Latest / Off The Bench / Hour Three | Big Deal or No Big Deal, Munchies & Olympic Talk

Transcript

Hour Three | Big Deal or No Big Deal, Munchies & Olympic Talk · Off The Bench

• 0:00
  Speaker 1: The Bench with Jacob Hester and Matt Flynn. Say.
• 0:03
  Speaker 2: Hester and Hester got it five on a flat.
• 0:07
  Speaker 1: From carrying each other to and Natty to carrying each other.
• 0:10
  Speaker 3: On the air.
• 0:11
  Speaker 4: Yeah, it's back Control.
• 0:16
  Speaker 1: Live from the Raising Kine Studio. It's Off the Bench.
• 0:45
  Speaker 5: Welcome in our number three here on a Thursday edition
• 0:48
  Speaker 5: of Off the Bench. Taylor, Sharp, Luonder, villar Real, Cassie
• 0:51
  Speaker 5: Spizzally all hanging out with you here this morning.
• 0:54
  Speaker 4: I don't even want to.
• 0:55
  Speaker 5: Know what you guys were talking about in the chat.
• 0:57
  Speaker 5: I Uh, I opened up the chat in uh, it's
• 1:01
  Speaker 5: on a launder comment and I'm assuming it was Scott
• 1:03
  Speaker 5: Dice that that made the original comment. So we're just
• 1:05
  Speaker 5: gonna we're gonna blow right past it.
• 1:08
  Speaker 4: No need, no need. Yeah, touching tip.
• 1:11
  Speaker 5: I opened the YouTube chat trying to be you know, interactive,
• 1:15
  Speaker 5: and I see touching tips is crazy. Then I scroll
• 1:19
  Speaker 5: back up Scott Dice, screw that, We'll go touching tips together.
• 1:26
  Speaker 5: I just just I don't want to know, but uh,
• 1:30
  Speaker 5: wild stuff goes on in that YouTube jetting me a
• 1:32
  Speaker 5: fun place, it can be a very scary place if
• 1:35
  Speaker 5: the right people are in there. Look, we got one
• 1:37
  Speaker 5: more hour left with you here on the show next
• 1:40
  Speaker 5: segment nine fifteen. Every Thursday, Chef Michael Johnson will join
• 1:44
  Speaker 5: us for our munchie segments. Go ahead and get those
• 1:47
  Speaker 5: questions in the chat right now. We'll kind of get
• 1:49
  Speaker 5: ahead of that. I got a few ready for Chef,
• 1:51
  Speaker 5: but throw out anything you want to ask Chef Johnson.
• 1:54
  Speaker 5: We'll maybe do a little Olympic update at nine thirty.
• 1:57
  Speaker 5: Norway dominating this thing right now. Fortune only US is
• 2:01
  Speaker 5: in third though, so they're they're hanging in there for
• 2:04
  Speaker 5: the most part right now.
• 2:07
  Speaker 4: Though.
• 2:07
  Speaker 5: Look it's nine am, it's Thursday, and Uhlandra's got a
• 2:12
  Speaker 5: one that she said we're gonna be surprised by, so
• 2:14
  Speaker 5: she's gonna go first on this.
• 2:15
  Speaker 4: It's time for a big deal or no big.
• 2:16
  Speaker 5: Deal, big deal, no big deal, big deal, no big deal,
• 2:21
  Speaker 5: big deal, no big deal, no big deal, a big deal?
• 2:30
  Speaker 4: What you got?
• 2:31
  Speaker 6: Okay? So big deal or no big deal?
• 2:35
  Speaker 2: Selling pizza with iguana meat as a topping.
• 2:41
  Speaker 4: Huge deal?
• 2:41
  Speaker 2: Who the hell is doing that in Florida? Surprise surprise.
• 2:47
  Speaker 2: So it's called Bucks Coal Fire Pizza. It's in North
• 2:51
  Speaker 2: Palm Beach and they went viral recently because they are
• 2:54
  Speaker 2: selling pizza they're selling iguana pizza, like not just hey,
• 3:00
  Speaker 2: you get a pepperoni pizza? Can I get any iguana pizza?
• 3:03
  Speaker 2: And it's because of the cold weather. During the cold
• 3:07
  Speaker 2: there's like a bunch of iguanas that just like fall
• 3:09
  Speaker 2: out of trees and stuff like that because the cold
• 3:11
  Speaker 2: paralyzes them.
• 3:13
  Speaker 6: So they're an invasive species.
• 3:15
  Speaker 2: So they've been like gathering up all the iguanas and
• 3:21
  Speaker 2: using them as pizza toppings. Even bigger dealer, no big deal.
• 3:26
  Speaker 2: They're not the first to do this. So there's a
• 3:29
  Speaker 2: guy also in.
• 3:30
  Speaker 6: Florida due to the.
• 3:33
  Speaker 2: Uh, due to the falling out of the trees iguanas.
• 3:37
  Speaker 6: Uh.
• 3:37
  Speaker 2: There's a guy that made iguana meat tacos and he
• 3:40
  Speaker 2: went viral for that as well.
• 3:42
  Speaker 4: So I mean.
• 3:45
  Speaker 5: I've heard of like duk tacos and all that, So
• 3:48
  Speaker 5: like I get that, but.
• 3:50
  Speaker 6: I mean that feels pretty normal. I don't know if
• 3:52
  Speaker 6: I could get behind that.
• 3:54
  Speaker 4: This is a huge deal. I'm looking it up right now.
• 3:57
  Speaker 2: Since they're invasive, they can be captured and killed humanely
• 4:00
  Speaker 2: without a permit in because they're invasive and they're just
• 4:03
  Speaker 2: like falling out of trees.
• 4:04
  Speaker 6: But the ones that are falling out of trees aren't dead.
• 4:08
  Speaker 6: They're still alive.
• 4:08
  Speaker 2: They're just paralyzed because they're cold blooded, and so.
• 4:12
  Speaker 7: They're like.
• 4:15
  Speaker 2: So Also, apparently, according to this guy, they do have
• 4:20
  Speaker 2: the nickname Chicken of the Trees because they're delicious. So
• 4:24
  Speaker 2: so rather than let them go to waste, they're gonna
• 4:26
  Speaker 2: make them into tacos.
• 4:27
  Speaker 5: I'm assuming these have to be big iguanas, right, like.
• 4:29
  Speaker 6: Like actual real iguana, right.
• 4:31
  Speaker 5: Because like me, you got the little small ones, but
• 4:32
  Speaker 5: he would take like so many to get any meat
• 4:34
  Speaker 5: out of that. I'm assuming these are the These are
• 4:36
  Speaker 5: the big iguanas.
• 4:38
  Speaker 2: Okay, let me put this in the dock so Cassie
• 4:42
  Speaker 2: can pull it up. There's a picture of the man
• 4:45
  Speaker 2: outside of the pizza shop and he's holding a bunch
• 4:50
  Speaker 2: of iguanas.
• 4:52
  Speaker 6: So if you look in the article you'll find it.
• 4:54
  Speaker 4: So it says here.
• 4:56
  Speaker 5: Many who have tried iguana meat say it's a nick
• 5:00
  Speaker 5: picture of chicken and fish. That doesn't sound bad flavor wise, However,
• 5:05
  Speaker 5: think about that texture for a second. Fish is a
• 5:08
  Speaker 5: heck of a lot softer than chicken. This just seems
• 5:10
  Speaker 5: like it would be like pasty chicken. I know, I
• 5:13
  Speaker 5: don't know if I could deal with that texture. I
• 5:14
  Speaker 5: mean it does say it's a it's a pretty mild flavor.
• 5:18
  Speaker 6: Look at this picture.
• 5:19
  Speaker 2: Look at this he's holding them outside of the pizza shop.
• 5:24
  Speaker 4: That's a twenty five pound iguana. That iguana's twenty five pounds.
• 5:27
  Speaker 2: Also literally holding them outside of the pizza shop.
• 5:31
  Speaker 4: That guy. Could you imagine driving down the road and
• 5:34
  Speaker 4: see it that, I'd be like, durgn, they got a
• 5:35
  Speaker 4: fresh patch of water.
• 5:37
  Speaker 5: We gotta go get that guy looks like the type
• 5:40
  Speaker 5: they would chop up in iguana and serve them on pizza.
• 5:43
  Speaker 5: I mean that that guy seemed like the type to
• 5:45
  Speaker 5: do that. And the fact that they're not the first
• 5:47
  Speaker 5: ones to do it, and it was so popular originally
• 5:50
  Speaker 5: that they followed this trend.
• 5:54
  Speaker 4: That's awful.
• 5:54
  Speaker 2: So he says, my buddy hit me up and was like,
• 5:58
  Speaker 2: just imagine this guy. My buddy hit me up and
• 6:01
  Speaker 2: was like, how do you feel about me bringing in
• 6:03
  Speaker 2: some iguana meat and making iguana pizza?
• 6:05
  Speaker 6: I said absolutely, I.
• 6:08
  Speaker 5: Mean yeah, I mean obviously, right, Okay, does it say
• 6:12
  Speaker 5: like how many they have sold?
• 6:13
  Speaker 4: Like are these populars and just something they're so it.
• 6:17
  Speaker 2: Did say that it's highly sought after apparently, and that
• 6:24
  Speaker 2: they've gotten many calls about questions about trying to order
• 6:29
  Speaker 2: some iguana pizza, so apparently it is highly sought after.
• 6:33
  Speaker 6: I don't know exactly.
• 6:34
  Speaker 2: How many people actually ordered it. It doesn't say in
• 6:37
  Speaker 2: this article maybe you can try to find it, but
• 6:39
  Speaker 2: in this one it doesn't say. It's just wild to
• 6:42
  Speaker 2: me that this guy was like, yeah, let's do it,
• 6:44
  Speaker 2: let's put iguanas on the pizza.
• 6:47
  Speaker 6: I don't think I can. Like iguanas are kind of cute.
• 6:52
  Speaker 5: I think the creepy lizards are creepy, like all those
• 6:56
  Speaker 5: like they're basically crawling snakes, like they create me out
• 7:00
  Speaker 5: a little bit. Okay, well, look I found a different one.
• 7:03
  Speaker 6: There's a snake outside my house this morning.
• 7:06
  Speaker 4: You stump it into the ground.
• 7:07
  Speaker 2: I kind of wanted to pick it up because it
• 7:09
  Speaker 2: was little and Rob, you know Rob, the one.
• 7:12
  Speaker 6: That I'm like obsessed with right now from the Traders.
• 7:15
  Speaker 6: Oh yeah, ye, snake catcher.
• 7:17
  Speaker 2: So maybe if I would have caught in sent him
• 7:19
  Speaker 2: a picture, he would have been like, oh.
• 7:23
  Speaker 4: I'm ready. I like that.
• 7:25
  Speaker 5: I was going to have this boring Generic Chiefs cleared
• 7:29
  Speaker 5: up forty three million dollars in cap space no screw
• 7:31
  Speaker 5: that Luandra has inspired me. Hawaii residents have been so
• 7:36
  Speaker 5: sick of early crowing that they could actually be allowed
• 7:40
  Speaker 5: to kill wild chickens in their area. So apparently this
• 7:43
  Speaker 5: has been an issue for years in Hawaii. They they
• 7:46
  Speaker 5: spent millions of dollars, like the government, they spent millions
• 7:48
  Speaker 5: of dollars capturing wild chickens who have been accused of
• 7:52
  Speaker 5: aggressive pecking.
• 7:54
  Speaker 4: And they they crow really loud and apparently as early
• 7:57
  Speaker 4: as three am.
• 7:58
  Speaker 5: So, uh, Hawaii may actually be allowed again, like no
• 8:03
  Speaker 5: permits or whatever. But you could shoot away these wild
• 8:06
  Speaker 5: chickens in the middle of his day and it would
• 8:10
  Speaker 5: not be illegal. So, uh, big deal or no big
• 8:13
  Speaker 5: deal killing chickens because they crow too early.
• 8:16
  Speaker 6: If you're gonna eat them, I don't think it's that
• 8:18
  Speaker 6: big of a deal.
• 8:18
  Speaker 2: Yeah, I mean, like, yeah, if you're gonna eat them,
• 8:21
  Speaker 2: I don't think it's that big of a deal. Also,
• 8:22
  Speaker 2: I don't like to be woken up before I'm supposed
• 8:24
  Speaker 2: to wake up.
• 8:25
  Speaker 5: Yeah, it's apparently so. So they're invasive a lot like
• 8:30
  Speaker 5: the iguanas it says, Uh it's a big deal. They're
• 8:33
  Speaker 5: multiplying rapidly, and uh, it's Uh, it's killing some like
• 8:37
  Speaker 5: chickens that they're own because these are feral chickens. So yeah,
• 8:42
  Speaker 5: not a big deal because I'm good with it. But also, like,
• 8:46
  Speaker 5: why do we have so many invasive creatures right now?
• 8:48
  Speaker 6: Yeah, like nutria, aren't they invasive?
• 8:51
  Speaker 5: So nutrient in New Orleans, yeah, actually has a big problem. Yeah,
• 8:55
  Speaker 5: I mean I remember I was watching a cop show
• 8:58
  Speaker 5: in New Orleans. I don't remember which one of it was,
• 9:00
  Speaker 5: just that particular episode was in New Orleans and they
• 9:03
  Speaker 5: actually sent like one of the sheriff's departments out there
• 9:05
  Speaker 5: to like shoot some nutrient near one of the levees
• 9:08
  Speaker 5: because because they're so invasive and like that's that's a
• 9:10
  Speaker 5: thing that the police department had to go do at
• 9:13
  Speaker 5: one time.
• 9:13
  Speaker 2: Yeah, okay, real quick, I'm sorry, I'm I need to
• 9:16
  Speaker 2: go back to this guy that made the iguana tacos, okay,
• 9:19
  Speaker 2: because I'm reading a little bit more about it and
• 9:23
  Speaker 2: I'm watching kind of the video that he made about
• 9:26
  Speaker 2: the iguana tacos, and this guy might be a bigger
• 9:29
  Speaker 2: deal than the pizza thing, because I feel like he
• 9:33
  Speaker 2: grabbed this iguana out of the tree, so.
• 9:36
  Speaker 5: This one was not falling at it he's just he's
• 9:38
  Speaker 5: just capturing live at killing.
• 9:40
  Speaker 2: Them bound this iguana and then he put like a
• 9:43
  Speaker 2: bunch of iguana eggs.
• 9:45
  Speaker 6: In the meal with the iguana.
• 9:47
  Speaker 4: That seems like you would be it's like unorthodoxic. It
• 9:50
  Speaker 4: seems like a be questionable, like non koshit.
• 9:52
  Speaker 5: Yeah, I mean that that doesn't seem like it's his.
• 9:56
  Speaker 2: The comments were like, sorry, you lost me at blending
• 9:59
  Speaker 2: twenty iguana eggs in a blinder to dip their mother's
• 10:01
  Speaker 2: body into.
• 10:03
  Speaker 6: And they said, twenty one souls in one meal is
• 10:06
  Speaker 6: crazy Jesus.
• 10:08
  Speaker 4: Yeah, that's a little bit different than pizza.
• 10:13
  Speaker 6: I can't do it.
• 10:13
  Speaker 5: You have to look up a pic of this iguana pizza.
• 10:15
  Speaker 5: I gotta tell you that, the more I think about it,
• 10:18
  Speaker 5: the more I'm kind of into it. I mean, I
• 10:21
  Speaker 5: don't I don't want to try it, but I'm also
• 10:24
  Speaker 5: an overly curious person.
• 10:26
  Speaker 4: Is this it? Is this?
• 10:27
  Speaker 3: It?
• 10:27
  Speaker 1: Yeah?
• 10:27
  Speaker 4: I'm eating this. I'm eating this.
• 10:29
  Speaker 5: It looks like a sausage pizza, Like were eating this?
• 10:32
  Speaker 5: No question, Like, I'll at least do you sell it
• 10:34
  Speaker 5: by the slice? I'm going I'm getting a slice. No,
• 10:37
  Speaker 5: I mean, how much could the iguana pizza beat Now,
• 10:39
  Speaker 5: if they're charging a premium because it's wild game, then
• 10:43
  Speaker 5: I'm out. I'm not paying premium for an iguana pizza.
• 10:46
  Speaker 5: But look, if it's three or four bucks of slice,
• 10:49
  Speaker 5: I'll go and I'll try a slice. No big deal,
• 10:51
  Speaker 5: we'll try some iguana. Cassie, good luck following those.
• 10:54
  Speaker 6: But I don't follow that, Okay, Well, wow, I'm sorry.
• 11:00
  Speaker 6: That's very disappointing. I know, I'm sorry.
• 11:03
  Speaker 5: I'll throw out one more a lot tamer than the
• 11:08
  Speaker 5: iguana pizzas and the killing of wild chickens. The Kansas
• 11:12
  Speaker 5: City Chiefs have restructured Patrick Mahomes's deal for the third time,
• 11:17
  Speaker 5: well for the third time in three seasons. They have
• 11:20
  Speaker 5: cleared up forty four million dollars in cap space. I
• 11:25
  Speaker 5: think this is kind of a big deal because entering
• 11:28
  Speaker 5: the offseason they were fifty seven million dollars over the
• 11:32
  Speaker 5: cap and still needed to make some financial moves. But
• 11:35
  Speaker 5: they have reworked his deal, and again, he was initially
• 11:38
  Speaker 5: set to count for seventy eight point two million dollars
• 11:41
  Speaker 5: against the cap. It you dropped to around fifty seven.
• 11:44
  Speaker 5: So yeah, they've cleared up forty four million dollars worth
• 11:47
  Speaker 5: of cap space. For a team that's got a lot
• 11:49
  Speaker 5: of aging stars, you need a lot of weapons. I
• 11:52
  Speaker 5: talked about Travis Etn a little bit earlier. Right now,
• 11:55
  Speaker 5: the Kansas City Chiefs are the favorite to land him.
• 11:58
  Speaker 4: I think this is.
• 11:59
  Speaker 5: A big deal because once Patrick Mahomes is back late
• 12:03
  Speaker 5: in the season and he's ready to go, if you
• 12:05
  Speaker 5: can keep your head above water, if you're the Chiefs
• 12:07
  Speaker 5: make some big time signings due to all this cap space,
• 12:10
  Speaker 5: and Patrick Mahomes is back fully healthy, ready to go,
• 12:13
  Speaker 5: and you're there in playoff contention.
• 12:15
  Speaker 2: Now.
• 12:15
  Speaker 5: I don't think they'll be in playoff contention without Patrick Mahomes,
• 12:19
  Speaker 5: but if they are, I mean, look out, there's a
• 12:21
  Speaker 5: chance you could add multiple weapons or the Kansas City Chiefs.
• 12:24
  Speaker 4: I do think that is a pretty big deal.
• 12:26
  Speaker 5: Does anybody have any other off the wall, sporty sports,
• 12:30
  Speaker 5: ad Jason or any otherwise big deal or no big deals?
• 12:32
  Speaker 3: Yeah?
• 12:33
  Speaker 5: All right, Well, I think that's a good way to
• 12:35
  Speaker 5: end it, because you're not gonna top Iguana Pizza and
• 12:37
  Speaker 5: Taco's of course in the state of Florida.
• 12:40
  Speaker 4: All right, we will take a quick time out.
• 12:42
  Speaker 5: On the other side, we may not be talking to
• 12:44
  Speaker 5: Iguana Pizza but we do have munchies coming up with
• 12:48
  Speaker 5: Chef Michael Johnson next here on Off the bench, Off
• 12:51
  Speaker 5: the bench, all.
• 12:53
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• 14:02
  Speaker 1: Than locked in on LSU football twenty four to seven.
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• 15:11
  Speaker 5: All right, welcome back in Thursday edition of OTB. We
• 15:14
  Speaker 5: got a few segments left. We do it every Thursday
• 15:17
  Speaker 5: around this time. It's time for our Monchy segment with
• 15:20
  Speaker 5: LSU Executive Chef Michael Johnson.
• 15:22
  Speaker 1: Get ready to tantalize your taste buds and leave this
• 15:25
  Speaker 1: segment hungry. This is Monkey's with Executive Chef Michael Johnson.
• 15:31
  Speaker 4: Chef Johnson, how you doing this morning?
• 15:34
  Speaker 9: Really well?
• 15:34
  Speaker 4: How are you doing well?
• 15:37
  Speaker 5: Okay, look, Marty grawl just happened. You've been kingk guy.
• 15:41
  Speaker 5: I mean, what's the what's the go to King cake order?
• 15:44
  Speaker 9: You know? So, I'm because for for dietary purposes, we
• 15:48
  Speaker 9: buy a lot of sourdough bread, and so this past
• 15:51
  Speaker 9: year we actually bought some sourdough King Cake King Cake
• 15:55
  Speaker 9: from a place here in Baton Rouge, Saint Bruno Breads,
• 15:58
  Speaker 9: And I'm a big fan of it. You know, it's
• 16:01
  Speaker 9: it's it's something new and interesting, and I just I
• 16:04
  Speaker 9: have developed a love and a passion for sour dough bread.
• 16:07
  Speaker 9: It's easier digestible, and you know, like people who even
• 16:11
  Speaker 9: some siliacs, people who have minor siliacs are able to
• 16:15
  Speaker 9: eat sourdough because it's because the way the bread is
• 16:21
  Speaker 9: fermented or the way that it's risen, because it's it's
• 16:25
  Speaker 9: not with it's not done in the same practices as
• 16:28
  Speaker 9: quick rising and geese. It's I don't know, I love
• 16:32
  Speaker 9: sourdough bread and sardo kincake is not going to be
• 16:35
  Speaker 9: the exception to that rule.
• 16:37
  Speaker 5: So chef last segment, we were talking about a pizza
• 16:42
  Speaker 5: place in Florida that, due to iguanas being like super
• 16:45
  Speaker 5: invasive in the state of Florida, they're actually capturing them
• 16:49
  Speaker 5: and using iguana pizza.
• 16:51
  Speaker 4: Have you ever eaten iguana?
• 16:54
  Speaker 9: I have not. I know a couple of people that
• 16:56
  Speaker 9: hunt iguana's there. And I'm gonna tell you right now,
• 16:58
  Speaker 9: you know, like you put me in front of an iguana,
• 17:01
  Speaker 9: you know, like I'm down to go and I'm down
• 17:03
  Speaker 9: to eat, you know, like I'll put it on a pizza,
• 17:04
  Speaker 9: I'll put it on. I think deep fried iguana po
• 17:08
  Speaker 9: boys sounds good, you know, like to me, it kind
• 17:11
  Speaker 9: of in my mind it's it's like alligator or chicken,
• 17:15
  Speaker 9: you know, something somewhere into between there. And I would
• 17:17
  Speaker 9: be deeply surprised if it was, you know, different than that.
• 17:21
  Speaker 9: But I'm I'm down to try it, so you're you're
• 17:24
  Speaker 9: right on.
• 17:25
  Speaker 5: I googled, like what what is the consistency, like what
• 17:28
  Speaker 5: does it taste like? And most people say a mixture
• 17:30
  Speaker 5: of chicken and fish.
• 17:30
  Speaker 4: I mean gator. You're you're right there with it. Okay.
• 17:33
  Speaker 5: That kind of leads to the next one. What is
• 17:35
  Speaker 5: the most exotic animal you've ever eaten?
• 17:39
  Speaker 9: Gosh, it's weird. I don't know, man, I've eaten some
• 17:41
  Speaker 9: weird stuff, man, you know, like uh, you know, like
• 17:45
  Speaker 9: I've eaten balute eggs before, which are underdeveloped, duck embryos,
• 17:50
  Speaker 9: I've eaten, you know, like some weird snails I've eaten.
• 17:56
  Speaker 9: I've eaten python before, you know, like it was baked
• 17:59
  Speaker 9: by it's on and rattlesnak I've eaten before. I mean,
• 18:03
  Speaker 9: to be honest with you, I had I had a
• 18:05
  Speaker 9: neighbor that killed a snake in his garden and he
• 18:07
  Speaker 9: cooked it up and we tried eating it together. And
• 18:09
  Speaker 9: I don't know what that was. I don't know if
• 18:15
  Speaker 9: that's exotic or just weird weird, but yeah, I'm you know, like,
• 18:19
  Speaker 9: I'm a pretty open minded person when it comes to
• 18:21
  Speaker 9: trying food, and you know, it's uh it, It'd be
• 18:25
  Speaker 9: hard pressed for me not to try. Like, I love
• 18:27
  Speaker 9: ethnic foods and going into street market and stuff and
• 18:30
  Speaker 9: trying new things.
• 18:31
  Speaker 5: So we uh, I live out in Walker Chef and
• 18:34
  Speaker 5: out and done them. A few years back, they had
• 18:36
  Speaker 5: an exotic game cookoff and you can get tickets for it,
• 18:39
  Speaker 5: and I don't remember how, one way or the other,
• 18:41
  Speaker 5: I got a ticket to it and my dad went
• 18:43
  Speaker 5: I had a black Bear chili that stood to me
• 18:46
  Speaker 5: because it was phenomenal. It was it was one of
• 18:48
  Speaker 5: the best things I had actually ever had. That that
• 18:50
  Speaker 5: was probably the most exotic I had. I mean, everything
• 18:53
  Speaker 5: else was you know elk all that. I mean, it
• 18:55
  Speaker 5: wasn't super exotic, but the black Bear chili was actually
• 18:59
  Speaker 5: really really good. Chef This one right here hashtag Munchie's
• 19:05
  Speaker 5: best bread to use when making a French toast.
• 19:10
  Speaker 9: You know, I like something nice and firm man. And
• 19:12
  Speaker 9: if if you're if you're just using like normal bread loaf,
• 19:16
  Speaker 9: I'm gonna go with the Briosiha has the egg and
• 19:18
  Speaker 9: it has you know, it's eggy, and it's firm, and
• 19:21
  Speaker 9: it tolerates the stress of getting wet and then you know,
• 19:25
  Speaker 9: moved around and flopped around. And I think you know,
• 19:28
  Speaker 9: any an even state people think this is crazy, but
• 19:31
  Speaker 9: stale bread actually works quite well because once you soak it,
• 19:34
  Speaker 9: it kind of softens it up a bit. I've made
• 19:37
  Speaker 9: French toast with French loaves before. I don't know. I
• 19:41
  Speaker 9: think it's part of it is kind of a personal decision,
• 19:44
  Speaker 9: you know. But if it's if you're looking for traditional
• 19:47
  Speaker 9: French toast, something that everybody can recognize when they look
• 19:51
  Speaker 9: at it, it's probably gonna be a like a thick coat,
• 19:53
  Speaker 9: a thick cut Texas toasts, you know, like thickness brioche loaf.
• 20:00
  Speaker 4: Hashtag munchies.
• 20:03
  Speaker 5: What is the best way to eat eggs or your
• 20:05
  Speaker 5: preferred way to eat eggs over eazy scramble yet kind of.
• 20:09
  Speaker 9: I mean there's a million ways to eat eggs if
• 20:11
  Speaker 9: you ask me, you know, like one of my favorite
• 20:13
  Speaker 9: eggs things that edible is hollandaise sauce, and it's so
• 20:17
  Speaker 9: unhealthy for you, right, uh, But I don't know, you know,
• 20:21
  Speaker 9: like I'm I'm pretty I'm pretty open at like hard
• 20:24
  Speaker 9: Bold eggs. At some point in my life I went
• 20:27
  Speaker 9: cool hand luke on Easter and ate like twenty five
• 20:30
  Speaker 9: hardbolled eggs and gave myself a real oral stomach ache
• 20:33
  Speaker 9: doing it adultly, just trying to go cool hand luke
• 20:37
  Speaker 9: on Hardbold egg Here's.
• 20:40
  Speaker 4: Here's a good one for you.
• 20:41
  Speaker 5: And I don't know if you've ever been asked this
• 20:42
  Speaker 5: one before hashtag Manchi's most famous person you have ever
• 20:46
  Speaker 5: cooked for? And what did you cook for them?
• 20:50
  Speaker 9: Quite a few, man, you know, like I cooked for
• 20:52
  Speaker 9: Paul Allen. I've cooked for the Bushes, you know, both
• 20:56
  Speaker 9: both presidents. I cooked for hmmm, like the Apprince of
• 21:04
  Speaker 9: Saudi Arabia during the Olympics. You know, I think at
• 21:07
  Speaker 9: the Olympics was you know, like we had we had
• 21:10
  Speaker 9: dignitaries from all over the world there, we had a
• 21:12
  Speaker 9: we had a suite at that building that we were
• 21:15
  Speaker 9: cooking in BC place, and like four thousand dignitaries from
• 21:18
  Speaker 9: all over the world, and you know, we did like
• 21:21
  Speaker 9: pickled pork belly and uh and compressed melon. You so
• 21:27
  Speaker 9: you take watermelon and you put we put miran in
• 21:30
  Speaker 9: the bag and then vacuum filled it and it it
• 21:33
  Speaker 9: compressed the miran into the watermelon and it turned kind
• 21:36
  Speaker 9: of translucent and it you know, it was just beautiful
• 21:39
  Speaker 9: and the pickled pork belly was incredible. We did. I
• 21:46
  Speaker 9: remember that during opening ceremonies, we had an athlete's family
• 21:50
  Speaker 9: came in late and they had a couple of young
• 21:52
  Speaker 9: kids with them, and I did this uh braised pork
• 21:56
  Speaker 9: dish with greens. And we were in Vancouver, right and
• 21:59
  Speaker 9: this isn't tooy ten and the father, you know, like
• 22:02
  Speaker 9: he we had actually closed the kitchen and they were
• 22:05
  Speaker 9: telling him, no, the food's done, because I mean, we
• 22:07
  Speaker 9: were feeding thousands and thousands of people and they were
• 22:10
  Speaker 9: asking for special circumstances. And they came back and I
• 22:13
  Speaker 9: was like, yeah, I'll do it, and so I made him.
• 22:15
  Speaker 9: I made embrace pork with greens. And the father came
• 22:19
  Speaker 9: back and said, I don't know what you just cooked
• 22:21
  Speaker 9: for my kids, but they ate every last drop of it.
• 22:25
  Speaker 9: And my kids are the pickiest eaties eaters everywhere so
• 22:28
  Speaker 9: it you know, like it was at a very important deal,
• 22:31
  Speaker 9: but it was for some children that you know, like
• 22:34
  Speaker 9: it weren't the most important in the world, but they
• 22:36
  Speaker 9: were the most important people in my world in that moment.
• 22:39
  Speaker 9: And the father took it upon himself to come back
• 22:42
  Speaker 9: and say thank you. And I think those were some
• 22:45
  Speaker 9: of the most important meals, you know, like it it's
• 22:49
  Speaker 9: not it's not who puts on the pants, but you know,
• 22:52
  Speaker 9: it's the fact that they put pants on the same way.
• 22:54
  Speaker 9: And everybody deserves the same opportunity to eat food, you know.
• 22:57
  Speaker 9: And so I don't know.
• 23:00
  Speaker 5: This one hears from me because I, uh, we're having
• 23:02
  Speaker 5: a We're having our first crawl fish boil of the
• 23:04
  Speaker 5: year my family is on Saturday, and you know, everybody
• 23:06
  Speaker 5: drops all their own unique things in a boil, like
• 23:09
  Speaker 5: my brother in law does hold dill pickles, while my
• 23:12
  Speaker 5: wife's side of the family drops hot dogs in there.
• 23:14
  Speaker 5: Like for you, what are your favorites to drop in
• 23:16
  Speaker 5: the boil? But also like maybe the craziest thing you've
• 23:19
  Speaker 5: seen dropped in a crawl fish boil.
• 23:21
  Speaker 9: Yeah, I've seen just about everything. It's from us, you know,
• 23:24
  Speaker 9: any kind of vegetables and some fruit too, you know,
• 23:27
  Speaker 9: like I've put I've put blood oranges in, I've put
• 23:30
  Speaker 9: that summas in, I've put pineapple in, I've put here's
• 23:34
  Speaker 9: here's where some people get lost as mushrooms. And my
• 23:38
  Speaker 9: my buddy Parker and I, he's the guy that has
• 23:40
  Speaker 9: to place up in Manny. He and I we when
• 23:43
  Speaker 9: we boil crawfish together, we take it what's called John
• 23:45
  Speaker 9: John and a spell that dj o in and hyping
• 23:48
  Speaker 9: dj o in and it's a black mushroom bass that
• 23:53
  Speaker 9: you know. We we like to put that mushroom base
• 23:55
  Speaker 9: into the boil and it turns it like mud water.
• 23:58
  Speaker 9: And but that mushroom and base adds a kind of
• 24:01
  Speaker 9: an oomammy savory flavor to the to the boil. That
• 24:05
  Speaker 9: is just incredible, man. And it's not gonna be for everybody.
• 24:08
  Speaker 9: Some people are already thumbering their nose to it and
• 24:10
  Speaker 9: thinking that's awful. But for me, you know, like I
• 24:13
  Speaker 9: love mushrooms and it has a very deep kind of
• 24:17
  Speaker 9: earthy flavor that I think that goes well with with crawfish.
• 24:19
  Speaker 9: And when we boil crawfish, the whole family comes down,
• 24:23
  Speaker 9: you know. They they flock down there because they know
• 24:25
  Speaker 9: that you know it's going to be done, right, So.
• 24:27
  Speaker 5: Chef, do you do you participate in LANT? If you do,
• 24:31
  Speaker 5: is there anything specific that you gave up this year?
• 24:35
  Speaker 9: I do not, but I do. Then what I mean
• 24:37
  Speaker 9: is that I have five hundred eight athletes that many
• 24:39
  Speaker 9: of them do participate in LANT, and so we practice
• 24:42
  Speaker 9: PLANT here by, you know, accommodating menus and such, and
• 24:47
  Speaker 9: so I'm a I'm a man of God for sure,
• 24:50
  Speaker 9: but I don't practice LANT. And that doesn't mean that
• 24:53
  Speaker 9: we don't have a you know, one hundred people around
• 24:56
  Speaker 9: us and more that that do. So we we definitely
• 24:58
  Speaker 9: accommodate for lent.
• 25:00
  Speaker 4: Sure, Chef.
• 25:03
  Speaker 5: Somebody asking the chat, have you ever had a recipe
• 25:07
  Speaker 5: stolen from you? I don't know if you have, but
• 25:10
  Speaker 5: my question would be, like, for you, most unique thing
• 25:14
  Speaker 5: that like you've created, like something that was kind of
• 25:17
  Speaker 5: out of the box you wanted to drive it turned
• 25:19
  Speaker 5: out to be pretty good.
• 25:20
  Speaker 9: Yeah. The first thing that comes to mind is the
• 25:22
  Speaker 9: coffee rub that I just thank Me and the same guy, Parker,
• 25:26
  Speaker 9: we worked together at a at a baseball stadium, a
• 25:30
  Speaker 9: minor league baseball stadium in Kansas City, and we were
• 25:33
  Speaker 9: trying to come up with something that really grabbed attention,
• 25:37
  Speaker 9: and we ended up doing this coffee rub ribbi sandwich.
• 25:40
  Speaker 9: It was a coffee rub. We drizzled honey on the
• 25:45
  Speaker 9: on the ribbi and seared that so that so the
• 25:47
  Speaker 9: honey caramelized and put the rub on it so it
• 25:50
  Speaker 9: stuck really well, and then grilled it and the coffee
• 25:54
  Speaker 9: rub just took off. By the way. We also put
• 25:56
  Speaker 9: it on uh swirl jewish and pumper nickel r with
• 26:00
  Speaker 9: some fried sweet data fries on it. So the sandwich
• 26:03
  Speaker 9: was just sick and it's sold like gangbusters. And so
• 26:07
  Speaker 9: we've taken that to a couple of different places that
• 26:09
  Speaker 9: we worked. And yes, I have had people take steal
• 26:13
  Speaker 9: my recipes. And here's the thing is that I'll share
• 26:16
  Speaker 9: the recipe if you ask.
• 26:17
  Speaker 10: Well, if you take it.
• 26:18
  Speaker 9: Without asking, you're not going to get the right recipe
• 26:20
  Speaker 9: because Parker and I purposely have adjusted things in the
• 26:24
  Speaker 9: recipes that are wrong that we know are wrong, so
• 26:27
  Speaker 9: that if you take the recipe and steal it, it's
• 26:30
  Speaker 9: not going to taste it's not going to taste right.
• 26:32
  Speaker 9: So you know, if you ask me about it, I'll
• 26:34
  Speaker 9: give you the right recipe. But if you're going to
• 26:36
  Speaker 9: take without asking your You're going to get a foul taste.
• 26:39
  Speaker 5: Well, and the good thing is chef like the fact
• 26:41
  Speaker 5: that it's going to be a foul TATIONE. They're only
• 26:43
  Speaker 5: going to try it once, so you really want to
• 26:44
  Speaker 5: story about it one time. I'll one more for you
• 26:47
  Speaker 5: before I let you go. It's a baseball season. Everyone's
• 26:50
  Speaker 5: fired up about the Tigers.
• 26:51
  Speaker 9: Love it.
• 26:52
  Speaker 4: Everyone's going to be out there at the box.
• 26:54
  Speaker 5: What is your go to like must have ballpark food
• 26:57
  Speaker 5: because everybody's got something a little different.
• 27:00
  Speaker 9: I absolutely am an idiot for Chicago dog. I love it.
• 27:05
  Speaker 9: It's like a salad on a hot dog, man, And
• 27:08
  Speaker 9: I don't know if it's there. I'll walk around a
• 27:11
  Speaker 9: ballpark until I find it. Man, I love a Chicago dog.
• 27:13
  Speaker 9: But you know, I've worked in baseball for so long
• 27:16
  Speaker 9: that we've had so many other types of food, garlic
• 27:19
  Speaker 9: fries and other stuff. You know, Like, I'm a fan
• 27:21
  Speaker 9: of baseball food. Just to be honest with you, I
• 27:23
  Speaker 9: love the experience of the park, and I love the
• 27:25
  Speaker 9: ballparks that take it beyond the hot dog too, that
• 27:28
  Speaker 9: have you know, really high class food. I love going
• 27:31
  Speaker 9: to the parks that have that kind of stuff. But
• 27:34
  Speaker 9: if it's you know, if it's what you're asking me,
• 27:39
  Speaker 9: you know, like my favorite thing to go to is
• 27:41
  Speaker 9: definitely a Chicago dog.
• 27:43
  Speaker 4: Chef, how do you think the Tigers are going to
• 27:44
  Speaker 4: do this year?
• 27:45
  Speaker 9: I think they're gonna do great. Man. I love Jay,
• 27:48
  Speaker 9: I love his team. I love you guys. You know,
• 27:49
  Speaker 9: I've got to hang out with a couple of guys
• 27:52
  Speaker 9: and he just, man, he's got it. You know, the
• 27:55
  Speaker 9: energy's there, He's I mean, Jake, there's it's the culture
• 28:01
  Speaker 9: of LSU, right, Like they're just bought into the program
• 28:04
  Speaker 9: and he's one thousand percent invested in what he's trying
• 28:08
  Speaker 9: to accomplish teaching those guys. Josh Jordan is another great guy.
• 28:12
  Speaker 9: I love the whole baseball team, man, and I love
• 28:14
  Speaker 9: watching him play. And they enjoy the game, you know,
• 28:17
  Speaker 9: and it is a game for them, and you know
• 28:20
  Speaker 9: we're rooting for them to season through.
• 28:22
  Speaker 10: For sure, all right.
• 28:24
  Speaker 5: Chef Michael Johnson joins us every Thursday for our Manchie segment. Chef,
• 28:28
  Speaker 5: thanks for the time this morning.
• 28:29
  Speaker 9: Take care, guys.
• 28:30
  Speaker 4: That was LSU.
• 28:31
  Speaker 5: Executive Chef Michael Johnson. One thing I learned from that
• 28:34
  Speaker 5: interview Chef Johnson will eat just about anything. I mean,
• 28:38
  Speaker 5: when I asked, what's the most exotic thing he's ever reading? Like,
• 28:41
  Speaker 5: for me, I have an answer right across the bat.
• 28:44
  Speaker 5: That was the toughest question chef was asked. He had
• 28:47
  Speaker 5: to think about it. He's like, oh, I mean, I've
• 28:48
  Speaker 5: eaten so many things, I mean, more exotic things than not.
• 28:51
  Speaker 4: That was wild.
• 28:52
  Speaker 5: That was an incredible answer. Like, of course, Chef Johnson
• 28:56
  Speaker 5: had some elaborate answer on one of the most exotic
• 28:58
  Speaker 5: things he ever reade was all right, just there's two
• 29:00
  Speaker 5: more segments to go here on a Thursday edition of OTB.
• 29:03
  Speaker 5: We'll step away. We got more coming up next. You're
• 29:05
  Speaker 5: on off the bench.
• 29:06
  Speaker 7: Off the bench, all right, go.
• 29:08
  Speaker 3: To trash rangers dot com. When you go to the website,
• 29:12
  Speaker 3: they're gonna have the schedule. So if you are typically
• 29:15
  Speaker 3: a Thursday pickup, obviously with it being a holiday, you're
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• 29:45
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• 29:52
  Speaker 4: I'm sorry, don't look at me like that.
• 29:54
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• 29:57
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  Speaker 8: them a call for that portable toilet.
• 30:01
  Speaker 7: They are number one at picking up number two. Trash
• 30:03
  Speaker 7: rangers dot.
• 30:03
  Speaker 1: Com blocked in on LSU football twenty four to seven.
• 30:15
  Speaker 1: You're listening to off the bench, all.
• 30:17
  Speaker 3: Right, Go to gcop net dot com. That is the
• 30:20
  Speaker 3: website for Gulf Coast office products. And look, we tell
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• 30:31
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• 31:16
  Speaker 5: Welcome back in Thursday edition of Off the Bench Tayler
• 31:19
  Speaker 5: Tropy with the Elandra Villarrial Cassie Smizzali along for you
• 31:24
  Speaker 5: as well. About twenty minutes to go here on this
• 31:27
  Speaker 5: Thursday morning, guys, this will be an hunter of Matt Flynn.
• 31:32
  Speaker 5: Got a little Olympic update for you. We hadn't done
• 31:34
  Speaker 5: it all week, We'll do it. We'll do a quick
• 31:35
  Speaker 5: little segment because uh I found out where the biathlon
• 31:39
  Speaker 5: came from. No, it wasn't some hunter that just was
• 31:42
  Speaker 5: good at skiing and shooting.
• 31:43
  Speaker 4: How about this. It was a military.
• 31:46
  Speaker 5: Training exercise for European countries, Norwegian, Swedish military, Russian military.
• 31:53
  Speaker 5: It combined skiing and shooting for border defense. And then
• 31:56
  Speaker 5: there was a whole nineteen twelve manual for the Russian
• 31:59
  Speaker 5: military explaining how it worked. That was a foundational document
• 32:03
  Speaker 5: for putting this sport into the Olympics. Apparently, Russia, Germany, Norway,
• 32:07
  Speaker 5: all these countries were big into putting it into the Olympics.
• 32:11
  Speaker 5: And speaking of the Olympics, at Norway, guys, they're dominating
• 32:15
  Speaker 5: this thing. Norway has sixteen gold medals, eight silver, ten bronze.
• 32:21
  Speaker 5: They have thirty four total. Now the US is sitting
• 32:24
  Speaker 5: right there at twenty four, just seven total. As far
• 32:28
  Speaker 5: as gold go, there's this one guy for Norway. Let's
• 32:34
  Speaker 5: try out to butcher. This guy's name Yohanna's host lov
• 32:38
  Speaker 5: Clay Bows. Yeah, I'm sure that's right. He now has
• 32:41
  Speaker 5: five gold medals in this Olympics, ten gold medals total.
• 32:44
  Speaker 5: And it made me realize one thing, Michael Phelps is incredible.
• 32:50
  Speaker 5: This guy has ten gold medals and it's second all
• 32:53
  Speaker 5: time to Michael Phelps's twenty three that's insane. Like when
• 32:58
  Speaker 5: you look at some of the great athletes of all
• 33:01
  Speaker 5: time across all sports, like Tom Brady for football, like
• 33:04
  Speaker 5: everybody says, oh, they're my goat of whatever. Like there's
• 33:09
  Speaker 5: the debate between Michael Jordan and Lebron James for basketball.
• 33:13
  Speaker 5: You could a number of players in baseball, right, Like
• 33:17
  Speaker 5: baseball is kind of the most wide open one. Tennis
• 33:19
  Speaker 5: you got Federer, you got an a Doll, you got Djokovic.
• 33:24
  Speaker 5: Is there a more dominant athlete in American history than
• 33:27
  Speaker 5: Michael Phelps? I mean, look at what this gout twenty
• 33:30
  Speaker 5: three twenty three Olympic gold medals. This saw Norwegian cross
• 33:35
  Speaker 5: country skier just got second with ten.
• 33:39
  Speaker 4: That's incredible.
• 33:41
  Speaker 5: I mean, like there's not an equal to Michael Phelps anywhere.
• 33:47
  Speaker 5: His first Olympics e went eight for eight, eight eight events,
• 33:50
  Speaker 5: eight gold medals.
• 33:52
  Speaker 4: Like that's why I'm.
• 33:53
  Speaker 5: Not as locked into the Winter Olympics as I was
• 33:55
  Speaker 5: the Summer. Michael Phelps made the Summer Olympics watchable. Like
• 34:00
  Speaker 5: if you were to make a mount rushmore of all
• 34:04
  Speaker 5: athletes ever in the US, like for me, the easiest
• 34:08
  Speaker 5: one would be Michael Phillips. He goes up there number one,
• 34:11
  Speaker 5: Like Phelps is up there, tom Brady's up there.
• 34:16
  Speaker 4: The next too are up for debate.
• 34:18
  Speaker 5: Like a lot of people will say Michael Jordan's the
• 34:20
  Speaker 5: greatest basketball player they ever lived. You'll have a lot
• 34:23
  Speaker 5: of people from our generation say it's Lebron James. The
• 34:26
  Speaker 5: generation after me, you'll probably have a different name. I
• 34:31
  Speaker 5: don't think there's any debate with Tom Brady, but there's
• 34:33
  Speaker 5: some people that say, oh, you know, if you get
• 34:35
  Speaker 5: Patrick Mahomes enough time, he'll pass Tom Brady. Patrick Mahomes
• 34:38
  Speaker 5: is not passing Tom Brady. But that's beside the point.
• 34:42
  Speaker 5: No one's passing Michael Phelps ever in anything like to me, like, yes,
• 34:48
  Speaker 5: he's the most decorated Olympian in history, no question. Twenty
• 34:51
  Speaker 5: eight total medals, twenty three goals. You see the picture
• 34:54
  Speaker 5: right there on the back screen, Like how.
• 34:56
  Speaker 4: Much weight is that?
• 34:58
  Speaker 5: Look at all those medals like that that's incredible, Like
• 35:02
  Speaker 5: that is fit, in my opinion, the most dominant athlete
• 35:07
  Speaker 5: maybe ever. Like I was looking at these Olympics and
• 35:09
  Speaker 5: they were comparing and they were like, oh, yeah for
• 35:11
  Speaker 5: the Winter Olympics, or this guy second all time behind
• 35:13
  Speaker 5: only Michael Phelps.
• 35:14
  Speaker 4: I'm like Michael Phelps.
• 35:15
  Speaker 5: Has thirteen more than this guy who's second all time
• 35:19
  Speaker 5: in gold medals.
• 35:19
  Speaker 4: Like a lot of people talk about Mark Spitz.
• 35:21
  Speaker 5: He won nine Olympic gold medals, Sure, but he won
• 35:24
  Speaker 5: seven and one back in nineteen seventy two and then
• 35:27
  Speaker 5: he won two gold medals in the next Olympics.
• 35:29
  Speaker 4: Phelps did it across three and he was incredible.
• 35:32
  Speaker 5: I mean he did it two thousand and four to
• 35:35
  Speaker 5: twenty sixteen, and like we're we're never gonna see that.
• 35:39
  Speaker 5: Like I remember, I was, oh man, I was a
• 35:44
  Speaker 5: sophomore in college. I guess twenty sixteen would have been
• 35:46
  Speaker 5: his last Olympics. And like it was appointment viewing, like
• 35:50
  Speaker 5: I don't get locked into the Olympics. And I was like,
• 35:52
  Speaker 5: I gotta make sure whatever night of the week, it's there,
• 35:57
  Speaker 5: it's the two hundred meters whatever, whatever Phelps is in it,
• 35:59
  Speaker 5: I gotta go. Because you just knew history was going
• 36:02
  Speaker 5: to be made. Like we need an athlete like that
• 36:05
  Speaker 5: in the Olympics. You haven't seen one since then, Like
• 36:08
  Speaker 5: you're saying Bolt was kind of that guy, But I
• 36:11
  Speaker 5: mean it, it's not the same as a Michael Phelps.
• 36:15
  Speaker 4: Look as far as the Olympics. Go of this Olympics.
• 36:17
  Speaker 5: Like I mentioned US and third right now twenty four
• 36:20
  Speaker 5: total medals, Norway in first thirty four, and Italy twenty six.
• 36:25
  Speaker 4: The home country always has an advantage. It seems like
• 36:28
  Speaker 4: they don't have to travel or anything.
• 36:29
  Speaker 5: US men's hockey team they won yesterday against Sweden in
• 36:33
  Speaker 5: the quarter final rounds two to one at overtime. That's
• 36:36
  Speaker 5: a really good team. I am ready for the four
• 36:38
  Speaker 5: nations face off. Last year was the first time I
• 36:40
  Speaker 5: had watched it. I was like locked into the TV,
• 36:43
  Speaker 5: and I'm not even a big hockey guy, but I
• 36:45
  Speaker 5: wanted to give you a little bit of.
• 36:47
  Speaker 4: An Olympic update there.
• 36:48
  Speaker 5: I know, look, there's so much going on in the
• 36:49
  Speaker 5: world of sports, unless you baseball underway.
• 36:51
  Speaker 4: I was like, look's let's give the Olympics a little
• 36:53
  Speaker 4: bit of love.
• 36:54
  Speaker 5: Here. A lot going on there, so you know, we'll
• 36:58
  Speaker 5: keep you updated on that. We'll see how the US
• 37:00
  Speaker 5: men's hockey team does as well. All right, we're gonna
• 37:03
  Speaker 5: wrap it up when we come back next I just
• 37:05
  Speaker 5: wanted to get a little short segment there out of
• 37:08
  Speaker 5: the way, but get your questions in the chat. Meilandra
• 37:10
  Speaker 5: Cassie we're closing it out like we do every day
• 37:13
  Speaker 5: with some ass of the bench off the bench.
• 37:15
  Speaker 3: All right, banking should feel personal, because well it is.
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• 38:23
  Speaker 1: Tornado flu around Tiger's turn talkers. This is Off the Bench.
• 38:29
  Speaker 10: He usually does rain in southern California, much like Arizona.
• 38:35
  Speaker 10: Mac asked dump shades. But Buddy, Bob and I'm thinking
• 38:39
  Speaker 10: about you.
• 38:40
  Speaker 4: Welcome back.
• 38:40
  Speaker 5: In final segment Here on a Thursday edition of Off
• 38:43
  Speaker 5: the Bench, Taylor Sharp's sitting in for Jacob Vester and
• 38:47
  Speaker 5: Matt Flynn, Landravillar Reale, Kessie's Fazzali hanging out with you
• 38:51
  Speaker 5: as well. We got to ask the bench right now.
• 38:55
  Speaker 5: I got the first one. This is for Kessie and Laundrum.
• 38:58
  Speaker 5: Ask the bench. Would you rather eat iguana pizza or
• 39:01
  Speaker 5: iguana tacos?
• 39:02
  Speaker 6: Neither period.
• 39:06
  Speaker 4: Neither a good options.
• 39:07
  Speaker 6: I can't. I can't pick one because I wouldn't eat it.
• 39:10
  Speaker 5: No, I'd say pizza. The melted cheese on pizza hides
• 39:13
  Speaker 5: a lot of things. You kind of you gotta drench
• 39:15
  Speaker 5: that thing in red sauce coated with some melted cheese.
• 39:18
  Speaker 4: I think you'd be fine.
• 39:19
  Speaker 5: Like tacos. The meat, I feel like the meat is
• 39:21
  Speaker 5: a lot more prevalent in tacos than it is on
• 39:23
  Speaker 5: a pizza. I feel like you could hide it better
• 39:25
  Speaker 5: with the pizza and then you don't.
• 39:27
  Speaker 4: Know what you're eating half the time. Just cover it
• 39:30
  Speaker 4: with the cheese on top.
• 39:30
  Speaker 5: I think we'll be fine, all right. Ask the bench, Landra,
• 39:36
  Speaker 5: you can lead this one favorite San Antonio Spur of
• 39:39
  Speaker 5: all time?
• 39:40
  Speaker 4: Okay, yeah, I didn't know where you were gonna go.
• 39:46
  Speaker 2: Yeah, yeah, Manu Genobili is my favor.
• 39:49
  Speaker 6: Okay, underappreciated, Yeah.
• 39:52
  Speaker 5: For sure, because like he was everybody kind of viewed
• 39:54
  Speaker 5: him as the three.
• 39:56
  Speaker 4: In that team behind Duncan and Tony Parker.
• 39:58
  Speaker 5: But yeah, Genobili, I mean, super consistent for such a
• 40:01
  Speaker 5: long time. Something the other day was like athletes you
• 40:04
  Speaker 5: forgot played for a certain team. I completely forgot that
• 40:07
  Speaker 5: Tony Parker ended his career with the Charlotte Hornets.
• 40:10
  Speaker 4: Like they're only there's showed like an athlete. It's like,
• 40:12
  Speaker 4: do you remember this.
• 40:13
  Speaker 5: I'm like completely forgot, completely forgot that Tony Parker played there.
• 40:19
  Speaker 5: Asked the bench, if you could party with one current
• 40:21
  Speaker 5: or former olympian, who would it be?
• 40:23
  Speaker 4: Sean White?
• 40:24
  Speaker 5: Probably we're talking about him the other day. Yeah, short
• 40:30
  Speaker 5: King Sean White. I mean, I don't know how much
• 40:34
  Speaker 5: Phelps partied. He kind of seemed like he was serious
• 40:37
  Speaker 5: all the time. Ryan Lockey, you always talk about him
• 40:41
  Speaker 5: in the in the Breakout.
• 40:42
  Speaker 4: Didn't Ryan Lockey? Did you get in trouble for like trashing?
• 40:45
  Speaker 4: I guess that, yeah.
• 40:46
  Speaker 2: And he was like trying to say that he was
• 40:48
  Speaker 2: in Brazil the real Visionaro Olympics, and I think they
• 40:53
  Speaker 2: were like trashing.
• 40:55
  Speaker 6: Like first reports.
• 40:56
  Speaker 2: Came out that him and someone else they were raw
• 41:00
  Speaker 2: that gunpoint by people that were dressed as police, but
• 41:04
  Speaker 2: they were actual police that were like, hey, stop peeing
• 41:08
  Speaker 2: all over the side of the bathroom and like vandalizing
• 41:12
  Speaker 2: this place. And then I guess they bribed them to
• 41:15
  Speaker 2: like get out of it. And yeah, that's what happened.
• 41:18
  Speaker 2: So he had like a whole scandal.
• 41:19
  Speaker 4: Okay, that's what.
• 41:20
  Speaker 5: Yeah, that was his That was his last Olympics.
• 41:24
  Speaker 6: Yes, twenty sixteen.
• 41:25
  Speaker 2: I vaguely remember him having like a reality show or
• 41:29
  Speaker 2: being on one.
• 41:29
  Speaker 6: He was Okay, he was.
• 41:31
  Speaker 5: I don't know what it was, but I remember that
• 41:32
  Speaker 5: as well. Yes, he definitely had one. I remember the
• 41:35
  Speaker 5: law ladies loved them some Ryan Lockedy.
• 41:38
  Speaker 2: I loved Ryan Locke.
• 41:40
  Speaker 4: We then remember once he his last Olympics, he would
• 41:43
  Speaker 4: like bleach blonde, yeah, which I mean.
• 41:46
  Speaker 5: Wasn't wasn't a great look. I remember a lot of
• 41:48
  Speaker 5: people were, we're really mad about that. Yeah he went
• 41:50
  Speaker 5: bleach blonde.
• 41:51
  Speaker 6: He must have been crashing out over something.
• 41:53
  Speaker 4: You must I mean that. Yeah.
• 41:54
  Speaker 5: That was the same Olympics with the the gas station
• 41:57
  Speaker 5: bathroom incidents. So uh went off the deep end there
• 41:59
  Speaker 5: a little asked the.
• 42:00
  Speaker 6: Bench doesn't look good right now, and I was like.
• 42:06
  Speaker 4: I mean, is he just retired now? Like what does
• 42:09
  Speaker 4: he do?
• 42:11
  Speaker 5: I don't know what he does, asked the bench. Go
• 42:14
  Speaker 5: to Taco Bell order This is easy for me. I
• 42:18
  Speaker 5: know you're well.
• 42:19
  Speaker 4: Also, the freaking guys, I don't know.
• 42:21
  Speaker 6: They don't have him anymore. They're already gone.
• 42:23
  Speaker 4: They're already gone.
• 42:25
  Speaker 6: Looks terrible, alright, he looks bad. I think Ryan looks hard.
• 42:30
  Speaker 7: Yeah.
• 42:31
  Speaker 6: I tried to order one the other day and I
• 42:33
  Speaker 6: didn't see it on the menu.
• 42:34
  Speaker 4: That's Ryan, like Jackson Siegel. It does like, right, that's
• 42:39
  Speaker 4: not Ryan lockedy.
• 42:40
  Speaker 6: He looks terrible.
• 42:42
  Speaker 5: That looks like Jason Siegel and saving Sarah forgetting Sarah Marshall.
• 42:45
  Speaker 2: I'm chaking my answer. I want to party with Ryan Lockedy.
• 42:47
  Speaker 2: Obviously he partied really hard.
• 42:49
  Speaker 4: He did.
• 42:50
  Speaker 5: He aged fifty years and since we've seen him eight
• 42:53
  Speaker 5: years ago or whatever it was to the platinum.
• 42:57
  Speaker 2: But look what he used to look like, even with
• 42:59
  Speaker 2: platinum blow on hair.
• 43:00
  Speaker 4: Yeah, that's that handsome man. That's not Ryan Lockedy.
• 43:04
  Speaker 6: Look at the hair, like that's a handsome man.
• 43:07
  Speaker 4: No, yeah, for sure, Like the hair is terrible, but yeah,
• 43:12
  Speaker 4: like the eyes don't even look the same.
• 43:15
  Speaker 6: Don't do drugs, kids, We need a.
• 43:16
  Speaker 4: Wellness check on Ryan Lockety.
• 43:18
  Speaker 5: That's not him. That's somebody pretending to be Ryan Lockedy.
• 43:22
  Speaker 5: I texted the laundro a couple of weeks ago. It's like, hey,
• 43:24
  Speaker 5: I don't know if I should be mad at you
• 43:25
  Speaker 5: or thank you. Because she told me that the case
• 43:27
  Speaker 5: of rito was back at Taco Bell. I went and
• 43:29
  Speaker 5: got four within like a two and a half week period,
• 43:32
  Speaker 5: because they're incredible and apparently they're already gone.
• 43:35
  Speaker 4: I hate the limited I hate the limited items.
• 43:38
  Speaker 5: Like every year they're like, oh, we're gonna bring this back,
• 43:40
  Speaker 5: but we're really gonna have it for like three We
• 43:41
  Speaker 5: just keep it on the damn menu.
• 43:42
  Speaker 2: Keep well the case of rito is so good? Why
• 43:44
  Speaker 2: is why is it not? It used to be a permanent.
• 43:46
  Speaker 5: And it's stuff you already have on the menu. You
• 43:49
  Speaker 5: already have rice, you already have the chicken, the beef,
• 43:51
  Speaker 5: you already have the hot sauce and the cheese. Like,
• 43:53
  Speaker 5: why why not just keep it? It's not like you
• 43:55
  Speaker 5: have to keep stuff stocked that you don't already have.
• 43:58
  Speaker 2: So Ryan Lockey is kind of a mess. I just
• 44:00
  Speaker 2: looked him up four hours ago. Ryan Lochtey's ex Slams
• 44:04
  Speaker 2: Olympic swimmer, says she hopes he quote becomes the father
• 44:08
  Speaker 2: our kids deserve unquote.
• 44:09
  Speaker 6: Okay, this dude was going through something.
• 44:13
  Speaker 5: He's a mad But I gotta tell you, maybe the
• 44:15
  Speaker 5: answer of partying it is really looks.
• 44:18
  Speaker 6: Really good or looked.
• 44:21
  Speaker 4: Yeah, now he just looks like a middle aged actor.
• 44:25
  Speaker 6: H Wow.
• 44:28
  Speaker 5: That that's that's insane. That that's pretty sure. That's not
• 44:31
  Speaker 5: that's not.
• 44:34
  Speaker 4: Easy.
• 44:34
  Speaker 5: In the chat said nobody wants to party with Tanya Hardy.
• 44:37
  Speaker 5: I don't know what's on about Tommy and I know.
• 44:39
  Speaker 7: The whole.
• 44:41
  Speaker 5: The whole scandal of the you know, being involved in
• 44:45
  Speaker 5: the breaking of the other figure skater's ankle.
• 44:47
  Speaker 4: And all that. I know that scandal like.
• 44:50
  Speaker 5: But like does party hard Like obviously it's a controversial figure, right,
• 44:55
  Speaker 5: Like that's that's an awful thing to do. But it's
• 44:58
  Speaker 5: Tanya Hardy party hard I don't know, Yeah, I remember that.
• 45:07
  Speaker 4: Yeah, what was the skater? Did she?
• 45:11
  Speaker 7: Did?
• 45:11
  Speaker 2: She?
• 45:12
  Speaker 6: Nancy?
• 45:13
  Speaker 4: Nancy Karroen And that's the one.
• 45:14
  Speaker 2: So wait real quick, this is just really funny to me.
• 45:17
  Speaker 2: I mean it's not funny, but like, okay, he's a mess.
• 45:20
  Speaker 2: Ryan's response to his ex wife, he told the Daily
• 45:27
  Speaker 2: Mail quote, She's the one that wanted this divorce in
• 45:29
  Speaker 2: the first place, and now she's playing this pity part.
• 45:33
  Speaker 5: Hell yeah, much in Love is Blind right now, that's
• 45:37
  Speaker 5: straight out of the Love is Blind episode. Uh, we'll
• 45:40
  Speaker 5: we'll have an update on that tomorrow. We'll have an
• 45:42
  Speaker 5: update on that tomorrow. It's it's it's incredible. It is
• 45:44
  Speaker 5: getting back to where it was a few years ago
• 45:46
  Speaker 5: when I fell in love with Love is Blind. It's
• 45:49
  Speaker 5: like all the women on there are just unstable. All
• 45:52
  Speaker 5: the guys on there are just full of themselves and
• 45:54
  Speaker 5: their idiots, so like shocker, none of them work out.
• 45:57
  Speaker 5: But just an incredible show. You want to feel better
• 45:59
  Speaker 5: about your self. Go watch Love Is Blind for about
• 46:01
  Speaker 5: a half hour. You'll be like, things aren't so bad.
• 46:04
  Speaker 5: My decision making is not quite as poor as I
• 46:06
  Speaker 5: thought it was. All Right, that's going to do it.
• 46:07
  Speaker 5: For a Thursday edition of Off the Bench. Tomorrow, we're
• 46:10
  Speaker 5: talking a lot of LSU baseball. They got a series
• 46:14
  Speaker 5: coming up over the weekend planning a number of other
• 46:16
  Speaker 5: big time college baseball programs.
• 46:19
  Speaker 4: We'll talk that, we'll continue to talk LSU.
• 46:21
  Speaker 5: We'll talk from New Orleans Saints LSU GYMASA coach Jay Johnson,
• 46:26
  Speaker 5: Jay Clark joining us tomorrow's stay tuned Friday edition of
• 46:30
  Speaker 5: Off the Bench.
• 46:31
  Speaker 1: Off the Bench