1 00:00:00,680 --> 00:00:01,440 Speaker 1: Cutbooms. 2 00:00:02,279 --> 00:00:05,360 Speaker 2: If you thought four hours a day, twelve hundred minutes 3 00:00:05,400 --> 00:00:09,200 Speaker 2: a week was enough, think again. He's the last remnants 4 00:00:09,200 --> 00:00:12,480 Speaker 2: of the old Republic, a soul fashion of fairness. He 5 00:00:12,560 --> 00:00:15,480 Speaker 2: treats crackheads in the ghetto gutter the same as the 6 00:00:15,600 --> 00:00:19,439 Speaker 2: rich pill poppers in the penthouse. Wow to clearing House 7 00:00:19,480 --> 00:00:23,200 Speaker 2: of hot takes, break free for something special. The Fifth 8 00:00:23,200 --> 00:00:30,760 Speaker 2: Hour with Ben Maller starts right now. 9 00:00:28,960 --> 00:00:34,120 Speaker 1: In the air everywhere, The Fifth Hour with Me, Ben 10 00:00:34,200 --> 00:00:37,919 Speaker 1: Mahler and Danny g Radio. And we have made it 11 00:00:37,960 --> 00:00:44,320 Speaker 1: to the weekend just hours ago, hours ago the Overnight Show, 12 00:00:45,120 --> 00:00:48,239 Speaker 1: and I just checked my email before I cranked on 13 00:00:48,280 --> 00:00:52,880 Speaker 1: the microphone here in the podcast studio, and complaint after 14 00:00:53,000 --> 00:00:57,240 Speaker 1: complaint after complaint, not about anything that I did on 15 00:00:57,280 --> 00:01:02,000 Speaker 1: the Overnight Show last night, nothing about my commentary. The 16 00:01:02,320 --> 00:01:06,600 Speaker 1: complaints were I don't understand. But why was Lorena not 17 00:01:06,720 --> 00:01:10,720 Speaker 1: there was the where was the queen complaining and all 18 00:01:10,760 --> 00:01:14,280 Speaker 1: that stuff. And here's the here's the funny thing, right, 19 00:01:14,319 --> 00:01:17,880 Speaker 1: And I don't know it's funny or not. Every time 20 00:01:18,800 --> 00:01:24,960 Speaker 1: someone on the show is away, I get the complaints, 21 00:01:25,480 --> 00:01:29,039 Speaker 1: I get the complaints, and I this was actually this 22 00:01:29,120 --> 00:01:34,360 Speaker 1: started before Lorena took the night off because a couple 23 00:01:34,360 --> 00:01:35,960 Speaker 1: of days ago she announced that she was not going 24 00:01:36,000 --> 00:01:39,440 Speaker 1: to be on last night. People complained. The funny thing is, though, 25 00:01:40,360 --> 00:01:45,560 Speaker 1: that people complain when she's there, so I guess it's 26 00:01:45,600 --> 00:01:47,880 Speaker 1: one of these weird things. And this goes back to 27 00:01:47,920 --> 00:01:51,480 Speaker 1: one of my hypotheses of the past that while people 28 00:01:51,560 --> 00:01:55,919 Speaker 1: said back in the day baseball baseball was the past 29 00:01:55,920 --> 00:02:01,800 Speaker 1: time of America, I would argue that complaining is the 30 00:02:02,120 --> 00:02:09,200 Speaker 1: number one pastime, at least of the overnight talk radio consumer. 31 00:02:10,760 --> 00:02:20,200 Speaker 1: People love. They absolutely love complaining. They do. It's wild 32 00:02:20,400 --> 00:02:23,400 Speaker 1: and listen. I do too. I complain about things I rant, 33 00:02:23,440 --> 00:02:26,760 Speaker 1: I get on my soapbox, issues in sports. It is 34 00:02:26,800 --> 00:02:32,000 Speaker 1: a universal hobby though, and it's something the complaint that 35 00:02:32,080 --> 00:02:37,240 Speaker 1: we bond over. Right. There is nothing quite like a 36 00:02:37,680 --> 00:02:45,240 Speaker 1: good gripe, a good wine fest that takes place. And 37 00:02:45,800 --> 00:02:49,800 Speaker 1: whether it's the weather or whether it's a person not 38 00:02:49,919 --> 00:02:52,200 Speaker 1: being on a radio show and all that now for 39 00:02:52,280 --> 00:02:54,960 Speaker 1: the record, not that you get any kind of award 40 00:02:54,960 --> 00:02:58,360 Speaker 1: from the company, because you don't. But I check back 41 00:02:58,520 --> 00:03:03,680 Speaker 1: and unless I I miss something, I have not left 42 00:03:03,800 --> 00:03:08,480 Speaker 1: my post for a scheduled radio show or podcast. We've 43 00:03:08,480 --> 00:03:13,240 Speaker 1: had fresh shows every day all year, and here we 44 00:03:13,280 --> 00:03:15,959 Speaker 1: are it's the eleventh day of April, and I'm not 45 00:03:16,040 --> 00:03:18,960 Speaker 1: looking for some kind of award. In fact, that's actually 46 00:03:19,000 --> 00:03:22,440 Speaker 1: a bad thing. You should take some time off from 47 00:03:22,440 --> 00:03:24,440 Speaker 1: time to time, and I do plan on taking a 48 00:03:24,440 --> 00:03:29,280 Speaker 1: few days now and again. We're going to Vancouver next 49 00:03:29,320 --> 00:03:32,040 Speaker 1: month for the Malard Meet and Greet. I think I'll 50 00:03:32,040 --> 00:03:34,600 Speaker 1: be taking a day off in Vancouver actually for the 51 00:03:34,639 --> 00:03:37,400 Speaker 1: meet and greet. That's not official. The rumor is it's 52 00:03:37,400 --> 00:03:40,120 Speaker 1: gonna be on a Thursday. It's gonna be on Thursday, 53 00:03:40,680 --> 00:03:43,120 Speaker 1: the Mallard Meet and Greet in Vancouver. So if that's 54 00:03:43,160 --> 00:03:45,760 Speaker 1: the case, we'll probably take that day off from the 55 00:03:45,840 --> 00:03:49,280 Speaker 1: live show and be present in the moment at that 56 00:03:49,400 --> 00:03:55,320 Speaker 1: particular event. There's also some dates in June that we'll 57 00:03:55,320 --> 00:03:57,680 Speaker 1: also be there, and there's some random days here and 58 00:03:57,720 --> 00:04:00,360 Speaker 1: there throughout the year, and so we'll see what happens. 59 00:04:00,360 --> 00:04:02,280 Speaker 1: I usually what I try to do, and I'm not 60 00:04:02,480 --> 00:04:04,920 Speaker 1: one hundred percent what's going to happen with the TV show. 61 00:04:05,400 --> 00:04:07,160 Speaker 1: We don't know. Hopefully they bring the show back for 62 00:04:07,160 --> 00:04:10,760 Speaker 1: another year, which will be great. And if that's the case, 63 00:04:10,800 --> 00:04:13,400 Speaker 1: you got to get all the days off in before 64 00:04:13,480 --> 00:04:19,279 Speaker 1: that show resumes production, which is in August, the late 65 00:04:19,320 --> 00:04:23,440 Speaker 1: August early September when the NFL season comes around, and 66 00:04:23,480 --> 00:04:27,840 Speaker 1: then we feel the crunch crunchy, crunch crunch. Anyway, I 67 00:04:27,880 --> 00:04:30,520 Speaker 1: just wanted to point out thank you for the complaints. 68 00:04:30,520 --> 00:04:33,120 Speaker 1: I'm sure Loraina is honored that people are upset. She 69 00:04:33,200 --> 00:04:37,679 Speaker 1: took the rare and appropriate day off and you guys 70 00:04:37,760 --> 00:04:40,400 Speaker 1: love to complain. So on this podcast, we've got the 71 00:04:40,520 --> 00:04:46,920 Speaker 1: Barbershop Benny Foody Follies, and we'll also have the always 72 00:04:47,040 --> 00:04:50,320 Speaker 1: popular Foodie fun not to be confused with foody follies, 73 00:04:50,440 --> 00:04:53,360 Speaker 1: a lot of foodie and the word all the week, 74 00:04:53,640 --> 00:04:57,640 Speaker 1: the word of the week. But we begin with this 75 00:04:57,880 --> 00:05:00,560 Speaker 1: and this goes back in the hot top time machine. Now, 76 00:05:00,600 --> 00:05:02,279 Speaker 1: some of you guys have been with me a long time, 77 00:05:02,800 --> 00:05:05,000 Speaker 1: o those of you are new. And it doesn't matter 78 00:05:05,040 --> 00:05:06,720 Speaker 1: whether you've been with the show a long time or not. 79 00:05:07,279 --> 00:05:09,400 Speaker 1: We've had a lot of great moments. One of the 80 00:05:09,440 --> 00:05:11,760 Speaker 1: fun periods of the time of the history of the show, 81 00:05:11,880 --> 00:05:15,120 Speaker 1: the Overnight Show, was I mean, we're going way back, 82 00:05:16,560 --> 00:05:21,680 Speaker 1: going back over twenty years. So the Chicago Cubs were 83 00:05:21,720 --> 00:05:25,080 Speaker 1: in the playoffs and the Cubs were going on a run. 84 00:05:25,240 --> 00:05:28,480 Speaker 1: They were on a heater, as the kids like to say, 85 00:05:28,839 --> 00:05:30,280 Speaker 1: and it looked like they were going to go to 86 00:05:30,320 --> 00:05:32,920 Speaker 1: the World Series. And during this time, we were on 87 00:05:33,320 --> 00:05:37,080 Speaker 1: the Score in Chicago, which was where we got Doc 88 00:05:37,160 --> 00:05:40,360 Speaker 1: Mike from. It doesn't really call a show much anymore. 89 00:05:41,080 --> 00:05:44,040 Speaker 1: So during that time, a listener who was a huge 90 00:05:44,080 --> 00:05:46,440 Speaker 1: Cub fan reached out to me and said, Hey, I 91 00:05:46,520 --> 00:05:49,919 Speaker 1: got a song and I'd like you to play it 92 00:05:49,960 --> 00:05:52,360 Speaker 1: on the air, and I said, okay, I'm hoping to that. 93 00:05:52,440 --> 00:05:53,919 Speaker 1: So he sent me the copy of the song. We 94 00:05:53,960 --> 00:05:57,000 Speaker 1: played it on the air, and we got in all 95 00:05:57,200 --> 00:06:03,800 Speaker 1: kinds of trouble, all kinds of trouble. And it was 96 00:06:03,839 --> 00:06:07,760 Speaker 1: a barber shop song. It was called the Chubby Cubby. 97 00:06:08,360 --> 00:06:10,000 Speaker 1: I think we might play a little bit of it 98 00:06:10,080 --> 00:06:24,880 Speaker 1: right here. The Chubby Cubby got it. We're looking good, Jobby, Yeah, 99 00:06:25,240 --> 00:06:31,640 Speaker 1: classic so good. Such a such a wonderful tune back 100 00:06:31,640 --> 00:06:33,880 Speaker 1: in the day. And I can't believe people didn't like 101 00:06:33,920 --> 00:06:39,120 Speaker 1: the double entondras in that song. Wow uh, But that 102 00:06:39,160 --> 00:06:42,039 Speaker 1: brings back a whole bunch of memories. And I brought 103 00:06:42,080 --> 00:06:44,240 Speaker 1: this up. And the reason I'm saying barbershop Benny is 104 00:06:44,279 --> 00:06:49,479 Speaker 1: today is national barbershop music day. And I didn't know 105 00:06:49,600 --> 00:06:52,760 Speaker 1: much about barbershop music. I just knew I liked it. 106 00:06:52,800 --> 00:06:57,440 Speaker 1: I liked the sound. And sure enough, it turns out 107 00:06:57,960 --> 00:07:03,839 Speaker 1: the origin is self explained to Barbershop music is deeply 108 00:07:04,360 --> 00:07:09,920 Speaker 1: rooted in the history of Black America and it goes 109 00:07:09,960 --> 00:07:14,320 Speaker 1: back to the eighteen eighties in the South, and the 110 00:07:14,400 --> 00:07:19,280 Speaker 1: dudes would hang out with the barbers and others at 111 00:07:19,320 --> 00:07:23,960 Speaker 1: the shop and they're waiting for their haircut, and apparently 112 00:07:24,000 --> 00:07:26,080 Speaker 1: you had to wait a long time, and they would 113 00:07:26,400 --> 00:07:30,040 Speaker 1: sing and harmonize together just like they were in some 114 00:07:30,160 --> 00:07:34,320 Speaker 1: kind of movie for entertainment. It's amazing what people did 115 00:07:34,360 --> 00:07:37,920 Speaker 1: before the smartphone, and you have entertainment right now. You 116 00:07:38,000 --> 00:07:40,000 Speaker 1: can get in that zombie mode and stare at a screen. 117 00:07:41,000 --> 00:07:43,880 Speaker 1: So they didn't have podcasting and radio shows or anything 118 00:07:43,920 --> 00:07:48,800 Speaker 1: like that in the eighteen eighties. And so anyway, yeah, 119 00:07:48,840 --> 00:07:54,120 Speaker 1: they started singing, and that simple act in the eighteen 120 00:07:54,160 --> 00:07:59,920 Speaker 1: eighties turned into a genre called barbershop music, and it 121 00:08:00,600 --> 00:08:05,080 Speaker 1: thrive from that point the eighteen eighties until the early 122 00:08:05,160 --> 00:08:09,320 Speaker 1: nineteen n nineteen ten, there was a song titled Play 123 00:08:09,360 --> 00:08:14,000 Speaker 1: the Barbershop Chord which was released to the public, and 124 00:08:14,080 --> 00:08:18,400 Speaker 1: that was all about that. The harmony, the barbershop harmony, 125 00:08:18,440 --> 00:08:23,280 Speaker 1: which is so cool, the art of harmonize singing, and 126 00:08:23,520 --> 00:08:26,200 Speaker 1: it's the type of performance and we played a little 127 00:08:26,200 --> 00:08:30,240 Speaker 1: bit here, but it's a type of performance which is 128 00:08:30,280 --> 00:08:34,720 Speaker 1: so good and just catchy lyrics and the melody and 129 00:08:34,800 --> 00:08:37,760 Speaker 1: it's it's great. Now it faded away in like the 130 00:08:37,840 --> 00:08:42,000 Speaker 1: nineteen nineteen twenties, became less popular, and it's really a 131 00:08:42,120 --> 00:08:46,040 Speaker 1: niche type of music even to this day. But the 132 00:08:46,760 --> 00:08:50,440 Speaker 1: Chubby Cubby and how we got in some trouble with 133 00:08:50,520 --> 00:08:53,960 Speaker 1: the affiliate in Chicago for playing that song along with 134 00:08:54,080 --> 00:08:58,400 Speaker 1: Doc Mike. A fond memory, Fond Memory and the hot 135 00:08:58,440 --> 00:09:01,360 Speaker 1: tub time machines. We go back to the some of 136 00:09:01,400 --> 00:09:04,360 Speaker 1: the early days of the Overnight Show when I was 137 00:09:04,360 --> 00:09:10,440 Speaker 1: doing weekend overnights and that was interesting. Now it is 138 00:09:10,520 --> 00:09:15,320 Speaker 1: also Poutine day. It is a very important day. My 139 00:09:15,480 --> 00:09:17,880 Speaker 1: favorite thing from Canada is poutine. Now I know it's 140 00:09:18,080 --> 00:09:22,360 Speaker 1: more of a Quebec thing, and it's a French French dish, 141 00:09:22,520 --> 00:09:28,440 Speaker 1: French Canadian dish. And we're going to Vancouver. Oh, I 142 00:09:28,480 --> 00:09:32,240 Speaker 1: cannot wait, cannot wait. Looking forward to it certainly kind 143 00:09:32,240 --> 00:09:33,400 Speaker 1: of look around and say, like what do I want 144 00:09:33,440 --> 00:09:36,920 Speaker 1: to check out. And I've seen Vancouver on the TV. 145 00:09:37,880 --> 00:09:40,280 Speaker 1: Remember the Vancouver Canucks have been in the Stanley Cup 146 00:09:40,320 --> 00:09:43,080 Speaker 1: Finals and been in big playoff games over the years, 147 00:09:43,120 --> 00:09:46,400 Speaker 1: and so occasionally, don't tell anybody, don't tell Eddie, but 148 00:09:46,480 --> 00:09:48,760 Speaker 1: I'll watch hockey. And I've seen Vancouver for other things, 149 00:09:49,520 --> 00:09:53,120 Speaker 1: and it's a beautiful looking city. And I'm excited to 150 00:09:53,160 --> 00:09:55,680 Speaker 1: get there and excited to meet some fans of the show, 151 00:09:55,760 --> 00:09:59,760 Speaker 1: fans of this podcast that'll be there and check out 152 00:09:59,760 --> 00:10:03,800 Speaker 1: the culture in Vancouver. But one of the things I 153 00:10:03,840 --> 00:10:07,360 Speaker 1: would like to do when I'm there is eat the poutine. 154 00:10:07,440 --> 00:10:10,000 Speaker 1: I know it's far away from Quebec, but it is 155 00:10:10,040 --> 00:10:13,840 Speaker 1: Poutine Day, and poutine is a Canadian dish that is 156 00:10:13,880 --> 00:10:19,360 Speaker 1: heavily influenced by the French cuisine. In fact, I read 157 00:10:19,440 --> 00:10:24,880 Speaker 1: somewhere that in the regions the French dominated portions of Quebec, 158 00:10:25,480 --> 00:10:33,720 Speaker 1: it is pronounced not poutine but poutin, poutin, like Vladimir Putin. 159 00:10:34,559 --> 00:10:37,520 Speaker 1: But in Quebec that is where they pronounce it. But 160 00:10:37,520 --> 00:10:41,400 Speaker 1: but everyone else outside of Theirs, it's poutine. And if 161 00:10:41,400 --> 00:10:43,760 Speaker 1: you don't know what poutine is, you're missing out. You're 162 00:10:43,800 --> 00:10:46,880 Speaker 1: missing one of the great joys of life. Poutine. Putine 163 00:10:46,960 --> 00:10:49,040 Speaker 1: is a dish that has the you got the French fries, 164 00:10:49,880 --> 00:10:52,120 Speaker 1: French fries, you got the cheese curds, and then you 165 00:10:52,200 --> 00:10:55,920 Speaker 1: got the basic dishes with brown gravy. That's I guess 166 00:10:55,960 --> 00:11:01,199 Speaker 1: the original dish. And other verse versions of poutine. I've 167 00:11:01,200 --> 00:11:04,400 Speaker 1: had all kinds of There's a fried chicken version actually 168 00:11:04,440 --> 00:11:08,280 Speaker 1: a place here in southern California and Anaheim that has 169 00:11:08,440 --> 00:11:11,760 Speaker 1: it's called the Croft. If you're in sokout really good 170 00:11:12,400 --> 00:11:16,880 Speaker 1: and they've got this fried chicken version of it Country 171 00:11:16,920 --> 00:11:21,520 Speaker 1: Fried Chicken, which is outstanding and you know, mixed together 172 00:11:21,520 --> 00:11:24,440 Speaker 1: that put different meats in there, and there's butter and 173 00:11:24,520 --> 00:11:28,680 Speaker 1: other ingredients and all that. I'm just kind of kind 174 00:11:28,679 --> 00:11:31,560 Speaker 1: of cool, and not too many places that have. And 175 00:11:31,559 --> 00:11:34,360 Speaker 1: I know in the Northeast when I was in Boston, 176 00:11:34,440 --> 00:11:37,400 Speaker 1: we were were floating around the Northeast states and New 177 00:11:37,400 --> 00:11:41,199 Speaker 1: England states and we ran into a fair amount of poutine, 178 00:11:41,760 --> 00:11:45,960 Speaker 1: a fair amount of poutine throughout that region. But in 179 00:11:46,160 --> 00:11:48,920 Speaker 1: California where we do the show from, not so much. 180 00:11:48,960 --> 00:11:53,640 Speaker 1: But this is National Poutine Day, which is celebrated every 181 00:11:53,720 --> 00:11:58,160 Speaker 1: year here on April eleventh, and mostly in Canadian cities, 182 00:11:58,160 --> 00:12:01,280 Speaker 1: but it's also very popular here in the state. And 183 00:12:01,400 --> 00:12:04,200 Speaker 1: the reason that I wanted to bring up Poutine Day 184 00:12:04,400 --> 00:12:06,840 Speaker 1: is not that I just want a wax poetic about poutine. 185 00:12:06,920 --> 00:12:12,600 Speaker 1: I love poutine, but did you know that boutine was 186 00:12:12,679 --> 00:12:17,880 Speaker 1: created in Quebec by mistake about that and it took off. 187 00:12:18,679 --> 00:12:25,120 Speaker 1: And that leads us into foody follies, foods that are 188 00:12:25,200 --> 00:12:31,719 Speaker 1: tremendously popular that were complete fops in the kitchen. And 189 00:12:31,760 --> 00:12:36,679 Speaker 1: as the Great Paul Harvey would say, the Great Paul Harvey, 190 00:12:37,360 --> 00:12:40,560 Speaker 1: you know what the news is. You know what the 191 00:12:40,600 --> 00:12:43,120 Speaker 1: news is, but you're soon going to hear the rest 192 00:12:43,320 --> 00:12:47,040 Speaker 1: of the story. Yeah. When I got into radio, Paul 193 00:12:47,040 --> 00:12:49,320 Speaker 1: Harvey was the most listened to person in radio. Everyone 194 00:12:49,360 --> 00:12:51,840 Speaker 1: knew who Paul Harvey was. He's been dead for a while. 195 00:12:51,880 --> 00:12:53,520 Speaker 1: Nobody knows who Paul Harvey is because it was your 196 00:12:53,600 --> 00:12:57,960 Speaker 1: radio boomer. You're mentioning, You're mentioning a guy that's not around. 197 00:12:58,880 --> 00:13:04,440 Speaker 1: What Paul Harvey, good day? Anyway, She's supposed to ruffle 198 00:13:04,480 --> 00:13:07,800 Speaker 1: papers or something. So the dish, why don't we start 199 00:13:07,840 --> 00:13:10,000 Speaker 1: with poutine? Right, We'll do that. I thought this was 200 00:13:10,080 --> 00:13:14,720 Speaker 1: interesting and it's the fifth Hour podcast we don't do 201 00:13:14,840 --> 00:13:18,400 Speaker 1: sporty here. It's a little extracurricular activity. I think this 202 00:13:18,480 --> 00:13:20,959 Speaker 1: kind of stuff's cool. I like futson around in the kitchen. 203 00:13:21,040 --> 00:13:25,920 Speaker 1: So it was a mistake. It was a mistake, and 204 00:13:26,040 --> 00:13:29,040 Speaker 1: it was created accidentally. We've talked about this in the past. 205 00:13:29,200 --> 00:13:31,599 Speaker 1: But this guy named Eddie, not Eddie Garcia, but a 206 00:13:31,600 --> 00:13:33,880 Speaker 1: different Eddie. I don't even know how to pronounce his 207 00:13:33,960 --> 00:13:40,280 Speaker 1: last name. But this guy was working at a restaurant 208 00:13:40,600 --> 00:13:44,040 Speaker 1: in Quebec. He was there and this guy comes in 209 00:13:45,600 --> 00:13:51,719 Speaker 1: and he's a regular customer, and the restaurant was located 210 00:13:52,400 --> 00:13:58,160 Speaker 1: in Warwick, which is in Quebec. I'm not familiar with 211 00:13:58,200 --> 00:14:01,480 Speaker 1: the geography of Quebec, so I just know that they 212 00:14:01,840 --> 00:14:04,920 Speaker 1: said it's a town of Warwick, and that town was 213 00:14:04,960 --> 00:14:10,920 Speaker 1: known for making cheese kurts. It's a popular dish, cheese skirts. So, 214 00:14:11,240 --> 00:14:14,920 Speaker 1: as the legend goes, this guy Eddie, the guy actually 215 00:14:14,960 --> 00:14:18,360 Speaker 1: was the guy at the restaurant who worked there, or 216 00:14:18,360 --> 00:14:20,200 Speaker 1: actually was the customer. Excuse me, it was a customer. 217 00:14:20,320 --> 00:14:24,200 Speaker 1: So he asked for cheese kurts to be added to 218 00:14:24,320 --> 00:14:30,680 Speaker 1: his French fried and the restaurant owner replied in French. 219 00:14:31,960 --> 00:14:34,880 Speaker 1: He said that is going to make a dreadful mess. 220 00:14:35,480 --> 00:14:37,960 Speaker 1: That that was the reply, that is that is going 221 00:14:38,000 --> 00:14:41,120 Speaker 1: to make a dreadful mess. Like this was offensive, Like 222 00:14:41,200 --> 00:14:45,400 Speaker 1: what are you doing? I mean, we are in the 223 00:14:45,400 --> 00:14:49,640 Speaker 1: culinary business. We do not want to serve bad food. 224 00:14:50,520 --> 00:14:53,560 Speaker 1: And so, you know, it's you know, typical cliche of 225 00:14:54,000 --> 00:14:57,960 Speaker 1: you know, the French guy getting angry and snippy and 226 00:14:58,040 --> 00:15:04,040 Speaker 1: all that stuff. And well, they'd made it and people 227 00:15:04,080 --> 00:15:06,960 Speaker 1: loved it, other people ate it, and the rest is history. 228 00:15:07,000 --> 00:15:09,760 Speaker 1: But it was a kind of a mistake. It was 229 00:15:09,800 --> 00:15:15,160 Speaker 1: like they threw it all together and it was a 230 00:15:15,760 --> 00:15:19,360 Speaker 1: it was a mess, and it's delicious. The chocolate chip cookie. 231 00:15:19,680 --> 00:15:22,480 Speaker 1: Did you know? The chocolate chip cookie, which started at 232 00:15:22,480 --> 00:15:29,440 Speaker 1: the toll house in in the Commonwealth, started when Ruth Wakefield, 233 00:15:29,480 --> 00:15:35,120 Speaker 1: here's the legend anyway, ran out of chocolate and substituted 234 00:15:35,160 --> 00:15:39,960 Speaker 1: it with chalked up, chopped up semi sweet chocolate bits, 235 00:15:40,760 --> 00:15:44,200 Speaker 1: and she thought that they would melt into the dough, 236 00:15:44,240 --> 00:15:47,880 Speaker 1: but instead they didn't. They held their shape, and that 237 00:15:48,040 --> 00:15:53,120 Speaker 1: is the birth of the chocolate chip cookie. Nestley later 238 00:15:53,200 --> 00:15:56,840 Speaker 1: bought the recipe and they're still doing pretty well. They're 239 00:15:56,840 --> 00:16:01,280 Speaker 1: doing pretty well. The potato chip back in the eighteen fifties. Now, 240 00:16:01,360 --> 00:16:04,000 Speaker 1: chocolate chip cookie was invented in the nineteen thirties, but 241 00:16:04,160 --> 00:16:11,360 Speaker 1: the potato chip came from Saratoga Springs, New York, famous 242 00:16:11,360 --> 00:16:16,960 Speaker 1: for other things. And a guy named George Crumb, George 243 00:16:16,960 --> 00:16:21,479 Speaker 1: Crumb in New York, and he was annoyed because customers 244 00:16:21,480 --> 00:16:25,880 Speaker 1: were sending back fried potatoes were being too thick and soggy. 245 00:16:26,800 --> 00:16:29,680 Speaker 1: So this guy was at the end of his robe. 246 00:16:29,840 --> 00:16:32,280 Speaker 1: He was at a I want to get away situation, 247 00:16:33,280 --> 00:16:35,800 Speaker 1: so he said, screw it. I'm gonna slice these potatoes 248 00:16:35,840 --> 00:16:39,760 Speaker 1: paper thin and I'm gonna fry him. And he did 249 00:16:39,880 --> 00:16:43,000 Speaker 1: just that. And the whole plan was to be a 250 00:16:43,040 --> 00:16:47,480 Speaker 1: douche and he wanted to annoy the person that was 251 00:16:47,520 --> 00:16:53,080 Speaker 1: the picky customer, and the customer loved them, and they 252 00:16:53,120 --> 00:16:57,840 Speaker 1: became a sensation, and they were originally called Saratoga Chips, 253 00:16:58,160 --> 00:17:00,280 Speaker 1: but again it was to screw over this custom that 254 00:17:00,360 --> 00:17:04,000 Speaker 1: was a douche, and then they of course become potato chips. 255 00:17:04,000 --> 00:17:07,120 Speaker 1: And yeah, I mean, there's there's a bunch of other 256 00:17:07,160 --> 00:17:12,480 Speaker 1: stories like that. Foody follies. The upside down apple tart 257 00:17:12,840 --> 00:17:16,880 Speaker 1: came from the eighteen eighties and this guy that ran 258 00:17:17,520 --> 00:17:24,119 Speaker 1: the hotel kitchen in France was making a regular apple 259 00:17:24,160 --> 00:17:28,399 Speaker 1: pie as we know it today, and the person was 260 00:17:28,440 --> 00:17:33,479 Speaker 1: overwhelmed and accidentally left the apples cooking in butter and 261 00:17:33,560 --> 00:17:35,879 Speaker 1: sugar for too long. Who goofed, I've got to know. 262 00:17:36,200 --> 00:17:38,439 Speaker 1: So in an effort to try to salvage the food, 263 00:17:39,760 --> 00:17:45,000 Speaker 1: the person threw the pastry dough on top and baked 264 00:17:45,040 --> 00:17:49,800 Speaker 1: it and then flipped it over. And the people at 265 00:17:49,800 --> 00:17:53,080 Speaker 1: this hotel in France loved it. Doesn't it seem like 266 00:17:53,119 --> 00:17:56,800 Speaker 1: most of these food mistakes are from France. I mean, 267 00:17:57,000 --> 00:17:59,520 Speaker 1: we got the you got the poutine, you got this 268 00:18:00,119 --> 00:18:04,879 Speaker 1: upside down apple tart thing. Now, this is an La story, 269 00:18:04,920 --> 00:18:10,600 Speaker 1: but it's also involving a food mistake of the French variety. Philips, 270 00:18:11,640 --> 00:18:15,720 Speaker 1: a restaurant in La which claims the originals Philip the 271 00:18:15,720 --> 00:18:19,359 Speaker 1: original Philips. They claim that they were the inventor of 272 00:18:19,400 --> 00:18:23,119 Speaker 1: the French dip sandwich, and the legend is that a 273 00:18:23,280 --> 00:18:29,119 Speaker 1: French immigrant was working at the restaurant. He kind of 274 00:18:29,200 --> 00:18:35,320 Speaker 1: ran the place and he accidentally dropped a delicious, freshly 275 00:18:35,400 --> 00:18:40,840 Speaker 1: baked row into a pan of hot beef drippings while 276 00:18:40,920 --> 00:18:47,280 Speaker 1: slicing the meat, and the customer who had ordered a sandwich. 277 00:18:47,359 --> 00:18:49,280 Speaker 1: He didn't want that, but the guy was in a hurry. 278 00:18:49,280 --> 00:18:52,160 Speaker 1: He said, listen, I'll take it anyway. And it was soggy. 279 00:18:52,800 --> 00:18:55,000 Speaker 1: It was soaked in juice. I guess this was the 280 00:18:55,119 --> 00:18:58,400 Speaker 1: last piece of bread they had and it became a hit. 281 00:18:59,040 --> 00:19:01,520 Speaker 1: Now there's another place in La called Coals, which, by 282 00:19:01,520 --> 00:19:05,240 Speaker 1: the way, spoiler alert, I like Coals better. Coals, though, 283 00:19:05,320 --> 00:19:08,200 Speaker 1: is at the point of demarcation. It's at the doors 284 00:19:08,200 --> 00:19:11,720 Speaker 1: of Hell. It is literally across the street from skid 285 00:19:11,800 --> 00:19:18,080 Speaker 1: Row Coal's restaurant in downtown La. It's an institution. They 286 00:19:18,119 --> 00:19:23,600 Speaker 1: claim they invented the French dip, and they say they 287 00:19:23,600 --> 00:19:27,400 Speaker 1: were preparing the sandwich for a customer that had sore 288 00:19:27,520 --> 00:19:32,000 Speaker 1: gums and asked for something soft. So the chef dipped 289 00:19:32,600 --> 00:19:38,680 Speaker 1: the hard crusted bread we're talking about sliced bread, as 290 00:19:38,840 --> 00:19:44,359 Speaker 1: jimbo Fisher would say, and it caught on. It was 291 00:19:44,600 --> 00:19:46,960 Speaker 1: there for some guy that had some dental issues in 292 00:19:48,119 --> 00:19:50,200 Speaker 1: the arrest is issues, So one of those is probably true, 293 00:19:50,240 --> 00:19:54,080 Speaker 1: maybe both. Do you know that Nacho was also a 294 00:19:54,119 --> 00:19:59,879 Speaker 1: mistake famous story from Mexico and there was a group, 295 00:20:00,160 --> 00:20:06,160 Speaker 1: as the legend goes, of military wives nineteen forty three, 296 00:20:07,119 --> 00:20:10,199 Speaker 1: the kitchen was closed. He didn't have a lot of 297 00:20:10,359 --> 00:20:16,720 Speaker 1: ingredients and so this guy Ignacio Nacho a Naya so 298 00:20:16,880 --> 00:20:20,240 Speaker 1: major d at a restaurant in Mexico. So they didn't 299 00:20:20,280 --> 00:20:23,040 Speaker 1: have a lot of stuff in the kitchen. These US 300 00:20:23,200 --> 00:20:28,400 Speaker 1: military wives were were there after everything had closed, and 301 00:20:28,480 --> 00:20:31,160 Speaker 1: so he felt bad, but he threw together what he had, 302 00:20:31,200 --> 00:20:35,800 Speaker 1: which was tortilla chips, melted cheese, and halapanos, and the 303 00:20:36,520 --> 00:20:41,520 Speaker 1: women could not get enough. And from that mistake, which 304 00:20:41,560 --> 00:20:45,040 Speaker 1: wasn't a mistake, it was an act of kindness. This 305 00:20:45,080 --> 00:20:49,080 Speaker 1: guy's life legacy was the inventor of the nacho and 306 00:20:49,119 --> 00:20:52,600 Speaker 1: it has evolved and to this day I love a nacho. 307 00:20:53,080 --> 00:20:57,719 Speaker 1: I can't get enough cornflakes. We'll get out on this 308 00:20:57,800 --> 00:21:04,280 Speaker 1: as far as the food e corn flakes was a mistake. 309 00:21:05,720 --> 00:21:09,760 Speaker 1: Doctor John Harvey Kellogg and his brother Will the less 310 00:21:09,800 --> 00:21:13,840 Speaker 1: famous of the Kellogg brothers, but they were putting around 311 00:21:13,880 --> 00:21:19,399 Speaker 1: in the kitchen with boiled wheat at the sanitarium in 312 00:21:19,560 --> 00:21:23,640 Speaker 1: Battle Creek, Michigan. So they were trying to create a 313 00:21:23,720 --> 00:21:26,680 Speaker 1: healthy cereal. Saw a documentary about this a couple of 314 00:21:26,720 --> 00:21:30,440 Speaker 1: years ago, was pretty good, and I don't remember the 315 00:21:30,520 --> 00:21:32,760 Speaker 1: name of it, but it's pretty good. I wish I 316 00:21:32,760 --> 00:21:36,080 Speaker 1: could help you, but just look up weird cereal documentaries. 317 00:21:36,359 --> 00:21:41,800 Speaker 1: So the Kellogg brothers accidentally left some wheat sitting out 318 00:21:41,800 --> 00:21:45,600 Speaker 1: a little bit too long and it went stale and 319 00:21:45,920 --> 00:21:49,680 Speaker 1: trying to roll it. They're trying to roll it into dough. Anyway, 320 00:21:50,359 --> 00:21:56,680 Speaker 1: it started flaking apart. They toasted the flakes and whila. 321 00:21:57,720 --> 00:22:04,720 Speaker 1: They later switched to corn cornflakes were born. Will remember 322 00:22:04,720 --> 00:22:06,560 Speaker 1: they were trying to make it healthy. Will said, screw that, 323 00:22:06,600 --> 00:22:11,159 Speaker 1: We're going to add sugar, and John, doctor John Harvey, 324 00:22:11,240 --> 00:22:15,320 Speaker 1: Kellogg's brother, was like, what the f what are you doing? 325 00:22:16,000 --> 00:22:20,639 Speaker 1: You are messing up the healthy meal. But they did it. 326 00:22:21,000 --> 00:22:25,679 Speaker 1: That's how it went. So we pivot from foody follies, 327 00:22:26,480 --> 00:22:30,960 Speaker 1: which aren't really follies, and we go to foody fun 328 00:22:31,720 --> 00:22:35,480 Speaker 1: because we all got to eat and some new items. 329 00:22:35,560 --> 00:22:39,960 Speaker 1: Some interesting stories from the food world, other than disasters 330 00:22:39,960 --> 00:22:43,879 Speaker 1: that turned out to be sick, highly successful disasters that 331 00:22:43,960 --> 00:22:47,960 Speaker 1: turned out to be very profitable in the end. What 332 00:22:48,160 --> 00:22:51,919 Speaker 1: a burger kicking off the month of April. I know 333 00:22:51,920 --> 00:22:56,040 Speaker 1: it's April eleventh, but they have a mushrooms Swiss burger 334 00:22:56,840 --> 00:23:00,360 Speaker 1: that is back after a three year hiatus. It has 335 00:23:00,440 --> 00:23:04,080 Speaker 1: two grilled all beef panties as opposed to partially beef 336 00:23:04,400 --> 00:23:10,080 Speaker 1: melted Swiss cheese. It's got the Aju sauce and grilled mushrooms. 337 00:23:10,119 --> 00:23:14,359 Speaker 1: I don't need the mushrooms warm toasted bun and that 338 00:23:14,440 --> 00:23:18,600 Speaker 1: will be available till June. Second. Jack in the Box 339 00:23:18,680 --> 00:23:23,320 Speaker 1: has decided better late than never. They're getting involved into 340 00:23:23,400 --> 00:23:29,520 Speaker 1: the Hot Chicken. Yes, the Nashville Hot Chicken limited time. 341 00:23:30,400 --> 00:23:32,320 Speaker 1: If you're in an area with a Jack in the Box, 342 00:23:32,400 --> 00:23:36,879 Speaker 1: check that out. Pizza taking a page out of Kentucky 343 00:23:36,960 --> 00:23:41,880 Speaker 1: Fried Chickens playbook. Pizza is launching. They just launched. It's 344 00:23:41,880 --> 00:23:45,080 Speaker 1: actually going on. It started yesterday, it's going on today 345 00:23:45,640 --> 00:23:53,760 Speaker 1: and tomorrow. A Pizza Hut Pepperoni flavored caviar. Say what 346 00:23:55,119 --> 00:23:59,480 Speaker 1: gets a new pizza caviar bump box? There is one 347 00:23:59,600 --> 00:24:04,880 Speaker 1: small problem. The only way you can get this is 348 00:24:04,960 --> 00:24:12,080 Speaker 1: by traveling to Eighth Avenue in New York City. PiZZ 349 00:24:12,119 --> 00:24:17,840 Speaker 1: Hut located the one location nine thirty two Eighth Avenue 350 00:24:18,560 --> 00:24:21,200 Speaker 1: in New York City, and it's only available from four 351 00:24:21,200 --> 00:24:28,040 Speaker 1: o'clock till eight pm this afternoon and then tomorrow. And 352 00:24:28,560 --> 00:24:34,880 Speaker 1: that's it. That is all you're done High V. I've 353 00:24:34,880 --> 00:24:37,720 Speaker 1: been to a HIGHVE. They're in Missouri and Kansas and 354 00:24:37,800 --> 00:24:42,320 Speaker 1: the Midwest, and they have decided to get rid of 355 00:24:42,440 --> 00:24:47,560 Speaker 1: the bar. I actually bought some Chiefs merchandise at a 356 00:24:47,640 --> 00:24:50,679 Speaker 1: high V. They had a store at the front of 357 00:24:50,680 --> 00:24:53,359 Speaker 1: the high Ve that had all kinds of merch It 358 00:24:53,400 --> 00:24:55,720 Speaker 1: was very hot. I'd never been to a high V before. 359 00:24:55,760 --> 00:24:57,600 Speaker 1: This is when I was last November, when I was 360 00:24:57,680 --> 00:25:02,359 Speaker 1: in in Missouri, in Kansas, going back and forth and 361 00:25:02,440 --> 00:25:05,040 Speaker 1: so Hive. They apparently at some of the locations they 362 00:25:05,080 --> 00:25:08,359 Speaker 1: had bars. They're getting rid of those. They're eliminating full 363 00:25:08,440 --> 00:25:13,520 Speaker 1: service dining at the High V grocery store. How about 364 00:25:13,560 --> 00:25:18,879 Speaker 1: this one? Olive Garden is no longer number one in 365 00:25:18,960 --> 00:25:22,080 Speaker 1: terms of casual dining in the United States. They have 366 00:25:22,119 --> 00:25:27,960 Speaker 1: been dethroned. So as you know, I do not do lists. 367 00:25:28,119 --> 00:25:31,199 Speaker 1: I do not believe in list. But in honor of 368 00:25:31,320 --> 00:25:35,600 Speaker 1: Terry and England, a big supporter of Big Ben's Big Board, 369 00:25:35,720 --> 00:25:40,800 Speaker 1: has always liked Big Ben's Big Board. In fact, Terry 370 00:25:40,800 --> 00:25:46,520 Speaker 1: and England. Every weekend he sends me a message encouraging 371 00:25:46,600 --> 00:25:50,480 Speaker 1: me for more of Big Men's Big Board. He says, Ben, 372 00:25:51,040 --> 00:25:53,959 Speaker 1: you've got to do it, we need it, we believe 373 00:25:54,000 --> 00:25:58,640 Speaker 1: in you. I demand Big Men's Big Board, I say, Terry, 374 00:25:58,680 --> 00:26:00,600 Speaker 1: I just I want you to know it's not he 375 00:26:00,640 --> 00:26:03,200 Speaker 1: says Ben. I know it's not a list. You're as 376 00:26:03,200 --> 00:26:06,080 Speaker 1: strong as a lion. Come on, give it to me. 377 00:26:06,160 --> 00:26:12,320 Speaker 1: So anyway, here it is the ten top ten casual 378 00:26:12,440 --> 00:26:18,120 Speaker 1: dining chains in the United States. Now I realize that 379 00:26:18,359 --> 00:26:19,919 Speaker 1: if you're not in the United States, you might not 380 00:26:20,000 --> 00:26:23,679 Speaker 1: know many of these places. Number ten, number ten on 381 00:26:23,720 --> 00:26:26,760 Speaker 1: Big Ben's Big Board. Big Ben's Big Board, Number ten 382 00:26:26,880 --> 00:26:32,320 Speaker 1: Red Robin. Red Robin is still despite their issues. They 383 00:26:32,359 --> 00:26:37,439 Speaker 1: are number ten Red Lobster. We've done several stories on 384 00:26:37,480 --> 00:26:42,000 Speaker 1: this podcast about Red Lobster having problems. Remember they had 385 00:26:42,040 --> 00:26:44,880 Speaker 1: the all you can eat shrimp and people ate all 386 00:26:44,920 --> 00:26:48,359 Speaker 1: they could eat and it became a problem. Cheesecake Factories 387 00:26:48,440 --> 00:26:51,600 Speaker 1: Number eight. I used to eat at Cheesecake Factory all 388 00:26:51,640 --> 00:26:56,960 Speaker 1: the time. Big portions used to be somewhat reasonably priced, 389 00:26:57,320 --> 00:27:00,159 Speaker 1: and I have not been to Cheesecake Factory in a 390 00:27:00,160 --> 00:27:04,840 Speaker 1: fair amount of time. Number seven is Outback Steakhouse, which 391 00:27:04,840 --> 00:27:09,280 Speaker 1: I believe just filed for bankruptcy. They're on there. Number 392 00:27:09,359 --> 00:27:13,840 Speaker 1: six is Longhorn Steakhouse. These are the top ten on 393 00:27:13,920 --> 00:27:20,040 Speaker 1: Big Ben's Big Board casual dining chains according to market research. 394 00:27:20,680 --> 00:27:24,119 Speaker 1: So Longhorn Steakhouse, which I have been to, not that good. 395 00:27:25,800 --> 00:27:31,119 Speaker 1: Number six, Number five, Buffalo Wild Wings, there you go. 396 00:27:31,240 --> 00:27:35,760 Speaker 1: Number five Applebee's is number four of eating at several Applebee's. 397 00:27:35,880 --> 00:27:42,240 Speaker 1: It's fine Chili's, Chili's Grill and Bar. Number three, Number 398 00:27:42,280 --> 00:27:45,760 Speaker 1: two is Olive Garden and number one on Big Ben's 399 00:27:45,960 --> 00:27:53,240 Speaker 1: Big Board. Number one, you know it is no, it's 400 00:27:54,480 --> 00:28:00,240 Speaker 1: Texas Roadhouse, not to be confused with Longhorn Steakhouse or 401 00:28:00,280 --> 00:28:04,359 Speaker 1: Outback Steakhouse. This is Texas Roadhouse and they are the 402 00:28:04,480 --> 00:28:09,359 Speaker 1: new number one. Sales went up fourteen point seven percent 403 00:28:10,880 --> 00:28:14,680 Speaker 1: year to year, and they have passed Olive Garden by 404 00:28:14,760 --> 00:28:17,920 Speaker 1: and they've passed Chile's by. So I don't think I've 405 00:28:17,960 --> 00:28:22,159 Speaker 1: been to a Texas Roadhouse, but may maybe I have 406 00:28:22,320 --> 00:28:25,040 Speaker 1: somewhere along the way. It didn't stand out. It did 407 00:28:25,040 --> 00:28:28,399 Speaker 1: not stand out. Time now for the word all the week, 408 00:28:29,359 --> 00:28:33,000 Speaker 1: that's right, word all the week, and the word of 409 00:28:33,040 --> 00:28:39,080 Speaker 1: the week is schmaltzy. So what Mike who lives in 410 00:28:39,200 --> 00:28:42,640 Speaker 1: Vegas was listening. I think this was back on Thursday. 411 00:28:43,480 --> 00:28:48,440 Speaker 1: Who and I used the word. We were talking about 412 00:28:48,720 --> 00:28:55,640 Speaker 1: Luca in his return to Dallas and orgo the Mavericks 413 00:28:56,000 --> 00:29:00,560 Speaker 1: putting Luca video tribute on the scoreboard on the jumpotron 414 00:29:01,520 --> 00:29:06,840 Speaker 1: was schmaltzy. Now, the word schmaltzy, that is a Yiddish word. 415 00:29:06,960 --> 00:29:12,400 Speaker 1: So somewhere across the pearly gates, my grandfather is loving 416 00:29:12,440 --> 00:29:16,120 Speaker 1: the fact that I use the word schmaltzy, and it does, 417 00:29:16,760 --> 00:29:19,160 Speaker 1: it does come. And then you know, Yiddish as a 418 00:29:19,320 --> 00:29:23,600 Speaker 1: language is a combo. It's a it's like a buffet, 419 00:29:23,840 --> 00:29:29,640 Speaker 1: a pot luck buffet. You've got a little bit of 420 00:29:29,960 --> 00:29:35,600 Speaker 1: the language of the Jews with the Germans, Hebrew, Aramaic, 421 00:29:36,360 --> 00:29:44,200 Speaker 1: Slavic elements. It's all that. And the word schmaltzy comes 422 00:29:44,200 --> 00:29:47,840 Speaker 1: from the Yiddish term schmaltz, which in its literal form, 423 00:29:48,440 --> 00:29:51,360 Speaker 1: as you go down the rabbit hole, means fat or grease. 424 00:29:52,040 --> 00:29:55,200 Speaker 1: So when you say schmaltzy, you mean you're fat or 425 00:29:55,280 --> 00:29:57,200 Speaker 1: grease or something like that. If you go by the 426 00:29:57,240 --> 00:30:02,960 Speaker 1: actual literal definition, it was referring to animal fat like 427 00:30:03,080 --> 00:30:06,560 Speaker 1: chicken fat that was used in cooking. So it was 428 00:30:06,600 --> 00:30:10,120 Speaker 1: a culinary term and it at some point crossed the 429 00:30:10,200 --> 00:30:16,520 Speaker 1: rubicon and has become a modern phrase, which is something 430 00:30:16,560 --> 00:30:25,000 Speaker 1: that is overly sentimental, sappy, exaggerated, all of that. So 431 00:30:25,120 --> 00:30:31,640 Speaker 1: the evolution of the word schmaltzy, and it goes back. 432 00:30:31,920 --> 00:30:36,280 Speaker 1: The original use of it was long long ago, but 433 00:30:36,360 --> 00:30:40,160 Speaker 1: by the late nineteen hundreds early twentieth century, the Jewish 434 00:30:40,200 --> 00:30:43,640 Speaker 1: immigrants are the ones that brought the word to Americans. Always, 435 00:30:43,920 --> 00:30:47,320 Speaker 1: you know, people coming in, they throw stuff together and 436 00:30:48,080 --> 00:30:50,280 Speaker 1: it's a good melting pot. I hope people are still 437 00:30:50,280 --> 00:30:52,080 Speaker 1: doing that to come to the States and not just 438 00:30:52,680 --> 00:30:58,000 Speaker 1: being deuceious. So anyway, it took a twist. The adjective 439 00:30:58,120 --> 00:31:03,280 Speaker 1: form schmaltze in Yiddish started to describe things that were 440 00:31:03,280 --> 00:31:10,080 Speaker 1: greasy in an emotional sense and a little too sentimental, right, 441 00:31:10,400 --> 00:31:14,960 Speaker 1: just like the fat dripping from a roast. You're so sappy, 442 00:31:15,720 --> 00:31:19,920 Speaker 1: beer so schmaltzy. And they think that it was actually 443 00:31:20,120 --> 00:31:28,360 Speaker 1: tied into the theatrical style of storytelling, Yiddish storytelling, where 444 00:31:28,360 --> 00:31:33,640 Speaker 1: there was emotional grease, it was overdone, overdone for effect, 445 00:31:34,160 --> 00:31:38,479 Speaker 1: and so in our world in the US and all 446 00:31:38,520 --> 00:31:42,560 Speaker 1: that stuff, schmaltzy became a thing the way it's known 447 00:31:42,680 --> 00:31:45,480 Speaker 1: now in the nineteen thirty so almost one hundred years ago, 448 00:31:46,000 --> 00:31:49,440 Speaker 1: and it was interview in it. It was influenced by 449 00:31:49,480 --> 00:31:54,640 Speaker 1: the culture, the Jewish culture in Vaudeville, Vaudevillian films and 450 00:31:54,720 --> 00:31:59,200 Speaker 1: literature and things like that, and so that's where it 451 00:31:59,200 --> 00:32:03,800 Speaker 1: goes back, used in print and whatnot. And there was 452 00:32:04,040 --> 00:32:09,840 Speaker 1: a lot of emotion, tear jerking ballards and some kind 453 00:32:09,840 --> 00:32:14,920 Speaker 1: of Hollywood sob story and so the spelling has shifted 454 00:32:15,000 --> 00:32:20,280 Speaker 1: around and all that stuff. But it's common means cheesy 455 00:32:20,800 --> 00:32:23,880 Speaker 1: and all that. By nineteen thirty five, schmaltzy had made 456 00:32:23,920 --> 00:32:29,479 Speaker 1: its way firmly into the American lexicon, but it was 457 00:32:29,640 --> 00:32:36,760 Speaker 1: often as a mocking tone anything that was too mushy. 458 00:32:37,480 --> 00:32:40,280 Speaker 1: That was where it came from. And again, but its 459 00:32:40,360 --> 00:32:45,400 Speaker 1: roots are in fat but it's over indulgence and all 460 00:32:45,440 --> 00:32:49,880 Speaker 1: that stuff, and so still still used today. When I 461 00:32:49,920 --> 00:32:52,880 Speaker 1: saw that video, the Luca video and him crying on 462 00:32:52,920 --> 00:32:56,960 Speaker 1: the bench, I said, that is schmaltzy. That is so sappy, 463 00:32:57,800 --> 00:33:01,360 Speaker 1: so so sappy. All right, we'll get out on have 464 00:33:01,480 --> 00:33:07,040 Speaker 1: a wonderful, wonderful rest of your Friday. We have new pads. 465 00:33:07,160 --> 00:33:10,200 Speaker 1: Danny should be with me on the Saturday and Sunday pod, 466 00:33:10,320 --> 00:33:13,720 Speaker 1: so we'll have fresh content for you all weekend long 467 00:33:14,800 --> 00:33:17,000 Speaker 1: and be safe. Whatever you're up today. I'm gonna watch 468 00:33:17,040 --> 00:33:22,200 Speaker 1: some baseball later on today. Dodgers are back in California, Ia, 469 00:33:22,320 --> 00:33:25,200 Speaker 1: so i'll probably watch that game tonight and the last 470 00:33:25,720 --> 00:33:32,160 Speaker 1: few days of the NBA regular season, Hallelujah, watch some 471 00:33:32,240 --> 00:33:33,760 Speaker 1: of that as well. Have a great day. We'll talk 472 00:33:33,800 --> 00:33:42,360 Speaker 1: to you next time. Later, skater stop Austa pasta. Gotta murder, 473 00:33:42,400 --> 00:33:42,800 Speaker 1: I gotta go.