November 24, 2025 • 39 mins
MONDAY HR 4 Nerdy News with Ryan. No. 1 Superman goes for 9 million. Confirmation that bot accounts on twitter. Antica Woodfire Pizzaria and Marketplace. News From The Headlines. Rules to follow cooking the turkey.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:12):
Yeah, tickets are available for the Mince Monster Burless show
coming up on December the fifth. It's going to be
a great time. It's gonna be at the Abbey downtown Orlando.
It's a Friday night. We don't do many of those.
We don't do many things downtown Orlando. We don't do
any Friday nights really, and uh we only do miss
Moster b less once a year. So grab some tickets
while you can. It's gonna be so much fun. All
(00:35):
of us are gonna be there, so you can join.
If you you in town. Kylie Blakely, you should come
if you want to. What day is that, December the fifth,
Friday night, December fifth?
Speaker 2 (00:45):
Yeah, all right, old, I get your.
Speaker 1 (00:46):
Take it to that too, if you want to come,
all right, you're gonna go with us to the to
the Cure Bowl.
Speaker 3 (00:52):
Right, Yeah, I'll be there. I'm so stoked about that.
Speaker 2 (00:55):
Dad.
Speaker 3 (00:55):
Dad also is very excited about the Cure Bowl. Guys,
if you haven't been, this is something that's really amazing.
I love what they do. Please check it out. I'll
send links on my socials And of course I'm sure
rust well as well.
Speaker 1 (01:05):
Yeah, we don't know who's playing there yet, but it's
a you know, it's two college teams and the Cure
Bowl is even awareness for for breast cancer. But you're
great football at the Camping World Stadium. Welcome back. I'm
Rush with Angel and Kylie Blakeley and now sign for
Ryan to bring you the nerdy news.
Speaker 2 (01:23):
Nerdy, it's going out to well you burgens. Come and
take about a mask to get a mine up, cos
it's a bad time. You saw some kind of it's
a work in progress, but it's better than what you got.
Speaker 1 (01:35):
Ryan.
Speaker 2 (01:36):
Bye. Excuse me, nerdy news brought to you by that
mortgage guide down from that mortgage guide down dot com.
Excuse me. Coffee, too much coffee, A lot of coffee,
tiny cafest making my voice rish that. Oh yeah, you're
literally bouncing right now. I'm vibrating.
Speaker 1 (01:58):
Yeah, I'll only drinking like a little bit, mind because
it was that's a lot of that's a lot of cavin.
Speaker 2 (02:03):
I like what I could feel it in my ears. Yes, yeah,
my ears feel alive right now. That's that's the way
to be being scared. Coffee hell yeah, oh man, every
now and this happened Superman. He's been around for a
long time. His nineteen thirty eight Superman has been around.
He's getting close up there, eighty eight something years old
right now. And they just sold a Action Comics number one.
(02:30):
And how much do you think a Superman first appearance
Action Comics from nineteen thirty nine goes for in twenty
twenty five?
Speaker 3 (02:37):
Kylie Blakeley twenty five hundred, twenty.
Speaker 2 (02:39):
Five hundred, you said twenty five hundred, she said, collars.
Speaker 1 (02:43):
Yeah, it's adorable, look at her. Yeah, yeah, we're up
in the millions. This is the one that they accidentally
found in an attic, right, Like it was his grandmother's
attic and she's kind of had it there, and so
they just be bopped upon it, like, hey, I think
this is an actual, real Superman.
Speaker 2 (03:02):
And it was like three brothers found it in their
mom's attic. It's the best rated comic of this one,
because this one's a nine out of ten. A lot
of these have sold, but they're they're beat up. Yeah,
this one is almost in perfect conditions.
Speaker 1 (03:12):
She had. Yeah, imagine you find that your mom's at
or your grandmother.
Speaker 2 (03:16):
So you know the answer. So I'm going to go
to Angel, then, Angel, how much you think this is
what this comic sold for near bit condition four point
five million dollars four point five little bit higher. And
you know the answer takes one point four nine million dollars.
Speaker 1 (03:29):
Oh my god, I know that much.
Speaker 2 (03:30):
Nine million dollars. And tell you who bought it? Uh nope,
just who sold it.
Speaker 1 (03:38):
That's nine million.
Speaker 2 (03:40):
Yeah.
Speaker 1 (03:40):
See, I'm I'm highly competitive. And it used to be
the bat The first Batman was the most expensive one,
and now this beat out Batman's a Now I'm pissed.
Speaker 2 (03:48):
Okay, good to know I'm not. You know, I've kind
of leaned into d C comics a little bit lately.
I feel like Marvel's kind of stagnant with me. Uh
So I started checking out the d SEE universe and
they're doing this really cool thing right now called d
C KO. It's this very it's it's they have this
thing called the Absolute Universe, right and it's where dark
(04:10):
dark side dark Seed. I don't know how you say
the guy's name, but he created his own universe and
it's like this evil universe and it's it's super interesting
right now that evil universe is colliding with the main
DC universe. Super fun. It's it's actually got to me
like Superman.
Speaker 1 (04:25):
And Batman in the Flash they're all evil essentially.
Speaker 2 (04:28):
Yeah, we already have these really like dark origin stories instead,
and like the one in Superman is actually being tortured
by Brainiac, the Absolute Superman where he's got him in
a like kind of like a mental cage where he's
going through like a thousand years of like torture. That's
what it's happening all in a day, and it's making
like a really weird Superman.
Speaker 1 (04:49):
You know. The way that they did the Penguin on
HBO and it, you know, it was nominated for a
lot of I think won a lot of awards as well.
The next thing that HBO is doing with DC is Clayface,
which is which is a Batman you know, villain that
really doesn't get a whole lot of attention. But you know,
if they're gonna do it on HBO like that, if
they're gonna do it like from the same people that
(05:10):
brought penguin's probably gonna be really good.
Speaker 2 (05:12):
Are you you are you guys happy with where TV's
at right now? Because right now, Stranger Things is coming
out in a couple of days. That's the Stranger Things five, which,
by the way, a fun episode of Hot Ones with
Winona Ryder where she can't even have a little bit
of spicy in her life. So she goes all the
way through the thing. She doesn't tap out like dj kalled,
She goes all the way to the end, but she
(05:33):
basically becomes insane by the end of it.
Speaker 1 (05:35):
Well she's insane anyway, kind.
Speaker 2 (05:37):
Of insane, but like, it was so fun to watch
her do it and power through it, eat ice cream
like a psycho after every wing is so good?
Speaker 1 (05:46):
What do you mean?
Speaker 2 (05:47):
But I hate, uh, I hate what Stranger Things and
Netflix has done to TV now where it's just okay
to have these like super long two plus year gaps
between seasons.
Speaker 1 (05:59):
Yeah, because you forget what's happening.
Speaker 2 (06:01):
I don't care. The Stranger Things kids are now full
ass adults. I've seen them in other movies. Now I've
got to go back and pretend that they're living in
this town and they all don't look like adults, right,
and it's I'm glad it's done. But like right now,
they just renewed House of Dragons, the Game of Throne
spin off.
Speaker 1 (06:20):
Yeah, I want to see that.
Speaker 2 (06:21):
They renewed it for season four, but season three isn't
even out yet, and season three is not gonna be
out for a while, and I forget now, I forget
all the stuff, and by the time it comes out,
it's honestly, I'm always like, this is what we waited for.
Speaker 1 (06:35):
It's funny you say that, because the season finale of
Tulsa King was this weekend and I got to see
it. It was really really good. But they're already having some
issues with season four, which they're doing. But some of
the people that were on the set have walked off
because of whatever. I don't know. I don't even get
the whole reason why, but some disagreeing with semester salone
(06:55):
about stuff. And but they've already started the next season,
so that's good. They're I'm making you wait a long time.
Speaker 2 (07:01):
Yeah, I would be. I would much rather have less
flashy effects and better storytelling and then just get just
get it out there. I hate that I now have
to watch a recap to like be ready for it
for it feels like I have to do homework to
enjoy the shows that I like.
Speaker 3 (07:18):
Now you got to do like a dragon Ball recap
for some of these episodes where it takes so long
in between.
Speaker 2 (07:23):
Yeah, I'm really enjoying the show, which I can't even
say the name of it correctly half the time. But
it's the show Angel told me about, and that is
the Vince Gillion show Pluribus po pluribus. It's a fantastic show.
The crux of this is that it's it's on is
that a lady is the only one left is these
like hive mind aliens take over the whole planet and
(07:46):
she can't be infected by this thing, and they're just
trying to figure out why, wait, what's the what episode
are you? I'm on episode three all right, so it's
her in like eleven people people. Yeah, and it's so
interesting because I was like, I'm not gonna like this show.
It's gonna be just, uh, no, fantastic show, Russ. If
you get a chance to check it out, it is.
(08:06):
I don't think you're gonna like it. You don't think
Rest would like it. He'd hate it. I think would
like it, especially once you get to the dude who
flies on Air Force one. Rust be like, that'd be me. No,
I don't think I know. I don't want to.
Speaker 1 (08:17):
I don't watch it, Russ, saying that's all watching No no, Yeah,
that's what he's doing psychology, Russ.
Speaker 2 (08:25):
I think I kind of have a beat on the
things that you like.
Speaker 1 (08:28):
What is it I will like about it? Yeah, well
it's too smart.
Speaker 4 (08:32):
There's a there's a definitely level of you gotta think
there's not a sixty year old man badass.
Speaker 2 (08:40):
The main character is a lesbian woman, but not in
the way you want it to be, like, yeah, another
you let see Ryan, you're you're doing what you're doing
it for me?
Speaker 1 (08:51):
Yeah?
Speaker 4 (08:52):
Yeah, he's Yeah, you're gonna you're gonna watch it, gonna
be Yeah.
Speaker 2 (08:56):
I really enjoyed. It's good. So if you get a
chance to check those out now and the real technology
nerdy news, hi, you have to be aware when you're
online and you're arguing with somebody, right, especially politics, you're
probably not even arguing with a real person. And b
they're probably actually not in this country. Because it turns
(09:19):
out Twitter finally added a thing to where you can
see where the accounts come from.
Speaker 4 (09:24):
These accounts originate, where they were from, and it's.
Speaker 2 (09:27):
But it's what we've been saying all what we exactly
what have been saying. So there's all these like maga
troll farms, that that have existed with like hundreds of
thousands of followers, millions of followers some of them. And
it turns out a lot of these accounts now you
can see where they're at. They're based out of Bangladesh,
they're banged out of Macedonia, Eastern Europe, Rhina, China, and
(09:49):
so you know not to take them serious, Well, no,
because they were they were masquerading, is like Dave for America.
They were pretending they were like the guys here they were.
Speaker 4 (09:57):
The idea is what we've been saying for quite some time.
They were pretending that they were American, American based accounts,
and through these social media accounts, they have impacted policy,
especially on the right wing.
Speaker 1 (10:10):
How about like left wing, like liberals, they've got those two.
Speaker 4 (10:14):
Yeah, but not I know, I get it, but it's
not the same. But it's just not apples to apples.
Speaker 2 (10:19):
Yeah, it's it's definitely not apples to apples. And I've
been we've been saying this for a long time, like
there's a misinformation campaign that's happening from outside of this
country that's coming here to rage bait you, to make
you kind of get mad at your neighbor and like
really get you upset about these stories because it benefits
these other countries. And now you can see on Twitter
that these places that the people that you're arguing that's
putting out this misinformation, that's putting out like borderline hateful stuff,
(10:42):
borderline rage baity, they're not even here, they're not.
Speaker 1 (10:46):
So is that a new a new feature on on
Twitter X formally know?
Speaker 2 (10:51):
It broke over the.
Speaker 4 (10:51):
Weekend, and it really is caused a huge amount of
concern within that side of the aisle because now they're
seeing there's there are accounts with the names of politicians
or names of our president, or names of other people.
And the impression that you get is that this is
coming from an authorized source r and it isn't. It's
all causing division amongst us and it's and in some
(11:15):
cases some of these accounts have been so strong and
so forceful as that you could see where other members
of that party have taken this stuff and used it
and applied it into their arguments, into their debates. And
it's all coming from outside foreign actors.
Speaker 2 (11:32):
And there's bad acted like from both sides of like
quote unquote our democracy system. That's the thing, man, our
greatest strength our freedom of speech is also one of
our greatest weaknesses when it comes to something like this
and can be used against us. And you just have
to be aware when you're seeing stuff online and sharing
stuff and getting little arguments in the comments, you might
not be even talking to an American just arguing with yourself, yeah,
(11:54):
a person at this point where it could just be
a bot that's just meant to do this. And I've
said this for years that this is this is meant
to fracture us from the inside, and you just have
to beware. So I mean, elon Musk every now and
then does a thing that I'm that I'm a super
big fan of and turning that feature on X. I
wish every platform wud do this. It would show where
your location is. I don't think we have where or
(12:16):
just where the account originated from that right. I just
don't think you have a right, Like you have a
right to free speech. You can say whatever you want,
of course, not freedom from consequences. But like if you
had to like really identify yourself online on these public
platforms like this, I think it's only beneficial everybody involved.
So that's a that's a really cool thing.
Speaker 1 (12:36):
So if I said something that would just say from
winter Haven.
Speaker 2 (12:38):
It wouldn't say it count originates in Florida, Usneah.
Speaker 1 (12:41):
Okay, in Florida US.
Speaker 2 (12:43):
Yeah, just even go that high level Florida US. Yeah,
just put the state, put the country, do whatever. But
I think that's a great part, and it's just so
funny to see some of his accounts.
Speaker 1 (12:50):
The people that do that, though, Ryan, wouldn't they go, Okay,
well we'll get around this. I'll just find some way to.
Speaker 2 (12:55):
Read the will always be a way around the stuff.
But like it's it's if this is such easy to
flip a switch and do it that way. It's great
because here's the thing. You can make money on Twitter, right,
but like you can't as an American, Like Twitter payout
isn't that great even if you are a super follower.
But if you're in Nigeria, it's pretty good money. I
have pretty good money to.
Speaker 1 (13:13):
Start raising bait. I just went on their first second
just see what you were talking about, And just by
going on there first second, I saw three things that
were porn and three things that were super violent that
I don't want to see. And I'm like, I just
don't go to it. I just I just don't. I
don't check out the X anymore. It's just too too much.
Speaker 2 (13:29):
I haven't been on Twitter in over ten years.
Speaker 1 (13:32):
Yeah, I mean I just saw three super violent things
I don't want to see. I didn't. I don't know
why I had the porn on there. It just was there.
It's always And then had three kiss things.
Speaker 2 (13:41):
Was the kiss part of the porn? It was not, oh, shepherd,
shepard thing, all right, I don't know. Just be aware
and like we got to stop being said, like taking
everything we see online so seriously on both sides, because
y'all need to calm down. It's Thanksgiving coming up and
we gotta we gotta be with each other here and
not let the Nigerians, not let the bengaldesh he's not
let the Russians influence how we feel day to day.
(14:04):
And you've just heard the nerd brought to you by
that mortgage guy down from that mortgage guide down dot com.
Get off Twitter. Here's the website for you, that mortgage
guide don dot com. Check it out if you're looking
for a mortgage. I have you already got a quote? Hey,
you're not stuck with that quote? Only twenty percent of
people get a second quote, and that second quote is
probably a better quote nine times out of ten. So
go to that mortgage guide, don And so you've just
(14:26):
heard the nerd.
Speaker 1 (14:27):
All right, daw more big dumb fun. When we come back,
don't go anywhere. You're listening to the mantra of the morning,
Go outside.
Speaker 2 (14:33):
Nerd, get out, go and got tom to be distracted
by your worthless chime. Hass gone.
Speaker 1 (14:47):
Welcome back to the Manster's Mornings. We're Radio one oh
four point one. We are broadcasting live. Yes, we are
live today. We'll be live again tomorrow and then we
got the best best stuff you've ever heard on Wednesday,
fire by Am. Yes, but we will be sleeping in
uh was Bysall with Kylie Blakely here with us today. Hey, Kylie, Blakeley,
(15:08):
Angel and Ryan. We got some guests and we want
to thank them because you know, new sponsors are always important,
especially new sponsors that have pizza.
Speaker 2 (15:16):
We don't.
Speaker 1 (15:17):
We don't have a lot of those. Eric is here, Eric, Hey, nobody, Oh,
this turned his mic on. There we go. Sorry he didn't.
Speaker 5 (15:24):
I'm doing excellent. Thank you for having in this morning.
Monsters in the Morning.
Speaker 2 (15:28):
Yeah.
Speaker 1 (15:28):
Man Eric is with Okay, it's Antigua right aff yeah,
Tica all right, Wood Fire Pizzeria and marketplace.
Speaker 5 (15:39):
And where you guys look at it that We are
located right on four thirty six in the id C Plaza,
right by the I four exit.
Speaker 6 (15:47):
Oh yeah, yeah, right in the back corner, tucked away.
Speaker 1 (15:50):
Very nice. How long you been there?
Speaker 5 (15:52):
I have been there for three and a half years.
We've actually been there for five years. Yeah, and we
bought it from previous owner. It was a son and mom.
They owned it since twenty fifteen.
Speaker 1 (16:03):
Oh wow, okay, I do you remember seeing that over there?
Speaker 2 (16:05):
Yeah?
Speaker 5 (16:06):
Yeah, So we've been there quite a while. So we
use the same exact recipes. We actually only changed just
a little bit. We have more fermentation on our dough
now and we also add a little bit more wine
to our bullet eese okay.
Speaker 1 (16:20):
And then you and your sponsor and angels. It's a
monster sports.
Speaker 6 (16:23):
Right And also what the hell is Angel listening to?
Speaker 1 (16:26):
Oh? It's a big, big Angel fan.
Speaker 6 (16:28):
Big Angel fan.
Speaker 1 (16:28):
Okay, all right, well that's good. We appreciate that. How
long you've been listening to.
Speaker 5 (16:31):
The show, Eric, I've been listening to you guys for
twenty two years so before the war.
Speaker 1 (16:36):
Oh my gosh. Yeah. So he's like, okay, twenty okay,
so you were a kid.
Speaker 5 (16:40):
I was sixteen at the time. Okay, yeah, my Basically
he works for a golf course. Every morning we'd have
to go there. So your dad, not my dad, my
friend's dad. I worked for them, so I see, Okay,
every morning we'd be listening to you guys, So.
Speaker 1 (16:56):
That counts as a legacy listener, like you've kind of
forced to listen and then and then you're.
Speaker 6 (17:01):
Used to it, and now I listen to you guys
every single day.
Speaker 2 (17:03):
So we do the morning waterboarding children. Yeah with content?
Speaker 1 (17:08):
How you doing? Man?
Speaker 2 (17:10):
Good?
Speaker 1 (17:10):
Go good? Now? Now did he bring you along? And
like you didn't know who the hell we were? Or
are you a long time fan too?
Speaker 2 (17:15):
I won't lie.
Speaker 7 (17:17):
I am ran new to this.
Speaker 2 (17:18):
I got hard media.
Speaker 1 (17:20):
I could tell last week as I was bringing in
I could tell that Eric was so excited to be
here and You're like, yeah, where are we putting this stuff?
Speaker 2 (17:31):
There's a long food delivery drive.
Speaker 1 (17:33):
Come on, so tell us, Eric, what did you guys
bring today?
Speaker 5 (17:37):
So we actually brought lasagna from our marketplace. We use
our bloonnaise in it. It takes about four hours to
make our blowonnaise. We use ba shamel instead of ricotta.
We just find it has a little bit more stickier
to it, a little bit more texture. So, right, that's
what we prefer to use in ours.
Speaker 2 (17:54):
So so this is.
Speaker 1 (17:55):
Your third year there have you found that, Like people
will order out for Thanksgiving? Like, look, I don't want
to cook, I don't like turkey. Let me get some,
let me get some Italian.
Speaker 5 (18:03):
I mean, that's why we're trying to promote our marketplace
right now, so people can come in. They can buy
everything for half the price that we actually make it
in house for. So you can take it home, bake
it yourself, all our pasta, you can tell.
Speaker 2 (18:15):
All the pre made meals they have.
Speaker 1 (18:17):
You don't have to tell your family, right, they just
put it in your don't tell your family, just put
it in your own. Your own Bulls like that, just
look what I mean.
Speaker 4 (18:24):
Make them feel bad that you want to put all
that extra work out they've been like, damn, you can
cook well because Wednesday tends to be that one of
the highest let's say, party days of the year, right,
because you have Wednesday, Wednesday so if you're looking to
if you're looking to have a meal, but if you're
looking to have that meal already, you know, ready for you.
(18:45):
So when you come back home that night, all you
got to do is pop it in the oven.
Speaker 7 (18:49):
Yeah, and you can get a six pound las on
you there. You get a bowl and yons or cheese.
I mean yeah, it looks like you worked all day
on it, basically.
Speaker 1 (18:55):
Yeah.
Speaker 7 (18:57):
I've only been there for about two years now. Paul
the main owner and Kevin they used to work with
my dad and stuff, so you know, a little nepotism
got me in there.
Speaker 2 (19:06):
But whatever works, yeah, I mean yeah, yeah.
Speaker 7 (19:10):
The Italian it's called baby Yeah, mismissing the millions of dollars.
But other than that, yeah, well.
Speaker 1 (19:16):
I didn't like I didn't know you guys were coming today.
And then Kylie Blakey are blaky. She brought us some
I gotta have I gotta have some lasagna.
Speaker 2 (19:28):
You take some designer to go.
Speaker 1 (19:29):
I'm gonna give it about fifteen minutes before I try something,
cause I'm still full from breakfast. But we do appreciate
you bringing it by, yes, and real quick.
Speaker 4 (19:36):
I want to remind everybody dog because the guys are here.
But if you go to Central Florida Saves dot com
Central Florida Saves dot com, you can get a fifty
dollars value gift certificate for twenty five bucks at for
Antiqua Pizzeria. And again it's they have ten dollars Tuesdays
with lunch specials and ten and wind down Wednesdays where
certain bottles are half off price at the location here
(19:58):
in ow Famont Springs.
Speaker 1 (19:59):
So Eric, what time are you go normally or there
in the morning?
Speaker 5 (20:02):
So I get there between ten thirty and eleven, okay,
and we start actually open at eleven.
Speaker 1 (20:09):
Eleven okay because Ryan will be begging for pizza some
time early in the morning.
Speaker 2 (20:13):
And that's great, absolutely amazing. They came in before. It's
literally the best pizza I've ever had.
Speaker 1 (20:18):
Really, and they do down.
Speaker 4 (20:20):
They did feed that Russ okay, and they brought us
all the market stuff as well.
Speaker 2 (20:25):
He doesn't remember.
Speaker 1 (20:28):
It all.
Speaker 2 (20:29):
Remember meals I've eaten and girls after two ams. That's true, yea,
the same thing.
Speaker 1 (20:37):
Tim and Eric, thank you guys so much, Oh, thank
you for so much.
Speaker 5 (20:40):
So I just want to let everyone know Antika Pizzeria
come out best in Orlando.
Speaker 2 (20:46):
It really, I'm not exaggerating. It is the best piazza
I've ever had.
Speaker 1 (20:49):
All right, and we're going to get to try the
lasagna here man, Yes, sir, very good. All right, appreciate that.
All we take a little break, more big dumb fun
when we come back. Don't go anywhere. You're listening to
the matter of the morning. Somebody riding me out right?
Speaker 2 (21:11):
Are you eating that mosaigna?
Speaker 1 (21:12):
Already? No? But I got a chext from my wife.
She says, somebody's telling me that you're eating twice this morning,
and your mom blames me for you getting fat because
my mom this weekend, mary Ellen, you're cooking too much.
Bess is getting fat. She blames mary Ellen. Whis all her.
Speaker 2 (21:27):
Fault, not my fault. Right, that's a tough lass.
Speaker 1 (21:30):
People snitching, people snitching on me. Some the scummy listener
uh sends Mary Ellen a text saying rests ate twice.
I haven't eaten the other thing yet. By the way, Yes, snitch.
Speaker 2 (21:43):
Yeah, what the hell?
Speaker 1 (21:45):
Yeah, leave me alone. Snitch somewhere else.
Speaker 2 (21:47):
Yeah. Thanksgiving weeks don't count.
Speaker 3 (21:50):
That's why I brought in food poweries don't count this.
Speaker 1 (21:52):
Week, That's right, of course they didn't count last week either,
Kindlie before for y'all, Hey, news from the headlines brought
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Speaker 2 (22:00):
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Speaker 1 (22:19):
All right, now, well, I've got some news from the headlines.
That's that's Thanksgiving Day based.
Speaker 2 (22:25):
I say you did based like a turkey? You like that?
Speaker 1 (22:28):
Yeah? So all three of you do any of you ever?
Have you any of you ever made the Thanksgiving turkey
for Thanksgiving Day?
Speaker 2 (22:37):
Yes?
Speaker 1 (22:37):
You have? How about you? Ryan? You know? No, No,
he didn't do anything like that.
Speaker 2 (22:41):
Hey, Kylie, bakey, Kylie, bakey, baky.
Speaker 3 (22:45):
I don't like Thanksgiving food. I'm gonna get a lot
of heat for this. We're gonna get a lot of heat.
Speaker 1 (22:49):
The question was have you cooked the turkey?
Speaker 2 (22:51):
No?
Speaker 3 (22:51):
And I'm not good at it. And I don't like
Thanksgiving food.
Speaker 1 (22:53):
You've never tried.
Speaker 3 (22:55):
No, I'm going to ruin the turkey ruin the day,
and then everybody's gonna hitle me. I do, and I
am really good at it.
Speaker 1 (23:02):
Since you're the only one that has cooked Thanksgiving a
turkey angel when you thaw it out? How do you
defrost your turkey?
Speaker 2 (23:12):
All right?
Speaker 4 (23:13):
So were I purchased those two years that I did,
where I purchased them, they were already they weren't completely frozen, gotcha.
So they were already let's say, kept extra cool, and
so I just had to keep it refrigerated.
Speaker 1 (23:27):
Basically, news in the headlines is that why you shouldn't
leave your Thanksgiving turkey on the counter to defrost. A
lot of people do that, and they're saying you should
never do that that because if it gets down the
temperature gets between forty degrees forty degrees and one hundred
and forty degrees that rapidly, there's a bacteria that can
really multiply rapidly. So you're supposed to keep it in
(23:50):
the refrigerator and defrost it. A lot of places that
people do try to defrost it is in the garage,
on the porch in a brown paper bag, a grocery
bag and leave it on the floor. That's weird. Uh,
plastic bags don't do that. And then there's a lot
of signol that put it in the dishwasher. They'll put
(24:13):
the turkey and the fish washer and let it uh defrost.
All of that is bad, they said. And when people
get sick every year by defrosting it the wrong way, it.
Speaker 3 (24:23):
Just sounds like you hate your family.
Speaker 1 (24:25):
Another thing says, here, see let's leave it in the
U leave it in the.
Speaker 4 (24:29):
Resid to defrost your turkey in the brine.
Speaker 1 (24:32):
Yes, it says you can leave it in a cold
water bath or in brine, which is what I normally do.
Now that's another thing I was going to bring up.
I saw this weekend. Uh you know they got the
chefs on TV and they're telling you how to cook
the turkey on They said, a brine is worthless. Brian
doesn't work. Brian is worthless. And I've done it every
(24:53):
single year that if you just put your if you
cook your turkey and then afterwards cover it and let
it sit for an hour, it's just the same as
using a Brian.
Speaker 2 (25:03):
That sounds like some anti Brian propaganda.
Speaker 1 (25:06):
It does, doesn't it?
Speaker 3 (25:07):
Check their Twitter?
Speaker 2 (25:08):
Yeah? Exactly where where is this based in? Okay?
Speaker 1 (25:16):
I've always believed in Brian because it makes sense basically
for those that don't know what a Brian is, it's
when you put your turkey in a in a tub
or in a bucket or something and you've got all
kinds of really good juices, like.
Speaker 2 (25:28):
Usually it makes some moisture and tender.
Speaker 1 (25:30):
That's what I always thought. And I was convinced that
you put a lot of salt in it. You put
usually it's orange shoes. What do you use for your
Brian angel I ob.
Speaker 4 (25:39):
Usually whenever I've done it, Russ, I get the pre
made stuff. Oh okay, yeah, And I know those people
that do have their own recipes and everything. I don't
have one.
Speaker 1 (25:47):
This chef that was on teeth, it's like, oh, it's worthless,
waste your time.
Speaker 4 (25:50):
That's more than likely. That was his personal opinion. If
you do like some quick research, there is some uh
pretty much uh science and uh and evidence that it
helps moist moisture or moist the turkey and add a
flavor to it.
Speaker 2 (26:05):
You know.
Speaker 4 (26:06):
So maybe this guy just hadn't gotten a deal for
his own Brian kit and he was kind of railing.
Speaker 1 (26:10):
Could be that could be it. So anyway, that's your matter.
Speaker 2 (26:14):
Of personal preference. Maybe that chef just doesn't like it.
Speaker 1 (26:17):
I'm doing my turkey on the Big Green Egg this year. Yeah,
it always turns out great. A couple of years and
I did it. That's exactly what I did.
Speaker 2 (26:23):
Spatchcock the turkey and then and just leave it out there. Oh.
Speaker 1 (26:27):
I wasn't gonna spatchcock it. I was just gonna put
it in.
Speaker 2 (26:30):
Sounds like such a dirty word to me. I've never
heard the word spatchcock until I was on this show,
and it just sounds like the worst thing you could do.
To do it.
Speaker 4 (26:37):
You can also do it that way, Russ, and do
the whole turkey. Make sure you cover up the bottom
of the turkey legs so they don't burn.
Speaker 1 (26:44):
Oh is that why you do that? Oh that's why
they put those little hats on the turkey legs. Yeah,
little chef hats.
Speaker 2 (26:52):
That's for what? So you know you don't burn the
ends of the turkey leg That's what that's for. Yeah.
Speaker 1 (26:58):
I was today is that it was just make it
look fancy. I did not know that Huh, how about that.
Speaker 2 (27:04):
That's uh, that's crazy. I don't think I'll I think
if I can make it my entire life without having
to cook a turkey, I will feel okay with that.
Speaker 1 (27:10):
Oh no, it's fun. You got to challenge.
Speaker 2 (27:13):
I watched a compilation video of people with their deep
fried turkeys. That's the one. I'm more afraid of that
than anything.
Speaker 1 (27:20):
I mean, I've never I did that one time.
Speaker 4 (27:21):
I've always had like, I've always bought a turkey from
someone that did them already, and I did that. I've
never done it myself. But yeah, you gotta You've got
to do a cook a turkey once on your own.
Speaker 1 (27:32):
Ryan. Yeah, even if even if you just get a little,
a little plate turkey, Like I'm just see if I
can do it and have the real turkey for people,
and then make one of your own, just to see
if you can do it. That's how That's how I
did it. In the first year. I'm like, Okay, I'm
not going to ruin Thanksgiving dinner. You will let you,
you know, you guys make one. That's you guys know
what you're doing. I'll make one, and then when mine
(27:53):
was better than theirs, I'm like, yes, I can do this.
This is this is me.
Speaker 2 (27:59):
In out.
Speaker 1 (27:59):
Another thing that is a is a up for Let's
see this is Uh, every state has a second favorite
potato side. Obviously mashed potatoes is number one, but in
every state there is a second favorite potato that they
use for Thanksgiving. So uh, and most of these I've
(28:21):
never heard of before. And now, Angel, you've been around
the country, you know you might have heard some of
these because you've lived in California before. Have you heard
of potato tacos?
Speaker 2 (28:31):
Yeah?
Speaker 1 (28:31):
Really? What is the potato taco?
Speaker 2 (28:33):
The shells made out of potato? Had a Russian girlfriend
like that?
Speaker 1 (28:37):
Okay, Arizona. Potato O'Brien, what's that?
Speaker 2 (28:43):
Potato O'Brien A mean slur for a t Irish person.
Speaker 1 (28:48):
Potato O'Brien is the.
Speaker 2 (28:52):
Potato O'Brien over there? Whiskey Okay?
Speaker 1 (28:55):
In Colorado, fingerling potatoes one of those so.
Speaker 3 (29:00):
It's like little, it's a little tiny potatoes, like uh,
the they're like gay big and they're like a pinky,
but you smash them and they're crunchy and they're really
really good.
Speaker 1 (29:10):
I just had.
Speaker 3 (29:11):
Some brunch yesterday.
Speaker 1 (29:14):
I never heard of those Kentucky and Virginia potato cakes. Yes,
I know what that is. Those are good potato cakes.
Potato cakes them. Uh No, I don't have the juice
eat them.
Speaker 2 (29:25):
But potato pancakes, that is something different. That's a real question.
I know it sounded bad.
Speaker 1 (29:31):
My mom used to make those for like, we would
have them for breakfast if we had mashed potatoes one day.
She would make potato potato pancakes the next day. And
they're good. Okay. In Tennessee they have potato candy. What
the hell's that?
Speaker 3 (29:44):
I don't know.
Speaker 2 (29:45):
I just re don't mountain dew on potatoes Tennessee, no idea,
never heard of this.
Speaker 4 (29:50):
Uh.
Speaker 1 (29:51):
Now you lived in Pennsylvania for a while, right uh
angle so uh parsley potatoes, it's just potatoes with parsley
that'sid nothing, okay, uh, let's see. Okay. In Maine, their
second favorite potato thing.
Speaker 2 (30:04):
They have to potato.
Speaker 1 (30:06):
No potato donuts.
Speaker 3 (30:09):
Never that could be like those little smiley faced hash
brown things like that could be pretty good.
Speaker 2 (30:14):
That's what I called my Russian girlfriend from behind potato donuts.
Speaker 1 (30:18):
Uh.
Speaker 8 (30:19):
In New York, potato pie, Hey walk, he eats a
potato pie what what hells potato pie sound good?
Speaker 1 (30:28):
Look up potato pie. I want to see what potato
pie looks like. If you type it in, make sure
it's jacket Jack's computer.
Speaker 2 (30:38):
They all look like like Keisha's.
Speaker 1 (30:41):
It's like a Keisha.
Speaker 2 (30:42):
But that's what it looks like. Potato I don't cheesy
smashed potato pie.
Speaker 1 (30:47):
Oh damn, that looks Wait a minute, the hell out
of that? That looks good? Potato pie. Yeah, it's got
like a crust to it and it looks like really good.
Uh yeah, I'm down with that. Something some potato pie
in Alaska.
Speaker 2 (31:03):
Sweet potato pie.
Speaker 1 (31:05):
It's a scalloped We all know what scalloped potatoes are. Yeah, okay,
So the last one is in Florida. What do you
think in Florida is the second favorite potato thing? You know,
obviously mashed potatoes number one all over the country. What's
the second favorite potato thing in Florida? Riot?
Speaker 2 (31:23):
Mashed bassls?
Speaker 1 (31:24):
No?
Speaker 2 (31:25):
No, okay, French fries incorrect?
Speaker 1 (31:28):
No, it's Puerto Rican.
Speaker 2 (31:31):
What do you guys say it like that? That was
worse than when I said Jews earlier.
Speaker 1 (31:34):
It's Puerto Ricans, Puerto Rican, Puerto Rican. We know a
Puerto Rican is what do you think it is? Angel?
We know a Puerto Rican?
Speaker 3 (31:43):
Tell us about your potatoes, Angel.
Speaker 2 (31:45):
I don't know what you read.
Speaker 1 (31:46):
The second favorite potato thing in Florida is Puerto Rican
potato salad. What's that?
Speaker 2 (31:54):
Okay? That sounds like a slur when you say it, though.
Speaker 1 (31:56):
I don't like it.
Speaker 2 (31:56):
It's called el Puerto Rican potato salad.
Speaker 1 (32:00):
In Salada, day, Papa, that's it, pia Porto Rico or
Porto Rican potato salad. What is Puerto Rican potato salad?
You don't even know. It's just potato salad. Maybe Puerto
Rican lady.
Speaker 4 (32:18):
Yeah, I mean, I'm trying to think of what they
add differently, but it's for the most part, it's just
the same, is it really?
Speaker 2 (32:26):
I think so?
Speaker 1 (32:28):
Huh.
Speaker 3 (32:28):
If you bring potato salad to the.
Speaker 2 (32:31):
Potato salad, that just comes out later than the rest
of the food.
Speaker 1 (32:36):
We always have potato salad. You don't like tostato salad?
Oh my god, Yeah, I guess you are.
Speaker 2 (32:42):
I'm very picky.
Speaker 1 (32:43):
Yeah. Yeah, that's one of the sides we always have.
Which a side you always have for Thanksgiving?
Speaker 2 (32:50):
Uh, I'm mashed potato? Yeah yeah? Or whatever whatever, eggs
mashed thing. I don't know what I know. I don't
know what it is. You only see it one time.
Speaker 1 (32:59):
Castle about yams.
Speaker 2 (33:01):
You do yams, now, I don't do no yams.
Speaker 1 (33:03):
Angel yamin.
Speaker 8 (33:06):
Are yeming Yemen with with with marshmallows on top.
Speaker 1 (33:10):
Man, that's good? What are you talking about it? Okay?
Speaker 4 (33:13):
So this is according to this and I think this
is more Texas correct me, and you guys correct me.
What they're describing sounds like basically Southern potato salad. Right,
So what is included in Puerto Rican quota? Quote potato salad?
Two and a half pounds yukon gold or rested potatoes,
one large carrot, peeled, one honey crisp apple you got, uh,
(33:36):
I've never had apples and potatoes I've had in the South.
I've had that I have not. No, Okay, then maybe
I'm wrong. You're in Puerto Rican part. Then you've got
the vinegar. Then you got one bell pepper diced, one
small red onion.
Speaker 1 (33:49):
That's a lot of what stuff. I've never seen a
potato salad.
Speaker 4 (33:51):
Cups of may we got mayonnaise, salt and pepper, three
large eggs, sliced green onions and then the little pimiento
peppers put on top for garnish.
Speaker 2 (34:02):
That's a lot and knife. You've never had that potato salad?
Speaker 1 (34:05):
No, no, I mean West Virginia potato salad is just
potatoes and mayonnaise and I think some mustard or something.
It's not a whole lot.
Speaker 2 (34:14):
I've had that. It's just uh yeah, yeah.
Speaker 1 (34:17):
Puerto Rican sounds better. Sound like a little lot of
kick to it.
Speaker 2 (34:21):
I've had potato salad that gets jealous of the other
potatoes out.
Speaker 4 (34:30):
I've had that potato salad and a bunch of you know, forever,
and I've always just thought it was Southern potato salad.
Speaker 2 (34:35):
I don't know what's different about it, are you guys?
A skin on or skin off? People with the potato
mashed potatoes makes so different? Sounds different either way. I
thought so too. But now that I've had it with
the skin like much better.
Speaker 1 (34:47):
It's fine. Yeah.
Speaker 4 (34:48):
Oh, by the way, I like my sweet potatoes with
the skin off in Texas.
Speaker 1 (34:52):
That in Texas, New Mexico, Louisiana, Vermont, and Idaho. The
second favorite thing to have for Thanksgiving dinner is is
your basic baked potato. I've never had baked potato for Thanksgiving.
Speaker 2 (35:04):
Dinners love baked potato, though, do you, Yeah? Like, especially
if I can get everything on it. Yeah, nothing better
than that.
Speaker 4 (35:11):
Is there any truth to the rumor that Wendy's just
thinking about bringing their baked potato salad.
Speaker 2 (35:15):
Bar back ice love them?
Speaker 4 (35:17):
I had, I'd seen some stuff on social media that
they were talking about that.
Speaker 2 (35:20):
I hadn't seen any confirmation.
Speaker 1 (35:22):
I used to eat that thinking I was eating healthy. Yeah,
having maked potatoes for lunch and then just throw everything
on top, and it's not healthy when you put on
this stuff on top.
Speaker 2 (35:33):
I'm in charge to the mashed potatoes for Thanksgiving this year?
Speaker 1 (35:36):
You are?
Speaker 2 (35:36):
Yeah? And but me, I mean, my wife is how
do you? I got a lot of opinions about it
because she's a skin off person, and I'm trying to
convince her that skin on. I think people just think
it looks uglier, so they haven't done it.
Speaker 1 (35:47):
I contend that if nobody's watching, you can get hungry
jack and some potatoes, and.
Speaker 2 (35:54):
Nobody potatoes are trash.
Speaker 1 (36:00):
That is not true. You can do it.
Speaker 2 (36:02):
And nobody didn't have potatoes till well into my twenties,
and I was like, holy crap, are these bad?
Speaker 1 (36:08):
I disagree mash.
Speaker 3 (36:09):
Tall flowers better than potatoes.
Speaker 2 (36:12):
Get get the hell out of here.
Speaker 1 (36:17):
Conlie Baky get out of here. Let you bakey go,
Kylee Baky go. That's ridiculous, that's crazy talk.
Speaker 4 (36:23):
No, I have made between now and the end of
the year and we can swing to Ryan. Let's bring
in uh hot uh made instan potatoes. Yeah, I get
some genuine potatoes and see that. This guys put you
to the test.
Speaker 1 (36:34):
I'm telling you, I've done it before and nobody knew
that the house. No one, no, no, because you put
butter in there, and you're putting you to the test.
You're saying that you can't tell the difference. I'm saying
you can't tell the difference. No, you can't tell.
Speaker 2 (36:45):
The cannot go.
Speaker 1 (36:47):
I say you can't tell the difference.
Speaker 2 (36:49):
I could definitely taste the difference.
Speaker 8 (36:50):
You couldnot tell the mouthfeel alone so different. You just
being a haughty toddy snotty. You can't tell the difference.
And hungry Jack potatoes.
Speaker 1 (36:58):
Man, they're good.
Speaker 2 (37:00):
They are fine potato edible, but compared to real mash potatoes,
that's an insane taste.
Speaker 1 (37:06):
I love them.
Speaker 2 (37:08):
No, they're not because you grew up on them and
they're nostalgic for this thing.
Speaker 8 (37:12):
You can't tell the difference, You can't, you, dude, guess
what those little flakes are.
Speaker 1 (37:16):
Those little flakes are potatoes. You can't tell it's it's
it's it's it's not like some magical thing that's in
that box. Those are potatoes and you're just cooking them
and the rest.
Speaker 2 (37:25):
Of his magic. They dehydrated.
Speaker 1 (37:27):
Yeah, old magic. Okay.
Speaker 2 (37:30):
I'm not saying you're wrong if you like instant potatoes,
but you compare them to regular mass potatoes. If you
have the time to make mash potatoes every single time,
do that.
Speaker 1 (37:38):
I've never been disappointed with instant mashed potatoes. Never.
Speaker 2 (37:43):
That's a big fan of flaky thing. Yeah, and that's
not a big stretch coming from you. Also, that's your
radio name, big stretch.
Speaker 1 (37:51):
What are you laughing about? Baking? What are you laughing at?
Nobody told you to laugh?
Speaker 3 (37:56):
Y'all are still mad about the cauliflower? I know, nobody's
God almighty, yeah, are going to look at me.
Speaker 1 (38:04):
I'm mad because Mary eli on me sometimes and I'm like,
she'll bring me a plate right and have a steak
or whatever and a mashed potato. Oh yes, And I
take a bite and like, oh god, is a damn cauliflower.
Speaker 3 (38:15):
Wall flower ones they've got like a garlic one with parsley.
It's really good, you.
Speaker 1 (38:19):
Say it real sweet? No, it's not.
Speaker 3 (38:22):
God forbid us longer.
Speaker 4 (38:25):
I contend that we could put blind taste tests. Russ
rollins instant potatoes, real mashed potatoes.
Speaker 2 (38:32):
And cauliflower potatoes is yeah, and I bet you can't
pick out the three.
Speaker 1 (38:40):
I guarantee you. Yeah. Well, I think that the inst
potatoes and the regular potatoes are the same, and those
are just flakes of potato. It's it's not as, it's.
Speaker 2 (38:50):
Not some created you understand.
Speaker 4 (38:53):
The difference is like if you can, I get it,
like in a pence, dehydrated potatoes that you have to
bring water to it tastes like potatoes. No, no, But
wouldn't it be better to have a potato that's never
had to go through that process.
Speaker 1 (39:05):
Look at all the people Instant mashed potatoes are great, Russ.
Speaker 4 (39:08):
Oh right, yeah, And then the one right at buffet
says instant mashed potatoes.
Speaker 2 (39:12):
Are trashed ross.
Speaker 1 (39:13):
Okay, maybe that one does say that Yeah.
Speaker 2 (39:15):
You can cherry pick through the texting all you want.
Speaker 1 (39:17):
All Right, we'll take a break. We come back. By
the way, y'all have a great Thanksgiving only come back.
It's time for the King of Denmark Ran Holmes, and
make his daily proclamation. You're listening to the match of
the morning.
Yeah, tickets are available for the Mince Monster Burless show
coming up on December the fifth. It's going to be
a great time. It's gonna be at the Abbey downtown Orlando.
It's a Friday night. We don't do many of those.
We don't do many things downtown Orlando. We don't do
any Friday nights really, and uh we only do miss
Moster b less once a year. So grab some tickets
while you can. It's gonna be so much fun. All
(00:35):
of us are gonna be there, so you can join.
If you you in town. Kylie Blakely, you should come
if you want to. What day is that, December the fifth,
Friday night, December fifth?
Speaker 2 (00:45):
Yeah, all right, old, I get your.
Speaker 1 (00:46):
Take it to that too, if you want to come,
all right, you're gonna go with us to the to
the Cure Bowl.
Speaker 3 (00:52):
Right, Yeah, I'll be there. I'm so stoked about that.
Speaker 2 (00:55):
Dad.
Speaker 3 (00:55):
Dad also is very excited about the Cure Bowl. Guys,
if you haven't been, this is something that's really amazing.
I love what they do. Please check it out. I'll
send links on my socials And of course I'm sure
rust well as well.
Speaker 1 (01:05):
Yeah, we don't know who's playing there yet, but it's
a you know, it's two college teams and the Cure
Bowl is even awareness for for breast cancer. But you're
great football at the Camping World Stadium. Welcome back. I'm
Rush with Angel and Kylie Blakeley and now sign for
Ryan to bring you the nerdy news.
Speaker 2 (01:23):
Nerdy, it's going out to well you burgens. Come and
take about a mask to get a mine up, cos
it's a bad time. You saw some kind of it's
a work in progress, but it's better than what you got.
Speaker 1 (01:35):
Ryan.
Speaker 2 (01:36):
Bye. Excuse me, nerdy news brought to you by that
mortgage guide down from that mortgage guide down dot com.
Excuse me. Coffee, too much coffee, A lot of coffee,
tiny cafest making my voice rish that. Oh yeah, you're
literally bouncing right now. I'm vibrating.
Speaker 1 (01:58):
Yeah, I'll only drinking like a little bit, mind because
it was that's a lot of that's a lot of cavin.
Speaker 2 (02:03):
I like what I could feel it in my ears. Yes, yeah,
my ears feel alive right now. That's that's the way
to be being scared. Coffee hell yeah, oh man, every
now and this happened Superman. He's been around for a
long time. His nineteen thirty eight Superman has been around.
He's getting close up there, eighty eight something years old
right now. And they just sold a Action Comics number one.
(02:30):
And how much do you think a Superman first appearance
Action Comics from nineteen thirty nine goes for in twenty
twenty five?
Speaker 3 (02:37):
Kylie Blakeley twenty five hundred, twenty.
Speaker 2 (02:39):
Five hundred, you said twenty five hundred, she said, collars.
Speaker 1 (02:43):
Yeah, it's adorable, look at her. Yeah, yeah, we're up
in the millions. This is the one that they accidentally
found in an attic, right, Like it was his grandmother's
attic and she's kind of had it there, and so
they just be bopped upon it, like, hey, I think
this is an actual, real Superman.
Speaker 2 (03:02):
And it was like three brothers found it in their
mom's attic. It's the best rated comic of this one,
because this one's a nine out of ten. A lot
of these have sold, but they're they're beat up. Yeah,
this one is almost in perfect conditions.
Speaker 1 (03:12):
She had. Yeah, imagine you find that your mom's at
or your grandmother.
Speaker 2 (03:16):
So you know the answer. So I'm going to go
to Angel, then, Angel, how much you think this is
what this comic sold for near bit condition four point
five million dollars four point five little bit higher. And
you know the answer takes one point four nine million dollars.
Speaker 1 (03:29):
Oh my god, I know that much.
Speaker 2 (03:30):
Nine million dollars. And tell you who bought it? Uh nope,
just who sold it.
Speaker 1 (03:38):
That's nine million.
Speaker 2 (03:40):
Yeah.
Speaker 1 (03:40):
See, I'm I'm highly competitive. And it used to be
the bat The first Batman was the most expensive one,
and now this beat out Batman's a Now I'm pissed.
Speaker 2 (03:48):
Okay, good to know I'm not. You know, I've kind
of leaned into d C comics a little bit lately.
I feel like Marvel's kind of stagnant with me. Uh
So I started checking out the d SEE universe and
they're doing this really cool thing right now called d
C KO. It's this very it's it's they have this
thing called the Absolute Universe, right and it's where dark
(04:10):
dark side dark Seed. I don't know how you say
the guy's name, but he created his own universe and
it's like this evil universe and it's it's super interesting
right now that evil universe is colliding with the main
DC universe. Super fun. It's it's actually got to me
like Superman.
Speaker 1 (04:25):
And Batman in the Flash they're all evil essentially.
Speaker 2 (04:28):
Yeah, we already have these really like dark origin stories instead,
and like the one in Superman is actually being tortured
by Brainiac, the Absolute Superman where he's got him in
a like kind of like a mental cage where he's
going through like a thousand years of like torture. That's
what it's happening all in a day, and it's making
like a really weird Superman.
Speaker 1 (04:49):
You know. The way that they did the Penguin on
HBO and it, you know, it was nominated for a
lot of I think won a lot of awards as well.
The next thing that HBO is doing with DC is Clayface,
which is which is a Batman you know, villain that
really doesn't get a whole lot of attention. But you know,
if they're gonna do it on HBO like that, if
they're gonna do it like from the same people that
(05:10):
brought penguin's probably gonna be really good.
Speaker 2 (05:12):
Are you you are you guys happy with where TV's
at right now? Because right now, Stranger Things is coming
out in a couple of days. That's the Stranger Things five, which,
by the way, a fun episode of Hot Ones with
Winona Ryder where she can't even have a little bit
of spicy in her life. So she goes all the
way through the thing. She doesn't tap out like dj kalled,
She goes all the way to the end, but she
(05:33):
basically becomes insane by the end of it.
Speaker 1 (05:35):
Well she's insane anyway, kind.
Speaker 2 (05:37):
Of insane, but like, it was so fun to watch
her do it and power through it, eat ice cream
like a psycho after every wing is so good?
Speaker 1 (05:46):
What do you mean?
Speaker 2 (05:47):
But I hate, uh, I hate what Stranger Things and
Netflix has done to TV now where it's just okay
to have these like super long two plus year gaps
between seasons.
Speaker 1 (05:59):
Yeah, because you forget what's happening.
Speaker 2 (06:01):
I don't care. The Stranger Things kids are now full
ass adults. I've seen them in other movies. Now I've
got to go back and pretend that they're living in
this town and they all don't look like adults, right,
and it's I'm glad it's done. But like right now,
they just renewed House of Dragons, the Game of Throne
spin off.
Speaker 1 (06:20):
Yeah, I want to see that.
Speaker 2 (06:21):
They renewed it for season four, but season three isn't
even out yet, and season three is not gonna be
out for a while, and I forget now, I forget
all the stuff, and by the time it comes out,
it's honestly, I'm always like, this is what we waited for.
Speaker 1 (06:35):
It's funny you say that, because the season finale of
Tulsa King was this weekend and I got to see
it. It was really really good. But they're already having some
issues with season four, which they're doing. But some of
the people that were on the set have walked off
because of whatever. I don't know. I don't even get
the whole reason why, but some disagreeing with semester salone
(06:55):
about stuff. And but they've already started the next season,
so that's good. They're I'm making you wait a long time.
Speaker 2 (07:01):
Yeah, I would be. I would much rather have less
flashy effects and better storytelling and then just get just
get it out there. I hate that I now have
to watch a recap to like be ready for it
for it feels like I have to do homework to
enjoy the shows that I like.
Speaker 3 (07:18):
Now you got to do like a dragon Ball recap
for some of these episodes where it takes so long
in between.
Speaker 2 (07:23):
Yeah, I'm really enjoying the show, which I can't even
say the name of it correctly half the time. But
it's the show Angel told me about, and that is
the Vince Gillion show Pluribus po pluribus. It's a fantastic show.
The crux of this is that it's it's on is
that a lady is the only one left is these
like hive mind aliens take over the whole planet and
(07:46):
she can't be infected by this thing, and they're just
trying to figure out why, wait, what's the what episode
are you? I'm on episode three all right, so it's
her in like eleven people people. Yeah, and it's so
interesting because I was like, I'm not gonna like this show.
It's gonna be just, uh, no, fantastic show, Russ. If
you get a chance to check it out, it is.
(08:06):
I don't think you're gonna like it. You don't think
Rest would like it. He'd hate it. I think would
like it, especially once you get to the dude who
flies on Air Force one. Rust be like, that'd be me. No,
I don't think I know. I don't want to.
Speaker 1 (08:17):
I don't watch it, Russ, saying that's all watching No no, Yeah,
that's what he's doing psychology, Russ.
Speaker 2 (08:25):
I think I kind of have a beat on the
things that you like.
Speaker 1 (08:28):
What is it I will like about it? Yeah, well
it's too smart.
Speaker 4 (08:32):
There's a there's a definitely level of you gotta think
there's not a sixty year old man badass.
Speaker 2 (08:40):
The main character is a lesbian woman, but not in
the way you want it to be, like, yeah, another
you let see Ryan, you're you're doing what you're doing
it for me?
Speaker 1 (08:51):
Yeah?
Speaker 4 (08:52):
Yeah, he's Yeah, you're gonna you're gonna watch it, gonna
be Yeah.
Speaker 2 (08:56):
I really enjoyed. It's good. So if you get a
chance to check those out now and the real technology
nerdy news, hi, you have to be aware when you're
online and you're arguing with somebody, right, especially politics, you're
probably not even arguing with a real person. And b
they're probably actually not in this country. Because it turns
(09:19):
out Twitter finally added a thing to where you can
see where the accounts come from.
Speaker 4 (09:24):
These accounts originate, where they were from, and it's.
Speaker 2 (09:27):
But it's what we've been saying all what we exactly
what have been saying. So there's all these like maga
troll farms, that that have existed with like hundreds of
thousands of followers, millions of followers some of them. And
it turns out a lot of these accounts now you
can see where they're at. They're based out of Bangladesh,
they're banged out of Macedonia, Eastern Europe, Rhina, China, and
(09:49):
so you know not to take them serious, Well, no,
because they were they were masquerading, is like Dave for America.
They were pretending they were like the guys here they were.
Speaker 4 (09:57):
The idea is what we've been saying for quite some time.
They were pretending that they were American, American based accounts,
and through these social media accounts, they have impacted policy,
especially on the right wing.
Speaker 1 (10:10):
How about like left wing, like liberals, they've got those two.
Speaker 4 (10:14):
Yeah, but not I know, I get it, but it's
not the same. But it's just not apples to apples.
Speaker 2 (10:19):
Yeah, it's it's definitely not apples to apples. And I've
been we've been saying this for a long time, like
there's a misinformation campaign that's happening from outside of this
country that's coming here to rage bait you, to make
you kind of get mad at your neighbor and like
really get you upset about these stories because it benefits
these other countries. And now you can see on Twitter
that these places that the people that you're arguing that's
putting out this misinformation, that's putting out like borderline hateful stuff,
(10:42):
borderline rage baity, they're not even here, they're not.
Speaker 1 (10:46):
So is that a new a new feature on on
Twitter X formally know?
Speaker 2 (10:51):
It broke over the.
Speaker 4 (10:51):
Weekend, and it really is caused a huge amount of
concern within that side of the aisle because now they're
seeing there's there are accounts with the names of politicians
or names of our president, or names of other people.
And the impression that you get is that this is
coming from an authorized source r and it isn't. It's
all causing division amongst us and it's and in some
(11:15):
cases some of these accounts have been so strong and
so forceful as that you could see where other members
of that party have taken this stuff and used it
and applied it into their arguments, into their debates. And
it's all coming from outside foreign actors.
Speaker 2 (11:32):
And there's bad acted like from both sides of like
quote unquote our democracy system. That's the thing, man, our
greatest strength our freedom of speech is also one of
our greatest weaknesses when it comes to something like this
and can be used against us. And you just have
to be aware when you're seeing stuff online and sharing
stuff and getting little arguments in the comments, you might
not be even talking to an American just arguing with yourself, yeah,
(11:54):
a person at this point where it could just be
a bot that's just meant to do this. And I've
said this for years that this is this is meant
to fracture us from the inside, and you just have
to beware. So I mean, elon Musk every now and
then does a thing that I'm that I'm a super
big fan of and turning that feature on X. I
wish every platform wud do this. It would show where
your location is. I don't think we have where or
(12:16):
just where the account originated from that right. I just
don't think you have a right, Like you have a
right to free speech. You can say whatever you want,
of course, not freedom from consequences. But like if you
had to like really identify yourself online on these public
platforms like this, I think it's only beneficial everybody involved.
So that's a that's a really cool thing.
Speaker 1 (12:36):
So if I said something that would just say from
winter Haven.
Speaker 2 (12:38):
It wouldn't say it count originates in Florida, Usneah.
Speaker 1 (12:41):
Okay, in Florida US.
Speaker 2 (12:43):
Yeah, just even go that high level Florida US. Yeah,
just put the state, put the country, do whatever. But
I think that's a great part, and it's just so
funny to see some of his accounts.
Speaker 1 (12:50):
The people that do that, though, Ryan, wouldn't they go, Okay,
well we'll get around this. I'll just find some way to.
Speaker 2 (12:55):
Read the will always be a way around the stuff.
But like it's it's if this is such easy to
flip a switch and do it that way. It's great
because here's the thing. You can make money on Twitter, right,
but like you can't as an American, Like Twitter payout
isn't that great even if you are a super follower.
But if you're in Nigeria, it's pretty good money. I
have pretty good money to.
Speaker 1 (13:13):
Start raising bait. I just went on their first second
just see what you were talking about, And just by
going on there first second, I saw three things that
were porn and three things that were super violent that
I don't want to see. And I'm like, I just
don't go to it. I just I just don't. I
don't check out the X anymore. It's just too too much.
Speaker 2 (13:29):
I haven't been on Twitter in over ten years.
Speaker 1 (13:32):
Yeah, I mean I just saw three super violent things
I don't want to see. I didn't. I don't know
why I had the porn on there. It just was there.
It's always And then had three kiss things.
Speaker 2 (13:41):
Was the kiss part of the porn? It was not, oh, shepherd,
shepard thing, all right, I don't know. Just be aware
and like we got to stop being said, like taking
everything we see online so seriously on both sides, because
y'all need to calm down. It's Thanksgiving coming up and
we gotta we gotta be with each other here and
not let the Nigerians, not let the bengaldesh he's not
let the Russians influence how we feel day to day.
(14:04):
And you've just heard the nerd brought to you by
that mortgage guy down from that mortgage guide down dot com.
Get off Twitter. Here's the website for you, that mortgage
guide don dot com. Check it out if you're looking
for a mortgage. I have you already got a quote? Hey,
you're not stuck with that quote? Only twenty percent of
people get a second quote, and that second quote is
probably a better quote nine times out of ten. So
go to that mortgage guide, don And so you've just
(14:26):
heard the nerd.
Speaker 1 (14:27):
All right, daw more big dumb fun. When we come back,
don't go anywhere. You're listening to the mantra of the morning,
Go outside.
Speaker 2 (14:33):
Nerd, get out, go and got tom to be distracted
by your worthless chime. Hass gone.
Speaker 1 (14:47):
Welcome back to the Manster's Mornings. We're Radio one oh
four point one. We are broadcasting live. Yes, we are
live today. We'll be live again tomorrow and then we
got the best best stuff you've ever heard on Wednesday,
fire by Am. Yes, but we will be sleeping in
uh was Bysall with Kylie Blakely here with us today. Hey, Kylie, Blakeley,
(15:08):
Angel and Ryan. We got some guests and we want
to thank them because you know, new sponsors are always important,
especially new sponsors that have pizza.
Speaker 2 (15:16):
We don't.
Speaker 1 (15:17):
We don't have a lot of those. Eric is here, Eric, Hey, nobody, Oh,
this turned his mic on. There we go. Sorry he didn't.
Speaker 5 (15:24):
I'm doing excellent. Thank you for having in this morning.
Monsters in the Morning.
Speaker 2 (15:28):
Yeah.
Speaker 1 (15:28):
Man Eric is with Okay, it's Antigua right aff yeah,
Tica all right, Wood Fire Pizzeria and marketplace.
Speaker 5 (15:39):
And where you guys look at it that We are
located right on four thirty six in the id C Plaza,
right by the I four exit.
Speaker 6 (15:47):
Oh yeah, yeah, right in the back corner, tucked away.
Speaker 1 (15:50):
Very nice. How long you been there?
Speaker 5 (15:52):
I have been there for three and a half years.
We've actually been there for five years. Yeah, and we
bought it from previous owner. It was a son and mom.
They owned it since twenty fifteen.
Speaker 1 (16:03):
Oh wow, okay, I do you remember seeing that over there?
Speaker 2 (16:05):
Yeah?
Speaker 5 (16:06):
Yeah, So we've been there quite a while. So we
use the same exact recipes. We actually only changed just
a little bit. We have more fermentation on our dough
now and we also add a little bit more wine
to our bullet eese okay.
Speaker 1 (16:20):
And then you and your sponsor and angels. It's a
monster sports.
Speaker 6 (16:23):
Right And also what the hell is Angel listening to?
Speaker 1 (16:26):
Oh? It's a big, big Angel fan.
Speaker 6 (16:28):
Big Angel fan.
Speaker 1 (16:28):
Okay, all right, well that's good. We appreciate that. How
long you've been listening to.
Speaker 5 (16:31):
The show, Eric, I've been listening to you guys for
twenty two years so before the war.
Speaker 1 (16:36):
Oh my gosh. Yeah. So he's like, okay, twenty okay,
so you were a kid.
Speaker 5 (16:40):
I was sixteen at the time. Okay, yeah, my Basically
he works for a golf course. Every morning we'd have
to go there. So your dad, not my dad, my
friend's dad. I worked for them, so I see, Okay,
every morning we'd be listening to you guys, So.
Speaker 1 (16:56):
That counts as a legacy listener, like you've kind of
forced to listen and then and then you're.
Speaker 6 (17:01):
Used to it, and now I listen to you guys
every single day.
Speaker 2 (17:03):
So we do the morning waterboarding children. Yeah with content?
Speaker 1 (17:08):
How you doing? Man?
Speaker 2 (17:10):
Good?
Speaker 1 (17:10):
Go good? Now? Now did he bring you along? And
like you didn't know who the hell we were? Or
are you a long time fan too?
Speaker 2 (17:15):
I won't lie.
Speaker 7 (17:17):
I am ran new to this.
Speaker 2 (17:18):
I got hard media.
Speaker 1 (17:20):
I could tell last week as I was bringing in
I could tell that Eric was so excited to be
here and You're like, yeah, where are we putting this stuff?
Speaker 2 (17:31):
There's a long food delivery drive.
Speaker 1 (17:33):
Come on, so tell us, Eric, what did you guys
bring today?
Speaker 5 (17:37):
So we actually brought lasagna from our marketplace. We use
our bloonnaise in it. It takes about four hours to
make our blowonnaise. We use ba shamel instead of ricotta.
We just find it has a little bit more stickier
to it, a little bit more texture. So, right, that's
what we prefer to use in ours.
Speaker 2 (17:54):
So so this is.
Speaker 1 (17:55):
Your third year there have you found that, Like people
will order out for Thanksgiving? Like, look, I don't want
to cook, I don't like turkey. Let me get some,
let me get some Italian.
Speaker 5 (18:03):
I mean, that's why we're trying to promote our marketplace
right now, so people can come in. They can buy
everything for half the price that we actually make it
in house for. So you can take it home, bake
it yourself, all our pasta, you can tell.
Speaker 2 (18:15):
All the pre made meals they have.
Speaker 1 (18:17):
You don't have to tell your family, right, they just
put it in your don't tell your family, just put
it in your own. Your own Bulls like that, just
look what I mean.
Speaker 4 (18:24):
Make them feel bad that you want to put all
that extra work out they've been like, damn, you can
cook well because Wednesday tends to be that one of
the highest let's say, party days of the year, right,
because you have Wednesday, Wednesday so if you're looking to
if you're looking to have a meal, but if you're
looking to have that meal already, you know, ready for you.
(18:45):
So when you come back home that night, all you
got to do is pop it in the oven.
Speaker 7 (18:49):
Yeah, and you can get a six pound las on
you there. You get a bowl and yons or cheese.
I mean yeah, it looks like you worked all day
on it, basically.
Speaker 1 (18:55):
Yeah.
Speaker 7 (18:57):
I've only been there for about two years now. Paul
the main owner and Kevin they used to work with
my dad and stuff, so you know, a little nepotism
got me in there.
Speaker 2 (19:06):
But whatever works, yeah, I mean yeah, yeah.
Speaker 7 (19:10):
The Italian it's called baby Yeah, mismissing the millions of dollars.
But other than that, yeah, well.
Speaker 1 (19:16):
I didn't like I didn't know you guys were coming today.
And then Kylie Blakey are blaky. She brought us some
I gotta have I gotta have some lasagna.
Speaker 2 (19:28):
You take some designer to go.
Speaker 1 (19:29):
I'm gonna give it about fifteen minutes before I try something,
cause I'm still full from breakfast. But we do appreciate
you bringing it by, yes, and real quick.
Speaker 4 (19:36):
I want to remind everybody dog because the guys are here.
But if you go to Central Florida Saves dot com
Central Florida Saves dot com, you can get a fifty
dollars value gift certificate for twenty five bucks at for
Antiqua Pizzeria. And again it's they have ten dollars Tuesdays
with lunch specials and ten and wind down Wednesdays where
certain bottles are half off price at the location here
(19:58):
in ow Famont Springs.
Speaker 1 (19:59):
So Eric, what time are you go normally or there
in the morning?
Speaker 5 (20:02):
So I get there between ten thirty and eleven, okay,
and we start actually open at eleven.
Speaker 1 (20:09):
Eleven okay because Ryan will be begging for pizza some
time early in the morning.
Speaker 2 (20:13):
And that's great, absolutely amazing. They came in before. It's
literally the best pizza I've ever had.
Speaker 1 (20:18):
Really, and they do down.
Speaker 4 (20:20):
They did feed that Russ okay, and they brought us
all the market stuff as well.
Speaker 2 (20:25):
He doesn't remember.
Speaker 1 (20:28):
It all.
Speaker 2 (20:29):
Remember meals I've eaten and girls after two ams. That's true, yea,
the same thing.
Speaker 1 (20:37):
Tim and Eric, thank you guys so much, Oh, thank
you for so much.
Speaker 5 (20:40):
So I just want to let everyone know Antika Pizzeria
come out best in Orlando.
Speaker 2 (20:46):
It really, I'm not exaggerating. It is the best piazza
I've ever had.
Speaker 1 (20:49):
All right, and we're going to get to try the
lasagna here man, Yes, sir, very good. All right, appreciate that.
All we take a little break, more big dumb fun
when we come back. Don't go anywhere. You're listening to
the matter of the morning. Somebody riding me out right?
Speaker 2 (21:11):
Are you eating that mosaigna?
Speaker 1 (21:12):
Already? No? But I got a chext from my wife.
She says, somebody's telling me that you're eating twice this morning,
and your mom blames me for you getting fat because
my mom this weekend, mary Ellen, you're cooking too much.
Bess is getting fat. She blames mary Ellen. Whis all her.
Speaker 2 (21:27):
Fault, not my fault. Right, that's a tough lass.
Speaker 1 (21:30):
People snitching, people snitching on me. Some the scummy listener
uh sends Mary Ellen a text saying rests ate twice.
I haven't eaten the other thing yet. By the way, Yes, snitch.
Speaker 2 (21:43):
Yeah, what the hell?
Speaker 1 (21:45):
Yeah, leave me alone. Snitch somewhere else.
Speaker 2 (21:47):
Yeah. Thanksgiving weeks don't count.
Speaker 3 (21:50):
That's why I brought in food poweries don't count this.
Speaker 1 (21:52):
Week, That's right, of course they didn't count last week either,
Kindlie before for y'all, Hey, news from the headlines brought
to you by who right.
Speaker 2 (22:00):
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Speaker 1 (22:19):
All right, now, well, I've got some news from the headlines.
That's that's Thanksgiving Day based.
Speaker 2 (22:25):
I say you did based like a turkey? You like that?
Speaker 1 (22:28):
Yeah? So all three of you do any of you ever?
Have you any of you ever made the Thanksgiving turkey
for Thanksgiving Day?
Speaker 2 (22:37):
Yes?
Speaker 1 (22:37):
You have? How about you? Ryan? You know? No, No,
he didn't do anything like that.
Speaker 2 (22:41):
Hey, Kylie, bakey, Kylie, bakey, baky.
Speaker 3 (22:45):
I don't like Thanksgiving food. I'm gonna get a lot
of heat for this. We're gonna get a lot of heat.
Speaker 1 (22:49):
The question was have you cooked the turkey?
Speaker 2 (22:51):
No?
Speaker 3 (22:51):
And I'm not good at it. And I don't like
Thanksgiving food.
Speaker 1 (22:53):
You've never tried.
Speaker 3 (22:55):
No, I'm going to ruin the turkey ruin the day,
and then everybody's gonna hitle me. I do, and I
am really good at it.
Speaker 1 (23:02):
Since you're the only one that has cooked Thanksgiving a
turkey angel when you thaw it out? How do you
defrost your turkey?
Speaker 2 (23:12):
All right?
Speaker 4 (23:13):
So were I purchased those two years that I did,
where I purchased them, they were already they weren't completely frozen, gotcha.
So they were already let's say, kept extra cool, and
so I just had to keep it refrigerated.
Speaker 1 (23:27):
Basically, news in the headlines is that why you shouldn't
leave your Thanksgiving turkey on the counter to defrost. A
lot of people do that, and they're saying you should
never do that that because if it gets down the
temperature gets between forty degrees forty degrees and one hundred
and forty degrees that rapidly, there's a bacteria that can
really multiply rapidly. So you're supposed to keep it in
(23:50):
the refrigerator and defrost it. A lot of places that
people do try to defrost it is in the garage,
on the porch in a brown paper bag, a grocery
bag and leave it on the floor. That's weird. Uh,
plastic bags don't do that. And then there's a lot
of signol that put it in the dishwasher. They'll put
(24:13):
the turkey and the fish washer and let it uh defrost.
All of that is bad, they said. And when people
get sick every year by defrosting it the wrong way, it.
Speaker 3 (24:23):
Just sounds like you hate your family.
Speaker 1 (24:25):
Another thing says, here, see let's leave it in the
U leave it in the.
Speaker 4 (24:29):
Resid to defrost your turkey in the brine.
Speaker 1 (24:32):
Yes, it says you can leave it in a cold
water bath or in brine, which is what I normally do.
Now that's another thing I was going to bring up.
I saw this weekend. Uh you know they got the
chefs on TV and they're telling you how to cook
the turkey on They said, a brine is worthless. Brian
doesn't work. Brian is worthless. And I've done it every
(24:53):
single year that if you just put your if you
cook your turkey and then afterwards cover it and let
it sit for an hour, it's just the same as
using a Brian.
Speaker 2 (25:03):
That sounds like some anti Brian propaganda.
Speaker 1 (25:06):
It does, doesn't it?
Speaker 3 (25:07):
Check their Twitter?
Speaker 2 (25:08):
Yeah? Exactly where where is this based in? Okay?
Speaker 1 (25:16):
I've always believed in Brian because it makes sense basically
for those that don't know what a Brian is, it's
when you put your turkey in a in a tub
or in a bucket or something and you've got all
kinds of really good juices, like.
Speaker 2 (25:28):
Usually it makes some moisture and tender.
Speaker 1 (25:30):
That's what I always thought. And I was convinced that
you put a lot of salt in it. You put
usually it's orange shoes. What do you use for your
Brian angel I ob.
Speaker 4 (25:39):
Usually whenever I've done it, Russ, I get the pre
made stuff. Oh okay, yeah, And I know those people
that do have their own recipes and everything. I don't
have one.
Speaker 1 (25:47):
This chef that was on teeth, it's like, oh, it's worthless,
waste your time.
Speaker 4 (25:50):
That's more than likely. That was his personal opinion. If
you do like some quick research, there is some uh
pretty much uh science and uh and evidence that it
helps moist moisture or moist the turkey and add a
flavor to it.
Speaker 2 (26:05):
You know.
Speaker 4 (26:06):
So maybe this guy just hadn't gotten a deal for
his own Brian kit and he was kind of railing.
Speaker 1 (26:10):
Could be that could be it. So anyway, that's your matter.
Speaker 2 (26:14):
Of personal preference. Maybe that chef just doesn't like it.
Speaker 1 (26:17):
I'm doing my turkey on the Big Green Egg this year. Yeah,
it always turns out great. A couple of years and
I did it. That's exactly what I did.
Speaker 2 (26:23):
Spatchcock the turkey and then and just leave it out there. Oh.
Speaker 1 (26:27):
I wasn't gonna spatchcock it. I was just gonna put
it in.
Speaker 2 (26:30):
Sounds like such a dirty word to me. I've never
heard the word spatchcock until I was on this show,
and it just sounds like the worst thing you could do.
To do it.
Speaker 4 (26:37):
You can also do it that way, Russ, and do
the whole turkey. Make sure you cover up the bottom
of the turkey legs so they don't burn.
Speaker 1 (26:44):
Oh is that why you do that? Oh that's why
they put those little hats on the turkey legs. Yeah,
little chef hats.
Speaker 2 (26:52):
That's for what? So you know you don't burn the
ends of the turkey leg That's what that's for. Yeah.
Speaker 1 (26:58):
I was today is that it was just make it
look fancy. I did not know that Huh, how about that.
Speaker 2 (27:04):
That's uh, that's crazy. I don't think I'll I think
if I can make it my entire life without having
to cook a turkey, I will feel okay with that.
Speaker 1 (27:10):
Oh no, it's fun. You got to challenge.
Speaker 2 (27:13):
I watched a compilation video of people with their deep
fried turkeys. That's the one. I'm more afraid of that
than anything.
Speaker 1 (27:20):
I mean, I've never I did that one time.
Speaker 4 (27:21):
I've always had like, I've always bought a turkey from
someone that did them already, and I did that. I've
never done it myself. But yeah, you gotta You've got
to do a cook a turkey once on your own.
Speaker 1 (27:32):
Ryan. Yeah, even if even if you just get a little,
a little plate turkey, Like I'm just see if I
can do it and have the real turkey for people,
and then make one of your own, just to see
if you can do it. That's how That's how I
did it. In the first year. I'm like, Okay, I'm
not going to ruin Thanksgiving dinner. You will let you,
you know, you guys make one. That's you guys know
what you're doing. I'll make one, and then when mine
(27:53):
was better than theirs, I'm like, yes, I can do this.
This is this is me.
Speaker 2 (27:59):
In out.
Speaker 1 (27:59):
Another thing that is a is a up for Let's
see this is Uh, every state has a second favorite
potato side. Obviously mashed potatoes is number one, but in
every state there is a second favorite potato that they
use for Thanksgiving. So uh, and most of these I've
(28:21):
never heard of before. And now, Angel, you've been around
the country, you know you might have heard some of
these because you've lived in California before. Have you heard
of potato tacos?
Speaker 2 (28:31):
Yeah?
Speaker 1 (28:31):
Really? What is the potato taco?
Speaker 2 (28:33):
The shells made out of potato? Had a Russian girlfriend
like that?
Speaker 1 (28:37):
Okay, Arizona. Potato O'Brien, what's that?
Speaker 2 (28:43):
Potato O'Brien A mean slur for a t Irish person.
Speaker 1 (28:48):
Potato O'Brien is the.
Speaker 2 (28:52):
Potato O'Brien over there? Whiskey Okay?
Speaker 1 (28:55):
In Colorado, fingerling potatoes one of those so.
Speaker 3 (29:00):
It's like little, it's a little tiny potatoes, like uh,
the they're like gay big and they're like a pinky,
but you smash them and they're crunchy and they're really
really good.
Speaker 1 (29:10):
I just had.
Speaker 3 (29:11):
Some brunch yesterday.
Speaker 1 (29:14):
I never heard of those Kentucky and Virginia potato cakes. Yes,
I know what that is. Those are good potato cakes.
Potato cakes them. Uh No, I don't have the juice
eat them.
Speaker 2 (29:25):
But potato pancakes, that is something different. That's a real question.
I know it sounded bad.
Speaker 1 (29:31):
My mom used to make those for like, we would
have them for breakfast if we had mashed potatoes one day.
She would make potato potato pancakes the next day. And
they're good. Okay. In Tennessee they have potato candy. What
the hell's that?
Speaker 3 (29:44):
I don't know.
Speaker 2 (29:45):
I just re don't mountain dew on potatoes Tennessee, no idea,
never heard of this.
Speaker 4 (29:50):
Uh.
Speaker 1 (29:51):
Now you lived in Pennsylvania for a while, right uh
angle so uh parsley potatoes, it's just potatoes with parsley
that'sid nothing, okay, uh, let's see. Okay. In Maine, their
second favorite potato thing.
Speaker 2 (30:04):
They have to potato.
Speaker 1 (30:06):
No potato donuts.
Speaker 3 (30:09):
Never that could be like those little smiley faced hash
brown things like that could be pretty good.
Speaker 2 (30:14):
That's what I called my Russian girlfriend from behind potato donuts.
Speaker 1 (30:18):
Uh.
Speaker 8 (30:19):
In New York, potato pie, Hey walk, he eats a
potato pie what what hells potato pie sound good?
Speaker 1 (30:28):
Look up potato pie. I want to see what potato
pie looks like. If you type it in, make sure
it's jacket Jack's computer.
Speaker 2 (30:38):
They all look like like Keisha's.
Speaker 1 (30:41):
It's like a Keisha.
Speaker 2 (30:42):
But that's what it looks like. Potato I don't cheesy
smashed potato pie.
Speaker 1 (30:47):
Oh damn, that looks Wait a minute, the hell out
of that? That looks good? Potato pie. Yeah, it's got
like a crust to it and it looks like really good.
Uh yeah, I'm down with that. Something some potato pie
in Alaska.
Speaker 2 (31:03):
Sweet potato pie.
Speaker 1 (31:05):
It's a scalloped We all know what scalloped potatoes are. Yeah, okay,
So the last one is in Florida. What do you
think in Florida is the second favorite potato thing? You know,
obviously mashed potatoes number one all over the country. What's
the second favorite potato thing in Florida? Riot?
Speaker 2 (31:23):
Mashed bassls?
Speaker 1 (31:24):
No?
Speaker 2 (31:25):
No, okay, French fries incorrect?
Speaker 1 (31:28):
No, it's Puerto Rican.
Speaker 2 (31:31):
What do you guys say it like that? That was
worse than when I said Jews earlier.
Speaker 1 (31:34):
It's Puerto Ricans, Puerto Rican, Puerto Rican. We know a
Puerto Rican is what do you think it is? Angel?
We know a Puerto Rican?
Speaker 3 (31:43):
Tell us about your potatoes, Angel.
Speaker 2 (31:45):
I don't know what you read.
Speaker 1 (31:46):
The second favorite potato thing in Florida is Puerto Rican
potato salad. What's that?
Speaker 2 (31:54):
Okay? That sounds like a slur when you say it, though.
Speaker 1 (31:56):
I don't like it.
Speaker 2 (31:56):
It's called el Puerto Rican potato salad.
Speaker 1 (32:00):
In Salada, day, Papa, that's it, pia Porto Rico or
Porto Rican potato salad. What is Puerto Rican potato salad?
You don't even know. It's just potato salad. Maybe Puerto
Rican lady.
Speaker 4 (32:18):
Yeah, I mean, I'm trying to think of what they
add differently, but it's for the most part, it's just
the same, is it really?
Speaker 2 (32:26):
I think so?
Speaker 1 (32:28):
Huh.
Speaker 3 (32:28):
If you bring potato salad to the.
Speaker 2 (32:31):
Potato salad, that just comes out later than the rest
of the food.
Speaker 1 (32:36):
We always have potato salad. You don't like tostato salad?
Oh my god, Yeah, I guess you are.
Speaker 2 (32:42):
I'm very picky.
Speaker 1 (32:43):
Yeah. Yeah, that's one of the sides we always have.
Which a side you always have for Thanksgiving?
Speaker 2 (32:50):
Uh, I'm mashed potato? Yeah yeah? Or whatever whatever, eggs
mashed thing. I don't know what I know. I don't
know what it is. You only see it one time.
Speaker 1 (32:59):
Castle about yams.
Speaker 2 (33:01):
You do yams, now, I don't do no yams.
Speaker 1 (33:03):
Angel yamin.
Speaker 8 (33:06):
Are yeming Yemen with with with marshmallows on top.
Speaker 1 (33:10):
Man, that's good? What are you talking about it? Okay?
Speaker 4 (33:13):
So this is according to this and I think this
is more Texas correct me, and you guys correct me.
What they're describing sounds like basically Southern potato salad. Right,
So what is included in Puerto Rican quota? Quote potato salad?
Two and a half pounds yukon gold or rested potatoes,
one large carrot, peeled, one honey crisp apple you got, uh,
(33:36):
I've never had apples and potatoes I've had in the South.
I've had that I have not. No, Okay, then maybe
I'm wrong. You're in Puerto Rican part. Then you've got
the vinegar. Then you got one bell pepper diced, one
small red onion.
Speaker 1 (33:49):
That's a lot of what stuff. I've never seen a
potato salad.
Speaker 4 (33:51):
Cups of may we got mayonnaise, salt and pepper, three
large eggs, sliced green onions and then the little pimiento
peppers put on top for garnish.
Speaker 2 (34:02):
That's a lot and knife. You've never had that potato salad?
Speaker 1 (34:05):
No, no, I mean West Virginia potato salad is just
potatoes and mayonnaise and I think some mustard or something.
It's not a whole lot.
Speaker 2 (34:14):
I've had that. It's just uh yeah, yeah.
Speaker 1 (34:17):
Puerto Rican sounds better. Sound like a little lot of
kick to it.
Speaker 2 (34:21):
I've had potato salad that gets jealous of the other
potatoes out.
Speaker 4 (34:30):
I've had that potato salad and a bunch of you know, forever,
and I've always just thought it was Southern potato salad.
Speaker 2 (34:35):
I don't know what's different about it, are you guys?
A skin on or skin off? People with the potato
mashed potatoes makes so different? Sounds different either way. I
thought so too. But now that I've had it with
the skin like much better.
Speaker 1 (34:47):
It's fine. Yeah.
Speaker 4 (34:48):
Oh, by the way, I like my sweet potatoes with
the skin off in Texas.
Speaker 1 (34:52):
That in Texas, New Mexico, Louisiana, Vermont, and Idaho. The
second favorite thing to have for Thanksgiving dinner is is
your basic baked potato. I've never had baked potato for Thanksgiving.
Speaker 2 (35:04):
Dinners love baked potato, though, do you, Yeah? Like, especially
if I can get everything on it. Yeah, nothing better
than that.
Speaker 4 (35:11):
Is there any truth to the rumor that Wendy's just
thinking about bringing their baked potato salad.
Speaker 2 (35:15):
Bar back ice love them?
Speaker 4 (35:17):
I had, I'd seen some stuff on social media that
they were talking about that.
Speaker 2 (35:20):
I hadn't seen any confirmation.
Speaker 1 (35:22):
I used to eat that thinking I was eating healthy. Yeah,
having maked potatoes for lunch and then just throw everything
on top, and it's not healthy when you put on
this stuff on top.
Speaker 2 (35:33):
I'm in charge to the mashed potatoes for Thanksgiving this year?
Speaker 1 (35:36):
You are?
Speaker 2 (35:36):
Yeah? And but me, I mean, my wife is how
do you? I got a lot of opinions about it
because she's a skin off person, and I'm trying to
convince her that skin on. I think people just think
it looks uglier, so they haven't done it.
Speaker 1 (35:47):
I contend that if nobody's watching, you can get hungry
jack and some potatoes, and.
Speaker 2 (35:54):
Nobody potatoes are trash.
Speaker 1 (36:00):
That is not true. You can do it.
Speaker 2 (36:02):
And nobody didn't have potatoes till well into my twenties,
and I was like, holy crap, are these bad?
Speaker 1 (36:08):
I disagree mash.
Speaker 3 (36:09):
Tall flowers better than potatoes.
Speaker 2 (36:12):
Get get the hell out of here.
Speaker 1 (36:17):
Conlie Baky get out of here. Let you bakey go,
Kylee Baky go. That's ridiculous, that's crazy talk.
Speaker 4 (36:23):
No, I have made between now and the end of
the year and we can swing to Ryan. Let's bring
in uh hot uh made instan potatoes. Yeah, I get
some genuine potatoes and see that. This guys put you
to the test.
Speaker 1 (36:34):
I'm telling you, I've done it before and nobody knew
that the house. No one, no, no, because you put
butter in there, and you're putting you to the test.
You're saying that you can't tell the difference. I'm saying
you can't tell the difference. No, you can't tell.
Speaker 2 (36:45):
The cannot go.
Speaker 1 (36:47):
I say you can't tell the difference.
Speaker 2 (36:49):
I could definitely taste the difference.
Speaker 8 (36:50):
You couldnot tell the mouthfeel alone so different. You just
being a haughty toddy snotty. You can't tell the difference.
And hungry Jack potatoes.
Speaker 1 (36:58):
Man, they're good.
Speaker 2 (37:00):
They are fine potato edible, but compared to real mash potatoes,
that's an insane taste.
Speaker 1 (37:06):
I love them.
Speaker 2 (37:08):
No, they're not because you grew up on them and
they're nostalgic for this thing.
Speaker 8 (37:12):
You can't tell the difference, You can't, you, dude, guess
what those little flakes are.
Speaker 1 (37:16):
Those little flakes are potatoes. You can't tell it's it's
it's it's it's not like some magical thing that's in
that box. Those are potatoes and you're just cooking them
and the rest.
Speaker 2 (37:25):
Of his magic. They dehydrated.
Speaker 1 (37:27):
Yeah, old magic. Okay.
Speaker 2 (37:30):
I'm not saying you're wrong if you like instant potatoes,
but you compare them to regular mass potatoes. If you
have the time to make mash potatoes every single time,
do that.
Speaker 1 (37:38):
I've never been disappointed with instant mashed potatoes. Never.
Speaker 2 (37:43):
That's a big fan of flaky thing. Yeah, and that's
not a big stretch coming from you. Also, that's your
radio name, big stretch.
Speaker 1 (37:51):
What are you laughing about? Baking? What are you laughing at?
Nobody told you to laugh?
Speaker 3 (37:56):
Y'all are still mad about the cauliflower? I know, nobody's
God almighty, yeah, are going to look at me.
Speaker 1 (38:04):
I'm mad because Mary eli on me sometimes and I'm like,
she'll bring me a plate right and have a steak
or whatever and a mashed potato. Oh yes, And I
take a bite and like, oh god, is a damn cauliflower.
Speaker 3 (38:15):
Wall flower ones they've got like a garlic one with parsley.
It's really good, you.
Speaker 1 (38:19):
Say it real sweet? No, it's not.
Speaker 3 (38:22):
God forbid us longer.
Speaker 4 (38:25):
I contend that we could put blind taste tests. Russ
rollins instant potatoes, real mashed potatoes.
Speaker 2 (38:32):
And cauliflower potatoes is yeah, and I bet you can't
pick out the three.
Speaker 1 (38:40):
I guarantee you. Yeah. Well, I think that the inst
potatoes and the regular potatoes are the same, and those
are just flakes of potato. It's it's not as, it's.
Speaker 2 (38:50):
Not some created you understand.
Speaker 4 (38:53):
The difference is like if you can, I get it,
like in a pence, dehydrated potatoes that you have to
bring water to it tastes like potatoes. No, no, But
wouldn't it be better to have a potato that's never
had to go through that process.
Speaker 1 (39:05):
Look at all the people Instant mashed potatoes are great, Russ.
Speaker 4 (39:08):
Oh right, yeah, And then the one right at buffet
says instant mashed potatoes.
Speaker 2 (39:12):
Are trashed ross.
Speaker 1 (39:13):
Okay, maybe that one does say that Yeah.
Speaker 2 (39:15):
You can cherry pick through the texting all you want.
Speaker 1 (39:17):
All Right, we'll take a break. We come back. By
the way, y'all have a great Thanksgiving only come back.
It's time for the King of Denmark Ran Holmes, and
make his daily proclamation. You're listening to the match of
the morning.
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