cry
too bad. He loves the text. He could text us
(02:26):
all day. Remember he was doing that with hel he
can send us a text from his own phone if
he's you know which. He continues to do his trolling
stuff that he was doing before, but like when it
comes to a listener getting a response from Sea Bass,
that doesn't happen anymore. Oh damn good.
Speaker 2 (02:45):
If you had a shop, let's say a coffee shop,
and you sold croissants and somebody said these are amazing?
Speaker 3 (02:50):
Are they amazing? Really? Shut up? Yeah, simpleton, Yeah, would
never get that. Customers like I don't. I don't want
that presenting the show, Like, if you're texting, we're asking
you all the time, hey, be a part of the show.
Fall in text in blah blah. And when you do
that and he gets some really snappy douchebag response back
(03:11):
for no reason whatsoever, again and again. Unsigned If you're
being a douche and you get it back, fine you
you deserve it. I got no problem anybody on the
show telling somebody to go f themselves. Who deserves it.
It's when people are just participating and they get snapped
at and called you know, uh names or called stupid. Yeah,
(03:34):
because and then you don't sign it.
Speaker 4 (03:36):
Well, And that's the thing, not only and he doubled
down because we remember we asked him to start signing,
he didn't, and he still refers to himself in third person,
so it's like somebody else is doing it on his behalf.
Speaker 3 (03:46):
That is true. Yeah, that is also true. So now okay,
well you can't go on yourself text. What was he
going to do with all his free time? I know?
Speaker 5 (03:56):
Yeah, that was just like my biggest thing of him
just signing what or whatever he's writing, because like there'll
be stuff that will be directed towards me or Greg
or Gina or Woody and then I'm like sea best,
I'm like out like face to face with listeners all
the time.
Speaker 3 (04:12):
Like so it looks like Menace is the one that
responded and I have no idea what they're talking about,
and you have to go back and say, hey, just
so you know that wasn't me. Yeah, I'm not saying
that he can't earn it back. He can earn it back.
We might give him another opportunity at some point, but
right now, you're on a timeout, dude, suspend it. Yeah,
you're you're on a timeout. I want to find out
from because it's a different company that hosts the program.
(04:36):
You know that puts all the text together so we
can see them. I know there are different things, different
levels of access. Like it'd be one thing if he
can log in and see yeah, but it takes away
the option where it says reply. That would be torturous
for him. That would be worse where you could see it,
but you can't reply that.
Speaker 5 (04:55):
Everybody texting loli.
Speaker 3 (05:00):
I just want to say. And sometimes we when we
see because I'm like, what, why who's fighting on the
text with somebody? Why are you fighting with somebody? And
it turns out at Sea Bass and can you not?
And we've talked about the signing of the text and
all right back you're arguing with Sea Bass. Just so
it's clear for those people who have gotten some of
(05:21):
those things before, apologies on behalf of the rest of us.
If you're still I think I speak. I think I
speak for everybody that's not not not cool. And so yeah,
we've pulled his text. I pulled his text access. Good done?
Speaker 4 (05:36):
Does he know it or well?
Speaker 3 (05:38):
I was gonna tell him. I just we just got
the notification last night. They came through from you know.
Speaker 5 (05:44):
Confirmed and confirmed access taking away Confirmed and they said
they actually found a couple different.
Speaker 3 (05:51):
Yeah, weird and they said they found a couple of
different so maybe he you know they they way, Yeah,
he has a new project to Oh yeah, I get
back in. Yeah. The request of access removal has been
completed for Sebastian Davis from the alt Hip Cricket account.
We also found to remove two user records associated with
(06:12):
his name. If there are any other accounts you believe
Sea Bass may have an access to, please let us know.
We'd be happy to check those as well. Watch from
Muhammad over at to tech support. You ruined his day. Yeah,
he loves the text. Well, you know what when you
don't do it responsibly, I have to do with my kids.
(06:33):
I'm sorry. Forty seven strikes and you're out.
Speaker 4 (06:35):
But he's addicted, like he's going to go through withdrawals
from this.
Speaker 3 (06:42):
No, I feel like an idiot. He swoop before you
start any more, almless. Chef Swoop is here, by the way, everybody,
I love fot him. Uh swoop kitchen dot com. It's
s w o P Kitchen dot com at chef underscore
swoop on on social media. So we have some some
(07:05):
bs cooking myths. So you know, people, we talked to
one guy at our event. And this guy, man, he's
in the wrong line of business. He makes his own sushi.
He was showing us pictures of.
Speaker 5 (07:17):
H and it looked like a restaurant when he first
showed it.
Speaker 3 (07:19):
Literally, yeah, restaurant is that? Yeah, I'm like, dude, what
are you doing? Yeah? Anyway, I love that, and we
we hear it the from a lot of people. I Mean,
Greg's always talking about things that he's making, and yeah,
a lot of people like that. So these these are
some things that are that are out there that people
do that maybe you shouldn't be doing. But we'll get
an expert's opinion. Let's talk about it. Let's talk about
these omelets though. So, Greg, what do you think you're
(07:41):
the best at describing?
Speaker 2 (07:42):
I Mean, the thing that I think is an overused
phrase in describing food is melts in your mouth.
Speaker 3 (07:49):
But these truly melt in your mouth.
Speaker 2 (07:50):
Yeah, they're really good melt in your mouth omelet perfect texture, smooth, silky,
not chewy by any means. And then what I love
about the holiday sauce is that it's indescribable. I don't
know if there's I know there's lemon, but there's some
flavor in there that I I love a food that
I don't know what I'm eating, but I know I
love it. I think it might have been the hint
(08:11):
of lemon.
Speaker 3 (08:12):
The hot sauce, like the hot sauce different.
Speaker 1 (08:15):
The hot sauce is definitely like you know, some people
use hot sauce, some people use tabasco. It depends on
who your chef was that taught you how to make.
Speaker 3 (08:22):
The holiday not overwhelming. It's just to balance everything and
then when you're chives on anything, it makes it beautiful. Yeah,
this is textbook Vermage. Okay, okay, there's a question for
some of you chefs. I'll go to a place, I'll
look at the manu. I don't know what any of
this crap is and then you ask me, go, oh,
(08:43):
well that's a steak and there's some greenb Harra Cott
vert Eric, Yeah, what is that? How you say it? Yeah,
Harrik Cott viewers, I'm so fancy though, Yeah, Like, why
do you make it so that the average person can't
read it? Well?
Speaker 1 (09:03):
You know, for me person what it is. I know
a lot of people do the you know, I think
the standard for fine dining is you know, French, like
classical French you know what I mean. So unfortunately a
lot of people don't speak French. Like my lick back is.
I put Swahili on my menus from time to time,
(09:24):
so whenever we have diners that are from the mountains
of caucas they can struggle through the Swahili the same
way we struggle through the French.
Speaker 3 (09:32):
You know what. It reminds me of that clip with
I think I've seen that movie A Crazy Little Guy.
Oh man, what's his name? Crazy little guy? No, the
he was on with Shannon Sharp talked smack about everybody
made all these predictables.
Speaker 5 (09:52):
Are you talking about Williams.
Speaker 3 (09:55):
That's the crazy Yes, he is a crazy shout out
the cat. He is a crazy man. He is a
tiny man. He is. He is a powerful man. But
remember that the movie he's behind bars and the woman
brings the day. That's a white baby from the mountains
of the Mountains. Maybe he's got a seven fifty credits
god sitting here. Yeah, man, so that knock with the
(10:18):
name cat william that's yeah.
Speaker 1 (10:20):
So that's why I do this Whitey From time to time,
We'll put Swaheli on the menu.
Speaker 3 (10:23):
We'll put things like that.
Speaker 1 (10:24):
It's easy for black and brown people to pronounce it,
but not so easy for the.
Speaker 3 (10:28):
And that's how you like it, right, because you know.
Speaker 1 (10:31):
I don't necessarily say that, but it's like from time
to time I will try to get my lick back
like this. This industry is dominated by classical European and
French and you know, all.
Speaker 3 (10:39):
Right, So these are some cooking myths. What is a
common cooking rule that everyone follows? But is it complete?
Bs man? We'll see what chef Swoop says here because
they talk to chefs. Yeah, and we'll sit here. It
oil in pasta water, Greg, you were bringing this one up,
very contentious. Oil and pasta water doesn't keep the pasta
from sticking it does It does not. I don't don't
(11:00):
know why anybody would do that. It's just like you
gotta look at it like this, all right. So if
you're a kid, right and.
Speaker 1 (11:05):
You're in the kitchen with your grandma, and your grandma
has these old wives tales that she's just adhere to,
because it's just like muscle memory, old timing, she might
not necessarily know why she's putting a splash of olive
oil in the water, you know what I'm saying. But
if it just completes her cipher in the kitchen, it
makes her feel good, then she's doing it. And if
you're a kid and you see your grandma do it,
(11:26):
you're not gonna question it. You're just gonna do it,
you know what I'm saying. Yeah, it's just like subconsciously,
these are the types of these This is the way
that these myths come to fruition, you know what I'm saying.
Speaker 3 (11:36):
What about this one? Searing meat to seal in the
juice is a total myth. Searing is great, just not
for that reason.
Speaker 1 (11:45):
I would say searing is great to build like my
yard or like a crust on the outside of a
protein or anything. Rather, but I don't think it's necessarily
ceiling in moisture, you know what I'm saying, That it
has to do more.
Speaker 3 (12:01):
When it's resting, it still will yet you know what
I mean. Yeah, it's you still get those the puddle
of the juice. Yeah, it's resting a steak. And just
the quality characteristic is just ultimately how long you cook
a piece of meat or anything to maintain the moisture quality.
Speaker 4 (12:15):
Okay, seer or reverse seer or does it matter?
Speaker 1 (12:18):
Oh, I mean it just depends on for me. What's
a reverse seal? Yeah, so ribby like bones, like like tomahawks,
I'll reverse her. I'll start those in the oven and
then I'll pull them and seer them to just get
a good seer on the outside, because I'm I'm starting
them in a hot oven and then dropping the temperature,
letting them cook to their degree of done this, pulling
(12:39):
them and then searing.
Speaker 3 (12:40):
This right now? Yeah, but how far out? How far
out do you remove from the oven the seer because
the seer is still going to bring the temperature up now, yes, no,
but it's like a finishing thing, like from the oven.
Do you go directly to the seer or does it
rest before then you see it?
Speaker 1 (12:55):
So you do, screaming hot oven, You go in and
then you drop it. You let it go for a while,
and then you drop the temperature and you still leave
it in the oven.
Speaker 3 (13:03):
Okay.
Speaker 1 (13:04):
So that's literally cooking the to your degree of dundance,
whether you want it to be medium.
Speaker 3 (13:08):
Rare, whatever.
Speaker 1 (13:09):
Okay, so you pull it in hard sere I'm talking
cast iron or like a screeching hot grill, you know
what I'm saying. Just to get the finish on the
outside that you want, Like you take it.
Speaker 3 (13:20):
Out and you put the sea on it, that which
is over, then it's overcook.
Speaker 1 (13:23):
Yeah, but like you want to you kind of want
to go under your degree of dundance when you're doing
a reverser anyway, because you are going to continue to
cook and then carry on cook after the meat is done.
Speaker 3 (13:32):
Cooking myths with Chef Swoop. Fresh veggies taste better, but
frozen veggies are healthier for you. Fresh veggies are picked
prematurely and ripen while in transit and in storage. Frozen
veggies are the last pick of the season and they've
ripened on the vine.
Speaker 1 (13:49):
I'm gonna say that that's a lot of fluff, fam Like,
if you want fresh vegetable, if you want fresh, I mean, look,
I can say something slick too, Bro. Sometimes cucumbers taste
better pickled. Like That's just that was just confusing, you
know what I'm saying. It's just like, Bro, go to
the farmer's market if you want fresh produce. It's as
simple as that. The freshest produce comes from the it's farm.
(14:09):
That's why they call it farm to table. Yeah, any
processes in between flash freezing, you know what I mean,
if you're trying to hold stuff great, but like it's
not going to make the nutritional value of set vegetable
increase from flash freezing. Like how like how it makes sense?
Speaker 3 (14:29):
All right? Washing chicken has no benefit. You kill all
the bacteria when you cook it. Some people like to
wash the chicken.
Speaker 1 (14:35):
So I come from a Caribbean household, so we use
vinegar on chicken. That's like store bought, you know what
I'm saying, to give it a good rint. Sometimes lemon
or lime, like if you have limons and lines uf
though they're like rub it on the skin and it's
just like there's just some things on the I feel
like sometimes I can tell the difference between when people
(14:58):
clean their chicken when they don't. Really, but it's not
like a I think that's just because I've been in
the industry so long. You know, I'm going on twenty
years doing this. So it's like those small things, the
qualities very very you can barely tell that like a
minute day, you know.
Speaker 5 (15:15):
What about what about like throwing it.
Speaker 3 (15:19):
Let's just say like you were gonna make it. Let's
just say you were gonna try to make some chicken
for somebody you were hoping to be your girlfriend at
some point and left it and you left it in
the sink overnight too. Yeah, so this is from frozen.
So like say, for example, we have the process here, right,
like you just leave it in the that's right?
Speaker 1 (15:36):
Yeah, yeah, all right, so I'm I'm picking up what
you're putting down. All right, you gotta chick coming over.
It's it's Saturday, right, so it's Friday. You pull it out,
you pull it out of the freezer, you throw it
in what the in the evening? You know what I mean,
Like before you go to bed, all right, for the show.
Speaker 3 (15:52):
You leave it there even when you go to work
the next day.
Speaker 1 (15:54):
Oh yeah, no, you're wilding for respect. You gotta you
gotta all right overnight, so we're gonna get at least
what let's say you got eight hours of sleep. It's
gonna slowly thaw in the sink because your sink, I'm
assuming is like stainless steel, so it's going to hold
the cold. You know what I mean. Put it in
the fridge when you wake up, bro, don't just leave
(16:16):
it but eight hours yeah, I mean, like, yeah, most
people already have a built up gut from eating like
animal proteins anyway, regardless. So it's like the chances of
you getting sick from that, You're pretty frail if you
get sick from leaving chicken out, even if you were
to go to work and come back, Like, yeah, your
immune system is like so weak, Like you should just
(16:36):
go like liquid door knob or something, step it up.
But like yeah, I would say that that, like put
it in the fridge. But you'll be fine, you know
what I'm saying. As long as you touch it and
it's still cold to touch, you're good.
Speaker 3 (16:48):
Yeah. The way I grew up with it is my
mom said anything over twelve is bad, but under twelve
is fine. Hours. I mean, I mean, how many siblings
did you grow up with? Five?
Speaker 1 (16:59):
Your mom was overworked? Fam twelve hours? Twelve hours is
pushing it to the.
Speaker 3 (17:07):
All right, so bs cooking myths, What do you think
your chef's whoop? You don't need to be afraid of MSG.
It does nothing to you and makes everything taste better.
Speaker 1 (17:15):
MSG occurs like naturally in a lot of food products,
you know what I'm saying.
Speaker 3 (17:20):
So people that are like einate Chinese food and there's
MHG and giving me a headache. Shut up, you know.
Speaker 1 (17:27):
You know what I'm saying, Like stop, stop the it's
a flavor enhancer, you know, and nobody's using so much
that it's going to deteriorate your health instantly. Like you
really got to like put on your thinking cap fam
Like you know what I'm saying. I use MSG and
small like cheese sauces to just make it taste like
like what like you know what I mean. It's just
(17:48):
like it's yeah, it's just like a boost of umami.
Speaker 3 (17:50):
Exactly like cucumbers.
Speaker 1 (17:52):
Yeah, yeah, cucumber salads and stuff like that, just to
add like a nice It's like just what you were
speaking on earlier. It's like there's a quality in here
that you can't necessarily put your finger on.
Speaker 3 (18:00):
It can't. It's usually MSG. You know. So cooking myth
there is no ten minute meal. The shortest meal takes
about thirty minutes to make. Uh I mnna say that's
cap two. You know what I'm saying.
Speaker 1 (18:13):
Yeah, you can make a lot of stuff pretty quick.
You feel me like I could. I mean maybe it's
just me, but it's like ten minutes you can make
you can make something shake like you know what I'm
saying grill juice. I mean you could make you could
make like Sloppy Joe's. You could make like a like
a local Moco. Like if you start your potter rice
and your patties at the same time, put an egg
in the patty in a pan at the same time
(18:33):
with your burger patty, and it's like, all right, now,
a burger patty's done, your rice is done being being done.
That can literally take like ten minutes. You know what
I'm saying.
Speaker 3 (18:40):
The only knife skill the average person needs is just
to learn how to properly hold one so you have
better control over it.
Speaker 1 (18:46):
I am gonna agree with that, Like absent use are
important in the kitchen. It's like one of the things
that's pretty much slept on. You gotta know how to
hold a knife. If you don't, you're definitely gonna cut you.
Speaker 4 (18:56):
I don't know if this class exists, but I've always
wanted to take a cutting.
Speaker 3 (18:59):
Class, like yeah, yeah, nice, like how to slice, how
the dice? Yeah, always wanted to learn from a professional. Yeah.
Speaker 1 (19:05):
Nice, skills are a thing, But I don't know how
often you'd be It's not like you can go on
groupon and be like Hey to slice.
Speaker 3 (19:11):
Tomato, but it exists, but want to do it?
Speaker 1 (19:13):
Yeah, I mean I might have to go ahead and
lock in on that, understand, Like y'all trying to learn
how to cut some stuff without cutting some stuff.
Speaker 3 (19:19):
Yes, no matter how thin you slice it, garlic will
not liquify in a pan.
Speaker 5 (19:24):
Um.
Speaker 3 (19:25):
Yeah, that's that is that's pretty valid.
Speaker 1 (19:28):
You know what I'm saying. Even minced garlic, I'm not
going to say that it liquifies. But like depending on
how much fat, like whether it's oil or butter, is
in your pan, it's just gonna like continue to crisp
up and like it'll like stick to the bottom of
your pan. It'll like turn into fine it'll it'll burn,
you know what I mean. Like it won't liquify. You
have to add other things to the pan, for for
onions or like onions, onions will sweat their natural sugars
(19:51):
and moisture and that will Like if your garlic is
fine enough, it'll liquefy.
Speaker 2 (19:56):
It does liquify, and it's underrated and people are afraid
and it's cool. I hated Anchovyes, yeah, I love Anchovy,
the unsung hero.
Speaker 3 (20:06):
Yeah they are.
Speaker 1 (20:06):
And it's like I think a lot of people you'd
be surprised where anchovys gets to knuck in in restaurants,
but like most most like pasta.
Speaker 3 (20:13):
Places, tell me, so I can avoid it.
Speaker 1 (20:15):
Well, well, so they just add like a salinity, like
a quality to the food that's just like it's it's
it's what you.
Speaker 3 (20:22):
Would call like what else.
Speaker 1 (20:25):
Yeah, Well they could go in sauces, you know what
I mean, Like if you get like I've had like
a like a clams like a white wine clams kind
of thing, and I've seen pants get started with garlic
and anthobies.
Speaker 3 (20:40):
I think if you're having clams anchovies, not so much,
but like if you're not, just if you're just not
like a seafood person, like I don't need yeah, like
I just want the caesar salad, you know what I mean.
Speaker 1 (20:49):
Yeah, but I mean a real you know what I'm saying.
I think that I think that anchovy they have their place,
but uh, you're not going to find them like everywhere.
But like I would say, like seafood based pasta sauces
and things like that, they might seem reason depending on
(21:11):
what type of Italian restaurant you're at, Like you know
what I'm saying regionally, I'll.
Speaker 3 (21:14):
Give you one more then we gotta take a break.
All right. Chef Swoop is here. He's a professional, he's
been doing this for twenty years, asking about these different
cooking myths, these things that common cooking rules that everybody follows.
But it's complete. Bs. What do you think about washing
your mushrooms? They don't soak in the water the way
you think they do.
Speaker 1 (21:30):
Yeah, they're they're pretty buoyant. They just kind of float
if they're like whole button mushrooms and like you know
what I'm saying, like they just kind of.
Speaker 3 (21:36):
Know you're saying, just kind of bubble. Just wipe them
with a white rat.
Speaker 1 (21:41):
Yeah, like some of them, like I'll take the stem
out and I'll scrape the inside of like portobellos.
Speaker 3 (21:46):
And stuff like that, the gills or whatever.
Speaker 1 (21:48):
Yeah, yeah, because that can I'm not the biggest mushroom fan.
I like oyster mushrooms and trumpet king trumpet mushrooms like
I like like meteor ones, like the ones that taste
kind of earthy, kind of throw me off.
Speaker 4 (22:00):
Yeah, if I'm making like stuff mushrooms, I will one
by one.
Speaker 3 (22:05):
That Yeah, it's like you know, it's like, what about
the ones in chocolate? Are those good? I love those too?
Speaker 1 (22:12):
Yeah, how do you find them? There's a place called
Shroomland in Venice Beach.
Speaker 3 (22:19):
Baby Chef Swoop is here yea yeah. Check them out
online Whoop Kitchen s w o o P kitchen dot com.
Yeah yeah, also on social media at chef Underscore Swoop. Yeah. Yeah,
we're gonna take a quick break, fam. You know what
I'm saying more than what he showed next. Hang up.
The Woody Show News
Popular Podcasts
Las Culturistas with Matt Rogers and Bowen Yang
Ding dong! Join your culture consultants, Matt Rogers and Bowen Yang, on an unforgettable journey into the beating heart of CULTURE. Alongside sizzling special guests, they GET INTO the hottest pop-culture moments of the day and the formative cultural experiences that turned them into Culturistas. Produced by the Big Money Players Network and iHeartRadio.
Bleep! with Ana Navarro
Fear thrives in silence and confusion. Ana Navarro rejects both. Her voice is an antidote to today’s chaos. Her new podcast, Bleep! with Ana Navarro, takes on today’s most pressing issues with the voices most connected to it: decision-makers, political leaders, cultural shapers, and people on the frontlines of the story. The conversations acknowledge the emotions we all feel—despair, sadness, fear— but emerge with knowledge, perspective, and hope. The belief is simple: fearless dialogue can transform fear into courage, and courage into change. When fear dominates the headlines, this show digs deeper. Because information, debate, and conversation don’t just ease fear, they give us power to shape the future.
Hey Jonas!
Hey Jonas! The official Jonas Brothers podcast. Hosted by Kevin, Joe, and Nick Jonas. It’s the Jonas Brothers you know... musicians, actors, and well, yes, brothers. Now, they’re sharing another side of themselves in the playful, intimate, and irreverent way only they can. Spend time with the Jonas Brothers here and stay a little bit longer for deep conversations like never before.