Latest / Off The Bench / Hour Three | Brendan Sorsby Eulogy, Munchies & Ask the Bench

Transcript

Hour Three | Brendan Sorsby Eulogy, Munchies & Ask the Bench · Off The Bench

• 0:00
  Speaker 1: Off the bench with Jacob Hester and Matt Flynn.
• 0:03
  Speaker 2: Say Hester and Hester got a pat a pat from
• 0:08
  Speaker 2: carrying each other to and Natty to carrying each other
• 0:11
  Speaker 2: on the air, Let's drop control.
• 0:16
  Speaker 1: Live from the Raisin Caine studio.
• 0:19
  Speaker 2: It's off the bench.
• 0:48
  Speaker 3: All right, Welcome a game ot B here live from
• 0:50
  Speaker 3: the Raising Kine Studio. Before Matt lays something to rest here,
• 0:59
  Speaker 3: remind you better friends. Over at for juveni or juve
• 1:01
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• 1:13
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• 1:16
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• 1:19
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• 1:21
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• 1:25
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• 1:28
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• 1:36
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• 1:44
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• 1:49
  Speaker 4: All right, Matthew, what floor as yours? Sir?
• 1:52
  Speaker 5: Well, all right, before we start this, I just want
• 1:57
  Speaker 5: to say that these are always sad times when anything
• 2:01
  Speaker 5: comes to an end, no matter what it is, it's
• 2:05
  Speaker 5: sad touches each and every one of us. All we
• 2:10
  Speaker 5: all have experience with it. We're all going to experience it.
• 2:13
  Speaker 5: Have a loved one where things come to an end,
• 2:16
  Speaker 5: and it's no different in the sports world. We've you've
• 2:20
  Speaker 5: if you're a listener, We've done a lot of eulogies.
• 2:22
  Speaker 5: We've laid a lot of people to rest, not for
• 2:27
  Speaker 5: real but their coaching journey. Usually this is the first
• 2:31
  Speaker 5: time that we're gonna lay to rest a player m h.
• 2:35
  Speaker 5: And it's something that we really wanted to do yesterday
• 2:37
  Speaker 5: but we couldn't. So today it's an end of a
• 2:43
  Speaker 5: journey for Britain. Sowsby. Dear, don't laugh, guys, this is serious,
• 2:55
  Speaker 5: dearly beloved, married, don't laugh. We gather here today to
• 3:05
  Speaker 5: remember the football career of Brendan Soresby, a career that
• 3:11
  Speaker 5: once had promised, a career that once had hope, a
• 3:16
  Speaker 5: career that once had a path to the NFL until
• 3:21
  Speaker 5: Texas Tech tried to sue everybody with a pulse to
• 3:24
  Speaker 5: get his eligibility back. Sure, they tried to sue the NCAAA.
• 3:30
  Speaker 5: They tried to sue the rule book. They tried to
• 3:33
  Speaker 5: sue common sense, maybe even the concept of consequences itself.
• 3:39
  Speaker 5: They were ready to file motions, appeals, emergency injunctions, handwritten notes,
• 3:44
  Speaker 5: smoke signals. Whatever it took didn't matter to fight for
• 3:48
  Speaker 5: their man. And after all that, the NFL looked around,
• 3:53
  Speaker 5: saw Brendan Soresby available and said, you know what, let's
• 3:59
  Speaker 5: just cancel the whole damning Let's not delay it, let's
• 4:03
  Speaker 5: not adjust it, let's just cancel it.
• 4:06
  Speaker 4: You know what that is. That's the league.
• 4:08
  Speaker 5: That's the NFL, changing the locks, turning off the lights
• 4:10
  Speaker 5: and pretending nobody's home. Brenden didn't lose his dream because
• 4:15
  Speaker 5: of a torn acl, a weak arm, or a slow
• 4:18
  Speaker 5: forty time. Nope, he lost it at the betting window
• 4:21
  Speaker 5: when he uttered the words, give me a hundred on Cincinnati.
• 4:29
  Speaker 5: Let's just start this. Sorry, So today we laid a
• 4:33
  Speaker 5: rest the dream. The draft boards, the agent calls the
• 4:38
  Speaker 5: Sleeper quarterback prospect articles that will never be written. Somewhere
• 4:43
  Speaker 5: there's a scout deleting a note that said good upside.
• 4:48
  Speaker 5: Somewhere there's a lawyer still building Texas Tech by an hour.
• 4:52
  Speaker 5: And somewhere the NFL is sitting on a school bus
• 4:55
  Speaker 5: with an open seat right next to it, saying, can't
• 4:57
  Speaker 5: sit here. So, Brendan, the time has finally come. This
• 5:05
  Speaker 5: is the time that we've all dreaded. It's time to
• 5:09
  Speaker 5: say goodbye. May your turf be soft, may your reads
• 5:14
  Speaker 5: be simple. And while the dream may be dead, all
• 5:20
  Speaker 5: you need to do is download an app, provide an ID,
• 5:24
  Speaker 5: and even you can still play on Sundays. Brendan, we
• 5:32
  Speaker 5: hope you rest in peace and have a wonderful life.
• 5:35
  Speaker 5: We are all betting you will.
• 5:51
  Speaker 3: Some come.
• 6:00
  Speaker 4: Very well working. That's beautiful man, sir, Look how happy
• 6:06
  Speaker 4: he was, full of life.
• 6:09
  Speaker 6: Beautiful words that you just spoke.
• 6:12
  Speaker 7: There were some memorable lines in that one. Matt one
• 6:17
  Speaker 7: hundred on Cincinnati, still playing on Sundays. I'll say some
• 6:22
  Speaker 7: of your best work.
• 6:23
  Speaker 4: Thank you, thank you. It was it was hard to
• 6:26
  Speaker 4: write that one.
• 6:27
  Speaker 5: No, for sure, y'all find me crying over here during
• 6:30
  Speaker 5: the commercial breaker tearing up.
• 6:38
  Speaker 6: Rest in peace Brendon Soresby's football career.
• 6:42
  Speaker 4: Unless he's take some responsibility and got some plays in
• 6:48
  Speaker 4: another league.
• 6:48
  Speaker 5: Yeah, kidn't had to put tap the chest in there
• 6:51
  Speaker 5: in the eulogy.
• 6:52
  Speaker 4: Yeah. Anyway, let's go run the room.
• 7:01
  Speaker 3: Okay, and we're gonna each give a prediction for the
• 7:07
  Speaker 3: next two years for Britain Soursby. But the next two
• 7:12
  Speaker 3: years looks like for him since you just laid his
• 7:17
  Speaker 3: career to rest, we'll start with you.
• 7:19
  Speaker 6: Can I make a varyabold prediction.
• 7:22
  Speaker 4: Absolutely.
• 7:24
  Speaker 8: I think that he is going to continue with the
• 7:27
  Speaker 8: lawsuit thing for a while, but then I think that
• 7:31
  Speaker 8: eventually he's gonna end up with like a barstool podcast
• 7:36
  Speaker 8: giving out pets, like.
• 7:39
  Speaker 6: He is going to be like a betting expert for
• 7:41
  Speaker 6: a barstool ers.
• 7:42
  Speaker 4: That would be. That would be that'd be pretty good. Yeah,
• 7:46
  Speaker 4: embrace it, so we'll do it. It makes sense for them.
• 7:50
  Speaker 3: Okay, I didn't think you're going there, but yeah, actually
• 7:53
  Speaker 3: it makes a lot of sense.
• 7:55
  Speaker 5: I think I said it what I said this a
• 7:57
  Speaker 5: couple of weeks ago, when it's all started happening. I
• 7:59
  Speaker 5: was like, there's no Wady's going to end Fel. He's
• 8:00
  Speaker 5: going to be playing in Canada, So if he wants
• 8:02
  Speaker 5: to continue this, okay, let's just say even if they
• 8:07
  Speaker 5: and I don't know, we are we No one in
• 8:09
  Speaker 5: this room is a CBA expert in the NFL speak Relax, Matt,
• 8:17
  Speaker 5: Maybe you know they're his agent attorney saying that it
• 8:22
  Speaker 5: was against the CBA, against the rules.
• 8:24
  Speaker 4: Whatever, Let's just say it was.
• 8:27
  Speaker 5: We don't know. We're assuming it's not. It's just all
• 8:29
  Speaker 5: your posturing stuff right there.
• 8:31
  Speaker 4: Let's just assume.
• 8:32
  Speaker 5: It was against the CBA and was against the rules somehow, Brendan,
• 8:39
  Speaker 5: So what, Just accept it and move on. Don't fight it,
• 8:42
  Speaker 5: because you are digging yourself in a huge hole. Yeah,
• 8:46
  Speaker 5: even if it was not right what they did, and
• 8:50
  Speaker 5: I'm not saying it was or wasn't, Like I think
• 8:52
  Speaker 5: the NFL made the move that everybody could have predicted.
• 8:55
  Speaker 5: They did.
• 8:55
  Speaker 4: They them, Yeah, they they say can't sit.
• 8:59
  Speaker 6: Here, and so he's taken.
• 9:01
  Speaker 4: So he's taken.
• 9:05
  Speaker 5: Don't fight it even if it was against like, because
• 9:07
  Speaker 5: who cares that, Like, let's just say you win and
• 9:10
  Speaker 5: they said, okay, fine, we'll do this supplemental draft or
• 9:12
  Speaker 5: like you can go play in the NFL.
• 9:14
  Speaker 4: You're not going to play in the NFL if that.
• 9:16
  Speaker 5: If that happens, so take your medicine, go play in Canada.
• 9:25
  Speaker 4: And maybe you have a shot.
• 9:26
  Speaker 5: But I'm still going to say unless people forget about it,
• 9:30
  Speaker 5: unless people it's it's the NFL only cares about the
• 9:33
  Speaker 5: court of public opinion, right.
• 9:34
  Speaker 8: Right, But again, like Brennan and his people made it
• 9:39
  Speaker 8: a way bigger story than it needed to be.
• 9:40
  Speaker 5: Yeah, for sure, and text detected too, Yeah, and like
• 9:44
  Speaker 5: nobody is here to take advice from the NFL of
• 9:49
  Speaker 5: right and wrong. Right, Like they let players play for
• 9:52
  Speaker 5: things that we would all agree that are way worse situations,
• 9:56
  Speaker 5: way worse things that they've done behaviorally, socially that they
• 10:00
  Speaker 5: still get to play. But those things that other players
• 10:03
  Speaker 5: have done, whether it's domestic abuse, violence, whatever it is.
• 10:09
  Speaker 4: It didn't. It didn't threaten the integrity of the game.
• 10:14
  Speaker 9: Legally, it's worse.
• 10:15
  Speaker 4: Legally, it's worse.
• 10:16
  Speaker 5: And I think we also would agree socially that's a
• 10:18
  Speaker 5: worse thing as a that's a worse human being move
• 10:21
  Speaker 5: to do that, But it didn't threaten the integrity of
• 10:26
  Speaker 5: the sport.
• 10:27
  Speaker 4: And that did.
• 10:28
  Speaker 3: Yeah, I think he's gonna play in the UFL for
• 10:33
  Speaker 3: two years. That's what the next two years looks like.
• 10:36
  Speaker 3: I don't know if he's going to go to Canada.
• 10:38
  Speaker 3: I think he's going to play in the UFL. That
• 10:41
  Speaker 3: league is going to say, hey, we're going to bring
• 10:43
  Speaker 3: you in because well, he's a good football player. And
• 10:44
  Speaker 3: also we're going to get a lot of attention from this,
• 10:48
  Speaker 3: right so right, wrong or indifferent into you know, attention,
• 10:52
  Speaker 3: it's attention.
• 10:53
  Speaker 4: So I think he plays for the UFL for the
• 10:55
  Speaker 4: next two years.
• 10:55
  Speaker 5: The UFL also likes the likes to play really nice
• 10:58
  Speaker 5: of the NFL too. They do like they've scheduled everything
• 11:02
  Speaker 5: around it. They wanted to be like a supplemental league
• 11:04
  Speaker 5: to the NFL. They want to have the NFL's blessing
• 11:08
  Speaker 5: because that's the only way it works with the NFL's blessing.
• 11:11
  Speaker 5: So depends on how far, Like if people forget about it, yeah,
• 11:15
  Speaker 5: go play, go play there.
• 11:16
  Speaker 7: I think that's the answer. I think it's worth the
• 11:18
  Speaker 7: risk for the UFL. They want to get more and
• 11:20
  Speaker 7: more eyeballs on it anyway possible. There is a team
• 11:24
  Speaker 7: in the state that we got to believe Brendan Sorosby
• 11:26
  Speaker 7: is currently in that fits his desires. The Houston Gamblers
• 11:33
  Speaker 7: of the UFL pick him up, marketing great idea, the
• 11:38
  Speaker 7: team jump in there. Either that or like his fan
• 11:40
  Speaker 7: controlled football still a thing, Johnny Manziel did that for
• 11:43
  Speaker 7: a little while.
• 11:44
  Speaker 4: Something like that.
• 11:45
  Speaker 7: Bounce around place to place the next couple of years.
• 11:49
  Speaker 5: And but we hope we're having a lot of fun here.
• 11:52
  Speaker 5: If he has an addiction and a problem, I hope
• 11:58
  Speaker 5: he gets out.
• 11:59
  Speaker 4: Yeah, but you gotta want help, and I'm not.
• 12:01
  Speaker 3: I'm not saying it like you have to say, here's
• 12:04
  Speaker 3: where I was, Here's where I want to be. To
• 12:08
  Speaker 3: get to where I want to go, which is the
• 12:10
  Speaker 3: National Football League, I got to change some things.
• 12:13
  Speaker 5: It's just because like he gambled, doesn't necessarily mean you
• 12:15
  Speaker 5: have a problem. They're saying it is because I think
• 12:18
  Speaker 5: you're trying to protect your future and all that stuff.
• 12:21
  Speaker 5: So he's got to say on the right things, right. So,
• 12:23
  Speaker 5: but if he does, certainly fiction a bad thing.
• 12:30
  Speaker 4: Does Brendan Soresby ever play an NFL snap? No, Alane,
• 12:37
  Speaker 4: I don't think so. I don't either. That's a that's
• 12:42
  Speaker 4: the easiest no. I've ever had. Mess eulogy, sir. It's
• 12:48
  Speaker 4: been a while it's been a while, I missed the while.
• 12:52
  Speaker 5: It's kind of morbid me to say misgiving a eulogy, but.
• 12:57
  Speaker 4: They are nice.
• 12:57
  Speaker 5: It brings out a lot of emotions, does the creative
• 13:00
  Speaker 5: juices flowing. And I hope that we did his career justice.
• 13:05
  Speaker 3: Yeah, and we'll see where their career goes next.
• 13:10
  Speaker 4: Rep.
• 13:12
  Speaker 3: Moro two B when we come back here live from
• 13:14
  Speaker 3: the Raisin Kin Studio, including a little munchies with chef Michael.
• 13:18
  Speaker 2: Johnson off the bench.
• 13:21
  Speaker 3: Go to Russell Pools dot com, the website for Russell
• 13:23
  Speaker 3: Pool Company. It is truly the one stop shot because well,
• 13:27
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• 13:28
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• 13:29
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• 13:31
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• 13:33
  Speaker 3: But then even when they finish your pool, they're going
• 13:35
  Speaker 3: to be the maintenance for your pool. And so you
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• 13:42
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  Speaker 3: in your backyard and you've probably had your dream pool
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  Speaker 3: dreamed up for a long time, but why not add
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• 14:21
  Speaker 1: Com Tigers turn talkers. This is off the bench.
• 14:53
  Speaker 2: Have my hand and come with me, because you look
• 14:55
  Speaker 2: so fine that I don't want to make you mine.
• 15:00
  Speaker 2: I really won't want to make your mind five six
• 15:05
  Speaker 2: and get your kicks now. You don't need the money
• 15:07
  Speaker 2: when you look like that, do your honest Hello Brown,
• 15:17
  Speaker 2: She's so sweet.
• 15:19
  Speaker 4: This was on Madden one year and it was a hit.
• 15:23
  Speaker 4: Jet guys, Jet Hardy was going to be Jet. She's
• 15:29
  Speaker 4: a boy.
• 15:30
  Speaker 6: Why do I feel like it'd work for a girl too?
• 15:32
  Speaker 4: We thought about too, but yeah, Katie always.
• 15:35
  Speaker 7: Gonna have had heart that was in our final like
• 15:37
  Speaker 7: five boy names girl.
• 15:41
  Speaker 3: I'll tell you a story about it after we catch
• 15:43
  Speaker 3: up with our guys chef Michael Johnson, because we're gonna
• 15:45
  Speaker 3: get to some of your munkey questions.
• 15:48
  Speaker 1: Get ready to tantalyze your taste buds and leave this
• 15:50
  Speaker 1: segment hungry. This is Monkey's with executive Chef Michael Johnson.
• 15:56
  Speaker 4: Chef, what's going on? Brother? How we doing? Have were living?
• 16:00
  Speaker 10: I'm living? Blessed? Brother?
• 16:01
  Speaker 4: How are we all absolutely blessing?
• 16:02
  Speaker 3: Highly favor appreciate you asking there, and no, we're going
• 16:05
  Speaker 3: to start our conversation with you talking about ranch because
• 16:08
  Speaker 3: Europeans have come over to America for the World Cup
• 16:11
  Speaker 3: and they have fallen in absolute head over heels love
• 16:15
  Speaker 3: with ranch. And think about this. It's not even the
• 16:18
  Speaker 3: good ranch. It's like the hidden valley store ball type
• 16:21
  Speaker 3: of ranch. Can you imagine if they had some actual,
• 16:23
  Speaker 3: like homemade ranch. Yeah, that's funny, trying to take it
• 16:29
  Speaker 3: back in their suitcases.
• 16:34
  Speaker 10: That's awesome. You know, it's the simple things in life, brothers,
• 16:37
  Speaker 10: that are you know, the greatest pleasures. That's that's funny.
• 16:40
  Speaker 10: I suppose it. Ever, at some point everybody was in
• 16:42
  Speaker 10: love with hidden that epic homemade style you know.
• 16:50
  Speaker 5: Yeah, Cheff, why can't the you know, forever it's been
• 16:53
  Speaker 5: a big complaint of mine as a ranch lover. You
• 16:56
  Speaker 5: got the bottled stuff in the store. Now I know
• 16:59
  Speaker 5: there's preserved, there's shelf saber things, there's things things you know,
• 17:03
  Speaker 5: small batch to uh do something in size xanthem god ebta.
• 17:07
  Speaker 4: I think is another way, right? What is the like?
• 17:11
  Speaker 4: Why can't they set food SCIENTI to figure it out? Though?
• 17:14
  Speaker 4: How do like replicate that restaurant style in a bottle?
• 17:18
  Speaker 10: Well? I think it's cost prohibitive, right, you know what
• 17:20
  Speaker 10: I mean? Like why why put Why put all the
• 17:23
  Speaker 10: money into the bottle when you don't have to and
• 17:25
  Speaker 10: you can make something that's cheaper and improve your margin.
• 17:29
  Speaker 10: I think you know that. I think that's the loss
• 17:32
  Speaker 10: the plots applying demand to some degree. Man. You know,
• 17:34
  Speaker 10: like you got bougie chefs that want to make the
• 17:36
  Speaker 10: best branch and it costs a ton of money and
• 17:39
  Speaker 10: it's you know, like you put it on your French
• 17:41
  Speaker 10: fries and it drives the cost of the French fries up.
• 17:43
  Speaker 10: Some people will say that, some people won't.
• 17:45
  Speaker 4: It's fair.
• 17:46
  Speaker 10: I think if you put something in a bottle that's
• 17:48
  Speaker 10: costing you three sells for three dollars, and it only
• 17:50
  Speaker 10: costs you, you know, forty cents to make you know,
• 17:53
  Speaker 10: you've got a good margin there. So I think it
• 17:55
  Speaker 10: just boils down to that.
• 17:56
  Speaker 3: To be honest with you, all right now, I'm going
• 18:00
  Speaker 3: to ask you for greed. I'm going to ask you
• 18:02
  Speaker 3: a really tough question, chef.
• 18:04
  Speaker 4: Are you ready?
• 18:05
  Speaker 10: Yeah?
• 18:07
  Speaker 4: Who has the best ranch locally?
• 18:11
  Speaker 10: Locally? Man?
• 18:12
  Speaker 3: Because I don't want you like if you said, like,
• 18:14
  Speaker 3: all this restaurant Seattle, that's you know, blah blah blah, Like, yeah,
• 18:17
  Speaker 3: it probably does, but we don't have like a point
• 18:19
  Speaker 3: of reference, so and it could be a chain locally,
• 18:22
  Speaker 3: but like if you're like, oh, man, I cant agree
• 18:25
  Speaker 3: with some ranch where you going?
• 18:27
  Speaker 10: Yeah, I mean honestly, I'm gonna be egotistical here and
• 18:29
  Speaker 10: say that I like ours, you know, like we handcrafted
• 18:33
  Speaker 10: ours with Greek yogurt and dehydrated you know, like we
• 18:37
  Speaker 10: start with dehydrated vegetables and black car, dehydrated black car,
• 18:40
  Speaker 10: like dehydrated leagues, stuff like that. And I think that
• 18:43
  Speaker 10: a lot of people just peel it out of a
• 18:45
  Speaker 10: out of a powder pack and mix it with their own,
• 18:49
  Speaker 10: uh you know, kind of chemistry experiment if you will.
• 18:53
  Speaker 10: And I don't honestly, you know, I don't eat out
• 18:56
  Speaker 10: too much. It just because I send it so much
• 18:59
  Speaker 10: time at the nutrition center that I don't, But not
• 19:02
  Speaker 10: avoidance necessarily, it's just that, uh you know, it's it's
• 19:07
  Speaker 10: my life and I live there, so I can't come
• 19:10
  Speaker 10: off of I mean, I'm kind of fond of ours,
• 19:13
  Speaker 10: and I think that's okay.
• 19:14
  Speaker 4: So that's that's a good answer. Like I'd like to
• 19:17
  Speaker 4: I'd certainly like to dabble. Yeah, yeah.
• 19:20
  Speaker 5: So let's talk about these uh, just these World Cup
• 19:23
  Speaker 5: fans coming in and it's and it's been like it's
• 19:25
  Speaker 5: really been fun to watch a lot of them. A
• 19:27
  Speaker 5: lot of them have gone viral about doing different things,
• 19:29
  Speaker 5: of course, saying like the South is the best place.
• 19:31
  Speaker 5: They got the best food and the nicest people. Slow
• 19:34
  Speaker 5: Like if you were to suggest, like like what would
• 19:37
  Speaker 5: you consider like if you had all these Europeans coming
• 19:39
  Speaker 5: from all over the world or all over Europe, what
• 19:43
  Speaker 5: are the things that you would tell them to go
• 19:45
  Speaker 5: make sure you try before you leave?
• 19:48
  Speaker 10: Well you gotta, I mean if I'm assuming, you know,
• 19:50
  Speaker 10: like if we're in our town. You gotta go have
• 19:53
  Speaker 10: some gumbo. You gotta have some jumble eye, you gotta
• 19:56
  Speaker 10: you know, like even even friends can take you to
• 19:59
  Speaker 10: their house. And I have a cross the spoiled man,
• 20:01
  Speaker 10: you know, like experience. I had to put myself in
• 20:04
  Speaker 10: their shoes. And when I go overseas or when I go,
• 20:06
  Speaker 10: you know, to forign places, I don't want to be
• 20:09
  Speaker 10: a tourist. I want to be one of them. I
• 20:10
  Speaker 10: want to experience the lifestyle that it is to be
• 20:12
  Speaker 10: a Greek, right, And when we were there, that's what
• 20:15
  Speaker 10: we were trying to accomplish. And we stayed at the
• 20:17
  Speaker 10: same place and befriended the people, and we just continued
• 20:20
  Speaker 10: to go back to those people. And before long, you know,
• 20:22
  Speaker 10: I'm cooking in their kitchen. So I got to think,
• 20:25
  Speaker 10: you know, like if they're here, they're kind of they're
• 20:27
  Speaker 10: kind of striving for that same feel right to develop
• 20:30
  Speaker 10: a relationship maybe, And and you know, like it's it's
• 20:34
  Speaker 10: not just go to a restaurant and eat something. It's
• 20:36
  Speaker 10: like go to somebody's house and experience their lifestyle and
• 20:40
  Speaker 10: have somebody make you some gumbo. And you know, I
• 20:43
  Speaker 10: hope that there are people out there that are accomplishing that.
• 20:45
  Speaker 4: Man.
• 20:46
  Speaker 10: You know, when I was in Greece, we got kind
• 20:50
  Speaker 10: of in a pinch. My buddy bumped his head and
• 20:52
  Speaker 10: had to get fitches in his head, and we had
• 20:53
  Speaker 10: to leave our belongings with complete strangers because we hadn't
• 20:57
  Speaker 10: checked into our airbnb yet. And so as I think you,
• 21:00
  Speaker 10: we went to the market and got all these goods
• 21:02
  Speaker 10: and made them gumbo the next day, and none of
• 21:05
  Speaker 10: them had experienced gumbo before, and it was a really
• 21:08
  Speaker 10: beautiful moment, right, And you know, I think that if
• 21:11
  Speaker 10: I'm if I'm a foreigner coming here, you know, it's awkward, right,
• 21:15
  Speaker 10: you don't know anybody. There's kind of a stress of
• 21:18
  Speaker 10: being in another country too, right, Like you're you're never
• 21:21
  Speaker 10: really part of it to some degree. And so I
• 21:24
  Speaker 10: think to be welcome into somebody's house and to share
• 21:27
  Speaker 10: that moment around the table would be pretty cool.
• 21:32
  Speaker 3: I can't even imagine, like if I'm coming over from
• 21:34
  Speaker 3: somewhere anywhere in Europe really like even France a little bit,
• 21:40
  Speaker 3: and like I get to Louisiana and I see the
• 21:42
  Speaker 3: things that we eat and it's normal for us to.
• 21:45
  Speaker 4: Eat, would probably be blown.
• 21:48
  Speaker 3: Like certainly like Okay, there's some European countries that maybe
• 21:51
  Speaker 3: don't fall into that category. But like if you're coming
• 21:53
  Speaker 3: from England, which a lot have obviously to be able
• 21:57
  Speaker 3: to come watch England in the World Cup, and some
• 21:59
  Speaker 3: have driven you all across the country. Yeah, like with
• 22:02
  Speaker 3: as bland and as bad as the food is there
• 22:04
  Speaker 3: to come across this cuisine and like will eat anything
• 22:08
  Speaker 3: and will make it taste good, theirs going to be blown.
• 22:11
  Speaker 10: Yeah, turtles and squirrels and nutrients like.
• 22:18
  Speaker 4: Yeah, frog legs.
• 22:20
  Speaker 5: Chef travels, Like what's the worst country? Like, what's the
• 22:23
  Speaker 5: worst like food that you've had? The country is not
• 22:27
  Speaker 5: known for their food.
• 22:29
  Speaker 10: I mean there's there's some food in the United States
• 22:31
  Speaker 10: it's not good, you know what I mean? I I
• 22:35
  Speaker 10: don't know, Man's that's a tough question. I think, you know.
• 22:40
  Speaker 10: I went to uh we went to a place in
• 22:42
  Speaker 10: Greece and Athens that it was very touristy, and my
• 22:46
  Speaker 10: buddy's parents had suggested us go there. And I wasn't
• 22:49
  Speaker 10: impressed with the place at all. And it was in
• 22:51
  Speaker 10: what they call Ciri, and the food, you know, was
• 22:54
  Speaker 10: just okay, And I expected it to be incredible, and
• 22:58
  Speaker 10: and we it was in a two area, and I
• 23:01
  Speaker 10: think that that's exactly what we got out of it.
• 23:03
  Speaker 10: I don't know that it was the worst, but it
• 23:05
  Speaker 10: certainly wasn't the best, and it wasn't even near the top.
• 23:07
  Speaker 10: It was it was middling, you know what I mean.
• 23:10
  Speaker 10: And I expected everything in Greece to be incredible, and
• 23:13
  Speaker 10: there was There was definitely one experience where it was middling,
• 23:16
  Speaker 10: and it was in the touristy spot. So you know
• 23:19
  Speaker 10: that that's that's kind of where the narrative of getting
• 23:22
  Speaker 10: out off the beaten paths and finding finding something special
• 23:25
  Speaker 10: is right.
• 23:27
  Speaker 3: Give me the state that has the worst food if
• 23:31
  Speaker 3: you can't go country cool, give me like the state
• 23:34
  Speaker 3: that you've been to that doesn't have anywhere where you
• 23:38
  Speaker 3: can find some good food that is like maybe local
• 23:41
  Speaker 3: to the state that you're in or something like they're
• 23:43
  Speaker 3: known for because they can go find your own stuff
• 23:46
  Speaker 3: and you're a chef and you're gonna be able to
• 23:47
  Speaker 3: make something that's really really good.
• 23:49
  Speaker 4: But there's somewhere that basically doesn't have any juice when
• 23:52
  Speaker 4: it comes to the food game.
• 23:54
  Speaker 10: Man, I've had some really basic food in Oklahoma. Yeah,
• 23:59
  Speaker 10: I mean, there's there's some bland food in the Midwest
• 24:03
  Speaker 10: as a whole and in the Northeast. And you know,
• 24:05
  Speaker 10: whoever thinks old Bay is a spice seasoning, it's a travesty.
• 24:08
  Speaker 10: But you know, like you can go to different sections
• 24:11
  Speaker 10: of the United States and find some pretty bland food.
• 24:14
  Speaker 10: But I think the worst I've had was in Oklahoma, Jev.
• 24:18
  Speaker 5: I'm want to kind of tie a little bit of
• 24:20
  Speaker 5: this conversation together and something that I like find When
• 24:23
  Speaker 5: I think of like American food, do you think of
• 24:25
  Speaker 5: like the Burger's your dogs? You think of different things. Well,
• 24:29
  Speaker 5: when I think of it, like I think of wings,
• 24:32
  Speaker 5: and we can tie that together with our ranch talk
• 24:33
  Speaker 5: a little bit. Earlier likes it, but I don't, Like
• 24:36
  Speaker 5: I would rather some sort of like smoked wing that
• 24:39
  Speaker 5: might be like finishing a fryer maybe, but like but
• 24:42
  Speaker 5: something that's going to go good with a good ranch dip.
• 24:44
  Speaker 5: Like if you were making wings for somebody, how is
• 24:47
  Speaker 5: your preparation.
• 24:49
  Speaker 10: Well, it's it's kind of like you just said. One
• 24:52
  Speaker 10: My favorite recipe for a wing is a t Brian
• 24:54
  Speaker 10: sweet keep Brian mode and then fried. So there's a
• 24:58
  Speaker 10: process to it, right, like you got a it overnight
• 25:00
  Speaker 10: at least eight hours. You're gonna smoke it for about
• 25:03
  Speaker 10: six hours. You're gonna let it cool, you know, and
• 25:06
  Speaker 10: then you're gonna deep fry it the next breadit and
• 25:08
  Speaker 10: deep fried it the next day. And oh, you didn't
• 25:11
  Speaker 10: even have to bread it. To be honest with you,
• 25:12
  Speaker 10: I like naked wings, but you don't. You don't have
• 25:15
  Speaker 10: to bread it. But I do like them deep fried
• 25:17
  Speaker 10: that the smoke is gonna drive the skin up and
• 25:21
  Speaker 10: add that smoky flavor and a pairs well with the
• 25:23
  Speaker 10: sweet deep rine, and then you deep fry it and
• 25:25
  Speaker 10: the skin just crisps up right. And I don't like
• 25:28
  Speaker 10: the deep fry at a high temperature like a lot
• 25:30
  Speaker 10: of people do with three fifty. I like the deep
• 25:32
  Speaker 10: fry around three ten or three twenty and let the
• 25:36
  Speaker 10: heat slowly cook it right. It helps retain the moisture
• 25:40
  Speaker 10: on inside and keep the moist tender. And you know,
• 25:43
  Speaker 10: the meat just falls off the bone, and you know
• 25:45
  Speaker 10: you got to have a cruded tay kind of thing
• 25:47
  Speaker 10: with it too, because you know, wings, wings and celery
• 25:51
  Speaker 10: just go hand in hand For me, man I love
• 25:53
  Speaker 10: the snap, the crunch of a piece of celery and
• 25:54
  Speaker 10: ran stressing too. You can keep the carrots, right, I'll
• 25:59
  Speaker 10: eat carrots, but I love I like the celery with it,
• 26:02
  Speaker 10: and maybe some bell peppers or something like that. I
• 26:05
  Speaker 10: like the you know, I like the contrast of the
• 26:07
  Speaker 10: wing with the celery and then back and forth the
• 26:10
  Speaker 10: cool crunch or the celery and the and the ranch
• 26:13
  Speaker 10: and then man, I'm salibating trying to talk.
• 26:18
  Speaker 5: Yeah, yeah, let me ask you just like from a
• 26:21
  Speaker 5: technique like a frying technique, you knowing load temperatures because
• 26:24
  Speaker 5: there's no breading on it, if you would you go
• 26:26
  Speaker 5: high temperatures with the.
• 26:27
  Speaker 10: Breading, uh yeah, probably so because you want to. You
• 26:31
  Speaker 10: don't want the breading to get soggy, right, And that
• 26:33
  Speaker 10: smaller wings will tolerate a high temperature, but with the
• 26:36
  Speaker 10: naked skin on it, you don't have to. You know,
• 26:38
  Speaker 10: like you can take your time and it'll take the
• 26:40
  Speaker 10: skin longer to crisp up it. Just you know, the
• 26:43
  Speaker 10: higher the heat, the faster the moisture is drawn out,
• 26:45
  Speaker 10: the quicker the muscle tenses up, so you know, and
• 26:49
  Speaker 10: I also may say this is with a chicken wing,
• 26:52
  Speaker 10: you could almost cold smoke it for a couple of
• 26:54
  Speaker 10: hours if you put them into the smoker cold cold
• 26:57
  Speaker 10: smoke them so you're not actually cooking them, you're imparting
• 27:00
  Speaker 10: the smoke flavor and then pull them back because it'll
• 27:03
  Speaker 10: still dry the skin out and not cook it at all.
• 27:06
  Speaker 10: In that way, when you deep fry, that's the entire
• 27:08
  Speaker 10: cooking process rather than smoking it for two hours. And
• 27:12
  Speaker 10: it's because when you smoke it caught, you need to
• 27:14
  Speaker 10: cook it right. You don't want to cook it partially
• 27:16
  Speaker 10: the way through because you know, partially cooking chicken and
• 27:20
  Speaker 10: then refrigerating it's kind of a dangerous thing. You want
• 27:23
  Speaker 10: to cook it so and then you're having the reform.
• 27:26
  Speaker 10: So yeah, I think in a preferential moment, I would
• 27:31
  Speaker 10: cold smoke the wing if you have the capability and
• 27:33
  Speaker 10: keep them cold.
• 27:34
  Speaker 4: Can you talk to us like we're children about what
• 27:36
  Speaker 4: a cold smoke is.
• 27:38
  Speaker 10: Cold smoke is under a certain temperature. It's under one
• 27:41
  Speaker 10: hundred and forty degrees so you know most smokers, you know,
• 27:44
  Speaker 10: when you smoke something, it's going to produce heat. And
• 27:46
  Speaker 10: then a cold smoke you pipe that smoke into a
• 27:49
  Speaker 10: into an additional chamber that not heated and allow the
• 27:53
  Speaker 10: smoke to cool a little bit. And know this that
• 27:57
  Speaker 10: you know, the lower the temperature temperature you smoke at,
• 28:00
  Speaker 10: more bold and sense the smoke is. In other words,
• 28:03
  Speaker 10: if you're at one hundred and eighty to two hundred degrees,
• 28:05
  Speaker 10: you've got a fair amount of heat and it's rising
• 28:07
  Speaker 10: in a thin amount of smoke. If you're smoking at
• 28:10
  Speaker 10: one hundred and forty degrees, you have a bellowing smoke
• 28:12
  Speaker 10: and it can get bitter. So, you know, piping that
• 28:15
  Speaker 10: smoke through and cooling it off and allowing its allowing
• 28:18
  Speaker 10: a little bit of air to you know, permeate through
• 28:21
  Speaker 10: it kind of finds it out and you pump that
• 28:24
  Speaker 10: into a separate chamber and allow the smoke to surround whatever,
• 28:28
  Speaker 10: you know, like you could cold smoke cheese, cold smoked salmon,
• 28:32
  Speaker 10: sensitive things that you don't want to get hot and
• 28:35
  Speaker 10: ruin the texture, the integrity of it.
• 28:39
  Speaker 3: All right, Chef, last one, because my god, I'm hungry.
• 28:44
  Speaker 3: I went to I went to this really, really good restaurant,
• 28:48
  Speaker 3: Patio forty four in Biloxi.
• 28:50
  Speaker 4: We were down there for a Baseball World Series.
• 28:52
  Speaker 3: So if you're ever in Biloxi, Mississippi, you go to
• 28:54
  Speaker 3: Patio forty four. Chef, I think you'll appreciate it. Love them,
• 28:58
  Speaker 3: but they had a duck strip. I love duck. I
• 29:01
  Speaker 3: absolutely love it. I know it's not for everybody, but
• 29:03
  Speaker 3: I love it. I had never seen like fried strips
• 29:07
  Speaker 3: of duck. Is that something that you've tried before? And
• 29:11
  Speaker 3: if you haven't, I'm just curious your favorite way to
• 29:13
  Speaker 3: prepare duck.
• 29:15
  Speaker 10: I can't say that I have, manither I'm telling you
• 29:18
  Speaker 10: right now, there's not a whole lot of there's not
• 29:20
  Speaker 10: a whole lot of ways that you could prepare duck
• 29:22
  Speaker 10: that I wouldn't like it. I mean you could. You
• 29:24
  Speaker 10: could throw that thing on the floor and stomp on
• 29:26
  Speaker 10: it fried and I'd still eat it. Man. I'm I'm
• 29:28
  Speaker 10: a huge fan of duck. My daughter's not a fan
• 29:31
  Speaker 10: of that.
• 29:32
  Speaker 4: I love it.
• 29:33
  Speaker 3: I'm with you, though, I know it's not for everybody
• 29:35
  Speaker 3: for whatever reason, but I love it. In the strip,
• 29:38
  Speaker 3: like a fried strip of it.
• 29:41
  Speaker 10: I'm kind of curious if they were deep, if they
• 29:43
  Speaker 10: were frying it in the fat, you know, like rendering
• 29:45
  Speaker 10: the duck fat and trying it in it's in fact,
• 29:47
  Speaker 10: that's me sounds incredible, you know, like there's enough fat
• 29:50
  Speaker 10: on the duck breast that you can render it out
• 29:52
  Speaker 10: and keep some of the fat on the breast and
• 29:54
  Speaker 10: then fry it. So is it breaded?
• 29:57
  Speaker 8: Uh?
• 29:57
  Speaker 4: Yeah, it was breaded. Yeah yeah it was. Yeah. Hey,
• 30:01
  Speaker 4: I'm gonna send you the information.
• 30:02
  Speaker 3: I don't know how often you get down to Biloxi, Mississippi,
• 30:05
  Speaker 3: but if you do.
• 30:06
  Speaker 10: Yeah, yeah, I mean I want to make a trip
• 30:09
  Speaker 10: for the you know, craps and giggles right now.
• 30:15
  Speaker 3: Chef he We always appreciate it, and I look forward
• 30:18
  Speaker 3: to it every single week and enjoy the rest of
• 30:21
  Speaker 3: your week because, as you know, pretty soon you're gonna
• 30:23
  Speaker 3: be in training camp and you're gonna have to shut
• 30:25
  Speaker 3: the door, lock it, and throw away the key.
• 30:27
  Speaker 4: So we appreciate you doing.
• 30:29
  Speaker 10: Thanks guys, You'll have a good weekend, all.
• 30:31
  Speaker 4: Right, you as well.
• 30:31
  Speaker 3: Chef Michael Johnson, executive chef over there at LSU good
• 30:36
  Speaker 3: enough to join us for your mounch of questions.
• 30:37
  Speaker 5: Every single Thursday we said cold smoke. I was like,
• 30:42
  Speaker 5: that's why I followed up. I was like, if you
• 30:45
  Speaker 5: put the wings in cold and it like delays the cooking.
• 30:50
  Speaker 5: Cold smoke. Interesting. I love a smoke twing. It's one
• 30:56
  Speaker 5: of my favorite things. See, we're gonna to get chefs
• 31:00
  Speaker 5: recipe for ranch too. My god, we.
• 31:04
  Speaker 4: Needed to do a show from the saying that the
• 31:07
  Speaker 4: dining hall again. Well, we did the first the day
• 31:10
  Speaker 4: it opened. We did one from there.
• 31:12
  Speaker 5: We need to stop talking about it, We need to
• 31:13
  Speaker 5: be about it. Yeah, I'm gonna get those new mics in.
• 31:17
  Speaker 4: Who runs remotes at the station where you can talk to.
• 31:22
  Speaker 6: God? Who tries to get us to do stuff like
• 31:25
  Speaker 6: that all the time.
• 31:26
  Speaker 4: It's the weirdest weird only we knew someone. Yeah, we'll see,
• 31:30
  Speaker 4: we'll put out some flyers. Credits myself for knowing geography.
• 31:35
  Speaker 5: I said Europeans from all over the war, and I
• 31:38
  Speaker 5: didn't say world Europe.
• 31:42
  Speaker 4: I didn't myself.
• 31:45
  Speaker 3: Got the name of the restaurant that I went to
• 31:47
  Speaker 3: in Biloxi because it was real good. I mean, like
• 31:49
  Speaker 3: everything that came out, fried green tomatoes, I mean, they
• 31:53
  Speaker 3: had sweet potato, pecan casts.
• 31:56
  Speaker 4: I mean it was legit.
• 31:59
  Speaker 5: Brian in the chat, we didn't really ask any much
• 32:01
  Speaker 5: these questions because we didn't find any.
• 32:05
  Speaker 4: Oh there's one. Hey, he still gave us incredible stuff. Yeah,
• 32:11
  Speaker 4: Su there was a tortilla question. What was it, blancherck?
• 32:15
  Speaker 4: What was it? We got you? How do you make
• 32:20
  Speaker 4: how do you make your tortillas and.
• 32:21
  Speaker 3: Al I'm just going to tell you when we come
• 32:22
  Speaker 3: back here on o TV Off the bench.
• 32:26
  Speaker 4: Go to g c op.
• 32:27
  Speaker 3: Net dot com today, g co op net dot com today,
• 32:32
  Speaker 3: Gulf Coast Office Products. Let's see if you remember our
• 32:37
  Speaker 3: guy trade Bill over at gc OP his nephew got
• 32:40
  Speaker 3: drafted in the first round of the NBA draft and
• 32:42
  Speaker 3: his name was Yea.
• 32:45
  Speaker 4: His name was Grapes. First name was.
• 32:50
  Speaker 3: So you won't have to worry about this when you
• 32:51
  Speaker 3: work with g c o P because actually the person
• 32:53
  Speaker 3: you crawl and you ask a question too, they're going
• 32:55
  Speaker 3: to have an answer for you every single time. They
• 32:58
  Speaker 3: don't transfer you, they don't stall, they don't forget. They're
• 33:01
  Speaker 3: always there for you. And that's what sets them apart.
• 33:04
  Speaker 3: It's a thing that when you meet with them, they
• 33:06
  Speaker 3: tell you about from the very get go one call.
• 33:09
  Speaker 4: That's all g c o.
• 33:10
  Speaker 5: P net dot com Sorry, Golf Coast Office Products, Golf.
• 33:13
  Speaker 4: Coast Office Products.
• 33:16
  Speaker 5: Yeah, I know, we rehearsed that for Golf Coast Office Yeah.
• 33:20
  Speaker 5: Go to g c o now dot com if you
• 33:21
  Speaker 5: want that best office technology and that best customer service around.
• 33:24
  Speaker 11: G c o P dot dot com.
• 34:01
  Speaker 1: Locked in on LSU Football twenty four to seven. You're
• 34:04
  Speaker 1: listening to Off the Bench.
• 34:06
  Speaker 3: Can y'all Can y'all believe that we used to actually
• 34:09
  Speaker 3: do munchies at seven thirty? That's awful, that's irresponsible, See Bob,
• 34:15
  Speaker 3: that was ridiculous.
• 34:15
  Speaker 4: Actually, I think it might have been Jordan that I did
• 34:17
  Speaker 4: it first. But what were y'all doing?
• 34:20
  Speaker 3: How in the world did y'all finish the day doing
• 34:23
  Speaker 3: that at seven thirty? I did it for like a month,
• 34:26
  Speaker 3: maybe two, and I was like, teek, we got to
• 34:28
  Speaker 3: move this, brother.
• 34:29
  Speaker 4: I can't sit here. I am starving. I want everything
• 34:34
  Speaker 4: right now.
• 34:35
  Speaker 3: I want to go fill this coffee mug with homemade
• 34:37
  Speaker 3: ranch and just drink it, or just dip some fried
• 34:41
  Speaker 3: duck into it.
• 34:42
  Speaker 5: I want to go Sweet Tea Brian some wings over
• 34:45
  Speaker 5: night and then smoking cold smoking for six hours and
• 34:48
  Speaker 5: send them overnight and then fry them the next day
• 34:49
  Speaker 5: on three hundred and ten degrees.
• 34:51
  Speaker 9: Seems easy.
• 34:52
  Speaker 3: There is zero doubt that a Landra blank space Villa
• 34:57
  Speaker 3: Reale will have wingstop today.
• 35:00
  Speaker 8: I mean I was he was talking about the wings.
• 35:03
  Speaker 6: I don't think y'all get it.
• 35:04
  Speaker 8: Wings are like my like wings are like my number
• 35:10
  Speaker 8: one meal in life. I always say that if I
• 35:13
  Speaker 8: ever go on a first date with somebody, I cannot.
• 35:15
  Speaker 6: Take them, or maybe I could, so that I like drums.
• 35:18
  Speaker 8: Flats, the answers flats both, but the answers splats, you.
• 35:23
  Speaker 4: Gotta choose one.
• 35:24
  Speaker 8: Yeah, I'm deep boning the chicken wing, but you get yeah.
• 35:29
  Speaker 6: You have a technique, Oh yeah, split it.
• 35:33
  Speaker 7: And then you just yeah, we got we got chiller.
• 35:37
  Speaker 7: I'm getting wings too. I'm very like, what's the word
• 35:43
  Speaker 7: I follow into food peer pressure a lot, Like if
• 35:45
  Speaker 7: we're talking about food here, I'm going to get it
• 35:48
  Speaker 7: like yesterday.
• 35:50
  Speaker 9: Two days ago. Yeah, because it's to the old.
• 35:58
  Speaker 4: Dude.
• 35:58
  Speaker 12: Yep, we talked about it for like two minutes. So
• 36:00
  Speaker 12: it's like you gotta go, Lacy if you're listening cooking
• 36:06
  Speaker 12: swings an firing up the old grill. We kind of
• 36:14
  Speaker 12: do follow that trap of on the ranch dressing.
• 36:16
  Speaker 5: Though, is getting like the powder packs and doing our
• 36:20
  Speaker 5: own concoction, like you said, like what he said was
• 36:22
  Speaker 5: what we do. Like like whether it's just like sour
• 36:25
  Speaker 5: cream and mayonnaise, maybe a little yogurt, whatever it is,
• 36:28
  Speaker 5: to that powder packing there makes pretty good, not as
• 36:30
  Speaker 5: good as homemade. Yeah mm hmm, so people in chat,
• 36:35
  Speaker 5: I know we didn't get too a lot of much
• 36:37
  Speaker 5: these questions. In fairness, there wasn't a lot. Maybe we
• 36:39
  Speaker 5: missed one or two. Next week we'll make a commitment
• 36:42
  Speaker 5: to y'all to get to two. No, do it all now,
• 36:50
  Speaker 5: as long as you're not, like, you know, say naughty
• 36:54
  Speaker 5: things like you'll do a lot.
• 36:56
  Speaker 3: Who is going to be leading after round one of
• 36:58
  Speaker 3: the Travelers Championship, Flynn.
• 37:01
  Speaker 4: I gotta look at the.
• 37:05
  Speaker 5: I'm gonna look at his not playing in it because
• 37:07
  Speaker 5: a lot of times a lot of the big boys
• 37:09
  Speaker 5: won't play right after a major. Why that's lame, dude,
• 37:17
  Speaker 5: I got asked them about it.
• 37:18
  Speaker 13: I don't watch golf fast. You can go to Jordan
• 37:20
  Speaker 13: Speeth if he's playing. I feel like he always plays
• 37:24
  Speaker 13: the Traveler as well. I might be also not remembering
• 37:30
  Speaker 13: that correctly.
• 37:33
  Speaker 7: Oh no, we uh are our golf pix this weekend
• 37:37
  Speaker 7: especially great?
• 37:38
  Speaker 4: Yeah? They weren't great at all.
• 37:40
  Speaker 9: I'm gonna sit this one out.
• 37:42
  Speaker 3: So nobody got the turnover chain like I did for
• 37:44
  Speaker 3: uh Oklahoma.
• 37:46
  Speaker 5: No weird o you or you were you were supposed
• 37:48
  Speaker 5: to were supposed to wear that?
• 37:50
  Speaker 4: What did I say? I was gonna wear it for
• 37:54
  Speaker 4: I don't know Brendan's swords for what, saying they wasn't
• 37:59
  Speaker 4: gonna play, get drafted, then cancel the draft, said we said,
• 38:03
  Speaker 4: we said he's gonna get black belt. Oh yeah, it is.
• 38:07
  Speaker 3: I mean the people that they covered the National Football League.
• 38:13
  Speaker 3: I really thought that this man was not only going
• 38:16
  Speaker 3: to get picked in the supplemental draft, but like in
• 38:19
  Speaker 3: the first four rounds of the supplemental draft.
• 38:21
  Speaker 5: Yeah, it's wild to me that they anybody saw it
• 38:24
  Speaker 5: going any other way.
• 38:25
  Speaker 3: Yeah, the NFL sent a letter out to him and
• 38:28
  Speaker 3: it literally said, hey, take some accountability, my guy.
• 38:32
  Speaker 9: Okay, they covered all their bases in that letter too.
• 38:36
  Speaker 7: That was like it's lawyer was probably punched in the air.
• 38:40
  Speaker 4: Now he's probably folowing a lawsuit. He does all right.
• 38:45
  Speaker 5: Looking at the leaderboard for the Travelers Championship and now
• 38:47
  Speaker 5: we got a lot of big names in it. Sam
• 38:49
  Speaker 5: Burns is playing in it, Wyndam Clark Sheffler playing.
• 38:54
  Speaker 4: Oh my god, I played a major yesterday. Travel there's
• 38:58
  Speaker 4: some tournaments he hadn't played in.
• 39:00
  Speaker 5: I don't know if you can use that voice for
• 39:01
  Speaker 5: guys that don't play.
• 39:03
  Speaker 4: And to play golf for four rounds. You're gonna play
• 39:07
  Speaker 4: the next week? Oh my god.
• 39:09
  Speaker 5: See Ricky Feller at some moments, you don't. You don't
• 39:15
  Speaker 5: really get rich that and against Scheffler a lot.
• 39:21
  Speaker 3: I'm gonna go sand Burns. Why I'm loyal from the
• 39:26
  Speaker 3: Port City and he's a Tiger. I don't care what
• 39:29
  Speaker 3: your leaderboard says.
• 39:32
  Speaker 4: I'm gonna go. Xander Shaffer. Is that Xander? It's not
• 39:41
  Speaker 4: like a name from Zoolander? Is there anybody? Is there
• 39:49
  Speaker 4: any other name that starts with xavier that starts.
• 39:52
  Speaker 9: With an X, and Xander doesn't even sound like it
• 39:58
  Speaker 9: a Xerxes?
• 39:58
  Speaker 4: Does?
• 39:58
  Speaker 8: He started the next I actually think he might exhibit
• 40:06
  Speaker 8: the rapper did pit my rod?
• 40:08
  Speaker 4: Okay, are you sure that's an x?
• 40:10
  Speaker 9: It was?
• 40:11
  Speaker 4: I'm gonna trust you in that because my raft feels
• 40:13
  Speaker 4: like very LP.
• 40:14
  Speaker 9: It was he used to say X to the z
• 40:16
  Speaker 9: because it was x X I b I t exhibits.
• 40:21
  Speaker 9: I love that him.
• 40:22
  Speaker 4: I can see you loving that show.
• 40:23
  Speaker 9: I think I think that's what kicked off the squadded
• 40:27
  Speaker 9: truck era out in the LP.
• 40:30
  Speaker 4: Taylor's the young lads watching that.
• 40:32
  Speaker 3: How can they put a rod lawnmower in the front
• 40:35
  Speaker 3: of that vehicle?
• 40:37
  Speaker 4: My god, that's beautiful.
• 40:42
  Speaker 5: Yeah, she's a beauty mm Hmmxerxes, I don't think. I
• 40:46
  Speaker 5: don't think the Persian Empire gets the credit it deserves
• 40:48
  Speaker 5: a lot of times we think about history.
• 40:51
  Speaker 3: I think we need to play a drinking game. Matckew's
• 40:54
  Speaker 3: on fire in the chat says was it Calci and
• 40:59
  Speaker 3: that the she has odds on Matt's hat direction every
• 41:03
  Speaker 3: five minutes. I think if we played a drinking game,
• 41:06
  Speaker 3: every time he moved his hat a different direction, we'd
• 41:09
  Speaker 3: have fun. We'd end up having alcohol poisoning, yeah, but
• 41:13
  Speaker 3: before we got there, we would have fun.
• 41:16
  Speaker 5: Stomachs for you don't want to do that because I
• 41:19
  Speaker 5: don't even know when I do it, surprising probably to everybody.
• 41:25
  Speaker 4: Very fidgety, medically diagnosed. All right, we'll take a break.
• 41:38
  Speaker 5: Would you drink? Do sekis though? If you were doing
• 41:39
  Speaker 5: the drinking game? Uh yeah, obviously for sure? What else
• 41:43
  Speaker 5: is there?
• 41:43
  Speaker 4: Yeah? Nothing?
• 41:44
  Speaker 3: Yeah, there were some places in Blexi that didn't have it.
• 41:47
  Speaker 3: I'm like, what y'all are missing out?
• 41:50
  Speaker 4: Trash. I don't really care about making money. I shall
• 41:52
  Speaker 4: hate money. They got a business by the end of
• 41:55
  Speaker 4: the year.
• 41:56
  Speaker 3: Without question, we're gonna get you a little asked the
• 41:59
  Speaker 3: bench brought to you. You buy ice colder techies when
• 42:01
  Speaker 3: we come back here to wrap it up off the bench.
• 42:06
  Speaker 3: Go to Central Plumbing Net or Central. That's in central Louisiana.
• 42:11
  Speaker 3: It is probably only right, that's the only place they
• 42:13
  Speaker 3: probably service, right, that's probably Oh no, it's.
• 42:16
  Speaker 4: Not the entire greater Baton Usian area. Oh that's cool.
• 42:19
  Speaker 4: That's a pretty big area. That's probably that probably stops there.
• 42:22
  Speaker 3: Oh wait all the way across the basin in Lafayette
• 42:26
  Speaker 3: now too.
• 42:27
  Speaker 4: Let's shut up, shut the front door one Plumbing. Actually
• 42:31
  Speaker 4: let them in.
• 42:31
  Speaker 3: Then shut the front door, because they're going to help
• 42:33
  Speaker 3: you out with your plumbing issues if you have an emergency,
• 42:36
  Speaker 3: if you're looking to upgrade by you know, maybe new vanity,
• 42:40
  Speaker 3: maybe new tile, little facelift if you will.
• 42:43
  Speaker 4: And they're gonna be able to do that as well.
• 42:44
  Speaker 3: And yeah, that's right, Lafayette, greater Baton Rouge area, we
• 42:48
  Speaker 3: are talking to you now, Central Plumbing is going to
• 42:50
  Speaker 3: be your plumbing one stop shop, Central Plumbing Network.
• 42:54
  Speaker 5: Yeah, as always in Baton Rige CALMB two two five
• 42:56
  Speaker 5: five hundred seven seven four, but now in Lafayette three three.
• 43:00
  Speaker 5: Having two two five to two three. Oh and that's
• 43:02
  Speaker 5: for twenty four seven Emergency Service three sixty five Central
• 43:06
  Speaker 5: Plumbing dot or never.
• 43:08
  Speaker 1: Made it as wise, ma'am, tigers turn talkers. This is
• 43:13
  Speaker 1: off the bench.
• 43:13
  Speaker 2: Try living like a blind man six someone out of sen.
• 43:18
  Speaker 11: Some feeling, and this is out.
• 43:20
  Speaker 2: You remind me, this is out.
• 43:26
  Speaker 11: You remind me, I really a this is out.
• 43:32
  Speaker 2: You remind.
• 43:34
  Speaker 6: Really not like you say sorry a boss.
• 43:39
  Speaker 4: We not two different story this time out saying.
• 43:46
  Speaker 5: All right, welcome back here off the bench. We're gonna
• 43:48
  Speaker 5: close out the show here with little ask the bench.
• 43:51
  Speaker 5: In the chat and I was checking out the chat,
• 43:54
  Speaker 5: I saw a really really good one to get it started. Okay, hash,
• 43:58
  Speaker 5: I guess a bench. Nintendo sixty four was released thirty
• 44:02
  Speaker 5: years ago on this past Tuesday.
• 44:04
  Speaker 4: That's alarming.
• 44:05
  Speaker 5: Whoa yeah, made me feel old. But favorite Nintendo sixty
• 44:10
  Speaker 5: four game if you had the console.
• 44:12
  Speaker 6: I just remember I always played Legend of Zelda.
• 44:15
  Speaker 4: Legend like Legend of Zelda was a new one too.
• 44:18
  Speaker 6: I saw that.
• 44:20
  Speaker 4: Thirty years ago released.
• 44:22
  Speaker 5: From this past Tuesday, Gold Night, Gold Night is Runner
• 44:27
  Speaker 5: Wave Runner sixty four and then like your basic super Mario, Mario.
• 44:32
  Speaker 3: Was like the first game that you could actually traveled.
• 44:37
  Speaker 7: You wanted to go, right, Mario party with like Mario
• 44:40
  Speaker 7: in the whole game.
• 44:40
  Speaker 4: Yeah.
• 44:40
  Speaker 5: Yeah, nobody's ever wanted a stand up jet ski more
• 44:43
  Speaker 5: than kids in the nineties. Yeah, you could handstand on.
• 44:49
  Speaker 4: I remember, hey, you was trying to race. It's like, no,
• 44:51
  Speaker 4: I'm trying to tricks.
• 44:52
  Speaker 8: I remember Zelda and I very very vaguely remember like
• 44:56
  Speaker 8: a NASCAR game that my dad maybe had, and like
• 45:01
  Speaker 8: my dad would play it with us. My dad was
• 45:04
  Speaker 8: number one Rusty Wallace fan.
• 45:06
  Speaker 4: I don't know if I agree.
• 45:07
  Speaker 3: I disagreed that the N sixty four controller was the
• 45:10
  Speaker 3: worst because I don't see these hands.
• 45:13
  Speaker 4: It was perfect.
• 45:15
  Speaker 8: Yeah, so like if you have large hands, the ps
• 45:22
  Speaker 8: PlayStation controllers are like way small. Yeah, like the PlayStation
• 45:26
  Speaker 8: controllers feel very small. Yeah, Like the Xbox ones are good, the.
• 45:31
  Speaker 4: Old Xbox the original Yeah, fat boys.
• 45:33
  Speaker 7: Yeah, yeah, it had like the Giant green but they
• 45:37
  Speaker 7: were like a fullback the kind of work.
• 45:42
  Speaker 5: Like all it were. I think we've already answered this one,
• 45:45
  Speaker 5: or was that a commercial hash? I guess a bench
• 45:47
  Speaker 5: flats or drum etes flats.
• 45:50
  Speaker 6: We answered that one in the last segment.
• 45:52
  Speaker 5: Okay, yeah, that question was brought to spicy limon pepper.
• 45:56
  Speaker 8: Yeah, do skis with a spicy lemon pepper.
• 46:00
  Speaker 5: We that's how I like to do my wings, like
• 46:03
  Speaker 5: all marinate them with classic Italian Italian dressing.
• 46:07
  Speaker 4: The cheapest, the cheapest, the cheapest one.
• 46:10
  Speaker 5: You can get it right, They're all They're all good
• 46:12
  Speaker 5: and uh then you yeah, just let us sit there
• 46:14
  Speaker 5: for a while, lemon.
• 46:15
  Speaker 6: Pepperon their best Italian You want, don't speak, you want.
• 46:18
  Speaker 4: To finish it off a little buffalo sauce domin. It's
• 46:24
  Speaker 4: going to do it for us today. Yes, we love
• 46:27
  Speaker 4: America USA. Tonight let's go.
• 46:31
  Speaker 10: Bench here.
• 46:34
  Speaker 3: Yeah, and also go to buy you Automotive. Buy you
• 46:35
  Speaker 3: automotive dot com is the website. Black Widow package. It's
• 46:40
  Speaker 3: not just in the jeep. It is also in an
• 46:42
  Speaker 3: F one fifty.
• 46:43
  Speaker 4: How do I know that? Well, guess what I'm having,
• 46:46
  Speaker 4: Black Widow f one fifty.
• 46:47
  Speaker 5: It's awesome, It's incredible. You feel like a baller right now,
• 46:50
  Speaker 5: shot collar. I can't tell you nothing on the Black Widow.
• 46:54
  Speaker 3: On the Black Widow Ford Chrysler Dodge Jeep ram a
• 46:58
  Speaker 3: little bit of everything down there, little Lost Louisiana. But
• 47:01
  Speaker 3: look you don't have to drive down to the plost Louisiana.
• 47:03
  Speaker 3: You can do it all online and buy you automotive
• 47:05
  Speaker 3: dot com. That's why you can buy your vehicle. They'll
• 47:07
  Speaker 3: drive your vehicle to you and when you need maintenance
• 47:09
  Speaker 3: for your vehicle, they'll pick it up, give you a loaner.
• 47:10
  Speaker 4: And bring your vehicle back. What buy you automotive dot com?
• 47:14
  Speaker 5: But is that like a thing they only do for
• 47:15
  Speaker 5: like special people like uh no, because I got nine
• 47:18
  Speaker 5: full time drivers on staff and that's what they do.
• 47:20
  Speaker 5: They drive your vehicle, your brain, a vehicle that you
• 47:23
  Speaker 5: bought from the comfort of your own home right there.
• 47:24
  Speaker 5: Buy you automotive dot Com.