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Speaker 1: Today's episode of No Dunks is brought to you by

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Speaker 1: Remarkably Remote, a new daily microcast from the experts at

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Speaker 1: go to Meeting, all about making work from home work

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Speaker 1: for you, with indispensable intel on how to stay sane, motivated,

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Speaker 1: and productive at home. We're here to help you in

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Speaker 1: this brave new remote working world. Find us on smart

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Speaker 1: speakers or subscribe on your favorite podcasting app. You can

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Speaker 1: also listen at go to meeting dot com slash tips.

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Speaker 1: That's go to meeting dot com slash tips.

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Speaker 2: Good morning, swim world, and welcome to the No Dunks

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Speaker 2: podcast series Squad, the show where we draft teams like

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Speaker 2: we're the general manager. The only catch that very specific

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Speaker 2: draft pool we're working from. It's Tuesday, April seventh. I

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Speaker 2: Jski and joining us from their high tech conference rooms.

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Speaker 2: We got Tasks, we got Trey, we got Lee and

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Speaker 2: super producer JD. How's everybody doing today?

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Speaker 3: Great?

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Speaker 1: Hungry, everybody's ready.

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Speaker 2: To get drafting. You know it well before we get

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Speaker 2: into it, a few friendly reminders. Email us any and

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Speaker 2: all of your NBA questions and comments to No Dunks

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Speaker 2: at the Athletic dot com. We'll be stepping on the

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Speaker 2: Beach this Wednesday. Follow us on social media both Twitter

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Speaker 2: and Instagram at No Dunksinc. You know we're on Facebook

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Speaker 2: at facebook dot com slash No dunk Sinc. Well, I

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Speaker 2: guess it's official. We're now on Facebook. And yesterday we

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Speaker 2: dropped a brand new film session for you, reviewing nineteen

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Speaker 2: ninety seven's classic air Bud. It was a lot of fun.

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Speaker 2: Everybody hated it. We also discussed all the sequels, and

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Speaker 2: I had a bunch of other sports I'd like to

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Speaker 2: see Airbud try. And then I brought up the idea

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Speaker 2: that there's rumors they're going to be making a new Airbud,

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Speaker 2: and I suggested Buddy should take his skills to the

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Speaker 2: courtroom because Josh's mom tells him he'd make a great lawyer.

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Speaker 2: We didn't know really what to call that potential new

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Speaker 2: Airbud series. Lee, you suggested Judge Bud, which is a

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Speaker 2: very funny name. But some fans had some other great ideas.

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Speaker 2: I just wanted to throw them at you here, guys,

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Speaker 2: before we get to drafting John Campbell, he wrote Bud

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Speaker 2: Esquire attorney at Paw Travis wrote air Bud Beagle precedent

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Speaker 2: with the tagline the paw is on his side. Chris

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Speaker 2: m wrote Airbud pro bono love that, and at Real

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Speaker 2: Real Dave wrote Airbud paw School keeping it simple, and

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Speaker 2: then he wrote Josh and Bud get into Harvard Law.

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Speaker 2: Harvard makes the Final four, but the two top Harvard

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Speaker 2: players get sick before the game. Josh and Bud present

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Speaker 2: their case in front of the NCAA court and are

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Speaker 2: allowed to play in the final Just wrote the whole

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Speaker 2: script for us AD poschool. Yeah, so great suggestions there

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Speaker 2: by anyone, And go back and listen to that film

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Speaker 2: session as we would we base. We went scene by

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Speaker 2: scene through Airbud and really broke it down and just

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Speaker 2: ripped on it. Yeah, it was very very funny.

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Speaker 4: All right.

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Speaker 2: Today's draft theme, though, guys today on Squad it comes

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Speaker 2: from a No Dunks fan named Shane. He's from Ireland

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Speaker 2: who suggested we just keep it simple and draft the

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Speaker 2: perfect sandwich. Yeah, it's that that easy. Now, I'd like

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Speaker 2: to just be clear here, Shane, I guess, is not

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Speaker 2: the first person to think of this idea. The very

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Speaker 2: funny All Fantasy Everything podcast, they drafted sandwiches way back

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Speaker 2: in the day. I think back in twenty sixteen featured Uh,

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Speaker 2: I'm pretty sure that one featured Jake and Emir. So

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Speaker 2: we're not trying to step on anyone's toes here, not

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Speaker 2: trying to nibble from anyone's sandwich. We saw because there's

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Speaker 2: things going around on Twitter. We saw that Ian Carmel

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Speaker 2: was pretty uset on Twitter yesterday with a ringer for

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Speaker 2: maybe jacking you know what, potential idea pop culture draft ideas.

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Speaker 2: But I would like to point out we've been doing

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Speaker 2: these dumb, stupid drafts since twenty twelve as the Basketball Jones.

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Speaker 2: We did a movie draft, and I think we did

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Speaker 2: a TV draft and a few other ones as well.

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Speaker 2: And if I remember correctly too, it was an idea

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Speaker 2: that sort of was inspired from the kissy Kissing Susie

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Speaker 2: Colber guys, those og blog boys, because they were doing

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Speaker 2: stuff online. So yeah, it's obviously a format that's been

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Speaker 2: out there for a while.

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Speaker 1: Well, just to make everything right in the world, I'm

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Speaker 1: gonna put Carmel on my sandwich.

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Speaker 2: Okay, Oh is that your spread?

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Speaker 5: Sweet sandwich? Hadn't even considered it.

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Speaker 2: You never know, Okay, Yeah, we have five different categories

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Speaker 2: in this sandwich draft. It's pretty straightforward, all right. In

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Speaker 2: the first round, we'll be drafting the bread. In the

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Speaker 2: second round, we'll be drafting the spread. In the third round,

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Speaker 2: we'll be drafting the meat. In the fourth round we'll

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Speaker 2: be drafting the veg. Okay, the veggie that you're throwing on.

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Speaker 2: And in the fifth and final round, we're each gonna

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Speaker 2: draft a side. Okay. So those are the five the bread,

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Speaker 2: the spread, the meat, the veg, and the side. As

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Speaker 2: Task pointed out yesterday yesterday in our slack channel, it

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Speaker 2: does sound like the lamest DMX lyrics of all time.

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Speaker 2: And we probably insert that clip of Trey dropping it down.

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Speaker 1: Great, the spread, the meat, the veg.

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Speaker 5: Yeah, not surprisingly, I have enough time to record a

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Speaker 5: DMX cover about sandwiches, So yeah, slide it in.

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Speaker 2: You killed it there. So you may have noticed that

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Speaker 2: we're missing one crucial ingredient when it comes to making

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Speaker 2: a sandwich. Where's the cheese? Well I have good news, guys,

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Speaker 2: and JD Man needed to accuse some celebratory music. Free

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Speaker 2: cheese for everybody who, Free cheese for everybody. Yeah, it's

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Speaker 2: like the free space on the Bingo card. Everybody gets cheese.

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Speaker 2: So if you want cheese, you don't have to have it,

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Speaker 2: but if you want it, you want to throw it

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Speaker 2: on your sandwich.

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Speaker 5: Just at it.

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Speaker 2: Near the end of the podcast when we recap our

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Speaker 2: delicious creations, okay.

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Speaker 3: Okay, got it.

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Speaker 2: As always, each and every one of us will get

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Speaker 2: a crack at the number one pick in one of

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Speaker 2: the five rounds. So draft hard, discuss your selections. You

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Speaker 2: can make trades if you want, and remember that the

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Speaker 2: listeners will ultimately decide who has crafted the best sandwich.

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Speaker 2: We determined the draft order yesterday and Tassie, you won

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Speaker 2: the first overall pick in the bread category.

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Speaker 5: Wow.

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Speaker 1: How difficult to choice this is? How can I pick

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Speaker 1: a bread when I don't know what I'm filling it with.

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Speaker 1: I've got to pick a quite a versatile loaf. I

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Speaker 1: might pick one I like, might not fill it with

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Speaker 1: anything if I'm not left with good choices in the

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Speaker 1: other categories. But I'm picking something that is so good

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Speaker 1: it can stand on its own. Gimme a foctcha bread

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Speaker 1: so so delicious. I'm thinking a nice thinner one. It's

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Speaker 1: a softer on the inside, a little crispy on the outside,

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Speaker 1: little salt sprinkled on top. Probably best friends Rose and

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Speaker 1: mary sprinkled on top as well. I can have it

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Speaker 1: on its own. And that's what I'm worried about picking

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Speaker 1: first in this category. I want it to be able

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Speaker 1: to live by itself. Fkatca is alright with me. As

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Speaker 1: they say in the bread making business, I like that we.

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Speaker 2: Maybe made this at least a little more difficult. You're

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Speaker 2: right task by putting bread first without knowing what the

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Speaker 2: heck you're even gonna be out?

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Speaker 1: Did those other podcasts put bread first? Doubt it.

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Speaker 2: I don't know.

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Speaker 1: I don't know.

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Speaker 2: I can't say, all right, so Fakasha off the board

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Speaker 2: the first pick here in creating the perfect sald.

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Speaker 5: The other nice thing about drafting, Fkaca is that if

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Speaker 5: you get tired, just throw down a slice that's so

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Speaker 5: pillowy you just rested on it.

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Speaker 2: No problem, all right, JD. You have the second pick

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Speaker 2: here in the bread category.

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Speaker 4: Wow, with the second pick in the bread category. Yeah,

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Speaker 4: you guys said it. It's really hard to know what

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Speaker 4: to pick if you don't know your meat. So I'm

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Speaker 4: gonna go it's a bit of a homer pick, maybe

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Speaker 4: a little off the board here. I am going with

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Speaker 4: a Montreal style begel.

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Speaker 3: Had that on my board.

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Speaker 2: You've got a hole in your.

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Speaker 4: Bread, that's right. And uh, and it's gonna have sesames,

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Speaker 4: not the not the black seeds, which I had the

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Speaker 4: poppy seeds, which I do enjoy. But I think that

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Speaker 4: not knowing what's ahead, the sesame is a little more versatile.

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Speaker 4: So yeah, Montreal style begel.

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Speaker 3: Good choice, good choice, thank you. I had that deep

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Speaker 3: on my board, but I but I thought, yeah, I

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Speaker 3: thought it would go. Actually, so I'm glad to see

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Speaker 3: you could go because it's a pretty good bagel all

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Speaker 3: your bagels, I like that one the most.

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Speaker 5: You.

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Speaker 2: I think you could have traded down though, I really do.

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Speaker 5: Yeah, I know Montreal Bagel was killing at the combine.

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Speaker 5: Everybody is delighted.

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Speaker 4: I have last pick in the meat category. So I

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Speaker 4: was really really considering trading. But and you know what,

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Speaker 4: Ficacia was not even on my list.

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Speaker 2: I oh really, I had it on my list, it

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Speaker 2: was it was lower. Okay, so Trey, you have the

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Speaker 2: third pick here in Britain.

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Speaker 5: You know, we've been drafting for a long time and

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Speaker 5: this is the most nervous I've ever been for a draft.

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Speaker 5: It's all about fit versus best ingredient available. I'm going

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Speaker 5: best ingredient available from top to bottom here, starting with

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Speaker 5: the French buguette.

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Speaker 2: He stole it from us.

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Speaker 5: We come on, Bugett was gonna last number and work

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Speaker 5: on the phones early Doc.

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Speaker 3: The thing is, I have actually written a French begets

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Speaker 3: a French begin.

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Speaker 4: It's the most classic, of course, is a French word.

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Speaker 5: So there, Ish man.

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Speaker 1: Do they call it French beget in France?

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Speaker 3: I think Try must have somehow got tipped off about this.

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Speaker 3: I'm sure.

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Speaker 1: Yeah.

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Speaker 5: I was on the phone late last night with MS

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Speaker 5: getting the inside scoops on everyone's draftboard.

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Speaker 1: So are we saying Russian baguette is up for grab.

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Speaker 5: It right now?

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Speaker 1: No?

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Speaker 2: All big cats are.

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Speaker 1: Now we'll see. That's that's the predicament. Here are all

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Speaker 1: bagels off the board?

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Speaker 5: Yeah?

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Speaker 2: Yeah, see yeah, I think they have to be in

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Speaker 2: this case.

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Speaker 1: I do too, because we get later on, we get

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Speaker 1: to the veg category. Yeah, you can't have a sauteed onion.

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Speaker 1: Then somebody else come in and say I'm having my

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Speaker 1: onion raw, you know, yeah, exactly, it doesn't fly. So yeah,

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Speaker 1: all bagels off the board. I agree?

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Speaker 2: Okay, okay, So are you all about the staleness factor?

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Speaker 2: Possibly tray of a French bagette.

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Speaker 5: I'm not, honestly with that worried about it, because I'm

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Speaker 5: just gonna make one giant sandwich and eat it right away,

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Speaker 5: and if it's left over, it'll be left over for

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Speaker 5: at most of the day, wrapped very tightly, incredibly tightly,

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Speaker 5: filled with whatever kind of toppings I'm gonna get here.

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Speaker 5: Hopefully they hold up as well.

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Speaker 1: Are you potentially gonna pull on Matt Austin and scoop

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Speaker 1: out the bread of your bread?

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Speaker 5: Oh? Could never be me. I'm gonna take Matt Austin's

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Speaker 5: extra bread throat on the inside of mind, eat it

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Speaker 5: a little bit thicker.

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Speaker 2: Your your side later on is going to be the

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Speaker 2: filling bread that Matt scoop That's right, just extra bread onside.

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Speaker 2: All right, Lee, Well you're up here with the fourth pick.

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Speaker 3: I can't believe this because I was ready with all

223
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Speaker 3: those questions had there about worried about being style, because

224
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Speaker 3: I was going to talk about the time in Paris

225
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Speaker 3: where I bought the French baguette from a like a

226
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Speaker 3: seven to eleven, and then the next morning it was

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Speaker 3: still just as fresh, So that was gonna hold. I

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Speaker 3: had everything ready. Someone hacked my computer or something last

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Speaker 3: night or what.

230
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Speaker 4: I can't believe one of the most popular brands of

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Speaker 4: all time got picked.

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Speaker 2: So we've heard many of your bread stories before.

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Speaker 5: You are the easiest to scout for when it comes

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Speaker 5: to a bread brow you gave it away years ago.

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Speaker 5: We know what you're looking for.

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Speaker 2: Yeah we did.

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Speaker 3: Yeah, that is true. But well, with the fourth pick

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Speaker 3: in the bread category of the sandwich draft, I'm gonna

239
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Speaker 3: have to go deep here. And yesterday I actually googled

240
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Speaker 3: the world's top fifty breads and CNN Travel actually actually

241
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Speaker 3: had a very very good list. In fact, skis you'd

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Speaker 3: be happy to know that number two was a lavache

243
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Speaker 3: from Armenia. I don't know if you're familiar with it

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Speaker 3: or not, but yeah, number well, I should say, actually

245
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Speaker 3: they're not actually they're not actually ranked like fifty to one.

246
00:12:27,720 --> 00:12:29,520
Speaker 3: That was just the second one on the list. They

247
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Speaker 3: didn't actually go all in, but thank you. Okay, Well,

248
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Speaker 3: so I'm having to go on my third pick that

249
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Speaker 3: I had on my draft board, and it's one I

250
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Speaker 3: did talk about on my top five breads. It's the

251
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Speaker 3: Maraketa from Chili. So it's got a nice fluffy interior

252
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Speaker 3: which is great. So later on, as I get to

253
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Speaker 3: further into my sandwich, you'll see why it works because

254
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Speaker 3: it can soap up a little bit of the you know,

255
00:12:55,440 --> 00:12:57,160
Speaker 3: a little bit of the other spreads and things like

256
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Speaker 3: that I've got. So this is great. I remember I

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Speaker 3: had one of these in Chili. They are fantastic. I

258
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Speaker 3: can vouch for it. Not my first pick, not my

259
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Speaker 3: first pick, I will say that, but I'm very happy

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Speaker 3: with the Maraquetta. Still.

261
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Speaker 2: Okay, yes, you've you've talked a lot about bread before

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Speaker 2: on the podcast.

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Speaker 3: We know, Oh yeah, we know you're leaning.

264
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Speaker 2: Okay, Well, yeah, I had the last pick here in

265
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Speaker 2: this category. You know, you guys have selected some of

266
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Speaker 2: the breads I had on my my bread board. It's tough.

267
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Speaker 2: I don't know where to go with my final pick

268
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Speaker 2: because there's lots of course still out there. But do

269
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Speaker 2: you get a little creative or do you just sort

270
00:13:34,120 --> 00:13:37,959
Speaker 2: of keep it simple like a multi grain or something

271
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Speaker 2: like that, or do I go sweeter with a with

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Speaker 2: a crazy like Brioche. We're just easy, man, Like I

273
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Speaker 2: knew you guys were gonna like have these cool fun picks.

274
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Speaker 2: You guys have knocked it out of the park. But

275
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Speaker 2: I was thinking like maybe, like there'll just be a

276
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Speaker 2: whole week just sitting there for me, and like, I

277
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Speaker 2: you know, it's a it's a it's a bread you

278
00:13:57,400 --> 00:13:59,360
Speaker 2: can use with many things. But I am going to

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Speaker 2: go with the fifth pick. I'm gonna go chibata. Okay,

280
00:14:03,840 --> 00:14:06,640
Speaker 2: Italian bread, right, you know, a classic I would say

281
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Speaker 2: in the bread world. And I feel comfortable being able

282
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Speaker 2: to use that moving forward sort of as a building

283
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Speaker 2: block for my perfect sandwich. So chibata off the board.

284
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Speaker 2: Pet of bread survives, the potato bun survives briosche, Like

285
00:14:21,520 --> 00:14:23,080
Speaker 2: I said, multi gram. So let's hear from you guys

286
00:14:23,120 --> 00:14:23,920
Speaker 2: out there making your pick.

287
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Speaker 1: How thick you going with that chibata? How big is

288
00:14:27,360 --> 00:14:27,720
Speaker 1: this low?

289
00:14:27,960 --> 00:14:30,880
Speaker 2: Yeah, it's similar to yeah, your predicament, like you were saying,

290
00:14:30,960 --> 00:14:33,200
Speaker 2: like with the ficacia, it's like it can be very thick.

291
00:14:33,360 --> 00:14:35,480
Speaker 2: You said, you're going more thinner. I'm sort of with you,

292
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Speaker 2: like that idea. I don't want it to be too

293
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Speaker 2: too thick. I don't want it to you know, the

294
00:14:40,840 --> 00:14:43,480
Speaker 2: bread an important part of the sandwich, but I don't

295
00:14:43,520 --> 00:14:45,880
Speaker 2: want it like dominating the sandwich. So I'm going, like

296
00:14:45,960 --> 00:14:49,360
Speaker 2: you like a thinner sort of style with that wheat, flower, salt,

297
00:14:49,400 --> 00:14:51,360
Speaker 2: east and water. Perfect mixture there.

298
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Speaker 5: So there you go.

299
00:14:54,000 --> 00:14:57,000
Speaker 2: Bread's done. Let's go to the spread. Jdu of the

300
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Speaker 2: first pick.

301
00:15:01,000 --> 00:15:03,280
Speaker 4: Well, first pick of the spread. There's a lot, a

302
00:15:03,600 --> 00:15:08,200
Speaker 4: lot of pressure here, a lot of pressure. Now do

303
00:15:08,320 --> 00:15:11,800
Speaker 4: you know again, without the knowledge of the meat, it's

304
00:15:11,840 --> 00:15:16,720
Speaker 4: impossible do I go straight up mayo? I mean there's

305
00:15:16,760 --> 00:15:17,800
Speaker 4: only a couple of ops.

306
00:15:18,680 --> 00:15:22,960
Speaker 2: Ah, I clarify. Can I clarify something before? Like if

307
00:15:23,000 --> 00:15:26,200
Speaker 2: you took a mayo, let's say, hm, does that mean

308
00:15:27,440 --> 00:15:30,360
Speaker 2: aoli is off the board? Being basically a mayo, like

309
00:15:30,400 --> 00:15:32,920
Speaker 2: a garlic mayo? Like you know what I mean? Like

310
00:15:33,040 --> 00:15:35,600
Speaker 2: somebody took a spicy mustard? Does that mean honey mustard?

311
00:15:35,760 --> 00:15:35,800
Speaker 5: Like?

312
00:15:35,840 --> 00:15:37,400
Speaker 2: I want to just clarify that before we get into

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Speaker 2: I think that has to be the case.

314
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Speaker 4: Right, Yeah, yeah, I think so, I think. So, Okay,

315
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Speaker 4: I am going for ugh, you know what, give me mayo?

316
00:15:52,120 --> 00:15:52,600
Speaker 1: Just give me a.

317
00:15:54,480 --> 00:15:54,680
Speaker 5: Yeah?

318
00:15:54,800 --> 00:15:56,040
Speaker 4: Sure, why not?

319
00:15:57,960 --> 00:15:58,160
Speaker 1: Yeah?

320
00:15:58,720 --> 00:15:58,960
Speaker 5: Sure?

321
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Speaker 3: You know it's faultless. Really you can. It's versatile now

322
00:16:02,560 --> 00:16:04,080
Speaker 3: you can whatever make you want into that.

323
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Speaker 4: Really you're right, And I this is the first draft

324
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Speaker 4: that I haven't had a predetermined plan like I'm winging

325
00:16:12,560 --> 00:16:13,320
Speaker 4: it this time. I don't know.

326
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Speaker 1: Beout you guys. Yep, so I think you have to.

327
00:16:15,920 --> 00:16:16,840
Speaker 4: It's very nerve wracking.

328
00:16:18,720 --> 00:16:22,520
Speaker 2: Nerve wracking, it actually is. There's something about this draft.

329
00:16:22,840 --> 00:16:25,320
Speaker 2: Within each category of having the first pick is a

330
00:16:25,400 --> 00:16:28,960
Speaker 2: lot of pressure. It's like like maybe the second, third,

331
00:16:29,040 --> 00:16:32,080
Speaker 2: or fourth, I don't know, somewhere around there. Okay, so Mayo, yeah, yeah.

332
00:16:32,280 --> 00:16:34,640
Speaker 4: Also, I know that Maddio is probably listening, and he

333
00:16:34,760 --> 00:16:37,920
Speaker 4: probably just threw his iPhone across the room as soon

334
00:16:37,960 --> 00:16:40,480
Speaker 4: as I picked. Man, So, why do you say that

335
00:16:40,760 --> 00:16:43,000
Speaker 4: I picked a Montreal bagel? Now I'm gonna put Mayo on?

336
00:16:43,160 --> 00:16:44,760
Speaker 4: Is that sacrilegious? I don't even know.

337
00:16:45,560 --> 00:16:47,400
Speaker 1: I think it's fine. I think it's fine.

338
00:16:47,640 --> 00:16:49,120
Speaker 2: We just have a rule that at the end of

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00:16:49,200 --> 00:16:52,680
Speaker 2: all this we have to make our sandwiches and like us,

340
00:16:53,520 --> 00:16:55,000
Speaker 2: like you don't really taste test them.

341
00:16:55,920 --> 00:17:00,520
Speaker 4: Killed for a Montreal bagel right now with Mayo on it? Okay,

342
00:17:01,000 --> 00:17:02,480
Speaker 4: instantly regret my pick?

343
00:17:04,119 --> 00:17:07,840
Speaker 1: All right, you got an egg salad on that You're done? JD.

344
00:17:08,080 --> 00:17:11,840
Speaker 2: It's true a day you have the second pick in

345
00:17:11,880 --> 00:17:12,840
Speaker 2: the spread category.

346
00:17:16,480 --> 00:17:18,959
Speaker 5: Man, this is tough. It's so tough. Is this an

347
00:17:19,040 --> 00:17:22,320
Speaker 5: odin and durant scenario where there's a perfect top to

348
00:17:22,800 --> 00:17:25,720
Speaker 5: mayo and mustard. I gotta go mustard. Whoever takes mayo,

349
00:17:25,880 --> 00:17:27,640
Speaker 5: you're getting the other one. If you're the second pick,

350
00:17:27,680 --> 00:17:30,879
Speaker 5: it's easy. But I don't know. I don't know what

351
00:17:31,000 --> 00:17:32,919
Speaker 5: if I get a what a peanut butter ends up

352
00:17:32,920 --> 00:17:36,399
Speaker 5: being my protein, I'll be insane. Mayo, mustard and peanut butter. No,

353
00:17:36,520 --> 00:17:38,720
Speaker 5: thank you. I need a little spice in my life.

354
00:17:39,280 --> 00:17:42,240
Speaker 5: This is a reach at the number two pick. Jardonera.

355
00:17:43,160 --> 00:17:47,240
Speaker 5: Give me that spicy, spicy jardonara, A little bit oily,

356
00:17:48,080 --> 00:17:49,879
Speaker 5: a little crunchy, a little fermenty.

357
00:17:51,840 --> 00:17:55,520
Speaker 2: He's a spicy one. What was you remind me of?

358
00:17:55,640 --> 00:17:56,760
Speaker 2: Remind us of your bread again?

359
00:17:57,040 --> 00:18:00,400
Speaker 5: I got a French baguet. I gotta getting the entire world. Yeah,

360
00:18:00,600 --> 00:18:02,200
Speaker 5: had filled with a spicy kay.

361
00:18:03,119 --> 00:18:06,600
Speaker 2: Okay, okay, yeah, I didn't see that pick coming at

362
00:18:06,680 --> 00:18:07,080
Speaker 2: number two.

363
00:18:07,200 --> 00:18:09,760
Speaker 5: For sure. It's a reach.

364
00:18:09,960 --> 00:18:13,480
Speaker 1: Are allowed to have a product that contains vinegar and

365
00:18:13,560 --> 00:18:17,000
Speaker 1: our spread? Oh?

366
00:18:17,119 --> 00:18:20,560
Speaker 2: Yeah, I think so. But well let's find out here, Lee,

367
00:18:20,600 --> 00:18:22,200
Speaker 2: you have the third pick in the spread category.

368
00:18:26,320 --> 00:18:28,280
Speaker 3: With the third pick in the spread category of the

369
00:18:28,320 --> 00:18:31,760
Speaker 3: sandwich Draft, I'm pretty happy these were still on the board.

370
00:18:31,800 --> 00:18:34,480
Speaker 3: I'm going with an avocado spread like a guacamal, a

371
00:18:34,520 --> 00:18:36,520
Speaker 3: little bit of garlic in there and red onion. I'm

372
00:18:36,520 --> 00:18:38,200
Speaker 3: not sure if that eliminates them for the rest of

373
00:18:38,240 --> 00:18:40,240
Speaker 3: the draft, but I'm just adding it in there because

374
00:18:40,240 --> 00:18:41,480
Speaker 3: i want a little bit of a little bit of

375
00:18:41,560 --> 00:18:44,399
Speaker 3: kick in there with my avocado spread. So that's what

376
00:18:44,480 --> 00:18:45,000
Speaker 3: I'm going with.

377
00:18:45,680 --> 00:18:49,200
Speaker 2: Nice, wow, okay, keeping it giving it healthy.

378
00:18:49,480 --> 00:18:51,359
Speaker 3: Yeah, trying too for now. It gets worse though, it

379
00:18:51,400 --> 00:18:51,840
Speaker 3: gets out of.

380
00:18:51,840 --> 00:18:56,000
Speaker 2: Hand in the next round, so you know, okay, So yeah,

381
00:18:56,040 --> 00:18:58,080
Speaker 2: avocado spread off the board. All right, let's just keep

382
00:18:58,119 --> 00:18:58,480
Speaker 2: it moving.

383
00:18:58,560 --> 00:18:58,679
Speaker 5: Here.

384
00:18:58,880 --> 00:19:02,440
Speaker 2: I can't believe it so dropped to fourth. Here, I

385
00:19:02,560 --> 00:19:08,120
Speaker 2: have the fourth pick in this category, and I will select.

386
00:19:08,520 --> 00:19:12,200
Speaker 2: I'll take all, I guess variations of mustard. I'm a

387
00:19:12,240 --> 00:19:15,080
Speaker 2: honey mustard fan myself. I'll love a spicy mustard as well,

388
00:19:15,160 --> 00:19:16,920
Speaker 2: but I guess I get sort of all the mustard.

389
00:19:17,800 --> 00:19:18,480
Speaker 4: Give me all the.

390
00:19:20,680 --> 00:19:22,800
Speaker 2: I'll put a honey on the top piece of the bread.

391
00:19:22,840 --> 00:19:25,600
Speaker 2: I'll put a spicy on the bottom piece. Mustard.

392
00:19:25,640 --> 00:19:27,800
Speaker 4: Dropping a fourth, I can't believe that went forth.

393
00:19:27,960 --> 00:19:31,600
Speaker 2: I'm happy with that. Yeah, and I fick, yeah, huge, huge,

394
00:19:31,600 --> 00:19:33,159
Speaker 2: And look if people want to talk trades.

395
00:19:33,160 --> 00:19:34,280
Speaker 5: You know, you know my phone number?

396
00:19:35,520 --> 00:19:38,600
Speaker 2: All right, Mustard's off the board, Tass, Yes, Tass has

397
00:19:38,680 --> 00:19:41,120
Speaker 2: the final pick here in the spread category.

398
00:19:44,440 --> 00:19:47,160
Speaker 1: Oh, I'm very excited.

399
00:19:47,840 --> 00:19:49,080
Speaker 2: I think I know what you're gonna take.

400
00:19:49,280 --> 00:19:54,879
Speaker 1: I'm taking an olive tappanad Yeah, because olives are me.

401
00:19:55,160 --> 00:19:58,639
Speaker 1: I am olives. If I had a scent designed after me,

402
00:19:58,760 --> 00:20:01,639
Speaker 1: it would be all of baby. And so I'm very

403
00:20:01,920 --> 00:20:07,639
Speaker 1: kalifada klamada. I love my olives. I'm going crazy here

404
00:20:07,720 --> 00:20:11,000
Speaker 1: at home eating olives, and I'm very pumped. That's how

405
00:20:11,080 --> 00:20:12,000
Speaker 1: olives are available.

406
00:20:12,240 --> 00:20:13,919
Speaker 2: Did you consider it tazeki sauce?

407
00:20:16,200 --> 00:20:16,679
Speaker 5: That's not right.

408
00:20:16,720 --> 00:20:21,240
Speaker 1: I did, no, not for this. I mean it's fine, sure, sure,

409
00:20:21,560 --> 00:20:26,879
Speaker 1: Zeki would be very respectable. It's just it's so strange.

410
00:20:27,040 --> 00:20:29,840
Speaker 1: You know, it's like you got so many ingredients in

411
00:20:29,880 --> 00:20:32,600
Speaker 1: it's ezeki, you got vegetables and it. But hey, yeah,

412
00:20:32,800 --> 00:20:35,480
Speaker 1: I'm not. I'm not can't argue with jardon earra. I

413
00:20:35,560 --> 00:20:39,159
Speaker 1: can't argue an avocado spread. And I thought about just

414
00:20:39,240 --> 00:20:41,560
Speaker 1: dipping my fcatchion peanut butter and calling it a day

415
00:20:41,600 --> 00:20:45,119
Speaker 1: and walking away from the other three categories. But I'm

416
00:20:45,240 --> 00:20:46,879
Speaker 1: very pumped. With my olive tappinad.

417
00:20:47,760 --> 00:20:50,879
Speaker 2: Okay, let's keep it going. Third round, third category. It

418
00:20:51,000 --> 00:20:53,159
Speaker 2: is the meat category. Before we get to Trey, who

419
00:20:53,200 --> 00:20:56,320
Speaker 2: has the number one pick. I gotta point out, Trey,

420
00:20:56,920 --> 00:20:59,080
Speaker 2: it looked like you were scrambling a little bit here

421
00:20:59,160 --> 00:21:02,120
Speaker 2: before the draft. At eight twenty eight am. I see

422
00:21:02,160 --> 00:21:05,520
Speaker 2: Trey Kirby tweet what is the best meat for a sandwich?

423
00:21:06,320 --> 00:21:08,960
Speaker 2: This guy's throwing it out there. He's looking for something.

424
00:21:09,040 --> 00:21:10,959
Speaker 2: So Trey, with the number one picking the meat category,

425
00:21:11,000 --> 00:21:11,720
Speaker 2: what did you select?

426
00:21:15,200 --> 00:21:16,320
Speaker 5: Honestly, Skeets is tough.

427
00:21:16,359 --> 00:21:17,200
Speaker 1: You're exactly right.

428
00:21:17,240 --> 00:21:20,000
Speaker 5: I was racking my brain all last night trying to

429
00:21:20,080 --> 00:21:22,280
Speaker 5: decide what is the perfect meat to take number one.

430
00:21:22,320 --> 00:21:25,080
Speaker 5: You can't botch this, couldn't sleep. Had to ask the

431
00:21:25,160 --> 00:21:27,480
Speaker 5: people this morning. I told you, guys, I'm going best

432
00:21:27,640 --> 00:21:30,680
Speaker 5: ingredient available, no matter what. I didn't do that in

433
00:21:30,720 --> 00:21:32,719
Speaker 5: the last round, however, I picked jardon Earra number two.

434
00:21:32,760 --> 00:21:36,080
Speaker 5: What an idiot, But I'm picking something good here. The

435
00:21:36,200 --> 00:21:40,640
Speaker 5: Lebron James of the meat draft give me turkey. Oh yeah,

436
00:21:41,000 --> 00:21:42,760
Speaker 5: gotta do it, Gotta do it. I don't know how

437
00:21:42,800 --> 00:21:46,000
Speaker 5: that would necessarily be my number one favorite meat to

438
00:21:46,080 --> 00:21:48,120
Speaker 5: have on a sandwich. But I'm not gonna be mad

439
00:21:48,240 --> 00:21:51,640
Speaker 5: having turkey, jardonara and a begett. It's a good start.

440
00:21:52,480 --> 00:21:55,920
Speaker 2: Yeah, sounds like a delicious sandwich. Yeah, you think this

441
00:21:56,080 --> 00:21:59,320
Speaker 2: could be Yeah, the first couple of picks at least

442
00:21:59,359 --> 00:22:01,480
Speaker 2: could be pretty obvious, but you never know what the

443
00:22:01,560 --> 00:22:02,439
Speaker 2: lee wild card here?

444
00:22:02,720 --> 00:22:03,160
Speaker 4: What do you think?

445
00:22:07,560 --> 00:22:09,600
Speaker 3: Yeah? Well, I'm trying to stay away from meat as

446
00:22:09,680 --> 00:22:12,119
Speaker 3: much as possible these days, but when I do eat it,

447
00:22:12,359 --> 00:22:14,160
Speaker 3: I'm trying to find the healthiest. But for the sake

448
00:22:14,240 --> 00:22:16,680
Speaker 3: of this draft and for the sandwich that I'm trying

449
00:22:16,720 --> 00:22:19,520
Speaker 3: to build with the second pick in the meat category,

450
00:22:19,680 --> 00:22:23,240
Speaker 3: I'm going with bacon straight off the barbecue grill.

451
00:22:24,440 --> 00:22:28,120
Speaker 4: God damn it, grill grilled big Yeah.

452
00:22:28,640 --> 00:22:31,240
Speaker 3: Yeah, yeah, yeah, I've been firing up the webber lately

453
00:22:31,280 --> 00:22:35,119
Speaker 3: with charcoal and bacon. A smoky bacon off the barbecue

454
00:22:35,280 --> 00:22:38,679
Speaker 3: is fantastic. It goes so well with avocado as well.

455
00:22:38,760 --> 00:22:41,640
Speaker 3: And for what else I'm building in my sandwich, So yeah,

456
00:22:42,320 --> 00:22:43,680
Speaker 3: I mean, the thing is, I did think about this.

457
00:22:43,840 --> 00:22:45,520
Speaker 3: I thought, maybe we're actually going to have to build

458
00:22:45,560 --> 00:22:47,440
Speaker 3: these sandwiches, and I thought I don't really want to

459
00:22:47,600 --> 00:22:49,399
Speaker 3: sort of be eating bacon again. But then again, what

460
00:22:49,560 --> 00:22:51,160
Speaker 3: the hell, why not? I might give it a shot.

461
00:22:51,680 --> 00:22:52,600
Speaker 2: You're a crazy man.

462
00:22:57,800 --> 00:22:59,639
Speaker 3: That's the thing about bacon. It is so good. It

463
00:22:59,720 --> 00:23:02,520
Speaker 3: always smells so good, but it's just so awful for you.

464
00:23:02,680 --> 00:23:06,440
Speaker 3: But you know what the heck is bacon really good?

465
00:23:06,680 --> 00:23:07,520
Speaker 1: Not great for you?

466
00:23:08,400 --> 00:23:11,399
Speaker 5: You are crazy. I've never heard of anybody grilling bacon

467
00:23:11,440 --> 00:23:12,159
Speaker 5: in my life, aren't you.

468
00:23:12,240 --> 00:23:14,920
Speaker 2: Oh my god, strips through the slats, no, no, no,

469
00:23:15,040 --> 00:23:15,240
Speaker 2: no no.

470
00:23:15,400 --> 00:23:17,359
Speaker 3: You get a good, healthy sized slice of it and

471
00:23:17,400 --> 00:23:19,359
Speaker 3: you lay it across the slats so it's not going

472
00:23:19,440 --> 00:23:20,240
Speaker 3: to slide down there.

473
00:23:20,720 --> 00:23:23,560
Speaker 6: And hey, you know, in this time of year, when

474
00:23:23,600 --> 00:23:27,240
Speaker 6: you flare ups like crazy, you can a little bit. Yeah,

475
00:23:27,240 --> 00:23:29,480
Speaker 6: a little bit, yeah, a little bit, But it's worth

476
00:23:29,480 --> 00:23:31,000
Speaker 6: It doesn't have to be on there for long, that's

477
00:23:31,040 --> 00:23:32,639
Speaker 6: a thing. You just only have to put it on

478
00:23:32,760 --> 00:23:35,879
Speaker 6: for a short time. Flip it over and then you

479
00:23:35,920 --> 00:23:37,080
Speaker 6: can see those grill marks.

480
00:23:37,200 --> 00:23:37,400
Speaker 5: Ah.

481
00:23:41,320 --> 00:23:43,639
Speaker 2: Do you like a fat like a fat strip of

482
00:23:43,680 --> 00:23:45,639
Speaker 2: bacon lee? Or are you thinking more of like a

483
00:23:46,240 --> 00:23:47,119
Speaker 2: regular slice?

484
00:23:47,880 --> 00:23:48,080
Speaker 4: Yeah?

485
00:23:48,320 --> 00:23:51,359
Speaker 3: Yeah, like I'm thinking probably three slices of sort of thinner,

486
00:23:51,440 --> 00:23:54,840
Speaker 3: regular sized bacon because I'm the Marraketta. It's quite big.

487
00:23:54,920 --> 00:23:59,000
Speaker 3: So you've got you've got room there. Yeah, thinner the better,

488
00:23:59,080 --> 00:24:00,960
Speaker 3: and yeah it's great. I mean, you know, you know,

489
00:24:01,000 --> 00:24:02,520
Speaker 3: when you're cooking it, you can just sort of see it.

490
00:24:02,640 --> 00:24:04,920
Speaker 3: They are bubbling up and then you can smell it

491
00:24:04,920 --> 00:24:07,600
Speaker 3: and it's old chalcol the and smoky. It's it's great.

492
00:24:08,320 --> 00:24:12,080
Speaker 2: Okay, all right? Bacon, Yeah, I can't can't argue with

493
00:24:12,119 --> 00:24:14,320
Speaker 2: that one off At number two. I have the third

494
00:24:14,359 --> 00:24:20,160
Speaker 2: pick here in the meat category. I had a feeling

495
00:24:20,200 --> 00:24:22,120
Speaker 2: turkey would go. I thought bacon would be in the mix,

496
00:24:22,200 --> 00:24:24,320
Speaker 2: but I wasn't going to select that. I'm also keeping

497
00:24:24,320 --> 00:24:26,600
Speaker 2: it simple, taking what I I believe to be the

498
00:24:26,640 --> 00:24:31,560
Speaker 2: best available meat in the draft. Honey glazed smoked ham.

499
00:24:32,400 --> 00:24:32,680
Speaker 4: Nice.

500
00:24:33,240 --> 00:24:36,639
Speaker 2: Yeah, Turkey and ham high on people's sandwich lists. I

501
00:24:36,880 --> 00:24:40,600
Speaker 2: love love ham, and I like I like how it

502
00:24:40,640 --> 00:24:42,560
Speaker 2: fits with my team with the chibata and the mustard.

503
00:24:42,680 --> 00:24:46,600
Speaker 2: So honey glaze smoked ham or the ham category Ham

504
00:24:46,760 --> 00:24:48,800
Speaker 2: family is on my squad?

505
00:24:51,080 --> 00:24:54,960
Speaker 5: Does this include called her own hammoon all.

506
00:24:54,880 --> 00:24:58,360
Speaker 2: Forms of Oh I had to even thought about. Yeah,

507
00:24:58,440 --> 00:25:02,600
Speaker 2: the Jose Calderon angle. Yeah, I get Jose's hams. I'm

508
00:25:02,640 --> 00:25:06,600
Speaker 2: the Sam's. I'm pumped. All rights. You have the fourth

509
00:25:06,640 --> 00:25:07,960
Speaker 2: pick in the meat category.

510
00:25:11,160 --> 00:25:15,000
Speaker 1: With the fourth pick in the meat category. We need

511
00:25:15,119 --> 00:25:24,520
Speaker 1: something salty, I need something fatty. Give me just a

512
00:25:24,680 --> 00:25:31,560
Speaker 1: straight salami, simple as high. Just give me that click,

513
00:25:31,760 --> 00:25:33,800
Speaker 1: give me that pig. I think it's gonna go well

514
00:25:33,920 --> 00:25:37,320
Speaker 1: with my facacia and my olive tapping at. I'm starting

515
00:25:37,359 --> 00:25:41,880
Speaker 1: to build a bit of a muffle letta. And uh yeah,

516
00:25:41,920 --> 00:25:44,240
Speaker 1: I'm pretty happy with that. I'm pretty happy with the slim.

517
00:25:44,359 --> 00:25:46,439
Speaker 1: You know, there's just so many categories of a SLAMI

518
00:25:46,480 --> 00:25:48,119
Speaker 1: I could get specific.

519
00:25:47,760 --> 00:25:50,760
Speaker 3: But Teresa get the Terisa, does that count as a salami?

520
00:25:50,800 --> 00:25:51,119
Speaker 3: I think so.

521
00:25:52,440 --> 00:25:56,399
Speaker 1: I think they're related, definitely, definitely.

522
00:25:57,600 --> 00:25:59,520
Speaker 2: In doing some research for this, I got a little

523
00:25:59,520 --> 00:26:04,600
Speaker 2: worried because as a kid, like, uh, you know, I

524
00:26:04,680 --> 00:26:08,159
Speaker 2: grew up in the whitest household of all time, and

525
00:26:08,320 --> 00:26:10,160
Speaker 2: like I swear to God, the only meat I ever

526
00:26:10,359 --> 00:26:14,000
Speaker 2: ate on a sandwich was summer sausage. Remember summer sauage,

527
00:26:14,280 --> 00:26:14,760
Speaker 2: Deli meat.

528
00:26:16,680 --> 00:26:16,879
Speaker 5: It was.

529
00:26:17,280 --> 00:26:20,159
Speaker 2: It was like good meat, you know, it's fine, but

530
00:26:20,320 --> 00:26:22,840
Speaker 2: I read that it is you know, very of course

531
00:26:22,920 --> 00:26:25,119
Speaker 2: high in fat and cholesterol and sodium of all the

532
00:26:25,240 --> 00:26:27,880
Speaker 2: lunch meats. And then like I got really scared because

533
00:26:27,880 --> 00:26:31,199
Speaker 2: it said several recent studies have suggested a link between

534
00:26:31,480 --> 00:26:34,000
Speaker 2: a high daily consumption of cured meats like a summer

535
00:26:34,040 --> 00:26:36,720
Speaker 2: sausage and certain types of cancer. And I was like,

536
00:26:36,880 --> 00:26:39,560
Speaker 2: oh my god, I had so much summer sausage growing

537
00:26:39,640 --> 00:26:42,359
Speaker 2: up as a kid, Like I had that, Like I

538
00:26:42,560 --> 00:26:44,440
Speaker 2: swear to God four or five times a week.

539
00:26:44,960 --> 00:26:45,120
Speaker 3: Good.

540
00:26:46,000 --> 00:26:48,639
Speaker 2: But you know I'm healthy right now. But yeah, I

541
00:26:48,680 --> 00:26:52,200
Speaker 2: guess because it was just a cheap deli meat. I

542
00:26:52,280 --> 00:26:55,760
Speaker 2: think the old summer sausage getting picked up at Old

543
00:26:55,840 --> 00:26:58,760
Speaker 2: Sylbey's and Strafford Mom was showed out to mom who's

544
00:26:58,800 --> 00:27:01,280
Speaker 2: been listening My mom's loving our podcast recently because we're

545
00:27:01,280 --> 00:27:03,359
Speaker 2: not talking about basketball. I'm sure she's loving the sandwich

546
00:27:03,440 --> 00:27:06,000
Speaker 2: one mom, Why did I eat so much summer sausage? Though?

547
00:27:06,040 --> 00:27:10,399
Speaker 2: That's all right, So task takes a salami in building

548
00:27:10,400 --> 00:27:12,200
Speaker 2: a sandwich, heir, JD have the final pick.

549
00:27:15,920 --> 00:27:22,399
Speaker 4: Well before I pick, can I interest skeets you in

550
00:27:22,480 --> 00:27:28,879
Speaker 4: a trade? WHOA hello, go on, maybe my mayo for

551
00:27:29,000 --> 00:27:29,720
Speaker 4: your mustard.

552
00:27:30,840 --> 00:27:34,879
Speaker 2: I I hate to say this, JD, but I am

553
00:27:34,960 --> 00:27:37,160
Speaker 2: one of the rare people in the world that absolutely

554
00:27:37,200 --> 00:27:37,560
Speaker 2: hates me.

555
00:27:37,640 --> 00:27:39,840
Speaker 4: And I knew it. I knew it.

556
00:27:40,280 --> 00:27:43,400
Speaker 2: I actually know. I'm not kidding like I loathe mayo.

557
00:27:43,640 --> 00:27:44,480
Speaker 1: I do not like it.

558
00:27:45,720 --> 00:27:47,240
Speaker 4: Okay, no problem, no problem?

559
00:27:47,480 --> 00:27:47,920
Speaker 1: So sorry?

560
00:27:49,640 --> 00:27:51,439
Speaker 5: Ay you interested in a little jardin error.

561
00:27:54,840 --> 00:27:57,040
Speaker 1: Regretting the number two pick and spreads.

562
00:27:57,600 --> 00:28:03,679
Speaker 4: Yeah, I'm to go straight up? Well, egg salad, right,

563
00:28:03,760 --> 00:28:06,560
Speaker 4: because can I do an egg salad? I think that's

564
00:28:06,600 --> 00:28:08,119
Speaker 4: good as I find.

565
00:28:08,720 --> 00:28:10,160
Speaker 1: Yeah, of course you can.

566
00:28:10,920 --> 00:28:16,400
Speaker 4: Okay, egg salad, of course you can.

567
00:28:16,600 --> 00:28:18,960
Speaker 2: Yeah, an egg is definitely a meat.

568
00:28:19,480 --> 00:28:21,840
Speaker 4: Okay, well hold on, hold on, who cares before I commit?

569
00:28:22,119 --> 00:28:25,120
Speaker 4: Before I come in? Is pemal bacon on the board

570
00:28:25,280 --> 00:28:27,640
Speaker 4: or is all bacon completely off?

571
00:28:30,080 --> 00:28:30,280
Speaker 5: Else?

572
00:28:30,720 --> 00:28:32,080
Speaker 3: Yeah? I think it has to be off.

573
00:28:32,480 --> 00:28:34,159
Speaker 4: Okay, all right, egg salad for me.

574
00:28:35,359 --> 00:28:36,520
Speaker 2: Your meat is egg salad.

575
00:28:36,920 --> 00:28:42,719
Speaker 4: My meat is eggs. I mean could is that a spread?

576
00:28:42,800 --> 00:28:46,240
Speaker 4: I mean no, it's a meat. It's it's the main event.

577
00:28:46,320 --> 00:28:47,200
Speaker 4: So yes, eggs out.

578
00:28:47,440 --> 00:28:48,920
Speaker 5: It was at the bottom of my meat.

579
00:28:49,920 --> 00:28:50,720
Speaker 2: It's a protein.

580
00:28:51,440 --> 00:28:53,960
Speaker 3: It's a protein. Yeah, yeah, I had it in there.

581
00:28:54,040 --> 00:28:56,960
Speaker 1: I have a I have an egg salad sandwich for breakfast.

582
00:28:57,000 --> 00:29:01,040
Speaker 1: Perhaps you go, yeah, you go to McDonald's. You get

583
00:29:01,040 --> 00:29:03,959
Speaker 1: an egg sandwich. It's a sandwich. There's an egg in there.

584
00:29:04,160 --> 00:29:06,800
Speaker 4: Okay, all right, I'm happy.

585
00:29:08,320 --> 00:29:10,600
Speaker 2: Let's go to the fourth round fourth category. It is

586
00:29:10,760 --> 00:29:13,840
Speaker 2: the veg lead of the first pick in the healthy category.

587
00:29:16,960 --> 00:29:19,640
Speaker 3: Yes, well, I'm trying to recreate one of my favorite sandwiches,

588
00:29:19,680 --> 00:29:21,920
Speaker 3: and I'm gonna come up to ingredient short no matter

589
00:29:22,000 --> 00:29:25,280
Speaker 3: what here because I've lost egg of course, that's off

590
00:29:25,320 --> 00:29:26,720
Speaker 3: the table. I don't know if that's even a vege

591
00:29:26,800 --> 00:29:28,760
Speaker 3: or not. I sort of thought about it, but I'm

592
00:29:28,760 --> 00:29:31,080
Speaker 3: gonna have down to tomato or the lettuce.

593
00:29:33,040 --> 00:29:33,920
Speaker 2: Everything.

594
00:29:35,160 --> 00:29:37,040
Speaker 3: I'm just saying, that's what I'm saying. I put it

595
00:29:37,120 --> 00:29:38,680
Speaker 3: there as a like, I wonder if this one would

596
00:29:38,680 --> 00:29:40,479
Speaker 3: pass as a vege anyway. It's off the board now,

597
00:29:40,560 --> 00:29:41,160
Speaker 3: so it doesn't matter.

598
00:29:41,280 --> 00:29:43,520
Speaker 4: Egg Plant maybe, Oh nice choice?

599
00:29:43,600 --> 00:29:46,480
Speaker 3: Yeah maybe? Okay, Well, with the first pick in the

600
00:29:46,600 --> 00:29:50,040
Speaker 3: vege category of the sandwich draft, I'm going with tomato.

601
00:29:50,280 --> 00:29:53,400
Speaker 3: Also off the grill next to the bacon there. I'm

602
00:29:53,440 --> 00:29:55,280
Speaker 3: just gonna plunk it there a couple of nice, big

603
00:29:55,400 --> 00:29:58,360
Speaker 3: juicy slices, put it on the grill again, ten to

604
00:29:58,440 --> 00:30:00,880
Speaker 3: fifteen seconds, flip it over, that's all you need, and

605
00:30:00,960 --> 00:30:03,600
Speaker 3: then bang it onto that marraketta. It's a beautiful tasting

606
00:30:03,640 --> 00:30:05,800
Speaker 3: sandwich as well right now, and it's also you know,

607
00:30:05,880 --> 00:30:07,360
Speaker 3: the thing is I was thinking about lettuce, and I

608
00:30:07,400 --> 00:30:09,720
Speaker 3: think about eggs. As I said, there those two, maybe

609
00:30:09,800 --> 00:30:11,320
Speaker 3: just dry it out a little bit, that's mighty, gives

610
00:30:11,360 --> 00:30:14,240
Speaker 3: it a little bit of juice. So I'm feeling pretty

611
00:30:14,280 --> 00:30:15,640
Speaker 3: good about this sandwich right now.

612
00:30:15,920 --> 00:30:18,000
Speaker 2: Oh well, it would have been interesting if I had

613
00:30:18,040 --> 00:30:20,680
Speaker 2: selected ketchup as my spread and I thought long and

614
00:30:20,760 --> 00:30:23,000
Speaker 2: hard about it, would tomato have been off the board.

615
00:30:23,680 --> 00:30:26,920
Speaker 3: I think that's different. I think that's yeah, there's no

616
00:30:27,040 --> 00:30:29,880
Speaker 3: real tomato and ketchup. No exactly.

617
00:30:30,040 --> 00:30:32,320
Speaker 2: Yeah, okay, so tomato. That's a good pick. I was

618
00:30:32,360 --> 00:30:34,120
Speaker 2: a strong pick. I have the second pick in the

619
00:30:34,200 --> 00:30:40,720
Speaker 2: veggie category. I'm not overthinking it as well. I am

620
00:30:40,840 --> 00:30:43,880
Speaker 2: going with an item that really the only time I

621
00:30:43,960 --> 00:30:45,640
Speaker 2: ever eat it is on a sandwich. And then that

622
00:30:45,800 --> 00:30:50,200
Speaker 2: is iceberg lettuce. I almost I don't know, I almost

623
00:30:50,240 --> 00:30:52,640
Speaker 2: never eat it otherwise, but God, throwing it on a

624
00:30:52,680 --> 00:30:56,880
Speaker 2: sandwich is delicious. You give that little crispness, little cleanness

625
00:30:56,920 --> 00:30:59,320
Speaker 2: to your sandwich. So I'm throwing it on mine. I

626
00:30:59,440 --> 00:31:01,720
Speaker 2: love how much team's coming together. I have built actually

627
00:31:01,800 --> 00:31:04,840
Speaker 2: such a basic sandwich. It's hilarious, but it is.

628
00:31:04,840 --> 00:31:05,160
Speaker 3: What it is.

629
00:31:05,200 --> 00:31:07,320
Speaker 2: It's gonna be a good lunch. So let us off

630
00:31:07,400 --> 00:31:07,800
Speaker 2: the board.

631
00:31:07,880 --> 00:31:08,120
Speaker 3: Task.

632
00:31:08,160 --> 00:31:08,840
Speaker 2: You have the third pick.

633
00:31:12,240 --> 00:31:16,160
Speaker 1: Classic two have gone tomato and lettuce.

634
00:31:16,560 --> 00:31:17,920
Speaker 2: This is where it gets interesting.

635
00:31:19,600 --> 00:31:21,360
Speaker 3: I'm pretty happy to get the first pick in that

636
00:31:21,480 --> 00:31:22,840
Speaker 3: category to be Yeah, so am.

637
00:31:22,920 --> 00:31:23,880
Speaker 4: I I loved how the.

638
00:31:23,920 --> 00:31:25,960
Speaker 2: Draft shook down here in terms of where we were picking.

639
00:31:26,960 --> 00:31:30,280
Speaker 1: Yeah. Yeah, I dislike a tomato because I think it

640
00:31:30,360 --> 00:31:32,440
Speaker 1: can be a little too overpowering. I don't know how

641
00:31:32,520 --> 00:31:34,920
Speaker 1: well that's gonna go with your bacon league. Gotta be honest.

642
00:31:35,400 --> 00:31:37,600
Speaker 3: I'm telling it's gonna match. It's gonna mention pretty well.

643
00:31:37,600 --> 00:31:39,160
Speaker 3: When it's coming off the grill together. You know, you

644
00:31:39,240 --> 00:31:41,000
Speaker 3: could get an eye on both of them. You know,

645
00:31:41,200 --> 00:31:43,280
Speaker 3: just when they're both ready, you know when to remove

646
00:31:43,360 --> 00:31:45,640
Speaker 3: them and slap them into that marriketta. It's gonna be great.

647
00:31:45,920 --> 00:31:46,560
Speaker 3: Come and try it.

648
00:31:47,080 --> 00:31:49,880
Speaker 1: I've never been to Chili and I've never had amerketta,

649
00:31:50,280 --> 00:31:54,520
Speaker 1: so I wouldn't know. I with my facata and all

650
00:31:54,560 --> 00:31:57,280
Speaker 1: of tapping at and salami, as I said, I'm building

651
00:31:57,320 --> 00:32:01,800
Speaker 1: the muffalatta, I'm putting pick banana peppers.

652
00:32:03,400 --> 00:32:05,840
Speaker 2: Oh I love I love that pick task. Oh I

653
00:32:05,960 --> 00:32:06,200
Speaker 2: love it.

654
00:32:06,480 --> 00:32:10,640
Speaker 4: Yeah, so you made a point of saying pickled, so

655
00:32:10,920 --> 00:32:12,120
Speaker 4: his pickles off the board.

656
00:32:12,160 --> 00:32:14,520
Speaker 1: Then no, no, no, they're not.

657
00:32:14,600 --> 00:32:17,120
Speaker 2: I'm actually surprised to we know you're a big pickle guy.

658
00:32:18,160 --> 00:32:21,240
Speaker 1: Yep, Well there's another category still to come, my friend.

659
00:32:21,600 --> 00:32:26,680
Speaker 2: Oh, you're right, you're right the option, You're absolutely right.

660
00:32:27,520 --> 00:32:28,880
Speaker 2: Maybe now I should draft it first.

661
00:32:28,920 --> 00:32:32,360
Speaker 1: And I was comfortable. I was comfortable saying that right

662
00:32:32,440 --> 00:32:35,920
Speaker 1: now because I know that big spear isn't going beside

663
00:32:35,960 --> 00:32:39,080
Speaker 1: your sandwich. You know me too well, you know me

664
00:32:39,240 --> 00:32:42,240
Speaker 1: all what do you take? You're just taking a simple chip.

665
00:32:50,440 --> 00:32:56,000
Speaker 2: Of the fourth pick in the veg Okay, did you

666
00:32:56,040 --> 00:32:58,280
Speaker 2: want to take a meat? As your veggie.

667
00:33:00,400 --> 00:33:07,720
Speaker 4: Is prime rib considered a vegetables with the fourth pick

668
00:33:07,840 --> 00:33:13,520
Speaker 4: in the veggie category, I'm going to take a chive,

669
00:33:14,880 --> 00:33:20,840
Speaker 4: chopped up shive and sprinkle it on top of my eggs.

670
00:33:22,680 --> 00:33:25,520
Speaker 5: Okay, you have the most beautiful looking sandwich, right, Yeah,

671
00:33:25,600 --> 00:33:26,720
Speaker 5: he's got a nice vision.

672
00:33:26,920 --> 00:33:29,960
Speaker 1: Yeah yeah. Can you go through your four categories there?

673
00:33:30,800 --> 00:33:35,080
Speaker 4: So my bread is a Montreal bagel, my spread is mayo,

674
00:33:35,600 --> 00:33:39,400
Speaker 4: my meat is egg salad, and my veg is a chive,

675
00:33:39,520 --> 00:33:40,240
Speaker 4: a chopped.

676
00:33:40,040 --> 00:33:45,200
Speaker 1: Up Recording this at ten eastern am. That might might

677
00:33:45,320 --> 00:33:48,240
Speaker 1: factor into your sand that feels like a breakfast sandwich.

678
00:33:48,440 --> 00:33:52,120
Speaker 2: Yeah maybe wow, Yeah, yeah, how do we been doing

679
00:33:52,200 --> 00:33:54,920
Speaker 2: this at? Yeah, like two or three in the afternoon.

680
00:33:55,760 --> 00:34:01,560
Speaker 2: Does a change where everybody lives? Interesting part? Okay, Tray,

681
00:34:01,600 --> 00:34:03,200
Speaker 2: you have the final pick in the vege category.

682
00:34:06,520 --> 00:34:09,600
Speaker 5: Yeah, thankfully, still a lot of vegetables left over, but

683
00:34:10,120 --> 00:34:15,600
Speaker 5: they're all the vegetables at this point. Luckily though, I

684
00:34:15,680 --> 00:34:19,600
Speaker 5: drafted jardin there early, carrying most of my vegetable flavor profile.

685
00:34:19,640 --> 00:34:22,319
Speaker 5: I just need something to take up some space. Give

686
00:34:22,400 --> 00:34:23,440
Speaker 5: me bean sprouts.

687
00:34:25,360 --> 00:34:28,719
Speaker 3: Interesting, Yeah, there are spice fer They're a.

688
00:34:28,800 --> 00:34:33,640
Speaker 5: Space filler for sure. You know, you mostly are getting

689
00:34:33,640 --> 00:34:35,399
Speaker 5: them at Jimmy John's. I feel like that's the place

690
00:34:35,440 --> 00:34:38,120
Speaker 5: where you're seeing bean sprouts most often on a sandwich.

691
00:34:38,120 --> 00:34:40,279
Speaker 5: And I don't mind them. It's like getting lettuce that's

692
00:34:40,320 --> 00:34:41,640
Speaker 5: a little bit more like hair.

693
00:34:41,960 --> 00:34:42,719
Speaker 1: So if you're in a.

694
00:34:46,000 --> 00:34:49,359
Speaker 5: Hairrier experience, give me some sprouts, and you know, I'm

695
00:34:49,440 --> 00:34:52,000
Speaker 5: of course happy to get some form of bean onto

696
00:34:52,040 --> 00:34:53,760
Speaker 5: my sandwich, sticking with the brand.

697
00:34:54,440 --> 00:34:58,440
Speaker 4: Yeah, there are other sprouts that are pretty savory as well.

698
00:34:58,520 --> 00:35:02,960
Speaker 4: I think there's onion sprouts. Broccoli sprouts pretty good.

699
00:35:03,360 --> 00:35:05,319
Speaker 5: I don't think though, but sure, I mean I would

700
00:35:05,320 --> 00:35:06,879
Speaker 5: give them a try. Not on the sand which because

701
00:35:06,880 --> 00:35:08,759
Speaker 5: I already took the bean. But yeah, I mean when

702
00:35:08,800 --> 00:35:09,760
Speaker 5: we're doing part two.

703
00:35:12,400 --> 00:35:15,200
Speaker 2: Any other vegs, you know, I know we've talked about

704
00:35:15,239 --> 00:35:17,200
Speaker 2: pickle maybe making its way to the side part of

705
00:35:17,320 --> 00:35:20,279
Speaker 2: the draft, but anything else left out there, your little

706
00:35:20,280 --> 00:35:22,719
Speaker 2: shock didn't get picked, like a cucumber or straight up

707
00:35:22,719 --> 00:35:24,239
Speaker 2: I don't know, an onion. You can throw an onion

708
00:35:24,280 --> 00:35:25,080
Speaker 2: on a sandwich.

709
00:35:25,120 --> 00:35:27,520
Speaker 4: That's true. I was thinking about onion, but now, yeah,

710
00:35:27,719 --> 00:35:30,400
Speaker 4: caramelized onions. I basically the chibe is sort of like

711
00:35:30,440 --> 00:35:31,120
Speaker 4: an onion, isn't it.

712
00:35:31,200 --> 00:35:34,879
Speaker 2: Yeah that's true. Yeah, Okay, well let's finish this off

713
00:35:34,960 --> 00:35:39,120
Speaker 2: with the fifth round. It is the side category, so

714
00:35:39,280 --> 00:35:41,480
Speaker 2: it's something that you're putting on your plate beside that

715
00:35:41,600 --> 00:35:47,920
Speaker 2: sandwich that you just created. Cass you you you already

716
00:35:47,960 --> 00:35:49,880
Speaker 2: called my shot. But the number one pick I have

717
00:35:50,080 --> 00:35:54,120
Speaker 2: and I am selecting, I'm selecting chips, So I guess

718
00:35:54,760 --> 00:35:58,359
Speaker 2: I'm specifically selecting like a kettle chip, like a Miss

719
00:35:58,480 --> 00:36:01,759
Speaker 2: Vicki's type of chip. You know, I want to chip

720
00:36:01,760 --> 00:36:04,040
Speaker 2: when I'm eating a sandwich that has a little integrity

721
00:36:04,080 --> 00:36:04,320
Speaker 2: to it.

722
00:36:05,400 --> 00:36:05,719
Speaker 4: A chip.

723
00:36:05,800 --> 00:36:08,760
Speaker 2: I feel comfortable doing my taxes or watching my kids

724
00:36:09,320 --> 00:36:11,320
Speaker 2: a chip. I feel comfortable coming over to help me

725
00:36:11,400 --> 00:36:14,759
Speaker 2: install a back porch. You know, something with integrity, and

726
00:36:15,040 --> 00:36:17,480
Speaker 2: uh yeah, I want to one of those type of chips.

727
00:36:17,760 --> 00:36:21,759
Speaker 2: I'm look my my preference for a flavor of a

728
00:36:21,880 --> 00:36:24,480
Speaker 2: chip changes from month to month. I've talked about it before.

729
00:36:24,600 --> 00:36:26,239
Speaker 2: You know, I'll go on a big sour cream and

730
00:36:26,320 --> 00:36:28,920
Speaker 2: onion run, and then suddenly I'm going for barbecue for

731
00:36:29,000 --> 00:36:32,040
Speaker 2: a couple of months, and the jalapeno whatever. I guess.

732
00:36:32,120 --> 00:36:34,480
Speaker 2: Give me a barbecue chip. I love that beside a sandwich.

733
00:36:34,600 --> 00:36:37,200
Speaker 2: So chips off the board. I was so pumped. I

734
00:36:37,239 --> 00:36:39,439
Speaker 2: got the number one pick in this category. It cast

735
00:36:39,480 --> 00:36:40,040
Speaker 2: you're up next.

736
00:36:43,440 --> 00:36:47,480
Speaker 1: Yeah, this category is wide open. There's so many things

737
00:36:47,560 --> 00:36:50,680
Speaker 1: you can pick as a side. I want to go

738
00:36:50,760 --> 00:36:57,160
Speaker 1: healthy and have some greens. Yeah, I'm gonna cut my

739
00:36:57,239 --> 00:37:03,200
Speaker 1: pickle into four. Give me a quarter, Pickle, Spear, I

740
00:37:03,239 --> 00:37:04,440
Speaker 1: don't need the other three quarters.

741
00:37:05,719 --> 00:37:06,839
Speaker 2: I was like, what are you doing with the other three?

742
00:37:06,840 --> 00:37:08,040
Speaker 5: Okay, that's a little taste.

743
00:37:08,520 --> 00:37:12,160
Speaker 1: Shout out to my man, Mark Spears. I just need

744
00:37:12,360 --> 00:37:15,680
Speaker 1: one quarter and that's all I need beside my sandwich,

745
00:37:16,120 --> 00:37:18,759
Speaker 1: because my sandwich is the meal. I don't need to

746
00:37:18,800 --> 00:37:20,759
Speaker 1: get full on anything else?

747
00:37:21,160 --> 00:37:24,879
Speaker 2: Will you will you eat the pickle a law as

748
00:37:25,000 --> 00:37:27,239
Speaker 2: you eat your sandwich, like you know, bite for bite,

749
00:37:27,440 --> 00:37:30,200
Speaker 2: or will you save it till after the sandwich we

750
00:37:30,320 --> 00:37:31,920
Speaker 2: have it before. I'm just curious how.

751
00:37:31,920 --> 00:37:34,640
Speaker 1: You Yeah, it's a good question. It's a very good question.

752
00:37:34,840 --> 00:37:36,560
Speaker 1: It's kind of like you with chips. I do change

753
00:37:36,600 --> 00:37:40,839
Speaker 1: it up. Yeah, sometimes I want it before wow wow

754
00:37:41,080 --> 00:37:43,880
Speaker 1: pre pickle. Yeah, sometimes I need to match it with

755
00:37:44,000 --> 00:37:45,799
Speaker 1: my sandwich. So I'm done half my sandwich. I need

756
00:37:45,840 --> 00:37:49,080
Speaker 1: to be done half my pickle. Now it's a pickle eighth.

757
00:37:49,160 --> 00:37:51,200
Speaker 1: Now it's an eighth of a pickle.

758
00:37:57,080 --> 00:37:59,160
Speaker 2: Podcast of task talking about pickles.

759
00:37:59,200 --> 00:38:04,759
Speaker 5: Now I want to commentate on a pickle versus sandwich race.

760
00:38:05,280 --> 00:38:08,319
Speaker 5: We got an eighth of a sandwich coming down, come

761
00:38:08,400 --> 00:38:09,600
Speaker 5: down to finish.

762
00:38:09,640 --> 00:38:12,800
Speaker 1: First, we used to order Jimmy John's in the office,

763
00:38:13,000 --> 00:38:17,719
Speaker 1: and a pickle would come alongside sandwiches. Is that right?

764
00:38:18,080 --> 00:38:22,640
Speaker 1: They'd be buried under that paper wrap or some sandwiches. Yeah, right,

765
00:38:23,040 --> 00:38:25,840
Speaker 1: And even even after it was buried under the paper

766
00:38:25,920 --> 00:38:28,200
Speaker 1: wrap of a sandwich in sort of a container for

767
00:38:28,520 --> 00:38:31,799
Speaker 1: like skeets. Not a pickle fan. He had a warm

768
00:38:31,880 --> 00:38:34,480
Speaker 1: sandwich on that pickle. He's done that sandwich. It was

769
00:38:34,520 --> 00:38:37,800
Speaker 1: basically a melted pickle underneath that piece of paper. I

770
00:38:37,840 --> 00:38:40,719
Speaker 1: would go in there and I'd take it back. I mean,

771
00:38:40,760 --> 00:38:42,600
Speaker 1: it's not the most enjoyable way to eat a pickle,

772
00:38:42,680 --> 00:38:44,160
Speaker 1: but still a pickle.

773
00:38:45,160 --> 00:38:48,080
Speaker 2: You would you would always think by Jimmy John's pickle.

774
00:38:48,200 --> 00:38:50,640
Speaker 1: Just like that juice. Like my friend Lisa Brown, love

775
00:38:50,760 --> 00:38:54,280
Speaker 1: a good pickle. I just want to shout out everyone

776
00:38:54,360 --> 00:38:55,000
Speaker 1: I know on this.

777
00:38:55,120 --> 00:38:59,880
Speaker 2: Podcast JD of the third pick in the side category.

778
00:39:03,160 --> 00:39:06,040
Speaker 4: All right, with the third pick in the side category

779
00:39:06,239 --> 00:39:11,640
Speaker 4: still wide open, it feels like, uh, I'm gonna stick

780
00:39:11,760 --> 00:39:15,759
Speaker 4: with my theme here and it's just maybe a little

781
00:39:15,840 --> 00:39:21,960
Speaker 4: off the board, but I'm going with a potato latka wow, Okay, okay,

782
00:39:22,080 --> 00:39:24,880
Speaker 4: a little bit of something. They give you the choice

783
00:39:25,640 --> 00:39:29,000
Speaker 4: usually between a sour cream and an apple sauce to

784
00:39:29,080 --> 00:39:33,040
Speaker 4: go with it. I'm taking both. I'm just gonna mix

785
00:39:33,120 --> 00:39:37,759
Speaker 4: and match as I'm in exactly exactly.

786
00:39:38,640 --> 00:39:39,279
Speaker 2: Make them at home.

787
00:39:39,920 --> 00:39:41,080
Speaker 4: No, no, never.

788
00:39:41,880 --> 00:39:43,960
Speaker 2: It feels like it's I don't I don't know a

789
00:39:44,000 --> 00:39:46,640
Speaker 2: lot of people to do either. But you're always when

790
00:39:46,680 --> 00:39:49,000
Speaker 2: you can eat them, you you take them down tray.

791
00:39:49,320 --> 00:39:51,120
Speaker 2: You have the fourth pick in the side category.

792
00:39:54,440 --> 00:39:56,880
Speaker 5: Got the fourth pick in the side category, and I

793
00:39:56,960 --> 00:40:00,680
Speaker 5: got eggs on the brain. Eggs they could be a side.

794
00:40:00,840 --> 00:40:02,840
Speaker 5: Does it go great with a turkey sandwich? I don't know.

795
00:40:03,800 --> 00:40:07,120
Speaker 5: That's why my side is gonna have to be a milkshake.

796
00:40:10,000 --> 00:40:12,279
Speaker 5: Believe me, I would have went chips easily, maybe even

797
00:40:12,320 --> 00:40:15,359
Speaker 5: a pickle spear next. But once those two are gone,

798
00:40:15,480 --> 00:40:18,200
Speaker 5: I'm moving off the salty and I'm looking for something sweet.

799
00:40:18,560 --> 00:40:20,600
Speaker 5: It's not so much aside as a dessert, but you

800
00:40:20,680 --> 00:40:23,120
Speaker 5: know they'll probably serve it to you at the same time,

801
00:40:23,280 --> 00:40:25,160
Speaker 5: or if you're making it yourself, you make up your sandwich,

802
00:40:25,360 --> 00:40:27,680
Speaker 5: come in a little bit later, mix up your milkshake,

803
00:40:27,760 --> 00:40:29,120
Speaker 5: and everybody's happy with that.

804
00:40:31,920 --> 00:40:36,040
Speaker 2: Shut out the format down, all right, okay, milkshake?

805
00:40:36,120 --> 00:40:36,279
Speaker 1: Yeah.

806
00:40:36,280 --> 00:40:38,239
Speaker 2: I was wondering if a beverage was gonna come into

807
00:40:38,280 --> 00:40:39,560
Speaker 2: play here in the sidekag or.

808
00:40:39,600 --> 00:40:40,920
Speaker 1: I was wondering who's flavor.

809
00:40:41,920 --> 00:40:43,759
Speaker 5: I would prefer a chocolate malt, but I'm not a

810
00:40:43,840 --> 00:40:46,640
Speaker 5: picky man. Anything that's not fruit flavored is good by me.

811
00:40:47,760 --> 00:40:51,439
Speaker 2: Did anybody consider taking a vanilla pudding cup as their side?

812
00:40:53,719 --> 00:40:54,360
Speaker 5: Oh? Just me?

813
00:40:54,600 --> 00:40:56,120
Speaker 2: All right, Lee, you have the final pick in the

814
00:40:56,160 --> 00:40:56,720
Speaker 2: side category.

815
00:40:56,760 --> 00:41:01,839
Speaker 3: What do you got with a fifth and final pick

816
00:41:01,880 --> 00:41:04,800
Speaker 3: in the side category. I'm in two minds. I'm not

817
00:41:04,880 --> 00:41:07,400
Speaker 3: sure exactly where to go because I'm looking at the side.

818
00:41:07,840 --> 00:41:10,280
Speaker 3: Everyone's waiting for their sandwich. They don't really care about

819
00:41:10,320 --> 00:41:11,920
Speaker 3: the side. So what am I going to give them?

820
00:41:11,920 --> 00:41:13,160
Speaker 3: They're going to snack on them. It's not going to

821
00:41:13,200 --> 00:41:15,840
Speaker 3: fill them up too much, and they're also going to enjoy.

822
00:41:16,680 --> 00:41:19,480
Speaker 3: So I'm just going with a standard I know will

823
00:41:19,520 --> 00:41:28,839
Speaker 3: be successful. That's a bowl of uncooked carrots. Well, you're

824
00:41:28,880 --> 00:41:30,719
Speaker 3: waiting for your bacon and tomato on the grill.

825
00:41:30,840 --> 00:41:31,440
Speaker 1: Just have a carrot.

826
00:41:31,600 --> 00:41:32,160
Speaker 3: Have a carrot.

827
00:41:32,239 --> 00:41:33,399
Speaker 2: You know you're about to eat a lot.

828
00:41:33,360 --> 00:41:35,800
Speaker 3: Of fatty rubbish there with the bacon. Eat a carrot.

829
00:41:35,840 --> 00:41:36,480
Speaker 3: You'll feel great.

830
00:41:38,040 --> 00:41:44,400
Speaker 2: Uncooked carrots, parrots, the last pick in the sandwich draft.

831
00:41:44,520 --> 00:41:47,160
Speaker 2: That's a perfect, perfect win to it all?

832
00:41:47,239 --> 00:41:47,359
Speaker 5: Right?

833
00:41:47,400 --> 00:41:52,040
Speaker 2: Well, let's uh, let's recap the sandwiches we have created

834
00:41:52,280 --> 00:41:54,640
Speaker 2: and if you want, you can throw in some cheese.

835
00:41:54,760 --> 00:41:57,680
Speaker 2: Remember free cheese, So it's up to you if you

836
00:41:57,719 --> 00:41:59,520
Speaker 2: want to chuck it in there, be specific with whatever

837
00:41:59,600 --> 00:42:02,840
Speaker 2: cheese it's on on it tasks what's your sandwich creation?

838
00:42:04,880 --> 00:42:10,279
Speaker 1: It is a catcha bread filled with a nice salami.

839
00:42:10,760 --> 00:42:15,320
Speaker 1: Spread is olive tapanad. I've got a pickled banana pepper

840
00:42:16,200 --> 00:42:21,080
Speaker 1: on there. And the cheese. I totally forgot about free cheese.

841
00:42:21,560 --> 00:42:25,360
Speaker 1: Gotta take it, gotta take it, gotta take it. Just

842
00:42:25,400 --> 00:42:30,200
Speaker 1: give me a prov a loan on there side my pickle.

843
00:42:31,040 --> 00:42:34,120
Speaker 2: Okay, okay, that's decent sound and sandwich to me?

844
00:42:34,239 --> 00:42:34,439
Speaker 1: JD.

845
00:42:34,600 --> 00:42:36,160
Speaker 2: What's your breakfast sandwich?

846
00:42:37,040 --> 00:42:39,239
Speaker 4: I got I think this could be a long sandwich too,

847
00:42:40,480 --> 00:42:47,000
Speaker 4: Montreal style bagel with sesame seeds. Mayo, just a straight

848
00:42:47,120 --> 00:42:53,440
Speaker 4: up mayo. I got egg salad is my protein. My

849
00:42:53,640 --> 00:42:57,279
Speaker 4: vegetable is a chive, chopped up, sprinkled on top. I'm

850
00:42:57,280 --> 00:43:03,200
Speaker 4: serving this open faced. My my side is a potato

851
00:43:03,400 --> 00:43:07,520
Speaker 4: latka with both sour cream and apple sauce. And uh

852
00:43:07,920 --> 00:43:09,000
Speaker 4: no cheese for me?

853
00:43:09,239 --> 00:43:09,479
Speaker 2: Thanks?

854
00:43:09,520 --> 00:43:09,839
Speaker 1: Oh wow?

855
00:43:09,960 --> 00:43:11,880
Speaker 2: Okay, lactose intolerance.

856
00:43:11,480 --> 00:43:14,080
Speaker 4: Ma, just I don't think it really goes with eggs.

857
00:43:14,760 --> 00:43:19,360
Speaker 5: Yeah, okay, all right, Trey, your sandwich, I gotta beget

858
00:43:19,880 --> 00:43:21,479
Speaker 5: the hottest pick in the round.

859
00:43:25,400 --> 00:43:26,120
Speaker 2: It's curious.

860
00:43:26,360 --> 00:43:28,440
Speaker 5: I can't believe the most classic bread of all time

861
00:43:28,560 --> 00:43:35,480
Speaker 5: was shown you. I spread was spreads jardonara. Not a

862
00:43:35,520 --> 00:43:37,640
Speaker 5: lot of competition for that one, But my meat is

863
00:43:37,680 --> 00:43:40,439
Speaker 5: a turkey. They go nice together. Also, got some bean

864
00:43:40,520 --> 00:43:43,279
Speaker 5: sprouts on my sandwich taking up space. And I'm the

865
00:43:43,360 --> 00:43:45,920
Speaker 5: im still hungry after I finish it all. Give me

866
00:43:46,040 --> 00:43:48,480
Speaker 5: a chocolate maalt milkshake.

867
00:43:48,080 --> 00:43:53,320
Speaker 1: On the side. No cheese, all right, all right, all right.

868
00:43:53,920 --> 00:43:57,359
Speaker 5: I forgot about my free cheese. Give me a fat

869
00:43:57,480 --> 00:43:59,880
Speaker 5: slice of pepper jack. We're keeping it spicy.

870
00:44:00,400 --> 00:44:03,080
Speaker 2: Yeah, okay, Lee, you're a sandwich.

871
00:44:03,360 --> 00:44:05,439
Speaker 3: Yes, well, I'm going to actually start in reverse order

872
00:44:05,440 --> 00:44:07,160
Speaker 3: and start with my side because you have to wait

873
00:44:07,239 --> 00:44:10,280
Speaker 3: for mine to cook. So you're having your uncooked carrots

874
00:44:10,320 --> 00:44:13,239
Speaker 3: to snack on. Then on the barbecue on the grill there,

875
00:44:13,719 --> 00:44:17,359
Speaker 3: I've got the marraketta, the Chilean bread, which is also

876
00:44:17,520 --> 00:44:21,440
Speaker 3: going to be grilled. I've got some avocado with garlic

877
00:44:21,520 --> 00:44:24,040
Speaker 3: and red onion spread ready to go. The bacon is

878
00:44:24,080 --> 00:44:26,040
Speaker 3: cooking next to the tomato, also on the grill. It

879
00:44:26,080 --> 00:44:29,759
Speaker 3: smells beautiful. Everyone's very excited for what's coming. And yeah,

880
00:44:29,880 --> 00:44:31,399
Speaker 3: you slap it all together, and I'm going to put

881
00:44:31,440 --> 00:44:32,760
Speaker 3: a little bit of brie on the side.

882
00:44:32,800 --> 00:44:33,640
Speaker 5: But it's as.

883
00:44:33,640 --> 00:44:35,840
Speaker 3: Required, so if you want some bree, you can have it.

884
00:44:36,239 --> 00:44:39,640
Speaker 3: You don't have to have it, okay, So yeah, there's

885
00:44:39,840 --> 00:44:41,719
Speaker 3: a little bit of cholesterol in the sandwich. But that's

886
00:44:41,719 --> 00:44:42,000
Speaker 3: all right.

887
00:44:42,080 --> 00:44:42,439
Speaker 2: That's fun.

888
00:44:42,440 --> 00:44:45,440
Speaker 3: We're having a nice day and you know you're going

889
00:44:45,480 --> 00:44:47,239
Speaker 3: to enjoy yourself, So there you go.

890
00:44:47,640 --> 00:44:49,879
Speaker 5: I will say this is the most effort I've ever

891
00:44:50,000 --> 00:44:53,680
Speaker 5: heard put into basically a blt. You're building a charcoal

892
00:44:53,920 --> 00:44:57,360
Speaker 5: grill fire for like three minutes of bacon on a

893
00:44:57,440 --> 00:45:01,480
Speaker 5: grill and ten seconds up into meato ten times longer

894
00:45:01,560 --> 00:45:02,280
Speaker 5: to build the fire.

895
00:45:02,680 --> 00:45:09,840
Speaker 2: Don't worry, you'll be uncooked carrots, all right? My perfect sandwich.

896
00:45:10,480 --> 00:45:14,719
Speaker 2: My bread is the rustic Italian chamata, not too thick,

897
00:45:14,840 --> 00:45:17,640
Speaker 2: not too thick, but a delicious bread. I got some

898
00:45:17,760 --> 00:45:22,080
Speaker 2: spicy mustard as my spread. My meat is a honey

899
00:45:22,120 --> 00:45:25,239
Speaker 2: glazed smoked ham. I got lettuce because it's the only

900
00:45:25,320 --> 00:45:27,960
Speaker 2: time I ever eat lettuce. It's on my sandwich. I'll

901
00:45:28,000 --> 00:45:30,919
Speaker 2: throw some HAVARTI on that as my cheese, free cheese

902
00:45:30,960 --> 00:45:34,960
Speaker 2: for all. And my side is a chip, but I'll

903
00:45:35,000 --> 00:45:40,560
Speaker 2: go like a thick sort of kettle style barbecue flavored chip. Oh,

904
00:45:40,760 --> 00:45:44,160
Speaker 2: I am hungry. Now, Guys, who had the best draft?

905
00:45:44,200 --> 00:45:47,759
Speaker 2: Who crafted the perfect sandwich? And better? Yet? What would

906
00:45:47,880 --> 00:45:50,879
Speaker 2: you have selected? Tweet at us at no dunks sick

907
00:45:51,480 --> 00:45:54,520
Speaker 2: hashtag no dunks build your perfect sandwich. It's always fun.

908
00:45:54,520 --> 00:45:58,400
Speaker 2: I like when people tweet in their their picks, having

909
00:45:58,600 --> 00:46:01,160
Speaker 2: like pretending basically they're the person in this draft, so

910
00:46:01,200 --> 00:46:04,040
Speaker 2: they can't select things we have already selected and they

911
00:46:04,080 --> 00:46:06,440
Speaker 2: got to get really creative. So have a that and

912
00:46:06,560 --> 00:46:08,680
Speaker 2: we always have a blast reading your answers to that.

913
00:46:09,160 --> 00:46:11,600
Speaker 2: That's honestly, I shouldn't just be reading at this point.

914
00:46:11,680 --> 00:46:13,920
Speaker 2: You can make these sandwiches at home. Send us your

915
00:46:13,960 --> 00:46:16,319
Speaker 2: pictures of sandwiches. You got nothing better to do? Oh

916
00:46:16,400 --> 00:46:18,480
Speaker 2: my goodn that's a great idea. Hopefully, yeah, hopefully you

917
00:46:18,560 --> 00:46:21,080
Speaker 2: have the ingredients. Be safe, you don't go crazy out there.

918
00:46:21,120 --> 00:46:23,640
Speaker 2: Get them. There's a lot of delivery services. Get your ingredients. Yeah,

919
00:46:23,680 --> 00:46:26,920
Speaker 2: and build your perfect sandwich. That's it for today's squad.

920
00:46:26,960 --> 00:46:28,920
Speaker 2: We got a number of podcasts dropping this week though.

921
00:46:29,040 --> 00:46:31,640
Speaker 2: On Wednesday, a new mailbag only episode of Beach Step In,

922
00:46:31,680 --> 00:46:34,400
Speaker 2: Get Your Cues in No Dunk, Fatthathletic dot Com. Thursday,

923
00:46:34,440 --> 00:46:38,800
Speaker 2: our weekly No Buffs podcast recapping the latest episode of Survivor.

924
00:46:39,360 --> 00:46:41,600
Speaker 2: On Friday, we're likely gonna get back to talking some

925
00:46:41,680 --> 00:46:47,279
Speaker 2: hoops there, run through our NBA awards. We'll go through

926
00:46:47,360 --> 00:46:50,359
Speaker 2: these six major awards and pick and maybe debate who

927
00:46:50,440 --> 00:46:55,560
Speaker 2: we think should ultimately get them and later tonight, Yes, tonight, Lee,

928
00:46:55,680 --> 00:46:59,480
Speaker 2: you have a special bonus podcast in store. You've pitched

929
00:46:59,480 --> 00:47:02,560
Speaker 2: it to us as you're talking to the world Wide

930
00:47:02,640 --> 00:47:05,640
Speaker 2: wab of Cricket. Is that fair to say?

931
00:47:06,239 --> 00:47:08,960
Speaker 3: That is very fair to say. Yes, this gentleman has

932
00:47:09,040 --> 00:47:11,919
Speaker 3: made him quite the name for himself in the cricket world.

933
00:47:12,040 --> 00:47:14,719
Speaker 3: So I'm excited to talk to him and be he's

934
00:47:14,760 --> 00:47:16,880
Speaker 3: from Melbourne too, so this would be the second, you know,

935
00:47:16,960 --> 00:47:19,279
Speaker 3: the second Melbournian on the show. This will be great

936
00:47:19,360 --> 00:47:22,280
Speaker 3: for me tonight. I'll finally have some support and some company.

937
00:47:22,800 --> 00:47:25,839
Speaker 2: Okay, I can't win, all right. So that's leader to night,

938
00:47:26,120 --> 00:47:29,520
Speaker 2: that special podcast with Rob Moody.

939
00:47:29,960 --> 00:47:33,600
Speaker 3: That's his name, that's right, Yeah, we'll just call him.

940
00:47:33,520 --> 00:47:36,160
Speaker 2: Worldwide Web of Cricket, all right, Clipper Brose, Clipper Brose,

941
00:47:36,200 --> 00:47:36,600
Speaker 2: take us off.

942
00:47:36,760 --> 00:47:39,160
Speaker 5: You heard it here first, have a great time, turn up,

943
00:47:39,360 --> 00:47:40,879
Speaker 5: Love you guys awesome.

944
00:47:40,600 --> 00:47:43,520
Speaker 1: Thanks for joining us. And remember in Canada, Chilean bread

945
00:47:44,160 --> 00:47:44,879
Speaker 1: is a chili bowl.

946
00:47:46,800 --> 00:47:47,600
Speaker 2: Embrace your sandwich.

947
00:47:47,680 --> 00:47:47,719
Speaker 5: Be