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The Fifth Hour: Since the 90s.. & 1800s · 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
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  Speaker 2: Hour with Ben Maller starts right now.
• 0:28
  Speaker 1: In the air everywhere.
• 0:32
  Speaker 3: The Fifth Hour with Me Ben Maler and Danny g Radio.
• 0:37
  Speaker 1: He'll be producing this podcast. You got me hanging out.
• 0:40
  Speaker 3: It is the end of our week and the beginning
• 0:46
  Speaker 3: of the podcast. So what yeah, I know, Well you
• 0:50
  Speaker 3: figured it out by now if you're a regular listener
• 0:52
  Speaker 3: to the podcast. We do the radio show five nights
• 0:54
  Speaker 3: a week and then we slide in to a podcast
• 0:57
  Speaker 3: studio which is totally different. And the radio studio which
• 1:01
  Speaker 3: is infested with cockroaches, had barbecue chips on the floor
• 1:05
  Speaker 3: and vermin all over the place.
• 1:07
  Speaker 1: But the podcast studio none of that.
• 1:11
  Speaker 3: It's clean, it's comfortable, it's weather controlled. You don't see
• 1:15
  Speaker 3: food all over the place. Back there's no eating in
• 1:18
  Speaker 3: the podcast studio. No food allowed in the podcast studio.
• 1:22
  Speaker 3: There is a jug of water, So there is water,
• 1:26
  Speaker 3: but it's on the other side of the very valuable
• 1:29
  Speaker 3: equipment here in the podcast studio. So today is the
• 1:32
  Speaker 3: fourteenth day of March. Let's get right into it. And
• 1:35
  Speaker 3: on this pod we will have at some point the
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  Speaker 3: word of the week. The word of the week, and
• 1:42
  Speaker 3: it's a word that I likely would not be able
• 1:44
  Speaker 3: to use on terrestrial radio. But here on the podcast
• 1:47
  Speaker 3: we don't have to worry about the FCC or any
• 1:49
  Speaker 3: of that stuff. There's no government regulations on podcasts, at
• 1:52
  Speaker 3: least not yet. I'm sure at some point someone will
• 1:55
  Speaker 3: come in and.
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  Speaker 1: Say, you're not allowed to do that, what's wrong with you?
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  Speaker 1: Blah blah blah blah.
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  Speaker 3: But at this point we're good, so we don't worry
• 2:00
  Speaker 3: about that. So we will have a very spicy word.
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  Speaker 1: Of the week.
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  Speaker 3: And I would like to point out that this is
• 2:08
  Speaker 3: the last Friday until sometime in October or possibly November,
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  Speaker 3: that we will not have Major League baseball. Between now
• 2:21
  Speaker 3: and next Friday, there will be not one, but two
• 2:24
  Speaker 3: Major League Baseball games. Then there'll be a little bit
• 2:26
  Speaker 3: of a lull, and then a week later, less than
• 2:31
  Speaker 3: a week later, after that there'll be more baseball. The
• 2:33
  Speaker 3: Dodgers and Cubs, as we've talked about a little bit
• 2:36
  Speaker 3: on the Overnight show, are in Japan and they'll open
• 2:40
  Speaker 3: up the season coming up. And some of you are concerned,
• 2:43
  Speaker 3: I think supermarkets, Steve and some of the other yahoos
• 2:45
  Speaker 3: we're emailing in are you going to be covered? Yes,
• 2:47
  Speaker 3: we will likely be covered up in LA which is
• 2:51
  Speaker 3: perfectly fine. And the reason it's perfectly fine is you
• 2:55
  Speaker 3: can still hear the show on the app.
• 2:58
  Speaker 1: It's not like you can't hear the show.
• 3:00
  Speaker 3: If you want to hear the show'll you'll be able
• 3:02
  Speaker 3: to find the show.
• 3:03
  Speaker 1: It is not nineteen eighty four.
• 3:07
  Speaker 3: It is, in fact, twenty twenty five, so back in
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  Speaker 3: the old time.
• 3:12
  Speaker 1: I remember when I.
• 3:12
  Speaker 3: First started on Raider, and I didn't start in the eighties,
• 3:15
  Speaker 3: but in the nineties when I started in radio and
• 3:19
  Speaker 3: we were talking about podcasting and I was.
• 3:21
  Speaker 1: Like, no, I don't want to do that.
• 3:23
  Speaker 3: But the thing that always bothered us about the radio
• 3:27
  Speaker 3: is that once we did the show, that was it.
• 3:31
  Speaker 3: Like the show was done and there was really no
• 3:33
  Speaker 3: way to hear the show. I mean, we recorded it
• 3:35
  Speaker 3: on cassette tapes and real the real machines and.
• 3:38
  Speaker 1: Crap like that.
• 3:39
  Speaker 3: But outside of that, for those of us that worked
• 3:41
  Speaker 3: in the building, it was fine. But if you're listening,
• 3:43
  Speaker 3: you had to hear it live and it had to
• 3:45
  Speaker 3: be consumed live, and it was a disposable form of entertainment.
• 3:48
  Speaker 3: Now it's still a disposable form of entertainment. But with
• 3:50
  Speaker 3: the podcast world and the streaming on the iHeart app
• 3:54
  Speaker 3: and all that. But the podcasting stuff, which is also
• 3:56
  Speaker 3: part of the iHeart app and these other apps, you
• 3:59
  Speaker 3: can go back and lit and then every once in
• 4:00
  Speaker 3: a while we'll hear from Tony in the Bay Area
• 4:04
  Speaker 3: who loves to say bad words, or we'll hear from
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  Speaker 3: from various other characters that'll go back and listen to
• 4:10
  Speaker 3: the archive, the audio vault of old shows, and that
• 4:15
  Speaker 3: blows me away, what are you doing, Like, why are
• 4:18
  Speaker 3: you Why are you going back and listening to old
• 4:21
  Speaker 3: radio shows when I'm talking about stuff that happened in
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  Speaker 3: twenty eighteen or twenty nineteen and here we are in
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  Speaker 3: twenty twenty five.
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  Speaker 1: But there is a sub genre of listeners.
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  Speaker 3: That like to go back and hear some of those
• 4:33
  Speaker 3: old shows and see how the show's evolved and classic
• 4:36
  Speaker 3: moments with our friend Eddie who was of course on
• 4:38
  Speaker 3: the show for those years and whatnot.
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  Speaker 1: And you can go.
• 4:40
  Speaker 3: Back to some former board ops for Birdo and Danny
• 4:44
  Speaker 3: g when he was a board op, and people that
• 4:46
  Speaker 3: worked on the show, and the different characters that would
• 4:48
  Speaker 3: call into the show and all that. So anyway, we'll
• 4:51
  Speaker 3: have baseball and we will get covered up next week
• 4:54
  Speaker 3: in the LA market, which is fine, and you can
• 4:56
  Speaker 3: still hear the show.
• 4:57
  Speaker 1: If you want to hear the show, you'll be able
• 4:58
  Speaker 1: to hear the show.
• 5:00
  Speaker 3: Today is a very important dat is National Potato Chip Day,
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  Speaker 3: and so I thought we would mix in some fun facts.
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  Speaker 3: That's right, fun fact on National Potato Chip Day. Now
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  Speaker 3: why it is on a random Friday in the month
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  Speaker 3: of March, I do not know.
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  Speaker 1: I do not come up with these fugazy days. I don't.
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  Speaker 3: But the potato chip as it is known today, goes
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  Speaker 3: back to eighteen fifty three the modern potato chip was born.
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  Speaker 1: Yeah, what in a magical time that must have been.
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  Speaker 3: So there was a chef named George Speck also known
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  Speaker 3: as George Crumb, and this guy is credited with being
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  Speaker 3: the Einstein of the potato chip, and he did it
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  Speaker 3: in Saratoga Springs in New York in eighteen fifty three.
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  Speaker 1: And what really helped the birth of the potato chip.
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  Speaker 3: The growth of the potato chip, i should say, was
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  Speaker 3: a very famous name that even if you have limited
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  Speaker 3: knowledge of writing and history, you would know this name.
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  Speaker 3: It's one of the great names in American history when
• 6:09
  Speaker 3: it comes to the arts, and we're talking about Charles Dickens.
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  Speaker 3: And the first popular reference to the snack known as
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  Speaker 3: potato chip was written in A Tale of Two Cities,
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  Speaker 3: a famous work by Charles Dickens back in eighteen fifty nine.
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  Speaker 3: So six years after the potato chip was born. There
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  Speaker 3: was no social media, I'm told, so they had no
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  Speaker 3: way to promote it, and there was no eighteen fifty three,
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  Speaker 3: there was no radio, there was no television. All you
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  Speaker 3: had was was the newspapers to get the word out.
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  Speaker 3: And then nineteen twenty one you started seeing mass production
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  Speaker 3: of potato chips that began. So it's been over one
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  Speaker 3: hundred years now and in nineteen thirty two, what is
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  Speaker 3: considered the gold standard for the potato chip, Freedo A
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  Speaker 3: came onto the scene with the laised potato chips that
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  Speaker 3: was in nineteen thirty two. So ever since then it's
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  Speaker 3: been green light go. And today is National Potato Chip Day.
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  Speaker 3: And I also ready study because I love my studies.
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  Speaker 3: That said that we are predispositioned as human beings to
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  Speaker 3: love potato chips, And you said, what are you talking about?
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  Speaker 3: Let me explain, So researchers explain it to you. So
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  Speaker 3: researchers discovered that in the mouth, your mouth, my mouth,
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  Speaker 3: the person over there's mouth, that other person over there,
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  Speaker 3: in our mouths, that when we come into contact with
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  Speaker 3: delicious fat, we can't.
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  Speaker 1: Get enough of it.
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  Speaker 3: It's amazing, like from the potato chip. The fat in
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  Speaker 3: the potato chip wonderful. It triggers a mechanism in our guts,
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  Speaker 3: in our innerds, and that mechanism is one of addiction.
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  Speaker 3: Can't get enough of it. So you literally cannot eat
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  Speaker 3: just one chip, because if you eat one chip, you
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  Speaker 3: want to eat another chip, and then another one, and
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  Speaker 3: another one bites the dust, and another one, and before
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  Speaker 3: you know it, you've eaten the whole bag. That's it, right,
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  Speaker 3: And you get the whether it's a can of pringles
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  Speaker 3: or a big bag of ruffles, or lazed potato chips,
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  Speaker 3: or we just had a listener send us a bunch
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  Speaker 3: of delicious food from Canada.
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  Speaker 1: We'll talk about that in a minute. But you can't
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  Speaker 1: get enough.
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  Speaker 3: You cannot get enough, amazing, amazing, amazing, So National Potato
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  Speaker 3: Chips and they did rant I complained on the air
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  Speaker 3: this week. It's a little serendipitous because I'd mentioned the
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  Speaker 3: annoyance of buying potato chips and then half the bag
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  Speaker 3: is filled with is like hydrogen or whatever it is,
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  Speaker 3: to take up the space, they say, to procure the
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  Speaker 3: long life of the chip, which I think is one
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  Speaker 3: of the great hustles of our time.
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  Speaker 1: But anyway, I digress.
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  Speaker 3: While I was speaking of foot food and talking about
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  Speaker 3: food here to start with National Potato Chip Day, I
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  Speaker 3: did want to mention another factoid that I learned this
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  Speaker 3: week as I've been dabbling in the kitchen.
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  Speaker 1: So there are thousands of.
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  Speaker 3: Recipes, and once you start cooking, you realize how many
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  Speaker 3: FN recipes there are, but a lot of things taste
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  Speaker 3: very similar. And the reason that is, out of all
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  Speaker 3: of the different recipes, I'm not just talking here anywhere
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  Speaker 3: in the world, any different part of the world, the
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  Speaker 3: experts claim that there's only five basic tastes, five basic tastes.
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  Speaker 3: Despite all the different ingredients and all the different foods
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  Speaker 3: and all that, the five basic ingredients are sweet, sour, salty, bitter,
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  Speaker 3: and umami which means savory. So that's it. That's not
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  Speaker 3: a list, Terry, that's a big board. That's a big board,
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  Speaker 3: the five basic tastes that you have and I have.
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  Speaker 3: Now we should also point out that over time, your
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  Speaker 3: taste buds do not last. In fact, when we're born,
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  Speaker 3: we have ten thousand taste buds. But after you turn fifty,
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  Speaker 3: the numbers starts to go down, down, down, down down.
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  Speaker 3: How low can you go? And it becomes a problem.
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  Speaker 3: And the other issue when you get older is you
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  Speaker 3: have a diminished sense of smell. And those that study
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  Speaker 3: how this all works, it.
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  Speaker 1: Goes side by side.
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  Speaker 3: It's Batman and Robin, it's peanut, butter and jelly.
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  Speaker 1: It's the taste and the smell.
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  Speaker 3: And I know I lost, as you might have done,
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  Speaker 3: and many of us did during the pandemic when we
• 10:52
  Speaker 3: had the COVID We lost our sense of smell. No,
• 10:55
  Speaker 3: I actually didn't mind it, which really annoyed my wife.
• 10:58
  Speaker 1: She got very upstessional kid. But believe it she was
• 11:01
  Speaker 1: so upset.
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  Speaker 3: She was like, oh, she had read stories that your
• 11:04
  Speaker 3: smell never goes comes back, and she was freaking out.
• 11:07
  Speaker 3: And it was like, I was like, that's fine. I
• 11:09
  Speaker 3: don't smell bad things. I mean, yeah, I don't smell
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  Speaker 3: good things, but I also don't smell bad things, so
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  Speaker 3: it's not it's not that bad.
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  Speaker 1: It is okay. It was fine, you.
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  Speaker 3: Know, I mean, my smell came back, and and that
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  Speaker 3: was that. Anyway, speaking of the five the five different
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  Speaker 3: tastes that you have despite all the different recipes and
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  Speaker 3: all that, it reminded me of the factoid about about
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  Speaker 3: music and how you got all these songs right, all
• 11:44
  Speaker 3: these songs and this, that and the other thing, and
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  Speaker 3: it really comes down to just a handful of ways
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  Speaker 3: that music can be made. And to expand on that,
• 12:00
  Speaker 3: since I'm trying to go with this train of thought
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  Speaker 3: right now, here's how I'll explain it. With all the
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  Speaker 3: music and whatnot, there are an estimated sixty thousand songs
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  Speaker 3: that are put up on the streaming service Spotify every day,
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  Speaker 3: sixty thousand songs. There are twenty two million songs a year,
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  Speaker 3: and there are only twelve notes that are available that's it,
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  Speaker 3: that's all, and that is the basic musical building block,
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  Speaker 3: if you will. So you think of the big wild
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  Speaker 3: world and all the different ingredients and food as we
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  Speaker 3: talked about, and there's only five main ways that we
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  Speaker 3: are able to consume that food, and then in terms
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  Speaker 3: of taste, and then there are only so many notes
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  Speaker 3: and very few.
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  Speaker 1: Chords used in pop music.
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  Speaker 3: And so despite all these songs, in millions and millions
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  Speaker 3: of songs, there's only twelve notes that are available. Yeah,
• 13:07
  Speaker 3: put that in your pipe and smoking. So we have
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  Speaker 3: some foody fun. Why do we have foody fun? Why
• 13:16
  Speaker 3: not have foody fun here? For food he fun? It's
• 13:19
  Speaker 3: all about the foody fun.
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  Speaker 1: Now. I have been eating mostly at home, but rare
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  Speaker 1: and appropriate. We go out.
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  Speaker 3: Food got so expensive as I forget it, so I
• 13:29
  Speaker 3: try to help the boys out.
• 13:31
  Speaker 1: Now, some of you guys have real jobs.
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  Speaker 3: You can't go home and cook, and you got to
• 13:36
  Speaker 3: go out, and you're covered in schmutz and you don't
• 13:38
  Speaker 3: want to deal with all that nonsense and whatnot. So
• 13:42
  Speaker 3: some deals here, I don't know if these are great
• 13:44
  Speaker 3: deals or not deals, not good deals. But Arby's, which
• 13:48
  Speaker 3: Danny G does not think much of who. They have
• 13:53
  Speaker 3: a new deal, the big Crispy Meal at Arby's. They've
• 13:59
  Speaker 3: debuted that six, which I guess is a good deal.
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  Speaker 3: It includes the entree you have Crispy fish sandwich, Crispy
• 14:11
  Speaker 3: Chicken sandwich, or fish and cheddar sandwich.
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  Speaker 1: So one of those three you get.
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  Speaker 3: Four piece potato cakes or a large fry, and then
• 14:22
  Speaker 3: you get to drink. So I would go Crispy Chicken sandwich,
• 14:28
  Speaker 3: large fry, curly large curly fry.
• 14:31
  Speaker 1: And then I'd go drink. So yeah, I don't need
• 14:34
  Speaker 1: the fish. I'm good on that.
• 14:37
  Speaker 3: Prices they say mayvary in Alaska and in Hawaii. You
• 14:42
  Speaker 3: get screwed. You live in Alaska and Hawaii. It does
• 14:45
  Speaker 3: not go well. Pizza launched a new pizza charcuterie board for.
• 14:54
  Speaker 1: Pie Day, which I think is today.
• 14:55
  Speaker 3: Actually I think today's Pie Day, but not as fun
• 14:58
  Speaker 3: as Potato Chip Day.
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  Speaker 1: So yeah, it's today.
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  Speaker 3: And the pizza charcuterie board allows you to create your
• 15:08
  Speaker 3: own pizza board, perfect for a big party. I can't
• 15:11
  Speaker 3: think of a cooler person than someone that throws a
• 15:14
  Speaker 3: party with a pizza hut charcuterie board. And this falls
• 15:19
  Speaker 3: into the gimmick marketing thing, which is brilliant. So the
• 15:23
  Speaker 3: way this one works, build your own savory experience by
• 15:26
  Speaker 3: mixing and matching the following menu options. You've got any
• 15:31
  Speaker 3: two medium pizzas, so you can choose your hand tossed,
• 15:36
  Speaker 3: your Chicago tavern style or whatever it is.
• 15:40
  Speaker 1: Eight any eight boneless wings.
• 15:43
  Speaker 3: So that's we just call those just chicken nuggets, they
• 15:47
  Speaker 3: say sauced bite sized wings men for sharing. And then
• 15:51
  Speaker 3: any sticks and dips so you can get golden baked sticks.
• 15:57
  Speaker 3: Get that and put that on your charcuterie board, and
• 16:01
  Speaker 3: all of that available for twenty four ninety nine. That
• 16:04
  Speaker 3: seems like a good deal actually in modern times. And
• 16:08
  Speaker 3: it's it started becoming available, I guess the other day.
• 16:10
  Speaker 3: So actually it's been been out since March eleventh, but
• 16:12
  Speaker 3: it's for pie Day, so if you want to celebrate properly,
• 16:18
  Speaker 3: you can go to pizza and get that. What else
• 16:20
  Speaker 3: is going on in food? He fun, hooray for food
• 16:23
  Speaker 3: he fun. Well, I didn't even know this was a thing,
• 16:25
  Speaker 3: but it's returned to Wiener Schnitzel, my favorite German restaurant,
• 16:29
  Speaker 3: Wiener Schnitzel and the lent friendly seed dog.
• 16:37
  Speaker 1: That's right.
• 16:37
  Speaker 3: The seed dog, fish and chips are back on the menu,
• 16:41
  Speaker 3: Thank God, hallelujah. Prices vary, but a sea dog costs
• 16:47
  Speaker 3: in LA four fifty nine a two piece fish and
• 16:51
  Speaker 3: chips six ninety nine. That seems like a not a
• 16:54
  Speaker 3: good deal. Six ninety nine for two pieces of fish?
• 16:56
  Speaker 3: Am I wrong on that? I haven't eaten that a while.
• 16:59
  Speaker 3: In addition to the return of the fish, because when
• 17:03
  Speaker 3: you think hot dogs, you think fish. At Wiener Snitzel,
• 17:06
  Speaker 3: they've launched a new cotton candy shake and a cotton
• 17:10
  Speaker 3: candy dip cone, So get in on that. Five ninety
• 17:14
  Speaker 3: nine for the shake, and the cone is three point
• 17:18
  Speaker 3: fifty nine, so you can really go for it and
• 17:22
  Speaker 3: set yourself up for some serious issues. You get the
• 17:25
  Speaker 3: chili dogs for four dollars every day, you get the
• 17:29
  Speaker 3: honey battered corn dog for four dollars, four of those
• 17:34
  Speaker 3: and just knock yourself out National Corn Dog Day, which
• 17:38
  Speaker 3: is tomorrow on Saturday.
• 17:42
  Speaker 1: So there's a lot a lot of days.
• 17:46
  Speaker 3: I'm starting to think the only reason we have these
• 17:48
  Speaker 3: days is to promote items, to move product, to move commerce,
• 17:53
  Speaker 3: is why.
• 17:54
  Speaker 1: We have these varying days. That, yeah, what else.
• 17:57
  Speaker 3: Is there it's foody Fun way for food fo de fun,
• 18:00
  Speaker 3: all right, Where to find the cheapest fast food in Americans?
• 18:04
  Speaker 3: Does that get your attention? Does that get you all
• 18:07
  Speaker 3: fired up? So you can still get dinner for less
• 18:11
  Speaker 3: than ten bucks? Probably not if you're in California or
• 18:14
  Speaker 3: in New York, But there are other places. And so
• 18:18
  Speaker 3: there was a story I was reading this. It was
• 18:19
  Speaker 3: in I think it was in Delish whatever that is.
• 18:22
  Speaker 3: I don't know what that is, but I came across
• 18:24
  Speaker 3: the story and they went through all of the.
• 18:29
  Speaker 1: Various deals here.
• 18:30
  Speaker 3: And the issue is that the menu prices vary widely
• 18:34
  Speaker 3: across the nation, and even within restaurants like they were saying,
• 18:39
  Speaker 3: Jack in the Box and Burger King are usually pretty
• 18:43
  Speaker 3: cheap for burgers. McDonald's and Windy's also have solid value.
• 18:49
  Speaker 3: In me, the general consensus is it's all about the apps.
• 18:54
  Speaker 3: It's all about the apps. And you have to be
• 18:55
  Speaker 3: able to go like Jack in the Box and get
• 18:58
  Speaker 3: two tacos for ninety nine cents, which has been around
• 19:01
  Speaker 3: for a long time. And so you end up throwing
• 19:02
  Speaker 3: those two tacos in and.
• 19:05
  Speaker 1: You're good to go. And they've got a.
• 19:06
  Speaker 3: Bunch of Munchies for under four dollars, so they got
• 19:10
  Speaker 3: that going for you. Dairy Queen has a seven dollars
• 19:15
  Speaker 3: meal deal full sized hamburger French fry meal that includes
• 19:20
  Speaker 3: a drink and a Sunday Jack in the Box has
• 19:23
  Speaker 3: a half off.
• 19:23
  Speaker 1: On a burger mentioned the Munchies menu thing.
• 19:27
  Speaker 3: McDonald's has the app the Value Menu, five dollar deals.
• 19:31
  Speaker 3: Taco Bell has something called the Craving Box lineup.
• 19:36
  Speaker 1: I don't know what it is.
• 19:36
  Speaker 3: They got options for five, seven dollars and nine dollars
• 19:40
  Speaker 3: on that, and some of the items as cheap as
• 19:42
  Speaker 3: a dollar nineteen for a taco, a softer crunchry taco
• 19:48
  Speaker 3: meat Taco Bucks seventy nine. Windy's has the five dollars
• 19:53
  Speaker 3: Biggie bag and go on on. Sonic is on here.
• 19:55
  Speaker 3: They have a dollar ninety nine value menu, and if
• 19:57
  Speaker 3: you eat at Burger King, you might want to see
• 19:59
  Speaker 3: a doctor. No, they have the fish sandwich and whatnot
• 20:02
  Speaker 3: at Burger Kings. So those are some of the deals
• 20:04
  Speaker 3: out there for foody fun. Now moving on from that,
• 20:09
  Speaker 3: I filled in the rare and appropriate fill in on
• 20:12
  Speaker 3: a M five to seventy, which is our flagship in
• 20:16
  Speaker 3: Los Angeles.
• 20:17
  Speaker 1: And the Home of the Dodgers.
• 20:19
  Speaker 3: I got the call last minute, Hey, you want to
• 20:21
  Speaker 3: do the show with Fred Rogan Rodney's away. I said, okay,
• 20:24
  Speaker 3: I'll do the show, and so we did the show
• 20:27
  Speaker 3: and it was only a couple hours. It was back
• 20:30
  Speaker 3: on Wednesday, and so that inspired some of you knuckleheads.
• 20:35
  Speaker 1: Two people reach out to me. One guy is in
• 20:40
  Speaker 1: let me check here. Hold on a second. No no
• 20:42
  Speaker 1: no no no no no no no. Steve.
• 20:47
  Speaker 3: Steve is in Chicago, and Mike Guy and there's a
• 20:53
  Speaker 3: lot of dudes named Michael, like, we're very popular with
• 20:56
  Speaker 3: people named Michael. Michael is in Boston or somewhere in
• 21:01
  Speaker 3: that area in the Northeast. And both of them said
• 21:05
  Speaker 3: why they were listening on the iHeartRadio appening. So I
• 21:09
  Speaker 3: thank you both. And they had a similar question. They
• 21:11
  Speaker 3: were like, well, why don't you fill in where we are?
• 21:16
  Speaker 3: And it would be kind of cool to hear you
• 21:18
  Speaker 3: talk about, you know, the Eagles or the guy and
• 21:21
  Speaker 3: Philly going to breakdown the eg But so here's the
• 21:25
  Speaker 3: way I'll answer that I am available for the rare
• 21:28
  Speaker 3: and appropriate filling. You understand, though, like when I fill in,
• 21:31
  Speaker 3: I actually get paid for it. I'm not doing it
• 21:33
  Speaker 3: out of an active charity. They do pay me, not
• 21:36
  Speaker 3: a lot, but they pay me a little bit, so
• 21:39
  Speaker 3: I gotta get paid. And I have filled in. You
• 21:41
  Speaker 3: guys are I feel like you guys are both new
• 21:42
  Speaker 3: to the show because over the years, I've been doing
• 21:44
  Speaker 3: this a long time, so I filled in. I did
• 21:46
  Speaker 3: have a side hustle for two years and it's been
• 21:51
  Speaker 3: a minute. But twenty seventeen and twenty eighteen, I filled
• 21:54
  Speaker 3: in on the night show on Wei and Boston. I
• 21:57
  Speaker 3: did it remotely, and I even did the Red Sox
• 22:00
  Speaker 3: review postgame show after I don't know how many Red
• 22:05
  Speaker 3: Sox games. I did it a number of Red Sox games.
• 22:07
  Speaker 3: I was in a rotation that was me and a
• 22:08
  Speaker 3: couple other dudes. One of the guys was a lollipop
• 22:11
  Speaker 3: salesman that was his other gig, and good guy knew
• 22:16
  Speaker 3: everything about lollipops and told me, like the inside skinny
• 22:19
  Speaker 3: of like the battle for lollipops is to try to
• 22:21
  Speaker 3: get Most lollipops are purchased at the last minute.
• 22:24
  Speaker 1: Nobody goes to a store to.
• 22:26
  Speaker 3: Buy lollipops, and the way they sell lollipops is to
• 22:31
  Speaker 3: get that position right at the register, those last minute
• 22:35
  Speaker 3: purchases that you don't really need but you see and
• 22:39
  Speaker 3: you're like, hey, I got my milk and my butter,
• 22:43
  Speaker 3: and I've got some soap, but I kind of want
• 22:47
  Speaker 3: that lolli at the check stand, so I'm gonna take
• 22:51
  Speaker 3: the lollie.
• 22:52
  Speaker 1: Yeah.
• 22:52
  Speaker 3: So this guy filmed me, but that was the twenty
• 22:53
  Speaker 3: seventeen twentyeen, So get to the point, please. So the
• 22:57
  Speaker 3: point is I am more than happy to to fill in. Now,
• 23:00
  Speaker 3: there's some time zone issues on the East Coast which
• 23:03
  Speaker 3: becomes problematic with my sleep schedule, but absolutely I would
• 23:07
  Speaker 3: love to do it. I have done some of that.
• 23:09
  Speaker 3: I mentioned the Boston thing, but I also did shows
• 23:13
  Speaker 3: in Denver, did a couple of shows in Seattle. I
• 23:18
  Speaker 3: did some stuff in Portland, Oregon. So I've dabbled in
• 23:22
  Speaker 3: that stuff. And some of the stations are cool with
• 23:26
  Speaker 3: it and they like having somebody from the outside on.
• 23:28
  Speaker 3: And then other times they get very protective.
• 23:31
  Speaker 1: You know.
• 23:31
  Speaker 3: It's like there's this defense mechanism that kicks in. It's like, well,
• 23:34
  Speaker 3: you're not from here, you shouldn't be doing it, and
• 23:37
  Speaker 3: all that stuff, which is kind of amusing because I
• 23:38
  Speaker 3: am on these stations. I'm not allowed to fill in
• 23:41
  Speaker 3: on stations I'm not on, which could become a problem
• 23:44
  Speaker 3: in depending on the station. I was in Philadelphia, we
• 23:48
  Speaker 3: have an affiliate, so I don't know how they would
• 23:50
  Speaker 3: feel about depending what station isn't all, but the point is, yeah,
• 23:54
  Speaker 3: but I'm not the one to reach out. Somebody reaches
• 23:56
  Speaker 3: out to me. If I can do it, I'll do it.
• 23:59
  Speaker 3: It's much easier now when it's not football season to
• 24:02
  Speaker 3: fill in, and I don't mind.
• 24:03
  Speaker 1: I'll talk about anything.
• 24:04
  Speaker 3: It's fun to do some different stuff and not do
• 24:07
  Speaker 3: the same stuff over and over again, so I am
• 24:09
  Speaker 3: open to it. I had a good time with Fred,
• 24:11
  Speaker 3: and I believe I will be doing some more shows
• 24:13
  Speaker 3: locally in addition to the overnight show on AM five seventy.
• 24:18
  Speaker 3: Dodgers begin with the Cubs this week, and both Fred
• 24:23
  Speaker 3: and Rodney are going to be Rodney Pete, the former
• 24:27
  Speaker 3: Lions quarterback, are going to be in Japan, so neither
• 24:30
  Speaker 3: one of them are going to be able to do
• 24:32
  Speaker 3: the show. So based on that, it's fair to say
• 24:35
  Speaker 3: they're going to need people to fill in. So I'll
• 24:37
  Speaker 3: let you know more details on that as they become
• 24:42
  Speaker 3: readily available, but it was a good time. We had
• 24:47
  Speaker 3: some fun doing that. And appreciate those of you that
• 24:50
  Speaker 3: did listen. I saw alf was on there and Supermarket
• 24:54
  Speaker 3: Steve and several other p ones who chimed in. Thank
• 25:00
  Speaker 3: you for that. And you guys are very low. Wherever
• 25:03
  Speaker 3: I pop up, you follow me, which gives me hope.
• 25:06
  Speaker 1: Now.
• 25:06
  Speaker 3: I never want to change gigs, but things happen, whatever
• 25:10
  Speaker 3: takes place, and I know that the Malord militia will
• 25:13
  Speaker 3: unite and follow me down the garden path wherever that
• 25:18
  Speaker 3: takes us.
• 25:19
  Speaker 1: Wherever that I'll bring my machete. Time now for the.
• 25:22
  Speaker 3: Word of the week, the word of the word, and.
• 25:28
  Speaker 1: The word of the week.
• 25:29
  Speaker 3: This week we're going third rail while man third rail.
• 25:34
  Speaker 3: So the word of the week in I'm inspired by Fred,
• 25:38
  Speaker 3: the guy that I filled in for Fred Rogan on
• 25:40
  Speaker 3: the local show in LA because Fred used the term
• 25:44
  Speaker 3: multiple times and I've used the term and I don't
• 25:46
  Speaker 3: have a problem.
• 25:47
  Speaker 1: With the term.
• 25:48
  Speaker 3: It's a clinical term for a female dog. The word
• 25:51
  Speaker 3: of the week is bitch.
• 25:54
  Speaker 1: That is the word of the week.
• 25:55
  Speaker 3: We can say that on the podcast, we say it
• 25:57
  Speaker 3: on the radio show too, but the word bitch goes
• 26:00
  Speaker 3: all the way back to Old English, and it does
• 26:04
  Speaker 3: mean female dog. I think most of us know that
• 26:08
  Speaker 3: it was derived from they believe Old Norse, and the
• 26:14
  Speaker 3: word began as a way to describe a female dog,
• 26:17
  Speaker 3: but it over time became an insult to women over
• 26:22
  Speaker 3: the centuries. And this is how crazy the word goes back.
• 26:26
  Speaker 3: So one of the oldest surviving examples of the early
• 26:30
  Speaker 3: form of the b word uses it as a derogatory
• 26:35
  Speaker 3: term for women in the twelfth century. Hello goes back
• 26:41
  Speaker 3: to the twelfth century, and the early twelfth century definition
• 26:45
  Speaker 3: was and this is via translation, it was.
• 26:49
  Speaker 1: Foul whores and bitches. So they went right for it.
• 26:53
  Speaker 3: They didn't hold back, they did not bite their tongue
• 26:56
  Speaker 3: in the twelfth century, and so it was a curse
• 27:00
  Speaker 3: word related to women who kind of got around, you know,
• 27:06
  Speaker 3: and had a lot of had a lot of fun,
• 27:09
  Speaker 3: had a lot of fun with a lot of different
• 27:11
  Speaker 3: people and all that. And in seventeen eighty five a
• 27:18
  Speaker 3: classical dictionary of the Vulgar tongue. So here we are
• 27:22
  Speaker 3: not in the tenth century, we're going way.
• 27:26
  Speaker 1: Up to seventeen eighty five.
• 27:28
  Speaker 3: And they noted that the term bitch, which is the
• 27:34
  Speaker 3: word of the week most often came to an english woman,
• 27:38
  Speaker 3: was used by to describe an English woman, and again
• 27:43
  Speaker 3: met a woman who was getting around, get around. But
• 27:47
  Speaker 3: the evolution, I'm not done, no, no, we do a
• 27:50
  Speaker 3: deep dive on the Fifth Hour podcast. So the evolution
• 27:53
  Speaker 3: goes to the nineteen twenties and I was reading about
• 27:57
  Speaker 3: this the other day. So they used the term biach
• 28:04
  Speaker 3: as a swear word that exploded in popularity, and they
• 28:08
  Speaker 3: say it was because a pushback against feminism, which was
• 28:11
  Speaker 3: becoming a thing and women's rights, and people were pushing
• 28:15
  Speaker 3: back against that, and so they used that term. And
• 28:18
  Speaker 3: then at some point the term went from a woman
• 28:25
  Speaker 3: who got around and had a lot of fun in
• 28:28
  Speaker 3: the bedroom, and at some point in the middle of
• 28:31
  Speaker 3: the twentieth century, the definition changed a little bit to
• 28:36
  Speaker 3: a connithing, malicious or just plain bad, bad woman. And
• 28:42
  Speaker 3: that's the definition that it became.
• 28:46
  Speaker 1: And that's you know.
• 28:46
  Speaker 3: Going back one hundred years, it's been a minute. It's
• 28:52
  Speaker 3: been a minute. And you know, some of our friends
• 28:54
  Speaker 3: in the gay community, they stole it and their bitchery
• 28:57
  Speaker 3: and bitched up, and so they.
• 28:59
  Speaker 1: Kind of that as well.
• 29:01
  Speaker 3: And then over time the feminists are like, we're going
• 29:05
  Speaker 3: to reclaim our word.
• 29:07
  Speaker 1: We're going to empower the word, the bee word, the bitch.
• 29:10
  Speaker 3: And so they attempted to get the word back, and
• 29:14
  Speaker 3: there was a writing called the Bitch Manifesto.
• 29:18
  Speaker 1: Must have been riveting and to.
• 29:21
  Speaker 3: Find the b word bitch as a woman who, among
• 29:26
  Speaker 3: other things is driven, achieving, overwhelming, threatening, scary, ambitious, tough, brassy, masculine, boisterous,
• 29:34
  Speaker 3: and turbulent. Okay, wonderful, outstanding.
• 29:39
  Speaker 1: And then in the.
• 29:40
  Speaker 3: Hip hop world, the rap world, the term bitch became
• 29:44
  Speaker 3: a thing since about the last forty years or so.
• 29:49
  Speaker 3: It is a regular term in like rap music, and
• 29:54
  Speaker 3: you know, going back to the old school guys iced
• 29:58
  Speaker 3: tea and whatnot, and right up to our friend Lizzo
• 30:03
  Speaker 3: right there.
• 30:04
  Speaker 1: So there you go, the word of the week, the
• 30:08
  Speaker 1: word of the week.
• 30:10
  Speaker 3: Bitch is the word of the week, and not the
• 30:14
  Speaker 3: worst thing anymore.
• 30:15
  Speaker 1: It's been watered down. The term bitch has been watered down.
• 30:19
  Speaker 3: And now I would still say the most powerful word
• 30:24
  Speaker 3: to offend our female friend, the better half would be
• 30:28
  Speaker 3: the C word. That's still that's the humdinger, that is
• 30:32
  Speaker 3: the king of all swear words. That is the number
• 30:37
  Speaker 3: on top of the heat when it comes to offensive verbiage.
• 30:43
  Speaker 3: All right, we'll get out on that. And you got
• 30:46
  Speaker 3: the mail bag coming up on Sunday. If you haven't
• 30:48
  Speaker 3: sent an email in for the mail bag, you can
• 30:50
  Speaker 3: do that. Send it in right now care of Real
• 30:53
  Speaker 3: Fifth Hour at gmail dot com. That's Real fifth Hour
• 30:57
  Speaker 3: gmail dot com. Hopefully Daniel joined me for the Saturday.
• 31:01
  Speaker 3: If not, he'll be with me. I should be with
• 31:03
  Speaker 3: me for the mailbag on Sunday, but we will have
• 31:07
  Speaker 3: another podcast tomorrow.
• 31:09
  Speaker 1: And debating whether or not.
• 31:12
  Speaker 3: To read an email I got from a guy who's
• 31:14
  Speaker 3: complaining he says that the podcast The Fifth Hours changed.
• 31:18
  Speaker 1: Maybe I'll read that to start tomorrow's podcast. I don't know.
• 31:20
  Speaker 1: I'll think about that.
• 31:21
  Speaker 3: But anyway, I have a wonderful rest of your Friday,
• 31:24
  Speaker 3: enjoy your weekend, and we'll keep your company the rest
• 31:28
  Speaker 3: of the weekend. New shows only available here in the
• 31:30
  Speaker 3: podcast format.
• 31:32
  Speaker 1: All weekend long.
• 31:33
  Speaker 3: And we'll talk to you then so later. Skater and
• 31:40
  Speaker 3: Austa Pasta screw you, Bill Miller? Is that I got
• 31:45
  Speaker 3: that right right?
• 31:46
  Speaker 1: Danny? Now? All right, Rivederce, goodbye, go do something. Gotta murder.
• 31:55
  Speaker 1: I gotta go