FM Talk 1065 Podcasts
Sip and Chew w/Mike & Stu 8.11.2024 Mississippi Delta Tamales, TikTok Famous Salt Pepper Oak BBQ and Olean Cooking Oil
#foodie #foodporn #instafood #foodphotography #homemade #yummy #foodstagram #foodlover #delicious #foodblogger #chef #cook #dinner #healthyfood #tasty #instagood #homecooking #love #kitchen #lunch #foodies #cookingathome #foodgasm #eat #baking #healthy #cheflife #recipes
- Duration:
- 43m
- Broadcast on:
- 11 Aug 2024
- Audio Format:
- mp3
(upbeat 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, sub-yum block, chin and block, or peanut grease show. - Stewart Reb Donald, a claimed 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 a scream and put board. - Mike and Stu on FM Talk 1065. - Wow, that's the real way of dragging white. - Morning, Michael. - Good morning. - Morning, morning, Stu. - Morning, Steve. - Morning, Steve. - Morning, everybody in the Air Body Airway out there listening. Welcome to the Sipping Chew Show with Mike and Stu. - Out there doing everything. - Doing our thing, I got my, it's football season, hurt near, and I got my brown shirt on. - I got my same hat shirt on. - It was the only thing that he didn't need ironing, so I could just go with it. (laughing) So anyway, welcome to the show. I'm tired, man, I'm tired. - I am worn out after a few days of bolluxing with Roy Seawer. - Yeah, saw you were getting around. We're gonna talk about that a little bit. - Yeah, yeah. - I'm anxious to hear about the TikTok barbecue. - Whew, yeah, that was something impressive. I mean, you gotta go over there one day. - Oh, yeah. I'm all up for it. - Now, they're the only open thirsty to the Saturday. - Yeah, I'm all up for it. - That's pretty cool. You got four days off, and he worked three days. But I thought it was a pretty great operation. He talked about it, because we'll talk about that after a while. But yes, I appreciate all the love everybody sent me from her birthday. Had a great time. - I was just about to say, there were no significant birthdays this week. None. (laughing) - That's a lot of Leos. I've got so many friends that are Leos. - I bet about 1/12th of the population is a Leo. - You're right, but we used to have a Leo group that we would all gather somewhere at a wine bar, at a bar, something like that. And we'd have a big Leo party once a year. And, of course, that's when you do it. - I don't know what that means. - And, you know, everybody born during the Leos, that a Leos would gather and do Leo stuff. So. (laughing) - How many Leos can you fit in a room? - One. (laughing) - I'm just gonna go out on a limb and say, "Dude, that's weird." (sighing) - I like it. - Yeah. (laughing) - We were just talking about weird fun, one I got here. - It's a heart, it's that harmless kind of weird thing. Like, the Roper Stroll. - Mm-hmm. - You know, where everyone dresses like Mrs. Roper. - I know. - It has a pub crawl. - I've never heard of that until I saw it this year. - Yeah. - That's weird. - That's okay. - But I like it. (laughing) - Yesterday, I think yesterday it was a-- - It was a two year. - Yesterday is the red dress run in New Orleans. They got thousands of people come in and wearing red dresses and they do a run. And it's for charity and-- - Thus the name? - The red dress run, yeah. That's the name. - Yeah, I wonder if they named it and then said, "Man, I wonder what we should do." (laughing) Or either they just did it and said, "What would be a good name for this?" (laughing) - In Tennessee and in Alabama, both, there is a waterfall called Fall Creek Falls. And they're in different parks, probably a couple of hundred miles from each other. But I've always thought when they were naming stuff, they said, "What do you want to name this creek?" Well, that's the one with the waterfall on it, yeah. We'll call it Falls Creek. What do you want to call the waterfall? Falls Creek Fall. (laughing) - Makes sense. - That's the only way I can think that they came up with it. And then someone got down to the, I think it's in Sipsey Wilderness and went, "Well, it didn't work in Tennessee." (laughing) - So there's a Fall Creek Falls in there? - You're definitely going down a rabbit hole of a lot of how do things come about the other names originated? - I know that a lot of the names of streets in the south end of Mobile County were named by my dad and a couple of other deputies in the '60s when they had no names. And the name is simply whoever they had to go visit the most. (laughing) Not necessarily a criminal, although usually a criminal. But also, you know, little old lady that lives off in the woods by herself 'cause there was no development back then. - Right, right. - It looked like something from the swamp lands. And, you know, they would go check on her, or if the fire had, marshals had to go down there for some reason. - Makes sense. - That's who a lot of those, those-- - And on the radio, they said, you know, Tom Watson's Road. - Yeah, yeah, yeah. That makes a lot of sense. I love hearing how places get their names. And especially over in Mississippi, you got Soso, Mississippi, between Laurel and Collinson. - I wonder if it was settled by the same people that settled Fairview, Alabama? - I don't know. - How's the view? - It's fair. (laughing) - But there was a gas station in Soso, and people would stop in and get gas, and they said, "Oh, I think it's going, oh, just Soso." And that's how it got its name. And I've been wondering about Nymph, Alabama. Nymph, Alabama, what a weird name. (laughing) - It's the strangest name-- - It's driving good there. - Don't drive it down I-65. I said, "Did that just say Nymph, Alabama?" You know, we're like, "You were just 17 miles." - Nymph just in the greater Buzzard-Ruse metropolitan area last week. - Yeah, just a few days ago. - Yeah, this is Steve, you may not be aware. There's actually a Buzzard-Ruse Mississippi. - Yes, I've heard of Buzzard-Ruse Mississippi. - Around the bludgeon Gulfport. - Yeah, we used to-- - Yeah. - Yeah, that's Two Eggs Mississippi. - Yeah. - Yeah, just-- - Two Eggs, yeah. - And it is pronounced Sosia. - Sosia. - It is spelled saucyare. - Sosia, it's pronounced-- - Sosia. - It's actually fresh. - Sosia. - And goshay, goshay. - Well, Mississippi fridge is Sosia. - And goshay. - Ask anyone named Cuevas and they'll tell you. - Yeah, we went to do it. - I was doing a morning show years ago. And we held that as one of the first shows that I did on the air over there in the Lexi. And yeah, we, I got straightened out pretty quick. (laughing) - I used to, when I was in pharmaceutical sales for a while, drive through there in my lalsis and I say, gothier, goshay, or goshier, goshay. So anyway, it was nice over there. - What I'd like to, and this is just a kind of question to tie in, on each of these little areas that were named, obviously some settled by German, Italian, whomever. Okay, what I'd be curious about is the dishes that come out of those communities. 'Cause you know, like Kanaka. - From what they're known for, yeah. - Exactly. - You're a Richard dish. - Exactly. - Yeah, well, was it Elberta over in Baldwin County? It's a strong German settlement. And what are they known for Mike? - Sausage. - Sausage. - Elberta Sausage Festival. - Yeah. - Yeah. - That's cool. The, the Germans are really responsible for our, our concept of barbecue. - Yeah, really? - The Americanized concept. Now, the word comes from Barbacoa, which was what the Spanish saw the native population cooking over open flame didn't call it that. - Mm-hmm. - And, but the brisket, especially, what Texas barbecue was heavily influenced by German immigrants who were butchers. - Yeah, actually. - And because they raised beef, so that all kind of worked out to it. A lot of the, - It's where Kansas City barbecue comes from. That guy thing was stuck yards and all that, absolutely. - Exactly. A lot of the barbecue places, especially in West Texas, have German names on them. - So, because of that. - Crouch. - Yeah. - Some are Crouch. I mean, if you, you know, hello. - Yeah. - That's my favorite. I call it a condiment for hot dogs. - Right. - Yeah. - Yeah. - I can just tell that. - It's very healthy, too. - My, my answer is cabbage. - Yeah. - Last name. Kleinsurky. - Ooh. - Yeah. - When you wrote a check, you wrote the check. You know, I mean, it was a lunch. (laughing) - Well, my mother's maiden name was Storrs. - S-T-O-R-Z. And that's how we pronounced and everything. And I had a friend when I moved to Nashville, who was a, from Zurich, which if you don't know, Zurich speaks both German and French. - Yes. - Switching to his two official languages. So he grew up fluent in both. And he saw my mom's last name on something at the house. And he goes, "Oh, Storrs." It's actually pronounced Storrs in German. S-T-O-R. - Like a T-Z. - Yeah, T-Z. - Which would make me Storrs Storrs. (laughing) With her maiden name. (laughing) - Might use this look like what? - Yeah. - Which is better than what my brother wanted to name me. - Ronald Arnold. - What? - Ronald Arnold Donald. - Ronald Arnold Donald. - You had to say that. - Ronald Arnold. - Ronald Arnold. - Wow. - And my sister. - I like a chain. (laughing) - And my sister wanted to name me Simon Garfunkel Donald. - Oh, I think we missed that one. - Yeah. 2-5-1-3-4-3-0-1-0-6. It's the Callahan's Irish Search Club calling a text in line. Call in. Throw in some places. Some knowledge. Food. Name. City knowledge. - We wouldn't have any. - We wouldn't have any. (laughing) - To get on the line. Call 3-4-3-0-1-0-6. Now, back to Mike and Stu. - Hurry. - Hurry. We want to thank you for people first, before we get rolling here. We want to thank Bob's downtown down down on the corner. Fat and happy, which is George Jackson and St. Francis Street. Lovely morning to be out there on the sidewalk, eating some fine grub, grub and mimosas and poinsettias and all that stuff that Bob serves. A just absolute goodness. Peace, love and baking grease, as they say. - There you go. - Want to thank Hall, Sausage and Whosel Meats. Now available in all the Peekley Wiggles in Baldwin County. Get over there, get you some. - Yeah. - Yeah. - Mike says get the cage and I say get the on-do-ey. - Get it off. - How about you get both and make red beans and rice with both? - And buy some of that garlic. - Bologna. Ooh. - Yeah, just do that. And we're going to thank Butch Cassidy's over there on Florida Street and O'Shelle, finally known as Flow Shell. And Roy and my buddy treated me to a wonderful birthday, a couple days in Biloxi and our other friend, Mark Stafford. He has a Martini, you know, we went to the Martini Bar. He got his VIP Skybox treatment at the Hard Rock Cafe Casino to watch the Queen tribute show. And I didn't know what to expect, but it was fabulous. - Excellent, excellent, excellent. And saw a lot of people from Louisville there. So that's even great. More funner and more greater. So hey, Stu, I want to ask you, you know, I thought there was something that you could fry food in and you weren't supposed to get fat. But whatever, I think it was called Olene, whatever happened to Olene. - Well, I'm glad you asked, Mike. (laughs) - It was set up, was it? - Yeah. (laughs) I actually had this thought myself the other day, so I looked it up. Olene, also known as Olestra, was a fat substitute. - That's one. - Brand name that was popular in the 1990s is a low-fat option for dieters. It was marketed as a way to replace fat in products without adding calories and had the same taste in mouthfeel as regular fat. However, Olestra was known to cause adverse side effects, including abdominal cramping, diarrhea, loose stools, and flatulence. - That's all they wanted. - Yeah, and I believe it was like 2008 or so, they just quit making it. - Well, I hope so. - But I remember it was all the rage when it came out and then it dawned on me the other day. Hey, I haven't seen a bag of potato chips that says fried in Olestra in a very long time. - That's right, yeah. It's got a flash in the pan so say it. (laughs) - Well, and now you have more like the sun oils and all the oil, things like that. Aren't those kind of the placement as it were? - Yeah, but they still have calories. Coconut oil, if you can fry it, keep it at 350. Once it gets, it's got a lower smoke point for deep frying. So over 350, it starts smoking. If it's smoking, that means the oil's breaking down so any nutrient of properties you have are gone. - Oh, wow. - But at 350, you can deep fry in coconut oil. It does not impart a coconut flavor into anything. So it would be really good for chicken that you honestly wanna deep fry at like 325 for, you know, a while. - Right. - And you wanna do it to those lower temperatures because it takes, if you get it in a hotter temperature in the outside, the crust is gonna get done. It's gonna be raw in the center. - Yeah. - That's what happens whenever you get it. - Cooked you fast. - Yeah. So it'd be great for frying chicken. Seafood, you wanna fry at a higher temperature, like 360, 365. And it's not really optimum for that because it's already at its smoke point and breaking down. Now you could fry at 350 and everything would be fine, but seafood gets crisper because it cooks so quickly. - Right. - So you cook it at a higher temperature and you get a really good crust on it there. - Okay. Now, as opposed to air fryer, it's the difference between-- - Oh, there's no oil there? - There's no oil there. - Yeah, there's no oil there. - Or very little oil. - Very little, for sure. - Yeah. - Okay. - Not necessarily no oil, and that's just, I haven't looked into the engineering of it, but it is, in essence, convection cooking. - It is. - But it's like at a lower temperature or something. - You can get, I'll set like grilling. Set on grilling is over 400 degrees, but it's got a fan in the top, and then it's got a rack that the meat or whatever vegetables it's setting on, and then it's open underneath there too. But that does, there's a fan-- - Yeah, the fan creates the convection, but I don't know how the air fry setting differs from the regular convection deck. - But like I have cooked a filet in my air fryer, and it takes longer to heat up, but when I put it on there, it actually sizzles. - Oh wow. - Like putting it on the grill, and then it doesn't take long to fix it. You can, just a matter of seconds, you can overcook your steak. - Just the difference between a toaster oven, and this is in my mind mechanically how it works, is the toaster oven and the convection oven, the only difference is that wind blowing around. - Yes, dense around, yeah. - That's pretty, I'm kind of an air fryer aficionado now, extorted in air. - Kind of why I've brought it up. (laughing) - But not, you know, this weekend wasn't only my birthday, we had some other birthdays. - Who possibly gives it a better birthday? - Well, Tyler Powell, chef at the Ruby Tuesday, Ruby Slipper down there. - Ruby Slipper, okay. - Ruby Slipper, Diane Pendleton, Fish River Grill, and Magnolia Hotels, her birthday. - Hattie Birthday. - Yes, and then this week we got Ron Reims. - Okay. (laughing) - Good old Ron Reims, and I don't know, you may have grown up with this guy. You probably love him. Steve Donald. - Yeah, my brother, my brother, my brother. - Your brother. - Happy birthday, brother. - Happy birthday, don't you folks? - I say happy birthday on Facebook, that's the same as hugging someone. - Oh, Joey Mason's is tomorrow of Mason Hill Farms, which we had at beautiful Tomahone from them. Yeah, so, and why you out there? 'Cause birthday celebrate Raspberry Bumbay Day. - Melon Day, I feel like I'm Melon Day today, so. - That's the fruit melon, correct? - Yeah, any melon. - Yeah, yeah. - Generic, a cucumber, a cucumber would qualify, huh? - Uh, good, I saw us watch as something before came here, and this guy was making cucumber sandwiches. - Oh yeah, that's like a high-tea thing. It's like cucumber and sour cream. Just white bread with the edges. - With the edges. - That sounds good. - I'm a cucumber guy, I love cucumbers, but I'm not a crazy, I'm not a pickle person. - Yeah. - I love cucumbers. - I prefer them pickled, but I like them either way. - I like them fried. - Oh, fried cucumbers. - No fried pickles, but I'm just not a real pickle guy. I don't just go buy pickles. - I love them. - I like the spears, but that's better. - But I don't like the spears fried. - The texture. - Everything fried is good. - Well, the texture gets real. - The stickers? - Yeah, the pickle, fried Snickers. I watched Tyler Florence used to do this, I think it was restaurant rescue 911 or something like that, where he would go to people's home and help them with recipes that they were struggling with. And this guy was Scottish, and he said, I want to find out how to make pup food. So he took him in there and they made scotch eggs and a couple other stuff, like a shepherd's pie. And then he said, it was invented in Scotland. It's all the rage, deep fried Snicker bars. - Oh my God. - So they fried a Snicker bar. When they went through all the trouble and they took a bite of it, both of them went, it's just like pretty much like eating a Snicker bar. Then he's just absolutely was not worth the effort. - The text of state fairs always got stuff like that. - But fried Oreos are really good. - Now, would you fry those in Olin? (all laughing) - Only if you have a death wish. (all laughing) - My goodness. - So you can't find that anywhere? - No, they quit making it. I think it's a 2008. - It's some museum. - Oh, oh yeah. If you do find some somewhere, I probably wouldn't use it, 'cause I don't know if it's shelf stable after 14 years, or whatever it's been. - I had fried eggplant one time. - Oh yeah. - And, you know, deep-fret fried. And all it was was purple on the inside of bread, 'cause they cooked it too long. There was nothing left. - I'll tell you. - I don't understand. - Our late friend, Stephanie Pinto, used to have a restaurant in a satsume of-- - Pintoleys. - Pintoleys. - Yeah, okay. - And she had one of the best appetizers. It was fried eggplant that you dipped into a crawfish cheese sauce. - You mentioned that before, that sounds good. - It was so good. - Well, is there fried vegetables? Is there preferred oil that you could fry? - Vegetables that-- - Only-- - As separate from what you would fry. Meat, chicken and-- - No, I would pretty much go for the same oil with everything. - What do you think is the preferred oil for? - High-temperature peanut oil. - Really? - Yeah, that's great cooking. - And then you've got stuff that's more expensive, like duck fat. And then you've got to worry about people with peanut allergies. - Yeah, and you know, it was thought that the peanut oil was the worst thing you could do, and then it flip-flopped too. No, it doesn't contain any of the toxin. If there's any debate at all, I don't want to do it. And all you do then is you go to go, we fry in peanut oil. - Yeah. - And let them know. It is interesting, peanut allergy and nut allergy are two completely different allergies, because a peanut is not a nut. It is a pea. It's a legume. - Huh? - Folks, where else can you get education like this on the Gulf Coast? Nowhere, but-- - What's this? - Sip and chew with Mike and Stu. - And what's that number? - 2-5-1-3-4-3-0-1-0-6 is the Callahan Irish Social Club call and text in line. - Chicken, chicken, ice cream fish. - I like ice cream. - What's this? - Mike Bailey, Stuart Reb Donald, devoted to the complete gastronomic experience. - ♪ I want a big butter and eggman ♪ - Mike and Stu on FM Talk 1065. - So Michael, what on your little trip? - Mm-hmm. - You went to a barbecue place. - I did. - That is-- - You can't be equipped with it. - That is TikTok famous. - It is. - We're famous. They're in famous. - TikTok, in famous. - Yeah, TikTok, in famous. Salt, pepper, and oak. - Yes, yes, and it was the coolest place met Vincent Hunt and had some pictures made with him. Walked in, I sent him a message, a messenger, and then when I got there, me and Roy got there, and I said, "Well, listen, don't worry about that message "because I'm here now." And I told him it was, it introduced himself, and then he talked about everything, and he's got his iPad facing the chopping board, where he works there, and the whole time they're open, he's on TikTok. - Yeah. - And then when I put that on Facebook and on the foodie site, Baldwin County Foodies, Lord, a lot of people watching, sit there and watch it, they'll go on TikTok and watch it. And there were people from Jackson, I know from Houston, Texas, from all over coming in there, and they saw him on TikTok, and but he's only opened Thursday through Saturday. - What's the name of the place? - It's called Salt, Pepper, Oak. Now you got that name, now I sit there at the table underneath the picture of Anthony Bourdain. - Yeah. (laughing) - So wow. - To Christ in your heart. - Yeah, crossing your heart on radio. - Anthony did a segment where he went to Franklin's Barbecue. And at Franklin's, he said, yeah. It's north of I-10. It's not the past Christian, it's south of it, it's on the beach, it's north. A lot of road construction, so you gotta be careful in that area, because we messed it and it took us 10 miles out of the way to turn around and come back. - Oops. - But anyway, we finally got there, near Kill, Mississippi. And it's just in a little strip shopping center, it's not a very big place at all. But we got there, anyway, Anthony Bourdain went to Franklin's and in the show, first time when he first sat down and started eating a barbecue, he said three, where he said salt, pepper, oak. And that's how Franklin did his barbecue. And as he said, that would be a great name for barbecue. So this and his wife's an interior decorator. And she did the work, you know, made the curry place. Yeah, made the curry. And he's been in a restaurant business, manager, Ruth Chris's and many other restaurants. And so he's coming from the fine dining. So he's, yeah, he's coming from five dining. And I've seen that happen before with other barbecue places. But he lives, they live in Baton Rouge and they drive there every day to do that. But only, they're only up at three days a week. It's not that far for Pastor Cien. It's probably on this side of Baton Rouge. It's an hour, an hour and a half. Saltpecker, saltpecker, oak.com. Yeah, it's nice. But what do we have here? This is tamales from Doris Hot Tamales in the Iberville, Mississippi. Why, the Iberville, Mississippi, we just ate at a restaurant named after that very same feller. There you go, yeah. She, I think she's deceased, I don't understand. But she, November 2nd, is Doris Hot Tamales Day in the Iberville, she'd be 42 years in business. Tamales, so good, they named the street after. And there's a historical marker there. Wow. You just walk up to the window and they don't do credit cards. You better have cash or you ain't getting none. And they're open to some days for Saturday open to two or until they sell out. And a lot of times they eat clothes because I've tried many of the times ago in their clothes because they don't sell out. And I love places like that. You have to eat them with your fingers. You can't use them for it. Now these are not wrapped in corn husk, but a wrapped in flavor, they go through some of the many of them and it's probably more economical. The corn flavor coming out in that moss and it's really more intense than what you get from the moss of her anon store. I would be willing to bet that she ground the corn for this. OK, yeah. You know, you asked, where's the hot sauce? I wish down, I brought some. Well, there's a little hit in the, that's ground beef too. I find that called hot tamales. But there is a tamale festival in Mississippi, it's in the Delta region. And I think it said October 9th or something like that. Good time of year. Steve, do you know the history of tamales in the Delta? No. I just ate some of it though, it was good. The 1920s, when we had the roaring 20s and the economy was booming, people decided that they were too good to work in the fields. So we had no immigration laws at the time. So they brought over a bunch of migrant workers from Mexico to work the cotton fields and stuff in Mississippi, Alabama, Texas, everywhere, right? And then when the stock market crashed and people had to go back to the fields that they wanted to live, they kind of told the migrant workers down to go back to Mexico. But before you leave, leave the recipe for those tamale things because those are fantastic. And gas stations all over Mississippi, especially the Delta part of Mississippi, which is most of it, have tamales in them. Interesting. You know, recipes. See, I thought that was primarily Texas, Oklahoma, some of the-- No, the Delta is strong with tamales. Didn't I know that? Yeah. Hispanics. Right. No. Y'all had to leave. Sorry, we need our jobs back. Didn't need that. Didn't know that. Yeah. And then you have the varieties from all the families. Of course, I'm sure that each county, each neighborhood-- Yeah. Probably Stafford Strutter could tell you a lot of-- because he's from Drew, Mississippi, is in the Delta area, where Archie Manning is from. And he could probably tell you a lot about these. But Anthony Bourdain and Alton Brown did a show on the Delta and they covered them. You want to get some tamales here. There's several people who do that Dutch kitchen. What's it called, Dutch kitchen? Oh, the International Kitchen? No, you know, where you can cook at home. Dutch oven? No. Yeah, it's a stone oven-- No, no, no, no. I'm talking about where they cook the meals in their house, but they sell them. Oh, cottage industry. Cottage industry, yeah. There's several people that do that and sell them at the markets, soccer games, stuff like that, too. But you could always get tamales, delta-- Delta style tamales. At Champions, fried chicken, and Daphne, if you want to try that. And that's the delta style. Yeah. The ones you're referring to are traditional, so they're a little bit different. OK. Hey, we got John from Fish River. A distinguished guest. Yes. He's a stranger to know. John's had-- I don't know if he's moved out of Fish River and he's diamond mining now. So he's with Arkansas? Yeah, he's diamond mining now. How did you know that, Stairie? Well, that's the only place where you diamond mine in the US. Well, there's one in Alaska. There's another one in Alaska that's big, very big. I think you were in Alaska. No, no, no. That's not another AK. Yeah. Yeah. But you were talking about tamales. My sister took me to a place in Longview to a retirement facility or a semi-retirement. And this lady does tamales out of her apartment there. And she was luckily, I guess, some of those, she got the phone number, found out about this woman. And she'd been ordering tamales from her. I think you get $22 a package. And it's about, I think it's $20. Call her, tell her you're coming. She'll have them ready. And then you're out the door. I thought that was pretty unique. I had a friend that did construction in Corpus Christi in the '80s. They built this huge high rise down there. He said, every day, there would be a truck outside. He would go get a breakfast burrito for $1. And he said, stew, this breakfast burrito had like a dozen eggs in it, a pound of bay. He said it was so big, I ate half of breakfast and half for lunch. Wow. I can believe it. Yeah, just sit down. I can't believe it. I love street food. Latin street food and Asian street food are just absolute. Oh. The Chambalie background as well or no? One now? Chilly? The nation, Chilly? No, Chilly. As far as adding Chilly with Chambalies, who said, probably happened in Texas. Southwest? Yeah. Well, Texas invented Chilly, Mexico invented Chambalies. Your head. So that whole text message. Chilly, John, with your Chambalies. What? I have you ever had Chilly with your Chambalies or no? Oh, yeah, yeah, yeah, yeah. Yeah, and hot sauce too, Alabama sunshine, hot sauce. That's good stuff. Oh, yeah, it's good stuff. Yeah. Yeah. But I got to tell you something else. I went to a Thai restaurant to get something to eat. Oh, yeah. Yeah. Listen to this, I asked the waitress, I said, where do your shrimp come from? And she looked at me like I was crazy. And I said, where do your shrimp come from? Where do you buy them from? Oh, they come from Dallas. So no, that's something we've learned down here over a short period of time. You know, always ask where your food comes from. You know, you'd like to know what you're eating. Especially if you're in the interior of the country that doesn't have a coastline like Arkansas. Yeah. Right. Right. Right. Good, you know, we got legislation down here in Alabama now, restaurants are going to have start putting on their menu where they get their seafood. You know, this girl said that they would all quit if they had to tell everybody where their food came from. Yep. Yeah. That's why. Yeah. Yeah. When she told me Dallas, I mean, I was just dumbfounded. I just sat there and looked at her. You know, I mean, I just couldn't copy in that, you know. Yeah. All right. Well, I just thought I'd... John, hey, buddy. It's so good to hear from you. And thanks for texting me the other day and showing me all those rocks that you... That ice you were finding. Yeah. Well, that's primarily my sister. She's got the eye for that for someone really. But I do have hundreds of them that are so small, I just can't get them out. I got to find a jeweler or a gemologist who can tell me how to extract those diamonds from the dirt, you know. But that's the industrial-style diamond, right? What? That's more the industrial-style diamond in Arkansas than it is the ornament. Oh, no. Contrary to my good man, see, I'm learning something. There are so many diamonds coming out of that area. And after you spend all day, you've got to have something to eat, but you keep looking for diamonds. And there was such a high quality that, oh, what's that, Tiffany came in. Oh, really? Yeah. And took over the diamond mining operation. Wow. That's right. They were, at first, you know, in the 1900s, through them all white. John, thank you so much. But it's good hearing from you. Call us again. Okay. Bye now. Bye, buddy. For more than a decade, sip and chew with Mike and Stu on FMTalk 1065. I don't smoke. I don't shoot. But I got a spicy bouquet, ride it on my back. Don't be bent against you, sugar and tofu, I will bathe with gumbo. Hey, Mike. Yes, sir. If you were trying to find yourself a brunch-y type thing, a little breakfast, a little lunch. And not too bougie, but just brunch-y, just, you know, neighborhood chic. Wow. Yeah. And neighborhood chic. Yeah. There you go. Neighborhood chic. Yeah, yeah. Where would you go? There's so many places, but there's no place like Bob's downtown down there. Yeah. No place like it. That's it. That's the one. He's loving bacon grease, baby. Yep. But I certainly go there, and then if I wanted me a big old fat juicy burger, I know I'm going to Butch Cassidy's. Yeah. Oh, they're in Florida and O'Sheld, finally called Flushill and see the mayor of Flushill, Roy Seer, and his gang over there, I was there yesterday, good seeing all those nice people there. But also, if you're going to do breakfast- If I'm in Baldwin County, and you want to do breakfast, and I want to do breakfast, I can now find hall sausage and meats at the Peagley Wiggles in Fair Hope, Loxley, Foley, and Spanish Fort. It's there. I've seen it. He put his looking balls on it, I did. I have found it there. And Debra Hod just said it was there, so anyway. She writes the checks. I'm surprised Mike doesn't have a review on their website, Bob's downtown down there. He's just shocked by that. What's people are saying? Why isn't Mike Bailey saying something on the site? I don't know, I'm not good at it. But it's a quote. Go back to the barbecue place over there in Pastor C.M. For those of you just tuning in, Salt Pepper Oak, that's it. He had these huge double barrel smokers out back. I mean, they were bad-ass looking, they really were. And he gave us one of everything. His turkey was phenomenal. I think his sausage, he makes his own sausage there, too. He's doing that full Texas approach. A lot of people think of Texas barbecue and they just think brisket. But there are other things that they grade them on, and that's their smoked turkey, and their in-house made sausage, and then the sides which are usually onion rings, and I think baked beans that they get grated on, and I think like apple pie for dessert or cobbler, or something like that. Those are certain. He didn't get any dessert, but he didn't need any dessert, he had meat. I know. That was my dessert, but he had some of the sides he had street corn, and like a moch-- Mocchoo? Mocchoo, yeah. And then he had loaded baked potato, but the potatoes were in chunks. He diced them, and that was pretty cool. Potato burn-ins. We had pork belly, too. Burn-in pork belly. That's what I'm saying there. That was so good. Locally sourced meats is what they-- He gets his meat-- he told us the name of the company, but he said I found a really great meat supplier over it. I think they're just inside Louisiana, but that's close. That's close to hell. Yeah, that's regional. Yeah, that's pretty close to hell. Yeah. The state lines don't mean anything. If it's a 20-minute drive, it's a 20-minute drive. Yeah. Well, there is a dish that I think you should try at Sabai Taik Wasine in Sims. Mm-hmm. Mm-hmm. A little bit, please. The pork belly stir fry. Oh, my God. [LAUGHS] Yeah. Yeah. You would also love the dirt-- the duck stir fry, the curry duck. That's phenomenal, too, because the duck gets crispy just like the pours that look at it. It is behind the CVS Pharmacy in Sims. Okay. The corner of Sims is Wolf Road. Okay. Wolf Road. W-U-L-F-F. Wolf Road. Wolf. Not Wolf. Yeah. Not Wolf. Wolf. Kind of like Wolfing down something. I'll Google it. Yeah. That's what you always tell me. Google it. Give it a goo. I see the Walgreens. You're right there. Yeah. Yeah. There's the corner with the Walgreens on one corner and-- CVS. There's the other one, you turn in between them, surprise, back behind there. Okay. Oh, they're awesome. And then you've got Sakura Japanese across the street in the Wind Dixie soon to be Aldi parking lot. Mm-hmm. And it's very good, too. They have a spring roll that I think is one of the best things in Mobile County. Mm. And it is a cheeseburger spring roll. Oh, wow. It's ground beef with Japanese spices and cream cheese. I had this spring roll. It's just awesome. I took Andy McDonald there when we did the same spring roll. Right, right. Yeah. And he was just like, yeah, I've not had a spring roll like that before. Wow. And he's just like eating a cheeseburger in the form of a spring roll. It's just delicious. Wow. It is really good. Right. I'm just so full from the last three days. I don't know what can eat anything else. Yeah. Well, you're going to have to eventually. I know. I know. We went to, we went to Mignons the other night at the Palace Casino. That was my birthday dinner. I had a big old, big old ribeye. I thought you went to, I thought it's on Mortons. Well, we went there, too. Oh, that was, that was my last night there, Mortons. All I had was fridge on your soup and a wedge salad. That's all I could stand. I just couldn't eat any more meat. I was all meaty down. Remember that the next time you say you want to eat a 70-80 ounce tomahawk by yourself. Wow. I'll do it with some wagyu on top of it. Wrapped in wagyu bacon. There you go. But yeah, which of course would be Bill Ease, the wagyu of bacon. That's it. That's it. But yeah, it was, it was such a great experience to get away and enjoy my birthday like that. And I certainly do appreciate Roy and, and, and Mark for doing that. And just a great wagyu and I appreciate all the, the love everybody at the station and, and, and, uh, would you get at the steakhouse? The first one. But the first thing I got to ribeye. Okay. And, and, uh, it had a little bone in it. A little bone? Eight around the bone. Oh, good. Oh, and we had a, Roy called me from there and he said, Hey, I got these two wines, which one you think, and so that he got the, uh, the, uh, 78 to read them to me. And, and so we chose the Franciscan, 2018, a steak grown, uh, Cabernet. And it was, and he went ahead to Canada on my way there. And so it was a table. It had been sitting there. It don't breathe. Yeah. Yeah. It was super. Super. So you had that with your steak. Yeah. Yeah. That's it. It had a crib of like, I was, uh, I love that. Yeah. Oh, man. I had that. I just wanted to say quickly here on the last minute or so, Dave from Gulf Shores said, Happy Birthday to you. And we were talking about the French earlier. He usually gives a French a hard time, however, he was really impressed with the Olympics and Viva La France. Viva La France. Yeah. Steph Curry said Viva La France. He went off on the mugs. Steph Curry lit them up. Yeah. Yeah. How about that breakdancing? Yeah. That's something there. And they gave up softball for that. Jeez. I hadn't watched any of it, but I've been loving the memes and all the names. It's been fun. Yeah. It's been fun. It's over with tonight, ain't it? All right. Thank you. I'll take your word for it. Yeah. It's been fun. I'll take your word for it. I'll take your word for it. I'll take your word for it. I'll take your word for it. I'll take your word for it. I'll take your word for it. I'll take your word for it. I'll take your word for it. I'll take your word for it. I'll take your word for it. I'll take your word for it.