Podcast Transcription
| Dan: | Episode 250 of the Library Pubcast being recorded 90th and Fort in Omaha, Nebraska. Hey, you know how we were talking, we should do something special for the 250th episode? Well we did. We brought our fourth host back. |
| Chris: | Oh, nice. |
| Dan: | Mark. |
| Chris: | Yay. |
| Matt: | Yay. |
| Dan: | God, it’s good to have you back. |
| Mark: | Liar. |
| Dan: | We were a little worried about you. |
| Mark: | Liar. |
| Dan: | Apparently we’ve got some stuff to talk about. |
| Chris: | Is it more than just whiskey and weekends? |
| Matt: | Duh. |
| Mark: | I was in the hospital for two-and-half weeks and I watched Harry Potter series one through eight with commercials, three times. |
| Matt: | So normally that is 16 hours worth of movies. |
| Dan: | Yeah. |
| Matt: | It’s still too much. |
| Dan: | Is it nine movies? |
| Mark: | Eight. |
| Dan: | Eight? |
| Mark: | Seven books, nine movies. |
| Dan: | Yeah, seven books and nine movies. Because they took the last book and split it into two, right? |
| Chris: | Right. |
| Dan: | So it’s nine movies, roughly two hours each. |
| Mark: | No, eight movies. |
| Dan: | Eight. |
| Mark: | There were seven books. |
| Chris: | Eight, eight, eight. Y got it. |
| Dan: | If only there was a service that we could ask. |
| Matt: | I don’t know, man. I never got into Harry Potter. |
| Chris: | How long were they just in general with commercials? They got to be well over- |
| Dan: | At least three. |
| Chris: | It’s three hours, yeah. |
| Mark: | Well they were on a channel that was limited commercials. |
| Dan: | By the way, the total run time for the Harry Potter movie collection is 19 hours and 39 minutes. |
| Matt: | That’s inexcusable. |
| Chris: | I bet you were a full day. |
| Dan: | You were roughly sitting about- |
| Chris: | A full day. |
| Matt: | 24 hours. |
| Dan: | Over. Well just watch it once. Yeah, and you watched it three times, so you’re sitting at four full days then you add in commercials. |
| Chris: | Did you see anything new after watching it the third time? Like, “Oh, I didn’t notice that the first two times.” |
| Mark: | No. |
| Chris: | Okay. You’re sitting there talking. “Well, I’m going to talk along with Snape. I’m going to say every Snape line, this third time watching it.” |
| Matt: | Switch allegiances and go from the one good guy to the bad guy. |
| Chris: | Takes the hospital sharpie and puts a bolt on his forehead. |
| Mark: | Take the card. |
| Matt: | Should be in the check bag under the computer drawer. |
| Dan: | But you’re feeling better? |
| Matt: | I may have set the computer on it. |
| Mark: | Considering what I’m working with, yes. Number two. |
| Dan: | Number two, oh God! |
| Matt: | There’s more. |
| Mark: | I got at the bar yesterday. First time I’ve been here first since I got out. |
| Dan: | For those listening on publication day, he’s talking about Sunday. |
| Mark: | Right. |
| Dan: | Not the day I worked. |
| Mark: | Correct. |
| Dan: | I didn’t work Sunday. |
| Matt: | No. |
| Dan: | Just for the record. |
| Mark: | Tried to open the front door, my key wouldn’t work. |
| Matt: | We ousted him. |
| Dan: | We forgot to tell you, we fired you. |
| Mark: | Wrestled with it and wrestled with it. My friend Bob showed up. He wrestled and wrestled, then ran down to the hardware store and got a pair of pliers, wrestled some more. Finally, I called the locksmith. Comes out, re-does the key to the front door six $560. |
| Chris: | Holy crap. |
| Mark: | The reason my key wouldn’t work is in the transfer of cars, Kevin gave me my old keychain with the old key to the bar on it. |
| Dan: | So is that Bill going to Kevin? |
| Mark: | No, but it should. |
| Dan: | It should. It should. How about Sunday? |
| Mark: | Better than Saturday. |
| Dan: | Good. Saturday’s been a little slow last couple of weeks. |
| Mark: | Summer. |
| Matt: | Yeah, Friday and Saturday’s been slow. |
| Dan: | It has been gorgeous in Omaha. |
| Matt: | To figure this Saturday we had Graduations all over the place. It was beautiful out. |
| Mark: | Kara’s Birthday party. |
| Matt: | There was a birthday party for Jeremiah’s wife, so we were spread thin. Regulars were all over the place. |
| Dan: | Yeah, it is kind of… With the graduations, it’s a bit of a hectic time. |
| Matt: | Oh, and expensive. |
| Dan: | Yeah. All right, so Matt, how was your Weekend? |
| Matt: | It was good. Friday worked. Saturday drove down to Proof State, watched my niece graduate, and then went to her post party. Then I ran out to Kara and Jeremiah’s and celebrate a little bit out there. Now he had 17 pizzas that he ordered, two $400 cakes. |
| Dan: | Jesus. |
| Matt: | They went all out. You walked in their living room and there were two four foot tall numbers for Kara’s birthday that flashed and blinked and had neon lights in them and stuff. |
| Mark: | Does Jeremiah ever not go overboard with anything? |
| Matt: | No. No, he’s a kid in a candy store with a black card, so he has fun. It was a pretty awesome party. It was a lot of fun. And then Sunday I played golf really bad. |
| Dan: | Benson again? |
| Matt: | Yeah. Came up here, had a couple vodka lemonade, high noon things. |
| Dan: | Is that the lucky one? |
| Matt: | The port noise, yeah. |
| Chris: | Lucky Boy? Is that what he’s called? |
| Matt: | Lucky One. Named after his dog or something. |
| Dan: | Peaches. |
| Chris: | Peaches. Famous Miss Peaches. |
| Dan: | Yeah. It’s not bad stuff. |
| Matt: | They’re good. |
| Chris: | Yeah, they are just- |
| Matt: | They’re good. It was nice after a hot morning of golf. |
| Dan: | Nice. I hate lemonade, so I’m out. |
| Matt: | That’s too bad. |
| Chris: | You hate lemonade? |
| Dan: | I do. We’ve talked about this. |
| Matt: | That’s American. |
| Dan: | From when I was a kid. |
| Chris: | You should go back to Iowa. |
| Dan: | When I was a kid at daycare, Sunshine and Rainbows in Red Oak, Iowa, they used to… I swear to God, they dipped the cots in a lemon scented cleaner and it was so potent, it’d make me throw up. And ever since then, can’t do lemons. |
| Matt: | They probably wiped them down with Pine-saw lemon or something. |
| Dan: | Oh, probably. Yeah. |
| Chris: | Super fake lemon smell. |
| Dan: | Yeah, so over the top. I was so excited when orange scented cleaners started coming out. |
| Chris: | Go Joe. |
| Dan: | Yeah. Sorry, golf on Sunday? |
| Matt: | That’s it. |
| Dan: | Yep. |
| Matt: | On Mother’s Day we cooked out, I cooked some steaks. |
| Dan: | Nice. |
| Matt: | Had some people over. So yeah. |
| Dan: | I didn’t do anything for Sarah and I got to make up for it today. |
| Matt: | She’s not a mom yet. |
| Dan: | She’s not, but- |
| Chris: | She’s not your Mom. |
| Dan: | … she’s getting- |
| Matt: | She’s definitely not your mom. That’s Scarlett’s responsibility. |
| Chris: | Yeah. |
| Dan: | This is her first Mother’s Day. |
| Chris: | No, it’s not. No it’s not. |
| Matt: | That was was rash. |
| Chris: | It’s not. It’s not. |
| Dan: | It is. |
| Chris: | It’s not. |
| Dan: | She is a mother. It’s growing in her. |
| Chris: | She is with child. |
| Dan: | She is. |
| Matt: | She hasn’t pooped that thing out yet. |
| Dan: | No. So I’m going to do something nice for her, I just have to figure out what. |
| Chris: | Get her another chicken. |
| Matt: | Get her a sandwich maker. |
| Chris: | Get her a baby chicken, so then she can- |
| Dan: | I’ve got one. |
| Matt: | I know. |
| Dan: | Some people might get that joke. |
| Matt: | In a few years, she’ll have one too. |
| Dan: | She’s an amazing sandwich maker. |
| Matt: | You just got to train the kid right. She don’t put no floppy lettuce on her sandwiches. |
| Dan: | Let’s see. I’ll go with mine so Chris can start thinking about his weekend. |
| Chris: | I know. |
| Dan: | Because it usually takes you a little time. |
| Chris: | No, I got mine. |
| Dan: | You good? |
| Chris: | I got mine. |
| Dan: | You want to go now or you can- |
| Chris: | [inaudible 00:08:07]. I have pictures from the weekend. |
| Dan: | Oh, [inaudible 00:08:11] on the podcast. |
| Chris: | Let’s see, Friday I don’t really know…. I didn’t do really anything Friday. I was just chill because I knew I was going to have a crazy, crazy busy weekend. Jen had girls night, so Howie and I just chilled on Friday, didn’t do anything really. Saturday was a very busy day. Saturday Howie and I went and did a photo shoot on a horse for mustache for kids. So I’m- |
| Dan: | Well, hold on. |
| Matt: | Yep. It took a second to sink in, didn’t it? |
| Chris: | Yeah. Let me say that again. Howie and I dressed up as cowboys and went and rode a horse. |
| Matt: | Did you have chaps on? |
| Chris: | No, I didn’t. I couldn’t find chaps. |
| Dan: | I have a strong feeling that this mustache for kids while absolutely being a great cause and an awesome opportunity for you to raise money, is also an opportunity for you to do some really weird shit you’ve always wanted to do. |
| Chris: | Absolutely, 100%. |
| Dan: | Son of a gun, I was the first one to cuss. |
| Matt: | Or stuff he just comes up with on the spot. It’s fun. |
| Chris: | It’s a good cause and it’s fun. You make the growers feel good, dude. They’re going to raise a ton of money. Usually it’s always about the- |
| Matt: | The growers. |
| Chris: | Yeah, the growers. Isn’t that funny? |
| Matt: | They’re farmers. |
| Chris: | So yeah, we did… Howie got to ride the horse, Howie said some lines because I’m making a little video of it and yeah, going to make people feel good so they want to donate to our mustache campaign. |
| Dan: | By the way, you never sent me the link so I can include it. Please- |
| Chris: | I will do that. |
| Dan: | … text it to me. Email it to me. Snail mail it to me. |
| Chris: | I will do it. I will send it to you- |
| Matt: | Snail mail. |
| Chris: | … by the end of this- |
| Dan: | Thank you. |
| Chris: | … conversation. |
| Dan: | Appreciate it. |
| Chris: | Sunday was Mother’s Day, did our church stuff, took Jen out. Howie bought her Lego flowers, which she loved. |
| Matt: | Lego flowers. |
| Chris: | Yeah. |
| Matt: | They never die. |
| Chris: | Nope. I bought my mom Lego flowers and she actually loved it, so that’s pretty cool. I’m going to go over and help my 89-year-old mom build some Legos, it’s going to be fun. |
| Matt: | That’s actually a pretty cool gift. |
| Chris: | So it’s like you don’t have to water it. I get her flowers every year or plant or something. |
| Matt: | Flowers and plants are dumb. They just die. |
| Chris: | So yeah, got her an orchid, a Lego orchid, so it’ll be pretty cool. I’ll do that. |
| Dan: | Nice. |
| Matt: | Interesting. |
| Chris: | That was my weekend. |
| Dan: | Nice fun. |
| Chris: | I’ll send you some pictures of me with a cowboy hat- |
| Dan: | Thank you. |
| Chris: | … on a horse. |
| Dan: | Thank you. |
| Chris: | If you want. |
| Matt: | That’s not weird. |
| Dan: | I have have a feeling I’m going to get those whether I want them or not. |
| Chris: | You probably are. |
| Dan: | They’re going to show up on my Facebook feed and they’re going to show up in my work email. |
| Chris: | Oh, yeah. Yep. |
| Dan: | I’m going to be exposed to it whether I want or not. |
| Chris: | You can block me if you want. But that just means you’re blocking kids and why you hate kids? |
| Dan: | Had a great weekend. Do we have time to list the reasons why I hate kids? Kids these days are terrible. Terrible. |
| Matt: | Terrible. |
| Dan: | Man, there’s no respect. |
| Matt: | Kids are terrible. |
| Dan: | Can’t spell anything. Went to Kansas Speedway this weekend for our annual trip down… Well twice a year trip down to Kansas Speedway for the NASCAR race weekend. Yeah, we ended up staying at a hotel casino in Kansas City and of course on Saturday night I was feeling stupid and decided to take some of my hard-earned Taylor computers and repair money to the tables. Promptly lost my $100 at the blackjack table, then decided to take another $100 over to the slots. |
| Matt: | Well, the slots are surefire. Now what was your minimum on the blackjack table? Was it a five minimum? |
| Dan: | 10 |
| Matt: | $10 minimum? |
| Dan: | Yeah. |
| Matt: | That’ll lose 100 quick. |
| Dan: | It went fairly fast. In when I sit down at a blackjack table, I know I’m going to lose my money. But I chalk it up as if I’m here for 45 minutes to an hour, that’s an hour’s worth of entertainment. If I had some fun, got some excitement out of it, then I’m happy. It’d be great if I could win money. |
| Matt: | You still got to pay for your drinks there too, don’t you? |
| Dan: | Yeah, I weren’t drinking because I had plenty of beer up in the hotel room. So decided to take my $110 I had left to go over to the slots, which I hate slots, but- |
| Matt: | I love slots. Slots. |
| Mark: | How come I feel this building to an I won? |
| Chris: | I Know. |
| Mark: | Because it is, but it’s an anticlimactic one. With about $20 left to go, I hit a big bonus and won $110.80. |
| Matt: | Nickel slot? |
| Chris: | Did you cash out? |
| Dan: | I did. I hit the cash-out button as soon as it was done doing it … and I took my now $136 and I cashed out. |
| Matt: | Your negative $64.20? |
| Dan: | Yep. |
| Chris: | Good job. |
| Matt: | That’s all right. |
| Dan: | Thank you. Thank you. |
| Chris: | That’s not horrible. |
| Dan: | Yeah. And then went to the race on Sunday and drove back and that’s about it. We’ve gotten a lot of baby stuff off of our baby list last couple of weeks. |
| Matt: | That’s good. |
| Dan: | Which is like, “Shit this stuff’s getting real.” |
| Matt: | Little baby ballgag. |
| Dan: | Come on. |
| Matt: | Little baby soundproof box. |
| Dan: | Ooh. |
| Mark: | Duct tape. |
| Dan: | That’s the- |
| Matt: | Probably a three-pack. |
| Dan: | Oh, there’ll be a time that I’ll threaten the kid that they’re going to get able to stay with the chickens. |
| Chris: | Don’t worry, someday mustache for kids will raise money for your kid too. |
| Dan: | Yeah, good. |
| Matt: | Fix its mental issues from sleeping in a coup. |
| Dan: | That was my weekend, no other- |
| Chris: | I think they’re chickens. |
| Dan: | No other thing to provide. I did want to talk about the last Sunday that I worked. Because It went from it was going to be a slow Sunday, to all of a sudden I got my ass kicked. |
| Matt: | It happens. |
| Dan: | I remember looking at the register, I had maybe 10 open orders, none of them over $50 and the money through the register at the time was 400 and some odd dollars and I was like, “Damn it’s going to be a slow Sunday.” Then all of a sudden everyone decided to come to the pub and I ended on a $1,480 some dollars Sunday morning shift and I was like…. I actually texted Noah at six, “I’m getting my ass kicked. Can you come in early?” He ended up getting here about 15 minutes early and just helped me get settled in. |
| Matt: | Guy just catching up on dishes. |
GlenAllachie – 12 Year Old
| Dan: | The redeeming thing that helped me stay afloat was that it was all Casamigos Reposado and pineapple. I mean every single drink, so it made it a lot easier to just mix and go. So anyways, didn’t get to work on Sunday. Looking forward to being back on this coming Sunday. So come see me at the Library Pub. Speaking of the Library Pub, you ready to drink? |
| Mark: | Sure. Good, Glen Alacie first. |
| Dan: | Hey, while Matt’s pouring that and we’re getting set, how are the Dodgers doing? |
| Mark: | Well. |
| Dan: | Well, okay. My co-host for the racing show is into gambling baseball and saw that the Royals have been doing really well lately. |
| Mark: | Mm-hmm. |
| Dan: | Detroit Tigers are doing okay? |
| Mark: | Yes, they’re ahead in their division. |
| Dan: | Evan is happy. Are Dodgers ahead in their division or? |
| Mark: | The Dodgers are heading their division, but it’s really close because the three best teams in national league are in their division. |
| Dan: | Okay. That was a perfect stall. |
| Matt: | Yeah. |
| Dan: | Mark, what’s the first thing we’re drinking today? |
| Mark: | Glen Alacie 12. |
| Dan: | Have we had a Mediocre- |
| Chris: | Nope. |
| Dan: | … Glen Alacie? |
| Mark: | There’s a no such thing as a mediocre Glen Alacie. |
| Dan: | We’re getting there. |
| Matt: | It’s always so affordable. They don’t rip you for anything. |
| Dan: | Yeah. I think we need to probably start working on a Library Pub top 10… |
| Matt: | Everything list? |
| Dan: | Yeah. |
| Matt: | That’s currently on the shelf? |
| Dan: | Well, I mean not like the top tens like we do where we do the blind rankings, but just like- |
| Matt: | Just our 10 favorites? |
| Dan: | Yeah. And Glen Alacie is going to be on the top of the scotch list because like you said, not only is it really good, it’s affordable. |
| Matt: | It’s affordable, it’s approachable. They’re all delightful. |
| Dan: | Mark, tell me more about this. |
| Mark: | It’s a 12 year-old space that is port would finish, so it’s going to be fruity and floral. And I’m picking my glass up to take a sip. |
| Matt: | Which this is a newer one from these guys. |
| Mark: | Oh, and with the US tarrifs deal, scotch will not be going up. |
| Dan: | Hey! |
| Matt: | Thank God. Some of it’s already expensive enough. |
| Dan: | Yeah, they dropped their tariffs on us and we lowered ours on them or something like that, or maybe it was the other way around. Just the nose alone, I’m going to be happy with just smelling it. |
| Chris: | Does it smell like cola to you guys? Is it like cola? |
| Mark: | Was not in the barrel long enough. It didn’t cut that alcohol stinge off the front, but the flavor is very, very good. |
| Matt: | I don’t think a drop of water would hurt this. |
| Mark: | Exactly. Like I said, this at 15 years old would be incredible. |
| Dan: | Yeah, it’s got a little more alcohol bite to it than a typical scotch. |
| Mark: | Well, it is only 12. |
| Chris: | I just get a nice warmth, I don’t get any alcohol. |
| Mark: | It’s not a Displeasure alcohol, it’s just a little more than you’re used to with a port finish whiskey. |
| Dan: | Right. |
| Chris: | I would enjoy this in the winter. |
| Matt: | Either leave it in a little bit longer or drop the ABV a few percentages and I think it would… It’s that ethanol front end. |
| Mark: | I swear to God I glassed water some point. |
| Dan: | You did. |
| Mark: | You should grab me a black glass so I don’t spill. |
| Dan: | Oh, that’s what I did differently. That’s what I did differently. |
| Mark: | Anyway for the price… Chris, can you roll that round with- |
| Chris: | 12 a pour. |
| Mark: | 12 for a full pour? All day long. |
| Chris: | Absolutely. |
| Dan: | Yeah. |
| Chris: | No, I get that chocolate, that dark chocolate at the end like cocoa powder, Fried bananas on the nose maybe a little bit. |
| Dan: | Thank you, Matt. |
| Matt: | You’re welcome. Dang it shot him off, come on you guys. |
| Mark: | Is shit cussing? |
| Dan: | Yes. If your grandma would smack you on the mouth, it’s cussing. |
| Matt: | Oh, you forget my grandma, and my grandpa owned a bar. |
| Dan: | Your friend’s grandma. And my grandma did smack the neighborhood boys on the mouth when they came by in with my brother and cussed. |
| Matt: | The rule was we couldn’t drink our 40 ounce out of the 40 ounce, so we had to get a glass. |
| Dan: | You Had to get a glass. Well, you’re proper. |
| Matt: | So yeah, that’s how I grew up. |
| Dan: | Has anybody seen any good movies lately? |
| Mark: | Harry Potter. |
| Dan: | Let me rephrase. |
| Chris: | Which one? |
| Matt: | All 24 of them. |
| Dan: | Has anybody seen any new good movies lately? |
| Matt: | I watched and I don’t think it’s a new movie, it’s on Netflix right now, it is called… Crap, I can’t remember the name of it. But Seth Rogen does the voice for this alien- |
| Chris: | Sausage Paul. |
| Dan: | Oh, Paul. |
| Matt: | Paul, yes. |
| Dan: | Oh my God, I love that movie. |
| Matt: | That movie’s hilarious and it’s got Simon Pegg and the gat Guy that’s in all the Simon Pegg’s movies. |
| Dan: | Yeah, nobody knows his name. |
| Matt: | I don’t know him, Don’t have a clue. |
| Dan: | He’s Simon Pegg’s sidekick. |
| Matt: | But yeah, there are a couple of dorks that are going to Comic-Con and Stuff. |
| Dan: | That movie is so funny. |
| Matt: | It’s hilarious. |
| Dan: | It’s got, what’s her name? |
| Matt: | Kristen Wiig is in it. |
| Dan: | Thank you. She’s a Christian, that- |
| Matt: | Super Christian. |
| Dan: | And then she learns how to cuss. If you guys haven’t seen it is great. |
| Matt: | So cock-sucking messy in here. |
| Mark: | Mo and I a month ago, watched all the mission possible movies. |
| Dan: | Oh my God. |
| Mark: | And dude by the time you get to six, come on now. |
| Chris: | I just can’t believe that the Fast and Furious franchise went to space before the Mission Impossible franchise. That blows my mind. |
| Matt: | Shit, before Space Force went to space. |
| Chris: | Yeah, it’s true. |
| Dan: | Yeah. |
| Chris: | I thought that was a joke. I haven’t seen the latest Fast and the Furious. I thought it was a joke until I saw the scene from them flying a car in space. |
| Dan: | Was it really? |
| Chris: | Yeah. Yeah. |
| Dan: | Oh my gosh. |
| Mark: | Okay, I’ve not taken a sip yet, but as you all know, we have done this one several times. This is one of my favorite scotches. |
| Chris: | Is this the drink of the famous Ballchinian? |
| Matt: | The one from Men in Black? |
| Chris: | Yeah. |
| Matt: | Watch out Jay, he’s a Ballchinian. |
Balvenie 21 Years Old – Portwood
| Dan: | What’s the question? |
| Chris: | Sorry, this is the scotch of the Ballchinians. |
| Matt: | It’s Balvenie. Maybe when they’re on earth, this is what they sip on. Probably the Caribbean Cask. |
| Chris: | That’s why it’s so expensive is because- |
| Matt: | It’s a little sweeter. |
| Chris: | … they buy it all and take it up to space and only leave a little bit for us. |
| Matt: | Fuckers. |
| Chris: | Supply and demand. |
| Matt: | I mean, jerks. Yeah, no, I figured we’d welcome Mark back with one of his- |
| Dan: | Yeah, There you go. |
| Matt: | One of his favorites. |
| Mark: | But even the nose on this is incredible. |
| Matt: | Gosh. |
| Mark: | It’s like walking through a flower garden. |
| Dan: | Makes you want to eat with your nose. |
| Matt: | Some people do. |
| Dan: | They do? |
| Matt: | Yeah. It’s feeding tubes. |
| Dan: | Oh yeah. |
| Chris: | Oh yeah. I mean, what? |
| Matt: | You can’t say anything bad about it. |
| Dan: | And if you did, I don’t want to be friends with you. That’s It. |
| Matt: | Maybe we can still converse on Facebook. |
| Dan: | Yeah. |
| Mark: | The finish is incredible. This goes on and on with- |
| Chris: | I’m going to set that right there for later in the podcast. Because that’s good. And I would like to finish with this bad boy. |
| Matt: | Leave with the flavor in your mouth. |
| Chris: | Yep. |
| Matt: | That is so good. |
| Dan: | We are being a cleaner podcast. |
| Matt: | I think Dan just needs a few moments to himself. |
| Mark: | I believe last time we took it was like 240 a bottle and I buy it by the case because it is really, really good. When something comes to the bar and says, “Mark, I don’t mind paying a little bit. What’s really, really good?” This is a go-to. |
| Matt: | Louise. |
| Chris: | Yeah. |
| Matt: | Yeah, yeah. In my opinion, the only way you get better than this is Dalmore 25. |
| Chris: | It’s so good. It’s so good. |
| Matt: | You can’t say anything bad about it. It’s just not possible. |
| Chris: | Can we even say we’re drinking the Balvenie Portwood 21? |
| Dan: | I don’t know if we did say that. |
| Chris: | I don’t think we did. |
| Mark: | I can say something bad about it. |
| Chris: | No, you can’t. |
| Matt: | That the bottle’s empty? |
| Mark: | Yes, that is exactly where it was going. The bottle was empty. |
| Matt: | You know what the great thing is though? |
| Mark: | We have more in back. |
| Matt: | I’ve Got another bottle in back for you. |
| Chris: | Nice. |
| Matt: | Yep. And you just really can’t, it’s just… It’s about as close to perfect as you can ask for. |
| Mark: | Chris, did you notice what the tasting is for June? |
| Chris: | I saw that up there, but Calumet and it’s the good. |
| Matt: | The good Calumet Farms. |
| Chris: | Have you tried it yet, Matt? |
| Matt: | Yeah. |
| Chris: | Really good? |
| Matt: | It’s probably one of my top three or four Bourbons I’ve ever had. |
| Dan: | Wow. |
| Chris: | Holy crap, that actually says a ton. |
| Matt: | It’s absolutely fantastic. It’s a really easy drinker. I mean you can see how much we’ve sold, it’s down into the labels. So the bottle’s paid for itself. |
| Chris: | It’s a pretty bottle too. |
| Matt: | And it’s real easy one. I’m kind of a fanboy of Calumet Farms. And it’s cool they have all their… Because it used to be a working racehorse ranch, they’ve got a bunch of their big-time Kentucky Derby winners, Triple Crown winners, stuff like that just right there on the label. |
| Chris: | Yeah, just not a very big super well-known… You can fanboy off of it. It’s not like you can fanboy off- |
| Mark: | The thing is with that not well-known crap, is that sometimes the things that are well-known aren’t that good. |
| Matt: | No. |
| Chris: | Just really good marketing programs and lots of money in said marketing programs. |
| Matt: | Lots of money. Lots and lots of money. |
| Mark: | Or get on a TV show or a movie. |
| Dan: | Sure. |
| Matt: | Yep, yep. Yeah. Well, like Blanton had its little resurgence from one of the TV shows that was on. |
| Chris: | Weller. |
| Matt: | Weller? |
| Chris: | Yellowstone. |
| Dan: | Yeah, Yellowstone has done wonders for Weller. |
| Mark: | I think plan towards that one that took place in the 70s? |
| Matt: | Might have been. I know it was in Keanu Reeves movie. |
| Dan: | That 70s show? |
| Mark: | No, Bad Guys or something Guys. |
| Chris: | Is that the one with… Yeah, now I’m lost it. [inaudible 00:26:36] |
| Dan: | Is it movie or a TV show? |
| Chris: | Is it a comedy? |
| Mark: | No it’s not a movie, it’s a TV show in… Oh, can’t remember. |
| Dan: | Sorry. Since joining the alcohol industry, I’ve joined the group that whenever you see a bottle of whiskey in a scene, TV show or movie, you stop and stare at it and try to figure out what it is and if they’re drinking anything decent. And I’ve recently gone back and started re-watching the Sopranos, and I’m disappointed to learn that their whiskey of choice is Johnny Walker. |
| Matt: | That’s not surprising though. Because that was supposed to be what, the late 70s, early 80s? |
| Mark: | Yes. |
| Matt: | That’s what you had. Or Cutty Sark. The age group before them was drinking Cutty Sark and J&B. |
| Dan: | Where did I see a bottle? |
| Matt: | Sopranos was set in… |
| Dan: | It was in the 90s. |
| Matt: | Was it the 80s into the 90s? |
| Dan: | It was modern time. End of the 90s, turn of the 2000s. |
| Matt: | That is so fucking good. |
| Dan: | But it might just be that they were old-school guys and that’s what their dad drank. |
| Matt: | Yeah. |
| Dan: | Now, I was really surprised when I saw a bottle of Cutty Sark and a clip and I was like… Because it was from the back and I was like, “That’s absolutely a bottle of Cutty Sark.” |
| Matt: | Oh, look at the boat. |
| Dan: | Yeah. Did I get one of these? |
| Matt: | I haven’t passed them yet. |
| Dan: | Thank you. Okay, sorry for that nostalgia [inaudible 00:28:04]. |
| Chris: | Thank you. |
Bardstown – Origin Series Wheated Bourbon
| Dan: | Thank you Matt. So this is your whiskey pick, right? |
| Matt: | Yes, this is the first one of these. This is the out of the origin series from Bardstown, which is brand new into the state of Nebraska. 53%, 106 proof. It is a six-year, I believe all the stuff in this series is there is a six-year. |
| Chris: | Tickly nose. |
| Matt: | 53 corn, 39% wheat, 8% malted barley. And did I say this is the weeded version? |
| Mark: | You have now. |
| Matt: | It’s about 50 bucks a bottle. |
| Mark: | You know what’s sad about doing what we do? |
| Matt: | Nothing. |
| Mark: | A normal person would look at 50 to $70 bottle and go, “Damn, that’s too expensive.” We look at it and go, “Well, it’s kind of bargain level.” |
| Dan: | That’s where they’ve kind of set the standard for a decent bottle. |
| Matt: | Kind of. |
| Dan: | Which is continuously reminding me of Buffalo Trace is a $30 bottle of bourbon. And people rag on it like they’re out there selling it for $70 a bottle. Oh, wait [inaudible 00:29:24] |
| Matt: | It’s good for what it is. |
| Dan: | It is. |
| Matt: | This stuff is great for what it is. I like this, the wheat really lends a hand in the sweetness and everything. |
| Dan: | Is Mo aware that we do a podcast every Monday from… |
| Matt: | Thanks, Tom. |
| Mark: | How long? Too long. |
| Chris: | I’d say the same thing. Hit nine. |
| Matt: | Oh yeah, and then it unsubscribes you. I’ve learned that with the house loans I’ve been getting. |
| Chris: | I just learned that. |
| Matt: | Oh, really? |
| Chris: | Yeah. I just learned that you could hit nine and if it’s legit, they’ll be like- |
| Mark: | Well, [inaudible 00:30:06] I entered, it was 402, Lincoln area code. |
| Chris: | It’s funny because some of those, you can tell if they’re fake or not because it’ll instantly go when you hit nine, it’ll be like, “You’ve been unsubscribed.” |
| Matt: | Yeah, you’ve been removed. |
| Chris: | But if it’s someone that’s talking like Sam from Pakistan, I just hold the nine down. |
| Matt: | Like dude, stop. |
| Chris: | I just hold it down. |
| Dan: | If they’re legitimate telemarketers, I do kind of feel bad for them they’re just out there trying to have a job. |
| Matt: | Just trying to make a buck. |
| Dan: | Yeah. |
| Chris: | Or scam you. |
| Dan: | That’s why I said legitimate telemarketers. |
| Chris: | Oh, legit. Okay. |
| Dan: | Fair. |
| Matt: | Prince from Jamaica. |
| Dan: | Right. |
| Mark: | They make their money on people that buy. I’m not going to buy. If I hang up, that gives them more time to call somebody that might. |
| Dan: | Yeah. |
| Matt: | I like the logic [inaudible 00:30:56]. |
| Dan: | That’s a good logic. I like that logic on that. |
| Matt: | I like that. I like this Bardstown. |
| Dan: | All right, Bardstown. |
| Mark: | I used to have a friend that would simply say hello, the person star their spiel, would just set phone down and let them go. |
| Matt: | Let them go. Because some of those that get paid by script, by how far they get into their script before you hang up on them. |
| Chris: | I made a ton of money at West Telemarketing in Sightel. Those were high school jobs for me. Big time. |
| Matt: | I refused it. I refused to be broke. Or I refused to work, I’d rather be broke than telemarket. |
| Dan: | I was same way. |
| Chris: | I don’t know. |
| Dan: | I despise doing that job. I couldn’t do it. |
| Chris: | 1995, making freaking 23 bucks an hour because I decided that that’s a lot of money. |
| Dan: | Yeah, that is- |
| Chris: | For a 16, 17 year old. |
| Mark: | [inaudible 00:31:48] then it is an [inaudible 00:31:47] |
| Chris: | Yeah, it’s true. It is an [inaudible 00:31:49] |
| Matt: | You do that at McDonald’s. |
| Chris: | Yeah. |
| Dan: | That’s fair. Matt, tell me more about this Bardstown that’s in my mouth. |
| Matt: | Whoa, what do you want to know? |
| Dan: | You tell me. |
| Matt: | It’s a six year. This is their weeded version from the origin series, it’s been in the state of Nebraska for about two weeks now. |
| Mark: | Was just the distillery that their wreck house fell down and ruined $8 billion worth of bourbon? |
| Matt: | I’m not sure. I don’t know a whole lot about this distillery because I’ve never had to learn about it because not in the state. And I just kind of winged this morning’s whiskey choices. I do know that Bardstown does put a lot of whiskey out under other names. And for 50 bucks, shit I’ll drink this until I throw up in my shoes. |
| Chris: | Yeah, I mean there’s tons of flavor and it’s super approachable. I wouldn’t have a problem if I went over to someone’s house and would you like a pour? Yeah. |
| Matt: | I would buy this in the bar. |
| Chris: | Yeah. |
| Matt: | And it’s- |
| Chris: | I can’t quite figure out the nose. There’s something on it. How much? |
| Matt: | Here or? |
| Dan: | Sure. |
| Matt: | 11 bucks a pour here. |
| Dan: | Jesus. |
| Matt: | 50 bucks a bottle. |
| Dan: | Gone. That’s good. |
| Matt: | I’ve had some other stuff from Bardstown when I’ve been out in Colorado before, and I don’t think I’ve ever had anything that I disliked. |
| Dan: | All right. That was a moment of silence we didn’t need. |
| Matt: | It was. |
| Dan: | By the way, while Matt’s pouring this, we haven’t had a chance to talk about we’ve got a new Pope. |
| Chris: | I was going to say that. |
| Dan: | The Pope. |
| Chris: | He’s from Chicago. |
| Dan: | The Pope. |
| Matt: | So is communion going to be deep dish now? |
| Dan: | My Lord. There’s so many jokes floating around social media that are pretty good. |
| Chris: | He is a White Sox fan. They asked him. He’s not a Cubs fan, he’s a White Sox fan. |
| Matt: | Damn, Catholics. |
| Dan: | Man. |
| Matt: | Just kidding, Catholic people out there. |
| Chris: | No, what is he? He’s a Franciscan? No. |
| Mark: | Augustinian. |
| Chris: | Augustinian, thank you Mark. Yeah, so another sub sec of Catholicism where they focus on different things like Jesuits are mostly science and math and stuff like that. So yeah, this guy, he mostly did all of his work out of the United States. So he’s a big-time missionary. |
| Mark: | He’s a Peruvian citizen. |
| Chris: | But yeah, when his acceptance speech, he didn’t even… Acceptance speech. I don’t even know what you call it. His first speech, he did it in Italian and Spanish. |
| Dan: | Oh, wow. |
| Chris: | So usually they typically do, they won’t do it. I don’t know. People are either mad or really excited about this guy. |
| Dan: | Yeah. Well, good for him. Good. We got a new leader. |
| Chris: | New leader. |
| Matt: | New leader. |
Bardstown – Origin Series – The OG
| Dan: | New spiritual leader, excuse me. All right Matt, what’s next? We’re doing- |
| Matt: | This is another Bardstown. This is their original bourbon. It is $45 a bottle is also a six year 96 proof. |
| Chris: | What the fuck? This is exceptionally different on the nose. |
| Matt: | 60% corn, 36% rye and 4% malted barley. |
| Mark: | No wheat? |
| Matt: | No wheat at all, and half the barley. This should be pretty- |
| Chris: | It’s fruity on the nose. |
| Dan: | Fruity on the nose. Is that what you love? |
| Chris: | Really is excited. |
| Dan: | Fruity on the nose. Sorry, the last one was the weeded series. What’s this one? |
| Matt: | This is the original, so just straight bourbon. They also do these fun little etchings on the back of their bottles. |
| Chris: | Oh, that’s cool. |
| Matt: | Because this one’s corn heavy, it’s got the corn leaves. This one’s got the weed on it. |
| Mark: | Sheaves. |
| Matt: | Sheaves. Hey, back at you pal. Is that what those are called? Sheaves? Sheaves of wheat. |
| Mark: | Yes. It’s amazing when you sit down and talk to me, the weeded things that I come up with. |
| Matt: | It’s bar knowledge. You learn shit that means really nothing to anybody working behind a bar. You just pick up just weird factoids. |
| Chris: | You make fun of Dan for being a farmer kid. |
| Mark: | [inaudible 00:36:51]. |
| Dan: | Technically, wheat- |
| Mark: | That’s way better than the wheated. |
| Matt: | I have not tried it. |
| Dan: | I do like this better. It’s more fruity, light. |
| Mark: | A little bit of sweetness? |
| Dan: | Yeah. |
| Matt: | This is a little lower proof. |
| Chris: | There’s so much flavor going on this, man. |
| Matt: | That’s that- |
| Chris: | That lingers as much as this Balvini, Balveni, Balvini. |
| Matt: | Balchinian. |
| Chris: | Balchinian’s favorite cocktail. |
| Matt: | This could get me in trouble. I’ve got one. |
| Chris: | Oh, yeah. |
| Matt: | You gave me one yesterday. |
| Chris: | Okay. This is summertime whiskey. Super light and easy and wow. |
| Dan: | Thank you. I got a new key to the pub. |
| Mark: | That means you’re not fired yet. |
| Dan: | Yet. Every Sunday is a new opportunity. |
| Mark: | Well no, but if you actually show on Sunday, you won’t get fired. |
| Dan: | No, of course you end up coming back the Sunday that I take off for the first time in two and a half months. |
| Matt: | Which I will tell you this, the food’s way better when you’re going to be here. |
| Dan: | Oh, yeah. |
| Matt: | Yesterday was Baker’s Wings, which they were still good. |
| Dan: | They still care? It’s not Everett’s. |
| Matt: | I show up a few weeks ago and they’re out back grilling shit out burgers and brots, which the brots were really good, the burgers were okay. |
| Dan: | Burgers were a little hard. |
| Matt: | They were kind of hockey puckish. |
| Dan: | Yeah. But we put Dan Whaley in charge I think, last time. |
| Matt: | Yeah, I was told shortly after the burgers got set down that I’m the only one that’s allowed to cook burgers on Sundays. |
| Dan: | Noted. All right. |
| Matt: | [inaudible 00:38:4. |
| Dan: | So we’ve done Bardstown origin series, the eeeded and the OG. Are we doing an open treasure or was that kind of our fourth? |
| Matt: | Neither one of those Bardstowns had been opened yet. |
| Dan: | Okay. So we did two unopened treasures. Got it. |
| Matt: | So we have all the open untreasures. |
| Dan: | Okay. |
| Matt: | Unopen treasures. |
| Dan: | We’ve got probably about 10 or 15 minutes until Mark needs to amscray. Do you want to do a quick top 10? |
| Matt: | I’ve got a top 10 right here. |
| Dan: | Let’s do it. |
| Mark: | I have a questioned before we start. |
| Dan: | Okay. |
| Mark: | I noticed on the new shelf there’s a big box. That usually means they’re proud of it. |
| Matt: | They were proud of it. |
| Mark: | What is it? |
| Matt: | It’s the Calumet 17-year, the Calumet 18-year and the- |
| Dan: | Is this the rye? |
| Matt: | … Angels Envy Rye that is [inaudible 00:39:38] finished. |
| Dan: | It’s delicious. Oh, it’s good. |
| Matt: | I’m not a big fan of it, but you… I’m not a big fan of tequila. |
| Chris: | I’m probably goin to like- |
| Dan: | I love that in you. |
| Matt: | But the people I’ve talked to that have tried it, really enjoyed it. |
| Chris: | They can’t [inaudible 00:39:51] |
| Mark: | I just feel word like one whiskey short. |
| Dan: | Do you feel like that? because- |
| Mark: | I do. |
| Dan: | I do kind of feel a little bit empty. |
| Chris: | I mean, I saved that Balvini. |
| Dan: | Might have more to do with the four years of working in the liquor industry, but [inaudible 00:40:06] |
| Matt: | But that’s your soul. |
| Dan: | June and four years. You got to get going and we got a top 10 to do. |
| Mark: | Well it’s only 11:52 and I don’t have leave until 12:20. |
| Dan: | Okay, that’s fine if you want to do another one. I think the top tens, we’re going to be cutting kind of close, but if you want to do it. |
| Chris: | We can do quick. |
| Matt: | We can do the top 10 while we’re doing the whiskey. |
| Dan: | Okay, let’s do that. What is the top 10? |
| Matt: | Top 10 is burger toppings. |
| Dan: | Ooh. |
| Matt: | Yeah. Which I said it’s a pretty easy one, but it could be kind of controversial. |
| Dan: | Okay. This is going to be interesting. |
| Matt: | Because I’m actually going to add a couple more right now. |
| Dan: | While you get started, I’ll grab the bottles and start pouring. Do you want the 18 or the 17? |
| Mark: | I don’t want to do Calumet. Go back and pick a good Irish whiskey. |
| Dan: | Okay. |
| Matt: | And if anyone’s going back for Irish, it should be Dan. |
| Dan: | Proceed with the top 10. |
| Matt: | All right. This is top 10 burger toppings. |
| Chris: | Ooh. |
| Matt: | Yeah. This is a quick one I threw together. |
| Chris: | I just want to throw it out there that I’m like, “Put it all on there.” I love stuff on my burgers. |
| Matt: | And none of these are condiments, so it’s no ketchup, mustard. |
| Chris: | No ketchup, mustard? |
| Matt: | No mustard, no aioli, no mayonnaise, no miracle whip. |
| Chris: | Okay. Which yes- |
| Matt: | None of that stuff. |
| Chris: | I would’ve said yes anyway to all of that stuff. Let’s just put it all. |
| Matt: | I have got 14 of them, so you guys each get one veto and then a group veto. |
| Chris: | Okay. |
| Matt: | We’ll just start with onion rings, like a rodeo burger at Burger King. |
| Mark: | Seven. |
| Matt: | I’m thinking where you’re at. I think that’s about 7, 8 somewhere- |
| Mark: | Now, it depends on the onion ring. |
| Chris: | Sure. |
| Mark: | If one of those cheap box frozen big fat- |
| Chris: | Sure. |
| Mark: | No. |
| Dan: | I didn’t hear what it was. |
| Matt: | Onion ring on a burger. There’s no condiments. So there’s no ketchup. |
| Dan: | Heard that, yeah. |
| Matt: | Ketchup, pickle or ketchup, mustard, mayo, stuff like that. |
| Dan: | Onion ring. Oh! |
| Chris: | Because for me just by principle, onion ring will be lower than onions. |
| Matt: | A fried onion ring. |
| Dan: | Yeah. I would say nine or 10 if it stays on. |
| Matt: | Yeah. |
| Dan: | How many vetoes do we have right now? |
| Matt: | There are three individual vetoes and one group veto. |
| Dan: | Oh, wow. |
| Chris: | So we said seven, eight, so I think we’re all kind of on the same page. |
| Dan: | Eight? |
| Chris: | Yeah. |
| Dan: | We’re okay with eight? |
| Chris: | Yeah. |
| Dan: | Okay. |
| Matt: | And we’re going to stick with the theme of onions and go red onions. |
| Chris: | I love red onions, man. |
| Matt: | It comes with every L top at any restaurant you go to, you get red onions. |
| Chris: | I love red onions. |
| Mark: | Three. |
| Chris: | Onions was one of those that I hated when I was a kid and it stayed in my adulthood, but one day I accidentally ate a burger with an onion on it and I fucking loved it. |
| Matt: | It’s so good. Dude, I know. |
| Dan: | I’d be three or four. |
| Mark: | I grew up with a guy that put a disc of onion- |
| Matt: | Just the entire slice. |
| Chris: | That’s me. |
| Matt: | That’s a lot of onion. |
| Mark: | Not a ring, the entire disc. |
| Chris: | That is me. |
| Dan: | You cut it about an half inch thick? |
| Mark: | No, you don’t want too thick. |
| Chris: | Nope, not too thick, but a full-on- |
| Dan: | What about a- |
| Chris: | Slice of onion. |
| Dan: | Have you guys ever tried doing smash burgers at home? |
| Matt: | Yeah. |
| Chris: | I have not. I don’t have the right- |
| Dan: | I did them once on… |
| Chris: | Flat grill. |
| Dan: | I used my grill that I have. And I feel like I did a pretty good job, it just wasn’t that good. I wasn’t as impressed as the TikTok video told me I was going to be. |
| Matt: | That’s the problem with TikTok. |
| Chris: | Like, “My burgers is juicy.” |
| Matt: | So yeah, you can- |
| Dan: | Three for onion? |
| Chris: | Yeah. |
| Mark: | Yep. |
| Chris: | Yeah. |
| Dan: | Does it matter if it’s diced or still whole in the ring? |
| Mark: | Oh, it’s got to be whole. Diced is for girls. |
| Dan: | I don’t like McDonald’s with little shavings of onions. |
| Mark: | No, no, no, no. |
| Dan: | Especially the ones that had E.coli in them. |
| Chris: | Those aren’t the onions. |
| Matt: | Especially the ones that had E.coli in them. |
| Chris: | Those aren’t onions. |
| Matt: | Those were my least favorite onions. |
| Dan: | Okay. Onions, three. |
| Chris: | I love onions though, dude. I just have to tell you guys that I love onions. I think they make anything taste better. Anything. |
| Matt: | Chili? |
| Chris: | Chili on a burger, huh? I have actually never had that. I can say that I don’t know- |
| Matt: | You’ve never had a chili burger? |
| Chris: | No, I just sold chili dogs. I just have never put that together. |
| Dan: | Really? |
| Matt: | A lot of people do chili burgers. |
| Chris: | I believe you. |
| Matt: | They’re great in the winter. |
| Chris: | Makes sense. |
| Mark: | I wouldn’t be high up because they’re a mess. |
| Chris: | They’re very messy. I can see that would be very messy. I mean, that’s going to be a nine or 10 for me, so it’s up to you guys. |
| Dan: | Yeah, I’m the same way. |
| Mark: | Yep, give it a 10. |
| Chris: | 10 |
| Dan: | I can’t say I would ever order a chili burger on purpose. |
| Matt: | Now you each still have a veto, individual vetoes and then a group veto. |
| Mark: | No, I think it’s chili belongs on the long list, just not very high. |
| Dan: | Would you say eight or nine? Nine or 10, I’m sorry? |
| Mark: | Yeah. |
| Chris: | 10 |
| Dan: | 10? Okay. |
| Mark: | And thing is, there’s so many different styles of chili. |
| Chris: | Right. |
| Dan: | Yeah. It’s got to be thick. |
| Chris: | Right, thanks Matt. |
| Dan: | Otherwise, it’s just a sloppy Joe. |
| Mark: | If it’s crap [inaudible 00:45:32] |
| Dan: | Sorry? |
| Mark: | If it’s a crap, that [inaudible 00:45:37] |
| Chris: | That’s Cincinnati’s finest, sir. |
| Matt: | Finest crap. |
| Dan: | That’s pretty good stuff. |
| Matt: | Joe Burrow doesn’t even like it. |
| Dan: | Joe Burrow has got questionable taste on things, so- |
| Matt: | I mean, I have seen his outfits. |
| Chris: | Jamal’s actually one that dresses him. For the last two seasons, they apparently lost a bet or something and Jamal’s got to dress him. |
| Matt: | Wow. |
| Chris: | I don’t think they lost a bet, but Jamar dresses him, literally. I read an article about that. It’s hilarious. |
| Dan: | Did you guys get a defense yet? |
| Chris: | Yeah, we got some defenders. |
| Dan: | Good. |
Natterjack Irish Whiskey
| Matt: | All right, the bottle Dan picked- |
| Mark: | Do you have a defense? |
| Chris: | We got a coach. |
| Mark: | Do you have a defense? |
| Chris: | I don’t know yet. |
| Dan: | We’ll find out week five. |
| Chris: | I don’t know. |
| Matt: | The bottle Dan picked is natter Jack Irish whiskey. It’s called- |
| Chris: | Matter Jack? |
| Matt: | It’s called The Mistake. This is mistake number one, is what the label says. |
| Dan: | It’s great that the picture of their mascot is double printed and it’s off. |
| Chris: | What the fuck is is that? What is in tat glass? |
| Matt: | This is triple distilled, heavily oaked Irish whiskey. 46%. They left- |
| Chris: | Why am I smelling and tasting brine? |
| Matt: | Right on the label, they say “We made a mistake, we admit it. We left this whiskey in the barrel longer than intended. Our attention was otherwise engaged and it got forgotten.” |
| Dan: | Jim Murray’s Whiskey Bible gave it 92 points. |
| Chris: | Who’s Jim? |
| Dan: | It won a silver medal at the 2023 San Diego Spirits Festival. |
| Matt: | I don’t know if that’s one of the real deal ones or that’s one of the popularity contest. |
| Dan: | I would say San Diego- |
| Chris: | San Francisco does one. |
| Dan: | I would say the San Diego- |
| Matt: | Like, “It’s so good. It’s delicious.” |
| Dan: | The San Diego Spirit Festival is more legit than Jim Murray’s Whiskey Bible. |
| Matt: | I don’t know, man. There was Michael- |
| Dan: | That sounds like awesome truck stop Merchandise. |
| Matt: | No, man. |
| Dan: | But only in the south. |
| Chris: | That nose for me is very off-putting. |
| Matt: | That’s weird. |
| Dan: | Is it off-putting? |
| Chris: | It’s off-putting, man. |
| Matt: | All right. |
| Dan: | I cannot do a good Bill Cosby other than, “Here, drink this.” |
| Chris: | Oh, wow. Just go to sleep. Just go to sleep. |
| Dan: | Oh, man [inaudible 00:48:15] |
| Chris: | Not in the pudding. |
| Mark: | There is nothing going on up front and there’s a bad finish. |
| Chris: | Man, there is a stench. And I’m saying stench on the nose because I don’t like the nose it at all. |
| Dan: | But I spent the weekend smelling race fuel. |
| Matt: | I don’t hate it, but I wouldn’t want to buy it. If I went to one of you guys’ house and you had it, I’d drink it. |
| Dan: | Yeah. That’s probably the reason we have two bottles and they’re both very full. |
| Matt: | Well, when I first saw it, I read nutter butter instead of natterjack. That might help it. |
| Chris: | Just like a- |
| Dan: | According to Google AI, this whiskey is known for its smooth, creamy palate with notes of orange or zest, spice, cedar and tobacco. |
| Chris: | What does it say for the nose? |
| Matt: | Ick. |
| Dan: | It doesn’t have a nose. |
| Chris: | Is it because it… |
| Dan: | It doesn’t have a nose. I don’t get much of a nose off of it. Natterjack. |
| Chris: | It does. It has something. |
| Dan: | Their mascot is the Irish toad. |
| Matt: | Yeah, it’s a big frog on the bottle. |
| Dan: | Big boy. |
| Mark: | No. |
| Dan: | No, Chris, drink it. I’ve gotten everyone else’s leftovers. |
| Chris: | [inaudible 00:49:32] |
| Matt: | Not mine. |
| Chris: | No. This is your choice, you chose it. |
| Dan: | Oh, I got to move refrigerator tonight. I can’t. |
| Matt: | You’ll be all right. |
| Chris: | It means you’ll be fine. |
| Dan: | All right Matt, next top 10 burger topping. |
| Matt: | All right, bacon. |
| Dan: | One. |
| Matt: | I mean, I love bacon burgers. But it wouldn’t be number one for me, it’d be… It’s top five. |
| Mark: | I would go probably depending on the bacon- |
| Chris: | It definitely- |
| Mark: | That’s the problem. |
| Chris: | … depends on the bacon. |
| Dan: | You got to assume it’s good bacon and it’s well done. Perfectly done for you. |
| Matt: | Yeah, none of these are going to suck. |
| Dan: | Yeah. |
| Mark: | If you give me thick bacon, will you bite down the bacon [inaudible 00:50:11] |
| Chris: | Pulls out. |
| Mark: | Pulls out. No. |
| Dan: | No. But crispy bad bacon is still really fucking good. |
| Matt: | Medium cut, crispy bacon. |
| Dan: | Damn, I’m cussing again. |
| Chris: | Do we have a three? |
| Matt: | We do. |
| Chris: | Yeah, onion. |
| Matt: | Red onion is number three. Two or four? |
| Dan: | Okay, so let me post this to you guys. On your list, what is above bacon? Because to me nothing. Egg, lettuce? |
| Chris: | I would put egg above. |
| Dan: | Would you? |
| Chris: | Yeah. |
| Mark: | Yep. |
| Dan: | I’m not a big fan of egg on a burger. |
| Matt: | You still have three vetoes and one group veto. |
| Dan: | I’m fine if you guys want to do two or four. |
| Chris: | This sounds really weird, but I have never until recently, and I’m talking two weeks ago, I was making burgers and I was like, “All right, everybody screams to high heaven about peanut butter on their burgers.” |
| Mark: | Oh, great. |
| Chris: | It is amazing, dude. I had no freaking idea, and we have really good peanut butter at home. I was amazed at what it… I might not ever not put it on there. |
| Mark: | I was in here one day having a pancake. |
| Chris: | Okay. |
| Matt: | Well, this took a turn. |
| Mark: | And I put peanut butter on it and then syrup. |
| Chris: | Totally changes it, I know. |
| Mark: | And one of my customers walks up and said, “What the fuck is on your pancake?” I said, peanut butter. And they went, “No way. That’s gross.” |
| Chris: | No, it’s not. |
| Mark: | Dude, take a bite. |
| Matt: | It’s even better on waffles. |
| Chris: | Oh, yeah. |
| Dan: | Yeah. |
| Chris: | Anything that- |
| Dan: | Peanut butter is good stuff. |
| Chris: | … slightly melts. |
| Dan: | My absolute favorite is peanut butter on a hot egg English muffin. |
| Matt: | I thought you were going to say a hot dog. |
| Dan: | Haven’t tried it. |
| Chris: | I haven’t tried it either. |
| Dan: | Put peanut butter on an English muffin that’s been slightly toasted.; |
| Mark: | So it melts in the hole. |
| Dan: | Exactly. |
| Mark: | Oh, yeah. Butter and peanut butter. |
| Chris: | You’re trying to make me really hungry. |
| Dan: | You’re trying to eat fast enough but it’s peanut butter and … |
| Matt: | Maybe we can get AJ’s to sponsor us. |
| Dan: | And the peanut butter is now running down your hand, so you’re trying to eat quicker so you can get- |
| Chris: | So yes, there is a condiment that is better than bacon for me, and that would probably be peanut butter. |
| Dan: | All right, where are we at? Two or four? |
| Chris: | Two or four? |
| Dan: | For the bacon? |
| Matt: | Four. |
| Chris: | Four. |
| Matt: | I think we’re missing the boat there. I’ll go with you guys. |
| Chris: | I think there’s going to be some upset people. Like, “Are you kidding me?” |
| Matt: | Jalapenos. Spicy peppers. Jalapenos. |
| Chris: | No, I’m not. |
| Dan: | Spicy jalapenos? |
| Mark: | I would give jalapenos a six. |
| Dan: | I’m good with that. |
| Chris: | I’m good with that. |
| Dan: | Is it just me or do jalapenos go from, oh that’s lovely to God dammit it. |
| Chris: | Why? Why did I eat this? |
| Dan: | Yeah. |
| Chris: | There are levels there. |
| Dan: | People are like, “Jalapenos are not that spicy” and I’m like, “Some of them are.” |
| Chris: | Some of them are. |
| Matt: | Some of them are. |
| Dan: | Okay. Six? |
| Matt: | Six for jalapenos. |
| Dan: | I don’t remember how to spell jalapenos. |
| Matt: | J–A-L-A-P-E-N. |
| Chris: | O-S? |
| Dan: | On a stick. |
| Matt: | Enos. |
| Dan: | E-O-S. |
| Chris: | On a stick. |
| Dan: | What was the one we did with that? Oh, top 10 overrated comedians. |
| Matt: | Overrated Comedians. I thought you guys- |
| Dan: | Jeff Dunham was vetoed. |
| Matt: | I thought you guys were going to kill me when I said Jeff Dunham. |
| Chris: | I don’t think Ryan even knew until we started explaining who he was. |
| Dan: | And it’s so funny because he’s so popular that when you say his quotes then you’re, “Oh yeah.” |
| Chris: | Oh, yeah. I see that little monster. |
| Mark: | Who is that call me Tater salad. |
| Chris: | That’s Ron White. |
| Dan: | Oh, Ron White. |
| Mark: | Yes. He is so good. |
| Dan: | My favorite line is when he gives in the bar fight and he goes outside and he goes, “I don’t know how many of them it was going to take to kick my ass, but I knew how many of them they were going to use.” That’s a great line. All right, next up? |
| Matt: | Sauteed mushrooms. |
| Dan: | No, I’m- |
| Chris: | You’re vetoing? |
| Dan: | Well, I’m going to let you guys pick because I hate mushrooms. |
| Matt: | I mean, I don’t hate mushrooms, but I can- |
| Dan: | Hate mushrooms. |
| Matt: | If you’re going to veto, I’m totally fine with you vetoing it. I like mushrooms. |
| Mark: | I would go eight or above. |
| Chris: | I think they’re very specific. |
| Mark: | Nine and? |
| Matt: | Nine. |
| Dan: | When you say above, do you mean closer to one or closer to 10? |
| Mark: | Closer to 10. |
| Dan: | You got nine. |
| Matt: | Or you can veto it. |
| Dan: | I don’t know if I want to use a veto on despise and these two like. |
| Matt: | I mean I feel like if I’m going to have Swiss on my burger, it needs mushrooms. [inaudible 00:54:47] |
| Chris: | Mushroom swiss. |
| Matt: | Yeah. So mushrooms and swiss go together like cheese and mushooms. |
| Dan: | Sarah had fried morals- |
| Matt: | [inaudible 00:54:55]. |
| Dan: | … for the first time two weeks ago. |
| Matt: | Like Forest And Jenny. |
| Chris: | What did she have? |
| Matt: | She had what for the first time? |
| Dan: | Moral mushrooms. |
| Matt: | Moral mushrooms. |
| Dan: | For the first time a couple of weeks ago that were found in our woody [inaudible 00:55:05] |
| Matt: | Yeah. Don’t eat them raw. |
| Dan: | Apparently for pregnant women, they’re not good at all. |
| Matt: | They’ll make you really sick. |
| Dan: | Because there’s a chemical in them that will inhibit the growth of the child. |
| Matt: | Uh-oh. |
| Chris: | Dead. Dead. |
| Dan: | Yeah. So she had a couple of them and she’s like, “These are really freaking good.” And our neighbor was offering us a big bag of them because they were going to go bad in a day or two. And Sarah’s like, “Yeah, we’ll take them.” And then she searched and she’s like, “I can’t.” |
| Matt: | You know they freeze? |
| Dan: | Yeah, they’re not the same. |
| Mark: | Slice them, bread them, put them on the cooking sheet, put them in the freezer. Then only take them out, fry them before they thaw. |
| Matt: | Yep. |
| Mark: | From the guy that lived on the Platte River, the moral capital of the world. |
| Dan: | Where are you guys at with mushrooms? Do you want to veto or do you want to do nine? |
| Chris: | What do you want to do? |
| Dan: | Like I said- |
| Chris: | You don’t like them. |
| Matt: | What, are you two in a relationship? |
| Dan: | Yeah, I don’t like it. |
| Matt: | What do you want to do? |
| Dan: | But if they’re good for you guys and you like them, we can leave them on. |
| Chris: | No, veto it. |
| Matt: | That’s okay, we’re really not making a hamburger. |
| Chris: | Yeah. |
| Mark: | You know what hadn’t come up yet so don’t know if it will, is cheese. |
| Chris: | Oh, I bet you it will. |
| Dan: | Is the mushrooms a group veto or am I a My vetoing it? |
| Chris: | Your veto. |
| Matt: | That’ll be your veto. |
| Dan: | Okay. Go ahead, next one. |
| Matt: | Tomatoes. Yeah, because that’s one the people are like, “Maybe.” |
| Dan: | Okay. I’m the same way with mushrooms too. Mushrooms and tomatoes. I don’t like slices of tomatoes on my- |
| Matt: | See that’s weird, that people don’t like tomatoes. |
| Chris: | I don’t like tomatoes from restaurants because they’re forced into ripeness. Meaning they were green when they were shipped to them and then they were forced. They were fed oxygen and turned in colors. |
| Dan: | [inaudible 00:56:51] |
| Chris: | So I don’t. But if it’s something out of my garden, all day long, dude, I will put that on there. |
| Dan: | I like tomato in every form except for raw. |
| Chris: | Okay. |
| Dan: | Catch up is fine. |
| Matt: | What if you sliced a tomato and threw a bunch of salt and pepper, good salt and pepper on it and just ate it with a fork? No? |
| Dan: | No. |
| Mark: | [inaudible 00:57:13] salad is excellent if you use ripe tomatoes. |
| Dan: | Oh, the only way I do like raw tomato is on a margarita pizza. |
| Mark: | And they’re still kind of cooked. |
| Dan: | Not Margarita. Is it margarita? |
| Matt: | Yeah, it’s margarita. And they’re still kind of cooked. |
| Chris: | Margarita pizza is so good, dude. |
| Matt: | What are your thoughts about them on a hamburger though? |
| Dan: | Yeah, let’s get around to it. |
| Matt: | I mean, I like them. I only do it at my house, I won’t do it [inaudible 00:57:38] |
| Dan: | [inaudible 00:57:40] seven for you guys, unless somebody wants to veto. |
| Matt: | Seven and nine. |
| Chris: | I’m cool with a seven. You cool with a seven? Cool. |
| Matt: | Dill pickles. |
| Dan: | I think that’s a must. |
| Mark: | Veto. |
| Dan: | You son of a gun. |
| Mark: | Dang. |
| Dan: | How are you vetoing pickle? |
| Mark: | Because if you put pickle on any sandwich, the sandwich just tastes like pickles. |
| Chris: | Man, I disagree, but I respect your… Yeah, I respect it. |
| Dan: | I mean, he’s got the… Mark vetos pickles, that’s rough. |
| Chris: | I always have pickles on my hamburgers. |
| Dan: | Welcome back to the podcast. |
| Matt: | Lettuce. |
| Mark: | Ambivalent. |
| Chris: | I will veto lettuce. |
| Matt: | Just regular iceberg lettuce. |
| Chris: | I’ll veto it. |
| Dan: | I think it’s kind of essential, but all right with three vetos in a row- |
| Chris: | Why? Because it’s crisp? Because of crisp? |
| Dan: | If it’s crisp, it adds another element to it. |
| Chris: | It does, you’re not wrong. |
| Dan: | And again, we’re not talking about this limp, floppy- |
| Matt: | I don’t like restaurant lettuce. I don’t like restaurant stuff. |
| Dan: | Nobody wants it limp and floppy. Cleaner podcast, I stopped myself. |
| Matt: | Yeah, nobody wants it limp and floppy. |
| Dan: | But it’s like- |
| Matt: | We want the crust. |
| Dan: | … when you get a good slice of lettuce on there, it just adds a layer of complexity to the burger that is, I think, kind of essential. |
| Matt: | Which some people would say the same thing about putting potato chips on it. |
| Chris: | Oh, potato chips on a PB&J sandwich are- |
| Matt: | It’s fantastic. [inaudible 00:59:09]. |
| Dan: | Chris, you’re vetoing? |
| Chris: | Yeah, I’ll veto it. I’ll veto lettuce even though I like lettuce. |
| Dan: | This is terrible. We’ve vetoed three of the most critical- |
| Chris: | No, we haven’t. |
| Dan: | … parts to a burger. |
| Matt: | No, we’ve vetoed the three things that are 100% associated with a burger. |
| Dan: | Yeah. |
| Matt: | When you get a burger, you expect lettuce and tomato. |
| Chris: | Yeah, sure. |
| Dan: | Okay. Next? |
| Matt: | Egg. runny egg. |
| Chris: | I love it. Yeah, it’s like- |
| Dan: | We’ve got five, two and one. |
| Chris: | Two. |
| Mark: | Five. |
| Chris: | Five? I’ll agree with the five. Yeah, I can go with five. |
| Dan: | Yeah, I think so. |
| Chris: | Farm fresh egg, dripping- |
| Dan: | Egg over easy, right? |
| Chris: | Oh, yeah. So good. Dip your fries in it because you have fries with a hamburger. |
| Matt: | Oh, yeah. |
| Chris: | Yeah. |
| Matt: | You should. |
| Chris: | Yeah. |
| Matt: | Or onion rings. |
| Chris: | Or onion rings, I guess rings. |
| Matt: | Avocado. |
| Chris: | What do we got left? |
| Dan: | I have a hatred for avocados. |
| Chris: | Why? |
| Matt: | Jesus, what do you eat? |
| Chris: | Do you eat any vegetables? |
| Dan: | This is completely a environmentalist thing for me. I don’t mind a taste of them, I think they’re fine. They’re bland, whatever. |
| Matt: | Well, you don’t like Mexico? |
| Dan: | It’s the California ones. A major part of the drought in California or the water issues is because avocados require so much water and they’re literally draining… They’re a reason for like 30% of the consumption of What’s the lake up there? |
| Mark: | Mead. |
| Dan: | Thank you. Lake Mead. |
| Matt: | That’s all right, they’re finding all sorts of cool stuff in Lake Mead now. |
| Dan: | That’s true. Bodies. |
| Matt: | Yeah. |
| Dan: | Cars. |
| Matt: | Old cars. Barrels. |
| Dan: | All right. Avocados, I would say nine. |
| Mark: | Yes. |
| Dan: | If they’re avocados from Mexico, which I’m totally fine with because that’s their natural habitat. |
| Matt: | [inaudible 01:00:52]. |
| Mark: | We have no- |
| Dan: | They’re just blah. |
| Mark: | … vetoes left so- |
| Dan: | We have one group veto left. |
| Matt: | Yeah, everyone’s got to agree on it. And you still have one, two, three more things after avocado. |
| Mark: | I would agree on a group veto. |
| Chris: | Okay, fine. |
| Dan: | All right. |
| Chris: | I’m okay with a group veto. Just so you’re aware though, because of all the rain that we’ve had, there’s a bunch of reservoirs that are filling back up so they shouldn’t have any problems. |
| Dan: | But it’s still draining. It’s still a major suck on water and it doesn’t need to be up there. |
| Matt: | Suck on water. |
| Dan: | It’s the same thing like sugar cane down in Florida. |
| Chris: | Everybody loves guac, Dan. What are guacs made out of? |
| Dan: | [inaudible 01:01:30] guac made out from- |
| Matt: | What are guacs made out of? |
| Dan: | … avocados from Mexico. |
| Matt: | What are guacs made out of? That’s what I said. Going to stick with it. |
| Dan: | All right, next? |
| Matt: | Caramelized onions, sauteed cooked way down until they’re mush. |
| Dan: | I kind of think that’s actually above regular onions. |
| Chris: | It’s not for me. I like the crunchiness, but I- |
| Dan: | For the record, we got nine, two and one left and I think we painted ourselves into a picture. |
| Chris: | Nine. |
| Mark: | Nine. |
| Chris: | Nine. Nine. |
| Mark: | Once you- |
| Chris: | No one? |
| Mark: | Nine. Nine. |
| Chris: | [inaudible 01:02:07]. |
| Mark: | Nine times. |
| Matt: | Coming from reactions I heard earlier, I think you guys did this just about right. |
| Dan: | Okay. |
| Matt: | Because the last one is going to be sliced cheese. |
| Mark: | What’s the highest number you have? |
| Matt: | One and two is what we have one. |
| Mark: | One. |
| Dan: | I’m okay with that. I can’t think of something that’s higher than that. |
| Chris: | Cheese on the hamburger, cheese in the burger, cheese on the bun. Give me cheese. |
| Matt: | Yeah, give it all. |
| Chris: | Extra cheese. like pizza, give me extra cheese. Oh, the burger is almost done, might as well throw a piece of cheese on it. |
| Dan: | Yeah. |
| Matt: | The last thing on the list that’s going at number two is peanut butter. |
| Chris: | Boom, boom, boom. |
| Dan: | Peanut butter. I love it. |
| Chris: | It’s perfect. |
| Dan: | All right, that’s going to do it for our podcast today. Make sure to get out to library pub 90th and Fort. Matt, you want to recap us? |
| Matt: | Chili is number 10. Caramelized onion at number nine. Fried onion rings at number eight. Number seven is tomatoes. Number six is jalapenos. Number five is an egg. Number four is bacon. Number three is red onions. Number two is peanut butter and number one is sliced cheese on your hamburger. |
| Dan: | I’m not mad at that list at all. |
| Matt: | No, it’s a- |
| Dan: | No. |
| Matt: | I kind of want all that stuff on one burger now. |
| Dan: | It sounds so good. |
| Matt: | It’s a lot of onions. Onion ring, red onions and sauteed onions. |
| Chris: | And sautered onions. |
| Matt: | All of them. Comes with side of roll aides. |
| Dan: | All right, like I said, that’s going to do it for us. Next Whiskey Wednesday, are we doing a Calumet tasting or- |
| Matt: | Yes. |
| Dan: | Are they just up there- |
| Matt: | No. |
| Dan: | … to be up there? Okay. Get familiar with Calumet Brands coming up Wednesday, June 4th. |
| Matt: | Oh, fun. |
| Dan: | Yeah. |
| Matt: | My anniversary. |
| Dan: | Yeah, Wednesday, June 4th. Anniversary? |
| Matt: | Well, it used to be an anniversary. |
| Dan: | Okay, what’s your divorcary? |
| Matt: | Yeah. |
| Dan: | Yeah. |
| Matt: | It’ll be the first non-annual wedding. |
| Dan: | I’m confused on my anniversary because we got together at one date, we signed the application at one date, we got married on a third day. |
| Matt: | Well, I mean you don’t even… I forgot what I was going to say. |
| Dan: | Yeah. Mark, in case you didn’t notice, Sarah and I got married. |
| Mark: | I noticed. |
| Dan: | Yeah. All right, so that’s going to do it for us. Get out to the library pub seven days a week. Open up at noon, closing at about 1 AM, and best prices in town. For Mark, Matt, Chris, I’m Dan. Have a great week everybody. Bye. |
| Speaker 5: | Booger. |
