R2RO = Right To Remain Offended
The Right To Remain Offended Podcast or R2RO for short is Kraig, Eric, Chuck and Scott (with a special guest or two) getting together to discuss a variety of topics, from music to pop culture, maybe some politics and EVERYTHING in between.
Trigger Warning:
Because we give our raw unscripted opinions & reactions to the topics we discuss, R2RO is NSFW and NSFKids
You have the right to remain offended.
Anything you say can and will be used against you.
You have the right to have a lawyer with you during questioning.
If you cannot afford a lawyer, one will be appointed for you.
If you decide to answer questions now without a lawyer present, R2RO takes no responsibility for your feelings.
R2RO = Right To Remain Offended
Restaurant Antics, Changing Dining Experiences, and Unusual Shopping Habits
Ever had an overly enthusiastic server push you into a food contest? My cousin and I had a hilarious encounter with a zealous waitress at a local restaurant, and let's just say it involved a French fry eating contest and an unlikely competitor. We also trade stories about how some of our favorite restaurants, like Twin Peaks and Buffalo Wild Wings, can sometimes get a bit pushy with their selling tactics and leave us with mixed feelings when they make unexpected menu changes.
Remember the good old days of negotiating your order with the restaurant owner? Well, fast forward to today, and it's all about scanning QR codes and navigating digital menus. We get nostalgic and a little peeved while we chat about how these changes have reshaped the dining experience. And yes, we’re still bitter about Buffalo Wild Wings taking away the mini corn dogs from their menu!
Now, let's switch gears and talk about shopping for Belgian waffles and deodorant. Strange combination, right? Tune in as we share our friend Eric's unusual breakfast habits and his even more surprising decision to ditch deodorant. Plus, we dive into some intriguing facts about the use of silver in Lululemon shirts, and why aluminum is used as an antiperspirant. Prepare yourself for a hearty laugh as we explore the oddities of food and shopping habits.
We got Chuck back. I'm back, woo-hoo. So we're just gonna. If he's not here now, we're just gonna whoop whoop If he doesn't respond. Well, chuck's not here.
Speaker 2:The whistle goes. Whoo-hoo, ha, ha, ha, ha ha.
Speaker 3:Oh man, what are we talking about today?
Speaker 2:Bruh. We went eat the other day and when I walk in the waitress like aggressively tries to get me to join a French fry eating contest.
Speaker 4:Oh wait, Wait hold on hold on, oh yeah.
Speaker 3:What? Where is this and how do I get in World of beer?
Speaker 2:It's a great restaurant. I love their food Aggressively.
Speaker 4:Super excellent.
Speaker 2:Aggressively.
Speaker 1:Yes, like if you don't kind of like at Twin Peaks, if you don't get the big beer they like make you feel like you a little man. Oh no, they double team.
Speaker 2:Oh, Like, as soon as I was like, ah, and then the next one comes up. I'm like is she talking to you about joining a French fry eating contest? I'm like, I am not doing.
Speaker 4:So, to be fair, they asked us before Scott got there and we told them Scott was gonna do it.
Speaker 1:Ha, ha, ha, ha ha.
Speaker 4:So, when they saw somebody else show up at the table, they're like oh, that's the dude, that's that, oh God, ha, ha, ha ha. Because we get there and they're like y'all here for the fry eating contest and I'm like, no, we are not.
Speaker 1:But when that dude is gonna be this heeled again on that shit we're not alone.
Speaker 4:Somebody's gonna be in it. I thought they were profiling you or something.
Speaker 2:Some of the people in this French fry eating contest. It was one dude. Look like he had smoked like 17 joints and was just there for the free fries. Ha ha, ha ha. He's taking his time. He was dipping them Like he didn't want to take time.
Speaker 4:It was somebody else over there trying to.
Speaker 2:And then my cousin's with us and he's first thing he says he's like none of these people are taking this shit seriously. I'm like what do you mean? That dude's like he goes no, bro, you can't fool. Shove that in a glass of water like that little Japanese dude, and shake it down. He's like no, they're just eating fast. Obviously they haven't watched the hot dog eating contest and one dude was some big fat dude wearing a purple shirt with some of my cousins. He started yelling at him and calling him Grimace.
Speaker 4:Oh God, you're Grimace. You got it Grimace. Oh my God, it was so funny. He was yelling at across the restaurant. Oh my God.
Speaker 2:Great. But then they bring us our menus and the menu has changed and I was like what the fuck?
Speaker 1:It changed.
Speaker 2:It changed. They took things off the menu that used to be there.
Speaker 4:That I used to like I hate what I'm saying Because they want to do more of a bar scene and less of a restaurant scene.
Speaker 3:Yeah, not all of the WBs have food. I can't eat a food. I feel like they should have asked us.
Speaker 2:And look, we worked in the service To some extent. I get when you drop something because it had its own set of ingredients, and if it wasn't a best seller, why are we? Because you end up having to throw that stuff away. That's right. So sometimes you can see, hey, they're trying to get down to this kind of set of ingredients that they make all these dishes with. But sometimes they take that thing off the menu and I'm like I know you still got all the ingredients.
Speaker 1:I see it on the menu.
Speaker 2:Hey, can you just make that for me, can you just make it.
Speaker 1:Yeah, I hate it whenever, Because typically I go to a restaurant and there's at least, if I'm going back, there's at least one thing that I tried and I liked and I'm going to probably get that again and then I'll just kind of hop restaurant, Because each restaurant I go to I got like one, maybe two things that I'm going to get If they take it off the menu. Now it's like a brand new place. I don't even know why I came here.
Speaker 2:Which brings up that too. I go to some places and they give you a book for a menu. You got to flip through pages and I'm already like this place is not going to be good.
Speaker 2:Because I'm like you. I go to a place because probably one thing they have that I like, and so I'm real happy if it's the only thing on their menu, because I'm like, well, as long as they don't go out of business, my stuff's staying on the menu. Yep money. I was at LSU when it was the only one raising kings, and people are like just chicken fingers.
Speaker 1:I'm like bro and fries chicken fingers.
Speaker 2:Be consistent. That's it. Yeah, there was actually two restaurants in Bad Nourj at the exact same time that both sold only chicken fingers fries and Texas toast With a sauce. Oh shit, it's Axby's. No, it was a place called Bailey's. Wow, so there was. Raising kings was on the North Gates of LSU's campus and right on the South Gates was a place called Bailey's and it was just a drive-through. You couldn't even sit inside and I actually like Bailey's there. Texas toast was actually like the slice bread instead of the.
Speaker 2:French bread. And then their French fries, weren't? They were straight instead of crinkle cut. And then their sauce was a little tangier, but it was basically the same exact thing.
Speaker 1:And then Well, so the very.
Speaker 2:The second raising kings ever that was built was built across the street from Bailey and it was built with the ones you see now. Yeah, that was the second one was built like that, all nice and glass and everything. So he plops that thing down right across the street from him and then leaves the lobby open until 3 in the morning and now. And so every drunk college kid coming out was like can we go sit in the drive-through or go party with all the people we know? Eat some gains.
Speaker 1:Yep, oh yeah, he destroyed Bailey's history, that's right.
Speaker 2:Now they're everywhere. Yeah, they were two really good chicken. They just opened one of the restaurants in Manhattan.
Speaker 4:They just opened one of Manhattan in Times Square. Damn, oh, dude, yeah, he's everywhere now he called it his flagship, his flagship in New York.
Speaker 1:His flagship in Baton Rouge.
Speaker 4:Oh, so what, the hell, what?
Speaker 1:about life. Yet Don't abandon the people who got you here. Hold up. Don't abandon the people who got you here.
Speaker 4:We had one for like 30 years. Yeah, hold up.
Speaker 3:Life, yet was number three and number four Seven.
Speaker 2:No, we were a little farther down than that, because I actually cut grass at one point in my life and one of our contracts at the time was every single Raising Canes in existence, which was like nine of them around Baton Rouge, oh, in Baton Rouge, oh, ok, like Prairieville, I mean there's one, or we were one of the first ones outside of Baton Rouge. Yeah, yeah.
Speaker 4:The one on Congress.
Speaker 2:Yeah, Because that one that's still got to be a killer there's one by my house and at one point I had some construction going on in my house and my kitchen was completely dismantled. I had zero kitchen. I had a microwave and I had a sink in the bathroom.
Speaker 2:So I ate out a lot. And a buddy of mine's wife actually works at Raising Canes and he came to tell me one day he was. She just told me that that cane's right by your house Is the top selling cane's this quarter and all of the Raising Canes in the country. I did that and I went. Oh yeah, I got it.
Speaker 4:Yeah, you're welcome. I said yeah.
Speaker 2:I did that. I'll tell you when my kitchen's ready.
Speaker 3:Yeah, see if the numbers go down. Well, that is a thing for Lafayette, though We've had the number one, chilies.
Speaker 4:I was going to say you chose, we've had number one Academy. Chick-fil-a. What kind of stuff.
Speaker 3:Yeah, we spend a lot of money. Oh, we're idiots. Yeah, we blow our money. We pass our money around. We're all friendly. We help each other out.
Speaker 2:We've had way too many chains of stuff in our town that should not be here for our town this high. We spend too much money on stupid shit.
Speaker 4:We have all kind of stuff. So we got South. Lafayette is the biggest car buying zip code in Louisiana 70508. That's the biggest one in Louisiana. Uh, you got. The GMC store in Lafayette is consistently in the top five in the nation, but number one in crew cab trucks in the nation. This has been 20 years.
Speaker 3:I mean 15 years going on. I don't know what.
Speaker 4:Lafayette does or how we do what we do. But man, we spend some fricking money. It's probably not just the city.
Speaker 1:Well, seven or five or eight is, but that's where a lot of the new money that might have died off to for it with all field stuff.
Speaker 4:That was a few years ago.
Speaker 2:My mom grew up in that that oil field stuff that we talked about earlier, and, uh, so she had this thing against any white vehicles or trucks.
Speaker 1:Company truck.
Speaker 2:Because it was company like driving a truck meant you worked in the oil field like you were a hand, you weren't in the upper, you had to have a town car and in anything white, anything white. Because even like my stepdad at one point was a salesman, he had a white four tour. So, man, no white cars and you could not own a truck. And I got a truck at some point in my life because I like trucks and of course I'm I'm you know, at this point I'm probably a lawyer. So she's like what are you doing? I'm like have you been to Roots, chris lately? Like all the fancy restaurants in town? I was like there's like maybe a BMW, but there's like a whole bunch of trucks that are all worth way more than that BMW.
Speaker 2:Yeah, that's what this town's like is they, yeah, they'll go buy a hundred thousand dollar trucks, yep. To go do some shit that they are never going to do in that truck too, that's the best part?
Speaker 1:Oh yeah, for sure. All the off road shocks. Yep, never take it off the pavement.
Speaker 2:Oh, first thing to do is get a lift and put tires on it.
Speaker 1:Yep, never take it off the pavement? No.
Speaker 4:I leave mine for a drive, but it's just for traction. Yeah, it's just so I can measure it Literally just for the rain so I can punch it. That's it I ain't got no food. No, I ain't got no business on there.
Speaker 1:It's safer like that. Safety, but yeah what about the menus? You say change of menus. Well, they change it.
Speaker 2:And then I said you, then you actually have the like hey, I know you can still make that, yeah. So then you go to some places that have actually these secret menus, because then they keep making this stuff forever. Or somebody asks and they make it and they're like, hey, why would they do that? So I know more than one restaurant has got like the Chuck special, right, yeah. And you got to say and you get this meal that you're like, why don't y'all put it on the menu? Yeah, it's good, everybody likes it. There is a restaurant in town that for years they always put out these best of your area things in these little publications. For years I'm talking like for over 10 years every year in a row got best fried chicken in Lafayette. It is not on the menu, it's a Tex-Mex restaurant. It's not even a fried chicken place. Oh my God.
Speaker 1:But Lafayette is best fried chicken.
Speaker 4:Oh yeah, great fried chicken, great fried chicken.
Speaker 2:Not reason. It's so great because it's not on the menu. So they only cook your chicken when you order it. Yeah, but you know, it's things like that. I'm like man, what's going on? Put it out there. I mean, I've heard all about in and out secret menu.
Speaker 1:I used to have one like that at Ritolo's. It was a they had. They ran a special for a while. It was called the Club Norris. It was a pizza, whatever pizza, or it was pizza or a calzone, right. So when in one time is like, oh, club Norris, I'm like, oh, chicken, pepperoni, whatever the little sauce, cheese, dip it in some ranch Pretty good, right. Well, so then it was off menu. So it was the special that they were running.
Speaker 1:I liked it a lot, so every time I went I'll just order it. But then it wasn't never on the menu. They always had all the right the same ingredients to make it. But then a kitchen staff flipped over so I couldn't order it anymore by name, right. So then I had to figure out because they can create your own, figure out what was on. I saw a few of them until I finally figured out this is what was on the club Norris. So now if I go in I tell them club Norris, and then I'm like wait, wait, wait, never mind, just put this, this, this on the pizza.
Speaker 2:Have you ever done a create your own at a restaurant that does not have that option? No, we talked about this. With enough money, you can do anything Right. Some places I can't afford to make them create my own. But I've been to places. I'm like, hey, man, can you do this and this, but put that side here. And they're like, uh, I'm like just ask how pay, whatever it is, yeah. And they come back like we can do that. I'm like cool, yep. And then I look, and they don't really charge me that much.
Speaker 3:Extra three dollars here, extra five dollars there.
Speaker 1:If they don't, if sometimes, if you, if you, if you hit it right, you get an outlaw court like that. You might pay less than what you paid for if they had it on the menu.
Speaker 4:We'll do a lot of work to deal with a burger joint in town, because all I wanted was the meat and cheese. Yeah, but I wanted like four patties with cheese.
Speaker 2:Yeah, it was trying to not eat bread anymore.
Speaker 4:It was like $20 with two burgers, you know, or $25. And then I talked to the owner. I'm like, hey, let's figure something out. And so we did. We figured something out and I'd show up every week and I'd order four patties with cheese.
Speaker 1:And you just tell them how to ring it up. Yep, that's what's up. Hey, just ring it up. That's what I do at Rottolos when I go get my customers.
Speaker 4:Billy says this and here's the text if you need it. Yeah, he said to charge me this much. Nice, I come once a week.
Speaker 3:This is much harder yeah that worked out really well.
Speaker 4:That's how I do the Clark Norris now when.
Speaker 1:I go in Rottolos I'm just like this is what you all used to call it Put this, this, this and this. Oh, you want the spicy barbecue. No, no, no, no, no. The spicy sauce with a ranch on the side Money I get. I got it right every time.
Speaker 2:I got it right every time, but I think technology is what fucked us too, because that's where they got to, where they can just print the menu. Because now you go and they give you like a piece of paper for the menu.
Speaker 4:Yeah.
Speaker 2:And then, when COVID happened, you scan it QR code Yep. So now they can change the menu whenever the fuck they want. That's right. Right, they can change it tomorrow, yep, whereas they used to have spent all that money printing out a menu. And they were like, oh, I got to stick to this for a while. Yeah, or they get a sticker and put it on top.
Speaker 4:Yeah, yeah.
Speaker 1:And you know that broke their soul to do that too. Oh yeah.
Speaker 2:Or have to order all the menu. So you didn't change the menu very often and now it's like just change it. To change a brisket tie, let's just take it off the menu. Yep, can't. Can't get the brisket in, take it off. And I don't know how I feel about the QR codes, because sometimes I like it, but I don't know, I'm getting old and I can't see, and then it doesn't always work.
Speaker 3:I don't like. I don't like it. I like my menu. I don't like the super big menus, though I don't want it's too much to choose from. Yeah, I just too many options.
Speaker 1:You know like it's like yeah, give me one or two. Yeah, front bag.
Speaker 3:That's what I'd see in my life Front bag maybe a three, you know like you have a drink appetizer. Yeah, a couple, a cup, two A front back of meals and a drink side.
Speaker 1:Yeah.
Speaker 3:Some kind of specialty drinks?
Speaker 1:I'm good with a one-sheet or front back Boom the way, if you got a reprint, you only reprint one sheet. I don't like the QR code. I'm trying to be off my device If I'm going most of the time. If I'm going to a restaurant, I'm trying to enjoy it. Typically, I'm not by myself, so I want to enjoy it. I might be a friend, I might be my wife, my kid.
Speaker 2:But you're trying to enjoy it.
Speaker 1:But with my friends I can, I can, so I'm not trying to be on my device. So now I got to pull my device out and I got to scan it. Now I'm reading on my phone.
Speaker 4:Everybody at the table is looking at their phone.
Speaker 1:Yeah, everybody looking at their phone.
Speaker 2:Now the algorithm knows where I'm at.
Speaker 1:Now I'm going to see, I'm just trying to not be on my device.
Speaker 3:Yeah, that's a good point.
Speaker 4:I don't mind the changing menus, though I like when they do different stuff.
Speaker 3:If you go like a bus stop, it's going to be there's a couple of mainstays, but he's always trying something new, trying something different. I like going and being like oh, what's that new thing?
Speaker 2:All right done. Buffalo Wild Wings always throws out a couple of new sauces every once in a, while I was talking about Buffalo Wild Wings they take away the good shit all the time they take away the good sauce to do fifth meal.
Speaker 4:He just said I like when they change the menus.
Speaker 3:I don't know, but you can't take away the sauce. Buffalo Wild Wings.
Speaker 4:Don't take what.
Speaker 2:I eat off the menu.
Speaker 4:Change everybody else's shit.
Speaker 1:You can add new shit. Don't go past one page and don't take off the shit that I order. If you don't know what that is, I don't know, but you better fucking figure it out.
Speaker 2:Buffalo Wild Wings fucked up in two ways. But they fucked up because they took many corn dogs off the menu. At some point it doesn't matter because it's not that they fucked up, they took it off. I found some of the same shape and texture at the grocery store in the freezer section, and right next to them was some chicken tenders. And here's where Buffalo Wild Wings really fucked up is they sell all their sauces. So I haven't been back, I wouldn't know what that menu says.
Speaker 4:We used to go just for the mini corn dogs, like we'd be like where you want to go to lunch Mini corn dogs, not Buffalo Wild Wings. We went to mini corn dogs for lunch. And then they stopped having mini corn dogs. We stopped going.
Speaker 1:We stopped going. Well, apparently they knew that they pissed y'all off because I went there like last week, and they were there that was the best thing they had on the menu mini corn. I should have fucking got it. Damn, I had some last night. Not at Buffalo Wild Wings.
Speaker 2:They don't fuck that up.
Speaker 4:You remember when I got fried shrimp sandwich from that place?
Speaker 3:Not Wild Wings. No one Wild Wings. Huh, no, it wasn't, I got a beer.
Speaker 4:I got a fried shrimp wrap at World of Beer. They left the motherfucking tails on.
Speaker 2:What In the fucking wrap In the wrap.
Speaker 4:Cool. And so I'm like what the? So I'm telling them and she's like, yeah, that's how they do it. I'm like what the fuck?
Speaker 1:What Y'all?
Speaker 2:fucking sure you for real Dude this place is so. It's not like they have stuff they do so awesome and it's always like what?
Speaker 1:What do you like? World of Beer? I go there a lot. Does anybody in the back ever say, hey bro, that's probably a bad idea? They can bite into the fucking tail Whoever the chef they hired.
Speaker 3:He lied on his resume. He lied. He did somebody lie he or she, he or she, we're gonna be fair. They lied on their resume because there's no way anyone any chef ever was taught.
Speaker 2:Oh yeah, we should keep the tails on the inside of the wrap, the fried shrimp wrap With the tails on the prawns. Still, they were not. Even Australia figured it out, even Australia knows Nope what the fuck.
Speaker 2:And then, I was at World of Beer a little while ago with another friend of ours and they have a brunch on Sundays and it's a little two and afternoon because I'm not getting up early near as my friend. But we're sitting there talking about stuff and he goes into some long-winded story and in the middle of the story she walks up and takes away that one little page we had. She took the brush menu away because he talked all the way through brunch. Oh, shit.
Speaker 2:I had my heart set on pancakes and I did not get my pancakes.
Speaker 1:Oh, damn it.
Speaker 2:Because he didn't stop talking.
Speaker 3:I would have walked out.
Speaker 2:I was more mad at the waitress, though, because she could have come up at some point and interrupt it and be like hey, we're about to switch over? She just walked up and took the page away.
Speaker 1:Put a new one down.
Speaker 2:Put a new one down and I'm like what are you doing? And she's like well, we switched over to the lunch menu. I was so heartbroken I couldn't even explain it.
Speaker 1:He's like whoa, can I still get a pancake?
Speaker 4:Yeah, did y'all run out of pancakes all of a sudden at 2 pm.
Speaker 2:Yeah, that was my other thing. Really, it's like the McDonald's thing. There's no way y'all threw the pancakes out already. You still have the stuff, just cook it.
Speaker 3:There's at least one size of business, y'all pre-made already, chillin' around. Yeah, at least somebody else's back.
Speaker 2:Enough restaurants got the picture on breakfast food and that's why they all do all day breakfast.
Speaker 4:It's already in the cooler.
Speaker 2:They already know. The cook was just cooking it.
Speaker 1:Yeah.
Speaker 2:Just keep cooking it.
Speaker 1:Dude. I got lectured the other day in Costco for some damn Belgian waffles, dude. I thought, for sure, anywhere as I ever go, if you go get waffles it's in the freezer section, right? So my daughter said I want Belgian waffles. I had a Eric's. I like them, I want them. Okay, we're here, let's go get them. So I'm walking through the freezer section, I'm like go on the breakfast section, whatever, let's find them and we'll get the hell out of here. And we walked up and down Every freezer section. I'm like, dude, what the? And she kept going at other dry food aisles and I'm like, no, no, no, no, you can't come over here by the drinks, it's not going to be over here, it's going to be in the freezer section. We've got to go in the freezer section and find them. So finally I'm like fuck it. So I call Eric. I'm like hey Eric. I'm like hey Eric, where is he? Fucking Belgian wife was that? He's like oh, they over about a bread. And she heard him say and she can. She started to write me.
Speaker 3:I told you, I told you, I heard it through the phone. I was like dude.
Speaker 1:So he got us stuck on it and then I got lit up in the grocery store because I was like, no, they're going to be in the freezer section over here. Come on, Stop going over here. So when I called him and he said, oh, it's over about a bread dude. I wish I was standing another five feet away from him because she did Bless me in the middle of Costco about where the damn wife was. Belgian wife was at.
Speaker 4:I started dying of laughing. That was so good.
Speaker 1:It was. Did you try one? No?
Speaker 4:They're really good. They got some kind of like sugar on them. I don't know what the fuck is on them, but it's really weird.
Speaker 1:I don't know Breakfast and like, unless I'm getting like fried eggs.
Speaker 4:I eat these at night, yeah.
Speaker 1:She tries to do that too, and I'm like no.
Speaker 4:Yeah, like a little bowl of syrup. Me and her had a whole syrup conversation. She dips it now. Yeah, because I showed her to dip it Because.
Speaker 1:I'm like you can put it on there. One good thing, Eric taught.
Speaker 4:Lillian Dip this motherfucker in this bowl right here and watch this. This is way better. So, but they eat ruggler syrup and I only eat pure maple syrup.
Speaker 3:Yeah.
Speaker 4:Like pure maple, 100% pure maple syrup, blah, blah, blah. Like the expensive bottle. That's what I eat and they eat bootleg the Toji.
Speaker 2:Ruggler, he's all about going natural all the way on everything he goes too far Except for the Belgian waffle stuff. You go too far with all this stuff.
Speaker 4:Well, I mean, we all know I go too far a lot of times. But the Belgian waffle.
Speaker 2:He doesn't wear deodorant. But he does what he doesn't wear deodorant, I know.
Speaker 4:All right, let's talk about that. Yeah, let's talk about that. I told you he goes too far.
Speaker 2:He started with his damn cereal and now it did.
Speaker 1:It started with Wait how you got from cereal to no deodorant.
Speaker 4:Okay, so well. It started with. No aluminum in the deodorant Is where that started.
Speaker 3:Okay.
Speaker 2:He started removing the stuff that humans have added to stuff. Yes, to the things he consumes. I mean, it's the general idea, all right.
Speaker 4:That's a great explanation.
Speaker 4:It's like a vegan, but not Removing the stuff that people add to stuff that we don't really need. So apparently, if you don't for real, if you don't have aluminum in your deodorant, there's no point in having a motherfucking deodorant. That's kind of how I came about it, Because I would try these others and I tried 10 different brands. I tried all kinds of different. They got Jason's. They got all these different kinds. I went to Whole Foods, got some. I got some of the Albertans. I ordered some. I got squash whatever the squash soap people I got there.
Speaker 2:So I got all kinds of stuff.
Speaker 4:Okay, so what I found was it helped until it didn't, and then it just you.
Speaker 2:Then you smell like Petulio. You smell like Petulio and stink Okay.
Speaker 4:So, I also. I wear a lot of Lululemon shirts and a lot of Lulu shirts have stink Silver stuff. Yeah, there's some kind of silver. You know that. The idea is, when your shirt is out of the, when you're, when you're all sweating, you take your shirt and throw it in the back of your car. Yeah, that it won't stink three days later. Okay, well, it also helps while you're wearing it from stink it keeps the stink inside.
Speaker 4:Yes. So I kind of relied on that for the first little while, because what happened is I was using no aluminum deodorant.
Speaker 1:Is that, and no aluminum. The aluminum part is the antiperspirant.
Speaker 2:Yes, okay, so that's what I do too. I still use deodorant.
Speaker 1:I do. Yes, I don't have antiperspirant. I don't use antiperspirant because it yeah Right.
Speaker 4:So I was still sweating. I didn't wear it on purpose.
Speaker 2:I just he told me about the aluminum thing one day, like a long time ago, and I went look, I went, whoa, but really what happened? I didn't know.
Speaker 4:I was pee One of them. It might have been the Fiji. What's the? The old spice that was about? Yeah, that's what I use the black dude on the horse. Mm-hmm, that was good.
Speaker 2:That's why the comparison was so good, it was such a good comparison.
Speaker 1:That's why I got it.
Speaker 2:So, if you all haven't seen those I mean dude there's a YouTube clip of all of them.
Speaker 4:It's always funny. Youtube has hours Deodorant commercials. Yes, yeah, the black dude on the horse that was the best shit In the shower In the shower.
Speaker 1:Now I'm on a horse on a beach, yeah, Okay.
Speaker 2:And go watch the making of that commercial, because it actually was one take, oh wow.
Speaker 3:Oh really.
Speaker 2:Yeah, that's ultra impressive With like a lot of practical effects.
Speaker 4:So I don't know which one I tried, but one of them started giving me a rash, like it was hurting my armpits. So I was like I'm gonna just have to stop, I'm gonna have to take a break. And so I took a break. I took a few days and I didn't use deodorant. So those first few days I'm not gonna lie the first couple of months it was kind of sketchy, like I was like what the fuck? You know, you're working all by yourself, thank God I do.
Speaker 4:I work in an office by myself and there's a lot I mean, there's a. I don't I mean even right here. Do y'all smell me? Y'all don't smell me? I don't deal with it around right now, and I've been at it since six o'clock this morning. So after the first couple of months, though, it kind of died off. So I do have moments where I smell myself, but I had moments that I smelled myself while I had deodorant on.
Speaker 3:So is that deodorant really?
Speaker 4:Cause it's not like I smell myself often. It's not I don't want to smell myself often. I mean me and Ally were together for three months before I even told her.
Speaker 2:So you got out of the deodorant pocket.
Speaker 4:I got out of big deodorant pocket. Bro, they can't do nothing for me. You're doing all that deodorant money.
Speaker 2:What you doing all that deodorant? You buying expensive coffee, spending on hair products.
Speaker 4:Hair products and coffee, hair clothing and Lululemi shirts.
Speaker 1:Lululemi shirts. Let's be real here.
Speaker 2:I mean, I guess that's not a bad trade-off. You just don't buy deodorant for a year and you can buy a Lululemi shirt and you can buy one shirt, one shirt.
Speaker 4:The one on sale in the clearance.
Speaker 2:That's all.
Speaker 3:Still one thing, and you do more coffee.
Speaker 4:I don't know. That's just kind of how it went, and then, a year later, I just don't see the need for it anymore. But you don't like?
Speaker 1:not stink because you.
Speaker 4:No, yeah, I don't do anything else Did you change your diet to make you nothing, because if you eat a lot of, garlic tea.
Speaker 1:You're going to fucking wear your deodorant again. I can promise you that.
Speaker 4:No, I didn't change my diet. And there are days and I can't figure out what the food is, but there are days that I smell, more than others, garlic, and I do. It might be garlic.
Speaker 3:It's garlic, like a lot of oil. I smell it everyday. Did you eat a lot of garlic?
Speaker 1:Gains of power, bro, it wasn't everything.
Speaker 4:You know it's a weird thing you could wash your armpits like straight up, scrub them, and sometimes they still smell after. Yeah, straight up scrub all of this I think you like in there and you still smell it two hours later when you didn't go outside or nothing. So, I don't know it. Just it was something that as long as it doesn't bother me and Ali, then I don't really care about anybody else, like if I was next to her all the time she's like man, I mean you kind of stink, that would be different, yeah.
Speaker 4:But like I said, we were together three months. She didn't even know, she couldn't even tell. So I was like well, once she couldn't tell, I'm like fucking let it real. Right.
Speaker 3:And then it never came out until.
Speaker 4:Chris brought it up on the radio. And I was like oh, here we go, so Chris brought it up on the radio and I see him on Facebook and I'm like he's like is deodorant necessary? And I'm like I haven't worn deodorant in a year Because I didn't really tell anybody before that point Well, yeah, if you eat more garlic, you'll change that.
Speaker 1:Probably that makes sense. For sure, that shit comes out on your pores.
Speaker 4:For sure.
Speaker 2:That's it. That's why he drinks so much vodka, so you don't have to smell it later when it starts coming out of his pores. Yeah, huh, no, is that sure? I don't know? Yeah, that makes shit up. I hate the internet because now people can fact check me. When I was a kid, I just said shit with confidence, and because I was a little smarter than my ready, they're like oh, oh yeah.
Speaker 3:Scott said it. But look, yeah, when I tell you you're so flusy.
Speaker 2:And people are like you're such a good liar because I bullshitted for so long.
Speaker 1:You just got to be a little bit better. Yeah, you just got to be confident in what you're saying, and then they can roll with it more, you can become president. Yeah.
Speaker 2:I worry.
Speaker 4:Hey truth. But even with the internet fact check bullshit. I just tell people you can find anything you look for on the internet. So like they're like, oh no, I found this article that says you're wrong and I'm like I guarantee you I could find what it says, right, yep. So now we just never know. So I'm not wrong, we just want to.
Speaker 1:I'm right about the Goring. I tested that shit of scientific facts, I believe that you're right.
Speaker 2:Oh, me and Eric will go down the rabbit hole too, because we're a lot of times on the different sides of the coin. But it's the best parts. When you actually don't even talk about what the article said is, you go look and say like who owns that website of the article and where they got their money from and where it is?
Speaker 1:Yeah, oh, he got a smudge. Oh, yeah, that guy.
Speaker 2:Oh, that article was run by. It's not even the guy that wrote the article. The dude owns a site. Got fired from over here, so bullshit.
Speaker 1:He's spending it. How are you?
Speaker 4:It don't matter.
Speaker 2:It don't matter, it's how every all facts are not facts.
Speaker 4:Yeah, it just. But I mean that's how the internet is, except at this point, except because you will wear deodorant if you eat a lot of garlic.
Speaker 2:I do like garlic, I don't know, so I bet you he read a couple of articles that told him not wearing deodorant was a great idea.
Speaker 1:Oh, yeah, for sure I don't know. Oh, there's a lot of articles. I've seen those articles. Well, that's where our door and it's going to make your arms fall off.
Speaker 4:Yeah, that's why Chris was brought it up on the radio because it was apparently a thing. Just like the other day they had said you put your ketchup in the fridge thing and it made national news and they're saying ketchup, they got it, responded.
Speaker 1:What was the answer?
Speaker 3:Vinegar.
Speaker 4:Yes, the ketchup.
Speaker 3:Every every ketchup bottle ever made says keep in your refrigerator after opening.
Speaker 4:So it got refrigerated, it got all the way to the ketchup people and then like yes, I wonder why, mayo, you don't have to refigrate Mayo was made to not refigrate.
Speaker 2:If you don't refigrate it, then you don't have to. Once you do, I think you have to keep doing it. But yes, you can leave your mail on the shelf.
Speaker 1:Oh wow. But you would think the ketchup you would have to, because vinegar.
Speaker 4:Well, apparently, it's only in the restaurants that you could leave it up through that through that on a table Maybe another service industry story.
Speaker 2:I'm sitting there working as the manager and I'm working in a bar that used to be a restaurant, so it's still had stuff in the building, like there was some stuff in the cooler we had all forgot. If you've ever worked in a restaurant in the back of some places, those ketchup bottles that you have get refilled from, like this big bag of ketchup with a little spout on the end of it.
Speaker 2:That's on the wall. When we switched over and stopped doing food, everybody forgot that that bag of ketchup on the wall existed. Oh no. And I do a paperwork at some point and one of the girls is in the kitchen cleaning up and also I just hear an explosion. And that bag had gone bad and exploded from the gas pressure. Oh, because he just covered and ranted ketchup, oh no, oh no, Okay, you can go home now.
Speaker 1:With pay.
Speaker 3:I'll count your tips for you. I don't know when it goes bad, but it does go bad, and it goes bad violently.
Speaker 1:Fast Boom. I can't believe it exploded.
Speaker 2:I mean it might have been a whole year, I guess you really not completely pickling it.
Speaker 1:I don't know if that's the case, because the vinegar is supposed to pickle it, right.
Speaker 2:Yeah, I don't know. I don't like vinegar or pickles of any sort, especially not after he shot a crown.
Speaker 1:Bro no.
Speaker 4:But this dude that used to be the best crown of pickle juice.
Speaker 1:Crown and chase it with a pickle juice or mix it?
Speaker 4:No, we used to mix it. I don't know what he did, I didn't do it, we used to mix it.
Speaker 2:Now they have pickle vodka yeah, people drink pickle backs all the time.
Speaker 3:Yeah.
Speaker 2:Now, this was 20 years ago.
Speaker 3:This dude's always been here. They have pickle everything. They have it as a shot over there now.
Speaker 4:Yeah, they have it as a shot on Bertrand legends on Bertrand, it's a crown of pickle juice. And then I'm telling somebody. I'm like, oh yeah, that's probably because of me.
Speaker 2:And they're like what do you mean?
Speaker 4:It's probably because you, I'm like, because that's what I would shoot Somebody brought it up. Blaine maybe brought it up.
Speaker 2:It was the same day we got the pool on the patio of the bar and I was back when there was only two legends.
Speaker 4:Yes, so now it's one shot.
Speaker 2:Yeah, it was another thing where somebody said so Mary said, absolutely, I would do that, yeah, and then somebody tried to call him on it and then the next thing he went too far is the whole rest of that day and for the next couple of years, he would drink crown of pickle juice.
Speaker 1:He went too far, like usual.
Speaker 4:Did you?
Speaker 1:like it, or you just did it because it wasn't, it was pretty good.
Speaker 4:I didn't. I don't like crown, so it was pretty good. So you just mixed it.
Speaker 2:Oh, it caught on. Other people started drinking it too then. Yeah, I mean, apparently it had some the salty with the Mm-hmm.
Speaker 3:And pickle juice is refreshing, like that's a big staple at all the softball games and tournaments.
Speaker 4:Yeah, I can't believe that that's weird to me Pickle pop.
Speaker 3:they sell frozen pickle juice Either a dollar a cup or two for a dollar. The little shot like Jell-O shot glass cups. They sell that stuff for $0.50 to a dollar.
Speaker 4:But what does it do for you Like, is there electrolyte to it? Yeah, it helps to create something.
Speaker 3:Yeah, it has some natural electrolytes.
Speaker 1:Oh, OK, I just the drinking it part, Like I could eat a pickle, but drinking the juice is like I don't know, I just can't.
Speaker 2:What about the juice from an olive jar?
Speaker 1:Oh hell, I can't eat it.
Speaker 2:You ever seen how big the jar for olives is in a restaurant? It's like a gallon.
Speaker 1:Yeah.
Speaker 2:And when you're done taking all olives out, there's probably still like a third of a gallon of just that juice, all that salt. And we were working in the bar one night, me and Chuck yeah. And we came up with a brilliant idea of let's put some money together and convince them. I had to drink everything out of it because I was the bar back, so I came up with it. I was like, hey, I got a brilliant idea. And Chuck's like, oh yeah.
Speaker 1:So I didn't throw it. I got some money, I didn't throw that jar away.
Speaker 2:I went, stuck it in the cooler, Kept it nice and cool and we started all throwing money down. We're like who's going to drink this jar of olive juice? And then the owner of the bar came and said I'll match whatever you all put down. Oh god, oh yeah, one dude did it. He got like $200, $300. Yeah, I think it was yeah, and regretted it.
Speaker 4:He was throwing up. He totally regretted it Out of his mouth In his mouth.
Speaker 2:Yeah, he said it was liquid out of everywhere. For days he's like it was absolutely not worth the money.
Speaker 1:Oh no, for days, absolutely yeah. Oh, dude, it was way too much salt all at once Salt and vinegar.
Speaker 2:And his body's, like I, got to get rid of this salt and all he had to do was oh dude, Then a lot of olive, just the olive.
Speaker 3:I guess the oils up. And then the pores and everything, just the stuff we would have to have. I bet you he was wearing deodorant.
Speaker 1:I bet you he had to wear deodorant.
Speaker 3:We can have a podcast. We can have a podcast from across the street 100% olive oil juice.
Speaker 1:Whatever. He had to wear deodorant for like a couple of weeks.
Speaker 2:He definitely did. We can regraily out with bar stories for years.