FM Talk 1065 Podcasts
Sip and Chew w/Mike & Stew 8.18.2024 Baldwin County Foodies Bake-off Results and Danny Calametti (CEO Alabama Coasting:) : Upcoming Food Events
#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:
- 44m
- Broadcast on:
- 18 Aug 2024
- Audio Format:
- mp3
(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 block, shinny block, or peanut grease show. - 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 a scream and put board. - Mike and Stu, on FM Talk 1065. - Wow, that's the real one. - Yes, that wine's polio, we have a Sunday morning. It's about to be the hottest day so far this summer. - But if you feel the hottest day ever for August the 18th, too, I believe, I could be. - You could be, and of all times-- - Records were made to be broken. And of all times, my air conditioner is out. I've got to worry this morning, I'll have to have a new air conditioner, possibly, if they can't find the right motor. But it won't happen today, so I need a place, a cool place to stay at tonight. - Hey, well, you know I've got a spare bedroom that you can't use. - Okay, check that. Welcome to the Sip and Chew Show, yo. We're sitting here just sweltering, it's not too bad. It was actually nice morning. I went outside to check on my air conditioner this morning, see if it was froze up, 'cause it was too dark when I got home last night, good girl. Yo, lookin' in, now we, luckily I had a bunch of fans. And-- - Well, you know, we've been on the air 11 years, so, you know, we've got both got fans. (laughing) - So anyway, welcome everybody, thanks for tuning in. And, busy day yesterday, man, I went to the, a judge at the Baldwin County Foodies-- - Hey, there's one thing I like, it's to be judgmental. - Well, I like to judge. And we're gonna have David Calvity on after a while and talk about judging. - And we're talking about some more judging and we like to judge, but yesterday was a sweet gig. A real sweet gig. (laughing) - Knee slapper, it was all, it was all baked items. All baked items, so, that was awesome. - Nothing prior. - No, no, there were some pies. - Well, fried pies? - They're like, have a little fried pie, handheld fried pies. But, we had like, I forget all the categories, but I'm gonna go over the winners later. And, you're gonna hear one familiar name over and over and over and over and over and over and over and over again. Which, we only expect that and it's like, when she entered the room, everybody like. - Yeah, it was-- - Oh, we're doomed. (laughing) - I have a feeling that-- - What's that? Where were you? - We were at the VFW Club on Morphe Avenue in Fair Hope, and they loaned their facilities. Also, a low-high kitchen was there, and making some great bowls, and oh man, I got the fried rice with the pork in the steak. - What was the event? - It was the Baldwin County's Foodies Bake-Off. And, it was so much there to eat, and I just had to, I really hadn't been on the diet like I should, but I just had to throw it out to Linda. - Shocker. - Just like every day. - Just like every, and I probably got thought out that I went to Nick's son, Saturday, too. But that's okay. - Obligations. - Yeah, we have an important job we do for our community here and our listeners, and we have to just gotta do it. - Hey, they don't call us the dynamic duo of dining for nothing. - And that's the truth. - Yeah. Mainly they call us that because that's our marketing. - Yeah, yeah. - That's sometimes-- - And it's good marketing. - Yeah, we put out the graphic that says that, put that in the radio announcement stuff. - There you go, but yeah, we'll talk about, when we come back from break, we'll talk about the Bake-Off. And then they got out of the place. We had Chase, Yamagata, on the show before. - Right, great job. - And then, Joe E. Murray and Chelsea found out about the Bake-Offs. So they had the most-- - Uh-oh, Chelsea's aware of it. - Yeah, lover, and we love the cheese head, too, you know. But it got a lot of publicity and the place was packed yesterday. - Good, good. - And they have a big, like a big room that, the whole event's there. And they got more-- - Like a VFW post to us? - Yeah, exactly. - Yeah, exactly. - And they got boards, they put over the pool tables, beautiful pool tables all the way. And then they cover them with cloths, you know, when they have dinners and all that. One thing that Carrie told me yesterday, who runs the place, she said that at Thanksgiving time, they open it to the public for people to come in, who don't have-- - Is that the one that's right down on the bay? - No. - Okay. - That's American Legion. - That's a beautiful facility. - And they got the Elks Club across from there. - Right, that's a beautiful setup there, too. - The VFW there, in Fair Hope, at Thanksgiving there, you know, those people just don't have any family. So they open their doors on Thanksgiving and they feed the community for free. And it's awesome, it's awesome. But we had a good time yesterday. - And they say there were no free lunches, huh? - And they say there are no free lunches. - There is sometimes, you got to know where to go. - What's going on in your world, Steve? - I'm just listening to you guys at this moment. (laughing) - He's trying to produce the show. - I know, yeah. - I was just trying to produce the show. - What about you, Steve? - Get your gun up on other details here, and yeah. - Well, as I was telling you, off the air, my buddy of mine recently survived a widow maker, and I was chatting with his wife last night trying to help her make the adjustments to eating a healthier diet that still is packed with flavor. So I'm going to try and pass on some of the information that I sent her. One of the things that I told her was get low sodium, chicken stock, low sodium beef stock, and a little corn starch and you've got a passable gravy. That's not too bad for you. - Okay, because there's really no fat in the stock. There's no gluten in corn starch. You're just using as thickening agent as opposed to a roux which you usually cook the flour mixed with fat. So those kind of instant stocks like that turn into gravy easily. That's not too bad for you. Tons of spices and herbs. If you got to cut down on the salt. My brother, when his wife was on a super low salt as in you don't get any salt, he would just coat a steak with enough garlic powder and onion powder to almost turn it white. And then you couldn't tell the difference. It was delicious. - Wow. - Just garlic powder and onion powder and no salt. - But a lot of garlic powder. - I've done that and I've used a lot of things to stay away from the salt, but you know salt. - And part of it is there's a natural salt in everything like that. I mean that's just like they're salt in us that we consume, but other things consume it as well through the water table and what have you. So you're getting by with just the natural amount of salt. It's just like a no sugar added kind of thing too. And I turned her on to like I shared with you the G Hughes line of sauces that Chef Hughes took all of these things and he focused them on diabetics because that is a, it's a problem throughout the US but it's an extreme problem in the black community because of the traditional foods. - Yeah, the rich, rich. - Right, the soul food, which we grow up here in the south. So in the south it's kind of interchangeable. But in other parts of the country it's mainly those foods are just in the black community and he's trying to combat that rampant diabetes that's running through there. So he came up with a bunch of no sugar added barbecue sauces which are quite good. - As good as anything you could get out of a bottle. - That's all I buy is a sugar barbecue sauce. - And you're fine with it, right? - Absolutely, it's still sweet. - Yeah, he's just getting natural sugars from other places without having to add it because adding sugar is a cheat code. - Yeah. - It's like, hey, well, this tastes okay. Well, throw some sugar in it. Well, now it's sweetened and that stimulates your salivation and makes you hungrier, makes you want to eat. Doesn't necessarily mean it tastes good. And that's why you keep seeing it end up in stuff that like Jiffy cornbread, it's horrible stuff. Cornbread-wise 'cause it's too sweet. - Yeah. - And people are now putting sugar in collard greens, folks. They're called bitter greens for reason. They're supposed to be bitter. - That's right, that's right. I had a bottle of wine the other day, I was trying and it was sugar, no sugar, no sugar at all. It's from outside, around the low dye area. - Was it good? - It was delicious. It was all vines in and it was delicious. - Because that's one of the issues with alcohol is, I mean, sugar is a big part of it. - Well, sometimes they add what they call bricks and that adds sweetness to it and helps the alcohol level. - Yeah. - So, it does that. - Yeah, so I just, you know, I was sharing with her some tips 'cause, you know, I used to have that chef consulting job years ago, may have been before we started the show. But where I helped people with their healthy diets and I said, I've got a great dish called chicken fried not steak. It'd be perfect for 'em. - Two five, one, three, four, three, oh, one, oh six. It's the Callahan Irish social club called in text and line. - Woo hoo. ♪ A barter and dead man ♪ - They are the dynamic duo of dining. Sip and chew with Mike and Stu. Call three, four, three, zero, one, oh six. Now, back to Mike and Stu. - Oh, that's nice. - Yeah, it is, I like that song, "Low Down." "Low Down" by Bob Singer, that was on that other promo while ago, but what else is "Low Down," "Low Down Town," "Bob's Downtown" Diner. It's not "Low Down Town," but it's-- - You were talking in "Off Air" about having a meatloaf omelet. - Omelet, yes. - Omelet. - I don't eat omelets a lot. - I do. - But, I've made something similar in that home. I just chop 'em up more at home, but Bob's Downtown Diner has a new item on the list, and it's four eggs. It's called Badass Meat Loaf. Yeah, Badass Meat Loaf omelet. - Right. - And it's got meatloaf in it, and some other spicy stuff. It's got some good stuff like spinach and all that in there. That was delicious, and it was huge, 'cause it took four eggs to make it. - But I had it. - And it was fine. And it comes with sides, and I wasn't expecting a side. I just thought it was gonna be, you know, just omelet. - Side to what? - Greets. - Greets, okay. - And usually with an omelet, I'm good with an omelet and a couple of pieces of toast. - And I did get whole wheat toast, so I didn't get-- - Oh, there you go. That makes up for all. - What was the spinach in your omelet? - The eggs are spinach, and, you know, they're balanced. - Yeah. - So, whatever. - Yeah. - So, and it was, but yeah, Bob's Downtown Diner Corn Fat and Happy, they were rocking yesterday. They were doing really well, and even though it was hot, it wasn't too bad early in the morning, but it was good weather, and a lot of people sitting outside, and that's the way it used to be. And it will be with the cooler weather coming. Just as soon as the first kick-off happens, it gets cold outside. - So, immediately, which is less than seven days from now. We have college football. - The temperature is gonna drop in seven days. - Anywho, and then we certainly want to thank Bob's Downtown Diner for making this show happen. And another folks we want to thank is Hal's sausage and wholesale meats, which you can now get in all the piglet wigglies over in Baldwin County. And soon, you'll be able to get them at the rouses in Baldwin County. - And? - And Greer's. - There you go. - So, if you're over there, be looking for it, 'cause it's coming for those stores, but it's already in the piglet wig. - You got tailgate season coming up, folks. - And you need that Hal's sausage. - Try a different sausage each week. - That's it. And Deborah posted some of those videos of the Bama Q and all them using the Hal's sausage. And it just makes me lick my lips when I see those videos. And she does a good chop doing her on video stuff. - Yes, she does. - She might have another career there. She don't have enough already on a plate. - She has, or she has a really good Canva account. (laughing) - I wish I could use Canva better than I do, but I know. But also, we want to think. We want to thank Butch Cassie's over there on Florida Street in the heart of Flochelle, and, which I hear that. - If you've always wanted to go to Butch Cassie, he's on a Saturday, but it's just too busy. Wait two weeks, 'cause Roy would be the first to tell you. He said football season kills my Saturdays. - You know, he used to really pick up business, but now I think it was so many people just stay home. So I guess if they can hit their TV or something, meet their wives and kids and stuff like that, 'cause I'm just kidding folks, just kidding. - Or is he, I mean, the police blotted the last 17 years or so. - Yep, yep, yep. So anyway, we lost, I'm gonna shoot your house. - There you go. So anyway, yesterday I was a judge. I was like the master judge for Cheesecake category. - I bet you were drunk with power, weren't you? - Not Cheesecake, I'm sorry, carrot cake, carrot cake. But I was amazed how many entries they had for the Cheesecake. God, it was, how did you not snag that? - I don't know, but there were only six entries for the carrot cake, but the Cheesecake. - How much variety can there be to carrot or nine? - But with Cheesecake, I mean, you just, you make a Cheesecake and then you top it with something. - Or not. - Yeah. - Was there any say for Cheesecake? - That's what I would have come in there with. - You can make the star, the crust, and one lady did. And she said she makes it just like they do it in the keys, but a crush, she doesn't use graham crackers, she uses something else. And, but she uses cream cheese in her Cheesecake. And it was delicious. - Yeah, that's a New York star. - But I didn't judge it, I did judge that category. I did the carrot cake. But yesterday, there were so many entries. - In the six varieties of carrot cake, did you try? Was there anything that just really was like, wow, that's different, I've never had carrot cake like that, or was it just these really good carrots? - They were very close, you know, in all of them there. Isons, two of them were really good, and they're icing, what, an over-sweet, over-powering sweet. Some of them could get-- - She wants that tang from the cream cheese, 'cause that's a cream cheese icing. - Right, right, right, so, but here's some winners. And, bread pudding, excuse me for one, the first place was a lady named Christy Baker. - How appropriate of a name to have if you're in a baking cook off of Baker? - Only thing could have been better would have been, if her name was Betty Crocker. - There you go, but anyway, she won first place in bread pudding. - I didn't try any of that, 'cause there was a lot of food left over. - There's a lot of variety in bread pudding too. - Yeah, it is. - I tried to never make bread pudding the same way twice. - Connie, Connie Childs came in second. Okay, brownies, I didn't try any of this either. Jenny Donahue was first, Emily Gerlinski was second. Third place, Patty Clark. - Ah, I know that name. - All right, carrot cake. Amber Gelinas was first, Sonia Steffield's second. - Glad you read over this beforehand. - Patty Clark, third, I know that name. - Yep. - Cheesecake, Laura Bent was first, Patty Clark second. Anita Coates, third, she had a really good cheesecake. All three of those were phenomenal. I did try a lot of cheesecakes. - Oh God. - Chocolate cake, this is, I almost went over the top with the chocolate cake. Patty Clark first. - Yeah. - In a Le Mans second, Ashley Rakowski third, okay. Chocolate chip cookies, Ebony Cousins, Patty Clark second, Anita Coates third. And there were some people who entered every category. - Yeah. - Key lime. - Sounds like Patty Clark. - Key lime pie, Patty Clark, Anita Coates, and Shannon Garafano, Garafano, Shannon makes, she'll bring cakes up to the wine board. - Could it possibly be Grapheno? - Grapheno. - Grapheno? - Grapheno, yeah. And she'll break cakes up to the wine board and they're just absolutely, they look beautiful, you don't want to cut them, but you got to. - Yeah. - You got to. - Not if you eat them all in one bite, Mike. - Peek can pie, that sounds terrible. - There were no pecan pies? - Yeah, pecan pies were Mallory Coward. Scott Hunter, there's a male. - I don't know, not the football players. - Oh guys, that's how they are. - Oh guys, that's how they are. - The Scott Hunter. - No. - And Nancy. - Go ahead. - Nancy Hardy. I had a couple slices of the different. - I love pecan pie. - Yeah, I do too. And one of them was really good, I like, but the lady who made the cheesecake using cream cheese. I mean, a key lime pie used cream cheese in a different crust. - Her pecan pie was just delicious. And, but she didn't, it was a dark-- - Ellen and seafood grill used to have a brown scotch pecan pie. - Okay. - And it was fantastic, and then they told me a secret. Make a pecan pie, get some butter scotch syrup for ice cream, pour it on top, put it in the microwave for 30 cents. - Oh, okay, that's easy. - But, you know, congratulations to all these folks and Patty Clark won six, she won six ribbons. She came in first in two categories, second in two categories and-- - She hit for the cycle. - Yes, she hit for the cycle. - And, but all this is possible. Well, first of all, it was all coordinated, put together by Chase Yamagata, and he did a wonderful job putting us together. He'd been throwing it out there for a while. And, but I also wanna thank Carrie Copeland and Lambert at the VFW for making the place available. And it was just a great, great, fun time. And everybody's like, we wanna do it again, we wanna do it again, but do a different category, maybe. I'd say we need to do a, oh, oh, boys. - Oh, boy, did I bring you to the poor boys, yeah? - Yeah, that'd be fun. - Arlington Park. - But, do a category, you know, something like that, and get actual some more media attention, you know, besides us and Studio 10, but. - Had a great time. - What else do they need? - Should've been there. - Should've been there. - They got Studio 10 and us. - They've got the world in the palm of their hand. - Just about, just about. So, real quick, I wanna say, I wanna mention what the national days are today. It's National Pin on the War Day. Go out there and get you to the Pin on the War. It's also National Fijita Day, Fijita. - Fijita. - Get you some Pin on the War in your fajitas, and then you can. - Do you know what fajitas means? - I used to. - It means that dish. - That steak dish with the tortilla. That word means that dish. - I didn't know that. - Yeah, it doesn't translate. 'Cause I asked a friend of mine what Chimichanga translated to, and he said it really doesn't, but the closest is a little monkey girl. He said, but that's an American dish, it's not Mexican. So I asked him about fajitas, and he goes, yeah, fajitas means that dish with the steak and the onions and the peppers that you put in a tortilla. - I always get fajitas, the quesadillas. That's why I like mine. - Fajita nachos are cool too. But it's also ice cream pie day, so that's a good day. Pin on the War for Hita's, that dish. - So are you gonna get a dark chocolate ice cream pie to eat, to go with the peanut oil? - That's an idea. - Two, five, one, three, four, three, oh, one, oh, six. What the heck is that, mine? - That's the Callahan's Irish social club call and text in line. ♪ You can't get anything you want ♪ ♪ At Alice's restaurant ♪ - For more than a decade, they are ♪ The dynamic jewel of dining ♪ ♪ Mike and Stu on FM Talk 1065 ♪ - Well, Mike, I'll just talk about food competition, man. It's really got me in the mood for some food sport. - Yes. - Anything you can do about that for me, buddy, can you feed my hunger from competition? - Well, you know, I don't know if I can, but I think the guy we got on the line, Ken, Mr. Danny Calametti. - Of the famous Brothers Calametti? - Yeah, that's it, the one, the two and only. (laughing) - It is too, right? - No, it's actually four brothers and a sister, but-- - Oh! (laughing) - She's the brains of the outfit, right? - I think I've heard that before. - That's right, but there's only two of us in food sport. So that works out for that standpoint. Hey, it's football season. - Yes. - Almost, almost. So this is, well, first off, Patty Cakes is fabulous. - Yes, she is. - Patty Cakes is fabulous. So one of my, anyway, moving on. So we got, in terms of football season, so we got the second annual Coastal Tail Day Cookoff Challenge over at the Wharf. This is a project with the Coastal Alabama Business Chamber, and they purposely do it the last weekend before SEC football kicks off. So it's over at the Wharf, it's on the grassy knoll between the hotel there and the Wharf, and we're actually gonna stripe it off in terms of, for a football field, we'll have a cheerleading outfit, so it'll be prizes for best, but the main thing is the competition for a World Food Championship ticket is focused on tailgate challenge. So your best tailgate food. And the category this year is bacon. - Not tofu? - It's gonna be, not tofu. - Not tofu for tailgating, huh? That's bizarre. Bacon is, that's weird. - So yeah, so we're gonna put bacon out there. The interesting thing is that, and Mike, it's gonna be challenging for you. Mike's gonna come over and help us judge this event, but the interesting thing is, all the competitors are restaurants from the area, so we usually have a good handful of, yes, but I mean, you got everything from the Four-Bama Slua restaurants, Coastal, and the Four-Bama Yacht Club and all that. Lulu's is there, Volaggio, Cobalt, Wolf Bay, Tacky Jacks, the Gulf. It's just Island House is gonna be there. 14 competitors. And the thing is, they're gonna cook their competition dish, which is, we've talked about before, that's turned in as an appearance dish, and five samples for the judges. But the other part of that is, they're also gonna be providing a people's choice selection. May or may not be the same thing as their competition dish, but that'll be available for the public. And so the public, you get all the tickets to get in, you get your sample tickets, and you get to choose, not only from the people's choice and entries that each of these consumers is gonna be there, they're the groceries, so they're gonna have a big tent, W providing some samples. And a couple guys that, you know, Bill Stitt's gonna be there, it's bacon, so Bill is gonna- - He knows a little thing about bacon. - Bill is gonna be there at Baker Crowd, and a friend of his, and yours, and mine, is this lady named Deborah Hodges, and she's gonna be there actually with Billie in the same, they're gonna be doing it, she's gonna be sampling some of her great hauls tailgating products, so- - Excellent. - It's gonna be a fun event. One thing that we were worried about, and there's actually some notion that there may be a slight break in the heat, but last year it was just murdered. - It was. - So we've actually got, we've got a tenant area for patrons, we're gonna have some tables for them under the tents, and we got some fans and some misters, so we're gonna make it some, take us precautions to make sure we take care of our patrons. - Right. - So it's gonna be a great time, it's 12 to three at the war, so there's still certainly tickets available, and I'm just pumped about the teams that are here. It's just gonna be, one of the teams that's not a chef's team, a restaurant team is the Orange Beach Grill Sargents, and that's the Orange Beach Police Department, but I will tell you, they have a ringer in their mix, so that's not a rookie team, so. (laughing) And it'll be for our WFC Golden Ticket and Bacon this year, and as we talked about previously, that's been moved to Indianapolis, and that's gonna be a fun World Food Championship event, so that's gonna be cool, but yeah. And so the interesting thing is, I have a second World Food Championship event following this down at Dolphin Island on Friday, September 6, now that's. This was gonna be in seafood, and it's actually, the competition, I'm building it as an invitational, because it's gonna be only, there's only a few slots available, we've got six to 10 chefs there, but this is the year of Alabama food, tourism always picks a year, so this is the year of Alabama food, and we're actually celebrating Alabama Gulf seafood, so I got some support from Representative Chip Brown, of course, the Town of Dolphin Island is rolled up their sleeves and help us, and then Chris Blankenship with Alabama Department of Conservation, they're, you know, obviously it's Alabama Gulf seafood, so they're working with us on sponsoring and helping us with that end of it, but it is gonna be a seafood competition, so we'll have that WSC Judge, that competition dish, and they also, these contestants, will also be providing a people's choice, so the individuals that get to come, they will taste and judge those samples, but it's a celebration, so we're gonna do this from six to nine, and starting at seven o'clock, this would be at the community center down at, or at, not Orange Beach, that's the first one, this is down Dolphin Island. Communities sitting at Dolphin Island, starting at seven o'clock, we're gonna have music by the street folks, and so it'll be a, we'll break out into a big party. - That's a good band. - A couple of hours. - Good band, good fun band. - So we're celebrating again, Alabama Gulf seafood, giving them, not giving away, awarding a golden ticket in seafood, again competing in the 2024 World Food Championships in Indianapolis, so it's gonna be, yeah, we've got a few things lined up for the next little bit, so anyway. - Awesome. - Both of those, they can find out information by contacting me, Danny, at Alabama, toasting the registration for the, mygolfcoachchamber.com, has all the information about the wharf information, and then we've got a link on all out on my coasting.com page for information about tickets for the World Food Championship down at Dolphin Island, at that event as well. So, it's gonna be a good foodie time for the next couple of weeks. - Good, yeah, we're getting into the foodie season, so foodies and football in good weather. - Good, yeah. - Foodies and football, yep, so anyway. - What was their first website again, mygolffoot? - Mygolfcoachchamber.com. That's gonna be a lot of fun over there, for that event, to be expecting a good crowd, and the teams, we had a preview meeting, and we actually talked with all the teams about the criteria that the judges do, so they understand how they're gonna be measured, and they're really excited about it. I will tell you that one of the questions we got was what is bacon, and so we've included the definition of pork butt, so they can expand and it's not just pork belly. - Pork belly, you mean? - Pork belly, what I say, pork belly, thank you, thank you. So, we'll have some of that. It's gonna be interesting to see what they come up with, and that's gonna be fun. - You know, when I was at Morris Hill, I used to do a baconless BLT. - Why? - Because I had been sent a gallon of bacon A's from the makers of bacon A's. - Okay. - And it was really, you just used the bacon A's and put lettuce and tomato on there, and it tastes like you're eating a BLT. - Yeah, but no crunch. - Right, you were, yeah, you were missing the crunch. - I just imagine some little old lady going, "Where's the bacon?" - People were resisting, 'cause it's like, "Well, if it doesn't have bacon, why do I want it?" Would you like to try it? And then they'd give 'em a little piece like, "That's really good." - Well, there you go. - And the other thing they sent me was bacon salt, so I sprinkled the bacon salt on the tomatoes. - So-- - This is kind of counter to your other argument you discussed in earlier about healthy foods, though, right? - Right, right, right, right. (laughing) - Hey. - Let me have an extra scoop of that bacon salt, yeah. - Yeah, what about bacon flavored tofu? - Yeah. - Okay. (laughing) - Now we're talking. If it has a flavor, we're talking. - That's turkey flavored tofu. - That's the issue with tofu is it has no flavor. So next year, tofu cook-off, right, Danny? (laughing) - Yeah, okay, sure. (laughing) - I'll tell you this. Jim Smith does a fried tofu at Hummingbird Way that is phenomenal. - Well, Jim Smith has a name on it, yeah, I can see that. I can see that. - I think it's a great texture when you fry it. - Okay. - There's still no flavor, but it's a really cool texture. And then you just get a good texture. It don't taste like anything, but it's good texture. - Yeah, and then you dip it in the sauce, and that's what you put your flavor for. - Would you dip it in bacon mayonnaise? Bacon flavor? - I would. - If it is texture, then you can have it. (laughing) - Danny, we appreciate it anytime you want to come on here and talk, buddy, you know, the sound waves are here for you to use. - Well, I appreciate the opportunity. And, you know, we got, you know, anytime we can talk about Deborah Hodges and Billy Stitt. - One sentence. - Dip it out together. That's a good sound. (laughing) - Yeah, it's a real porka-palooza when those two show up. - There you go. - Ooh. - I feel like one of me to be sure to tell you guys bacon on. - Bacon on. - Bacon on. (laughing) All right, thanks a lot, Danny. - Thank you, Danny. - Bye guys, take care. - And for anybody who obviously missed those websites, we'll put that into the podcast, so. - Oh, wow, thanks. That's cool. - Oh, we do. (laughing) - Cool beans? - Yeah, Steve's on top of things. (laughing) - So you're judging bacon, and what does your dietitian think about that? - I had an answer. - What about your doctor? - I had to ask him. - He wants to judge too. - That's a better answer for giving his son an answer for permission than I've always heard, but you do know that you don't have to finish every dish. You just take a bite or two and then move on. - You didn't have to say that. - Yeah. - In fact, in your eat training, they will tell you not to finish dishes. - We, well, I didn't finish the carrot cake just. - Yeah. - But if you're still hungry after you've tried everything, then go back and, you know, kill yourself. - Yeah, I tried. - But you don't want to overwhelm that paladin. - Yeah. Now, we were in an air condition building when we sampled last year. - No, no, yeah. - As long as the judges are air conditioned, that's really all that matters. - Yeah, and then I walked out after we got through and I walked out to the field to meet some of the teams I like to pass out. - Yeah. - It was hot, hot, hot in the head. The paramedics on site 'cause they were being used. - 'Cause you were there. - They were being used. - 'Cause they were like, "Oh, there's Bailey's coming to this." He's gonna stumble and trip over something. - We better follow him around. - Yeah. - He's not bringing his stinking bicycle, is he? - Yeah, but it was the fun of it. Just the bad part was the heat, the heat. And this year, you don't have to pay toll to go across the bridge. So that makes it better, more better. So I'm looking forward to it. - I really am. It'll be here for you know it. - Well, yeah, Saturday. - Yeah. (laughs) - And I'm off that day and I'll go over there and-- - Man, they ever put any of these competitions on Sunday. I'll be there to judge. - There you go. - But might happen. - Might happen. - I have Saturday obligations. - I understand that. I understand. - We both work in the industry, but Mike is on the supply side, which means he gets a normal life. He gets from Monday through Friday. - Sort of. - Yeah, he's an elitist. (laughs) I think anyone who has a Monday through Friday day job, they're an elitist. They're a 1%. - I really. - They're 1%. - I don't care how much they make. - 25, 1, 3, 4, 3, 0, 1, 6, it's the Callahan's Irish Social Club in Texting Line. We're gonna talk some other stuff when we come back. - Other stuff. That's my favorite. (upbeat music) - We get on the line, call 3430106. Now back to Mike and Stu. - We want to thank a few people. We want to thank Bob's downtown down on the corner. That happy with the Lord Jackson and St. Francis Street. - It's North Francis and St. Jackson. - Well. - St. Jackson. - Don't mess people up. - The St. Jackson five. (laughs) - You sat there when it was one way street, and we'd sat there hollering, and when we'd eat on the sidewalk, we'd sat there hollering at people. We'd be going the wrong way. No, you don't, you hollering. And it's not there. It's the next one up by buying mule in the temple. It's not a four way stop. 'Cause people in St. Francis will just come and stop. - I know. That aggravated me. - Yeah. It's very simple. If there's not a red flashing light or a stop sign, you don't have to stop. - I don't know if you just want to look. - Yeah. - Unless you want to look. 'Cause yeah. - Stopping in the middle of a road when you're not supposed to be going, is just as bad as going when you're supposed to be stopping. - There you go. Anyway, thank you Bob's Downtown Diner. I'm recording Fat and Happy. We want to thank Butch Cassidy. So they're in Florida Street in the middle of a flow shell, which is Florida no shell. - Oh, up in the middle of it. - Oh, up in the middle of it. And then we want to thank haul sausage and wholesale meats. Get out there and look for it. Ask for it by name. If you don't sit in your favorite grocery store, ask for it by name. Demand that they get it in for you. - And I'm going to throw it on. - Oh, you know somebody. - Tell gate recipe right here. - Okay. - 60 seconds or so. Get some sharp cheddar cheese. Put it in a skillet. Low heat, start at melting. Get you some hauls on dewy sausage. You can brown it ahead of time if you want, but add that in diced up. And then a little bit, once the cheese is good and melted, a little bit of Zataran's Creole mustard. Kind of as a binding agent and mix it all together. And then eat it with tortilla chips or pita bread or tortillas, you're just getting the juice and meat into your face, the cheese and the meat right inside your kisser. And Deborah and I did that at an event at the Fort. As it may have been at the Bo Jackson event. I was helping her with some stuff up there and we did. And it's based off a Mexican dish called queso fundido, F-U-N-D-I-D-O, when I do it like that, I call it queso fundido F-U-N-I-D-E-A-U-X. Fundido, the new, because it's got the Creole flavors in it with the on dewy and the mustard. - Okay, that's great. - That's a great little dip. - It's great, like a play off a foe, F-A-U-X fake. - No, it's the E8, well, could be, but you know, they changed everything in Louisiana, the N-Z-N-O-K-U-X. - Oh, okay, yeah, yeah, yeah. - When I worked for KB Drugs, I was there six years, they-- - Selling drugs. - They spelled my last name instead of a Y, it had X. And they never corrected it, they never, and I'd go to the bank to deposit it and I said, "Well, this is not your name." I said, "They're French." (laughing) - You get the cone heads, that's French. - Your cone heads defense comes through every time. - But yeah, my paycheck had B-A-I-L-E-X. - Baylax. - They don't have a while on their tightrope. (laughing) - Baylax sounds like something you would've been selling when you were at the farm of Missouli. - Baylix, Baylix, you know? - Oh, you're gonna love this Baylix, it's great that your cholesterol, but it does make your toes grow an extra. - Missouli, yeah. - I had to say that to be in France one time. - Yeah, so it makes sense. (laughing) - Don't call for Missouli, Baylix. That's kind of like the Peter Sellers thing. (laughing) - It's a big bad thing to kill. (laughing) - Of course, I'm French. Why do you think I'm speaking with this out? All right, just accent. (laughing) - Ah, Monty Python. - Oh God, yes. - That's as intelligent as humanity. - Monty Python and Peter Sellers. And with a big bad, that's just hilarious. - And then the modern version is so fun. - Brilliant guys. - I love us when Steve Martin used to do, and he just had a birthday, but he would do like a stuck-up snobby French waiter and in some instances. - Yes, and L skits, yeah. - And he was just hilarious. - Yep. - Hilarious at it, but I love those shows where they got the stuffy French waiter. - Neither one of us have ever seen in real life. - No. (laughing) - Never, well I haven't, I have, but not acting like that. - Right, exactly. - They were all night, very nice. - Yeah. - 'Cause they wanted that tip. (laughing) They understood, they understood the system. - They understood capitalism. - Yep, yep, yep. So what you got anything coming up with Delta Safari or anything like that? - I am doing a bunch of compilations right now because it's too hot to be out doing stuff. - And the compilation I've got dropping Tuesday is food related, the best, the Delta's best Latin flavors. So that'll be dropping Tuesday at midnight. It's already uploaded and ready to go. Some of the favorite, and I say Latin 'cause it's not just Mexican food. There's some Central American food mixed in there as well. Some places all around the Delta area, and as far as West Mobile, a place you may know on Dolphin Street, Lower Dolphin Street. Yeah, Freddy's place, Freddy. - Frankie's place. - Frankie's place, yeah. Hey, you ought to get with Tanner, the mushroom guy, and go do a Safari, Delta Safari, and see what you ever find in the, you know, along the Delta, some of the mushrooms. - Well, here's the thing with mushrooms. You only look for them after a rain. - Okay. - And that's kind of hard to plan 'cause you don't know when it's gonna rain. - Oh, there's that. - Yeah. - We're living in south, it's there. - Yeah, but you know, I also have jobs. - There. - That can't get in the way. - Yeah. And odd off days of Thursday and Sundays. And Sunday is half of work days. I have to be in here with you. - Chew. - Yeah, being here with chew. - Okay. - Sipping chew. - But you're chew. - Yeah. But yeah, look for that one Tuesday, the Latin flavors one. I've got a couple of other ones set up. Working on best gas station grub on the delta. - There you go. - I've already got three entries in that one that I've featured before on the show. And that's what I'm taking is just food segments that were on the tail end of an outdoor video and putting all the food segments together. - Well, you know, I follow a lot 'cause I'm involved a lot with the Baltimore County Foodies Group. But I'm also on the Mississippi Gulf Coast Foodie Group. And they have, they post a lot about gas station food. - Mm-hmm. - Especially, the Mississippi's got some good gas stations. - Especially the ones who specialize in poor boys. - Yeah. - That's one I need to do with it. - And you know, the po-boy is not known as the official sandwich of Louisiana, it's the muffalata. It is the official sandwich of Mississippi. It's a grill-tramp po-boy. I've never had a grill-tramp po-boy in Bluxy. So the next time I'm there, it'll be there. And it's supposed to have like some butter garlic sauce that goes on it. So we need to seek that out next time when we go there. - Crawlin' Mississippi, looking for that deluxe-y grilled shrimp po-boy. - But I've always served especially over around Pasco, CA and in Bay St. Louis, some of the gas stations in Long Beach. Got some gas station po-boys. - And Jack's by the chat tracks in Pasco, Google is supposed to be one of the best sandwich places in the country. - One of Sushi's. - Yeah. - Great Sushi too. - Yeah. - And music on Friday nights. - Yep, I've tried to get over there and the one time that I went over was a Monday in the entire city of Pasco, Gula's closed on Monday. - Yeah, it is. When I go there, my car keeps turning to Bosos. (laughing) Seafood, my car just, it's like fighting me here. And it wants to go to Bosos, see. - We need to road trip to Jack's by the track sometime. - I've been there. It's good Sushi, but always-- - But you hadn't tried the sandwiches? - No, but it's gone a Friday night. - When they got a high school football? - A lot of times Phil and Foster. - 'Cause I'm thinking of driving to Hurley, Mississippi Friday night. To watch George County play East Central. - Now I work it. - 'Cause George County Quarterback Deuce Night is committed to Notre Dame, but all evidence is, he's in the next week or so, he's probably flipping to Auburn. - Hmm. - I'd like to check him out. He's six foot four and a half, 210 pounds. - Cool. - Great Auburn monster, but a little raw, so he needs a game. - All right, folks, get out there, support local, be local, buy local. Jip your servers, servers in your tip, and be generous, so times are still tough for everybody. - And stop littering, y'all. - That's it. - Just randomly stop-- - And use your turn signal. - Yeah, you should turn signal. Stay out of the left lane. - Yeah, and what else, too? - Oh, for a loan. (upbeat music) [MUSIC PLAYING]