Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Really real, real, real, real real.
Speaker 2 (00:03):
Somebody's squeezing a cat over there? What is that?
Speaker 3 (00:06):
Real?
Speaker 4 (00:06):
Real real.
Speaker 5 (00:10):
It's the way Alex Stone and Zach Attack speak to
each other when alex Is is getting ready to join
us like he is right now. They get it rare,
see there it is and they can't they actually speak
to each other that way. They know what they're saying
right along with him.
Speaker 2 (00:28):
Real time. Did a ship leave for the mother planet?
Speaker 1 (00:33):
They left a couple of riders back on Earth.
Speaker 5 (00:36):
Clearly, Alex I know we are up against it, as
they say, so as the bird flu becomes a growing
problem here nationwide, I guess here here we go again.
Speaker 6 (00:45):
Right, well, yeah, so for the kind of but for
the past couple of months, there have been a few
dozen I think we're up to like fifty five or
sixty people now who've gotten sick with bird flu. And
it's mainly farm workers who have been around cattle, and
the cows get it and then they give it to
the humans. And then recently there was a child in
northern California. They don't know how the child got it,
(01:06):
Maybe from a wild bird that the child came in
contact with, they don't know. In the last couple of weeks.
It was found in a popular brand of raw milk
in multiple samples, and if you drink the infected milk,
you can be then infected. And so that's why the
advice right now is to drink pasteurized milk from the
grocery store because that kills the bird flu virus and
(01:27):
then you know it's not in there. So now the
new news today being that there are five animals that
have died at a zoo in Phoenix, right outside of
Phoenix from bird flu and they're not birds, not all
of them. Christy Hayden runs a Wildlife World zoo in
Maricopa County.
Speaker 7 (01:42):
It was definitely devastating to all of us here.
Speaker 6 (01:45):
So it's only a couple days ago that Arizona reported
the first case of human bird flu. And now of
the zoo they have a cheetah, a mountain lion, an
Indian goose, and then two other types of birds that
have died, and then a white tiger is positive with
bird but they think the white tiger is going to live.
Speaker 7 (02:02):
And she says, we believe it was brought in by wildbirds.
Speaker 6 (02:05):
I think wild birds landed at the zoo and then
began spreading it that way, so they had been taking
steps to prevent this and then separating humans from the animals.
You know, you go and you pay and do the
experience where you get up close with the animals. That
they've stopped the human encounter part of it, but the
stopping it from getting to the animals, they weren't able
to do that, and now they've got the animals that
(02:26):
have died.
Speaker 7 (02:26):
We implemented a lot of precautions before we even had
the positive diagnosis. As soon as we heard it was
in the area, we shut down all of our interactive
areas where people are interacting directly with the animals.
Speaker 6 (02:40):
So guy, so far, no zoo employees are positive. They're
watching all of the staff of the volunteers who've been
around the animals to make sure they're not infected. And
guess they say, now they're going to be fine. The
State Health Department said the.
Speaker 4 (02:53):
General population is at low risk for this disease at
this current time. It really takes that close contact with
the sick animal in order for the disease to transmit.
Speaker 6 (03:04):
And then another Arizona County they're detecting bird flu now
in wastewater samples, which is a way that the viruses
are tracked in communities to know where it is. But
the other thing that we just got like half an
hour ago is today California has now found it in
two house cats. So and those house cats drank the
raw milk, so their owners are being watched now for
any signs of the cats give it to the human owners.
(03:27):
And so it's animals that are giving it to humans.
They don't know of any human to human, but it's
kind of going around.
Speaker 5 (03:33):
That's never a good thing when they shut down their
interactive areas because yeah, I've heard that before. Unfortunately my
wife was the one that was doing that. But that's
a whole different.
Speaker 6 (03:41):
Story's a different kind of bird flu.
Speaker 2 (03:43):
I don't even know.
Speaker 6 (03:44):
I don't even know what that means.
Speaker 5 (03:47):
I hear these things and they bounce around in my
head and I'm like, why do I have to say it?
Speaker 1 (03:52):
Why does it come out? I shouldn't say it.
Speaker 6 (03:54):
It's not right, But yet you do?
Speaker 5 (03:56):
But yet some power I do real quick, before we
cut lose, have you tried peanut butter on a on
a hamburger before?
Speaker 6 (04:04):
No?
Speaker 5 (04:04):
Okay, good, it's fantastic. It's surprising. It will surprise you.
That's what I'm going to leave you with.
Speaker 6 (04:11):
Okay, we're going to continue.
Speaker 1 (04:14):
No, you could do that.
Speaker 5 (04:16):
I think you could do that, but I I that's
what we're going to continue talking about after we cut
you loose here.
Speaker 1 (04:21):
And it's I have people responding to me.
Speaker 5 (04:24):
We kind of talked about a little earlier in the show,
and I'm just leaving you with that.
Speaker 1 (04:28):
If you think about it, try that.
Speaker 2 (04:30):
You think I'd rather get the bird flu.
Speaker 1 (04:32):
It will surprise you. Likes it really will.
Speaker 6 (04:34):
Have you ever had a peanut butter and pickles sandwich?
Speaker 2 (04:36):
Yes?
Speaker 1 (04:36):
I have.
Speaker 6 (04:37):
Yeah. As a kid, I used to have those. That
was a weirdo in like first grade that I thought
they were great.
Speaker 1 (04:42):
Yeah, not too bad. Actually not too bad.
Speaker 6 (04:44):
Now my kids are like, you ate what ew, It's
actually pretty good.
Speaker 1 (04:49):
I like stone. ABC News out of Los Angeles IX.
Thank you very much. See you man.
Speaker 5 (04:54):
I had a guy, Jeffrey send me a direct message.
He goes, hey, man, I'm with you. I put nothing
but peanut butter on a hamburger and it is delicious.
Speaker 1 (05:04):
Once in a while.
Speaker 5 (05:05):
He even goes on to say, I'll put a slice
of onion on it as well. Now, I've never had
onion with the peanut butter with the burger, but I'm
here to tell you it will really surprise you. I
don't understand why it all works, because do you like, well,
you gotta like peanut butter, clear, yeah, and you gotta
(05:28):
like hamburger, cheeseburger or whatever.
Speaker 2 (05:29):
And I'm not saying it's impossible.
Speaker 1 (05:31):
Yeah.
Speaker 2 (05:32):
I have been known to eat because I love my
Delli roast beef, and I'll eat a roast beef wrapp
And I have been known to eat instead of fries
or potato chips, dry roasted peanuts as I am eating
a roast beef rapp and I really love how those
go together. So you can see the possibility of peanut butter.
Speaker 5 (05:47):
On a hand derivative there in a roundabout way, you're
kind of almost doing that there with the roast beef part.
Speaker 1 (05:55):
And then the peanuts.
Speaker 2 (05:57):
Ther roasted peanut are the closest thing to take eating
like peanut butter of all the nuts.
Speaker 1 (06:01):
I'm concerned, Yes, yes, yes, yes, that is.
Speaker 5 (06:05):
And then once upon a time at the fair at
the Ohio State Fair, this would have been few years ago,
my wife and I and this is where she and
I are deadly in those scenarios because we're like going
down the where all the food is and it's like.
Speaker 1 (06:20):
Hey, you want to try that, Yeah, you want to
try it?
Speaker 5 (06:23):
Yeah, And then we're like just staring at each other
like okay, yeah, i'll get it. I'll get it, and
then I go up and get it, and then she's
like is that good? You know or whatever. It's like
the it's like the roundabout way of going. I would
like to try that as well, and I'm like, yeah,
it's really good. You should go get you one. And
then she's like staring at me, like all.
Speaker 2 (06:41):
Right, really, it's nice to share.
Speaker 5 (06:45):
So it was the for the bun. It was a
Crispy Kream donut sliced in half, cheeseburger cheeseburger in between those,
because you get the sweet and the savory thing.
Speaker 2 (06:57):
Yeah.
Speaker 5 (06:57):
Now, the key there for me, I felt like, was
you don't do ketchup and mustard and all of that.
You just do the burger. You could do condiments if
you wanted. If you wanted to put a slice of lettuce,
it's not awful because lettuce is, let's face, it's kind
of bland anyway. It's just more kind of texture. We
didn't get a tomato, we didn't have a slice of cheese.
Speaker 2 (07:17):
You can see cheese.
Speaker 5 (07:18):
Yeah, and that was fantastic. That's the one and only
time I've ever had that. But I thought it was
really good. And we've never done that, Like, say, at
a barbecue right over the summer, we have people over here.
Speaker 1 (07:30):
I'm firing up the grill.
Speaker 5 (07:31):
We're gonna have some cheeseburgers and guess what, We're gonna
have Krispy Kreme.
Speaker 1 (07:35):
Buns, you know or whatever. I haven't done that, and
I need to. I need to do that.
Speaker 5 (07:40):
But man, there's all kinds of weird stuff like that
that you wouldn't think works, but somehow it does.
Speaker 2 (07:45):
Have you ever had that cheese donut because cheese? I mean,
you know, my dad used to eat what do you
call him cream like Oreos cream cookiese except they were
lemon cream and he loved to put cheese with those.
But then I know some parts of the country, you
got to have a piece of cheddar with your apple pie. Yes,
why not have cheese donuts or why not have apple
(08:05):
pies that maybe have cheese melted over the top of
them like a a pizza. Almost. It's odd that nobody
actually just makes those.
Speaker 1 (08:13):
I think you could do that.
Speaker 5 (08:14):
It doesn't sound appealing to me, but I would try
it by to that just to see where it went.
Speaker 2 (08:18):
Yeah, give it a shot. Cheesus goes with everything.
Speaker 5 (08:21):
And most of the time, if all of the elements
of said creation I like, and then they're all together,
most of the time, I'm like, Okay, I'll try it
because I like doop all the things that build whatever
the creation is. But you gotta like each part of
the creation because if you don't like one or two
of the things and there's five, no, all bets are
(08:42):
often that's not fair to eat that and go those growth. Well, yeah,
but you like by itself, you don't like that, you know,
or whatever? You know what I'm saying. Yeah, so, oh, hey,
Mike are you there?
Speaker 8 (08:53):
Yeah, I'm here. Hey brother, Hey, hey Jack?
Speaker 2 (08:57):
How you doing pretty good? Mike? How are you?
Speaker 8 (09:00):
I'm good. I don't know if you guys ever tried this.
I know you're talking about peanut butter, but try peanut
butter on pepperoni pizza. So if that, I know, I
know it has to be crust pepperoni, no sausage and
I'll tell you what, man, it's it's the salty and
(09:22):
the sweet, and you don't you want to put a
whole bunch of butter on your whole pizza. But you know,
just like you get a little tablespoon and put it
on a piece here and there.
Speaker 5 (09:34):
You spread it out. You spread it out. You don't
glop it on there, right, I mean you kind of
got to spread it.
Speaker 2 (09:40):
No, no, okay, no, yeah, just.
Speaker 8 (09:42):
You pick a pizza, pizza, pizza, pizza, and then you
you put a little dab of peanut butter on it.
Speaker 5 (09:52):
So my question, Mike, is which pizza? And it's fine
to say which one because then the reason I'm asking
is the type of sauce, because there are a savory sauce,
there's a sweeter sauce. Depends on the type of pizza.
What pizza do you typically like the peanut butter on
is it? It's a go to pizza? Like what's the
name of the the pizza joint? Oh okay, okay, I
(10:16):
got you?
Speaker 8 (10:17):
Justin crusta then you use smooth peanut butter, right? Oh yeah, yeah, smooth?
Speaker 1 (10:24):
Okay.
Speaker 2 (10:25):
Now see again, I would think more than one person
would know about this and there might be some joint
out there offering peanuts as a topping on pizza. If
you can get pineapple on a pizza, which is sacrilege,
you should be able to get peanuts on a pizza.
Speaker 3 (10:37):
Seeman.
Speaker 1 (10:37):
Mike, thank you very much for your call.
Speaker 2 (10:39):
Man, I love pineapp I know you've told me that.
Speaker 8 (10:41):
Yeah.
Speaker 1 (10:42):
People, yeah, but it's if man's.
Speaker 2 (10:43):
In Hawaii, i'd say, okay, but just in Ohio that
just seems so weird.
Speaker 1 (10:48):
Now.
Speaker 5 (10:48):
I can't do it every time. It's not like every
time I go to order, I'm like, man, I gotta
get it one of them Hawaiian pizzas because they do
you know, they put the cinnamon on it, and it's
ham and you know all of that. It's a whole
thing going on. But I'm I love that burst of
sweet in there in the middle of especially if it's
you know, saucy or whatever. But I can't do it
every time, and man, it is polarizing. Some people will
(11:08):
fight you over that.
Speaker 2 (11:09):
Yeah, I mean it's I could see, especially with pork toppings.
If you're going with ham and sausage in pineapple, Okay,
you put pineapple on a ham when you put one
in the oven, don't you.
Speaker 1 (11:18):
Yes, most pezza cuts the sweet or cuts the salty,
so I.
Speaker 2 (11:21):
Can see that going to get It's not something I
would eat regularly, but I wouldn't throw it at you
if you gave oneman to me, it's so.
Speaker 1 (11:26):
So you do like it on pizza?
Speaker 2 (11:28):
Possibly, Yeah, it's okay, it's it's just not It's one
of those things like we've had the van Halen talk before,
van Halen versus van Hagar. That's not pizza to me.
It's a dish. It sounds tasty, but it just doesn't.
I don't know. I feel weird calling something with pineapple
on it pizza. Okay, it just doesn't make I don't know.
Speaker 5 (11:48):
Hey, John on the Legacy Retirement Group dot com phone lines,
Welcome to the show.
Speaker 3 (11:53):
Yeah, I was just calling in about some weird food.
Speaker 1 (11:55):
Go for it.
Speaker 3 (11:57):
The one thing my grandfather always ate and and I
thought was gross and then I tried it and I
loved it is a mustard and sweet onion sandwich, like.
Speaker 1 (12:08):
A Vdalia onion sweet onion.
Speaker 6 (12:09):
Yeah.
Speaker 3 (12:10):
Yeah, okay, yes, on bread with mustards.
Speaker 2 (12:14):
I might throw a little dal pickle on that, but
I could go for that.
Speaker 3 (12:18):
Yeah, good stuff.
Speaker 5 (12:19):
Interesting now do you do just a couple of rings?
Are you talking about a whole solid slice.
Speaker 3 (12:25):
A whole solid slide?
Speaker 2 (12:27):
Okay, okay, okay, I've actually known the whole country man.
They'll bite into an onion like you bite into an apple.
Speaker 1 (12:34):
Right.
Speaker 2 (12:34):
I might no, No, I love my onion on stuff,
but I know I couldn't do that.
Speaker 5 (12:38):
See I can't do that either, but I definitely know
people that are into that. My dad also will do.
He likes he likes the what the green onion. He'll
eat that with soup beans is what they you know,
the pento beans. Absolutely, so he'll eat that with that,
or he'll have a slice of vdalia onion sitting there
(12:59):
and I'll take a bite of that.
Speaker 1 (13:01):
Some corn bread there.
Speaker 2 (13:02):
On the side. The corn bread with my.
Speaker 5 (13:05):
Mom's corn bread is legendary and it's savory, it's not sweet,
and she makes it clearly from scratch with you got
the good old Crisco lard that in a by the way,
the cast iron skillet is probably fifty sixty years old,
the one that she uses. Something like that, and it's
amazing all of that. But time should I be there, right,
(13:29):
she'll send me pictures when she pulls them. She'll she'll
do corn bread right out of the oven, and then
she'll send me a picture of and go, guess what
we're having. And I'm like, mah, because I have her
recipe and I cook it and Jenny is gluten sensitive,
and she'll even she just throws that out aside and goes,
I gotta have the corn bread when I make it
at home. Yeah, yeah. And I have a dedicated iron
(13:52):
skillet by the way, that's just for that. I don't
put anything else in it because it kind of absorbs
the flavors and stuff, and you don't want that when
you're can just cornbread.
Speaker 2 (14:00):
But anyway,
Really real, real, real, real real.
Speaker 2 (00:03):
Somebody's squeezing a cat over there? What is that?
Speaker 3 (00:06):
Real?
Speaker 4 (00:06):
Real real.
Speaker 5 (00:10):
It's the way Alex Stone and Zach Attack speak to
each other when alex Is is getting ready to join
us like he is right now. They get it rare,
see there it is and they can't they actually speak
to each other that way. They know what they're saying
right along with him.
Speaker 2 (00:28):
Real time. Did a ship leave for the mother planet?
Speaker 1 (00:33):
They left a couple of riders back on Earth.
Speaker 5 (00:36):
Clearly, Alex I know we are up against it, as
they say, so as the bird flu becomes a growing
problem here nationwide, I guess here here we go again.
Speaker 6 (00:45):
Right, well, yeah, so for the kind of but for
the past couple of months, there have been a few
dozen I think we're up to like fifty five or
sixty people now who've gotten sick with bird flu. And
it's mainly farm workers who have been around cattle, and
the cows get it and then they give it to
the humans. And then recently there was a child in
northern California. They don't know how the child got it,
(01:06):
Maybe from a wild bird that the child came in
contact with, they don't know. In the last couple of weeks.
It was found in a popular brand of raw milk
in multiple samples, and if you drink the infected milk,
you can be then infected. And so that's why the
advice right now is to drink pasteurized milk from the
grocery store because that kills the bird flu virus and
(01:27):
then you know it's not in there. So now the
new news today being that there are five animals that
have died at a zoo in Phoenix, right outside of
Phoenix from bird flu and they're not birds, not all
of them. Christy Hayden runs a Wildlife World zoo in
Maricopa County.
Speaker 7 (01:42):
It was definitely devastating to all of us here.
Speaker 6 (01:45):
So it's only a couple days ago that Arizona reported
the first case of human bird flu. And now of
the zoo they have a cheetah, a mountain lion, an
Indian goose, and then two other types of birds that
have died, and then a white tiger is positive with
bird but they think the white tiger is going to live.
Speaker 7 (02:02):
And she says, we believe it was brought in by wildbirds.
Speaker 6 (02:05):
I think wild birds landed at the zoo and then
began spreading it that way, so they had been taking
steps to prevent this and then separating humans from the animals.
You know, you go and you pay and do the
experience where you get up close with the animals. That
they've stopped the human encounter part of it, but the
stopping it from getting to the animals, they weren't able
to do that, and now they've got the animals that
(02:26):
have died.
Speaker 7 (02:26):
We implemented a lot of precautions before we even had
the positive diagnosis. As soon as we heard it was
in the area, we shut down all of our interactive
areas where people are interacting directly with the animals.
Speaker 6 (02:40):
So guy, so far, no zoo employees are positive. They're
watching all of the staff of the volunteers who've been
around the animals to make sure they're not infected. And
guess they say, now they're going to be fine. The
State Health Department said the.
Speaker 4 (02:53):
General population is at low risk for this disease at
this current time. It really takes that close contact with
the sick animal in order for the disease to transmit.
Speaker 6 (03:04):
And then another Arizona County they're detecting bird flu now
in wastewater samples, which is a way that the viruses
are tracked in communities to know where it is. But
the other thing that we just got like half an
hour ago is today California has now found it in
two house cats. So and those house cats drank the
raw milk, so their owners are being watched now for
any signs of the cats give it to the human owners.
(03:27):
And so it's animals that are giving it to humans.
They don't know of any human to human, but it's
kind of going around.
Speaker 5 (03:33):
That's never a good thing when they shut down their
interactive areas because yeah, I've heard that before. Unfortunately my
wife was the one that was doing that. But that's
a whole different.
Speaker 6 (03:41):
Story's a different kind of bird flu.
Speaker 2 (03:43):
I don't even know.
Speaker 6 (03:44):
I don't even know what that means.
Speaker 5 (03:47):
I hear these things and they bounce around in my
head and I'm like, why do I have to say it?
Speaker 1 (03:52):
Why does it come out? I shouldn't say it.
Speaker 6 (03:54):
It's not right, But yet you do?
Speaker 5 (03:56):
But yet some power I do real quick, before we
cut lose, have you tried peanut butter on a on
a hamburger before?
Speaker 6 (04:04):
No?
Speaker 5 (04:04):
Okay, good, it's fantastic. It's surprising. It will surprise you.
That's what I'm going to leave you with.
Speaker 6 (04:11):
Okay, we're going to continue.
Speaker 1 (04:14):
No, you could do that.
Speaker 5 (04:16):
I think you could do that, but I I that's
what we're going to continue talking about after we cut
you loose here.
Speaker 1 (04:21):
And it's I have people responding to me.
Speaker 5 (04:24):
We kind of talked about a little earlier in the show,
and I'm just leaving you with that.
Speaker 1 (04:28):
If you think about it, try that.
Speaker 2 (04:30):
You think I'd rather get the bird flu.
Speaker 1 (04:32):
It will surprise you. Likes it really will.
Speaker 6 (04:34):
Have you ever had a peanut butter and pickles sandwich?
Speaker 2 (04:36):
Yes?
Speaker 1 (04:36):
I have.
Speaker 6 (04:37):
Yeah. As a kid, I used to have those. That
was a weirdo in like first grade that I thought
they were great.
Speaker 1 (04:42):
Yeah, not too bad. Actually not too bad.
Speaker 6 (04:44):
Now my kids are like, you ate what ew, It's
actually pretty good.
Speaker 1 (04:49):
I like stone. ABC News out of Los Angeles IX.
Thank you very much. See you man.
Speaker 5 (04:54):
I had a guy, Jeffrey send me a direct message.
He goes, hey, man, I'm with you. I put nothing
but peanut butter on a hamburger and it is delicious.
Speaker 1 (05:04):
Once in a while.
Speaker 5 (05:05):
He even goes on to say, I'll put a slice
of onion on it as well. Now, I've never had
onion with the peanut butter with the burger, but I'm
here to tell you it will really surprise you. I
don't understand why it all works, because do you like, well,
you gotta like peanut butter, clear, yeah, and you gotta
(05:28):
like hamburger, cheeseburger or whatever.
Speaker 2 (05:29):
And I'm not saying it's impossible.
Speaker 1 (05:31):
Yeah.
Speaker 2 (05:32):
I have been known to eat because I love my
Delli roast beef, and I'll eat a roast beef wrapp
And I have been known to eat instead of fries
or potato chips, dry roasted peanuts as I am eating
a roast beef rapp and I really love how those
go together. So you can see the possibility of peanut butter.
Speaker 5 (05:47):
On a hand derivative there in a roundabout way, you're
kind of almost doing that there with the roast beef part.
Speaker 1 (05:55):
And then the peanuts.
Speaker 2 (05:57):
Ther roasted peanut are the closest thing to take eating
like peanut butter of all the nuts.
Speaker 1 (06:01):
I'm concerned, Yes, yes, yes, yes, that is.
Speaker 5 (06:05):
And then once upon a time at the fair at
the Ohio State Fair, this would have been few years ago,
my wife and I and this is where she and
I are deadly in those scenarios because we're like going
down the where all the food is and it's like.
Speaker 1 (06:20):
Hey, you want to try that, Yeah, you want to
try it?
Speaker 5 (06:23):
Yeah, And then we're like just staring at each other
like okay, yeah, i'll get it. I'll get it, and
then I go up and get it, and then she's
like is that good? You know or whatever. It's like
the it's like the roundabout way of going. I would
like to try that as well, and I'm like, yeah,
it's really good. You should go get you one. And
then she's like staring at me, like all.
Speaker 2 (06:41):
Right, really, it's nice to share.
Speaker 5 (06:45):
So it was the for the bun. It was a
Crispy Kream donut sliced in half, cheeseburger cheeseburger in between those,
because you get the sweet and the savory thing.
Speaker 2 (06:57):
Yeah.
Speaker 5 (06:57):
Now, the key there for me, I felt like, was
you don't do ketchup and mustard and all of that.
You just do the burger. You could do condiments if
you wanted. If you wanted to put a slice of lettuce,
it's not awful because lettuce is, let's face, it's kind
of bland anyway. It's just more kind of texture. We
didn't get a tomato, we didn't have a slice of cheese.
Speaker 2 (07:17):
You can see cheese.
Speaker 5 (07:18):
Yeah, and that was fantastic. That's the one and only
time I've ever had that. But I thought it was
really good. And we've never done that, Like, say, at
a barbecue right over the summer, we have people over here.
Speaker 1 (07:30):
I'm firing up the grill.
Speaker 5 (07:31):
We're gonna have some cheeseburgers and guess what, We're gonna
have Krispy Kreme.
Speaker 1 (07:35):
Buns, you know or whatever. I haven't done that, and
I need to. I need to do that.
Speaker 5 (07:40):
But man, there's all kinds of weird stuff like that
that you wouldn't think works, but somehow it does.
Speaker 2 (07:45):
Have you ever had that cheese donut because cheese? I mean,
you know, my dad used to eat what do you
call him cream like Oreos cream cookiese except they were
lemon cream and he loved to put cheese with those.
But then I know some parts of the country, you
got to have a piece of cheddar with your apple pie. Yes,
why not have cheese donuts or why not have apple
(08:05):
pies that maybe have cheese melted over the top of
them like a a pizza. Almost. It's odd that nobody
actually just makes those.
Speaker 1 (08:13):
I think you could do that.
Speaker 5 (08:14):
It doesn't sound appealing to me, but I would try
it by to that just to see where it went.
Speaker 2 (08:18):
Yeah, give it a shot. Cheesus goes with everything.
Speaker 5 (08:21):
And most of the time, if all of the elements
of said creation I like, and then they're all together,
most of the time, I'm like, Okay, I'll try it
because I like doop all the things that build whatever
the creation is. But you gotta like each part of
the creation because if you don't like one or two
of the things and there's five, no, all bets are
(08:42):
often that's not fair to eat that and go those growth. Well, yeah,
but you like by itself, you don't like that, you know,
or whatever? You know what I'm saying. Yeah, so, oh, hey,
Mike are you there?
Speaker 8 (08:53):
Yeah, I'm here. Hey brother, Hey, hey Jack?
Speaker 2 (08:57):
How you doing pretty good? Mike? How are you?
Speaker 8 (09:00):
I'm good. I don't know if you guys ever tried this.
I know you're talking about peanut butter, but try peanut
butter on pepperoni pizza. So if that, I know, I
know it has to be crust pepperoni, no sausage and
I'll tell you what, man, it's it's the salty and
(09:22):
the sweet, and you don't you want to put a
whole bunch of butter on your whole pizza. But you know,
just like you get a little tablespoon and put it
on a piece here and there.
Speaker 5 (09:34):
You spread it out. You spread it out. You don't
glop it on there, right, I mean you kind of
got to spread it.
Speaker 2 (09:40):
No, no, okay, no, yeah, just.
Speaker 8 (09:42):
You pick a pizza, pizza, pizza, pizza, and then you
you put a little dab of peanut butter on it.
Speaker 5 (09:52):
So my question, Mike, is which pizza? And it's fine
to say which one because then the reason I'm asking
is the type of sauce, because there are a savory sauce,
there's a sweeter sauce. Depends on the type of pizza.
What pizza do you typically like the peanut butter on
is it? It's a go to pizza? Like what's the
name of the the pizza joint? Oh okay, okay, I
(10:16):
got you?
Speaker 8 (10:17):
Justin crusta then you use smooth peanut butter, right? Oh yeah, yeah, smooth?
Speaker 1 (10:24):
Okay.
Speaker 2 (10:25):
Now see again, I would think more than one person
would know about this and there might be some joint
out there offering peanuts as a topping on pizza. If
you can get pineapple on a pizza, which is sacrilege,
you should be able to get peanuts on a pizza.
Speaker 3 (10:37):
Seeman.
Speaker 1 (10:37):
Mike, thank you very much for your call.
Speaker 2 (10:39):
Man, I love pineapp I know you've told me that.
Speaker 8 (10:41):
Yeah.
Speaker 1 (10:42):
People, yeah, but it's if man's.
Speaker 2 (10:43):
In Hawaii, i'd say, okay, but just in Ohio that
just seems so weird.
Speaker 1 (10:48):
Now.
Speaker 5 (10:48):
I can't do it every time. It's not like every
time I go to order, I'm like, man, I gotta
get it one of them Hawaiian pizzas because they do
you know, they put the cinnamon on it, and it's
ham and you know all of that. It's a whole
thing going on. But I'm I love that burst of
sweet in there in the middle of especially if it's
you know, saucy or whatever. But I can't do it
every time, and man, it is polarizing. Some people will
(11:08):
fight you over that.
Speaker 2 (11:09):
Yeah, I mean it's I could see, especially with pork toppings.
If you're going with ham and sausage in pineapple, Okay,
you put pineapple on a ham when you put one
in the oven, don't you.
Speaker 1 (11:18):
Yes, most pezza cuts the sweet or cuts the salty,
so I.
Speaker 2 (11:21):
Can see that going to get It's not something I
would eat regularly, but I wouldn't throw it at you
if you gave oneman to me, it's so.
Speaker 1 (11:26):
So you do like it on pizza?
Speaker 2 (11:28):
Possibly, Yeah, it's okay, it's it's just not It's one
of those things like we've had the van Halen talk before,
van Halen versus van Hagar. That's not pizza to me.
It's a dish. It sounds tasty, but it just doesn't.
I don't know. I feel weird calling something with pineapple
on it pizza. Okay, it just doesn't make I don't know.
Speaker 5 (11:48):
Hey, John on the Legacy Retirement Group dot com phone lines,
Welcome to the show.
Speaker 3 (11:53):
Yeah, I was just calling in about some weird food.
Speaker 1 (11:55):
Go for it.
Speaker 3 (11:57):
The one thing my grandfather always ate and and I
thought was gross and then I tried it and I
loved it is a mustard and sweet onion sandwich, like.
Speaker 1 (12:08):
A Vdalia onion sweet onion.
Speaker 6 (12:09):
Yeah.
Speaker 3 (12:10):
Yeah, okay, yes, on bread with mustards.
Speaker 2 (12:14):
I might throw a little dal pickle on that, but
I could go for that.
Speaker 3 (12:18):
Yeah, good stuff.
Speaker 5 (12:19):
Interesting now do you do just a couple of rings?
Are you talking about a whole solid slice.
Speaker 3 (12:25):
A whole solid slide?
Speaker 2 (12:27):
Okay, okay, okay, I've actually known the whole country man.
They'll bite into an onion like you bite into an apple.
Speaker 1 (12:34):
Right.
Speaker 2 (12:34):
I might no, No, I love my onion on stuff,
but I know I couldn't do that.
Speaker 5 (12:38):
See I can't do that either, but I definitely know
people that are into that. My dad also will do.
He likes he likes the what the green onion. He'll
eat that with soup beans is what they you know,
the pento beans. Absolutely, so he'll eat that with that,
or he'll have a slice of vdalia onion sitting there
(12:59):
and I'll take a bite of that.
Speaker 1 (13:01):
Some corn bread there.
Speaker 2 (13:02):
On the side. The corn bread with my.
Speaker 5 (13:05):
Mom's corn bread is legendary and it's savory, it's not sweet,
and she makes it clearly from scratch with you got
the good old Crisco lard that in a by the way,
the cast iron skillet is probably fifty sixty years old,
the one that she uses. Something like that, and it's
amazing all of that. But time should I be there, right,
(13:29):
she'll send me pictures when she pulls them. She'll she'll
do corn bread right out of the oven, and then
she'll send me a picture of and go, guess what
we're having. And I'm like, mah, because I have her
recipe and I cook it and Jenny is gluten sensitive,
and she'll even she just throws that out aside and goes,
I gotta have the corn bread when I make it
at home. Yeah, yeah. And I have a dedicated iron
(13:52):
skillet by the way, that's just for that. I don't
put anything else in it because it kind of absorbs
the flavors and stuff, and you don't want that when
you're can just cornbread.
Speaker 2 (14:00):
But anyway,
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