FM Talk 1065 Podcasts
Sip and Chew w/Mike & Stu 6.23.2024 Hot Weather Foods
- Mike Bailey, a pioneer of the Gulf Coast blind scene, and award-winning food entrepreneur. - I know a lot of you want to do your moon pass, but I've got some wine suggestions for you. Lemon moon pass, sub-yum blanc, chinny blanc, 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 the 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. Ten-time Nappy Award losers. They are the dynamic duo of dining. ♪ Drop, drop, keep a screamin' before ♪ - Mike and Stu, on F and Talk 1065. ♪ Why, oh, we were a dragon, why ♪ ♪ Why, oh, we were a dragon, why ♪ - They should own Sunday morning. - While listening to the, oh wait a minute, we're doing the sipping shoe show. I can't even listen to-- - We are the sipping shoe show. - We are, you're absolutely right about that. Welcome to the sipping shoe show. I'm Mike, he's Stu. - Hi y'all. - I'm Stu, he's Stu. And we got Steve over here working the board and Phil in the back answering the call. Yanks and your calls on the Callahan's Irish Social Club calling and texting lines. So, anyway, it's gonna be a warm one today Stu. What do you think about it? - Triple digits. - What? - Triple digits. - With the heat index. - You know, if it's eight tomorrow. - If it feels like a 108, why don't they just say it's 108 out there instead of, maybe that's a question. - They like to do that. - They like to do upper iron math. - It's like that toilet paper math, you know. Three rolls, equals 40 rolls, you know, of the regular stuff. I don't get it. So, anyway, as long as it does-- - You sell paper for a living, if you don't get it, who does? - As long as it does its job, that's all I care about. So, anyway, I've got some good stuff about to happen in the port city here with one of our buddies and-- - Does that not sum up what we're talking about with the temperature? - Yeah. - Y'all can't see it. - 'Cause y'all aren't listening. - I think everybody, if they're on social media, they probably don't see that. - Yeah. - Is it true that you can cook an egg on a hood, or, you know, on a street? - Probably. - Yeah, 'cause, especially asphalt being black, it's gonna absorb a lot more heat and reflect it back. So, it's, you know-- - I mean, not that you'd want to, I'm just saying-- - Yeah. - But, if your ambient temperature is 100 degrees, that asphalt's probably gonna be about 140, that'll do it. - Yeah. - Yeah. - Really? - You know, I was just, I don't know why, but they go in shopping centers. Why don't they park planning trees in certain areas? - Because they tear up the parking lot. - Oh, there's some, there's gotta be some kind of tree. - You mean, put a roof over the parking lot? - Hey, that's an idea. - How about this? It's summertime and you live in the south, get over it. - I just, you know, I'm not, I'm not a big environmentalist kind of guy, you know, but there's so much concrete and asphalt, it's just, it's just-- - Well, that's why they had to put those stormwater retention ponds in now. If they had big pores of asphalt, those are required. And they do a lot of good collecting trash and controlling and flooding-- - And what else are they good for us? - Everybody would be a place to go fast fishing. - Yeah, also help to keep things cool. - Yeah, if that mountain blows over on you that's in the center of it that keeps it aerated. - If they're working. - Oh, well, yeah, but they, they have to keep them working, you know, if they go down, they can't just go, "Oh, Will felt instead like people doing their yard pond." - Yeah, yeah. - It has to keep flowing. - Yeah. But it's, it's, it's, it's the airport billboard, especially in anywhere. I'm watching that these shore has building up over there and this shopping center is an apartment complex. It's going to, and they're going in there. And, and to be honest about it, a lot of what they're building on is farmland and there weren't any trees anyway. - Right. - So, but-- - Not the case out in Sims where they are bulldozing forest upon forest all the time. - Growth. - Yep. And I don't want to stand in the way of it. - You know, hey, I do love your mayor's commercial. You know, he's really pushing, you know, come to Sims. - Yeah, I guess you'd have to watch TV to see that. - Well, I've watched digital TV. I don't, I have a digital antenna. - Yeah, you're still watching TV? - Certain, that archaic form of communication that is probably 10 years from now. - I have to keep up. I gotta know how hot it's going to be. (laughs) - It's, I'm gonna get on my phone, man. - Yeah, why not? - I like this one that I have. I saw something the other day. I saw a friend of mine. He had something. I hadn't seen him forever. He had a watch on his wrist. (laughs) I'm coming. What is that? (laughs) - Oh, I-- - But it was an unusual watch he had. - I comprehend why anyone would voluntarily wear a watch. But I have this thing and I don't like anything restrictive around my wrist. - Yeah. - I don't like the jackets that have elastic there on the end. I don't like a long sleeve shirt. I usually push it up. It's just uncomfortable too. - Well, what caught my eye about it, it looked like a cassia watch, but it was golden silver. - You have a calculator on it? - It was golden silver. - We did have space in it. - And it had hands. It had little hands. Actual hands? And I got to thinking, I've got a citizen watch in my drawer. And I think, you know, I've been wanting to put a watch back on. It's just kind of-- - Oh, I was gonna say-- - It's kind of gentlemanly like looking at like-- - Check eBay to see if any collectors were out there looking for these ancient time pieces. - Nah, I love my citizen. I just hadn't worn it in so long. - You ever wear a sundial on your wrist? - I move around too much. (laughing) - So you guys suggest for, you know, like some of-- It's getting hotter, getting hotter. What is some of the best foods for hot weather? - Ceviche. - Ceviche, yes. - And our local version of it, which is West Indies salad. - Yeah, that or, but that's expensive. It can be expensive, but Ceviche-- - That's why you make it yourself, makes just no cooking too. And we just put a video on our YouTube page for me doing West Indies salad. Yeah, Mike doesn't even, he not only is not contributing to the videos, he doesn't watch them when they come on. (laughing) He's probably not even subscribed to the YouTube page. - So salads, maybe, as well as-- - Went out like salads and-- - Yeah, I was just-- - Oh yeah, yeah. - I was just talking to somebody on the phone this morning on my way here, and I said look, just get you some, go ahead and get some grilled chicken breasts, it's already grilled. You go to, not on Sundays, but you go to Chick-fil-A, and they served little chicken nuggets, grilled chicken nuggets. And just take those home and cut 'em and slice 'em up, or get you a little steak, slice it up. - Go to the deli and get turkey or chicken. - There. - There's chicken. - And make you a salad, and I make the traditional Greek Caesar salad, but I add my own stuff to it. I turn it into my version of what I like, 'cause I like-- - It's a Bailey salad. - I like the cran cherries, I like the-- - The hydrated berries, some raisins, not much, I like the little pine nuts, and just things like that. - Man, none of those should go near a Caesar or a Greek salad. - It's my version. - I know, it's totally a Mike Bailey creation there. - That's what I like. - Well, yours is my dad used to say that a proper mobile-style Greek salad, you should offend people with your breath, but rest of the day. And if it doesn't, you just had a regular salad. - Well, you know, Mobile was at one time since Melbourne's was a Greek settlement, Mobile was inundated with Greek restaurants, and it's hard, you can't find one now. - Yeah, and a Mobile-style Greek salad and a true Greek salad are different. A real Greek salad in Greece has no lettuce of any kind. It's just chunks of other vegetables, onions, peppers, you know, stuff like that tossed together in a vinaigrette. Mobile-style is romaine lettuce, no iceberg ever, that's not a Greek salad. It is not Italian dressing, it is Greek dressing, which is made with cider vinegar. There should be feta cheese, pepper, chinis. - And chovies. - Yeah, one whole anchovy slice across the top, you break it up into tiny little pieces with each bite so that it just flavors the whole salad. You ain't got an anchovy, you're not eating a Greek. Olives, should be olives in it. - Oh yeah, black olives, black pepper. - Calamata olives, yeah. - Oh yeah, which are big ones. - Calamatas are the ones that are kind of a chocolate color. - I'll tell you another, I'll tell you another Greek salad for this weather is the wedge. - Yeah, not as healthy as the Greek, but still-- - That is a iceberg lettuce. - Yeah, 'cause that's not a healthy salad, that is about getting blue cheese dressing and bacon into your face. That is what that's about. - But it sure is good. - Yeah, it is, it is delicious. It is the sole reason that iceberg exists. - It's the easiest salad in the world to make. - Yep, it really is. - I mean, you just cut up your iceberg lettuce into a wedge. - Into a wedge. - Pour some blue cheese and bacon bits on it and maybe some orange tomatoes. - Two, five, one, three, four, three, oh, one, oh, six. What is that, Michael? - I just, the Call of Hands, our social club, call in Texas, and we'll see. (upbeat music) ♪ Girl, you know that there's one thing better ♪ - They are the dynamic duo of dining. Sip and chew with Mike and Stew. Call 3-4-3-0-1-0-6. Now, back to Mike and Stew. - Well, we wanna thank a few folks. I did not go to Bob's this morning. - I was gonna say, where did you not have breakfast this morning? - I ended up having breakfast. I had a yogurt at my house. My body's hurt too bad. I'd be clearing out some storage units and my body hurts. So out there in that 101 degree, feels like 101 degree. - Well, I'll tell you this. Right now, Tony Sawyer is enjoying breakfast in Bob's downtown diner. - As he should. - At the breakfast of champions, and he's got pictures on the Facebook and everything, including of him. - Everything? - He's looking, he's looking svelte. - As svelte. - Yep. Oh, what is that, chicken thighs? - But anyway, Bob. - Oh, no. - Batch toast, scrambled eggs, some bacon. - How do you say svelte? - Svelte? - Eating that stuff. But it's delicious. - He's not eating that. He's just taking pictures of burger at a big ol' onion ring up home. - Oh my God. Look at that. It's a great food. You know, everybody knows I love Bob's. - Ooh, catfish and grits. - That's the one, I always guess, my weakness. - Yeah. - It's catfish too. It's a big ol' piece of catfish. - Yeah, it is. - But anyway, we want to thank Bob's downtown diner in the corner. Fat and happy, that's North Jackson and St. Francis, if you don't know. Or it's sad, and you eat outside, or eat inside, and he's got some shady area now. You know? He's got trees, but he's got some-- - Whenever Mike's there, it's a shady area. (laughing) - So, somebody else, you have my permission to set my seat today, since I'm not there. We want to thank haul, sausage, and wholesale meats for their support that we get. Everybody loves Deborah. - Absolutely. And the whole family. - And the whole, the whole, the whole holiday on family. - Yeah. - They go Hodges Wild. - There you go. That's it. And we want to thank-- - She just tipped us to a new burger place, took new for us. - Yeah, I saw it on Facebook. - And the grater and early metropolitan area. - Hurley. - Yeah. - Hurley. What's that named after? - Someone named Hurley, probably. - Oh, that's-- - I went to college with a girl that was from Hurley. Thick, accent, beautiful young lady. - Oh, I thought she was about to say thick something. - No, yes. - Excellent. Beautiful Adam's apple. - Okay. (laughing) - Now, she was one of the twirlers in band. - Okay. - We had two. One was Melinda. I remember her first name. Who was from Loosedale. And then the other one was this young lady from Hurley. So two accents. The little girl from Hurley was like 5'1". The girl from Georgetown was like 6'2". (laughing) There was a foot difference between them. - First time I ever seen Longhorns in Mississippi was in Hurley. Wow, look at that. But anyway, and we want to thank our friends over there at Butch Cassidy's on Florida and no-shell road, which we finally called Flow-Shell. Get by there, show some love and support to them too. So Stu, you got something going on. - Yep, it's the big week. - And you're getting better and better and better. You're moving on up. - I am in third place. - I tell everybody what you're in third place. - This is the Carla Hall favorite chef contest that she puts on with the James Beard Foundation every year. It is a fundraiser for the James Beard Foundation's various charities that help people in the restaurant and hospitality injury. They have a flood come through their town and they lose their home or the transmission goes out in their car and that's the only one they got and they can't afford another one. They help people in that situation in the restaurant industry. And you can help out those charities by going on my profile which is posted on the Sip-It-You page, my page. I've got it everywhere. And voting for me once is free or you can donate money to the charities and purchase multiple votes. I think it starts at like you can donate $20. You get to vote for me 20 times. 10 times? Okay. - Yeah, it's 10 for like 20 times. - Yeah. Oh, it's 10 for 20. Oh, they may be doing a two for one today. They do from time to time, two for one specials. And you can go up to like a hundred, as much money as you want to donate, I will take every vote. I, at this point, I am okay with buying your vote or selling you my celebrity. - Yeah. - But it really is, it's a fundraiser for it. I'm in third place voting ends Thursday. So if you've been looking for a charity, I'm one, but actually the James Beard Foundation 'cause none of the money goes to me. It goes to the James Beard Foundation. If I come in first, some of it comes back to me in the tune of $25,000. But it's a winner take all. - Okay. - They ain't nothing for second. - No prizes for second place. - Second place is participation trophies. Second place is just the best of the losers. - Okay. - Now, Carla does something that's independent of the voting where she picks out a couple of chefs and she does some stuff one on one with them. But the other thing that comes with winning this is a cover story in Taste of Home magazine in a day in the kitchen with Carla cooking and probably providing the content for the article in the magazine. Yeah, so $10, donate. You get 10 votes, $25, 25 votes, 50, 100, 250 and then other amounts. That's where you wanna go, other amounts. You want $4,000, $5,000, something like that. - That's a dollar a vote. - Yeah, essentially. Yeah, but you get one for free. I will take all the free ones. If everyone listening makes one free vote a day from now till Thursday, my chances are pretty. - So if a 100,000 people vote one time free. - That would be, that would do the trip. - There you go. - Yep. - Certainly you're gonna have 100,000 listeners to get that day. Are you talking, does he not know who we are? (laughing) Four-time Taste Award finalists, 10-time Nappy Award losers probably coming up on 11 or 12 now, aren't I? - I produced it as soon, yeah, I know you are. (laughing) - Do we have 100,000 listeners? - Anyway. - Heck, there's a dozen people watching online as we speak. - Okay, crazy. - A dozen? - A dozen. - Yeah. - Bakers doesn't. - Okay. (laughing) - Well, get out, you know, show a little love towards two y'all and help support them and keep in mind, it is a great cause. - Right. - It really is and a lot of people in this industry and the hospitality industry, the restaurant industry, they have all kinds of struggles going on right now. - Yep. 'Cause there's very few jobs come with insurance or paid vacation. - Oh yeah. - Any of that, which is just asinine, but it's because the profit margins are so low in the restaurant. - Yeah, yeah. - Then I was upset at before, if you go in and you pay $10 for a sandwich at a restaurant, the restaurant makes 10 cents off of that sandwich, 10 cents. If you go in and pay Walmart $10 for a pack of socks, Walmart makes about $9.90 off that pack of socks. The restaurant industry is the only industry in the country where the profits aren't 10, 15, 20 times what they spend. And then you look, there are some industries out there for every dollar they spend, they make 1,500. - And the opposite. - Right. Exactly. They're not doing anything and just making billions. But they also can afford insurance for their employees and stuff like that. That's where it comes from. - Right. Profit shares and stuff like that, so. - Wow, I want to hit a few things. Yeah, get out there and support me on this. - One of them will be my face. (laughing) Anyway, hey, we got a birthday. - We got a few, don't we? - Well, I know one. I'm Frankie Little, happy birthday, Frankie Little. Frankie's down there at Roosterstown, fine restaurant. - And other things, he does other things. - Yeah, I love their mango margaritas. - Yeah. - There's a mango fanatic, mango fanatic. Anybody else you know who got a birthday? - Yeah, I just can't find it. - Okay. - Because a bunch of people, food network people. - Oh, okay. - Yeah. - Hey, listen. - But we love you, happy birthday. - We got a couple of announcements. Last night, I went to the cellar door tavern in Daphne. They finally got reopened. They had a lot of issues with the state when the new owner bought it. But she's a foodie, the Lehoo bought it. And so I hung out with them for about an hour last night in this fun place, really, really nice, wonderful, well-trained staff, too. But it's a cool place, really nice. And you can get anything. They got a lot of high-end stuff and very affordable stuffs. Whatever you, whatever, how much, how many dollars you got in your pocket will you go in? And our buddy, Penany Pete at P.P. Hospital, he announced. Partly, Toulou, partotrelour, food hall. And I went on, I went on. - Did you go to Google Translate? - Yeah. - That's French for trailer park, yeah. - I know. - Yeah. - It's Pockleye Toulou, that's how they set it on there. - Anyway, I spelled it like a, it's, they-- - Do you like to expel it? - The way she said it. - Yeah. - So anyway, y'all, it's an indoor food court and what I've seen are the pictures. - Yeah. - Just go to a squid ink or go to Penany Pete and they'll show the pictures inside. It's where the, it's in the ground forward, what we call the old First National Baked Builder downtown. - Yeah, it was the moon pie store. - Yeah, it was the Chattanooga moon pie store. So you can see the pictures and it'll be opening soon. - Yeah. - Got a variety of things. - It's gonna be an event venue too that you can rent out for stuff and these things will just kind of keep it going. I think they're gonna have a bar there. - That's a busy corner down there. - Yeah. - Lots of stuff on that corner down there. - Yeah. - You got squid ink, you got haberdasher, you got this place now, you got Lost Florida Dictus, you got dolphins. - Yeah. - It's right there on Dolphin Street. - Okay. - And you got the stuff at the Bower House. - It's on Royal Street. - Yeah, the entrance face is royal. - Okay. - But it's-- - Royal and Dolphin. - Ashley, Dolphin, St. Francis, Royal. - Yeah, those are the two entrances. - Okay. - And whatever that street is, we'll be able to park it, be able to spray it. - Anyway. - Hey. - Guess where I'm going in a break. 2-5-1-3-4-3-0-1-0-6, Mike. What is that now? - That is the Callahan's. Our social club takes the call in. I don't know when we come back. We got a-- - Someone got a question about a salad, right? - Okay. - ♪ The therapy sessions ♪ - For more than a decade, they are the dynamic duo of dining. Mike and Stu on FM Talk 1065. - Michael Bailey. - See? - I have come across a sandwich. - Yeah? - You know, lots of places. Most states have a signature sandwich. - Mm-hmm. - Louisiana has two with po' boys and muffalata. - Right. - You know, Miami, Florida has the kubana. - Mm-hmm. - Fillable. - Filly has a filly. - Yeah. - New York, you gotta say a Reuben and a hot dog. - Mm-hmm. - Iowa has a state sandwich. Yeah, see? I thought Steve might have heard of this. It's called a loose meat sandwich. - Loose meat. And I am wanting to try this. It is a sandwich consisting of ground beef on a bun, sometimes mixed with sauteed onions and sometimes topped with pickles, ketchup, mustard, raw onions, and or cheese. - Almost a sloppy joke. - Almost. - Just no sloppy Joe sauce, just the ground beef. - Exactly. - It's a hamburger. - Really? - Without making the patty. - Yeah. - Huh. - You just brown the beef and put it on there. - Exactly. - I want a hamburger bun. - Yeah. - Wow. - Oh, it's good. - It's terrific, doesn't it? - It does. - It does. - Yeah. - It's simple and it's good. - Yeah. - Can you do it in a lettuce round? - It's just from a country that gave you, you know, the singles. - Yeah. - Yeah, you know what? - SOS. - Oh, yeah. Which is an open-faced sandwich. (laughing) - I've heard of it. - I do one that shrimp on a sink. - Shrimp. - We'll call it that, yeah. - Yeah. - Stuff on a shingle. - Well, I got to quit. We were talking about salves while ago. We got a question from Shelby. Where can I get a good antipasta? - That's gonna be in a good restaurant that is Italian. I'll tell you, the first Andy pasta salad I ever had was Albertis over in Biloxi, but I do believe Katrina rendered it a flat surface. - Mm-hmm. - There was a place in Nashville, and what I'm gonna do is teach you how to make theirs. Nick's Italian deli, just a white center block building, the walls were white inside with black and white photos of places around New York, Brooklyn Bridge, stuff like that. - Some way. - Yeah, but without all the garish red and yellow colors and the mystery meat for tuna. - Right. - But their antipasta salad was cubes of provolone or mozzarella. Take your pick. diced Genoa salami, diced pepperoni, olives, all tossed in olive oil with some Parmesan crushed, some grated Parmesan mixed in. And I'd put a little chili flake on it. I don't know where to get one, but you can make that one. And I would say some peppericini sliced up in there would be good too. So there's one you can make. We don't have a traditional real Italian food is very scarce here. From the Gulf Coast, New Orleans has a good Italian community and some great restaurants there. I haven't looked at the menu at Roma Cafe, Ian is from New Orleans. - Well, you got a new place about to open up. - Yeah. And what about T. Marie's? - Possibly T. Marie's. And you know, that was funniest, like with the Greeks selling them albus and there must be a ton of Greek restaurants. Fair hope Daphne area was a Italian settlement. You got the Allegre's, you got the Mancy's. - Gambino's. - Gambino's. - Hashland? - We're all the Italian restaurants, you know? You got Gambino's, you got T. Marie's. - Roma Cafe. - Roma Cafe. And they got the new one, Bella Italiana. I think it's the name of it, it's going to be out in West Mobile. There's a lot going on and there is something new coming. - Tell us about it. - Out where the hungry hour used to be. - Okay, yeah. - Domp key market is moving there and it's going to be, she's got an Italian chef that she's going to be doing. - And mentioned in a place like Domp key market, try fresh market for an 80 pasta salad. - There you go. - 'Cause they have a lot of compound salads in their deli area. Maybe Publix as well, 'cause they have a really good deli area for stuff like that. When Whole Foods was here, I guarantee you they had any pasta. - Well, you know, the rouses are Italian. - Right. - Rouses might have an intepost. - You guys just arrived. - I don't remember seeing it there. - You ever heard of Mochos there in the zealia? They're new, they're new Mochos. I think it's Mo-J-E-A-U-X, Mochos. - Like a, yeah. - Like a Creole. - Like a Creole. - Like a Creole. - Yeah, yeah. - But they got Italian as well. They're good. - Pretty good Italian. - Mandina. - On a zealia. - Over in Spanish forch. I bet you they've got a good any pasta. That is a, traditionally it is an Italian restaurant from New Orleans on Canal Street, north of the interstate. So not in the touristy area. That also does some of the best Creole food in the city of New Orleans. Their gumbo is raved about their po' boys or a step above any that I've ever had before. They're trout-menier. - They still have an in there. - See, that's what everybody talks about. It's the trout. - I love the trout-menier from Mandinas. That's all I've ever eaten at Mandinas. I think the first time I got a peacemaker po' boy. And then I tried the trout-menier the next time I went, I'm like, it's the only place that really serves it. You don't see anybody here locally that serves trout-menier. They're used to, in the '70s and '80s, everybody had on their menu or trout-almondeen, which is the exact same thing at Almonds. But I bet Mandinas would be a good place. And you mentioned a legory market. I bet, wouldn't be surprised that they didn't have a, I don't know, a good anti-pasta. - I don't know. - I hadn't been in there in so long. - Yeah, I was just there last week, but I didn't look to see if there was any. - He wouldn't look for anything healthy, y'all. Probably selling them some paper. - I was looking at the demators. - Demators? - They didn't make me a demator. - It is time for the annual PSA that Bill Finch provides. There's no such thing as a Creole tomato. It's just a tomato. There's nothing Creole about it. It's not a special variety. It's just an everyday, ordinary tomato that someone decided to call Creole. - So you're saying it's like God didn't say one day, God said, "Let there be Creole tomatoes?" - Yep, it's exactly right. Some marketing company one day said, "Let there be Creole tomatoes." And some Creole guy that likes tomatoes. - Yeah, but it's just like the whole concept that we have of what breakfast is, the eggs and bacon thing was created by a marketing department. People never ate like that. - You know, buffaloes don't have wings. - Yeah. - Tell Jessica Simpson that. (laughing) - Wow. - She's too proud to look at though. - That's just too effective of marketing. That's what that is. - Yeah, they didn't have to script anything for those commercials. Jessica, just be you, just be you for about a half an hour. We'll chop it up, come out with about a half dozen commercials. - Speaking of things like that, you know today it's national Detroit style pizza day. - It's a very interesting style of pizza. I wanna say little Caesars, I think, offers it. - Well, Richie Gambino could probably tell you about it. - Yeah, I think there's a couple of frozen versions floating around in various versions. - Well, is it rectangle and stuff? - It's rectangle, it's kind of deep dish-ish. - Well, you can go to a white pizza. - And I think they put the sauce on top of the. - Okay, yeah. - You go to Y pizza, that's why they serve their pizzas, is rectangle. - E. - And is it-- - Is it E or Y? - Y pizza. - Yeah, but it's just about Y pizza. - Oh, W-H-Y? - No. - Just the Y? - Y. - 'Cause Y and Spanish is E. - And it means and. - Okay. - So, I don't know, do they have Mexican pizza on the menu? - He just told the owner said it. - And it might be like that in Italian too. - Anyway, if he said Y pizza, it's just Y pizza. - It's just Y pizza. - Okay. - But he has someone say it. - He does a rectangle style pizza stuff, so they do theirs. - Yep, and then you Chicago cut them. That's the crisscross pattern, yeah. - Okay. - And you can Chicago cut around pizza too, but you're gonna have four to eight, depending on how big the pizza is, that are just pretty much crust and little bite on it. - It's gonna have Wisconsin cheese on it too, man. (laughing) That's the whole part of it. - Shit. - Detroit pizza. - Today is also porridge day. Oatmeal is porridge. - Well, I mean, porridge is a type of thing. - I looked it up this morning, and even grits. - Cream of wheat. - All of that whole thing, it grains soaked in. - Is a porridge, okay. - Even grits is considered porridge. And there was no debate. I started to debate this morning, and-- - What people forget is, it can be both things at once. Tea, we think of tea. Those brown leaves of a plant from the Camellia family steeped in hot water. Well, that's what it is. But you can also make tea with something other than the leaves from that Camellia plant, and it's still called a tea. Hibiscus tea is tea. Because it is both that particular plant, and that process that you use to turn it into a drink. Well, if you use that same process with hibiscus, you're not gonna go here, have a cup of hibiscus. You're gonna call it hibiscus tea. - So the sweet tea come from a sweet Camellia plant? - No, comes from a very bitter one, and you gotta add that Louisiana cane sugar to it. - There you go. - Yeah, there you go. Put it in the west of the area, and swing that in sun tea. - Just a different way of steaming the tea. - Seeing slow brewed. Yeah, yeah, it's just a slow steeping. About an hour and a half or so. You can do it with regular tea bags, but they do make that cold brew lifting does. It really is good. And you don't need as much sugar, because in that slow brewing process, you don't get as many of the impurities that are inside a tea bag, which is why tea in bags makes the worst tea. You really won't lose leaf. - Right. - Because what gets caught up in the bag, since they're grinding it in these little things, stuff's flying up in the air. Well, so we're skin follicles and hair follicles and dust of all kind that's on every surface on the planet. There's no way away from it. Well, those get in the bag too. And if you've ever brewed tea and had that foam on top, that's impurities. - So what you're seeing is tea in a bag like this is more of the hot dog style. - Yeah, it is. - It's a wonderful thing in there. And the cheaper it is, the more impurities it has. That's why that really cheap dollar store tea or red diamond tastes so bad. It's because they do it in such bulk they get more of the impurities in there. - Now, I'll worry from our sponsors for his diamond. (laughing) - No, I said bed blind. - Oh, okay. - Oh, yeah. - But if you ever brew your tea, like you do coffee with a filter and get the loose leaf tea and put it in there, you will probably cut how much sugar you need in it by half. 'Cause the impurities are what make it better and need the sugar. - So the more-- - Or you can be like me and not drink tea at all. - Yeah, you can do that, I can't drink coffee 'cause of the caffeine content, so I drink tea. So this is-- - But the green tea, that's what I do. - Is really high in the EB, I think it's EB-GB anti-oxidant, which is a berry's, yeah, something like that. - It's a very aggressive anti-oxidant, more so than reserve a trawl. - Yeah, okay. - It hunts out and finds cancerous cells in your body, destroys them and replaces them with healthy cells. - That's why I like my green tea, I drink a lot of it. - I might, I might, so I've got some of the house and I might start doing that. - And they have 'em in flavors too much. - I like to steep my tea. - Well, yeah, that's how you make it. - I know, just I like sand. - Three minutes for green tea. - I like sand. - Three minutes for green tea max. Black tea, five minutes, a lot of people go, well, I like to steep mine for 10 minutes, make it stronger, you don't make it stronger, you just make it more bitter. You want it stronger, you add more tea bags. Anything past five minutes, you're making the tea taste worse. - Okay. - Yeah. - It's a fine line there. But black tea is usually three and a half to five minutes steep time. Three and a half, you're gonna have a little milder tea, not as dark or anything like that. And then green tea, three minutes max. - Certainly true to the rumor of, when you heat tea, that there's a specific temperature or a better temperature. - I don't know, I usually bring my water to a boil, but it didn't have to be. If it's almost boiling and I'm out of time, that's good enough. I think probably it just needs to be around 200 degrees. And boiling occurs at 212. - Mike, say some numbers. - 25, one, three, four, three, oh, one, oh six is-- - That's the number's I was thinking. - I was thinking. (laughs) - Call it a lot of social. - We'll be back. - Hey, if you enjoy talking sports, hunting and fishing, then you have to tune in every Saturday morning at 10 a.m. for Southern Fairways Sports Radio, presented by McConnell Automotive. The number one GMC dealer in the state of Alabama. Hello again, friends. This is Randy Bergen. Be sure to join me in the gang as we'll talk football golf. Yes, we're talking hunting and fishing, we got it all, because we wanna talk about what you wanna hear. That's what we do right here. On Southern Fairways Sports Radio, every Saturday morning, beginning at 10 a.m. on FM Talk 1065. - To get on the line, call 343-0106. Now back to Mike and Stu. - Michael, where did you not eat breakfast this morning? - I did not eat, but I would have. If you ate in the opera normally, but I would get back into the routine. It bobsed downtown diner at the corner of Fat and Happy, with the store Jackson and St. Francis Street. I think he told me he might have-- - Yeah, he's got some new menu items coming out. - Would one of them be a yogurt parfait for breakfast? 'Cause that would be perfect. And do a really good one too. Just a really, like a Greek yogurt. - Healthy? - Yeah, well, and just high quality too. Use like a Greek yogurt or kafir, which is a really intense type of yogurt for India. I think it's sheep's milk, but I'm not positive. It could be sheep and goat or something like that. They sell it at seven spice, really healthy, more probiotics than yogurt. And then do some really good fresh berries and some whole new granola. - I don't know about this. - Man, I would eat that up. That is probably-- - I don't know about this. - That and leftover pizza are my two favorite-- - We'll have to ask too. - Yeah. - But it would be nice if somebody did a really nice breakfast parfait like that. - Okay. - Yeah. - I like the crepes too. - So anyway-- - Put all that in a crepe. - But you won't find those at bobs downtown now. - Right now, 'cause we're on the radio. - Now. - Because we don't go there. - Mike's got a dish named after him for goodness sake. - Yeah, well-- - You know what else is good at breakfast, don't you? - What's that? - Some of that hall sauce. You like the Cajun, I like the ondoey. They got a beef that-- - Cajun is fine. - Makes a great corn dog. - I'm just saying. - Think so? - Yeah, I've done it. - You might have to do that. - Render it first. It's very juicy, so if you don't roast in the oven or grill it first before making it into it, it'll be so juicy. It runs down-- - I'm not using it. - Fresh puppy meal to make the corn dogs with. - That's interesting, yeah. - Instead of that really sweet, like, I mean, Jiffy cornbread mix does not make cornbread. It's terrible, but it makes good cornbread. - And now a word from our sponsor, Jiffy. - Yeah, it's sweet. Cornbread should not be sweet. It makes corn cake, but like I say, makes really good corn dog batter. - Absolutely. And we wanna thank our buddy over there, Mitch Cassie, Roy Seaward, and his staff. Great, fine folks, over there. And folks, they gonna take the week off for 4th of July. - That's so cool. - Don't call. - Jeremy said, "Somebody, I swear that happens every year." Are they, did they close? (laughing) Yeah, for the 4th. - Yeah. - Every year. - Every year. - Yeah. - That's our Christmas. That's like his Christmas present to the staff, yeah. - Yeah, I did. Re-read a bunch of the other ones. Oh, I'm so ready for vacation. What's vacation? You know, when we're closed from 4th of July. Oh, yeah. I guess that is a vacation. - Hey, yeah. All right, let's see what you gotta call it. - Which got your head, which is a T question? Is that what you got for us, please? - Yeah, what, y'all were talking about making tea. You know, I'm just gonna tell you how my mama used to help me in how to make it. - Okay. - You take two tea bags, put it in a little pot, maybe a two quart pot. Of water, bring it to a bowl, throw in a, you know, a pinch of bacon soda. Let it foam up real quick, pour it in a big old jug, and let the tea bag sit in there for a few minutes, and then fill it up with water about two gallons of water, and that was some of the best tea. And then you add your sugar to your taste. - Baking soda, I'm thinking it's gonna neutralize the natural acid that's in there. Keep the tea from going bad as quickly. Keep it from souring as quickly. - Well, it was good sweet tea. - Yeah, because the baking soda's gonna neutralize the acid in there, when B is, that's pretty interesting. - That's interesting, very interesting, right? And I was talking about the loose leaf tea. - Yeah. - If you wanna know where to get it, go to-- - Most other stores, not many. - Most of them are in there. - But the loose leaf tea, the best selection I've found, is at FoodPak, on Old Chill Road, they got loose leaf, oh my gosh, their tea selection is phenomenal. There's a one called Boy Scout. It's just pretty close to what we're used to with a black, or they'll have Darjeeling. They have one called Gunpowder. - Yeah, I've heard of that one, I've heard of that one. - Tastes like Gunpowder, just to tell you. - Yeah, I put Gunpowder on everything, so. - But, yeah, thank you for that, that's interesting. - I'm gonna have to go buy some bacon soda. - You don't have bacon soda? - How do you make bacon soda? - I don't, I go to Bob's. (laughing) - Boom, boom, there is a advertisement. - Hey, you know what else today is? Today is National Zazirac. - Zazirac. - Zazirac Cocktail Bay. - The original Cocktail from New Orleans, one of the original American Cocktails made with... - Zazirac. - Oh, yeah, but it is, it is one of the first, what is that stuff, maybe a wormwood? The green fairy? - You can, we both, the absinthe. - Oh, okay. - Yeah, the original Zazirac had absinthe in it, I believe. - Okay, at one time that was illegal in the US, wasn't it? - It is, European absinthe is, there is an American one that has like one-tenth as much of the wormwood, which is the psychotropic of the chemical that's in it, which in high doses, wormwood. - Most of this stuff, you're sitting on a trip. - Yeah. - Oh yeah. - I did, I know. - Yeah, and we can't get the good trippy stuff here in America. That used to be what most built, the French Quarter was absinthe bars. It was less regular drinking and they were drinking absinthe. - No wonder they're different over there than we are. - We are. - Absinthe bars. (laughing) - Yeah. - Yeah. - Mm. - Yeah, that's right. - Yeah, but it's very herbaceous. I don't know that it tastes great. Got something with that in it and a bar in New Orleans waiting on the bus to come back to Mobile one time. - Yeah, it was just green and cloudy and. - I'm gonna have to try that next time I'll go over there. - Try that next time you're in Europe. - Yeah, I don't have any place to that right now. - You're not gonna drive over there? You got your truck now, man. - Sure you can't drive over there. - I love my truck. - He's a truck driving man. Drive a truck, there's truck things. When you read Mike, watch the bands from the '80s. (laughing) - That's what it's about. - Oh, there we go. - Uh-oh, I don't know. - Is this stuff we can share on air? Has it got to stay? - I said. - Or do you have to go to our Facebook page, Sip and Chew, or go to our YouTube channel where you should be subscribed. We have bonus material that goes on our YouTube channel, folks. Ask the Chef series, eventually Michael do something. We have the off the eat and trail that both of us do, but so far, Mike hadn't done any. He hasn't had the chance yet. I've been using a bunch of old footage from other stuff that Mike and I have done to put a lot of this together. It's not like I'm out there filming new stuff. I'm using up what I've got, you know, on the cutting room floor. - You know, this morning I've talked to someone about my fork and ice set. I got from Argentina. - Hey, hey, this is a family show. - From Argentina I got from a famous cutlery maker down there. And I dug it out like I was telling someone about last night. And I got, oh, I gotta get that out. So now I have my fork and knife and I will be doing some stuff with my fork. 'Cause I seem to have this reputation on the Baldwin foodie site, foodies group, Baldwin County foodies group about a fork and knife. And so I'm gonna use it to my manage. - Yeah, there you go. - I'm gonna take it. - Sometimes the branding takes care of itself. Half fork and knife for travel. - Yeah, that's not bad. That's not bad. - Or a knife in fork. - Yeah. - It's got to flow. It's got to flow off the tongue. - Some tools always have sport will travel. - Well, you know, national sport day's coming up. - Oh, man, that's a great day right there. We should declare that a national holiday. - Well, it needs to be. - 'Cause I'll tell you this, and folks poured into Butch Cassidy's on Juneteenth. My gosh, Roy even stopped by and said, "It's federal holiday today, it might be a little busy." Y'all have a good shift. See you later. (laughing) - Folks, get out there, support logo, be logo by logos. What we say? - Yeah, it is. And you know what else we say? - Row alone. (upbeat music) (singing in foreign language) ♪ Love this man, love this man ♪