Kenny Massa:
0:09 Now introducing Jonathan Straw, aka Toby Bryant.
Ryan Selimos:
0:15 The ingrown toenail king. How's that toe doing buddy?
Jonny Strahl:
0:20 Doing good. We got him removed. I know Dill had a couple of ingrown toenail surgeries as well.
Kenny Massa:
0:25 I don't know if there's ever something, I've ripped it out myself.
James LaGamma:
0:28 It wasn't enough for surgery.
Kenny Massa:
0:31 Surgery is serious.
James LaGamma:
0:33 That was stopped abruptly.
Ryan Selimos:
0:35 I was about to hit the move. Can you hear it? No, I mean, it's okay, everything's fine, it's okay, oh no.
James LaGamma:
0:42 What is happening?
Ryan Selimos:
0:45 Just watering us down, boys.
Kenny Massa:
0:47 Speaking of water, yeah, no water.
James LaGamma:
0:50 This is not water.
Kenny Massa:
0:52 We had a question earlier about, I think, defining our power. Oh nice, ty asked earlier. Can we elaborate on the power hour? And then strategies for that power hour.
Ryan Selimos:
1:06 Okay, power hour, king.
Kenny Massa:
1:07 elaborate Well, the power hour is just a shot and a seltzer every ten minutes for sixty minutes. So you're knocking out six. What is your strategy on it? How do you complete it? Do you even have a strategy?
James LaGamma:
1:19 I don't think I've ever completed one to be combined with you. We got to be honest. We got to be honest. I don't think I've ever done it. We promote honesty.
Kenny Massa:
1:28 I've completed one, but it is difficult as hell.
James LaGamma:
1:31 I try, I try.
Kenny Massa:
1:33 My strategy is to just take that shot and then just chug this seltzer so that I have at least like five minutes to recover.
Jonny Strahl:
1:38 Dude as quick as possible?
James LaGamma:
1:39 Yeah, in between sessions, what was the power?
Ryan Selimos:
1:41 that.
James LaGamma:
1:42 Adam did when he puked in the car.
Ryan Selimos:
1:43 Oh dude freshman year or sophomore year. We're still living in the pike house and we had like three minutes left.
James LaGamma:
1:56 No. I think it was a shot every five to ten.
Ryan Selimos:
2:01 But I just remember Sarac was involved. We have five less than five minutes left and all of a sudden you see Adam stand up quicker than he normally moves and heads right, makes a beeline right for the corner of the room and then there is throw up on the wall. Did not make the trash can.
Jonny Strahl:
2:16 I guess, we're going to have to run this by Adam, we would recap that with him.
Ryan Selimos:
2:23 Yeah, power hours.
James LaGamma:
2:24 It's tough, man. It's tough for me.
Jonny Strahl:
2:26 Yeah.
James LaGamma:
2:27 I guess the people going, but they're brutal, it's fun, like to try to do it and just you know. I don't know, I think it's just because over time I have a problem with taking shots and I think chugging drinks is a little bit in the same realm. I could probably do funnel a funnel power hour. Just funnel the drink every ten minutes or hours.
Kenny Massa:
2:45 It's like an animal when it comes to funneling. I like the funneling. I mean when it was the last time you funneled something you frequently do that University of Florida games, to be fair.
James LaGamma:
2:51 I missed the opportunity because we bring the funnel out to the sandbar in Lake Placid. My mom funneled and she thinks like it's the fucking coolest thing in the world.
Ryan Selimos:
3:00 How do you feel about that? Your?
James LaGamma:
3:02 mom out there funneling. I think it's awesome. Okay, yeah, hey, it gets the people.
Kenny Massa:
3:06 Right, you know what we can say the same thing, how do you feel about your mom on?
Ryan Selimos:
3:10 top of the bar. Horrified about it, did you bring the funnel out to the golf course? Oh, that's right.
James LaGamma:
3:18 So yeah, I bought the driver, but the opening at the driver head is where you could put like a 16-ounce beer, and then the whole shaft is a clear tube, essentially for the beer to come down. You take the shot, yeah.
Jonny Strahl:
3:32 It's pretty cool. Kenny, when are we going to get you out in the golf course?
Kenny Massa:
3:36 man, when you don't play seven rounds back to back.
James LaGamma:
3:40 We don't do that all the time.
Kenny Massa:
3:41 Play once a month, right, you guys.
Ryan Selimos:
3:43 I mean try to, Try to.
Kenny Massa:
3:45 Yeah, like Lake Placid, you want to do three rounds over two days. I just don't have like.
Jonny Strahl:
3:49 Well, yeah, I mean, that's a weekend trip, that's a golf bender.
Kenny Massa:
3:52 I'll come out and play with you guys.
Jonny Strahl:
3:54 We should do an episode while golfing.
Kenny Massa:
3:56 On the course, on the course.
Jonny Strahl:
3:58 Set it up in the you know two golf carts, you and I riding together.
Ryan Selimos:
4:02 We play each other.
Jonny Strahl:
4:04 All right, yeah, 2b2s. Ty, you're more than welcome to Actually. Ty, you're going to have to come, yeah.
Ryan Selimos:
4:09 You're going to have to follow. Whether you golf or not, you're there.
Kenny Massa:
4:13 It's amazing how you film it. Go, bro, just strap a GoPro to us. You know, when we're playing golf with like a larger group of people, I think that there's some people that definitely take it more serious than others and usually where our bachelor parties is when we're doing it and there's people that, after like the ninth hole, they're just direct, they're done, they're falling off.
Jonny Strahl:
4:36 You.
Ryan Selimos:
4:37 What you had a tough go around with yours and my bachelor party. Yeah, it was cool to golf with everyone, but every hole was a different drink.
James LaGamma:
4:44 Yeah, because you were a floater. I was a floater. You went up and down the golf course and got to play a hole with each batch or each group.
Kenny Massa:
4:53 But yeah, they were Group wanted to, just cool. Yeah, we wanted to fuck you up and then people were giving you drinks? Yeah, that was tough.
Ryan Selimos:
4:58 Yeah, 11th hole, 12th hole, it was tough yeah. You would like go and?
James LaGamma:
5:05 then, like, the cart person would come back with you.
Ryan Selimos:
5:06 Yeah, oh, no wait, they sent shots your way, yeah, you'd be like oh my God, great time, yeah, yeah, not a great game.
Kenny Massa:
5:12 Yeah, can we help you?
Ryan Selimos:
5:13 How are you recovering from your golf injury on that trip? You all right.
Kenny Massa:
5:17 I didn't get injured, yeah, you did?
Ryan Selimos:
5:18 You got hit with the golf ball Golf ball.
Kenny Massa:
5:20 I got hit with it but I didn't get injured.
James LaGamma:
5:22 You had a nasty freaking like bruise thing going on. It was.
Kenny Massa:
5:25 Yeah, and then I committed to the rest of that game and I fucked it up.
James LaGamma:
5:28 I didn't get hurt, austin was so sorry and I think he was a little.
Kenny Massa:
5:32 I honestly didn't think he was going to drive it at me. I thought it was going, I was coming towards me but once it there was like a mound, there was like hard to project the angle and then when he hit it it came at me and I thought I was in a like. I lifted my leg up. And when I lifted my leg up it hit like the muscle portion on the side of the bone in my calf. If it hit my bone probably would have broke my leg.
Ryan Selimos:
5:54 Can you like visualize it for us, like, were you on the same hole, different holes, like how?
Kenny Massa:
5:58 So we were on two separate holes, we were finishing one, we were like right next to the hole Sounds like a slice and he was.
Kenny Massa:
6:06 They were teeing off and in the middle of both of these holes there was like the walkway where you parked the golf cart, the cart path yeah, the cart path. So we were parked on there, we were finishing up and we were about to get back into our carts and drive the opposite direction because I think I like wrapped around or something, and we were just shit talking to each other and on you know both teams essentially and I think someone yelled like you won't hit it, or something like that, and then I think that they Austin goes.
Jonny Strahl:
6:34 He did it, austin did it, austin did it.
Kenny Massa:
6:36 And he just drove it and it, like it didn't have an arc, it just went fucking B line straight for the cart. And then I looked and when I was looking at it again I couldn't really project like how far was this thing. It was moving pretty quick. And then I lifted my leg to try to like just when I realized it was going to hit me and it came pretty quick and then it hit my like the muscle portion of my shin and that was really it.
Ryan Selimos:
6:58 So maybe it wasn't a slice, Maybe, you know, Austin was like Austin was just no, it was just straight shot it was like a stinger Straight shot.
Jonny Strahl:
7:04 I hate to read I'm going to hit it straight and never go straight, but that's how it did.
Kenny Massa:
7:09 It did, and it was hard to project like how quickly that ball was moving. It was fucking new and that shit bounced right off my shin. I like I ate it and then that was it really.
Jonny Strahl:
7:18 Yeah, you had a decent amount of alcohol in your system, so it made you yeah.
Kenny Massa:
7:22 I mean, like I said, I hate my, the muscle on my, on the front of my calf, but if it was, it hit my shin basically, but not the bone.
Jonny Strahl:
7:30 Speaking of golf balls and people hitting the golf ball, how about during your wedding?
Ryan Selimos:
7:37 Oh, dude, man. Yes, that was nuts, we were all.
Jonny Strahl:
7:40 My ass. They're not allowed to hit the golf ball while you're getting there. Yeah, they told us.
Ryan Selimos:
7:44 you know it'll be fine. We're going to block it off. No one's going to interrupt the ceremony, which, logically, I was waiting to hit the head with a golf ball. What were we, would you say, 15 feet from the fairway?
Kenny Massa:
7:52 Oh, from where the ceremony was at, enough to hear the ball go by 20, 20 feet, yeah, and that thing was.
Ryan Selimos:
8:01 We're in the middle of you know a beautiful ceremony and exchanging valves and all that good stuff. And Johnny is just, you know, dialed in on the conversation but his spidey senses were tingling a little bit they were.
James LaGamma:
8:12 Because yeah, this ball came whizzing over, Did it did.
Jonny Strahl:
8:16 Yeah, someone teed off. I think I looked at one of you two and I was like dude, was that a fucking golf ball? Yeah, I was next to you.
Kenny Massa:
8:21 And I was like I heard it hit the tree, it didn't hit the tree, it hit the tree, yeah. It was like it was like right off the train. I was like, oh God.
Ryan Selimos:
8:28 I was just waiting to get hit by that. It didn't hit anyone's thing. Goodness, I thought like it was a squirrelly something like a branch fell or something, when you were looking down, you could see the people teeing off Right no-transcript.
Kenny Massa:
8:36 If I can see them, they can see us. Of course, clearly they could like.
James LaGamma:
8:40 I'm pretty sure in the wedding video. Johnny did like the whole.
Ryan Selimos:
8:43 So we knew about it, cuz Johnny comes right after he's like dude, they hit up golf. Why? Things like here's the golf ball, which I still have to this day. But then we get the video and I am just slow-moing Waiting to see. You see the ball hit the tree. I don't see the ball, but you see Johnny go and then the face turns. I'm pretty sure I sent that to y'all once I found the footage.
Kenny Massa:
9:04 I think you did.
Ryan Selimos:
9:04 Yeah, man, yeah, that was crazy, which I'm Real happy that didn't hit some and we were not allowed to play at that course because I tried to get us around. They were like we didn't. You know, we didn't qualify for certain handicapped. Well, you know what? Neither did those people.
James LaGamma:
9:21 Can be much worse.
Kenny Massa:
9:23 Yeah, one thing that I was an ask you guys earlier because we were talking about something which is totally different topic, so I'm changing the topic. All right segue, but we were talking about dinner plans earlier. When you're making dinner plans with your wife, how do you determine where you're going? Oh, that's a good question.
James LaGamma:
9:43 Yes, I'm the most.
Jonny Strahl:
9:46 I'm the worst at making decisions when it comes to dinner, so so so Brea usually makes yeah but Brea also. Then we'll say three, four options. Oh yeah, it's gotta be something else out there. Back and forth, back and forth. I'm just the one, that's well flip-flop.
Ryan Selimos:
10:02 We will. Someone will provide options to three, four and then whoever provides the options. All right, you've done your part. Now the other individual has to choose from those options.
Kenny Massa:
10:11 Do you cook more, or do you? Or do you take, like take out, are you saying? Over the entire week or like yeah, on a seven day, on a seven-day stretch.
Ryan Selimos:
10:20 We're usually like a five to split. We'll cook five and go out to fair. It's nice.
Jonny Strahl:
10:25 I'm typically At least three, three nights a week. I'm usually out, whether it be client related or she's out client related. Okay with the job, but I mean most of the time. If it's the week we're trying to cook, weekend, try to split it. Saturday, sunday.
Kenny Massa:
10:41 What are you guys doing?
James LaGamma:
10:42 Well, as far as like picking where to eat and stuff, we usually just both say, okay, what are you feeling like? Kind of like more like genre of food, I guess, as a way to put it. So like you want a burger, do you want Chinese, do you want Hibachi? You know, we just go down the rabbit hole. We know also what's around us. Now, if we're like traveling, though, that's a different story. We just try to like, we look on like yelp and stuff.
James LaGamma:
11:06 Yeah, so you try to find something. Sometimes we look ahead of time or something like that but, when it comes to like cooking versus going out. So, like we're we're big at cooking and like we cook a lot, now I I don't know if I could say, like you know, how many days we actually have homemade cook meals, like I think it just goes down to the point of when I get sick of eating leftovers.
James LaGamma:
11:28 Yeah, that's basically it like we have about three or four meals picked out for the week. She cooks them all periodically throughout the week and so eventually I just was. I'm like I want Chipotle and then, but we don't, we don't like go out to eat in Orlando okay.
James LaGamma:
11:49 Very rarely. I mean, if we do like a date night, which is very seldom, like it's just ran, I'm like, hey, let's you know what? We haven't gone out to dinner or done something with just us, and so then we'll go like we tried to go to California pizza once and I'm timing with the movie, just didn't work out. We go to let know the blue down in Lake Nona and then fire.
Ryan Selimos:
12:07 Yeah, that's good We've all been. I think we ate there one time.
Kenny Massa:
12:10 Yeah, you guys brought Patty and I there when we came up and that was awesome, that was my place, was really good yeah.
James LaGamma:
12:15 Yeah, yeah.
Jonny Strahl:
12:16 Do you?
Kenny Massa:
12:16 typically have like the same palette as as your spouse. No no, totally different type of interest in food.
Ryan Selimos:
12:25 Really.
Kenny Massa:
12:25 Patty and I are very similar so I will explore a little bit more. On the seafood end. She doesn't really like seafood, which I like some seafood, but as far as everything else, similar.
Ryan Selimos:
12:35 Yeah, we're similar, morgan. I'm pretty similar to, which helps.
Kenny Massa:
12:39 Well, I'm basically number one a humid garbage can that is, I will eat anything and everything however, garbage disposal the same thing.
James LaGamma:
12:48 You put a lot of stuff in the trash, can right? I mean everything goes in trash, anything and everything also goes in your stomach.
Ryan Selimos:
12:56 So yes, it's relatable.
James LaGamma:
12:57 Yeah. So anyways, uh, lydia has like a health kick and like she likes Indian food and Don't get me wrong, I like Mediterranean and Greek, but like these aren't things that I grew up eating. I, you know very traditional Italian type foods, you know pastas and that kind of stuff nothing too crazy. But you know Comfort foods, I would say, is what, like my palate is what I like to have pastas and those kind of things, probably a lot more carbs in my diet, but then I also like spicy food. So like I'm always looking for like wings or Mexican food or something, just something with a kick to it, and so I'm learning to like a lot of the things that she's cooking, like she's challenging my palate, but there are just some things I don't. I fucking hate cucumbers. I hate them. Hey, she will put them in dishes and I'm like what, what are you doing? You better eat or you're not eat.
Ryan Selimos:
13:49 No, I just Scoot it to the side.
James LaGamma:
13:52 Look, I can cook like that's not, there's no problem, I can cook my own food. This was something that she decided. She wanted to go and and learn how to cook. She became a really good cook. She got into a couple of cookbooks and she's become a great cook. Not every recipe is always a winner that we pick out right like we're. It's trial and error. We don't really have like a set routine of what food is just like all right. Well, I'm gonna kind of look at the book and kind of get in inspiration. That's cool.
James LaGamma:
14:17 So we're always eating something different where before it was a little bit more routine with when my mother was cooking some food for us.
Jonny Strahl:
14:23 On that, uh, on that topic, just with food palette. All right similar palette patty more than sure obviously a little different. What are like the top foods must have like.
Kenny Massa:
14:35 Peppers and onions. Patty and I can eat peppers and onions with every fucking meal.
James LaGamma:
14:39 I found an italian deli in orlando, finally stazios. I'm making peppers and onions this place right next to the barbershop, right yeah it's kind of close to the barbershop, to over by where we play volleyball, sand volleyball and stuff milk district.
Kenny Massa:
14:51 Yeah, like sausage, peppers and onions, yeah. Yeah we, just we can. We can be peppers and onions with anything, though.
James LaGamma:
14:57 Oh my god, like on a hoggy roll on a hoggy roll or just jinx.
Kenny Massa:
15:00 No, like, like, so we'll do yeah he both said we'll do sausage, peppers and onions on a hoggy roll like that's. That's basic.
Ryan Selimos:
15:06 That's like. That's like. The italian basic is so, but I'm talking about.
Kenny Massa:
15:09 We cook a steak on the grill like nice filet mignon, and I like rib eye. She likes filet mignon, so we'll cook nice steaks. Um what?
Jonny Strahl:
15:17 You said they know how it's fine, we'll get to it.
James LaGamma:
15:20 Yeah, we'll talk about in a second. Yeah, it's fine.
Kenny Massa:
15:23 We'll cook like peppers and onions with that, because we'll cook them on the grill and then we'll use like a carb as a base, whether rice or potatoes or something. But it doesn't matter what our, what our meat is like chicken. Really, it's usually chicken.
James LaGamma:
15:35 So you're a parent with grilled? Yeah, yeah, we'll use grilled peppers and onions, or anything, I mean my dad's the same he loves peppers and onions.
Kenny Massa:
15:41 I don't know why peppers and onions such an northern italian Love it. Yeah, she'll like bake carrots and stuff like that too. So we do other things, but peppers and onions is like If someone came out with a study that said peppers and onions were bad, I'd be basically fine.
James LaGamma:
15:57 Like the consumption is wild, yeah, so my uh, my, I've been really really getting into Philly cheesesteaks. Like a good Philly cheesesteak, oh man.
Kenny Massa:
16:07 All right.
James LaGamma:
16:08 Oh man, I had one in Philly once relatively recently on a Wasn't a work trip. I think it was actually a layover, so I had it in the airport. It was one of the original, uh, philly cheesesteak places. But I've had someone from Philly actually make philly cheesesteaks with, like he got the the butcher to like Cut the the steak for him and then we made he's got a whole sauce and I mean it was Fucking wow, phenomenal.
Kenny Massa:
16:29 Yeah, a good a good um a good sausage and peppers and onion sandwich and a good cheesesteak can't be beat.
Ryan Selimos:
16:36 No, with morgan, growing up in southern california, we she has built in some form of mexican food tacos, burritos case of the year bowls, and then we typically have pasta once a week as well. So those are like our. You look at our seven days.
James LaGamma:
16:49 That's something to go through top top three, maybe five. If you want to expand to five types of food that you like, like that, like generalize, like that, like mexican, american, japanese, which is like the habachi sushi, what would you guys say?
Kenny Massa:
17:04 I would say Habachi we're doing habachi once a week or some type of japanese Mediterranean, so greek or or turkish or Mediterranean which is, you know, like shish, kebabs and things like that, you know oh yeah, yuros or gyro, yuro, gyro confirmed yeah it's a euro. As far as when I was a grease, I said gyro and I was like what it's like you want a euro and then you're gonna pay in euro.
Ryan Selimos:
17:32 Yeah, that's a good point, but tzatziki sauce love tzatziki sauce a good tzatziki sauce will get you.
Kenny Massa:
17:37 And then italian, I'd say so, italian um Mediterranean, and Japanese, I would say it would be our three talking about, like, I guess, ethnic sure like.
James LaGamma:
17:49 What type of ethnic type food would you like?
Jonny Strahl:
17:52 Definitely italian. Okay, what do you? I like Mediterranean. That's actually grown on me over the last like year. Okay, you find a place that's actually pretty good. You find like recipes that are good.
James LaGamma:
18:04 And don't forget, you also have like like bar food, I would say that would be american yeah.
Ryan Selimos:
18:09 Chicken wings yeah and burgers.
Jonny Strahl:
18:13 Yeah, see food, but it just depends on the dish where it's from. I could eat seafood all day, every day, yeah, but like trying to incorporate like seafood with like a greens.
Kenny Massa:
18:24 What kind of like a?
Jonny Strahl:
18:25 salad. Um, I mean, I like any type of fish honestly. It could be mai, could be flounder, it could be god it could be like cheap stuff, right.
Kenny Massa:
18:32 That's that florida life yeah grouper.
Jonny Strahl:
18:37 I like Caesar salad, like shrimp salmon Caesar salad. Man, you like anything yeah but then those like they're crazy fish that I have no idea what it is and just growing up, and now bra's family. They're big seafood eaters. So I've gotten a.
Ryan Selimos:
18:51 Really they do a lot of fish and trace their culture, yeah, so like when you guys go to the keys, you catch what you eat Lobster yeah, six, seven days straight.
Kenny Massa:
18:58 That's cool yeah it's really fun.
Jonny Strahl:
19:00 It's a lot of work, but it's uh, it's a. I don't know, have you guys ever been hunting?
Kenny Massa:
19:06 I have been hunting, no, no not.
James LaGamma:
19:08 I've had game like meat, but I have not been hunting. Fishing is the closest.
Jonny Strahl:
19:12 I've been to like hunting or yeah going to catch a Lobster in the key eating yourself. I, it's just. It's interesting when you actually do it and, like you, catch the food you're eating. Yeah there's some sense of pride. But dude Be, maybe be a little soft here, but hunting Put me in yeah, wherever. Yeah, it's uh gotta hunt my own different shooting Bambi like no, I kind of.
Kenny Massa:
19:34 I'm gonna do it. Well, that's really popular where we're from. Yeah this is a really popular Choice for hunters where we're from in jersey, so it's okay over there.
Jonny Strahl:
19:44 Yeah, okay, it happens. Yeah, I guess steps on the court here.
Kenny Massa:
19:49 Yeah, I don't know I, but that's why I think we don't really like seafood that much. I mean I will try more seafood but I wouldn't go like too crazy with it. Patty won't really touch it, but we didn't really grow up with it. That accessible, I mean like summertime, you can get it in the winter. Like it's really hard to get seafood up north. I mean Not good seafood, not super fresh like Florida's super fresh. Yeah, here you can get. Find it at any place up north in the winter. Tough it's tough.
Ryan Selimos:
20:20 Yeah, I want to put it back to lifestyle for a second.
James LaGamma:
20:23 You don't want to share your five.
Ryan Selimos:
20:24 I thought I three, three didn't I already do that no?
James LaGamma:
20:26 I'll do it Okay mexican Italian and then american kind of. Tater, tots are fries.
Jonny Strahl:
20:38 Don't worry about that.
James LaGamma:
20:39 All right, see you.
Ryan Selimos:
20:40 I gotta pivot, whatever pivot. I was just going back to because we talked, talked about um, you guys eat out a lot. Just the dynamic with you know, you and brea both being involved with clients and Kind of entertaining them on a night-to-night business, on a night-to-night basis, because you have a couple stories where you guys have crossed paths like actually, that's interesting work, so I was with clients, but then you're there, so I just want to hear a little bit more about that.
Jonny Strahl:
21:03 Yeah, one time at arnold palmer it's like a big event. Obviously. Bay hill take clients out there on thursday or friday, just uh, I was meeting a couple individuals and we were running a little bit late. The group I was with to meet this other group and there's a table that's being like held and they, they come over, we meet with them and like there's people now sitting at the table that we were Come to find out it's the group that brea and her clients were with Just like sabotage the area where we were supposed to be in this, in this group, and these seats, and like the whole story came back to like hey, these two customers met and then it was a whole good time. But it's just it's. It's interesting when you're like going and you have no idea where she's going, where I'm going, and then you just meet up at a restaurant You're like, oh, good to see you.
James LaGamma:
21:53 That's funny. Yeah, it is interesting.
Jonny Strahl:
21:55 It's happened like Four or five times now.
James LaGamma:
21:58 Really yeah.
Ryan Selimos:
21:59 It's happened a few times, so do you combine like the session is just okay. You're over there doing your thing with your clients, I'm over here with mine and no, we usually don't combine just because it's obviously there's the personal side, right. Yeah, obviously I gotta get the business side Right.
Jonny Strahl:
22:13 Yeah, okay, it's definitely interesting, though, but good vibes yeah.
Kenny Massa:
22:18 That's funny.
Jonny Strahl:
22:19 One of actually funny story there, one of the companies that Bray was supporting actually ended up doing business with the only clients I was working with, so it all worked out. It was pretty cool.
Ryan Selimos:
22:30 Small world networking, that's good Networking. Yeah, 100% Cool.
Kenny Massa:
22:34 What were you gonna bring up?
James LaGamma:
22:36 Oh, I didn't do mine oh.
Kenny Massa:
22:39 Whoops, he's been investigating.
James LaGamma:
22:42 No, I did look up some more like a Szechuan, korean, mediterranean, german, vietnamese I'm probably botching that name, to be honest with you, but it's kind of like Cantonese. Cantonese Hong Kong looks like it's a style of Chinese cuisine, bush, bush, but anyways.
Ryan Selimos:
23:06 I don't know.
James LaGamma:
23:09 I think Indians growing on me I think it's lower on my list. I'll put it in my top five but I think it's at five Because I like curries, has become something that I've really kind of come into Turmeric and those kind of spices and stuff. And then obviously Italian. I think Mexican is probably my top, just because I love the spice that Mexican brings and the flavor that it has.
Kenny Massa:
23:34 Then you can never go wrong with the oh. Wow, You're filling up buddy, you OK.
James LaGamma:
23:42 Little ASMR.
Ryan Selimos:
23:43 Nothing's going on here, don't worry.
James LaGamma:
23:45 You can never go wrong with a, really good steak.
Kenny Massa:
23:49 Yeah, I know, I know I thought about that too. This is a really good steak, like a steak isn't in. What would that be? I think it's American, but at the same time a lot.
James LaGamma:
23:57 So yeah, like you go to Kobe, beef is literally from Japan, but it's how they cook the beef so I don't know.
Kenny Massa:
24:05 But like you know just Kobe, isn't it? Kobe, I like this. I want to Kobe Kobe beef, kobe beef, baby Kobe.
Jonny Strahl:
24:14 Kobe Bryant. Kobe, isn't it, kobe?
Ryan Selimos:
24:17 beef, it's Kobe's and then Kobe steakhouse.
Jonny Strahl:
24:21 Yeah, I know, kobe, I was about to say something stupid, but I'll say it.
James LaGamma:
24:25 Come on, watch I actually pronounced it the right way, even though kind of like I was making fun of the probably like if that's the real way to say it, let us know. We're on education, wagyu, you know wagyu, but yeah wagyu is actually I think that's actually what I was trying to get at is wagyu is from Japan, like like it's a specific type of Australian Wagyu.
James LaGamma:
24:43 No, no, no, no, no, no it's. It's actually a specific cow, it's a specific gene pool, and then what they do is they send the cow to the other area. So, like Australian Wagyu is the Australian cow that's mated with this Japanese cow. I don't know what those two are doing over there. I don't know, so we're going to find out. I can't stand with him.
Ryan Selimos:
25:07 We're milking the cow. I need to separate them at one point. So yeah, if you have like.
James LaGamma:
25:12 American Wagyu. It's usually like an Angus beef is mixed with the Japanese wagyu, so but it's a specific, it's a genetic thing, it's a cow genetics.
Kenny Massa:
25:21 What's the most expensive expensive dish you've ever bought?
James LaGamma:
25:26 Oh, it's got to be steak.
Kenny Massa:
25:28 Yeah, it's something.
Jonny Strahl:
25:29 Yeah, I bought a wagyu is actually probably the most, and it was like what? Three ounces, five ounces.
Kenny Massa:
25:36 Yeah, that's why I don't buy the wagyu unless they're large, which they're. They're hard to find larger wagyu's that are good. I don't know. I've probably spent upwards of like a grand on a dish before.
James LaGamma:
25:49 A single one dish. Oh yeah, one round circular vessel carrying nutritional value on top of it, go to go to New York City.
Ryan Selimos:
26:01 We are that we are. That is not good, that is not good New.
Kenny Massa:
26:04 York City. Get on nice. A nice steakhouse in New York City, holy.
Jonny Strahl:
26:09 That is not on. They've got kids. Man, you were good. We went to when I was young, when I was young we went to a steakhouse with a bunch of people in the finance industry and we had probably five people at the table.
Kenny Massa:
26:22 Easy, I mean, there was five stakes. Easy, thousands and thousands of dollars.
Ryan Selimos:
26:27 There's the key. You probably expense that shit for a thousand dollars with the client, but come on, listen, dude.
Jonny Strahl:
26:32 We got. I was young, so I wasn't. I didn't have a business at the time, Right?
Kenny Massa:
26:36 But the client might have expensed me, I don't know. Welcome to hot takes, where we talk about debatable topics. Today's debatable topic is Do you prefer?
Jonny Strahl:
26:53 French fries are better than Tater tots.
Kenny Massa:
26:57 We choose Tater tots.
Ryan Selimos:
26:59 We choose French fries. Let the games begin.
James LaGamma:
27:02 How does it feel to choose the losing side?
Ryan Selimos:
27:05 Ask yourself that Well winners scoreboard Towards you guys scoreboard All right, I'm not very good.
Kenny Massa:
27:11 But, when.
Ryan Selimos:
27:12 I have a winning this but when it comes to winning this, winning this palette winning.
James LaGamma:
27:18 Listen, why Tater tots? Because, the consistency, the crunch, the golden goodness the golden, oh my. Listen, the Tater Tot is like the lunch and nighttime hash brown.
Kenny Massa:
27:31 Oh good, hash brown.
Jonny Strahl:
27:33 It's not a hash brown, or it is a hash brown it's. I said it's like. I'm going to compare it.
James LaGamma:
27:37 I got a breakfast but I'm just a hash brown nugget.
Kenny Massa:
27:41 Oh, that's brown nugget, hash brown nugget.
James LaGamma:
27:44 Listen, it's the consistency, it's just. It tastes fantastic.
Kenny Massa:
27:50 I think you have to look at. What are you really looking at, like, what are you trying to eat? You're trying to eat a potato.
James LaGamma:
27:55 Listen, Break it down for us baby.
Kenny Massa:
28:04 Right, you're trying to eat a fucking potato here, yeah, and a french fry is more, is more fried shit than it is.
Ryan Selimos:
28:10 I believe it's a base potato. Yes, it's up the potato family.
Kenny Massa:
28:15 You're getting more potato in a Tater Tot than in a French fry.
Jonny Strahl:
28:18 Hey, what's your? What's your favorite? What is your favorite? French fry.
Kenny Massa:
28:21 A Tater.
Jonny Strahl:
28:21 Tot no.
James LaGamma:
28:26 You say what's your favorite type of potato?
Jonny Strahl:
28:28 Donald's French fries.
James LaGamma:
28:30 Oh, better than a Tater Tot.
Kenny Massa:
28:31 Mcdonald's French fries are worse than a Tater Tot yes.
James LaGamma:
28:34 Listen, out of McDonald's, two offerings of potatoes. The hash brown fucking crushes it and therefore I think, yeah, and it helps us in our Tater Tot debate. Listen there's, there's nothing better than loaded Tater Tots. You ever had loaded Tater?
Ryan Selimos:
28:48 Kenny, do you remember the loaded Tater Tots at?
James LaGamma:
28:50 Disney. Where we had them with it was at Toy Storyland in.
Jonny Strahl:
28:54 Iowa, so you fucking absurd you know you can do that with Tater Tots. The same thing with fries, loaded fries, you can.
James LaGamma:
29:01 No, I understand chili cheese fries.
Ryan Selimos:
29:02 But the consistency is different.
James LaGamma:
29:05 Listen, fries go soggy, the Tater Tot is safely caressed, and this is the best.
Ryan Selimos:
29:12 Are you saying?
James LaGamma:
29:15 Fries go soggy. Let's be, it's a fact that is just Tater Tots.
Jonny Strahl:
29:18 Don't go, they don't go soggy.
James LaGamma:
29:20 Oh, I was going to buy some fries, you want to do a science test on this? Do it All right. What's the hypothesis?
Jonny Strahl:
29:27 I mean, it takes McDonald's fries, mcdonald's fries will be fine.
Ryan Selimos:
29:32 Taco Bell fries. Well, love those, they are and they they they don't have them all the time it's you know a little bit here. Then pull away Arby's fries, taco Bell fries, crinkle fries, curly fries straight.
Jonny Strahl:
29:43 Keep it going, baby.
Ryan Selimos:
29:44 Sweet potato fries. Let I mean just the variety.
James LaGamma:
29:47 You can do a sweet potato Tot.
Jonny Strahl:
29:49 Yeah, you can.
James LaGamma:
29:50 OK, that's one, I would prefer sweet potato tots over just.
Kenny Massa:
29:54 Tater Tots Cajun Tater Tots.
Ryan Selimos:
29:56 We can I cage it fries.
Jonny Strahl:
29:58 You can also add I don't know what I'm.
Kenny Massa:
30:00 Malt vinegar. Whatever you thought.
Ryan Selimos:
30:02 Tater.
Kenny Massa:
30:02 Tots or Tater Tot.
Ryan Selimos:
30:03 Based on the poll that I'm looking at here, here we go. The stat. No.
Kenny Massa:
30:08 Tater Tots.
Ryan Selimos:
30:08 French fries are selected 65 percent of the time to 35 percent.
Kenny Massa:
30:13 Yeah, but the problem is is how often is a Tater Tot an option? Tater Tots, you can't go to McDonald's Tater.
James LaGamma:
30:18 Tots are in a quiet taste.
Ryan Selimos:
30:20 Well, they may be a quiet taste. Yes, it's a I've never met a person that doesn't like a Tater Tot.
James LaGamma:
30:25 They like French fries over Tater Tots. They don't. Yes, they know because you know, when they see Tater Tot and many of you go, oh, they got Tater Tots. And then they order the fucking Tater Tots. Nice French fries are on every fucking nice.
Kenny Massa:
30:37 Yeah, french fries are over overrated, they're basically a delicacy.
James LaGamma:
30:42 They're a national treasure. Tater Tots are unique, they're protected.
Kenny Massa:
30:48 That's why sometimes, that's why sometimes they're basically you can only get them at certain places.
Ryan Selimos:
30:53 I'm just saying from the same team, but whatever.
Kenny Massa:
30:58 I can go in the variety of French fries. I haven't said shit. He just listed off all of them. Yeah, ok, all of them already, and that makes no point.
Ryan Selimos:
31:06 French fries, the public wants fries, they get fries. Fries are where it's, at Tater Tots. Sure, you can have them for breakfast. Ok, great, fantastic.
Jonny Strahl:
31:17 You've never had a time out. Some are like Tater Tots and hash brown the same fucking thing. All of a sudden Like yeah, basically those are snow.
James LaGamma:
31:27 I'm sorry, but I just can't bring McDonald's breakfast hash brown.
Jonny Strahl:
31:31 They are amazing. I can't compare that to a Tater Tots.
James LaGamma:
31:33 It's basically a large Tater Tots. It's a Tater Tots patty.
Kenny Massa:
31:36 Yeah, large.
Jonny Strahl:
31:37 All right, take that out.
James LaGamma:
31:40 Scratch that.
Jonny Strahl:
31:41 You're not allowed to use breakfast from McDonald's.
James LaGamma:
31:43 That's bullshit.
Jonny Strahl:
31:44 It's a tater, tot we're talking fries which you eat at dinner. That's where we're comparing here Versus a tater tot that you can get at a bar.
James LaGamma:
31:51 I think you can fuck up a fry way, way more than you can fuck up a tater tot.
Ryan Selimos:
31:55 You can fuck up a tater tot, burn it. They're all crispy.
James LaGamma:
31:58 Have you ever had tater tots out of an air fryer?
Ryan Selimos:
32:00 Oh yes, they're good. My God, french fries out of an air fryer, fucking delicious Tater tot is better A good one, right Leftovers.
Kenny Massa:
32:08 Leftover fries suck.
Jonny Strahl:
32:09 I'll give that to you, not from the air fryer.
James LaGamma:
32:11 Why? Because they get soggy and gross.
Jonny Strahl:
32:12 Tater tot maintains I'll give you that.
Kenny Massa:
32:15 Because, going back to my first point, they're not really that much potato, so they just like sog up and then they just like crumple up and they're done.
James LaGamma:
32:21 Tater tots are far more superior than a French fries. That's great.
Jonny Strahl:
32:25 I'll give you the hey. They taste better. Maybe Microwave they have a better mouthfeel.
James LaGamma:
32:30 What?
Kenny Massa:
32:31 Better mouthfeel.
Ryan Selimos:
32:32 Please elaborate on that.
James LaGamma:
32:33 The crunch to soft ratio is impeccable.
Jonny Strahl:
32:36 Have you ever had a?
James LaGamma:
32:36 wedge, frat, I don't know, a good ratio.
Ryan Selimos:
32:42 Half crunch, half soft. I don't know, french fries are healthier.
James LaGamma:
32:47 French fries are actually more calories, less mass.
Kenny Massa:
32:49 Because they're more fried. More fried consistency meaning that they can't be more loyal. They're bigger, too Tender.
Ryan Selimos:
32:56 On a per fry to per tot ratio. The fries healthier.
Kenny Massa:
32:59 Let's follow that. Yeah, look that up, that's just.
James LaGamma:
33:03 Pull it back.
Kenny Massa:
33:03 I think that the fry is going to consist of more oils. The more fried consistency.
Ryan Selimos:
33:10 French fries are a better option, as they have less sodium content.
James LaGamma:
33:14 I also think that the size of the Tater Tot comes into play. They're easier to eat than a French fry. French fries can be just long and annoying and sometimes flimsy and just messier than a Tater Tot, especially if you're loading them too. Take a fork to a fucking loaded Tater Tot. You can actually eat that and not look like a buffoon when if you.
James LaGamma:
33:36 I like that word choice Buffoon, buffoon but you just look like a mess trying to get fried. You have to like they're like long and they're trying to fit them into this.
Ryan Selimos:
33:43 James, you look like a mess every time you eat. So whether it's Tater Tot's French fries, I wear my food and I'm proud.
James LaGamma:
33:50 They just go, limp, and they're, they just go limp.
Jonny Strahl:
33:56 Oh my goodness.
Ryan Selimos:
34:01 What's the statistic?
Jonny Strahl:
34:03 on a fries that go limp.
Kenny Massa:
34:05 French fries go limp. 60% of fries go limp.
James LaGamma:
34:08 They do. They do, they get too soggy, and they go limp.
Kenny Massa:
34:13 All right, I think we win. This is done, ty. I think we win Ty.
Jonny Strahl:
34:18 I think you do too, Ty don't.
Ryan Selimos:
34:21 What do you got for us man? Nobody brought up Napoleon Dynamite.
Jonny Strahl:
34:25 Oh yeah, that's why it's even a worst pick, because Napoleon Dynamite, I got to say, the worst French fry is worse than the worst Tater.
Ryan Selimos:
34:36 Oh man. So I feel like, okay, here's the thing, that's fair, tater Tot's win. At lunch today he went straight for the Tot's and not the fries.
Kenny Massa:
34:43 So it was all ready we were watching you Ty, we were up against the wall and you still picked fries. I don't know what to tell you. Yeah, you chose the wrong side. You chose the wrong side.
Jonny Strahl:
34:52 Wow, at least.
Kenny Massa:
34:53 Kenny and James finally got one together. Yeah.
Jonny Strahl:
34:57 Go fries, go fries we're out of here all day.
Kenny Massa:
34:59 Yeah, Lib Fry, mother Lib.
James LaGamma:
35:00 Fry.
Jonny Strahl:
35:03 Thanks for tuning in to the Bender Continues.
Kenny Massa:
35:06 Oh, my God.
Jonny Strahl:
35:09 Yeah but, New.
Ryan Selimos:
35:11 York City is A thousand dollars.
Kenny Massa:
35:13 Yeah, New York City's not cheap. I mean, you can probably do the same thing easily. When we were in Vegas, there was stuff on the menu that was crazy expensive.
James LaGamma:
35:21 I don't know about a thousand. I saw a couple of like 200 or $300 steaks and then the Wagyu, I think was $600. Well, this is absurd.
Ryan Selimos:
35:28 What hotel was it that we ate the nice dinner? It was Prime Steak House at the.
James LaGamma:
35:30 Bellagio, bellagio.
Jonny Strahl:
35:31 Yeah, On that topic of foods, though with like the top three, top five, I feel like I know the answer for you, Like what's one food you could almost eat every single day? One dish Steak.
Kenny Massa:
35:45 Okay, you can eat steak every day.
James LaGamma:
35:46 Go ahead answer for me. Chipotle, Thank you. I could eat french fries every day. The sour cream is fucking. I mean I can definitely eat.
Kenny Massa:
35:54 Chipotle, every single day, every day.
Jonny Strahl:
35:56 Legit every day.
Kenny Massa:
35:57 I can eat Chipotle for lunch and dinner every day.
Ryan Selimos:
35:59 I can not get a. What about breakfast? The most important meal of the day?
Kenny Massa:
36:02 I feel like we should do that. They're not open for breakfast, they only open for lunch and dinner.
James LaGamma:
36:05 I can make a Chipotle breakfast burrito.
Kenny Massa:
36:07 Well, you can they open out of that.
James LaGamma:
36:09 I'll get a bowl and then I can just mix it in with like an egg and make a burrito. I can make Juevos, rangeros and kind of like. Use Juevos, juevos.
Kenny Massa:
36:18 I can make a whole bunch of stuff. I mean, I love Mexican food though.
Ryan Selimos:
36:21 I can eat tacos. Oh my God, Tacos, nachos burritos Like street trucks.
Jonny Strahl:
36:25 Like a fire truck. There's nothing better than real, authentic Mexican food, though Hole in the walls there's definitely.
James LaGamma:
36:33 Americanized stuff Like Taco Bell is not.
Ryan Selimos:
36:36 No, but Taco Bell is delicious, I'll eat it. Chicken quesadilla baby.
James LaGamma:
36:40 There's nothing better than the real thing, the authentic stuff.
Kenny Massa:
36:44 We're going to start by an encounter. I mean, we went to. How many times Johnny hits on that? I don't know. That was actually me this time. Yeah, dude, double win.
Ryan Selimos:
36:49 Just hit it earlier, nice, nice.
James LaGamma:
36:53 We went to Mexico on that cruise and we got some actual Mexican food. It was, oh my God, it was amazing.
Ryan Selimos:
36:59 After the ATV ride. That was good. We were driving in circles for 42 minutes. Dude my body was blown up. Did I tell you guys that?
Kenny Massa:
37:09 when we were doing that, I was behind Austin on the quads and his tail light flew out. I thought you were.
Ryan Selimos:
37:14 Yeah Well, just share it again, because I was behind you, so I saw that happen Just share it again.
Kenny Massa:
37:20 So we're driving, we're at a line, I don't know there's what. 15 of us probably, yeah, 10,. 15 of us Adam and Billy did not make the ATV trip.
Ryan Selimos:
37:28 Hell yeah, might have been a better decision.
Kenny Massa:
37:30 We're in a line of ATVs and we're driving basically over coral reefs that are built in. I mean, what would? It would be, it was rough, it was like coral and rock that we were driving over for 45 minutes. What's Florida on top of?
Ryan Selimos:
37:44 Limestone.
Kenny Massa:
37:44 Was it limestone? It could have been, I don't know. It was just like duh duh, duh, duh, duh, duh, duh, duh, duh, duh, duh, duh, duh, duh duh, duh, duh, duh, duh, duh, duh.
Kenny Massa:
37:52 So we were driving and then at one point Austin was in front of me and his tail light just pops out and it's like it's just sitting there, dangling maybe on a cord like this, and we're literally going up and down, up and down, and a wire that's connected to the tail light just keeps getting longer and longer and longer and longer and longer, and then at one point we hit this turn and it goes and it hits this tree because the light at this point is like this long. So it hits this tree and just flies off and it just like flies right by me and that's probably when Johnny saw it. But his tail just flew off Cause we were hitting a million bumps.
James LaGamma:
38:27 It was all bumps. I love tapped Keegan's rear end.
Jonny Strahl:
38:31 Yeah.
James LaGamma:
38:32 I was trying to probably wasn't smart, but I was GoProing while riding the ATV and then there was definitely one point where, like everyone, came to a rough stop after a turn, so like I wasn't expecting to have to break that hard and. I just gave him a little love tap.
Ryan Selimos:
38:45 It's similar to the time I believe it was mammoth and we did the snowmobiles. I think we were riding together. And we came across a turn and all of a sudden you see two people in the snow bank and you see the snowmobile still moving without the driver so something happened on the turn, so the group got separated.
James LaGamma:
39:01 Was that our group or it was our group, but they were?
Jonny Strahl:
39:04 with us. They were with us, not our people. Yeah, it was like a, not a random. Was that part of the?
Ryan Selimos:
39:07 group. So the randoms are in the snow, the snowmobile's going left, the people are right, and then Johnny and I just like oh shit.
Jonny Strahl:
39:14 He's like do we stop? Yeah, we stop. We should have been the right thing to do. We did, we did. I hope we did.
Ryan Selimos:
39:19 There also wasn't much room for us to maneuver anyways.
James LaGamma:
39:23 So, ryan, you said fries was your favorite.
Ryan Selimos:
39:25 Yeah, and you put a type of fries because they're pretty versatile Curly fry, waffle fry, Arby's fries. Oh, you don't discriminate.
James LaGamma:
39:32 Crinkle fries, it just drops.
Jonny Strahl:
39:34 Arby's fries.
Ryan Selimos:
39:34 Arby's fries are pretty fine. I'm going to throw a curveball at you.
James LaGamma:
39:37 What Sweet potato fries.
Ryan Selimos:
39:39 Now, I'm not the biggest fan, I'll eat them.
James LaGamma:
39:41 And there it is, the biggest fan.
Kenny Massa:
39:43 The question is, who's got the best fries?
Jonny Strahl:
39:48 I mean, McDonald's has pretty solid fries.
Ryan Selimos:
39:52 I heard some shit about McDonald's guys. Oh God.
Kenny Massa:
39:54 Now I'm never going to eat McDonald's fries again.
Jonny Strahl:
39:56 No, it's just the way they I heard they're toxic Processed.
James LaGamma:
39:59 You saw there was this a video on YouTube or something? Yeah, I saw that. Fake news, fake news.
Jonny Strahl:
40:03 Yeah, whatever I said, I heard, never said, I believed it.
Kenny Massa:
40:06 Okay.
Jonny Strahl:
40:07 They grow the potato Like the potato is there.
Kenny Massa:
40:10 The type of russet potato that they grow Checkers. Oh, checkers is good too.
Jonny Strahl:
40:14 There's a curly fry I don't think I've ate checkers since Billy freshman year at checkers.
Kenny Massa:
40:18 That's university checkers. Oh, I ate checkers all the time. They had like a Texas chicken sandwich.
James LaGamma:
40:24 I'm gonna go out on a limb here and see if you guys are like me with this. But when it comes down to the best fries you can get at a bar, it's like a cheese whiz cheese fries. Not like I am not, I'm not a cheese. Oh, I love cheese fries.
Kenny Massa:
40:40 Oh, you know what? This is a Jersey thing, I think. Have you ever had malt vinegar on fries?
Jonny Strahl:
40:46 I bet you've used Mary Malt vinegar is also a big thing with like fish and chips, right.
Kenny Massa:
40:51 Yeah, yeah, malt vinegar. You've never had it on fries, have you?
Ryan Selimos:
40:55 I have not have I had malt liquor. I'm not a fan. No, it's not that I'm not a fan, I just I prefer ketchup, you know Just.
James LaGamma:
41:04 Ketchup. So you're just basic.
Jonny Strahl:
41:06 Yeah, I mean I'm not gonna be basic, basic bitch.
Kenny Massa:
41:10 No, I mean malt vinegar on fries is good. I don't know. They do it a lot at the boardwalk in Jersey. You just get like a couple fries and they're like homemade fries.
Jonny Strahl:
41:18 They give you, like this big thing, piece of pizza is like massive.
Ryan Selimos:
41:22 Water or water. Can you spell that Water versus water Water?
Kenny Massa:
41:32 Malt, malt, vinegar, fries Malt vinegar fries.
Ryan Selimos:
41:35 We'll add it to the list.
James LaGamma:
41:36 I'm not like a salt and vinegar chip type person, so is that similar?
Kenny Massa:
41:39 Kinda yeah, it's what they're really out, just like a potato though the vinegar just throws me off. It's pretty good Lightly salted. Lightly salted. Oh, that's potato chip. Oh, that's potato chip, that's potato chip.
Ryan Selimos:
41:51 Best potato chip. I'm a fan of the sour cream and cheddar Fritos, the curly, the Fritos that are. I can't remember the damn name right now.
James LaGamma:
41:59 The honey barbecue ones, the ones you can wear on your fingers. No, those, not Fritos.
Ryan Selimos:
42:05 No, the curly, the orange and gre no, it's through Fritos, but it's like. Frito corn chips. Damn it now, I gotta-.
Kenny Massa:
42:14 He doesn't even know what the hell is Frito Lays.
Ryan Selimos:
42:16 Like I'll come back to ya, my bad.
Kenny Massa:
42:19 All right, what's your favorite? Johnny Chips.
Jonny Strahl:
42:22 Yeah, salt and vinegar Kettle. Okay, I don't know. I like Fritos flavor, so it's not so brand.
Ryan Selimos:
42:31 I like Lays. Yeah, lays are basic, I love.
James LaGamma:
42:33 Lays.
Kenny Massa:
42:34 But what?
James LaGamma:
42:35 type of chip, but if you're talking about flavor profile, I could probably fuck up a sour cream and onion or chive, like you know, one of those type of things. There's also the like. There's like a cheddar, one that plays.
Kenny Massa:
42:47 Lays yeah, sour cream and cheddar.
James LaGamma:
42:48 Yeah, that one's good. I also like sour cream and onion.
Ryan Selimos:
42:52 Ooh those are good. You've never had these before you know, yeah, honey barbecue.
Kenny Massa:
42:57 Yeah, those are good.
James LaGamma:
42:59 What about those voodoo chips? You guys like those Voodoo.
Jonny Strahl:
43:02 They're not bad. I don't really eat like chips, unless Is a pretzel a chip.
James LaGamma:
43:08 They're sold in the chip aisle. What? Is a pretzel a pretzel or a pretzel a chip, I would say I like peanut butter pretzels.
Ryan Selimos:
43:14 I do enjoy peanut butter pretzels.
James LaGamma:
43:16 Those are the combos where it's stuffed inside. Ooh, combos are good. Combos are good Pizza flavor.
Ryan Selimos:
43:20 Oh yeah, the pizza flavor. You guys want pizza tonight?
Kenny Massa:
43:24 We got pizza last over here. Do you want pizza or do you want like steak?
James LaGamma:
43:30 All right, we're gonna go into the process of us deciding on what we're gonna eat for dinner.
Ryan Selimos:
43:33 Well, the girls aren't here, so it's a different process. What do you feel like you Me, yeah.
James LaGamma:
43:37 I wanna experience something that I don't really get to have in Orlando. That's usually what.
Kenny Massa:
43:40 I like to do. Okay, I got a place for you. What do you want?
James LaGamma:
43:42 Steak he wants fries.
Ryan Selimos:
43:45 I will have fries with it.
Jonny Strahl:
43:46 Steak sounds good.
Kenny Massa:
43:47 What do you?
Jonny Strahl:
43:47 want you know what I'm gonna say. I'm down for whatever, down for whatever.
James LaGamma:
43:52 Oh. God, Okay so what's the thing you said you had for me? I?
Jonny Strahl:
43:56 want, Actually I would eat that. I was gonna say Mexican, but I would have Mexican, Actually I would eat that I'll tell you what I don't want.
Ryan Selimos:
44:10 He convinced himself, without even saying anything Because he's down for whatever.
Kenny Massa:
44:15 I was gonna say we know these. We're really good friends with people that don't know Mediterranean restaurants, so I don't think I'd be.
James LaGamma:
44:20 I like how fresh Mediterranean food tastes, so I'll be game.
Jonny Strahl:
44:23 I've taken Google there. I had it yesterday, but I'm down, let's do it.
James LaGamma:
44:26 Mediterranean, I keep hearing about this new place. I haven't been to it yet and I think it's Mediterranean. It's Cava, cava, probably twice a week, really.
Jonny Strahl:
44:35 How do you guys feel about Chipotle? That's how I feel about that place.
James LaGamma:
44:38 Is there one close to our office? There's one right on.
Jonny Strahl:
44:41 Winter Park. There's multiple, there's like four or five locations.
James LaGamma:
44:47 I want to try it because I like Mediterranean food and I keep hearing about it. It's fresh. Yeah, I don't know what it is about it, it just tastes so fresh.
Kenny Massa:
44:54 Do you like that? It's fresh like chicken or steak and then rice, but then you get the tzatziki sauce with it. It's all healthy, it's spicy. Is the tzatziki sauce healthy?
Jonny Strahl:
45:06 Probably not, probably not. Well, I mean, it seems thick and heavy, it seems just Greek yogurt.
Ryan Selimos:
45:10 Yeah, but just.
Kenny Massa:
45:10 Greek yogurt. Right, it's Greek yogurt. I don't know, I mean. Patty will probably be able to tell you 60 more facts about tzatziki sauce.
James LaGamma:
45:17 Listen, after we've been to Greece, listen, we got this awesome tool and device in front of us. I'll tell you, it's not the diet that makes them healthy.
Ryan Selimos:
45:23 It's the amount of steps and stairs that they have to walk.
James LaGamma:
45:25 That's how they stay healthy over there In Greece, oh man.
Ryan Selimos:
45:27 They could eat fries all day, or bacon, or whatever.
Kenny Massa:
45:30 But they don't fry anything really, I know.
Ryan Selimos:
45:32 I'm just saying there's a lot of steps.
Kenny Massa:
45:33 Well, we went to Greece. I loved the food that they had there.
Ryan Selimos:
45:37 We did not have one bad meal. No, we didn't either.
Kenny Massa:
45:39 Yeah, I mean everything is so fresh, everything is Basically having rice, tzatziki and a meat every night.
Ryan Selimos:
45:46 However, God bless the American.
Kenny Massa:
45:48 Pluminesis, so it's a cucumber yogurt.
James LaGamma:
45:49 You did say that.
Kenny Massa:
45:50 Yeah cucumber yogurt. Yeah, Playing Greek yogurt. I did not have that experience.
James LaGamma:
45:54 Lemon juice. I like, I love.
Ryan Selimos:
45:57 We're down the food path right now.
James LaGamma:
46:00 Like a citrus flavor on food, like where you're the flavoring that comes from it. Lemons are. I love lemons.
Ryan Selimos:
46:09 Lemons. There's a freshness.
James LaGamma:
46:11 No, no, no, not like lemon juices mixed in with oh oh, okay, so it's a cooking part. Yeah, I just I think it adds to the freshness of the food Taste-wise Like so one of my big. I love smoking meats.
Jonny Strahl:
46:26 Smoking meat every day.
James LaGamma:
46:30 So I braise I think it's called braising where essentially the pork butt sits in a bath essentially of citrus juices, so it's oranges and limes, and I just I think it adds a different flavor profile to the pork.
Kenny Massa:
46:44 Well, probably because of the acidity, it breaks it down and makes it super tender, and it also assumes that it takes on.
James LaGamma:
46:49 So you put coarse salt on it too, so that way it holds moisture better.
Kenny Massa:
46:53 Fun fact have you ever put Greek yogurt on meat?
James LaGamma:
46:56 Chicken Like, just as a binder with other spices. No, no, no no. Like, I'm saying like and then put it on the grill.
Kenny Massa:
47:06 Marinated chicken in Greek yogurt.
James LaGamma:
47:09 I think, yeah, I think actually Lydia has.
Kenny Massa:
47:11 yes, yeah Well, I feel like that was something that that's a lot of. A lot of the Mediterranean places do do that and it actually makes the meat very tender. But I would have never thought put Greek yogurt as a marinade on the chicken, because usually you're trying to break it down and make it more tender. Greek yogurt just doesn't come off as an acidic thing for that, interesting what I'm like a cook or something.
Jonny Strahl:
47:34 No, I just you guys talking about food is just so much passionate. I love it.
James LaGamma:
47:38 I love food. All I'm thinking about right now is dinner. Well, here's the thing, here's the thing Whenever we are.
Kenny Massa:
47:44 I know that I could count on James, because you guys will go four days without eating and I am starving and I can look at James and I said you hungry.
Jonny Strahl:
47:54 He's always going to respond yes, I'm always going to eat something I could always eat.
Ryan Selimos:
47:59 Who do you think likes food more between you two, between us?
Jonny Strahl:
48:02 two. Yeah, duke it out. We should have an eating contest we did.
Kenny Massa:
48:05 We had a five pound burrito.
Ryan Selimos:
48:06 And who won? James won All right then we should do an eating contest I think he's a good foodie. He takes in the flavor he doesn't eat quantities like I do. Right, you have a parasite.
Kenny Massa:
48:16 I freak out.
James LaGamma:
48:18 Like when I have food in front of me, I have to consume it as fast as you can find.
Kenny Massa:
48:20 I also chose a bad choice. I ate steak burrito and that shit was heavy.
Jonny Strahl:
48:23 Heavy.
Kenny Massa:
48:23 And I probably wouldn't have done that again.
James LaGamma:
48:25 Well, the burrito that they made, unfortunately, was literally just rice and the meat. It was like five pounds of rice. And where was this at? Again?
Ryan Selimos:
48:33 Ah, the keys. I don't remember the keys.
Kenny Massa:
48:34 Key West. I forget the place. It was next to Hog's Breath. We have a brick on the wall. Yeah, we have a brick on the wall with the name on it and we ate James' 8F whole five-pound burrito.
James LaGamma:
48:46 Well, drunk too, what's?
Ryan Selimos:
48:48 the go-to and we went back out.
Jonny Strahl:
48:49 I was consuming up.
James LaGamma:
48:51 We had some heavy stuff Like we took an Irish car bomb.
Ryan Selimos:
48:53 Car bomb man.
James LaGamma:
48:54 Not too long before I had to eat this, so like I had some stuff sloshing around in there, but I know I sobered up immediately.
Kenny Massa:
49:00 I mean, this burrito was like when it came out.
James LaGamma:
49:03 It was like this big, this thing was huge. I think it was three pounds enough.
Kenny Massa:
49:06 Well, it was like when you were eating this thing. It was like literally a brick. It was like biggest burrito ever.
James LaGamma:
49:10 Felt like a brick in my stomach.
Kenny Massa:
49:12 It was huge. I felt so uncomfortable. Yeah, I bet it was a five-pound burrito.
James LaGamma:
49:16 Yeah, dude, I'm pretty sure it was three pounds. You wolf down and, like I'll take the five-pound.
Jonny Strahl:
49:20 Whatever, Three pound five pound, Three pound five pound tomato.
Kenny Massa:
49:22 It's basically a football.
Jonny Strahl:
49:25 With your go-to appetizer, it's a lot of mozzarella Go-to appetizer.
Kenny Massa:
49:28 Hand down, hand down, listen we know, that Go-to mozzarella.
Jonny Strahl:
49:31 God forbid, you could be at a Mexican restaurant.
James LaGamma:
49:32 Mozzarella stick Mozzarella yes.
Jonny Strahl:
49:35 Mozzarella.
James LaGamma:
49:38 Racada.
Kenny Massa:
49:42 What's a real six is the way to go.
James LaGamma:
49:45 I feel like a lot of people like. I feel like appetizers are big at like bars, but like a lot of people like fried pickles or whatever.
Kenny Massa:
49:52 Oh, fried pickles. What are you saying? What are you saying? What are you saying? What are you saying? I've seen a lot of pickles. What are you saying? I've seen a lot of pickles.
Jonny Strahl:
49:58 What are you saying? I like fried pickles, dude.
James LaGamma:
50:00 I don't know Jersey Shore, so I never said I liked them. I'm just growing out some options here, but I probably and I think, ryan, you might potentially agree with this- Nachos, nachos.
Jonny Strahl:
50:12 I was gonna say nachos, nachos, newulating, but I could also I don't care like I meet on, it just adds to it Also. I could do it also without a Mars.
James LaGamma:
50:20 Not a Mars Good Could go I recently know I can eat, which is great.
Kenny Massa:
50:26 If I'm put it on like a like a little jingle.
James LaGamma:
50:28 I'm at like a fancier restaurant, I do.
Kenny Massa:
50:31 I like beef carpaccio for some reason I like beef carpaccio too. Beef carpaccio.
James LaGamma:
50:37 What else did we get at these, the steak restaurants, on these trips that we went on?
Kenny Massa:
50:43 I mean, I love a good barata A good barata, that's a good one, yeah.
Ryan Selimos:
50:48 You can tell where I'm going. I just love the bread. Just give me the bread, Basically anything with the balsam or all of it.
James LaGamma:
50:53 Yeah, barata balls are fantastic, it's such a different flavor, get a good flatbread Cheese. Yeah, I think nachos would probably be my favorite.
Ryan Selimos:
51:03 Like the balls in your mouth.
James LaGamma:
51:04 Barata balls.
Kenny Massa:
51:11 That sounds like some alcohol is coming out, right, thank you.
Ryan Selimos:
51:14 Eric Fitzgerald for that one Long Island, and then Ryan.
James LaGamma:
51:18 Eric would be proud.
Kenny Massa:
51:19 He would be All right.
Ryan Selimos:
51:21 Ryan, what is your? What's your?
Kenny Massa:
51:22 favorite, We'll make a joke about yours.
Ryan Selimos:
51:24 Well since he said nachos, we're going to go Calamari.
Jonny Strahl:
51:28 Guys getting in on this and Johnny, you abstained. Well, I just I got the the new nurse dude.
James LaGamma:
51:32 Oh, you're drinking a new nurse. Where Kenny's lovely wife provided us with some homemade jungle juice, long island ST jungle juice. Do you guys remember the caribou Lou?
Ryan Selimos:
51:45 that, that Adam used to drink with in the gill. Oh my God.
Jonny Strahl:
51:48 Well, hmm, worst alcohol.
Kenny Massa:
51:52 He also like Jim Beam.
Jonny Strahl:
51:55 Jim Beam, is any shot, any shot, all right. Yeah, any shot, if you had to cut out one liquor, what would it be?
Kenny Massa:
52:03 Cut out.
James LaGamma:
52:04 Just get rid of it. You know, if you asked me a year ago, I would have said Tequila, but Tequila is on a comeback for me, I agree.
Kenny Massa:
52:09 I agree, I've been on that comeback too. I kind of didn't like it ever. Now I do.
James LaGamma:
52:15 Okay, that's a good start. I don't get bad hangovers on Tequila and also Tequila is an upper, and so like my mindset kind of changed and usually if I'm going out, like I kind of want to go out, to go out for a while, and so that's why I choose to gravitate towards. But the only problem with Tequila is like I need to be a little bit more drunk to like not have to taste it. I guess as much if it's a bad Tequila because I'm going cheap, because I have a piece of shit, um, but there's some good Tequila out there. I love Cosmigos.
Kenny Massa:
52:42 I mean, I don't think that this, this wouldn't be a liquor per se, but picklebacks like you guys, like these picklebacks.
James LaGamma:
52:50 I can't do it. I just don't like pickle.
Kenny Massa:
52:52 I don't like pickle at all. I don't like the smell of pickle really.
Ryan Selimos:
52:55 I believe we just take the Jameson shot when they do?
Kenny Massa:
52:57 I'll take the Jameson, I'll take the hard part Really make sure to order four times.
Jonny Strahl:
53:01 Yeah, picklebacks.
Kenny Massa:
53:02 All right. So every time you guys order a pickleback, we're also doing a Vegas bomb plus for the moms. Vegas bomb plus the Irish car bomb. Fine For every pickleback three and one.
Jonny Strahl:
53:13 Let's mix them all together, actually, would you guys?
Kenny Massa:
53:15 So I mean, I know we're trying to even if we're doing that every time we drink three of them, we're doing we're trying to navigate towards the worst alcohol, but I think we've all come to love the Expresso martini.
Jonny Strahl:
53:28 Like, yes, that has been a fan for long time. It's good stuff.
James LaGamma:
53:31 Yeah, I never really got into it until recently.
Jonny Strahl:
53:34 Yeah, I know like maybe the last year or so.
Ryan Selimos:
53:36 Yeah.
James LaGamma:
53:37 Uh worst alcohol man.
Kenny Massa:
53:41 I'm gonna stick with you. Yeager made me like real sick.
James LaGamma:
53:43 Yeah, fuck, yeah, ruffle man's ruffle man's. Just I don't you know rum chada, you know it's like oh god.
Kenny Massa:
53:51 Sam Bukka. There's this. What I don't know, if it's.
Jonny Strahl:
53:55 Turkish or Greek. What is the blue? The blue stuff, it's yes. Carousel, uh uh not blue, so it's an A.
Ryan Selimos:
54:06 Uh tie the blue, google the blue, it's not blue.
Jonny Strahl:
54:11 I think it's closer than a, but it I could be completely off here.
James LaGamma:
54:16 I'm going blue alcohol right now.
Jonny Strahl:
54:17 Checking out no that's bomb Bay I was thinking on blue Dabba.
James LaGamma:
54:20 D Is it yeah?
Kenny Massa:
54:24 I think it's just like the thicker liquors are harder to consume.
James LaGamma:
54:28 So, like Sam Bukka, liquor, liquors, I don't know, it's the sound of liquor. I thought I think it was liquor.
Ryan Selimos:
54:36 Billy's line come over if you're thick go home if you're sick or whatever it was.
James LaGamma:
54:42 Oh my god.
Jonny Strahl:
54:43 Absinth. Is that what it's called? Absinth?
James LaGamma:
54:45 That's like a hallucinogenic alcohol type thing.
Ryan Selimos:
54:47 Okay, we're not into that. People no, I mean no, absent is crazy.
James LaGamma:
54:53 I had it in Nolans, which is you guys ever go to Dominican Republic? Yeah, yeah, we did on a cruise.
Kenny Massa:
55:00 In the DR they have like a stuff called Mama. Havana.
Ryan Selimos:
55:03 You ever have that? Oh, I was not a fan of that, mama Havana.
Kenny Massa:
55:06 No, it's like popular over there. It's like what do they call it when it's like it makes you? It's like an anna or.
James LaGamma:
55:17 Afrodigiac.
Kenny Massa:
55:18 Afrodigiac. It's an Afrodigiac, oh yeah, apparently.
Ryan Selimos:
55:22 But it's a liquor.
Kenny Massa:
55:23 Allegedly. Yeah, it's a liquor.
James LaGamma:
55:27 But going back to the bad liquors, I had a bad relationship with Tequila and I've just I've mended that relationship. I can tell you right now a shot that I'll never take in my life, and that's going to be the four horsemen.
Jonny Strahl:
55:39 Well, you I.
James LaGamma:
55:40 I wish exited the fuck away from you guys the last time you ordered that.
Jonny Strahl:
55:44 When did we do that?
James LaGamma:
55:45 It was at Tyler's wedding. It was out. We were outside of the speakeasy where we were all drinking old fashions and Ryan's bitch ass decided to order a fucking four horsemen with with Trevor.
Ryan Selimos:
55:59 Trevor, what a guy he he sure Trevor didn't order that he didn't die.
James LaGamma:
56:03 I'm pretty sure it was you, ryan, because I said what are you doing? And then you were like for the people, this was like after the wedding. We went outside.
Ryan Selimos:
56:14 We went outside the speakeasy bar. After Kenny ordered about 100, 500. I ordered like Wendy's. Yeah, you helped me figure out.
Jonny Strahl:
56:20 I know, you came with Patty and I. I think it was the night before.
James LaGamma:
56:24 Yes.
Kenny Massa:
56:26 Yes, we did. We ordered like 200. Yeah, I wish I exited it.
James LaGamma:
56:29 You guys ordered it for me and I was like I'm not drinking that.
Ryan Selimos:
56:31 And then you guys were when Kenny orders food, it's never.
James LaGamma:
56:35 I saw the writing on the wall for that night and I said no, sleep is good for me, we're out. I'm out yeah.
Kenny Massa:
56:40 So what did we settle on for tonight?
James LaGamma:
56:42 I thought you were going to the Mediterranean.
Kenny Massa:
56:44 You want to go to the Mediterranean? I don't care, is this?
Jonny Strahl:
56:46 like in the, in the area we like downtown. Yeah, it's cool. Get up a speakeasy.
Kenny Massa:
56:50 That's not a speakeasy. I'm not a speakeasy after. You want to go to speakeasy after? Yeah, we can go to speakeasy. After I had a new one, sleepy, I got a new one. It's a two spot.
Jonny Strahl:
56:58 Okay, barely no.
Kenny Massa:
57:03 Did you find the liquor?
Ryan Selimos:
57:04 No, he's still searching.
Kenny Massa:
57:05 Oh, no I wasn't even looking at it.
James LaGamma:
57:06 40 minutes later, oh Scotch.
Jonny Strahl:
57:08 I mean, I don't like Scotch, yeah, well, that's.
Kenny Massa:
57:12 There's some that are okay.
James LaGamma:
57:13 I don't, I'm not a.
Kenny Massa:
57:15 Scotch and bourbon. I'm not a Scotch, you know.
James LaGamma:
57:17 I can maybe sip on like a whiskey. Neat bourbon neat sometimes, but I've been liking rye whiskey lately, but Scotch and Likings Rye whiskey. Yeah yeah, Lydia's sister's husband got me on that.
Jonny Strahl:
57:34 I got a surprise for you all tonight. So I guess what? What is that? Brother-in-law Got a surprise for you all tonight.
Kenny Massa:
57:40 Oh God, okay, Dark beer or light beer.
Jonny Strahl:
57:45 IPA, ipa. Thank you yeah.
Kenny Massa:
57:48 They're bush like you prefer the bush like Ryan.
James LaGamma:
57:51 what happened to you at a brewery?
Ryan Selimos:
57:53 Oh yeah. I don't Listen went up there asked you know, give me your comparable to a Bud Light. They handed me a water. Well, well done.
Jonny Strahl:
58:01 Well, lex, I keep it on there for you. Hysterical Boom roasted.
Ryan Selimos:
58:04 That bartender deserves Boom roasted, that's fine, I'm not a yeah, I drank, you know, beer that has commercials. I'm not big into the IPAs or you know, breweries. I just generic stuff.
Kenny Massa:
58:14 That's why we're on the news I'm a good beer guy. It's fine You're not boring, dude. The breweries are good. They got some good.
Ryan Selimos:
58:21 Yeah, they got great light, beers and waters. No you drink. Play on. Yeah, yeah, serious Tomato tomato tomato.
Jonny Strahl:
58:28 No, we had it, we good. Oh, that, that was like her.
Kenny Massa:
58:33 Now I got to say nice to myself. You hit the mic. Corona, I like Corona.
James LaGamma:
58:39 Yeah, you're a big Corona guy, you love Corona. Basically call you Dom Toretto Um loaded Coronas.
Jonny Strahl:
58:47 Oh God.
James LaGamma:
58:48 You know what? No, you know what. What are you? What are you loading it with?
Kenny Massa:
58:52 Johnny ruined that for me, johnny fucked it up. Oh no. Nope you seem so upset Like look at your face yeah because you ruined it for me. I fucked it up. I haven't had one since. Johnny gave me it when you were in. Can you, when we were in, did it have?
Jonny Strahl:
59:07 absinthe? No, he probably doesn't remember.
Kenny Massa:
59:12 We were in Savannah At Billy's bachelor party and I was on a business call and you guys were loading the Coronas and I was like put whatever in it, Like I don't care Because you guys have like different options or whatever, and I was like whatever. And then he put tequila in it and it just like hit really wrong. Tequila Corona was like he did load some of them with tequila, it was. It just hit really bad.
James LaGamma:
59:34 And I was like I haven't had one, since I know a lot of people. Normally they gravitate towards tequila in it, but we've always done Bacari.
Kenny Massa:
59:42 Le Mans, yeah, and that's fine.
James LaGamma:
59:43 And that's always been the best, but there's. Do you remember that Corona where they were making it? It looked like a. Basically it was like a tequila sunrise with like the grenadine and I think it was tequila. I tried that recently to try to make it. I think we botched the recipe like really, really bad. It tasted awful, awful, but it's really more like it kind of looks cool in the bottle if you set it up right, but the grenadine? Loaded Coronas are dangerous. They are. Do you guys like mixing liquor anymore?
Kenny Massa:
1:00:11 What do you mean? Liquor beer? That doesn't affect me.
James LaGamma:
1:00:14 Going from a whiskey to a vodka, to a tequila, to a I'll do it, a beer, and then to a self-serve.
Kenny Massa:
1:00:22 Honestly, I'll switch it up based off of where I'm feeling at that point in time. So if I'm like, oh, I need to slow it down a little bit, I'll just up a little beer. Where are our cells?
James LaGamma:
1:00:31 I did.
Jonny Strahl:
1:00:31 Do we ever feel like we've got to slow down? That's the problem.
Kenny Massa:
1:00:34 Well, if I don't want to projectile vomit on someone? Yes, that's when I slow it down for a moment. Yeah, an hour later just more time Tone it back up. Yeah.
James LaGamma:
1:00:43 I did a shine bomb recently.
Jonny Strahl:
1:00:45 What is that Explain please. It was moonshine apple cider moonshine into a cider beer. Oh, that sounds yummy, yeah right.
James LaGamma:
1:00:55 Beers. Cider is a beer. Yeah, cider beer. I could be getting fact checked on that one no cider. Yeah, no, it was so tear me out. It was really good. I went down the wrong pipe. Oh that's it. Have you ever done alcohol down the wrong pipe? Oh my goodness, I was coughing up a storm. Everyone's thought I was like in a puke or something. At one point it got really bad. Probably what I did I have a problem? I can't drink liquids correctly.
Kenny Massa:
1:01:22 I feel like you just can't drink something quickly. You have to sip it.
James LaGamma:
1:01:27 I used to be able to take shots and be you know. I can't do it anymore. I think it's a mental block. Maybe I got the yips.
Jonny Strahl:
1:01:39 It's funny because you can crush food, but like liquid, oh yeah, I can inhale food actually Just apply the same tactic. How many hot dogs do you think you can eat in five minutes? We should do a hot dog contest.
Kenny Massa:
1:01:56 I can't eat fast I know you can't eat fast. It can be like over an extended period of time.
James LaGamma:
1:02:00 You can do like a contest, like method, where you're dumping in water and stuff that sounds gross to me.
Kenny Massa:
1:02:08 Joey Chestnut is an athlete.
Jonny Strahl:
1:02:11 He might be revered as the best athlete of all time. Tell us is. Joey Chestnut, the greatest athlete of all time.
Kenny Massa:
1:02:17 I think so. Look up his records.
James LaGamma:
1:02:22 He might be the winningest athlete of all time.
Kenny Massa:
1:02:24 He might be at the highest scale of you know he's an American here.
James LaGamma:
1:02:30 National treasure. I love that term National treasure Joey Chestnut.
Jonny Strahl:
1:02:38 What a name, just Chestnut.
James LaGamma:
1:02:44 It's the bouncing for me and I actually did that with the burrito when I was trying to do the eating contest. I was like you know, hold it For some reason. I'll get the food down.
Jonny Strahl:
1:02:55 When we, when you did the burrito, we were there Was that when we all wore like the Hawaiian shirts, and then we had that picture. We look miserable.
Kenny Massa:
1:03:06 I don't remember. I don't remember either. No, that was like Dante's no.
James LaGamma:
1:03:10 I was denied before, Don After I don't find the picture.
Kenny Massa:
1:03:13 Was it in front of that statue?
Jonny Strahl:
1:03:17 Oh, no that was with the shirts. No, we were in like a bar, we just looked. I don't remember. Donzo, tap it in. I don't know.
Ryan Selimos:
1:03:25 Tap it.
Kenny Massa:
1:03:27 All right, so Mediterranean tonight.
Ryan Selimos:
1:03:29 All right Cool.
Jonny Strahl:
1:03:30 Well we're going to go grab some dinner here. That's it.
Kenny Massa:
1:03:34 Until then, the better continues.
