FM Talk 1065 Podcasts
Sip and Chew w/Mike & Stu 10.13.2024 "Eating Healthy" and M&M's
(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, sub-yum blot, shinny blot, 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 screamin' before. - Mike and Stu on FM Talk 1065. - Why? ♪ We would be draggin' why ♪ ♪ Why sporty, we would be draggin' why ♪ - Man, it's hard not to get into that song right there. - Yup, yup, yup, yup, yup. It's a little too y'all early to get into that wine spolioli though, this early one, huh? - Yeah, you're right. - Yeah, people are doin' brunch right now. - Yeah. - Brinkin' those mimosas and those poinsettias. Welcome to the Sip-a-Choo show Sunday morning, October 13th, it's beautiful outside. If we've had some great weather in the last couple of days, it's almost like it's October or so. - You would think, you would think, so. I've been speaking, I've been some really nice events in the last three days, and my legs are tired, and my dogs are barkin', done so much walking. He's whooped. - Who, I'm tellin'? - Whooped? - Thursday night was the grilled cheese meltdown, I was a judge at, had an interesting time there. - Oh, okay, I can't wait to hear that. But I forgot who all the winners were, I didn't write 'em down, I'm sorry, but I do know that Bob's downtown diner won people's choice, people's choice, people's choice. And maybe somebody can update us on who all won the rest of 'em, but I apologize for not writing all that down. But his legs were tired, my legs were tired. And then just gettin' started, 'cause I had an art wall, Friday night, - This could serve in his energy. - And you have to walk an art wall, but in the name, you have to. - But this is probably Mobile's favorite night of art wall, is the October one, because half everybody dresses up for Halloween, and they're the half are there for Latin Fest. - Yeah, and it actually, that started Saturday. Last year they did Friday Saturday, but I talked to one of the organizers, she said, "It was just too much." - Too much. - Too much, for two nights in a row. - Too much Fest. - So. And they're not even my age, and it was too much. So, but I bet they had a great time, too, but, and then yesterday I went to smoke on the farm at a basic hill farm. - Did you help dispatch any cattle? - No, I saw, I took some pictures of all the cows up underneath the big oak trees and out in the field grades, and they sure did look delicious, though. And I toured the place and-- - The processing plant? - Well, I didn't go in there, but I toured the store. - Oh, okay. - I had a store like you would believe, and, but I participated in the hamburger eatin' contest. They put 15 hamburgers in front of us, each, 15 each. Those patties look like they're a half inch. Those-- - They-- - Herschel burgers? - Yeah, yeah. - Oh my God. That Mason Hill does with their own trends. - And then their hamburger buns were big, and I got one hamburger and three bites out of the next one, and I couldn't do it. - You're not supposed to eat the whole hamburger, Mike. - In a hamburger eatin' contest, you do. - Oh, a contest, oh, okay. - I thought you meant like judging. - We had five minutes. - Five minutes. - And the way that we-- - He got in mind the next time you think you can eat a 78 ounce-- - Well, I wanted to help. I wanted to, you know, participate. I've never gotten into an eatin' contest for-- - Actually, I did. - In high school I did, but that's when I was slender and so skinny I couldn't make a shadow. - Yeah, you were more mullet than man than me. - Yeah, and-- (laughing) But anyway, see you don't mess me up, Steve. (laughing) But anyway, it was a great fun time. The weather was beautiful. Phil Proctor was there with John Hamilton, and I don't get the name of the bass player, it wouldn't stand, it was somebody else. But the music was great, and there were a lot of cowboys and cowgirls there yesterday, and they could cure roaches in the corner with their boots, and all of 'em wear their stats and sayin' it, and puppy dogs walk around everywhere like they own the place, 'cause they probably did. - Yeah. - At least Joey does. But they were cookin' up everything, er, er, thing. They were just cookin' er, kinda critter. Oh my God, I had camel, I've never had camel before. - How was that? Chewy. - Chewy. - Chewy. - Delicious tastein' but it was chewy. - The milk from camel is one of the healthiest things you can drink. It has all the full bodied fat that you would associate with whole milk, but no fat. So naturally the FDA doesn't let you consume it. - I was about to say, where would one acquire that? - You have to own your own camel. - Camel. - Yeah. - Well that's probably why that guy on I-20, goin' out near Mesquite, Texas on your way to Dallas, has that-- - Mesquite? - Mesquite. - Mesquite. - Yeah, Texas has that camel form there. He's got camels and zebras along with his long horns. - Yeah, what you could do if you want raw cattle, milk, or raw, you know, camel milk, cattle, any of that, and you're in an area that doesn't allow it for some stupid reason, is you can purchase your own animal and hire a ranch to take care of it for you, and then go out and harvest your own. That's how you get around a law that is highly unconstitutional. - How 'bout that? (clears throat) - 'Cause the government knows best. - Yeah, man, there are horse stories. It's Maryland and Virginia right next to each other. One of them allows you to purchase raw milk from a farmer. The other one doesn't. And they will set up dad gum SWAT teams on roadblocks to arrest people crossing the state line that went to the place where you can get it. You wanna talk about a miscarriage of justice right there. - Ah, man. - And the, since pasteurization became part of the process for milk by law, it had been far more illnesses from pasteurized milk than there had been from raw milk. Now, keep in mind, 99.99% of milk that is consumed is pasteurized. So you've got an overwhelming volume difference in that, but still, it should be a person's choice. - You tell us one time you can get what, can in a milk, a milk in a can or carton? - A cartons, a dollar tree is the best place to get milk. It's hermetically sealed in a carton at room temperature and is good for 18 months. - Oh, wow. - The worst thing to put milk in on the planet is a plastic jug. - So it's, if you don't open it, it'll keep for 18 months. - Correct. Once you open it, you get about two weeks, just like you would from normal carton milk. But the milk in the carton at the grocery store is better than the milk in the carton. The plastic is not airtight. So bacteria can get in and out through the pores of it and it also lets UV light in, which is horrible for milk. The other thing that people are finding, the cost difference between organic milk and non-organic milk offsets the spoilage rate. Organic milk will last weeks longer than regular milk. And I have friends who drink only organic milk because in the long run, it's cheaper, huh. And especially some of the big box stores, it may say you have two weeks on that milk. Once you crack that seal, you've got two, three days tops. 'Cause they're using such poor quality milk and poor quality jugs. - Yeah. - So if you go organic with your milk, you don't ever see organic milk in plastic jugs. There's a reason for that. It's not a good way to store it. But like horizon, organic milk, the cost difference. In the end, you'll spend less money on milk. And it's all about packaging. And of course with the organic, they don't take short cuts. - Yeah, because you first mentioned that a few years back, I found it very interesting. I found it very, very interesting. And I have never thought about going to get some, but as I really take stock of my health, as I get older, I am looking at alternative items. - Well the great thing at the Dollar Tree milk and the carton at room temperature, you can go in there and buy like eight quarts. They come in quart containers. And just put them in the cabinets and you don't have to shop for milk again for another year and a half. Unless you go through a lot of milk. But I always kept some when mac and cheese are always open. I kept them on hand just in case I needed to make an emergency batch of mac and cheese. Had a busy day or something that I'm running short. As opposed to getting the grocery store stuff that only lasted a few days. Two, five, one, three, four, three, oh, one or six. It's the Cal Hands Irish social club, call and text it in line. (upbeat music) - They are the dynamic duo of Dining. Sip and Chew with Mike and Stu, call 3-4-3-0-1-0-6. Now back to Mike and Stu. - Hey Michael. - Stu, you know, we got some people that love us. - Yeah, put your thinking cap on. (laughs) - Faking cap. - Thank you. - Yeah, we're gonna be, we got some folks just love our show and they've been with us for a long time and we wanna thank Bob's Downtown Dining on the corner of Fat and Happy, which is the corner of North Jackson and St. Francis Street. And we certainly wanna thank all sausage and wholesale meats. They've been a busy people this week. - A busy people? - A busy people. - They've been a busy people. - They've been involved in a lot of things like bras across calls, bras for calls and bras way. - Yeah, the bras way and as we like to call it. And then they were out there at Jason, Joey Mason's Place, Mason Hill Farms, Friday night, competing and just stretch theirself all over the place. - Yep. - Everywhere. And then of course, Butch Cassidy. So they're on Florida Street at O'Shelf. We finally call Fool O'Shelf. So I got some, I got some things to cover here real quick then we can continue on. But today is the Navy's birthday. - Our military, our aqua military is their birthday. Founded on this state. I forgot how many years ago, do you know? - It is. - 2024 subtract 1776. - Okay. That's a long time. - Yeah. - That would be my guess. - Yeah. - And we wanna, you know. - Oh fancy pants Indiana over there with the good math skills because they had a decent public education system. You just popped off the number. - Oh, okay. And we wanna make people, and everybody knows that October's breast cancer awareness month today is breast cancer awareness day in the month of breast cancer awareness month. You know, encourage your wife, your sister, your mom. - Yourself. - Your aunt. - Yourself. - I have a good friend, a male friend who, - That's right. - Had breast cancer in his early 40s. - That's right. - 25. You're up one year. - Okay. - Oh, I guess it would have been formed when the constitutional Congress declared independence. - Conditional congress. - Conditional congress. - Yeah. - Because if that was a little repetitive, there wouldn't have been. - Yeah. - Declared independence. - Yeah. But, you know, please encourage a loved one who has never had a mammogram to go get one. - Or a manogram. - A manogram, that's right. - Yeah. - That's so right. - And it's so important 'cause I think we've all, in our lifetimes, have been affected by knowing someone who has survived it and someone who's maybe currently being treated, which I do, and I know several that have passed on. - Yeah. - That did have breast cancer. So, we certainly encourage you to get out there and get checked. Also, today is National Yorkshire Pudding Day. I've never had Yorkshire Pudding. - Have you put dogs in pudding? - Huh? - Nothing. - It's what? - I didn't know they put dogs in pudding. - Oh. Sorry. - Oh, look at the phone. (laughing) - It's essentially-- - It's Peter. - It's Peter. (laughing) - Peter pudding. (laughing) So, yeah, since you look great here. - Really thick, thick, thick. - When I posted this more on the foodies, the Baltimore County foodies is like, I got a lot of response. People are like, oh, I grew up with that. - Yeah, seems to be more, in our areas, these are more people from the North that know about it than us. - It is one of England's few culinary contributions to-- - Okay. - All right. - Fish and chips being another one. - Okay. (laughing) - That's pretty much it. - And you may have noticed those who's watching us online. We got the M&Ms out on the table here. Guess what day it is? - M&M Day. - Yeah. M&M Day, National M&M Day. So, I bought some M&Ms this morning to pass out here in the studio to whatever you want with or without nuts. I like them both, so. Have you tried the caramel ones? - No, I am not. - Almost impossible to chew. - Wow. - The caramel, it's too thick, too hard. - Yeah, hardening. - Yeah, it's, but they did an espresso M&M a couple of years ago, that was phenomenal. So, naturally, they didn't make that anymore. - Okay. - Interesting to have tidbit of history. - They were originally sold exclusively to the military during World War II. - What, M&Ms? - Mm-hmm. - Why? - Carvahydrix. - Yeah, sugar, yeah. - Yeah, there was a, everything was rationed here on World War II, Mike. That's when the change came in banana pudding from being an actual banana pudding with bananas in it, to being vanilla pudding with bananas in it, because bananas were rationed for the military. Sugar got rationed for the military. Mike came here with a mouthful of M&Ms right now. He just opened four bags at one time, dumped them down his gullet like a pelican. - Which is better in your opinion. Peanut or plain? - I don't like them both. - Yeah. - Yeah, I'm a peanut guy. - But I will say this, the Reese's Pieces is what the peanut butter M&M, which is it was? Reese's does the better peanut. - Okay. - I'll go with that. - I've got a friend who says just the opposite. He thinks that the M&M peanut butter is what Reese's Pieces was. - Everybody, everybody's got an opinion. - Yeah. - No. - I'll tell you what. - I'd just say eat it. - Yeah. - But I'm a chef and he's a computer geek, so he's wrong. (laughing) - Man, when you pick out whatever, when you want 'em, still you pick out whatever you want. - Hear me a yellow bag, please. - Yellow bag? - Yes, sir. - There's a yellow bag. - Well, here's the thing. The peanut. - Thank you. - I mean, we're still talking about a highly processed candy with a substandard chocolate. But, if it's got a peanut in the center, you're at least getting some lean protein with it. - And it's my point. - So it's challenging. - Yeah. - It's just like, if I have a chocolate craving, I'm gonna go with like raisinettes, because I'm eating, you're getting a portion of fruit when you do that. Which, you need three to four portions of fruit and vegetable every day. And you can say, well, raisinettes probably isn't the best portion of fruit you can get, but it's better than just a Hershey bar. - Mm-hmm. So, it's that whole little thing. If I'm gonna do a little sin, I need to do something good on the other side with it too. It's called balance money. - Okay. - It's all about balance. - You know, the mobile Hilton over here, that used to be the highlight of the hotels when it was built. And all the bands coming to mobile when mobile was a big entertainment makeup. And, Brandon's mom worked there. And, they would get all these funny requests from the whatever musical group was playing there. - You know, he's going with Led Zeppelin here, right? - No, no, Dan Halen. - Dan Halen. - Oh, yeah, Halen Halen, sorry. - Dan Halen, and they wanted bowls of M&Ms within reach wherever they set out. - Oh, what color? - Huh? - Oh, what color? - Well, I thought it's, they had to take a certain color out. - Yes. - They had, it was one color they liked. So, the girls at the front desk. - There was a reason for that. It had nothing to do with their tastes. They wanted to make sure that the venues were satisfying all the points of the contract. - Yeah, yeah. - That's those ridiculous requests you see from that, by artists aren't because they're just pampered. It's because they want to make sure you actually read the contract. - Right. Well, they opened many bags of the big bags of M&Ms. And they had to sit there and go through them. - Yeah. - And get those colors out. - Yeah. - And get filled with bowls that put, I don't remember what the color was. That's a long time ago. - Brown. - Yeah, I thought they liked the brown, didn't want the green. - Right. - I think it was the green. They didn't want the green in it. - Yeah. - Yeah, that makes sense. - Because it's easiest to spot if it was in there. - I have the fairgrounds when I was on the board. I have the fairgrounds. I mean, when Starship came and played. And they had the most ridiculous stuff to, you had to do. And they wanted China and silverware for their food catering. They wanted liquor. They wanted this. They wanted that. And, but we had attorneys on our group. And they had a red pen. - Yeah. - And it was just an extract to do that stuff. - There. - The vessels were the four tops. They just wanted fried chicken and slits beer. That's all they wanted. And they were the coolest people. - My roommate up in Nashville. Carlos worked for a cartage company. And if you don't work in a music city, you don't know what a cartage company is. A cartage company is a company that goes to a musician's house, picks up all of his equipment, and carts it to the venue that he's playing at. And afterwards, they would pick it up and cart it back home for them. When you're a big star, you can do that. Or a highly sought after session musician. What they also had rehearsal facilities. Leonard Skinner was getting ready to kick off a tour in the '90s. They were going to start in Nashville at Starwood. Then we're going to rehearse there at Nashville Cartage and Sound. And he said, they rolled in on their buses right before 2 a.m. And he said, the door opened up on the bus and the smoke billowed out like a Cheech and Chongby. And they just had ice chests full of subway sandwiches and Bud Light. And they all went into the rehearsal studio, put their guitars on the ground and laid down and passed out on them. And said, y'all can have whatever's left. So I got that story when I woke up in the morning and walked out and there were 75 subway sandwiches and a styrofoam ice chest in the dining room. Wow. Thank you, Leonard Skinner. And Dolly Parton would do stuff like that, too. He brought home like 35 pizzas, Papa John's pizzas that she had bought because she was rehearsing using the facility there. Nashville was a great-- Nashville in the '90s was awesome. Well, sounds like Muscle Shoals. His absolutely great stories on Muscle Shoals. He had to cart the equipment to Jimmy Buffett's birthday. And his Nashville home, he had his birthday. And he had a band play at his birthday. You've heard of them, Steppenwolf. Oh, god. Jimmy Buffett hired Steppenwolf to play at his birthday. All right, 2-5-1-3-4-3-0-1-0-6 is Cal Hans. Our social club, call, and text in line. [MUSIC PLAYING] A bottle of whites, a bottle of red, perhaps a bottle of roses. For more than a decade, they are the dynamic duo of dining. Mike and Stu, on FM Talk 1065. Them there, Eminem's good. So Stu, what you got going on? Well, try and go do some fishing when we get done here. I was going to go down to Cedar Point Thursday, my off day, because I had some stuff going on Wednesday night. And my brother texted me. He said, getting ready to head to the pier. So I'm still waking up a little bit, and everything going to ease into it. By now later, I get a text message. Cedar Point Pier is closed today. Storm Search. So it was enough that they thought, close it better to be safe and sorry. So I didn't get to go and try. I want to get a redfish this year. The run is going to-- He said Tuesday was lit. Everybody's reeling in, big redfish Tuesday. Wow. And with a storm in part of the Gulf, that's going to push them to the calmer area. Exactly. Yeah, I've heard that before. So I'm going to see if I can snatch a bass or two out of a pond somewhere today. OK. When I get off. You throw them back? Yeah. OK. You go throw the redfish back and you can-- No. You are allowed to keep one of those big redfish, like 30 pounds. You got what you call slot reds, which is, I believe, 18 to 22 inches. You can keep three of those. You can keep one over that size. So how do you find all this stuff out? Actually, I have an app on my phone that everyone should have, if you're into fishing. It is the outdoor Alabama apps, the official app of the game in wildlife. And as you can see, top right corner, what's that say? Licenses. Oh, that-- yeah, I thought I said add location, but licenses, yes. Yeah. This is your fishing and hunting license. And you don't need to go to a sporting goods store, or the sporting goods department at a store now and get a paper one. You just-- you get that app. It's on your phone at all times. Like, I don't generally hunt most years, but I'd like to do some small game hunting. But if I don't do any small game hunting, I don't need the hunting license. So on my way to, if I decide to go rabbit hunting this year, I'm going to just add that to my license. Do that. And if someone offers me a deer hunting trip, which I've never had any interest in deer hunting, but if somebody was going to offer me a free trip to their hunting cap, I would take it. I would add the deer hunting on there. OK. And you can add everything. I usually get the all-inclusive fishing, because I do fresh and salt water. And that includes certain reefs and stuff. You have to have a special license for those. And there's probably eight, I think, total fishing licenses that you can get. If I get the all-inclusive, I'm just covered. But if you go to Cedar Point Pier, no fishing licenses required on the pier. So if you don't have a fishing license but you want to do some fishing, Cedar Point Pier is a good place to go. OK. And I think the new Pier at Gulf State Park is like that as well, but I'm not sure. Check. Check. Check on your outdoor Alabama app, if you like. Well, it's a really good app. Mississippi does not have one. And I wish they did, because my brother says an out-of-state fishing license, salt-water fishing license, Mississippi's only $30. But you've got to stop in the store somewhere and purchase one. And if you were-- No fashion one. And if you were one of these people that like a handheld license from the state of Alabama, they have a thing in the app where you can order one, and they have like eight or nine different prints. And it'll be a hard plastic, just like a credit card. Yeah. And they're like five dollars. I think I'd probably like to have that in case my battery dies on my phone or something, or a drop it in the water. And then the water shows up, and I can't prove that I've got a license. They have the hard copy, anyway. What are the chances you're going to have the hard copy on you? More than your cell phone being safe. No, I'm pretty good with my cell phone. I have broke the screen yet. I used to crack them or something. Well, iPhones have such terrible screens. Well, what I thought was silly when they had proof, when they put the glass on the back. And they had to save glass on the front end of the back, and then you dropped it. That's more money. Well, I mean, you got to replace it. Right. It's more money for them. They get to sell you another piece of glass. They don't. Well, they sell it to somebody. Right? It airs them. And you can't find non-iPhone components aftermarket components nearly as well, because Apple just doesn't allow it. Right. And cut into their profit. Exactly. Exactly. It's all a money grant. But they're good. Their laptops are great. I wanted to ask you something to do. I had something pop up. And it's about extra virgin olive oil and polyphenol oil. And I've been studying it a little bit, and they say it seems to really help in a lot of different ways, especially with weight loss. And what do you know about this? Well, let's see here. Polyphenols are plant-based compounds that are high in antioxidants and may have health benefits. Well, it says here, yeah. Those benefits are-- They are polyunsaturated fats, which are your good fats, as they say. Butter is a mono-saturated fat. Beef, tallow, lard. Those are mono-saturated fats. Trans fats. The polyunsaturated fats, that's your olive oil, canola seed oil, which there's still some debate whether we should be consuming canola seed oil. Seed oils have other issues that they're still researching. But walnut oil is a good one. Grape seed oils, of course. Duck fat is a polyunsaturated fat in itself. And what it is is it's not saturated, so it doesn't have the triglycerides, it doesn't have the trans fats in it. It's omega-3s as opposed to omega-6s. But they encourage us to eat more omega-3s. And omega-6s are things like butter and beef, tallow. But our bodies actually require five times as many omega-6s as they do omega-3s. The issue is most of us consume 15 times as many omega-6s as omega-3s. So rather than increase the amount of omega-3s, you should be decreasing the amount of omega-6s. And the way to do that is more omega-3s. Well, I've always heard about consuming not only cooking with olive oil, but just consuming two to four ounces a day or tablespoon. Yeah, lots of antioxidants in there that are good for you. Now, keep in mind with the extra virgin olive oil, you don't necessarily want to cook with that one. That's a raw oil. You want the olive oil, which is the second pressing. It's not extra virgin. It has a higher smoke point. Doesn't have as much of the nutritional benefits, but it's still just as good for you as far as being low and fat, stuff like that. That's the one you want to cook with, and then you want to finish with the extra virgin. Now, explain to people what the higher smoke-- Would you say smoke point? Yeah, smoke point, it's real simple. You put oil over heat. The point at which it starts smoking is the smoke point. When you hit the smoke point, not only is the flavor decaying because it's going to start tasting burnt, but you're breaking down all of the compounds that you're using the oil to get coconut oil, which is a medium chain fatty acid saturated fat that is good for you, extremely good for you, has a low smoke point of 350. So if you can deep fry something 325 to 350 like chicken, it will be much healthier. But seafood, you want to higher temperature, 365 to 375. The coconut oil is reaching its smoke point then, and you're not going to get any health benefits off of it. You might as well just be using canola oil. So that smoke point is just where the oil begins to break down. It's degrading at that point. It's not going to be as good from a nutritional standpoint. It's not going to be as good as a flavor standpoint. But you smoke up your kitchen. All that makes good sense. But as I get older, I'm, of course, looking for things that are healthier to eat with my body. I'm not looking nowhere near-- I am eating a lot more vegetables, but I'm nowhere near getting to be a vegetarian. Right, right. A vegetable-forward diet is very healthy. Yeah. And there's a company out in California, Sweet Green restaurants. I actually invest in them. They are a vegetable-forward restaurant. So when you order a meal from them, you're going to get meat. Usually either salmon or organic free-range chicken. That's pretty much the only proteins they have. But 80% of your plate's going to be vegetables. And it's a growing trend. It's a healthy trend. The food can be absolutely delicious. Yeah. You're not sacrificing anything with that. I have really gotten into-- I used to be-- the perfect pizza was two layers of pepperoni, two layers of cheese. And that's what a pepperoni pizza should be. And anything less than that, you shouldn't call it pepperoni pizza, you should call it pepperoni pizza light. Well, now I'm learning to go with a little bit of pepperoni and just every vegetable I could get in there. I've always liked vegetables from my pizza. I've always liked them, but that whole carnivore thing. And honestly, if you get the turkey pepperoni and you've got lots of other vegetables in it, you're not going to know the difference. In fact, the turkey pepperoni is really quite good. Well, I prefer-- of course sausage, of course, you know, like Italian sausage on there. But I certainly want-- There is a turkey Italian sausage. I certainly do want the vegetables. Yeah. And I like all the vegetables that a place carries. And of course, thin crust. I don't like that big thick doughy crust. Yeah, it's got its-- there are times when I like a Detroit style or a deep dish. But most of the time, yeah, I want the thin crust, which is the more Nepalese style. Yeah. And then the true original pizza. Most of the thick crust stuff is from America. Although Pizza Hut calls there Sicilian style. And I believe in Sicily, which is in the island off the coast of Italy. And not-- or Roy's from. Right. That they do go with the thicker crust there. Now, I've been looking at it, too, and looking at recipes for bok choy. Ah. Yes. Love bok choy. Wonderful cabbage. Love it. Baby bok choy is delicious in salads or-- Well, I can't find baby, though. It is hard to find. Have you been to any Asian markets? But I have to tell her about that. Try Saigon Market. OK. But the larger bok choy, there's certain type of Korean food where those leaves are your taco shell. Yeah. And there used to be a place in Nashville called Air Yang. Well, I do. That would remain lettuce. I use that for bok choy. Yeah. And that's fine. But if you could get the bok choy leaves, it's so much better. 2513430106 is a call in. The Callahan's Irish call in and taste them. Yeah. That'll-- Something like that. [LAUGHS] To get on the line, call 3430106. Now back to my guest, too. Mike is taste testing every M&M that he brought in, right? I've right. He's on bag number 17. That's called quality assurance. But it's on his diet. If they'd had an M&M tasting contest-- Mike was being-- [INTERPOSING VOICES] Then what they should do is bobs downtown down there. What? M&M oplet. M&M pancakes. Well, they probably do do that. I bet they would if you took your own M&M's in there. M&M would have an M&M's. M&M's? Yeah. If you can't tell, I've got a mouthful right now. So I will say, we want to thank the folks at Bobs downtown down there for not having an M&M meat loaf and for sponsoring the show. I also want to thank the folks at Hall of Sausage and Wholesale Meats. They do good stuff down there in Chickasaw. You can ask for it at the Pigly Wiggly. You can ask for it at some rouses. You get a mobile county. You get in Baldwin County. That's right. Airware. Airware, just about that's right. What's left, Mike? Butch Cassidy's over on Florida. I was going to say, man, don't keep eating. Contribute. I don't want to try to. Let me put these up real quick. I don't want to thank Butch Cassidy's for their continued love for the show. And I got to see what you can heck lust for the show. Lust. Lust? That's so weird. That's an important word. Anyway, thank you. And no folks, that is not me in that TV commercial on TV. So people are asking. And I am no clue what they're talking about because-- I don't watch television. No, that's not me on that commercial. I watch the YouTubes, man. I don't see any point in turning on a television station or anything else, everything I want's on YouTube. And it's free. Yeah. So we're kind of talking healthy today, as I'm eating him as he's on his 400th bag of the M&M. So these dang holidays, I try to support these national days. We know there are sugar-free candies out there, Russell Stover makes. They're very good-- Hershey makes sugar-free. There's some caution to them. Oh, yeah. Don't eat too many. Like Mike would already be in the bathroom right now when he were eating sugar-free M&Ms. Because they are a stool softener. And I'm going to tell you, I'm going to tell you. I have bought the sugar-free Hershey's dark chocolate. Yeah. It's delicious. It really is. You do have to watch how many you beat. Right, exactly. And the other danger-- And I watch every one of them. I put them in my mouth. Yeah. Well, the other danger with them is for diabetics. There are two sugar alcohols that they use to do that, with maltitol and sorbitol. I get confused over which one is incredibly dangerous for diabetics. So I stay away from both-- well, I'm not diabetic. But I advise diabetics to stay away from both of them until you talk to your doctor. But they can induce immediate heart attack. I mean, they are incredibly dangerous for diabetics. Well, I had asked the question on Facebook one day about them and the Google. Well, they-- and I went there, too. But I like to get everybody else's eating them. And I kept getting references to screen doors. Yeah. And so I did that. Well, but I went ahead and bought them. I tried them. And it's like anything, moderation, moderation. And they're delicious. But side effects, it says, causes weight gain. Well, it is a sugar alcohol, so-- Right. I mean, you're still getting carbohydrates. You're not getting pure sugar. Right. And but yeah, they are delicious. The Russell Stovers are very good. You know, it's not good by Russell Stover. What? The chocolate on their peanut butter and jelly cups. It's terrible. It's worth a try. Maybe we'll try that next. But peanut butter and jelly cups, the whole concept of it is very cool. Yeah. And the peanut butter and the jelly on the inside is good, but the chocolate just-- Doesn't look like a peanut butter and jelly chocolate sandwich. It's like a peanut butter cup with jelly in it. So is it a milk chocolate or a chocolate? Milk chocolate. Yeah. And it's important to differentiate. You're even a chocolate lover or you are a milk chocolate lover. If the only chocolate you like is milk chocolate, you are not a chocolate lover. You're a milk chocolate lover. A chocolate lover wants that higher cacao less sugar, which is very healthy, by the way. The dark chocolate is extremely healthy. The antioxidants in it are off the roof. It's really, really good healthy food. And for me, one ounce is all I need, because if I eat a second ounce, it does not taste as good as the first one. I can eat it too much, huh? Right. Because the whole pop with that good dark chocolate is that initial tasting when it hits your palate. Yeah. That's where it all comes from. Everything beyond that is just you putting food in your mouth for addictive reasons, whether it be a food addiction or just the movement of your hand into your mouth, the chewing. Those are a lot of things that go into overeating that have nothing to do with appetites. Right, soothing, self soothing. Right, exactly, exactly. So I have a question, you mentioned Russell Stovers. There's chocolate covered cherry cordials. And they some have clear, and then others have this kind of a milky. What's the difference between them? It's just the only thing that goes in that, it's really weird, a good friend of mine makes chocolate covered cherries for Christmas every year and gives them away. I believe it's just powdered sugar and corn syrup. And it has to sit there for a few days and kind of percolate. And it will turn clear over time. Right. Well, the ones that are a little milky probably didn't sit there as long. Didn't cure as quite as long. Who is this friend? Kendra. Kevin's wife. I might want some of those. OK, I'm a chocolate covered cherry. I did some for Christmas one year where I steeped my cherries in rum for a month, and then-- and that's what the chocolate covered cherry cordial is supposed to be. The cordial is because it's alcoholic. Wow. That's what it was originally, yeah. Yeah. And that's where the cordial came from. It was an edible cordial. OK. So would you rather have some of those? Maybe. Yeah. But I did just try and let it clear. Let me-- let me-- yeah, maybe. Hey, listen, other, let's say, common vegetables that we don't normally consume here but are available here that have some health benefit. Do you happen to know any off the top of your head? We've got a lot. I've been watching a series on YouTube about all the edibles that are in the southeast. There's a ton of stuff growing in your yard. It's good for you and healthy. You just have to watch these videos like I'm doing. But a lot of people know poke salad. Well, I've seen that and our own Bill Finch has talked about that, but I've seen some shows on Create Channel, on Create TV, about what's in your yard and what's on the side of the road down the interstate that are edible. Dandelions. Every aspect of a dandelion is healthy to eat. It's extremely healthy. The roots are edible, the stems edible, the flowers edible. I don't know how to use them, but dandelion flowers are a common addition to salads. I used to make dandelion wine. Well, there you go, Mike. I've heard of that. In India, they make a wine out of cannabis. And I'm guessing you would lose the effects of the THC and the distillation process so that you're just left with an alcohol thing. I'm curious as to what that would taste like, because IPAs, which I'm not a fan of, one of the ways they rank them is by how much they smell and taste like marijuana. Yeah, they're dank quality. If you say dank stank was an IPA that Sweetwater put out for a long, for a short period of time, you crack one open and you think that Cheech and John just rolled up. Could be. Well, Gordon, that big old clock on the wall, Steve, over there holding numbers up. He's the clock on the wall. He's about to call his show. Folks, get out there, support local, be local by low. Remember to get your family to your female family members and friends to go get a mammogram as they've never had one. And male friends. And male friends as well, you know. We all have breasts. It's one of the things we all have in common. So if you have them, the chances for you getting a tumor or growth or something exists. Exactly. And like I pointed out earlier, I have a good friend. He lived in Nashville. Now he's moved to Oklahoma, but he had breast cancer in his early 40s. And he used tattoos to cover up the scars. And so he's a survivor. Yes. And a great guy too, Brian, and I know you're not listening. All right, Gus. Oh, we forgot something. What's that? Provalone. Yes. [MUSIC PLAYING] [MUSIC PLAYING] ♪ Ooh ♪ ♪ As long as you're gone ♪