FM Talk 1065 Podcasts
Sip and Chew w/Mike & Stu 7.28.2024 ft Danny Calametti with upcoming food events
(playful music) - Mike Bailey, a pioneer of the Gulf Coast wine scene, and award-winning food entrepreneur. - I know a lot of you wonder what to do with your moon pass, but I've got some wine suggestions for you. Lemon moon pass, suvyeon blan, shinny blan, or Pinot Gricho. - Stewart Reb Donald, a claim food and travel writer, and world-class chef. - I was the chef de casserole. I made de casseroles in the frozen food department. - For more than a decade, they've combined their expertise to answer your questions and introduce you to the culinary movers and shakers you want, or ought to know. Board time, taste, award, finalists. - 12 time, nappy award, losers. They are the dynamic duo of dining. - Drop, drop, keep, scream, and put board. - Mike and Stu, on FM Talk 1065. - Why? - We were a dragon, why? - Why? - Why? - We were a dragon, why? - We're a dragon, we're a dragon, why? - It's me, yeah. - Mike, this morning. - Good morning. - Talking to air. - Yeah, well good morning, welcome to the, another installation of the Sip but Chew with Mike and Stu show on live on FM Talk 106.5. - On the FM Talk. - On the FM Talk, so no static at all, as they used to say. But anyway, welcome to the show, thank you for listening. It's sun shining outside right now, but when I pulled in, there's a big dart back over there. - It looks a little grayish, blueish, look right over there. - But, July is the Rainiest Month in the year, in Mobile, which is the Rainiest City in the 48 Condiguous. - Oh yeah. - This is not abnormal, this is just July. Enjoy it, because next month there won't be any of this, and you can add another $100 to your power bill. - Yeah, no, this is just the fact of life now. Everything just goes up. - I just got my power bill, Thursday or Friday, $200 for a three bedroom, two bath. - Mine was $200 for one bedroom. - Yeah. - Exactly, see the rain has kept it down. - So it could always, what you're saying, it could be worse. - Yeah, yeah. There was a July, several years ago, maybe seven or eight years ago, where it just stormed every day and everybody kept complaining. I'm like, I got $112 power bill, I don't care. - I take longer hot showers now. - I had a friend say, yeah, but I don't like brushing my teeth with hot water. - Man, I was checking out that new green space that the city has built along Three Mile Creek that goes from Tricentennial Park there behind Mobile Infirmary, and goes about three miles or so in ends, right behind South Alabama. - Would that be Three Mile Creek? - It would be Three Mile Creek. That's why it's called the Three Mile Creek Green Space. - Well, that's brilliant. - I did not think to pack any water with me, 'cause I thought, well, I'm just gonna walk along this green space. - You're gonna sip out of the stream. - Efficient little bitch, you know. I wasn't planning for a hike in 100 and something degree heat index, and I got, I don't know, three quarters of a mile and mile up. And I was thinking, man, I really should have brought some water, and I looked up and, boom, the city has a lovely, lovely water fountain. Three different ways to access it. One of them close to the ground for the pumps, yeah. One of them, you know, just like we had in school, and then another one where it pours straight down, so you can fill your water bottle up. - That's cool. - So I went over there to take a little plug of that 100 degree heat index water. I was like, oh, I need to let this run a little bit. - It was hot water coming out of there. I could have made tea with it. - Yeah. - But it's a beautiful green space, and it's on both sides of a three mile creek. In fact, Ciena Vista, which used to be a wonderful street for those of you who have been staring Christmas, but as new people moved in, the tradition fell off, and that's what makes something beautiful. It's temporary. Nothing that's permanent is beautiful, so. - But Ciena Vista ends right there on this green space. - Right. - There's a nice parking area, and you can go out and access three mile creek. - Christmas time, you had to go down to Ciena Vista. - Yeah. - You had to go down. - Yeah, you had to spend 20 minutes on Spring Hill, so that you could spend five minutes rolling through the neighborhood and seeing the old dude that sat on the porch and waved, and it sounded out for-- - And the people who didn't like their houses. - Yeah, there was like two families that moved in, and they were just like, yeah, we're not, we don't do Christmas. And then from then on, it's just like, as people died out, and then what was it-- - Things changed. - Woodley got big out in Chickasaw. - Yeah. - And then there was some neighborhood off of Cottage Hill where the whole neighborhood would just line the streets with the-- - Yeah, a lot of neighbors. - The bags with the candles-- - Do that. I'm just driving through one one time, and some of the bags were on fire. (laughing) - But I love the house over by food pack. It's like just a rock's throat down the road-- - Oh, yeah. - Food pack, it is the Griswalls. - It is. - It is mobile version. - No, it looks good. - Yeah, but I mean, there's not a blade of grass without a blinking light on it. - I know it. - Yeah. - And it's like magic power. - And it's Christmas in July episode. - Man, imagine this power bill. (laughing) - Well, it's less than five months away now. It's not too certain to plan ahead. - What else is only like a month or so away, Mike? - I don't know. - You were just talking about it before we went on air. College football. - Oh, yeah. - You brought up the sun? - We're 34 days away from kickoff. And to me, that's tailgating. - Yep. - That brings-- - Food and drink. - And I've already been invited to an Auburn game. - Oh, cool. Which one? - Yeah, I don't know yet. I get to pick. - I get to pick. - Take Oklahoma because that's gonna be historic. They've never been adjourned here. - Well, my buddy, my buddy who's birthday is a few days after buying, we're both Leo's. He says, "You have it tailgated 'til you've been "to an Auburn tailgating." So I'm looking forward to it. - Yeah, I love tailgating it even. We should go to Southern Mississippi game sometime. Or South Alabama. - Or South Carolina. - I love the stadium itself. - Yeah. - And I finally got to see it at senior bowl. It was really annoying. - I had, I hope they do a good job. I have not been to a regular season game to see how the tailgating is set up. - They have competitions every week, I believe. - Oh, good. That'd be great. - Yeah, they were taking it. So we, you and I tried to get in line with them and then I can't ever get off Saturday. - Yeah. - It's just. - Well, I've got a friend in Baltimore and he's invited me to come up for a Sunday game. And so what I thought about doing it was turning it into a weekend. A weekend go to an Auburn game, then go to Baltimore. - Yeah. - Well, if you, honestly, the Oklahoma game, I would recommend because it is a historical thing. Oklahoma visited Bryant Denny about 10 years ago, maybe a little more than that, when Stoops was at Oklahoma. Alabama and Oklahoma did a home and home series. And I attended both games. It was phenomenal. Both schools just knocked it out of the park. The energy was great. Both games were great. I think a touchdowner or two difference that we're back and forth. And it was, 'cause no matter what you think of the big 12, Oklahoma and Texas, their traditions stack up with anything we have. - Oh, yeah. - Especially Oklahoma. Texas, not so much. - But what about the real competition? What about the food? - The food. - That's all I'm asking. - I have been tailgating in Oklahoma at an Oklahoma game. Fajitas, brother. Oh, my God, steak and chicken fajitas and then like seven eight foot long tables. - I'm covered in condiments. - Like Texas brisket. - Yeah. - The brisket that Texas still getting. - Oh, you've got to know the barbecue in Austin is phenomenal. You've got to know it. Did you just realize you were on TV? - No, I knew. - Oh. - Mike looked over at the YouTube, it was startled by himself. - So. (laughing) - No, I saw somebody on there. Two weeks in a row, he's written on here. (laughing) - Yeah, y'all remember y'all could go to our Facebook page. You could go to our YouTube channel or you can listen to us on the Redidio. - Yeah, Redidio. I like that. - I got multiple ways of finding it. - I'm gonna use that one day in a sentence. - If you follow me on the Twitter, you can watch us on the Twitter. - Okay. - Yeah, I just shared it to it. At least I circumvented that other jar. - Okay. - Apparently, Elon wants us to pay extra to stream straight to Twitter. - Oh. - So I just went to YouTube and shared it to my Twitter account. - Okay. - There we go right there. I'm easily distracted. - Yeah. (laughing) - Well, I look at you now when I'm talking. - Yeah. - I love this way. - Steve will make a move and I turn my head. (laughing) - It's Mike's ducking. (laughing) - So we will be joined at the bottom of the hour, hopefully by Mr. Danny Calamini. - I wonder what he's got to talk about. - I bet it has something to do with food sport. - You think so? - Yeah. - I was hoping it was something about the tequila. - Where did he say he was on the road again too? - Tuscaloosa. - Tuscaloosa. - Yeah. - Okay. - Nick and the sticks buddy. (laughing) - We'll get the full story on that. The whole thing, not the truth, not the but the truth. - It's already out. - That's what the problem is. - Yeah. - Y'all just go look on Twitter. We're not gonna discuss it. It's too negative I think. - It can lead into down rabbit holes. - Yeah. - Many rabbit holes. - Yeah. - Rabbit's pretty good. I like rabbit. - I love me some rabbit now. Hippity hoppin' some good eatin'. (laughing) - Two, five, one, three, four, three, oh, one, oh, six. It's the Cal hands. - I read so far. - I love text. - I love text. - Call of text. (laughing) - He's so funny. - He's so funny. ♪ Side stand there you wanna see ♪ ♪ Including a brand new dolphin island beach movie ♪ - To get on the line, call three, four, three, zero, one, oh, six. Now back to Mike and Stu. Hey Michael. - Gee. - Where would you recommend someone go? - In the middle of the week if they want a really good burger in the Midtown area. - Oh. There's no other place but like Butch Cassidy's. - Huh? - And they're in the flow show district? - And the flow show district right there in the heart of flow show district. - Well, would you recommend if it were morning time and they were closer to downtown? - Oh, there's no other place like Bob's downtown down there in a corner of Fat and Happy. - Oh, I know that place. I know that place. - Which is the corner of North Jackson and St. Francis Street? - What were the big red umbrellas out front on a good day? (laughing) - On a good day. - Yeah. - On a bad day they're yellow? - No. - 'Cause it's caution. - 'Cause it's probably windy. - Oh, okay. So no. - Or either? - No colored. - Or either colored. - No colored. (laughing) - Well, when you eat breakfast, do you like sausage? - I do too. - Do you have a sausage you recommend? - Well, I always recommend to my friends haul sausage and wholesale meats. - Out of Chickasaw? - Out of Chickasaw. Especially the Cajun smoke. - Yeah. All right. - Nothing like it. - Nothing like it. - Nothing like it. And let me tell you, I put it in my collards. I chop it up, put it in my eggs. I put it in my cabbage, stewed cabbage. There's a lot of things you can put it in. Just chop it up and put it over rice. - There you go. - Or in a gravy over your mashed potatoes. It's just got a lot, to me it's got a lot of more and better flavors in my opinion than the other - Sausages that are out there. - Yeah. They're on dewy sauce. Like I've said before, I've been in competitions and there were Louisiana chefs that were blown away by how much better it was in their words than anything they can get in Louisiana. - Yeah. I've heard that a good bit of times. - Yeah. Well, all righty. We have a collar, don't we? - Uh huh. - Yes, we do. Any calamity of the infamous Brothers Calamity is online and you got some things to talk about, don't you, Danny? - Well, I always got a few, few arms in the fire, my friends. How are you guys doing? - I. - All right, well, I'm gonna go and order, you know? 'Cause, you know, this is our summer sunset concert series day. - Oh. - And speaking of infamous, we have the infamous Ryan Balthar's play tonight at this afternoon at Dolphin Island. - What a, who you think I is? - Yeah, well, it looks like it's holding up and, you know, last time he played for us last year, he only got a half a set in. - Wow. - But we're gonna make him play the whole set today. (laughing) But it's six to eight at Fort Gaines and, you know, cool, that, and I say this every time, but the folks that have never been there, the venue is just wonderful. It's your great acoustics. The crowd comes in, you can bring your lawn chairs, your food, your dogs, if you wanna bring your dogs, and your adult beverages, and your kids, if you wanna bring your kids, kids can run around. And it's just a great, great setting. And it's also, one of the things we always do is we celebrate the sunset and we have King Kong and the Kong fritters that we do. We do a salute to the sunset right at 748 today, I believe, is the sun, 758, I believe, is the sunset, so we'll do that. So that's always a great show. Five bucks and the money goes to help fund the fort, so it's a great time, great. So that's this afternoon today. And then moving on, the other thing we've got is we've got this tequila master tasting, which is just gonna be fabulous. We have the Senior Carlos Ramirez is the Global Director and Advocacy of the House of Tequila out of Mexico. This is, Pennard Ricard is the House of Tequila, top notch tequila producer out of Mexico. So he's coming in, he'll be at the Continental Commissary Kitchen on August 2nd, that's Friday, or 638-30, and it's gonna be a special pairing. We've got the foes from Estecas, which is, if you've eaten there, the Mexican food is top notch already, but they're going off menu, they're creating a special pairing to go with our two crafted cocktails that we're having. We're having a pama hot pama, I can't say that. Pia, how do you say that, Stu, P-A-L-O-M-A? (laughing) - P-O, P-A-L-O-M-A, that's, I don't, it's easy. - Paloma? - Paloma, yes, Paloma. - Yeah, so we're having a Paloma and then a margarita. It's gonna be, they're especially, they're not just your standard cocktails, they're gonna be specially crafted to go with the food that Estecas is going to be providing, and then we're gonna have desserts by Uma, who is from, she does tasteries as, she's from Guatemala, I mean, from Venezuela, and she does just an excellent job with that. So that's, that's a Friday evening. He's also, you know, the, he's also gonna be doing it on Thursday at the, with the battle house. So we've got him, got him in for twice, excuse me. We still have some seats available at ours, I'm not sure what the battle house stands, but it's, it's gonna be well worth it. It's 80 bucks, it's single, $150 a couple, and we still have a handful of seats available. So, and if you haven't been to the Continental Kitchen, it's a gorgeous facility put together by the Hispanic American Business Association. So, so that's the things that are going on this week. We do have, again, we've got a couple of other things that are coming down the pike. Working with the Coastal Alabama Business Chamber, we have the, on the 20, where's my calendar? Saturday, the August, where is this? August 24th, last weekend before football season. And Mike, you'll know this. We're doing the Coastal, the second annual Coastal Telgate Challenge at, at the Wharf. We, it was a little hot last year, but we're taking some precautions. We're gonna, it will be for a World Food Championship golden ticket. This category is gonna be all about bacon. - Wow. - Everybody. Everybody loves bacon. So, there's gonna be a people's choice category as a part of that. So, the competitors will be turning in a competition dish that'll be judged by our, our World Food Championship certified judges, but there's also gonna be a people's choice award as well. So, they'll be able to turn in. So, the folks that attend will be able to, to judge their own dish as well. So, so that's gonna be good. And then, we've added a new, a new competition, which we've just announced, working with the mayor and the town of Dauphin Island. We've added a fun event. And this is gonna be a little bit interesting because this is gonna be a buy invitation only seafood competition. We're gonna have a select group, small group of competitors that will be competing for a seafood golden ticket. It'll be on Friday, September 6th at the convening center down in Dauphin Island. That will also include a people's choice competition as a part of it. And the additional wrinkle on that is gonna be a celebration of Alabama Gulf seafood. It will focus on Alabama Gulf seafood. So, the competition dish will have to, have to include Gulf seafood, but it's a celebration. So, we've got the folks from Sea to Street. The street folks are gonna be coming in. And we're gonna celebrate it with a band party at the community center. So, that information is on Facebook. And if any of the competitors out there are interested, if you wanna compete, you need to reach out to me. And we'll talk about how to get qualified for that event. 'Cause it's gonna be a, actually it's a qualifying event for World Food Championship, but it's by invitation only. And I've got some criteria that I'm gonna look at to see. It's only gonna be open to no more than 10 competitors. So, you gotta meet a certain criteria that I've got defined for folks. So, it's gonna be interesting. Should be a good competition, should be a lot of fun. And so, those are just a couple things. We got more coming down the pike as we roll into later on in September. But a few things in the, you know, that's what we do. - Yeah, and World Food Championships moved to Indianapolis this year, didn't it? - Oh, they moved to Indianapolis. And it's, you know, they left Orange Beach because they just grew out on Beach. And they thought they were gonna get a lot more love in Dallas, but they were just lost in the shuffle in Dallas. Indianapolis has been recruiting these guys since then. They want World Food Championship. It's gonna be a new ball game in Indianapolis. I think it's gonna be really exciting for the team down there. So, it's gonna be, you know, a new day, new event. They've got, they're getting a lot of love in Indianapolis. So, I think should be an interesting new venue. - What's the Facebook page to go to, Danny? - It's, I don't know, I'm just, well, it's-- (laughing) - I threw him. - It's on, it's on Alabama Coaching Facebook page. Alabama Coaching.com. - Thank you. - Hold on just. (laughing) - And where else should they go if they have questions or concerns or wanna see a schedule of what you guys have planned? - They can send me an email at Danny@alabacosting.com and I'll be happy to, or check out my Facebook page as well. - All right, well, Mike and I may have to tag along with y'all to Indianapolis this year, simply because that's the home of the St. Elmo Steakhouse, one of the great steak houses in the world. - Oh, there you go. Now, Mike, you mentioned something about next Saturday, is the Greater American Seafood Cook-Off in New Orleans. So, I'm planning on heading over there, if you need me to see about getting you a media pass, you let me know. - Oh, I will, I will. So, that's the, that's the tent. - Yes, no, the third, no, it's the third, it's the third, this Saturday, not next Saturday, this Saturday. - Okay. - They're just comin' up Saturday. - Yeah. - Okay. - Yeah. - Go cheer Brady, I'm probably interested, I'm probably interested in Friday night. - Yeah, Friday night should be good. - So, anyway. - All right, my friends. - Danny, thank you so much. Safe travels. - All right, thanks guys. - Two, five, one, three, four, three, oh, one, oh, six is a Call of Hands Irish social club, call and text in line. - We ain't got it all there. ♪ I'm a bottle of red ♪ ♪ Perhaps a bottle of roses ♪ - Mike Bailey, Stuart Rev Donald, devoted to the complete gastronomic experience. ♪ I want a big butter and egg man ♪ - Mike and Stu on FM Talk 1065. - Well, time, Danny. - I'm a butter and egg man. - Hey, listen, hey, some nice birthdays today, you know that guy doesn't make sandwiches. - Vlod Maldivano? - Yeah, is that it? - owner of Mediterranean Sandwich Company that just opened their newest location in Fairhoe. - I know. - Yeah, which is their first franchise location. - Okay, yes, that's right. - And I know the franchisee. - Yeah, it's Vlod's cousin Andre. - All right, you go Andre. - Who is a cook, loves him a motorcycle. - Really? - The speed bikes, too. The leather outfits, all of, just live for it. He, like Vlod, is from Romania. And it's a big part of the culture where he was in Romania. And he has come to Mobile and found other people that are into the same kind of thing. This is not the Harley bikes. These are, like, the rice rockets. They call them crutch ruckus. - Yeah. And what you're just, it's a piece of machinery goes. They are just spectacular. - Yeah. - They go so fast. - That's great, but the other day I was on '98 and this guy just came up between all the cars in the dotted line, right down between cars. You know, you know what mattress he chose? (laughing) - So my two best friends, both of them rode a motorcycle in high school. And one of them was coming across the Bayway. There were two cars in front of him in each lane. He was in the left hand lane and there was a car to the right of him. And for whatever reason, the car in the right hand lane decided it wanted in his lane. And he hogged and hogged and he paid no attention. So he dropped a gear and just shot between the two cars in front of him. When he told my other buddy that, he said, "I just usually wait to close enough "knock on the window." That tends to get their attention. - I just said, I just had a friend who loses life on a motorcycle three weeks ago, so. - And I'm too old to learn to ride a motorcycle. I would love to, but it is too dangerous. - I don't even get on the scooters downtown. - Yeah, well, it's easier to drive throughs. (laughing) - Where you put your feet? - Saddlebacks. - The back seat. - Okay. - In the wicker basket on the front handle, boy. - There you go. - I took my wicker basket off my bicycle. (laughing) - You put a whiskey basket on your vehicle. - There you go, a wine carrier, wine holder. - I did have a beer hole hugger mounted to my bicycle, but the roads are too bumpy downtown. - It's also still DUI. (laughing) - Yeah. - So it was a root beer. - It was a root beer. - Yeah, that's right. That's what it was. - But there's so many potholes downtown that by the time I get to my destination, I was out of beer. - Or root beer. - Root beer, yeah. - I have a question. You see, is that the reason why there's a difference between how I get a pop or a drink when you, you know, my kids were raised down here. So, you know, everything. - It's a coke. - Yeah, I was either, it's a duck pepper, or you call it what it was. - Dr. Pepper. - Dr. Pepper, yeah. - It's bright. - They just want a drink. So I kind of was wondering if that's a tie in, you know, if there was so many alcoholic beverages on, you know, what's just my drink? - Just be general and vague about it, rather than, you know, call it what it is. I don't know. - Yeah, here's my coat. There's my Bud Light. (laughing) - Just a thought. - I think we do differentiate our beers, you know? - Yeah. - Our soda's not so much. - Yeah. - But I know we ain't got no pork down here. We don't have any pop down here. - Yeah, yeah. Here's something that a lot of people don't drink. Root beer is an alcoholic beverage. When you make root beer, it produces, well, it still is. It's just, the commercial stuff that's out there has less than 1% so they don't have to report it. But if you make it at home, it'll be two to 3%. - Yeah, really? - Yeah. It's just a natural, byproduct of the fermentation process. - Well, they do have, they do have a hard root beer. Actual root beer. - Yeah, and it was meant to be an alcoholic beverage. It's just, it's like what they call the beer in Oklahoma, near beer, because they only allow 3% maximum. - Was that part of the prohibition problem? - Probably. - Probably. - They probably figured it out. - It was the pharmacist who invented it, yeah. - Always, usually. - Yeah, same with Coca-Cola. - Because I have a soda fountain there too. - Yeah. - The soda was what they were trying to make palatable so that it would ease the stomach. I got you. - Medicinally. - Yeah. - Medicinally. Well, whiskey's medicinal. - It keeps your blood thin. - That's, yeah. - It does. - The soda's aspirin. - Yes. - Anyway. - Yeah. - You know, but it ain't as fun. - Anyway, happy birthday, vlog. - Yeah, vlog. Now, - That's a long way around a week of vlog. - He has happy birthday. - He has two ventures now. - What's that? - Oh yeah, I bet. - The sandwich gonna be, he owns a charter fishing bed. - Yeah. - That you could go out into the gulf with him. And Steve missed all my days of hanging out with my buddy, Vlad at Mediterranean Sandwich a couple of years ago. He got into kayak fishing, Steve, when he moved to the mobile area. - Nice challenging. - And started doing redfish tournaments to the point that he was making more money from redfish tournaments than he was from having four restaurants. - Have a friend I know her too. She got in just to go do something on the weekends. And now she's a professional redfish tournament person. And she moved to Florida. And that's what she does, is compete in redfish tournaments. And that's how she makes her living. - Yeah, Vlad finally got tired of paddling the kayak and bought a big boat. - A big boy boat. - That's it. - One of them got spanked pretty bad there in Sally. - Yeah. - A couple years ago. - And that's, you know, that's part of what comes with being a boat owner. - Yeah, yeah. I won't ever do that because I ain't got time. I just rather go out on somebody else like Thod's boat. That way I like it. (laughing) - You hit that ball? (laughing) - You can suddenly drop in an invitation for himself. - So yeah, I mean, you know, you look at a person like Vlad, he come to this country. He's living the American dream. - He is. - And he's worked his butt off to do it. - Got a beautiful wife. - That? - Beautiful wife. - I mean, that doesn't hurt. - I, so. - Yeah, he married over his head. (laughing) But great kids. - Oh yeah. - He's a son. - Beautiful family. - I think his son was like six before he got his first haircut. That little dude had some hair, son. - You got it, Keith. - I mean, it was long. - If you got it, show it. - Yeah, no kid. Hey, if I still had hair, it'd be past my shoulders. I look good in my meatloaf days. (laughing) - By the dashboard light. - Yeah. (laughing) Exactly. I was at, some friends had invited a buddy of mine and I went to go to this gay nightclub in Nashville that was famous for their stage show. So you guys will love the show. Come on down with us, you know, and we did it and it was a great show, very entertaining. But one of the performers did a little stand-up routine and would get down and mosey through the audience and pick people out and she picked my buddy Dave to pick on and said, now he's straight. Y'all just leave him alone. He clearly doesn't want anything to do with another dude. Am I right? And Dave, yeah. And she's just picking on him, finds him a girl and all this and has her sitting on his knee. Y'all make a cute couple and finally noticed me sitting next to him with hair to my belt and a black and green tie-dye pirate shirt on and five dangle earrings and she went spotlight and put it on me. She goes, ladies and gentlemen, meatloaf. (laughing) And I went home, looked at the mirror and went, oh my God, I look like meatloaf. - Everybody has a dream. - And it was a wonderful night. It was fun. It's like the shows the people go to in New Orleans just for the... - I used to have met the alchemy, before it was the alchemy, it used to be Club Park Avenue that day. - But this was... - Shows. - This was connections, it was the name of this club. And it was in downtown Nashville. It was very popular by everyone. People, this one just had a really great show. The cocktails were great and all that. It was the only time I went, but we had a blast. It really was fun, but her nailing me as meatloaf, man. That was the highlight of the night. (laughing) You could've made a living. (laughing) Actually, when I mentioned it to one of my assistant managers that worked for me at stakeout, who was a, had been a manager for bands. I think driving and crying, he was their manager. And he looked and he goes, "I never noticed him, but you're right." He goes, "Dude, I can get us complimentary drinks "in any strip club in Tennessee. "Just dress up like meatloaf." And I went, "That's all we can do with that." (laughing) He goes, "Oh yeah, man, it's meatloaf." - Hey, on the internet here, we got old wines. We got, Mr. Cheeseman said hi. - Hey, Sir Cheeseman. - How you doing? - Fish River, John says hi for me. - Hey, John, but Fish River says hi. Patty Clark says hi. Now Tony Sawyer, he owns-- - Jolaine Jr. says hi. - All right, Patty Clark, but Tony owns a restaurant, doesn't he? - It's a great one. - Yep, Bob's downtown diner. Padman, of course, Patty Cakes, one of the great-- - Love her. - Pastry Cheeseman, the entire Gulf. - Had a birthday recently, young man. But John, man, Fish River, John, how are you doing? - Good to hear from you, buddy. - Yeah, I hope you're doing well. I was just thinking about you this morning, John. Hope you're doing well, buddy. - I bet I could wet a line in his yard, couldn't I? - With all this rain? - Well, you got to walk down the hill a little bit, but-- - Do you want to know where I'm thinking about doing an episode? - Where? - You are a fan, or had been, for years, of flea market mobile. Well, right at the side of their parking lot is a swamp. - Yeah, I think I'm going to see if I can't snatch something out of it. - Cost you a dollar. - Not Monday through Friday. - That's true. - But heck, even a dollar, that's not bad. - I don't think I-- - Well, it's going to be there very much longer. - Yeah, that's what you were telling me, and she went last week. - Yeah. - The rumor-- well, this is what I heard from the vendors is that they want to sell that property as commercial, so-- - Yeah. - So, that's sad, because-- - Again, again, people have started-- - That's even beautiful. - Unless it's temporary. - Yeah. - Yeah. - You know, people have started businesses there. - Yep. - And I noticed some food trucks have been there. And then I realized why the food trucks are there, because the concession stands are closed there. - Yeah. - And there's a lot of high school kids working there on weekends doing that in the holidays. To me, it's sad, because I have three or four vendors that look out for wine openers for me, and they weren't there anymore. And so, I guess I might have to go to Pitt School or go to Mississippi where the flea markets are to try to-- - Yeah. - And it would be that this presents an opportunity for someone else to start one in another part of the county. - That would be a great idea. - Yep. - And then they can start a whole new tradition. - There you go. There you go. - Traditionally, since it doesn't end at some point. - It's been there for decades. - There was a flea market over in Baldwin County for the longest time. - Yeah, there still is. I don't know how active they are on the weekends, but they had to be more active than what was going on out there this week, so. But I bought a wine opener, paid $2 for two months ago, and it was worth over $200, and it was made in 1898 when it was made in Paris. And it's worth over $200. - You'd like doing local, primarily rather than doing e-bay or a market place? - I've went on e-bay to find out what it's selling for, for a while, but I'm not going to sell. I'm going to keep it. This is our social club called, and text in line, let's hear it from him. - For more than a decade, sip and chew with Mike and Stu on FM Talk 1065. - I don't smoke, I don't shoot smack, but I got a spicy market, ride it on my back. Don't be bent against you, sugar and tofu, I will pay for gumbo. - Michael, you know what I would play for? - Pray. - I would play for a boat. - Pray. - Pray. I thought I would play. - Pray. - This is a musician. - Yeah, but they're praying for gumbo. - Oh, okay. Well, I would pray for some cornmeal, battered, fried fish, catfish, would you put it on top of grits? - Gouda grits, for sure. - Yeah. - Where could I get something downtown down there, a corner fan happy, that's what I would do. - Yeah. - I was thinking about it this morning, I go, "Hmm, yeah, I need that, I need that." - But I went to Waffle House last night and had grits for dinner. I had grits this morning. - Yeah. - But, so. - Home, home grits. - Home. - Home. - These were lumpy. - Okay. - They tasted fine. - Okay. - I like hitting slum. I like my mashed potatoes lumpy. - Yeah. - And I would like to have some whole sausage and whole-cell meats on the side there. - Location sausage? - The Cajun Smoked. - Yeah. - Smoked Cajun sausage. - You ever made a corn dog out of the beef sausage? - You know, I've been looking, I've seen a couple of videos about making corn dogs with different sausages. - Yeah. - Yeah, I did one like 11 years ago. - That is crossing my mind. - Yeah. - I don't have a fryer though. You'll want to, anyone trying this at home, you'll want to roast the sausage, like in the oven first, to get out the excess fat, otherwise it'll just saturate the corn dog. That's from experience, but I like to roast it a little bit to get a little of that excess fat. Let it cool down, then dip it in there. - Okay. - Like that. - Okay. - 'Cause it's got a pork sausage like that that's got considerably more fat in it than a hot dog does. - Yeah. - Even though there's a good deal in it, the hot dog is at what's called a press meat, which is essentially liquefied, then they add transglutamate into it to help it set back up. - Right. - So you don't have as much fat leaking out of it when you cook it as you do from smoke sausage. - Yeah. - I'll tell you where I learned that the hard way, yeah, but first, you got something you want to say. Well, we got a Roach Cassie's over there in the corner of Florida and O'Shell in the heart of Flow Shell. - Yep. - And it's red beans right there. - On Monday, it's got sausage on it, red beans and rice. Don't forget, on Wednesday's just pork chop day. - Fried pork chop. - Fried pork chops. - Yep. - And there is a Haul's connection there. - Oh, they get the pork chops from Haul's? - Yeah. - There you go, 'cause it's Haul's sausage and Haul's sale meat, right? - That's right. - And they're local. - Those are local. - Yep. - But I was making a recipe, this is in the '90s, of Emeril McGossie's Savory Cheesecake, which he made with a Ritz cracker crust on there, and on Dewey's sausage, which would be perfect with Haul's. I skipped the rendering the sausage part that he recommended, and it was so greasy. But it was delicious. But it was that greasiness where two or three bites and you just stomach just felt heavy, like grease soaked french fries. It was just too much, but it was delicious, and had I just rendered that sausage before putting it into this savory cheesecake, I went ahead, heck of a dish. By the way, those you get going, "There's a thousand cheesecake, cheesecake is not a cake, nor does it contain cheese." It is a custard pie, and custard pies can be savory or sweet. We used to do, did you ever have it the bacon savory cheesecake that we used to do at Little House Midtown? - No, I never ate there. - Very famous. We used Benton's Bacon out of Tennessee, which is a, like Billy's and Nuskes out of Wisconsin, it was a very high-end bacon. And that stuff got delivered because it was shipped Fedex, it's not like we could get that from a distributor. So we would order like a k-40 pound case once a week. As soon as the case was delivered, the entire restaurant smelled like a barbecue joint. That bacon was stellar. Now with Billy's, it's a light smoke. This seemed almost like they smoked just a serenaded smoke. - Right, right. But it's more of the cold smoking style that you get when most bacon. At Bentley's, they smoked it, I would say, twice as long. You could shave this stuff off and just eat it. It was somewhere between a bacon and a jerky in texture. - Wow. - Just, but it also, arm of the leg, super expensive. - I just wanted to jump this in here. John Siskiak says, "Hello from Longview, Texas on the Facebook." - Oh! - He's got to go by bodacious. - That's Fish River, John. - Oh, okay. - Yeah. - And you're speaking of fishing, Sean Sullivan says, "Come to my house and do a fishing episode." He says, "I'm in." - There we go. - There we go. - And LV says, "You can come fish in my yard." - There we go. - LV. - Hey, listen, last Sunday when I left here, went out to the flea market, but I went to the pig. Piglywiggly on the University of World War. - Oh, okay. Thank you. - I'm like, "What's this?" - "Where is this?" - I got, I got some mortadella. - Oh, you got your mortadella? - I got some mortadella, and I, the only thing I would do different next time one of the mortadella is to get it sliced thinner. - Thinner? - Yeah. I've got it, didn't, had the flexibility I liked, but it was still delicious. - Yeah. - So I made about six different types of sandwiches out of the mortadella. Wonderful. - Yeah. - Absolutely. And the one, they sell it, the piglywiggly on the University of World War has the pistachios in it. - Right. - Yeah. - And then all of a sudden I see hundreds of videos of how they make it, and it's just unbelievable. - Well, it's a, it's a press meet like I was talking about with a hot dog where you, you literally press the meat to the point that all of the muscle fibers break down and you end up with a paste. And that's what a hot dog is, it's what baloney is, and that's what mortadella is. And then they add in the, the mardan, the straight fat, you got your pistachio, and then you just make it like you would baloney. - Yeah. - And you're right. It is, now, it ain't anything you eat on a diet. - No. - I mean, it's. - Well, you know. - At least you're on a mortadella diet. The only thing, I, I would put it on a seeded rye bread. - You did or what? - I wouldn't. - Okay. - It's too much, it's too much flavor. - Too much going on there. - Too much going on. - And what I'm going to do is, I did it on a brioche, I want to do it on a croissant, but croissants are like $5 a piece now, it's store. And, but I want to try it with bacon and fried egg next. - Mm-hmm. - Yeah, because it, yeah, that's what you need when you've got essentially baloney with chunks of pure pork fat egg and it is a bacon. - My doctor told me my cholesterol is too high to the other day at my checkup. - What a surprise. - I'm just a little experiment man, it's an M soon. - Dude's got bacon fat in an IV unit walking around downtown. - But you said a word about barbecue, I'm going to loose down on Tuesday. - Oh, okay. - So I'll probably- - Which one you headed to this time? - I don't know, I'm trying to make my mind up. - There's one, if you keep going 26 past Hokies, there's another one way out there, the one time I tried to go, I was there on a day they were closed. And I think they're closed Tuesday. I think I was out there on a Tuesday. But I want to try that because it's just like a shack on the side of 26 out in the middle of nowhere. - That's where I like them. - Yeah. - You know, that's going to be what Hokies is great. And then what's the other one that you can do? - The one downtown that's right by Landmark, I keep forgetting the name of it, but I like the burnt in pork belly over the fatata and the collards. - Yeah, there you go, there's something else on the pork belly. I'd say that after eating four pieces of pork belly the other night. Well, I told you I made the pork belly and I just, every day I'd eat like one piece. - It can real. A little barbecue. - Real quick, fish belly. Have you ever heard somebody eat? - It is the prized part of a tuna for sushi. - Yeah, somebody told me they went somewhere and they had fish belly and they said it was incredibly out of this world. - Here's something I want to try, Sean, if you're listening, find some hillbilly or redneck that's got some smoked alligator gar is supposed to be incredible. - I thought they were endangered. - No they ain't endangered. Good Lord. - Or is that a sturgeon, Alabama sturgeon? - Oh yeah, that's Alabama sturgeon. Yeah, there's no shortage of garlic. - Anyway, I went in because they're ugly. - Well, you ever seen alligator gar? - I agree too. - You do not want to put your arm around it and smooch. - Yeah, it is. I mean... - I'm very full of shit I like to put it on. And... - And run your career. - And as big as you or me. I mean, these things will get to 120, 120 days. - Hi, folks. Get out there, support logo be logo by logo, tip server service, and your, earn your test. - Earn your test. - Earn your test. - Earn your tips. - Get in your tips. - Something like that. - Yeah. - You know what I mean. - Oh, you know what else they need to do. - What's that? - Povelones. - And I'm very full of shit.