FM Talk 1065 Podcasts
Sip and Chew w/Mike & Stu 9.1.2024 w/guest Danny Calametti (Local events rundowon)
The Town of Dolphin Island invites you to their summer sunset concerts at Historic Fort Gaines. All shows are $5 per person, free for kids $12 and under. Download the Town of Dolphin Island app for all upcoming events. Dolphin Island, the Sunset Capital of Alabama. 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 main pass, but I've got some wine suggestions for you. Lemon Moon pass, Sauvignon Blanc, Shinon Blanc, or Pino Gricho. Stewart Reb Donald, a claimed food and travel writer, and world-class chef. How's the chef decasserole? I made decasseroles 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 the scream and put board. Mike and Stu on FM Talk 1065. Ready to welcome to this beautiful, sunny, morning, first day of September. It feels like fall already. Except it's almost 90 degrees. I know, but welcome to the Sip and Chew Show anyway. And how are you doing this morning, Stu? Reb Donald. Victory us. Stu Dog. And Victory us. Great for you. Great for you. So anyway, hey, that's the show folks. See you next week. We got a lot to talk about today. You know what it is. It is kickoff for Sea Pun intended, kickoff for college football. I hope everybody's team won yesterday, but can't have winners without having some losers. Yeah, but Florida is definitely a loser. Yeah, yeah. G5 Billy doesn't make it to the city. Yeah, the only thing I, because they got the hardest schedule, probably in college football history. Well, but anyway, you know, I am an Alabama fan of Stu's and Auburn fan, and but I'll be honest with you, I didn't watch much of either game, because to me, it's just playing high school teams. And I don't like games like that. I loved every second of our game. I watched the Notre Dame game instead. The Battle of Miz right there. 73. And tonight, the winner of that game will be lucky to be a top 25 team at the end of the year. Well, those two teams are bad. Well, tonight I'm going to watch USC and LSU. That's going to be a great game right there. So I like, you know, I don't know. I'll be interested when the schedule starts. The opponents start getting tougher. Next week, y'all go to Camp Randall, Wisconsin to play Wisconsin. You'll probably beat them about like you did Western Kentucky. You're going to say, "When does it happen?" They're bad. They're bad. Real season starting to share. Well, normally Wisconsin shows up on your schedule. That's, you know, it's formidable. You know, they're not a giant killer, but they can make life tough on you. They struggled with a nothing team yesterday. Like the whole Big Ten looks terrible, except for Penn State. Yeah. But Michigan struggled to beat a nothing team. Apparently, unless they're cheating, they can't play very well. Well, yeah. And their cheating scandal has gone to FBI proportions, in case you haven't heard. Yeah. They got caught hacking into other schools' private computer systems. Well, really? Federal crimes. The thing, the sad thing about that is the players are going to suffer. And the program, not the coaches, and not the ones that are responsible for it. Well, I don't know, if the eye comes in and does something, the people who did it would go on the prison. How much prison the NIL has to do with that? Nothing. Oh, please. Well, I'm going to tell you. There's a competition you're going to win. You'll do anything to win once you hit a certain level. Yeah. Yeah. You better believe that. That's true. And, I mean, was that not what's funny, what Nick Saban said? Yes, they don't lie there about the NIL and 20 million. I can't watch game, dude. That show is just horrible. Well, he let the S word out. And he said, he said, if you, something about if you couldn't afford that, if you're not paying 20 million dollars, or if you paid 20 million, anyway, he said, you're just blank out a lot. And, well, it's here, and you can't go back to holding hands. No, yeah. And let's be honest, he was doing NIL before it was legal. Most schools were. Most schools were, yeah. Unfortunately, it's starting to step down into the preps. Or should I say, not before it was legal, but before the Supreme Court said, NCAA, you've never had a right to do this. Right. It was always illegal to not pay the players. Right. And there should be people from the NCAA coaches, university presidents, and even us, the fans, we're at fault for all of this. But then when we were screaming for more bowl games and more playoff things, we should have been screaming, hey, our fellow citizens are having their civil rights trampled on. There's now. Yeah. Yeah. So it's our fault as fans. We like the game. We want the game. Yeah. Well, we are not gladiators. This is not Rome. Well, yeah. So you say. We are for you. In that, in, does the real tailgating start with playing high school games, or does the tailgating start, you know, you know, tailgating is full time. Now the game. What did you do, Mike? Did you tailgate? Why not? Why not? I was looking for a party. No, I was meeting yesterday. Did you go all out with the grill a little bit? No, I didn't. I made a frozen pizza. I had a frozen pizza. I went to the Mediterranean sandwich. It was Ralph's. It was expensive. I went to the Mediterranean sandwich company yesterday. So I'll talk about it later. And they do, are used to do these tailgating kits where you can get like 25 bucks. You got enough pita bread and Euro meat and stuff to feed four or five people. There's a number of restaurants that are locally owned restaurants that have packages together. Perhaps we should explore that this season. You know, that is an idea. So I have a question here. Is this a football or a food show? We got to get it out of the way. Everyone know, if you've been listening to Cip and Chew for the last 11 and a half years, in the state of Alabama, food and football are synonymous. You can't talk about one without talking about the other. That's right. We're trying to get this part out of the way so we can talk about it. Yeah, but it's going to happen all season long. We're in Alabama. This is the culture. Just get it out of the way. Don't throw shade on our culture. That is football. Oh look, the lines are lighting up. So anyway. Yeah, now Friday night I drove out to northern Jackson County, Mississippi, to Hurley, Hurley, Hurley for the East Central High School game versus George County High School. George County is quarterback by Deuce Knight, who's a Notre Dame commit, who probably sometime today, maybe even during the broadcast, will be announcing he's going to Auburn instead of Notre Dame. And so I wanted to go check it out. It's the first ball game I've been to since I was recovering. My nephew was the drum major at Mobile Christian several years ago. And so I hadn't experienced the bands in the community. Just a really great time. There was no John back and forth or anything like that. It's just a couple of small town Mississippi country schools getting together to sort things out on a football field. And it was just a really wonderful nostalgic way to spend the evening. I was going to eat at the the other burger place in Hurley, so I haven't tried yet. And I was just enjoying the game so much I didn't get done before they closed. Oh, it's ended up at Waterburger, which is not a bad deal. Not a bad deal, but it was really I think got to see the number of times either going to a high school game or coming back. And you could go there afterwards because I didn't have time if you want. If they'll let you back in. Yeah, but both both bands did abbreviated marching shows, but both. And you know, and I was on the visitors side because I figured there'd be more seats there. I was wrong, but George County brought a lot of people. Yeah, and when you've got, you know, a five star quarterback on your team, you travel, but just had a great time. But both bands did abbreviated shows like two songs each. They had a dance team come out before anyone else and do a dance routine to a recorded song. I don't know where I stand with that. I'm okay with the dance routine, but halftime shows and that includes the Super Bowl are for marching bands only. Should be. Yeah, I don't watch Super Bowl halftime shows because they don't have marching bands. So therefore they're a waste. I only watch Super Bowl for the commercials anyway, so. Oh, I hate that attitude too. And what's funny is none of those commercials are new. They're all put online two weeks before the Super Bowl. Yeah, I don't go to Super Bowl parties because I don't tolerate people talking during the game. You talk during the commercials. And the first person tells me to shush during a commercial gets booted out of the party. How about if it's their house? The party foul. That doesn't matter. Doesn't matter. You talk during commercials. All right. All right. There you go. We're done with that. All right. Wow. All that's out of the way. Talk about fired up. We really don't have anything else to talk about. Well, I want to go to a game over here at Davison because that's my alma mater. And I haven't been to the, I used to practice on that field, but I've never played. Or that patch. That patch. I remember what that used to look like. Yeah. We had a nice field. Oh, really? Irrigation system. Yeah, it was really nice. You know, we had a nice field where the holoculture. I just wondered what the thing of the state. I wonder what the food is like there. David's. I always like to go get me a hot dog or a corn dog at a game. Close enough, you could go up, get you a Jamaican me patty. There you go. 2513430106 is the Callahan's Irish social club call and text in line. They are the dynamic dual of dining. Sip and chew with Mike and stew. Call 3430106. Now back to Mike and stew. Hey, I was watching a TV the other day and I saw a commercial. Did you see? What was that commercial for Mike? This guy had a golf cart riding around delivering food downtown. That's crazy. And who would do that? He looked very familiar to me. Really? Yeah. And it's good old Tony Sawyer. Why he owns Bob's downtown restaurant. He does it there at the corner fat and happy. And also he was a guest on the studio of 10 the other day as well. And he talked up that golf cart. It is a mighty fine looking golf cart. It is. And I've been in it several times. He'll see me walking down the street and say, even I'm walking to get exercise. He said, you need a ride? Sure. So he'll take me around. And it's fun to watch him. He's enjoying it. He enjoys life and he enjoys being a successful business owner like he is. And he enjoys living downtown too. So does he enjoy making meatloaf hollocks? Oh my god. Yeah. And if you haven't had one folks, you got to get down there. We're talking about Bob's downtown down there on the corner fat and happy, which is North Jackson and St. Francis Street. Also, today is Cole Hodges birthday. And where does he work Mike? Hall sausage and wholesale meats. There you go. Happy birthday, Cole. Yeah. And I'm sure Deborah's cooking him something good. I hope so. I hope Deborah cooks him something really good today. Gets him the good cake. Yeah, I sense. Yes, but yeah. Thank you for these two fine folks. And thank you. Butch Cassie's. Witch. There in the heart of her flow. PSA. Will be closed tomorrow for Labor Day. Yeah. Yeah. So that's a good thing. But Roy loves to give us employees off for the holidays. And he's a good boss like that. So anyway, we want to thank those. But speaking of birthdays, yes, it is Cole's birthday. Yeah. And want to wish him a happy, happy, happy birthday. And also, we got a few more coming up this week. Tomorrow's our own Phil Busch. Never heard of him. Well, he's right beyond that door right there. So the Herman that yells at kids to get off his lawn. And then we want to, we also, we'll use his got a birthday this week. All right, buddy. He called, he our message in last week. And Bill Monahan. Bill Monahan and T.P. Krop Myers fame. It is his birthday as well. And let me get these out of the way. National days, you know, I like to talk about these days. Burn ends day, national birth ends at birth, your ends. Burn them. And cherry pop over day. I've never had a cherry pop over. Really? Yeah. No, man. Got to try one. It's a turn to. Oh, a pop over is the thing that grows out of a pan and pops over the top. Right. Which are all the rage at brunch in New York City. Okay. The pop over is a big thing. I've got a pan for making it. I've got a pop over pan. It takes a special pan. You can't do it. You can fake it with a muffin pan, but it's just not the same. Take it till you make it, baby. Yeah, so you can't do it in a muffin pan. Yeah, it's a, it's a, it's called a pop over pan. Oh, well. I think the way they used to do them was they baked them in like coffee cups. Okay. Or something like that. The ceramic that could handle the heat, they pop over. And then they developed actual cups that give it that conical shade. Kind of like a muffin. It looks like a deformed. It's usually a dough with some fat right in the center like butter. And as it pops, pops over the top, the butter just kind of spreads out. A lot of times they'll have cheese in them as well. And the cheese will spread and they're just everything your doctor doesn't want you to have. Oh, I want it there. Yep. Let's have six. Well, here's, and here's, here's my week right here. You know, I've done the burniness and I've got an idea here. Today it's national of what this week is national waffle week. Yeah. So let's say, how about we take some burn ends? Burn in waffle. Burn in waffles. Hey, baby. That sounds good to me. A waffle chicken. And waffles, why not? A burn in waffle taco. How about that? Burn in. I like you retired everybody doing tacos. Waffle. Oh, it's waffles, baby. There's an exception to the rule. There you go. Flag that clip. That's going into the next ever. It's a waffle, baby. It's so anyway. So, uh, did you say we got a collar? Yeah. We got Danny Kellam. Calamity. Okay. We'll get, we'll roll on in there. Now we've got, uh, like two minutes before we go to break. Oh, we got, uh, about three. Three. Don't we can carry him over. We can carry him over. Give us a tease, Danny. How does that sound? Well, I'll tell you what, we'll start with the back end. And, uh, because I don't have enough stuff to do. I'm working with, it's hard to, the, the bit with, uh, Joy Mason and Smoke on the farm. That is going to be a fabulous event come October. Uh, we got a little bit of, of, uh, public, uh, public choice, barbecue people's choice barbecuing out there. We're going to have some SCA state competitions going on. Uh, and we're going to have a fantastic prize package for the competitors. And then for the attendees that are coming, it's just going to be a lot of fun. We're going to have displays and kids games and, and all that kind of stuff. So it's, uh, it'll be the, the highlight of Grand Bay for the weekend of the 11th. Yeah, we're supposed to, we're supposed to get Joey on, uh, I think the Sunday or two before that event. Yeah. And he's going to come on the show. Yeah. So it's going to be fun. We've got Pigly Wiggly out there going to be doing some stuff. Well, we got Deborah Hodges is, of course, I'm guessing with us as well. Yeah, there you go. And, uh, it's also sporting victory health partner. So it was, you know, it's good cause of, well, everything else. So we got that going on. We're just doing that event. It is smoke on the farm and the, the web link is smoke on the farm.org. Okay. And where is that farm? And I know you said Grand Bay. Yeah, it's out, out of Grand Bay. It's just, it's really, really easy to find. Right off the USA. It's not 10 minutes off the interstate. So it's, uh, right out there, it's, it's, it's Joey's, basically, is that Joey's plate, Joey's, uh, caterpress is a plant. So we'll have cattle running around. Some on the hoof, some already off the hook. And so on the barbie. So we'll have a combination of things you'll know. I know a theme song for that. Kind of redo a deep purple song. Yeah. That's what I was trying to ask for the event was called. Because all of a sudden they had deep purple words that smoke on the farm. Get Andy McDonald throw together a quick bluegrass version. There you go. That'll work. That'll work. So, um, thank the, then the other thing, you know, got a couple of things that got going on as well. So I don't know what your timing is before you cut me off of the booty. Plenty of time. Three minutes. Oh, oh, we got plenty of time. Yeah. Let her rip. All right. Well, then the other thing, of course, is, uh, Sunday sunset concert at an off an island. Uh, this is our, uh, it's, it's our August concert that we always do the Sunday of Labor Day weekend. It'll be at four games. Uh, five, 30 to seven, 30 sunsets, about seven, 15. And we have Miss Rebecca, uh, uh, Miss Rebecca Barry. Mr. Rebecca Barry. I couldn't read my own writing. I know Rebecca Barry. She's not seen her all the time, but I, I couldn't read my writing. It threw me off Rebecca Barry. And she's bringing the bus band with her. So it's going to be a band out there. She's really, really good. Being played a little horn, a little lift and that. So that'll be fun. And as always, you know, you can bring your, bring your chairs and your adult beverages and your, and your snackables or bring a full meal if you want. You can bring your dogs if you want. So it's a, it's a great time. Great, uh, great, the venue. Our artists just absolutely love the acoustics there at Fort Gains. Uh, there's really not a bad place to sit and listen to it. Uh, the weather's going to cooperate a little bit overcast. So that'll be good. Maybe won't be quite as hot. Yeah. We got that going on. So anyway, but the big event, um, is the Alabama Gulf seafood invitation or cook-off and celebration. And that's next Friday, September 5th at Dolphin Island. More information on my website, AlabamaCoasting.com. So we've got two components. We've got a WFC seafood competition dish that'll be submitted. And then we're going to have a people's choice. But the deal about the people's choice is going to be a little bit different. Usually it's a popularity contest and people just throw it out. What we're doing this time, this is actually going to be a blind judging. So we're going to have our team turn in their, turn in their people's choice in advance or turn it in as they get there. We'll serve it from the, the kitchen at the community center. And, uh, it'll have, you know, just have a number on it. We'll issue a ballot to the attendees. And they will actually vote on their best people's choice dish. So it's celebrating Alabama Gulf seafood. Chris Blankenship is kicked in a little bit of prize money. So that's good. And also got the supporter Chip Brown. So we got, you know, we got some good, and of course the town is there and they're supporting us as well. So it's, it's their event. The other side to that is it is really a celebration from six to nine. We've got the street folks are going to be playing. So it's going to be a little bit of eating and a little bit, a little bit of dancing and 10 bucks to get in for adults. And so, um, uh, it's not, you know, it's a sampling. So we're not feeding everybody full course meals, but it is a sampling of, uh, trying to make some of the best seafood around. So it's going to be a good time. That's a good price. Yeah. Oh, yeah. Well, yeah, the town is really great. They're, they're not necessarily trying to make money on all these events. They want to try and do things for what they're trying to get, uh, you know, what they want to do to support their folks. So, so it's good. All right. Well, Danny, we got less than 30 seconds. One last time throw out the website where they can find out all the information. All of them are going to see a good invitation and you can find a link on my website, Alabama Coasting or at Danny Calametia on my Facebook page. So those two still got a spot available for competitions. If you're off Friday, we got a few spots available on the competition side of things. I appreciate it, but I'm working already, though. Thank you, Danny. Five, one, three, four, three, oh, 106. The Callahan's Irish Social Club call and text them out. For more than a decade, they are the dynamic jewel of dining. Mike and Stu on FM Talk 1065. Hey, uh, hey, uh, no, we mentioned Cole Hodges birthday. Yeah, well, his mama. Yeah. Brody and I said, Cole's mama is serving smother cubed steaks. Ooh, rice and gravy. You know, turnip greens, purple, purple oil peas, mac and cheese. But I bet it's good. Yeah. Wait, Deborah Mason, uh, cornbread, cornbread biscuits. Oh, okay. Wow. And heavenly hash cake. Jesus. I wish she was my mama. [laughter] When is heavenly hash cake? You've heard of heavenly hash ice cream, right? How about heavenly hash? It's chocolate and marshmallow. Oh, okay. Yeah. Go to, go to three George's downtown and get you some heavenly hash one day. Oh, well, how? Then imagine it being a cake. Wow. Scott Gonzalez will hook you up. Okay, I'll remember that. By the way, I have a shelly web on Facebook. Give us a heart for your show this morning. Hi, shelly. Oh, thank you. My heart in the football. Yeah, and some water burger. Yeah, and some water burger. And, uh, hey, Deborah, if you want to kick that cake up next time, maybe you did it this time. Take a little blowtorch to those marshmallows. Oh, yeah. The crispy on them. Yeah, to get that, that char in there. Normalize them a little bit. Right now, sweet and so. The reason I own a, uh, actually I own two ice cream makers. Because when it comes to dessert, watch out, Cam, and he's coming. I'm not a pastry chef, but, uh, and that, and that's an art. What, what Patty does is it's, it's incredible. And I don't think I have the patience to dedicate myself to being as good at pastry as, as Patty, Patty Clark is. But ice cream is very interesting to me. And the thing that kind of made that like come on was a tweet from Rick Bayless, who is the foremost Mexican cuisine chef in America. His restaurants are in Chicago. I watch him all the time. Yeah, he's been on Food Network and PBS. He's been everywhere. And, and it's a guy I really look up to. He was doing a new ice cream for, uh, Frontera that night. And it was, uh, a graham cracker, chocolate, and toasted marshmallow ice cream. S'mores, but he's making all of it. It's not this factory made s'mores stuff that you get. He's actually melting high grade chocolate. And he's actually taking marshmallows and toasting them with a blowtorch and folding them into the ice cream. My question on that too is graham cracker gets kind of soggy. Then you can't. Probably topped it with it. Do what? Probably just used it like a topping. Ah, I got you. That makes sense. A crumble. That makes sense, a crumble. Yeah. Yeah, I can deal with that. And you, and it's funny. I have enjoyed everything s'mores flavored that I've ever tried, more than I've enjoyed actual s'mores. I, yeah, I don't much care for s'mores. But I have a question. You said you have two different ice cream makers. One of them is a regular, and the other one is a bread machine I bought that will double as an ice cream maker. And I didn't know that until I got it. And I'm like, oh, that's pretty impressive. Cause they both, they both use a similar function. It's a blade that moves around at the bottom. That's what needs the dough and blends it up. And then it turns into an oven, it shuts that off, turns into an oven and bakes the bread. Well, if you freeze the canister that the bread goes into, then pour ice cream mix into it. Now it's frozen and that propeller will churn it for you. I did it while the old hand crank ice cream churns. So, I hope you man. I've got a tabletop one that I used to make lemon sorbet for a private dinner that I catered. And the client furnished me with Meyer Lemons from his yard to make the sorbet with. And he just wanted a regular lemon sorbet with the Meyer Lemons as the way a sorbet is supposed to be used, which is a palate cleanser between courses. So how do you make that? I'd have to look at the recipe again, but it's a lot of water, sugar, and fruit juice turned up. Yeah, there's not too much cream inside. And Meyer Lemons grow well here in this environment. Well, we've got a very similar climate to the Mediterranean, which is where they are indigenous to. They are larger than regular lemons, they're sweeter than regular lemons. But at the same time, you don't want to take a bite out of it. At one time, I went to Disney for an event and they had an alcoholic sorbet, something like that. What would you Mike put in now? You know, with the lemon, what would pair well there? And, you know, you're putting it inside of the sorbet and not just setting serving with-- Probably a vodka. I was going to say a vodka, a clear spirit of vodka mainly. Okay. Yeah. Maybe it's some tequila. Or a triple set. But no one. Conquantro? Could be. With that orange flavor. Vodka and tequila, for sure. Yeah, because the vodka is not going to change the flavor of it. Right. That's the idea. I mean, vodka practically has no taste to it all. Do you know that all-- Are you trying to enhance the flavor or are you just trying to keep the flavor? So that's kind of where I was going. Yeah. All liquors start out as vodka. Bourbon is vodka that you put in a barrel. Tequila is vodka that you make with blue agave. But the aging process is what changes a lot of it. And then vodka is not age. And the material you age with. Right. Okay. Yeah. It has a lot to do with it, but in essence. Yeah. Now, the clear liquid that they put into barrels for bourbon or scotch, you probably wouldn't enjoy as much as you would a good clean vodka. Right. But chemically, it's a vodka. Interesting. Yeah. It's just the basic. Just gin was the first flavored vodka. It's just vodka flavored with juniper berries. Yeah. Yeah. Well, here. I've done my new dessert. Slow gin. This is for the stumped up gesser. Slow gin looks and tastes a lot like cough medicine. I have a story, but I can't even go there. Yeah. Slow gin issues. I'm going to. I knew a girl in college that slow gin was her jam. Oh, man. So. Yeah. One time it was for me too, but then no. That went down too smooth. Yeah. How did it come out, drink? I didn't drink very well. I didn't drink tequila for 42 years, because what happened to me when I was 19. And then I-- Adducted by aliens. Someone called me into having a margarita with them, and I did. And I said, hmm. Not really, that's really not that bad. Yeah. And then eventually turned, well, I just like really, really good tequila over ice. And leave it at that. Do you prefer wine or do you prefer clear or do you prefer darkly? Uh, clear. I'm a dark guy. Yeah. So like bourbon and scot. I like it over rocks and just, I mean, one and a half, two ounces will last me an hour. Of the traditional clear liquors that I like. I like the ones that are brown. The aged tequila. You like that barrel. The aged rum. Yeah. You like the barrel then? Yeah. Captain Morgan's private select spice rum. It's just incredible. I don't think spice rum gets enough of respect. Yeah. It's great in a bushwhacker or on the rocks. I have a story about that one too. To me, clear rum is for drinks. The spice rum or aged rums are for sipping. Just like Cuervo is for margaritas. But Cuervo's special is for sipping. So I wish I had a question of, you know, obviously the rock stars, you know, like Sammy Heger came out with his brand of Cabo Wavo. What's the big difference between that and quote any other? I don't really know. Well, he's doing premium. I mean, it's Guy Fieri's friendship with Sammy Heger is why Guy was inspired to do his own tequila. Which was made by Sammy. Yeah. Sammy's handling his distillery. Oh, wow. And both are phenomenal. Yeah. I didn't drink my bottle yet. I didn't crack it open yet. Well, we got so much while we were there. [LAUGHTER] Load them up, fellas, take it home. That's called importing. No, I mean, at the bar, when we went to Havana race, the cigar bar, all the cocktails, you know, were-- Well, I had something also at the waterfront. Yeah. The party there we got and all that. Yeah. So there was plenty of-- I thought you guys went there and they just gave you a case and you came back and they were just calling that an impulse. No. You wish. I've had the same bottle of Cuervo especially off for like four years now. I don't know how long a case would last me. Now, it's not a typical bottle. It's about-- it was a catering size. Wow. That I found one of our bartenders had stashed a bunch of booze at a wedding with the intention of taking it home. And I went, oh, well, I'll teach him a lesson and I'll take it home. By the way, we have a collared jar head. It's on jar head. Good old jar head. Whoa. Hey, guys. How y'all doing? Good man. I did this morning. Well, since we're talking food and before we get to food, what about the Alabama Crimson Tide? Now, I know everybody said we played a high school team last night, but I don't think actually if Nick Saban had been coaching that I don't think they would have beat him that bad. Ooh. Well, Saban probably wouldn't pull the dogs back, and Debors is trying to make a statement. Just like Auburn's game yesterday, we threw a pass up 70 points with two minutes left in the game. Because Hugh Free says, my offense is, if you load the box, I'm going to throw over the top. I don't care if I'm up by 70 with two minutes left in the game. They get out of the box. Y'all are thinking along the same lines that I am, so all for now, and I ain't talking about you guys. I'm talking about all of them. Auburn people are saying, y'all just played a high school team. Well, so did Auburn. Yeah, so did we, and so did Ole Miss, and so did Arkansas, and y'all scored in the '60s, and we all scored in the '70s. Well, it's a good payday for those schools. And it's about execution. You're not there about the other team. You're there to make sure you're doing the fundamentals right. Because the fundamentals work against no matter what quality opponent you're against. Yeah, well, let's talk about some food. Yes. Gotcha. Yeah. All right. Myself and the crew from the car doctor show went down to a little place on a highway now called Judy's Place. Yeah. And let me tell you, folks, if you've lost some good food, they got some good food. Yes, they do. Now, I, myself, I wanted to try their classic BLT. And let me tell you, this ain't like going to McDonald's, and you order a bacon biscuit, and you get two little strips of bacon that are about an inch and a half long. They put bacon on their BLT. Yeah, yeah, they do. Everything I've had there's been delicious, and always top notch. And I'll tell you who else got a great BLT is. Butch Cassidy, it looks like a pound of bacon. Seven slices. Seven slices goes on a, on a butch Cassidy's. Yeah. Well, it was six at Judy's, but every time I got a butch Cassidy's, I got to get that big burger. Well, jarhead and Mike both, I'll tell you, there's a place in Tuscaloosa. I forget what it is. It may be the hound's tooth, but I'm not sure that their BLT, the number of strips of bacon on it is determined by the number of national championships on the stadium out there. So currently it's 18 strips of bacon. Oh, my lord. It makes one take three people to eat that. Well, thanks for calling in jarhead. He called 251340106, and you can't too much. What's that number called? That's the Callahan's Irish social club calling Texas live. [music] Miss a show? No! No problem. Podcasts of your favorite FM Talk 1065 shows are waiting for you right now at FMTalk1065.com and never miss a minute of the best in local talk. When you subscribe to FM Talk 1065 on iTunes or Stitcher. To get on the line call 3430106. Now back to Mike and Stu. Your brother is so funny. Yeah. All right. And yes, Steve, we do know about Mason Hill Farms. It's clear you haven't been listening to the show as dutifully as a brother should be. Because we had the Mason Hills was that Tomahawk ribeye that we had. Le Mans? Le Mans. Yeah. And we're currently working with Mason Hills to get them to come on the show. Yes, we are, yes we are. But in the meantime. In the meantime, if you're not, if you're looking for a place downtown for brunch, or just some good old BLT, go to Bob's downtown diner on the corner fat and happy. Yeah. If you can't decide, do I want breakfast, do I want lunch? Meat low fontlet. There you go. That was so good. I got to have that again for I'm going to have that again. I'm towing with it. Towing with it. Thank you. No, I'm thinking about it. Thinking on it. Well, who is an open today is much Cassidy's. It's going to fat at the corner of O'Shell Road and Florida Street. Flow Shell. Flow Shell, as we said. The Flow Shell entertainment industry. One heck of a BLT there. Yeah, they do. A lot of screaming. Yeah. And they will also be close tomorrow, so don't bother. Yeah, don't bother. I bet that phone's going to ring all day long. I know it is. Y'all open today. Christmas Day, 100 phone calls. Y'all open today. It's Christmas Day, y'all cook something. Yeah. Cook it off. Get off the road. Give yourself the gift of a scratch made homemade meal. There you go. And also, we want to thank Hall of Sausage and Hosel Meets for their fine support. And again, happy birthday, Cole. Yeah. Enjoy your cube steak. And mac and cheese. I wish I was there. Anyway, oh, that heavenly hash cake. Hey, we haven't talked about word jeep in a long time. No, we just kind of say it. But I got two places I went and ate at this week. Tell me. Do you tell, one of them is called Oshkolas, Oshkolas Home Cooking. And it's right here on the airport boulevard by the bowling pot. Yeah, I saw it the other day. I wasn't sure what it was. Well, it's home cook. It's a meat three. Really? It's a meat three. And I go in there and I wish I'd seen the pork chops, but I got the fried chicken. Hey, they put a little bit of cornmeal in their batter on the fried chicken. It gives a nice little texture. Yeah, I've done that with chicken tenders. Yeah. But it was really good. Love the chicken. And of course, I got the thighs. That's where the flavor is, you know. Got the thighs and their vegetables were awesome. They just awesome. The beans I got were very well flavored. And I said, you know what? I hadn't had cream corn in a while. I got the cream corn delicious. It was flavored so well. Okay. And but yeah, go by there and give them a shot. Because I don't know if are there any other meat and threes on airport boulevard? I don't know. On airport? Not that I can think of. It has been a long time. Let's break real quick. Steve is not from the south. Are you familiar with what a meat and three is? I was just about to say, but I'm assuming it's your main dish. And then you've got three vegetables. Right. They Nashville is the cultural epicenter of the meat and three. Okay. They had a meat and three that was so good. The James Beard award people created a whole new category just so they could give this meat and three an award and award. And it was Arnold's out there all the time in the 90s. It was phenomenal. He was not American. So he put these spins on. I forget where he was from there on all this southern food. And it was just spectacular. But you're right. A meat and three is you get to choose a protein. You're in chicken or beef. Right. And it rotates every day. Right. Some places will have fried chicken every day. And because who didn't want fried chicken? You can also get a meat and two. Yeah. Or meat and one. Like Southern's home, Mary's Southern home cooking. And there's a couple other, you know, meat and threes around the area. But cozy. Cozies, browns, but you can get a meat and two or a meat and three. Okay. You know, but meat three, it rhymes. Yeah, no. So Oshkosh right over here. Not Oshkosh. That's in Wisconsin. Yes. So what's it called? Let me go back to Oshomota. Oshkolas. Oshkolas. Oshkolas. That sounds like a native word. I met the owner. He did. Yeah. Like from around the Osceola, Florida area. Okay. It's what I think. I didn't go in details how it got its name and all that. But it's just go try it. Just give it a try. It's nothing fancy. It's no thrills. Yeah. And that's what a meat and three should be. You're there to eat. It's cafeteria style service. You walk most of them. Yeah, it's cafeteria style. Yeah. And they'll serve you. Just tell them what you want. Kind of like a permit. Go back and get the pork chops next time. I didn't know it until I had already got my chicken set. Perkins, I bet Mike's never been to a Perkins. I don't think so. Well, it is. What was the one that used to be over here? Morrison's. Morrison's. Morrison's. Picadilly. Picadilly. Picadilly was good. Yeah. Okay. Yeah, but those are more corporate. More this stuff came in cooked. We're reheating it as opposed to what he's talking about. Fresh colos where everything starts from scratch. Yeah, sure. Meat and three, like I say, loved it when I lived in Nashville and would try the different ones. Brown's diner was right down the road for my apartment. It was really good. And it's just and it's usually the sides are like eight to 10 to choose from. Okay. Man, it's a good Salisbury steak. Get your Swanson dinner. Now, if you want more American version, the hamburger steak. Butch Cassidy's every Tuesday. Okay. Yeah. I can deal with that. Yeah. So yesterday, I was looking for something different to eat. Different. Different. So I said, you know, I hadn't been to the Mediterranean sandwich company in a while. And most of that's healthy. But I bet what you got wasn't. Well, my go-to has always been the redneck hero. Right. Which some people call it gyros. But yeah, every country's got different pronunciations. Well, this is called this is called the Dixie Prostrami Flatbread. Well, that's new. It's a house-cured smoked pork prostrami. Really? With that Coneca sausage. Barbecue. Horissa sauce. Yeah. All right. Jalapeno confit, red onions, cheddar and gouda cheese. Ooh. Burmese. Burmese. Yeah. Burmese aioli sauce. Y'all. That was my new sandwich. But here's the bad problem. Or a peanut. This is a limited time only. Yeah. It sounds very complex. It could be. And maybe that's why it's limited time. But I hope it does this often. This thing was delicious. It's my new favorite sandwich. But I guess it's going to have to be temporary now. Temporary now since-- Just keep your eye out. I will. I will. But it sounds like something that needs to be tried by one and all. Everyone. Everyone. I posted this on the foodies page. Mm-hmm. And then three or four more people saw it and they went and got one. All right, Vlad. So when you get overrun, you know who to blame. Your old buddy Stu. At least counting his money. Looking at you boats. Out on his charter boat. Yeah. Looking at his phone going. Oh, wow. They sure are busy back at the restaurant. Let's throw out another worm. Wow. Anywho. Yeah, they were both places. I really enjoyed both places. And but I really enjoyed this sandwich. It was all the charts. But anyway, as you see, I have always theorized that a pizza is a sandwich. It's an open-faced sandwich. That's my thought. So when you see a flatbread and people, some will call it a pizza. Some will call it a sandwich. It's folded like a sandwich. Feltified? Oh, okay. Oh, yeah. So yeah, so they're doing it just like they did. And it was folded to eat it. And it was drippy. It was just like running down off fingers. Well, the best food is food you wear. Oh, absolutely. Yeah. Barbecue, tacos. Think about it. Crawfish. But you don't get dirty eating crawfish. Now I'm not going to get dirty crawfish. Yeah. I'll eat them, but I ain't going to chuck them or pill them or whatever. And tell you what I like. It's coming up in the later this month in Pensacola. That seafood fest. They do it in two locations. Two, but I ain't-- I've been one time. But I'm not doing the chuck in the heads. And I just don't got that. There you go. Folks, get out there. Support local be local by local. Go somewhere and eat local. Call us next Sunday and tell us about it. Tell us where you ate, just like jar head did. Yeah, let's call in and say where you eat. And we'll say rove alone. [LAUGH] [MUSIC]