Episode Transcript
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Speaker 1 (00:00):
Well, come to find out this is the shocking news
maybe of the week. If not further or if not more,
I should say, but a quarter of the population using
this as a hot dog topping.
Speaker 2 (00:16):
Mayonnaise.
Speaker 3 (00:18):
Okay, see, that's twenty five percent of the people in
this country.
Speaker 2 (00:21):
According to this should move. That's wrong.
Speaker 3 (00:26):
Mayonnaise does not in any way, shape or form belonging
on a hot dog. I don't care how you're preparing it.
I don't care where you're from. I don't care how
poor you are. If you can't afford mustard, don't eat
the hot dog.
Speaker 1 (00:35):
Alex Stone, ABC News is joining us. Alex, were you
part of that?
Speaker 4 (00:39):
I don't do that.
Speaker 5 (00:40):
But it doesn't surprise me at all because all the
hot dog carts everywhere you go in La where it's
the bacon wrapped hot dogs, and you see him in
Vegas too, where the little carts along the street, like
outside of concerts and stuff. It smells amazing because they're
always doing up onions and different things. But the typical
way that well not typical, but one of the ways
that they make them up is to put mayonnaise on them,
(01:01):
and people love them. They say it's really good. Kind
of like you know, a lota or other things would be.
But but no, that is not what I do.
Speaker 3 (01:10):
Bacon wrapped hot dogs. I'm like, give me something made
of pork and then just rap a little more.
Speaker 5 (01:15):
Oh yeah, no, I've never had one. People love them,
but it it smells amazing. I'm a little like you know,
griddle thing that they roll around with the wheels on it,
and they're always like outside of yeah, every concert, every
like NFL game, every baseball game that you come out of,
there's like probably thirty of them lined up going hot dog,
hot dog, hot dog, hot dog. You can get your
(01:36):
hot dog, and it's everybody loves them.
Speaker 1 (01:39):
I bet the people who are closest to that, they're like, man,
I wish I would have got farther away, because there
are people probably that start walking that are like, no,
I'm not gonna And then if there's so many of them,
maybe three four, five down the line, they're like, all right,
I've been worn down.
Speaker 2 (01:54):
Because you know.
Speaker 5 (01:56):
Trouble for my wife too, that we came out of
an Eric Church concert couple of years ago and she
said I want to get one. I was like, no,
we're just going to go back to the hotel.
Speaker 2 (02:03):
It was.
Speaker 5 (02:03):
We were in downtown LA and you know, we'll just
get food there. And we got back and there was
the kitchen was closed. It was too late at night.
Speaker 4 (02:10):
Let me tell you.
Speaker 5 (02:11):
When your wife says that that bacon wrapped hot dog
smells really good after you know, she's probably had a number.
Speaker 2 (02:16):
Of beers that night and it just say yes, just
just pay for it right then, unless she wants mayonnaise
on it.
Speaker 5 (02:24):
Oh, I was not popular when there was no food
in the hotel that the kitchen was closed.
Speaker 2 (02:29):
Oh, I bet, I bet you were. You were.
Speaker 1 (02:32):
Yeah, that wasn't a fun night. It's supposed to be fun.
After the concert.
Speaker 5 (02:37):
You're in a hotel and you called down and they go, oh, no, sorry,
it's night right now, the kitchens closed.
Speaker 1 (02:42):
You're like, we're in La, right, this is right. We're
not in like you know, like someplace in Missouri or something.
Speaker 5 (02:49):
Like like the concert next door just got out. Open
up the kitchen. Wow, And they would probably go out
and get a hot dog off the cart if that's
what you want.
Speaker 3 (02:56):
N mister Stone, here's some breaking news.
Speaker 2 (02:58):
We're close.
Speaker 1 (03:01):
I will also say that I was told and I
tried it, and it works.
Speaker 2 (03:05):
To put onion powder on the flat top.
Speaker 3 (03:09):
I was going to ask you if I heard Oh yeah,
I'm like, I bet you he actually does that this weekend.
Speaker 2 (03:14):
I did it. I absolutely did it. Just yeah.
Speaker 1 (03:18):
Well, what I was making was I was making Philly
steak and I used Ribi that I had purchased a
couple of Ribbi steaks, threw them in.
Speaker 2 (03:27):
The freezer for a little bit so they're easier to.
Speaker 1 (03:29):
Slice really thin, and then I used that for the
Philly steak part. But then I had vidalia, onion, green pepper,
and mushroom on the flat top as well, and so
I cooked everything after using that onion powder. You put
that on initially and just let it and it kind
of gets almost kind of baked into the flattop, but
(03:53):
it'll scrape off, you know, you use a scraper, but man,
it creates this smell.
Speaker 2 (03:57):
But that's what a lot of street vendors will do.
Speaker 1 (04:00):
According to I was on with Mike Elliott, the guy
who does our morning show. Yeah, so I was on
with him and h he was telling me about that.
This was you know, last late last week, and I
was like, oh, I got to try that.
Speaker 2 (04:14):
So I had forgotten was.
Speaker 1 (04:15):
It onion powder? Was it garlic powder? So I sent
him a text. I go, Hey, what was Ego's onion powder?
I was like, I'm on it.
Speaker 2 (04:22):
So I did it, and man, is it was good?
Speaker 6 (04:24):
Oh?
Speaker 1 (04:25):
It creates like, you know, like a really interesting And
then I started wondering. I'm like, man, I hope I
didn't screw this flat top up because you know, sometimes
we'll do you know, hotcakes on there or something like that.
Speaker 2 (04:36):
I'm like, that would be.
Speaker 1 (04:37):
Gross, like oniony hotcake, you know, or whatever.
Speaker 3 (04:42):
Enough and jumimmy exists to cover up onions. Pancakes.
Speaker 1 (04:45):
Oh, it doesn't, especially if it's baked in. But I
I feel like it's gonna be okay. Now I haven't
tested with regard to you know, making a making a
flapjack or a pancake on there. But anyway, some of
the some of the comments in this article about people
using Mayo is Mayo mustard ketchup relish?
Speaker 2 (05:04):
Is this not the standard?
Speaker 1 (05:05):
Somebody wrote another chimed in I tried Mayo on a
hot dog for the first time, never going back. Delicious
Mayo plus mustard or Mayo plus ketchup, which they have
that pre bottled.
Speaker 2 (05:17):
It's called mayo chip. I've seen that.
Speaker 1 (05:20):
Yeah, Hines has a Mayo chip, which is mayo and ketchup.
And then somebody goes it's meat and bread. I think
mayo is a pretty standard condiment for meat and bread.
I mean that kind of makes sense.
Speaker 2 (05:30):
It's no, a hot dog is not meat. A hot
dog is meats meat, Okay.
Speaker 5 (05:35):
Yes, on the end, and when you wrap a bacon
around it, then it really is meats.
Speaker 1 (05:42):
Yes, right, yes that I've had that, and the bacon
needs to for me. I don't like if the bacon
just comes unraveled or it's not cooked. I need it
crispy around the hot dog.
Speaker 2 (05:55):
Yeah, I don't like. I don't like on crispy baking
me either. No, I don't like tearing it.
Speaker 1 (05:59):
I like it to you know, just break when you
Mayo and a hot dog is elite.
Speaker 2 (06:04):
Somebody else wrote elite. They called it elite.
Speaker 1 (06:07):
I was like what one lady said, she brings a
ziplock bag of mayo with her when she goes to
Costco because she couldn't find it for whatever reason.
Speaker 2 (06:18):
But she brought it literally with her and.
Speaker 1 (06:20):
She said it just it just she said it just
hits different on a hot dog. Now, I gotta try
this now the next time I'm having and I can't
have the mystery. I like the beef, the all beef
hot dogs. I don't like anything other than that, by
the way.
Speaker 4 (06:33):
I mean, I picture.
Speaker 5 (06:34):
It's a totally different flavor profile, but the same idea
as kind of like a lote, which you know, mayonnaise
with corn is really good.
Speaker 4 (06:42):
That too, kind of makes it just creamy and good
and so.
Speaker 2 (06:45):
Yeah, I can see that. Yeah, you can.
Speaker 3 (06:49):
See that mayonnaise on cod. It's not much different than
you know, buttering up your corn right.
Speaker 2 (06:53):
Right, You're just using a different type of fat there.
Speaker 5 (06:55):
But you guys eat artichokes because I love little mayonnaise
like mayonnaise with an artichoke.
Speaker 2 (07:00):
Oh, I've never tried that, never had an artichoke.
Speaker 4 (07:02):
Oh, you guys gotta get on that.
Speaker 2 (07:07):
Okay, I'll have to try that. I'll be back. Are
you everything. You're gonna have to go prepare for us because.
Speaker 5 (07:12):
And then when you barbecue an artichoke, yeah, at first
you gotta steam it. Otherwise it's just gonna be too
hard when it comes off the grill. But you steam
it and then and then grill it.
Speaker 2 (07:19):
Yeah, really good. Get to the char on it.
Speaker 4 (07:22):
Yeah, you get to the heart of the artichoke, so good,
A little bit of mayonnaise.
Speaker 1 (07:25):
I think that's called the artichoke heart if yat okay? Hey,
so uh it looks like the what the shoe bomber
was I think where this was kind of born out
of with regard to your shoes and the airport security
check put tsa screening and all of that stuff, Right, Alex,
I mean you fly a lot. Yeah, so you've dealt
(07:47):
with this. And Chuck and I were talking about this too.
It's like I've been as many times as I've flown,
which is not nowhere near closes you. But I said,
I have never been behind somebody where it's so funky,
like they take their shoes off and you're like, God,
somebody cracked open Fredos or Darto, Like you go, what
is that? And I'm sure you probably unfortunately had to
deal with that, But I'm glad. I think I'm glad
(08:09):
this is hopefully going away.
Speaker 4 (08:11):
Yeah, man, they should speed things up.
Speaker 5 (08:12):
And if you have tsa PreCheck, you haven't had to
take off your shoes in a really long time. But
this rule has been in place in the regular line
for so long that there's a whole generation who were
in their twenties now who they've never known anything but
having to take off their shoes when they go through
security if they don't have pre check.
Speaker 2 (08:29):
But this is beginning.
Speaker 5 (08:31):
Immediately, the new role being rolled out across the country.
TSA there was no heads up on this. It was
just kind of like a gift to travelers of Okay,
no longer having to take off your shoes. In some
places like Seattle, they're already reporting in that they're no
longer taking off their shoes, and it'll be rolling out
to more places after that. So the TSA isn't saying
why now, but people are saying thank you. This guy
(08:55):
flying out today says this is going to save a
lot of time, making the line speed up.
Speaker 7 (08:58):
I'm habitually late and I'm running late trying to put
my shoes back on, so taking away some of the
extras is a blessing.
Speaker 5 (09:06):
And then this lady says, great for speeding up the
line generally, especially for people with families.
Speaker 6 (09:10):
I think the new policy is going to help the
line speed up a little more. Family members won't have
to be taken off their shoes, so it'll be a
lot faster, It's going to be something positive.
Speaker 5 (09:21):
Kind of the general question. People are saying, this is great,
but why now. We talked to Niko Melendez, formerly of
the TSA, and he says, in his view, this is
a mix of things. One is that there is a
lot of new technology that we didn't have when this
one into place in two thousand and six. But two,
with real IDs, you know everybody complained about but having
to get them, but now that they have confirmed identities,
kind of like pre check has for a long time
(09:42):
on who's flying and knowing that that is your real identity,
that that makes a big difference in all of this.
Speaker 4 (09:48):
He was telling us, I.
Speaker 7 (09:49):
Think technology is one factor in allowing the change, but
it's about knowing who is getting on these planes. So
TSA PreCheck, for instance, we know who has TSA pre check,
so those people don't have to take their shoes up.
So with real ID, we know who these people are
and we know that they don't necessarily pose a threat.
So by knowing more about the passengers, it allows TSA
(10:10):
to make these decisions.
Speaker 5 (10:12):
He says there's one other thing though, that he really
wants one more step that's been a big headache for travelers,
and he thinks is going to be up next.
Speaker 7 (10:18):
What are we going to get to the elimination of
the liquid band policy because that was another stopgap measure
after the liquid bomb plot in two thousand and six
that continues to burden passengers. So there's a lot of
things that were done as stop gaps, but things that
have not all had remedies to them just yet. And
hopefully we get to that point where some of these
overburdensome regulations that are implemented on passengers are eliminated.
Speaker 5 (10:41):
So then you'd be able to go through with a
bottle of water or things bigger than three ounces, because
we've got the technology now to read is that water.
Speaker 4 (10:48):
Or is it an explosive?
Speaker 5 (10:49):
You know a lot of those scanners can tell that
now that we didn't have twenty eight twenty five years ago.
So and this all came from Remember Richard Reid American Airlines.
He was on a flight became known as a shoe
bomber out on the plane Paris to Miami. His shoes
were packed full of explosives. The metal detectors couldn't detect it.
He tried to detonate the explosives. They didn't go off,
(11:09):
but they made emergency landing in Boston and then found
all these explosives that were in the soles of his shoes.
But times have changed a lot in twenty years, and
the TSA today saying you no longer need to take
off your shoes.
Speaker 1 (11:20):
I think that you know the fact that they're going, well,
we know more about the people that are flying. Look,
if somebody has this, and I'm not trying to I
don't know, I'm not trying to be negative net here,
but if somebody's willing to do what Richard Reid did,
for instance, with their shoes, they're willing to go down
in flames too. They're going to die for the cause.
(11:41):
So yeah, all that does is go, yeah, we knew
who that was, and they still But.
Speaker 5 (11:47):
If it's somebody on a watch list of some kind
that there's no way around it. Now there is a
way to do fake id's and everything before and just
show your ID and they look at you and go, okay,
you're good. Where now it's the real idea. But sure,
I mean still a metal dete, you know, like if
you go pre check, you're just going through a magnetometer.
You're not going through that scanner thing that waves around you.
(12:07):
It's still not going to set that off. But they
do have a lot more dogs and other things that
hopefully somebody would alert and you know, different sensors that
they would go off. But yeah, I mean they say,
based on where we are now, that we don't need
to do it.
Speaker 1 (12:21):
I feel like too with regard to flying, I'm okay
with them, you know, kind of getting rid of this,
especially knowing the advancements that have come along in the
last what.
Speaker 2 (12:32):
Twenty nineteen years or so.
Speaker 1 (12:33):
Yeah, I mean, we know that you're probably going to
be hard pressed to get through there with anything that
could do enough damage to bring down an aircraft. With
regard to explosives, you're probably going to be hard pressed
getting through there with it. But even if it's not
tucked in your shoe or whatever, if you're trying to
or in the liquid policy too, I'm okay with that
(12:54):
as long as, like you were saying, the the technologies
there to say, oh, wait a minute, we got this
is gasoline.
Speaker 5 (13:01):
Or no, yes, Well, and so the TSA has an
innovation lab where they're going through a lot of this
kind of stuff Their ultimate goal is to make it
where you don't even stop. You just go through enter
the airport and you don't even really notice if there's
a security checkpoint there and you just walk in and
they're scanning you as you go in, and there's no line,
there's none of that, and you just walk in. So
(13:22):
that's their ultimate goal where they want to get there,
and they've got some ways before that, but they're constantly
testing the technology in different ways that they can speed
it up. This is one of the ways that they
say that that they're.
Speaker 4 (13:34):
Ready to do it now.
Speaker 5 (13:34):
And I mean so often that the scary thing for
law enforcement is what is that next thing, you know,
the thing that we haven't even thought about yet. I mean,
think of nine to eleven, we didn't think about that.
What is the thing that we are not detecting right
now that we're not looking at that. That's the way
that they'll try to get around.
Speaker 1 (13:50):
Well, and the mindset too, where they're going everybody who's
trying to do something awful to Americans or flights in
general around the.
Speaker 2 (13:58):
World is they don't want to die. Well, that's what
what that's what got bias.
Speaker 1 (14:04):
Well, yeah, but point being, that's what got biased with
regard to nine to eleven. I mean, these are you're going,
my gosh, these people are willing to fly this right
into a building, and and they're dying for the cause
because they're going to get all those.
Speaker 2 (14:15):
Virgins that they're promised or whatever it is. They're also
an underwear bomber. There was, I believe there was.
Speaker 3 (14:22):
They're gonna let you start wearing underwear on flights again,
wearing that wearing that you were.
Speaker 2 (14:30):
Supposed to be wearing them all this time.
Speaker 4 (14:31):
I think you're wearing little shorts when you sit down and.
Speaker 1 (14:35):
Forget well, you know that swamp crotch thing. Remember that's
a real thing. From like last week, they were they
were you were flagging and clearly you haven't flown in
a little while not wearing underwear, So I feel bad, Okay,
on that note, Alex Stone, ABC News, Alex, thank you
very much.
Speaker 2 (14:55):
By guys, see you man,
Well, come to find out this is the shocking news
maybe of the week. If not further or if not more,
I should say, but a quarter of the population using
this as a hot dog topping.
Speaker 2 (00:16):
Mayonnaise.
Speaker 3 (00:18):
Okay, see, that's twenty five percent of the people in
this country.
Speaker 2 (00:21):
According to this should move. That's wrong.
Speaker 3 (00:26):
Mayonnaise does not in any way, shape or form belonging
on a hot dog. I don't care how you're preparing it.
I don't care where you're from. I don't care how
poor you are. If you can't afford mustard, don't eat
the hot dog.
Speaker 1 (00:35):
Alex Stone, ABC News is joining us. Alex, were you
part of that?
Speaker 4 (00:39):
I don't do that.
Speaker 5 (00:40):
But it doesn't surprise me at all because all the
hot dog carts everywhere you go in La where it's
the bacon wrapped hot dogs, and you see him in
Vegas too, where the little carts along the street, like
outside of concerts and stuff. It smells amazing because they're
always doing up onions and different things. But the typical
way that well not typical, but one of the ways
that they make them up is to put mayonnaise on them,
(01:01):
and people love them. They say it's really good. Kind
of like you know, a lota or other things would be.
But but no, that is not what I do.
Speaker 3 (01:10):
Bacon wrapped hot dogs. I'm like, give me something made
of pork and then just rap a little more.
Speaker 5 (01:15):
Oh yeah, no, I've never had one. People love them,
but it it smells amazing. I'm a little like you know,
griddle thing that they roll around with the wheels on it,
and they're always like outside of yeah, every concert, every
like NFL game, every baseball game that you come out of,
there's like probably thirty of them lined up going hot dog,
hot dog, hot dog, hot dog. You can get your
(01:36):
hot dog, and it's everybody loves them.
Speaker 1 (01:39):
I bet the people who are closest to that, they're like, man,
I wish I would have got farther away, because there
are people probably that start walking that are like, no,
I'm not gonna And then if there's so many of them,
maybe three four, five down the line, they're like, all right,
I've been worn down.
Speaker 2 (01:54):
Because you know.
Speaker 5 (01:56):
Trouble for my wife too, that we came out of
an Eric Church concert couple of years ago and she
said I want to get one. I was like, no,
we're just going to go back to the hotel.
Speaker 2 (02:03):
It was.
Speaker 5 (02:03):
We were in downtown LA and you know, we'll just
get food there. And we got back and there was
the kitchen was closed. It was too late at night.
Speaker 4 (02:10):
Let me tell you.
Speaker 5 (02:11):
When your wife says that that bacon wrapped hot dog
smells really good after you know, she's probably had a number.
Speaker 2 (02:16):
Of beers that night and it just say yes, just
just pay for it right then, unless she wants mayonnaise
on it.
Speaker 5 (02:24):
Oh, I was not popular when there was no food
in the hotel that the kitchen was closed.
Speaker 2 (02:29):
Oh, I bet, I bet you were. You were.
Speaker 1 (02:32):
Yeah, that wasn't a fun night. It's supposed to be fun.
After the concert.
Speaker 5 (02:37):
You're in a hotel and you called down and they go, oh, no, sorry,
it's night right now, the kitchens closed.
Speaker 1 (02:42):
You're like, we're in La, right, this is right. We're
not in like you know, like someplace in Missouri or something.
Speaker 5 (02:49):
Like like the concert next door just got out. Open
up the kitchen. Wow, And they would probably go out
and get a hot dog off the cart if that's
what you want.
Speaker 3 (02:56):
N mister Stone, here's some breaking news.
Speaker 2 (02:58):
We're close.
Speaker 1 (03:01):
I will also say that I was told and I
tried it, and it works.
Speaker 2 (03:05):
To put onion powder on the flat top.
Speaker 3 (03:09):
I was going to ask you if I heard Oh yeah,
I'm like, I bet you he actually does that this weekend.
Speaker 2 (03:14):
I did it. I absolutely did it. Just yeah.
Speaker 1 (03:18):
Well, what I was making was I was making Philly
steak and I used Ribi that I had purchased a
couple of Ribbi steaks, threw them in.
Speaker 2 (03:27):
The freezer for a little bit so they're easier to.
Speaker 1 (03:29):
Slice really thin, and then I used that for the
Philly steak part. But then I had vidalia, onion, green pepper,
and mushroom on the flat top as well, and so
I cooked everything after using that onion powder. You put
that on initially and just let it and it kind
of gets almost kind of baked into the flattop, but
(03:53):
it'll scrape off, you know, you use a scraper, but man,
it creates this smell.
Speaker 2 (03:57):
But that's what a lot of street vendors will do.
Speaker 1 (04:00):
According to I was on with Mike Elliott, the guy
who does our morning show. Yeah, so I was on
with him and h he was telling me about that.
This was you know, last late last week, and I
was like, oh, I got to try that.
Speaker 2 (04:14):
So I had forgotten was.
Speaker 1 (04:15):
It onion powder? Was it garlic powder? So I sent
him a text. I go, Hey, what was Ego's onion powder?
I was like, I'm on it.
Speaker 2 (04:22):
So I did it, and man, is it was good?
Speaker 6 (04:24):
Oh?
Speaker 1 (04:25):
It creates like, you know, like a really interesting And
then I started wondering. I'm like, man, I hope I
didn't screw this flat top up because you know, sometimes
we'll do you know, hotcakes on there or something like that.
Speaker 2 (04:36):
I'm like, that would be.
Speaker 1 (04:37):
Gross, like oniony hotcake, you know, or whatever.
Speaker 3 (04:42):
Enough and jumimmy exists to cover up onions. Pancakes.
Speaker 1 (04:45):
Oh, it doesn't, especially if it's baked in. But I
I feel like it's gonna be okay. Now I haven't
tested with regard to you know, making a making a
flapjack or a pancake on there. But anyway, some of
the some of the comments in this article about people
using Mayo is Mayo mustard ketchup relish?
Speaker 2 (05:04):
Is this not the standard?
Speaker 1 (05:05):
Somebody wrote another chimed in I tried Mayo on a
hot dog for the first time, never going back. Delicious
Mayo plus mustard or Mayo plus ketchup, which they have
that pre bottled.
Speaker 2 (05:17):
It's called mayo chip. I've seen that.
Speaker 1 (05:20):
Yeah, Hines has a Mayo chip, which is mayo and ketchup.
And then somebody goes it's meat and bread. I think
mayo is a pretty standard condiment for meat and bread.
I mean that kind of makes sense.
Speaker 2 (05:30):
It's no, a hot dog is not meat. A hot
dog is meats meat, Okay.
Speaker 5 (05:35):
Yes, on the end, and when you wrap a bacon
around it, then it really is meats.
Speaker 1 (05:42):
Yes, right, yes that I've had that, and the bacon
needs to for me. I don't like if the bacon
just comes unraveled or it's not cooked. I need it
crispy around the hot dog.
Speaker 2 (05:55):
Yeah, I don't like. I don't like on crispy baking
me either. No, I don't like tearing it.
Speaker 1 (05:59):
I like it to you know, just break when you
Mayo and a hot dog is elite.
Speaker 2 (06:04):
Somebody else wrote elite. They called it elite.
Speaker 1 (06:07):
I was like what one lady said, she brings a
ziplock bag of mayo with her when she goes to
Costco because she couldn't find it for whatever reason.
Speaker 2 (06:18):
But she brought it literally with her and.
Speaker 1 (06:20):
She said it just it just she said it just
hits different on a hot dog. Now, I gotta try
this now the next time I'm having and I can't
have the mystery. I like the beef, the all beef
hot dogs. I don't like anything other than that, by
the way.
Speaker 4 (06:33):
I mean, I picture.
Speaker 5 (06:34):
It's a totally different flavor profile, but the same idea
as kind of like a lote, which you know, mayonnaise
with corn is really good.
Speaker 4 (06:42):
That too, kind of makes it just creamy and good
and so.
Speaker 2 (06:45):
Yeah, I can see that. Yeah, you can.
Speaker 3 (06:49):
See that mayonnaise on cod. It's not much different than
you know, buttering up your corn right.
Speaker 2 (06:53):
Right, You're just using a different type of fat there.
Speaker 5 (06:55):
But you guys eat artichokes because I love little mayonnaise
like mayonnaise with an artichoke.
Speaker 2 (07:00):
Oh, I've never tried that, never had an artichoke.
Speaker 4 (07:02):
Oh, you guys gotta get on that.
Speaker 2 (07:07):
Okay, I'll have to try that. I'll be back. Are
you everything. You're gonna have to go prepare for us because.
Speaker 5 (07:12):
And then when you barbecue an artichoke, yeah, at first
you gotta steam it. Otherwise it's just gonna be too
hard when it comes off the grill. But you steam
it and then and then grill it.
Speaker 2 (07:19):
Yeah, really good. Get to the char on it.
Speaker 4 (07:22):
Yeah, you get to the heart of the artichoke, so good,
A little bit of mayonnaise.
Speaker 1 (07:25):
I think that's called the artichoke heart if yat okay? Hey,
so uh it looks like the what the shoe bomber
was I think where this was kind of born out
of with regard to your shoes and the airport security
check put tsa screening and all of that stuff, Right, Alex,
I mean you fly a lot. Yeah, so you've dealt
(07:47):
with this. And Chuck and I were talking about this too.
It's like I've been as many times as I've flown,
which is not nowhere near closes you. But I said,
I have never been behind somebody where it's so funky,
like they take their shoes off and you're like, God,
somebody cracked open Fredos or Darto, Like you go, what
is that? And I'm sure you probably unfortunately had to
deal with that, But I'm glad. I think I'm glad
(08:09):
this is hopefully going away.
Speaker 4 (08:11):
Yeah, man, they should speed things up.
Speaker 5 (08:12):
And if you have tsa PreCheck, you haven't had to
take off your shoes in a really long time. But
this rule has been in place in the regular line
for so long that there's a whole generation who were
in their twenties now who they've never known anything but
having to take off their shoes when they go through
security if they don't have pre check.
Speaker 2 (08:29):
But this is beginning.
Speaker 5 (08:31):
Immediately, the new role being rolled out across the country.
TSA there was no heads up on this. It was
just kind of like a gift to travelers of Okay,
no longer having to take off your shoes. In some
places like Seattle, they're already reporting in that they're no
longer taking off their shoes, and it'll be rolling out
to more places after that. So the TSA isn't saying
why now, but people are saying thank you. This guy
(08:55):
flying out today says this is going to save a
lot of time, making the line speed up.
Speaker 7 (08:58):
I'm habitually late and I'm running late trying to put
my shoes back on, so taking away some of the
extras is a blessing.
Speaker 5 (09:06):
And then this lady says, great for speeding up the
line generally, especially for people with families.
Speaker 6 (09:10):
I think the new policy is going to help the
line speed up a little more. Family members won't have
to be taken off their shoes, so it'll be a
lot faster, It's going to be something positive.
Speaker 5 (09:21):
Kind of the general question. People are saying, this is great,
but why now. We talked to Niko Melendez, formerly of
the TSA, and he says, in his view, this is
a mix of things. One is that there is a
lot of new technology that we didn't have when this
one into place in two thousand and six. But two,
with real IDs, you know everybody complained about but having
to get them, but now that they have confirmed identities,
kind of like pre check has for a long time
(09:42):
on who's flying and knowing that that is your real identity,
that that makes a big difference in all of this.
Speaker 4 (09:48):
He was telling us, I.
Speaker 7 (09:49):
Think technology is one factor in allowing the change, but
it's about knowing who is getting on these planes. So
TSA PreCheck, for instance, we know who has TSA pre check,
so those people don't have to take their shoes up.
So with real ID, we know who these people are
and we know that they don't necessarily pose a threat.
So by knowing more about the passengers, it allows TSA
(10:10):
to make these decisions.
Speaker 5 (10:12):
He says there's one other thing though, that he really
wants one more step that's been a big headache for travelers,
and he thinks is going to be up next.
Speaker 7 (10:18):
What are we going to get to the elimination of
the liquid band policy because that was another stopgap measure
after the liquid bomb plot in two thousand and six
that continues to burden passengers. So there's a lot of
things that were done as stop gaps, but things that
have not all had remedies to them just yet. And
hopefully we get to that point where some of these
overburdensome regulations that are implemented on passengers are eliminated.
Speaker 5 (10:41):
So then you'd be able to go through with a
bottle of water or things bigger than three ounces, because
we've got the technology now to read is that water.
Speaker 4 (10:48):
Or is it an explosive?
Speaker 5 (10:49):
You know a lot of those scanners can tell that
now that we didn't have twenty eight twenty five years ago.
So and this all came from Remember Richard Reid American Airlines.
He was on a flight became known as a shoe
bomber out on the plane Paris to Miami. His shoes
were packed full of explosives. The metal detectors couldn't detect it.
He tried to detonate the explosives. They didn't go off,
(11:09):
but they made emergency landing in Boston and then found
all these explosives that were in the soles of his shoes.
But times have changed a lot in twenty years, and
the TSA today saying you no longer need to take
off your shoes.
Speaker 1 (11:20):
I think that you know the fact that they're going, well,
we know more about the people that are flying. Look,
if somebody has this, and I'm not trying to I
don't know, I'm not trying to be negative net here,
but if somebody's willing to do what Richard Reid did,
for instance, with their shoes, they're willing to go down
in flames too. They're going to die for the cause.
(11:41):
So yeah, all that does is go, yeah, we knew
who that was, and they still But.
Speaker 5 (11:47):
If it's somebody on a watch list of some kind
that there's no way around it. Now there is a
way to do fake id's and everything before and just
show your ID and they look at you and go, okay,
you're good. Where now it's the real idea. But sure,
I mean still a metal dete, you know, like if
you go pre check, you're just going through a magnetometer.
You're not going through that scanner thing that waves around you.
(12:07):
It's still not going to set that off. But they
do have a lot more dogs and other things that
hopefully somebody would alert and you know, different sensors that
they would go off. But yeah, I mean they say,
based on where we are now, that we don't need
to do it.
Speaker 1 (12:21):
I feel like too with regard to flying, I'm okay
with them, you know, kind of getting rid of this,
especially knowing the advancements that have come along in the
last what.
Speaker 2 (12:32):
Twenty nineteen years or so.
Speaker 1 (12:33):
Yeah, I mean, we know that you're probably going to
be hard pressed to get through there with anything that
could do enough damage to bring down an aircraft. With
regard to explosives, you're probably going to be hard pressed
getting through there with it. But even if it's not
tucked in your shoe or whatever, if you're trying to
or in the liquid policy too, I'm okay with that
(12:54):
as long as, like you were saying, the the technologies
there to say, oh, wait a minute, we got this
is gasoline.
Speaker 5 (13:01):
Or no, yes, Well, and so the TSA has an
innovation lab where they're going through a lot of this
kind of stuff Their ultimate goal is to make it
where you don't even stop. You just go through enter
the airport and you don't even really notice if there's
a security checkpoint there and you just walk in and
they're scanning you as you go in, and there's no line,
there's none of that, and you just walk in. So
(13:22):
that's their ultimate goal where they want to get there,
and they've got some ways before that, but they're constantly
testing the technology in different ways that they can speed
it up. This is one of the ways that they
say that that they're.
Speaker 4 (13:34):
Ready to do it now.
Speaker 5 (13:34):
And I mean so often that the scary thing for
law enforcement is what is that next thing, you know,
the thing that we haven't even thought about yet. I mean,
think of nine to eleven, we didn't think about that.
What is the thing that we are not detecting right
now that we're not looking at that. That's the way
that they'll try to get around.
Speaker 1 (13:50):
Well, and the mindset too, where they're going everybody who's
trying to do something awful to Americans or flights in
general around the.
Speaker 2 (13:58):
World is they don't want to die. Well, that's what
what that's what got bias.
Speaker 1 (14:04):
Well, yeah, but point being, that's what got biased with
regard to nine to eleven. I mean, these are you're going,
my gosh, these people are willing to fly this right
into a building, and and they're dying for the cause
because they're going to get all those.
Speaker 2 (14:15):
Virgins that they're promised or whatever it is. They're also
an underwear bomber. There was, I believe there was.
Speaker 3 (14:22):
They're gonna let you start wearing underwear on flights again,
wearing that wearing that you were.
Speaker 2 (14:30):
Supposed to be wearing them all this time.
Speaker 4 (14:31):
I think you're wearing little shorts when you sit down and.
Speaker 1 (14:35):
Forget well, you know that swamp crotch thing. Remember that's
a real thing. From like last week, they were they
were you were flagging and clearly you haven't flown in
a little while not wearing underwear, So I feel bad, Okay,
on that note, Alex Stone, ABC News, Alex, thank you
very much.
Speaker 2 (14:55):
By guys, see you man,
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