1 00:00:00,040 --> 00:00:11,280 Speaker 1: It's that time. Time, time, time, luck and load. The 2 00:00:11,480 --> 00:01:01,840 Speaker 1: Michael darry Show is on the air. M yes, all right, 3 00:01:01,960 --> 00:01:10,080 Speaker 1: we have three folks prepared to discuss the alleged ingredients 4 00:01:10,120 --> 00:01:14,119 Speaker 1: of Kentucky fried chicken. We'll start with Russell. Russell, you're 5 00:01:14,120 --> 00:01:20,640 Speaker 1: on the Michael Berry Show. Welcome to the program sir, Yes, Michael, Yes. 6 00:01:22,360 --> 00:01:26,760 Speaker 2: Okay, mine is not about the Kentucky Fried chicken. It's 7 00:01:26,800 --> 00:01:28,560 Speaker 2: about the use of pepper. 8 00:01:28,920 --> 00:01:29,240 Speaker 1: Okay. 9 00:01:30,520 --> 00:01:37,080 Speaker 2: Proceeding okay, a shift in your armors. By the name 10 00:01:37,200 --> 00:01:42,080 Speaker 2: of Paul Fruttome. He advocates in cookie you use the 11 00:01:42,160 --> 00:01:48,240 Speaker 2: three peppers, red, white, and black, the reasoning being different flavors, 12 00:01:48,720 --> 00:01:51,520 Speaker 2: different times, different parts of the palate. 13 00:01:52,400 --> 00:01:53,680 Speaker 1: Well, he puts time in there. 14 00:01:56,040 --> 00:01:59,080 Speaker 2: Now it's just red, white, and black pepper what I'm 15 00:01:59,120 --> 00:01:59,680 Speaker 2: talking about. 16 00:02:01,280 --> 00:02:07,200 Speaker 1: Yeah, I think you're right. There's a fellow named Tommy Setanovich. 17 00:02:07,800 --> 00:02:11,600 Speaker 1: It's a Yugo Yugoslavian family, and he owns a restaurant 18 00:02:11,600 --> 00:02:15,919 Speaker 1: to restaurants in New Orleans called Dragos. Some people say Drago's, 19 00:02:15,960 --> 00:02:23,080 Speaker 1: but his Drago's Drago means Bubba, I think in his 20 00:02:23,200 --> 00:02:28,200 Speaker 1: Slavic language, and it's famous restaurant. The first, the first 21 00:02:28,200 --> 00:02:31,800 Speaker 1: one was in Metarie, and then he opened a second 22 00:02:31,880 --> 00:02:36,760 Speaker 1: one off Canal in the convention center there, which is 23 00:02:37,760 --> 00:02:39,880 Speaker 1: which everybody knows about, but is not as famous as 24 00:02:39,880 --> 00:02:42,720 Speaker 1: the original, which is in Metai. He was slated to 25 00:02:42,800 --> 00:02:45,919 Speaker 1: open one in Houston. First time I met him fifteen 26 00:02:46,000 --> 00:02:48,640 Speaker 1: years ago, he was on the verge of opening one 27 00:02:48,680 --> 00:02:52,000 Speaker 1: in Houston, and it got crossways I think with investors 28 00:02:52,080 --> 00:02:54,760 Speaker 1: or with the real estate, and I don't remember, and 29 00:02:54,800 --> 00:02:56,880 Speaker 1: then you know, tough times for the restaurant industry. He 30 00:02:56,919 --> 00:03:00,760 Speaker 1: hasn't made it happen, but it will be. If he does, 31 00:03:01,040 --> 00:03:05,040 Speaker 1: he'll have a built in audience to start with. Although interestingly, 32 00:03:05,639 --> 00:03:07,880 Speaker 1: some of these New Orleans concepts have not done well. 33 00:03:07,880 --> 00:03:10,600 Speaker 1: What's the one that's down there on Lower Westheimer in 34 00:03:10,639 --> 00:03:14,840 Speaker 1: the old Hollywood video oyster House. I don't think that's 35 00:03:14,919 --> 00:03:18,720 Speaker 1: killing it? Is it? It closed? Okay? Well, then there 36 00:03:18,720 --> 00:03:23,200 Speaker 1: you go institution and I think people get excited here 37 00:03:23,240 --> 00:03:25,280 Speaker 1: but they don't end up follow him. But anyway, Russell, 38 00:03:25,320 --> 00:03:29,280 Speaker 1: what he told me was he I asked him as 39 00:03:29,280 --> 00:03:34,840 Speaker 1: I often do. He has a dessert that is a 40 00:03:35,320 --> 00:03:42,360 Speaker 1: like a pecan pie, pico something like that, and when 41 00:03:42,400 --> 00:03:45,440 Speaker 1: you first start to eat it, it's a caramel rich 42 00:03:46,000 --> 00:03:49,400 Speaker 1: preline or problen, however you want to say it flavoring, 43 00:03:50,360 --> 00:03:53,200 Speaker 1: But as it rolls towards the back of your mouth, 44 00:03:54,000 --> 00:04:02,760 Speaker 1: the aftertaste is a very spicy taste, and so it's 45 00:04:02,800 --> 00:04:07,520 Speaker 1: a complex flavor. You experience multiple layers to this, to 46 00:04:07,600 --> 00:04:11,720 Speaker 1: each bite, and I found myself eating smaller than usual 47 00:04:11,760 --> 00:04:15,040 Speaker 1: bites because you want to experience the whole feel of it. 48 00:04:15,680 --> 00:04:19,840 Speaker 1: You know, the wine snobs will will tell you. You know, 49 00:04:20,040 --> 00:04:21,720 Speaker 1: I've got some friends who are wine snobs and can 50 00:04:21,760 --> 00:04:24,200 Speaker 1: tell you what's in a drink. And that's one of 51 00:04:24,279 --> 00:04:27,200 Speaker 1: the things they enjoy and why they make those awful 52 00:04:27,279 --> 00:04:29,960 Speaker 1: noises with their mouth is so they can taste it 53 00:04:30,000 --> 00:04:33,760 Speaker 1: at the front and taste it at the back. So Russell, 54 00:04:33,800 --> 00:04:34,520 Speaker 1: thank you for the call. 55 00:04:34,560 --> 00:04:37,719 Speaker 2: Sir, Well, you have a good one. 56 00:04:37,920 --> 00:04:41,919 Speaker 1: Russell. Let me ask you a question, YEP, if I 57 00:04:41,920 --> 00:04:44,120 Speaker 1: were to ask you, it may not turn out to 58 00:04:44,120 --> 00:04:45,880 Speaker 1: be your favorite player of all time. But if I 59 00:04:45,920 --> 00:04:48,480 Speaker 1: were to ask you your favorite baseball player of all time, 60 00:04:48,560 --> 00:04:51,400 Speaker 1: you know, because we're nine days from baseball season, who 61 00:04:51,400 --> 00:04:51,880 Speaker 1: would that be. 62 00:04:54,200 --> 00:04:56,520 Speaker 2: I'm gonna go old time Mickey Mantle. 63 00:04:57,000 --> 00:04:58,840 Speaker 1: Mickey Madtle, first man to hit a home run in 64 00:04:58,880 --> 00:05:03,120 Speaker 1: the astronom. So I read a statistic yesterday. Are you 65 00:05:03,160 --> 00:05:09,960 Speaker 1: ready for the statistic? Russell? Okay? In nineteen and I 66 00:05:10,000 --> 00:05:14,159 Speaker 1: needed you to get ready. In nineteen eighty, Nolan Ryan 67 00:05:14,320 --> 00:05:20,520 Speaker 1: recorded his three thousandth strikeout. Now that's a career right there. 68 00:05:20,800 --> 00:05:24,120 Speaker 1: In nineteen eighty, he was thirty three years old, he 69 00:05:24,200 --> 00:05:30,520 Speaker 1: recorded his three thousandth strikeout. From that point until he retired, 70 00:05:31,360 --> 00:05:36,200 Speaker 1: he would go on to strikeout more batters than Warren 71 00:05:36,279 --> 00:05:40,000 Speaker 1: Spahn did in his entire career, more batters than Bob 72 00:05:40,040 --> 00:05:44,000 Speaker 1: Feller did in his entire career, more batters than Jan 73 00:05:44,040 --> 00:05:47,159 Speaker 1: Mareshal did in his entire career, more batters than Tom 74 00:05:47,240 --> 00:05:50,080 Speaker 1: Glavin did in his intire career, and oh, by the way, 75 00:05:50,760 --> 00:05:54,120 Speaker 1: more batters than Don Drysdale did in their entire careers. 76 00:05:54,440 --> 00:05:57,760 Speaker 1: That is how many strikeouts he had after thirty three, 77 00:05:57,839 --> 00:06:00,120 Speaker 1: So starting over at thirty three, he still had more 78 00:06:00,160 --> 00:06:05,279 Speaker 1: strikeouts than those guys had in their entire careers. That's amazing. Yes, 79 00:06:06,000 --> 00:06:09,760 Speaker 1: thank you for the call, Russell Ray. I'm told you're 80 00:06:09,760 --> 00:06:14,760 Speaker 1: a chef, Yes, sir, are you a chef at a restaurant? 81 00:06:17,200 --> 00:06:18,640 Speaker 3: I was? I am retired. 82 00:06:19,000 --> 00:06:19,960 Speaker 1: Where were you a chef. 83 00:06:21,720 --> 00:06:23,839 Speaker 3: Oh, my goodness, everywhere I started. 84 00:06:23,880 --> 00:06:28,159 Speaker 4: I started in Minnesota, came to Houston, went to the 85 00:06:28,360 --> 00:06:31,320 Speaker 4: Los Angeles area, and retired here. 86 00:06:31,600 --> 00:06:33,960 Speaker 1: That's their place that matters is Houston. Where did you 87 00:06:34,000 --> 00:06:34,680 Speaker 1: work in Houston? 88 00:06:36,839 --> 00:06:41,160 Speaker 4: I was actually the corporate chef for a very large 89 00:06:41,200 --> 00:06:45,200 Speaker 4: distribution company that spans in the US and Canada. 90 00:06:45,400 --> 00:06:45,839 Speaker 1: Cisco. 91 00:06:47,480 --> 00:06:48,520 Speaker 3: Yeah, that's the one. 92 00:06:48,720 --> 00:06:50,200 Speaker 1: How come you didn't want to say Cisco? 93 00:06:51,760 --> 00:06:52,760 Speaker 3: Don't know if I'm ken? 94 00:06:53,080 --> 00:06:54,240 Speaker 1: Oh, of course, I don't know where that is. 95 00:06:54,320 --> 00:06:54,719 Speaker 4: I make it? 96 00:06:55,160 --> 00:06:58,320 Speaker 1: You know, it's funny. Uh Ray, I don't know why 97 00:06:58,360 --> 00:07:00,560 Speaker 1: people think that they can't. I don't know where that 98 00:07:00,640 --> 00:07:02,640 Speaker 1: got out somewhere along the way. People say this all 99 00:07:02,680 --> 00:07:06,440 Speaker 1: the time. They'll hang up talking to me and they 100 00:07:06,480 --> 00:07:10,080 Speaker 1: will have called in talking about, you know, a New 101 00:07:10,200 --> 00:07:14,280 Speaker 1: Orleans cocktail, and they'll say I worked at a famous 102 00:07:15,320 --> 00:07:19,280 Speaker 1: restaurant from New Orleans and they don't tell which one, 103 00:07:19,320 --> 00:07:20,800 Speaker 1: and I don't think to ask them, and we hang 104 00:07:20,880 --> 00:07:23,280 Speaker 1: up and they'll send me an email and say, hey, 105 00:07:23,600 --> 00:07:24,920 Speaker 1: I knew I couldn't say it on the air. It 106 00:07:24,960 --> 00:07:27,960 Speaker 1: was Brennan's. And I'll say, where did you? 107 00:07:28,080 --> 00:07:28,280 Speaker 2: Yeah? 108 00:07:28,760 --> 00:07:33,680 Speaker 1: That is a widely held misconception that you cannot say 109 00:07:33,680 --> 00:07:36,040 Speaker 1: a brand name. I'll tell you. When I ran for mayor, 110 00:07:36,560 --> 00:07:39,160 Speaker 1: there was a fellow named John Ball who was the 111 00:07:39,440 --> 00:07:44,720 Speaker 1: founder of yes, absolutely Cisco, and his story famously was, 112 00:07:44,760 --> 00:07:48,320 Speaker 1: I think it was nineteen thirty two that he walked 113 00:07:48,720 --> 00:07:53,120 Speaker 1: from Waco to Houston and without you know, more than 114 00:07:53,240 --> 00:07:55,920 Speaker 1: a dollar in his pocket, he literally walked to Houston. 115 00:07:56,240 --> 00:08:00,520 Speaker 1: He founded Cisco, which became, I think for the category, 116 00:08:00,640 --> 00:08:06,120 Speaker 1: the largest food distribution company in the world for what 117 00:08:06,200 --> 00:08:11,520 Speaker 1: they do. Obviously Archer Daniels, Midland and some others. And 118 00:08:11,600 --> 00:08:14,040 Speaker 1: what's the other one that make a claim to that? 119 00:08:14,400 --> 00:08:15,960 Speaker 1: Hold on just a second, I want to ask you 120 00:08:16,000 --> 00:08:20,080 Speaker 1: about these eleven herbs and spices? What's the other companies? 121 00:08:21,280 --> 00:08:26,280 Speaker 1: One word I've Gilaelae the Michael Arry Show. You merely 122 00:08:26,320 --> 00:08:27,600 Speaker 1: adopted the doc. 123 00:08:29,040 --> 00:08:30,000 Speaker 4: I was voted. 124 00:08:30,880 --> 00:08:34,319 Speaker 1: President Trump set to talk to Vladimir Putin today with 125 00:08:35,559 --> 00:08:38,040 Speaker 1: me the seed of it. He has also let me 126 00:08:38,080 --> 00:08:43,680 Speaker 1: pull this up again. He is also committed to releasing 127 00:08:43,800 --> 00:08:51,720 Speaker 1: today the JFK files of eighty thousand pages. Now, the 128 00:08:51,760 --> 00:08:56,040 Speaker 1: American people have become so dispirited that I will get 129 00:08:56,160 --> 00:09:00,360 Speaker 1: thirty emails at least going, how go we nu in it? Okay? 130 00:09:00,559 --> 00:09:03,840 Speaker 1: Not ding it, Michael, I heard you. They didn't took 131 00:09:03,840 --> 00:09:08,200 Speaker 1: it all out. Okay, don't even talk about it. You 132 00:09:08,240 --> 00:09:13,600 Speaker 1: would be perfect, perfect in occupied Vshi because you wouldn't 133 00:09:13,600 --> 00:09:15,720 Speaker 1: need no reason, ain't reason to push back into Germans. 134 00:09:16,160 --> 00:09:20,959 Speaker 1: They didn't already took Poland, Czechoslovakia. Hell e, they got 135 00:09:21,240 --> 00:09:23,480 Speaker 1: the Allies pinned down in Norway and no reason to 136 00:09:23,520 --> 00:09:25,400 Speaker 1: fight back, and no reason to fight back. Germany got everything. 137 00:09:25,480 --> 00:09:28,280 Speaker 1: Hiller got everything. They already took everything. They got Belgium 138 00:09:28,320 --> 00:09:30,200 Speaker 1: they got it all. They got Netherlands and no reason 139 00:09:30,240 --> 00:09:33,280 Speaker 1: to fight back and no reason to do it. I 140 00:09:33,320 --> 00:09:37,160 Speaker 1: am not an idiot, Okay, despite how I might appear, 141 00:09:38,080 --> 00:09:41,160 Speaker 1: I'm as cynical as you are. But if your answer 142 00:09:41,280 --> 00:09:44,160 Speaker 1: before they release any of the files is to say, 143 00:09:44,200 --> 00:09:47,560 Speaker 1: don't matter, ay, wait, nothing in it. If that's your answer, 144 00:09:48,280 --> 00:09:50,920 Speaker 1: then there's no reason. There's no upside to even trying 145 00:09:51,000 --> 00:09:55,800 Speaker 1: to get anything. It is far nobler to continue to 146 00:09:55,920 --> 00:09:59,920 Speaker 1: fight instead of being the guy who says, ain't no reason. 147 00:10:00,559 --> 00:10:04,400 Speaker 1: He oh, no, no good, no good, And that person 148 00:10:04,480 --> 00:10:08,640 Speaker 1: has such a smug arrogance to the yeah, I don't care, 149 00:10:10,600 --> 00:10:12,800 Speaker 1: that doesn't know how that's gonna happen. And then when 150 00:10:12,800 --> 00:10:15,440 Speaker 1: something does happen, Oh well, well then I canna do this. 151 00:10:17,480 --> 00:10:20,600 Speaker 1: I realize it's not healthy. But in twenty sixteen I 152 00:10:20,600 --> 00:10:23,360 Speaker 1: had people who would email me, you stop telling my election. 153 00:10:23,840 --> 00:10:26,599 Speaker 1: Obama's not gonna step down, you know, step down, my 154 00:10:26,720 --> 00:10:29,200 Speaker 1: you know, I step down here say there. And for 155 00:10:29,280 --> 00:10:33,120 Speaker 1: some reason, you get older and wiser and you realize 156 00:10:33,679 --> 00:10:36,880 Speaker 1: there's no reason to battle a grump because they'll always win. 157 00:10:37,520 --> 00:10:40,960 Speaker 1: They'll just grump onto the next category. And I would 158 00:10:41,080 --> 00:10:43,200 Speaker 1: keep those emails, and after the election, I would shoot 159 00:10:43,240 --> 00:10:47,520 Speaker 1: him emails, Hey, they just inaugurated Trump? Is is Obama 160 00:10:47,559 --> 00:10:50,199 Speaker 1: still president? Because here's your email from six months ago? 161 00:10:50,760 --> 00:10:53,360 Speaker 1: And then I realized, you're not even using it on 162 00:10:53,400 --> 00:10:55,640 Speaker 1: the air. At least use it on the air to 163 00:10:55,640 --> 00:10:58,520 Speaker 1: spend all that time. What joy did you get saved 164 00:10:58,559 --> 00:11:01,800 Speaker 1: to the grump? You just yeah, and their answers. Yeah, 165 00:11:01,880 --> 00:11:04,599 Speaker 1: I know. I was just you know, I was aggravated. 166 00:11:04,640 --> 00:11:11,560 Speaker 1: You know I was aggravated. Let's go to Ray the chef. Ray, Yes, sir, 167 00:11:11,760 --> 00:11:13,520 Speaker 1: tell me which one of these? Tell me which one 168 00:11:13,559 --> 00:11:20,120 Speaker 1: of these surprises you most? In the eleven Herbs and spices. Salt, thime, basil, oregano, celery, salt, 169 00:11:20,800 --> 00:11:23,800 Speaker 1: black pepper, dried mustard, peppery, could garlic, salt, ground ginger, 170 00:11:23,840 --> 00:11:24,520 Speaker 1: and white pepper. 171 00:11:26,280 --> 00:11:28,640 Speaker 4: The only thing that is really kind of silly is 172 00:11:28,679 --> 00:11:30,600 Speaker 4: both black and white pepper. 173 00:11:30,720 --> 00:11:32,400 Speaker 1: Oh, I'm gonna get you and wrestle the same room. 174 00:11:32,400 --> 00:11:33,800 Speaker 1: Will see what he says about that. 175 00:11:35,280 --> 00:11:39,280 Speaker 3: Well, that's all will and good. That for those that actually. 176 00:11:39,520 --> 00:11:41,880 Speaker 4: Have been through the process, been in the spice plants, 177 00:11:42,520 --> 00:11:47,319 Speaker 4: understand that that black pepper has been tumbled and the 178 00:11:48,160 --> 00:11:51,400 Speaker 4: paper thin coating comes off and it's white pepper underneath. 179 00:11:52,000 --> 00:11:54,360 Speaker 4: So when you look at when you look at the 180 00:11:54,360 --> 00:11:57,600 Speaker 4: pepper in your pepper mill or pepper shaker, you'll see 181 00:11:57,600 --> 00:12:00,600 Speaker 4: that most of the flecks are white or light gray. 182 00:12:01,679 --> 00:12:04,440 Speaker 4: If you took the paper shell off, there's hardly any 183 00:12:04,559 --> 00:12:07,400 Speaker 4: black in it. As when you see white pepper sprinkled 184 00:12:07,440 --> 00:12:10,400 Speaker 4: on stuff. It's the saying it's the same specie of pepper. 185 00:12:12,040 --> 00:12:13,760 Speaker 1: Interesting, they might he may not have known that. 186 00:12:15,200 --> 00:12:19,200 Speaker 4: Well, and that's that is absolute truth. There's not that's 187 00:12:19,320 --> 00:12:22,040 Speaker 4: just a you know, that's a technical part of you. 188 00:12:22,000 --> 00:12:27,520 Speaker 1: Know, do they taste different to the tongue, you know what. 189 00:12:28,120 --> 00:12:30,960 Speaker 4: So slightly that it's hard to it's hard to put 190 00:12:31,000 --> 00:12:35,840 Speaker 4: a you know, one is the husk if you will, 191 00:12:35,880 --> 00:12:39,640 Speaker 4: on the black peppers is a little bit of elkaliny. 192 00:12:40,000 --> 00:12:43,240 Speaker 4: You know, you kind of get that little almost chemical 193 00:12:43,280 --> 00:12:46,120 Speaker 4: taste when you're talking about something that you're putting into 194 00:12:46,160 --> 00:12:49,480 Speaker 4: a batter. I guarantee you there is no way anybody 195 00:12:49,480 --> 00:12:50,679 Speaker 4: tells the difference. 196 00:12:51,240 --> 00:12:55,800 Speaker 1: Interesting and the ground ginger. Why would you put ground 197 00:12:55,800 --> 00:12:56,520 Speaker 1: ginger in there? 198 00:12:58,040 --> 00:12:58,599 Speaker 3: Uh? 199 00:12:59,000 --> 00:13:02,240 Speaker 4: If you think about ginger in its natural state, tastes 200 00:13:02,640 --> 00:13:06,680 Speaker 4: it's I would describe that that flavor as being bright. 201 00:13:07,000 --> 00:13:09,679 Speaker 4: I know that's kind of a weird definition, but it 202 00:13:09,800 --> 00:13:12,120 Speaker 4: kind of thinks. 203 00:13:11,360 --> 00:13:14,680 Speaker 3: Up the palette. Yeah, but it brightens up the palate 204 00:13:14,880 --> 00:13:17,840 Speaker 3: and it so it's what it does. 205 00:13:17,880 --> 00:13:21,760 Speaker 4: It's just kind of an unexpected thing that but it's 206 00:13:21,760 --> 00:13:28,640 Speaker 4: there for a reason why, I know, no reason. There's 207 00:13:29,040 --> 00:13:34,319 Speaker 4: there's You can buy just ground celery seed and then 208 00:13:34,679 --> 00:13:35,560 Speaker 4: salt on its own. 209 00:13:36,080 --> 00:13:38,040 Speaker 3: In fact, that's a smarter way to do it because 210 00:13:38,040 --> 00:13:38,480 Speaker 3: when you. 211 00:13:39,440 --> 00:13:45,960 Speaker 4: Salt and celery seed together, don't stay mixed in you know, uh, 212 00:13:46,160 --> 00:13:50,520 Speaker 4: don't stay mixed completely where there. If you if you 213 00:13:50,720 --> 00:13:53,200 Speaker 4: dump out a tablespoon, it's got the same amount of 214 00:13:53,200 --> 00:13:57,040 Speaker 4: celery seed and the same amount of salt at all times. 215 00:13:57,080 --> 00:13:59,920 Speaker 4: They're there are different weights, so salt has a tendency 216 00:14:00,240 --> 00:14:02,560 Speaker 4: when it's shooken up to sink down a little bit. 217 00:14:02,960 --> 00:14:06,240 Speaker 4: So the more you move the container around, the more 218 00:14:06,280 --> 00:14:10,040 Speaker 4: you you separate the two ingredients. Garlic salt is the 219 00:14:10,040 --> 00:14:13,120 Speaker 4: same way because one's a powder, one salt, and one's 220 00:14:13,280 --> 00:14:15,680 Speaker 4: much heavier than the other. 221 00:14:15,880 --> 00:14:19,560 Speaker 1: So what is not the most ingredient list that you 222 00:14:19,600 --> 00:14:22,160 Speaker 1: would have expected to be in the KFC recipe? 223 00:14:25,000 --> 00:14:28,360 Speaker 4: You know what, I don't think there's anything that comes 224 00:14:28,400 --> 00:14:31,600 Speaker 4: right to mind, because once you've once you've got to 225 00:14:32,400 --> 00:14:38,400 Speaker 4: a oregano, for example, the essential oils in time, it's 226 00:14:38,640 --> 00:14:42,160 Speaker 4: very similar, you know, in rosemary is very similar. I 227 00:14:42,160 --> 00:14:46,320 Speaker 4: mean sometimes you're just replicating stuff. There's no it's just 228 00:14:46,400 --> 00:14:49,640 Speaker 4: because this stuff was on the shelf and they said, here, 229 00:14:49,720 --> 00:14:52,400 Speaker 4: let's try this. Oh that tastes good. That's how all 230 00:14:52,480 --> 00:14:59,680 Speaker 4: recipes are made. So it's it's no giant thing. And paprika, 231 00:14:59,680 --> 00:15:04,760 Speaker 4: as you know, is really just for all intents and 232 00:15:04,800 --> 00:15:07,160 Speaker 4: purposes in that batter a coloring agent. 233 00:15:09,480 --> 00:15:12,440 Speaker 1: You say, as you know, as if I know anything 234 00:15:12,480 --> 00:15:15,600 Speaker 1: that makes me feel good, because because I tend to 235 00:15:15,640 --> 00:15:19,240 Speaker 1: believe I know that, but I didn't. Why dried mustard. 236 00:15:19,440 --> 00:15:22,560 Speaker 1: Why the word dried in front of mustard. 237 00:15:23,200 --> 00:15:26,680 Speaker 4: Because if you put if you if you have mustard 238 00:15:26,720 --> 00:15:30,080 Speaker 4: flour essentially you know, you grind mustard and it becomes flour, 239 00:15:30,560 --> 00:15:38,880 Speaker 4: and so the mustard flower won't sift into or stay stay. 240 00:15:39,680 --> 00:15:42,920 Speaker 4: It stays into the dry ingredients. So when you add 241 00:15:42,920 --> 00:15:47,920 Speaker 4: the moisture to make the batter, it's it's completely If 242 00:15:47,960 --> 00:15:50,800 Speaker 4: it's mixed, well, it's completely mixed into the stuff. 243 00:15:52,040 --> 00:15:55,600 Speaker 1: Hold on, Ray, Matthew seventeen twenty, Jesus says, truly, I 244 00:15:55,680 --> 00:15:58,560 Speaker 1: tell you, if you have the faith as small as 245 00:15:58,600 --> 00:16:01,320 Speaker 1: a mustards, you can say to this mountain, move from 246 00:16:01,360 --> 00:16:04,280 Speaker 1: here to there, and it will move, just to say 247 00:16:04,280 --> 00:16:06,720 Speaker 1: the word, and I'll throw a plug. 248 00:16:06,440 --> 00:16:10,600 Speaker 3: Down to. 249 00:16:15,200 --> 00:16:25,120 Speaker 1: She once was Ray the chef. Yes, sir, I think 250 00:16:25,160 --> 00:16:29,560 Speaker 1: you missed something. My friend the Aggie plumber Michael Robinson 251 00:16:29,920 --> 00:16:35,400 Speaker 1: and another frequent contributor, Bobby Crumpley, both suggested, and I 252 00:16:35,440 --> 00:16:39,040 Speaker 1: think there's something to this that the reason for the 253 00:16:39,080 --> 00:16:44,160 Speaker 1: white pepper is because you don't notice the white pepper, 254 00:16:44,280 --> 00:16:47,720 Speaker 1: so the black pepper is seen right, So they may 255 00:16:47,760 --> 00:16:50,680 Speaker 1: be the same thing. But you can put more pepper 256 00:16:51,440 --> 00:16:54,560 Speaker 1: without people noticing how much pepper there is if there's 257 00:16:54,600 --> 00:16:57,960 Speaker 1: a white pepper, that's their theory, but that seems to 258 00:16:58,000 --> 00:17:00,040 Speaker 1: be of course. I don't know why plumbers need to 259 00:17:00,120 --> 00:17:02,640 Speaker 1: be getting in the chef's business. But everybody likes to 260 00:17:02,680 --> 00:17:04,639 Speaker 1: offer their opinion on food. Do you notice that? 261 00:17:06,119 --> 00:17:06,800 Speaker 3: Absolutely? 262 00:17:06,880 --> 00:17:09,840 Speaker 4: And you know what, I'm no different than anybody else, 263 00:17:09,880 --> 00:17:12,679 Speaker 4: So I would I would agree with that if we 264 00:17:12,680 --> 00:17:14,840 Speaker 4: were making holiday sauce, but I don't agree with it 265 00:17:15,280 --> 00:17:18,479 Speaker 4: in this because we're making batter, so you're not going 266 00:17:18,480 --> 00:17:19,840 Speaker 4: to see most of it anyway. You're just going to 267 00:17:19,920 --> 00:17:22,120 Speaker 4: see multi colored specs all the way through it. 268 00:17:22,240 --> 00:17:27,440 Speaker 3: So yeah, you know, I no, I don't. 269 00:17:27,480 --> 00:17:31,800 Speaker 4: I don't think there's any any any real reason to 270 00:17:31,840 --> 00:17:34,479 Speaker 4: put it in batter, But I mean that's one man's opinion. 271 00:17:35,720 --> 00:17:39,840 Speaker 1: Do you have any thoughts for people frying chicken at 272 00:17:39,840 --> 00:17:43,800 Speaker 1: home for things they should consider trying in their chicken 273 00:17:43,880 --> 00:17:45,480 Speaker 1: that they may not have tried before? 274 00:17:48,280 --> 00:17:50,640 Speaker 4: You mean, just in a in just a straight skillet 275 00:17:50,640 --> 00:17:51,560 Speaker 4: fried chicken type thing. 276 00:17:52,000 --> 00:17:53,760 Speaker 1: Yeah, yeah, what else are we doing? 277 00:17:55,720 --> 00:17:56,680 Speaker 3: I don't know. 278 00:17:56,960 --> 00:17:59,719 Speaker 4: I come from a little more varied background that, so 279 00:17:59,760 --> 00:18:02,160 Speaker 4: I just wanted to clarify before I made any comment. 280 00:18:02,200 --> 00:18:03,159 Speaker 1: Are you trying to one up me? 281 00:18:03,240 --> 00:18:03,400 Speaker 3: Ray? 282 00:18:05,440 --> 00:18:09,080 Speaker 4: I don't think so, so I would think I could 283 00:18:09,160 --> 00:18:09,560 Speaker 4: find this. 284 00:18:10,920 --> 00:18:14,440 Speaker 1: My grandmother lived in a rattle trap, old trailer out 285 00:18:14,520 --> 00:18:17,720 Speaker 1: in the country at the end of a road next 286 00:18:17,760 --> 00:18:21,440 Speaker 1: to the train station, and I go back and see 287 00:18:21,440 --> 00:18:24,720 Speaker 1: it every time I go through Orange. And now those 288 00:18:24,720 --> 00:18:29,040 Speaker 1: trailers that that era did not age well. And now 289 00:18:29,240 --> 00:18:32,600 Speaker 1: I drive up in there and it's just my my nephews, 290 00:18:33,040 --> 00:18:38,520 Speaker 1: see my nephews, my second cousins, once removed. I think 291 00:18:38,600 --> 00:18:40,800 Speaker 1: it's kind of that would go still live there and 292 00:18:40,840 --> 00:18:43,600 Speaker 1: it should be torn down. It's such bad shape. But 293 00:18:44,480 --> 00:18:46,720 Speaker 1: never the mind, never the mind. As we would pull 294 00:18:46,800 --> 00:18:49,040 Speaker 1: up and I would get out of the car, the 295 00:18:49,160 --> 00:18:52,439 Speaker 1: sensory perception, even if it was just beans, because she 296 00:18:52,520 --> 00:18:56,240 Speaker 1: kept the windows open, the beans with fat back in there. 297 00:18:56,800 --> 00:18:57,200 Speaker 3: Uh. 298 00:18:57,280 --> 00:18:59,959 Speaker 1: And and her food was just amazing. And you'd walk 299 00:19:00,000 --> 00:19:02,679 Speaker 1: walk into this little rattle trap of a place, just 300 00:19:02,720 --> 00:19:06,359 Speaker 1: a shanty shack, you walk in and like if she 301 00:19:06,359 --> 00:19:11,080 Speaker 1: would fried chicken, it was just this old factory overwhelmed. 302 00:19:11,119 --> 00:19:14,359 Speaker 1: It was incredible. And so that was kind of so 303 00:19:14,440 --> 00:19:17,680 Speaker 1: for me, that's the fried chicken that you know, I 304 00:19:19,040 --> 00:19:21,640 Speaker 1: always think about, you know, putting that with the red 305 00:19:21,640 --> 00:19:26,119 Speaker 1: and white apron to Betty Crocker cookbook apron and putting 306 00:19:26,119 --> 00:19:28,120 Speaker 1: that and taking it. My wife would my wife got 307 00:19:28,119 --> 00:19:30,520 Speaker 1: her recipe and she and I would go on what 308 00:19:30,560 --> 00:19:32,840 Speaker 1: we called a chicnick and we'd go to one of 309 00:19:32,840 --> 00:19:34,840 Speaker 1: the city parks. And this was up until we had kids. 310 00:19:34,880 --> 00:19:37,240 Speaker 1: Even after we had kids, but they got activities and 311 00:19:37,280 --> 00:19:39,440 Speaker 1: you can't do it anymore. And we'd take fried chicken 312 00:19:39,480 --> 00:19:42,040 Speaker 1: out and sit in the park, you know, open that 313 00:19:42,119 --> 00:19:44,520 Speaker 1: out of the little picnic basket and eat our fried chicken. 314 00:19:45,040 --> 00:19:47,480 Speaker 1: Oh man, that's that's good living right there. 315 00:19:49,440 --> 00:19:52,680 Speaker 4: Yep. I'm one of the things that we have done 316 00:19:52,920 --> 00:19:57,399 Speaker 4: in America is not put a lot of seasoning on 317 00:19:57,600 --> 00:20:01,040 Speaker 4: the on the food itself before goes into a batter. 318 00:20:02,000 --> 00:20:06,199 Speaker 4: If you'll think about your favorite whatever it might be 319 00:20:07,320 --> 00:20:10,800 Speaker 4: fast food chicken places, almost all of them, the batter 320 00:20:10,960 --> 00:20:14,680 Speaker 4: is very salty because they skip the step of seasoning 321 00:20:14,720 --> 00:20:18,200 Speaker 4: the meat before they before they put this very salty 322 00:20:18,240 --> 00:20:22,240 Speaker 4: breading on. And I for the most part leave that 323 00:20:22,280 --> 00:20:26,120 Speaker 4: stuff alone because I don't enjoy being salt bombarding. But 324 00:20:26,160 --> 00:20:29,160 Speaker 4: that again, it's just that's my palate. But that would 325 00:20:29,160 --> 00:20:31,919 Speaker 4: be the thing that I'd recommend is that, Yeah, you 326 00:20:31,960 --> 00:20:36,159 Speaker 4: see people dry rub pork chops, dry rub steaks. You 327 00:20:36,240 --> 00:20:40,000 Speaker 4: certainly can dry rubbed chicken. You know, it's take a 328 00:20:40,040 --> 00:20:42,320 Speaker 4: drumstick for example. You can push the skin down on 329 00:20:42,680 --> 00:20:46,120 Speaker 4: the raw one salt, you know, season it up, put 330 00:20:46,160 --> 00:20:48,200 Speaker 4: the skin back up, let it sit for an hour, 331 00:20:48,560 --> 00:20:51,560 Speaker 4: and you will definitely have a much more flavorful product. 332 00:20:51,960 --> 00:20:57,879 Speaker 4: And that doesn't matter if you fry, bake, roast, whatever. 333 00:20:57,720 --> 00:20:59,200 Speaker 3: Put it out on the grill. It's all. 334 00:21:00,040 --> 00:21:04,359 Speaker 4: Anytime you introduce the seasoning right to the meat, you 335 00:21:04,520 --> 00:21:10,600 Speaker 4: always get a great response, even if it's unless you 336 00:21:10,640 --> 00:21:11,080 Speaker 4: overdo it. 337 00:21:11,160 --> 00:21:14,199 Speaker 1: YEA, all right, Ray, I've got three minutes left in 338 00:21:14,200 --> 00:21:15,600 Speaker 1: this segment, so I want you to give me very 339 00:21:15,680 --> 00:21:17,560 Speaker 1: quick answers. They don't have to be perfect, just whatever 340 00:21:17,600 --> 00:21:18,120 Speaker 1: comes to mind. 341 00:21:18,119 --> 00:21:22,480 Speaker 4: Okay, I want to finish an answer on the mustard first. 342 00:21:22,800 --> 00:21:25,040 Speaker 3: Oh yeahsides, when. 343 00:21:24,920 --> 00:21:27,840 Speaker 4: You put dry mustard in something, you only get mustard. 344 00:21:27,880 --> 00:21:30,719 Speaker 4: If you put prepared mustard in it. That the biggest 345 00:21:30,760 --> 00:21:35,879 Speaker 4: flavors and prepared mustard are turmeric and vinegar, and you 346 00:21:35,920 --> 00:21:38,920 Speaker 4: get very little mustard flavor. So think about it about 347 00:21:38,920 --> 00:21:41,159 Speaker 4: what yellow mustard tastes like. That's why you don't use 348 00:21:41,200 --> 00:21:43,399 Speaker 4: that in recipes. Okay, I got it, all right, so 349 00:21:43,440 --> 00:21:45,359 Speaker 4: I want you give me quick punch of answers. Don't 350 00:21:45,359 --> 00:21:49,399 Speaker 4: overthink it. Okay, give me one tip for every man 351 00:21:49,520 --> 00:21:51,679 Speaker 4: or woman that's going to make dinner at home tonight 352 00:21:52,040 --> 00:21:54,480 Speaker 4: that people don't know that will in some small way 353 00:21:54,600 --> 00:22:01,320 Speaker 4: improve the quality of the dinner they prepare. Oh my, 354 00:22:02,119 --> 00:22:06,200 Speaker 4: I'm to go back to just seasoning the meat, season 355 00:22:06,280 --> 00:22:08,199 Speaker 4: the meat without and not worry about what's on the 356 00:22:08,200 --> 00:22:08,840 Speaker 4: outside of it. 357 00:22:09,359 --> 00:22:13,840 Speaker 1: All right, tell me one tip about making a better 358 00:22:14,400 --> 00:22:17,840 Speaker 1: scrambled egg that anybody can do. 359 00:22:20,040 --> 00:22:23,840 Speaker 4: You know what, sca, don't use the fork when you 360 00:22:23,840 --> 00:22:24,640 Speaker 4: scramble your egg. 361 00:22:24,720 --> 00:22:26,320 Speaker 3: Actually use a whip. 362 00:22:26,880 --> 00:22:29,640 Speaker 4: You'll get better fluff out of it than that than 363 00:22:29,760 --> 00:22:30,879 Speaker 4: any other technique. 364 00:22:31,119 --> 00:22:31,840 Speaker 3: Putting milk or. 365 00:22:31,840 --> 00:22:34,320 Speaker 2: Anything in it doesn't doesn't really help. 366 00:22:34,359 --> 00:22:35,520 Speaker 3: It just takes it longer to cook. 367 00:22:35,880 --> 00:22:39,360 Speaker 1: Give me one tip for baking that anybody can use 368 00:22:39,440 --> 00:22:43,879 Speaker 1: that every mother or father, grandmother, grandfather could use today 369 00:22:44,040 --> 00:22:46,600 Speaker 1: in baking a cake or anything else. 370 00:22:48,800 --> 00:22:49,560 Speaker 3: I'm different. 371 00:22:49,640 --> 00:22:51,879 Speaker 4: I'm going to go in a slightly different thing, but 372 00:22:52,920 --> 00:22:53,359 Speaker 4: I would. 373 00:22:54,280 --> 00:22:56,080 Speaker 3: I would when you. 374 00:22:56,040 --> 00:23:00,280 Speaker 4: Go to the grocery store, go ahead and buy like 375 00:23:00,320 --> 00:23:01,639 Speaker 4: a whole loaf of French bread. 376 00:23:02,080 --> 00:23:03,480 Speaker 3: Put that whole thing in the oven. 377 00:23:03,560 --> 00:23:06,199 Speaker 4: And wrote, you know, give it fifteen minutes at three 378 00:23:06,200 --> 00:23:10,120 Speaker 4: point fifty and take out and slice that bread. It'll 379 00:23:10,160 --> 00:23:12,639 Speaker 4: be not nearly as good as homemade, but it's a 380 00:23:12,680 --> 00:23:15,040 Speaker 4: lot better than the stuff we normally eat. 381 00:23:17,400 --> 00:23:23,600 Speaker 1: How do you know when something's seasoned enough or taste? 382 00:23:23,640 --> 00:23:23,840 Speaker 3: Well? 383 00:23:24,000 --> 00:23:29,280 Speaker 4: Mine, yeah, mine's to all of ours is to taste. 384 00:23:29,320 --> 00:23:34,680 Speaker 4: But what I've always done is if I taste something, 385 00:23:34,760 --> 00:23:36,760 Speaker 4: go If I put more salt than that, will. 386 00:23:36,560 --> 00:23:37,840 Speaker 3: It be too salty? Yes? 387 00:23:37,920 --> 00:23:38,720 Speaker 1: I won't put any in. 388 00:23:39,640 --> 00:23:42,159 Speaker 4: It's hard for me to over pepper stuff. 389 00:23:46,359 --> 00:23:49,520 Speaker 1: If you're making pasta and you want it all dente, 390 00:23:49,800 --> 00:23:52,760 Speaker 1: as everyone says, what is the trick to knowing the 391 00:23:52,800 --> 00:23:56,679 Speaker 1: moment it has achieved that status without putting it to 392 00:23:56,760 --> 00:23:57,240 Speaker 1: your teeth? 393 00:24:00,680 --> 00:24:03,480 Speaker 3: You know what? I would tell you that my best 394 00:24:03,520 --> 00:24:04,600 Speaker 3: success is. 395 00:24:06,359 --> 00:24:08,920 Speaker 4: Again it's it's experienced base. But it's when you when 396 00:24:08,960 --> 00:24:12,240 Speaker 4: you put a utensil in the to stir it up. 397 00:24:12,680 --> 00:24:16,960 Speaker 4: You you know from the way it bangs against the 398 00:24:17,000 --> 00:24:20,600 Speaker 4: fork or the ladle or river using to know if 399 00:24:20,600 --> 00:24:21,040 Speaker 4: it's right. 400 00:24:21,320 --> 00:24:21,639 Speaker 3: All right? 401 00:24:21,680 --> 00:24:25,359 Speaker 1: Last question, You get one pan, one pan to use? 402 00:24:25,400 --> 00:24:26,320 Speaker 1: Which one is it going to be? 403 00:24:28,280 --> 00:24:31,040 Speaker 3: It's gonna be a twelve inch skillet. 404 00:24:32,200 --> 00:24:38,080 Speaker 1: Lifeless eyes, black eyes like a doll. The thing about 405 00:24:38,119 --> 00:24:43,840 Speaker 1: it is, I think I was in my thirties before 406 00:24:43,880 --> 00:24:50,040 Speaker 1: I realized that's a horse. I'm not joking, and somehow 407 00:24:50,080 --> 00:24:55,120 Speaker 1: that made it less interesting. I'm a Yellow Mountains Now. 408 00:24:55,160 --> 00:24:57,320 Speaker 1: You know the guy that's playing drums on this song 409 00:24:57,440 --> 00:25:03,000 Speaker 1: is a listener on a dark Harry Wilkinson from Nashville 410 00:25:04,040 --> 00:25:10,040 Speaker 1: guarantees you listen name Wild five, he's gonna call when 411 00:25:10,800 --> 00:25:17,200 Speaker 1: he's gonna call Essie on a come. Jim made a 412 00:25:17,280 --> 00:25:22,159 Speaker 1: list of five widely held misconceptions. I can't remember what 413 00:25:22,200 --> 00:25:26,320 Speaker 1: the misconception was that caused him to write it. I'm 414 00:25:26,359 --> 00:25:29,800 Speaker 1: gonna give the five misconceptions, and I'm gonna ask you 415 00:25:30,440 --> 00:25:33,840 Speaker 1: to give me a misconception that you think people have. 416 00:25:34,560 --> 00:25:36,520 Speaker 1: But not right now because there's some other news I 417 00:25:36,560 --> 00:25:38,280 Speaker 1: want to get to. So I just want you to 418 00:25:38,280 --> 00:25:40,159 Speaker 1: be I want it to percolate in your head, Okay, 419 00:25:40,240 --> 00:25:42,159 Speaker 1: So I'll tell you when, probably in the beginning in 420 00:25:42,200 --> 00:25:48,840 Speaker 1: the next hour. Here's Jim's five widely held misconceptions. Number one, 421 00:25:49,480 --> 00:25:52,000 Speaker 1: you can't put food in the fridge till it cools off. 422 00:25:52,960 --> 00:25:57,800 Speaker 1: That was once true of old ice boxes. What oh, 423 00:25:58,080 --> 00:26:01,359 Speaker 1: it hasn't been the case for decades. So the old 424 00:26:01,480 --> 00:26:03,879 Speaker 1: adage that you can't put food in the fridge, you 425 00:26:03,880 --> 00:26:06,960 Speaker 1: think that's an adage. Nobody really knows what an adage is. 426 00:26:07,000 --> 00:26:11,439 Speaker 1: It doesn't matter. Number two, people think the saying is 427 00:26:11,840 --> 00:26:14,800 Speaker 1: it's cold as hell h e l L. It's not. 428 00:26:16,080 --> 00:26:23,120 Speaker 1: It was actually it's cold as hal h ai l. No, 429 00:26:23,200 --> 00:26:25,520 Speaker 1: it's not a witch's tip ramon plea. You see this 430 00:26:25,600 --> 00:26:29,359 Speaker 1: is you've been back two days and you already Number three, 431 00:26:30,240 --> 00:26:32,960 Speaker 1: you have to wait thirty minutes after eating to swim. 432 00:26:33,080 --> 00:26:35,960 Speaker 1: I think how much of my life was lost sitting 433 00:26:36,040 --> 00:26:39,080 Speaker 1: looking out. We would stay at these cheap uh you know, 434 00:26:39,119 --> 00:26:41,400 Speaker 1: Holiday Inn was high end for us, but we set 435 00:26:41,440 --> 00:26:43,920 Speaker 1: these cheap little motels and they all had that little 436 00:26:44,040 --> 00:26:46,239 Speaker 1: what we now call a cocktail pool. It was just 437 00:26:46,359 --> 00:26:48,600 Speaker 1: enough pool to call it a pool, and they put 438 00:26:48,640 --> 00:26:49,840 Speaker 1: it right in front of the front. You'd have the 439 00:26:49,840 --> 00:26:52,119 Speaker 1: little port Kochhier and to be right outside of that, 440 00:26:52,160 --> 00:26:54,399 Speaker 1: and it was fenced in, and my dad would go 441 00:26:54,440 --> 00:26:56,119 Speaker 1: in to check us in and we were already in 442 00:26:56,119 --> 00:26:57,879 Speaker 1: the pool. We get a hool, we're gonna hoop because 443 00:26:57,960 --> 00:27:00,760 Speaker 1: nobody we knew how to pool. Nobody I didn't know 444 00:27:00,800 --> 00:27:03,800 Speaker 1: anybody had a pool. I remember Kyle and Kelly Free 445 00:27:04,440 --> 00:27:07,520 Speaker 1: got a pool. They lived in Orange and it was 446 00:27:07,600 --> 00:27:10,040 Speaker 1: the biggest deal ever. And then I think Craig Hobbs 447 00:27:10,080 --> 00:27:12,680 Speaker 1: got a pool and that was it. I did not 448 00:27:12,840 --> 00:27:16,040 Speaker 1: know a person with the pool, and everybody craved a pool, 449 00:27:16,680 --> 00:27:19,399 Speaker 1: and then all of a sudden, overnight everybody had a pool. 450 00:27:19,880 --> 00:27:21,800 Speaker 1: And some people had a pool that they filled in 451 00:27:22,600 --> 00:27:26,280 Speaker 1: and some people, I mean it was crazy. And there 452 00:27:26,400 --> 00:27:29,520 Speaker 1: was a period there of just putting in a pool 453 00:27:29,520 --> 00:27:32,040 Speaker 1: and it was just a hole in the ground. And 454 00:27:32,680 --> 00:27:34,920 Speaker 1: my parents always wanted to have a pool when we 455 00:27:34,960 --> 00:27:37,480 Speaker 1: were little because all these boys running around him getting 456 00:27:37,480 --> 00:27:39,520 Speaker 1: a pool, we might drown at least you want me 457 00:27:39,560 --> 00:27:42,639 Speaker 1: in here and getting on my nerves, you're underfoot. And 458 00:27:42,800 --> 00:27:44,560 Speaker 1: so they got a pool after all of us were 459 00:27:44,600 --> 00:27:48,359 Speaker 1: gone with grandkids by them, and my dad was so 460 00:27:48,440 --> 00:27:51,000 Speaker 1: obsessive about putting chemicals in it that if he couldn't 461 00:27:51,040 --> 00:27:53,480 Speaker 1: put the chemicals every two minutes like he liked to, 462 00:27:54,000 --> 00:27:55,359 Speaker 1: then there was no point of having a pool. So 463 00:27:55,400 --> 00:27:58,399 Speaker 1: they couldn't go anywhere. They couldn't, you know, the pool 464 00:27:58,560 --> 00:28:01,600 Speaker 1: became an up safe. So they filled in the pool. Yes, 465 00:28:01,720 --> 00:28:04,720 Speaker 1: they filled in the pool. This little pool that they 466 00:28:04,760 --> 00:28:06,520 Speaker 1: had one of their entire lives that they didn't get 467 00:28:06,600 --> 00:28:09,560 Speaker 1: till they were in their sixties. And now they filled 468 00:28:09,560 --> 00:28:11,200 Speaker 1: in the pool because nobody's using the pool, and the 469 00:28:11,240 --> 00:28:15,720 Speaker 1: pool costs chemical money, and you know. Anyway, so now 470 00:28:16,320 --> 00:28:19,040 Speaker 1: we have a pool company that is a show sponsor, 471 00:28:19,560 --> 00:28:22,520 Speaker 1: and they do these elaborate pools, and he will send 472 00:28:22,600 --> 00:28:25,720 Speaker 1: me pictures of the pools they do, and it's lifestyles 473 00:28:25,760 --> 00:28:27,920 Speaker 1: of the rich and famous kind of stuff. It's you know, 474 00:28:28,080 --> 00:28:30,480 Speaker 1: I like to hear water trickling, and I like to 475 00:28:30,520 --> 00:28:33,480 Speaker 1: see fire. I like to water and fire elements. And 476 00:28:33,640 --> 00:28:37,040 Speaker 1: they'll have these things that have a un a losion. 477 00:28:37,359 --> 00:28:41,400 Speaker 1: What do you call that? Perglo? What's the word that 478 00:28:41,760 --> 00:28:44,440 Speaker 1: when you've got a rock formation that you can go 479 00:28:44,640 --> 00:28:48,000 Speaker 1: under it and it trickles down. There's a term for that. Anyway. 480 00:28:48,360 --> 00:28:52,240 Speaker 1: Number four, George Washington did not, in fact have wooden teeth. 481 00:28:52,840 --> 00:28:56,640 Speaker 1: I don't know where Gym's getting old. Number five, hair 482 00:28:56,720 --> 00:28:59,840 Speaker 1: and fingernails do not continue to grow after a person dies. 483 00:29:00,440 --> 00:29:03,960 Speaker 1: What's actually happening is the skin drives and shrinks away 484 00:29:04,000 --> 00:29:07,280 Speaker 1: from the base of the hair and nails, which gives 485 00:29:07,320 --> 00:29:10,960 Speaker 1: the appearance that the hair and nails have grown? What 486 00:29:11,200 --> 00:29:14,160 Speaker 1: grotto Greg who somebody call tell you that you got it? Okay, 487 00:29:14,600 --> 00:29:18,000 Speaker 1: all right, we'll good. So anyway we'll get to widely 488 00:29:18,080 --> 00:29:23,040 Speaker 1: held misconceptions that you would like to dispel. Our next 489 00:29:23,080 --> 00:29:26,400 Speaker 1: story from Fox twenty six, Harris County Commissioner Tom Ramsey 490 00:29:27,160 --> 00:29:31,240 Speaker 1: says there are Harris County employees living in Austin and 491 00:29:31,480 --> 00:29:36,040 Speaker 1: Dallas as they quote work from home. He says, quote 492 00:29:36,320 --> 00:29:38,760 Speaker 1: you try to get a hold of somebody and you 493 00:29:38,920 --> 00:29:42,400 Speaker 1: end up finding out they're working in Austin or they're 494 00:29:42,480 --> 00:29:45,840 Speaker 1: working in Dallas. But guess what, folks, they're drawing a 495 00:29:45,960 --> 00:29:46,760 Speaker 1: paycheck from. 496 00:29:46,840 --> 00:29:52,160 Speaker 5: You really don't understand how some departments have ninety eight 497 00:29:52,480 --> 00:29:56,160 Speaker 5: percent of their stat working from home makes no sense 498 00:29:56,200 --> 00:29:56,400 Speaker 5: to me. 499 00:29:57,280 --> 00:29:59,840 Speaker 6: It's taken six long, hard months for pre Sinc three 500 00:30:00,040 --> 00:30:03,440 Speaker 6: mission of Tom Ramsey to dislodge the requested numbers from 501 00:30:03,480 --> 00:30:07,720 Speaker 6: Harris County's bureaucracy. And after you hear them, you'll understand why, 502 00:30:08,400 --> 00:30:11,440 Speaker 6: three full years after the pandemic ended, more than two 503 00:30:11,560 --> 00:30:15,000 Speaker 6: thousand Harris County employees are still allowed to work from home. 504 00:30:15,600 --> 00:30:19,000 Speaker 6: That's roughly thirty five percent of the entire administrative staff. 505 00:30:19,560 --> 00:30:22,520 Speaker 6: Ramsey said, it became clear that many full time Harris 506 00:30:22,600 --> 00:30:26,560 Speaker 6: County employees don't live anywhere close to the community they're 507 00:30:26,600 --> 00:30:27,640 Speaker 6: supposed to be serving. 508 00:30:28,680 --> 00:30:30,920 Speaker 5: You try to get hold of somebody and you end 509 00:30:31,000 --> 00:30:33,600 Speaker 5: up finding out they work in Austin or they work 510 00:30:33,640 --> 00:30:35,480 Speaker 5: in Dallas. I said, well, I thought they worked for 511 00:30:35,560 --> 00:30:40,040 Speaker 5: Harris County. No, they're really teleworkers, which means they never 512 00:30:40,120 --> 00:30:42,600 Speaker 5: come in. In these cases, they don't even live in 513 00:30:42,680 --> 00:30:43,080 Speaker 5: the county. 514 00:30:44,560 --> 00:30:47,520 Speaker 6: Panel three entire departments had less than ten percent of 515 00:30:47,560 --> 00:30:50,920 Speaker 6: their employees in the workplace full time, and the critical 516 00:30:51,360 --> 00:30:54,840 Speaker 6: Office of Management and Budget had zero workers leaving home 517 00:30:55,280 --> 00:30:58,320 Speaker 6: for their government nine to five until orders went out 518 00:30:58,400 --> 00:31:00,000 Speaker 6: to return on March four. 519 00:31:02,680 --> 00:31:08,240 Speaker 1: See COVID was a reordering of multiple layers of American society. 520 00:31:10,320 --> 00:31:12,360 Speaker 1: One of the reasons, and I said this at the time, 521 00:31:12,920 --> 00:31:14,480 Speaker 1: and I think people are starting to see it to 522 00:31:14,560 --> 00:31:17,120 Speaker 1: be true. One of the reasons there were certain people 523 00:31:17,200 --> 00:31:23,560 Speaker 1: who loved the lockdowns is they enjoyed staying home from work. 524 00:31:25,240 --> 00:31:29,240 Speaker 1: There was that it became a movement to prevent America 525 00:31:29,360 --> 00:31:34,520 Speaker 1: from reopening. It became a movement to keep us from 526 00:31:34,600 --> 00:31:38,360 Speaker 1: getting back to normal. And that happened for so long 527 00:31:38,560 --> 00:31:44,880 Speaker 1: that a new normal emerged. There are industries and lifestyles 528 00:31:45,240 --> 00:31:49,800 Speaker 1: that changed as a result of that nonsense that have 529 00:31:49,960 --> 00:31:55,080 Speaker 1: not gone back. I don't know that the restaurant industry 530 00:31:55,120 --> 00:31:58,840 Speaker 1: will ever recover, for instance. I think there are a 531 00:31:58,960 --> 00:32:02,080 Speaker 1: number of things that were affected that I don't know 532 00:32:02,120 --> 00:32:05,680 Speaker 1: that we'll ever recover. It's a changing of society all 533 00:32:05,800 --> 00:32:08,840 Speaker 1: for the next well most for the negative. The idea 534 00:32:09,000 --> 00:32:11,560 Speaker 1: of the work from home, because you know, we don't 535 00:32:11,560 --> 00:32:13,320 Speaker 1: all want to get the virus. And then that's just 536 00:32:13,640 --> 00:32:18,960 Speaker 1: anxiety that's just over the top, hypochondriacal fear of you know, 537 00:32:19,760 --> 00:32:25,760 Speaker 1: getting something. There's something everywhere, germaphobe, weirdos. The reason to 538 00:32:25,800 --> 00:32:31,160 Speaker 1: work from home is they're lazy, absolutely fat assed, lazy 539 00:32:31,760 --> 00:32:33,800 Speaker 1: people that don't want to show up to work and 540 00:32:34,080 --> 00:32:37,920 Speaker 1: don't want to do any work. And those people end 541 00:32:38,000 --> 00:32:41,840 Speaker 1: up in the government. Not every government person is lazy, 542 00:32:42,040 --> 00:32:44,400 Speaker 1: but every lazy person works for the government because that's 543 00:32:44,400 --> 00:32:47,000 Speaker 1: where they can hide and be lazy. Fat I can't 544 00:32:47,040 --> 00:32:47,520 Speaker 1: say that word