 Welcome everyone to Keto Kings beer and barbeque banter. I am your host James P. Madonna and I am here with, hold on let me, I'm here with BC beer reviews up in Michigan and Thomas Middle 75 in South Eastern Massachusetts, England. Yeah, New England. Right. Well, New England is made up of Southern New England and Northern Ireland, Connecticut, Massachusetts, and you got that after Maine and Vermont. That's called Northern New England. Let me go to the other one because we're all yeah, yeah. When I do the big face that makes Ronnie to Simpson very nervous, you know, this is, this is the big, as he said at the time, this is the big face. He gets nervous. He says, Oh, go to the other one. So when I have three people, I got to go to this one. You see, you know, two people, two people is you can do the big face. Oh, look who's here. The one and only the greatest gastroenterologist in the intergalactic federation. Heart doctor is here. Greetings, heart doctor. Greetings. Greetings. Greetings, heart doctor. Greetings, heart doctor. Oh, you black lens king. Now, the BC beer review. Listen to he paid attention. Now, this is important in the culinary arts. I don't always believe the cooking instructions that you may read or hear on YouTube. Like for instance, it told him that a six pound chicken will take two and a half hours in his smoker grill. Hold on. Let me get my bag back going. Look at the pectorals on that. Look at the breasts. Look at the chill. What a pair of jugs on this. So anyway, two and a half hours. No, no, it was done. Look at the split. So we missed the smoke. Now he put some chips on because we're going to see the smoke. Let's see if I can get the camera. Let me get a bird. Let me see the grill. There's a grill. I don't know if you can see it, but there's a grill. Yeah, we can see it. And you threw some chips on there. And I can see some smoke coming off. Yes, I see some smoke coming off of it. Yes, I do. Oh, that's the six pound. That's what's left in a six pound chicken. Yep, this is it. There you go. Oh, that's like, that looks like a cornish hand to me. Well, it looks bigger in real life than it does on camera. Oh, you mean, you mean, except for Porto movies, you know, they look bigger on camera than probably real life. Or maybe they're bigger anyway. Now let's take a look at that slide. All right, I went to a local barbecue establishment, and they make fried chicken that I've never had. So I got an eight piece in the bucket, two sides, color greens, which are okay, they're a little wet and sweet. So they're not the greatest. And some po'cinto salad. Two things of corn. I don't know if I'm going to eat this. Cornbread. Oh, that looks like a place I would love wet. Yeah, wet and sweet is right up my alley. That's just with the. You love that. Oh, look at that breast. Look at that breast. Yeah, man. Look at that beauty. Is that crispy and spicy or just crispy? Oh, I'm going to poke something out. That's a lot of bone. Hold on. Oh, here you go. Here's the kind of the interior. And you see, they know you cannot feed it. Hold on, the interior. That's what she said, a lot of bone. That's a lot of bone. All right, let's give it a taste Let me know if it's dry or juicy. It's very juicy. It's got a little bit of a crispiness to it. And it's really nicely seasoned with some black pepper and a little bit of cayenne I'm detecting in that. Not again, not super crispy, but it does have a crunch to it. And it is fairly moist. There's not dried. It's not forming like a cake in the top of my mouth. And so pretty good stuff. That's the beauty of deep fry. Like a deep fried turkey. You know how turkey breast gets, but if you do it Louisiana style deep fry, here is wonderful. I've never had it, but I hear it's really wonderful. And but you can't don't put a frozen turkey into your outdoor. No, you'll explode. You'll explode that turkey overflow. Don't do it on your patio. No, no, no, no, no, on your deck. Oh, forget about it. No, put that deep fryer far, far away from your home. It's just the original Coca-Cola with the cocaine in it. No, it's not that. I guess it's not really the original, is it? Jason Cleveland greetings, greetings, my friend. Greetings. Happy Sunday. Yes, Feliz Domingo, as they say in Spanish. They're getting rid of, they're getting rid of the chief wahoo logo there. No more in Cleveland. They're going to call them the Cleveland or Tape Pond. I'm getting that blowback. Like I did with Ronald, not Ronald, what's his name? Paul Mantia. Yeah, so anyway, would you get some collie greens as a side dish and cornbread? Game with cornbread and you got to pick your two sides. Let me show you that. Take a little bite. It's a nice packaging. You can take that later. All right. Here's a little bit of the color greens. She's very wet. Very wet. Very wet. And I don't know why. I don't see any colors, anything that looks like a color. So I don't know why they call colors. But they're in the cabbage family like kale, mustard greens, turnip greens. They're in the cabbage family, bok choy, Brussels sprouts. Yeah, mustard greens. If you've had mustard greens, this is virtually, oh, this is almost identical. Cauliflower, even though my relatives used to call it collie, collie flower. It's got a little bit. I can't even see that. I don't know if that's bacon or it's a little bit of spam in there. Well, they always put a little bit of hog in any southern southern style recipe. It's a little hog. I think this would be up your alley. This is the second time I've had the collie greens. And it definitely is. I'm not sure exactly what they're using. If there may be, it's a touch of brown sugar. I don't know. But there's definitely a sweet level to it. That's not my favorite aspect about it. But again, the sweetness and mixed with how wet the collie greens are, some of that was reduced a little bit. It probably would be a better product to me. But the potato salad, yeah, that's money right now. Yeah, I get potato salad with your five cents. Oh, I love me some potato salad. I wish I would have picked some more. You know what potato salad I like? Hey, the yellow and potato salad. I love that. Potato salad. Okay, well, let me show you what I got first. I'll mute my mic. All right, so as I already showed my bird, I ended up getting coleslaw and I did some pork and beans. Here we go. Oh, beans and pork. I like the pork and baked beans with the brown sugar and the pork belly. Oh, smashed potatoes. You got smashed potatoes. Oh, yeah. So that's strange, BC. We didn't hear that from you. Unless, nah, we never heard that from you ever. You know, the echo back. That's strange. Yeah, it must be a strange day today. Yeah. You know, the internet is strange, especially when they use our personal information and sell it to other companies. You hear that? You're Hawk knows. You go on those websites and you accept all cookies, right? All these cookies are taking your some of your information and that's how that's how you're getting these ads directed towards you. These sponsored ads on social media. And they're very pushy about the cookies. It's sometimes it's hard to close that out that page. It really is. Those aren't the cookies I know and love. Hell no. Oh, well, I'm glad you you mentioned cookies because it kind of goes with food. So it's not the same cookies, but I did it all for the cookie. I told the manager at a McDonald's will mind you, I met friends and had coffee there. I get to roughly say to me, is that all about the cookie and I scream Sunday. I won't eat the toxic food because they use they use as Jamie Oliver explained in videos pink slime for their hamburgers. Oh, what? Which is which is patéed meat by products with a touch of ammonia in there to disinfect it. A touch of what? Wow. A touch of ammonia. But anyway, anyway, I told the manager, I says, I know what would sell here. Real food. You're selling you're selling these big jumbo cookies. Why don't you why don't McDonald's make them in the shape of the hamburger and call them crookies. Oh, my God, no. That was that was funny, right? Mustard barbecue. So Oh, honey mustard. Oh, let me get a look. I think it's mustard. I think I think this is mustard mustard and garlic. Mr. Mustard. It smells very mustard seed like it has smokiness to it and it's got a nice garlicky kick. I like that on poles on their pole chicken. They do they do chopped pole chicken. That's pretty cool. Barbecue pole chicken. Now Garlicky was was that invented by Ronald Terrio's friend? Oh, David Garlicky. Oh, it's Garlicky. We love you, David. I hope you're well down there. I thought his name was Garlicky. Oh, it's Garlicky. No, I think it's Garlicky. David Garlicky. No, no, no. What is our good buddy James P. Madonna chowing down on today? Okay. Now, I have some I didn't make any plans per se. Last night, I had a whole heap in helping of the Chinese takeout barbecue spare ribs with some hot and spicy poke fly lice. And I have some I have some extra pieces. I had some I have some extra would that be funny if they said we are special of the day is poke fly lice and they actually had lice the hydrated lice from people's hair from China imported and they stir fried it. Wouldn't that be funny? You know, this show is really letting me I don't know what it's doing, but it's it's definitely stimulating some some poisonality here. But stimulating that poison out. You know, something with me when I'm starting to smoke a chicken man, you know, I don't know about you guys, but when I started smoking oh my god, it's great, man. I thought him chicken, burgers, pork loin ribs, you name it. There is nothing like there is nothing like the aroma of your real barbecued meat on a smoker. Hell yeah. The aromatic vapors of all that smoke and speaking of smoke, you got to use you got to use either some butter or some I don't know canola oil maybe you rub down that chicken really nicely with that and then you put all your seasonings in it and then you put that bad boy in a smoker. I got my last one trappy blogger my last fun trappy octoberfest. I got that I got four or five and he's in a freezer and I got my glass all set. You don't think of this. I never thought of that. Well, I mean, I mean some beer styles you don't want like super duper code like that, but octoberfest. Yes, sir. You like the sweetest chef over there. Like this. The the sweetest chef from the Muppets. He was the sweetest chef over there. I never saw does he does he make a savita should meet the balls. Yump in the Yemeni. No, he's always he's always he's always he's always speaking of chickens. He's always has his chicken around. He's always trying to cut his head off and the chickens are he's always running after the chicken with the meat cleaver. It's kind of weird. You know what I feel sad about? Well, I'm glad that Indonesia has an annual chicken festival with a parade with big with big rooster floats. Well, let me tell you the chicken is the most abused, exploited, water-precreated on the face. So are you saying there are a bunch of cacks? Hold on. Let me bring the golden crotch. I mean, the golden caca. Yeah, I wanted I'm going to toast the chicken after hundreds of thousands of years, the closest member of the philosopher raptor, the dinosaur family, which is true. This is actually true. And I am going to toast the chicken for all the pleasure it has brought us with their short unfortunate demise, their short lifespan. Cheers. Cheers to the chicken. Cheers to the chicken. Cheers to the cock. Cheers to the cock. My last Vaughn trap, October Fest Lager, before I get more because it's great. Actually, the company, I really like the company Vaughn trap of Vermont. So to the chicken. If I raise fighting roosters someday, I will call the baguette ranch because now that you know what you expect. But yeah. So we were talking about now, what about, is there a difference, Eric, between ketchup and ketchup? Like when I was a kid, some bottles said ketchup and some bottles said cat's up. I don't know if it's a region. I don't know. It might be a regional thing across this country. How will you pronounce these things? I don't think there's any difference really. Must just be region. Well, let me put a deal like this. What do you guys, do you call pop, pop or a soda pop or a soda soda? Well, look at the hero sandwich, BC. Some people call them grinders. Some people call them hoes. Yeah. Well, that's because up here we call them pop. Other people call them soda. So and what's the other one? Submarine. Submarine sandwich. Everybody has a different name for the same frigging bread, which yeah, which to me looks like a French baguette. A French baguette is also a name for a French baguette. You know, this is what kills me about social media. This is probably the most fun themed show that I really have ever been on or hosted. And all of a sudden it got like quiet. It was all to a strong start. Now here's an opportunity for everybody to tell stories and crack jokes and talk about good food and beer. And it just got quiet. You know, it's like, I don't know, I don't get it. I don't. Well, I'm trying to keep that echo effect down to a minimum. So I do. It's very minimum. Okay, let me switch over to my data. Let's see how that works. Michael, where are you? You block me every time I send the man a video to watch or something. He blocks me. Weird. I can't. Well, you know, that's the thing. I think he's trying to shut us out. I mean, I'm talking like you and I and because he generally goes live like at like 3am. He didn't. You know, you know, he goes live like Druski. Druski. Druski, Druski. Yeah, so he shut us out. He shut us out. He's decided that he wants Druski, Druski to be his co-host. Because we are and we're so dynamic. He wants on the on the evolutionary change. Yeah. Yeah. Well, all I gotta say, hey, that's his loss. We could have boosted his show but that's his channel. I don't know. I don't know. I really I really feel bad. for for his uh how he has to live for himself. Like if he can't see himself with all the people and and and and shut the cell. That's because down was down at 3 AM. It doesn't have does it? Yeah. usually. Now, 3 AM is my time when I see him. Now, it might be one or two AM where he's at. So, you know, he's coming home from the burrows at that point. Oh, wait a minute. You're a smart company there. If he's doing yeah, he's doing his life. then that means. and he's doing it. Oh, yeah. the actual beer in there. Oh, boy. Oh, god. You're desecrating. You're desecrating the Vontra. with French. Well, I'm not going to say any beer goes with any kind of beer or any beer goes with any kind of chicken. So, chicken, really chicken can be made so many different ways that you think about it. I mean, you can. I mean, you've got your smoked chicken. You've got your fried chicken. You've got your chicken Alfredo. You've got your kebab chicken. Yeah, and whatever. Chicken Marcella is very good. chicken marcella. Yeah. I don't reveal because I don't reveal in the cruelty of how they've taken a cab and putting it in a little cage, you know, so it can't move around so it can't move around and then killing it before it's first year or first year. You know, you know, it's like. there. I should say almost like an abortion or is it an adoption. adoption. Yeah. So. It's like it's like it's an abortion. It's an affliction. It's a form. It's a form. Yeah. And uh, you know, you're seeing that, uh, that on very, very tender, very tender. And um, and looking at us while we're cutting the throat, cutting the throat, that's very, very funny. So anyway, uh, you know how you gotta be the, uh, cut a throat of somebody or something that's like under a year old? I mean, that's pretty heartless, man. Well, look at, look at, look at people in the, in the young country. They walk up to a farm animal and they, and they, and they sever the jugular vein. They clean it up and they clean it up. I couldn't have the discipline. I couldn't have the discipline. A farm animal for me. A farm animal for me. I mean, I could. Oh, I mean, I could to a certain degree, depending on how old it is. Now, if you're talking like your regular stakes, like your T-Bone, your Rabbi or what have you, okay, fine. A lot of that time, they're pretty much growing the maturity at that point. Okay, no big deal. But I mean, I can't count how many times I've had Vio on one hand and that's real real. And I can't even get up to five, let alone three. So, I mean, it's just one of them things. Well, you like it. It's like they're not taking it. You like Vio. So, I mean, I don't want to hear them squeal. I don't want to hear them squeal. Yeah, it's like this meme I've seen where it's like. Joe Biden is trying to grind. Yeah, there he is. Oh, he's grinding from grinding. Yeah, watch out for that, Roger. Now, getting back to boiling, listen, as a rule of thumb, any dumpling, pasta, anything made of dough, as soon as it's close to the surface of the boiling pot, the boiling water, it's done. Yeah, especially thin noodles, angel hair, any kind, like comb, white salt, vermicelli, any spaghetti type of noodle. Yeah, well, that wouldn't be possible. Now, the only thing I don't have to worry about is like, muscatoli or... No, rigatoni is thick. Yeah, rigatoni takes longer. Yeah, muscatoli, penning, takes a bit longer. A bit longer, but it still applies. Once it's close. It's done, yeah. Strain it right away. Yeah, it's like when you're frying foods, generally, if it floats, it's done as well, so. Now, there's rigatoni, you know, rigamortis, more Italian. For the sake of the show, yes. But realistically, I have no idea. It's like, it's like, never knew what more to do or was. It looks like bologna and peppercorn, more to del. More to means dead. Yeah, you know, the one thing that always killed me was head cheese. I've never had it, so it always looked gross to me, with that gelatin and all that meat and whatnot. I don't know what he's talking about. Yeah, I get it from, I get it from a Polish market, where they smoke, you know, kibossi on the farm. That's the Swedish shit, man, there you go. He doesn't look Swedish to me. Wait till he starts talking, you'll see. Well, with that cleaver in his hand, he can say anything he wants. So once it's close to the top, straight, you know, pasta and seafood, it's like cooking eggs, you can't really venture too far from the stove. Yeah, you got to be right on top of it. Yeah, you got to stick around. Eric is the, he took over, he took over Hades. Now, speaking of the smoke, Eric showed me his cabinet. Yeah, it had a prominent smoke piece, smoke piece. Yes, flavor. We're getting a lot of hate. You have the show open in the background on YouTube. Yeah, maybe you got a lot of things shut off. It's just the phone that I've got right now. That's weird. The only thing that's running is the AC. Maybe that's why I have a full head. It's his wifi or his phone. It's like the microphone is so hot that it's picking up. Yeah, because I turned off my wifi and you started using my data. So, I mean, let me switch back over to my wifi. Let's see if that does the trick. The microphone has just got a lot of... Yeah, switch over to wifi. It's not all hot. Now, I'm going to show my fried and joys. No, they're not women. They're cooking, they're culinary fried and joys. Okay. Now, you've probably seen this before. This is my Korean stovetop grill and I've had it more than several years, not a chip or a scratch in sight. Okay. You put water in the bottom. You put water in the bottom and all the fat drips down because it's slightly... slightly... Oh, it got worse. Oh, yeah, yeah. Anyway, and you can see the fat drips down the holes and no oil, any meat I put in this, no oil, never sticks and made in Korea. So, whatever this composite is, this non-stick composite is unbelievably fantastic. Now, I'm going to show the second fried and joy. I got this. I found this at a store called National Wholesale Liquidators Cast Iron Grittle and Grill. Well, I don't really use that part. Grittle and Grill, 10 bucks. I saw this. I saw this and I grabbed it immediately and they never came back. This is an irregular store. This is about 30 to 40 bucks. They had it for 10 bucks. I've had it forever. It's well seasoned. Okay. It fits over two jets. Okay. Two jets. It's great. Sometimes I'll just put one burner on and keep the back burner as a warming tray, so to speak. So, I'll put the food in the back and then, let's see what we got here. And then I have a real authentic hand hammered wok from China that I got at Amazon Prime. It's called Mama Fong's Carbon Steel Flat Bottom for Western Stoes. I mean, you know, Western Hemisphere, whatever. And then, of course, I keep it oiled. I got some cold pressed sunflower seed oil in here and I make popcorn. I do stir fry and it'll last for generations if you take care of it. The only thing with carbon steel woks and cast iron is you cannot dry it with a towel. It'll get rusty. You have to dry it on the flame of the stove. And that's it. You don't use soap or brittle pads. You just take an abrasive cleaning device and you use hot water like they do when the Chinese take out hot water and dump it. And that's it. Those are my culinary pride and joy. I recommended some things in the private chat if we want to try to help BC with some of the echoes. Either one of you can actually control the mic volume level. I'm wondering if they try to control BC on your end chain. See if you can solve the echo issue. There's an actual setting. I think you can choose that called echo cancellation. Oh, we go in settings and then sound, right? Yeah, or audio or whatever it's called. Audio. Yeah, I will. I wonder if he could see. Well, of course he could see the private because you did it. Yep. All right. So I'll tell them. I'll tell them there are messages that might help the situation. Now, if it works, then that means I could tell Paul about his situation, his problem, because it's the same thing. I talk, I hear myself like as in last night, it might just be that if you're on like a tap, I mean, I was just on a tablet before I jumped back on my computer here and it sounded just fine, but I think if you're on a tablet or if you're on your cell phone, it's the microphone's right next on those devices right next to where the audio is coming out. So it's so it's picking it up, you know, right next to the sound source anyways. So that's probably why it's echoing adventure because he has it. He has the he had the professional mic hooked up. And then he said he wants to hook everything up with the computer. So I have to do it in a special way with your. He's going to have an expert come and wire him up so he has he has like impeccable sound. I hope he knows how to do that. Well, he doesn't know, but he's going to have so hopefully the guy's confident and he's going to do it right. Everybody, everybody, everybody split. Oh, well, it's Sunday, you know, maybe, maybe they got families, maybe they got a wife that's saying online on Sunday. I want to spend quality time with me. You're never spending enough time with me on a Sunday. We are you're online with your friend. You know, you never know. Maybe they're getting nagged or anything's possible. So BC in the private message section, Eric posted some possible solutions for eliminating the echo. So when you get a chance, take a look at the private messages and it has something to do with going to settings or sound and looking for echo cancellation, echo cancellation. And you couldn't adjust your actual microphone level right there for streaming. Well, my microphone level is at, let's see, 50 percent. Well, my speakers are at 50 percent because I have big, big old-fashioned computer speakers. I mean, I got the big ones. Yeah, my mic, let me just check. Patriots are playing the New York Jets. I think it's 22 to six. If anybody cares about 22 to six Patriots. Yes. And they both have 22 to six. And they both have rookie quarterbacks that just got drafted or playing in the game today. And they are in East Rutherford, New Jersey. Oh, at the Giants Stadium. Yeah, they share that stadium, the Giants and the Jets. Yes, ridiculous. I mean, I mean, well, I realize the city doesn't want to, you know, spend the money because the owners definitely don't want to spend the money on a stadium. But yeah, Nina, the Jets quarterback there, Zach Wilson could definitely use a beer. He's had at least four interceptions today. Yeah, yeah. It's not a great start for an overall pick in the draft this year. The Jets, yeah, the Meadowlands, yeah. I don't live too far from there. The Jets could play at City Field in Queens if they wanted it to be absolutely separated from the Giants. They wanted to actually be called the New York Jets. Yeah, I mean, New Jersey Jets. I should just rename that team. Well, we have the New Jersey Devils hockey team, but they used to play at the Meadowlands indoor arena. Well, now it's called the IZOD. They keep changing it. But now they play at the Prudential Center in Newark, which is, I think, a mistake because nobody really wants to go to Newark. No, not really. And then the Brooklyn's got that one point. Something billion dollar indoor arena there. No, not just in the crazy. The Barclays Center or something? Yeah, the Barclays Center in Brooklyn. I mean, I would bring the Islanders to the Barclays Center, and I think it'll be better for the Islanders as far as getting, maximizing the ticket sales. I think it'll be better for them. It's, I guess the big cities have two teams because they can because of the population. Los Angeles, Chicago, and New York area. Chicago's got two baseball teams. And Florida's got a couple of, like four football teams or something. Ikea is in Elizabeth, New Jersey, I think it's called the Jersey Gardens Mall. It's either, I think it's Elizabeth or I-95. I am about, with no traffic, about 20 minutes north, about 20 minutes north of that area. And the metal lands, probably, with no traffic, 15 minutes east. Not bad. East. You better have a map when you go into Ikea because you could get lost. Yeah, you're gonna have to use Waze. Yeah, Ikea is big, but everything, the furniture is kind of boring to me. It's like very, like, plain, like, and it's expensive too. I mean, you know, anything that's real wood, real solid wood, it's not gonna be cheap. Yeah, I have a family heirloom that I knock on right here. It was built, it was built by my late uncle Phil when he was a kid in high school. He made it for my grandmother. I think it was sometime in the, oh god, 1940s or something, I don't know, and it's a strong bench with storage underneath, but it's solid wood, it's not light. And to me, it's the only family heirloom that has any sentimental value because I grew up with this in the hallway. The home I grew up in as a kid, this was in the hallway. Yeah. So I grabbed it, you know, so it's right here. My keyboard is on it. Nice. The beer is on it. Get down on it. Get down on it. If you really want it, get down on it. B.C. Come back B.C. Maybe B.C. is trying to solve the echo problem. Yeah, I mean, see now I told, like I said to B.C., next time you know not to believe any written cooking directions where it tells you how long it has to take. Was it just a recipe that he found on YouTube? They told him that a chicken, his size, I mean, not the chicken is not that the chicken is B.C. size. I mean, the chicken, six pound chicken was going to take two and a half hours on his smoker grill. No. Much faster. So I told him to start the meat like 10 or 15 minutes before the show. Actually, even if he started it a few minutes before the show, the good thing about it is that he could be outside. Couple extension cords, plug his phone into that, and everybody will see the glory of the smoker grill, just gushing smoke out, and he can show the meat every now and then. Don't believe the instructions, they're full of shit. Oh, yeah. There he is. Crap. Hello. Okay, can you guys hear me now? Yeah. Yeah. Hello. Hello. Hello. I'm not getting the echo back anymore. Yeah, we think. We have my rigs that I've got that I normally that I use for recording videos, and it has like a microphone hooked up to it. So I plugged in the microphone to see if they were, and apparently it is. So, hey, here we go with no echo effect and me not mute my mic in between the times that I talk. Wait a minute, wait a minute. So in other words, the cure was that. You had an extra mic turned on? No, no. Okay, see, I was solely using my phone and I think it was what Eric was saying, where the microphone was next to the speaker and it was getting the echo effect. So what I did was is I've got a rig where I could hook up a microphone and it's not next to the audio that's coming out. So it's keeping both separate and we're not getting an echo effect. So I hooked up the mic and it's keeping it separate from the audio that's coming out. Well, my my speaker is about, okay, I'm using a logic tech webcam with built-in microphone and it is about about maybe three feet away from the speaker. So the speaker is down over here. It's a big speaker. It's down over here and the webcam is all the way up on top of my monitor. So approximately maybe about three feet away from each other. So I guess. Well, I think the webcam and the audio is two different things, but if you've got like the same speaker that you're talking into and hearing from or the mic and speaker are close together, that's what's making the problem. Well, actually in my case, it does play a factor because the microphone that I have in effect in operation is in the webcam. See the webcam, the webcam has the built-in microphone and that's what I'm using. The logic and the right definition of the webcam is in the mic. There you go. So let me, let me see. We're working now. Everything's good now. Yeah, everything's good now. So no, I want to learn. I want to learn as much from his solution so I could pass it on to other people in case this occurs. Of course it occurred with Paul Mantial last night. So now I'm going to pass it on. I'm really annoying. Every word you say, it echoes back. Every other word was what the mother fuck fuck fuck. Do me a favor guys. Could you guys banter with each other while I put the cooking utensils back that I showed? Sure. Yeah, we can do that for you James. Yeah, we got you. I don't know if anybody wants to hear about Millilife or the 80 on 7000th time on YouTube. What do you drink at BEC? Today, I started to go, I figured I might as well just keep it going. So that's how I started cooking chicken with a two hearted ale. That's where I'm tricking now is a two hearted ale. So it kind of keeps that theme going throughout the whole thing. So yeah, because initially I was going to go with a Millilife, to see how that goes. But you know what? I might as well just stick with what I know and kind of what I was mentioning before. Just go with the whole thing. So it was the two hearted ale about Bell's beers and it's pretty good. I already chopped up the chicken in half. Just like if you get like a what is that barbecue places sometimes they'll sell you a half and check it with Coastal and baked beans. That's why I got is a half and check it with Coastal and baked beans. Nice. So I mean James knows he's seen me cooking or smoking pork loin and it was like, oh my goodness, sometimes I'll butterfly that pork loin and put in either cornbread with onions and mushrooms or flip it on them and then throw in some spinach with mushrooms, onions and garlic with a little bit of salt and pepper. Now smoke that till about 150. Oh my God, you haven't lived it. Do you have a pork loin like that, man? For real. Oh yeah. Right on. Yep. So today's turned out to be a good, a pretty good Sunday. I mean, you know, what did James make? Did he ever say what he made? No, he's, I think he, I don't know. I don't know what he said he was cooking. Did someone about a seafood or something? That's why he brought out the wok. Yeah, because we both got chicken in some form and it was like, I don't think he ever mentioned what he had. He might surprise us and I'll do it both. So yeah, I mean, today's been a really good day for me. Yeah, weather's starting to cool down, but not today or yesterday. It's nice in masteries, but it's a little on the, it's, there's a touch of humidity still. So somewhere's trying to keep going. Yeah. Now, see yesterday it was really cool for us. It was a high of like 77, but it was really windy. So it kept it cool, but it dropped down to like a 55 overnight. And today ended up being like a 82 at the very least here. And the wind just stopped almost. Okay. It's like a two mile an hour wind, but it's basically stopped. And, but later in the week, like Wednesday or Thursday for us, it's supposed to be a high of like 67 for the rest of the week. So say bye bye to summer. I think fall is Wednesday on the calendar. Yeah. And you know, I did some running around earlier today. And I don't know about you guys, but you could just smell fall in the air. And where I was doing somewhere around, I could smell fall in the air. And it was like, you know, it's when you get smell fall in the air. Well, speaking of autumn, my favorite time of year, I would like to toast. Right now in China, they are having the mid-autumn festival where the specialty is a pastry called mooncakes. And they're very tasty. Happy mid-autumn festival. And autumn is my favorite time of year. The most fun holidays, the most fun food. And no more hazy hot and humid. And even though I know people that were bashing autumn and saying that they like it hot, because then they could drink frozen margaritas, I says, you can drink those fucking things anytime of year, just like you can eat ice cream. You know how these dairy queens close for the winter? Screw that. Yeah. Ice cream can be eaten. Look, if you've got heat in your car or in your house, you live in a fancy condo like some people we know from San Francisco or whether you live in a house or in a mansion, you've got central heat. If you've got central heat, you can have ice cream, ice cream. You scream what? What do you scream? Speaking of ice cream, is it true that they're not calling Eskimo Pies Eskimo Pies anymore? I'm fed up with this political correctness bullshit, man, for real. What is it going to end? Nothing will never, you're never going to not offend anybody, right? There was a time of place where we had shock jocks like Andrew Dice Clay, Sam Kenneson, where they talked all kinds of smack or shit just to get a joke. And everybody knew it was a joke. They would laugh at it. Now it's like, nope, that's not funny. It was like, come on, man. Come on. What's next? We're not going to be able to call Black Olives? Black Olives anymore? No. You've got to say Maybelline. Hi, Melon Olives? Melatonin, yeah. It's ridiculous. So if that's the case, what do you call green Olives? Hi, yellow? So what is, what is Irish Olives? So what is, what is Ken and Bartley going to morph into a transgender doll? Jesus. Ken and Bartley. I'm going to get the boxers off of, what is that, the briefs off of Ken. So is he really carrying what he's showing or is it just a little bit extra? Do we have a bulge? Does Ken, the Ken doll have a bulge, his action figure? Yeah, there's like a bulge, but it's like, is it really what we think or is it something else? As long as they don't, they don't make an action figure of Ron Jeremy. That would be a nightmare. Yeah, Ron Jeremy, Ron D. Jeremy Rums from Costa Rica, probably made by child labor. Jesus. If you ever watch Ghostbusters, the end of Ghostbusters, Ron Jeremy is in it. You've got to look for him, but he's in it. It's kind of like, what is it, Teen Wolf. Remember Teen Wolf with Michael J. Fox? While they started showing the credits, there's a guy in the can with his bulge out from his jeans. I was like, are you serious? Come on, man. Let me think when it was back in the 1980s, I was on a boardwalk with others and, well, we call it today, Sleaze Side Heights, but it's Seaside Heights. That's where they filmed the Jersey Shore reality show. So yeah, oh God is right. So it was a dude that was swimming in a pair of very thin Speedos. He's walking on a boardwalk in sandals with just the Speedos on and he's got his, you can see his freaking, you know, through the thin material, his pubes, he had his pecker was sticking out, you know, like a fucking, like a figurehead on a ship. So he should have been working at Chimpedales at that point then, huh? Yeah, yeah, but there's like families walking back and forth. And yeah, he should have been working at Chimpedales at that point. I was waiting for the Seaside Heights cops in their little shorts to come over to him and say, hey, you, but that's how I would say it. Hey, you, yeah, I'm talking to you. This is indecent exposure. Come and put a towel around this. What the hell's the matter with you? They don't say that, but that's what I was saying. Yeah. You guys ever remember that old skit with Chris Farley and Patrick Swayze where they started doing a dance off and Chris Farley won, but clearly Patrick Swayze was the better dancer, but Chris Farley started working at Chubby Dancers because he was so big. Oh, wait a minute. Let me say, I love this show. Reno 911. Here's the short short you were talking about. Yeah, Reno 911. I like the Chinese girl that was in the office. She says, I got to go to lunchy. It's time to go lunchy. That was a funny ass show. I got to admit. He even has a liboge. I wasn't looking at him. Where's Ronnie Simpson? He would probably look at that uniform, right? Yikes. There was a bunch of Mike Chups. He was trying to be an instigator. Not on the show because if he was on it, he would try to dominate it. He doesn't let you talk. Right. That's just too much alcohol one system talking right there. Yeah, I was talking. Oh, you think he becomes motor mouth when he gets intoxicated? Entirely. It happens to everybody. You guys talking about me again? Hell no. Okay. Ronnie S. doesn't want me to mention his last name. Simpson, maybe people thought about him. About Simpson, the last name of Simpson. He says, my name is Ronnie S. You know, sometimes it pays to have one name. You know, like B.C. or Seal or Madonna. You know, something of that sort. Well, they used to call me Piranha Madonna when I worked before. I'm not going to even ask you to go into stories about you being a Piranha Madonna. I'm sure you got some stories about that. Yeah, they literally called me that because of the way it sounded. Plus, I was kind of, I reminded them of Piranha for some reason. Yeah. But what I was trying to get at is like every time Madonna came into town in your area. I don't know, James, you can't find them. I'm not a fan. I'm far from that. I'm not a fan. Not your sister Madonna? No, not a fan by a long shot. Now if it was Miley Cyrus with her tongue going sideways and the wrecking ball. Yeah. I would come and see her and say that sometimes wrecking balls come in pairs, Miley. Yeah. Yeah. You guys ever watch The Hodge Twins? You ever heard of them? The Hodge Twins. Yeah, The Hodge Twins. Well, it's like these twin brothers and they give advice on dating and whatnot. And I don't know how far I'll go and you could censor me and I'll start going freely. So start censoring me now. Well, they start talking about going balls deep or sugar walls or mushroom tips and whatnot. And whatnot. And it was like, you know, you could only listen to this stuff for so long. And it was like, I don't mind going balls deep, being in sugar walls and mushroom tips and whatnot, but The Hodge Twins would give these advice on dating. And it was like, I used to watch this like four or five years ago. And it was like, after a while, you can only take so much of it. It was like, no, no, no more. You know, I don't censor people. Well, I'm just saying, I don't know what you allow or what you don't allow. So I allow everything. Except I don't want to see two guys. What slamming each other? Hell no. No, same here. I don't want to see that either. I don't want, you know, Ronald Sutton talking about Steubenville, Ohio and West Virginia for an hour and Ham's beer, but you know, but sugar. Ham's beer is okay, but I'm not going to go on for about an hour about it. Now, sugar walls. That was Sheena Easton in the 1980s. Right, Eric? Well, the sugar walls is in reference to the VJJ. If you know what I'm talking about. I remember a song. I remember it was Sheena Easton. Oh, okay. Yeah. I'm not sure about that. So sugar walls. I don't remember Sheena Easton, but I don't remember the song though. So it refers to the vaginal canal that goes. Okay, so we're talking about the same thing, yeah. Walls. It can't be the labia because those are the flaps on the outside. Oh, the lip. Those are the trampolines that when you pull them out, some, well, which is kind of disgusting. Some women have very large labia that have to be trimmed by a surgeon. You know, there are some with gross hanging labia, like a Sharpay dog. That's disgusting. Yeah. They do have surgery for that. Now, the sugar walls would be going into the vagina on the canal, like on the walls. Yeah, exactly. Yeah. Right. Now, if we were out of a certain other channel, you know we would not be talking about this at all whatsoever. And we're talking about, you know, somebody on the West Coast. The West Coast. Well, we don't, first of all, we're not religious, fanatic, zealot evangelicals that are trying desperately to buy that one-way ticket to the pearly gates, you know, or people that maybe have a guilt trip and they need to make up for what they've done in life. Yeah. Things that are kept secret from us, which is not fair because we are super dynamic people with pizzazz and charisma that are the kings of the internet in reality. And we have the right to know everybody's Dersh. So if you have skeletons in your closet, we would love you to death if you told us about all your skeletons. Yeah, well, I don't know if I've got skeletons, but I'll tell you this. I hold nothing back. I got, I got, I like Skeletor from the He-Man cartoon. I used to watch it. Oh, wait a minute. Thomas Meadows said, that chicken's wrecking my insides. I'll be right back. Oh, he ran to the, to the porcelain throne. Yeah. The chicken that he bought with the collard greens, collard greens in Cumberland is not agreeing with him. Maybe, maybe it's not so much chicken. Maybe it's the fact that collard greens are in a cabbage family and cabbage can be sulfuric. Or lexative. Yeah. Right. That's what I was trying to say, gassy. So it might not be, Eric, if you hear me, it might not be the chicken. But I hope the chicken was cooked enough. I hope you don't have, I'd hope you don't have Salvatore Manila. Yeah, exactly. You know, I love cabbage. You know, it's just like onions. It gives me gas every time. You know, I used to get gas, I used to get gas from cabbage. Not anymore. Cabbage is actually the king of all vegetables. That whole family, cauliflower. And you can do a lot with cabbage too. I mean, you see it in sauerkraut. You see it in soups. You see it where have you. It was like cabbage is so versatile. I mean, it's a coast law and whatnot. I mean, there's not much you can't do with cabbage. You know, pigs in a blanket or whatever else. I was like, oh my God. This is one of the things where cabbage is universal, you know. I mean, you give me cauliflower or Brussels sprouts as long as they're not overcooked. You know, and cabbage too. As long as it's not overcooked, I stir fry them. And they're fantastic. But then again, anything cooked with oil is going to be tasty. Yeah. Yeah. Why? Because fat is flavor. Exactly. Exactly. Fat equals flavor. So does salt. So I mean, I use Himalayan pink salt. Or for those that can afford it, you can use bamboo salt. But I like Himalayan pink salt. I get a big five pound sack of it. And it's got several hundred trace minerals. And it's extremely high in mineral content. It's very good for you. Okay. Now, see, I use regular cheese from all the... And it comes like in a grinder. And a lot of the times I try to buy a stock or a bulk. So when I'm cooking, maybe a couple of twists from the grinder, you've got some good sea salt there. Could you reuse the grinder or you have to toss it? You could reuse the grinder for what you wanted to. Yeah. You got a twist off the top. But I haven't figured that out yet. Once I get there. You know what I want to buy? I want to buy one of those really super long wooden grinders because all the best restaurants, they seem to have these big ass long pepper mills. Grab it all the way up here. Crunch. Yeah. And then you got to work it, work it, work it. Got to work it. And then choose every muscle in your body to work that big grinder. Yeah. Yeah. The longer, the fancier the restaurant, the longer the pepper mill. And you know, the Himalayan pink salt is actually a prehistoric salt bed when the Himalayas used to be underwater. That's how it is. It's an ancient prehistoric salt bed. So you have heavy duty nutritional content. This is why it's not as salty as regular salt. Yeah. It's like, what is that? They don't look like, what is it? Louisiana, Mississippi, where they got them lovies, where they used like the bottom of the river bed because it's so not futile, but fertile and they can grow really good stuff with that river bed. And it was like, it's just so awesome to use something like that. It was like, you're getting all your nutritional values from that river bed because it collected so much of the minerals and vitamins and whatnot. You mean the pond scum at the bottom of the Mississippi Delta? I guess you can say that if you want to call that. But it's like Louisiana, where like, okay, yep, you've heard of levies, right? Yeah. Okay. Well, what they are is they build up a wall. It's kind of like a bike. Okay. Like they do in Sweden. And they do it because they're below a certain lake or sea level and they build it up and they can use the ground that was once part of the lake or river and it has so many nutritional good value material in it for growing that everybody in the surrounding area started doing it and it becomes like enriching food for you. Yeah. Well, you know, any vegetation from a body of water that is not far from the sea is going to be high in value. Now, unfortunately, you don't want, I mean, you don't want mercury or PCBs to be in that pond either, you know, but yeah. So we're talking about salt and we're talking about something else. But anyway, when I'm making popcorn in that walk, I showed, I have a dome lid and what I'll do is, I mean, homemade popcorn is so damn easy. You'll never buy a bag of microwave popcorn again. You take, let's say you buy the popcorn in bulk. Let's say it's organic popcorn and you get a big pack of it. I put like either a half a cup or a cup dry into that walk, turn the walk on low, because it heats up fast. Then I'll put the oil of choice. It could be extra virgin olive oil. It could be coconut oil. It could be butter. And then I put the salt, the Himalayan salt, I mix it up and I cover it and I walk away and go watch TV. As soon as I hear the first pop, pop, I dash to the stove and I turn it on full blast. Then I'll start shaking. I'll grab the handle at a walk and hold the dome lid and I'll start shaking it vigorously. And as soon as I hear the machine gun pop, pop, pop, pop, pop. Or bang, bang, bang, bang, bang. I let it go. The whole thing pops when it slows down. Shut it off. Because you don't want to burn any popcorn. Let me tell you, that whole thing is, I mean, the salt you use, the oil or butter you use, every popcorn is equally flavored because when it starts off dry, it's all mixed. Because you're mixing it before it pops. So it's all totally saturated with whatever good oil and salt or butter that you're using. And that's how you do it. If you have a stir-fry pan, like I got back at home, I didn't have a good wok. So I use a regular pot that I would boil spaghetti in. It worked. It worked. I mean, not as good as the carbon seal wok though. That sucker gets hot fast. So that's how you make homemade popcorn. I don't want to give away too many secrets because this is only the first show. Yeah. But again, I want to say it is like, we got to kind of sprinkle it over time. Right. We don't want to feed people too much because let's face it. This show is comedy. It's education. It's fun. It's about the banter. It's totally unrestricted, uncensored banter. It's everything you would want except having girls make out and make it. It's everything you want except everybody's split. What the fuck happened and what the fuck is a matter with you people? That's all I have. I don't know, man. I've been trying to figure that out for years, man. On the prolet table. Yeah. Now, I was born in 73. Now, I don't know about you guys, but generally I try to give it straight to anybody. If you ask me a question, I'll try to give it to you about as straight as possible. And there's nothing wrong with that. Now, a rare occasion, it depends on the individual hearing the information. Now, they might have a problem with it, but to me, it was like, hey, I'm being as out of story as real as I am or can be. And, you know, don't get me wrong. I'm not going to try to degrade you or what have you. It was like, oh, you know, whatever, but still it was like, you know, you asked me something. I'll give you my opinion, regardless of it's right or wrong. That's just how I see it. Now, maybe there's a possibility. Let me give the benefit of the doubt. There's a possibility that Sunday afternoons for people with families is tough. Maybe they have obligations with their families or with their significant other. You know, they could have a steady girlfriend or a wife saying, hey, you're on a damn barrier, you're online all night, and now you're online Sunday afternoon. I thought we were going to go, enjoy Sunday, go somewhere, it is possible. But if they're not doing that and they're being wise asses, you heard me tell you off just the same. But then again, if it's hard for you to come here because it's Sunday afternoon, I understand. So I understand both ways. If you suck, I understand you suck. If you haven't bonafide a legitimate excuse, I'm empathetic with that. But what I'm not empathetic with is Michael Hilton trying to phase us out. I want to fight his forehead so bad, like Freddie Blasey. I want to know on his forehead so bad. And you know what? He gets tough when he's behind the keyboard. But if he was here and I was knowing on his forehead, he wouldn't be so arrogant. How dare you try to shut us out and bring in Druski at 3 a.m. and do shows. I will bite your forehead until you bleed, until you bleed all your blood. You know, I know there's a lot of people in this world. I'll put, I'll give you that. But, you know, there's going to be a time where he's going to, I know he's going to probably reach out at some point. And it's like, I'm already involved with something else. What do you expect me to do? He reaches out and then he gives you the X. And then he reaches out again and he gives you the X again. Yeah, if you mind. I mean, you know, we're not saying I can't say. That's the kind of people that he's going to have on his show at 3 a.m. Yeah, yeah. What about that other guy? That other E.T.D. extra-generate that you had. Oh, there he is. He's got one tooth and swollen. I'm a big fan of the 3 a.m. Michael Hilton show. That's right. Stay, stay, everybody, stay calm. Yeah, stay calm. Stay calm and carry on. What did Mr. Spock say? Prosper, live long and long and prosper. Hold on. I can do it. What was it again that? Or the one I always liked from him was the needs of the many outweigh the needs of the few. Or yeah, or the one. Yes. I was always, you know, I always try to take to the breath of kind. Best start-track film ever. I would agree with that. Well, Ricardo Montalban was a very talk about charisma and pizzazz and talent. I mean, he was a great actor and, you know, at one time he was advertising for the car of Chrysler Cordova with Richard Arifian Leather. Yeah, I remember that. Yeah. He had that accent and it was just Richard Arifian Leather. Almost like Belvedosi talking. Yeah, you know, that's another good one I used to watch, man. I mean, I'm sure James is. I don't know about Eric, but with me, I grew up watching Dracula, the Belvedosi or the Frankenstein or the mummy or the creature from the Black Lagoon or the wolfman from way back when. And they had like somewhere between 85 and 88, they did a movie called The Monster Squad. And it was where they had, you know, all of them guys. Wait a minute. Wait a minute. Is it possible that that chicken was kept, was pre-cooked and kept under like a heat lamp? No, I don't think so. They never ate anything like that when I went to. Pactyria. Pactyria. Mitoform. No, but that's where I went to, yeah, deal with that. What was the collard greens? You know, I can't say that word. Wet collard greens. Did you mean to say moist? Oh, you can't say that word anymore. No, no, no, no. No, his stool was moist, ultra moist. He had a brown water blowout, known as diarrhea. Might sound really gross, but it goes really good on toast. What is it, kale pectate? Or no, what is that stuff? That chalky liquid that's a housing. Oh, like a pet bubble ball or something? No, this is, yeah, this is something for diarrhea to help bind you. You know, if you don't have nausea, if you don't have nausea, then it's not a bug down there where I would say have ginger ale all day, all night. Okay, yeah. Now, see, I thought ginger ale was a Midwest thing. I'm glad it's not. No, not only is it not a Midwest thing, it's in WebMD. My sister read it when I had a gastrointestinal virus, and I was vomiting nonstop, and I had diarrhea, and she read it. She says, don't have no, don't drink no water, don't eat no food at all. Ginger ale, that's it. Yeah, like verdicts, yeah. Yeah, because what's happening is your body's trying to expel whatever's down there. Yeah, what's going on with, yeah. Yeah, so if you keep on eating, it's going to keep on trying to expel that, and not even water. Yeah, so you might be on the throne most of the day, yeah. Well, yeah, because once the body empties that crap out, then the desire to vomit stops, and ginger, as in ginger ale, has a calming effect on the gastrointestinal system. Yeah, so it really does work. I mean, all like Canada drive, that happens to be what I like. But drink, but even if you have the store break, it doesn't make any difference. Yeah, but at least like Eric has the thing on the website here, man. Yeah, she got some of this right on the internet. Turn it loose, core slogan. Turn it loose, core slogan. Kentucky fried chicken, finger licking. Hold on for a second. You got the hoops. You got the hoops walking you there. I'm not going to post screen this bad boy. Yeah, let me full screen. Okay. All right, I'll be back in a second, guys. All right, I'm trying to figure licking. Good campaign was translated in China as eat your fingers off. All right. You got it. Good news campaign, it takes a tough man to make a tender chicken. Was translated into says was translated in Spanish as it takes a sexually stimulated man to make a chicken infection. Well, you know, I try I tried coming aboard the show without typing my name to avoid anything being blocked and stream yard won't let me do that. Well, you can go you can go in into the is it called the banners and you can turn off the you can turn off the you can you can have the name. Oh, you mean you mean into the settings of stream. Yeah, yeah, you can turn off the the yeah, you know, on and off. Yeah, because, you know, whatever you type in as your name, it always blocks something. Yeah. You know, like in your case, you don't have the damn goosehead block in anybody because you have a professional account. Yeah, I mean, you can you can you should still be able to do that on even if you don't have a even if you don't have the premium version. You make the goosehead not be there. I mean, just make the the logo or the or the portion where a name show up to not show that. Oh, yeah. No, yeah, that's you do that. Yeah. I mean, but if I if I turn now, if I turn that off, it will be for everyone or just me. It'll be for everybody. Yeah. But then again, everybody's name ends up blocking something. When you think about it, and then if you bring up and then if you bring up, let's say that that will but it doesn't it's not meant to stay up long. So then, you know, wow, hold on, hold on. Let me get up first. We salute and honor the chicken today. And then we got chicken shit. Sometimes the chicken takes a bite out of you. You know, the thing that people don't realize like of all the vegans out there think that chickens are vegans. Chickens are opportunistic scavengers and predators. They are. I've seen chickens eat field mice. Why field mice? I've seen chickens eat dead birds. I've seen chickens eat birds. Yeah, like I got that bird. I've seen a chicken eat coffee grinds and coffee filters. Yeah, coffee filter also. I've seen chickens eat burnt out grass from the sun, everything. Chickens will eat anything it can get its beak on. And they are, they're everything. They're omnivorous, scavenging and predators. They're everything. So a chicken is not this whippy creature. Everybody thinks it is. Now a rooster, its weapon in reality is the bottom part of its beak. It has a very sharp pointy spike as the bottom. And all you see is the top part of the beak that hooks. But that bottom is a killer. And that that's how it kills. That's how it spikes, you know, it has that spike. Here's some very good reviews from the, I don't know, that must be in New Jersey. The first American fried chicken. First American? First American fried chicken. The bottom review says, the guy says, you know, we ate there and it was a blast, quote unquote. Not good rating. And the two of them. We're going to make a dumpster diving over this. Oh, this is funny. I was so chicken was the bomb. It gave, as it gave, as it gave me was explosive. Luckily, toilet maintaining, maintain integrity. No further injuries would recommend dumpster diving over first American fried chicken. Oh my God. That's, yeah. You know, if you go to Google Maps, nope, you go to Google Maps and read on Google, all the reviews, all the reviews that people post, it's a comedy show in itself. You could find the worst ones and just guess how many, how many stars did this one get? You, you have so many witty people. I said it was a two and that was a negative. Yeah. Like the reason why I didn't go to Jack's lobster shack, which is right. Near the Oikini sushi place, there's two of them actually. One is Arigato and the other one, I can't pronounce, but that's the one I go to because Arigato. No, what's that other one? Arigato? Arigato. It's Japanese word. Roboto? No, Arigato. Okay. I'm trying to make a song reference here. Oh, no, Mr. Roboto, the, uh, Mr. Roboto? No, it's, uh, they only allow you to stay there an hour and a half. And I don't like the, well, I'm eating. I don't care for that. And anyway, Jack's lobster shack had a review where this man ordered a lobster roll as a dinner entree and it was small. So he complained that it was small for the price that they charged. So the owner instead of apologizing says, well, if you drive up to, uh, Maine, uh, and order a lobster roll, you're going to get one the same size. I don't believe him. He's full of shit. He, he's just trying to, he's just trying to maximize his profits by giving smaller, smaller lobster rolls. Yeah. That's what I did. Yeah. So I call them out. I left, I left the comment and he got mad. Would you do it on Yelp or something? I, I did it on, uh, Google, Google review. All right. He got like Jack's lobster shack. He got mad cause I talked about all the shenanigans that, uh, seafood restaurants and other restaurants do in fancy areas and, you know, all the, all the crap they pull, you know, you know, what you did was good, but you know what you need to do on top of that is call the corporate office. And of what? Let them know. No, it's not a court. It's not a corporate chain. Jack's lobster shack. It's an individually owned restaurant. Hey, Bart, Bart Robinson. Have a good one. Cheers. Have a great Sunday. You missed a real amusing show. But, uh, uh, yeah. Well, you know, Jack, if that's his name, uh, uh, if it's his name, What was his last name? Off. Jack off. You know, he's a Russian. His name is Ivan Jackenoff. Ivan Jackenoff doesn't realize that, that restaurants need customers, but the customer does not need the restaurant. Yeah, exactly. Yeah. Okay. He should, and he should think about that for a moment. He don't. Oh, yeah. All the seafood restaurants gouge. Oh, they gouge more than Moe Howard did to the other Stooges. Jack's lobster shack. Oh, uh, fart doctor. Jack's lobster shack in edgewater. Um, on Google reviews, a man, I complained that he ordered a lobster roll, uh, for a dinner entree. And it was small for the price. And, uh, the owner didn't apologize. He just says, well, if you went up to Maine, if you went anywhere in New England, you will get the same small lobster roll at a high price. Like he was justifying the fact that he served the man. And he decided to serve the, uh, small lobster roll. Now I was going to go there and go live on StreamYard and, um, and order the fried whole belly clams, which I've had in Cape Cod. It was Port Hyannis. And, uh, which is where the ferry boat to Nantucket is, or Math is Vineyard. Math is Vineyard. And anyway, uh, whole belly clams are great. But for 26 bucks, I better get a good portion. If it, you know, if it's not all you can eat, I, uh, well, of course it's a gorgeous day. What am I, what am I, I'm going to take a walk and everybody's going to be a thousand feet away because they're, they're afraid of catching something. They're all going to be, but, you know, it's like people don't interact anymore. So, you know how many times I took a walk and I saw the same yachts and sailboats and what have you go back and forth. You know, I'm having fun right here. I could go out. I could go out, sure. Yeah, you made a good point, Bart. You know, it's nice weather. But anyway, um, yeah. So this is it. Price gouging, like fart doctor sips. And they do it. They all do it. If you order deep sea scallops in a restaurant, you got to pay over 30 bucks. If you order, if you buy deep sea scallops, it might cost you like 20 bucks for a bag. One pound bag, I think. You know, it'll cost you about that. You know, it is what it is. I know, I realize the commercial boats have overhead. They have diesel fuel. They have, they have scallywags or whatever. Uh, shipmates or to pay, you know, and, uh, you know, they have it over. They have to go out and get the deep sea scallops. The deep sea scallops are not farm raised like, like mussels are. I guess that's why mussels are dirt cheap and shrimp is has. Well, that's not true. There's some parts of the world where the mussels are farm raised. No, they aren't. That's what I said. Yeah. Yeah. Okay. Like out in New Zealand, I know they're farm raised and yeah. So I mean, it just depends on the part of the world. Some, they're not, they're wild. Some are farm raised. It just depends on where you get them from. Well, now, now all mussels are farm raised and also some clams. Some clams are farm raised. I think the cockles, the little ones are. Yeah. Okay. On the rocks. Yeah. Either brown or they're, well, the black mussels, to be honest with you. How about like Edward Island mussels, right? There you go. Now, speaking of, I'm glad you brought up the maritime promises. Because you know that all the great seafood up there that is commercially harvested, including the Bay of Fundy, it's all exported out of Canada and the locals, the locals have to pay high prices for local seafood because most of the prime seafood is exported. Yeah. To maximize like their profits. It's like, I don't know if it's the same situation in Maine where most of the lobsters up there are exported out, out of the state. Yeah. For the Maine does all, it's got all the lobster stuff. Yeah. I'm sure they do. They're all exporting it. Companies that just export them, just ship them. I know there are companies that do it online. I don't know how they do it. They ship you live lobsters in the mail. They're still alive. How the hell do they keep them alive? I don't know. These are marine creatures for God's sake. There must be some genetic modifying to do that or something. They're very sensitive to their environment. Yeah. They must be because a few temp them once and they close up. You know they're good. Oh, they got a claw. Oh, you're talking about the clams and oysters and mussels. Now, live lobster ship daily. Holy. When they feed, they open up a little bit and they're filter feeders. They suck in the seawater and they filter out the particles of food. And this is how they eat. But they don't open up like that. That much like guys, you order by 2.30 p.m. Eastern time, which is in Maine, for a UPS next day delivery. And they're live up. Oh, that's kind of crazy. Yeah. Now, that makes me wonder. I've got a fish monger, please, just up the street for me. And I go there from time to time to pick up some fish or what have you. And it kind of makes me wonder, do they get this stuff from where you guys are at? And it was like, you know, I had drawn me some good seafood or fresh seafood. And it was like, you know, that it makes me wonder sometimes where they used to get. That's right. What do you mean? So. Well, I'm not sure where you are. I'm sure I'm sure the Great Lakes have their have pollution. Don't get me wrong. They've got their good fish out there, too. But I mean, sometimes when I walk in there, I'm not looking for I mean, okay, let me try to explain this as best as I can. Okay. Now, if you guys look at my channels or my or my channel, my beer, about 50% of it is like Michigan based beers. Okay. That's given. And, you know, I try to be a Michigan based reviewer, but I can't help it. I've got to review beer beers from other states and so on and so forth. That's just nature of the beat. Okay. Fine. No big deal. I get that. I understand it. It's just one of them things. And a lot of times is reviewers discretion, what you review on your show. And I also get that. But when you start getting into your like off camera, private life, so on and so forth, you know, sometimes I'll eat Michigan stuff. A lot of times it's Michigan like walleye or what have you. But sometimes I like to venture out with like clams, campies, or old legs or something. And it's like, it says one of the things where you need some variety in your life. That's basically why I'm yet there. You know what I mean? Well, my mother, God rest his soul, used to get smelts from the Great Lakes. And the smell is a small of light green. Yeah. Boney. Well, actually, if you, if you, I was able to pull the center bone out very quickly and the meat on both sides of the smell was solid. And there wasn't any, it's not like eating a trout or what should I say, a perch is even worse. You know, where bones are everywhere. Trout's not that bad. No, like a perch or some, but it was good. You know, you, you, you bit on both sides of the center bone, or you just pulled it out and it was a done deal. But they were from the Great Lakes. I'm assuming Lake Superior and Lake Huron are more pristine than, than Erie. Yeah. Or even Lake Michigan. I mean, yeah. So I mean, I can tell you right now, Lake Michigan's good. Lake Huron, or not Lake Huron, but Lake Superior. I know me and James have talked about this, but Lake Superior is one of the deepest lakes in and around Michigan that you could get. I don't know about the rest of the world, but as far as Michigan goes, that is one of the deepest lakes you'll ever find. Some of the lakes in the world, and when I watched the travel channel, the history channel are like 800 feet at the deepest point. I mean, Loch Ness, Loch Ness has a really deep impact. I mean, we're talking several hundred feet, and that's pretty damn deep for a lake. But Duluth, Minnesota, I think is the only major city on Lake Superior. Loch Ness at its deepest point is 126 fathoms, which equals out to about 700 and 55 feet, holy crap. There's a lake in China that has extremely deep part. There's what is South America. I think it's Titicaca. Something like that. Yeah, how to do with Titicaca. It was ancient islands, but, you know, there are lakes in the world that have extremely deep sections. I'm sure they stock it with northern pike, muskie, walleye, fishes like that. Deepest lakes in the world. Yeah, are you doing a screen share? Yeah, deepest lakes in the world, so encyclopedia Britannica. Look at that. You got Crater Lake, which is 1,943 feet, holy crap. That's an Oregon, which was literally created after an asteroid hit it, I believe, yeah. Then there's Great Sl- oh, that's a great name, Great Slave Lake. It's over 2,000 feet deep. Holy crap, look at that. The Western Territories in Canada. Northwestern Territory, 2015 seat. And it's named after a group of whatever that word is speaking Indians called the slave or slavery, holy crap. Lake Yaisk. That must be in, where the heck is that? Somewhere in the Alpine. All right. What is it? It's 21, over 2,100 feet deep. Wow. All right. Wow. Pakistan, all right. Lake Niaz, 2,300 feet. And that is, I don't know, between Mozambique, Tanzania and Malawi, all right. Yeah, it was an African cyclist they showed us. So in other words, wow, look at this. Oh, Higgins. Oh, hey, we need 200 feet. That's one in Chile. That's one in Chile and... Damn, 27, Argentina. That's not 27, 100 feet. Oh, and then you talk about Lake Volstock, which is under the ground, under the ice in Antarctica. That's almost 3,000 feet deep. Antarctica. Now, you know, talk about uncharted, unexplored parts of the world. You know, could you imagine, like, what's down there? And it's buried under 2.5 miles of ice before you can even get to the lake. So to... So the thickness of the ice, now that is incredible. That is incredible. And that's called Lake Volstock. Vol... Vol... Volstock? Yep, that's an Antarctica. Okay, I'm going to look that up because I like that diagram. That is the largest... Okay, I'll be working. Okay, guys. Yeah, so... You can't use an ice fishing order with that. Yeah, no. All right. Cheers. And we got Caspian Sea, which is apparently a lake. All right. 3300 feet deep. Well, yeah, the Caspian Sea is really not a sea. It is a lake because it's landlocked. It's the largest... It's the world's largest salt lake. It's a saltwater landlocked lake. Commercial fishing and tourism to Caspian shore play a vital role. Yeah, large quantities of natural... Of oil and natural gas are extracted from that lake. It's a lot of sturgeon, beluga. Sturgeon, that's where you get the caviar, right? Yeah, beluga caviar, I think they get it from Black Sea. And Caspian, but... Here's another lake. Tangayite. Oh, Tanganyika. Yeah, there you go. Between Zambia, Burundi, Tanzania, the Democratic Republic of the Congo. 4700 feet. Holy shit. Wow. You ever see the African cichlids if you go to a petco? They're from these lakes. Oh, wow. They're beautiful, stunning fish, but they're aggressive though, but they're gorgeous. You got a lake by Keel or whatever. 5300 feet. Holy crap. And that is where, that is low-key. I don't even know it. Oh, that's in Serbia of all things. Oh, wow. Damn. And the world's the largest freshwater lake, holding more than 20% of the unfrozen freshwater on the surface of the earth. It is also the oldest freshwater lake in the world with an estimated age between 20 million to 25 million years. This is the one in Serbia? It's the one in Serbia. And what's the deepest point of that one? It says 5,315 feet. Wow. Damn. I want to go up. You know what's on the bottom of that lake? Sheesh. Now you know why they see these cryptid creatures. They don't. Or you think you're seeing sea monsters, but there's a real life explanation to all these things. Well, a lot of people didn't even believe that the giant squid was a thing until it was captured off, I believe probably off the coast of Japan with some deep sea underwater cameras. Well, they are definitely real. The giant squid is real. And also during breeding season, you don't want to be swimming in the sea of Cortez. Yeah. Because you've got the baby, the young giant squid, and the homebolt squid, which is also a huge squid. You don't want to get caught in their mouth with those sharp teeth. No, because they're. Or they're beat to whatever you call it. They're very strong. They're exceptionally strong creatures, even though people think they're soft, like, you know, and delicate. Oh, no, these are strong. And every sucker, every suction, has a hook that comes out of the center of the suction cup. So when they grab you, they grab you. They got the beak and divers have admitted that they've gotten a broken arm by being pulled and attacked by a homebolt, large homebolt squid. Oh, thank you. In the sea of Cortez. So I can find a big one. These are vicious predators. And all I know is I'd rather be the one to bite first when they're grilled to perfection. But I think with squid that big, it's similar to cooking octopus. You have to boil it first for a certain amount of time to soften it before you grill it. Same thing with the big barbecue pork spirits. You've got to boil the rack for like 15 minutes and then put it on the grill with the exception of smoking. If you've got a real smoker and you're going to do 10 hours or 14 hours. Yeah, my brother's got a smoker. That thing is nice. Yeah, I had a smaller smoker by Brinkman, but they make all sizes. They make all different sizes. I'd say the big ones are beautiful. And you know, it's like a big oil can. And you know, you got the chimney on one side and you know, the coals. I mean, the wood, the firewood goes on one side where the chimney is. And then you have the water bowl, the steel water bowl. At the bottom of it. Yeah, like wood chips are supposed to be soaked in water. Yes, yeah. So they smolder very gradually. Not a fire, yeah. Not burn up right away. So and then the food would go on the other side of the can. Oh, I'm sorry. The other side of the can would be, there's a big trap door. There's another one trap door. One for feeding, feeding fresh firewood. The other one you put the meat in. So what happens is the heat is kind of indirect. Yes. Smoked meats. You know, it's not direct heat. I told V.C. when you're barbecue, when you're cooking, when you're barbecue and chicken, always have the coals much farther away from the chicken. Because you don't want to end up with crispy, well-done skin and have it raw inside. No, no, no. And that's exactly what will happen if you put the coals close. Now if you're doing hamburgers, steaks, those will take very long to cook at all. Senate cut pork chops. And then you can have the coals closed, but you got it. Don't walk away. Do that indirect heat. Yeah. Yeah. It's more indirect with certain meat, but don't walk away. Now the beauty of the smoker, you could do this, you know, in the middle of the winter. Yeah. Yeah. You load it up. Let's say raw pork belly for bacon. You can put turkey, drumsticks, and wings. You can load it up with pork chops, because when I used to go to the German pork store and the Polish market, they had smoked pork chops in it too. Load it up ribs, you know, the big ribs, you put everything in there. Night before, let it go like overnight. And the next day, you're in for a delight. Let it go overnight. You're in for a night. Now, I wonder if BC had a touch of diarrhea. More chicken. More chicken problems. He could be eating. You know, the thing is that cooking times very greatly. Now, speaking of cooking, not food, not recipes, but apparatus. I am really fascinated with the induction range. And I found one on Amazon Prime that's not too expensive. And supposedly, any cookware, where a kitchen magnet sticks to very hard can be used on an induction range. Magnet don't go whammo. It won't work. And what induction is, the surface stays cool. But the fucking thing cooks. It heats up to whatever temperature you key in. It has a timer. So therefore, you don't need a crock pot anymore. It becomes like a crock pot. Because you can time it and the exact temperature. And it reaches that exact temperature very fast. But then if you take the pot away and put your hand on it, you don't get burnt. Right. Talk about a science project. That is amazing. That is absolutely amazing. The induction cooking, I mean, and you could bring that. It's so portable. I mean, it's not really big. It's, you know, it looks like it's this size. I mean, you could bring it with you. When you, if you rent out a house by the beach, you know, or you have access, or let's say college dormitories and that, you know, they go on vacation. They have a time share or something, you know, well, I'm sure there's stoves there. But my problem is a lot of these apartments and efficiency hotels that have a little studio kitchen and they have electric stoves. And I hate electric stoves. Yeah, that, yeah. You can't adjust the heat. Whereas the induction, if you're going to use electric, it's efficient. And it also will reach the temperature very rapidly. So I highly recommend that. And I guess, I guess BC is gone. But I forget what he said. He had to, he had to, he had to scream on it. Yeah. So you have, you have later on tonight, Jesse Bumpy Road show. Yeah, there's a dark, it's called after dark beers. It's got to be the darkness has to come from the malts and not from all of the fruit that's used in the souring of the beer. So yeah, if you look up what SRMs are, you've got to have a minimum of an 18-colored SRM. This is not a after dark beer. So when Jesse does, when Jesse does a theme, he runs a tight ship. It's got to be better. You better be bringing the real McCoy. Yeah, you're not, you're not getting in if you don't have the right thing. Absolutely not saving space for people that don't have the right product. And I don't blame him for that. If he wants to, he tries to keep it, he tries to be pretty educational for the most part. Yeah, he's trying to showcase other things. He says, don't take it personally. It's only business. Yeah. And then you have some time. And it is, but you should know what you're, you should know what you're getting into if you're gonna, if you're gonna try to join that. Well, somebody, somebody showed up Friday on Fandango Friday with a bottle of gin. And the theme is liqueurs. He probably didn't know the word. He saw the word liqueur. And he rated it as liquor, liquor, you know, which is an honest mistake. I mean, I'm not gonna. The core with the letter K. You know, I was supposed to pronounce it at least. Yeah. Well, it could be flavored. Which I mean, it could be, it could be a fireball. That's a little cool. People are not, people are not turned away if they bring the flavored hard liquor. Man. You know, it's not that bad. I mean, you, you get the airline bottles. See the only reason, I mean, listen, JTRIO and myself and, and BC and Ronnie, Ronnie Simpson, when he does come, when he feels like it, we don't like liqueurs, but we tolerate them because we, they're, you're cheap when you bring the airline bottles. But it's an excuse to hang out with friends and talk. Yep. It's, it's an excuse. And it's not expensive. You know, you do one airline bottle of this one show. You're not spending a bunch of money on someone. I said, girl, no, I was okay. I was coming back. I know. I know you'll come back. And then you have multi Monday, which is Jesse also. Bumpy wills on Monday. And sometimes stout Sunday, various people show up now. Is John and Ili back at the helm for South Sunday? I would imagine. I can't imagine, I can't imagine like being bright-eyed and bushy tail-rated and drinking. 10 30 in the morning. That's why I don't want a day drinking, but I think 10 30 is a little bit too early for me. That's why there's the after dark beers, because people were, were requesting. I know John, well, I'm not John. I know, I know that Jesse Bumped Row Brewery was, was, was asking for a stout Sunday night edition. So he kind of formed that idea into the after dark beers. Yeah. Because a lot of people are just not into the early morning drinking. And especially you get, you get somebody like, um, Beer Man that lives in the state of Oregon. And that's a three hour difference. So when John and Ili in Georgia is doing the stout Sunday, it's 7 30 his time in the morning. He's going to crack open a stout at 7 30. I mean, it's crazier things have happened in the world, but he's not planning on doing that. You got people on West Coast, you know. You know, I was on a live stream about a month, a month and a half back. And they said, Oh, I think I've seen you on stout Sunday. Now, me personally, I've never been on a stout Sunday. And I was like, you know, I don't mind day drinking from time to time. But I told him, it's like, I know what you're saying, but it was a ride show, which is that like Wednesday or Friday from like seven or six. And I've never been on a stout Sunday ever. And it was like, that's just too early for me. Hey, you're right. You do after dark. I think the after dark theme is, is perfect because I think stout Sunday, Sunday, Sunday should morph into the after the dark Jesse show because, you know, I mean, everybody from every time zone can participate, but, but it is not a stout theme. It is whatever theme Jesse chooses it to be. Unless, unless Jesse starts, let's say, if he has enough ambition, let's say stout Sunday should go on a back burner. And Jesse could start at seven and do stout Sunday from seven to eight. And then the other theme from eight to nine. That's another possibility, you know, whatever. But uh, who's that? Sanja, Sanja Gaputa. What? Sanjay Gupta. They see an end doctor Sanjay Gupta. Sanjay Gupta chooses stage name for, for being on TV. I mean, Dr. Gupta is a unique name. Sometimes it's mobile. They have a unique name. Yeah, exactly. So that's why people stick to their ethnic names today in Hollywood. You know, they do. They don't come up with like a waspy name, you know, a stage name. Right. Like Stevens or Edwards or or Johnson or whatever the hell they, you know, yeah, they come out with, uh, you know, they keep their, their name. Now, unless like Quentin Tarantino, I'm sure Quentin. Yeah, that's a unique name. Yeah. Quentin, he's a funny looking dude too. Salma Hayek. Now Hayek is more like somebody who's like hacking up the flim. Well, I was thinking of Kayak, but either way. Yeah. Well, she's, she's, she's half Lebanese, I believe, half Mexican. And she's either way. She can't tell. Hayek, Hayek is her, her father's, uh, Middle East. It's like that. Who's that girl from a modern family that, one that always claims to be Colombian? Uh, you know. Oh, we're talking about. We're talking about, um, um, um, you're talking about, uh, uh, Sofia Vergara. Yeah. Yeah, her. Yeah. The one that's like hooked up with, uh, Ed O'Neill on the show. Yeah. Well, I don't think that's, she's from Baranquilla. Baranquilla, Colombia, the same with, uh, Shakira. They're both from, uh, Baranquilla, Colombia. Well, I mean Shakira might have the moves, but, uh, that Sofia, oh my God, don't get me in a room with her alone for 10 minutes, maybe 15. Swear to God, she's not going to come out to save us. Swear to God. Well, I don't know if it's in the script, but she, she nags Ed O'Neill something terrible. She complains that she's like a drama queen. She just goes on. Yeah. Well, it, okay. The best thing I've ever heard about life was, if you ever guys ever watched How I Met Your Mother, okay. Now, if you remember right, Neil Patrick Harris, or, uh, whatever his name was on the show, there's this hot and crazy scale that they've got. And it's like, okay, you go this way, it's this crazy scale. You go up this way, it's the hot scale. And then you go like diagonally, like a connect four thing. Yeah. I forget how he explains it. I, I know I'm not going to explain it right, but okay, if you're this hot, you're this crazy. But it's like, if you're this hot, you're going to be this crazy. And it was like, that's kind of what the, what Sophia is. She's so hot. She's that crazy. It was like, now, how many guys can actually deal with that hotness and craziness at the same time? Well, craziness causes stress. A crazy broad will cause stress in a man's life, depending on how great you are. Now, if they compensate, it's like a woman having no domestic skills. She don't, she don't really know how to do laundry. She doesn't cook, but she's got, she's got to be really hot looking and really good in bed, in bed, in order to not have any domestic skills. Like in other words, you have to bring something to the table. Yeah, they'll make up for it. Yeah. Yeah, it can't bring nothing to it. Like an average looking girl who is lazy and domestic skills is not going to cut it. No, she's out. Give her the pink slip. Actually, don't even let her, don't even start dating her if she doesn't have any, any. So basically have a woman standing at a motel. Oh, she got implants. Hayek definitely got implants. She really does. Is that her implants? Hayek, does that really hurt her huge? That's, yeah, that's that actress. Yeah, there you go. She decided on the maximum size, that's like a go-go dancer. All right. The Hayek. Yakity Yak, Hayek, Yakity Yak, don't talk back. Those things took her back. Oh, yeah. Oh, she got it from the back, all right. Yakity Yak, bang me from the back. Yup. But yeah, so we were talking about some good stuff about the induction cooking range and different things, but yeah. Yeah, you know, the electric, I cannot stand electric. Yes. You got the gas, you got a gas leak, BC. Maybe he's got to get, wait a minute, hold on, hold on. Hold on, Eric. He did that at this, I don't know who that guy is. He did it at some movie premiere. There you go. Look how he's like, like mesmerized by, he's like staring like Bella Lagosse, man. He's got no hair. He's like, uh, he's like Donald Trump about grabbing, grabbing by the coochie. Woo. No. What you gotta do is grab him by the coochie and start kissing him. And then, and then there you go. Say what? Yeah. They almost look like Hans and Frans. All right. Yeah, boy. Hans and Frans. BC, uh, the induction cookware, it may be electric, but when, uh, if you're using a cookware that, where a magnet will stick to a very hard, the temperature, you, you key in the temperature and the time, and it goes right to the temperature, like whammo. And if you touch it, it doesn't burn your hand. But then if you put the pot, the stainless steel pot on it or cast iron, it goes, whoo, the temperature goes right to whatever you typed in. So it's really precise. It's really a precise. Now, um, you think that Miley Cyrus is born again Christian father kind of like, uh, turned a blind eye to her, his daughter's antics. Because, uh, you know, if I was, uh, what's his face, uh, Billy Ray Cyrus, I've got to look at this as a, uh, marketing thing. You know, I mean, there's people out there that'll do things for their musical thing, but in real life, they ain't going to do nothing. Miley Cyrus, that's not what they are. Yeah. Maybe Miley Cyrus. No, he sang a breaky heart and talked about his born again status. And then she comes out with her tongue going sideways, like Linda Blair, from the exercise day and night. Oh, Miley. So you can use anything as a problem. So a wrecking ball, anything. Oh my God. Yeah, she was naked under running ball. They said, bro, really put like 300 people in the fire and said, give, give them 10 minutes. You can cook. Holy crap. But I didn't imagine someone to be that poor though. I got a question for that company. How much mozzarella and tomato sauce is really in those little, it's ketchup in American cheese. Come on. A process of American cheese. Oh, they get some liquid in that American cheese. It gets all over the place. Yeah. It's like, it's too drippy when it melts. At least look, if you're going to make a Philly cheesesteak, first of all, those famous places in Philadelphia that just make Philly cheesesteaks, they use Belvedere, I heard. And I think I know why, because it's cheap to them. You're trying to maximize the profits. I've had Philly cheesesteaks in a barbecue restaurant. One time I had mozzarella cheese, Philly cheesesteak. Another time I had, I like provolone. Provolone, I think that's exactly what I had. Now, one has to be cheese for your sandwiches, if you ask me. If you want good, I think good monster cheese makes a good melting cheese, too. That Asiago is another good one, too. Asiago. You know, I had a bacon, I had an eight ounce bacon, slab bacon that is a cheeseburger with blue cheese melting on it. Let me tell you about flavor. Oh boy, did it have flavor. Yeah, it's like the fourth time I had one. I'll let you finish, but... Hold on, let me look at that. Hungry talking about it. She can probably teabag. Yeah, she can work me any day. She can work me any day. Put your tongue, your balls, and your scrotum there, and around your head. Oh no, oh, oh, oh, oh. That's it. That's the morning after. That's Mrs. Krapp. That's the morning after. That's the morning after. The south bus, the school bus. Hey, you got a picture of a chef when he was, he was born. He was a male prostitute to raise money, and he... Chocolate, chocolate, chocolate, chocolate, chocolate. The mayor, I think, was it the mayor of South Park? Yeah, salty balls. Chef's chocolate, salty balls. The mayor. Ooh, the salty chocolate balls. Salty chocolate balls, right. I bet, guaranteed, all these guys have women that said, what are you doing online on a Saturday afternoon? We're a bunch of guys doing a bunch of guy things, man. What do you expect? You know them girls are doing their girl things on a Sunday afternoon. Oh, there we go. There we go. Hold on. Mrs. Krapp, Tree and Chef, and his suggestion of her putting a bag over here as a game. She needs a bag over her head, obviously. That's friggin' funny, man. That is funny. That is real good. That is... As Kenny Banya said to Jerry Simon, it's gold, Jerry. It's gold. That's crazy, man. Steve. Steve is what it is. Hold on, Eric. It's gold, Eric. It's gold. That crazy, it's that what's it called? Voila, that Voila. I like that one. Oh no, that is the serious face one that you made, right? That's my pose in every photo ever. Well, that means that you're focused and dedicated and get down the business look, you know. Get down, get down on it, get down on it. Get down on it if you really want it. Get down on it. Ear master. Oh, here we go. Here, Alex. That's like a good photo. Alex, the beer master who had peanut butter and jelly on one of his recent food shows. There's a dude. There's our main drunken one. Drunken one. Yeah, they came out good, these things, man. Yeah, actually they did. So clear. And Joe Biden. Oh no. What about Thrash? You did Thrash, right? Uh, I don't have some of these photos. What about Chatio? Did you do Chatio? I went down to Chatio, no. There's Michael Hilton when he's 75. When he's 75 years old. I don't know, Michael. That's a good show. The trailer park boys. Yeah, that actor passed away a couple years from. I don't know from why, but he passed away, yeah. Yeah, yes he did. Yeah, it was funny. Amazing, it's amazing. Mike Broganlow makes these, this computer animated art called Blender. It's a program called Blender. Oh, okay. And it takes a while to make an animation. I mean like, like accurate 3D. Blender. Animation, all kinds of weird stuff. Hmm, interesting. Yeah, it's called Blender. It's actually free. It's free because he does it through Linux, and what he says you can do it through Windows. Yeah, he doesn't have Windows anymore. He got tired of all the crap dealing with Windows. So he just uses Mint or Ubuntu. I think it's Mint. Well, you know, open source software, you know. Yeah, it's, well, there are some, there are some free programs that are just as good as the ones they sell. Software that is popular on Linux, but can be downloaded with Windows. Like a set of Adobe Photoshop, there's something called the Gimp. And it's just as good. And then there's Office Libre, every bit as good as Microsoft. Yeah, I think that's the one I use, the Office Libre. I mean, you can open any Microsoft Apple document with it. And you could save what you know, you know, you can save in those, yeah. Right. And then there's open shot for video editing. And that's open shot video editor is very, huh, is very like professional thing. I mean, talk about slapping together from scratch. I use one by edit videos. It's called HitFilm Express. But some of these applications take up a giant amount of of your, what do they call your CPU usage? And it causes your computer to be very slow. So if you don't have a good amount of, on some of this stuff, if you don't have a good amount of RAM, then forget it without fast programs need to run. Yeah, I've been using KineMaster for mine lately. It's been kind of hit or miss with me lately. It was like, dude, come on. I've had no problem for the last year and a half. And it was like, now I'm starting to have a problem. Come on. And it was like, I don't know, man. I'm trying to think of the other one. There's, well, the antivirus, the free antivirus program that ThraschMetal told me about. Which one was that? I've been using it for over, well over a year, maybe two years since he told me about it. It's called the Panda. Oh, okay. Like the Panda Bear. And it's great. And the reason why I like it is because I could program it to scan the computer at the same time. I can schedule it at the same time every day or once a week or whatever. And I have it do it like when I'm not using the desktop when it's not on. And the others, you had a manual, the other free antivirus like Avast and I use the AVG. I use Bitdefender. Yeah, AVG, you have to manually scan your computer. And you can't schedule it. If you want to schedule it automatically, you have to buy the version that you have to pay for it. It's the same thing that I was talking about with the video software stuff. Sometimes these antivirus programs just take up so much CPU on your computer. Once that thing starts running, it really starts to slow down your computer. So you have to find the right one. I don't know what the right one is. I've been searching around. Bitdefender seems like it's been pretty good where it doesn't take up a whole lot of people and you just say bandwidth, but it just doesn't slow down your computer that much while it's running in the bathroom. Well, bitdefender. Things getting slow and then you'll go control, delete, and then you'll look at what's got the high usage on your computer and it's usually your virus software. It'll say power usage very high in the memory will be off the roof. Well, yeah, Bitdefender has been around for a long time. But yeah, you can find free programs. I mean, they work just... Maybe they don't have quite the feature set as if you subscribe to it, something better, but they work pretty good. I remember the first one they had to pay for was Norton, right? Yeah, Norton comes... I think Norton Antivirus comes on a lot of these new Windows computers and they give you a trial period, but sometimes you just get a lot of this stuff called bloatware where they're just packing all of these stupid things onto computers you're never going to use and to take up a storage space already and just bogging down your hard drive space already when you find your computer. Yeah. Yeah, that's it. That's it. Just like with a cell phone too, you got to uninstall all these programs you're never going to use. Well, one thing's for certain, man. StreamYard works with no issues as far as quality with the Android. But when I was forced to use Safari with the iPhone, forget it. It was not compatible with StreamYard. The only thing with StreamYard on the phone with Android, I don't have the option of posting anything in the comments section. They won't let me. You wait a minute, say that again? They won't let me post anything in the comments section when I use the Android phone to go on StreamYard. Oh, okay, I got you. That's if you're saying when you go live from me. When I go live from the phone, everything is great, the video, the audio, everything is great. I couldn't ask for it for better, but I can't. The option of using comments for me as a host is not available. It definitely doesn't have the same feature set. No, no, not all the same feature. Oh, I also, it won't let me add or subtract from the banner message on the phone. On the phone, I could see it. I mean, it's a good option if you're out and about and you're going to go live. I would tend to not use Android or mobile device if I'm at home and I'm going to go live. No, no, no. If you're out and about now, if you know you're going to be on location, you just simply create the show at home. Yeah. Okay. You set up the banner that you want to use. You create the show. This way, everything is just sitting there waiting for you. Plus, you're doing a promo on your YouTube channel. This is at the top. And then when the day comes that you're on location, you know, let's say you're you in a band, Oxblood Forge is at a gig at a nice place. And you get your camera. I mean, you get your smartphone. You prop it up with a tripod. You plug it in. You got to plug it in because video sucks up a lot of electricity. You bring a long USB cord. Or if you have to, you bring an extension cord. Like I was telling BC, you find the outlet. Boom. Plug it in. Now, your whole gig is live on StreamGuard. Yeah. And the stats. Oh, I got a little. We were talking about, we were talking about barbecue earlier. I got a little cheat sheet to know how long it's going to take you to make certain barbecues for you. Oh, okay. A little cheat sheet. There we go. Hold on, brother. Barbecue timer. Rare. One beer. It depends how fast you drink it. Medium. Three beers. Well done. Six pack. Pork ribs. 12 pack. Cold pork. 30 pack. I don't think you, I don't think, I don't think you'll need more than a 30 to be drunk as hell. Well, depends on the beer. Any questions? No. It depends on how fast you drink it. Yeah. Yeah. No. If you're drinking it like say, bush. Okay, fine. You're going to be drinking that whole 30 pack. Okay. Depending on how high you're going to shoot. Oh my god. Yeah, exactly. Now if you get to the brisket drunk as hell. Man, you might as well be drinking your normal go-to beer for that. So. Or whatever. Yeah. Normal go-to. It just depends on the person. Yeah. I have another beer. Why not? Go-to beer. Talking about beer? That's beer that you drink when you're not online. That's the go-to beer, right? When you're not online. Reviewing it. Yeah. Now I guess mine is too hard to deal by Bell's beers right now. But typically I go with Milwaukee's best ice. But then again, I got to drink a lot of that to get kind of, you know, you can't go. I remember when Old Milwaukee won some awards for domestic American beers. Yeah. They won some. I'm not sure who makes Old Milwaukee, but I think Stroze, right? Stroze. Well, yeah. Or whoever bought Stroze out. I think it's chorus. In the 1980s, I was down when my uncle was alive. He had a house on the Chesapeake Bay with a big, big outdoor tiki bar with the sink and everything. You would have loved it. He had this cabin cruiser docked on his own pier. And he had a big cooler. He was barbecuing, of course. He had a bit and steaming crabs. He had a big cooler and he had Stroze fire brood beer from Detroit, Michigan. Now apparently Stroze is originally a Detroit beer. I did not mute. I said, I was telling BC that Stroze was originally advertised as fire brood beer from Detroit, Michigan. And then he like, oh, there he's back. Yeah, I had a golfing fit. So anyway, do you remember Stroze when it was the local Detroit brewery? Yeah, I remember that. I remember when they closed, too, it was a big deal out here, man. Oh my God. We had this morning talk show on one of the local FM dials called JJ and the Morning Crew. And James, you might remember the name, Dick the Bruiser. Yeah, I know Dick the Bruiser. Yeah, A-W-A. It was Dick the Bruiser and the Crusher. Yeah. Okay. Well, they had an invitation, Dick the Bruiser on JJ and the Morning Crew. And when Stroze went out of business, they did a song called Something Like the Stroze of Summer. And it was one of them deals where they used like the music from The Boys of Summer. And Dick the Bruiser or the imitation Dick the Bruiser started saying the song The Stroze of Summer. And if you look on YouTube hard enough, you'll find the video of the Stroze of Summer. And it was hilarious. I mean, but it was a big deal around here when that plant closed down. And for the longest time, we couldn't get Stroze out here for nothing after that plant closed down. Because they make old Milwaukee. I mean, or they did make it. They got bought out by a Pap's Brewing Company, I believe. Pap's Brewing Company, okay. You know, for the longest time, they didn't have a brewery out here for Stroze. And then they just recently, I'm talking like in the last two or three years, where they built a brewery for Stroze here. And, you know, I reviewed it on my channel and it was like, you know, it was a good thing. It was, you know, like I was saying, it was a big deal when it closed down. And it was like, I couldn't believe it. It was like, it closed down. We didn't see it for a while. They brought it back. And I was like, Oh, thank God they brought Stroze back. And for a lot of us, Stroze did a lot of different things like say cakes. Ice cream, beer. So they tried to diversify their portfolio to appeal to everybody. So, but everybody wanted the beer. And it was just crazy. So it was just one of them wacky, wonky deals. Yeah. Well, you know, that's a shame, you know, because all these small family-owned companies, eventually, you know, the corporation names their price and they sell out. They, you know, they go for it. Yeah. And, you know, they're probably, I don't know if it's their most memorable scene, but if you ever watched the Shawshake Redemption and you got the prisoners on the roof, return a roof. And I forget the actor's name, but not Morgan Freeman, but Robin Timmons or whatever his name is, Robbie, something around there, where it was like, okay, well, on the last day or second to the last day of doing this job of retiring a roof, why don't you give us some suds. So we could actually feel like real men doing an out-of-state job. And the guards that were watching them bought them actual Stroze in the film, or at least Bohemian-style beer, which Stroze has a Bohemian-style beer. And, you know, I just thought it was so awesome that they would have like Stroze in a film that normally would go unchecked or unnoticed. And, you know, it's just one of them awesome, amazing deals, you know what I mean? So, most, of course. So Papst owns Molson Court and Coors. Holy, man. Well, well, Papst and, I don't know where this stands today, but Papst and Miller have some kind of joint, they're not joint owners, they don't have a joint ownership, but they have some kind of mutual agreement where they can do contract brewing either one of their facilities or their products. Like, they're kind of a joint venture, but they're not joint in its ownership. Yeah, I believe there's an H in between the O and the S and Stroze. Yeah, so I believe so as well, Stroze. Yeah, it's Germanic, I believe in origin, like a lot of these loggers that started, that got their big stars in the United States. And it starts in Mexico too, like your Modelo and your Corona and stuff like that. And Victoria, those were German immigrants that came over and started those brewers. Yeah, a lot of the German brewers, a lot of today's German breweries were started by immigrants. Yeah, you're equal, Northern or Northern Eastern, yeah, Germanic breweries, whether it be from Czechoslovakia or Germany or Austria, they gave them the start. Now, the same thing with wine in Chile, South America, it was, they imported the wine masters from Southern Europe. And they taught them and they got it off the ground. But I think like with tequila and mezcal, I think that probably goes back to the ancient Aztecs and Mayans, most likely, you know, rum is, I think, well, the sugarcane is an African produce. So originally, so then I went to slave trade, they worked on the sugarcane plantations, but sugarcane originated in the old world. And rum, I think, I don't know if rum was just an idea that they had when they colonized the tropics or if it came from Africa. I mean, it's the same thing when you think about, what am I thinking of Eastern Europe, when it comes to wine, how they have so much vodka over there. I mean, it's, you have to look at the ingredients, those neutral grains, right, even potato and stuff. It's so easy to grow and the crops used in the products used to make vodka, it's just so prevalent all over the place, just like. Well, I, sometimes there's sugarcane in the Caribbean, but you've got, and that's why that's, I think it's so prevalent in those. Well, the potato is not Irish, it's not Eastern European, it's not Slavic, it comes from the Andes Mountains of South America because the Incas were the first to cultivate potatoes in the, not in the lowlands where it's hot and tropical, but in the mountains of the Andes where the weather's very cool all year round. And this is where potatoes and the peanut also comes from the Andes, of the Spanish called peanut, Mane, but Mane, but the Indian name is Kaka Huate. Kaka Huate is like an Inca name for the peanut, but not getting into quinoa and amaranth, which is also kawicha. That's also Andes, South American, but yeah, while corn is originally Central American, potato and peanut is from the Andes, so the Conquistadors, you know, Pizarro, Cortes, whatever, they brought all this stuff back to Spain and then it spread, but the good thing about the potato, what the Europeans found out about the potato is because it grows underground as a root vegetable, it is kind of immune to a lot of the plight, a lot of the diseases that affect the crops in Europe because it is an underground root, but there are hundreds of different varieties of potato that comes in all different colors, I mean just like with corn, I mean people only know about certain potatoes like the russet, you kind of gold or the red skin or what have you, the Washington football teams variants, the Washington football team, they can't be the red skin. Hey citizens here, words of wisdom, the red pill, words of wisdom from sick, red pill, men going the wrong way, mixtail, mixtail, mixtail, we have a local, a chain of Latino food establishments called banana king and I save my banana king glass, banana king, we're doing all right, we had a pretty good show, it's about cooking barbecue. I had to share the video man, the people on Facebook, Instagram and Twitter, so that's kind of why it took me so long to come back, so I wanted to share this with everybody. Right, yeah true equality, yeah I don't mind, I mean I agree true equality, well you know what it is, the simp, the simp is from men that are so desperate for sex that they would lower their dignity, I think that's what it is, a simp is a sycophant or a brown nose or an apple apple, all these synonymous, you are literally boxing up the wrong tree of your brown nose, it's like saying you know who, an example of a person who's not a, let's say Eric, let's say Eric, the gentleman to my right, now I'm looking the wrong way, the gentleman to my right, I have to realize that my right, he's my left, he's not necessarily on my right, let's say Eric won, let's say Eric won the power ball lottery, all right let's say overnight Eric says, well he should never, he should never say this because then everybody will ring the doorbell, exactly, yeah Eric should say, the tennis is a microphone, James you'll never believe this in a million years, I won the power ball lottery, 200 million dollars before taxes, it's mine, it's all mine, they start crying, now if I continue to treat Eric the same way that I always treated him, then he would say, oh gee that James is a good egg, he's not, he's pretty cool, he's not sucking up to me, he's not trying to like be trying to move in next door to me or move in, knock on my door, I mean if I was there of course I'd ring the doorbell but not like I wouldn't like be a suck up and you would respect the fact that I'm not a suck up because you want 200 million, okay now if you want 200 million and I was crawling up your ass like everybody else would, you hear me out there, everybody else would and you know they would, then they will be classified as sick of fawns, I just like to say sick of fawns, accountable, yes I've got that, did marriage and when Reagan signed, no fault of course, you know the man goes to the cleaners if he has a kid, you know that, all he needs is one kid, he was conservative, he had signed, no fault, well somebody's, look it's like a car, it's like a car accident, this, we have no fault car insurance in New Jersey, that's bullshit, somebody's got to be the play, somebody's got to take the heat, same thing with the divorce, somebody, everybody can't be dismissed as you know, the poor guy didn't know what he was doing, or the poor girl, she was a gold digger and she lied and cheated on the husband, well you know that's life, no fault of course, now I don't believe that, somebody there has to be restitution, there has to be restitution, enjoy the decline is here, what are y'all drinking today, I'm craving a beer badge, oh boy, today but gonna wait until tomorrow, you're gonna wait until Monday to, to crave, no weekend a better time to drink than on a Monday, so yeah, let's take a look at what he's drinking, was it Rajay's beer ventures, he does a show every Thursday, he brought this company up and was talking about these cryo hop beers from this company, a hop valley, and I believe that they are owned now by Miller Brewing Company of all, really, of all crazy things, this I look like a mess, anyways, so this is from their cryo, what do they call this cryo smash variety pack, or this cryo, yeah stash pack, this is their mango stash, mango and stash, their mango IPA with mosaic cryo hops, two row, acidulated, flaked oats, this is 6.0% alcohol and 30 IBUs, and apparently they use 100, 11 pounds of mango puree per barrel, wow, the result is a double punch smoothie of fruit and hop flavors that'll leave you craving a sequel, bring your chainsaw, we'll bring the beer, what the, you bring the chainsaw, we'll bring the, okay anyways, it did have a nice two-finger head, the thing is dead now in the bon trap glass, there's kind of what that thing looks like, and yeah, this is kind of lemony yellow but it's more orange in the camera here, and it smells very fruit, juicy, centric, very mango, very white, bready, cracker, peelsnery mall for you, James, definitely, crackery, bready, you know, or what the, what beer man said, I smell humidity and his nose was practically right in the beer, in the beer, yeah, and it's very dank and oily, so it's a drink on that too, yeah, I got, I got three people actually, from my end, very mango, super mango fruit board, what was the, our 30, 30, so very, very well balanced, it's got some sweetness to it from the mango, it definitely has the peelsner malt, you're definitely getting that flaked wheat and that odi, kind of a mouthfeel, not the smoothest mouthfeel on the planet earth, in comparison to a lot of other New England kind of IPAs, I guess I would call this a New England IPA, got a little bit of resin, a little bit of hot oil, a little bit of like a piney quality, so I think this is a good hybrid between your juicy flavors in New England and your more multi-hop forward flavors from the West Coast, so like 85 I guess, I guess I like less like the added flavors of mango and less of actual puree and more, I don't know, hot flavors and just the basic ingredients, but this one is very good and refreshing and you could do some damage with these and forget that it was 6%, very drinkable, medium body, criss-clean, refreshing, 85, I think it's a better 85 than I let on to believe, but you really like fruit forward flavors, you will give it even a higher rating. Pine tar, yeah he knows, joy to decline knows, it's too oily for his liking anything above 30. See that, there was a game a couple years ago against the Yankees, that guy, Michael Panaya, had this giant amount of pine tar on his neck and it was like so obvious, it looked like tree resin, tree sap, to clearly see him going like this all game long and feel like Peru amount of the game was Yankees cheating concept. I get the guests mostly, I met them through Ronald Terrio's live stream shows, the legendary Ronald Terrio, I met a lot of them there, I know some of them through Eric's show, some of them, but they're mostly, you know, they're part of another organization. I think most people that are doing the beer reviews in the community where you'll see myself and James at from time to time, most of those people probably did get started wanting to do the beer reviews through watching the Louisiana Beer Review stuff, I know that's exactly how it happened with me and I remember, I've always talked about doing a beer review show, always talked about doing a beer review show, always talked about it and, you know, I always wanted to do it and then, you know, I always watched James, I always watched Roger and there was at the time a select few that I watched because I didn't know any better and, you know, well, you have good tears. Yeah, Terrio was one of them guys that I always watched amongst a small few and, you know, lockdown happened and I was like, you know what, I'm gonna drink, I might as well be somewhat productive about it and that's what I started watching about a year and a half ago or at this point, I think it's probably about a little bit more than a year and a half ago and it was like, you know, it's one of the things where I started and maybe the first 20, 30 episodes, they're probably crap. Okay, I'll tell you that right now, but, you know, I like to think that as time moved on, my episodes have gotten better I know they have and, you know, sometimes you need a framework to work from to do your beer review show strong and granted, yes, you got to find your own footing doing your beer review show and, you know, I'm just glad I watched some of these old school guys for a lack of a better way of putting it. Yeah, well, you know what I mean. It's one of the things where it's like, you got to give credit to the old guys before you for you to do your show. It was what I meant but still it was like, you know, I get it, I totally get it. Well, I met BC through Michael Hilton who also improved drastically in his beer reviews but I originally saw him physically, I mean, on video, on Michael's show and that's how I became acquainted with BC and then, you know, it's a small community when you think about it. The real professional expert guru beer and liquor reviewing world is not a big circle. It's really a small niche, niche, niche. Yeah, you're right, right, exactly vice versa. Now, getting back to Sid, Sid, you're right, where is the justice? Where is the fairness? You're absolutely right, what you said earlier. Where is the justice? I have an old friend that I used to work with me in pro wrestling and Brian Slate and when he got divorced from his wife, his wife tried to screw him over for like $180 a week for one daughter, for one little girl. Don't tell me that one kid needs $180 a week child support. Give me a break. Give me a break. I don't spend $180 a week. What the hell? We don't need $180 bills. No, I found out, she didn't get it because I found out she was going on vacation with her new boyfriend. She wanted, she had plans on using it on herself and the new boyfriend. That's why you got to be a sharp cookie and Sid knows you got to be slick, got to be way ahead of everybody. Girls, you got to be careful. Well, it's not the girls they got to be careful, it's the guys that got to be careful too, man. That's what I said. I got to be careful. I didn't hear that, so excuse me. No, you got, in other words, a guy's got to be careful of his bank account. A girl has got to be careful of her, what you were saying before, the VJJ. Yeah, the VJJ, yeah. Because you know, you, whatever checks in, you also want to make sure it checks out. You don't want, it must come out. No, come out. Yeah, come out. Now, oh, what do we got here? What do we got here? What has he got there? Right? Drinking a course of life in Scotland, with all the wonderful, with all the wonderful ales and stouts you got over there. Hard stuff, man. Come on, man. I know in England and in, I think it's in Australia, that they, they talk about beers in a different manner than we do when it comes to what's, what's considered light, what's a, what's a medium beer, what's a full strength is like, I believe is a lot of the times it's almost over 4%. So they can't call Coors light, light beer. So when they get it in that part of the world, I think they just call it Coors without the light. If I had access to all that great Scottish, Irish and English ales and, you know, brown ale and red ale and stouts, I wouldn't drink an American mackerel beer. American stuff is crap. Yeah, but you're talking from American standpoint. Except for the crap. Yeah. American crap there is, is A number one. You know what I mean, jelly beans. Love America. But you know, I can't speak for everybody, but you know, for me, I do two shows a week. Anything beyond it, it gets start, it starts getting pricey for American beer. And you know, I enjoy my beers just as much as Eric does or even James or anybody else for that matter. And, you know, I like trying new things just like everybody else. But you know what, you got to be realistic about what you're doing on your show. That's the point. So, I mean, I would love to go seven days a week. But it can be done. If you're going to go seven days a week, you make sure you monetize your shows. So, you can like, like J. Tyrion gets paid from YouTube. Yeah. Monetize. Monetize. Now, see, I knew he's got great Scottish ales available to sell. Sir George, Sir Jordy, can you get Brew Dog? I don't know. We can get Brew Dog here in the United States. Yep. It's not every major retailer, but you can get Brew Dog. Yep. Yeah. No, I can't say that I've seen it around here. I haven't seen it recently. There's places that have it though. I'm trying to find that beer strength list because it's quite strange how we can call something a light beer in the United States and in England and especially Australia. It's like that's not even, that's more of a full style strength beer to them. See, what I noticed, Eric, about the Oktoberfest by Vaughn Trapp. Yeah. Very forward with the Munich, I believe it's Munich malls. They call it, probably, whatever malls that they list, you really pick up on it even more so than the hops. But the hops are exactly what they say, Vaughn Trapp. They have a lot of great traditional European style beers and ales, but this happens to be a lager. It's a great lager. I mean, there are other cheapo lagers that are pretty good in refreshing and have a great taste. I think Qingdao and Modelo Especial, I mean, I think they're pretty good tasting. Here you go. Let me see if I can share this. This is from Australia. I want to bring this up, but English in the UK is kind of similar. You see 4%, right? Yeah, 4%, yeah. I have a thing in the basement here that is from the Australian government. Well, one leg's four and a half. Wow. Imagine that. Again, this is the Australian government's their department of health and how to keep track of how much alcohol you're really drinking. See, we don't do it this way, but in England and in Australia, and I think New Zealand too, they think about it. They say a standard drink is always equal to 10 grams of pure alcohol. So if you look at this, they say a full-strength beer is 4.8%, 285 milliliters. That's not even the standard, what is this can? It's like 355 or something. Milliliters is our standard 12 ounces here. The mid-strength is 3.8. Look at this. Low strength is 2.10. No interest in 2.9. Hold on. Large-flat beer. 1.6 for that 4.8. 1.2 standard. 2.7% is only 0.9 standard drinks. Then they talk about bottles, cans. There's your 375. There's your normal kind of 12 ounces like we get. We're done with the food, Ronald. It's almost three hours that we've been live. Okay, well, switch over to me real quick. Switch over to me. I've still got my chicken. It's still sitting here. I cut it in half, and I'll show what I've got. Okay, so let me know if you see this. Yeah, you cut it in half. Yep. Okay, and then I've got the big beans here, then I've got the coleslaw. Where is it? Where does it go exactly? Coleslaw right here. I don't know if you can see it, but. Yeah, I had to buy the coleslaw today, so I didn't have time to cook it. Give him a good bowl. James was saying if he would have came in earlier, he would have seen the stuff I was doing today, so yeah. And it was at three o'clock today, so. Oh yeah. Yeah, I like the New England style, big beans with the pork in it, the pork belly, you know, the brown sugar. Yeah. Yeah, it's a mayo slaw, exactly. I don't like dripping, sopping, I like that crispy coleslaw I had at Johnny's Reef with you, Ronald. Yeah, really homestyle, crunchy coleslaw with a minimal amount of mayonnaise and vinegar, and just like lots of crunchy cold jagged cabbage shredded with the carrots there. Make sure you peel the carrots, because carrots have a lot of real crappy-looking skin. Make sure you peel it, don't leave it. And then mandolin it. And yeah, mayo slaw is actually accurate by Ronald Tierrio. Oh I love mayonnaise, I'm talking original mayonnaise. Now, why you talking about mayonnaise? We're not Miracle Whip stuff. No. Yeah. That's a Miracle Whip. Oh God, I need Miracle Whip. I need to go to the pictures with a passion. Give me real mayonnaise any day. That's that's garbage. You know, I want a whole egg whole with egg yolks like helmets or even yeah Yeah, if it is store-brand if it's like helmets, I want a whole male. I don't want Yeah, is there a may there's a man is called Duke's that's pretty good. Yeah, the Duke of Earl Oh I bought my may they is from Aldi's so whatever the brand is I think Bellman or Bowman There's something like that. So yeah, I think Herman is us I find Berman at Aldi's Yeah Like the Helmins logo Berman is a good all the Berman condiments are great now I bet that most New York The bet is the best kept secret in the five boroughs is City Island in the Bronx Where Johnny's reef is towards the end? I bet it's the best kept secret because a lot of people when I mention it They're clueless They're clueless except for the educated folks like Fartdoctor, you know people with with superior brain cells. They know about City Island I don't think I don't think people are going to the I don't think tourists are really going to the Bronx except for To see a Yankees game. That's but it doesn't look like the Bronx Eric. I'm telling you It looks like it looks like you can hear a pin drop in the suburbs of City Island It's all marinas. It's all there's a huge park. It's like you can literally Just hear birds chirping and it's really nothing like the Bronx Hold on Ron says Oh times Times Square and and the rip-off restaurants in Manhattan, you know the Italian section they have they have a better little Italy in the Bronx Then Manhattan does Chinatown and pushing Queens actually But we not the part with the graffiti Because somebody else mentioned to me They went somewhere in New York and they got disgusted by all the graffiti they saw You know, which in my opinion is is is vandalism public and private property It's not artistic at all. No No, no, and but if you go to City Island, they have a beautiful ultra quiet well manicured residential area and we we went up and down the streets when I was with Ronald and it was a really nice Quiet residential area and there's marinas everywhere with boats Lot of seafood restaurants. It really I would say for New Yorkers. It's fantastic place to bring your significant other Oh wife fiancee Or even even even somebody knew you you picked up alongside the road Somehow you scraped you scraped off the the curve or something, you know, you know Well, you don't want to spend you don't want to spend that much money on unless they're they're a special someone Sure All right, if you're still with us on the on the stream of cheers to the chat up there yeah, cheers to the chat and Cheers to Ronald here we go The Flushing Queens Chinatown is so much better than the clip joint Manhattan Chinatown. You have Mott and canal Street Chinatown Mott and canal Street and the Italian section Which is on the other side of Chinatown, I think it's Vincent Street is a rip-off too It's a clip joint It's a clip. There's a lot of tourist traps talk about Times Square. That's a big ass tourist trap Yeah There's a Marmite Marmite beer launched by Camden hell's brewery now that is the weirdest beer I ever heard of No, I've heard a hop to hop the bus hop to kiss no hop Marmite and Vegemite of those are those those are those yeast Australian thing yeah, those British colonial countries they eat those They added they add a small amount of it on to toast that I believe is already buttered. They're not just eating it They're not just slathering a giant amount on Contrary to popular belief I have three big bags of English crumpets in the freezer and Too bad, I don't have any more raw honey From the upstate New York. I finished it because my brother-in-law gets it for me when he goes up to hunting in his farmhouse and And Brings back a big jar, but I don't have any but he His neighbor by his farmhouse and only on to New York, which is not far from Coopers town is He's a he's a man that grows hops and up there and he grows hops for breweries And that's all he grows is hops. So I find that interesting Marmite Almost sounds like something of being a cave like stalactite the lagmite Marmite Vegemite. Yeah, I might or I might have I might have marmite Vegemite or marmite that's got cheese in it or something Berman steak sauce is I think Very I almost identical if not identical to a one Stake sauce. Yeah, but the only thing is there's only one Lee and parents worse Sauce If you cook steak, right you shouldn't eat steak sauce Maybe for a burger Well, the problem with the problem with sauces is they're too sweet. It's too much I guess corn syrup or whatever to use it go to go to these You get a barbecue burger or something. It's just tastes like sugar. It's it's sugary I would use I would go for the dry rubs Whatever dry rub you like Use it. I would go through dry rub on everything now what I did was when I used to go ice fishing. I was up at Lake George Lake Champlain and I have my auger for drilling the hole. I had the guys with me. I barbecued on the snow. It was he was like Beginning of February. I had the grill going on the snow and it was cherry red and I cooked everything The heat didn't go out. Anyway The what was I gonna say I got sidetracked like Those like Frank Costanza on Seinfeld is a brain fart brain fart I shouldn't mention the ice fishing. I got totally sidetracked. All right upstate New York Onion the Cooper's town the guy that grows hops hunting Now what Say about only about upstate New York Gosh Anyway, I'm behind About we're talking about steak sauce. Oh, we're on the state and then we talked about dry rub Which is better to me, which is oh, I Remember when I was barbecuing up on Lake frozen Lake George I know what I did was I bought the ground beef in The big container and I had put the Jamaican old Jamaican style jerk seasoning and I mixed it in the ground beef. That sounds good and Everybody raved about it. Oh my god. These hamburgers. They're fantastic. I love them James. What is your secret? What did you do to this ground beef? Some people say chop me Yeah, no, I told them I eventually told them much later on That because I didn't invent the season so I can't really I can't patent anything So I told them I mixed Jamaican jerk seasoning dry rub in to the ground beef and I made the patties The eight ounce patties because I don't like little wimpy burgers unless it's a white castle and you got like a couple dozen you know, but I Love what gets me and I swear to God I love you know white castle being that this is a food show white castle has fried clams Oh, yeah, fried cottage nuggets. Yes, right and sweet potato french fries that people have no idea They make they have people say what they have what I says. Yeah, and they're Excellent, and I tell them I used to tell them one minute because I learned from an Italian chef when you're deep frying Fish especially particularly shellfish one minute Otherwise, it's like like rubber and let me tell you I get a few bags It all is white castle fried clams lightly fried and the sweet potato french fries And oh, they have pulled pork by the way that people don't know. I have pulled pork sandwiches all year round at white castle Why castles? Yeah, yeah, well the state where there's a white candle white castles in abundance Oh And their breakfast sandwiches are not that bad BC No, I'm an egg and cheese sandwich and their milkshakes are really creamy and rich Why can't you fix the only thing is they only have chocolate and vanilla? Chicken and waffle sliders Now for me For me to buy seafood in a fish market And go live To be honest with you. It's expensive. I That's why I was going to the sushi restaurant all you can eat sushi and sashimi because it's Hey Going to a buffet or an oil you can eat sushi is the most affordable way to get seafood And this is the reason why one of the reasons why I was going Until somebody says oh, you're there again, you're acting, you know, sometimes you gotta leave that stuff behind man I mean I'm just saying you gotta just leave it behind I'm not gonna mention it no more. This is a lesson Okay, but the thing is There's there's a reason that the reason why I was going to the same buffet Royal Hibachi before the pandemic is because one it was only 13 about $13 or you can eat for everything you can think of for lunch and Including seafood including sushi including cooked fish of all kinds and Barbecued meat and so on and so on Mongolian barbecue. All right. I was going now somebody could say the same thing about me going to Royal Hibachi They could say the same thing, but it's a value Where am I gonna get like 1299? Where am I gonna get all this food or you can eat the 1299? I mean, come on, you know, and I I would go there just like I went to the sushi place. I Had no breakfast no lunch. I go there. I'm gorge. I'm stuffed. I Might have a late-night snack because I'm not full at dinner time because I stuff myself You know, so, you know, it's it's it was a great value Steak sauce it's got to be good steak sauce not too much Because you know if you're having a good black Angus ribeye Age black Angus, you don't want to cover it up with sugary sauce. Yeah A1 steak sauce something yeah, yeah now northern northern North Atlantic where Jordy is is has a lot of cod and halibut, you know fish like that Salmon or north Atlantic salmon. I don't know if you can eat Maybe you can I don't know if you can have codfish raw Made into sushi. I mean, I don't see why not Yeah, fish fish from the ocean, you know, I mean as long as it's really fresh I guess you really have it. You know, it's fantastic. It's looks like a giant fluke It's like a 300 pound fluke, you know, it's predatory With teeth and everything and it's pretty big I could I could go to duck king and have really great Boneless deep-fried duck with special sauce and you know and There's on the side and brown rice and drinking in Qingdao beer, right? I could go live at the duck king But I can go live if I want at the Indian restaurant and water something sure but I was in the mood for fresh seafood and I want particularly wanted Raw fish sushi sushi mean that was I mean, I'm not gonna go bounce around I'm not I mean, I'm not I mean, I'm not getting discounts from these restaurants. I'm not getting free food I'm not getting paid from YouTube for doing it. So I might as well go Where I get the best bang for the buck Pain I tried one fish. Oh Monkfish is an ugly bastard. Yes They call it poor man's lobster because of the Consistency, it's it's very chewy and But you know monkfish has to be stewed it has to be cooked in some kind of sauce tomato based or Yeah, it's like when you're cooking Lobster used to be the same thing You know the poor people used to eat lobster all the time and then for some reason somehow some way the rich got old of it and It became their food and it's like now we gonna find some something else Well, the aristocrats the aristocratic people used to call it, you know a peasant food poor man You're poor, you know people look down on it because it looked like a buck, you know It was is a bottom a bottom feeding crustacean. Yeah that now forget it now Only people with money you can really afford to eat lobster often Yeah, what lobster you got to go get it. You see lobsters migrate like a herd of Bison or caribou, you know, they they sound like crabs which are everywhere, you know You go you go right up to the end of the pier you can go crab But even though whatever crab meat by itself Has more flavor than lobster if it wasn't for the butter, I think lobster is kind of bland It wasn't for the mouth of butter, but that The lobster is still great. It's a kind of meat. Yeah. Yeah, it's different But you know they have to go out and look for certain things like scallops Codfish is a deep order, you know Swordfish is expensive this help is they got to go way out You know James I hate to say it, but I'm gonna take you off man. Well, we have to take off because it's over three hours And I got it. I got to do something for dinner and I got to I got a decompress Yes from yeah Yeah, so all right. All right everybody People in commentary. Thank you for joining us Live co-hosts. Thank you for joining. It was fun. It was fun and like I said before I think the best bet is to start the raw meat on your barbecue like Right before like showtime like five minutes or whatever break before Me maybe an hour at most Yeah, but I'll be done watch what happens. You'll put it on you put it on at 2 p.m.. It'll be cooked That's what I'm afraid of. Yeah, that's what I'm saying. I got a little Head of myself. Yeah, so yeah I'm telling you it cooks fast, but plus we want to see the beauty of the chicken cooking the smoke kicking up and all that Yes, oh, yeah We want to see you all that and So I think that's your best bet now. Do you have an electrical outlet in the back somewhere? Oh For the bank. No, I don't that's why I'm kind of doing it in the house Know where to plug in at all. No So you would have Charge your phone up to a hundred percent Yeah, and then do it outside and then when it gets old on bacon side Yeah, yeah, and then like every time you because yeah, you're gonna get tired of being outside So then when you come back inside plug it in Yeah, exactly. Yeah back outside by the grill. You want to plug it go and bring it by the grill Yeah, yeah, you know the smoke in the background you go back in you plug plug it back in That'll work Yeah, all right. All right people hold your Jordy has something to say Oh Yeah, Jordy definitely definitely subscribe to me, too. I'm here for the rest of the discussions. Eric is Jordy Massachusetts beer review unless he's Thomas metal on 75 but if you search for masters of beer reviews, they'll find me just the same Yeah, I've seen on the web Yeah Bye-bye everybody. Enjoy the rest of your Sunday And