Speaker 1: Cutbooms.
Speaker 2: If you thought four hours a day, twelve hundred minutes
Speaker 2: a week was enough, think again. He's the last remnants
Speaker 2: of the old Republic, a soul fashion of fairness. He
Speaker 2: treats crackheads in the ghetto gutter the same as the
Speaker 2: rich pill poppers in the penthouse. Wow to clearing House
Speaker 2: of hot takes, break free for something special. The Fifth
Speaker 2: Hour with Ben Maller starts right now.
Speaker 1: In the air everywhere, The Fifth Hour with Me, Ben
Speaker 1: Mahler and Danny g Radio. And we have made it
Speaker 1: to the weekend just hours ago, hours ago the Overnight Show,
Speaker 1: and I just checked my email before I cranked on
Speaker 1: the microphone here in the podcast studio, and complaint after
Speaker 1: complaint after complaint, not about anything that I did on
Speaker 1: the Overnight Show last night, nothing about my commentary. The
Speaker 1: complaints were I don't understand. But why was Lorena not
Speaker 1: there was the where was the queen complaining and all
Speaker 1: that stuff. And here's the here's the funny thing, right,
Speaker 1: And I don't know it's funny or not. Every time
Speaker 1: someone on the show is away, I get the complaints,
Speaker 1: I get the complaints, and I this was actually this
Speaker 1: started before Lorena took the night off because a couple
Speaker 1: of days ago she announced that she was not going
Speaker 1: to be on last night. People complained. The funny thing is, though,
Speaker 1: that people complain when she's there, so I guess it's
Speaker 1: one of these weird things. And this goes back to
Speaker 1: one of my hypotheses of the past that while people
Speaker 1: said back in the day baseball baseball was the past
Speaker 1: time of America, I would argue that complaining is the
Speaker 1: number one pastime, at least of the overnight talk radio consumer.
Speaker 1: People love. They absolutely love complaining. They do. It's wild
Speaker 1: and listen. I do too. I complain about things I rant,
Speaker 1: I get on my soapbox, issues in sports. It is
Speaker 1: a universal hobby though, and it's something the complaint that
Speaker 1: we bond over. Right. There is nothing quite like a
Speaker 1: good gripe, a good wine fest that takes place. And
Speaker 1: whether it's the weather or whether it's a person not
Speaker 1: being on a radio show and all that now for
Speaker 1: the record, not that you get any kind of award
Speaker 1: from the company, because you don't. But I check back
Speaker 1: and unless I I miss something, I have not left
Speaker 1: my post for a scheduled radio show or podcast. We've
Speaker 1: had fresh shows every day all year, and here we
Speaker 1: are it's the eleventh day of April, and I'm not
Speaker 1: looking for some kind of award. In fact, that's actually
Speaker 1: a bad thing. You should take some time off from
Speaker 1: time to time, and I do plan on taking a
Speaker 1: few days now and again. We're going to Vancouver next
Speaker 1: month for the Malard Meet and Greet. I think I'll
Speaker 1: be taking a day off in Vancouver actually for the
Speaker 1: meet and greet. That's not official. The rumor is it's
Speaker 1: gonna be on a Thursday. It's gonna be on Thursday,
Speaker 1: the Mallard Meet and Greet in Vancouver. So if that's
Speaker 1: the case, we'll probably take that day off from the
Speaker 1: live show and be present in the moment at that
Speaker 1: particular event. There's also some dates in June that we'll
Speaker 1: also be there, and there's some random days here and
Speaker 1: there throughout the year, and so we'll see what happens.
Speaker 1: I usually what I try to do, and I'm not
Speaker 1: one hundred percent what's going to happen with the TV show.
Speaker 1: We don't know. Hopefully they bring the show back for
Speaker 1: another year, which will be great. And if that's the case,
Speaker 1: you got to get all the days off in before
Speaker 1: that show resumes production, which is in August, the late
Speaker 1: August early September when the NFL season comes around, and
Speaker 1: then we feel the crunch crunchy, crunch crunch. Anyway, I
Speaker 1: just wanted to point out thank you for the complaints.
Speaker 1: I'm sure Loraina is honored that people are upset. She
Speaker 1: took the rare and appropriate day off and you guys
Speaker 1: love to complain. So on this podcast, we've got the
Speaker 1: Barbershop Benny Foody Follies, and we'll also have the always
Speaker 1: popular Foodie fun not to be confused with foody follies,
Speaker 1: a lot of foodie and the word all the week,
Speaker 1: the word of the week. But we begin with this
Speaker 1: and this goes back in the hot top time machine. Now,
Speaker 1: some of you guys have been with me a long time,
Speaker 1: o those of you are new. And it doesn't matter
Speaker 1: whether you've been with the show a long time or not.
Speaker 1: We've had a lot of great moments. One of the
Speaker 1: fun periods of the time of the history of the show,
Speaker 1: the Overnight Show, was I mean, we're going way back,
Speaker 1: going back over twenty years. So the Chicago Cubs were
Speaker 1: in the playoffs and the Cubs were going on a run.
Speaker 1: They were on a heater, as the kids like to say,
Speaker 1: and it looked like they were going to go to
Speaker 1: the World Series. And during this time, we were on
Speaker 1: the Score in Chicago, which was where we got Doc
Speaker 1: Mike from. It doesn't really call a show much anymore.
Speaker 1: So during that time, a listener who was a huge
Speaker 1: Cub fan reached out to me and said, Hey, I
Speaker 1: got a song and I'd like you to play it
Speaker 1: on the air, and I said, okay, I'm hoping to that.
Speaker 1: So he sent me the copy of the song. We
Speaker 1: played it on the air, and we got in all
Speaker 1: kinds of trouble, all kinds of trouble. And it was
Speaker 1: a barber shop song. It was called the Chubby Cubby.
Speaker 1: I think we might play a little bit of it
Speaker 1: right here. The Chubby Cubby got it. We're looking good, Jobby, Yeah,
Speaker 1: classic so good. Such a such a wonderful tune back
Speaker 1: in the day. And I can't believe people didn't like
Speaker 1: the double entondras in that song. Wow uh, But that
Speaker 1: brings back a whole bunch of memories. And I brought
Speaker 1: this up. And the reason I'm saying barbershop Benny is
Speaker 1: today is national barbershop music day. And I didn't know
Speaker 1: much about barbershop music. I just knew I liked it.
Speaker 1: I liked the sound. And sure enough, it turns out
Speaker 1: the origin is self explained to Barbershop music is deeply
Speaker 1: rooted in the history of Black America and it goes
Speaker 1: back to the eighteen eighties in the South, and the
Speaker 1: dudes would hang out with the barbers and others at
Speaker 1: the shop and they're waiting for their haircut, and apparently
Speaker 1: you had to wait a long time, and they would
Speaker 1: sing and harmonize together just like they were in some
Speaker 1: kind of movie for entertainment. It's amazing what people did
Speaker 1: before the smartphone, and you have entertainment right now. You
Speaker 1: can get in that zombie mode and stare at a screen.
Speaker 1: So they didn't have podcasting and radio shows or anything
Speaker 1: like that in the eighteen eighties. And so anyway, yeah,
Speaker 1: they started singing, and that simple act in the eighteen
Speaker 1: eighties turned into a genre called barbershop music, and it
Speaker 1: thrive from that point the eighteen eighties until the early
Speaker 1: nineteen n nineteen ten, there was a song titled Play
Speaker 1: the Barbershop Chord which was released to the public, and
Speaker 1: that was all about that. The harmony, the barbershop harmony,
Speaker 1: which is so cool, the art of harmonize singing, and
Speaker 1: it's the type of performance and we played a little
Speaker 1: bit here, but it's a type of performance which is
Speaker 1: so good and just catchy lyrics and the melody and
Speaker 1: it's it's great. Now it faded away in like the
Speaker 1: nineteen nineteen twenties, became less popular, and it's really a
Speaker 1: niche type of music even to this day. But the
Speaker 1: Chubby Cubby and how we got in some trouble with
Speaker 1: the affiliate in Chicago for playing that song along with
Speaker 1: Doc Mike. A fond memory, Fond Memory and the hot
Speaker 1: tub time machines. We go back to the some of
Speaker 1: the early days of the Overnight Show when I was
Speaker 1: doing weekend overnights and that was interesting. Now it is
Speaker 1: also Poutine day. It is a very important day. My
Speaker 1: favorite thing from Canada is poutine. Now I know it's
Speaker 1: more of a Quebec thing, and it's a French French dish,
Speaker 1: French Canadian dish. And we're going to Vancouver. Oh, I
Speaker 1: cannot wait, cannot wait. Looking forward to it certainly kind
Speaker 1: of look around and say, like what do I want
Speaker 1: to check out. And I've seen Vancouver on the TV.
Speaker 1: Remember the Vancouver Canucks have been in the Stanley Cup
Speaker 1: Finals and been in big playoff games over the years,
Speaker 1: and so occasionally, don't tell anybody, don't tell Eddie, but
Speaker 1: I'll watch hockey. And I've seen Vancouver for other things,
Speaker 1: and it's a beautiful looking city. And I'm excited to
Speaker 1: get there and excited to meet some fans of the show,
Speaker 1: fans of this podcast that'll be there and check out
Speaker 1: the culture in Vancouver. But one of the things I
Speaker 1: would like to do when I'm there is eat the poutine.
Speaker 1: I know it's far away from Quebec, but it is
Speaker 1: Poutine Day, and poutine is a Canadian dish that is
Speaker 1: heavily influenced by the French cuisine. In fact, I read
Speaker 1: somewhere that in the regions the French dominated portions of Quebec,
Speaker 1: it is pronounced not poutine but poutin, poutin, like Vladimir Putin.
Speaker 1: But in Quebec that is where they pronounce it. But
Speaker 1: but everyone else outside of Theirs, it's poutine. And if
Speaker 1: you don't know what poutine is, you're missing out. You're
Speaker 1: missing one of the great joys of life. Poutine. Putine
Speaker 1: is a dish that has the you got the French fries,
Speaker 1: French fries, you got the cheese curds, and then you
Speaker 1: got the basic dishes with brown gravy. That's I guess
Speaker 1: the original dish. And other verse versions of poutine. I've
Speaker 1: had all kinds of There's a fried chicken version actually
Speaker 1: a place here in southern California and Anaheim that has
Speaker 1: it's called the Croft. If you're in sokout really good
Speaker 1: and they've got this fried chicken version of it Country
Speaker 1: Fried Chicken, which is outstanding and you know, mixed together
Speaker 1: that put different meats in there, and there's butter and
Speaker 1: other ingredients and all that. I'm just kind of kind
Speaker 1: of cool, and not too many places that have. And
Speaker 1: I know in the Northeast when I was in Boston,
Speaker 1: we were were floating around the Northeast states and New
Speaker 1: England states and we ran into a fair amount of poutine,
Speaker 1: a fair amount of poutine throughout that region. But in
Speaker 1: California where we do the show from, not so much.
Speaker 1: But this is National Poutine Day, which is celebrated every
Speaker 1: year here on April eleventh, and mostly in Canadian cities,
Speaker 1: but it's also very popular here in the state. And
Speaker 1: the reason that I wanted to bring up Poutine Day
Speaker 1: is not that I just want a wax poetic about poutine.
Speaker 1: I love poutine, but did you know that boutine was
Speaker 1: created in Quebec by mistake about that and it took off.
Speaker 1: And that leads us into foody follies, foods that are
Speaker 1: tremendously popular that were complete fops in the kitchen. And
Speaker 1: as the Great Paul Harvey would say, the Great Paul Harvey,
Speaker 1: you know what the news is. You know what the
Speaker 1: news is, but you're soon going to hear the rest
Speaker 1: of the story. Yeah. When I got into radio, Paul
Speaker 1: Harvey was the most listened to person in radio. Everyone
Speaker 1: knew who Paul Harvey was. He's been dead for a while.
Speaker 1: Nobody knows who Paul Harvey is because it was your
Speaker 1: radio boomer. You're mentioning, You're mentioning a guy that's not around.
Speaker 1: What Paul Harvey, good day? Anyway, She's supposed to ruffle
Speaker 1: papers or something. So the dish, why don't we start
Speaker 1: with poutine? Right, We'll do that. I thought this was
Speaker 1: interesting and it's the fifth Hour podcast we don't do
Speaker 1: sporty here. It's a little extracurricular activity. I think this
Speaker 1: kind of stuff's cool. I like futson around in the kitchen.
Speaker 1: So it was a mistake. It was a mistake, and
Speaker 1: it was created accidentally. We've talked about this in the past.
Speaker 1: But this guy named Eddie, not Eddie Garcia, but a
Speaker 1: different Eddie. I don't even know how to pronounce his
Speaker 1: last name. But this guy was working at a restaurant
Speaker 1: in Quebec. He was there and this guy comes in
Speaker 1: and he's a regular customer, and the restaurant was located
Speaker 1: in Warwick, which is in Quebec. I'm not familiar with
Speaker 1: the geography of Quebec, so I just know that they
Speaker 1: said it's a town of Warwick, and that town was
Speaker 1: known for making cheese kurts. It's a popular dish, cheese skirts. So,
Speaker 1: as the legend goes, this guy Eddie, the guy actually
Speaker 1: was the guy at the restaurant who worked there, or
Speaker 1: actually was the customer. Excuse me, it was a customer.
Speaker 1: So he asked for cheese kurts to be added to
Speaker 1: his French fried and the restaurant owner replied in French.
Speaker 1: He said that is going to make a dreadful mess.
Speaker 1: That that was the reply, that is that is going
Speaker 1: to make a dreadful mess. Like this was offensive, Like
Speaker 1: what are you doing? I mean, we are in the
Speaker 1: culinary business. We do not want to serve bad food.
Speaker 1: And so, you know, it's you know, typical cliche of
Speaker 1: you know, the French guy getting angry and snippy and
Speaker 1: all that stuff. And well, they'd made it and people
Speaker 1: loved it, other people ate it, and the rest is history.
Speaker 1: But it was a kind of a mistake. It was
Speaker 1: like they threw it all together and it was a
Speaker 1: it was a mess, and it's delicious. The chocolate chip cookie.
Speaker 1: Did you know? The chocolate chip cookie, which started at
Speaker 1: the toll house in in the Commonwealth, started when Ruth Wakefield,
Speaker 1: here's the legend anyway, ran out of chocolate and substituted
Speaker 1: it with chalked up, chopped up semi sweet chocolate bits,
Speaker 1: and she thought that they would melt into the dough,
Speaker 1: but instead they didn't. They held their shape, and that
Speaker 1: is the birth of the chocolate chip cookie. Nestley later
Speaker 1: bought the recipe and they're still doing pretty well. They're
Speaker 1: doing pretty well. The potato chip back in the eighteen fifties. Now,
Speaker 1: chocolate chip cookie was invented in the nineteen thirties, but
Speaker 1: the potato chip came from Saratoga Springs, New York, famous
Speaker 1: for other things. And a guy named George Crumb, George
Speaker 1: Crumb in New York, and he was annoyed because customers
Speaker 1: were sending back fried potatoes were being too thick and soggy.
Speaker 1: So this guy was at the end of his robe.
Speaker 1: He was at a I want to get away situation,
Speaker 1: so he said, screw it. I'm gonna slice these potatoes
Speaker 1: paper thin and I'm gonna fry him. And he did
Speaker 1: just that. And the whole plan was to be a
Speaker 1: douche and he wanted to annoy the person that was
Speaker 1: the picky customer, and the customer loved them, and they
Speaker 1: became a sensation, and they were originally called Saratoga Chips,
Speaker 1: but again it was to screw over this custom that
Speaker 1: was a douche, and then they of course become potato chips.
Speaker 1: And yeah, I mean, there's there's a bunch of other
Speaker 1: stories like that. Foody follies. The upside down apple tart
Speaker 1: came from the eighteen eighties and this guy that ran
Speaker 1: the hotel kitchen in France was making a regular apple
Speaker 1: pie as we know it today, and the person was
Speaker 1: overwhelmed and accidentally left the apples cooking in butter and
Speaker 1: sugar for too long. Who goofed, I've got to know.
Speaker 1: So in an effort to try to salvage the food,
Speaker 1: the person threw the pastry dough on top and baked
Speaker 1: it and then flipped it over. And the people at
Speaker 1: this hotel in France loved it. Doesn't it seem like
Speaker 1: most of these food mistakes are from France. I mean,
Speaker 1: we got the you got the poutine, you got this
Speaker 1: upside down apple tart thing. Now, this is an La story,
Speaker 1: but it's also involving a food mistake of the French variety. Philips,
Speaker 1: a restaurant in La which claims the originals Philip the
Speaker 1: original Philips. They claim that they were the inventor of
Speaker 1: the French dip sandwich, and the legend is that a
Speaker 1: French immigrant was working at the restaurant. He kind of
Speaker 1: ran the place and he accidentally dropped a delicious, freshly
Speaker 1: baked row into a pan of hot beef drippings while
Speaker 1: slicing the meat, and the customer who had ordered a sandwich.
Speaker 1: He didn't want that, but the guy was in a hurry.
Speaker 1: He said, listen, I'll take it anyway. And it was soggy.
Speaker 1: It was soaked in juice. I guess this was the
Speaker 1: last piece of bread they had and it became a hit.
Speaker 1: Now there's another place in La called Coals, which, by
Speaker 1: the way, spoiler alert, I like Coals better. Coals, though,
Speaker 1: is at the point of demarcation. It's at the doors
Speaker 1: of Hell. It is literally across the street from skid
Speaker 1: Row Coal's restaurant in downtown La. It's an institution. They
Speaker 1: claim they invented the French dip, and they say they
Speaker 1: were preparing the sandwich for a customer that had sore
Speaker 1: gums and asked for something soft. So the chef dipped
Speaker 1: the hard crusted bread we're talking about sliced bread, as
Speaker 1: jimbo Fisher would say, and it caught on. It was
Speaker 1: there for some guy that had some dental issues in
Speaker 1: the arrest is issues, So one of those is probably true,
Speaker 1: maybe both. Do you know that Nacho was also a
Speaker 1: mistake famous story from Mexico and there was a group,
Speaker 1: as the legend goes, of military wives nineteen forty three,
Speaker 1: the kitchen was closed. He didn't have a lot of
Speaker 1: ingredients and so this guy Ignacio Nacho a Naya so
Speaker 1: major d at a restaurant in Mexico. So they didn't
Speaker 1: have a lot of stuff in the kitchen. These US
Speaker 1: military wives were were there after everything had closed, and
Speaker 1: so he felt bad, but he threw together what he had,
Speaker 1: which was tortilla chips, melted cheese, and halapanos, and the
Speaker 1: women could not get enough. And from that mistake, which
Speaker 1: wasn't a mistake, it was an act of kindness. This
Speaker 1: guy's life legacy was the inventor of the nacho and
Speaker 1: it has evolved and to this day I love a nacho.
Speaker 1: I can't get enough cornflakes. We'll get out on this
Speaker 1: as far as the food e corn flakes was a mistake.
Speaker 1: Doctor John Harvey Kellogg and his brother Will the less
Speaker 1: famous of the Kellogg brothers, but they were putting around
Speaker 1: in the kitchen with boiled wheat at the sanitarium in
Speaker 1: Battle Creek, Michigan. So they were trying to create a
Speaker 1: healthy cereal. Saw a documentary about this a couple of
Speaker 1: years ago, was pretty good, and I don't remember the
Speaker 1: name of it, but it's pretty good. I wish I
Speaker 1: could help you, but just look up weird cereal documentaries.
Speaker 1: So the Kellogg brothers accidentally left some wheat sitting out
Speaker 1: a little bit too long and it went stale and
Speaker 1: trying to roll it. They're trying to roll it into dough. Anyway,
Speaker 1: it started flaking apart. They toasted the flakes and whila.
Speaker 1: They later switched to corn cornflakes were born. Will remember
Speaker 1: they were trying to make it healthy. Will said, screw that,
Speaker 1: We're going to add sugar, and John, doctor John Harvey,
Speaker 1: Kellogg's brother, was like, what the f what are you doing?
Speaker 1: You are messing up the healthy meal. But they did it.
Speaker 1: That's how it went. So we pivot from foody follies,
Speaker 1: which aren't really follies, and we go to foody fun
Speaker 1: because we all got to eat and some new items.
Speaker 1: Some interesting stories from the food world, other than disasters
Speaker 1: that turned out to be sick, highly successful disasters that
Speaker 1: turned out to be very profitable in the end. What
Speaker 1: a burger kicking off the month of April. I know
Speaker 1: it's April eleventh, but they have a mushrooms Swiss burger
Speaker 1: that is back after a three year hiatus. It has
Speaker 1: two grilled all beef panties as opposed to partially beef
Speaker 1: melted Swiss cheese. It's got the Aju sauce and grilled mushrooms.
Speaker 1: I don't need the mushrooms warm toasted bun and that
Speaker 1: will be available till June. Second. Jack in the Box
Speaker 1: has decided better late than never. They're getting involved into
Speaker 1: the Hot Chicken. Yes, the Nashville Hot Chicken limited time.
Speaker 1: If you're in an area with a Jack in the Box,
Speaker 1: check that out. Pizza taking a page out of Kentucky
Speaker 1: Fried Chickens playbook. Pizza is launching. They just launched. It's
Speaker 1: actually going on. It started yesterday, it's going on today
Speaker 1: and tomorrow. A Pizza Hut Pepperoni flavored caviar. Say what
Speaker 1: gets a new pizza caviar bump box? There is one
Speaker 1: small problem. The only way you can get this is
Speaker 1: by traveling to Eighth Avenue in New York City. PiZZ
Speaker 1: Hut located the one location nine thirty two Eighth Avenue
Speaker 1: in New York City, and it's only available from four
Speaker 1: o'clock till eight pm this afternoon and then tomorrow. And
Speaker 1: that's it. That is all you're done High V. I've
Speaker 1: been to a HIGHVE. They're in Missouri and Kansas and
Speaker 1: the Midwest, and they have decided to get rid of
Speaker 1: the bar. I actually bought some Chiefs merchandise at a
Speaker 1: high V. They had a store at the front of
Speaker 1: the high Ve that had all kinds of merch It
Speaker 1: was very hot. I'd never been to a high V before.
Speaker 1: This is when I was last November, when I was
Speaker 1: in in Missouri, in Kansas, going back and forth and
Speaker 1: so Hive. They apparently at some of the locations they
Speaker 1: had bars. They're getting rid of those. They're eliminating full
Speaker 1: service dining at the High V grocery store. How about
Speaker 1: this one? Olive Garden is no longer number one in
Speaker 1: terms of casual dining in the United States. They have
Speaker 1: been dethroned. So as you know, I do not do lists.
Speaker 1: I do not believe in list. But in honor of
Speaker 1: Terry and England, a big supporter of Big Ben's Big Board,
Speaker 1: has always liked Big Ben's Big Board. In fact, Terry
Speaker 1: and England. Every weekend he sends me a message encouraging
Speaker 1: me for more of Big Men's Big Board. He says, Ben,
Speaker 1: you've got to do it, we need it, we believe
Speaker 1: in you. I demand Big Men's Big Board, I say, Terry,
Speaker 1: I just I want you to know it's not he
Speaker 1: says Ben. I know it's not a list. You're as
Speaker 1: strong as a lion. Come on, give it to me.
Speaker 1: So anyway, here it is the ten top ten casual
Speaker 1: dining chains in the United States. Now I realize that
Speaker 1: if you're not in the United States, you might not
Speaker 1: know many of these places. Number ten, number ten on
Speaker 1: Big Ben's Big Board. Big Ben's Big Board, Number ten
Speaker 1: Red Robin. Red Robin is still despite their issues. They
Speaker 1: are number ten Red Lobster. We've done several stories on
Speaker 1: this podcast about Red Lobster having problems. Remember they had
Speaker 1: the all you can eat shrimp and people ate all
Speaker 1: they could eat and it became a problem. Cheesecake Factories
Speaker 1: Number eight. I used to eat at Cheesecake Factory all
Speaker 1: the time. Big portions used to be somewhat reasonably priced,
Speaker 1: and I have not been to Cheesecake Factory in a
Speaker 1: fair amount of time. Number seven is Outback Steakhouse, which
Speaker 1: I believe just filed for bankruptcy. They're on there. Number
Speaker 1: six is Longhorn Steakhouse. These are the top ten on
Speaker 1: Big Ben's Big Board casual dining chains according to market research.
Speaker 1: So Longhorn Steakhouse, which I have been to, not that good.
Speaker 1: Number six, Number five, Buffalo Wild Wings, there you go.
Speaker 1: Number five Applebee's is number four of eating at several Applebee's.
Speaker 1: It's fine Chili's, Chili's Grill and Bar. Number three, Number
Speaker 1: two is Olive Garden and number one on Big Ben's
Speaker 1: Big Board. Number one, you know it is no, it's
Speaker 1: Texas Roadhouse, not to be confused with Longhorn Steakhouse or
Speaker 1: Outback Steakhouse. This is Texas Roadhouse and they are the
Speaker 1: new number one. Sales went up fourteen point seven percent
Speaker 1: year to year, and they have passed Olive Garden by
Speaker 1: and they've passed Chile's by. So I don't think I've
Speaker 1: been to a Texas Roadhouse, but may maybe I have
Speaker 1: somewhere along the way. It didn't stand out. It did
Speaker 1: not stand out. Time now for the word all the week,
Speaker 1: that's right, word all the week, and the word of
Speaker 1: the week is schmaltzy. So what Mike who lives in
Speaker 1: Vegas was listening. I think this was back on Thursday.
Speaker 1: Who and I used the word. We were talking about
Speaker 1: Luca in his return to Dallas and orgo the Mavericks
Speaker 1: putting Luca video tribute on the scoreboard on the jumpotron
Speaker 1: was schmaltzy. Now, the word schmaltzy, that is a Yiddish word.
Speaker 1: So somewhere across the pearly gates, my grandfather is loving
Speaker 1: the fact that I use the word schmaltzy, and it does,
Speaker 1: it does come. And then you know, Yiddish as a
Speaker 1: language is a combo. It's a it's like a buffet,
Speaker 1: a pot luck buffet. You've got a little bit of
Speaker 1: the language of the Jews with the Germans, Hebrew, Aramaic,
Speaker 1: Slavic elements. It's all that. And the word schmaltzy comes
Speaker 1: from the Yiddish term schmaltz, which in its literal form,
Speaker 1: as you go down the rabbit hole, means fat or grease.
Speaker 1: So when you say schmaltzy, you mean you're fat or
Speaker 1: grease or something like that. If you go by the
Speaker 1: actual literal definition, it was referring to animal fat like
Speaker 1: chicken fat that was used in cooking. So it was
Speaker 1: a culinary term and it at some point crossed the
Speaker 1: rubicon and has become a modern phrase, which is something
Speaker 1: that is overly sentimental, sappy, exaggerated, all of that. So
Speaker 1: the evolution of the word schmaltzy, and it goes back.
Speaker 1: The original use of it was long long ago, but
Speaker 1: by the late nineteen hundreds early twentieth century, the Jewish
Speaker 1: immigrants are the ones that brought the word to Americans. Always,
Speaker 1: you know, people coming in, they throw stuff together and
Speaker 1: it's a good melting pot. I hope people are still
Speaker 1: doing that to come to the States and not just
Speaker 1: being deuceious. So anyway, it took a twist. The adjective
Speaker 1: form schmaltze in Yiddish started to describe things that were
Speaker 1: greasy in an emotional sense and a little too sentimental, right,
Speaker 1: just like the fat dripping from a roast. You're so sappy,
Speaker 1: beer so schmaltzy. And they think that it was actually
Speaker 1: tied into the theatrical style of storytelling, Yiddish storytelling, where
Speaker 1: there was emotional grease, it was overdone, overdone for effect,
Speaker 1: and so in our world in the US and all
Speaker 1: that stuff, schmaltzy became a thing the way it's known
Speaker 1: now in the nineteen thirty so almost one hundred years ago,
Speaker 1: and it was interview in it. It was influenced by
Speaker 1: the culture, the Jewish culture in Vaudeville, Vaudevillian films and
Speaker 1: literature and things like that, and so that's where it
Speaker 1: goes back, used in print and whatnot. And there was
Speaker 1: a lot of emotion, tear jerking ballards and some kind
Speaker 1: of Hollywood sob story and so the spelling has shifted
Speaker 1: around and all that stuff. But it's common means cheesy
Speaker 1: and all that. By nineteen thirty five, schmaltzy had made
Speaker 1: its way firmly into the American lexicon, but it was
Speaker 1: often as a mocking tone anything that was too mushy.
Speaker 1: That was where it came from. And again, but its
Speaker 1: roots are in fat but it's over indulgence and all
Speaker 1: that stuff, and so still still used today. When I
Speaker 1: saw that video, the Luca video and him crying on
Speaker 1: the bench, I said, that is schmaltzy. That is so sappy,
Speaker 1: so so sappy. All right, we'll get out on have
Speaker 1: a wonderful, wonderful rest of your Friday. We have new pads.
Speaker 1: Danny should be with me on the Saturday and Sunday pod,
Speaker 1: so we'll have fresh content for you all weekend long
Speaker 1: and be safe. Whatever you're up today. I'm gonna watch
Speaker 1: some baseball later on today. Dodgers are back in California, Ia,
Speaker 1: so i'll probably watch that game tonight and the last
Speaker 1: few days of the NBA regular season, Hallelujah, watch some
Speaker 1: of that as well. Have a great day. We'll talk
Speaker 1: to you next time. Later, skater stop Austa pasta. Gotta murder,
Speaker 1: I gotta go.