Latest / Single Tree Nation Show / Building Sabadee Cafe: Nit Chanthanboun's Journey Through Family, Food & Entrepreneurship

Transcript

Building Sabadee Cafe: Nit Chanthanboun's Journey Through Family, Food & Entrepreneurship · Single Tree Nation Show

0:00
you
0:01
welcome back to single tree nation guys
0:04
i'm your man charlie eblen and as always
0:06
we have our illustrious co-host mr dairy
0:09
wells what's up for fire what's with you
0:11
the long pauses today i don't know that
0:15
one was one thousand percent done on
0:17
purpose i know just uh because of that
0:19
i know but it's just there's a comic
0:21
club yeah i'm gonna just continue to do
0:23
my long pause yeah you do it you
0:25
do it you're welcome we have a uh
0:27
a repeat guest but nobody else knows that
0:30
she's a repeat guest
0:32
Except for us.
0:33
Technical errors.
0:35
Technical difficulties.
0:36
That's right.
0:37
Technical difficulties.
0:39
Computers have a mind of their own
0:40
sometimes.
0:41
They do.
0:42
But we have Nit from Sabadi.
0:45
on the show for round two.
0:50
We're going to see if we can get
0:51
to three.
0:54
No, no.
0:55
With plants though, with plant,
0:56
like an intentional round three round
0:59
three intentional round three.
1:02
Um, we are excited to have you again.
1:04
Thank you for coming to hang out.
1:05
I am excited to be back here again.
1:09
so uh your trip over was good traffic
1:12
nice everything was good so nothing like
1:15
coming through murfreesboro at five thirty
1:16
and over two bridges yeah well i'm glad
1:20
you could have that easy commute over it's
1:22
wonderful it's wonderful the longest three
1:24
miles anybody's driven
1:28
I don't ever leave the restaurant around
1:30
this time, so for me to see that,
1:31
I was like, man,
1:32
I don't blame anybody who doesn't want to
1:35
cross that bridge.
1:36
It's brutal.
1:37
It'll back up from, well,
1:39
your traffic light down there at Cason all
1:42
the way past my restaurant.
1:44
Are you serious?
1:45
Yeah.
1:48
I'd have to find a new way home.
1:50
I do.
1:52
I would know every weird back road.
1:54
I can count the stop signs.
1:57
That's one of the first things I learned.
1:58
And depending on if I can get out
2:04
early enough, I can take a left.
2:06
I think they expanded the road.
2:09
Yeah.
2:10
If not,
2:12
I have to take a right and then
2:13
I have to figure it out.
2:15
But the best thing to do is to
2:17
go behind my restaurant and circumvent all
2:21
of that and go down to the St.
2:24
Andrews light.
2:26
Through regions?
2:28
Yeah.
2:29
Yeah.
2:29
I go through three different parking lots.
2:32
four,
2:32
if you count one shopping center that I'm
2:33
kind of skirting, it is impressive.
2:36
The number of parking lots slash
2:40
establishment slash cut-throughs that are
2:43
not meant for traffic,
2:45
but because it all gets so connected,
2:47
it has, I don't say has to,
2:49
but it's going to, uh,
2:51
and just that area is just, it's intense.
2:54
That's the only way I know to put
2:55
it.
2:55
All right.
2:56
So before we get into Sabah D I'm
2:59
looking down and you got some Nikes on
3:01
here.
3:02
that my wife would absolutely love.
3:05
So I got to know.
3:07
I got to know.
3:09
I need to know about the Nikes.
3:10
They got flowers and pink on them.
3:12
And hearts, hearts, hearts.
3:15
Okay, hearts.
3:16
Even better.
3:18
What?
3:18
Where did you get those?
3:20
I will have to parking lot that and
3:23
come back to you because they were gifted.
3:24
Okay.
3:25
Okay.
3:26
I need to know details.
3:28
Okay.
3:28
I will let you know.
3:30
Yeah.
3:30
Thank you.
3:31
Christmas is coming.
3:32
It is.
3:33
Fast and furious.
3:34
These are great gifts for Christmas.
3:35
It makes you feel like that you were
3:37
slighted by not wearing your orange and
3:38
black ones.
3:40
I wore them Sunday and Monday.
3:43
Okay.
3:43
So they had to take their day off?
3:46
Gotcha.
3:47
Yes.
3:49
We'll go with that.
3:53
Can't worry y'all for six more days.
3:57
We cooked all day Friday.
3:59
sent you the pictures of the smoker
4:00
phenomenal i had i had thirty was it
4:05
sixteen briskets i think it was thirty two
4:07
or thirty four pork butts and then we
4:10
did twenty four racks of ribs all kinds
4:12
of chicken and sausage and all the things
4:14
fifteen hundred wings wow um oh you're
4:19
talking about saturday whatever uh you
4:20
sent me all of it but like that
4:22
was friday friday we did all that and
4:24
then saturday we went to mtsu i got
4:26
to mtsu at like seven something
4:29
And we cooked, we brought,
4:32
I brought a hundred and fifty pounds of
4:33
pork.
4:34
I think it was a hundred and fifty
4:35
pounds of pork.
4:36
It might have been more.
4:37
It was more.
4:38
I don't remember.
4:39
But fifteen hundred wings.
4:43
Way more potato salad than I ever want
4:45
to see in my life.
4:47
Mac and cheese and beans and coleslaw.
4:52
And holy cow,
4:54
did we serve a lot of people.
4:56
I bet.
4:57
My best estimate,
4:58
and I can get the final number,
5:00
but I think the best number that we
5:02
came up with was a little over twelve
5:03
hundred people.
5:04
Wow.
5:05
um that we served so now look we
5:07
had the assistance of the the rotc at
5:10
mtsu and oh sure yeah some but still
5:12
veterans and and all the things but like
5:15
it was it was really cool it's a
5:17
lot of fun to do we do the
5:18
salute game every year um and have a
5:20
blast doing it that you know i can't
5:22
wait for next year this was the best
5:24
weather we've had yet whatever your
5:27
opinion of mtsu's athletics right now yeah
5:31
it's not
5:32
Their salute to veterans game is always
5:36
spot on.
5:36
It's incredible.
5:37
It brings you out.
5:38
And for whatever their ups and downs are,
5:42
they've got that one nailed.
5:43
And I hope that through whatever things
5:46
happen.
5:47
Do you know that is the longest running
5:50
salute to veterans game in the country?
5:52
Really?
5:53
MTSU is this?
5:53
MTSU.
5:54
Nice.
5:54
Yeah.
5:55
Forty, forty something years, I think.
5:56
Nice.
5:56
Yeah.
5:57
It's pretty cool.
5:58
Yeah.
5:59
They do a great job of that.
6:00
I'm always glad.
6:00
I know when we had Coach Mason on
6:02
that time, like he said,
6:02
they were already working on it,
6:04
even like back in the summer.
6:05
Like they planned for that.
6:06
So.
6:07
Oh, yeah.
6:07
They'll start.
6:08
They'll start.
6:09
Like we just did it and they'll start
6:11
working on it probably next month.
6:13
Wow.
6:13
Yeah.
6:14
Good for them.
6:14
It's a lot of planning.
6:15
Good for them.
6:15
So let's talk about Sabadi.
6:17
Yeah.
6:18
Not Singletree.
6:19
Yeah.
6:24
Well, tell us a little bit about yourself.
6:26
You haven't always worked at Sabadi.
6:31
Haven't always been there.
6:32
Haven't always helped out,
6:34
wash dishes and cook food.
6:35
I don't think I've ever washed dishes
6:37
there.
6:37
I'll be honest with you.
6:38
I don't think I've ever washed dishes
6:40
there.
6:42
That is crazy.
6:43
You need to be careful what you say
6:45
because your employees are going to hear
6:46
you.
6:47
Your team is going to come back and
6:48
get you.
6:48
You're going to walk into a spider web
6:52
of team members.
6:53
Yeah,
6:53
because the crazy thing is I always say
6:55
to them,
6:56
you guys are not doing anything that I've
6:57
never done before.
6:58
And here I am saying,
7:01
I washed dishes just at home.
7:02
They're going to get you now.
7:03
Yeah, you're in trouble.
7:06
I definitely have never been there.
7:07
I've not been there my whole life.
7:09
We opened in two thousand sixteen
7:11
originally with my mom and my aunt being
7:14
the co-owners.
7:15
I was at Verizon Wireless working customer
7:17
service.
7:21
And they they needed help in two thousand
7:23
seventeen.
7:23
My mom,
7:24
I started up the business for them.
7:26
So the name, you know,
7:28
all the business aspect of it and
7:29
everything started that up for them would
7:31
stop by and help out every now and
7:33
then.
7:34
But then they needed help.
7:35
So I decided, why not?
7:37
So I just.
7:38
up then quit verizon wireless and took
7:40
over somebody for them in two thousand
7:42
seventeen no two thousand eighteen i took
7:45
over how how does it what's the the
7:49
feeling of i know what it feels like
7:53
to get fired and not have a choice
7:55
right and and that's what happened to me
7:59
like i got fired we didn't have a
8:00
choice we had to figure something out
8:03
But what's the feeling of, I'm just,
8:07
I'm quitting.
8:08
And I'm gonna jump into this and hopefully
8:11
it works.
8:12
I'll be honest with you.
8:14
I was very,
8:15
very reluctant on quitting because,
8:18
you know, it's kind of like high school.
8:22
you know you're gonna wake up at a
8:22
certain time you're gonna go to certain
8:24
classes and then you're gonna go either to
8:26
work or after school programs or whatever
8:27
and you can come home and have dinner
8:29
and sleep it's a routine yeah and that's
8:31
how it was for me for close to
8:33
about thirty something years and when my
8:37
mom was like we we need your help
8:40
I looked at her I said I'm helping
8:42
she goes no like we need you there
8:44
more and you know I looked at her
8:46
and I said
8:48
you want me to leave the corporate world?
8:49
So I had to sit down and literally
8:51
think about what I'm losing and what I'm
8:54
gaining.
8:55
And at the end of the day,
8:57
I was like, you know,
8:59
you're my mom.
8:59
Like,
8:59
I don't know why I would even say
9:01
no.
9:02
So I was just, you know,
9:04
I told my boss, I told my supervisors,
9:05
I was just like, I have to quit.
9:08
And so I gave them like a one
9:09
week notice, but they were just like,
9:11
just, just go ahead and quit.
9:12
Like,
9:12
you don't have to give us a notice.
9:14
I said, fine.
9:15
So I quit that day.
9:17
The next day I went to the restaurant,
9:19
just,
9:19
we switched everything over to my name.
9:21
We took over.
9:22
And it was just like, from that point,
9:24
it was just go.
9:25
I had to learn so many things.
9:27
I had to learn how to cook.
9:30
in restaurant quantity.
9:33
And the way they did it,
9:36
they were old school.
9:38
My aunt would just take sauces and just
9:40
mix it.
9:41
And with me, I was like, but wait,
9:43
that's not consistent.
9:44
And the flavors are not gonna be
9:45
consistent.
9:46
So I'm over here trying to measure out
9:49
portions and seasonings and stuff,
9:52
and my nephew, he's Mr. Mathematician,
9:55
he's just like, well, we did this,
9:57
and we need ten orders of it,
9:59
so we need to multiply it by this,
10:00
and do, I'm like, okay, that's fine.
10:03
But it really doesn't work that way.
10:06
So you would think it works like that
10:08
way.
10:09
Just like in baking,
10:09
you have to measure everything up,
10:10
but with cooking,
10:12
you got to give and take just a
10:13
little bit because if you measure
10:14
everything to the T is something still
10:16
off.
10:17
So, yeah,
10:18
we played with it for two weeks.
10:19
And if you need a tablespoon or something
10:22
and you multiply it by ten,
10:23
put ten tablespoons of salt.
10:26
It don't add up the same.
10:27
It don't.
10:27
Is it more or less?
10:31
More.
10:32
Usually ends up being more.
10:33
That you need a lot more?
10:35
No, that you've used too much.
10:36
Oh, okay.
10:37
So my one tablespoon of salt doesn't need
10:40
to be ten.
10:40
It needs to be like eight or nine?
10:42
Possibly.
10:42
But whatever the, yeah.
10:45
Have you ever quit a job straight up?
10:47
Like, screw you guys, I'm going home?
10:49
Me?
10:50
Yeah.
10:52
Without a job?
10:54
Just in general.
10:55
It could have been a high school,
10:56
a college, whatever.
10:58
Have you ever not gone through the formal
10:59
process of, Hey, here's a two week notice.
11:01
I appreciate you guys working over here.
11:03
Yeah.
11:03
I think everyone has at some point.
11:06
I didn't do my first one until two,
11:08
two thousand twenty-one.
11:08
Wow.
11:09
I was working part time at, at, uh,
11:12
it was two thousand.
11:12
Yeah.
11:12
It's twenty-one.
11:13
You want to compare stories?
11:14
No, I don't.
11:15
I'm just saying it was August of twenty
11:17
one.
11:17
Walked in the Home Depot and they had
11:19
made a policy change and I was having
11:22
a bad Sunday already.
11:23
I just I should not have gone in
11:25
that day is what I should have done.
11:26
But I did.
11:27
And I walked around the corner.
11:29
One of the greeters was like, hey,
11:31
did you hear about policy change?
11:33
And I was like, no.
11:34
No, they did not.
11:35
She goes, uh-huh.
11:36
And she gets the manager from around the
11:39
corner.
11:40
Andy, tell Derry about the policy change.
11:42
She goes, yeah, they did.
11:44
I said, you're not serious.
11:45
She goes, I am.
11:46
I clocked in.
11:47
I was clocked in for thirteen minutes.
11:49
I said, tell Crystal.
11:50
I was the head manager.
11:52
I said,
11:52
tell her I'd like a phone call.
11:53
I'll tell her.
11:54
All right.
11:55
Never heard a word.
11:56
And, uh,
11:57
it didn't go over very well that I
11:58
quit,
11:59
but it's the only time I've ever quit.
12:00
I was ticked.
12:01
It just is a bad day for me
12:03
later on.
12:03
I felt guilty.
12:04
I said,
12:04
I should have gave him two week notice.
12:05
Like I should have like,
12:06
cause it's the only time I've ever quote
12:08
quit a job.
12:10
So it is, it was exhilarating.
12:12
I will say I was having a bad
12:14
Sunday.
12:14
I still don't blame it on.
12:16
So, so I was,
12:17
I was in my early twenties.
12:18
It was, it was shortly after the military.
12:24
And I was working at a company.
12:26
And they kept moving me from place to
12:30
place to place to place.
12:31
And hey, go here, fix this place.
12:35
Hey, go here, fix this place.
12:36
Okay, cool.
12:38
They put me at a store here in
12:39
town.
12:39
It was on Church Street at the time.
12:42
And I was there for, I don't know,
12:44
six months maybe.
12:47
And I'm running the whole place doing my
12:48
own thing.
12:50
GM quit.
12:53
You got it.
12:54
I said, okay, great.
12:55
You know, cool.
12:55
I'll run it.
12:56
No big deal.
12:57
Okay.
12:58
So I'm running it, doing my thing.
13:00
Three or four months after that goes by,
13:03
and the director comes in.
13:06
Hey, we're going to move you to Laverne.
13:12
Laverne?
13:13
It's a heck of a drive.
13:15
I'm like, I'm good.
13:19
No, we're moving you.
13:21
You've been moved.
13:22
Report there tomorrow.
13:23
I'm like, okay, fine.
13:27
So I go from being the man,
13:30
writing a schedule,
13:31
doing whatever I wanted to do,
13:33
to now there's a GM at this location,
13:38
and I report to him.
13:40
The difference in my location that I was
13:42
in and his location was that location was
13:44
twenty four hours.
13:46
Mine was not new.
13:49
So I had already said prior to this
13:52
that I know you got to schedule me
13:54
when you need me.
13:55
I get it wholeheartedly,
13:56
but I'm not a third shift guy like
14:01
I'm just I'm telling you now,
14:03
like that's not something I can do.
14:06
You can schedule me and I'll be here,
14:08
but it's I don't like it.
14:11
okay so what happens on the next schedule
14:16
your third shift every single night four
14:19
days in a row yep and then i
14:24
get a day off and then guess what
14:25
i am four more days nope i'm the
14:27
opener no oh yeah stop oh yeah so
14:31
i closed third shift get off at six
14:34
a.m right and i literally have twenty four
14:37
hours
14:39
And then I got to come back and
14:40
open now.
14:41
Okay.
14:42
So I was like, whatever.
14:46
Okay.
14:47
So I do it fine.
14:49
First day I come in for my, my,
14:51
my third shift, I'm replacing the GM,
14:56
the GM.
14:58
I walk in and he is,
15:01
he is all one day throwing stuff.
15:06
Whole nine yards.
15:07
I literally thought you meant like he was
15:08
inebriated.
15:09
And I was like, wow.
15:12
No, he might have been.
15:13
He might have been,
15:16
but he was just on a bender,
15:19
I guess.
15:21
So this particular restaurant,
15:27
I'll just say it has all the meats.
15:31
And except...
15:33
That night...
15:34
Did everybody just say it in their head
15:35
like I did?
15:35
Except that particular night,
15:40
we were out of one meat.
15:43
Just happened to be roast beef.
15:45
You had most of the meat.
15:46
So we had most of the meats.
15:51
We're missing the meat.
15:54
So now keep in mind,
15:55
this is my boss.
15:56
This is the general manager of the
15:57
restaurant.
15:58
Okay.
15:59
That has been running the shift all day.
16:01
I am out of roast beef.
16:04
That's like Chick-fil-A being out of
16:05
chicken.
16:06
Listen, I have so many questions.
16:09
Okay.
16:10
So it gets better.
16:12
It gets better.
16:14
did that for how many days in a
16:16
row four four days in a row what
16:18
happened four days in a row out of
16:20
roast beef i was out of roast beef
16:23
so was it never restocked oh it was
16:26
restocked but every night i came in nobody
16:28
thought hey let's up the order the gen
16:30
the general manager didn't cook enough oh
16:33
geez every day so we would get behind
16:35
they had a rotation and they would cook
16:38
it so it would stay fresh yeah right
16:40
but he would get behind
16:42
And he thought he was so good that
16:44
he could cut people out and get them
16:46
to go home and run really good labor
16:48
numbers.
16:48
And he could just do it all.
16:50
The problem was he wasn't that good.
16:53
And he kept getting behind because he
16:55
didn't have the people to do the job.
16:58
So I would come in and the second
17:00
day I came in and there wasn't no
17:01
roast beef.
17:03
I say, Hey man,
17:05
why don't you not cut these people out?
17:07
And then you'll have the time to make
17:08
sure that all this stuff is done.
17:10
I'm the general manager.
17:11
You don't tell me what to do.
17:12
Oh, come on.
17:14
Okay.
17:15
Cool.
17:17
Have a good night.
17:19
We ain't going to have roast beef tonight.
17:21
But you'll have it in the morning when
17:22
you come back.
17:24
So that's what I did.
17:25
Third night.
17:26
What happened?
17:28
No roast beef.
17:31
So now, at this point...
17:34
I say the same thing.
17:35
Hey, man,
17:36
if you don't cut all these people out,
17:38
you might be able to stay up on
17:39
the par, figure out what you need,
17:41
put it in, and we won't be out.
17:44
I'm the gentleman,
17:45
and you don't tell me what to do.
17:47
Okay.
17:50
The next day, I'm waking up,
17:53
getting ready, doing my stuff.
17:56
Go in.
17:58
What happened?
17:59
Out of roast beef.
17:59
You've got to be kidding me.
18:04
Long story short,
18:05
I go to work that following day.
18:07
It's an opening shift.
18:09
Schedule comes out.
18:11
What am I scheduled next week?
18:14
Four closings and an opening.
18:15
Five.
18:16
Oh, dang.
18:17
Third shifts.
18:20
Be like here.
18:21
Okay.
18:21
So now.
18:22
It's one finger.
18:23
I got off work and I didn't,
18:24
I got off work that day and I
18:25
didn't see the schedule and I get home.
18:29
Don't pay any attention.
18:30
I knew I had the next day off.
18:31
Then the following day was, was work.
18:33
So,
18:34
but I hadn't looked at what time I
18:36
went in yet.
18:36
So I go home, do my thing,
18:38
mind my own business.
18:39
The next day I commit,
18:43
pull up the schedule.
18:45
I got those five closing shifts.
18:46
Oh, well, not closing shifts.
18:48
The third shifts.
18:50
Again, I am not a night person.
18:54
The following day I'm scheduled to go into
18:56
work.
18:58
I was not feeling it.
19:01
So I didn't go.
19:04
So I get a phone call from the
19:05
general manager.
19:08
I sent him the voicemail.
19:13
And then it dawned on me.
19:15
Well,
19:16
am I just being a punk or am
19:19
I really just going to quit?
19:23
So I pull up my phone.
19:26
I changed my voicemail.
19:29
Hey guys, you have reached Charlie.
19:32
If you would like to leave me a
19:33
message, please do so after the beep.
19:36
And by the way,
19:38
if this is the restaurants with all the
19:40
meats, I quit.
19:46
Probably not the best way to do it,
19:48
but I do love it.
19:49
The director of operations called three
19:50
times.
19:54
I think he called three times,
19:55
not because he...
19:57
did he want to keep playing the he
19:59
just wanted to hear the message did i
20:02
hear that right like the first time he
20:04
did it and he didn't leave a message
20:06
and then the second time he heard it
20:08
like saying what no he didn't say i
20:10
gotta hear that one more time surely he
20:12
didn't sure enough look it's probably uh i
20:16
am not happy with that by any or
20:18
proud of that moment in my life
20:21
Um, but, um, I was,
20:24
I was fit to be tied.
20:26
Sure.
20:26
It was, that was not,
20:27
not a fun place to work.
20:29
You handled it very well though.
20:30
I think you stuck it through longer than
20:32
what most people would have.
20:33
Oh boy.
20:35
It was brutal.
20:36
My question becomes,
20:38
because you bring up that they were
20:40
missing a staple of their menu, right?
20:45
And I've been to other convenience food
20:48
locations and they will be out of their
20:51
staple menu.
20:54
And how do y'all, I mean,
20:57
y'all both got restaurant background,
20:59
not what do you do?
21:00
Cause I'm sure there's a sense of panic.
21:01
Let's get something else.
21:02
We'll have everything ready to go make the
21:04
order, blah, blah, blah.
21:04
Do what you gotta do.
21:06
How does it get to a point where
21:08
your primary protein.
21:11
Is what you run behind on,
21:14
whether it's forgotten to order,
21:15
forgot to prepare for fat and whatever.
21:17
And I bring this up because I was
21:18
at taco bell.
21:19
This was years ago.
21:20
They were out of ground beef and I'm
21:22
like,
21:23
how do y'all run out of ground beef?
21:25
A we can the semantics of,
21:29
is it ground beef?
21:30
Sure.
21:30
But.
21:32
How'd you run out of that?
21:33
Like you may as well be out tortilla
21:34
chips, like, you know, or something.
21:35
I don't know, but yeah.
21:38
And like,
21:38
and I've been to two or three restaurants
21:40
over the years where their main item,
21:43
like we're known for that.
21:44
What do you do?
21:45
Like, I mean, and not to stereotype,
21:47
if I walked into you and you're like,
21:48
Hey, we're out of brisket today, or, Hey,
21:50
we're out of rice and noodles today.
21:52
I mean, I came for.
21:56
what y'all are known for how does that
21:59
get to a point let's let's just let's
22:00
excuse supply chain issues let's not say
22:03
that it's so i will pre i will
22:04
preface it with this and then we let
22:07
nit decide her her statement but um for
22:12
barbecue i understand if you're out always
22:15
have because i'm trying to sell out
22:19
I want to sell out.
22:20
That's caveat.
22:21
Right.
22:21
That is caveat.
22:22
So for barbecue,
22:23
like I'm not a good example.
22:25
Yeah.
22:26
And, but there's a difference in,
22:28
there's a difference in selling out at.
22:31
Thirty minutes prior to when you close to
22:33
being a twenty-four hour operation that,
22:36
and that,
22:37
and always needing to have food in and
22:40
always being cooking.
22:41
Cause I would assume the prep process for
22:43
that protein isn't very strong.
22:46
no it was for for that particular company
22:49
it's throw it in the oven well i'm
22:51
glad at least that i figured it was
22:53
rip open a bag dump it in the
22:54
warmer and just scoop out what you need
22:56
but uh yeah no they actually cook it
22:58
in an oven okay or they used to
23:00
they may not anymore i mean you're talking
23:01
this is twenty something years sure you
23:03
know so well i was just curious i
23:06
mean yeah so now i mean i'm sure
23:10
it probably doesn't ever run out of
23:12
anything
23:13
She's got it perfect set up, doesn't she?
23:16
Have you been there?
23:17
Place is amazing.
23:19
We do run out of things.
23:21
Patience, people.
23:22
We don't run out of rice and noodles.
23:24
If we ever ran out of rice and
23:25
noodles,
23:26
I would be sitting there looking at my
23:28
mom like, what happened?
23:30
Because I can't open the restaurant
23:31
without rice or noodles.
23:32
What are we serving?
23:33
Just stir-fried chicken?
23:35
But yeah, we never run out of that.
23:39
But I will say that we've ran out
23:40
of the five-oh-five chicken wings.
23:43
Yeah.
23:44
Because we make a batch of it at
23:46
the beginning of the week.
23:48
And then...
23:49
By the end of the week,
23:50
of course we're going to run out,
23:51
and it's not like I can't go back
23:54
and make that batch again.
23:55
It's usually made at the beginning of the
23:56
week.
23:57
We've actually doubled what we make in
24:00
that.
24:00
And then our pork belly, the same way.
24:02
People will come in on Saturday,
24:05
and they will just ask us, like,
24:07
how did you guys run out of pork
24:08
belly on Saturday night?
24:10
Well, we have one more day left, so.
24:13
you know I mean we take everything
24:15
in-house it's not in nothing that's
24:16
shipped to us so we make as much
24:19
as we can and what we have left
24:21
is what we have left just like he
24:22
said when we want to sell out and
24:24
then make it fresh again at the beginning
24:26
of the week right right yeah it's it's
24:29
tough man like I feel like if you
24:32
go to a chain restaurant most of their
24:34
food is not prepared inside the restaurant
24:37
Right.
24:37
Yeah.
24:38
Right.
24:38
Like, I mean, obviously, if you go to,
24:40
you know,
24:40
Chili's and they're getting a steak at
24:42
Chili's.
24:42
Yeah, they're cooking the steak there.
24:44
Sure.
24:46
But most of the stuff prepared there is,
24:49
you know, boil in a bag.
24:50
Yeah.
24:50
Right.
24:50
The mashed potatoes are in a bag.
24:52
They throw them in a pot of water
24:53
and heat them up.
24:53
I'm worried about the people going to
24:55
Chili's to get a steak, too.
24:56
Look, if you go to Chili's,
24:58
I'm worried about you.
25:00
I'm not.
25:00
They still got there's a there's a
25:02
nostalgia there for me for Chili's.
25:04
Yeah, I mean, I like the cheap cocktails.
25:06
They were good.
25:07
It was the appetizers.
25:11
The cheese.
25:11
Look,
25:11
they were the first ones that had the
25:13
southwestern egg roll.
25:14
Yeah,
25:15
they were the first ones that had the
25:16
southwestern egg roll.
25:17
And it's good.
25:19
But, you know, I don't know, man.
25:23
I know.
25:23
I'm just saying.
25:24
Nothing screams to me like,
25:25
where do y'all want dinner?
25:26
Let's go to Chili's.
25:27
But I'm saying they have their place.
25:28
That's like saying you want to go to
25:30
the family trough.
25:33
What's the family trough?
25:34
You never heard of Golden Corral?
25:35
Oh, what?
25:40
I've never heard it references that.
25:42
That's a very, you're not wrong.
25:47
I'm just saying it's like the Southwest of
25:49
airlines in the restaurant world.
25:51
Yes.
25:53
I'd give you that.
25:56
I haven't been to a Gold Corral in
25:57
years.
25:58
There's a reason why.
25:58
Do we even have any in Tennessee?
26:01
I think there's one near the Gatlinburg,
26:03
Knoxville area.
26:05
Look,
26:05
anywhere you can get all-you-can-eat
26:07
steak.
26:09
Come on, man.
26:11
I saw a kid.
26:12
That's like getting those quarter-inch
26:14
ribeyes out of the freezer truck from the
26:16
guy that's backed up at the mall.
26:17
You know what I'm talking about?
26:18
Yeah.
26:24
what makes these so good well they quick
26:26
fry their quarter they were frozen you can
26:32
use them for philly meat that's right we
26:34
free it it may not be bad if
26:36
you chopped it and like threw it on
26:38
a philly cheese steak i'll give you that
26:43
look we got we got oh my
26:45
I'm gonna quit talking now.
26:46
Anywhere I can go into a commercialized
26:49
restaurant and stick my face underneath
26:52
the ice cream tap and not get kicked
26:56
out is a problem.
27:02
I literally saw a thirty-year-old man
27:05
stick his head underneath the ice cream
27:07
spout of a Golden Corral.
27:08
I don't need that.
27:10
Just tearing it up.
27:11
Tearing it up.
27:12
I don't even know how you respond to
27:18
that.
27:22
Alright, let's diverge.
27:25
So we have a segment now called Table
27:28
for Two.
27:31
Okay.
27:33
If you could sit down and have dinner
27:36
with anyone you wanted to, past, present,
27:41
or future, who would it be?
27:46
See,
27:47
this could have been great if you guys
27:48
sent it to me,
27:49
and I could have thought about this before
27:51
I got here.
27:52
If that takes away the fun.
27:53
Put you on the spot.
27:54
Anyone.
27:54
Anybody.
27:56
Anybody.
27:59
And like famous, not famous.
28:02
It could be mythical.
28:03
I don't care.
28:06
A Norse Viking from I'll be really honest
28:12
with you.
28:12
It would be my grandfather from my dad's
28:14
side.
28:16
I've never met the man.
28:18
Okay.
28:19
and i've always been i say a lot
28:22
i'm i've always been like a y kid
28:24
like i always have to ask why about
28:26
everything and anything and i think my dad
28:30
had his limits with me when i was
28:31
eight years old when i would just ask
28:33
him about his dad and then his dad's
28:36
dad and his dad's dad and he just
28:38
looked at me and he said we have
28:39
no more dads we're done
28:43
I said, but I need to know more.
28:46
And he was just like, no, he's like,
28:47
well, go ask your grandfather.
28:48
I said, but I can't ask him.
28:50
I can't ask him anything.
28:51
And so he said, well,
28:52
one day when you get the chance to
28:53
ask him, you ask him.
28:56
So if I could sit at the table
28:56
with him and ask him about his dad's
28:59
dad, I'd be great.
29:02
Was that just a lack of your dad?
29:06
I'm putting myself in a dad role here,
29:07
but I'm tired talking about this,
29:09
or was it just not knowing,
29:11
or was it a little bit of all
29:12
of it?
29:12
Or I think it was a little bit,
29:14
all of it, because I,
29:15
I remember the day to the emotional
29:17
foreign,
29:17
we were counting coins and I was just
29:20
asking questions about, you know,
29:22
I was asking about my, my, my grandfather.
29:24
And then I said,
29:24
did you know your grandfather?
29:26
And he said,
29:28
Not really.
29:29
I said, well,
29:29
how come you didn't know your grandfather?
29:31
He said, well, back overseas, you know,
29:33
it wasn't like that.
29:34
It was like,
29:35
as soon as he got of age,
29:36
he left the house and he went,
29:38
I think he was in the military first
29:39
and then he became a police officer and
29:42
he was just gone.
29:43
So he never really met his grandfather.
29:46
And then here I come.
29:47
Well,
29:47
why did you want to meet your grandfather?
29:49
Why didn't you want to meet him before
29:50
you went to this nut?
29:52
And he just got frustrated with me.
29:54
He was just like, we're counting coins.
29:55
Go away.
30:00
That burned a hole in her memory.
30:01
Yeah, to this day.
30:02
I mean, I just, I have to know.
30:04
Every time she's counting coins, I just.
30:06
I need to know who that man was.
30:07
Well, what would you ask him?
30:11
I want to know, like,
30:15
I'm very inquisitive about, like,
30:16
religion and, you know, how we, like, as,
30:22
well,
30:23
not to get too much into religion or
30:24
anything, but I grew up as a Buddhist.
30:26
But I'm not a Buddhist now.
30:28
I live the Buddhist way, but I don't.
30:33
Do I'm not,
30:34
I don't not practicing religion.
30:35
Yeah.
30:36
Um, cause I just,
30:37
I think Buddhism is more of a way
30:39
of living than it is a religion.
30:41
And so I just want to ask him
30:43
like, you know, why, why,
30:45
why did we go this route?
30:46
Is it just because our culture is just
30:48
cause you know, where we lived,
30:51
where we came from.
30:52
So for,
30:53
for those of the world that are like
30:55
me and don't know much about it,
30:58
I know enough about Buddhism to get me
30:59
in trouble.
31:00
Um,
31:00
how would you describe in a short answer?
31:02
How would you describe what the,
31:05
the way of life is for Buddhism?
31:07
It's just living.
31:10
To me,
31:11
it's kind of like the Ten Commandments.
31:14
It's literally, when I looked at Buddhism,
31:17
and I actually studied religion and
31:18
Buddhism when I was in college, it's very,
31:21
very similar to Christianity.
31:23
So you're living your life the right way
31:27
as best as you can to find enlightenment
31:31
at the end of the day.
31:33
Got it.
31:34
So and it's just that's just, you know,
31:36
to me,
31:37
it's everything is cultural based when it
31:39
comes to Buddhism.
31:40
That's why I don't think it's a religion.
31:42
And so that's that's why I wanted to
31:43
ask him, like,
31:45
how did you choose this path for your
31:47
son to choose this path for your son's
31:49
son to choose this path?
31:51
And now it's, you know,
31:51
because my dad became a monk.
31:54
um when he was back in laos he
31:55
was a monk for a good i think
31:57
four or five years and then he left
32:00
and then he found my mom and they
32:02
got married so it was just so yeah
32:04
i heard described recently uh oddly enough
32:07
that it's a buddhism is more like a
32:09
philosophy it's a way to live it's a
32:12
it's a guiding principle that kind of
32:14
thing and if those principles are guided
32:18
you do find that betterment or
32:20
enlightenment and that,
32:22
that peaceful place.
32:24
And so, um, that was,
32:26
and I do not know much about either,
32:28
but when the guy used the term philosophy,
32:30
I was like, that,
32:31
that does make sense from my
32:33
understanding.
32:33
It makes a little more sense to me.
32:34
It's kind of unique.
32:35
I agree with that.
32:37
but it is very cultural.
32:38
Uh,
32:38
I've got some family that has a background
32:41
in, in lay ocean ties and stuff.
32:42
And when different things happen with
32:45
whether it's marriages or funerals or
32:47
different stuff,
32:47
it's a very unique to see how the
32:49
family responds.
32:50
And I think it's beautiful.
32:52
First of all, like, like it,
32:54
because you see immediately doesn't matter
32:56
how widespread everybody is when that
32:59
event happens.
32:59
I mean, yes, everyone is together.
33:02
Everyone understands.
33:04
Um, my cousin's wife.
33:07
I think it was her father when he
33:08
passed away.
33:09
I really was able to see it then.
33:10
I was like, wow, everybody,
33:13
even like some that were kind of on
33:14
the fringe and like, well,
33:15
you upset me two years ago and we
33:17
haven't talked much.
33:18
When that event happened, it was like,
33:21
pause.
33:22
we're all gonna come together we're all
33:24
going to celebrate dad and whatever and
33:26
then we pick up our beef you know
33:28
we get back out of that afterwards or
33:30
we can reconcile it's either which way or
33:32
yeah and i don't know what they did
33:33
but yeah it's like you could tell at
33:35
least for a moment there was a little
33:36
bit of a like we're not the important
33:38
part here so uh it's a good
33:43
it is and it's always everything with us
33:46
being cultural is always wrapped around
33:48
food food every every like most most
33:54
cultures are surrounded around food mm-hmm
33:59
most
34:01
civilization is really surrounded around
34:03
food right I mean if you think about
34:06
how I mean think about how the country
34:09
was founded yeah it was surrounded around
34:11
food right you know not to bring up
34:13
you know uh Thanksgiving but I mean we're
34:17
in that we're in that realm of of
34:19
time period in the holidays here and
34:23
differences were settled at a dinner table
34:25
well i think even the premise of that
34:27
question of who would you have a dinner
34:29
with because like you said like
34:31
differences are settled contracts are
34:34
signed handshakes are agreed upon because
34:36
you know we we came together at the
34:38
table and look one of the one of
34:39
the things that i used to tell my
34:40
wife all the time when i first got
34:42
into the executive side of stuff was she
34:45
always wanted to know why we were going
34:46
to dinners afterwards
34:48
And, you know,
34:49
why are we going out and having a
34:50
drink and eating dinner?
34:52
And why does the dinner take so long?
34:53
And can't you just eat and go?
34:55
And I think she understands now.
34:58
But, you know,
34:59
the business of what we talk about all
35:01
day in the meetings is great and fine
35:04
and dandy.
35:05
But the true business happens at dinner.
35:08
It happens at the happy hour.
35:10
Yep.
35:11
something you heard throughout the day may
35:14
have sparked an interest that oh man i
35:16
need to talk to ned about this because
35:18
we could probably partner up and get
35:19
together on this and be a pretty cool
35:20
business venture right um oh i need to
35:23
talk to derry maybe he can help me
35:24
do x y and z um well and
35:26
just the the networking possibilities uh
35:29
that night when when the create uh event
35:32
was here in town and so many of
35:33
the guys were at your restaurant and i
35:35
met a lot of those guys for the
35:36
first time i talked to them or you
35:37
know social media friends or stuff but
35:39
to sit there and have a meal with
35:41
those guys.
35:42
And everybody was like,
35:43
you literally felt like in a moment where
35:46
a stranger previously, not, you know,
35:48
an hour before is now somebody you're
35:50
sharing jokes with and talking about
35:52
getting locked out of your hotel room and
35:54
running down the hall and whatever else.
35:55
And like, it,
35:56
that's just stuff that you don't share
35:57
with the everyday person.
35:59
So it really makes that difference.
36:00
So it's big.
36:03
Nick, what's, what's new is Sabadi.
36:04
Hmm.
36:06
Well,
36:06
we just renewed our lease for another
36:09
three years.
36:11
Congratulations.
36:12
That's awesome.
36:13
We are now set to finally fix our
36:16
HVAC because we didn't know whether we
36:19
were coming or going.
36:20
So I was like, well,
36:20
I'm not going to fix the HVAC.
36:22
We're leaving.
36:23
So now that we are staying,
36:25
I was like, okay,
36:26
now we got to fix the HVAC, guys.
36:28
Yeah.
36:31
Why do so many restaurants in general have
36:33
HVAC issues?
36:34
Is it with the grease or with the...
36:36
So it's multiple different reasons.
36:39
So there's pressure inside the restaurant.
36:42
So you have a building and that building
36:45
is enclosed.
36:46
Well,
36:46
we have a hood system that is sucking
36:50
air out.
36:50
All the air out, right.
36:52
So you got an enclosed building with a
36:54
fan sucking a whole bunch of air.
36:55
So there's a whole bunch of negative
36:57
pressure.
36:58
So when you have that negative pressure,
36:59
you have to have the right AC unit
37:03
or HVAC unit to be able to properly
37:06
function.
37:06
Okay.
37:07
You know,
37:08
like my restaurant is sixteen fifty,
37:10
seventeen hundred square feet somewhere in
37:12
that neighborhood.
37:13
And I have two HVAC units.
37:16
Wow.
37:17
So it makes that big of a difference.
37:18
And it's not enough.
37:19
Okay.
37:20
I need a third one.
37:21
And I'm assuming that especially if y'all
37:23
move into like a strip mall location or
37:24
something,
37:25
that's set up or suited for non-restaurant
37:28
business, right?
37:29
Retail, something walk in,
37:30
and then y'all walk in.
37:32
Well,
37:32
there's no upgrade for that unless it's
37:33
out of pocket, I'm assuming.
37:34
Okay.
37:34
So I've always wanted that.
37:36
That makes a lot.
37:38
Some places, depending on the landlord,
37:41
will include that.
37:42
I ain't heard one yet, so.
37:43
No.
37:50
Some just say, you know,
37:51
sorry about your luck.
37:52
Sure.
37:52
Um, but yeah, I mean, it's,
37:54
it is what it is.
37:55
It just depends on where I've just,
37:56
I've always wanted that.
37:57
Cause you see so many,
37:59
or you go into a restaurant and especially
38:02
Tennessee,
38:03
that hot human summer and they'd be like,
38:05
you know what?
38:06
Hey, it's running.
38:07
It's full max.
38:07
We've got it on.
38:08
Just be patient with us.
38:09
And most people are.
38:10
It's fine.
38:11
But it just seemed like it always or
38:13
regularly happens.
38:14
And that's a lot of background I didn't
38:16
know there.
38:17
So thanks for the info.
38:19
I'm here for you.
38:20
Hey, look, I try, you know.
38:23
I try to educate myself.
38:23
You're not just my sidekick today.
38:26
Not just Robin over here.
38:27
You're not just Robin.
38:29
Good Lord.
38:31
We do a segment called Mac or beans.
38:37
And then a segment,
38:37
it's a this or that segment.
38:40
So when you go into a restaurant,
38:42
typically a barbecue restaurant and you
38:45
get your proteins and you're going to
38:47
order a side,
38:48
do you get the Mac and cheese or
38:51
the beans?
38:51
I'm a bean person.
38:53
Beans are on a roll, man.
38:56
I've been on this.
38:58
So, you know, we're on TikTok.
39:00
I don't know if you guys are on
39:01
TikTok, but I'm on TikTok all the time.
39:04
And this whole jacket potato phenomenon is
39:07
happening over in the UK.
39:09
okay you gotta tell me i don't know
39:10
about the jacket potato so it's just it's
39:12
just a regular potato really and then you
39:14
cook it to where like it's like real
39:15
crisp and you break it open and you
39:17
put butter in and then you pour beans
39:19
on top of it okay and then you
39:22
put cheese on top of it obviously and
39:23
then it's just that's just how you eat
39:26
it that's how they eat it they eat
39:27
it with butter beans butter beans and um
39:31
cheese like any kind of particular bean
39:33
um it's whatever they have over there is
39:36
equivalent to what we have here the heinz
39:38
ketchup one i've used it once and i
39:40
didn't like it so i just i just
39:42
put whatever beans i want it looks very
39:44
similar to like the beanie weenie bean
39:46
yeah that's the one they use and and
39:49
it's not just what they use it's a
39:51
staple over there they eat it with bread
39:53
too they eat it on top of beans
39:55
and toast that's a that's a big breakfast
39:58
I've not ventured to that,
39:59
but I like the beans and the potato.
40:01
They're pretty good.
40:01
What do you mean beans and toast?
40:05
They will take your good old plain white
40:07
toast, and they overdo it a little bit,
40:10
and then they pour beans right over the
40:13
top of it,
40:14
serve it next to a couple eggs,
40:15
and there's breakfast.
40:18
Beanie weenies and toast.
40:19
Beanie weenies and toast.
40:21
I need more of these.
40:23
Sorry, that was hilarious.
40:26
Here's the, here's the best part about it.
40:28
I only know this because a buddy of
40:31
mine is a soccer coach and one of
40:34
his players was going to England to be
40:37
on a club team.
40:38
And he told him he better get ready
40:39
for beans and toast.
40:40
He's like, what's that?
40:42
I took it upon myself to look it
40:45
up.
40:45
It's a big staple over there.
40:46
Like a everyday dish for breakfast.
40:50
Breakfast, lunch, dinner,
40:50
whenever you want it.
40:52
Like Bush's beans and sourdough.
40:53
I don't know if it's sourdough.
40:56
Not even that much flavor.
40:59
Y'all said beanie weenies.
41:01
I'm through.
41:05
That's it.
41:06
Give me some fruit loops, bro.
41:07
Baked beans served over toast is a
41:09
traditional and popular dish in the UK.
41:12
Other Commonwealth countries often enjoyed
41:14
for breakfasts.
41:15
The beans are the typically canned baked
41:19
beans in a tomato sauce, e.g.
41:21
Heinz baked beans.
41:23
Toast is white, toasted,
41:24
and usually buttered.
41:26
It's a simple and expensive meal and high
41:28
in fiber and protein.
41:29
Nailed it.
41:30
Served on the side of bacon,
41:32
the dish is considered a British comfort
41:34
classic.
41:35
Look, I'm going to tell you right now.
41:39
okay i got some friends i got some
41:47
friends over there richard i'm talking to
41:50
you why are you eating beans for breakfast
41:53
with toast you ever heard of waffle houses
42:01
They make bacon and eggs.
42:02
Yeah, but they also make beans and toast.
42:04
Not for breakfast.
42:06
They don't.
42:06
I love that.
42:07
Net brought that up and you're looking
42:09
like what you can't be serious.
42:11
Had to give you a full rundown right
42:12
there.
42:13
Like put an egg with it or something.
42:15
Oh yeah.
42:17
Since I'm going to go into your restaurant
42:19
and I'm gonna order a potato.
42:20
I'm gonna ask for beans.
42:21
My beans go on top of my potato.
42:24
Well, I don't have beans anymore.
42:29
charlie's gonna have a precursor question
42:31
why are you ordering beans i want toast
42:32
nope uh we are getting rid of toaster
42:36
beans one one of them are going away
42:38
it became a staple due to historical
42:40
factors uh world war ii rationing which
42:43
exempted beans from any shortage and the
42:46
popularity rose during that time and
42:47
became just that was where it came on
42:50
a rise
42:51
So I guess if we were talking about
42:52
our toast that we eat,
42:53
like we were talking about,
42:56
they could just say toast and beans.
42:58
Toast and beans.
42:59
So gross.
42:59
Toast and beans.
43:00
I've not yet tried it,
43:02
so I wouldn't even know.
43:04
I mean, look,
43:05
I could understand toast and beans and
43:07
meatloaf.
43:09
or toast and beans and a steak or
43:11
do you know like you have a protein
43:13
on your plate with the toast and the
43:15
beans and then you know because i'm a
43:17
country boy like you can scoop that up
43:18
and and eat it that way okay i
43:20
understand that but not i love the picture
43:23
doesn't help it like it is just straight
43:27
like the fact that it's ketchup
43:30
It's tomato sauce beans.
43:32
You've got to show the camera.
43:33
I am.
43:33
I was just going, but that is.
43:35
It's like spaghetti.
43:42
It just is.
43:43
That kind of slaps sometimes.
43:48
Not for breakfast.
43:51
I want to walk into Charlie's restaurant
43:54
one day with a loaf of white bread
43:56
and a big old can of spaghetti.
43:58
I was like, dinner is served.
44:01
Make some magic happen, big boy.
44:07
You can't add enough brisket to that to
44:09
make it taste good.
44:11
That's awful.
44:12
That's it.
44:15
That's crazy.
44:16
We just offended every English person on
44:19
our listenership.
44:21
Sorry, y'all, but it's popularity.
44:24
Look,
44:24
I have some really good friends that live
44:27
there.
44:28
They probably had beans and toast for
44:29
breakfast.
44:30
They're great people.
44:31
Are they from here and went there?
44:33
No, they live there.
44:35
They're there.
44:35
They're eating beans and toast.
44:36
I guarantee it.
44:39
Probably have,
44:41
I'm about to have some conversations with
44:42
my buddies,
44:43
bangers and mash and fish and chips too.
44:45
Like they got bangers and mashed.
44:46
I'm down with, I know,
44:47
but I'm just saying fish and chips.
44:49
I'm down with again.
44:50
And then beans and toast.
44:51
You don't put beans on toast.
44:55
Well, it doesn't even look like toast.
44:57
It looked like white bread looks like
45:03
spaghetti.
45:03
Spaghetti is a white bread.
45:06
That's when you overslept.
45:09
You pop that can of baby Wayne's don't
45:11
maybe let's go You were one of two
45:14
people eating that Oh Wow that was Like
45:16
me
45:32
Lost too much of Sabadi.
45:34
Do you have any bean dishes at Sabadi?
45:35
We do not have any bean dishes.
45:36
Do you have any toast dishes?
45:39
Unfortunately, toast,
45:40
we don't have any toast dishes either.
45:40
We have a bread.
45:44
If anybody would like to talk about toast,
45:46
please feel free to give me a call.
45:48
We would love to sign you up on
45:49
toast.
45:50
Not the toast and beans,
45:53
but the toast POS terminal.
45:55
I love it.
45:56
The system would be wonderful to help you
45:58
out with serving your toast and beans.
46:00
uh you brought up your five oh five
46:02
wings earlier and i i remember like first
46:07
of all what was peculiar about the name
46:10
where did that come from
46:12
it's the the address of the building okay
46:14
i know that there's something just quirky
46:16
enough about it but uh was that what
46:19
you told us last time was the hottest
46:21
dish y'all served that you had some guy
46:23
came in and asked you to ramp it
46:25
up yeah he asked me to ramp it
46:26
up so we gave him ten spice level
46:29
ten with it now keep in mind the
46:32
normal spice level is one two three four
46:35
five yeah
46:37
But with the five of five,
46:38
we don't actually,
46:39
we don't give you a level.
46:40
It is what it is.
46:42
And it's already at about a three or
46:44
four.
46:44
I feel like they,
46:46
and just to give some reference for those
46:49
of you who are listening,
46:53
I enjoy spicy things a lot.
46:56
I love hot food.
46:58
That's why I've done the hot ones
47:00
challenge twice.
47:01
Yeah.
47:03
Because once wasn't enough.
47:04
Yeah.
47:05
Or I'm just stupid.
47:06
One of the two.
47:07
Or both.
47:10
Three is...
47:16
Serious.
47:18
At their place?
47:19
Yes.
47:19
Okay.
47:21
You don't go past three.
47:22
Three.
47:25
Can I do the stereotypical question as
47:28
somebody from an Asian country?
47:30
Do you like a lot of hot things?
47:32
I like a lot of hot things,
47:33
but with the five Oh five,
47:35
it's a little bit different.
47:36
Okay.
47:37
The spices are in there.
47:38
Okay.
47:38
They're in there.
47:40
Let me just say there's three different
47:42
types of spices, like, like peppers.
47:44
Okay.
47:46
So it's,
47:46
it's the Thai dried chili and then it's
47:50
the Korean, um, dried peppers.
47:53
I don't want to butcher what it's called.
47:55
Okay.
47:56
And then it's also, um,
48:00
I want to say it's, it's,
48:01
so it's another, it's, it's, it's,
48:05
it's a Lao pepper.
48:06
I mean like, well, it's Thai and Lao,
48:07
but it's like, um,
48:10
I don't even want to, I can't,
48:12
I can't give it away, but anyway,
48:15
so it makes it already spicy as it
48:18
is.
48:19
Looking at that last pepper makes your
48:21
mouth pucker.
48:26
Just looking at it.
48:26
Just looking at it.
48:30
And then we cook it in the wok.
48:31
So it intensifies the heat.
48:32
So yeah, it just makes it easier.
48:34
Okay.
48:35
And you've had the five on five wings?
48:37
Okay.
48:39
I just don't like, I like hot stuff.
48:40
Did you put the other wings on the
48:42
menu?
48:43
Um, we, at the beginning of the year,
48:44
we are,
48:44
it's going to be on there cause we're
48:45
changing the menu at the beginning of the
48:47
year.
48:47
So it'd be on there.
48:48
Cause I enjoy hot things.
48:50
Like I truly do, but like there,
48:52
there comes a point for myself personally,
48:54
I surpass hot and now it's just
48:56
unenjoyable to eat.
48:57
Like there's no flavor.
48:58
There's no, it's just like,
48:59
you're trying to burn me up.
49:00
Um,
49:01
and I remember where it was in our
49:02
hot wings challenge.
49:03
Like that,
49:03
that hot ones challenge was just about
49:05
number eight there.
49:06
Like my ears just burned and that was
49:08
all I can remember from the whole thing
49:09
about it this way.
49:10
So a spice level three in her restaurant
49:15
is probably a seven or eight on that
49:17
scale.
49:17
Hold my word.
49:19
I can't even imagine.
49:20
Like you can eat it.
49:21
There used to be.
49:22
But you don't know you ate it.
49:24
There used to be an Indian restaurant here
49:26
in town.
49:26
And I really like going there,
49:27
but I had to order it mild every
49:28
time because you didn't know who was
49:30
cooking in the back.
49:31
And depending on who was in the back,
49:33
my or medium was one.
49:36
I loved it.
49:37
Or medium was I can't touch it.
49:40
But you didn't know.
49:41
And I didn't know who they were.
49:42
I couldn't come in and say, hey,
49:47
extremely sketchy scale.
49:48
But, you know,
49:50
I didn't know if Alan or Bill's working
49:52
in the back and like because they're three
49:54
and his three are very different threes.
49:57
Right.
49:57
And so I would go there and I'd
49:59
order mild every time just to be on
50:01
the safe side.
50:03
And I'm sitting next to a guy and
50:05
they had a whole bench of seats with
50:09
two at a time tables here, right?
50:10
And so you get a whole row of
50:11
chairs.
50:11
And these guys did like the urinal rule
50:14
where they skipped a table in between us,
50:16
right?
50:16
And they're sitting there.
50:17
And I overhear this guy.
50:19
He was like,
50:21
I'd like it as hot as you'll make
50:22
it.
50:22
And I looked over and I was like,
50:25
I'm just going to mind my business.
50:26
Like this guy knows what he's doing or
50:28
he's about to run himself out of here.
50:29
I don't know what it is.
50:31
the man didn't flinch.
50:33
I'm talking.
50:34
And Oh,
50:36
it kind of reminded me of a guy
50:37
that would be your dad.
50:39
All right.
50:40
It was not your dad,
50:41
but it reminded me of that.
50:42
And he was like,
50:44
I'll just take it as hot.
50:45
Like he was never even bat an eye.
50:46
And I was like,
50:48
and it didn't bother him.
50:49
He went right through the whole thing.
50:50
And I was like more power to your
50:51
friend.
50:52
So that's why that scale,
50:54
when you're like, you don't go past three,
50:56
I still don't trust.
50:58
Those five or five wings are absolutely
51:00
phenomenal.
51:01
And a level three,
51:02
you'll eat them all and you'll love it.
51:04
But you'll know,
51:05
you'll know when you get done,
51:07
you're going to go.
51:10
we have people who will eat the five
51:12
of five wings with rice sticky rice or
51:14
white rice they'll eat it with that
51:16
because it kind of helps tames a little
51:18
bit yeah it's served with vegetables so
51:21
it's stir-fried with it so you have okay
51:23
different things you can you know go back
51:25
and forth it still sounds it's it's it's
51:27
insane and the pork belly
51:31
homie oh yeah you had the and a
51:34
duck pork belly and duck drunken noodle oh
51:37
that sounds phenomenal this is why i
51:42
should cross broad street literally this
51:45
is you right now it's so good it
51:48
was whoo buddy delicious have to tell the
51:51
wife we gonna travel look i can't wait
51:54
i tried to get my son to go
51:55
with me over
51:59
I was like, I want some noodles, man.
52:01
And he goes,
52:02
we can get noodles at the house.
52:04
No, you can't.
52:04
No, you cannot.
52:05
No, you can't.
52:07
It doesn't scratch the itch.
52:08
I don't care how good you try.
52:11
I've got a decent fried rice recipe.
52:15
It doesn't scratch the itch.
52:16
What do you think your best noodle dish
52:17
is?
52:20
Well, we have pho.
52:21
Yeah.
52:22
So we sell a lot of pho because
52:23
we do chicken pho and we do beef
52:25
pho.
52:25
That's what I was trying to get my
52:26
son to come over there.
52:27
And I don't know how to describe pho
52:29
really well.
52:29
Do you find pho to almost be a
52:32
fad that's kind of came on recently?
52:34
Yes.
52:35
Well, so pho, I mean,
52:37
obviously we know pho is a Vietnamese
52:38
dish.
52:39
Sure, yeah.
52:40
But there's variations of pho now,
52:42
because I grew up with Lao pho,
52:44
and then there's Thai pho,
52:45
and then there's Cambodian pho.
52:47
So it's like so many different variations.
52:50
My friend,
52:50
I grew up with a friend whose parents
52:52
made it.
52:53
And I knew what I thought it was
52:54
supposed to be, right?
52:55
And his grandma made it for all the
52:58
big events, whatever.
52:59
So we loved it.
53:00
But then I feel like in the past
53:01
two or three years,
53:03
especially the past maybe twenty-four
53:05
months,
53:05
it's almost gained like an online
53:08
popularity kind of like,
53:10
Oh, I went and had fun, you know.
53:12
And they're like, yeah,
53:13
you may have had fun, but, like,
53:14
you didn't, you know.
53:15
You didn't have fun.
53:16
You didn't have fun.
53:17
Like, you didn't grow up with it.
53:18
You know what I'm talking about.
53:19
The infamous question on Facebook,
53:21
on every Facebook page,
53:24
who has the best fun in town?
53:26
You will see that on Facebook, like,
53:28
probably once a week.
53:29
Really?
53:29
It's just like, you guys, just search it.
53:31
But, yeah,
53:32
everyone will ask that same question,
53:33
who has the best fun in town.
53:34
It's just crazy.
53:36
Somebody.
53:36
I answer for you.
53:41
i always like seeing those and you'll see
53:43
somebody know like i'll see y'all's place
53:44
or i'll see somebody say something about
53:46
wings and i'll see your place and then
53:48
you always get the main ones of somebody
53:51
brought out you know whoever and i'm
53:53
always like but do y'all even really know
53:54
or is that where you went because the
53:56
first time you landed here and you went
53:58
to mtsu and somebody said hey go see
54:00
go see him over slick pig he'll get
54:01
swings
54:02
I'm not knocking their wing,
54:03
but their wings,
54:04
not the same as your wing.
54:05
And neither one of y'all's are the same
54:07
as toots.
54:07
And like, you know, there's just,
54:08
and like, you can't compare that.
54:10
Like, that's not the same.
54:11
That's why I think like all the awards
54:14
and stuff that we have in town,
54:15
like who's got the best wings.
54:16
That is so subjective.
54:17
It's wild.
54:19
Right.
54:19
Because look,
54:20
I think my wings are delicious.
54:21
They are different.
54:22
Right.
54:23
I think Toots does an amazing job.
54:25
But it's a different wing.
54:26
But Toots is totally different than what I
54:28
do.
54:29
And then Slick Pig is totally different
54:31
than both of us.
54:34
There's only one restaurant in town that I
54:35
know of that cooks their wings similar to
54:38
mine.
54:39
But even still,
54:41
it's a totally different rub.
54:44
Totally different cooking process.
54:47
It's like when people ask for Cajun
54:49
seasoning.
54:49
I'm like, what are you talking about?
54:50
It's like...
54:53
What do you want?
54:54
Somebody says it's from Louisiana.
54:55
I mean, come on.
54:57
It's a different world,
54:58
but it is what it is.
54:59
Love it.
55:02
All right.
55:04
So you're going with pho as your favorite
55:05
noodle dish?
55:06
Yes.
55:07
Okay.
55:08
So I just want to clarify that.
55:09
I started thinking about it.
55:10
She never answered the question.
55:11
I could eat pho.
55:11
I mean, I had pho yesterday.
55:13
I could eat pho probably every day.
55:17
I'll tell you a funny story about noodles
55:18
real quick.
55:19
So we were, again, my middle child.
55:24
I said, hey,
55:26
let's go to one of the ramen places
55:27
and get some ramen noodles.
55:29
And he was like,
55:30
we got ramen at home.
55:33
And I said, no, son,
55:35
that's not the same.
55:39
He goes, yeah, it is.
55:41
We got ramen at home.
55:42
No, you had me, then you lost me.
55:44
That is not.
55:49
So as a joke, literally, totally a joke.
55:52
I pulled into the parking lot of one
55:56
of the ramen places here in town.
55:59
I thought he was going to crawl out
56:00
of his skin.
56:02
It was like I was yelling out the
56:03
window at a pretty girl for him.
56:05
He was just beside himself.
56:09
Why are we going?
56:10
I mean,
56:11
we got ramen noodles at the house.
56:13
I don't know.
56:14
Who makes a restaurant that has ramen?
56:16
Wait, hang on.
56:17
Why is your son fighting against going out
56:19
to eat?
56:19
There's an issue here.
56:22
Oh, look, my middle child,
56:25
he is a homebody.
56:26
Apparently so.
56:27
Because if you ask for something like,
56:30
Mom, can we get juice?
56:31
We got juice at the house.
56:33
We got peanut butter and jelly at the
56:34
house.
56:34
That's what the parent says.
56:37
Why is he talking you out of it?
56:40
There's a bigger concern here.
56:42
I'm not going to lie.
56:46
I that particular day we went and got
56:49
pizza at Sal's and and that was like
56:54
something different for him that's
56:55
hilarious I was like it'll be all right
56:58
man like it's okay survive but
57:02
It's just the way he is, man.
57:02
He likes what he likes.
57:05
Let's go to school.
57:05
Let's go play baseball.
57:07
Let's go home and go to bed.
57:09
I'm okay.
57:10
That's it.
57:10
He knows his thing.
57:11
He knows his thing.
57:12
It is what it is.
57:13
So y'all never got the ramen?
57:19
the parking lot no i was just giving
57:21
him a hard time because he was flipping
57:22
out about it so i was like we
57:23
going in here you know pulling the parking
57:26
place turn the keys off like i was
57:27
getting i got a lot of problems with
57:28
the store you're already there why are you
57:30
not just at least getting some for
57:31
yourself
57:32
I really didn't want ramen.
57:33
It's not the point.
57:35
You were, oh come on.
57:36
It was, I was picking on him.
57:38
He wanted a college ramen.
57:39
American cheese and broccoli.
57:45
Speaking of that,
57:48
why come when you go to the grocery
57:50
store,
57:52
all the ramen's gone and the shrimp
57:54
ramen's full?
57:55
I have no idea.
57:58
Nobody ever buys the shrimp version.
58:02
You ever notice that?
58:03
It is the most common to be left
58:05
behind.
58:05
I will say that.
58:06
But I've never had it either.
58:07
So I don't know.
58:07
That's why I'm asking.
58:09
Is it gross?
58:10
Here's my problem is I had a buddy
58:12
of mine who introduced me to like more
58:15
authentic,
58:16
like you can't read the packaging ramen.
58:18
And like even that is.
58:21
Why can't you read the packaging?
58:22
I don't read Vietnamese or Laos.
58:25
I don't know which one it is.
58:27
So that's why.
58:29
Could be or could be Korean.
58:31
yeah yeah might even be japanese very good
58:34
yes he went to the international market at
58:37
the corner of bradyville and uh oh yeah
58:40
whatever uh i can't remember it now so
58:43
um where's it gosh minerva all right so
58:47
that's where he shopped all right and
58:49
that's what i got gotcha he did warn
58:51
me don't use the whole packet a lot
58:53
of heat and i appreciated that but even
58:56
that ramen yeah
58:58
even that ramen is a step up from
59:00
like you're just little mayor chan robin
59:02
or whatever it's called so uh maruchan i
59:04
don't know how you say it but you
59:06
get the point so there's levels to ramen
59:09
restaurant ramen is not the same as we
59:12
got ramen home though it's just i mean
59:15
one of them packs is what twenty seven
59:16
cents uh you big spender i think one
59:19
of them's like thirteen cents isn't it
59:21
like what are you doing yeah inflation's
59:23
been hard on ramen folks man gosh i
59:29
guess so my goodness oh ned if people
59:32
are trying to find somebody how can they
59:34
find it
59:35
We are at five zero five case and
59:37
lane.
59:38
Um,
59:38
we're on the corner of our friend's
59:41
restaurant, Alicia.
59:42
So you can find them.
59:44
You can find us.
59:45
We're right there.
59:46
We also have our online, um,
59:50
we have Facebook,
59:50
we have Instagram and we now have a
59:52
Tik TOK.
59:53
So Spidey borough.
59:53
I love it.
59:54
I love it.
59:55
And then if people want to order online,
59:58
they can order through your website,
59:59
correct?
59:59
Yeah,
59:59
they can always go to sobietycafe.com.
1:00:02
I haven't been to my own website in
1:00:04
forever.
1:00:04
Sobietycafe.com.
1:00:06
The ordering is through Toast.
1:00:07
Yep.
1:00:08
Yep.
1:00:08
And then also Uber Eats and DoorDash.
1:00:11
But order through their website.
1:00:13
Don't do that.
1:00:14
Yeah.
1:00:14
They don't keep their third percent of
1:00:16
their revenue.
1:00:17
Let DoorDash and Uber Eats keep their own
1:00:20
money.
1:00:20
That's right.
1:00:20
I love it.
1:00:20
I love it.
1:00:23
You want to feel good before we go?
1:00:25
I do want to Friday feel good.
1:00:27
Simple, easy statement.
1:00:30
Some people don't see how much you do
1:00:32
for them.
1:00:33
They only see what you don't do.
1:00:35
You'll never satisfy an ungrateful person.
1:00:37
Y'all know what to do.
1:00:38
Find somebody you know,
1:00:40
tell them you love them.
1:00:41
I'm two for two today.
1:00:42
I'm good.
1:00:43
You're doing good.
1:00:44
I appreciate that.
1:00:46
Mic drop.
1:00:48
We appreciate you very much for coming to
1:00:50
hang out with us.
1:00:51
When people come into your restaurant and
1:00:54
order your favorite dish,
1:00:56
what should they order?
1:00:58
I don't think it's a favorite dish.
1:01:00
I think it's a favorite ensemble.
1:01:03
Okay, ensemble.
1:01:06
It's like,
1:01:06
because you can't have one without the
1:01:08
other.
1:01:08
So you have to have papaya salad.
1:01:10
You have to have chicken wings and sticky
1:01:13
rice.
1:01:14
I love it.
1:01:16
Just regular chicken wings, though,
1:01:17
not the five of five wings.
1:01:20
Get the five Oh five wings.
1:01:21
If you want a mouthful,
1:01:22
the flavor is absolutely delicious.
1:01:24
We have a new wing coming first of
1:01:26
the year.
1:01:28
Um,
1:01:28
it might be first of the year when
1:01:30
this airs ish, be real close to it.
1:01:32
Um, so when.
1:01:37
to sabadi get some good wings you can
1:01:39
go there brighter then but go go to
1:01:41
get some wings and some amazing food
1:01:43
hospitality is impeccable as well i love
1:01:46
going over there i've literally tried to
1:01:48
go five times in the last probably ten
1:01:50
days so sometime soon i'm gonna be able
1:01:54
to get back over there but is what
1:01:56
it is so charlie's not the problem the
1:01:57
rest of the family
1:02:00
bridge i'm gonna make it over there come
1:02:03
on i just i need i knew i
1:02:04
gotta cross the bridge come over the
1:02:05
bridge ned thank you so much for coming
1:02:07
to hang out with us thank you for
1:02:10
having me for the second time that's right
1:02:11
that's right times two yeah not gonna be
1:02:14
a third immediately
1:02:17
But there will be a third time for
1:02:18
sure.
1:02:19
Look, guys, you know what to do.
1:02:20
If you want to get involved,
1:02:21
please feel free to reach out to me
1:02:22
at Charlie at SingletreeBBQ.com.
1:02:25
You can call me at six one five
1:02:27
three zero seven zero one two zero.
1:02:30
Make sure that you like,
1:02:30
share and subscribe to the channel on
1:02:33
YouTube.
1:02:34
We air every Saturday morning on ESPN.
1:02:37
Ninety four point nine from eight until
1:02:39
nine a.m.
1:02:40
Look till next time, guys.
1:02:42
We'll see you then.
1:02:43
Y'all be good.