08-15-25 We Be Grubbin'!

Aggie and Rick discuss their favorite restaurants and favorite types of food with  a lot of feedback from the chat 

Episode Transcript

Speaker 1 (00:08):
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Speaker 4 (04:19):
The following program contains course language and adult things. Listener
and discretion is advised. Welcome everyone to another episode of

(04:55):
He Said, She Said, I am your host for the
evening again with me is the very awesome rowdy Rick.
How are you doing tonight?

Speaker 1 (05:03):
Awesome? Wait? What? Who? Where? What? Huh? What?

Speaker 4 (05:06):
I'm pointing at you. I'm literally pointing at you right now.

Speaker 1 (05:09):
I'm good. I'm good. I do have an announcement to
make mm. It is with great sadness that I report
that we will have to rework the Irish Week theme
for this show because I received a cease and desist
order from the Dropkick Murphy's I'm not kidding what. Yeah,
they don't like they don't like conservatives. Apparently somehow they

(05:32):
figured out that I usually use that I'm shipping up
to Boston to hand off to Sean's show because he's
from Boston on Mondays, and apparently they found out and
I provided proof of the licensing, and they're like, obviously,
somebody hasn't told you how this licensing works, because we
can still say you can't use it. I was not

(05:52):
aware of this, and that's okay because I'm not going
to risk it.

Speaker 4 (05:56):
So I wouldn't risk it either. And you know what
that just means, I don't need to listen to them
anymore either.

Speaker 1 (06:03):
I'm like, how it's a song, dude, Seriously, people take
things way too seriously anymore. I don't really understand that.

Speaker 4 (06:10):
I don't either. I mean, I'm really really stunned. I
remember when I think it was Elton John he went
to Israel to perform, and people just wigged out because
they were doing the whole divesting from Israel thing, Elvis
Costello was boycotting everything and blah blah blah. YEH mean,

(06:30):
there were quite a few people were just Elton John
just shut them up with one thing. He just said,
this is about the music. I go where people want
to listen to my music, and I go to share
my music. That's why he performed at Russia's wedding.

Speaker 1 (06:46):
I know, you know, he's.

Speaker 4 (06:49):
Absolutely not on the right by any stretch, but it's
about the music. And so I always find it really
disappointing when I mean, I understand, they have their standards.
They have they at least, you know, stand up for
their beliefs and whatever. But music shouldn't intrude politics like that. So,

(07:11):
you know, they're entitled to do their thing and we're
entitled not to listen.

Speaker 1 (07:16):
It's kind of where I am now, so I'll need
to find some sort of I don't know, maybe there's
some cool Irish sounding stuff that's free to use, because
I'm kind of getting tired of getting all these letters
from people. We don't care if you have the licensing.
We don't want you to use our shit, Okay, whatever,
it's like the I mean, granted, it's only a second
time it's happened in the nearly twenty years I've been
doing this, but that's twice too many. Yeah, yeah, I

(07:39):
got an I got a letter from Ausie's attorney wants
too because I used to use Crazy Train for the
opening of America off Rails, because come on, it was
the perfect song.

Speaker 4 (07:47):
It was the perfect song.

Speaker 1 (07:49):
I was told, Wow, that's pretty sad. But back then
I wasn't even smart enough to have the licensing yet,
so they were nice enough not to try to take
me to the cleaners. Not that they could have gotten anything,
because I can't get blood from it from a stone.
But yeah, but that's why I pay for the licensing now,
because at least now they can't sue me if I

(08:09):
use it as long as they ask me and I
quit because I have the right to broadcast until they
stay no anyway, Okay, Yeah, So that's how my week's
been going. That and trying to get that, and trying
to get used to working full time again after like
six weeks of barely being able to do anything. I'm like,

(08:31):
I didn't realize how busy I was until I started
trying to do everything again after only being able to
do a handful of things for like six weeks, I'm like,
how the hell did I used to do all this?
Wasn't even that long ago. How the hell did I
used to do all this?

Speaker 4 (08:45):
Anyway, Well, it sounds like it has been kind of
hecktic for you too.

Speaker 1 (08:56):
Oh yeah. I mean, at least my house isn't trying
to kill me anymore.

Speaker 4 (08:58):
So there's that. That's a that's a plus.

Speaker 1 (09:04):
I'm also been figuring. I've also been having some fun
with Imagine through groc because it's free for right now.

Speaker 4 (09:11):
I have noticed that there have been some videos posted
by friends using rock to animate photographs, and I'm just like,
I can't do it. I can't. I have My sister
was very she wants to do it. She has a

(09:33):
I think she has an ex account. I don't remember,
but she she I think she downloaded the application or something,
and she wants to do it since several photographs of
our dad. And I told her that if you do that,
don't tag me. Yeah exactly, I told her, please don't

(09:54):
tag me. Let me know when you do it, so
that I can hide you for a while because I
don't want to see it. She's like, why wouldn't you
want to see that? I said, because it's not real,
and I don't want to fall into that trap of
thinking that that that movement, those actions actually happened, and
it's for me, it's a valid fear. I just I'm

(10:18):
still I have not given myself the time to grieve yet.
She's now going through the grieving process because she, you know,
she was with Mom, so she couldn't grieve well with
Mom around. She just wanted to be there for Mom.
And then now that she left, she's able to grieve.
And I still have Mom, so I have not been
able to go through that. And so I told her,

(10:43):
I said, if if I were to see something like that,
and Mom saw me watching something like that, I think
she would completely break down, and I don't. I can't.
I can't risk that, right, So you know, I told her,
if you do do it, you know, I'm not saying don't,
I'm just saying, hi, know, so I can hide you
and don't tag me. I don't want to be tagged

(11:04):
in something like that. And then she started thinking about it,
and she started saying, yeah, I don't think I should. Yeah,
she did it with her dogs, so I can understand that,
but yeah, I couldn't do it with another living being.
I just it would freak me out.

Speaker 1 (11:23):
Yeah, I did one with one of my favorite dogs
that they actually have it on the screen right now.
So the picture you guys are seeing now is an
actual photo. It's from me around age six.

Speaker 4 (11:32):
My dad's so cute.

Speaker 1 (11:34):
My dad was a rock star. Because I still don't
know how he did this. This is around nineteen seventy nine,
because I had just turned six years old, and somehow
he convinced the photo studio because I was dead set
that I wasn't doing the picture without my dog. Somehow
he convinced the photo studio, and this is before they
had all the service animals and everything else. He convinced
them to let me bring the dog into the store.

(11:56):
That shot is taken in an actual photo studio. But this,
this is what groc Imagine did with it today. And
this is why I'm saying, anybody who you know is
going through a grieving process and stuff. If you decide
you want to do this, give it some time. Because
I was six when this picture was taken, and this
still got me when I saw this. Oh goodness, because

(12:20):
that dog was my best friend for forever. He followed
me everywhere, and a parent and I didn't find out
until years later. My parents just told me he ran
off at one point because he used to try to
follow me everywhere. He jumped the fence and got hit
by a car, and they didn't have a bar to
tell me. And I didn't find out till like three
or four years later when they let it slip, like
we didn't have the heart to tell you. But yeah,
he got hit by a car, like your last dog,

(12:44):
she thinks, Yeah, yeah, my grandmother got me another dog.
I don't even remember what kind of dog she what.
I think it may have been a beagle or like
a basset hound or whatever the hell those things are.
And her name was muffin and she got out one time.
And I was really good friends with the old man
across the street when I was a kid, Like we

(13:04):
used to hang out all the time. He was just
kind of he was like my grandpa, but not my grandpa.
So I used to go over there all the time,
and she used to get mad because she couldn't go
over there with me. Well, one time she got out
and I wasn't even going over there. I was going
over to her friend's house, but he was out and
across the street, so she takes off running to go
see him and splat and I'm three houses down playing

(13:28):
at a friend's house and here the bricks welts and
the dog yelp, and I'm running towards the house and
my mom was like, no.

Speaker 4 (13:35):
Rick, docu, Ricky, don't come look at this. It's terrible.

Speaker 1 (13:38):
And I start crying. And my dad's like, see is
what I keep telling you. We need to do something
with the feds because this is what happened to Jack.
And I'm like, wait, what.

Speaker 4 (13:48):
Wait what what now? Oh goodness, gracious, yeah, I just
I mean, I understand that, I understand the draw and
I think it's kind of a very cool optical illusion.

(14:09):
I suppose I'm a good but I but it is
an illusion, and I'm I'm a very gullible person. I
admit that straight off.

Speaker 1 (14:24):
My name has been at nine in it.

Speaker 4 (14:29):
I'll just say that's straight off. But you know it's
just for me. I'm just like, I can't, I can't
do it.

Speaker 1 (14:39):
Eric, dude, chat is filling up. There was almost nobody here.
There was almost nobody here today. I guess I have
a chat full of Catholics because all y'all went to
Mass and didn't tell me, Uh.

Speaker 4 (14:51):
Yeah it Today is a day of obligation. So our
church had Mass at ten o'clock this morning, and they
had another Mass at five thirty this morning, I mean
five thirty this afternoon. But the first Mass is just
in English. The second Mass was combined English, Spanish and Vietnamese,

(15:17):
so they would have everybody going. And God's bless our
priest he is, He's Hindu, but he and his at
the other parish person who happens to be Vietnamese. You know,
they conduct He speaks Spanish and so does the Vietnamese

(15:37):
priest our parish as well. I was like, I'm just
going to stick to the English one, but I would
have given anything to be a fly on the wall
for the other one. It just sounded like it was
going to be a little longer because you know, of
all the translating, you know that you have to do so.

Speaker 1 (16:00):
But things like what just got put in the chatter
or what made me glad that I'm Protestant, because if
I ever had somebody try to tell me, you know what,
just sin if you miss church, I'll be like, I
ain't never coming back.

Speaker 4 (16:16):
Now, we only have eight days of obligation where we
must attend church. The rest are you know, pretty flexible,
but those are there are eight different days. There are feasts,
and this was the feast of the assumption of the
Virgin Mary when she rose to heaven. So that's what

(16:37):
we were there for. It's funny because I had a
lot of stuff going on. It turns out my front
tire on the driver's side was low and I put
air in it and it was still you know, there
was a slow leak. So after church I had to
go take it to the tire place and tell them

(16:58):
what's going on and think.

Speaker 7 (17:00):
Wait.

Speaker 4 (17:00):
They managed to get me in and out and within
you know, thirty minutes and after that I had to
good to Tyler. My husband had an appointment to have
his blood drawn, so we had to rush out there
before two o'clock. And then I end up passing by
Michaels and I said, oh, stop the car, I need

(17:21):
to go get some yarn. And I jumped out. I got, like,
how many five plus eight is what? Thirteen? I got
thirteen thirteen skeins of yarn and they're very big. So
it has been pretty hectic day today.

Speaker 1 (17:43):
Other than that, Yeah, but no, I mean and again,
and this is the reason why. Again I'm glad. I'm
a Protestant. We don't believe in purgatory, so I'm good.

Speaker 4 (17:56):
I have to believe in purgatory. It explains a lot.

Speaker 1 (18:00):
So see, at least in the Protestant explanation of things,
purgatory was was what existed before Jesus broke everybody out
of it, so now it's not required, so.

Speaker 4 (18:14):
Got it.

Speaker 1 (18:15):
That's how we look at it. Anyway, I don't know.
I mean, I could still wind up in some drab,
gray dreary placed for the rest of my life, and
you guys could be looking down for me to me
in heaven, to be like we told you were never
getting on a purgatory like shit have anyway. But yeah, no.

(18:36):
So interesting that the topic I chose for tonight was
on a Catholic day of feasting sort of kind.

Speaker 4 (18:42):
Of so it kind of yeah yeah.

Speaker 1 (18:46):
So the title of Knights we be Grubbing it was
in my head to the tune of we Wee Jamming.
So I just didn't have time. I didn't have time
to put it together. I was gonna try, but then
I realized that I didn't figure anything out for dinner
and go deal with that real quick. This is what
I'm saying by trying to get used to doing things
full time again, because I was like, oh sh I
didn't play dinner. Nobody else did either, so I guess

(19:08):
I got to figure that out. M hmmm. Fun times.
Pizza for the wind Yay. I just I just finished
grapping it down like ten minutes ago.

Speaker 4 (19:19):
Oh I missed pizza. It has been a long time
since I had a good just but you know, I'm
kind of picky about my pizza, So I guess that's
why I don't have it as often as I would
like to. It's not that there's well, there's a lack
of pizza places here in town. We just opened up
a dominant and that was big news here. That's all right.

Speaker 1 (19:46):
Yeah, we have we have like a state renowned pizza place,
like right down the road from us. It's called Joe's Pizza.

Speaker 4 (19:54):
And there's there's a there's a place that's a stone
you know, stone oven wood burning pizza place, not too
far from here. It's about it's in the next town over,
so it's not too far and I mean it's constantly packed, so.

Speaker 1 (20:14):
It's pretty cool. Yeah, it's funny because you know, being Baptist,
we used to go to Falls Creek every year in
junior high and high school and we used to on
the way to Falls Creek, we would always stop at
this pizza place. And I didn't realize it until we
bought the house. I'm like, holy crap, that pizza place
I always used to go to as a kids, like
right down the road from here. My kids absolutely love it.

(20:37):
The roommate doesn't. I'm like, yeah, that's why I hear
the roommate. But yeah, So tonight we're talking about our
favorite restaurants. All restaurants are on the table. We're welcoming
feedback from the chat as well, it can be sit down,
nice dining, take out, fast food, it doesn't matter. Just
where do you like to grub. I'm not really picky.

(20:59):
My ex wife was, so I did. That's why I
always used to pull the trick of anytime she didn't
know what she wanted to do for dinner, she'd be like,
I have no idea what to do for dinner. So
I'd always come home and be like, guess where we're
going for dinner? First place she said, is where we went.

Speaker 4 (21:15):
Nice. I've heard of that trick, and it seems to
work with a lot of people. I've never had to
employ it, you know. Actually, I think my husband tried
that once and I looked at him and I said,
I can't think of any place. He looked at me
as a dammit.

Speaker 1 (21:37):
But it told me I wanted to learn that trick
because she was always like, I have no idea what
I want for dinner. Like I really don't know either.
So eventually I was just a friend of mine said,
just just treat it like it's a surprise. Just come
in and just you know, call her up, text her
and be like, guess where we're going for dinner and
be all excited about it, and then when the first
place she says, that's where you go. And it worked

(21:58):
more often than it didn't. But yeah, occasionally like I
really don't know, and I'm like, damn it. And then
I've I found a picture of a restaurant somewhere that
was actually titled I don't it was. It was one
of the most common phrases that a wife says when
a husband asks what they want for dinner and they
don't know, and it's not I don't know, it's something else,

(22:18):
but that's the name of the restaurant. So I saw
I saw a video of a guy pulling up and
taking his wife there. She's like, what is this? He said,
he's you said this, You said this is what you
wanted for dinner. So I found it that was dying.
Oh yes, fa heat is Mexican is always a win.

(22:41):
Can't go wrong with me.

Speaker 4 (22:43):
There's there's a difference between Mexican food and text mex
food and Southwest food. Okay, okay, in California Mexican.

Speaker 1 (22:52):
Okay, mister tinks. Don't get all specific on me, Danielle, Really,
raising canes chicken is nothing but a vehicle for the
sauce that's all. It's you dunk the fries in the sauce,
you dunk the chicken strips in the sauce. It's a

(23:13):
delivery system for their sauce. That's it. And that's the thing, dude.
I have to have food with flavor because if you
serve me bland food, I'm like, what is this? So
I never have understood that. Like when raisin Canes came
to town, everybody was like, oh my god, this is
the these are the best chicken strips ever. And I
tried one without the sauce, and I'm like, I could

(23:34):
make better at home. And granted they're good with the sauce.
But there's the reason why all the people, you know,
all these food these people that make bank doing food
reels now something that I wish I would have thought
of fifteen sixteen years ago, because they're short, easy and done.
They always have they always get them to give them
like a medium cup full of the cane sauce. Because
they did absolutely everything toast the chicken, the French fries.

(23:57):
I'm like, what what the what's the point even And
if you have to drown it, I'm that way with barbecue.
I'm that way with barbecue too. The barbecue has to
taste good. If the sauce is good with it, that's
that's awesome too, But it has to taste good by itself.
I can't be just we're just gonna call it barbecue
and throw sauce on the top of it. That's one

(24:19):
thing I'm sad about. I'm trying to figure out I
have a smoker. Finally, I'm trying to. I'm trying to
figure it out. It's kicking my ass so far because
everything I'm doing isn't turning out the way I wanted to,
and I'm like, damn it, I've read it. I've only
done two cooks on this so far, and I've been
told that you're gonna have to break in a smoker too.
So maybe eventually I'll figure it out.

Speaker 4 (24:35):
I have a smoker. A friend of ours came to
visit and he wanted to smoke pork butt, and I
was like, I don't have a smoker, and he's like, okay,
let's go to Loa's. And I'm like, oh, okay, okay,
let's go to Loa's. And so I got in the
car and I took him to Loa's. What are we

(24:56):
doing here, And he says, I'm buying you a smoker,
and I'm looking at him, going, oh you're not. He's like, oh, yes,
you're getting a smoker. He literally bought a two hundred
dollars smoker so he could make this for us, okay.
And I'm like, I'm looking at his wife, going is
he okay. She's like, Greg's always like this, It's okay,

(25:18):
worry about it, just enjoy the smoker. And apparently I
wasn't the only one that he did this too, because
he went to visit his brother in law, his wife's brother,
and he didn't have a smoker either, so they went
and they didn't have they had a home depo there,
so he went to home deepo and got a smoker.

(25:39):
And he's not He's like the brand doesn't matter to him.
It's how you use it. You know, every smoker has
the capacity to do well, so, you know. And he
bought the chips and bought you know, all the stuff
and everything, and I was like, and he literally sat
out there and read while this thing was going, and

(26:00):
I kept I kept bringing him, you know, bottles of
water and everything, and I kept checking with his wife.
It is he Okay, it's like, this is what he does.
Don't worry about it. He spent the entire day out
there with the smoker.

Speaker 1 (26:14):
My oldest son loves to smoke. That's his excuse to
buy like a twelve pack and just sit out there
by himself and just smoke and drink beer.

Speaker 4 (26:26):
I I really should learn how to use the smoker.
I I don't know how. I've never actually had to
use the smoker before. Because when we would do butrecco
back home, if we wanted it smoked, we did. We
literally had bricks, you know that we made a stone
or brick kind of oven and that's where we smoked

(26:48):
our whatever we were smoking. So I've never actually used
one of the new fangled doodads with the little thermometer
outside and all that that. I that escapes me. I'm
so old fashioned.

Speaker 1 (27:04):
Well, I mean because I grew up, you know, a
poor black child in the world. My definition of smoking
when I was a kid was charcoal with soaked wood
chips on one half of the girl and the meat
on the other half that so it would cook under
indirect heat. So that was how we used to smoke.

(27:25):
And then I realized it was actually something that you
could get that was specifically for smoking. I was like, huh,
but yeah, so that's what I have. Now I found
one that was on sale. It's just one of the
little electric pellet smokers. But I'm still trying to figure
it out because the first time I cooked on it,
I overdid the meat and it was tough. And this
time I undercooked it, so I still had to put
it in the oven. And I'm like, I don't get

(27:46):
what I'm doing wrong because I had I had temperature
probes in there and everything, and it was saying that
the meat was the right temperature until I pulled it
out and then I cut it up, and I'm like,
this is still fucking wrong. Why is this saying it's
the right eternal temperature. I think I may have to
replace my probes. I knew I should have talked to
Jeff before I bought probes.

Speaker 4 (28:06):
No idea so but but anyway, I figured, you know, Monday,
I'll get around to learning it. You guys come down
to visit. I'll know how to I'll know how to
smoke meat in.

Speaker 1 (28:21):
It nice dude, like like smoked meats or my kryptonid.
Though I could like I got barbecue for us not
too long ago from a restaurant down here called Van's
Pig Stand. And my wife, my ex wife, always used
to get the chopped brisket so for and I've I
preferred sliced, so I got it sliced this time. I

(28:43):
got a half pound of that. I got a pound
of pulled port because that's what the kids want, and
I got an entire rack of ribs. We demolished that
shit in like fifteen minutes, and I ate the entire half,
almost the entire half pound of the slice brisket by myself,
because it was just it had the right crisp on
the edge, the fat content was perfect that I'm just
every bite was like, oh my god, I'm gonna I'm

(29:04):
gonna die, but I gotta keep eating. This is terrible.
I've literally, I literally put on five pounds after I
eat that, and I haven't been able to get it
back off yet. I wish I was kidding, but I'm
not smoked. Meats are my kryptonite.

Speaker 4 (29:22):
Well, it's one way to go.

Speaker 1 (29:27):
I mean, of the ways to go, it's not a
bad one, but no, it's just and but yeah, I'm
I'm not nearly as picky as my ex was. But
there are things to me that you know, just have
to be done right. Like I've noticed, like the high
brow steak joints, the ones that you were, they charge
you like one hundred dollars for a piece of meat.
I don't like them because they're just like, oh, the

(29:48):
meat should be able to stand on its own, and
it should have no more than salt and pepper. I'm like,
but if you don't know how to cook it, it ain't
gonna taste right, and they never do. The only place
that I've paid high dollars for a steak and not
complain about it is Cattleman's that's actually right in the
stockyards off Agne because they actually get the meat right there,
so it's really hard to screw it up when it's

(30:09):
that fresh. But their steaks are also really expensive. So normally,
normally I'm a lowritting kind of guy, so for steaks
i'll be I usually hit Texas Royhouse. I love their steaks.

Speaker 4 (30:23):
Well, there's nothing wrong with a good steakhouse. And I
gotta say I found one down here that was absolutely fantastic,
and it is in Avignon, which is I want to
say it's almost fifty fifty five miles from me, and
it's I mean, you walk in, everything is like it

(30:45):
looks like an old saloon. Everything is wood and it's
rough and there's dirt on the floor and cattlemen come
in and out. It's not a fancy place at all
by any means. But my god, the steak there. I
had an out of body experience when I was consuming it.
It was that good.

Speaker 1 (31:07):
Yeah, they always good. I mean, I've eaten there probably
thirty forty times since I was in my twenties, and
I think I've had a bad experience there once. I
will say that I did find somewhere that does Prime
Rib better. But I'm not a fan of a lot
of the other stuff they do. And that's Toby Keith.
I love this bar, and I love this bar and

(31:28):
girl whatever the hell is called. Yeah, I love this
bar and Girl because the name that a song. They
smoke their Prime Rib, and I have to admit I've
never had that before. Smoke Rib is amazing.

Speaker 4 (31:40):
I've you know, it's really funny. I'm not a big
fan of Prime Rib, but for my fiftieth birthday, I
went to a really nice restaurant in the outside of DC,
and it's called the Prime Rib literally the same and
that's what they're famous for. And I walk and it
was this really beautiful gentleman's restaurant. By that, I mean

(32:07):
everything was very masculine. The walls were a very dark
gray black, and the chairs were you know, wing back
and you know, cream color, and I mean everything was
just like I mean, I walked in and I was like,
men would feel very very comfortable in this place. There

(32:31):
weren't no pretty flowers on the there was no flowers
or none of that. So but I had the Prime
Read there and I was just like, this is fantastic.
And the and the server, God bless him. He said,
well that's what we're known for. Okay, all right, fine, yeah,

(32:54):
you'll get your tip, don't worry. But I hadn't, you know,
I hadn't really enjoyed it because I think I had.
I had Prime Rib one Christmas. My in laws decided
to have that as the Christmas dinner. And my father

(33:17):
in law used to be very exacting, very very much
a perfectionist, and he just decided to do something with it.
And instead of asking all of us our flavor, profile
prefer you know, I preferred flavor. He did his own,

(33:37):
and so it was the the spices were just not
for me or anything like that, and I really didn't
enjoy it. And so when I went to the Prime
Rib and had it, I was just like, wow, this
is this is actually really good. That's only the second
time of my life. And I was fifty years old

(33:58):
when I had How sad is that?

Speaker 1 (34:02):
See? I found prime Rib kind of early in life.
It was my twenties, so I have enjoyed a lot
of prime Rib, a lot of prime Rib. And now
that's actually why I'm trying to figure out the smoker thing,
because it's funny because my dad, We've all we've always
done because I've had, you know, with parents and step

(34:22):
parents and extra step step parents because Mom was on
step dad number five and blah blah blah yeahda YadA YadA,
we had we got to the point where, counting everybody
with grandparents and everybody that were wanting to do different things,
we had like six or seven Christmases. So years ago
my dad just said, fine, we'll just start doing ours
like the week before Christmas. And he'd always do like
the big meal and everybody'd come out we'd open our presents,

(34:43):
have fun. And this year he was wind of like,
you know what, I'm old enough that I don't think
I'm cooking next year, y'all can just bring something. So
that's why I've been trying to figure out the smoker,
because I plan on smoking a prime rib for our
Christmas dinner.

Speaker 4 (34:55):
M I'm I haven't even started thinking about. Oh my god,
I've my whole life was up ended this summer, so
I'm really off of my groove. And I haven't even
thought of my Halloween costume yet. So my mom was

(35:18):
here and she was asking me, huh.

Speaker 1 (35:20):
Wait what you haven't what? Who are you? And one
of you know what? Aggie?

Speaker 4 (35:23):
I know I don't right, but she was, you know,
she was up here obviously for dinner, and she asked
me what I was planning for Christmas. She's I don't
think she's wanting to decorate for Christmas at her house anymore,
and I think she would prefer to visit the kids

(35:44):
for Christmas. Instead. So you know, I told her, I said, yeah,
because of you, I now have like seven Christmas trees
in my house every Christmas. So but she asked me,
you know, what are you planning on making. I was
just like, you want me to make the duck again,

(36:04):
don't you. She's like, well, you know, i'd love the
way you cook the duck. It's great and blah blah
blah and all that stuff, and I never get to
eat it unless you cook it. I was like, well,
it's always something that I always make two, you know,
so that there's plenty for people. And she says, maybe

(36:26):
we should do a third one. I'm like, oh boy,
this is going to be a Christmas I'm not gonna forget.
So my mom's working already on making the Christmas you know.
I guess menu for when she's here, and I'm like,

(36:47):
dear God, if she comes, I'm going to gain ten
more pounds. I just know it. Every time she comes
to visit, I gain weight because she starts cooking and
it's all good food, you know. But we decided to
treat her. We took her to a steakhouse downtown in
Tyler called Prime one or two. It's one of my favorites.

(37:09):
And she was quite impressed with the steak there and
she was like, I want to eat it all. It's like, well,
that's the point, mom. It's like, well, no. Usually I
just eat half and then take half home because she's
eaten enough, you know, And she's like, I just want
to keep eating it. I'm like, well, don't get sick,

(37:32):
just you know, eat which cannon. You can take the
rest home. And she wants she wants to go back.
But I think we're at a time. But that's another
you know, East Texas has a lot of steakhouses because
this is a this is a cattle area. There are
a lot of cattle ranchers thanks to the oil industry

(37:57):
and so so it's it's quite You can't go ten
miles without hitting a steakhouse. You really can't. And I've
been to about ten in the area, and when I
mean the area fifty mile radius so and they've all

(38:21):
been good, and some have been very fancy, like the
one in Tyler, and some have been like really rickety,
and you question your life choices thinking that the roof
is going to come down on you until you start
eating that steak that was the one in Avigne. So
you know, depending on the area that you live, you
get more of one type of restaurant. I guess it's Antonio.

(38:47):
There was a lot of you know, tex Mex. I
had to dig deep to find a Mexican food restaurant.
I wanted to treat my mother in law to authentic
Mexican food because she's had it. She's always had text Mex,
she's had Southwest, she's had California, Cowmex or whatever you

(39:08):
want to call it, but she never actually had authentic
Mexican food. And there was one restaurant that I found
in San Antonio, total hole in the wall, as in,
there's not even a sign outside. You just have to
know what it's there, you know. And so we walked in.
There were four tables with four chairs each. That's it.

(39:31):
That's all they seat. So you have to get there early.
And she wanted to eat through Mexican food. And I said, well,
there are a lot of dishes. You're not going to
know any of them, but you're going to have to
tell their server how much heat you can handle, because

(39:54):
I'm willing to bet you everything here has a lot
of heat. And she said okay, and and I told her,
I said, if you have absolutely no idea what to order,
just order the national dish. It's chicken with this molea
sauce on top, and the mola sauce is what you know,

(40:15):
elevates the chicken. So she's like, have you had it?
I was like, oh, yeah, several times. I've had it
several times, and of course I have to drink a
lot of water because there are certain spices in it
that are not compatible with me. So my moss is
on fire every so often. But she tried it, and

(40:37):
she was extremely implex uh impressed with the complexity of
the flavored profile of that sauce, you know. And she
was like, how come I've never heard of this? I said, well,
because you're in you know, you're in Houston, and that's
text Mex and it's all you know, all of the
what you call Mexican food is actually text Mex. It's

(40:58):
not it's not true Mexican food. And there are several
you know where my mom lives, that are authentic Mexican food,
and some are And you know what I found was
the tex mex restaurants in the Rio Grande Valley tend

(41:21):
to be really bad, which I would have thought, no,
that they would have been better simply by the proximity.
They're like literally twenty miles from the border, and considering
the area is eighty percent Hispanic. But no, I've I
mean I went to one. It was funny because our

(41:42):
friend Alan Covert It's fun was in the valley. He
posted a picture of the food that he was eating
at the restaurant. I posted my response, dude, I know
exactly where he's at, and he asked me you do.
It's like, yeah, my parents lived literally fifteen miles from

(42:05):
that place. Tell him not to eat anything, because there's
a better restaurant I can. I can send him to.

Speaker 1 (42:13):
The worst I ever had was in San Antonio. I'm
not even kidding.

Speaker 4 (42:17):
I believe it.

Speaker 1 (42:17):
When we were doing our trip to Padre, my parents
stopped at this restaurant that they stopped that almost every
year because they used to go like every year they
went on their honting first time in the nineties, and
they went for like fifteen years, almost twenty years, and
they went back every year. The last time they went
was when we all went together. Were like, let's go
to the restaurant we always used to go to, and
I'm like it was the worst food. It was up
and up until this past weekend, it was the worst

(42:39):
Mexican food I've ever had. My oldest grandson wanted his
birthday launch at a Mexican restaurant in Norman, and it
was absolutely terrible. But speaking of we interrupt this program
for the following message based on somebody who's now here.
My dear friends, do you have a moment so that
we can discuss our Lord and savior minarchy? Hi Zelda,
how are you?

Speaker 2 (43:04):
No?

Speaker 1 (43:04):
I was actually about to re record a different commercial
and take that one out of rotation, but she hates
it so much, I think I'm gonna keep it in
there forever and ever and ever. But yeah, I'm weird
when it comes because yeah, so, I'll admit for the
longest time, I was a gringo when it came to
Mexican food. Text mex was it then I started when

(43:27):
I started working and building my security company. For the
last few years that we were in business, I actually
signed a contract with a chain of De Koreas and
I started eating their food because they gave it to
us for free. And I remember the first time, you
know me, gringo Green sauce cool? Yeah, No, not an
actual Mexican.

Speaker 4 (43:50):
Not a Mexican.

Speaker 1 (43:52):
In text mex green is like every like here. Green
means cool, red means hot. Not in hot in Mexican
so and and I can understand more Spanish than I
can speak. So the poor little lady was trying to
tell me in Spanish, this is really really hot. Are
you sure you want to eat this? And I'm like, no,
I'm sure I'll be fine. They were laughing at me
for an hour, like full on. Just I'm in full

(44:17):
dress uniform, the class a, got my vest on, got
all my gear on, and I am just on fire.
And I'm just like and it's already hot outside, which
is where I'm supposed to be most of the time.
So I'm just randomly coming in and standing under the
air conditioner, running into the bathroom, trying to get rid
of the heat. That's poor. It's like it's so hot
it's pouring out of my pores. Because I was a dumbash.

(44:43):
I mean, I have taken a hit with pepper spray
more than once because I had to qualify more than once,
because I did it once through the academy and once
again when I did private security training, and that hurt
less than eating this sauce, because once it got in
it was like it was fine. It was trying to
find any way it could get out like this, I'm

(45:05):
never going to do this again. And the poor little
old lady, she looks at me and trust me, the
whole time, she's talking to me in English, and she
finally just looks at me at the end of my
ship she said, I told you, you stupid dringle, So you
did speak English. That's too funny, which, honestly, it was

(45:27):
like the second or third day that I was working there,
and one of the first times that I worked there,
and I don't think they realized that I was the
owner because I hadn't really been in there and talk
to anybody other than the managers. So I think they
did stuff to my food too, I'm gonna be honest.
And then because at one point the owner a few
days later apologized and I'm like, what are you apologizing for.
He's like, oh, I just found out that you had

(45:48):
some issues with the food the other day, and I
just wanted to apologize. And then when I walked out
with all the checks and the invoices and stuff in
my hand, the little lady looked at me like, oh shit,
I didn't know that was You tried to kill me
and it didn't work.

Speaker 4 (46:06):
You did your best I'll give you that you did
your best no I've had. You know, I'm sitting here
trying to think of my favorite restaurants. And I can
do obviously the fast food because everybody does the same
fast food. It's all the action wide, you know whatever.

(46:27):
But out of you know, singles, standalone restaurants or even
restaurants changed, it's kind of difficult because it's there's so many.
It's just like I'm racking my brain, like what do
I like? I mean, I know what food I like?
I mean, I seriously. I One of the one of

(46:47):
the things that I really enjoyed about going to d
C every so often to his family and whatever was
that they had a Moroccan food restaurant nearby where my
so to live, and she knew if I was coming
into town that at least one day we had to
go to have Moroccan food it is, and it was

(47:10):
lovely because they didn't have tables. You know, you sat
around a very low I guess table and you sat
on the floor on these cushions and everything, and they
brought the bowls of food and you know, big spoons
to serve with, but no no utensils because you're supposed

(47:34):
to with your hands, and that to me was just
that was a little piece of Morocco that I could
take with me. Because the owners were from Morocco. They
were very I mean, the servers were all very well
versed in the food and the food language and everything.

(47:57):
So it was that was really cool, you know, and
I miss it. I miss it because it was just
it was a complete experience, And I think that's what
I like about restaurants, when you have a complete experience.
I'll be honest, I've said it before. I go to
a restaurant and the first thing I look at in
the menu is the desserts. I judge a restaurant by

(48:19):
the dessert menu, and if they have two desserts, then
I'm like, yeah, this is not going to cut it
for me. You got to have a variety because if
you're going to have a variety of food, that food
has to match certain desserts. You cannot have a third
pound burger and then ask for cremberlet. It doesn't go.

(48:40):
I mean you can, I've done it, but it doesn't match.
So you want the deserts to actually match your food.
So if you only have to desert, so I'm like yeah,
I'm not coming back.

Speaker 1 (48:55):
Well so awful. Well, one of my all time favorite
places do eat, or what my granddad used to call
greasy spoons, because when my granddad used to run run
his body shop, I spent most summers there in grade
school because my parents didn't want to pay for daycare,
so I was always the kid that was sweeping floors,
helping my dad find the tools, holding a flash slight

(49:16):
just right, and getting yelled at for not doing it right.
But one of the rewards was I always got to
go to lunch with my dad and my granddad. There
were two places that we always went. It was either Sonic,
which was kind of one of my go tos back
then because they had the number three Hickory cheeseburger back
then and that was like my all time favorite thing
to get from there, or just a Greasy Spoon, and

(49:36):
every time we went, me and my granddad got the
same thing, chicken fried steak, mashed Haater's and gravy and
green beans, and I am I'm still a chicken fried
steak feed And that's one of the worst things about
where I live. I have three really good places that
serve chicken fried steak within I had ones like ten

(49:57):
minutes away, the other one seven minutes away, the other
one fifteen. And it's probably another reason why my inner
fat kid will probably never stop being an outer fat
kid ever again, because I love Chicken frid Steak a
lot more than I should.

Speaker 4 (50:13):
Hey, there is nothing wrong with chicken Fried's steak. That
is a that's a classic. As a matter of fact,
that was one of the first Americanized foods that I
ate when I came here, and I had no idea
what it was, but it was smothered in this gravy,
and I was like, very skeptical. My dad said, just

(50:35):
try it. If you don't like it, I'll eat it
and you can have my I think you had meat loaf.
We were at I don't know, maybe Loubi's, I'm not sure.
And so I tried it and I was a wee
lass and I finished that pride steak I did. I

(50:57):
murdered it.

Speaker 1 (51:01):
So what you're saying is you had the same moment
your mom had not too long ago, like, I don't
I just want to eat the whole thing.

Speaker 4 (51:08):
I just want to comedia. I did. I was like
we went back, you know, afterwards, we went to the
car and I'm just laying back like I couldn't sit up.
I think Dad gave me some pepto indigestion.

Speaker 1 (51:32):
I think, yeah, I can imagine. But yeah, there's there's
two right around here. So there's Libby's, which is to
the north of me, and then there's a place called
Sonny's that's actually in Purcell, that's about seven seven and
a half miles east of me, and it's and it's
funny because I found this place by mistake, and Sonny
is actually one of my granddad's nicknames. And not only

(51:54):
do they have really good chicken fried steak, because they
served there's like the thick style, and the place the
other direction poundsers out really thin. So it kind of
depends on which one year in the move for But
Sonny's has awesome breakfast too, and I've taken the kids
for that sometimes. But then in Noble there's a place
called Kendles, which is like people from all over the

(52:14):
place know about Kendles, mainly for their cinnamon rolls, but
they also have chicken fried steaks the size of their plate.
And I've eaten there total the three times that it
was really really good. Two of the three times, and
the last time I had the chicken fried steak, somebody
mixed up the flour and started dredging it in. The
flour mixed with the sugar and the cinnamon that they
used for the cinnamon rolls. Yeah, no, boy no, I

(52:37):
was like, uh, can I get another one of these?
It's not supposed to daste like a cinnamon roll. They're like,
oh my god, I'm so sorry, because, yeah, for their
cinnamon roles. They even like with the flour that they
start mixing it in already has a lot of the
cinnamon and like pre mixed together before they turn it
into dough, and somebody accidentally dredged it into that. I'm like,

(52:58):
I'll think this is supposed to days. Yeah, chicken bread,
steak and cinnamon stuff don't go together. I will admit.
I have found some really savory kind of sweet things
that I like, like peanut butter and a burger thanks
to the homish one. But that was not No, that's
not one of them. I can't do that. That was
no point of it. So you actually haven't been back
since because I just can't do it anymore.

Speaker 4 (53:18):
You know, some of the I guess trends towards the
sweet and savory. The whole addition of cayenne to chocolate,
to cocoa, uh, the addition of you know, salt to
the camel, which I really like. I like salted caramel,
and I actually buy camel that is coated in.

Speaker 1 (53:43):
Rock salt.

Speaker 4 (53:46):
I have no problem eating that. My doctor said maybe
I should check you for your blood sugar and you
know all other things, check your heart. It's like, yeah,
go ahead, and I came back okay. So, but there
are some the combinations that I've not been able to

(54:10):
actually do. And that peanut butter on the and don't
you dare judge me orty, but the peanut butter on
the hamburger, I have yet to actually do it. And
I know it's supposed to be you're supposed to spread it,
not a big glob of it or anything, but.

Speaker 1 (54:30):
Yeah, but you have a diversion.

Speaker 3 (54:31):
Now.

Speaker 1 (54:31):
Peanut butter feels on the roof of your mouth. That's
why I was telling you you should get the lower
fat content meat and then just mix the peanut butter
in as a binder.

Speaker 4 (54:39):
That's pretty much where I'm leaning towards doing it, because
I just can't do the peanut butter. Think it's it's
a it's a me thing. It's me, It's not you,
it's me.

Speaker 1 (54:53):
Damn it. I literally saw the telenovella gasping face. Now, lady,
thank you, asshole. He's like gasps in Spanish. And the
first thing I saw was the dark haired lady that
always does it in the old rag.

Speaker 4 (55:08):
Soraya. Yes, she's a very famous telenovella star in Mexico,
little trashy, little mean, no.

Speaker 1 (55:19):
Very mean, which is why she's perfect for telenovela.

Speaker 4 (55:23):
Yes, yes, but man, it's been a while since I
watched it. I need to go dig it up again,
because unlike here, telenovella's in, you know, in Mexico and
in Puerto Rico and Venezuela and all those they end,
they have an ending, so it'll they'll run for like
maybe twelve or fourteen months and that's it. So and

(55:47):
then they go into syndication. And I remember growing up
there was one called Lusisita, little Light. That was her name, Loose,
but they call her Lusisita. And I remember when I
was I was six, that sucker was on and I

(56:08):
it was one of the few that my mom would
let me watch because it was on early enough, and
I remember watching it and all that stuff, and it
was just such a lovely story and it was great.
Happily ever after blah blah blah blah. Fast forward twenty
years and I am flipping through the TV channels and

(56:30):
you know, Telemundos on or whatever, and they're running it
and apparently they run classic telenovelas and I was screaming.
I was like, oh my god. So I ended up,
you know, like every Saturday night I was watching it.
I didn't go out with friends. I stayed home to

(56:51):
watch and tell them that air years ago. But I
don't know, I'm just weird that way away. Going back
to the food thing, Yeah, some of the sweet and
savory combinations have kind of like, yeah, I'm not doing that,

(57:12):
but a lot of people think that it's great. There
are some that I really like. I like putting fake
jam in my grilled cheese. So I will have the
cheese on the inside and I will put fake jam
on one side and the cheese and then I'll put
it and I'll grill it. A lot of people prefer
mayo to butter when doing the grilled cheese. I prefer butter.

(57:37):
I mean, I'll eat the mayo too when I grill it,
but I prefer doing butter. It's just just me. But
that combination of the fake jam with like smoked how
to is great and I cannot stress enough how awesome
fake jam is for your savory needs.

Speaker 1 (58:00):
Yeah, so my current thing with the whole peanut butter
cheeseburger is peanut butter burger, bacon, sharp cheddar cheese, and
halapino jelly.

Speaker 4 (58:12):
H Okay, I'm going to break in and say I'm
sorry already, but yes, I have dipped corn dogs in honey.
I've been to the State Fair of Texas.

Speaker 1 (58:20):
Thank you. Moving on, Yeah, I noticed you skipped over
the part where he's calling you off for still never
stopping at meaner.

Speaker 4 (58:28):
Since Okay, I haven't been able to do you have
any idea how far that is from. It's in Richardson,
and I almost went last time I was there because
I went last weekend for my nephew's birthday party. But

(58:49):
I just didn't have the time I was. I was
stuck with this party at Splashdown or whatever it was.
It was a splash park or something.

Speaker 1 (58:58):
Giggy Go just read the chat you'll know why.

Speaker 4 (59:02):
Yes, yes, you are already. So anyway, moving on.

Speaker 1 (59:13):
If you're following yours a corn dog, you might need
to go to the doctor.

Speaker 2 (59:16):
Bro.

Speaker 1 (59:20):
It's not supposed to be wrapped and stuff. Just saying.

Speaker 4 (59:24):
So anyway, I don't know. Let's see as far as
fast food goes. No, I have not gotten to Wiener.
I will get there already. I'll get there when I
get there.

Speaker 1 (59:38):
Okay, I'll get there when I get There's females speak
for mind your business.

Speaker 4 (59:45):
No, I'm just like, like I said, this has been
a really it's been a rough summer, and I've not
had any opportunities to travel anywhere. But hopefully sometime either
after next week I'll have time to go places. And
I've already I think we're planning on a couple of

(01:00:08):
just day trips, you know, just out for the day
and then coming back. We used to do that all
the time. We throw a dart at a Texas map
and where we're landed, depending on how far it was
from our current location. We'd either go there for the
day or spend the night. And I remember one time

(01:00:33):
we threw a dart and it was a full eight
and eight and a half hour drive, and I said, Okay,
that's going to be all day in a car and
then we just spend the night and then come back.
I don't see that happening. He says, well, we can
spend the weekend. And so we left really early. We

(01:00:56):
left like four am, so that we could at least
enjoy part of the day and then the following day
and then we left. But yeah, we should have just
done the whole eight hours there, spend the nine eight
hours back because there was not much to do in
that town. It was outside of sweet Water. But that's

(01:01:18):
one thing we do. If we say we're going to
that town, we don't go to the town's next door.
We're just going to be in that town and then
come back. It makes them more fun that way. But yes,
I'll get to the Waideritzl. I promise, I promise. We're
going to the north part of Dallas anyway, so I will.

(01:01:39):
I will not have an excuse. Okay, now that I
have flagellated myself over the little thing, I guess as
far as fast food restaurants, hey.

Speaker 1 (01:02:01):
Some people are into that, so I have to appease them.

Speaker 4 (01:02:06):
True, true, I mean the for me that there's I
love Chick fil A, I really do. I seldom get
it because the nearest one is thirty miles away, so
it's kind of a drive. So if I'm in that
town and halftime, I'll get some Chick fil A. Wendy's

(01:02:30):
is another one that I enjoyed because of the frosty.
The frosty is the biggest thing. And of course, yes
I do get the fries to dip into the frosty.
I that's.

Speaker 1 (01:02:42):
Suck.

Speaker 4 (01:02:43):
No, they're they're better now, I guess.

Speaker 1 (01:02:46):
Say, are awesome.

Speaker 2 (01:02:47):
Though.

Speaker 1 (01:02:47):
I actually like Wendy's fries better than McDonald's fries now
because McDonald's nobody McDonald's can cook the fries right anymore. There.
They're the microwave generation, so they're always limp and zogie
and I'm like, you guys, suck fry them longer.

Speaker 4 (01:02:59):
Well, yeah, that was That's one of the things I
found out about McDonald's. I know that the McDonald's in
my town is moving to Tallow, and I know that
the Wendy's in the town over is cooking them in
Tallow now, so they've made that move and I want
to say the Yeah, the one of my my hometown

(01:03:26):
was in My hometown was the one in San Antonio,
one of the two. They're cooking with tallow down too,
And I noticed because their fries were oh so much better.
And yeah, dipping that tallow fried sliver of tater into
that wonderful chocolate frosty, you'll never go back. So there

(01:03:51):
are some savory sweet things that I do enjoy, but
there are some that are like, yeah, there's still a
line I don't cross, So.

Speaker 1 (01:04:03):
Uh, let's let's go back to slipping that tallow fried
sliver back in.

Speaker 4 (01:04:16):
Oh my goodness, this has been a bad night. I
should have y'all. We're just we're just throwing stuff out there.
I did not make a list. I didn't have time
to make a list of my favorite restaurants. So we're
just talking about food.

Speaker 1 (01:04:30):
Yeah, in general. But yeah, Chick fil a is actually
on my list. Even when I'm trying not to eat
their fried stuff, I love I love it. They're like
the only restaurant that I know that has like grilled
chicken nuggets. And if I'm trying not to eat fried stuff,
those are better reasons, a lot better than I thought
they were gonna be.

Speaker 4 (01:04:46):
Yeah, yeah, they're not bad.

Speaker 1 (01:04:48):
Especially with the Polynesian sauce. Those things are tasty. Don't
even don't don't give me that look. I know the
sauce defeats the entire purpose of getting the real nuggets,
but they taste better that way.

Speaker 4 (01:05:02):
Yeah, I'm bad. I don't use any sauce when I
got my any chicken nuggets that I get, I don't
use sauce.

Speaker 1 (01:05:11):
Oh I do let them try well, like Wendy's has
the like the the the I don't even know what
they call them now, but they're the nuggets where you
can actually get them with the sauces over the top.
They took my favorite on one away, dude, because I
built my own thing called a fat Boy combo, so
it was a Baconator with the loaded Baconator fries and

(01:05:33):
then I would get like a six count minimum of
the garlic butter sauced nuggets, and then I would take
the leftover garlic butter and pour it over the fries
before I ate them. They don't even have that sauce anymore.
It's like you got rid of my sauce that made
my fat kid meal the best one ever, the best.

(01:05:57):
Ju'd like you have a one dole. Yes, I have
a meal, but I made myself called a fat kid meal.
Don't judge me.

Speaker 4 (01:06:03):
The fat kid meal nice because.

Speaker 1 (01:06:06):
Every time I ate it my I usually it was
I used to get it because my granddaughter, my my
my daughter go with my analog to go do stuff,
you know, to get girl time, because it's a house
full of boys other than the roommates. So occasionally my
aunt will be like, I'm gonna come get them and
let them hang out with some women folk. Like okay, cool, whatever.
So that's normally when my son and I go to

(01:06:27):
Windy's and grab those and then we both eat like
fat kids. So that that was my Actually, that's that's
what it was. I called it the fat kid happy meal.
That's what it was because after I ate, I was
a happy fat kid.

Speaker 4 (01:06:42):
There I go. That worked.

Speaker 1 (01:06:46):
But yeah, and the funny and the fun well, actually
I started making them at home because I realized that
the the the Walmart brand of nuggets are basically the
same breading inconsistency as the Wendy's nuggets. And then they
have if you know where to look for them, they
have the ones that have the breading style that McDonald's

(01:07:07):
uses too. So occasionally I'll get some of those and
just make the McDonald's nuggets at home, and then I
do exactly what am just talked about. I've actually used
those nuggets to make orange chicken. That's good tough. That's
good tough. I'm just saying, I just ate and I'm
making myself hungry. This was a terrible idea for a show.

Speaker 4 (01:07:32):
Well, I had my husband caught fish today, so that
was fun. I ended up doing fish and chips. Kind
of very very British for a bunch of Puerto Ricans
and Hungarians.

Speaker 1 (01:07:51):
But whatever, nice, that was good. Almish, that's terrible. You
said you didn't like all the grease from frying the nugs,
so I boiled them. That's terrible. Wow, Well that's like

(01:08:15):
have you seen have you seen all these like gen
z frigging You know, we're reinventing how to cook steaks,
and they like freaking boil steak in milk. Now, don't
get me wrong, I've heard of soaking. Like if you
get a really rough cut of meat because you get
it on sale, and you soak it in milk overnight
and then cook it, it usually turns out really good,
especially if you pound that out a little bit before

(01:08:37):
you figure out you're gonna cook it. I know, kiggy,
but the whole we're gonna boil it in the milk? What? No,
why what are you doing? Why what are you doing?

Speaker 4 (01:08:54):
I don't know, I'm trying to I saw one with
were taking like several pounds of butter and they melted
the butter and brought that to boiling point and then
dropped the steak in it to cook it. And I'm like,

(01:09:15):
why would.

Speaker 1 (01:09:15):
You do that? I mean, at that point, you're basically
just frying the steak in butter.

Speaker 4 (01:09:19):
Yeah, but I mean it's completely submerged in the butter.
And I'm like, you could have just two or three
tablespoons the sprig of rosemary, throw the steak on the
cast iron pan. You're done. I was. And I love
Chef's reactions because he his reactions to what some people

(01:09:42):
post out on Instagram or TikTok or whatever, they're just
it's priceless. And I love it when he is featuring
this little Italian lady who makes her own pasta from scratch,
you know, and he says, a thousand out of ten,
I would totally eat that even raw. You know, it's
like that kind of thing, but sometimes he features people

(01:10:04):
who are doing stuff with like it's hard to describe,
but it's just a mess and the way he describes
it and it's just so unpalatable.

Speaker 1 (01:10:21):
He's like, Hey, al do you need me to call
you real quick so you can get past the censors.
I mean, I have your number. We can put you
on the show for like ten minutes and you can
say what you're trying to say and then hump back off.
But because yeah, all of a sudden, he's typing out
fight me, and I'm like, what the hell is going
on with Twitter?

Speaker 4 (01:10:38):
Yeah, I keep censoring him. That's so weird. And I've
noticed that because it's done it to me where I'm
in chat and somebody's having a show or whatever and
my stuff doesn't show up. And it happened to Calvin
a while back too, So.

Speaker 1 (01:10:54):
Well, I think they're doing stuff behind the scenes with
Twitter because lately, I mean even Dana Lesh posted about
it the day. She's like, welllet's see the throttlings back,
and I mean she's got like millions of followers and
she gets less traffic than I do a lot of time,
and I'm like how is that even possible?

Speaker 4 (01:11:12):
M h.

Speaker 1 (01:11:15):
Yeah. So, and it's weird because there's sometimes when will
come on and it like nobody sees us, and then
there's enough enough times where enough people will push us,
and all of a sudden, you can tell it we've
broken through whatever the algorithm is, because yeah, like today,
even with brad On and me trying to push the
heck out of it, we barely broke two hundred by
the end of the third hour. So I'm like, but

(01:11:36):
then again, I didn't know all my chat was Catholic
and you were all in mass.

Speaker 4 (01:11:42):
I'm sorry, Okay, day of Obligation.

Speaker 1 (01:11:45):
Apparently I'm not doing my memos.

Speaker 4 (01:11:49):
Uh yeah, I'm just I'll copy them all down and
I will send them to you. And it's funny because
days of application to not fall on Sundays. Some do,
some don't, but most of them do not, and they
will fall on that specific Saints day and so you know,
Peace of Saint Joseph never on a Sunday. Obviously, the

(01:12:12):
Assumption of Virgin Mary also not on a Sunday, so
we have special masses for those. And sometimes because people
do work or attend school, you know, they'll have more
than two masses in a day. But which is why
I was like cracking up because I really wanted to
go to the afternoon mask but Mom said, no, no, help,

(01:12:33):
you do dire blah blah blah blah. Let's just go
to the morning one. I said, Okay, I really wanted
to see them afternoon.

Speaker 1 (01:12:40):
This isn't about you, Mom, I know, not everything's about you.

Speaker 4 (01:12:46):
Mom, But you know, Mom was you know, she was saying,
you know, I hear you when when you sing and
when you are doing the orations, and at your father's
funeral you did the the readings. You should volunteer to
do the readings here in your church. And I'm like,

(01:13:06):
I can't do that. I don't want to be in.

Speaker 1 (01:13:09):
Front of people. And that's when your mom looks at you,
like my dad now looks at me. It's like, what
do you mean you don't like speaking publicly? You do
shows in front of hundreds of people every day. It's different, Dad.

Speaker 4 (01:13:25):
It really is. But you know, I don't know. I
might consider it just so that I can, you know,
be more involved. I tend to be more behind the
scenes person at church. I've always been that way of
my old parishes and actually on the way up. I

(01:13:45):
spent the night over at my sisters and so on
Sunday before driving up here to my house, we went
to mass my mom and I and they asked if
there were any visitors. So I raised my hand and
I said, well, we're traveling through. But I used to

(01:14:05):
attend this church when I couldn't make it to my
parish in San Antonio. And the priest looked at me
and said, I thought you looked familiar. I said, yeah,
it's been about forty years. Moved away, but there were
times when I could not travel because of rain or

(01:14:28):
one of the cars was out of commission, or it
was it was the weather was treacherous, like it had iced,
or you know, for whatever reason, I couldn't go all
the way to San Antonio. That church was about sixteen
twenty miles away, so I just went down the street.

(01:14:49):
It was literally a mile and a half from me
from my house. And you know, he asked me, why
don't you just change, and I was like, I'm just
i I've just I never thought too. I kept that
parish even moving across the United States, I stayed in
my there. I finally finally moved my parish officially, and

(01:15:17):
when I moved it up here, they said, wow, you
were in this parish for almost thirty years, and I
said yes and no, I'd to explain the situation.

Speaker 1 (01:15:26):
They all laughed at me.

Speaker 4 (01:15:28):
I'm so glad that Catholics can have a good sense
of you. Nice anyway. But yes, I don't know what
other foods are you do you will you crawl through
broken glass to get well again?

Speaker 1 (01:15:49):
I have a fat kid diet. One of my other
all time favorite things to eat is, in fact, fried chicken,
but not raising canes red chickens. I love fred chicken.

Speaker 4 (01:16:00):
I'm really best fried chicken you've ever had.

Speaker 1 (01:16:03):
Actually, it was when we were growing our own that
was awesome. We actually, for the first four or five
years we were out here, we didn't eat chickens. The
chickens that you actually raise yourself are so much denser
than the ones that you get in the market, so
you like normally, like if I'm eating either fast food

(01:16:24):
chicken or store abought chicken, it takes me about four
pieces to get full. With the stuff that we were buying,
I could eat a fige and a leg and I
literally felt like I'd eat three thighs on a leg
because there's just so much more meat there. So yeah,
my favorite chicken has to be the ones that we
used to grow. My problem is I can't fried chicken,
for shit. It's one of the things I can't ever

(01:16:46):
figure out how to do. So I'm slowly trying to
figure it out. I finally taught myself how to make
gravy because I couldn't do that forever heater, but I
got tired of not being able to eat biscuits and gravy,
so I finally just sat down and made myself figure
out how to make gravy. So and I'm trying to
figure out how to make fried chicken the way that
I like it, and then I'm probably going to start
raising chickens again. Now the crazy is older, because I
really like the fresh eggs and the fresh meat. But

(01:17:10):
I have to put up another chicken coop because ours
burned down because of my neighbors.

Speaker 4 (01:17:13):
Oh yeah, I remember that. I was just that was scary.
That was scary. I'm trying to figure out where to
put my chicken coop. I'm I was, honestly, I was
so tempted to put it in the middle of the
front yard. I have four huge flower beds in the
front yard. I have a circular driveway, so in the

(01:17:38):
middle of that circle that's my front yard. So I
have four and trees and there's one flower bed in
the middle that I want to take out, and I
wanted to put papers there in a little you know,
a seating area with a fire pit and whatever. I'll
get to it, probably this fall. But I kept looking

(01:18:00):
at going, you know, that's probably the best place for
the chicken coop, and my husband's like, absolutely not. I
do not want the first thing that people come to
our house to see it is a bunch of chickens.
And I was like, okay, fine. The other place to

(01:18:22):
put the chicken coop is actually next to the house,
between the house and the guest house, but they tend
to be kind of loud, so I'm thinking maybe down
at the field would be would be best. And he's
a little stubborn about it. He's still not made up
his mind or anything. But I told him, yeah, we

(01:18:44):
need to get going and build a chicken coop, get
ready for spring so that I can have chickens. And
so he starts thinking, oh, what kind of chickens I'm
like edible, edible chickens.

Speaker 1 (01:18:56):
Well round here, round here, that means something else. I
don't think they figured out how to chicken.

Speaker 4 (01:19:03):
But you know, we also thought about guinea fowl. I raised,
I helped raise guinea fowl when I was little, so
I'm pretty familiar with them. They're great alarm alarms. I mean,
they see some animal approaching, they would just start squawking.
So they're they're good alarms.

Speaker 1 (01:19:24):
They're noisy, They're they're noisy. I don't like them.

Speaker 4 (01:19:29):
No, they're very noisy. And I remember growing up and
we had them in our backyard, and uh, we never
had clocks in our house, you know, to settle alarms with.
Because those things were up by five o'clock squawking. They're
worse than me. Everybody says, a rest just will keep

(01:19:51):
you up, and and you know we'll wake you too early.
Guineafowl were work you even more early than that. So
by five o'clock we were all up, having breakfast, getting
ready to walk to school. And because you know, school
was about five miles up the road. So but you know,
it's just another thing to do.

Speaker 1 (01:20:15):
I'm sure, I'm pretty sure this is Danny trying to
tell me that she can fry chicken. I don't think
your husband would like how often I tried to have
you come up and fry me chicken. So let's not
even have that discussion. Just pointing that out because she's like,
I can't rick right about the time I was talking
about chicken. Yeah, I don't think that would work for
either of us.

Speaker 4 (01:20:33):
So but I like, you know, I will say, I
do like KFC original, but I prefer Churches original. I
don't know. Chicken was like awesome, and I know I
get it people prefer Popeyes because of the spicy spices
in it and everything. But like I said, I can't

(01:20:55):
eat spicy food, So churches for me is the better option.

Speaker 1 (01:21:00):
Danielle's trying to get me stabbed. She's trying to get
me murdered. But no, I mean, so, here's the thing
with Popeyes. Popeye's in Louisiana is this shit. I've had
it when I went down there. But popeye is up
here ain't nothing like what it tastes like down there.
There's actually spices they don't allow them to ship, so

(01:21:21):
it doesn't taste quite the same.

Speaker 4 (01:21:24):
I had no idea. I thought Popeye'es was named for
the cartoon character. No, Popeye's. The guy that founded Popeye's
got the name from the current At the time it
was the biggest blockbuster on in the movies, which was
the French connection Popeye oil Ah Heckman's character. That's where

(01:21:49):
he got the name. Nice Like I thought, you know,
I you know, all this time, I thought that they
would tie it in with olive oil and Buddhus and no,
they never did. And I'm like, what did they waiting
for it?

Speaker 1 (01:22:00):
That's because well, you know, you know how you you know,
you know how, you know, it wasn't that Popeye. They
never had any They never did a side with spinach
in it, So.

Speaker 4 (01:22:09):
Yeah, I kept waiting for that, but it never happened.
I was like, I wonder why.

Speaker 1 (01:22:13):
Okay, now I know, but yeah, no, it's just but yeah,
fried chicken is one of my all time favorite things.
There was something else, as somebody had just mentioned them, Oh,
pork chops. I see, I'm not really a fan of
pork chops. I like pork steaks though, because they're a
thicker cut and you can they're the more personal when
you cook them. So I absolutely love pork steaks, especially

(01:22:34):
with as expensive as beef steak has gotten lately. My
kids are like, can we please buy some steaks? I'm like,
are you gonna go donate blood? Because I don't have
the money, Like even here in Oklahoma, the last time
I tried to buy decent steaks, it was like twenty
five bucks for two. I'm like, I don't think you
guys realize how much meat you eat because I would

(01:22:55):
normally eat two of those. David would normally eat two
of those, Jessey and Graci would split one, the roomate
would won't, And so that's six. That's three packages. That's
seventy five dollars for one meal. If I'm going to
do that, I'll just take you a steak joint, because
it's less than that for us to go eat steak
at a restaurant at this point, which the other thing
that makes no sense. Since when did it become less
expensive to eat out than to cook at home? Because

(01:23:15):
I'm finding this more and more because I can find
places to go and eat where I'm spending less than
it takes for me to actually sit down and cook
the meal, which is which is astounding to me. When
did that happen. It was sometime during covid is. I
noticed when the swap started happening, and I don't really
know why.

Speaker 4 (01:23:30):
No, I noticed that trend too, It was kind of weird, but.

Speaker 1 (01:23:35):
Yeah, it's like today. I was like, well, I can
either sit down and cook something and burn up about
thirty dollars worth of ingredients to sit down and cook
enough for everybody to eat it, or I can use
this coupon from Dominoes and get two medium pizzas and
some bread bites and some cinnamon sticks for like, I
think we paid forty bucks with the tax on the
tip and I had to do any cooking, Like it's
five bucks more than I would have spent. It was

(01:23:56):
done and waiting for me in fifteen minutes. Yeah, I
think I win tonight, so thank you. And then for
some reason, they realized that they cooked too many orders
of the cinnamon Twist, so they gave us two. They're like, here,
just take it. We accidentally made an extra one. Y'all
can have it. So I'm like, bonus extra dessert.

Speaker 4 (01:24:10):
Woo.

Speaker 1 (01:24:14):
But pizza is always expensive for me anyway, because I
always get the one with everything on it, and it's
like where it's like, you know, they have coupons for
like medium one topping pizzas for six ninety nine. I'm like, yeah,
but right now they have a coupon for a medium
pizza with everything on it for nine ninety nine, So
I kindly take two of those. Thank you very much,
and you're welcome. Apparently this was the last day they

(01:24:34):
were doing it, though, so I'm glad I decided to
get pizza because it went I found out only picked
up the pizza. They're like, yeah, that coupon goes the
way tomorrow. Shit, I like that coupon. Bring it back,
bring it back.

Speaker 4 (01:24:50):
Oh man, Well, I know it's a little early, but
I figure we might as well just wind it up
since it's almost time.

Speaker 1 (01:24:58):
Not as well, we still used to got to get
about your everything, and then I got to give up
my everything, so we'll probably be done just about right
on time.

Speaker 7 (01:25:04):
Anyway, that's true, So go ahead and you go first. Okay, fine,
you can find me at Aggie Ricon and at Aggie
the Barkie. Those are over on X You can find
me eight thirty pm Eastern Houston nights doing the Cocktail
Lounge with the ever Swath brat Schlager eight thirty pm

(01:25:26):
Eastern Friday nights doing he said, She said, with the
very awesome rowdy.

Speaker 4 (01:25:29):
Rick, that would be you. Wait, yeah, yeah, yeah, I'm
pointing at you. The second Wednesday of every month, the
guys get together for Toxic Masculinity at eight pm Eastern,
where I bring the drink of the evening and Jeff
and I do spirited books on the first Monday of
every month at eight thirty pm. I know, I know, but.

Speaker 1 (01:25:53):
That was to him because he likes to bust my
balls about JUCKX and y'all haven't done that show in
like four months.

Speaker 4 (01:25:58):
So I've had a good reason why we couldn't do it.
So and to be fair, Jeff didn't get sick and
he broke his ankle, poor thing.

Speaker 1 (01:26:10):
He gave no sympathy when my house tried to kill
me either, so that's why I'm just giving him up
right now.

Speaker 4 (01:26:16):
We Jeff and I did talk about having the makeup
show this Monday, but unfortunately I completely forgot. I have
a wedding to attend this Monday, so I have to
talk to Jeff. Jeff, I know you're listening, so I'll
I'll get together with Jeff to see about makeup sometime
this week and we'll get back to you on that.

Speaker 1 (01:26:36):
You had got a lot of good laughs trying to
get me a stabbed by your husband.

Speaker 4 (01:26:41):
Sorry, all right, and where can we find you? Rick?

Speaker 1 (01:26:47):
Don't look for me. It's a trap. No, Honestly, Normally
tomorrow you would find me pushing buttons for the front
porch forensic Screw, but it just dawned on me. They
are off tomorrow night because tiny Tron had her sixteenth
birthday last Saturday and the party is tomorrow, so they're off.
So you can find me hopefully cranking out content for
Twitchy tomorrow like a madman, because every time I thought

(01:27:07):
I found five minutes to write this week, something else
has come up, like me realizing that nobody in the
house planning for dinner, which was what happened today. And
you can find me Sunday night pushing buttons for coren
Nmick for Korn's reading room. Monday Night, America Off the Rails,
ten pm Eastern Tuesday Night Manorama. Normally this is my
off week, but since they're planning on doing the Conspiracy

(01:27:29):
Theory show, I'll probably do two in a row over
there because I missed that they had a technical issue
the night we were supposed to do that one. So
I just found out they're doing the Conspiracyment Show Tuesday,
So I guess I'm gonna do two in a row
over there Wednesday night, full Bow to the usual stuff.
Feel free to check out the schedule Friday night background
here doing things with you and he said, she said,
and then everything gets back to the roll on next Saturday,

(01:27:50):
including front Port Forensics and Juxtaposition on its new night
because we decided the off night for us is more
regular than a regular night, So now the off night
is a regular night. Let's do how badly we can
screw that up. Okay then, but anyway, so other than that,
you can find me at rider Rick seventy three. You
can find the network at KLARM Radio. You can also
find me contributing to Misfits Politics dot com, the Loftsparty

(01:28:12):
dot com, and i'll produce the Lofts Party podcast which
drops on Tuesdays and occasionally and hopefully like a madman,
posting articles at twitchy dot com tomorrow. And other than that,
I think that's it. Thanks everybody for hanging out with
us tonight. We got to nearly six hundred, which with
the way the algorithm has been lately, is pretty dang good.
So I want to thank everybody for taking the time
to hang out with us tonight, even though Daniel's trying

(01:28:34):
to get me murdered by her husband. Everybody in that y'all,