Latest / In Wheel Time Podcast / Motor Sports, Real Estate and TV Dinners: A High-Octane Journey with Rodney Rodriguez!

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Motor Sports, Real Estate and TV Dinners: A High-Octane Journey with Rodney Rodriguez! · In Wheel Time Podcast

• 0:02
  Speaker 1: Welcome to another In Wheel Time Podcast, a 30 minute mini version of the In Wheel Time Car Show that airs live every Saturday morning 8 to 11am.
• 0:10
  Speaker 1: Central Podcast Channel Live from Studio A.
• 0:17
  Speaker 1: It's the In Wheel Time Car Talk Show Coming up.
• 0:20
  Speaker 1: We hope to talk to racing professor Rodney Rodriguez.
• 0:23
  Speaker 1: If not, then I guess we're just going to sit here and twiddle our thumbs.
• 0:27
  Speaker 1: Don Raddle, have the In Wheel Time Car Tunnel, we hope, and I may or may not bring you this week's automotive news.
• 0:38
  Speaker 2: And Erica Ender's movie was called Right On Track.
• 0:40
  Speaker 2: That has nothing to do with the intro to this show and it was released in 2003,.
• 0:45
  Speaker 2: So this is the 20th anniversary of the movie Erica, if you're watching we'd like to have you come on.
• 0:49
  Speaker 1: She's not watching.
• 0:50
  Speaker 1: She's in Tulsa, so you can forget that.
• 0:53
  Speaker 2: Okay, she tags in every now and then.
• 0:56
  Speaker 1: Howdy, along with Mike out of this World Mars.
• 0:58
  Speaker 1: I'm Don Armstrong and you're not Jeff's on vacation.
• 1:04
  Speaker 1: And this guy here, mr Annoying Conrad, is here for one purpose and one purpose only, and that is to poke down poke me.
• 1:15
  Speaker 2: That's exactly right and Jeff's enjoying his family reunion in Michigan.
• 1:20
  Speaker 2: I think they drove to the UP, yeah.
• 1:24
  Speaker 1: I don't.
• 1:24
  Speaker 1: I don't know the timing of all of that, but I tried to show him some pictures and I don't want to see that, okay.
• 1:31
  Speaker 2: Well, when I worked for General Motors I used to go to Michigan a lot and I always kept my return ticket in my pocket with me because I never wanted to lose it and get stuck there.
• 1:40
  Speaker 2: Stuck where In the UP.
• 1:42
  Speaker 1: In Michigan, in Detroit, oh, in Detroit.
• 1:44
  Speaker 1: Well, I'll tell you what if you don't fly Delta into Detroit, you're screwed.
• 1:50
  Speaker 1: Your airport is about a mile and a half away from the main building.
• 1:53
  Speaker 1: Oh United, yeah, yeah United's, and then and they've got one terminal E, yeah, and they've got one little bitty here.
• 2:00
  Speaker 1: Here's that.
• 2:01
  Speaker 1: United people, they're over there One gate.
• 2:05
  Speaker 2: Yeah Well, yeah, and you got to check in over here and go through that tunnel underneath all of the runways to get to the other.
• 2:14
  Speaker 1: Yeah, that goes on forever.
• 2:16
  Speaker 2: Well, I don't know, but at least they were playing Motown music in the in the tunnel, yeah, Atlanta is worse getting around because Atlanta you got like four tunnels but they got these little trains underground to move you from tunnel to tunnel.
• 2:28
  Speaker 2: You know it's funny.
• 2:28
  Speaker 1: When I went on vacation I did find out the fact that Bush Intercontinental Airport still has that little train that they originally put in there in 1969.
• 2:37
  Speaker 2: Yeah, the little toll booths all the way in the bottom level Toll booths, yeah, because that little train's about the size of a toll booth.
• 2:44
  Speaker 1: It is, but I think that they've actually upgraded.
• 2:46
  Speaker 1: No, not upgraded, they changed out the cars.
• 2:49
  Speaker 1: So 1969 technology, it went from 1969 all the way to 1974.
• 2:56
  Speaker 2: When Austin was a Cub Scout, we took his Cub Scout pack to the airport.
• 3:01
  Speaker 2: To ride the train.
• 3:02
  Speaker 2: Well, not only to ride the train, but they took him back in the maintenance department and showed him how it works.
• 3:07
  Speaker 2: That's all electromagnetic movement of the train.
• 3:10
  Speaker 2: It's not an electrically driven wheel, there's electromagnets that kind of push the train along.
• 3:15
  Speaker 2: Kind of interesting technology, old technology, old technology, but still kind of interesting?
• 3:20
  Speaker 1: Yeah, it is, and you know, you also used to be able to before 9-11,.
• 3:25
  Speaker 1: You go into the airport, just walk right on in, and they had observation decks up on the In the main terminals, in the main terminals, and you can walk up there and watch the planes come in and park and all that stuff.
• 3:43
  Speaker 1: Well, not anymore.
• 3:44
  Speaker 1: That's been gone for a long time.
• 3:47
  Speaker 1: Yeah, back in the day.
• 3:49
  Speaker 2: Yeah, I actually got in a DFW in the tower at DFW one time a friend of mine worked up there.
• 3:56
  Speaker 1: I've been to the tower at Hobby.
• 3:57
  Speaker 1: Have you, yeah, but you're connected.
• 4:00
  Speaker 2: Yeah, you're quite connected, you're a member of the Broadcast Hall of Fame.
• 4:09
  Speaker 1: I'm jealous Racing professor Rodney Rodriguez.
• 4:15
  Speaker 1: There, there, he is, right there, rodney, good morning.
• 4:21
  Speaker 4: Morning guys.
• 4:21
  Speaker 4: How's it going?
• 4:22
  Speaker 4: Can you hear?
• 4:23
  Speaker 4: Can you hear us?
• 4:23
  Speaker 4: Okay, I've got a justice speaker, but I'll do it in flight.
• 4:27
  Speaker 4: As long as you guys can hear me, I can hear you.
• 4:29
  Speaker 1: Oh, you're coming in loud and clear.
• 4:31
  Speaker 1: Picture is perfect.
• 4:32
  Speaker 1: I like the ceiling light in your room there that's glowing above your head.
• 4:37
  Speaker 1: Was that maybe a halo?
• 4:39
  Speaker 1: That is left, but whatever.
• 4:42
  Speaker 4: I would tell you this is my office, but it's a formal dining room that I have on myself.
• 4:48
  Speaker 1: So now that you took over the dining room, how often do people use dining rooms anymore?
• 4:55
  Speaker 4: You know, that's what I always in my real estate business I tell builders, because I walk into new homes and it's like this huge dining room and I'm like, dude, put a closet in there, make it a flex room or something Nobody going to eat in there.
• 5:09
  Speaker 4: You know, I mean I've had clients where for closing gifts I give them like TV trays.
• 5:15
  Speaker 4: I'm like here's your dining furniture.
• 5:18
  Speaker 1: Yeah, exactly.
• 5:20
  Speaker 2: Well, I don't know.
• 5:21
  Speaker 2: Swanson TV dinners, oh yeah.
• 5:24
  Speaker 1: That was great With the aluminum foil on the top of the south very state put it in the oven because there wasn't any microwave back there.
• 5:31
  Speaker 4: I've got two of those in the freezer, two of those in the free Southbury.
• 5:35
  Speaker 4: Steak corn and mashed potatoes with the little peach cobbler thing done.
• 5:42
  Speaker 1: You know what?
• 5:43
  Speaker 1: You really shouldn't tell people that, because all I can think of is steaks on the barbecue, out back maybe a big brisket.
• 5:51
  Speaker 1: You got all this time off big star radio, television and stage screen, all of that stuff.
• 5:57
  Speaker 1: Rodney Rodriguez, and here he is with Swanson TV dinners.
• 6:01
  Speaker 1: Well, mine aren't Swanson, they happen to be Marie calendars.
• 6:05
  Speaker 1: But right along the same lines I got two of them in there right now Chicken pot pies, Chicken pot pies.
• 6:12
  Speaker 1: And you know I will tell you still today the best chicken pot pies are the banquets, the cheapest ones there are, because the Marie calendars.
• 6:22
  Speaker 1: The crust is too thick.
• 6:23
  Speaker 1: I don't like that thick crust.
• 6:26
  Speaker 2: Now Rodney already called into a car show.
• 6:29
  Speaker 2: We become a food show.
• 6:30
  Speaker 1: No, this has become the frozen food show, the cheap frozen food show my.
• 6:37
  Speaker 4: TV dinner.
• 6:37
  Speaker 4: I mean mine were banquet and I'll tell you what they had the Night Hawk brand, you know, and they were like $4 and 48 cents A lot of money.
• 6:46
  Speaker 4: Yeah, these banquets, man a buck 68, but the whole thing is like we're talking about.
• 6:52
  Speaker 4: I have to eat two, you know, because it's that little patty or whatever.
• 6:56
  Speaker 4: Yeah.
• 6:58
  Speaker 1: Well see, no, I've never thought of that.
• 7:01
  Speaker 1: But I know that I have not been satisfied with just one and I have to supplement it with either a bowl of cereal or something like that.
• 7:12
  Speaker 3: If you take two of them and put both of them on the same plate, then to me it's a little too much out of the container, do you do?
• 7:19
  Speaker 3: That, no, you put it, you set it there to where you can eat it, like eating out of dog bowls.
• 7:23
  Speaker 2: You can add a mission tortilla to it or two.
• 7:27
  Speaker 1: Now there you go, there you go.
• 7:29
  Speaker 4: There you go.
• 7:29
  Speaker 4: Those go with anything.
• 7:31
  Speaker 4: Yep, I mean with absolutely anything, or?
• 7:35
  Speaker 1: two hot dogs at the racetrack.
• 7:38
  Speaker 1: Dollar dog day.
• 7:40
  Speaker 1: Oh my God Dollar dog day.
• 7:43
  Speaker 1: Yeah, with those little squeeze packs of mustard relish and I really prefer the onions have been sitting there in that bowl for four months.
• 7:51
  Speaker 1: Oh yeah, fermented, yeah, absolutely.
• 7:53
  Speaker 1: But then they're real strong too.
• 7:55
  Speaker 1: But you got to have those.
• 7:57
  Speaker 4: When we were racing in Kyle I dubbed it was Central Texas Speedway where you get the best wieners in town, and that went over so well because our hot dogs were good and the crowd loved that Crowd absolutely loved that In Kyle, texas, not too far from the Salt Lake, over in Buddha, that's right, one of the best barbecue places around.
• 8:24
  Speaker 2: Okay, I'll keep that in mind.
• 8:25
  Speaker 2: No, but don't tell that to Frank Lenz up in Austin.
• 8:29
  Speaker 1: Now that we've changed the whole makeup of the show, I'm kind of liking it and I think it'll probably be more popular and we'll have more viewers and people that we reach every week we could start having tastings here we could have little bowls and some chips and we could have tastings Instead of in
• 8:45
  Speaker 2: wheel time at dinner time.
• 8:47
  Speaker 1: At dinner time.
• 8:47
  Speaker 2: That's exactly right.
• 8:48
  Speaker 1: In wheel time, at dinner time, in wheel time, ghetto food reviews.
• 8:55
  Speaker 1: Oh yes, absolutely.
• 8:57
  Speaker 1: Well, you know there's something to be said for all of that sponsored by Banquet and Swanson.
• 9:01
  Speaker 1: Uh-huh and uh and uh.
• 9:04
  Speaker 1: Hebrew National Hot Dogs.
• 9:05
  Speaker 1: Oh yeah, yeah, Say breads.
• 9:07
  Speaker 1: Well, that's for you, because you're a New Yorker.
• 9:09
  Speaker 1: We don't get that down here, For here it'd be James Coney Island which are going away, Are they really?
• 9:15
  Speaker 2: And.
• 9:15
  Speaker 1: Wienersnitzel is back in town.
• 9:17
  Speaker 1: Apparently, I haven't visited them.
• 9:19
  Speaker 1: We have a Wienersnitzel around the court.
• 9:21
  Speaker 1: Yes, and Marth, you know, marth, yeah but yours is the original.
• 9:25
  Speaker 2: Oh, they haven't updated it yet.
• 9:27
  Speaker 2: It's the dirty water dogs.
• 9:29
  Speaker 2: They still have that 40 year old dirty water.
• 9:31
  Speaker 2: They're cooking the dog.
• 9:32
  Speaker 3: It's a flavor.
• 9:32
  Speaker 3: You have to order those special.
• 9:36
  Speaker 4: We've got one here in North Austin.
• 9:37
  Speaker 4: Well, I mean, it's I don't know.
• 9:40
  Speaker 4: It's probably about 12 miles from me and it's so funny because over here in Austin, in North Northwest Austin, they have this fancy thing called the domain and it's where you know all the, you know people go shop and you know, go do a.
• 9:53
  Speaker 4: It's the cool spot to be, rather than downtown Austin.
• 9:55
  Speaker 4: And right, right as you pull out of there, there's a Wienersnitzel sitting right there.
• 9:59
  Speaker 4: It's like man, that's perfect, right there, perfect, I'm not going to go eat that high dollar stuff.
• 10:04
  Speaker 4: I'm going to go get a Wienersnitzel, then I'll go to the domain.
• 10:07
  Speaker 3: Yeah, crout dog.
• 10:09
  Speaker 2: And Austin is such a foodie town.
• 10:10
  Speaker 2: Anyhow, there's some good food in Austin, yeah.
• 10:15
  Speaker 1: Well, okay, well, hey, listen, it's great talking to you, thanks for joining us today.
• 10:19
  Speaker 3: All right guys.
• 10:24
  Speaker 1: Oh God.
• 10:25
  Speaker 2: So what's going on in asphalt racing in Texas?
• 10:29
  Speaker 4: Not much.
• 10:30
  Speaker 4: It's hot.
• 10:32
  Speaker 4: September 12th We'll get at it again in Houston, but I do want to talk about that with you guys because actually there's a let me look at my calendar coming up on August the 19th, over at 105 Speedway in Cleveland that I've talked about in the past.
• 10:47
  Speaker 4: They are having it Howard Willis I don't know Don, you may remember that name Howard Willis has.
• 10:55
  Speaker 4: He's celebrating his 50th year in racing and the guy's still kicking everybody's tail.
• 11:00
  Speaker 4: He's in his 70s and he is tremendous.
• 11:03
  Speaker 4: On August 19th they're going to celebrate his 50 years of racing with a big night for him at 105.
• 11:10
  Speaker 4: He'll actually be racing I mean, he's like contending for a points championship still in year 50.
• 11:16
  Speaker 4: So that's going to be something super cool for folks up that way to go check that out 105 Speedway.
• 11:22
  Speaker 1: Is that owned by the same people that used to own the Gator thing up there in Conra?
• 11:29
  Speaker 4: Don't know.
• 11:30
  Speaker 4: I don't know if it is or not, but I'll tell you what.
• 11:32
  Speaker 4: That 105 up there, they are grinders.
• 11:35
  Speaker 4: They race every week, I mean, and that's a dirt track.
• 11:39
  Speaker 4: That's a dirt track.
• 11:40
  Speaker 1: How long is the track?
• 11:42
  Speaker 4: I think it's a quarter mile, if I'm not mistaken.
• 11:44
  Speaker 4: I haven't been there, yeah, okay.
• 11:47
  Speaker 3: So that's kind of a question we talked about the other day on the phone.
• 11:50
  Speaker 3: Rodney, how are those dirt tracks doing with all this heat?
• 11:54
  Speaker 4: as far as like drying the track out, and I know they wet them down to start the race, but that's the struggle that they're finding is obviously you get out there and you're working on it during the week, because I think that's really the key is to get the moisture into the racetrack underneath, not just on top, but it's just.
• 12:15
  Speaker 4: I mean, the heat's unbearable, I mean, and you're seeing the water truck used a lot more.
• 12:21
  Speaker 4: I mean, what's actually happening now is like they'll actually take time during the racing program to stop and actually get out there and work on the track a little more, because it just dries out and ruts up so quick.
• 12:32
  Speaker 4: And there was.
• 12:34
  Speaker 4: I mean, I've started to see where tracks are pushing back their start time.
• 12:37
  Speaker 4: I know, like Waco, they usually started eight o'clock on Friday nights and now they're pushed to 830 and hell.
• 12:43
  Speaker 4: A lot of times it's nine because they're still trying to get the track in order.
• 12:47
  Speaker 4: I saw a track in North Texas, I think their water is supplemented from like a stock tank thing that's right near the property tank dried up.
• 12:57
  Speaker 4: They couldn't get any water.
• 12:58
  Speaker 4: They had to cancel.
• 12:59
  Speaker 4: Oh, wow.
• 13:00
  Speaker 4: So it's a lot and I'll tell you what again.
• 13:05
  Speaker 4: I just I overthink things, but it's like with water conservation and water restrictions and scarcity and water and all that.
• 13:13
  Speaker 4: I keep wondering at the pace that we're going at.
• 13:15
  Speaker 4: I mean, I was watching a trend study this morning where they're talking about, you know, in the next 14 to 21 days we don't see anything changing.
• 13:22
  Speaker 4: I mean, I wonder if at some point somebody's going to be like, don't be using all this water.
• 13:28
  Speaker 4: So I don't know.
• 13:30
  Speaker 3: Yeah, because there's already burn bands in a lot of the outlying areas Greta, no funberg.
• 13:35
  Speaker 2: Mm-hmm Tell you you can't race.
• 13:40
  Speaker 1: No, You're so wrong.
• 13:41
  Speaker 1: You know, something happened to your mind many years ago and it's now just it's trying to come out through your head there.
• 13:50
  Speaker 2: It's leaking out my ears.
• 13:51
  Speaker 2: That's what it is.
• 13:51
  Speaker 2: Yeah, 105 is a quarter mile dirt oval.
• 13:55
  Speaker 4: Yeah, yeah but can you give?
• 13:57
  Speaker 3: me some free tickets oh man.
• 14:00
  Speaker 4: I don't even know those people.
• 14:01
  Speaker 4: I'm going to try to make it down there, though I Howard's a friend of mine.
• 14:06
  Speaker 4: I've watched him race for a lot of years and so you're not announcing at that track.
• 14:10
  Speaker 4: I don't know who announces over there.
• 14:12
  Speaker 4: I don't know who announces.
• 14:13
  Speaker 4: I'm going to go be a fan.
• 14:15
  Speaker 4: I'm going to go be a fan.
• 14:16
  Speaker 4: I got you Okay.
• 14:17
  Speaker 1: Will you still buy me a ticket?
• 14:19
  Speaker 4: Oh yeah, we can meet up there.
• 14:22
  Speaker 1: He didn't buy me a ticket, but we can meet up there.
• 14:26
  Speaker 4: We can go Dutch.
• 14:27
  Speaker 4: He didn't take the bait.
• 14:28
  Speaker 4: I'll buy you a ticket.
• 14:30
  Speaker 2: I'll buy you a ticket and he'll bring you a chicken pot pot.
• 14:33
  Speaker 2: That's right, and just put it under the hood of the car and cook it on the way over.
• 14:37
  Speaker 1: Yeah, just put it on the aluminum stands and let it sit there and cook it, yeah, during the sundown.
• 14:43
  Speaker 1: Yeah Right, how is the sport of oval track racing in the state of Texas?
• 14:52
  Speaker 1: I know that you announced for several race tracks.
• 14:55
  Speaker 1: I worry about racing in general because back in my day it was tough to even find a seat at a race track.
• 15:06
  Speaker 1: I know that it's not been that way, at least any of the tracks that I go to.
• 15:09
  Speaker 1: Even in NASCAR there's plenty of wide open seating.
• 15:12
  Speaker 1: It's amazing how empty.
• 15:14
  Speaker 2: The stands are now.
• 15:15
  Speaker 4: I mean Texas is healthy when it comes to dirt.
• 15:18
  Speaker 4: I mean as a matter of fact, not to throw a pun at you, but with the lack of rain, but to meet dirt is a little over-saturated, to be honest with you.
• 15:27
  Speaker 4: Because what you have at this point is let's take tonight, for example, here south and I always talk north versus south when it comes to dirt track racing in Texas, because it's definitely two distinct areas, not only in geography but just in car counts and the way things work out but down here tonight you've got two tracks.
• 15:50
  Speaker 4: You've got a track in Pleasanton which is not quite halfway between San Antonio and Corpus, on I-37.
• 15:57
  Speaker 4: You've got that track.
• 15:59
  Speaker 4: And then you've got a track in Edna which is Texana Raceway Park and that's a little further east, kind of in that Latonia area back out that way, 25 miles this side of Victoria.
• 16:11
  Speaker 4: You've got those two tracks racing tonight.
• 16:14
  Speaker 4: Both of them and those two tracks cater to the same drivers, so that right there they're splitting that.
• 16:22
  Speaker 4: And again, I understand that the track owners need to try to race as often as possible and do all of that.
• 16:28
  Speaker 4: But it and you see the same thing up north with the tracks up in DFW, but it seems like up there we gotta get back to the cooperation part.
• 16:38
  Speaker 4: I mean, cooperation needs to happen.
• 16:40
  Speaker 4: I don't think tracks intentionally go head to head, it's just a matter of business.
• 16:46
  Speaker 4: But they're doing fine.
• 16:48
  Speaker 4: But and obviously asphalt is struggling.
• 16:51
  Speaker 4: Hopefully next year maybe things will get better here.
• 16:54
  Speaker 4: But I mean, what we're into is what you're talking about down economics.
• 16:58
  Speaker 4: I mean a lot of people right now when we talk about empty grandstands and so forth.
• 17:04
  Speaker 4: You wanna go sit out in this heat or you wanna sit oops.
• 17:12
  Speaker 2: What'd you do, mars?
• 17:15
  Speaker 2: He lost him.
• 17:16
  Speaker 1: Mars is over there fiddling with the computer, so we don't know what it's the.
• 17:21
  Speaker 1: Is it my internet?
• 17:22
  Speaker 1: It's his internet, orani, if you can hear us, your internet sucks Almost as bad as mine does.
• 17:28
  Speaker 1: I was so ticked off and I've gotta interject this.
• 17:31
  Speaker 1: So, ticked off, thursday I'm at home.
• 17:34
  Speaker 1: Thursday, home alone, pretty much, yes, ah, home alone.
• 17:39
  Speaker 1: And so at 8.30 in the morning the internet goes out here at the house.
• 17:44
  Speaker 1: Xfinity again, thank you.
• 17:46
  Speaker 1: What a worthless.
• 17:48
  Speaker 1: Worthless company that is that I pay money to.
• 17:51
  Speaker 1: Why am I doing that?
• 17:52
  Speaker 1: I don't understand why I'm doing that, but at any rate I do.
• 17:57
  Speaker 1: And it was out from 8.30 in the morning till 2.33 o'clock in the afternoon, just what I was trying to put together the car show.
• 18:04
  Speaker 1: So I had to go through my Verizon cell phone hot spot, tether all of that stuff to be able to work on my computer and get everything done that I needed to get done.
• 18:15
  Speaker 1: What it's like?
• 18:17
  Speaker 1: The fourth outage in six weeks.
• 18:20
  Speaker 2: Fourth, and you don't get any discount when they go out.
• 18:22
  Speaker 1: No, they could care less.
• 18:24
  Speaker 1: Okay, well, I cut the cord.
• 18:26
  Speaker 1: When it came to TV, I cut it.
• 18:28
  Speaker 1: It's gone, $265, a month gone.
• 18:32
  Speaker 1: I went to Roku.
• 18:33
  Speaker 1: How much does Roku cost me?
• 18:35
  Speaker 1: Nothing when you don't have internet $5.60 as long as I've got internet.
• 18:40
  Speaker 1: Internet, yeah, so ticked, oh, that's not the word for it.
• 18:44
  Speaker 1: I had many other choice words for Xfinity, so Worse than a craftsman torque wrench.
• 18:51
  Speaker 1: Yes, yes, because the craftsman torque wrench that's gone.
• 18:54
  Speaker 1: Thank you, george, for supplying me with something that's decent, as opposed to craftsman tools that aren't even made in America.
• 19:02
  Speaker 1: They've been made in China for I don't know how many years and aren't warrantied for life.
• 19:06
  Speaker 2: No, regardless of what they say.
• 19:07
  Speaker 1: Yeah, well, I found that out.
• 19:09
  Speaker 1: Yeah, no, they're not warrantied for life.
• 19:11
  Speaker 1: Ronnie, if you can hear us, I'm sorry.
• 19:13
  Speaker 1: I don't know what happened to your internet.
• 19:15
  Speaker 1: It went the way of my Xfinity account.
• 19:18
  Speaker 1: So time now for Conrad's car clinic.
• 19:21
  Speaker 1: Do you have an opportunity to do that?
• 19:23
  Speaker 1: Mr Mars, Are you available to do that?
• 19:25
  Speaker 1: Do we need anything over here?
• 19:27
  Speaker 1: Okay, so Mars is filling in for Jeff today in this back and forth dance that he's doing, and so I'm sorry to have to bother you, but I know that you're busy, but it's about time you did something.
• 19:43
  Speaker 2: Well, we've been talking about for a couple of weeks now is how an engine is basically an air pump, how much oxygen can you get in it and how much fuel can you put in it and make it stop.
• 19:55
  Speaker 2: So you know, last week we talked about turbo charging and super charging, about forcing air into the engine, and I said, well, there's another way of getting oxygen in the engine and that is through nitrous, which is basically liquid oxygen.
• 20:11
  Speaker 2: So nitrous oxides, two parts nitrogen, one part oxygen, and they can enter it into the engine multitude of ways.
• 20:18
  Speaker 2: And it's cold.
• 20:20
  Speaker 2: It's cold, and one of the simplest ways is don't worry about that, just one of the simplest ways that's been around a long time is through what's called a fogger, and a fogger is a plate that would fit under old cars, under a carburetor, newer cars behind the throttle body, and then they will just spray the nitrous in there.
• 20:40
  Speaker 2: But when you add oxygen you better add fuel to go with it.
• 20:44
  Speaker 2: So you've got to add, you got to spray two things.
• 20:47
  Speaker 2: Why do you why do you say that?
• 20:48
  Speaker 2: Because if all you do is add the oxygen and don't add fuel, it goes lean and that's when things burn burn a hole in the piston if it goes lean too badly.
• 20:57
  Speaker 2: So you know they, the nitrous systems, are going to be adding the nitrous for the liquid oxygen and the fuel so that both of them together would create the power and then the complexity of the systems that are out there.
• 21:10
  Speaker 2: The fogger was the easiest one back in my day.
• 21:12
  Speaker 2: Foggers were the way people added horsepower to their car, you know, and you could add 50, 100, 50, 200 shot of nitrous relatively easy, and then now you inject that into the engine.
• 21:27
  Speaker 1: Is it a constant spray?
• 21:29
  Speaker 1: When you're when you're, when you're on the button.
• 21:31
  Speaker 2: Yeah, it's a constant spray.
• 21:33
  Speaker 1: Okay, and that's what you want to set it up for.
• 21:35
  Speaker 2: Yeah yeah, and then they've advanced the systems to make comp more, much more complicated systems where you might have three or four kits of nitrate nitrous on the on the vehicle.
• 21:48
  Speaker 2: So in this picture you see here this is an intake manifold they made for the GM LS motor and actually that's an LT motor.
• 21:57
  Speaker 2: So this comes, you buy the whole thing, you buy the hose, the nitrous bottle, goes in the in the trunk and it will apply the nitrous.
• 22:05
  Speaker 2: But everything's all put together for you all.
• 22:08
  Speaker 2: You get to package on both one and both the other on.
• 22:11
  Speaker 2: All of a sudden you've got two, 300 horsepower added to your engine.
• 22:14
  Speaker 2: But they, that's not.
• 22:16
  Speaker 2: It's never enough, you know.
• 22:17
  Speaker 2: So some people have got two, three, four kits of nitrous, five and six kits of nitrous added to them.
• 22:24
  Speaker 2: And there are some engines out there that they're adding 3000 horsepower through nitrous systems.
• 22:30
  Speaker 2: And in those nitrous systems you know it's got to be able to put enough nitrous and enough fuel in it.
• 22:37
  Speaker 2: So you know you talk about on the top fuel cars how it's kind of like a shower head pouring fuel in the engine on some of these nitrous systems.
• 22:46
  Speaker 2: You know that's, that's a nitrous system that's spraying.
• 22:48
  Speaker 2: Right now it's spraying the nitrous and fuel.
• 22:52
  Speaker 2: So you know it's like a showerhead.
• 22:54
  Speaker 2: You'll burn through a lot of fuel, but that's probably putting out 6700 horsepower right there easily.
• 23:00
  Speaker 2: And then they've got systems that put out even more than that.
• 23:02
  Speaker 2: Like I said, there are some systems out there that are putting out, you know, up to 3000 horsepower on nitrous systems.
• 23:08
  Speaker 2: But you have to make sure your tune is correct, because when you put that much fuel in there you have to make sure that the air fuel ratio is correct, otherwise you'll burn.
• 23:21
  Speaker 1: You burn the really the really the only way to do that is on a dyno on a dyno with a computer and you can see things that are happening.
• 23:29
  Speaker 2: So they'll, they'll add and subtract, and one of the other things that they really have to pay attention to is what the ignition timing is, and that ignition timing change, you know, two, three degrees here and there can have a serious impact on how much power that engine's putting down or blow it up, or blow it up or melt it down.
• 23:49
  Speaker 2: So, but nitrous is another way to help that air pump work.
• 23:54
  Speaker 2: Again, it's just a matter of providing liquid nitrogen.
• 23:57
  Speaker 2: And then you know, this is a colorless gas with a Swedish odor not Swedish is in Danish, swedish, swedish and Swedish fish swishersweet and, and it's created by heating a modium nitrate.
• 24:13
  Speaker 2: It produces an exhilaration or an anesthesia when inhaled.
• 24:18
  Speaker 2: It's also an aerosol propellant, also known as laughing gas.
• 24:23
  Speaker 2: Nitrous oxide can be used as a propellant in various applications of rocketry, but it's also used to make whipped cream.
• 24:31
  Speaker 2: So your little can of spray on whipped cream.
• 24:34
  Speaker 2: There's a hit of nitrous in there Well you can't bend it down.
• 24:38
  Speaker 2: If you bend it down you get the cream.
• 24:40
  Speaker 2: If you hold it straight up and take the hit, you can get a little nitrous rush out of it.
• 24:46
  Speaker 2: But and that's why when you go to the grocery store all the whipped cream cans are gassed out.
• 24:51
  Speaker 2: But it'll introduce a brief high.
• 24:54
  Speaker 2: But in racing, nitrous oxide allows the engine to burn more fuel by providing more oxygen during the combustion process.
• 25:01
  Speaker 2: There were some techniques used during World War Two by the German Luftwaffe that used nitrous on some of their engines.
• 25:10
  Speaker 2: That created.
• 25:10
  Speaker 2: That's why that ME 109 Messerschmitt was such a powerful, scary airplane, because they had nitrous on it.
• 25:19
  Speaker 2: So when they wanted to go faster, create more power, the pilot would hit the button and all of a sudden, you know the nitrous would apply and off it would go.
• 25:27
  Speaker 2: But nitrous oxide is also used.
• 25:31
  Speaker 2: Is this a long report?
• 25:32
  Speaker 2: Yeah, it's also used in dentistry to kind of numb the brain a little bit before they go in there and start poking you with it.
• 25:37
  Speaker 1: Yes, I know about that.
• 25:38
  Speaker 1: I always used to see pinwheels Pinwheels when I went under nitrous.
• 25:44
  Speaker 1: I finally told the doctor.
• 25:45
  Speaker 1: I said I can't do this.
• 25:45
  Speaker 1: It freaks me out too much.
• 25:48
  Speaker 2: Pinwheels, see, and I thought you would have seen the test pattern at the end at the midnight that follows the pinwheels yeah, along with the national anthem and the Lord's Prayer.
• 26:00
  Speaker 2: So there are various uses for nitrous but probably the biggest application to it's the automotive and the difference of the quality of the gas.
• 26:09
  Speaker 2: There's a medical grade gas and then there's an automotive grade gas.
• 26:12
  Speaker 2: You don't wanna be taking big hits of the automotive grade gas.
• 26:15
  Speaker 2: It's not as pure as the medical grade gas but it is pretty pure in a can of whip cream.
• 26:20
  Speaker 1: I have one thing I wanna get in here before the top of the house.
• 26:23
  Speaker 2: So shut up and let's go, Sean back to you.
• 26:25
  Speaker 1: Thank you very much.
• 26:26
  Speaker 1: There are a couple of recalls and if you own a Ford from the 2023 model year, you'll want to know that the instrument panel may fail to eliminate on the escape, the F250, 350, 450 and 550.
• 26:43
  Speaker 1: And then the front windows may not reverse direction in the Ford 250, 350, 450, 550.
• 26:50
  Speaker 1: And unexpected activation of electric parking brake on the Ford F150 for 21 through 23.
• 26:58
  Speaker 1: Those are the end of the recalls and I'm gonna talk about the auto workers strike that's pending and we're gonna talk about that.
• 27:06
  Speaker 2: Thank you, Bidenomics.
• 27:08
  Speaker 1: Shortly.
• 27:08
  Speaker 1: All right, and that's it for this hour of the In-Wheel Time car talk show.
• 27:12
  Speaker 1: Quick break now we'll be right back.
• 27:14
  Speaker 1: Stay with us.
• 27:16
  Speaker 1: Everyone at the Tailpipes and Tacos cruise in at the Lupi Tortilla Tex-Max and Katie.
• 27:20
  Speaker 1: Thank you for participating in the best cruise in around and look forward to seeing you again.
• 27:24
  Speaker 1: You'll hear about the next cruise in date right here on In-Wheel Time.
• 27:28
  Speaker 1: Next time you're in the West Houston Energy Corridor area, be sure and stop in at the original Lupi Tortilla Tex-Max at I-10 and Highway 6, or the Katie location on the Grand Parkway at Kingsland Boulevard when passing through Beaumont or College Station, stop in and have Lupi's award-winning beef fajitas and frozen margaritas.
• 27:44
  Speaker 1: There's always a celebration at Lupi Tortilla.
• 27:47
  Speaker 1: Lupi Tortilla founder Stan Hold and his wife Sheila are winning racers on the NHRA Drag Racing Circuit and have a collection of hot rods and classics that everyone appreciates.
• 27:56
  Speaker 1: Look for them at the next Tailpipes and Tacos cruise in.
• 27:58
  Speaker 1: The date will be announced soon and will once again be held at the Lupi Tortilla Tex-Max on 99 in Kingsland Boulevard, just south of I-10 and Katie.
• 28:05
  Speaker 1: We'll give you all the details right here on the In-Wheel Time car talk show and online Donations benefit God's garage.
• 28:12
  Speaker 1: We'll see you, then you own a car you love.
• 28:15
  Speaker 1: Why not let Gulf Coast Auto Shield protect it?
• 28:18
  Speaker 1: Houstonian John Gray invites you to his state-of-the-art facility to introduce you to his specialist team of auto enthusiasts.
• 28:24
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• 28:26
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• 28:40
  Speaker 1: Curb your wheels Instead of buying new one.
• 28:43
  Speaker 1: I'd have them repaired.
• 28:44
  Speaker 1: How about a professionally installed radar detector?
• 28:47
  Speaker 1: Gulf Coast Auto Shield does that too.
• 28:48
  Speaker 1: Get a peek inside the shop and look at the services offered by getting online and heading to gcautoshieldcom.
• 28:54
  Speaker 1: Better yet, stop by their facility at 11275 South Sam Houston, tulway, just south of the Southwest Freeway, and get a personal tour.
• 29:02
  Speaker 1: Gulf Coast Auto Shield is your place to go for all things exterior.
• 29:05
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• 29:12
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• 30:10
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• 30:14
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• 30:25
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• 30:34
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