FM Talk 1065 Podcasts
Sip and Chew w/Mike & Stu 8.25.2024 Football Season Foods
- 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, Sauvignon Blanc, Chinon Blanc, or Pino 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, four-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 F&Tock 1065. - Well, welcome to the Sip-a-Choo Show with Mike and Stu. I'm Mike, that's Stu. We got Steve over here built behind the door. We all make it happen. - Put it together. - And it's a short show today. Y'all have a good week. We're going to bed. (laughing) - Stu, in these last several days, when you awoken. - Yes. - And I don't know, I got four in a more. I don't know, time to get up with, what time the Cruises Crowe in the country, where you stay. But have you felt it? Have you felt it in the air a little bit? - Yeah, yeah, and it's about to leave. But yeah, it felt like football weather. - Yeah, that's right, and have you felt like, have you smelled like wood burning, you know, from fires, bonfires, and people grilling and tailgating? - I have seen the steam put out the fire on a Seminole spear too. (laughing) - And that was on there. - I'm sorry. - Directed by the tech. - I am so, well, no, I'm not really sorry, but I'm sorry I missed the game. - That's the season it's going to be. - Because the second game of the day was FCS team, Montana State, going to FBS, Big Boy, New Mexico, being down by like 17 and coming back in the fourth quarter and just ripping them a new one. And then SMU got a late touchdown to be poor waffle Nevada, which tells you that the mid-12 is going to be extra mid this year, no Oklahoma, no Texas, what's the point of even having a conference? - Well, I found hilarious, our friend, Niecy Nelson. - Oh, yeah. - She posted, she posted after that game. She's a big Florida State fan. - Yeah, she said, oh well, I guess that's our season. - Yeah, I can't wait 'til summer. (laughing) - And one of the big tweets yesterday was, and Florida State has been officially eliminated from the 2024 playoff. - Yeah, that was hilarious. - Yeah, I had a post yesterday that had a nice graphic of a Florida Seminole, one of the kids who actually plays Osceola, that's an actual Seminole member that is Chief Osceola every year, is their mascot. And then another one of whatever it is, dressed up in the bumblebee or whatever they've got going on. Georgia Tech, actually it's yellow jackets. - Yellow jacket, I'm sorry, yellow jacket. - Oh, on a football field that said both of these, both of these programs in their history were feared powers in college football. But today, they're just in the ACC. (laughing) - Anyway, we're just excited football's here. - Yes, we are. - It just, you know, to me, with football hitting, it just makes the weather feel cooler outside. You look for the weekend, you look forward to grilling, you look forward to, you know, the holiday season, you get here with all the flavors. - You know, and we eat heavier foods. - You look forward to throwing those Saturday wedding invitations in the garbage. - Yes. - The correct gift to send for a wedding on a Saturday during football season is a $5 Applebee gift card. - There you go. - That is the correct gift. - It costs more than that, and gas just to go to Foley to use it 'cause that's where you know Applebee's around here. - I think there was an express out in West Millville 'cause that was, and I said that, you know, years ago I worked for them, and I said then, that their goal was to eventually eliminate servers. They just wanted a drive up when it does what Applebee's wanted to be. They wanted to be fast food. - Well, I've told all my friends, I said look, don't get, you know, if you want me to come, don't get married in the fall, please don't die during football season. - Yeah. - Wow. - So, you know, do your best to hang on. At least 'til the bye week. - Yeah, wait 'til there's a bye. - Don't be rude. - Either I sit or I'm sorry. - Walk it off. - If I die, I wouldn't expect people to come. - That's a good stuff. - That's all my fault. - No, I don't have to worry about that now. - You ain't worried about it like this. - I'd say just, we'll do a memorial after this. - They could just kick me off in the river and let me be catfish bait. I don't care if I ain't living, I don't care what happens to this chunk of meat that I was in, occupying. - I had to feed a lot of crabs. But funerals are not for the dead, they're for the living. - That's all right. - I guarantee you, there's not a single person out there that has died that wants a funeral. - I don't look for it. I want a smoking hot body, I want to be cremated. - So anyway, back to food. - But just think of the cut that you and I would make. - Oh yeah. - The crabs galore. - Look at the pork belly I got. (laughing) - Don't just bite. (coughing) - Aye, aye, aye, aye, aye, aye. - 'Cause these, yeah. - Wow. - So football's good. You know, Thursday night I did my first appearance on Tiger Talk OT here on the station. - All right. - And I talked about loose meat sandwich. - Really? - Yeah. - 'Cause I think that's a great little tailgate. - Sloving Joe without the sloving. - Yeah. And everybody dresses it like they do a burger. It's a whole lot easier for you to get done. And I'm gonna, if I can, put that segment on our YouTube channel. - Okay. - So that if you missed it, you can listen to it. If you don't know what I'm talking about, with a loose meat sandwich, that way, I don't have to retread it right now. - Tell people where they can go for us on YouTube. - On the YouTube. - To YouTube. - Okay. - Yeah. 'Cause if it's you and Mike and Stu, there's not more than one channel with that. (laughing) Or they can go to the Facey Spacey and check us out. - Okay. And it is faceyspacey.com/zip and shoot. - That sounds easy. - You can see with YouTube, it would be like Sip & Chew Show 873612H2777, like that. So just go on there and look us up. - Yeah, just, yeah. - Go to the search bar and put in Sip & Chew. That's what he's saying. - There you go. - Much easier. - You can Google it too, can't you? You can go to Google and find us. - You can find us on Bing. - Bing. - You can find us on Altavista, if it still exists. (laughing) - How about on Myspace? - Anyone over 25 doesn't know what I've talked about. The first search engines were like Altavista. - Right. - Yeah, Yahoo. And like that. And then, yeah. They kind of evolved. - MSN. - Dogpile. - What about Myspace? - MSN, remember, yeah. - Do we have Myspace or Will Myspace? - Myspace still exists, it's just not what it was. - I don't know. - So does Craigslist. - Yeah. - And when they took the personals out of it, what was left to read? (laughing) That was the best part, man. I am looking for strong, sexy, honest man to be husband or lover for life today. - I love you long time. - Today. - Yeah, today. - Today. - I need to be wild. - I need to be wild. - Back on the cooking show. (laughing) - Oh, he must be able to cook. There you go. Hide it all in. (laughing) - I just got a tweet from a listener. Sheila says, Mike is killing me. Don't die during football season. (laughing) - I'll try not to. (laughing) - I might die trying. - Oh, she's quoting you. Don't die during football season. - Okay. (laughing) - Don't die during the summer either, 'cause if it's an outdoor funeral, you can hang it up. I'll send some carnations, or what is it? You're santhemums? Is that what you're saying? You're santhemums and-- - I like boogin' villas. - I just, is that a town? - That's a problem. - That's in Louisiana. I don't know folks at Perkins and East Coast. Ooh, there's a night, we goin' to Boogalillas. (laughing) - No, you can find 'em in Mexico. We can find 'em hanging off my balcony 'cause they kinda cascade. - Oh, so I don't have to buy 'em then. - Cool. - So they just cascade over the balcony, like they do in Italy and France, the French Riviera and Mexico and all them places. - By the way-- - What? - It was Bugaloosa. - Bugalo. - That Thursday nights, everybody at Perkinson, that was drinkers and partiers would load up in cars and they'd drive across the state line in Louisiana, Bugaloosa, which about an hour away, 'cause that was the closest, closest place to get a drink when you were under 21, because this was right when the laws on alcohol were goin' up, 'cause I remember, I was a senior at Mary Montgomery, old enough to drink beer in Mississippi. - We used to go to Red Barn. - Didn't change by the time I went there. - Oh, Red Barn! - We used to go to Red Barn. (laughing) - Anyway. - Yeah, very familiar with the Red Barn, but yeah, Bugaloosa, Louisiana, was right across the state line and the drinking age was still 18 there. - Okay. - But it went to 21 in Mississippi right over there. Two, five, one, three, four, three, oh, one, oh, six is state. Call of hands, our social club, call and text in line. - Can't even worry. (upbeat music) - To get on the line, call three, four, three, zero, one, oh, six. Now, back to Mike and Stu. - Say some words, Mike. - All righty. Like, where would you go for breakfast? - I'm on a cool, crisp, fall like morning in downtown movie. - Where else, but Bob's downtown down there on the corner? That happy, which is North Jackson and St. Francis Street, be a great day to set outside. The last couple of days have been a great day to set outside. - Yeah, yeah. - They really have, but, and then after that, I would probably go to grocery store, go grocery shopping and load up on my haul sausage and wholesale meat products. - Yeah, yeah, yeah. - So that's moped cajun sausage that I like, put in all my salads and soups and eggs and everything. - I like putting that sausage in my salad. - I said, why don't you just crumple it up? - Yeah, yeah. - And then we do wanna thank Butch Cassie's over there on Florida in a part of Flow Shell. Thank you for all these folks for all their support and helping us make this happen. Got a few things to talk about. - Oh my in trouble. - I feel like I'm in the principal's office. - Go ahead and get these out of the way. National Days, which I always like to bring up. National Banana Split Day. Why are you over there in Flow Shell? Go buy Cammy's old Dutch ice cream and get you a banana split. - Can you open on Sunday? - Yeah. - Okay. - I don't know because Butch's isn't, so there's no point to be in my corner. - But run over there and get you a banana split on National Banana Split Day and tell him, tell Cammy that Stu and Mike since she might go who? - Are you a traditional kind of banana split guy? - I want a traditional. I want a traditional. Yes, where I grew up. - Basically Neapolitan mix of ice cream. - Yeah. - Yeah, that's the one. - I came up with an idea for a savory banana split. - We'll come back to-- - Okay. - We'll come back to what you get done. - And then also the day is Whiskey Sour Day. National Whiskey Sour Day. - Whiskey Sour. - Whiskey Sour. - I became an expert at making a Whiskey Sour by age eight. That was my dad's favorite drink. And my sister who older than me would start out making them. And then I wanted to learn how to make them. And of course the thing about making it is you have to taste it to make sure it's right. - Absolutely. - And a half teaspoon is all that an eight year old needs to take that back. - It proves in the pudding. It proves in the pudding, all right? (laughing) Also, I want to say a shout out to Anthony Bourdain's favorite fellow chef, Rachel Ray. (laughing) - If you don't know the story about that googling or being it or something. - Oh, and check out his love, hate relationship with Admiral Legosi. - Ah, there you go, there you go. - So you're being facetious? - I wouldn't sort of know. - Yeah. Anthony was not a fan of the Food Network. But Disney-ization, as he called it, of the restaurant industry that Food Network does. - Yeah. - I watch all my cooking stuff on the Create Channel. - Yeah, it's casual cooking shows. - And because he can't afford to. - They don't do, they don't do, well it's free. (laughing) They don't do competition stuff. - Yeah, I do free, I do free. - But I do love watch Pete every time he's on one of the guy's shows. - Oh yeah. - It's like watching a rerun phrase, I'll watch it over and over and over again. - The only thing I really watch on the Food Network is down his drive-ins and downs. - Yeah. - And I don't watch that often. I watch that a lot in the hospital. - Yeah, I bet you do. - Yeah, I watch enough TV in the hospital to be completely done with certain genres of television. - Just nearly four weeks I was in there, I've watched so much, I've watched Forrest Gump like a thousand times. - I loved it when a Marvel movie came on. - There you go. - There's something I can doze in and out for the next three hours. - Hey, I want to mention a fundraiser that's going on today at the Alabama American League. - They're raising fun? - A fundraiser. - Oh, fun. - fundraiser. - Sorry I missed the D. It's an event at American Legion 2, post-205. It's on D.I.P. there by Greer's. They're raising funds for Jeremy Newberry. He fell 30 foot and damaged his back really bad. He's going to be out of work for quite a while. So they're doing a fish fry and silent options and all that to raise funds too. He's got young kids so they need to feed them while he's out of work. So they're doing a great cost. And you know, American legions and elves' clubs and VFWs, they do great jobs of raising funds to help fellow veterans and just people in need in their community to help them get by. And that's what they're doing today. They're going to have the bouncy house and all that to raise some money for this family so they don't have to do without too much while their dad is out of work. So they don't know when he's going to go back to work. But it's a great call. So if you go out there, it starts at two o'clock today. Go out there and get you a fish fry meal and help participate and be generous and try to help this family out. They need the help. - It's interesting a lot of folks don't think about the lesions like that. - Yeah. And you know those places, they always think that they're only open to veterans. Well, no, they're open to the public. And they do it like last week. We did the VFW in Fair Hope. And that's where we did the bake-off at. But they told me, Carey told me that they do fundraisers there all the time for the community. - Isn't the American Legion there in Fair Hope right on the beach? - That one is, the VFW is over there by the Fair Hope Group. - I went to an event at the American Legion there in Fair Hope that was, it was like a cooking contest. I think we were there judging. And right there on the beach, just a beautiful side. - I've taken some beautiful shots when the sun's going down there. And I would see the little boats, wooden boats, putting out there to go fishing, you know. (laughing) Yeah, that's right. Anyway, hey, Andrew Manus. College Hill Package, by the way, that might, yeah, in Fair Hope, yeah, they opened a new-- - Did they? - College Hill Package, by the way, I love that day. - Yeah, isn't that great? - That's awesome. - I remember days, I'd go way back with Andrew and the Manus, I remember the day, it was just a little quarter store. And he's over there, trying to decide if he's gonna go back to college or what. And all of a sudden, they just exploded, growing their company and their business and their plan and did a great job. And now they employ a lot of people and they give them, you know, they're a great family. Just a fabulous family, the Manus' and you couldn't ask for a finer family. And we got to go hang out with them when Guy was in town. - Yep, I had to see Gar with him. And Havana Rays, so. - Which is a cool, cool place. - Oh my god. - We'll use his Hello One text. - We'll find a chef's on the Gulf Coast right there. - Absolutely is, absolutely is. - Took Andrew Zimmern, skate fishing. - Yeah, the bow and arrows. - Yeah, which in case, our landlocked buddy over here, Stephen, the skate is the culinary term for stingray, or ray. - Oh, okay. - And you shot it with a bow and arrow and pulled it in. - Yeah, yeah. - And Will, I've not had skate, man, but I understand it tastes terrific. I just can't ever find it at the local all of these, so. (laughing) - Now, would that be like, shark, maybe? Does it have the same, no texture at all? - Oh, no, it's a wonderful, I'm gonna understand like a nice, firm, white, flaky fish. - Mm-hmm, it's not unlike a snapper. - Like how I flounder. - I watched it, it came in years ago. And they have a place called Stingray City, where they used to, you know, it's legendary, where they dropped all their bait, and now they take tourists out there, and you stand in the water, and you hold it, and they suck it right out of your hand. But that was an experience now. I would never have thought about taking, you know, a bow and arrow and killing it, but if I was starving, yeah, yeah, yeah, yeah. And, like I said, it's gonna be lean, just like everything from the sea, it'd be good for you. Hammerheads love 'em. - They really own Stingray? - Yeah, did you see the video over there by Roberson Island in Orange Beach, and all the people that like pulling their boats up, and the hammerheads are swimming around there, but they don't hear about the people, they're trying to get them Stingray, 'cause the Stingray said, we're gonna go over here by the people, we're gonna stay over here, we're gonna stay and hide behind the people. So, scuba divers love getting in a group of rays, as they say, it's like you're swimming with angels, that they are just so majestic, the way they go through the water and everything. - Good to say, as far as the Caymans, you know, the women are freaking out, some of the guys are freaking out, and I'm just like, this is awesome, they're just like, there's like 70 of 'em. - Just don't step on their back, you're okay. - Exactly right. - And if they're swimming, it's hard to do that. - Well, yeah, it's like Steve Irwin. - Yeah, that's on the back. - He died, that's how you died. - Yeah, he, and I know that's one of those things that he saw that spike come and he was like, why did I do that? - I understand, I don't know how to say that place, but it's in Africa. (laughing) Jibaldi, is that right? Jibaldi? - Jibaldi? - No, I don't have an eye on it. DJI, B-O-U-T-I, Africa. - Jibaldi. - Okay, so just Africa. - Jibaldi, it's a small place, everybody knows each other. - Thank you for listening, Stan. Thank you for everybody wheeling, Andrew, and Susan, and everybody's listening to us on the YouTube and the Facebook and-- - And the whatnot, and the whatnot, Sesterians, but you got anything you're gonna be doing just coming up? - Yeah, Friday. I'm going to Hurley, Mississippi. - Big old downtown, Hurley, Mississippi. - Yup, I'm gonna go see George County play East Central High School, because the quarterback for George County, who's probably already the greatest football player in George County history, 'cause he ain't had much of a football tradition. He's a six foot four and a half, about 210 pounds, runs a four, five, 40. He's currently committed to Notre Dame, but weren't on the streets, is that change of Saturday? - No, probably good Auburn, Alabama one. - It's going to offer more than likely. It's probably been done for about two months. You just got inside her in for a minute. - I wanna know, it's been all over the internet for two months, man, Notre Dame people are hating Auburn, America. Two, five, one, three, four, three, oh, one, oh, six. What is that, Mike? - I think that's the Call of Hands, our social club call and text in line. (upbeat music) - Mike Bailey, Stuart Reb Donald, devoted to the complete gastronomic experience. - ♪ I want a big butter and egg man ♪ - Mike and Stu on FM Talk 1065. - So, so what? - So I was supposed to be a judge, I stayed at a tailgate. Thinking of a jig at the Orph. - Yeah, fall through? - No, I just, I told, well, I opted and chose to do the seafood one on Dolphin Island. - Oh, okay. - Because I knew Saturday morning, after working at the wine bar, Friday night, I was gonna be whooped, and I did, I slept. I would have messed it anyway 'cause I slept almost (laughs) yesterday, but I bet there was some good, good food, things, you know, percentage yesterday, and I hate I mess it 'cause, you know, Billy Stitt was gonna be there. Deborah Hodges was gonna be there, and I just knew it was gonna be a great event, but I'm just thinking, man, my body's so tired, and I need to rest up, so, but I hate I messed it. I wish I had more information on it. I saw some things posted. If Danny's listening, maybe I'll call in and tell us something. - Yeah, sure. - And he's always welcome to. - I always welcome to, but yeah, I opted to do the seafood one in September six. - You gave up bacon for seafood. - No, that's a solid decision. I can back that. 'Cause I honestly, given the option, I'd rather have fresh seafood than bacon any day of the week. - Well, how about fresh seafood wrapped with bacon? - No point in it. - But anyway, we're gonna talk about making a banana split savory. - Savory banana split. This is when molecular gastronomy, which you just recently had an example of. When we ate at Le Mans, the paranoid pearls that I was talking about, that's a process called spherification, where you take a liquid and turn it into a semi-solid that as soon as you bite into it, it bursts, which is what that piranhaud did. As soon as we took a bite of those oysters that piranhaud burst in our mouth, and that's why we had that licorice, licorice, licorice. There it is, flavor all over us. There's a bunch of, what molecular gastronomy is, is a very strong combination of chemistry and culinary arts. And it came from taking a lot of the stuff that they do in processed foods and kicking them up a good bit. 'Cause we've all had like a hamburger helper. You take that little packet and you add water to it. Well, what they've done is they've made a tomato sauce, and they add a additive to it that is slipping my mind as soon as I got ready to say maltodextrin, and that turns any liquid into a powder. Add water to it, it turns back into a liquid. So, that's all, yeah, what they did was they took all of these modern processing processes and found a way to make them acceptable in culinary arts. When you go to a molecular gastronomy restaurant, this isn't a place you eat once a month. This is a place you eat once in a lifetime. You might try more, if you're in the molecular gastronomy, you'll try different ones, or you might go back to that same one once a year, once every other year. Plan to spend the entire evening. Plan to get a whole bunch of little dishes, and it is a complete entertainment experience. And this will be foods that smoke and stuff. I mean, like at the table, they're just smoking. Whether it be dry ice dropped into a liquid or what have you. Just all kinds of weird mad scientist stuff. So, I was just kind of getting into it a little bit, didn't want to do it, but interested. So, I came up with a savory banana split, and as it turns out, I don't think there was any molecular gastronomy in it. I was just riffing on that idea. Use plantains instead of bananas, which are still a banana. - Yeah. - But you get them when they're still kind of green, and they're more savory, more like a potato than a banana. Fry them, but in long strips. And then my three different ice creams were a salsa granita, guacamole, and then like a really thick, creamy ranch style dip. And then you just dip those into that, but it would look just like a banana split, but it would taste like chips and salt. - Huh. (laughing) - You mentioned the smoking, and by the way, Stan said, you pronounce that town Djibouti. - Oh, okay. - Djibouti. - Gotcha. - Which I've heard of, I just didn't know what the spelling was. - Okay. - Djibouti. Not unlike the river in Mississippi, Chittakibafa, that you pass over on the way to the river. - And I close my eyes when I pass by the sign, so I don't want to say it. - Yeah. - Try to say it to myself on or don't. - Here's the thing with Native American words. They're pronounced exactly the way they're spelled, because we were simply spelling what we heard. - Yeah. - But then you get into the French who screwed up some stuff, like you say your name's Biloxi? - Yeah. - Okay, we're gonna put an O in there, not a U like you would think. But it's Biloxi. When people say Biloxi, they're mispronouncing it. - Yeah. - Yeah, it's not the folks in Mississippi's fault that the French couldn't spell. - Why don't they put a U in there, Biloxi? - Yeah, this cage can't say it right on Conair. Anyway. (laughing) - Worst mobile passenger. - Going back to talking about smoking the items. First time I experienced that was I was standing to Jim Smith's left as he was judging at the Food Championship down in the war. And so Jim was passing me his leftovers. He'd take the first couple of bikes, make his notes, and then slide it over to me. And I had him on for it. And I'd finish it. - I think he's went in his wallet, in case you weren't there. - I do have a fork and knife that I can travel with. I really do. I got in Argentina, they were gifts in Argentina. That's why when they gave us a gifts at LeMoyne. - You're hoping for a knife and fork? - Well, you got a knife. (laughing) - And some honey. But no, I saw that and I go, wow, that's strange. He just like put it over a glass dome. He'll put it and set his dish in there. And then he smoked it. And I go, this is crazy. What is this kind of devil stuff that, you know, it's-- - And that's one of the things that's rolled out of the molecular. It's that things usually called a pistol that produces the smoke. And the first time I saw it applied was on a very early episode of Iron Chef America. And the guy brings out the glass dome. And what he pulled out was not the pistols that you can out buy. He brought out some kind of water bong from a head shop. And he had rigged it so that the smoke would go into the glass dome. And Alton had to get down off his podium and go take a look at that. - This was kind of a strange contraction this guy had. Now, I see the ones you're talking about. But I know down at Seylevine, they'll do sometimes they'll do the drinks where they-- - The martinis and other drinks. - Oh, yeah, the drinks. - They send it so that it has the font. - Well, they've actually done the smoke. - Oh, nice. - I've seen them do the smoke drinks. - Well, you mentioned Jim Smith. Another of our fine chef friends, Mr. Steve Zooker, when they opened dolphins, he had a gumbo-serb that was smoked. And they hooked the pistol that we're talking about up to a hose that piped it into the pressure cooker they were making the gumbo-serb. That was unbelievable. And for those who've never experienced gumbo-serb, throw out the window any thought you've ever had to what gumbo is supposed to be. This is traditional gumbo. There's no roux. There's no meat. It's a vegetarian gumbo. But Steve put in that-- and he also put a little bit of on-do in it. But because he didn't care about the vegetarian aspect, he was making a great soup. And then they would pump that smoke into it so they didn't infuse the entire gumbo with the smoke flavor. - Our friend Matt at Lodi Beardard. - Ah, Matt Golden. - I was a judge in a gumbo competition, and he made a gumbo. But he used pickled okra and pickled onions. And it was fabulous. I mean, I thought, well, what is this going to taste like? - Halfway between gumbo and a Bloody Mary? - It blew me away. It was so good. But the pickled okra and the pickled onions in there just-- - Well, I stole something from Bobby Flay on gumbo. Because you know, there's always that 10% of people that just don't want gumbo if there's okra in it and don't care that it has to have okra in it to be gumbo. I leave the regular okra out, and I garnish it with fried okra. If you don't eat fried okra, don't eat around in it. - I eat. - Just leave. - I don't go home, eat some saltine crackers, low sodium for the rest of your life. - I almost eat okra raw, sometimes. I love okra, almost anyway. - But I've never met anyone who disliked okra that wouldn't still eat it fried. So, and it's a good little way. That way I keep the gumbo aspect of it in it. It's a nice little textural change that little bit of crunch on there. And even people who don't like gumbo can enjoy it. - So, gumbo is what I think of when that first leave falls off the tree in Instagram. And when you hear the kick of a football, and when you hear, and when you go outside and you get that crisp in the middle of the log, it's that crisp, cool air. - Do you know why gumbo is that perfect fall dish like that? - So hard-ian. It's the end of the summer shrimp season, but the beginning of the winter oyster season. So, it's one of the few times of the year you had both of those fresh. - Mm-hmm, cool. - Cool to know. - Cool to know, yes. - And I don't know, it was rare that my mom ever made gumbo that didn't have oysters. - Here's a curveball for you. - Uh-oh, yeah. - Some Kansas stuff. - How do you do asparagus in all this? Or do you? Why isn't asparagus down here the big thing like, I mean, I know ochreus. It seems like everything- - Because it's cold weather crop. - Yes, cold weather. Bill Finch one day, we were talking about gumbo. And back when the French were here before the Acadians and they were coming down from Quebec and Canada, Celery doesn't grow here. - Right. - It comes from up north. - Right. - And so he believed it was introduced as the, as they started doing the trade back and forth, you know, from up north down here. But, and we're thinking, well, what could they have used? And, you know, we're thinking probably collards, stalks of collards, stalks of turnips. - Mm-hmm, turn of greens. - Turn of greens, you know, to use the stalks off of them. And then that gave me the idea, and I haven't done it yet, but I thought about doing a gumbo and using the whole turn of green. And use the stalk, which is common in gumbo's herb. That's a big part of what's in it is the collard green. - Yeah. - And the year that Elton was down here judging the gumbo cook off on the island, somebody did a collard green gumbo. - And, Mike did a lima bean gumbo. - Then I forgot to put the low green. (laughing) - Wow. - When I opened an ice chest and saw more croissant. Oops. (laughing) I did get it in the gumbo, but not in the lima bean gumbo. Which me and David all the way talk about that every now and then. - Yeah. - Only because you bring it up. (laughing) - Will he pay me a compliment? - Yeah. - Best lima beans he's ever had. - We got a collard green gumbo. - Okay, who we got? - Speaking of gumbo, the Edmond Green Bay. - Okay. - We got less than a minute. - Go ahead. - Go ahead, go in here. - Yeah, it's Ed, man. Okay, the old people told me there's a winter gumbo, and there's a summer gumbo. The summer gumbo has ochre in it, and the winter gumbo has fillet in it, and the summer gumbo has shrimp, and all the stuff you get in the summertime, and the winter gumbo has oysters and fish in it. - Okay. Man, you know. - That's that sense too, 'cause fillet was the original thickener. It wasn't used as a flavor ingredient, that's how they finished it. - Which is sassafras. - Right, before the French brought the butterfly or rouge into the equation. - Yeah. - So that all makes sense, Ed. - Yeah. The old fillet told me that his family came over with the feet. - Mm-hmm. - Mm-hmm. (laughing) - And later on. - Thank you. I'm glad they weren't dismember. 251-343-0106, Mike, what do you think? - It's Heck of a hands. I was social club calling text, didn't I? ♪ This is juice ♪ ♪ Uh-oh, uh-oh ♪ ♪ I don't like juice ♪ - For more than a decade, sip and chew with Mike and Stew on FM Talk 1065. ♪ I don't smoke ♪ ♪ I don't shoot ♪ ♪ Scat ♪ ♪ But I got a spicy pumpkin ♪ ♪ Ride it on my back ♪ ♪ Don't keep it against you ♪ ♪ And sugar and toast ♪ ♪ I will pay for gumbo ♪ ♪ I will pay for gumbo ♪ ♪ He started it ♪ - Yeah. - Funny we were just talking about gumbo. Thank you for calling in, Ed, man. We appreciate that. - If you want to drop in the nugget songs. - There you go. If you want to call in or text in, you can do that at 2513430106. And of course that's sponsored by Cal Hands Irish Social Club. What else is sponsored on this show? - Oh, well, let's see. We got Bob's Downtown Diner on the corner, Fat and Happy. Go by there and have that meatloaf omelette. - Oh my God. - It's crying to me. - Oh, it's so good. It was so good. And of course, the wonderful folks they have working there. Now they deliver. - Yeah. - Because they deliver. - The owner will deliver too. - Absolutely. - They doing it to get him out of the kitchen. He's getting too big for his britches, so they got to get him out of the kitchen. Even though he's lost a lot of weight. - Yeah. - He's looking good, Tony's looking good. - Yeah, yeah. - Yeah, I was leaving the box out one day and he offered to give me a ride to the car and I went, well, I can, the car is like 100 feet away, man. - He just won't show off his ride. (laughing) He's like, well, next time you get ready to leave, they'll call me. - Every now and then he'll pick me up and take me somewhere. Well, off the ground. - Off the ground, off the ground here. - Yeah. - So anyway, he'll run over. - Not me right now. Anyway, we want to thank haul saucers and wholesale meats. Now, in pigly wigglies, across Baldwin County. - Across Baldwin County. - And? - And? - They're going into the Greers in Baldwin County too. So, just a little tidbit there. Let's be going around us as well. But also, well, thank you, thank you, folks. So, Deborah and them over there and thank you. Butch Cassidy's over there on Florida Street in the heart of Rochelle. - Fly on. - Go to his next door neighbor, Cammy's old Dutch ice cream and get you a banana split on national, this national banana split day. - Banana split day. - That's it. So, back to, I guess, Gumbo. - Oh, well, I was going to tell you. - No, you tell me what you're saying. - Yeah, you know, I grilled out some chicken legs. - Oh. - Chicken thighs, like Thursday, on my off jacket. And then I just, you know, cook 10 of them on the grill, get them done. - Well, is that enough for you? - Well, I have two with a side. So, it's a couple of meals that way. - Oh, okay. - And I was telling myself yesterday, I said, you get done working, just go home. You got chicken thighs, you got a pork chop marinating and some citrus juice and stuff like that. But somebody walked by and put a burger smell in my nose. And all I could think was burger, burger, burger. So, when I got off, I went to the Hickory Pip and I got their Cajun burger. This is a burger Mike Bailey would like. - What was on it? - Well, it's got some of your regular things, a massive amount of cheddar cheese. Really thick and it looked like it was a patty of cheddar cheese and a patty of burger. And fried green tomato and rim a lot. - Ooh. - And then they use Cajun seasoning on the patty. - No eggs, no crunchy peanut butter. - No, don't need any of that. - No grill pineapple. - 'Cause none of that is Cajun. It wouldn't be a Cajun burger if you put any of that ridiculousness on it. - True. - And I had it with a side salad. Nice, Chris salad with some Italian dressing. But when I was so good, I'm like, you got those chicken thighs, you don't need to spend any money. But when a craving hits, it's gonna eat at you until you satisfy it. - That happened to me the other day. - And what I was really craving was that burger on a flat grill as opposed to what we've got at Butch Cassie's where it's on a charbro. Which they're both fantastic. But when you get used to having the charbroiler all the time, now the one cooked on the flat grill is, you know, the treat. - Yeah. - When you cook it on a flat grill all the time, the one on the charbroiler is the treat. - Yeah. - So I went down to the hooker tip. - To me, the flat grill, it's a fairness juices and this continues to cook in some juice. - It's almost deep frying. - Not dripping. - Yeah. - It's reabsorbing the fat and then deep frying in it. - Yeah, it's absolutely wonderful. - See, I had a craving though that 'cause it was National Burger Day. One day this past week was National Burger Day. One of the 14 or 15 National Burger Days in here. - But it just happened to fall on a day that I was craving a burger so much the Butch Cassie's got one. - Did you get a Butch Burger? - I got a Butch Burger. - That prairie burger that Roy does is, I can see why that's the new soony to be famous. His signature prairie. - But Mobile is loaded with some good burgers. - Yeah. - And we've got some great places that make great burgers. - Yeah. - And well, it is the quintessential American peasant food and the last three and a half years, all Americans are quintessential peasants. (laughing) That's what happens. - Now, now, your ground, your blend of meat, how do you like it? You like mostly like some fat in it. - 80/20 ground chuck is the perfect for a burger. And if you're going a little steakier burger like you're a fine steakhouse, John Gibson had a very specific grind. His was 81/19, a hair leaner, little less fat. And he would have, seems like he had brisket, sirloin and fillet ground in his, no chuck in that. So they're probably the fat was coming from Tallah would be, I guess. - What about, what about, have you had the ground beef and sausage blend? - I have had it at Callahan's Wednesday. - That's right. - Yeah, theirs is ground connectum mixed into the ground beef. Yeah, I've had that and it's good. And those are things, that's not what I want every burger. - Yeah. - But every now and then I do. Honestly, an everyday burger, I don't want anything on them at mustard, ketchup, pickles and onions. What goes on a burger, I don't want cheese, I don't want bacon, I don't want mayonnaise, lettuce and tomato, I put on a burger because I need to eat something healthy. You're just being down right, un-American now. - No, what I just described to you is the All-American burger, mustard, ketchup, pickle and onion. - Okay, well, let's see if Cookie agrees that. - Oh, yeah, Cookie wants her burger to be barley. - You there, Cookie? - Well, sometimes that's okay. - Yeah. (laughing) I mean, that's not bad. Barley's got a real, if you haven't worked with it, you know, you don't understand what we're talking about. - That's right, yeah. - But no, that's not what I called about, I called about Beverly Redjes. - Oh boy, Mike's thing. - And football season, you know, believe me. I'm not what we call a football fan. I have gone to, you know, a band, with a band that was marching 275 gone to a Saints game and a Red Stranger and a Strange Land in the stands, okay. (laughing) But I admire-- - So you did not rock the fullness of the football experience? - You get my point, right? - Yeah, I hate to. - I mean, I got the fullness of the, you know, being a musician, doing a job and trying to do it. I mean, we had the full thing, cannons, everything, flags and roll down, you know, across the field by, you know, the flag carriers and the major reps and stuff, I mean, look, believe me, a long decade of marching bands in some very good bands, Louisiana Tech, Auburn University, BC Rain was, yeah, BC Rain, I'm sure you've never heard of that. I was part of the charter member of that, okay, and still in, anyway. But I didn't mean to diverge from that. No, the football thing is, but I love the football people. I love to go, I mean, which is a good thing. They're happy with it. They're going, hey, look at all this food and stuff and service, so we're getting, you know? It's like, I mean, because I'm happy to do that and just go, okay, what's a score? (laughing) - I did, we went, I'm here. Yeah, you too. - Yeah, well, I mean, I don't even care about that, 'cause if you win this year, you're going to lose the next year, basically. No, I've already seen the best football game that I could ever see. And that was between Auburn and, oh geez, it was Louisiana, you know? It was a few years back, you know? And it was like the last 30 seconds. And yeah, yeah, and it switched from the Louisiana to Auburn. I'm an Auburn graduate, so of course. All right, well, Cookie, there's the music. We gotta go, hon, thank you for calling. - Happy Whiskey Sour Day. - Yeah, there's your favorite Whiskey Sour. - Let's get out there, support local, be local, buy local, tip your servers. Kinda tip 'em, cash, if you can. And that'll really help people out in this day and time. So, get out there and, if nothing else, at least, pro alone. ♪ Make me feel fine ♪