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Speaker 1: Today's Daily Highlight from Elvis Duran in the morning show.

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Speaker 1: I do have some stuff I want to talk about

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Speaker 1: in a few minutes, but not yet I did.

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Speaker 2: I don't know.

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Speaker 1: I must have been just delusional last night because I

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Speaker 1: really couldn't sleep. So I made some notes about what

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Speaker 1: to talk about on the show, and for some reason

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Speaker 1: I wrote down how to choose the right eggplant. I've

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Speaker 1: always wanted an actual eggplant, or like a yeah, no, yes, oh,

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Speaker 1: gandhi for once.

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Speaker 2: No.

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Speaker 1: I just needed to know in the middle of the night.

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Speaker 1: It could be either one you've turned into too the

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Speaker 1: froggy I supposed to be firm, I'm sorry, supposed to well.

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Speaker 1: I had my list. Hold on what happened to you?

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Speaker 1: Sniff it like a like a catalog? Hold on, it's

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Speaker 1: in here somewhere. Are we really spending all this time

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Speaker 1: on candlepe? I heard the better? And where do you

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Speaker 1: sniff it? You don't sniff your candlope egglayer or eggplant? See,

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Speaker 1: now you have me all messed up. Size does matter, though,

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Speaker 1: I'll tell you that, Oh does it? Yeah? And there

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Speaker 1: are different types of eggplants that are good for different things.

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Speaker 1: Oh really, what's the little one? Called there's a Japanese eggplant, okay,

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Speaker 1: and it's in aubergine, the same thing. I do believe

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Speaker 1: it is, isn't it? Isn't it? I guess I don't

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Speaker 1: buy eggplant. I love eggplant, me too, Me too, out

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Speaker 1: of fry some eggplant. This is the dumbest conversation. All right,

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Speaker 1: So yeah, so Guy Fieri will be on the show

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Speaker 1: tomorrow Friday, and Tate McCrae will be on tomorrow. Yes,

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Speaker 1: all right, just making sure I never I never could

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Speaker 1: find my eggplant notes. Do you ever do that? Do

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Speaker 1: you ever make notes in middle of the night and

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Speaker 1: you wake up the next day and go, was I drunk?

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Speaker 2: Yep?

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Speaker 1: My notes app is like a fever dream if you

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Speaker 1: try to read anything in there, only I understand what's happening,

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Speaker 1: and half the time I don't even understand what's noting.

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Speaker 1: I found it, all right. Size does matter. You don't

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Speaker 1: want you don't want your eggplant to be too big, Larger,

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Speaker 1: more mature eggplants tend to be bitter. Oh oh, Guy

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Speaker 1: Fieri should not he there he is, We're tall thinking

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Speaker 1: about how to choose the proper eggplant. I thought he

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Speaker 1: wasn't coming in until Friday.

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Speaker 2: So this is weird.

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Speaker 1: He just show up. I don't know why is he

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Speaker 1: not coming in? Is he listening? Is here for someone else?

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Speaker 1: Maybe they also say you need to squeeze it. Tell

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Speaker 1: him to come in, Guy, could you don't want a

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Speaker 1: really soft eggplant? Okay, okay, come here? Why why is

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Speaker 1: he ignoring? Is ignoring? I don't know? Harder the better? Friday?

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Speaker 1: What are you doing? Yeah, you're not here until Friday.

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Speaker 2: But so guy usually always late. So do you have

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Speaker 2: rules for choosing the proper eggplant? I don't know what

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Speaker 2: I heard from outside, but it sounded like implant.

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Speaker 1: So I didn't know what you were dragging me into.

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Speaker 1: I was so I ran to the other side of

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Speaker 1: the building. Does your eggplant need an implant? Okay? So

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Speaker 1: I heard that there are things to consider. Size does matter? Yes, Okay,

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Speaker 1: that's all he's gonna say about. I don't know what

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Speaker 1: I'm getting drug into because you guys are there's this.

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Speaker 1: There's a lot of laughter. I could hear it through

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Speaker 1: the soundproof wall. No, it does.

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Speaker 2: I I'm a that's not going to sound right. We're

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Speaker 2: talking when they get too big. I think that they're

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Speaker 2: I don't think there is good.

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Speaker 1: They're bitter. I think I think big. I think it's

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Speaker 1: a big Japanese egg plant fan.

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Speaker 2: So that's yeah, that's that's a little bit more of

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Speaker 2: my direction, okay, and thinly slashed. I mean, there's so

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Speaker 2: many different people have an attitude about egg plant about

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Speaker 2: how do you press it?

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Speaker 1: You salty? You rest it? Do you? How thick do

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Speaker 1: you cut it? So forth?

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Speaker 2: So I like it in like square chunks. You fry it,

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Speaker 2: put it in a sauce. I think you could fry.

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Speaker 2: You could fry my flip flop and it would taste it

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Speaker 2: I have, Uh.

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Speaker 1: Okay. Also, it's good to squeeze your egg plant to

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Speaker 1: make sure it's not soft, right, Yeah you don't.

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Speaker 2: Yeah, you want to get some of that moisture and

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Speaker 2: some of that bitter. Yeah, that's that's also a truth.

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Speaker 2: You want it, In my opinion, you're rusting it. I

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Speaker 2: press it, put it on a paper towel and give

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Speaker 2: it a press time. Talk about as you choose the

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Speaker 2: eggplant at the store, you could get kicked out in

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Speaker 2: some states.

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Speaker 1: You want it firm but not rock hard yet? Really,

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Speaker 1: how do you look at me serious at that face?

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Speaker 1: Because you're the food guy. I thought.

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Speaker 2: You know, yes, ferm, but not rock car. You don't

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Speaker 2: want to, Yeah, you want it ripe. Also, looks are important.

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Speaker 2: Not all eggplants look alike. They're very unique.

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Speaker 1: Yes, and and try to get without blemishes on it.

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Speaker 1: You don't want to.

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Speaker 2: You want to there's something going on in the outside

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Speaker 2: that you want to stare from that.

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Speaker 1: Yeah, the skin should be taut and shiny, right, no

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Speaker 1: blemishes that could be concerning you know what?

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Speaker 2: Is it?

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Speaker 1: The same way like when an avocado, Like an avocado's

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Speaker 1: not supposed to be like you know brown.

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Speaker 2: If anyone who's avocados, this guy, Yeah, avocados are definitely

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Speaker 2: there's an avocados that's a big spectrum that goes on there.

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Speaker 2: But no, you want them to be just just a

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Speaker 2: little bit of a firmness when you pinch them, not

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Speaker 2: hard and definitely they've got a really soft side to them.

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Speaker 2: That's most likely when you cut that open, you're gonna

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Speaker 2: you're gonna find it to be a little funky. So

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Speaker 2: what does it mean that it really tastes that bad?

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Speaker 2: It just kind of scares people.

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Speaker 1: So all micados, I mean, you have a short, little

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Speaker 1: little rendo to get in there and make it happen.

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Speaker 1: Are you so sorry you walked in today? I am

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Speaker 1: so I was just bringing you some fried chicken. Brother.

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Speaker 1: I haven't seen you in a while. By the way,

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Speaker 1: I love this studio. This is just I mean, this looks.

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Speaker 1: How long you took me to get me back at

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Speaker 1: this place is awesome. It's great. I've known you for

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Speaker 1: almost nineteen years, since two thousand and six.

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Speaker 2: You know that the first time I was ever on

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Speaker 2: the Big Show, I mean I wasn't even in TV yet.

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Speaker 2: I was actually just doing the Food Network Star. I

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Speaker 2: was coming to see you all, and I think I

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Speaker 2: made chicken parmesan for you. Ironically enough, chicken Barberson. I'm

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Speaker 2: back with chicken guy. But this place is awesome. Well,

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Speaker 2: they didn't spend a lot of money on it. As

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Speaker 2: you know, this soundproofing is not working and then sometimes

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Speaker 2: this board catches on fire.

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Speaker 1: You can actually grill burgers on this thing. Other than that,

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Speaker 1: it's a great place.

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Speaker 2: But the view, I mean the view spectactuar. I guess

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Speaker 2: you got are having good weather? Now I come in.

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Speaker 2: I got northern California. It's like, oh yeah, spring weather

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Speaker 2: thinks forty two good. Yeah, we're not wearing We're lucky.

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Speaker 1: Okay, so even though you're here today and you're back

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Speaker 1: on Friday, it doesn't hurt for us to talk about

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Speaker 1: what you're celebrating here in town.

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Speaker 2: Yeah no, Well, so chicken guy is my is my

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Speaker 2: fried chicken concept. I love fried chicken. I think ever

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Speaker 2: red does. I think I probably had more fried chicken

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Speaker 2: than anybody going around the country on diners, drivings, and

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Speaker 2: dives and over sixteen hundred locations.

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Speaker 1: So I've tried the good, the bad, and the ugly

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Speaker 1: of fried chicken.

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Speaker 2: So I'm into town in town today and we'll start

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Speaker 2: We're doing the big kickoff, and we butter milk and

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Speaker 2: pickle brine on chicken and then no hot sauce in there,

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Speaker 2: No hot sauce in it. But we do a great

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Speaker 2: We have a great variety of flavortown sauces. I mean,

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Speaker 2: I make all my sauces that I love. A matter

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Speaker 2: of fact, I'll bring you sauces when I come back.

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Speaker 2: But what we do is we hand dredge this chicken,

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Speaker 2: so we we batter it by hand and then we

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Speaker 2: pressure fry it, so we fry it hot and fast.

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Speaker 2: It's really juicy, super crunchy and not oily. You know,

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Speaker 2: no one loves sauces more than Gandhi.

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Speaker 1: It's my favorite thing. Sauce.

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Speaker 2: Well, I mean, sauces are really I'm the condiment king

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Speaker 2: in my house.

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Speaker 1: My wife and I we have two separate fridges.

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Speaker 2: We have her fridge that we live out of, and

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Speaker 2: then we may have my fridge that is all the marinating, brining, sauces,

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Speaker 2: things and everything else that we have.

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Speaker 1: Yeah, sermon, fridge. Yeah, I brought like a flight of

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Speaker 1: sauces and it made me so flight.

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Speaker 2: Yes, you elevate my whole game. I'm just bringing I'm

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Speaker 2: bringing flavor down sauce. You call them a flight.

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Speaker 1: That's a little too elevated. Okay, you run a pile

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Speaker 1: of sauce mountains gallons of sauce. All right, So Guy

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Speaker 1: Fieri will be on our show officially on Friday. He's

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Speaker 1: not here. You see nothing. He's camouflage. Is not that.

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Speaker 1: He's not the droid you're looking for?

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Speaker 2: All right? Uh?

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Speaker 1: Well that said, okay, So Chicken Guy is open. Chicken

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Speaker 1: Guy is open?

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Speaker 2: Where is it? Times square? Times square? And uh a

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Speaker 2: great place. I mean here's the thing it's been this

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Speaker 2: Chicken Guy concept. We've been working on it for a

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Speaker 2: long time. We opened up a Disney Springs first, that

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Speaker 2: was our first location, and then we've been taking it

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Speaker 2: all over the country. Open one close to me over

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Speaker 2: in the wine country in northern California, and we're having

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Speaker 2: a blast with it. But the key is they call

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Speaker 2: me the Boss of Sauce. I make all these really

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Speaker 2: killer sauces. And now we finally have made the sauces

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Speaker 2: with our friends at Lighthouse, So we've got the sauces

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Speaker 2: nationwide now. But I mean, wait till you try some

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Speaker 2: of them. Bring it in, we'll do it. Speaking of

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Speaker 2: stretch pants by my add a button. You know, I

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Speaker 2: have never had fried chicken without some sort of honey

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Speaker 2: product on it since I was a baby. Really, I've

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Speaker 2: you can't. It's to me, it's like a French fried

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Speaker 2: without ketchup. You can't do it.

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Speaker 1: And I was raised with fried chicken, the best fried

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Speaker 1: chicken ever, but it always had at the very least

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Speaker 1: honey on it. Always honey. I need that salty crunch

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Speaker 1: with some sweet honey on it, or it's not fried

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Speaker 1: chicken to me.

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Speaker 2: No, I'm with you on the salty crunch, and I'm

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Speaker 2: looking for so type of a sweet and some type

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Speaker 2: of an acid. Those are the two that I'm looking

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Speaker 2: at so a lot of times. That's why people like

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Speaker 2: honey mustard with it. I mean, that's always been a

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Speaker 2: premier dipping sauce. I'll bring you some sauces. You tell

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Speaker 2: me what you think we'll do, like like a sauce

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Speaker 2: off or something that sounds so dirty.

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Speaker 1: So you drug me into an eggplant conversation. I can't

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Speaker 1: wait till you open an eggplant restaurant. Nothing but Guy's

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Speaker 1: Eggplant Restaurant. Let's just keep it simple.

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Speaker 2: The logo, all right, So chicken Guy times Square, it's

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Speaker 2: waiting for you. Now.

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Speaker 1: We'll officially talk about it when Guy Fieri is back

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Speaker 1: on Friday, Guy Fier