Latest / Off The Bench / Hour Three | Big Deal or No Big Deal, Munchies, & LSU Is So Back

Transcript

Hour Three | Big Deal or No Big Deal, Munchies, & LSU Is So Back · Off The Bench

• 0:00
  Speaker 1: I'll start Toyota Presents Off the Bench with Jacob Hester
• 0:03
  Speaker 1: and Matt Flynn.
• 0:05
  Speaker 2: Say Hester and Hester got a pottle poe.
• 0:08
  Speaker 1: From carrying each other to and Natty to carrying each
• 0:11
  Speaker 1: other on.
• 0:12
  Speaker 2: The air well.
• 0:13
  Speaker 3: There's prop control.
• 0:17
  Speaker 1: Live from the Raising Kine studio.
• 0:20
  Speaker 4: It's off the bench, all right, Welcome back in OTV
• 0:49
  Speaker 4: our number three here live from the Raising Kine Studios.
• 0:53
  Speaker 4: Jake Flynn aligned your tte here with you. I did
• 0:57
  Speaker 4: have someone to reach out and ask about Coach Mulkey
• 1:01
  Speaker 4: coming back every single week. That is trying to be
• 1:05
  Speaker 4: worked out right now, trying to have those conversations, see
• 1:08
  Speaker 4: what day works best for Coach Mulkey to come back
• 1:10
  Speaker 4: onto the show once a week, every single week. One
• 1:13
  Speaker 4: of our favorite interviews over the last couple of years.
• 1:16
  Speaker 4: So yeah, that is in the works and hopefully we
• 1:18
  Speaker 4: can make that work here on OTB. All right, let's
• 1:25
  Speaker 4: get to a little big deal or no big deal.
• 1:29
  Speaker 5: Big deal, no big deal, big deal, no big deal,
• 1:33
  Speaker 5: big deal, no big deal, no big deal, a big deal.
• 1:43
  Speaker 4: All right. So ESPN BET is no longer going to
• 1:48
  Speaker 4: be a thing. That contract's running up here in a
• 1:51
  Speaker 4: couple of I think weeks. Actually, so Penn signed ESPN
• 1:57
  Speaker 4: to this huge deal, ten year deal, couple of billion
• 2:01
  Speaker 4: dollar deal, and Pen was with Forstool. That didn't work out.
• 2:06
  Speaker 4: They go to ESPN ESPN Bet. They lost hundreds of
• 2:09
  Speaker 4: millions of dollars. That didn't work out. So now ESPN
• 2:13
  Speaker 4: has named DraftKings the official odds provider for ESPN. ESPN
• 2:19
  Speaker 4: Bet was not great. The interface was not great.
• 2:22
  Speaker 3: It was terrible.
• 2:23
  Speaker 4: It wasn't good at all.
• 2:24
  Speaker 6: I never even got on it.
• 2:27
  Speaker 4: No, like three times maybe yeah, oh, you got a
• 2:31
  Speaker 4: few accounts just to check. I mean not anymore. I
• 2:34
  Speaker 4: don't really bet anymore.
• 2:36
  Speaker 6: It's all about these cards, all about the card game.
• 2:38
  Speaker 4: But never worked out, never was a thing felt forced.
• 2:43
  Speaker 4: So they decided to cut the deal after like a
• 2:46
  Speaker 4: couple of years, a ten year deal. Now ESPN's going
• 2:49
  Speaker 4: to work with DraftKings as their official odds provider.
• 2:52
  Speaker 6: There you go. That is the.
• 2:57
  Speaker 7: Usually my platform that I've I've dabbled in again, but
• 3:01
  Speaker 7: not doing as much these days, even though we usually
• 3:04
  Speaker 7: come out with some fire. Pontoon parlays true. Been dabbling
• 3:09
  Speaker 7: in the sports card game. It's investing, it's not cambling though,
• 3:13
  Speaker 7: Get something back, Get something back, hold on to something
• 3:17
  Speaker 7: big dealer, No big deal.
• 3:19
  Speaker 8: That feels like a big deal because of like the
• 3:21
  Speaker 8: whole Chauncey Billups thing that's going on, So like maybe
• 3:24
  Speaker 8: they don't want it to be branded as like ESPN
• 3:27
  Speaker 8: BET anymore because it's kind of a bad look. Like, yeah,
• 3:31
  Speaker 8: I don't know if y'all saw this video, but when
• 3:33
  Speaker 8: they were talking about the Chauncey Billups thing and the
• 3:36
  Speaker 8: Terry Rosier, they had like an ESPN BET banner on
• 3:41
  Speaker 8: the bottom and they started talking about it and somebody
• 3:44
  Speaker 8: like immediately took it off. So I don't know, I
• 3:46
  Speaker 8: feel like that's kind of a big deal. Also because
• 3:48
  Speaker 8: you had a ten year deal with them and you
• 3:49
  Speaker 8: decided to cut it two years into it.
• 3:51
  Speaker 7: So yeah, it's a uh, I don't know. I'm gonna
• 3:57
  Speaker 7: say not a big deal just because like patform wasn't great.
• 4:01
  Speaker 7: There's better platforms out there. Draft teams seems like it's
• 4:04
  Speaker 7: kind of taken over the world on most everything, so
• 4:07
  Speaker 7: that if you have a good interface and make it
• 4:11
  Speaker 7: easy for people, that's what people want. When when there's
• 4:13
  Speaker 7: options out there, Yeah, I don't know anybody that ever
• 4:18
  Speaker 7: opened up an ESPN BET platform so I'm gonna say,
• 4:22
  Speaker 7: not a big deal, Like, Okay, you try things, they
• 4:24
  Speaker 7: don't work, you move on.
• 4:26
  Speaker 6: Yeah. Well, I don't know if the buyout is though.
• 4:28
  Speaker 4: I just think they were like, hey, y'all good, we're good,
• 4:31
  Speaker 4: We're good, we're good, like we do this anymore. So
• 4:33
  Speaker 4: it feels like both of them just said, now we're
• 4:35
  Speaker 4: let's just move away.
• 4:39
  Speaker 8: So a wait, hold on, sorry or mine, I thought
• 4:42
  Speaker 8: I had to buy out on here, but it doesn't.
• 4:45
  Speaker 8: All right, but it was one point five billion over.
• 4:49
  Speaker 6: Ten years, and you can make a better interface. Yeah,
• 4:57
  Speaker 6: all right, Matthew, all right, big deal, no big deal.
• 5:00
  Speaker 6: Drew Brees was.
• 5:01
  Speaker 7: Quoted asked about Spencer Ratler recently. Okay, I got a
• 5:04
  Speaker 7: quote I just sawid cover House. I want to read
• 5:06
  Speaker 7: it to you'll see what y'all feel about it. Yeah,
• 5:08
  Speaker 7: please do quote from Drew Brees, the man himself, not
• 5:11
  Speaker 7: just some guy. You got to know he's not just
• 5:14
  Speaker 7: some guy. Yeah, it's Drew Brees. I understand those criticism.
• 5:18
  Speaker 7: I was once in Spencer's position, hearing people say I
• 5:22
  Speaker 7: was good enough but not great enough. But if you
• 5:25
  Speaker 7: live in New Orleans, you know Spencer Ratler isn't just
• 5:28
  Speaker 7: a player, he's the heart of the city. He doesn't
• 5:31
  Speaker 7: need to be Mahomes to become a legend. He just
• 5:33
  Speaker 7: needs to be himself.
• 5:36
  Speaker 9: I like it.
• 5:38
  Speaker 3: I appreciate that.
• 5:39
  Speaker 6: Big deal.
• 5:39
  Speaker 7: No big deal that Drew Brees is saying that Spencer
• 5:42
  Speaker 7: Raller is the heart of the city.
• 5:44
  Speaker 8: I think it's a big deal that somebody who was
• 5:46
  Speaker 8: the heart of the city has an endorsement like that
• 5:48
  Speaker 8: for you.
• 5:49
  Speaker 6: Yeah, I agree. Put that out there like that, even
• 5:51
  Speaker 6: though he's not the starting quarter.
• 5:52
  Speaker 4: All the guys that I know that play quarterback in
• 5:54
  Speaker 4: the NFL, they mess with Spence.
• 5:57
  Speaker 3: Yep, big deal.
• 6:00
  Speaker 2: Because that is Unfortunately, I don't know if killing care.
• 6:08
  Speaker 6: No, I don't think so.
• 6:11
  Speaker 3: With this guy.
• 6:12
  Speaker 8: He drafted him. He has to go with his guy.
• 6:14
  Speaker 8: He has to see what his guy's got.
• 6:16
  Speaker 7: What a comment though, told that I was good enough
• 6:20
  Speaker 7: but not great enough.
• 6:23
  Speaker 6: Interesting.
• 6:25
  Speaker 7: I think it's a big deal coming from him, I mean,
• 6:27
  Speaker 7: comes from anybody else, coming from me, Jake Lander Taylor.
• 6:32
  Speaker 2: That even coming from another quarterback doesn't mean as much
• 6:36
  Speaker 2: as a quarterback that played in.
• 6:37
  Speaker 4: That city and was the lifeline of that city for
• 6:41
  Speaker 4: a long time brought them a super Bowl.
• 6:42
  Speaker 6: I get it.
• 6:43
  Speaker 7: A nice guy, and he always says like, you know,
• 6:45
  Speaker 7: he's pretty polished when he speaks, but like he didn't
• 6:49
  Speaker 7: have to say all that. He didn't have to go
• 6:52
  Speaker 7: he didn't have to go all and he's like, oh, yeah,
• 6:54
  Speaker 7: I love he's a great player. I think he's gonna
• 6:55
  Speaker 7: do great things. Like he didn't have to go.
• 6:58
  Speaker 3: All him a nice guy. Got of nice guys in
• 7:00
  Speaker 3: New Orleans, A lot.
• 7:01
  Speaker 4: Of nice guys. Tyler Shuck's a nice guy.
• 7:03
  Speaker 3: Great yeh.
• 7:09
  Speaker 7: Kickers people in the chatter saying like that ship has
• 7:11
  Speaker 7: sailed unfortunately, like Drew's just being nice. Yeah, I get it,
• 7:15
  Speaker 7: which is all more surprised like that quote, Yeah, like
• 7:19
  Speaker 7: I get it. The ship has sailed for that we
• 7:20
  Speaker 7: think that we believe like common knowledge and sense would
• 7:25
  Speaker 7: say it is over, but like.
• 7:28
  Speaker 6: So why say it? Yeah that makes me so mad?
• 7:31
  Speaker 4: And you like Drew got replaced in San Diego basically,
• 7:35
  Speaker 4: I mean they drafted Philip Rivers, they didn't sign him back.
• 7:38
  Speaker 4: Philip takes that job over, Drew goes to New Orleans,
• 7:41
  Speaker 4: has a Hall of Fame career win. Sup.
• 7:45
  Speaker 8: So if Spencer Rattler goes to another team and he
• 7:49
  Speaker 8: becomes like there Drew Brees and where we have Tyler Shuck,
• 7:56
  Speaker 8: you probably.
• 7:56
  Speaker 3: Have going to lose my mind? What if?
• 8:00
  Speaker 8: What if?
• 8:00
  Speaker 3: Spence Reler?
• 8:01
  Speaker 2: Uh?
• 8:02
  Speaker 3: Because the Cowboys?
• 8:04
  Speaker 8: I think I might be done with the Saints if
• 8:05
  Speaker 8: this happens. To be honest, it's.
• 8:07
  Speaker 6: Not hard for you, though not hard for me.
• 8:10
  Speaker 4: He grew up.
• 8:10
  Speaker 7: I don't know if the Saint Seria get Mendoza next year,
• 8:12
  Speaker 7: the Jets might take two first rounders imber first insecond pick.
• 8:16
  Speaker 6: True they got about ten of them. True, they did it.
• 8:20
  Speaker 4: They did what you are supposed to do for a
• 8:23
  Speaker 4: bad team that has assets.
• 8:25
  Speaker 6: But they had assets.
• 8:26
  Speaker 4: Yeah, oh they Yeah, much better than New Orleans for sure.
• 8:29
  Speaker 6: But the ones we laid out yesterday. Browns, what he doing? Raiders?
• 8:32
  Speaker 6: What are you doing?
• 8:33
  Speaker 4: Dolphins?
• 8:34
  Speaker 6: Dolphins? What he Bengals? What are you doing? Nothing? Nope?
• 8:40
  Speaker 8: All right, Alandra, big deal or no big deal. We
• 8:43
  Speaker 8: don't really talk hockey here, but this feels like it's
• 8:46
  Speaker 8: pretty significant. Alexander Ovechkin pretty good. First player to ever
• 8:51
  Speaker 8: score a nine hundred goals. Not even Wayne Gretzky did that.
• 8:57
  Speaker 6: Ob Yeah, that was.
• 8:59
  Speaker 7: Like an un heard of record that no one thought
• 9:01
  Speaker 7: it could ever be touched. And Gretzky's got a bunch.
• 9:04
  Speaker 4: But nine hundred, nine.
• 9:07
  Speaker 2: Hundred goals to a thousand, that's a huge deal.
• 9:11
  Speaker 6: Huge deal.
• 9:12
  Speaker 8: Yeah, you can't get to a thousand.
• 9:15
  Speaker 3: We're in two thousand.
• 9:16
  Speaker 6: Awesome too, because he's such a he's so cool too.
• 9:18
  Speaker 8: Yeah, he's a great guy.
• 9:19
  Speaker 4: The guys could lead some beers in his life.
• 9:22
  Speaker 6: He's right now. I think one just he just threw
• 9:25
  Speaker 6: on away.
• 9:26
  Speaker 3: Beers are like water to ovie.
• 9:27
  Speaker 6: Yeah, that's incredible.
• 9:31
  Speaker 4: I love it. Longevity of his career, No load management
• 9:35
  Speaker 4: for that guy.
• 9:35
  Speaker 8: No, you don't deal cloning your dog.
• 9:38
  Speaker 7: Yes, thank you for bringing that one up. That deserves
• 9:42
  Speaker 7: a whole segment.
• 9:43
  Speaker 8: I think we need to save that for like maybe
• 9:45
  Speaker 8: the third segment. Yeah, that's my bad for saying that.
• 9:50
  Speaker 4: You know, look at him, he can't help it. He
• 9:52
  Speaker 4: sat shut up.
• 9:54
  Speaker 7: So I'm so tired of talka sports. Let's talk about
• 9:58
  Speaker 7: these dog clones.
• 9:59
  Speaker 4: Wh all right, ta big.
• 10:02
  Speaker 3: Dealer, No big deal.
• 10:03
  Speaker 2: So the discussion on the quarterback battle in Arizona had
• 10:06
  Speaker 2: kind of ramped up last week, and the word was, Hey,
• 10:08
  Speaker 2: Kyler's close to returning. Is it still gonna be Jacoby Brissett, Well,
• 10:12
  Speaker 2: Kyler Murray was placed on injured reserve yesterday, will miss
• 10:15
  Speaker 2: minimum of four weeks. Obviously, Jacoby Brissette taken over. Big dealer,
• 10:19
  Speaker 2: No big deal. Kyler might be done in Arizona.
• 10:22
  Speaker 4: That's a big deal. I mean, drafting first overall, you
• 10:26
  Speaker 4: basically brought in a coach in Kingsbury to kind of
• 10:29
  Speaker 4: pair with him, to try to figure out if that
• 10:31
  Speaker 4: was the best case scenario to go with this skill set.
• 10:33
  Speaker 4: You gave him another extension after that. I mean for
• 10:37
  Speaker 4: you know, even for Kyler in his life, like he
• 10:39
  Speaker 4: was a first round baseball pick and decided to pursue
• 10:42
  Speaker 4: football and not baseball. Looks like his time is over.
• 10:45
  Speaker 4: And if not there, then where I don't know he'll
• 10:48
  Speaker 4: get another chance. He's number one overall picks on a
• 10:51
  Speaker 4: huge extension. I don't know where, but it's a huge deal.
• 10:54
  Speaker 6: You'll see Kyler Murray with a Florida le on his helmet.
• 10:58
  Speaker 3: Oh my god, Kyler behind that offensive line?
• 11:02
  Speaker 6: No thanks?
• 11:03
  Speaker 8: Why does that feel inevitable?
• 11:05
  Speaker 6: It feels like it's gonna happen.
• 11:07
  Speaker 2: Hey, they can't get a QB they want. They won't
• 11:12
  Speaker 2: take a QB first round. It's gonna get Cayler May Arizona.
• 11:14
  Speaker 7: How about how do you feel about Juwan Johnson and
• 11:17
  Speaker 7: Vele for Kyler Murray?
• 11:21
  Speaker 2: No, No, Mickey's Mickey's Juwan Vley and two first rounders
• 11:26
  Speaker 2: for Cayler Murray.
• 11:28
  Speaker 6: Yeah, that's a big deal, man. I mean.
• 11:31
  Speaker 7: The guys shown flashes obviously like a one of one
• 11:34
  Speaker 7: type athleticism talent out there. Just for whatever reason, things
• 11:38
  Speaker 7: don't work. Just doesn't work out sometimes and maybe he's
• 11:42
  Speaker 7: just not meant to be an nfolks, I don't know,
• 11:45
  Speaker 7: but it clearly the type of offense they want to
• 11:48
  Speaker 7: run looks better with you Kobe Brisett, and Kobet has
• 11:51
  Speaker 7: done it really well for multiple teams in the back
• 11:53
  Speaker 7: of sure and he stepped in and usually every time
• 11:56
  Speaker 7: he steps in, it's like, man, that that offense.
• 11:58
  Speaker 6: Operates way more efficiently.
• 12:00
  Speaker 7: Yeah, he's just he's a he's a great operator of offense,
• 12:04
  Speaker 7: has really good job of his pre snap reads directly
• 12:07
  Speaker 7: the immediate post snap recognition of what a defense can do.
• 12:11
  Speaker 6: And he's really accurate with the ball.
• 12:12
  Speaker 7: And he just doesn't seem to make like a game
• 12:15
  Speaker 7: losing bad decision.
• 12:19
  Speaker 4: That just put me in a bad mood.
• 12:21
  Speaker 6: By thinking about Colin Mary with Florida Leon his home.
• 12:25
  Speaker 6: Come on, I love.
• 12:29
  Speaker 2: All like the quote unquote Bridge quarterbacks playing this year
• 12:33
  Speaker 2: so much.
• 12:34
  Speaker 3: You got Flacco, you got Brissett.
• 12:37
  Speaker 7: Flaco, I think in the last since he's been at
• 12:39
  Speaker 7: Cleveland has something like twelve tuds and two interceptions and
• 12:43
  Speaker 7: leading the league in yards and since like the last
• 12:45
  Speaker 7: couple of weeks. Yeah, look out for Flaco on the
• 12:49
  Speaker 7: top ten list that we.
• 12:51
  Speaker 2: Thought Fitzpatrick was the last one. No, sir, Flaco shouldn't
• 12:56
  Speaker 2: have retired. I understand their defense is bad. But Torch
• 13:01
  Speaker 2: the Cowboys week.
• 13:02
  Speaker 6: He did that's good.
• 13:05
  Speaker 2: Yeah, I mean it wasn't hey, go out there, don't
• 13:07
  Speaker 2: turn the ball over that slung it.
• 13:10
  Speaker 6: He's sneakily started a lot of games in his career too.
• 13:13
  Speaker 4: Yeah, oh yeah for sure. All right, when we come back,
• 13:18
  Speaker 4: I'm gonna get to your munchie questions. Go ahead and
• 13:20
  Speaker 4: get those inside the buyou four to chat. Well, Chef
• 13:23
  Speaker 4: Michael Johnson join us here on OTV off the bench,
• 13:27
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• 14:50
  Speaker 1: Just two thousand and seven. Shams purple and gold to
• 15:01
  Speaker 1: the core. This is off the bench with Hester and
• 15:04
  Speaker 1: Flynn Matt and Rouge's go to for all things Louisiana sports.
• 15:28
  Speaker 4: All right, welcome back in. It is ot B here
• 15:31
  Speaker 4: live from the Raisin Kinges Studio. Want to remind you
• 15:34
  Speaker 4: we'll be at Rouse's tomorrow Football Friday. We did the
• 15:38
  Speaker 4: show every Friday there from Rowses on Burbank and Lee. Remember,
• 15:42
  Speaker 4: you can go to the website Rouses dot com, find
• 15:44
  Speaker 4: the one that is nearest you and see all the
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  Speaker 4: incredible deals they've got going on. You can come hang
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  Speaker 4: out with us tomorrow. They got the breakfast bar ready
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  Speaker 4: to go. Come hang out, listen to the show, maybe
• 15:56
  Speaker 4: pick up some my high they pick up some Supreme
• 15:59
  Speaker 4: ris all listening. Are there at your local Roussouses dot com?
• 16:05
  Speaker 4: All right, let's get to our guys. Chef Michael Johnson,
• 16:07
  Speaker 4: it is time to get to your munkey questions.
• 16:10
  Speaker 1: Get ready to santalyze your taste buds and leave this
• 16:13
  Speaker 1: segment hungry. This is Monkey's with executive Chef Michael Johnson.
• 16:19
  Speaker 4: Chef, what's going on? Brother?
• 16:20
  Speaker 6: How we doing?
• 16:21
  Speaker 10: Man? It is a beautiful fall morning in Birmingham. Brother.
• 16:25
  Speaker 4: Oh you're in b Ham? Okay, yeah, all right, I'll
• 16:28
  Speaker 4: see you there. And about thirty I don't know, Masshart
• 16:33
  Speaker 4: thirty six hours. Sure we'll go with that.
• 16:34
  Speaker 7: Yeah, you're getting the chef's ready up there with in
• 16:38
  Speaker 7: a minute shape, that's right.
• 16:41
  Speaker 4: Hashtag munchies. Why is butternut squash casserole the most underrated
• 16:46
  Speaker 4: Thanksgiving dish?
• 16:47
  Speaker 10: Gosh, it is too man, you know, I'd love the
• 16:50
  Speaker 10: texture of butternuts clusting when it's cooked correctly. And it's
• 16:53
  Speaker 10: just one of those fall things that fits warm to
• 16:56
  Speaker 10: the heart, you know, and it's you put a little
• 16:59
  Speaker 10: butter in there and and uh, you know, picks up
• 17:01
  Speaker 10: savory real well. You can leave the pumpkin spice out
• 17:04
  Speaker 10: for crying out loud. Yeah, no, uh yeah, it really is, man,
• 17:09
  Speaker 10: And if you're a seasonal person, it really is one
• 17:11
  Speaker 10: of those things that you know, it has sweetness that
• 17:14
  Speaker 10: you know, you sprinkle a little salt into it and
• 17:17
  Speaker 10: I don't know, man, it's just a lovely thing.
• 17:19
  Speaker 6: Brother.
• 17:19
  Speaker 10: I like false squash as a whole, the butter enough
• 17:23
  Speaker 10: squash because the size of them and the meatiness of it.
• 17:26
  Speaker 10: You know, it's it really is a good a good
• 17:28
  Speaker 10: deshable or technically it's a carbohydrate, but still it's a
• 17:32
  Speaker 10: veggie in my book.
• 17:33
  Speaker 6: All right, Jeff.
• 17:34
  Speaker 7: I was as we get a little bit closer to thanksgivin,
• 17:37
  Speaker 7: we were talking a little bit about are Thanksgiving plates yesterday?
• 17:42
  Speaker 7: And yeah, one thing that connects everything for me is
• 17:45
  Speaker 7: a nice river of gravy that just kind of connects
• 17:48
  Speaker 7: all the pieces on that plate together. The problem is,
• 17:52
  Speaker 7: like if you make a real gravy, it's like from
• 17:53
  Speaker 7: the drippings, and you want to make from the turkey
• 17:55
  Speaker 7: and everything, but sometimes the dripping doesn't get you enough
• 17:58
  Speaker 7: gravy to fulfill everybody play. So what's a good way
• 18:01
  Speaker 7: to make gravy? What what's your go to during Thanksgiving?
• 18:04
  Speaker 10: In a pinch chicken stock and and a room, you know,
• 18:07
  Speaker 10: like it's it's just a bit works so easily and quickly.
• 18:10
  Speaker 10: It's it's called av lute. Right, So if you have
• 18:13
  Speaker 10: some good chickens if that you know, like chicken stock,
• 18:16
  Speaker 10: you know, and not water with some chicken base. I
• 18:19
  Speaker 10: like chicken stock, but you put a little put a
• 18:22
  Speaker 10: little blonde or white roue in with that with your
• 18:25
  Speaker 10: chicken stock, and it chickens up and it's what you
• 18:27
  Speaker 10: call it balute, and it's it takes ten minutes. Now
• 18:31
  Speaker 10: you can put onions and stuff in there too, you know,
• 18:33
  Speaker 10: like you can you can sweat meer Paul. Don't get
• 18:35
  Speaker 10: me wrong. Yeah, I mean in a in a pinch,
• 18:37
  Speaker 10: when you don't have enough, and you know, like I've
• 18:39
  Speaker 10: actually been in this at Thanksgiving. So I was dating
• 18:42
  Speaker 10: this girl when I was in my twenties, and her
• 18:45
  Speaker 10: grandfather had passed away that year, and so when I
• 18:48
  Speaker 10: got there, the whole family was like, well, can you
• 18:51
  Speaker 10: make paunt Paul's gravy? Like, no pressure, I don't put
• 18:56
  Speaker 10: that on me. Yeah. So I've made ghiblit gravy and
• 19:00
  Speaker 10: ran out and and they're like, you run out of gravy. Yeah,
• 19:06
  Speaker 10: So in a pinch, you know, I pulled it together
• 19:08
  Speaker 10: and used to use the trimmings of what was left
• 19:10
  Speaker 10: of that gravy and then stretched it with some chicken
• 19:13
  Speaker 10: stock and and a little room. Yeah, and we're fine.
• 19:15
  Speaker 10: And if you don't have if you honestly, if you
• 19:17
  Speaker 10: don't have time for the for the root, if you're
• 19:20
  Speaker 10: in a real pinch, you can put some corn stark
• 19:22
  Speaker 10: slurry in there and it'll it'll it'll tighten up. Put
• 19:25
  Speaker 10: some seasoning in it. Not ideal, you know, or if
• 19:28
  Speaker 10: you're you know, like if you're some people like the
• 19:31
  Speaker 10: blend beef and chicken stock together so it gets a
• 19:33
  Speaker 10: little you know, like so you can get a little
• 19:34
  Speaker 10: brown in your gravy rather than you know, a white gravy.
• 19:39
  Speaker 10: Uh or what I mean, like is a light gravy,
• 19:41
  Speaker 10: not not like a milk gravy. But or you can
• 19:45
  Speaker 10: get a roasted chicken stock, you know, which has a
• 19:47
  Speaker 10: little bit dark color to it, kind of adds brown
• 19:49
  Speaker 10: to it.
• 19:49
  Speaker 7: So if I got this right, we're making a balute
• 19:51
  Speaker 7: then putting it with the drippings, stretch that thing out.
• 19:55
  Speaker 10: Or well, you know, like yeah, exactly, yes, I mean
• 19:57
  Speaker 10: you could put the drippings in there and and saute
• 20:00
  Speaker 10: with onions and mierplaw and then put your you can
• 20:04
  Speaker 10: put your butter in with that so that you saute,
• 20:08
  Speaker 10: add your flower in so that you're making your blonde roof,
• 20:11
  Speaker 10: and then when your rou is the color that you
• 20:13
  Speaker 10: want it, just add your chicken stock in it. I
• 20:16
  Speaker 10: mean it takes ten minutes, maybe fifteen if you want
• 20:19
  Speaker 10: to cook the flour out. It doesn't take a whole lot.
• 20:21
  Speaker 10: It doesn't take very long.
• 20:24
  Speaker 4: Hashtag munchies. Can you swap one for one? Alternative flour
• 20:29
  Speaker 4: such as oat almond, buckwheat to regular all purpose flower.
• 20:33
  Speaker 10: Not necessarily at least one of those flowers has different
• 20:37
  Speaker 10: gluten contents, and you know, like some of them are
• 20:39
  Speaker 10: not technically flowers. They're just like ground up something, and
• 20:43
  Speaker 10: so that the holding power is different. So you really
• 20:45
  Speaker 10: have to do your reap. And I don't know, if
• 20:47
  Speaker 10: I don't know, I'm on the off the top of
• 20:49
  Speaker 10: my head. But you know, like AI right now probably
• 20:53
  Speaker 10: could tell you easier than I could, to be honest
• 20:55
  Speaker 10: with you, what's the what's the translation ratio of flour
• 20:59
  Speaker 10: liquid for a you know, converting But no, they're not
• 21:03
  Speaker 10: all going to convert the same enough a chef.
• 21:06
  Speaker 7: So somebody's asking here, I think they've heard you talk
• 21:08
  Speaker 7: about the crime rib during the holidays, So what's your like,
• 21:11
  Speaker 7: what's for primary?
• 21:12
  Speaker 6: What's your go to? How do you prepare it?
• 21:14
  Speaker 7: Because this guy says he's trying to do big baller
• 21:17
  Speaker 7: status things like you.
• 21:19
  Speaker 10: So I seasoned it overnight. I put my coach salt,
• 21:22
  Speaker 10: and I toast pepper corns, coast whole peppercorns in a
• 21:26
  Speaker 10: dry skillet until they start to kind of produce a
• 21:29
  Speaker 10: light smoke and it'll almost smell floury and pull them
• 21:34
  Speaker 10: off of the heat and then you crack fresh crack those,
• 21:37
  Speaker 10: mix that in with your kosher salt mixture. And that's
• 21:39
  Speaker 10: where I started. And I sprinkled that, you know, like
• 21:41
  Speaker 10: rub that all over the loin, put it in the
• 21:44
  Speaker 10: put it in the refrigerator overnight so that it kind
• 21:47
  Speaker 10: of absorbs in. And then you know, the next morning,
• 21:50
  Speaker 10: I go low and then high, so I bake my
• 21:53
  Speaker 10: roast my loin at you know, three hundred degrees, sometimes
• 21:56
  Speaker 10: two seventy five, depending on how big it is, so
• 21:59
  Speaker 10: that it's nice and slow. I don't ever go over
• 22:02
  Speaker 10: three hundred. You know, it's slow and low for that loin,
• 22:04
  Speaker 10: and it just produces something that's more tender. It doesn't
• 22:07
  Speaker 10: tense up, it won't separate the muscle groups. But at
• 22:11
  Speaker 10: the end or if you're if you're really feeling it,
• 22:16
  Speaker 10: you know, like I keep some rendered pork fats on
• 22:19
  Speaker 10: the stovetop and you get it like four hundred and
• 22:22
  Speaker 10: fifty degrees or as hot as as hot as you
• 22:25
  Speaker 10: can get it without it smoking and going to smoke
• 22:28
  Speaker 10: point right, so it's going to be screaming hot. And
• 22:32
  Speaker 10: you take and you you ladle that over the outside
• 22:34
  Speaker 10: of the loin every thirty or forty minutes, and it
• 22:37
  Speaker 10: helps baste the skin and crisp the skin up on
• 22:40
  Speaker 10: the outside. And I'm having difficulty explaining this because my
• 22:45
  Speaker 10: mouth is watering, right, But you.
• 22:49
  Speaker 6: Know, incredible, is it? Like you can fat is what
• 22:52
  Speaker 6: you said?
• 22:53
  Speaker 10: Pork fat. You can render bacon and use bacon fat.
• 22:55
  Speaker 10: But you know, like if I'm going all out and
• 22:58
  Speaker 10: I'm trying to impress, I'm using I'll go find pork
• 23:01
  Speaker 10: neckat and render that down so that you have a
• 23:03
  Speaker 10: liquid fat and get that as hot as you can
• 23:06
  Speaker 10: get it without setting it on fire. And then every
• 23:09
  Speaker 10: thirty or forty five minutes you ladle that over your
• 23:12
  Speaker 10: loin so that it crisps up and you'll see it
• 23:14
  Speaker 10: and you'll hear it, and you smell it, and you know,
• 23:17
  Speaker 10: instead of having to turn your oven up to four
• 23:19
  Speaker 10: hundred and fifty degrees at the end of the roast
• 23:21
  Speaker 10: and risking over cooking your loin, you're just ladling it
• 23:25
  Speaker 10: over and it's doing the it's doing the browning action
• 23:27
  Speaker 10: for you, right, And and that that oil and fat
• 23:30
  Speaker 10: will sit on top of the loin and as as
• 23:33
  Speaker 10: it's sitting in the oven will help promote the browning
• 23:35
  Speaker 10: process as well. So uh, and then rest you got
• 23:38
  Speaker 10: to rest it thirty minutes on a big loin like that.
• 23:41
  Speaker 10: If you don't rest it thirty minutes, you're not doing
• 23:43
  Speaker 10: it properly.
• 23:44
  Speaker 6: And the rest, the resting holds the juices makes it.
• 23:47
  Speaker 10: Yes, So if you if you think about this, this
• 23:50
  Speaker 10: loin being in an oven, the outside of it is
• 23:52
  Speaker 10: if it has a meat or moisture evaporating out of
• 23:55
  Speaker 10: it constantly, the heat is drawing the moisture out. So
• 23:59
  Speaker 10: what you do is you pulled out, you loosely cover
• 24:02
  Speaker 10: it with foil so that the heat remains in somewhat,
• 24:05
  Speaker 10: it doesn't cool too quickly. But what what you're doing
• 24:08
  Speaker 10: is is you're allowing that outside portion that's dried out
• 24:11
  Speaker 10: or is drying out, to absorb the moisture from the
• 24:13
  Speaker 10: inside of the loin, and it's drawing it outwards. And
• 24:17
  Speaker 10: so that reddish mieoglobe in color that you're looking for,
• 24:21
  Speaker 10: assuming you want to cook a medium because that's the
• 24:24
  Speaker 10: only way you know, normal people cook their loins, is
• 24:29
  Speaker 10: you know, it'll draw that red mieoglobin out into the
• 24:32
  Speaker 10: outer portions of the loin so that it's red throughout
• 24:34
  Speaker 10: and it's moist on the outside as well as on
• 24:37
  Speaker 10: the inside.
• 24:39
  Speaker 4: All right, Chef, Since we've got a little bit of
• 24:41
  Speaker 4: a weather change here, a little bit cooler temperatures in
• 24:44
  Speaker 4: the air, have we done any chili, gumbo anything, And
• 24:49
  Speaker 4: I know, look, it's always year round with this, we
• 24:52
  Speaker 4: talk about that. But have you, because of the weather,
• 24:54
  Speaker 4: felt inspired so far to do anything like that.
• 24:58
  Speaker 10: Yeah, we've been hard on the soups, you know. I mean,
• 25:00
  Speaker 10: there's it. Normally we'll make one soup a week and
• 25:04
  Speaker 10: that's gumbo, just because everybody loves gumbo and they'll eat
• 25:07
  Speaker 10: it year round. At this time of year, we're making
• 25:09
  Speaker 10: soup every day of the week, and it's it's definitely chili,
• 25:12
  Speaker 10: but it's all you know, like it's just an opportunity
• 25:14
  Speaker 10: to warm your inside easily, you know what I mean.
• 25:16
  Speaker 10: Like at fifty degrees is definitely soup leather for me.
• 25:20
  Speaker 10: And regardless of whether it's chili or a nice cream
• 25:23
  Speaker 10: supreme potato, you know, like I like this, I like
• 25:27
  Speaker 10: I like soup. Man. You know, there's something heartwarming and
• 25:30
  Speaker 10: kind of familiar from childhood. You know, when your mom
• 25:33
  Speaker 10: or dad or your grandma made you soup and I
• 25:36
  Speaker 10: don't know, it's just one of those things I really enjoy.
• 25:39
  Speaker 6: They call that some comfort food chef.
• 25:41
  Speaker 7: Hey, that's right, we got some some I guess some
• 25:44
  Speaker 7: local news in the restaurant game. The you know, I
• 25:48
  Speaker 7: don't know if you've been here or eating here, but
• 25:50
  Speaker 7: we had a restaurant in town. Elsie's playing probably got
• 25:52
  Speaker 7: a Michelin endation. Yeah, so what I as a chef,
• 25:56
  Speaker 7: I'm always kind of interested like what what chefs think of,
• 25:58
  Speaker 7: like what that Michelin ratings and all that. But I
• 26:00
  Speaker 7: think a recommendation which is pretty high.
• 26:01
  Speaker 10: Prise, Yeah, I mean, yeah, that's incredible, to be honest
• 26:05
  Speaker 10: with you. You know, the Michelin rating is not just about
• 26:08
  Speaker 10: the food itself. It's about the experience, the personnel, you know,
• 26:12
  Speaker 10: like from the moment you walk into the reservation process.
• 26:15
  Speaker 10: It's it's what the restaurant has as an experience as
• 26:18
  Speaker 10: a whole, not just the food. I'll say this to
• 26:21
  Speaker 10: the Saint up in Saint Francisville. The chef up there
• 26:26
  Speaker 10: was working with me for a little while, and Michael
• 26:29
  Speaker 10: Darden and really wonderful guy, really talented guy. You know,
• 26:33
  Speaker 10: those recommendations came out and Elsie's is one of my
• 26:36
  Speaker 10: favorite places to eat. You know, when when when I
• 26:38
  Speaker 10: have people come in from out of town and they say,
• 26:41
  Speaker 10: where would you go eat if you or me? I
• 26:43
  Speaker 10: always tell them Elsie It's well, it's a really comfortable
• 26:46
  Speaker 10: place to go eat. The food's fantastic, the atmosphere is straight.
• 26:49
  Speaker 10: You know, you get treated like a human being rather
• 26:52
  Speaker 10: than a number or a track, you know, and I
• 26:55
  Speaker 10: love all that stuff.
• 26:56
  Speaker 7: Yeah, yeah, to your point, Yeah, it's Elsie's and the St.
• 26:59
  Speaker 7: Francisville Ends. Shout out to those places. Both places.
• 27:02
  Speaker 4: Very cool, very cool. Chef. We appreciate you. Hopefully you're
• 27:07
  Speaker 4: enjoying v Ham there. I'll see you there tomorrow. Hey,
• 27:10
  Speaker 4: let's go get to Tigers' win. Why not, Let's do it.
• 27:13
  Speaker 10: Let's do it.
• 27:13
  Speaker 4: Brother, Absolutely, we appreciate your chef. Michael Johnson, LSU Executive
• 27:18
  Speaker 4: every we should do this at seven thirty. Can you imagine?
• 27:21
  Speaker 4: I was like, tee, we got to move this to
• 27:23
  Speaker 4: like nine fifteen. Buddy, I can't sit here at seven
• 27:26
  Speaker 4: point thirty and just think about food.
• 27:30
  Speaker 7: I got to give me a good prime rip. Now
• 27:32
  Speaker 7: get to that pork fat. Oh that little technique sounded
• 27:35
  Speaker 7: good at.
• 27:37
  Speaker 4: Dog will hunt.
• 27:37
  Speaker 6: I'll be doing that, all right, I try it.
• 27:40
  Speaker 4: At least we'll take a break more OTB when we
• 27:42
  Speaker 4: come back here live from the Raisin Kine studio. Off
• 27:45
  Speaker 4: the bench al right, go to trash rangers dot com
• 27:48
  Speaker 4: trash ranger dot com where you can check out residential
• 27:51
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• 27:53
  Speaker 4: on the website. You know, they've got roll off dumpsters
• 27:56
  Speaker 4: as well. You see them around town now for like
• 27:59
  Speaker 4: commercial residential service. Residential is a little bit different. Obviously
• 28:02
  Speaker 4: you want to be in that area. But for the
• 28:04
  Speaker 4: rolloff dumpsters, I mean we're talking to everybody. We're talking
• 28:06
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• 28:10
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• 28:14
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• 28:16
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• 28:18
  Speaker 7: They were kind of at that time of year where
• 28:20
  Speaker 7: we're getting the Christmas decorations down or starting to or
• 28:23
  Speaker 7: at least the lights right now. So you go up
• 28:25
  Speaker 7: into that attic and you start looking around, like, man,
• 28:27
  Speaker 7: I could really.
• 28:29
  Speaker 6: Purge some stuff.
• 28:30
  Speaker 7: Yeah, maybe a little bit of cleaning, maybe lighting the
• 28:32
  Speaker 7: load there at the house. And that's when the rolloff dumpsters.
• 28:34
  Speaker 7: They got three different sizes to choose from. No matter
• 28:36
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• 28:39
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• 28:44
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• 28:44
  Speaker 6: Trash Rangers dot.
• 28:45
  Speaker 1: Com, Tigers Turn Talkers. This is off the bench.
• 29:05
  Speaker 2: I want it, I need it.
• 29:09
  Speaker 4: Mos someone for you. Welcome back in ot By. You
• 29:30
  Speaker 4: don't have there, Bud, We're here. We are here.
• 29:34
  Speaker 6: You know you don't. You do have to breathe to live.
• 29:37
  Speaker 4: Yeah, it's just yeah, it's tough when your mouth breather
• 29:41
  Speaker 4: because you got the whole situation going on and you're
• 29:43
  Speaker 4: talking at the same time. Like I feel like, you know,
• 29:47
  Speaker 4: we got some people here on the station and sometimes
• 29:51
  Speaker 4: into the microphone, and I'm trying not to be that.
• 29:53
  Speaker 6: Guy Carson bet right now.
• 29:54
  Speaker 4: Yeah, trying not to be that. It's kind of hard,
• 29:56
  Speaker 4: but look we're here. Whatever work.
• 29:59
  Speaker 8: When your mouth either it's been choking down the down the.
• 30:05
  Speaker 6: Stretch, good good point, solid point out there.
• 30:10
  Speaker 4: Sorry. I also solid as uh. Tommy's windows, doors and siding.
• 30:14
  Speaker 6: Kidding, there you go.
• 30:16
  Speaker 8: Go.
• 30:16
  Speaker 4: Tommys dot com g e a u X Tommy with
• 30:18
  Speaker 4: the hy dot com Go Tommy's dot Com award winning
• 30:20
  Speaker 4: year after year after year best Windows in Baton Rouge
• 30:23
  Speaker 4: and the Advocate. You might know who that is?
• 30:26
  Speaker 6: Can I guess?
• 30:27
  Speaker 1: Ye?
• 30:27
  Speaker 4: Uh, Tommy's Yes, Tommy's Windows doors and yes, also siding
• 30:31
  Speaker 4: that is the award winners. There go to go Tommy's
• 30:33
  Speaker 4: dot Com.
• 30:35
  Speaker 6: All right, I got something you'd like.
• 30:37
  Speaker 4: I thought y'all were going to talk about the Clone dog.
• 30:39
  Speaker 7: No, no, no, no, I got something else. I do want
• 30:41
  Speaker 7: to talk about that, But I got something else I
• 30:43
  Speaker 7: think you would like. I haven't like. This is a
• 30:45
  Speaker 7: nomination for maybe meathead of the week. Certainly okay, this
• 30:48
  Speaker 7: past week, maybe meathead of the year. Okay, Michael uh hoyt.
• 30:53
  Speaker 7: I believe defense been for the Buffalo Bills. Yeah, did
• 30:56
  Speaker 7: you see this? Did you see this clip? We're about
• 30:58
  Speaker 7: to show this clip? Go ahead, Taylor. He he actually
• 31:01
  Speaker 7: tears his achilles, rips it mid game and he decides,
• 31:06
  Speaker 7: you know what, I'm not going in. I'm gonna walk
• 31:09
  Speaker 7: off the field. What happens we tell your achilles. My
• 31:11
  Speaker 7: understanding is that like it tears and curls up into
• 31:14
  Speaker 7: your calf. Pretty excruciating. Yeah, and no, he sits there
• 31:17
  Speaker 7: on the bench, on the defensive side of the bench,
• 31:20
  Speaker 7: the entire game of cheers on his team. We'll watch
• 31:23
  Speaker 7: the club. Can you turn the volume? Can you rewind
• 31:25
  Speaker 7: it a little bit right to the beginning, Go back
• 31:28
  Speaker 7: to the beginning.
• 31:30
  Speaker 8: Come on, Taylor, we're so professional. Sorry, I know.
• 31:36
  Speaker 10: That sound is my bad.
• 31:37
  Speaker 4: I didn't know you wanted. He rolled his eyes hard
• 31:40
  Speaker 4: at you. Oh help me. Michael Hoyt now being helped
• 31:46
  Speaker 4: to the sideline point.
• 31:47
  Speaker 3: Has been such a bright spot.
• 31:48
  Speaker 6: These last two weeks after coming up with suspension.
• 31:55
  Speaker 3: Who it sus all feels.
• 31:57
  Speaker 4: Like it popped here a Kelly's.
• 32:01
  Speaker 3: It's gonna be better for you to ride in the car.
• 32:05
  Speaker 3: Can I stay like wine? Yeah?
• 32:09
  Speaker 4: Yeah, yeah, I would everybody?
• 32:13
  Speaker 3: You two, Hey, go win this?
• 32:15
  Speaker 4: Hey, go win this ship?
• 32:16
  Speaker 10: Hey?
• 32:17
  Speaker 4: Can I go down there with the defense?
• 32:19
  Speaker 5: No?
• 32:19
  Speaker 4: I want I want to stay out here. I want
• 32:20
  Speaker 4: to stay out here.
• 32:22
  Speaker 5: It's go boys, Let's do this.
• 32:25
  Speaker 2: Let's go.
• 32:26
  Speaker 6: We're good you.
• 32:28
  Speaker 10: Hey, let's go. Let's go win. Let's go win.
• 32:31
  Speaker 4: We'll do this tomorrow.
• 32:32
  Speaker 8: Let's go win.
• 32:34
  Speaker 4: Hey, go win this one.
• 32:36
  Speaker 8: Win this one, Hey, win this one, win this one?
• 32:41
  Speaker 6: Are you going to Jerry?
• 32:43
  Speaker 4: Come on, all right, boys, come on, come on, we
• 32:52
  Speaker 4: got the let's go.
• 32:53
  Speaker 3: Play clocked down to one.
• 32:54
  Speaker 4: Here's the snap pressure coming, mahomes.
• 32:57
  Speaker 8: He's it down the field looking for where it's picked off.
• 33:01
  Speaker 3: But that's well here, still.
• 33:05
  Speaker 4: Go on, worry about that tomorrow. Let's go win. Yeah,
• 33:11
  Speaker 4: hey Bill, good job, Come on, I know, go win this.
• 33:20
  Speaker 8: Let's win this one.
• 33:23
  Speaker 3: Jobs problem.
• 33:25
  Speaker 1: Yep.
• 33:28
  Speaker 4: Oh, that's that is meat head of the year.
• 33:30
  Speaker 8: I love that, Like, can we elevate it?
• 33:36
  Speaker 6: Can we get you back school? Your achilles ripped? It's
• 33:38
  Speaker 6: like roll, it's like crawled up in your calf at
• 33:40
  Speaker 6: that point.
• 33:41
  Speaker 7: No, yeah, I want to stay out of here. It's
• 33:44
  Speaker 7: like we didn't get you off in the cart. Now
• 33:45
  Speaker 7: can I stay? Yeah, I'm not comfortable here. Can I
• 33:48
  Speaker 7: go down with the defense?
• 33:50
  Speaker 4: I love it.
• 33:51
  Speaker 7: Right at the beginning of that clip to that, he
• 33:53
  Speaker 7: hurts himself and the guy from the Chiefs walks up
• 33:55
  Speaker 7: and he's like, hey, dude, you okay. He's like, no, no,
• 33:56
  Speaker 7: I'm not, No, nope, you're anyway. I thought that'd bring
• 34:02
  Speaker 7: it tier to an.
• 34:02
  Speaker 4: Old fossile back that couldn't have felt great. Not sitting
• 34:06
  Speaker 4: out there in the cold has some adrenaline going, but
• 34:12
  Speaker 4: it has some mad blought. Hey, he hits some toward
• 34:13
  Speaker 4: off toard off for sure.
• 34:15
  Speaker 6: Yeah. Still I think he wanted to win.
• 34:17
  Speaker 4: I think the guy wanted to finish it and go win.
• 34:20
  Speaker 4: We'll do this tomorrow, do it tomorrow, A right, love
• 34:23
  Speaker 4: that love it. We go from that to cloning dogs.
• 34:26
  Speaker 7: Gritty, Uhlandre, you got some updates on the dog cloning situation.
• 34:32
  Speaker 7: So I heard that it was a company that Tom
• 34:35
  Speaker 7: Brady owns a little stock in. But he's not going
• 34:38
  Speaker 7: to be taking He's not doing it for free, right,
• 34:41
  Speaker 7: They're still going to operate.
• 34:42
  Speaker 6: Yeah, so you saw some news on the cost of this.
• 34:44
  Speaker 8: Yeah, it costs fifty thousand dollars to paid in two
• 34:49
  Speaker 8: equal installments to clone your dog or your cat. Sure,
• 34:54
  Speaker 8: if you have a horse that you want to get cloned,
• 34:57
  Speaker 8: that cost eighty five thousand dollars. Yeah, So if you
• 35:00
  Speaker 8: want to clone your horse, uh, eighty five k. I'm
• 35:04
  Speaker 8: sure if you I'm sure if you own horses, you
• 35:06
  Speaker 8: probably have the eighty five k to go do that.
• 35:10
  Speaker 8: But this is we were talking about it before the
• 35:12
  Speaker 8: show this morning. This is the same company that cloned
• 35:14
  Speaker 8: the dire wolves.
• 35:15
  Speaker 7: Yep, because they're real apparently apply at some point in
• 35:18
  Speaker 7: life they were real, yes, not just in Game of Thrones.
• 35:21
  Speaker 8: And now they're trying to do the wooly mammoth and
• 35:23
  Speaker 8: the Dodo bird. Which are they trying to You and
• 35:25
  Speaker 8: I both yes, you and I both think that I'm
• 35:29
  Speaker 8: sure maybe y'all agree they need to stop.
• 35:32
  Speaker 4: Yeap, why are we playing god?
• 35:33
  Speaker 6: You need to be like LSU administration and.
• 35:35
  Speaker 4: Just do last stop.
• 35:36
  Speaker 2: Yeah, at least seven movies that explain why bringing things
• 35:42
  Speaker 2: that are extincted back to the bad idea.
• 35:43
  Speaker 3: They're called Jurassic Park. If anybody's ever seen them.
• 35:46
  Speaker 8: It's also just disturbing to me for some reason.
• 35:48
  Speaker 7: And my question is, like to us, like we talk
• 35:50
  Speaker 7: about the wooly mammoth, you talk about like the saber
• 35:52
  Speaker 7: tooth tiger. Ethink they were trying to like at what
• 35:54
  Speaker 7: to what point? To what end are you doing all this?
• 35:56
  Speaker 7: You're not going to like re release them into the wild.
• 35:59
  Speaker 7: You're going to keep them in a zoo. You just
• 36:00
  Speaker 7: gonna get them pinned up because like they they these
• 36:03
  Speaker 7: animals went extinct at some point for a reason, because
• 36:06
  Speaker 7: life passed on and like humans and you know, yeah,
• 36:10
  Speaker 7: exactly like things happened. Things to the butterfly effect happened.
• 36:13
  Speaker 7: Don't change the butterfly, right, okay, Like because you don't
• 36:17
  Speaker 7: know what's gonna happen. Like, when you reintroduce something to
• 36:21
  Speaker 7: the wild, it changes the way that this earth has
• 36:24
  Speaker 7: been built where it is today. Did you ever see
• 36:26
  Speaker 7: y'all seen the the when they were released wolves into
• 36:30
  Speaker 7: Yellowstone Park like in the eighties or nineties something like that. Uh,
• 36:34
  Speaker 7: they re released them because they were not there for
• 36:36
  Speaker 7: a long time, if I don't remember the reason why
• 36:38
  Speaker 7: they weren't there enough humans like kicked them out. But
• 36:40
  Speaker 7: like after like a decade or maybe it's two decades,
• 36:44
  Speaker 7: like it actually moved the river. The river moved because
• 36:48
  Speaker 7: of wolves being reintroduced because like you had all these
• 36:53
  Speaker 7: grazing animals that just felt super comfortable because they didn't
• 36:55
  Speaker 7: have any predators, and so they would graze by the
• 36:58
  Speaker 7: river and just the bed and the soil changed. Well,
• 37:02
  Speaker 7: they couldn't graze as much, and it changed the flow
• 37:04
  Speaker 7: of the river to where it once was naturally.
• 37:07
  Speaker 3: Was pretty wild stuff that is wild.
• 37:09
  Speaker 6: So like why are you doing this?
• 37:11
  Speaker 7: These poor little dire wolves and these sabertoothed tigers are
• 37:13
  Speaker 7: just gonna be all like probably gnarly looking because they're clones.
• 37:16
  Speaker 8: What's the same. We were so busy asking if we could,
• 37:19
  Speaker 8: We never asked if we should.
• 37:21
  Speaker 7: Yeah, you should not. So animals that to the date
• 37:24
  Speaker 7: that have been cloned, according to Google, who owns YouTube tv?
• 37:29
  Speaker 7: Get your stuff figured out, please, she cattle, pigs, dogs,
• 37:34
  Speaker 7: of course, Tom Brady cats, horses, which is seventy five k.
• 37:39
  Speaker 6: Mice probably cheap for mice. Probably a couple of bucks.
• 37:41
  Speaker 7: Yeah, maybe five k. It is going to be seven bucks. Yeah, maybe,
• 37:46
  Speaker 7: I don't even know. Rabbits and rats, goats and deer
• 37:49
  Speaker 7: have been climbed. Mules have been cloned. Monkeys, Pyrenean ibex
• 37:58
  Speaker 7: abanding of course, blackfooted ferret, a wolf, dire wolf. Game
• 38:03
  Speaker 7: of Thrones, a mooflin whatever that is, endangered species of sheep,
• 38:08
  Speaker 7: a fish, frog, fruit flies all cloned?
• 38:13
  Speaker 8: Why are we cloning flies?
• 38:14
  Speaker 2: I'm glad they cloned the mooflaw though, like the other day,
• 38:17
  Speaker 2: I was thinking, Man, I haven't seen.
• 38:18
  Speaker 3: A mooflon in a while.
• 38:21
  Speaker 7: It is an endangered species of wild cattle. I guess
• 38:26
  Speaker 7: if you're endangered, maybe I could see it. But like
• 38:29
  Speaker 7: things that are extinct, let's not be digging anything out
• 38:32
  Speaker 7: of the frost, the permafrost like you'll.
• 38:34
  Speaker 3: Ever seen pet cemetery.
• 38:37
  Speaker 6: Yeah a long time. Yeah, like on g s A.
• 38:43
  Speaker 7: Maybe if we just maybe if they get an island
• 38:45
  Speaker 7: and then clone dinosaurs, maybe bring them back from mosquitoes
• 38:49
  Speaker 7: that are trapped in the sap of a tree and
• 38:52
  Speaker 7: then just make dinosaurs make a park at the theme
• 38:53
  Speaker 7: park with it.
• 38:54
  Speaker 3: Oh that'd be cool. Yeah, what could go wrong?
• 38:58
  Speaker 6: I don't know?
• 38:59
  Speaker 3: Also, why up at horses? Like, could I, like, yep,
• 39:03
  Speaker 3: clone up, clone my neighbor?
• 39:05
  Speaker 6: Yeah?
• 39:06
  Speaker 7: Right, can we bring Secretariat back'd be cool.
• 39:11
  Speaker 6: I bet on that horse. You're gonna clone your neighbors.
• 39:16
  Speaker 6: That what you're saying.
• 39:16
  Speaker 2: I was just throwing out, like any random I actually
• 39:20
  Speaker 2: don't know any of my neighbors.
• 39:21
  Speaker 3: They might be good people.
• 39:22
  Speaker 4: That's actually shocking.
• 39:23
  Speaker 8: I'd clone the O TV crew because we're so great
• 39:26
  Speaker 8: that we Yeah all.
• 39:28
  Speaker 6: Right, mm hmm.
• 39:31
  Speaker 7: Anyway, I don't think they should be doing all that
• 39:33
  Speaker 7: they need to do less.
• 39:34
  Speaker 4: Yeah.
• 39:35
  Speaker 6: Yeah, same thing with AI.
• 39:37
  Speaker 4: I use it every day. Odd sacrifice like telling on
• 39:42
  Speaker 4: a family member there for you, Bud.
• 39:44
  Speaker 6: I would sacrifice my AI.
• 39:47
  Speaker 7: Pictures of Davis Wheney falling down the hill, I'd sacrifice
• 39:50
  Speaker 7: that if they just pump the brakes on ai AI
• 39:53
  Speaker 7: and cloning go.
• 39:54
  Speaker 6: Away slippery slope to slip. Yeah, okay, you imagine.
• 40:00
  Speaker 4: Yeah, because it's happening. All right, we'll take our last
• 40:02
  Speaker 4: break up to get out of that. We are going now.
• 40:05
  Speaker 4: I gotta lett y'all talk.
• 40:06
  Speaker 6: I can't even breathe over there.
• 40:08
  Speaker 4: That's why I was letting y'all talk. I didn't have
• 40:10
  Speaker 4: to talk. I can't breathe, and so I was letting
• 40:12
  Speaker 4: y'all talk, you know, let letting you.
• 40:15
  Speaker 6: Could hope if we could clone ourselves. So season, I'm fine.
• 40:19
  Speaker 4: I mean, it's just like a little cold. Yeah too too.
• 40:23
  Speaker 4: We're good. I'm not complaining, just can't breathe. We're all good,
• 40:28
  Speaker 4: all right, as the bench when we come back off
• 40:31
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• 41:03
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• 41:43
  Speaker 1: Tigers turn Talkers. This is off the bench.
• 42:24
  Speaker 6: Hey we're back. Yeah from break No back back, Taylor.
• 42:32
  Speaker 6: What's he talking about? Alignment a D again?
• 42:36
  Speaker 3: Maybe what?
• 42:37
  Speaker 6: Maybe I just got the article?
• 42:40
  Speaker 4: Tell me everything.
• 42:41
  Speaker 8: Yeah. So l s U is moving forward with verg
• 42:44
  Speaker 8: Osbury as the school's athletic director, a source within the
• 42:48
  Speaker 8: president's office told Louisian Sports don at quote, verg Osbury
• 42:53
  Speaker 8: is the athletic director at l s U period. There
• 42:57
  Speaker 8: is no intent or desire to play word games with
• 42:59
  Speaker 8: this issue. You athletics needs a stable hand at the helm,
• 43:02
  Speaker 8: and that is verg Osbury Verges, fully empowered to find
• 43:05
  Speaker 8: our next football coach and to run the athletic department.
• 43:08
  Speaker 8: The source also said that there are no plans to
• 43:10
  Speaker 8: conduct a search for a new athletic director once the
• 43:13
  Speaker 8: football coach is hired, and another quote, he said, doctor
• 43:16
  Speaker 8: Rus has been consistent that he will demand excellence at LSU,
• 43:19
  Speaker 8: across every department and for every employee, and each of
• 43:23
  Speaker 8: us will be evaluated based on our performance. He also
• 43:26
  Speaker 8: said that is the sentiment he intended to convey but
• 43:29
  Speaker 8: clearly did not communicate it.
• 43:31
  Speaker 2: Well, we're back so bad, we are aligned at the top.
• 43:37
  Speaker 8: We're stable.
• 43:38
  Speaker 6: Let's go top three job again. We're so stable, let's go.
• 43:44
  Speaker 4: WHOA what do you you just gonna come out later
• 43:50
  Speaker 4: this afternoon.
• 43:52
  Speaker 6: We're just kidding right now, guys.
• 43:54
  Speaker 4: No, no, no, no, that misunderstood. You misunderstood.
• 43:56
  Speaker 3: You're just going to announce it.
• 43:58
  Speaker 6: Then we didn't have an ad. Now we got an
• 44:00
  Speaker 6: a d.
• 44:03
  Speaker 4: H.
• 44:05
  Speaker 6: He's in a committee. M let's go.
• 44:15
  Speaker 8: This is how you know we're back this song.
• 44:19
  Speaker 4: I guess that's good. Sure Sho put the mic down now, yeah,
• 44:24
  Speaker 4: put it back.
• 44:27
  Speaker 6: Holster that thing.
• 44:29
  Speaker 9: Sources say, all right back like we never left. Yeah,
• 44:37
  Speaker 9: asked the bench. Do we go after sellers or lagway
• 44:39
  Speaker 9: if they enter the portal?
• 44:41
  Speaker 6: Yeah, I'm cool.
• 44:44
  Speaker 4: Cod Taylor hates about those guys.
• 44:51
  Speaker 6: He does hard Dan on the chest at O t back.
• 44:55
  Speaker 4: Yeah, but words are hard, even for a college president.
• 45:03
  Speaker 6: Words are hard. I get it.
• 45:04
  Speaker 4: Hard words.
• 45:04
  Speaker 6: We are not one to.
• 45:05
  Speaker 4: Judge, gets it.
• 45:07
  Speaker 8: It's O.
• 45:07
  Speaker 4: TB.
• 45:08
  Speaker 6: Yeah, we get it.
• 45:09
  Speaker 8: We're all pooblished starters.
• 45:11
  Speaker 7: Basically as president, come on the show, hit us up,
• 45:16
  Speaker 7: Wade in the studio?
• 45:19
  Speaker 6: Is that our five?
• 45:20
  Speaker 4: It's president on here?
• 45:23
  Speaker 6: This one? Maybe this one true.
• 45:27
  Speaker 4: We're trying to get Kyle Williams on the show. He's
• 45:29
  Speaker 4: basically just bagging to come on.
• 45:31
  Speaker 6: Yeah.
• 45:31
  Speaker 4: Pretty nice.
• 45:32
  Speaker 2: Absolutely, whole staff is yeah here this morning.
• 45:35
  Speaker 3: We had to turn them away.
• 45:36
  Speaker 4: Yeah maybe next week. Man, you want to be on
• 45:40
  Speaker 4: the radio so much?
• 45:41
  Speaker 6: Just a defensive line coach.
• 45:43
  Speaker 8: Don't be desperate about it.
• 45:45
  Speaker 6: We'll see.
• 45:48
  Speaker 1: Mopter bench.
• 45:52
  Speaker 6: All right.
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