Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Ah, these these look pretty good Popeyes. I like my
chicken dead and deep Fried Popeyes like I like it
Dead and deep Fried.
Speaker 2 (00:12):
Come for the chickens, stay for the fights.
Speaker 1 (00:15):
I saw. I think they were the ones that I
think it was them. Oh that like first quarter of
the year, they're down like big, big time with earnings.
I thought I heard that this morning during Columbus Morning News.
Speaker 3 (00:29):
Might have I don't know. They don't have any gimmicks anymore.
I mean that chicken sandwich got everybody fired up about them.
But when's the last time you heard Pope is introducing
something new?
Speaker 1 (00:38):
Yeah, well they're doing it now. They got two brand
new chicken sandwiches. Maybe this will do it. Maybe this
will give him the shot in the arm, if you will.
And Alex Stone, ABC News is joining us now.
Speaker 4 (00:48):
Alex, you have Popeyes out there in Yeah, okay, But
the big thing out here now is canes.
Speaker 5 (00:53):
We just started getting canes.
Speaker 2 (00:55):
Raising legendary here.
Speaker 1 (00:58):
Wow. See that whatever that sauce is, you can dip
a shoe out.
Speaker 5 (01:03):
Yeah, the kind of.
Speaker 1 (01:05):
Yes, yes, let me tell you what to do. So
they they have those big huge pieces of bread that
come with their meals. So you order an extra piece
of bread, and then you take the chicken and put
it between the bread and drizzle that sauce over it.
And if you want to get real crazy once you
get home, you can throw a piece of Swiss on it,
(01:26):
or you know whatever. Let me tell you something that
is big back material, as the kids say, and I
am not ashamed of it. Back, that's big back right there.
Speaker 5 (01:37):
Say that to your kids.
Speaker 4 (01:40):
I can't wait till they know it out here, or
they will Dad, you can't say that.
Speaker 1 (01:44):
No, they'll know and they'll say, Dad, you can't say that.
They'll know it, and then go Dad, Please don't say
big back ever again. The kids will know it. Your
kids will definitely know it. If you it's got to
be in the correct anyway, going yeah, so if they're
you know, getting seconds or you gotta watch how you
say it, because it in essence broken all the way down.
(02:06):
It just means, man, you eat a lot your big back,
you know what I mean? So, and I got it
from my Yes, they're the silver back silver bat but
they're big back as well.
Speaker 5 (02:17):
Yeah exactly.
Speaker 1 (02:18):
Silver just happens to be the color. But they do
have a big back for sure. But uh yeah, that
is something that I learned from somebody, Josephine. When she
graduated high school. We had raising canes. That was she
wanted that for the catering. So that's what we got.
And one of the people there was like, check this
(02:39):
out because we had like big, huge, those big silver
pans of of the bread and stuff, and they were like,
look at this, and they built the sandwich. I was
standing there staring at it, going, you gotta be kidding me,
And then I did it and I was just like,
oh man, but uh yeah, I got to keep my
girlish figure.
Speaker 5 (02:56):
So I chicken every day, not all the time.
Speaker 2 (03:01):
Is built like you.
Speaker 1 (03:01):
Yeah, I guess a real ugly one. But anyway, So
back to Popeyes. They're doing new versions of the Honey
Barbecue Chicken sandwiches, two variations, the regular Honey Barbecue Chicken
sandwich and the Honey Barbecue plus Cheese plus bacon and
cheese chicken sandwich. And I don't see anything wrong with
(03:23):
either one of those. I think we're good to go.
I love Popeyes. I think it's I think it's fantastic.
But I have to be in the kind of in
a perfect mood.
Speaker 3 (03:33):
You can give me a cyanide burger. If you put
plus bacon and cheese, I will eat it.
Speaker 5 (03:37):
Oh, then it's gonna be good.
Speaker 2 (03:39):
Yeah, should be good. You're right.
Speaker 1 (03:41):
Yeah. Then they've got like these chicken wraps that used
to be a fan favorite. They're adding permanently as they
put in this article. And the thing that I don't understand,
and you just you probably heard me telling Chuck, I
think they their first quarter earnings were not where they
should be. I think I heard six percent down, which
is enormous for a lot. That is a lot of money.
(04:03):
And so when they find something on a menu and
people go crazy for it and then they go it's gone.
I don't know. Absence makes the heart grow fonder or
out of sight, out of mind kind of thing, I guess,
whichever one you subscribe to. But that to me is
always been a head scratcher. If it's Gangbusters, why wouldn't
you ride that till the wheels fell off? If you
(04:24):
were a restaurant?
Speaker 4 (04:25):
Yeah, I heard those raps are that they were. They
kind of went viral when they came out, and then
they got rid of them, and now everybody was excited
that they're coming back. I don't know what makes so
many different than the snack wraps that at McDonald's or
do you guys have Jack in the box at Jack
and the.
Speaker 3 (04:38):
Mast love the McDonald's snack wraps, and then they brought
them back, but they're like three times the price they
were when they took them away, So I don't they're.
Speaker 1 (04:45):
Still the same side. They're not like three times.
Speaker 2 (04:48):
Instead of a buck ninety nine or whatever. I think
they're four ninety nine year now.
Speaker 1 (04:51):
Man, I forget that.
Speaker 3 (04:52):
Yeah, it's' expensive snack it is, right, that's a meal
price for a snack wrap, that's anyway.
Speaker 1 (04:58):
Yeah, that's exactly it. So they are available nationwide at
all Popeyes Chicken locations, and the sandwiches and the rats
they're saying they're they're available now. I think this is
them going, you know, we oh, we're taking on water.
We got to hurry up, you know kind of thing.
But to think about it is a it's dog eat
dog man, especially for chicken out there, and you got
(05:20):
the bigger Burger places stepping up there, you know a bit,
because for the longest time, the chicken sandwich from McDonald's
was just gross. And I haven't had one there in
a long time, Wendy's has a pretty good chicken sandwich.
And if you're gonna get in that arena and try
to battle a place that is just you know, Popeyes Chicken,
you better have a damn good sandwich if you're gonna
(05:42):
try to battle them. Otherwise, if someone's in the mood
for a chicken sandwich, they're not coming.
Speaker 5 (05:47):
They're chicken place.
Speaker 4 (05:48):
I go out here, we have El Poile Loco, and
you know, you're like, all right, you're gonna get chicken tacos.
You're gonna go to El Poile Loco the Crazy Chicken
compared to some other place.
Speaker 1 (05:55):
That sounds so good, man, Like, I've never had that,
but it just you just.
Speaker 5 (06:00):
It's fast food. But but it's good.
Speaker 4 (06:01):
If you're going Taco Bell or O Poil Loco, you
GOI Loco.
Speaker 1 (06:04):
Yeah, I am not a fan of the I guess
it's hamburger that they use or the meat for It's
just a weird consistency and a weird Taco bell. Yeah,
it's a weird flavor.
Speaker 3 (06:18):
For me, the best thing they have, and I don't
even know if it's on the menu anymore. You can
still order it, but it's called the chicken Chipotle melt
and that's a talk abouted chicken with a Chipotle sauce
in a tortilla.
Speaker 2 (06:29):
That is so good.
Speaker 3 (06:31):
Yeah, but I like that better than any of their
their beef products.
Speaker 1 (06:34):
Right. The chicken chiloopa there is fantastic, especially if they've
just made the vehicle that it's wrapped in the chilupa.
Speaker 5 (06:42):
The vehicle. I've never heard of a chiloopa wrap called
the vehicle.
Speaker 1 (06:45):
Yeah, if it's fresh, the vehicle for it, and then
the other the ingredients are fresh. Oh, it's like and
it's it's cubed up like grilled chicken, and it's very
very tender. It's not chewy or gnarley or whatever. And
that's it's pretty high quality for a for taco bell.
Speaker 3 (07:03):
I'm making Homer Simpson noises, MMMMO.
Speaker 5 (07:08):
You guys have cheesecake factory there.
Speaker 4 (07:10):
Oh yeah, I just watched a video that Business Insider
somebody did where they were showing how they run the
because you know that the menu is like a book
and they've got two hundred and fifty items in there.
It's crazy and how crazy the kitchen is at Cheesecake factory.
But I guess they their earnings are like through the
roof that they're doing the best out of everybody. They're
way beyond Texas Roadhouse and all these other chains that
(07:32):
are kind of in that similar market, and they're doing
so well. But it's crazy how big that menu is
and how they keep the kitchen going.
Speaker 1 (07:38):
Color me not surprised to hear that, because they do
it pretty well, even though it runs the gamut on
everything that.
Speaker 5 (07:47):
Is Asian food. They have Mexican so good everything.
Speaker 1 (07:50):
Absolutely, and then you know when your slice of cheesecake
is first of all as big as your head, but
then it's the same price as your meal almost yeah,
but by god, when they set it down in front
of you and you take that first bite, your eyes
rolled back in your head.
Speaker 4 (08:04):
Well, they said like thirty percent of their earnings are
from cheesecake people ordering dessert because there's big margins on it.
Speaker 1 (08:10):
I can believe it, man. I love They got a
shrimp taco set up there that I and you don't
think typically cheesecake factory shrimp tacos, But I'm a I
If a place has shrimp tacos, and depending on the
type of place, I'm probably gonna take a swing at it.
It's like one of my favorite things, and theirs is
really good, man, I mean it's nice. They strike a
(08:31):
nice balance there between real spicy and not too spicy.
Speaker 2 (08:35):
But man, it's uh, it's.
Speaker 5 (08:37):
Really crasty kitchen though, with two hundred and fifty items.
Speaker 1 (08:40):
That is crazy. You're right, dude.
Speaker 2 (08:41):
Do they eat shrimp taco in Mexico?
Speaker 1 (08:44):
They have or do we do?
Speaker 2 (08:46):
Oh yeah, it just doesn't seem like a Mexican dish.
It seems like we made up.
Speaker 1 (08:50):
Oh no, no, no, they they definitely do. Man. Mexican
dishes are very strong and rooted in seafood.
Speaker 4 (08:58):
Absolutely absolutely give me kind of like Panda Express, the
orange chicken, the very orange chicken.
Speaker 6 (09:03):
Yeah.
Speaker 5 (09:04):
Not quietly.
Speaker 1 (09:08):
So, Alex. This hantavirus, this cruise ship, and we were
talking about that. That video clip of the one guy.
I believe he's American. I think he's an influencer or
something and a traveler. I don't know, one of those
kind of people that you know. He's like breaking down
almost in tears at saying this is not just a
headline and all that. My wife even says to me,
I think it was yesterday. She goes, is this gonna
(09:30):
be another And I'm like, honey, calm down, No, it's
not gonna be another COVID, I don't think. And but
there are a lot of people that are freaking out
over this whole thing right now. So what is the lake?
Speaker 5 (09:42):
Yeah, and you're talking about this guy right here.
Speaker 4 (09:44):
All we want right now is to feel safe, to
have clarity.
Speaker 2 (09:48):
Yep, and to get hold Yeah.
Speaker 4 (09:50):
I mean you can imagine that they're on this ship
and they're heading to Canary Islands now, and they're being
told okay, when we get to the Canary Islands, they're
they're going to arrive there, they're under gonna undergo a
health assass and then they're going to have to get
into protective gear and be flown home by their country
sending planes to then isolate them when they get back
here and then begin everything. But yeah, the numbers have
gone up today. Six confirmed cases now of hantavirus from
(10:14):
the cruise ship. There are six more that are suspected
they believe are positive, but they're waiting on final results,
including a flight attendant from KLM Airlines who served one
of the known cases. But three people are dead now.
Four states in the US are monitoring residents Texas, Arizona, California,
and Georgia who had been on that cruise ship, but
(10:34):
they don't have any symptoms. Two infected patients are in
isolation in a Dutch hospital right now, and there are
more than one hundred who are still on that ship,
and the World Health Organization and monitoring their health saying.
Speaker 7 (10:45):
We're getting reports of suspect cases or potential suspect cases.
These are alerts, as we call them. Some of them
have had reported links to the ship or passengers on
the ship. All of those will be followed up with
the relevant authorities in each country.
Speaker 5 (10:58):
Now, this is not COVID.
Speaker 4 (11:01):
The numbers are going up, but these are people who
were very close to either being on the ship or
very close to somebody who has had it. That yeah,
the first person they believe was a man.
Speaker 5 (11:10):
He had it.
Speaker 4 (11:11):
He was in Argentina and then went on the ship
and he died, and then his wife got it and died,
but they had been very close. It doesn't spread like
COVID Normally it comes from ingesting rodent feces, or you're
in like Gene Hackman's wife and then Hackman died of
other causes. But in this case, it's the Andes variant
that can go person to person.
Speaker 5 (11:28):
But you've got to be very close to them.
Speaker 4 (11:30):
It's not just somebody coughs or sneezes in a room
and then you're going to get it. The who is
saying a little while ago, this is not the beginning
of a pandemic.
Speaker 7 (11:37):
I want to be unequivocal here. This is not stars
Kobe two. This is not the start of a COVID pandemic.
This is an outbreak that we see on a ship.
Speaker 4 (11:45):
And the problem is people have come and gone off
the ship since the time that this all began because
they didn't know. The incubation period is eight weeks up
to eight weeks, so this is a long time that
they're going to be watching people. But us a long
time where people have come and gone off of the ship,
and then they could have gone and spread one more
doctor for you, this infectious disease, doctor sand.
Speaker 6 (12:03):
That is this species that has been identified on the
cruise ship. And so that's why they're starting to worry
more and more about the potential for person to person
spread on the cruise ship.
Speaker 5 (12:16):
Talking about the Andes very and the Indies species.
Speaker 4 (12:18):
So passengers and crew on flights where these people have
gone after they've gotten off the ship.
Speaker 5 (12:23):
They're being watched.
Speaker 4 (12:24):
There's a Swiss man who returned home and then tested
positive in the last twenty four hours. And after the
first man died that the captain had gone on board.
He thought it wasn't infectious. They thought it was a
natural death. So they told everybody, everybody's good, continue on.
Speaker 5 (12:38):
With your life. All is good.
Speaker 4 (12:39):
But at the time they didn't know it was this disease.
It's huntavirus. So they are sailing right now. They say
that the captain told the WHO that morale has improved
on board since they started moving, because you know, they
were just sitting waiting and wondering what to do off
the coast of Africa. They're now moving towards Spain's Canary
Islands and then they're going to figure it out when
(12:59):
they get there, how they're going to get everybody home.
Speaker 1 (13:01):
Thirty percent mortality rate is what I was, right.
Speaker 5 (13:04):
Yeah, yeah, yeah, it's right around there.
Speaker 2 (13:06):
Not good.
Speaker 1 (13:07):
And it's tough to transfer human to human from what
I understand, and then there's no which I unless you
were with that, it's not nowhere near as easy to
transmit it.
Speaker 4 (13:20):
It's like sleeping in bed with them and being around. Yeah,
being being very close to them.
Speaker 1 (13:26):
And no treatment as far as for this, just treating
the symptoms is all. I believe that they.
Speaker 5 (13:32):
Can flew like symptoms.
Speaker 3 (13:34):
They simply luck of the draw. Whether you're part of
that thirty percent mortality or not. Yeah, I think so
scary party. You don't know, do we.
Speaker 1 (13:41):
Have comorbidities coming into play again? I mean that's a
common sense ky, Yeah.
Speaker 4 (13:46):
I mean if your body is weaker in the role
and has conditions, I'm sure that plays a role.
Speaker 3 (13:50):
Blessed the heart of whoever that woman was you played
in the sound just before the last one, the doctor said,
it's this is not the beginning of COVID. This is
an onboard thing. Yeah, whoever, she is a bless or
heart for making that clear, because you know, people love
to panic.
Speaker 1 (14:04):
And then oh yeah, here's the other part too with this,
and I you know, given what we have witnessed post
COVID and what the government did and what the government
told us and what they didn't tell us, and what
some people really one hundred percent believe or where there's
no receipts for stuff that was we were being told,
Alex and you were you're right, and you're like ground
(14:24):
zero man, where people were over the top with the
way that they were dealing with this and probably still
even do. It's I now, when you have depending on
whom's you know, the the experts are that start talking
about it, by and large, a lot of the population,
especially depending on where you came down with the COVID stuff,
are going shut up. We don't really care what you
(14:46):
have to say. We don't believe you, We don't you
know what I mean. It's like one of the I
think that we're there's going to be a huge percentage
of that moving forward, and man, that can be incredibly dangerous.
Speaker 4 (14:56):
Sure, I mean, especially we already see how deadly this
one is with three who were down and others who
are in isolation and everything that that you know, there
aren't that many people who have it, and out of
those who have it, three are dead, so it shows
you this one can be really dangerous. But again they
it's nothing like what we have seen and experienced before
that they think these people are all of those who
(15:16):
are getting off the ship. They they seem like they're
doing fine right now. They're going to be watched for
a very long time, and hopefully it's going to end
here and that they contain it to those who are
on board the ship and the flight attendant and then
it's over.
Speaker 1 (15:29):
At that point, then there's those two words that they're
kind of starting now, contact tracing. Yeah, there's that, and
everyone right immediately, everyone's going right back to twenty twenty. Man, God, no,
not those words, you know, or what have you.
Speaker 4 (15:44):
But if you did know somebody who came off that ship,
I think I would want to like contact traceman. Yes,
I want to know that guy was on the ship,
you know, if you were close to them, like living
in the same house or whatever, or sitting next to
them on a plane for fifteen hours flying back from Africa.
But I would be like, yeah, that's probably something trace.
Speaker 2 (15:59):
Where all started.
Speaker 3 (16:00):
Though obviously there's implying that it's not feces on the ship, right,
So they got to they got a trace back to
where this started.
Speaker 4 (16:08):
Well, I think it was the guy got it in Argentina,
probably from a rodent that you know, somehow got it.
And you remember back to the Gene Hackman case where
there were rodents on the property of their home and
his wife got it. They think from droppings, you know,
that could have been even airborne when she was cleaning up.
They say that if you're around rodent droppings and you're
sweeping up the droppings, adjust the particles getting in the
(16:30):
air and breathing it in, that you can get huntavirus
hunt virus, and yeah, you can get sick even from that.
Speaker 1 (16:36):
Crazy crazy Well, obviously we're gonna this is going to
be a story for probably I think, on and off
for the next several weeks. As they say, you know,
it can kind of lie dormant and what do you say, eight.
Speaker 5 (16:48):
Weeks, eight weeks the incubation period.
Speaker 1 (16:51):
Yeah, we'll see, we'll see what kind of develops with this.
Alex Stone, ABC News. I know this is the extended
visit from you at which we love. But sorry if
we got you know, that's all good. Thanks brother, appreciate
have a great to see you man. YouTube
Ah, these these look pretty good Popeyes. I like my
chicken dead and deep Fried Popeyes like I like it
Dead and deep Fried.
Speaker 2 (00:12):
Come for the chickens, stay for the fights.
Speaker 1 (00:15):
I saw. I think they were the ones that I
think it was them. Oh that like first quarter of
the year, they're down like big, big time with earnings.
I thought I heard that this morning during Columbus Morning News.
Speaker 3 (00:29):
Might have I don't know. They don't have any gimmicks anymore.
I mean that chicken sandwich got everybody fired up about them.
But when's the last time you heard Pope is introducing
something new?
Speaker 1 (00:38):
Yeah, well they're doing it now. They got two brand
new chicken sandwiches. Maybe this will do it. Maybe this
will give him the shot in the arm, if you will.
And Alex Stone, ABC News is joining us now.
Speaker 4 (00:48):
Alex, you have Popeyes out there in Yeah, okay, But
the big thing out here now is canes.
Speaker 5 (00:53):
We just started getting canes.
Speaker 2 (00:55):
Raising legendary here.
Speaker 1 (00:58):
Wow. See that whatever that sauce is, you can dip
a shoe out.
Speaker 5 (01:03):
Yeah, the kind of.
Speaker 1 (01:05):
Yes, yes, let me tell you what to do. So
they they have those big huge pieces of bread that
come with their meals. So you order an extra piece
of bread, and then you take the chicken and put
it between the bread and drizzle that sauce over it.
And if you want to get real crazy once you
get home, you can throw a piece of Swiss on it,
(01:26):
or you know whatever. Let me tell you something that
is big back material, as the kids say, and I
am not ashamed of it. Back, that's big back right there.
Speaker 5 (01:37):
Say that to your kids.
Speaker 4 (01:40):
I can't wait till they know it out here, or
they will Dad, you can't say that.
Speaker 1 (01:44):
No, they'll know and they'll say, Dad, you can't say that.
They'll know it, and then go Dad, Please don't say
big back ever again. The kids will know it. Your
kids will definitely know it. If you it's got to
be in the correct anyway, going yeah, so if they're
you know, getting seconds or you gotta watch how you
say it, because it in essence broken all the way down.
(02:06):
It just means, man, you eat a lot your big back,
you know what I mean? So, and I got it
from my Yes, they're the silver back silver bat but
they're big back as well.
Speaker 5 (02:17):
Yeah exactly.
Speaker 1 (02:18):
Silver just happens to be the color. But they do
have a big back for sure. But uh yeah, that
is something that I learned from somebody, Josephine. When she
graduated high school. We had raising canes. That was she
wanted that for the catering. So that's what we got.
And one of the people there was like, check this
(02:39):
out because we had like big, huge, those big silver
pans of of the bread and stuff, and they were like,
look at this, and they built the sandwich. I was
standing there staring at it, going, you gotta be kidding me,
And then I did it and I was just like,
oh man, but uh yeah, I got to keep my
girlish figure.
Speaker 5 (02:56):
So I chicken every day, not all the time.
Speaker 2 (03:01):
Is built like you.
Speaker 1 (03:01):
Yeah, I guess a real ugly one. But anyway, So
back to Popeyes. They're doing new versions of the Honey
Barbecue Chicken sandwiches, two variations, the regular Honey Barbecue Chicken
sandwich and the Honey Barbecue plus Cheese plus bacon and
cheese chicken sandwich. And I don't see anything wrong with
(03:23):
either one of those. I think we're good to go.
I love Popeyes. I think it's I think it's fantastic.
But I have to be in the kind of in
a perfect mood.
Speaker 3 (03:33):
You can give me a cyanide burger. If you put
plus bacon and cheese, I will eat it.
Speaker 5 (03:37):
Oh, then it's gonna be good.
Speaker 2 (03:39):
Yeah, should be good. You're right.
Speaker 1 (03:41):
Yeah. Then they've got like these chicken wraps that used
to be a fan favorite. They're adding permanently as they
put in this article. And the thing that I don't understand,
and you just you probably heard me telling Chuck, I
think they their first quarter earnings were not where they
should be. I think I heard six percent down, which
is enormous for a lot. That is a lot of money.
(04:03):
And so when they find something on a menu and
people go crazy for it and then they go it's gone.
I don't know. Absence makes the heart grow fonder or
out of sight, out of mind kind of thing, I guess,
whichever one you subscribe to. But that to me is
always been a head scratcher. If it's Gangbusters, why wouldn't
you ride that till the wheels fell off? If you
(04:24):
were a restaurant?
Speaker 4 (04:25):
Yeah, I heard those raps are that they were. They
kind of went viral when they came out, and then
they got rid of them, and now everybody was excited
that they're coming back. I don't know what makes so
many different than the snack wraps that at McDonald's or
do you guys have Jack in the box at Jack
and the.
Speaker 3 (04:38):
Mast love the McDonald's snack wraps, and then they brought
them back, but they're like three times the price they
were when they took them away, So I don't they're.
Speaker 1 (04:45):
Still the same side. They're not like three times.
Speaker 2 (04:48):
Instead of a buck ninety nine or whatever. I think
they're four ninety nine year now.
Speaker 1 (04:51):
Man, I forget that.
Speaker 3 (04:52):
Yeah, it's' expensive snack it is, right, that's a meal
price for a snack wrap, that's anyway.
Speaker 1 (04:58):
Yeah, that's exactly it. So they are available nationwide at
all Popeyes Chicken locations, and the sandwiches and the rats
they're saying they're they're available now. I think this is
them going, you know, we oh, we're taking on water.
We got to hurry up, you know kind of thing.
But to think about it is a it's dog eat
dog man, especially for chicken out there, and you got
(05:20):
the bigger Burger places stepping up there, you know a bit,
because for the longest time, the chicken sandwich from McDonald's
was just gross. And I haven't had one there in
a long time, Wendy's has a pretty good chicken sandwich.
And if you're gonna get in that arena and try
to battle a place that is just you know, Popeyes Chicken,
you better have a damn good sandwich if you're gonna
(05:42):
try to battle them. Otherwise, if someone's in the mood
for a chicken sandwich, they're not coming.
Speaker 5 (05:47):
They're chicken place.
Speaker 4 (05:48):
I go out here, we have El Poile Loco, and
you know, you're like, all right, you're gonna get chicken tacos.
You're gonna go to El Poile Loco the Crazy Chicken
compared to some other place.
Speaker 1 (05:55):
That sounds so good, man, Like, I've never had that,
but it just you just.
Speaker 5 (06:00):
It's fast food. But but it's good.
Speaker 4 (06:01):
If you're going Taco Bell or O Poil Loco, you
GOI Loco.
Speaker 1 (06:04):
Yeah, I am not a fan of the I guess
it's hamburger that they use or the meat for It's
just a weird consistency and a weird Taco bell. Yeah,
it's a weird flavor.
Speaker 3 (06:18):
For me, the best thing they have, and I don't
even know if it's on the menu anymore. You can
still order it, but it's called the chicken Chipotle melt
and that's a talk abouted chicken with a Chipotle sauce
in a tortilla.
Speaker 2 (06:29):
That is so good.
Speaker 3 (06:31):
Yeah, but I like that better than any of their
their beef products.
Speaker 1 (06:34):
Right. The chicken chiloopa there is fantastic, especially if they've
just made the vehicle that it's wrapped in the chilupa.
Speaker 5 (06:42):
The vehicle. I've never heard of a chiloopa wrap called
the vehicle.
Speaker 1 (06:45):
Yeah, if it's fresh, the vehicle for it, and then
the other the ingredients are fresh. Oh, it's like and
it's it's cubed up like grilled chicken, and it's very
very tender. It's not chewy or gnarley or whatever. And
that's it's pretty high quality for a for taco bell.
Speaker 3 (07:03):
I'm making Homer Simpson noises, MMMMO.
Speaker 5 (07:08):
You guys have cheesecake factory there.
Speaker 4 (07:10):
Oh yeah, I just watched a video that Business Insider
somebody did where they were showing how they run the
because you know that the menu is like a book
and they've got two hundred and fifty items in there.
It's crazy and how crazy the kitchen is at Cheesecake factory.
But I guess they their earnings are like through the
roof that they're doing the best out of everybody. They're
way beyond Texas Roadhouse and all these other chains that
(07:32):
are kind of in that similar market, and they're doing
so well. But it's crazy how big that menu is
and how they keep the kitchen going.
Speaker 1 (07:38):
Color me not surprised to hear that, because they do
it pretty well, even though it runs the gamut on
everything that.
Speaker 5 (07:47):
Is Asian food. They have Mexican so good everything.
Speaker 1 (07:50):
Absolutely, and then you know when your slice of cheesecake
is first of all as big as your head, but
then it's the same price as your meal almost yeah,
but by god, when they set it down in front
of you and you take that first bite, your eyes
rolled back in your head.
Speaker 4 (08:04):
Well, they said like thirty percent of their earnings are
from cheesecake people ordering dessert because there's big margins on it.
Speaker 1 (08:10):
I can believe it, man. I love They got a
shrimp taco set up there that I and you don't
think typically cheesecake factory shrimp tacos, But I'm a I
If a place has shrimp tacos, and depending on the
type of place, I'm probably gonna take a swing at it.
It's like one of my favorite things, and theirs is
really good, man, I mean it's nice. They strike a
(08:31):
nice balance there between real spicy and not too spicy.
Speaker 2 (08:35):
But man, it's uh, it's.
Speaker 5 (08:37):
Really crasty kitchen though, with two hundred and fifty items.
Speaker 1 (08:40):
That is crazy. You're right, dude.
Speaker 2 (08:41):
Do they eat shrimp taco in Mexico?
Speaker 1 (08:44):
They have or do we do?
Speaker 2 (08:46):
Oh yeah, it just doesn't seem like a Mexican dish.
It seems like we made up.
Speaker 1 (08:50):
Oh no, no, no, they they definitely do. Man. Mexican
dishes are very strong and rooted in seafood.
Speaker 4 (08:58):
Absolutely absolutely give me kind of like Panda Express, the
orange chicken, the very orange chicken.
Speaker 6 (09:03):
Yeah.
Speaker 5 (09:04):
Not quietly.
Speaker 1 (09:08):
So, Alex. This hantavirus, this cruise ship, and we were
talking about that. That video clip of the one guy.
I believe he's American. I think he's an influencer or
something and a traveler. I don't know, one of those
kind of people that you know. He's like breaking down
almost in tears at saying this is not just a
headline and all that. My wife even says to me,
I think it was yesterday. She goes, is this gonna
(09:30):
be another And I'm like, honey, calm down, No, it's
not gonna be another COVID, I don't think. And but
there are a lot of people that are freaking out
over this whole thing right now. So what is the lake?
Speaker 5 (09:42):
Yeah, and you're talking about this guy right here.
Speaker 4 (09:44):
All we want right now is to feel safe, to
have clarity.
Speaker 2 (09:48):
Yep, and to get hold Yeah.
Speaker 4 (09:50):
I mean you can imagine that they're on this ship
and they're heading to Canary Islands now, and they're being
told okay, when we get to the Canary Islands, they're
they're going to arrive there, they're under gonna undergo a
health assass and then they're going to have to get
into protective gear and be flown home by their country
sending planes to then isolate them when they get back
here and then begin everything. But yeah, the numbers have
gone up today. Six confirmed cases now of hantavirus from
(10:14):
the cruise ship. There are six more that are suspected
they believe are positive, but they're waiting on final results,
including a flight attendant from KLM Airlines who served one
of the known cases. But three people are dead now.
Four states in the US are monitoring residents Texas, Arizona, California,
and Georgia who had been on that cruise ship, but
(10:34):
they don't have any symptoms. Two infected patients are in
isolation in a Dutch hospital right now, and there are
more than one hundred who are still on that ship,
and the World Health Organization and monitoring their health saying.
Speaker 7 (10:45):
We're getting reports of suspect cases or potential suspect cases.
These are alerts, as we call them. Some of them
have had reported links to the ship or passengers on
the ship. All of those will be followed up with
the relevant authorities in each country.
Speaker 5 (10:58):
Now, this is not COVID.
Speaker 4 (11:01):
The numbers are going up, but these are people who
were very close to either being on the ship or
very close to somebody who has had it. That yeah,
the first person they believe was a man.
Speaker 5 (11:10):
He had it.
Speaker 4 (11:11):
He was in Argentina and then went on the ship
and he died, and then his wife got it and died,
but they had been very close. It doesn't spread like
COVID Normally it comes from ingesting rodent feces, or you're
in like Gene Hackman's wife and then Hackman died of
other causes. But in this case, it's the Andes variant
that can go person to person.
Speaker 5 (11:28):
But you've got to be very close to them.
Speaker 4 (11:30):
It's not just somebody coughs or sneezes in a room
and then you're going to get it. The who is
saying a little while ago, this is not the beginning
of a pandemic.
Speaker 7 (11:37):
I want to be unequivocal here. This is not stars
Kobe two. This is not the start of a COVID pandemic.
This is an outbreak that we see on a ship.
Speaker 4 (11:45):
And the problem is people have come and gone off
the ship since the time that this all began because
they didn't know. The incubation period is eight weeks up
to eight weeks, so this is a long time that
they're going to be watching people. But us a long
time where people have come and gone off of the ship,
and then they could have gone and spread one more
doctor for you, this infectious disease, doctor sand.
Speaker 6 (12:03):
That is this species that has been identified on the
cruise ship. And so that's why they're starting to worry
more and more about the potential for person to person
spread on the cruise ship.
Speaker 5 (12:16):
Talking about the Andes very and the Indies species.
Speaker 4 (12:18):
So passengers and crew on flights where these people have
gone after they've gotten off the ship.
Speaker 5 (12:23):
They're being watched.
Speaker 4 (12:24):
There's a Swiss man who returned home and then tested
positive in the last twenty four hours. And after the
first man died that the captain had gone on board.
He thought it wasn't infectious. They thought it was a
natural death. So they told everybody, everybody's good, continue on.
Speaker 5 (12:38):
With your life. All is good.
Speaker 4 (12:39):
But at the time they didn't know it was this disease.
It's huntavirus. So they are sailing right now. They say
that the captain told the WHO that morale has improved
on board since they started moving, because you know, they
were just sitting waiting and wondering what to do off
the coast of Africa. They're now moving towards Spain's Canary
Islands and then they're going to figure it out when
(12:59):
they get there, how they're going to get everybody home.
Speaker 1 (13:01):
Thirty percent mortality rate is what I was, right.
Speaker 5 (13:04):
Yeah, yeah, yeah, it's right around there.
Speaker 2 (13:06):
Not good.
Speaker 1 (13:07):
And it's tough to transfer human to human from what
I understand, and then there's no which I unless you
were with that, it's not nowhere near as easy to
transmit it.
Speaker 4 (13:20):
It's like sleeping in bed with them and being around. Yeah,
being being very close to them.
Speaker 1 (13:26):
And no treatment as far as for this, just treating
the symptoms is all. I believe that they.
Speaker 5 (13:32):
Can flew like symptoms.
Speaker 3 (13:34):
They simply luck of the draw. Whether you're part of
that thirty percent mortality or not. Yeah, I think so
scary party. You don't know, do we.
Speaker 1 (13:41):
Have comorbidities coming into play again? I mean that's a
common sense ky, Yeah.
Speaker 4 (13:46):
I mean if your body is weaker in the role
and has conditions, I'm sure that plays a role.
Speaker 3 (13:50):
Blessed the heart of whoever that woman was you played
in the sound just before the last one, the doctor said,
it's this is not the beginning of COVID. This is
an onboard thing. Yeah, whoever, she is a bless or
heart for making that clear, because you know, people love
to panic.
Speaker 1 (14:04):
And then oh yeah, here's the other part too with this,
and I you know, given what we have witnessed post
COVID and what the government did and what the government
told us and what they didn't tell us, and what
some people really one hundred percent believe or where there's
no receipts for stuff that was we were being told,
Alex and you were you're right, and you're like ground
(14:24):
zero man, where people were over the top with the
way that they were dealing with this and probably still
even do. It's I now, when you have depending on
whom's you know, the the experts are that start talking
about it, by and large, a lot of the population,
especially depending on where you came down with the COVID stuff,
are going shut up. We don't really care what you
(14:46):
have to say. We don't believe you, We don't you
know what I mean. It's like one of the I
think that we're there's going to be a huge percentage
of that moving forward, and man, that can be incredibly dangerous.
Speaker 4 (14:56):
Sure, I mean, especially we already see how deadly this
one is with three who were down and others who
are in isolation and everything that that you know, there
aren't that many people who have it, and out of
those who have it, three are dead, so it shows
you this one can be really dangerous. But again they
it's nothing like what we have seen and experienced before
that they think these people are all of those who
(15:16):
are getting off the ship. They they seem like they're
doing fine right now. They're going to be watched for
a very long time, and hopefully it's going to end
here and that they contain it to those who are
on board the ship and the flight attendant and then
it's over.
Speaker 1 (15:29):
At that point, then there's those two words that they're
kind of starting now, contact tracing. Yeah, there's that, and
everyone right immediately, everyone's going right back to twenty twenty. Man, God, no,
not those words, you know, or what have you.
Speaker 4 (15:44):
But if you did know somebody who came off that ship,
I think I would want to like contact traceman. Yes,
I want to know that guy was on the ship,
you know, if you were close to them, like living
in the same house or whatever, or sitting next to
them on a plane for fifteen hours flying back from Africa.
But I would be like, yeah, that's probably something trace.
Speaker 2 (15:59):
Where all started.
Speaker 3 (16:00):
Though obviously there's implying that it's not feces on the ship, right,
So they got to they got a trace back to
where this started.
Speaker 4 (16:08):
Well, I think it was the guy got it in Argentina,
probably from a rodent that you know, somehow got it.
And you remember back to the Gene Hackman case where
there were rodents on the property of their home and
his wife got it. They think from droppings, you know,
that could have been even airborne when she was cleaning up.
They say that if you're around rodent droppings and you're
sweeping up the droppings, adjust the particles getting in the
(16:30):
air and breathing it in, that you can get huntavirus
hunt virus, and yeah, you can get sick even from that.
Speaker 1 (16:36):
Crazy crazy Well, obviously we're gonna this is going to
be a story for probably I think, on and off
for the next several weeks. As they say, you know,
it can kind of lie dormant and what do you say, eight.
Speaker 5 (16:48):
Weeks, eight weeks the incubation period.
Speaker 1 (16:51):
Yeah, we'll see, we'll see what kind of develops with this.
Alex Stone, ABC News. I know this is the extended
visit from you at which we love. But sorry if
we got you know, that's all good. Thanks brother, appreciate
have a great to see you man. YouTube
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