WEBVTT - 4th of July Side Quests with Uncle Freddie

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<v Speaker 1>Ladies and gentlemen, Are you ready, It's about to hit

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<v Speaker 1>the fan. Welcome to Unsanctioned Thursdays Horestling with Friday. What's

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<v Speaker 1>up everybody, It's Freddy Prince Junior and welcome to Thursday's

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<v Speaker 1>bonus content, appropriately titled on Sanctioned Thursdays. Yeah, this episode

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<v Speaker 1>is brought to you by you because you guys showed

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<v Speaker 1>us so much love. You guys downloaded these episodes. You

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<v Speaker 1>guys wrote us awesome reviews. Even if you were to

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<v Speaker 1>us mean reviews, I still appreciate you reaching out. You're

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<v Speaker 1>sharing it with your friends. The boss has the powers

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<v Speaker 1>that be. Thought it was great. Thought the turnout was great.

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<v Speaker 1>So we're back. Here's some news from the premier streaming network,

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<v Speaker 1>which I happen to be a co owner in. For

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<v Speaker 1>those of you who don't know, we're basically the digital

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<v Speaker 1>version of the Territory System. We find all these independent territories,

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<v Speaker 1>we showcase all of them on our network, which you

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<v Speaker 1>can download for free, and basically you can see every

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<v Speaker 1>not every, but a ton of these independent promotions all

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<v Speaker 1>across this country, some from across the Pond as well,

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<v Speaker 1>and you can also see a lot of historical matches

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<v Speaker 1>from wrestlers that you do watch on AEW and WWE

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<v Speaker 1>and you can see where they started, where they came from,

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<v Speaker 1>and all that good stuff. However, I have announcements to make,

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<v Speaker 1>so check it out. First of all, Impact Slammiversary. We

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<v Speaker 1>never talk Impact, but we are today will be live

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<v Speaker 1>on the Premier Streaming Network and you can order it

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<v Speaker 1>now at watch on Premiere dot com. That's watch on Premiere.

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<v Speaker 1>Premiere spelled p R E M I e R because

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<v Speaker 1>it's I before E except after C and a few

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<v Speaker 1>other times it breaks the rule. That's stupid. Also, you guys,

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<v Speaker 1>the Premiere Streaming Network Wrestling Showcase is September ninth. Do

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<v Speaker 1>not forget that September ninth. We're in New Jersey for

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<v Speaker 1>that September ninth, and I am trying to make this

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<v Speaker 1>trip myself. I can't confirm that I'm going yet, but

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<v Speaker 1>just know that I am actively trying to work some

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<v Speaker 1>scheduling stuff out so that I can make it. You

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<v Speaker 1>can watch it at watchon Premiere dot com. A lot

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<v Speaker 1>of times, it's always going to be Watch on Premiere

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<v Speaker 1>dot com. And you can also get tickets to the

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<v Speaker 1>event in Metchen, New Jersey at showcase tics dot com,

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<v Speaker 1>showcase tics dot com. Anything goes, anything goes in South Jersey.

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<v Speaker 1>So if you're in New York, if you're in Baltimore,

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<v Speaker 1>if you're in Virginia, take a train. If you're in Philly, well, now,

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<v Speaker 1>Philly fans will probably be like, fuck you, we have

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<v Speaker 1>our own indie rustling. Well we might buy one of

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<v Speaker 1>them and bring them in too, So show up and

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<v Speaker 1>show out. Also, we'll be giving a Lifetime Achievement Award

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<v Speaker 1>to build. After that's all the premiere streaming news for

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<v Speaker 1>the day. Let's talk Fourth to July people. I hope

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<v Speaker 1>everyone had a have you for it. I hope it

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<v Speaker 1>was wonderful and fantastic. Talk to you guys a little

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<v Speaker 1>bit about what I like to do on the fourth

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<v Speaker 1>of July. We're fortunate enough that we have a pool,

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<v Speaker 1>so we try to do a pool barbecue every single year.

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<v Speaker 1>A lot of times people are traveling, but lately it's

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<v Speaker 1>been so chaotic and hectic that I found a lot

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<v Speaker 1>of people are staying in so for the holidays, we've

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<v Speaker 1>been having people over all year. I like to cook.

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<v Speaker 1>I have a cookbook if you want to check it out,

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<v Speaker 1>it's called Back to the kitchen. I think you just

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<v Speaker 1>get it on Amazon. Probably, I don't know. I made

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<v Speaker 1>it a long time ago, and I don't remember where

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<v Speaker 1>they sell it, or they have a website or any

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<v Speaker 1>of that stuff. I don't really care, to be honest

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<v Speaker 1>with you. I wrote it. I was bored. I think

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<v Speaker 1>we were in the pandemic or it just started. I

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<v Speaker 1>don't know. But anyway, I love to cook, and I'm

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<v Speaker 1>going to talk about the greatest meal I ever prepared

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<v Speaker 1>on the fourth of July. Are you ready? We had

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<v Speaker 1>the grill ready, and I wanted to do something special

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<v Speaker 1>for everyone. And my buddy, his name's Macha. His name's

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<v Speaker 1>masa Aki Aoyama, and we call him Macha San, and

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<v Speaker 1>he's the man dude. He was a sushi chef at

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<v Speaker 1>this restaurant called Asan, which is in the valley here

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<v Speaker 1>in southern California, and it had a Zagut rating of

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<v Speaker 1>perfection just one word. And it's a Michelin rated restaurant

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<v Speaker 1>as well. And the food there is crazy expensive, but

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<v Speaker 1>I would eat there back in the nineties when it

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<v Speaker 1>was cheap, before it was popular, because they did an

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<v Speaker 1>id That's a good note for all you people that

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<v Speaker 1>are under twenty one. If you want to drink and

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<v Speaker 1>break the law, just don't wrap me out or anything.

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<v Speaker 1>But go to Japanese restaurants. They don't cart, so they're like, yeah, whatever,

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<v Speaker 1>I'm sure you're probably twenty six twenty seven, even though

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<v Speaker 1>you're nineteen. So that's what I did, and that's how

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<v Speaker 1>I found this place. And back then, Macha was just

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<v Speaker 1>a busboy. And this fool was so talented that he

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<v Speaker 1>went from busboy to backkitchen to assistant sus chef, to

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<v Speaker 1>sushi chef behind the counter, to the head sushi chef

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<v Speaker 1>of the restaurant. And then he got into pottery and

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<v Speaker 1>was so sick at that that he made all the

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<v Speaker 1>dishes for the restaurant as well, and each one was

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<v Speaker 1>unique and like beautiful and crazy. He would make the

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<v Speaker 1>sake cups that you would drink hot or cold sak

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<v Speaker 1>out of all this stuff. So I said, Macha, we're

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<v Speaker 1>doing Fourth of July. Do you want to come and

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<v Speaker 1>cook with me and party and drink and swim and

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<v Speaker 1>all that good stuff? He said absolutely. I said, if

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<v Speaker 1>I give you a budget, will you come through with

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<v Speaker 1>some good stuff? He goes, how big a budget? He

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<v Speaker 1>writes back, I said big. He said how big? I said,

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<v Speaker 1>let's just say get what you get and we're good,

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<v Speaker 1>and I'll throw this out there. The bill was shortly

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<v Speaker 1>under five k, all right, But I was making mad

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<v Speaker 1>dough back then, so that was not the money was

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<v Speaker 1>not the issue. I have two kids now and they

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<v Speaker 1>get all my money, so that you're getting burgers on

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<v Speaker 1>the grill in twenty twenty three. But pre kids, we

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<v Speaker 1>went hard. So I said, all right, dude, go and

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<v Speaker 1>get it all. My man comes in with this was

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<v Speaker 1>way before it was like in grocery stores. Okay, my

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<v Speaker 1>man comes in with a one I think was a

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<v Speaker 1>one graded whatever, the A five, a four, whatever, the

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<v Speaker 1>top shelf of wagyu beef, kobe steak from Japan, not

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<v Speaker 1>from America. From Japan. He comes through with two and

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<v Speaker 1>a half pounds of yellowtail collar, which is just like

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<v Speaker 1>it sounds, the collar, the meat around the neck of

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<v Speaker 1>the fish, and he says, trust me on this, this

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<v Speaker 1>is going to be delicious. He starts wrapping it in foil. Okay,

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<v Speaker 1>I go, what's this? He goes, I see this like

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<v Speaker 1>red looking tuna. I say, what's this? He goes, Oh,

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<v Speaker 1>that's special for later. That's for you and me. I go, okay, cool,

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<v Speaker 1>some special fish. Right. So now he gets into all

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<v Speaker 1>these like beautiful vegetables, these Japanese mountain potatoes, these fermented

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<v Speaker 1>soy beans. You guys would not like them, but I

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<v Speaker 1>really really do. But I don't recommend him. Most people go, ah, God,

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<v Speaker 1>this is terrible. My dude brought chicken hearts that we

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<v Speaker 1>were going to grill. All right, don't freak out. These

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<v Speaker 1>were delicious. Kids were eating them. Now mine, I don't

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<v Speaker 1>have babies yet, but my few friends who brought kids

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<v Speaker 1>even they were eating them. They were so good. We

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<v Speaker 1>just didn't tell We just told it was chicken. We

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<v Speaker 1>didn't tell him it was hearts. He brings sushi, tons

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<v Speaker 1>of sushi, and then he brings this crate and I

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<v Speaker 1>mean crate of the best to this day sake that

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<v Speaker 1>I've ever tasted in my life. I'll never forget. It

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<v Speaker 1>was called tamadae is zumi. And this is twenty years ago,

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<v Speaker 1>so you could probably find this mug on Amazon these days.

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<v Speaker 1>It was the smoothest alcohol that I've ever y'all know

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<v Speaker 1>I love some sake. This was the smoothest that I

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<v Speaker 1>ever tasted in my life. Also, crazy expenses, probably way

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<v Speaker 1>cheaper now because it's so much later and they just

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<v Speaker 1>have you know, how it goes. Stuff isn't cool anymore,

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<v Speaker 1>and then it gets cheap. But yeah, so this is

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<v Speaker 1>all the stuff that he brings, over all these amazing vegetables,

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<v Speaker 1>Japanese egg plants. I told you about the potatoes, all

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<v Speaker 1>kinds of yummy different seaweeds, cucumbers, all these like delicious

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<v Speaker 1>like sushi platters for everybody where everything was fresh. So

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<v Speaker 1>we go and we have this dinner and then he goes, Freddy,

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<v Speaker 1>come back here. And we've had a few sakes and

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<v Speaker 1>a few beers at this point, okay, and so a

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<v Speaker 1>lot of you were gonna get mad at me for this,

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<v Speaker 1>but I didn't know until after. So it goes, Freddy,

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<v Speaker 1>come here, come here, So right, go ahead and back

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<v Speaker 1>and he goes, this is for us, this is what

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<v Speaker 1>was so special. And it's this small like cut of

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<v Speaker 1>fish that's probably like, I don't know, four inches long

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<v Speaker 1>and like three inches wide. He gives me a slice

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<v Speaker 1>and I eat it, and I go, oh man, that's

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<v Speaker 1>that's really good. It's just like but and this is

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<v Speaker 1>raw sashi and it tasted like it was marinated in butter,

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<v Speaker 1>and he goes, now, try it with wassabi, slices it up,

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<v Speaker 1>puts some mosabi on it. I eat that one, no

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<v Speaker 1>soy sauce, Like, oh my god, dude, that's insane. He goes,

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<v Speaker 1>all right, last one. He slices a third slice, and

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<v Speaker 1>then the other half is for him. Right, He's gonna

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<v Speaker 1>have three slices, and he puts this sweet soy on it.

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<v Speaker 1>And I taste it and I go, oh my god, dude,

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<v Speaker 1>that's heaven. That's like the ultimate barbecue finisher right there,

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<v Speaker 1>because it tasted like a barbecue sauce on this, almost

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<v Speaker 1>like a Japanese style of barbacue sauce. I go, what

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<v Speaker 1>is that? He goes, Oh, it's way you. I go,

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<v Speaker 1>way you, man? But what is it in English? And

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<v Speaker 1>he goes, way you, and I go no, no, no, no.

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<v Speaker 1>I hear you do. But the translation, man, I I

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<v Speaker 1>don't know that. And I can speak Japanese like ordering

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<v Speaker 1>sushi like I can order in Japanese, and I can say, hello,

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<v Speaker 1>where's the bathroom, where's the embassy? That girl looks good

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<v Speaker 1>as my dad used to sit back in the old days.

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<v Speaker 1>That's about my extent so I go, no, dude, I

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<v Speaker 1>don't know what way you means. What is whata you means?

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<v Speaker 1>And he goes way and I kind of stopped and

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<v Speaker 1>cocked my head and went, yo, are you trying to

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<v Speaker 1>say whale? And he goes Nasa said. He goes yeah,

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<v Speaker 1>and I go, oh shit, and he goes what. I go, dude,

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<v Speaker 1>are we even allowed to eat this? He goes no,

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<v Speaker 1>but it's okay. I go, dude, I just said him,

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<v Speaker 1>I stayed a whale. I feel so bad now. And

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<v Speaker 1>he goes, but it was good, right. I go, yeah,

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<v Speaker 1>it was olous. But that's horrible, man. You can't do

0:10:02.520 --> 0:10:06.840
<v Speaker 1>that to me. I was drunk, remember this. So it

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<v Speaker 1>ended up being the greatest meal that everyone had. It

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<v Speaker 1>ended up being a traumatic experience for me, but one

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<v Speaker 1>of the best meals I ever had. The steaks were

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<v Speaker 1>all medium rare. Even my friends who like it well

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<v Speaker 1>done weren't trying to mess around with Maya. He just

0:10:21.559 --> 0:10:24.440
<v Speaker 1>sort of commands respect, So people do what he says.

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<v Speaker 1>Everyone ate a ton of fresh, delicious sushi. We had

0:10:27.240 --> 0:10:30.760
<v Speaker 1>these beautiful oysters called Kumamoto oysters, and he made this

0:10:30.840 --> 0:10:33.360
<v Speaker 1>delicious like ponzu vinagarette that went on top of it.

0:10:33.480 --> 0:10:36.120
<v Speaker 1>I mean, everybody ate like kings. It was one of

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<v Speaker 1>the best meals that I've ever had, and we didn't

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<v Speaker 1>even have to go out to do it. It got

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<v Speaker 1>to be in our backyard. Everyone had drinks, everyone nobody

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<v Speaker 1>even smoked cigarettes, so it was smelled lovely like food

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<v Speaker 1>the whole time. Everybody had a great swim. It was

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<v Speaker 1>my best Fourth of July. I hope all of you

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<v Speaker 1>have an even greater Fourth of July than that every

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<v Speaker 1>single year, and I wish all of you a happy weekend. Poochs.

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<v Speaker 1>This has been a production of Iheart'smichael Toura podcast network.

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<v Speaker 1>For more podcasts from iHeartRadio, visit the iHeartRadio app, Apple Podcasts,

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