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The Fifth Hour: Barbershop Benny · The Ben Maller Show

0:00
Speaker 1: Cutbooms.
0:02
Speaker 2: If you thought four hours a day, twelve hundred minutes
0:05
Speaker 2: a week was enough, think again. He's the last remnants
0:09
Speaker 2: of the old Republic, a soul fashion of fairness. He
0:12
Speaker 2: treats crackheads in the ghetto gutter the same as the
0:15
Speaker 2: rich pill poppers in the penthouse. Wow to clearing House
0:19
Speaker 2: of hot takes, break free for something special. The Fifth
0:23
Speaker 2: Hour with Ben Maller starts right now.
0:28
Speaker 1: In the air everywhere, The Fifth Hour with Me, Ben
0:34
Speaker 1: Mahler and Danny g Radio. And we have made it
0:37
Speaker 1: to the weekend just hours ago, hours ago the Overnight Show,
0:45
Speaker 1: and I just checked my email before I cranked on
0:48
Speaker 1: the microphone here in the podcast studio, and complaint after
0:53
Speaker 1: complaint after complaint, not about anything that I did on
0:57
Speaker 1: the Overnight Show last night, nothing about my commentary. The
1:02
Speaker 1: complaints were I don't understand. But why was Lorena not
1:06
Speaker 1: there was the where was the queen complaining and all
1:10
Speaker 1: that stuff. And here's the here's the funny thing, right,
1:14
Speaker 1: And I don't know it's funny or not. Every time
1:18
Speaker 1: someone on the show is away, I get the complaints,
1:25
Speaker 1: I get the complaints, and I this was actually this
1:29
Speaker 1: started before Lorena took the night off because a couple
1:34
Speaker 1: of days ago she announced that she was not going
1:36
Speaker 1: to be on last night. People complained. The funny thing is, though,
1:40
Speaker 1: that people complain when she's there, so I guess it's
1:45
Speaker 1: one of these weird things. And this goes back to
1:47
Speaker 1: one of my hypotheses of the past that while people
1:51
Speaker 1: said back in the day baseball baseball was the past
1:55
Speaker 1: time of America, I would argue that complaining is the
2:02
Speaker 1: number one pastime, at least of the overnight talk radio consumer.
2:10
Speaker 1: People love. They absolutely love complaining. They do. It's wild
2:20
Speaker 1: and listen. I do too. I complain about things I rant,
2:23
Speaker 1: I get on my soapbox, issues in sports. It is
2:26
Speaker 1: a universal hobby though, and it's something the complaint that
2:32
Speaker 1: we bond over. Right. There is nothing quite like a
2:37
Speaker 1: good gripe, a good wine fest that takes place. And
2:45
Speaker 1: whether it's the weather or whether it's a person not
2:49
Speaker 1: being on a radio show and all that now for
2:52
Speaker 1: the record, not that you get any kind of award
2:54
Speaker 1: from the company, because you don't. But I check back
2:58
Speaker 1: and unless I I miss something, I have not left
3:03
Speaker 1: my post for a scheduled radio show or podcast. We've
3:08
Speaker 1: had fresh shows every day all year, and here we
3:13
Speaker 1: are it's the eleventh day of April, and I'm not
3:16
Speaker 1: looking for some kind of award. In fact, that's actually
3:19
Speaker 1: a bad thing. You should take some time off from
3:22
Speaker 1: time to time, and I do plan on taking a
3:24
Speaker 1: few days now and again. We're going to Vancouver next
3:29
Speaker 1: month for the Malard Meet and Greet. I think I'll
3:32
Speaker 1: be taking a day off in Vancouver actually for the
3:34
Speaker 1: meet and greet. That's not official. The rumor is it's
3:37
Speaker 1: gonna be on a Thursday. It's gonna be on Thursday,
3:40
Speaker 1: the Mallard Meet and Greet in Vancouver. So if that's
3:43
Speaker 1: the case, we'll probably take that day off from the
3:45
Speaker 1: live show and be present in the moment at that
3:49
Speaker 1: particular event. There's also some dates in June that we'll
3:55
Speaker 1: also be there, and there's some random days here and
3:57
Speaker 1: there throughout the year, and so we'll see what happens.
4:00
Speaker 1: I usually what I try to do, and I'm not
4:02
Speaker 1: one hundred percent what's going to happen with the TV show.
4:05
Speaker 1: We don't know. Hopefully they bring the show back for
4:07
Speaker 1: another year, which will be great. And if that's the case,
4:10
Speaker 1: you got to get all the days off in before
4:13
Speaker 1: that show resumes production, which is in August, the late
4:19
Speaker 1: August early September when the NFL season comes around, and
4:23
Speaker 1: then we feel the crunch crunchy, crunch crunch. Anyway, I
4:27
Speaker 1: just wanted to point out thank you for the complaints.
4:30
Speaker 1: I'm sure Loraina is honored that people are upset. She
4:33
Speaker 1: took the rare and appropriate day off and you guys
4:37
Speaker 1: love to complain. So on this podcast, we've got the
4:40
Speaker 1: Barbershop Benny Foody Follies, and we'll also have the always
4:47
Speaker 1: popular Foodie fun not to be confused with foody follies,
4:50
Speaker 1: a lot of foodie and the word all the week,
4:53
Speaker 1: the word of the week. But we begin with this
4:57
Speaker 1: and this goes back in the hot top time machine. Now,
5:00
Speaker 1: some of you guys have been with me a long time,
5:02
Speaker 1: o those of you are new. And it doesn't matter
5:05
Speaker 1: whether you've been with the show a long time or not.
5:07
Speaker 1: We've had a lot of great moments. One of the
5:09
Speaker 1: fun periods of the time of the history of the show,
5:11
Speaker 1: the Overnight Show, was I mean, we're going way back,
5:16
Speaker 1: going back over twenty years. So the Chicago Cubs were
5:21
Speaker 1: in the playoffs and the Cubs were going on a run.
5:25
Speaker 1: They were on a heater, as the kids like to say,
5:28
Speaker 1: and it looked like they were going to go to
5:30
Speaker 1: the World Series. And during this time, we were on
5:33
Speaker 1: the Score in Chicago, which was where we got Doc
5:37
Speaker 1: Mike from. It doesn't really call a show much anymore.
5:41
Speaker 1: So during that time, a listener who was a huge
5:44
Speaker 1: Cub fan reached out to me and said, Hey, I
5:46
Speaker 1: got a song and I'd like you to play it
5:49
Speaker 1: on the air, and I said, okay, I'm hoping to that.
5:52
Speaker 1: So he sent me the copy of the song. We
5:53
Speaker 1: played it on the air, and we got in all
5:57
Speaker 1: kinds of trouble, all kinds of trouble. And it was
6:03
Speaker 1: a barber shop song. It was called the Chubby Cubby.
6:08
Speaker 1: I think we might play a little bit of it
6:10
Speaker 1: right here. The Chubby Cubby got it. We're looking good, Jobby, Yeah,
6:25
Speaker 1: classic so good. Such a such a wonderful tune back
6:31
Speaker 1: in the day. And I can't believe people didn't like
6:33
Speaker 1: the double entondras in that song. Wow uh, But that
6:39
Speaker 1: brings back a whole bunch of memories. And I brought
6:42
Speaker 1: this up. And the reason I'm saying barbershop Benny is
6:44
Speaker 1: today is national barbershop music day. And I didn't know
6:49
Speaker 1: much about barbershop music. I just knew I liked it.
6:52
Speaker 1: I liked the sound. And sure enough, it turns out
6:57
Speaker 1: the origin is self explained to Barbershop music is deeply
7:04
Speaker 1: rooted in the history of Black America and it goes
7:09
Speaker 1: back to the eighteen eighties in the South, and the
7:14
Speaker 1: dudes would hang out with the barbers and others at
7:19
Speaker 1: the shop and they're waiting for their haircut, and apparently
7:24
Speaker 1: you had to wait a long time, and they would
7:26
Speaker 1: sing and harmonize together just like they were in some
7:30
Speaker 1: kind of movie for entertainment. It's amazing what people did
7:34
Speaker 1: before the smartphone, and you have entertainment right now. You
7:38
Speaker 1: can get in that zombie mode and stare at a screen.
7:41
Speaker 1: So they didn't have podcasting and radio shows or anything
7:43
Speaker 1: like that in the eighteen eighties. And so anyway, yeah,
7:48
Speaker 1: they started singing, and that simple act in the eighteen
7:54
Speaker 1: eighties turned into a genre called barbershop music, and it
8:00
Speaker 1: thrive from that point the eighteen eighties until the early
8:05
Speaker 1: nineteen n nineteen ten, there was a song titled Play
8:09
Speaker 1: the Barbershop Chord which was released to the public, and
8:14
Speaker 1: that was all about that. The harmony, the barbershop harmony,
8:18
Speaker 1: which is so cool, the art of harmonize singing, and
8:23
Speaker 1: it's the type of performance and we played a little
8:26
Speaker 1: bit here, but it's a type of performance which is
8:30
Speaker 1: so good and just catchy lyrics and the melody and
8:34
Speaker 1: it's it's great. Now it faded away in like the
8:37
Speaker 1: nineteen nineteen twenties, became less popular, and it's really a
8:42
Speaker 1: niche type of music even to this day. But the
8:46
Speaker 1: Chubby Cubby and how we got in some trouble with
8:50
Speaker 1: the affiliate in Chicago for playing that song along with
8:54
Speaker 1: Doc Mike. A fond memory, Fond Memory and the hot
8:58
Speaker 1: tub time machines. We go back to the some of
9:01
Speaker 1: the early days of the Overnight Show when I was
9:04
Speaker 1: doing weekend overnights and that was interesting. Now it is
9:10
Speaker 1: also Poutine day. It is a very important day. My
9:15
Speaker 1: favorite thing from Canada is poutine. Now I know it's
9:18
Speaker 1: more of a Quebec thing, and it's a French French dish,
9:22
Speaker 1: French Canadian dish. And we're going to Vancouver. Oh, I
9:28
Speaker 1: cannot wait, cannot wait. Looking forward to it certainly kind
9:32
Speaker 1: of look around and say, like what do I want
9:33
Speaker 1: to check out. And I've seen Vancouver on the TV.
9:37
Speaker 1: Remember the Vancouver Canucks have been in the Stanley Cup
9:40
Speaker 1: Finals and been in big playoff games over the years,
9:43
Speaker 1: and so occasionally, don't tell anybody, don't tell Eddie, but
9:46
Speaker 1: I'll watch hockey. And I've seen Vancouver for other things,
9:49
Speaker 1: and it's a beautiful looking city. And I'm excited to
9:53
Speaker 1: get there and excited to meet some fans of the show,
9:55
Speaker 1: fans of this podcast that'll be there and check out
9:59
Speaker 1: the culture in Vancouver. But one of the things I
10:03
Speaker 1: would like to do when I'm there is eat the poutine.
10:07
Speaker 1: I know it's far away from Quebec, but it is
10:10
Speaker 1: Poutine Day, and poutine is a Canadian dish that is
10:13
Speaker 1: heavily influenced by the French cuisine. In fact, I read
10:19
Speaker 1: somewhere that in the regions the French dominated portions of Quebec,
10:25
Speaker 1: it is pronounced not poutine but poutin, poutin, like Vladimir Putin.
10:34
Speaker 1: But in Quebec that is where they pronounce it. But
10:37
Speaker 1: but everyone else outside of Theirs, it's poutine. And if
10:41
Speaker 1: you don't know what poutine is, you're missing out. You're
10:43
Speaker 1: missing one of the great joys of life. Poutine. Putine
10:46
Speaker 1: is a dish that has the you got the French fries,
10:49
Speaker 1: French fries, you got the cheese curds, and then you
10:52
Speaker 1: got the basic dishes with brown gravy. That's I guess
10:55
Speaker 1: the original dish. And other verse versions of poutine. I've
11:01
Speaker 1: had all kinds of There's a fried chicken version actually
11:04
Speaker 1: a place here in southern California and Anaheim that has
11:08
Speaker 1: it's called the Croft. If you're in sokout really good
11:12
Speaker 1: and they've got this fried chicken version of it Country
11:16
Speaker 1: Fried Chicken, which is outstanding and you know, mixed together
11:21
Speaker 1: that put different meats in there, and there's butter and
11:24
Speaker 1: other ingredients and all that. I'm just kind of kind
11:28
Speaker 1: of cool, and not too many places that have. And
11:31
Speaker 1: I know in the Northeast when I was in Boston,
11:34
Speaker 1: we were were floating around the Northeast states and New
11:37
Speaker 1: England states and we ran into a fair amount of poutine,
11:41
Speaker 1: a fair amount of poutine throughout that region. But in
11:46
Speaker 1: California where we do the show from, not so much.
11:48
Speaker 1: But this is National Poutine Day, which is celebrated every
11:53
Speaker 1: year here on April eleventh, and mostly in Canadian cities,
11:58
Speaker 1: but it's also very popular here in the state. And
12:01
Speaker 1: the reason that I wanted to bring up Poutine Day
12:04
Speaker 1: is not that I just want a wax poetic about poutine.
12:06
Speaker 1: I love poutine, but did you know that boutine was
12:12
Speaker 1: created in Quebec by mistake about that and it took off.
12:18
Speaker 1: And that leads us into foody follies, foods that are
12:25
Speaker 1: tremendously popular that were complete fops in the kitchen. And
12:31
Speaker 1: as the Great Paul Harvey would say, the Great Paul Harvey,
12:37
Speaker 1: you know what the news is. You know what the
12:40
Speaker 1: news is, but you're soon going to hear the rest
12:43
Speaker 1: of the story. Yeah. When I got into radio, Paul
12:47
Speaker 1: Harvey was the most listened to person in radio. Everyone
12:49
Speaker 1: knew who Paul Harvey was. He's been dead for a while.
12:51
Speaker 1: Nobody knows who Paul Harvey is because it was your
12:53
Speaker 1: radio boomer. You're mentioning, You're mentioning a guy that's not around.
12:58
Speaker 1: What Paul Harvey, good day? Anyway, She's supposed to ruffle
13:04
Speaker 1: papers or something. So the dish, why don't we start
13:07
Speaker 1: with poutine? Right, We'll do that. I thought this was
13:10
Speaker 1: interesting and it's the fifth Hour podcast we don't do
13:14
Speaker 1: sporty here. It's a little extracurricular activity. I think this
13:18
Speaker 1: kind of stuff's cool. I like futson around in the kitchen.
13:21
Speaker 1: So it was a mistake. It was a mistake, and
13:26
Speaker 1: it was created accidentally. We've talked about this in the past.
13:29
Speaker 1: But this guy named Eddie, not Eddie Garcia, but a
13:31
Speaker 1: different Eddie. I don't even know how to pronounce his
13:33
Speaker 1: last name. But this guy was working at a restaurant
13:40
Speaker 1: in Quebec. He was there and this guy comes in
13:45
Speaker 1: and he's a regular customer, and the restaurant was located
13:52
Speaker 1: in Warwick, which is in Quebec. I'm not familiar with
13:58
Speaker 1: the geography of Quebec, so I just know that they
14:01
Speaker 1: said it's a town of Warwick, and that town was
14:04
Speaker 1: known for making cheese kurts. It's a popular dish, cheese skirts. So,
14:11
Speaker 1: as the legend goes, this guy Eddie, the guy actually
14:14
Speaker 1: was the guy at the restaurant who worked there, or
14:18
Speaker 1: actually was the customer. Excuse me, it was a customer.
14:20
Speaker 1: So he asked for cheese kurts to be added to
14:24
Speaker 1: his French fried and the restaurant owner replied in French.
14:31
Speaker 1: He said that is going to make a dreadful mess.
14:35
Speaker 1: That that was the reply, that is that is going
14:38
Speaker 1: to make a dreadful mess. Like this was offensive, Like
14:41
Speaker 1: what are you doing? I mean, we are in the
14:45
Speaker 1: culinary business. We do not want to serve bad food.
14:50
Speaker 1: And so, you know, it's you know, typical cliche of
14:54
Speaker 1: you know, the French guy getting angry and snippy and
14:58
Speaker 1: all that stuff. And well, they'd made it and people
15:04
Speaker 1: loved it, other people ate it, and the rest is history.
15:07
Speaker 1: But it was a kind of a mistake. It was
15:09
Speaker 1: like they threw it all together and it was a
15:15
Speaker 1: it was a mess, and it's delicious. The chocolate chip cookie.
15:19
Speaker 1: Did you know? The chocolate chip cookie, which started at
15:22
Speaker 1: the toll house in in the Commonwealth, started when Ruth Wakefield,
15:29
Speaker 1: here's the legend anyway, ran out of chocolate and substituted
15:35
Speaker 1: it with chalked up, chopped up semi sweet chocolate bits,
15:40
Speaker 1: and she thought that they would melt into the dough,
15:44
Speaker 1: but instead they didn't. They held their shape, and that
15:48
Speaker 1: is the birth of the chocolate chip cookie. Nestley later
15:53
Speaker 1: bought the recipe and they're still doing pretty well. They're
15:56
Speaker 1: doing pretty well. The potato chip back in the eighteen fifties. Now,
16:01
Speaker 1: chocolate chip cookie was invented in the nineteen thirties, but
16:04
Speaker 1: the potato chip came from Saratoga Springs, New York, famous
16:11
Speaker 1: for other things. And a guy named George Crumb, George
16:16
Speaker 1: Crumb in New York, and he was annoyed because customers
16:21
Speaker 1: were sending back fried potatoes were being too thick and soggy.
16:26
Speaker 1: So this guy was at the end of his robe.
16:29
Speaker 1: He was at a I want to get away situation,
16:33
Speaker 1: so he said, screw it. I'm gonna slice these potatoes
16:35
Speaker 1: paper thin and I'm gonna fry him. And he did
16:39
Speaker 1: just that. And the whole plan was to be a
16:43
Speaker 1: douche and he wanted to annoy the person that was
16:47
Speaker 1: the picky customer, and the customer loved them, and they
16:53
Speaker 1: became a sensation, and they were originally called Saratoga Chips,
16:58
Speaker 1: but again it was to screw over this custom that
17:00
Speaker 1: was a douche, and then they of course become potato chips.
17:04
Speaker 1: And yeah, I mean, there's there's a bunch of other
17:07
Speaker 1: stories like that. Foody follies. The upside down apple tart
17:12
Speaker 1: came from the eighteen eighties and this guy that ran
17:17
Speaker 1: the hotel kitchen in France was making a regular apple
17:24
Speaker 1: pie as we know it today, and the person was
17:28
Speaker 1: overwhelmed and accidentally left the apples cooking in butter and
17:33
Speaker 1: sugar for too long. Who goofed, I've got to know.
17:36
Speaker 1: So in an effort to try to salvage the food,
17:39
Speaker 1: the person threw the pastry dough on top and baked
17:45
Speaker 1: it and then flipped it over. And the people at
17:49
Speaker 1: this hotel in France loved it. Doesn't it seem like
17:53
Speaker 1: most of these food mistakes are from France. I mean,
17:57
Speaker 1: we got the you got the poutine, you got this
18:00
Speaker 1: upside down apple tart thing. Now, this is an La story,
18:04
Speaker 1: but it's also involving a food mistake of the French variety. Philips,
18:11
Speaker 1: a restaurant in La which claims the originals Philip the
18:15
Speaker 1: original Philips. They claim that they were the inventor of
18:19
Speaker 1: the French dip sandwich, and the legend is that a
18:23
Speaker 1: French immigrant was working at the restaurant. He kind of
18:29
Speaker 1: ran the place and he accidentally dropped a delicious, freshly
18:35
Speaker 1: baked row into a pan of hot beef drippings while
18:40
Speaker 1: slicing the meat, and the customer who had ordered a sandwich.
18:47
Speaker 1: He didn't want that, but the guy was in a hurry.
18:49
Speaker 1: He said, listen, I'll take it anyway. And it was soggy.
18:52
Speaker 1: It was soaked in juice. I guess this was the
18:55
Speaker 1: last piece of bread they had and it became a hit.
18:59
Speaker 1: Now there's another place in La called Coals, which, by
19:01
Speaker 1: the way, spoiler alert, I like Coals better. Coals, though,
19:05
Speaker 1: is at the point of demarcation. It's at the doors
19:08
Speaker 1: of Hell. It is literally across the street from skid
19:11
Speaker 1: Row Coal's restaurant in downtown La. It's an institution. They
19:18
Speaker 1: claim they invented the French dip, and they say they
19:23
Speaker 1: were preparing the sandwich for a customer that had sore
19:27
Speaker 1: gums and asked for something soft. So the chef dipped
19:32
Speaker 1: the hard crusted bread we're talking about sliced bread, as
19:38
Speaker 1: jimbo Fisher would say, and it caught on. It was
19:44
Speaker 1: there for some guy that had some dental issues in
19:48
Speaker 1: the arrest is issues, So one of those is probably true,
19:50
Speaker 1: maybe both. Do you know that Nacho was also a
19:54
Speaker 1: mistake famous story from Mexico and there was a group,
20:00
Speaker 1: as the legend goes, of military wives nineteen forty three,
20:07
Speaker 1: the kitchen was closed. He didn't have a lot of
20:10
Speaker 1: ingredients and so this guy Ignacio Nacho a Naya so
20:16
Speaker 1: major d at a restaurant in Mexico. So they didn't
20:20
Speaker 1: have a lot of stuff in the kitchen. These US
20:23
Speaker 1: military wives were were there after everything had closed, and
20:28
Speaker 1: so he felt bad, but he threw together what he had,
20:31
Speaker 1: which was tortilla chips, melted cheese, and halapanos, and the
20:36
Speaker 1: women could not get enough. And from that mistake, which
20:41
Speaker 1: wasn't a mistake, it was an act of kindness. This
20:45
Speaker 1: guy's life legacy was the inventor of the nacho and
20:49
Speaker 1: it has evolved and to this day I love a nacho.
20:53
Speaker 1: I can't get enough cornflakes. We'll get out on this
20:57
Speaker 1: as far as the food e corn flakes was a mistake.
21:05
Speaker 1: Doctor John Harvey Kellogg and his brother Will the less
21:09
Speaker 1: famous of the Kellogg brothers, but they were putting around
21:13
Speaker 1: in the kitchen with boiled wheat at the sanitarium in
21:19
Speaker 1: Battle Creek, Michigan. So they were trying to create a
21:23
Speaker 1: healthy cereal. Saw a documentary about this a couple of
21:26
Speaker 1: years ago, was pretty good, and I don't remember the
21:30
Speaker 1: name of it, but it's pretty good. I wish I
21:32
Speaker 1: could help you, but just look up weird cereal documentaries.
21:36
Speaker 1: So the Kellogg brothers accidentally left some wheat sitting out
21:41
Speaker 1: a little bit too long and it went stale and
21:45
Speaker 1: trying to roll it. They're trying to roll it into dough. Anyway,
21:50
Speaker 1: it started flaking apart. They toasted the flakes and whila.
21:57
Speaker 1: They later switched to corn cornflakes were born. Will remember
22:04
Speaker 1: they were trying to make it healthy. Will said, screw that,
22:06
Speaker 1: We're going to add sugar, and John, doctor John Harvey,
22:11
Speaker 1: Kellogg's brother, was like, what the f what are you doing?
22:16
Speaker 1: You are messing up the healthy meal. But they did it.
22:21
Speaker 1: That's how it went. So we pivot from foody follies,
22:26
Speaker 1: which aren't really follies, and we go to foody fun
22:31
Speaker 1: because we all got to eat and some new items.
22:35
Speaker 1: Some interesting stories from the food world, other than disasters
22:39
Speaker 1: that turned out to be sick, highly successful disasters that
22:43
Speaker 1: turned out to be very profitable in the end. What
22:48
Speaker 1: a burger kicking off the month of April. I know
22:51
Speaker 1: it's April eleventh, but they have a mushrooms Swiss burger
22:56
Speaker 1: that is back after a three year hiatus. It has
23:00
Speaker 1: two grilled all beef panties as opposed to partially beef
23:04
Speaker 1: melted Swiss cheese. It's got the Aju sauce and grilled mushrooms.
23:10
Speaker 1: I don't need the mushrooms warm toasted bun and that
23:14
Speaker 1: will be available till June. Second. Jack in the Box
23:18
Speaker 1: has decided better late than never. They're getting involved into
23:23
Speaker 1: the Hot Chicken. Yes, the Nashville Hot Chicken limited time.
23:30
Speaker 1: If you're in an area with a Jack in the Box,
23:32
Speaker 1: check that out. Pizza taking a page out of Kentucky
23:36
Speaker 1: Fried Chickens playbook. Pizza is launching. They just launched. It's
23:41
Speaker 1: actually going on. It started yesterday, it's going on today
23:45
Speaker 1: and tomorrow. A Pizza Hut Pepperoni flavored caviar. Say what
23:55
Speaker 1: gets a new pizza caviar bump box? There is one
23:59
Speaker 1: small problem. The only way you can get this is
24:04
Speaker 1: by traveling to Eighth Avenue in New York City. PiZZ
24:12
Speaker 1: Hut located the one location nine thirty two Eighth Avenue
24:18
Speaker 1: in New York City, and it's only available from four
24:21
Speaker 1: o'clock till eight pm this afternoon and then tomorrow. And
24:28
Speaker 1: that's it. That is all you're done High V. I've
24:34
Speaker 1: been to a HIGHVE. They're in Missouri and Kansas and
24:37
Speaker 1: the Midwest, and they have decided to get rid of
24:42
Speaker 1: the bar. I actually bought some Chiefs merchandise at a
24:47
Speaker 1: high V. They had a store at the front of
24:50
Speaker 1: the high Ve that had all kinds of merch It
24:53
Speaker 1: was very hot. I'd never been to a high V before.
24:55
Speaker 1: This is when I was last November, when I was
24:57
Speaker 1: in in Missouri, in Kansas, going back and forth and
25:02
Speaker 1: so Hive. They apparently at some of the locations they
25:05
Speaker 1: had bars. They're getting rid of those. They're eliminating full
25:08
Speaker 1: service dining at the High V grocery store. How about
25:13
Speaker 1: this one? Olive Garden is no longer number one in
25:18
Speaker 1: terms of casual dining in the United States. They have
25:22
Speaker 1: been dethroned. So as you know, I do not do lists.
25:28
Speaker 1: I do not believe in list. But in honor of
25:31
Speaker 1: Terry and England, a big supporter of Big Ben's Big Board,
25:35
Speaker 1: has always liked Big Ben's Big Board. In fact, Terry
25:40
Speaker 1: and England. Every weekend he sends me a message encouraging
25:46
Speaker 1: me for more of Big Men's Big Board. He says, Ben,
25:51
Speaker 1: you've got to do it, we need it, we believe
25:54
Speaker 1: in you. I demand Big Men's Big Board, I say, Terry,
25:58
Speaker 1: I just I want you to know it's not he
26:00
Speaker 1: says Ben. I know it's not a list. You're as
26:03
Speaker 1: strong as a lion. Come on, give it to me.
26:06
Speaker 1: So anyway, here it is the ten top ten casual
26:12
Speaker 1: dining chains in the United States. Now I realize that
26:18
Speaker 1: if you're not in the United States, you might not
26:20
Speaker 1: know many of these places. Number ten, number ten on
26:23
Speaker 1: Big Ben's Big Board. Big Ben's Big Board, Number ten
26:26
Speaker 1: Red Robin. Red Robin is still despite their issues. They
26:32
Speaker 1: are number ten Red Lobster. We've done several stories on
26:37
Speaker 1: this podcast about Red Lobster having problems. Remember they had
26:42
Speaker 1: the all you can eat shrimp and people ate all
26:44
Speaker 1: they could eat and it became a problem. Cheesecake Factories
26:48
Speaker 1: Number eight. I used to eat at Cheesecake Factory all
26:51
Speaker 1: the time. Big portions used to be somewhat reasonably priced,
26:57
Speaker 1: and I have not been to Cheesecake Factory in a
27:00
Speaker 1: fair amount of time. Number seven is Outback Steakhouse, which
27:04
Speaker 1: I believe just filed for bankruptcy. They're on there. Number
27:09
Speaker 1: six is Longhorn Steakhouse. These are the top ten on
27:13
Speaker 1: Big Ben's Big Board casual dining chains according to market research.
27:20
Speaker 1: So Longhorn Steakhouse, which I have been to, not that good.
27:25
Speaker 1: Number six, Number five, Buffalo Wild Wings, there you go.
27:31
Speaker 1: Number five Applebee's is number four of eating at several Applebee's.
27:35
Speaker 1: It's fine Chili's, Chili's Grill and Bar. Number three, Number
27:42
Speaker 1: two is Olive Garden and number one on Big Ben's
27:45
Speaker 1: Big Board. Number one, you know it is no, it's
27:54
Speaker 1: Texas Roadhouse, not to be confused with Longhorn Steakhouse or
28:00
Speaker 1: Outback Steakhouse. This is Texas Roadhouse and they are the
28:04
Speaker 1: new number one. Sales went up fourteen point seven percent
28:10
Speaker 1: year to year, and they have passed Olive Garden by
28:14
Speaker 1: and they've passed Chile's by. So I don't think I've
28:17
Speaker 1: been to a Texas Roadhouse, but may maybe I have
28:22
Speaker 1: somewhere along the way. It didn't stand out. It did
28:25
Speaker 1: not stand out. Time now for the word all the week,
28:29
Speaker 1: that's right, word all the week, and the word of
28:33
Speaker 1: the week is schmaltzy. So what Mike who lives in
28:39
Speaker 1: Vegas was listening. I think this was back on Thursday.
28:43
Speaker 1: Who and I used the word. We were talking about
28:48
Speaker 1: Luca in his return to Dallas and orgo the Mavericks
28:56
Speaker 1: putting Luca video tribute on the scoreboard on the jumpotron
29:01
Speaker 1: was schmaltzy. Now, the word schmaltzy, that is a Yiddish word.
29:06
Speaker 1: So somewhere across the pearly gates, my grandfather is loving
29:12
Speaker 1: the fact that I use the word schmaltzy, and it does,
29:16
Speaker 1: it does come. And then you know, Yiddish as a
29:19
Speaker 1: language is a combo. It's a it's like a buffet,
29:23
Speaker 1: a pot luck buffet. You've got a little bit of
29:29
Speaker 1: the language of the Jews with the Germans, Hebrew, Aramaic,
29:36
Speaker 1: Slavic elements. It's all that. And the word schmaltzy comes
29:44
Speaker 1: from the Yiddish term schmaltz, which in its literal form,
29:48
Speaker 1: as you go down the rabbit hole, means fat or grease.
29:52
Speaker 1: So when you say schmaltzy, you mean you're fat or
29:55
Speaker 1: grease or something like that. If you go by the
29:57
Speaker 1: actual literal definition, it was referring to animal fat like
30:03
Speaker 1: chicken fat that was used in cooking. So it was
30:06
Speaker 1: a culinary term and it at some point crossed the
30:10
Speaker 1: rubicon and has become a modern phrase, which is something
30:16
Speaker 1: that is overly sentimental, sappy, exaggerated, all of that. So
30:25
Speaker 1: the evolution of the word schmaltzy, and it goes back.
30:31
Speaker 1: The original use of it was long long ago, but
30:36
Speaker 1: by the late nineteen hundreds early twentieth century, the Jewish
30:40
Speaker 1: immigrants are the ones that brought the word to Americans. Always,
30:43
Speaker 1: you know, people coming in, they throw stuff together and
30:48
Speaker 1: it's a good melting pot. I hope people are still
30:50
Speaker 1: doing that to come to the States and not just
30:52
Speaker 1: being deuceious. So anyway, it took a twist. The adjective
30:58
Speaker 1: form schmaltze in Yiddish started to describe things that were
31:03
Speaker 1: greasy in an emotional sense and a little too sentimental, right,
31:10
Speaker 1: just like the fat dripping from a roast. You're so sappy,
31:15
Speaker 1: beer so schmaltzy. And they think that it was actually
31:20
Speaker 1: tied into the theatrical style of storytelling, Yiddish storytelling, where
31:28
Speaker 1: there was emotional grease, it was overdone, overdone for effect,
31:34
Speaker 1: and so in our world in the US and all
31:38
Speaker 1: that stuff, schmaltzy became a thing the way it's known
31:42
Speaker 1: now in the nineteen thirty so almost one hundred years ago,
31:46
Speaker 1: and it was interview in it. It was influenced by
31:49
Speaker 1: the culture, the Jewish culture in Vaudeville, Vaudevillian films and
31:54
Speaker 1: literature and things like that, and so that's where it
31:59
Speaker 1: goes back, used in print and whatnot. And there was
32:04
Speaker 1: a lot of emotion, tear jerking ballards and some kind
32:09
Speaker 1: of Hollywood sob story and so the spelling has shifted
32:15
Speaker 1: around and all that stuff. But it's common means cheesy
32:20
Speaker 1: and all that. By nineteen thirty five, schmaltzy had made
32:23
Speaker 1: its way firmly into the American lexicon, but it was
32:29
Speaker 1: often as a mocking tone anything that was too mushy.
32:37
Speaker 1: That was where it came from. And again, but its
32:40
Speaker 1: roots are in fat but it's over indulgence and all
32:45
Speaker 1: that stuff, and so still still used today. When I
32:49
Speaker 1: saw that video, the Luca video and him crying on
32:52
Speaker 1: the bench, I said, that is schmaltzy. That is so sappy,
32:57
Speaker 1: so so sappy. All right, we'll get out on have
33:01
Speaker 1: a wonderful, wonderful rest of your Friday. We have new pads.
33:07
Speaker 1: Danny should be with me on the Saturday and Sunday pod,
33:10
Speaker 1: so we'll have fresh content for you all weekend long
33:14
Speaker 1: and be safe. Whatever you're up today. I'm gonna watch
33:17
Speaker 1: some baseball later on today. Dodgers are back in California, Ia,
33:22
Speaker 1: so i'll probably watch that game tonight and the last
33:25
Speaker 1: few days of the NBA regular season, Hallelujah, watch some
33:32
Speaker 1: of that as well. Have a great day. We'll talk
33:33
Speaker 1: to you next time. Later, skater stop Austa pasta. Gotta murder,
33:42
Speaker 1: I gotta go.