Latest / Off The Bench / Hour Three | Munchies, Brian Kelly Football & Ask the Bench

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Hour Three | Munchies, Brian Kelly Football & Ask the Bench · Off The Bench

• 0:00
  Speaker 1: Off the bench with Jacob Hester and Matt Flynn say.
• 0:04
  Speaker 1: Hester and Hester got at a pot from carrying each
• 0:08
  Speaker 1: other to and Natty to carrying each other.
• 0:11
  Speaker 2: On the air Control.
• 0:16
  Speaker 1: Live from the Raising Kine Studio. It's off the bench,
• 1:19
  Speaker 1: all right.
• 1:19
  Speaker 3: Welcome back in OTB, Hour number three of OTB here
• 1:23
  Speaker 3: live from the Raising Kine Studio. Want to remind you
• 1:25
  Speaker 3: as we come into this hour by our friends over
• 1:27
  Speaker 3: at for juveni or Juvenimedical dot com is the website.
• 1:31
  Speaker 3: When you go there, just know you can set everything up,
• 1:34
  Speaker 3: get that consultation already ready to go. There's thirteen locations
• 1:37
  Speaker 3: across the Louisiana one in Mississippi as well.
• 1:40
  Speaker 4: I've done it, Matt Soner. Alandra has done it as well.
• 1:44
  Speaker 3: Incredibly easy, incredibly easy for me again, Go get the
• 1:47
  Speaker 3: blood work done, have the consultation. Those are both like
• 1:49
  Speaker 3: five to ten minutes apiece, and so you're back to
• 1:52
  Speaker 3: feeling like your youthful self in like less than thirty minutes.
• 1:55
  Speaker 4: It is incredible.
• 1:56
  Speaker 3: Alandra, how has your entire process kind of been with
• 2:01
  Speaker 3: reduced me? I know you went for the blood work.
• 2:03
  Speaker 3: I don't think we've gotten an update since then.
• 2:04
  Speaker 5: Yeah, I went for the blood work. It is super easy.
• 2:07
  Speaker 6: Like you said, I am not a needle person that like,
• 2:10
  Speaker 6: I hate needles. I start to sweat before they uh
• 2:14
  Speaker 6: draw my blood, and yeah, it was very easy.
• 2:18
  Speaker 5: Less than five minutes of them drawing my blood. And
• 2:21
  Speaker 5: then you go like a week.
• 2:22
  Speaker 6: You go like a week and a half later and
• 2:24
  Speaker 6: they tell you everything and then they give you a
• 2:26
  Speaker 6: treatment plan and I started mine already, so yeah, he's.
• 2:30
  Speaker 4: Going, well, that's the best. Yeah. Reginian Medical dot Com
• 2:35
  Speaker 4: is the website.
• 2:36
  Speaker 5: Yeah, my what are they there? Nurse practitioners right, so mine?
• 2:40
  Speaker 5: Her name's Brie. Yeah, like she I love her, She's awesome.
• 2:45
  Speaker 4: Yeah, everything's been like a superviss so yeah, I feel safe.
• 2:50
  Speaker 6: Way and then they'll also well, I don't know for y'all,
• 2:53
  Speaker 6: but she also is like I I've been like struggling
• 2:57
  Speaker 6: to find a PCP that I like, and she like,
• 3:00
  Speaker 6: I actually recommend this one to you. So they're not
• 3:02
  Speaker 6: just telling you to just go to a Junian Like
• 3:05
  Speaker 6: they're like, you know, you should go to your PCP.
• 3:07
  Speaker 3: Also like, yeah, no doubt about it. So go to
• 3:09
  Speaker 3: Jumia Medical dot com. Today, I got do we have
• 3:13
  Speaker 3: Game of Thrones?
• 3:14
  Speaker 4: Talking to chat.
• 3:15
  Speaker 5: I don't know what's happening.
• 3:16
  Speaker 4: What's I know? I see something dragons? Well then it
• 3:19
  Speaker 4: went from somewhere else. Yeah, what's your name? I just
• 3:23
  Speaker 4: saw g O T.
• 3:24
  Speaker 3: I just saw in the chat and I saw armor,
• 3:26
  Speaker 3: and I don't know. Trying to keep trying to keep up.
• 3:29
  Speaker 5: We can't talk about it.
• 3:30
  Speaker 4: I'm not kind of going to catch up.
• 3:32
  Speaker 3: Same you two, You're not Hey, you said this one,
• 3:35
  Speaker 3: you said this one out.
• 3:37
  Speaker 4: The only human that only human that I know. They
• 3:40
  Speaker 4: could start gaming Throne and somehow not finishing, and you
• 3:44
  Speaker 4: imagine watching it start and be like that's all right, No, give.
• 3:48
  Speaker 3: Me nights stayed up like watching Game of Thrones when
• 3:51
  Speaker 3: I sacrifice, like work's going to be rough tomorrow a lot,
• 3:55
  Speaker 3: I'll just watch it.
• 3:56
  Speaker 6: When I started watching Game of Thrones, I didn't have
• 3:58
  Speaker 6: like a I didn't have to have like wake up early.
• 4:02
  Speaker 6: When I first started watching Game of Thrones, I would
• 4:04
  Speaker 6: stay up unintentionally until like four in the morning watching it.
• 4:09
  Speaker 5: Because I couldn't stop, right, how could you? And Taylor's
• 4:14
  Speaker 5: over here three episodes in three.
• 4:16
  Speaker 4: Episodes into season two.
• 4:18
  Speaker 3: Yeah, and that's even worse. That is not helping your argument.
• 4:25
  Speaker 3: I'll get back to it. Yeah, Oh, Bud Razors is
• 4:27
  Speaker 3: gonna be like, no, you ain't.
• 4:30
  Speaker 4: No, Dad, put on this cocoa mail and breath. I'm
• 4:34
  Speaker 4: gonna get this British accent. I hope he's hope he's.
• 4:36
  Speaker 7: Into Paul Patrol. Patrol seems like something I could get into.
• 4:41
  Speaker 4: Octonots is good too. I'm excited. The thing is, you
• 4:44
  Speaker 4: don't get to pick though. No, no, I just that's
• 4:47
  Speaker 4: what I'm hoping for.
• 4:48
  Speaker 3: Force you can try, but like they try to push it,
• 4:50
  Speaker 3: they will find their way to something and then that
• 4:53
  Speaker 3: would just kind of be what it is.
• 4:58
  Speaker 4: You can force.
• 4:59
  Speaker 6: No, no, there's no other show in existence. Okay, you're
• 5:03
  Speaker 6: gonna watch this one and that's it. That's all they
• 5:05
  Speaker 6: got out there.
• 5:06
  Speaker 4: You're gonna watch what I watched as a kid. Look
• 5:08
  Speaker 4: how cool I am. It's often my thought, you're gonna
• 5:13
  Speaker 4: watch this Giad Joe and you're gonna like it and
• 5:15
  Speaker 4: you'll love it.
• 5:16
  Speaker 7: That was Giad Joe.
• 5:17
  Speaker 4: Don't worry about it. We'll watch Mighty Ducks over.
• 5:21
  Speaker 3: You know, what's the what's the one movie from your
• 5:25
  Speaker 3: childhood that you've tried to I'm basically force upon your
• 5:30
  Speaker 3: kids and they're like that we ain't doing.
• 5:32
  Speaker 4: It from a movie's perspective. I don't think any of them.
• 5:35
  Speaker 4: They've liked all that. They've liked the Mighty Ducks, they've
• 5:38
  Speaker 4: liked the Three Ninjas, they like Land Before Time even
• 5:44
  Speaker 4: like like older animated movies, they've all kind of enjoyed.
• 5:47
  Speaker 4: I like all the baseball ones that we talked about
• 5:50
  Speaker 4: with with Huck last week, Lookie of the Year, saying
• 5:54
  Speaker 4: lot in the big league now, like so all the
• 5:57
  Speaker 4: nineties movies that we've shown watch Homeward Bound, Okay, it
• 6:02
  Speaker 4: was adding. Yeah, I watched The Goonies recently a couple
• 6:05
  Speaker 4: weeks ago. Okay, I will say they didn't love The Goodies.
• 6:09
  Speaker 4: I can see that they didn't love the Guys, and
• 6:12
  Speaker 4: like rewatching it, I was like, I know, I don't.
• 6:15
  Speaker 5: Need to watch it, like I like the Gooties. Just fine.
• 6:17
  Speaker 5: I don't love the Goonies.
• 6:18
  Speaker 4: I didn't grow up loving it, but like everybody does. Figure,
• 6:22
  Speaker 4: let's give the shot.
• 6:23
  Speaker 7: I watched Goodies at a young age, like my parents
• 6:25
  Speaker 7: showed it to her, so we we watched it a
• 6:27
  Speaker 7: few times, so like I'm kind of grew up with it.
• 6:30
  Speaker 7: But yeah, I mean I could see somebody going and
• 6:32
  Speaker 7: blind don't really know. You're like, so it's produced and
• 6:36
  Speaker 7: I like it.
• 6:36
  Speaker 4: Yeah, there's some parts there they're a little panic you
• 6:39
  Speaker 4: when they're giving their lines out, didn't really understand them.
• 6:43
  Speaker 7: Hey, we got the trouble Shuffle from that movie.
• 6:44
  Speaker 4: We did get the Trouble Shuffle. Great movie.
• 6:50
  Speaker 6: I was summary Shortcake as a kid.
• 6:53
  Speaker 5: You heard that in a while, Yeah, because they had
• 6:55
  Speaker 5: a show.
• 6:58
  Speaker 6: And I had the DVD for the show and the
• 7:02
  Speaker 6: DVD with Scratching Sniff you scratch the strawberry.
• 7:06
  Speaker 3: Yeah.
• 7:07
  Speaker 5: Yeah, yeah, there's like a pink CD with strawberries.
• 7:10
  Speaker 4: It started with the doll right. Yeah, when you bring
• 7:13
  Speaker 4: back the scratching stuff technology, like, I don't think any
• 7:16
  Speaker 4: of the toys really.
• 7:17
  Speaker 7: I agree, because like it almost seems like it was
• 7:19
  Speaker 7: ahead of its time.
• 7:20
  Speaker 4: It was like, you know, I don't know what you know.
• 7:23
  Speaker 3: Yeah, that's probably why we don't see it as much.
• 7:27
  Speaker 5: That's fair.
• 7:27
  Speaker 4: You know, back then, we didn't really care about this
• 7:30
  Speaker 4: microplastics can't be worse, and what's in all this processed
• 7:33
  Speaker 4: food out there? You said it, man, you say you
• 7:36
  Speaker 4: see something like, oh man, how you seek that as
• 7:38
  Speaker 4: a kid? Kids will be all right, you look at
• 7:40
  Speaker 4: the nutritional panel, Like what do you see like the
• 7:43
  Speaker 4: I don't know, just picking something like the chips that
• 7:46
  Speaker 4: you see this kid had like seven ingredients in and
• 7:48
  Speaker 4: now they got like twenty.
• 7:50
  Speaker 5: Yeah, that's crazy.
• 7:52
  Speaker 7: I'm gonna I'm gonna be that guy. Though. Oh we
• 7:55
  Speaker 7: we've already had some discussions. I like Victoria's like, oh,
• 7:58
  Speaker 7: I can't eat that? Like why She's like, well, d're practice.
• 8:00
  Speaker 7: I'm like that's not true.
• 8:01
  Speaker 4: Just eat it?
• 8:03
  Speaker 7: Like where'd they come up with that? Who's making these up?
• 8:06
  Speaker 4: Day day? Big food? Right? Big food?
• 8:11
  Speaker 6: Big food will want you to eat more food, though
• 8:14
  Speaker 6: not less of it.
• 8:21
  Speaker 3: You know what movie we don't talk enough about when
• 8:23
  Speaker 3: whenever we have these conversations Ladybugs, Wow, Rodney Dangerfield.
• 8:30
  Speaker 4: That one still passes the eye tests. We're good with
• 8:33
  Speaker 4: that one. I don't know if it still like holds up.
• 8:36
  Speaker 4: It certainly did, and the court of public opinion doesn't
• 8:38
  Speaker 4: hold up.
• 8:39
  Speaker 3: You tell them because the main character dresses up as
• 8:42
  Speaker 3: a girl to play soccer.
• 8:45
  Speaker 4: Yeah, a little too close home, Like, I don't know,
• 8:49
  Speaker 4: I've never ever seen Ladybug.
• 8:52
  Speaker 5: Yeah, wait, he dresses up as a girl to play soccer.
• 8:56
  Speaker 4: For Rodney Dangerfield.
• 8:58
  Speaker 3: Because Rodney Dangerfield is like basically has to win these games.
• 9:02
  Speaker 5: Okay, so uh like documentary of a couple of.
• 9:09
  Speaker 4: Years ago, kind of like the Simpsons like predicts the future.
• 9:12
  Speaker 5: Yeah that Ladyfield did.
• 9:15
  Speaker 7: Yeah, seen a few Rodney Dangerfields. That's not some one
• 9:17
  Speaker 7: of them.
• 9:18
  Speaker 4: He'd probably be problematic these days.
• 9:20
  Speaker 5: The Simpsons thing is weird.
• 9:22
  Speaker 7: It really is, because like it's like where it takes
• 9:26
  Speaker 7: place accurate too, Like it's not just let me make
• 9:28
  Speaker 7: some wild prediction, like it's specific.
• 9:30
  Speaker 5: It's super weird.
• 9:32
  Speaker 4: Are some of them made up? I mean, there's so
• 9:33
  Speaker 4: many Simpsons episodes. Does anybody like may fact checking this?
• 9:36
  Speaker 4: Fact checking it because there's so many episodes away through.
• 9:39
  Speaker 6: Yeah, did somebody see something be like that happened on
• 9:42
  Speaker 6: a Simpsons episode?
• 9:43
  Speaker 4: Or how do you how do you find that season
• 9:45
  Speaker 4: forty eight episode two hundred Yeah obviously obviously none minute
• 9:52
  Speaker 4: forty three second time stamp. I guess you have that
• 9:58
  Speaker 4: many episodes you predict a lot of things. Some of
• 10:01
  Speaker 4: them are gonna right, like how many? How many inaccurate predictions?
• 10:03
  Speaker 4: Like they like how like how full of bs wasmus
• 10:07
  Speaker 4: he got a couple of things right? How many?
• 10:10
  Speaker 5: Like wait, are you questioning right now, how many.
• 10:15
  Speaker 7: Crazy of the studio only only known for the success.
• 10:19
  Speaker 5: You're gonna tell me Rasputin wasn't really a healer.
• 10:24
  Speaker 4: I'm I'm you know, I'm on the resputant train.
• 10:28
  Speaker 5: I can't believe this.
• 10:29
  Speaker 4: Don't don't you bash repute. It was just a touch crazy.
• 10:35
  Speaker 4: But I mean, we never hear about the losses. We
• 10:39
  Speaker 4: only hear about the winds, only about the victory laps.
• 10:42
  Speaker 4: Even broke clocks right twice a day.
• 10:44
  Speaker 5: Even a blind scrowk find nuts. That that's about one
• 10:49
  Speaker 5: of my favorite.
• 10:51
  Speaker 7: I use that one more than I should.
• 10:55
  Speaker 4: Sometimes squirrels don't find nuts, and then you know, no, tell me.
• 11:04
  Speaker 5: Darwin what they die?
• 11:14
  Speaker 4: This guy, catch up?
• 11:16
  Speaker 5: Don't Darwin?
• 11:17
  Speaker 4: You don't do dar I don't at all.
• 11:20
  Speaker 3: Actually, even you have one of those Darwin little things
• 11:24
  Speaker 3: in the back of your car.
• 11:26
  Speaker 4: Hey did Jesus fish? But it has legs and says
• 11:28
  Speaker 4: Darwin feels like you do. No. Well, you're out here
• 11:32
  Speaker 4: quoting I don't know.
• 11:34
  Speaker 5: Just you believe in evolution?
• 11:36
  Speaker 4: Oh my god, it's a it's a it's a pretty
• 11:40
  Speaker 4: standard thing to say. The strong survivor.
• 11:44
  Speaker 5: I use Darwinism all the time.
• 11:46
  Speaker 4: Mm hmm. I don't do you, Taylor, I do Uh.
• 11:52
  Speaker 5: When people are being stupid, I'm like Darwinism.
• 11:56
  Speaker 7: Okay, hand up, he doesn't know who Darwin?
• 11:59
  Speaker 4: What's dark?
• 11:59
  Speaker 3: No?
• 12:00
  Speaker 4: I know?
• 12:00
  Speaker 7: Did Charles darr What the hell's Darwin?
• 12:02
  Speaker 1: Is?
• 12:02
  Speaker 5: Survival?
• 12:03
  Speaker 4: Yeah? Yeah, I use that all the time.
• 12:05
  Speaker 7: Yeah, like I'll be I'll be watching somebody, and normally
• 12:08
  Speaker 7: I use it in sports like God, they're not gonna
• 12:10
  Speaker 7: make it. Yeah, like they're they're done. It's not gonna happen.
• 12:13
  Speaker 7: They'll be in the transfer portal within a year.
• 12:18
  Speaker 4: Again. Okay, off the bench. We are teaching lessons, always educating.
• 12:25
  Speaker 4: Sometimes we educate Jake.
• 12:27
  Speaker 3: Yeah, oh, and'side education. I just don't use it all right,
• 12:34
  Speaker 3: Get fit, bro o, get what you know?
• 12:38
  Speaker 5: Even natural selection?
• 12:40
  Speaker 1: Mhm mhmm.
• 12:48
  Speaker 5: Them old ass turtles on that island.
• 12:50
  Speaker 4: I'm telling you what turtles are we talking about?
• 12:53
  Speaker 2: Now?
• 12:54
  Speaker 7: Wait what Charles Darwin?
• 12:58
  Speaker 4: May just watch those videos in school about the glove, because.
• 13:00
  Speaker 3: Yeah, at teachers had advantgel went to Christian school.
• 13:03
  Speaker 5: I guess yeah, yeah, they were like, you don't even
• 13:08
  Speaker 5: know this.
• 13:09
  Speaker 4: You're here to play football. I ain't here to do school,
• 13:16
  Speaker 4: bro here to school.
• 13:17
  Speaker 6: So what we learned on O TV this week Bosia
• 13:19
  Speaker 6: as a tiny ass beach. It's also Bosnia, neam Bosi
• 13:24
  Speaker 6: and Herzegovina because basically Ottoman Empire. They were like, hey,
• 13:29
  Speaker 6: come join us, we'll just do our names together.
• 13:32
  Speaker 4: Doing this thing. We're winning our independence, We're fighting this
• 13:35
  Speaker 4: Bosian war.
• 13:36
  Speaker 6: Shoe bill starts are a badass but also scary looking, terrifying.
• 13:41
  Speaker 5: And then we also learned about Darwinism.
• 13:43
  Speaker 4: There's a lot more. We've taught a lot more lessons
• 13:47
  Speaker 4: out there to learn. I don't know what you're gonna get.
• 13:51
  Speaker 4: I don't know if we've learned a lot about sports.
• 13:56
  Speaker 4: We talked.
• 13:57
  Speaker 5: We just talked about quarterbacks.
• 13:59
  Speaker 4: And got a new picture, new picture seventeen guys last year.
• 14:04
  Speaker 4: So your team, right, we wear caps and sleeves in
• 14:10
  Speaker 4: this league. Gone yeah. And he and not to be
• 14:15
  Speaker 4: outdone by the hit you know, hit batters. He also
• 14:19
  Speaker 4: walked as many.
• 14:20
  Speaker 5: Yeah, he walked twenty five.
• 14:23
  Speaker 6: Striked out, striked out.
• 14:25
  Speaker 7: St he's anything but boring, matt uh strike like that
• 14:30
  Speaker 7: striked out?
• 14:31
  Speaker 5: Why don't we say striked out?
• 14:33
  Speaker 4: Maybe we should. You gotta have that guy in the pen.
• 14:35
  Speaker 4: That's like the other teams like man I just I
• 14:37
  Speaker 4: don't want them to put that guy in. Like you
• 14:40
  Speaker 4: got a good hitter coming up, You're like, give me Kayden.
• 14:44
  Speaker 5: You don't see a coach.
• 14:45
  Speaker 7: Do the good old no never you know the righty
• 14:50
  Speaker 7: left that you used to be.
• 14:52
  Speaker 4: Give me Rick. I know he struggled against this guy.
• 14:57
  Speaker 4: I got an stew.
• 15:01
  Speaker 3: That sound like Marler's go Tommy's all right, Tommy before
• 15:05
  Speaker 3: we step away. Wont to mind you bet Frience over
• 15:08
  Speaker 3: at Oshner, Louisiana. Heat is no joke. So whether you're
• 15:11
  Speaker 3: an athlete, a week in Warrior or cheering from the sideline,
• 15:14
  Speaker 3: staying hydrated is one of the best ways to protect yourself.
• 15:18
  Speaker 3: If you're outside for less than an hour, drink about
• 15:20
  Speaker 3: a cup of water every fifteen minutes, going longer at
• 15:23
  Speaker 3: electrolytes with about two to one ratio of water two
• 15:27
  Speaker 3: sports drinks. Watch for signs of dehydration like dizzyness, dry mouth,
• 15:31
  Speaker 3: racing heart. If you're dehydrated need medical attention, find your
• 15:35
  Speaker 3: nearest Oshner Urgent Care at Oshner dot org. Slash you
• 15:38
  Speaker 3: see and remember if someone is showing signs of heat
• 15:41
  Speaker 3: stroke like confusion, fainting, or a high fever called nine
• 15:44
  Speaker 3: to one one immediately stay safe this summer with Oshner
• 15:48
  Speaker 3: more OTB when we come back here live from the
• 15:50
  Speaker 3: raisinkin studio.
• 15:52
  Speaker 1: Off the Bench Tigers turn Talkers. This is off the bench.
• 16:16
  Speaker 3: With your arms around me with our can't feel Scottada Cadrea.
• 16:23
  Speaker 4: Didn't you walk down with an all right?
• 16:28
  Speaker 3: Welcome back in O TV here live from the Raising
• 16:31
  Speaker 3: Canes studio. It is one of our favorite times of
• 16:34
  Speaker 3: the week every week. Let's get to your munchy questions
• 16:37
  Speaker 3: with our guys. Chef Michael Johnson.
• 16:39
  Speaker 1: Get ready to tantalyze your taste buds and leave this
• 16:42
  Speaker 1: segment hungry. This is Monkey's with Executive Chef Michael Johnson.
• 16:47
  Speaker 4: Chef, what's going on, brother, how we're doing? How we living? Man?
• 16:51
  Speaker 8: I'm blessed brother. How are we all doing?
• 16:53
  Speaker 4: Fantastic? Glad to have you on.
• 16:55
  Speaker 3: As always, Before we get to the munchie questions, we've
• 16:58
  Speaker 3: got any big Fourth of July plans there.
• 17:00
  Speaker 2: Chef, Well, you know, I just came off offshore fishing
• 17:04
  Speaker 2: and I'm going uh, I'm going up to uh manny
• 17:08
  Speaker 2: up to a little bit. Yeah, I've been angry at
• 17:12
  Speaker 2: the fish lately.
• 17:14
  Speaker 4: Well three one one great, so we're doing a little
• 17:17
  Speaker 4: little little bass fishing.
• 17:19
  Speaker 8: Yeah, bass fishing up there. Some sacale a too.
• 17:22
  Speaker 2: We went off shore and we we limited out on
• 17:24
  Speaker 2: red red snapper for three days last weekend. So ice
• 17:28
  Speaker 2: chest is full of snapper and now we're going to go. Uh,
• 17:31
  Speaker 2: you know, best best fishing is frustrating.
• 17:34
  Speaker 4: I don't know if you got that's what I did
• 17:36
  Speaker 4: growing up.
• 17:37
  Speaker 2: Yeah, so you know, every once in a while, we'll
• 17:40
  Speaker 2: we'll switch ridse and see if we can find some saclle.
• 17:43
  Speaker 2: Because once you get in them, it's hand over fist.
• 17:45
  Speaker 3: It seems like, uh, chef, let's go ahead and get
• 17:50
  Speaker 3: a little munchie started.
• 17:51
  Speaker 4: What's the best kind of chip to put on your shoulder.
• 17:58
  Speaker 2: Tortilla? I suppose probably best to just keep the chips
• 18:03
  Speaker 2: off your shoulder.
• 18:04
  Speaker 8: I think maybe.
• 18:05
  Speaker 4: Yeah, Hey, hey, have you do you ever get into
• 18:07
  Speaker 4: like the make your own potato chip tights? Have you
• 18:10
  Speaker 4: ever done that before?
• 18:11
  Speaker 2: I mean, I've made my own tortilla chips, not like
• 18:14
  Speaker 2: from scratch. We've made our own tortillas this matza and stuff.
• 18:17
  Speaker 2: But I've no, I mean, I guess I have. They
• 18:21
  Speaker 2: weren't very good. They were more like kettle chips and
• 18:23
  Speaker 2: it's been a long time. We did a lot of
• 18:25
  Speaker 2: stuff like that when I was in culinary school. But
• 18:28
  Speaker 2: it's a lot of energy for a little impact, if
• 18:30
  Speaker 2: that makes sense.
• 18:31
  Speaker 4: Is doing the tortilla chip worth it at all?
• 18:35
  Speaker 8: You know, deep frying it? Probably not? Probably not.
• 18:37
  Speaker 2: But if you're eating them fresh, I think absolutely, you know,
• 18:42
  Speaker 2: if you're making it for a small amount of people,
• 18:44
  Speaker 2: like a family. But it's quite painful to make that
• 18:47
  Speaker 2: many tortillas for like a nutritions, you're talking about a thousand,
• 18:51
  Speaker 2: thousand to fifteen hundred tortillas. So that's that's a that's
• 18:55
  Speaker 2: a small production plant, is what that is.
• 18:58
  Speaker 4: Hashtag munchies. Do you like to burn your hot dogs?
• 19:02
  Speaker 2: I don't eat too many hot dogs and more any often, honestly,
• 19:06
  Speaker 2: And no, I don't like to burn burn it necessarily.
• 19:09
  Speaker 2: I'm kind of particular about how I cook sausage as
• 19:12
  Speaker 2: a whole, and I consider a hot dog of sausage,
• 19:14
  Speaker 2: you know, like I use the moist heat method first,
• 19:17
  Speaker 2: but simmering it in a bath and bringing it up
• 19:19
  Speaker 2: to heat while it's in water, because it's more dense
• 19:21
  Speaker 2: and it has a more even heat, And like for
• 19:24
  Speaker 2: a sausage that has a casing, it's not gonna let
• 19:26
  Speaker 2: that casing pierce or pop, and so the fat doesn't
• 19:31
  Speaker 2: start leaching out of it. When you take a sausage
• 19:33
  Speaker 2: and a hot dogs included in that and put it
• 19:36
  Speaker 2: directly on the grill, you know, if the casing splits,
• 19:40
  Speaker 2: it's gonna start leaching the fat and then you got
• 19:43
  Speaker 2: a dry hot dog or a dry sausage. So you know,
• 19:47
  Speaker 2: I guess over Fourth of July, when you're putting them
• 19:49
  Speaker 2: over the flame and over the charcoal or whatever you're
• 19:52
  Speaker 2: cooking on, I guess I don't mind a little burn
• 19:54
  Speaker 2: on them then, you know, like if you're cooking them
• 19:56
  Speaker 2: over a fire, you know, like like do marshmallows, I don't.
• 20:01
  Speaker 2: I don't mind a little bit of burn on them then.
• 20:04
  Speaker 2: But yeah, if I'm cooking them at the house, I'm
• 20:07
  Speaker 2: probably gonna put them in a water bath.
• 20:10
  Speaker 4: Yep. Jeff ash eeg Munchi's here in your opinion, what's
• 20:12
  Speaker 4: the difference between a sauce pecan and creole.
• 20:17
  Speaker 2: Well, there's a few things. One, it's how dark you
• 20:23
  Speaker 2: take your roof. For me, you know, like you're starting
• 20:26
  Speaker 2: both off with the roof. The kreole is going to
• 20:28
  Speaker 2: have tomatoes in it. The sauce pecan is gonna have
• 20:31
  Speaker 2: chilis in it. To me, it's sauce pycanty's a darker
• 20:34
  Speaker 2: colored roo. And I always use crushed tomatoes in a
• 20:39
  Speaker 2: in a in a creole, I usually use tomato paste
• 20:43
  Speaker 2: instead of tomatoes. And I guess the liquid kind of
• 20:48
  Speaker 2: matters too, but I usually just use chicken stock in
• 20:51
  Speaker 2: both those cases. They're they're very similar in nature, to
• 20:54
  Speaker 2: be honest with you, But to me, a sauce py
• 20:58
  Speaker 2: cont needs to be a darker brown, and it has
• 21:00
  Speaker 2: it has that chili spice in there that's gonna make it.
• 21:03
  Speaker 2: It has the peppers in there that's gonna make it,
• 21:05
  Speaker 2: you know, the pick hongs.
• 21:09
  Speaker 3: Hashtag munchies. What's your perfect July fourth plate plate? If
• 21:15
  Speaker 3: you're if you're creating a Fourth of July plate, I
• 21:18
  Speaker 3: guess what traditional things?
• 21:20
  Speaker 4: What's on your plate?
• 21:21
  Speaker 2: Yeah, I'm pretty simple man, you know, like a big, thick,
• 21:24
  Speaker 2: oversized steak on the grill, all right, probably a baked
• 21:30
  Speaker 2: a baked potato or a potato a grotten something like that,
• 21:35
  Speaker 2: and then some fresh sweet corn that's still in the ear,
• 21:39
  Speaker 2: you know, and and maybe some green beans and and
• 21:44
  Speaker 2: now you got me going, man, you know, like to
• 21:47
  Speaker 2: the like you got to have a big fresh tomato
• 21:51
  Speaker 2: slice on there too, write with some salt on it.
• 21:54
  Speaker 2: Like the fourth of July just kind of marks some
• 21:56
  Speaker 2: really fresh vegetables for me too, And I always end
• 22:00
  Speaker 2: up with a plateful of piled full of vegetables.
• 22:02
  Speaker 4: Man, Jeff, we celebrated Sooner for fifty years here in America,
• 22:09
  Speaker 4: and it's a special year. It calls for a big celebration.
• 22:12
  Speaker 4: So of course we want our independence from England. Does
• 22:15
  Speaker 4: England do anything good when it comes to food?
• 22:19
  Speaker 2: Gosh, man, the only English food that I've ever had
• 22:21
  Speaker 2: was you know, like very dull and very And it's
• 22:24
  Speaker 2: funny because I have an Englishman that works in my
• 22:26
  Speaker 2: in my kitchen, and he always he always gets to
• 22:29
  Speaker 2: piss any when I when I mess with him.
• 22:32
  Speaker 4: Food, right, have French fries, That's about all that's.
• 22:36
  Speaker 2: Right, Bangers and mash and fish and chips. That's what
• 22:39
  Speaker 2: they have. So it's I don't know that England is
• 22:44
  Speaker 2: well known for their food. I know people that have
• 22:45
  Speaker 2: gone there and lived there and come back and you know,
• 22:49
  Speaker 2: ranted about how plain and awful the food was. So
• 22:52
  Speaker 2: I'm sure that you know, England has lots of wonderful things.
• 22:56
  Speaker 2: I don't know that the food is one of them.
• 22:58
  Speaker 4: Well, thank god that we want our independence, because we
• 23:00
  Speaker 4: probably have that same food here.
• 23:02
  Speaker 8: Chef, Oh, that would be yeah.
• 23:05
  Speaker 4: I would absolutely.
• 23:07
  Speaker 2: Imagine Louisiana being known for bangers and mets. Right.
• 23:11
  Speaker 3: Oh, thank god, George Washing don't even want to live
• 23:13
  Speaker 3: in a world where that's even a possibility.
• 23:15
  Speaker 4: Glad it didn't happen. Hashtag munchies.
• 23:17
  Speaker 3: What's the best way to cook fairy tale eggplant?
• 23:21
  Speaker 8: Oh?
• 23:21
  Speaker 2: Man, you know, I'm not familiar with the species too
• 23:26
  Speaker 2: terribly clear, but you know eggplant when you clean it,
• 23:30
  Speaker 2: you know, like you need to soak it in salt
• 23:32
  Speaker 2: water to pull the bitterness out of it.
• 23:34
  Speaker 8: And it has a lot of seeds in it.
• 23:36
  Speaker 2: I don't know if you know this or not, but
• 23:37
  Speaker 2: the male, the male eggplant has fewer seeds than the
• 23:41
  Speaker 2: female does.
• 23:41
  Speaker 8: That's how.
• 23:42
  Speaker 2: That's how you know the difference. And they get quite
• 23:45
  Speaker 2: soft and bitter, and so soaking it in some salt
• 23:48
  Speaker 2: water before you cook it's necessary to pull some of
• 23:50
  Speaker 2: that bitter out. And I don't know, you know, like
• 23:54
  Speaker 2: I'm a I'm a huge fan of eggplant parmers and
• 23:57
  Speaker 2: on deep frying it. And I also pull the skin
• 24:00
  Speaker 2: off if I'm going to do that, because the skin
• 24:01
  Speaker 2: makes it really difficult to to you know, stick to
• 24:05
  Speaker 2: the breading and such. I'm not the skin is tough
• 24:10
  Speaker 2: and chewy. And I rarely do I cook an egg
• 24:13
  Speaker 2: plant and keep the skin on it unless it's you know,
• 24:16
  Speaker 2: specifically for presentation purposes.
• 24:18
  Speaker 4: Right, all right, this one's pretty relevant here. There's a
• 24:21
  Speaker 4: lot of people for that. We're going to have some
• 24:23
  Speaker 4: big grilling and chilling this weekend for the fourth of July.
• 24:26
  Speaker 4: A lot of people are going to be cooking burgers, rightfully,
• 24:29
  Speaker 4: so so hashtag munchies. How often should you flip your
• 24:32
  Speaker 4: burger on the grill?
• 24:34
  Speaker 2: I shouldn't need to flip it more than twice, to
• 24:35
  Speaker 2: be honest with you, brother, if you cook it, you know,
• 24:38
  Speaker 2: like I flip and turn, if that makes sense. So
• 24:44
  Speaker 2: you're looking to get the really nice marks on there.
• 24:47
  Speaker 2: You know, you put it on, you leave it on
• 24:49
  Speaker 2: there for a couple of minutes, two to three minutes.
• 24:52
  Speaker 2: You're looking for the liquid which is myoglobin leeching out
• 24:59
  Speaker 2: and the and then you turn it and you let
• 25:02
  Speaker 2: that bottom side cool a bit while it's up and
• 25:05
  Speaker 2: you're cooking the side that has not been you know,
• 25:09
  Speaker 2: touched by the grill yet, and then you know, you
• 25:12
  Speaker 2: leave that for two minutes between you know, two minutes
• 25:15
  Speaker 2: and three minutes, which is I pushed towards two minutes.
• 25:20
  Speaker 8: I rarely, unless it's on a rare occasion.
• 25:24
  Speaker 2: Do I cook it three minutes on each side and
• 25:26
  Speaker 2: then when you turn it the next time, you turn
• 25:28
  Speaker 2: it and you flip it over and turn it at
• 25:31
  Speaker 2: the same time so that you're not keeping the same
• 25:33
  Speaker 2: hash mark straight if that makes sense. And it also
• 25:36
  Speaker 2: depends on how well done you like your burger. Like,
• 25:39
  Speaker 2: if you want your burger medium rare, you two minutes,
• 25:43
  Speaker 2: turn it over two minutes, and you're good. So the
• 25:46
  Speaker 2: further done you want the burger, the more times you're
• 25:48
  Speaker 2: going to you're still only going to turn it once,
• 25:52
  Speaker 2: but you're going to twist it. If that makes sense.
• 25:54
  Speaker 4: Well, that brings up a couple of important follow up
• 25:57
  Speaker 4: questions I have for you. If you want the bottom
• 25:58
  Speaker 4: side to cool when it's up, do you keep the
• 26:00
  Speaker 4: lid open on the grill the entire time?
• 26:04
  Speaker 8: I don't necessarily know.
• 26:06
  Speaker 2: I do like to close the lid because if I
• 26:09
  Speaker 2: usually when I'm cooking on a grill like that, I'll
• 26:11
  Speaker 2: have a little piece of wood in there that it's
• 26:13
  Speaker 2: helping smoke, you know, And even though it's you know,
• 26:17
  Speaker 2: even though it's about six or seven minutes on the grill,
• 26:19
  Speaker 2: you're not going to impart a heavy, heavy smoke on it.
• 26:22
  Speaker 2: There is some benefit to it. And I but you know,
• 26:25
  Speaker 2: like I like the smoke and coming off the grill,
• 26:27
  Speaker 2: and it does create an oven and promotes the cooking process.
• 26:30
  Speaker 8: But for me, it's about the smoke.
• 26:32
  Speaker 4: And then last question on the burgers. This is important
• 26:34
  Speaker 4: because I'll be cooking burgers and these are I think
• 26:36
  Speaker 4: problems that everybody you know suffers with or has when
• 26:39
  Speaker 4: they cook burgers. I like to cook over charcoal. A
• 26:42
  Speaker 4: lot of people gas is a little bit easier, but yeah,
• 26:45
  Speaker 4: cook cook over charcoal sometimes. Is there like a proper
• 26:48
  Speaker 4: distance so you got to get your colds right. You
• 26:50
  Speaker 4: don't have to be too flamy we like. Of course
• 26:53
  Speaker 4: a burger is going to leak a lot of those
• 26:55
  Speaker 4: juices onto the flames. There are proper distance you need
• 26:57
  Speaker 4: to keep it from the coals. You like to keep
• 26:59
  Speaker 4: it like inches in it like whatever it is, to
• 27:01
  Speaker 4: make sure the flame doesn't get it doesn't get too charred.
• 27:05
  Speaker 2: Well one, I think the temperature matters, Matt, you know,
• 27:09
  Speaker 2: like I don't. I don't ever cook on a fully
• 27:11
  Speaker 2: fully hot you know, like hot on high flame.
• 27:14
  Speaker 8: Whether it be charcoal or gas whatever.
• 27:17
  Speaker 2: I turn it down to medium, and you know, I'll
• 27:19
  Speaker 2: light the charcoals the heat spike and then come back down.
• 27:22
  Speaker 2: And you know, like if you're just going medium rare,
• 27:25
  Speaker 2: you can tolerate in the middle. But if you're going
• 27:28
  Speaker 2: you know, medium well to well done, you're gonna put
• 27:30
  Speaker 2: them around the perimeter and give them time to cook.
• 27:33
  Speaker 2: And so there's gonna be a longer amount of time
• 27:35
  Speaker 2: you put the lid down. So you know, distance wise
• 27:38
  Speaker 2: off of the immediate heat, you probably need at least
• 27:41
  Speaker 2: four inches if not, if not closer to six inches.
• 27:44
  Speaker 2: I think eight to ten is probably a little too far,
• 27:47
  Speaker 2: But I feel the perimeter first, and then like the
• 27:50
  Speaker 2: lesser done ones, if anybody wants medium rare, you can
• 27:54
  Speaker 2: put those over the screaming hot heat and turn them,
• 27:58
  Speaker 2: you know, with with less impact and pull them off earlier.
• 28:02
  Speaker 4: Interesting, so you want it less cook put it more
• 28:05
  Speaker 4: over the hotter temperatures, because that's correct.
• 28:07
  Speaker 2: Yeah, if you cook a well done over that intense heat,
• 28:11
  Speaker 2: it's going to burn on the outside, right, So it's
• 28:15
  Speaker 2: really going to take even longer for a well done
• 28:17
  Speaker 2: to cook because you have to pull off of that
• 28:19
  Speaker 2: direct heat to you know, allow it to properly cook
• 28:23
  Speaker 2: without burning.
• 28:26
  Speaker 3: Chef last one before we let you go, and we
• 28:28
  Speaker 3: always appreciate your time. A lot of questions about baked
• 28:30
  Speaker 3: beans in the chat. It's obviously a big fourth of
• 28:33
  Speaker 3: July food there. I love some baked beans with some
• 28:36
  Speaker 3: potatoes out. It's an elite combination baked beans. How are
• 28:40
  Speaker 3: we going about preparing those?
• 28:42
  Speaker 2: Well, there's going to be some bacon or pork fat
• 28:45
  Speaker 2: in there somehow.
• 28:46
  Speaker 4: Oh, we know that.
• 28:47
  Speaker 2: It's funny because you know, I don't like barbecue sauce
• 28:50
  Speaker 2: on my baked beans necessarily. I like them just with
• 28:52
  Speaker 2: the syrup and baked or you know, like with liquid
• 28:55
  Speaker 2: and baked and let them let let it get kind
• 28:57
  Speaker 2: of creamy. I'm not terribly fond of baked beans, but
• 29:00
  Speaker 2: I do saw tey some meer paw in there with
• 29:03
  Speaker 2: onions and peppers and maybe not peppers, but onions and garlic.
• 29:06
  Speaker 8: For sure.
• 29:09
  Speaker 2: Yeah, and some pork fat in some way like a
• 29:12
  Speaker 2: hamhowk or even some thick cut bacon. You know, it's interesting.
• 29:16
  Speaker 2: I was probably like sixteen years old before I found
• 29:19
  Speaker 2: out that baked beans didn't actually come with pork.
• 29:23
  Speaker 8: Pork fat in them.
• 29:24
  Speaker 2: You know, Like I was working at a restaurant and
• 29:26
  Speaker 2: we were opening up some bushes baked beans, and they
• 29:28
  Speaker 2: come they come in that can without the bacon in them.
• 29:32
  Speaker 2: And sometimes you know, like well mom and Dad would
• 29:34
  Speaker 2: buy them at the store when we were kids, bacon
• 29:36
  Speaker 2: in them, right, I just assumed that was part of
• 29:39
  Speaker 2: the deal.
• 29:40
  Speaker 4: Yes, so well, Cheff. We always appreciate you.
• 29:45
  Speaker 3: Enjoy the fishing trips, safe travels through the three one
• 29:48
  Speaker 3: eight and hopefully we're getting a picture with you in
• 29:51
  Speaker 3: a bass that is really straining your forearm because you're holding.
• 29:54
  Speaker 4: It up for the camera.
• 29:56
  Speaker 8: Yeah. I like that, brother.
• 29:57
  Speaker 2: You know, We'll do what I can for you, all.
• 30:00
  Speaker 4: Right, Jeff, we appreciate you. Enjoy the four July, take
• 30:02
  Speaker 4: care goods. All right.
• 30:05
  Speaker 3: We will step away more OTB when we come back.
• 30:07
  Speaker 3: Youre live from the Raisin Kine Studio. Off the Bench
• 30:11
  Speaker 3: are go to fabt dot com, fabt dot com First
• 30:15
  Speaker 3: American Bank and Trust been in the game for over
• 30:17
  Speaker 3: a hundred years. They're always going to be there for
• 30:21
  Speaker 3: you because you're not just an account number. You are
• 30:23
  Speaker 3: a face, you are a name, you are a relationship
• 30:26
  Speaker 3: your First American Bank and Trust. So when you go
• 30:28
  Speaker 3: to the website, you'll see they got all the bells,
• 30:30
  Speaker 3: all the whistles of any national bank. But the thing
• 30:32
  Speaker 3: that sets them apart, decisions are made right here in Louisiana.
• 30:35
  Speaker 3: They do not call and ask for permission. It is
• 30:38
  Speaker 3: all local. It is all here. It is First American
• 30:40
  Speaker 3: Bank and Trust.
• 30:41
  Speaker 1: Uh.
• 30:42
  Speaker 4: And that's important to know when you're choosing a bank
• 30:44
  Speaker 4: for whatever the reason is. If it's personal, maybe it's
• 30:47
  Speaker 4: a business loan, whatever it is, make sure you're doing
• 30:50
  Speaker 4: it here with a local bank that's been doing it
• 30:52
  Speaker 4: a long time, over a century, my goodness. So they
• 30:55
  Speaker 4: know exactly what they're doing. They got all the bells
• 30:56
  Speaker 4: and whistles that the big companies do. They're like, look,
• 30:58
  Speaker 4: if you need a business you need a little bit off,
• 31:01
  Speaker 4: If you need a line of credit, helock, a personal
• 31:03
  Speaker 4: loan to mortgage, whatever it does, make sure it's somebody
• 31:05
  Speaker 4: making a local decision that understands Louis in. That's first
• 31:09
  Speaker 4: American making trust fabt dot com hot.
• 31:26
  Speaker 3: On, always click up in the morning, pull myself strong.
• 31:32
  Speaker 4: When I get lonely, I do.
• 31:34
  Speaker 1: Your memory gets burning from the locker room to the airwaves.
• 31:38
  Speaker 1: It's off the bench with Jacob Hester and Matt Flynn fly.
• 31:42
  Speaker 8: Like I'm learning the hard way up again. It's all
• 31:46
  Speaker 8: my father.
• 31:47
  Speaker 4: Yeah, I dropped about you're going in.
• 31:50
  Speaker 3: I'm gone three c food thanking mad all I've went
• 31:55
  Speaker 3: in on you.
• 31:57
  Speaker 5: This time, all this.
• 32:01
  Speaker 4: On the sorryes, I know you.
• 32:12
  Speaker 3: All right, Welcome back in oh TV here live from
• 32:16
  Speaker 3: the Raising Kane Studio.
• 32:20
  Speaker 4: Boy, there's gonna be some portable speakers out there this
• 32:22
  Speaker 4: weekend playing some Morgan wall on.
• 32:24
  Speaker 5: Porter rans is about to hear some Morgan walling this.
• 32:26
  Speaker 4: Week Why so many portable speakers out there?
• 32:29
  Speaker 6: Like, if I have anything to do with it, the
• 32:31
  Speaker 6: people around me on the beach are going to be.
• 32:33
  Speaker 7: People already charging him now, Yeah, getting ready. Make sure
• 32:36
  Speaker 7: you got the backup battery, got the.
• 32:38
  Speaker 4: Backup bat.
• 32:40
  Speaker 6: So excited for my trip. So actually, you know what's
• 32:44
  Speaker 6: so funny. I was thinking about this yesterday. I was
• 32:47
  Speaker 6: editing the show, and like obviously I re listened to
• 32:50
  Speaker 6: some of the parts while I'm editing it because it's
• 32:52
  Speaker 6: just like coming across or whatever.
• 32:54
  Speaker 5: And I was talking to.
• 32:57
  Speaker 6: Clayton last night at the Pelican mart watch party, and
• 33:02
  Speaker 6: I was like, man, I was editing the show.
• 33:05
  Speaker 5: We love a Trump impression.
• 33:08
  Speaker 4: If there's two things.
• 33:08
  Speaker 6: We love on O TV, it's Morgan and a Trump impression.
• 33:12
  Speaker 8: Yeah.
• 33:13
  Speaker 6: Yeah, I'm like, I don't know why we when we're
• 33:16
  Speaker 6: talking about America, we default to that.
• 33:21
  Speaker 4: But we love and a good like just subtle phallic joke.
• 33:25
  Speaker 5: Oh, we love a phallic joke.
• 33:26
  Speaker 4: To last two days, we've been been heavy phallic. Yep
• 33:31
  Speaker 4: mm hmm.
• 33:33
  Speaker 3: You're gonna have one be heavy sea.
• 33:38
  Speaker 4: Sometimes it's got to be you. Yeah, are gonna be
• 33:44
  Speaker 4: a good man. I can't be a good somebody else, right.
• 33:52
  Speaker 6: But yeah, that watch party was super fun. So if
• 33:56
  Speaker 6: you want to watch a you got to go to
• 33:59
  Speaker 6: a watch party. There is a ton of people there. Yeah,
• 34:03
  Speaker 6: people out there getting Stein's for the president.
• 34:06
  Speaker 4: Oh yeah, did anybody how?
• 34:08
  Speaker 5: No, howels nobody.
• 34:09
  Speaker 4: They didn't want that free.
• 34:12
  Speaker 5: I don't think they wanted well tequila.
• 34:15
  Speaker 4: Well that's their loss, I know, serious lame. There were
• 34:20
  Speaker 4: people against Steins, Hey, what's this football on our table?
• 34:24
  Speaker 4: We thought, very we have a new that get there.
• 34:27
  Speaker 4: I went here to start the new decoration on our table.
• 34:30
  Speaker 4: We wanted to share with the listeners.
• 34:32
  Speaker 5: Yeah, maybe hold it up and show it to the camera.
• 34:34
  Speaker 4: This is we were I'm afraid to even touch it
• 34:36
  Speaker 4: with my bare hands without putting on gloves. White gloves,
• 34:41
  Speaker 4: white gloves. Do you think that ball deserves white gloves? Yeah,
• 34:44
  Speaker 4: that's why I'm shaking touching it right now. Look at
• 34:47
  Speaker 4: this sogned You see that little smudge right there right here?
• 34:51
  Speaker 4: See that a little that purple smudge. Yeah. Former head
• 34:54
  Speaker 4: coach Brian Kelly. Let's go, go Tigers. You like it?
• 34:58
  Speaker 4: Autographed hand autograph him right here. He actually held this ball.
• 35:02
  Speaker 4: They're just letting you hold it for abody. I did
• 35:07
  Speaker 4: just wash my hands very thoroughly.
• 35:09
  Speaker 7: If you don't have to sanitize it after them put
• 35:11
  Speaker 7: him back in the case. Please.
• 35:13
  Speaker 5: Did we play catch with it yesterday?
• 35:15
  Speaker 6: Maybe if there is a was I holding the ball
• 35:19
  Speaker 6: where the signature is Maybe can't.
• 35:22
  Speaker 7: Prove it if there was a scuff on it, a
• 35:27
  Speaker 7: large ut of thrift sash Tuesday, and it may have.
• 35:30
  Speaker 6: I was trying to make it d That ball come
• 35:32
  Speaker 6: from Matt Anderson.
• 35:34
  Speaker 4: Probably from a museum somewhere, probably auction a house.
• 35:41
  Speaker 6: Goes on his desk and I was like, what's this.
• 35:45
  Speaker 4: He was like, don't touch you.
• 35:47
  Speaker 5: Like you want it.
• 35:49
  Speaker 4: I pad seven figures for that right there.
• 35:54
  Speaker 7: Brian Kelly, Kelly Kelly had a chance to troll on
• 35:56
  Speaker 7: that ball and didn't.
• 35:57
  Speaker 4: He does write nice little G though curse of G.
• 36:00
  Speaker 4: You've got good hand running. People said he never adapted
• 36:04
  Speaker 4: to Louisiana. He had a chance to put go Tiger's
• 36:08
  Speaker 4: signature is too nice. He spent too much time on
• 36:11
  Speaker 4: his handwriting skills and less time on his football coaching skills.
• 36:15
  Speaker 4: And look what we heard it here first you said it, man,
• 36:19
  Speaker 4: you said it right here. It's gonna be don in
• 36:23
  Speaker 4: our table.
• 36:25
  Speaker 3: Oh yeah, I'm not putting that next to Jonathan Moxon
• 36:28
  Speaker 3: and Mike Alstot.
• 36:30
  Speaker 5: It was on the mox in Jersey.
• 36:34
  Speaker 4: Well, we could put it. Check this out. This is
• 36:36
  Speaker 4: gonna be Goodna like this, We're gonna put it on
• 36:39
  Speaker 4: the trash can. There's the best of taking out the trash.
• 36:43
  Speaker 4: We'll put it right there like a tea.
• 36:45
  Speaker 5: It's gonna fall over.
• 36:46
  Speaker 4: I don't think so looks good. It looks good.
• 36:50
  Speaker 7: I can't see it because of the you know, yeah,
• 36:53
  Speaker 7: but I mean it looks good.
• 36:57
  Speaker 5: They don't like blow anybody out?
• 36:59
  Speaker 4: Was that like the radio? You think he maybe checked
• 37:02
  Speaker 4: out some new just two floodlights. We can find this
• 37:04
  Speaker 4: on government auction site. I'm I'm sure.
• 37:06
  Speaker 5: Or can we? If we could get rid of two
• 37:09
  Speaker 5: of them, it might be better.
• 37:12
  Speaker 4: Well, okay, we no, I'd keep I'd keep those two.
• 37:15
  Speaker 4: I'd keep the two above. Y'all take these studios. Yeah,
• 37:18
  Speaker 4: I mean you could get a cooler or a warmer.
• 37:22
  Speaker 6: What we need is a warmer light. That's what we need.
• 37:24
  Speaker 6: But I'm not sure if there's you can adjust. They
• 37:30
  Speaker 6: didn't consult me before, but.
• 37:33
  Speaker 4: You can put some like some filters on them. They
• 37:36
  Speaker 4: have like that, yeah, colored like saran rap base. Oh,
• 37:42
  Speaker 4: whoa sex sales? We got some sex. This is kind
• 37:48
  Speaker 4: of I would check it out. This is like Star Wars,
• 37:51
  Speaker 4: whoa red lights? When we assume that on? Yeah, is
• 37:58
  Speaker 4: that Matt Flynn or the bomb bu bum bump up screen?
• 38:07
  Speaker 4: H yeah, yeah, lame booh boo. These lights I actually
• 38:15
  Speaker 4: kind of like them a little bit darker. It's kind
• 38:18
  Speaker 4: of nice. Maybe we can get a lamp on the table,
• 38:20
  Speaker 4: have a little lamp light. Yeah, it'd be nice.
• 38:22
  Speaker 7: Get you a lantern, just hold it the whole time.
• 38:25
  Speaker 4: It'd be fun. I'm serious. We need to turn these
• 38:27
  Speaker 4: lights down and bring in some lamps. Warm it up,
• 38:34
  Speaker 4: anything other than what we currently have, because we can't
• 38:38
  Speaker 4: see Brian Kelly's autograph lost too bright. It really is
• 38:42
  Speaker 4: a shame bright like a diamond, except we don't want to.
• 38:47
  Speaker 6: I'm gonna come back from my trip and I'm gonna
• 38:51
  Speaker 6: have a perfect spiral.
• 38:52
  Speaker 4: You can make that commitment to practice your spiral.
• 38:56
  Speaker 5: I'm making that commitment to you.
• 38:58
  Speaker 4: That's hard to throw.
• 39:00
  Speaker 3: Get like a real football, pull all the leather in
• 39:03
  Speaker 3: your hand.
• 39:04
  Speaker 4: It's all about your hand placement, all consistence. It's all
• 39:08
  Speaker 4: about the wrist. I call it the wrist cock. M
• 39:14
  Speaker 4: got to be consistent. People lose their spiral consistently because
• 39:18
  Speaker 4: their risk gets a little loose as they're taking the
• 39:21
  Speaker 4: ball back and their takeaway and say comes at a
• 39:24
  Speaker 4: different angle. Consistently, lock the wrist then until it's time
• 39:28
  Speaker 4: to release.
• 39:29
  Speaker 5: Let it go.
• 39:29
  Speaker 4: Then it's the same release every time.
• 39:32
  Speaker 5: Think you is do you like keep it? You don't
• 39:34
  Speaker 5: like come back like this.
• 39:36
  Speaker 4: So a lot of people will be a little bit
• 39:37
  Speaker 4: loose right here, and they'll take it back and their
• 39:39
  Speaker 4: their wrists going back gets a little bit loose. So
• 39:41
  Speaker 4: if it's a quarter of inch off every single time,
• 39:44
  Speaker 4: your quarter of it inch off, and you got to
• 39:46
  Speaker 4: make up for it at the extension point. But if
• 39:48
  Speaker 4: it's cocked the whole time. So I talked about these
• 39:50
  Speaker 4: two bones, your thumb bone, your index finger bone. If
• 39:52
  Speaker 4: you cock it back and lock it in the way
• 39:54
  Speaker 4: that your body's designed, you lock it into this bone.
• 39:56
  Speaker 4: It's like punchers and like punchy lock their wrist when
• 39:59
  Speaker 4: you bench press, it's stronger to lock your wrist back.
• 40:02
  Speaker 4: You hold the football like that. It's cocked the whole
• 40:04
  Speaker 4: time until it's time to release.
• 40:06
  Speaker 5: Okay, that's the key, got it.
• 40:09
  Speaker 4: These two bones right here, index finger.
• 40:11
  Speaker 5: Thumb, lock them in, walk them back where.
• 40:14
  Speaker 4: It creates boom strength right there.
• 40:16
  Speaker 5: Hell yeah, locked and cocked.
• 40:20
  Speaker 4: So Marlin says, that's just like first step to throw
• 40:26
  Speaker 4: a spiral.
• 40:27
  Speaker 5: Look at that spiral.
• 40:30
  Speaker 7: She had it.
• 40:30
  Speaker 4: She had it down the other day.
• 40:31
  Speaker 8: Man.
• 40:32
  Speaker 7: You you caught her on a bad day yesterday Tuesday,
• 40:34
  Speaker 7: she hit me with about six or seven hour.
• 40:36
  Speaker 4: Ceiling height isn't conducive to it's not.
• 40:39
  Speaker 5: The ceiling was a little We.
• 40:42
  Speaker 4: Got eight footers.
• 40:43
  Speaker 7: If you bring your arm up here, you're you're done.
• 40:45
  Speaker 7: You're dumb because the lights are even lower than that.
• 40:47
  Speaker 4: Your lights to get it out, yeah, get it in
• 40:49
  Speaker 4: a little pronation.
• 40:51
  Speaker 5: I like side arms my whole life, So I need
• 40:54
  Speaker 5: to not do that.
• 40:54
  Speaker 4: You can't do that. That's your philip, I said, how
• 40:57
  Speaker 4: do you hammer? How do you hammer and nail for
• 40:59
  Speaker 4: the wall?
• 41:00
  Speaker 1: Oh?
• 41:00
  Speaker 4: Okay, think, think, think think, got to use your try
• 41:03
  Speaker 4: sep well up in front it. Okay, pro nate, not
• 41:08
  Speaker 4: super nate.
• 41:10
  Speaker 3: All right, before we take this break, won't remind you
• 41:13
  Speaker 3: quickly about our friends over at kt Z, KZ, Blinds
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  Speaker 3: the game since two thousand and four. It's a long
• 41:20
  Speaker 3: time ago. So go see them, Go work with them,
• 41:22
  Speaker 3: have them come out, have that consultation. They gotta know
• 41:25
  Speaker 3: your space, Learn your space, change your space in a
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  Speaker 3: ktz and Tears and outdoor Living. Have Brandon Barton and
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  Speaker 3: the team come out to your project. All right, we'll
• 41:39
  Speaker 3: step away, we'll get to your questions. To wrap up
• 41:42
  Speaker 3: today's show, we'll ask the Bench brought to you by
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• 42:53
  Speaker 1: From the locker room to the airwaves. Gets off the
• 42:56
  Speaker 1: bench with Jacob Hester and Matt.
• 42:58
  Speaker 4: Flynn a welcome back in OTB.
• 43:03
  Speaker 2: Well.
• 43:04
  Speaker 4: Ask the bench brought to you by Ice Cold. Do Seki.
• 43:11
  Speaker 3: Asked the bench US a versus Belgium. Score predictions to
• 43:16
  Speaker 3: one USA.
• 43:18
  Speaker 4: It's gonna finish one to one. We're gonna win a
• 43:20
  Speaker 4: five nothing in USA. No, I like that better, alright,
• 43:27
  Speaker 4: saying a waffle making contest, we got them sromoking a pancake.
• 43:34
  Speaker 3: Ask the bench, what is the average pension check for
• 43:37
  Speaker 3: retired NFL player, I e. Someone who played five or
• 43:40
  Speaker 3: seven years and made That sounds like.
• 43:42
  Speaker 4: A question for.
• 43:45
  Speaker 3: It's like it's a certain amount of times the amount
• 43:48
  Speaker 3: of years you played, and you get it once you're
• 43:50
  Speaker 3: fifty five.
• 43:51
  Speaker 4: It's really like the four oh one k that you're
• 43:53
  Speaker 4: banking on with the NFL. That's where you're both here.
• 43:56
  Speaker 8: Now.
• 43:56
  Speaker 3: It's gonna be a nice you be like for somebody
• 43:58
  Speaker 3: like me, it's gonna be like thirty four one hundred
• 44:02
  Speaker 3: dollars a month from Matt probably like four thousand.
• 44:04
  Speaker 4: A month like that. I as far as a pinsion,
• 44:08
  Speaker 4: just like anything, Yeah, look it up.
• 44:12
  Speaker 3: JAGBD question hashtag asked the bench, what's the right age
• 44:16
  Speaker 3: for your son.
• 44:16
  Speaker 4: To be able to watch The Patriot. It's a great
• 44:20
  Speaker 4: question because I went through this recently because we were
• 44:23
  Speaker 4: going to watch it. We were at the beach on
• 44:25
  Speaker 4: our last trip. I was like, no, we're not, they're not.
• 44:29
  Speaker 4: Huck's not old enough to watch that, and I was like,
• 44:30
  Speaker 4: wait a minute, it probably is. So we watched it.
• 44:34
  Speaker 4: He's ten. Did he love it? Or did he really
• 44:36
  Speaker 4: love it? He can't stop talking about it. It's greatly
• 44:42
  Speaker 4: it's great. Are you now the scene where he gets
• 44:48
  Speaker 4: a little happy with his tomahawk, gets a little excited, Yeah,
• 44:52
  Speaker 4: Hucks And when it comes up on that one time
• 44:55
  Speaker 4: we get it.
• 44:59
  Speaker 9: He learned any small miss small though. Oh yeah, thanks,
• 45:02
  Speaker 9: And he looked at me when I when he said
• 45:05
  Speaker 9: that in the movie, like, oh Dad, this is what
• 45:07
  Speaker 9: you tell me to do. That's my coaching point.
• 45:11
  Speaker 4: Mel Gibson knows what he's talking about. Hey, we thank you. Yeah,
• 45:16
  Speaker 4: we love you.
• 45:17
  Speaker 1: USA.
• 45:18
  Speaker 4: Go America.
• 45:18
  Speaker 3: We're not going to be here tomorrow, be celebrating. Let's
• 45:24
  Speaker 3: go stars, all right, let's go.
• 45:27
  Speaker 4: We love you. Stay safe out there this weekend.
• 45:30
  Speaker 1: Top the bench.
• 45:32
  Speaker 3: All right, we've been telling you over the last couple
• 45:34
  Speaker 3: of weeks and months that Pallor right now looking for
• 45:36
  Speaker 3: experienced vessel fitters. Their fabrication shopping him and is growing
• 45:40
  Speaker 3: and they are hiring experienced vessel fitters right now. So
• 45:44
  Speaker 3: if you can read drawing fit pressure vessels, work with
• 45:46
  Speaker 3: precision and take pride and quality of craftsman Chip, this
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• 45:52
  Speaker 3: added a thousand dollars hiring bonus after your first thirty
• 45:55
  Speaker 3: days of employment. So we talk about it all the time.
• 45:58
  Speaker 3: I mean, they've got that overtime lined up through twenty
• 46:01
  Speaker 3: twenty seven, full benefits, paid to vacation, paid holidays. You've
• 46:05
  Speaker 3: got the employee ownership through their SOOP program. So at
• 46:08
  Speaker 3: PALA you're not just punching a clock. You are building
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  Speaker 3: a SME, pressure vessels, and critical process equipment alongside some
• 46:15
  Speaker 3: of the best craftsmanship in the business. So if you're
• 46:17
  Speaker 3: looking for a long term career with a company that's
• 46:20
  Speaker 3: investing in its people and continuing to grow, now is
• 46:23
  Speaker 3: the time. Go to palagroup dot com to learn more information. Again,
• 46:26
  Speaker 3: that's pa La Group dot com. Palagroup dot com