Hour 2: How Do You Milk a Tiger? (feat. Chef Janine Booth and Chef José Mendin)

Summary

Summary of "The Dan Le Batard Show with Stugotz" Episode: Hour 2: How Do You Milk a Tiger? (Feb 13, 2025)

The Dan Le Batard Show with Stugotz takes listeners on an engaging journey through South Florida's vibrant culture, blending sports commentary with unexpected culinary adventures. In this episode titled "How Do You Milk a Tiger?", hosts Dan Le Batard and Stugotz introduce a unique segment featuring renowned chefs Janine Booth and José Mendin, adding a flavorful twist to their usual content.

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1. Introduction to the South Beach Wine and Food Festival (00:30 - 03:31)

The episode kicks off with Stugotz announcing the return of the 24th Annual South Beach Wine and Food Festival, sponsored by Capital One. Scheduled from February 20th to 23rd, the festival promises a stellar lineup of events, including Dan's hosting of the Sunset Feast.

"Now, today we decided, because again, this I hope you're aware of, you're gonna be hosting an event for the South Beach Wine and Food Festival, the Sunset Feast."
— Stugotz [01:51]

Stugotz emphasizes the event's consistency and appeal, comparing it favorably to Miami's Boat Show and Ultra Music Festival.

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2. Introducing the Culinary Guests: Chef Janine Booth and Chef José Mendin (03:00 - 05:16)

To enrich the show, Stugotz introduces Chef Janine Booth, a world-renowned chef originally from Australia, and Chef José Mendin, a five-time James Beard Awards semifinalist and co-founder of the Pub Belly restaurant group. Their presence marks the debut of a new cooking segment aimed at integrating culinary arts into the show's dynamic.

"We're going to bring in Chef Jose Mendin... and world-renowned Chef Janine Booth."
— Stugotz [02:46]

The chefs are set to present their signature dishes during the festival, with Dan hosting a sunset feast alongside Belkis Naray.

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3. The Tasting Challenge Begins: Janine Booth’s Shrimp Chip Tuna Tartare (06:00 - 17:31)

Chef Janine Booth unveils her dish: Shrimp Chip Tuna Tartare, featuring crispy shrimp chips, spicy aioli, black sesame seeds, and a sesame dressing. The hosts engage in a blind tasting game where they describe the dishes without knowing their actual compositions.

"It's actually not chicharron. It's actually a shrimp chip. So rather than... it's a tuna tartare."
— Chef Janine Booth [08:45]

Billy confidently describes the dish, correctly identifying key ingredients despite the challenge.

"It looks like... it's almost like a little taco of sorts."
— Billy [07:30]

The segment highlights the interactive and playful nature of the show, blending culinary expertise with entertainment.

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4. Chef José Mendin’s Gyoza Corn Soup Dumplings (19:00 - 32:26)

Chef José Mendin presents his creation: Gyoza Corn Soup Dumplings, featuring a beef and soy broth with pop-in ingredients like truffle butter and micro cilantro. The hosts attempt to describe the dish, leading to humorous misidentifications and playful banter.

"It's a gyoza corn soup dumpling. And you guys were right. It's a beef and soy broth."
— Chef José Mendin [22:06]

Billy critiques the presentation and eating etiquette, awarding Chef Janine Booth the initial round for her accurate descriptions and presentation skills.

"So, Janine, congratulations. I'll give you that victory."
— Billy [14:40]

The segment not only showcases the chefs' culinary prowess but also underscores the hosts' chemistry and humor.

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5. Personal Anecdotes and Jury Duty Stories (33:00 - 39:32)

Transitioning from food, the hosts delve into personal stories, particularly focusing on Stugotz’s recurring jury duty summons. Stugotz recounts an encounter with a judge who is also a Miami football booster, sparking a discussion about potential conflicts of interest.

"I have to keep calling through the end of next week in case I have to go back another day."
— Stugotz [35:15]

The conversation touches on the complexities and frustrations of jury duty, intertwined with humorous skepticism about the judge's dual roles.

"Should a judge specifically Miami? That's not a thing."
— Billy [37:54]

This segment adds a personal and relatable dimension to the show, balancing the earlier culinary excitement with real-life challenges.

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6. Conclusion and Final Remarks (39:33 - 42:20)

As the episode concludes, the hosts wrap up their interactions with the chefs, expressing gratitude and amusement over the culinary escapades. Chef Janine Booth adds a final touch by mentioning that the studio now smells of truffles, leaving listeners with a sensory memory of the episode.

"Everything we do, especially, you know, Stillsville Fish Bar, is all about fresh seafood."
— Chef Janine Booth [18:08]

The episode seamlessly blends diverse topics, from food festivals and gourmet dishes to personal anecdotes, epitomizing the show's hallmark of unpredictable and engaging content.

---

Notable Quotes:

• "Sell your car to Carvana and swap. Hassle for convenience."
  — Dan LeBatard [00:38]

• "It's a malanga root taco with the smoked fish dip."
  — Chef Janine Booth [17:08]

• "Do you think that judges are wandering around in their personal life with no conflicts whatsoever?"
  — Greg [37:17]

• "Jose, it's a gyoza corn soup dumpling."
  — Stugotz [22:06]

---

Key Takeaways:

1. Integration of Culinary Arts: The inclusion of chefs Janine Booth and José Mendin introduces a fresh and interactive element to the show, engaging hosts and listeners alike through a live tasting challenge.

2. Engaging Host Dynamics: The playful and humorous interactions among Dan, Stugotz, and the co-hosts create an entertaining atmosphere, enriching the listener’s experience.

3. Community Engagement: Announcements about the South Beach Wine and Food Festival highlight the show’s connection to local events, fostering a sense of community among South Florida listeners.

4. Personal Touch: Sharing personal stories, such as Stugotz’s jury duty experiences, adds depth and relatability, balancing the show's sporting and pop-culture focus with real-life narratives.

5. Humor and Entertainment: The episode is replete with humorous missteps and playful competition, making it a delightful listen even for those unfamiliar with the show’s regular content.

---

This episode of The Dan Le Batard Show with Stugotz exemplifies the show's unique blend of sports commentary, cultural insights, and unexpected culinary adventures, all delivered with the trademark humor and camaraderie that listeners have come to love.

Transcript

[Dan LeBatard]

You're listening to Giraffe Kings Network. Yeah, sure thing. Hey, you sold that car yet?

[Stugatz]

Yeah, sold it to Carvana.

[Dan LeBatard]

Oh, I thought you were selling to that guy.

[Jessica]

The guy who wanted to pay me in foreign currency.

[Stugatz]

No interest over 36 months.

[Billy]

Yeah, no.

[Stugatz]

Carvana gave me an offer in minutes, picked it up and paid me on the spot.

[Jessica]

It was so convenient.

[Stugatz]

Just like that? Yeah.

[Dan LeBatard]

No hassle?

[Billy]

None.

[Dan LeBatard]

That is super convenient. Sell your car to Carvana and swap.

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[Dan LeBatard]

Ever since switching to T Mobile, something weird has been happening. I get to cut lines.

[Billy]

Oh, right this way.

[Dan LeBatard]

Who, me? I can stream shows at 30,000ft, and I was able to buy reserve tickets for my favorite band.

[Billy]

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[Stugatz]

This is the Dan Levatar show with the Stu Guts Podcast. Dan. This episode of the Dan Levatar show with Stugats is presented by Smirnoff. We do game days. Please drink responsibly. The Smirnoff Company. New York, New York. Are you excited?

[Billy]

I don't trust what's happening around here. I see that Jessica is in the back and she is rubbing her hands together like a sinister villain of some sort. And she's doing something with her eyebrows.

[Dan LeBatard]

Praying mantis.

[Billy]

I don't. What's with. What is with those eyebrows? What are you doing? Okay. I don't know what's happening.

[Stugatz]

Yeah, she's right.

[Billy]

What are you guys doing? Why are there people I hear clamoring pots and pans in the other room?

[Stugatz]

Well, Dan, I don't know if you're aware of this. Hopefully you are because it involves you. The 24th annual South Beach Wine and Food Festival, presented by Capital One, returns to Miami February 20th through the 23rd. Tickets are on sale now at sobewff.org so sobewff.org and today we decided, because again, this I hope you're aware of, you're gonna be hosting an event for the South Beach Wine and Food Festival, the Sunset Feast. And I'll give you a little bit more information on that. Now, hopefully this isn't the first that you are hearing of this, but we decided to invite some chefs over because I know that you fancy yourself, you, talk show host on the television, a Carson of sorts. So I said, you know, what is this show missing? We're missing a cooking segment. So we decided we're going to bring in some chefs. We're going to bring in chef Jose Mendin, a five time James Beard Awards semifinalist and co founder of the Pub Belly restaurant group.

[Billy]

Oh, that's good. Pub Belly. Oh, Pub Belly's good.

[Stugatz]

World renowned chef Janine Booth, originally from Australia, now living in Miami with her fellow chef husband, running several restaurants, including the Stiltsville fishbowl.

[Dan LeBatard]

I love Stiltsville.

[Billy]

That is so good. Both of those are good. This. This is one of the best events that Miami. Miami does not do a lot of great events annually that are consistently great. This one never has failed. This one never falls down.

[Dan LeBatard]

Better than the boat show. Am I right? Better than Ultra.

[Billy]

Yes.

[Dan LeBatard]

Am I right?

[Stugatz]

Well, different. They're different events.

[Dan LeBatard]

This one is the best one, Billy. This is the one where you can go in a tent on Miami Beach.

[Stugatz]

Yeah.

[Dan LeBatard]

With a little glass around your neck and fill it up with alcohol and food.

[Stugatz]

You know, I've never. I've never been. I think I'm going to go this year. Check it out.

[Billy]

It's pretty great. And I am doing something with Belkies. Why have you put Tony in this room? I think they're hell bent on chaos.

[Stugatz]

No, no falsehoods. Okay, so here's the thing. Both of these chefs are going to be serving their delicious food throughout the festival. And Dan, you, as you mentioned, you're going to be hosting a sunset feast event with Belkis Naray.

[Tony]

Who's more famous, Dan or Belkies?

[Stugatz]

I'm sure we're not.

[Dan LeBatard]

You know, it's not a competition, but.

[Greg]

It'S not a competition.

[Tony]

Who gets top?

[Greg]

Belkies does win that competition.

[Dan LeBatard]

Well, Belkies has top billing there.

[Stugatz]

It's not a personal thing, Dan. It's just.

[Billy]

Wait a minute. She's got nachos there. She's got. She's got something that makes her go first there. Okay, what does she have?

[Tony]

She's an expertise. Linguini.

[Stugatz]

Guys, here's the thing. This event is going to be February 22nd on Saturday evening.

[Dan LeBatard]

Wait, is it linguini or nachos? I feel like we need a ruling on.

[Billy]

It is a pasta, but you would understand why it looks like nachos is nachos.

[Greg]

And that's why she's the expert. Exactly.

[Stugatz]

Exactly. Yeah. So you would think looking at us.

[Billy]

And my bloated face, that I was the expert, but no, no.

[Dan LeBatard]

People get nachos and linguine mixed up all the time.

[Greg]

Bite with Belkis, Dan.

[Stugatz]

Okay, so the point is, Dan, you ask why Tony's there. It's because we're going to be doing some tasting here of some of the. The dishes that they have made for us. Unfortunately, as you know, it's one of your burdens in life is that you have a number of allergies. So we don't want you to have some sort of situation where you break out, where there's too much of this or that, and there. Then your blood. Something happens, and, I don't know, you get sick, you get swollen, whatever it is, you throw up. So Tony and I have decided the safest play is for Tony and I to both be in there, and I'll be here, too, because I have to kind of turn the levels up and down.

[Billy]

Safe for whom?

[Stugatz]

The safe is for you. For your. For you. Safe for you to make sure. Exactly right.

[Dan LeBatard]

Intestine, Physical health.

[Stugatz]

We want to. We want to taste the food, and we're going to describe to you what we're tasting, and then you can choose which one of the dishes you think tastes best based on how we're describing it.

[Tony]

So it's the same dish, but you're getting two different descriptions.

[Stugatz]

Exactly right.

[Tony]

And then you can pick which description you like best.

[Stugatz]

Yeah.

[Billy]

Wait, so it's not.

[Stugatz]

And then they'll come in and they'll tell us what it is that we're eating. But we're going to. You know, with our sophisticated palates, I feel like it's gonna be fairly obvious once they get in there what it is that they.

[Billy]

But I'm not gonna be able to eat any of this.

[Stugatz]

Well, maybe depending on how we describe it to you, maybe you'll determine that this is safe for me to eat.

[Dan LeBatard]

Or not eat if it's gluten free. Dairy free.

[Stugatz]

Exactly.

[Dan LeBatard]

Tree nut free.

[Stugatz]

All right, well, they're professional chefs, so the food doesn't taste like shit, so you probably can't taste it, but.

[Billy]

So who is coming in here? Is it Jose Mendin first, or is it going to be Jeanine Booth? First? First.

[Stugatz]

I think first we're going to have. Chef Janine Booth is going to be taking a dish, and I'm going to run over there.

[Tony]

Exciting.

[Billy]

All right, thank you, Billy. Okay. Yeah, thank you. You're doing a lot of different things here. You're spinning.

[Dan LeBatard]

Do you want Sasha to sit in the EP chair? She can handle that.

[Billy]

Yeah, go ahead and handle that. Yes. A little more chaos would be good. I don't think she'll stay there, but help. Help Janine in. You guys are going for maximum chaos here. I Don't understand why Tony's in the room. I don't understand why it is that Greg and Stugots are no longer in the room. Jessica. Jessica almost broke her ankle and we almost had a do thrown at a camera. That wouldn't have been good. Sasha. Yes. Janine. Thank you for being with us here. And that looks both delicious and healthy. That looks both of those things.

[Chef Janine Booth]

Thank you so much for having me.

[Tony]

I'm gonna grab one of these right here.

[Billy]

Welcome. Yes. And so you guys explain to me, Billy, how this is working. You're the game show host.

[Stugatz]

All right. We're gonna be tasting this, Chef. Are these both the same thing or are these different?

[Chef Janine Booth]

They are all the same.

[Stugatz]

Okay, great. They're the same.

[Chef Janine Booth]

So there's little bite sized pieces for you there. This is one of the dishes that we'll be serving at the Sunset feast event.

[Billy]

So this is tuna. Looks like.

[Stugatz]

Whoa.

[Billy]

It looks like it.

[Tony]

Let the experts do their job.

[Billy]

I'm not. I shouldn't be looking then. I've really.

[Tony]

No, you can look. You can look.

[Billy]

But.

[Tony]

But you said one of the main ingredients.

[Billy]

Okay. So I'm so. Well, I mean, look.

[Stugatz]

But you can't.

[Tony]

For the audio audience we're looking at.

[Billy]

My mouth is water.

[Tony]

Yeah. It looks like a little bit. It's almost like a. A little taco of sorts. But it's not the taco you think.

[Greg]

It's almost like to look like a bow bun.

[Tony]

It's not a bow bun. It almost looks like unchicharrong.

[Stugatz]

It's not soft. This is. It's crispy. I don't know if we should describe this before we take a bite. There's a crispy kind of wrapping here.

[Greg]

I'm going to take a bite of me.

[Stugatz]

Yeah, take. Then there's what looked to be some burnt sesame seeds from like a Burger King type.

[Billy]

What is that crunch? How would you describe what the wrapping is? It is not a taco. It seems like some sort of healthy, crispy.

[Tony]

It's like chicharron.

[Stugatz]

Yeah.

[Tony]

Like, what would chicharron be?

[Billy]

That is what it is.

[Tony]

There's a nice aioli on top. We've got the black sesame seeds. There we go. Good.

[Billy]

But wait a minute. Is not healthy.

[Stugatz]

No, this is healthy for sure.

[Tony]

Depends how. It depends how you make it.

[Stugatz]

A little gluteny, maybe in here. I sent some gluten.

[Billy]

My mouth is watering.

[Dan LeBatard]

It's like an essence of. Of wheat.

[Stugatz]

A note. A slight note.

[Billy]

I'm not allowed to have any of this. This is what we're doing here, you.

[Stugatz]

Guys kind of chickeny tasting, you know, Chickeny tasting.

[Billy]

Billy does not win whatever this contest is. The winner for best description goes to Tony, who did not describe it as ch.

[Tony]

Chickeny tasting. No, it was not chicken tasting.

[Billy]

Janine, now what is the payoff here? You're going to tell us what it is they just consumed?

[Dan LeBatard]

Yeah.

[Chef Janine Booth]

I mean, I think you both had really interesting takes on what the dish is. I love the chicharron idea. It's actually not chicharron. It's actually a shrimp chip. So rather than. It does have that, like, salty umami kind of flavor and definitely a really nice crunch. And then it is a tuna tartare. You had the spicy aioli, right? The burnt sesame seeds. No, they're black sesame seeds. They come in two colors. These ones just happen to be black, and there's a little sesame dressing.

[Billy]

She's got five of them here. Jessica. Jessica and Jeremy, Are they allowed to have. She brought five in for you guys. And how good. How good was it? Because I'm sure that's delicious.

[Tony]

I could have about a thousand of them.

[Stugatz]

Yeah, I think.

[Greg]

Yes, I would love some.

[Dan LeBatard]

Yeah. Sasha wanted to try it too, so.

[Billy]

Okay. We're not going to give it to the dog. That's probably disrespectful. I think that is insulting to the chef.

[Chef Janine Booth]

That's fine. I mean, the dog is really, really cute, so I'm happy to share, but.

[Billy]

That'S probably got dairy in it, right? That's dangerous with the dog. You got to be careful. All of a sudden, Jessica's gonna have a mess on her hands. She doesn't need if we go.

[Tony]

But we're all gonna have a mess on our hands.

[Stugatz]

Yeah. Not me.

[Dan LeBatard]

If Danny.

[Stugatz]

Finger licking good.

[Billy]

So, Jeanine, kfc. Thank you. We are not rating this dish against the next dish. Right? You're just gonna keep bringing these out.

[Chef Janine Booth]

Jose has another dish. It's actually an. Well, you'll see. I can't tell.

[Stugatz]

Don't tell us.

[Tony]

Do not tell us.

[Chef Janine Booth]

I'll go tell him. You guys are ready for it.

[Stugatz]

All right, Dan, what did you think of that?

[Tony]

Would that. Would that be something you would order?

[Billy]

I'm just hungry now.

[Stugatz]

What you think of the taste based on how we described it?

[Billy]

I'm having a Pavlovian response. If you're watching me on video. I, I, I'm being bothered by how much this is. This has become a bit of a suffering here. What should be a festival. A festival of joy. Yeah, I'M not sure about that either.

[Dan LeBatard]

But festival of suffering sounds like not a great tease for the southeast wine and food festival.

[Greg]

Interesting that food never made its way into the shipping container.

[Billy]

Well, I just offered you guys and then Jessica to the dog.

[Dan LeBatard]

Sasha loved it. She's looking her chops right now.

[Billy]

So this is Jose. Jose Mendin. Thank you for those pub belly restaurants.

[Tony]

Are personal friend of mine, Dan.

[Billy]

Is it really all right? And who's describing what here? This is also making me hungry. Okay, I can eat this.

[Tony]

I don't know if you can eat. Hold on. I don't know if you can eat this. I gotta taste this.

[Stugatz]

I don't think so. Hold on a second. All right, there's some grass on the top which you should be fine with. And then a piece of cheese up here. Dairy of some sort. So you can't have the dairy.

[Tony]

Okay, let me update.

[Greg]

Our food has arrived over here.

[Stugatz]

Some oils there, some essential oils.

[Tony]

Okay, so there's a. Dan, this is a beautiful spread. Okay, what we're looking at is possibly three other pieces of tuna.

[Billy]

Jeremy, you're disgusting.

[Stugatz]

It could be unclear.

[Tony]

Did he eat it in one bite?

[Billy]

No, it's just. He ate. He ate it. I'm gross. Two hands.

[Tony]

The whole thing in my mouth.

[Billy]

Look, this is.

[Chef Jose Mendin]

What am I waiting for?

[Billy]

Fancy food? These are gourmets here. You guys, this is like feeding wolverines. It's like feeding people who haven't been equipped with human etiquette.

[Tony]

Okay.

[Billy]

The best of our eaters is Jessica. And she eats a granola tidbits by the pelican bite.

[Stugatz]

Yeah.

[Billy]

Throws them in her gullet.

[Dan LeBatard]

And that's accurate.

[Billy]

And she's the one who eats most like. This is disgusting what you just did.

[Greg]

Jeremy, you know that like the third picture that exists on Google if you search my name is my finger in my mouth from that he game because of you people.

[Billy]

It's gluttonous.

[Dan LeBatard]

You did that to yourself.

[Stugatz]

Your face is a pizza taste to it.

[Greg]

Face pizza?

[Stugatz]

Yeah, there's cilantro in here. Something cilantro.

[J]

It's gluten free. So I think I said you want some?

[Stugatz]

Oh, I'm not certain.

[Tony]

So Dan, you can't have it.

[Dan LeBatard]

You can't have this one.

[Tony]

I don't know if you can, Dan, because there's cheese in it, right? There's a beautiful like part. Like I don't know what the cheese is, but it could be like a parmesan cream, right? With a beautiful thin piece of tuna with a little bit of parmesan. On chop on top.

[Billy]

I don't think you're supposed to give away the tuna. First of all, why don't we go to the. Should we go to Chef Jose here on tomato? I mean, it looks delicious. It's. It looks like it's also replete with dairy, and it would make my face explode.

[J]

Yeah, Actually, Tony. Very well.

[Tony]

A little chimichurri on top of the fish.

[Stugatz]

Insider.

[J]

That's a basil pesto.

[Greg]

Good try, though, Tonya.

[J]

The sauce itself is going to be a parmesan leche de tiger.

[Stugatz]

Oh, I knew there was tiger in here.

[J]

Parmesan with some citrus and some rice wine vinegar.

[Stugatz]

Yeah.

[J]

And then on top, just has a piece of parmesan cheese and a fried piece of basil.

[Stugatz]

Chef, how do you milk a tiger?

[Billy]

Excellent work, Billy. I thank you for one nipple at a time. Yes, thank you. When we're in a more private setting, Jose, what would you describe as the most overrated of the fancy ingredients?

[J]

Of the fancy ingredients?

[Billy]

Yes. The overrated, fancy ingredient. Where people, like, I. When I get something and they say it's pecan encrusted, I'm like, get out of here with your fanciness.

[J]

I mean, I think what's going on with caviar right now? The way that people are just. Just. It's too expensive and agreed. You know?

[Stugatz]

Come on, Chris. Cody just got into caviar.

[Dan LeBatard]

I've noticed caviars everywhere right now. It's very trendy, and it's not cheap. Well, we went from the tinned fish trend to now we're doing caviar. What's with that?

[Billy]

The what?

[J]

Oh, the tinfish is just the way they preserve the fish.

[Dan LeBatard]

I love tinned fish, but now we're. The tin fish appeal is that it's $3, but the caviar is like a hundred bucks.

[Billy]

Where are you guys on the descriptions of these food? Who wins? Are we pitting one food against the other? What? Or is it just you guys are eating in front of me and I'm hitting their descriptions?

[Tony]

So I think it's all of it.

[Stugatz]

Right.

[Tony]

Like, you have to pick a description. We have to pick a chef, and then you stay hungry.

[Stugatz]

Yeah, exactly. So who do you think won round one? Janine or Jose?

[Tony]

Based on.

[Stugatz]

Based on the description, descriptions, and what you saw?

[Billy]

Well, I'm going to. I'm going to say that Jose won because. Just because Tony, as soon as he took the first bite, he screamed, wow. But he also is biased, and he's trying to help.

[Tony]

I just love great food. The parmesan this is a very corrupt situation.

[Jessica]

It is.

[Billy]

All right, Jose, congratulations. I'll give you that victory. But I will also tell you, Jeanine was robbed job. Okay, let's.

[Greg]

Like the Marlins ballpark was excellent.

[Tony]

Dan.

[Billy]

Like, delicious, but you tricked me, Tony. Janine, are we going to a third dish here? How many dishes are we doing?

[Stugatz]

We only have eight more. Nine. Eight, nine.

[Billy]

Okay, 740.

[Dan LeBatard]

How did we create a segment where Tony just got to eat gourmet bites of food in the studio with you, Dan.

[Billy]

Jessica, I'm as puzzled by this as you are.

[Tony]

Chef Janine's coming in right now.

[Billy]

This is what happens on a wild Philly Thursday when you put him in charge.

[Tony]

Oh, my goodness.

[Dan LeBatard]

Oh, these look like taco.

[Billy]

This is good, too.

[Tony]

Oh, I know exactly what she's good with.

[Billy]

The wraps. Yeah, you got to be careful what you need in the wraps.

[Stugatz]

Yeah. So now, for those of you who are listening, there are little slices of lemon. Should I sprinkle the lemon or the lime on it?

[Chef Janine Booth]

You can do a little. A little sprinkle of the citrus, just.

[Tony]

Like the chef intended.

[Stugatz]

A little Kouterman on top, which is better?

[Chef Janine Booth]

A little Kucha.

[Billy]

Jessica's mouth is now watering with mine. Jessica, do the Jessica mouth watering can, please. I see what's happening over there.

[Tony]

All right, all right. Billy's putting a lime on his. There's lemon and lime.

[Chef Janine Booth]

A little mini Tabasco, if you like.

[Dan LeBatard]

Oh, my God, that's so cute.

[Stugatz]

All right, let's take a bite. There appear to be peppers on this, which I don't have.

[Tony]

A.

[Stugatz]

Great.

[Billy]

Can you have some sort of plate or something under.

[Dan LeBatard]

Dan, are you allergic to peppers by chance?

[Billy]

I am. Yes. I can.

[Dan LeBatard]

You can't have peppers.

[Tony]

You can have peppers, but these are like a. Okay, hold on.

[Stugatz]

Oh, my.

[Tony]

Let me take. I'm going to take just a whole bite here. Dan, if you want to watch, I.

[Billy]

Can only have banana pepper peppers. Those are the.

[Stugatz]

Oh, my goodness.

[Chef Janine Booth]

The only ones are banana peppers. That's the only pepper you can eat?

[Billy]

Yes. The only nut I can eat. The pecans.

[Stugatz]

Well.

[Billy]

Oh, wow.

[Tony]

That's why you went pecan encrusted earlier.

[Billy]

Yeah, Sorry, too.

[Tony]

Okay, Dan, let me. Let me describe this for you. Dan. Dan, this is a beautiful fish dip taco with a cassava base. Cassava chip base. Oh, With a little bit of pepper on top, a little bit of dill. And then if you want lemon, lime, or Tabasco sauce.

[Stugatz]

I sense there's a long guy here.

[Tony]

There's a little bit.

[Stugatz]

Yeah, there's Some malanga.

[Billy]

There is some in there that's no Cuban in there.

[Tony]

And there's a little bit. A little bit of pickle.

[Chef Janine Booth]

A little bit of pickle.

[Tony]

A pickle onion.

[Billy]

How right did they get that?

[Chef Janine Booth]

Janine, you were, like, 99% right. And then you coming in with the malango, it was actually malanga, so it's a malanga root taco.

[Stugatz]

Thank you.

[Dan LeBatard]

What, Billy, for real.

[Chef Janine Booth]

Pretty amazing. So a malanga root taco with the smoked fish dip.

[Tony]

Wow.

[Chef Janine Booth]

With pickles. Our house made pickles from Stiltsville Fish Bar. We have pickled cucumbers, pickled Fresno's for a little bit of heat, and pickled red onions. So you guys nailed it. I'm so proud of you and all of this.

[Stugatz]

Dan, you would be available Saturday, right?

[Dan LeBatard]

No. Dan's malanga free.

[Tony]

Yes, you're malanga free.

[Chef Janine Booth]

Available Saturday at the event.

[Tony]

You love malanga, Dan. Don't do that.

[Billy]

My mom loves telling the story. When I was a little kid. Loves telling the story, people would come over, and I'd tell them not to leave, and then I would say, we have malanga. That's like, that's. I was trying to keep the guests stay. I was 36 years old. The rareness of these guys, it's a tribute to you, I think, Jeanine, them being able to itemize the ingredients because they taste each of them. They're not exactly experts here. It suggests that what you've made here is very fresh.

[Chef Janine Booth]

It is very fresh. Yeah. Everything we do, especially, you know, Stillsville Fish Bar, is all about fresh seafood and. Yeah. So thank you. I'm glad that you were able to dissect all the different flavors.

[Billy]

And did he get it right with the. Did he get it right with the cassava flour as well? Like, is that what.

[Chef Janine Booth]

There's no cassava. No, it's just the malenga itself. We just slice them super thin, and then we put them in these little taco fryers and fry them. Get the sh.

[Tony]

I think Billy wins that one because he got the malanga. The other stuff is easy.

[Billy]

It's not for you to decide who wins here. Thank you, Janine. Thank you so much. You get into. Thank you. You get into the big room, and all of a sudden, you're the one deciding who wins the thing.

[Tony]

I want to give him props.

[Billy]

What do we need to know here as we go to the fourth dish.

[Stugatz]

Before you tank this one for Jose?

[Billy]

Right.

[Stugatz]

Like, we can't have him win. We have to have it come down to the last one. So no matter how good this tastes, you have to say it tastes better.

[Billy]

That's right.

[Dan LeBatard]

Is it around best of three?

[Stugatz]

Yeah, yeah, yeah.

[Dan LeBatard]

Okay.

[Tony]

That's why we gotta go to a really good idea.

[Stugatz]

It's gonna be bad no matter what.

[Dan LeBatard]

Well, you want to eat the third round?

[Stugatz]

Tony, you're friends with him, but I think if you.

[Billy]

Can we throw it up afterwards? Can we? Let's do this.

[Stugatz]

No, let's vomit the food in his face. Exactly right.

[Billy]

Gets in here. Let's just say it wasn't anything.

[Stugatz]

Okay, good. Good?

[Tony]

Yeah. Okay.

[Stugatz]

Okay, good. I think this is gonna work.

[Billy]

All right, we are ready for Jose. We are ready.

[Stugatz]

I think he's in the bathroom.

[Billy]

If Jose. That's good. That's where I want my chefs. I want them to immediately emerge from the bathroom.

[Stugatz]

Make sure he wipes his hands.

[Dan LeBatard]

I'll turn his mic on.

[Stugatz]

Number.

[Dan LeBatard]

He's doing.

[Billy]

Yes. Thank you. Not helpful. Nobody here is helpful. Billy's words.

[Stugatz]

There's some food here if you want to check.

[Billy]

Let's welcome him into the fully. Exactly. So, Janine, so far, I don't know where Jose is, but I thought we were going to a fourth dish. Now can we allow Jose to get in? Okay, we're gonna keep waiting. We're gonna filibuster, because he's not quite ready yet.

[Dan LeBatard]

Don't worry. Sasha's doing a really good job on the ones in chili.

[Tony]

Yeah, she's killing it.

[Greg]

All I know is that first dish was absolutely delicious. Yeah, this is all really good.

[Billy]

So, gats, would you like some of this malanga? It is delicious.

[Tony]

It's a malanga fish dip taco.

[Billy]

Sure.

[Jessica]

I have to come in there. I will come in in a second and try it.

[Stugatz]

It's headed your way. Don't worry.

[Greg]

Okay, Terrific.

[Stugatz]

Exactly right.

[Jessica]

O.

[Stugatz]

There's some Malaga tuna.

[Billy]

Okay. But I. I fear that at this point, we are just in a position where we're making the audience listen to us have lunch.

[Stugatz]

No, no, no.

[Billy]

This is like when we can't find one of the chefs.

[Stugatz]

Yeah.

[Dan LeBatard]

Dan. This is actually something uniquely Miami. The South Beach Wine and Food Festival. We should be reveling in its uniqueness this time of year. This is one of the special events of our city.

[Billy]

And thank you. This is Jose. This is Chef Jose Mandin. I will say again that the pub Belly restaurants are extraordinary. And. And so still, Stiltsville Fish Bar in South Beach.

[Jessica]

By the way, Dan, I gotta tell you, this is the best malagua I've ever had.

[Stugatz]

There you go.

[Dan LeBatard]

A little hot I'm wondering how proud stugats is that Tony was able to talk his way into a segment where he just gets to eat gourmet bites of food.

[Stugatz]

So jealous.

[Billy]

You guys want to describe what Tony eating here? Oh, come on, man.

[Tony]

So it's a bit of a. It's a soup, Dan. So we're looking like a dumpling soup.

[Stugatz]

Yeah.

[Tony]

And I feel like the.

[Stugatz]

It's like a cup of noodles kinda.

[Tony]

The broth is beef based beef. Baked beef based broth. Let's see what the. What the dumpling is itself.

[Stugatz]

I sent some soy. Can you have soy?

[Billy]

No. Oh, I can have the. The gluten free soy. What is that? Tamari.

[Dan LeBatard]

Gluten free soy tamari.

[Stugatz]

I don't know about that. How about corn? You have any corn allergies?

[Billy]

Yeah, I can't. I can have. I can have.

[Tony]

This has cheese in it though, Dan. So you can't have it.

[Stugatz]

I'm tasting the corn. There's definitely corn in here.

[Billy]

I thought we had agreed that the two of you. Thank you, Billy, for corny. That's useful. I thought that had agreed that you were going to make an assessment of the food, not just describe it. That you were going.

[Stugatz]

You make the assessment. We're just telling you how it's. It's, you know. Right. Look, I'm not. I'm not going to sway you one way or another, but it's not as good as. You know what I mean?

[Dan LeBatard]

Uhoh.

[Billy]

It's not as good as what happened. I didn't hear what you just said.

[Stugatz]

I didn't say anything that was.

[Jessica]

That was intentional.

[Greg]

I appreciate the slurping sound.

[Stugatz]

This is great.

[Billy]

Jose. Dumplings are delicious. Dumplings and soup are even. Are even better than that. What is it that they are eating here?

[J]

So is this my version of a corn soup dumpling?

[Billy]

Hold on just a second, Jose. We've got a little bit of chaos here when Billy's in this room when he shouldn't be.

[Dan LeBatard]

Got it under control. Don't worry.

[Billy]

You were saying?

[J]

All right, so it's a gyoza corn soup dumpling. And you guys were right. It's a beef and soy broth.

[Tony]

Wow.

[J]

And inside is a little, you know, just pop it in your mouth and just like a Chinese something, but it's like a mix of Italian and Asian. So I mean, they were pretty accurate.

[Billy]

Excellent. They seem to be real connoisseurs. I'm sorry, chef Jose, you have lost this round. Even though we like the. The dumpling.

[Tony]

And your dumpling is delicious.

[Billy]

Your Your the reason you're getting disqualified this round is because of how hot and soupy the food is in a studio that requires plates and these people eat sloppy and there's slurping going on. So you are now tied one to one.

[J]

I'm sorry, what's the challenge?

[Billy]

I don't, I don't mean to insult you.

[Stugatz]

Credible.

[Billy]

It is one to one now. I'm sorry. One of the things that happened here as I filibuster and Jose leaves the room back to back. Hold on.

[Stugatz]

Dancer.

[Billy]

Rocky. Moisture is that Tony promised me that they were gonna insult the dish and then didn't. And then they didn't do it.

[Greg]

They left you in that spot.

[Tony]

You had to kick them out.

[Stugatz]

It was ridiculous.

[Greg]

They totally hung you out to dry. Completely hung you out to dry. Not fair at all.

[Stugatz]

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[Chef Jose Mendin]

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[Dan LeBatard]

Yeah, sure thing. Hey, you sold that car yet?

[Stugatz]

Yeah, sold it to Carvana. Oh, I thought you were selling to that guy.

[Jessica]

The guy who wanted to pay me in foreign currency.

[Stugatz]

No interest over 36 months.

[Billy]

Yeah. No.

[Stugatz]

Carvana gave me an offer in minutes, picked it up and paid me on the spot.

[Jessica]

It was so convenient.

[Chef Janine Booth]

Just like that.

[Stugatz]

Yep.

[Dan LeBatard]

No hassle?

[Billy]

None.

[Dan LeBatard]

That is super convenient. Sell your car to Carvana and swap. Hassle for convenience.

[Ad Voice]

Pickup fees may apply.

[Billy]

Don LeBatard.

[Stugatz]

I heard that as a woman faking pain, I didn't think that sounded real. I really didn't.

[Billy]

You know, it was not fake. It was in no way fake.

[Dan LeBatard]

You can spot a woman faking it.

[Billy]

Stugats.

[Stugatz]

Yes, I can, Jess.

[Jessica]

Expert.

[Stugatz]

I've been married 40 years. This is the Dan Levatar show with the stugats.

[Billy]

Janine, come on in here.

[Jessica]

The old bait and switch.

[Stugatz]

So it's being taken from me. Can I leave this here?

[Billy]

Oh, this looks like the best of the things I've seen in terms of presentation. And she's been good with the presentation.

[Dan LeBatard]

That's like a fancy rock and rib roll.

[Billy]

All of these things are beautiful.

[Chef Janine Booth]

What's a rock and rib roll?

[Tony]

What's a rock and rib roll? That's a different story for another day.

[Stugatz]

And you call yourself a chef.

[Chef Janine Booth]

I mean.

[Tony]

Okay, I'm gonna grab one of these.

[Chef Janine Booth]

I'm from Australia, so there's a lot of weird American things that I've never heard.

[Dan LeBatard]

This one's uniquely made.

[Tony]

Don't eat that one.

[Stugatz]

Okay? Okay.

[Chef Janine Booth]

Rockin Rib roll. I'm gonna have to try that.

[Stugatz]

Do I need a fork?

[Tony]

Oh, that smells. Down the hatch.

[Billy]

Oh, that smells so good.

[Stugatz]

Okay, so this is made with sesame seeds. I don't know if you guys know this. Sesame seeds can come light or dark. It's not that they're burnt, and these were some of the dark.

[Billy]

Wait, he's not supposed to eat it in one bite like that, is he?

[Chef Janine Booth]

Janini, I'm actually shocked that you were able to fit that in your mouth. You must have a wide mouth.

[Dan LeBatard]

Dan, can you have sesame seeds?

[Tony]

Seeds?

[Billy]

I can have some seeds, but not sesame seeds.

[Stugatz]

This is lamb.

[Jessica]

What can you have pecans?

[Billy]

I Can have some proteins and vegetables. That's what I'm eating. No dairy, no gluten.

[Stugatz]

Not American lamb, though, that.

[Tony]

That has dairy and gluten, Dan. So don't worry about it.

[Stugatz]

I think, Janine, based on what we know about your history, this is Australian lamb.

[Billy]

Grass fed it. It smells good. The eating of it sounds good.

[Tony]

Dan. Think of it as like a meat pastelito, but, like cut in half or cut in how many ever?

[Billy]

Yeah, but much better. The pastelitos are usually dry like this is. This looks moist. And tell us what it is you've.

[Stugatz]

Made here, though, Dan. There's mango here. Mango chutney.

[Chef Janine Booth]

Wow, guys, I am really impressed. For radio hosts, I mean, for slobs, this is awesome. You did really well. So this is a dish from Sunny side Up. It is in Regatta Grove, and it's an Australian cafe concept. And so these are from my home home country. They're Australian sausage rolls using Australian lamb. They're muguez spice to curry spiced. And then a little mango chutney on there, which you got. And some micro cilantro.

[Billy]

A real stunner that. He threw the mango chutney in our face. Some real expertise there.

[Chef Janine Booth]

I mean, the palate. The palate on you. It's amazing.

[Stugatz]

Thank you. Jeanine. Jeanine, I'm voting for you.

[Billy]

Wait a minute.

[Stugatz]

I haven't tasted Jose's food yet, but I have one more dish.

[Billy]

We got one more dish.

[Stugatz]

I'm going to tell him it tastes terrible no matter how.

[Jessica]

You have to try it.

[Stugatz]

I mean, I'm going to insult him right to his.

[Billy]

Let's go, Jose. Let's. Let's see if Jose is ready, because we're really bringing people in and out of here.

[Stugatz]

And I will tell credible plate also.

[Billy]

Dan, I will tell them again. I am going to be hosting a Sunset feast event on Saturday, February 22. That is not this week. It is the weekend after. Tickets are on sale now at sobe wff.org s o b e w f f.org where is your friend Jose? You've insulted Jose with the cup of noodles comment.

[Stugatz]

Yeah.

[Tony]

I think, Dan, that you need to say how good Billy and I are doing for not knowing anything that was coming out of the kitchen. Because people are going to think this is staged. People are going to think, oh, they knew beforehand what the menu was, what the ingredients were. They saw them, they tasted them. We are completely blind here. We know nothing.

[Greg]

I'm legitimately so impressed with you guys. I actually can't believe how spot on you Because I've. I've thought, at least from the beginning, all the things you were saying were going to be jokes just to try to get Dan to feel like he couldn't eat. And then every single time you said something, the chefs had these looks on their faces of gigantic surprise.

[Stugatz]

Oh, what is it?

[Tony]

Don't put that in front of Dan.

[Jessica]

Here comes Jose.

[Tony]

That goes to Billy.

[Stugatz]

He works with us.

[Jessica]

No, no, no. Jose's coming in, right. I know who Danny is, thank you.

[Tony]

Oh, I can already smell.

[Stugatz]

I mean, this looks like.

[Tony]

I can smell what's on here.

[Stugatz]

This looks like a prank, if I'm gonna be honest with you.

[Tony]

Oh, wow.

[Stugatz]

I know what this looks like. A prank.

[Billy]

What do you mean, a prank?

[J]

It's only for you, Tony, though.

[Tony]

Thank you.

[Billy]

What do you mean, a prank?

[Stugatz]

See what's. See, mine doesn't look.

[Tony]

Yeah, I'm getting black truffle on mine, actually.

[Greg]

Get out of here.

[Billy]

Wow.

[Stugatz]

Danny, get out of here.

[Tony]

Dan, you can eat truffle, right? Yes, that there. You're good.

[Dan LeBatard]

Can you shave some of that into Dan's mouth?

[Greg]

It's a lot of truffle.

[Stugatz]

Wow.

[Tony]

You could smell it, right, Dan?

[Billy]

Smell the truffle all over the console here.

[Stugatz]

These look like little mashed potato balls.

[Greg]

Yum.

[Tony]

Let's see here.

[Stugatz]

I love buttery. Yeah, but not too buttery. Soft, but not too soft.

[Tony]

Yeah, Hard enough.

[Jessica]

Yeah.

[Tony]

Dan, you definitely can't eat this.

[Dan LeBatard]

Just right.

[Stugatz]

Just right. Oh, yeah. Dan, you're gonna like this. Creamy.

[Jessica]

I thought you were gonna criticize Jose.

[Stugatz]

This is creamy.

[Tony]

Who?

[Greg]

Billy said he was going to.

[Stugatz]

Oh, Billy said a little too creamy. Jose, if you ask me, they're.

[Dan LeBatard]

Is that pasta? What are we eating? Is that a gnocchi?

[Tony]

It's gnocchi. It's like a creamy parmesan gnocchi with.

[Dan LeBatard]

Potatoes, truffle on top.

[Billy]

Gluten free stuff. I can have potatoes. Have gluten free pasta is what I meant to say. Yes, I can have potatoes, but usually.

[Dan LeBatard]

They use wheat flour and gnocchi to bind it.

[Stugatz]

Jose, is it annoying when someone comes to your restaurant and they order and they're like, but no gluten. No this, no that. You have to make 30 different dishes for everyone at the table.

[J]

It's a lot better than the food that knows everything. Other than that, I like. I like. I like working around people's, you know, diets and stuff.

[Billy]

This smells really good.

[Dan LeBatard]

So wait, the annoying guy with a lot of allergies better than the annoying guy who thinks he knows everything? So you'd rather serve Dan than Tony.

[Stugatz]

Exactly right.

[Billy]

What's more annoying? What's more annoying? Guy with a bunch of allerries. Guy with a bunch of allergies or a foodie?

[J]

Foodie.

[Stugatz]

Yeah, because you're taking the food.

[J]

It depends on kind of foodie. I mean, obnoxious foodie. I'm.

[Tony]

Yeah, we'll make it obnoxious.

[Stugatz]

Who do you hate the most?

[Billy]

That smells so good, man.

[J]

Everybody knows what makes you obnoxious.

[Tony]

Taking the. Taking the pictures.

[Billy]

That smells really good. What? They get everything right there. Did they get.

[J]

Ah, well, it's. It's not a gnocchi. It's a nudie. So there's no potato flour, and inside has pecorino, and it's a truffle butter, and then fresh black truffles on top.

[Billy]

Yeah.

[J]

The dish from my restaurant Isola, right next to pot belly.

[Tony]

Excellent place, too, by the way.

[Billy]

Well, so are we gonna get a ruling here? Are we?

[Dan LeBatard]

I think, Dan, you're making the ruling.

[Tony]

Yeah, you make the ruling.

[Dan LeBatard]

These dishes sounded better based off the description.

[Greg]

You can't eat anything.

[Stugatz]

Remember? Australian.

[Jessica]

Well, you're not supposed to face your opinion.

[J]

I'll be good with a tie. Jenny. It's really good.

[Jessica]

Off of what they're saying.

[Billy]

I can't make it.

[Dan LeBatard]

Well, you have to pick.

[Tony]

You got to pick Daniel.

[Billy]

But the descriptions.

[Stugatz]

All right, I have an idea. I have an idea. Sports radio tiebreaker. We have toad. See who makes the best toast with butter.

[Billy]

Wow.

[Tony]

Panco Montequia.

[Stugatz]

What do you think, Dan?

[Dan LeBatard]

Dan can have the. Oh, wait, he can't have the toast.

[Billy]

Jose. For laughing at what Billy and Tony said, for being Tony's friend, and for following Billy down the paths of destruction that he has caused here. Our winner today. Chef Janine.

[Stugatz]

Yes.

[Billy]

Is our winner.

[Jessica]

Way to go.

[Stugatz]

Congrats.

[Billy]

We love you. And your accent, it was entirely the 100.

[Greg]

It's so delightful.

[Billy]

Against my people. I hated my people's accent, but I was delighted by hers. That's all that happened there.

[Dan LeBatard]

It sounded like you just wanted to spite Tony.

[Billy]

Yeah, well, not Tony. Billy. For putting Tony in this room to make a mess of this because he does not know how to eat.

[Stugatz]

He doesn't know how to eat. He's a fool.

[Billy]

He doesn't.

[Tony]

I know how to eat. That's one thing I do know.

[Billy]

But do. Thank you, Chef Jose, and thank you, chef Janine. We very much appreciate you cooking for us. It is. It is an honor. I know that you guys are artists, so it is an honor that you Would take this time out to be with us today. Thank you for doing it.

[J]

Thank you for having us.

[Chef Janine Booth]

Very fun. True privilege. Thank you guys so much.

[Billy]

Gracias.

[Chef Janine Booth]

Now your room is forever going to smell like truffles.

[Billy]

It really.

[Tony]

It's a great smell, though. It's a good smell. Yeah.

[Billy]

Yes, it is. It is a good smell. Put it on the poll, please. Juju at Lebitard show. Let's escort them out here because this train stops for no one. We're not going to stop doing this and then have human interaction and say goodbye. We're just going to keep rolling along for five more minutes so that we can get out of this time commitment. It's nice to see you again, Stugon.

[Jessica]

Yeah, thank you. Nice to see you guys.

[Billy]

What have you been doing with Chris Sims where you guys can all go back to where it is that you came from.

[Greg]

I really didn't expect to have some of the best food.

[Jessica]

Do you want me to come back? What do you want me to come back to?

[Stugatz]

Someone that knows. Yesterday they were in a car accident together.

[Billy]

Whoa.

[Jessica]

You okay?

[Billy]

What's that story?

[Stugatz]

I. I had no.

[Tony]

We gotta go, Billy. You can't tell. We gotta go. We gotta go.

[Billy]

I've only been in one car accident in my life and I don't remember. And. And there were people in the car. But I don't know why you would have met Kip Kudik over there.

[Stugatz]

Wasn't Kip. I met someone that was in a car accident with you in a taxi in California when you were going to Cal Stadium. I was told the taxi hit something or someone and kept going. And you. And this person said, you got to go back. You can't just leave the scene of this accident. This was years and years and years ago. Person. Now, as this person says, and I hope that you don't say this person is a liar because they are a judge. Who was the judge at my jury duty yesterday? And the judge also apparently.

[Greg]

Was it Judge Alex?

[Dan LeBatard]

Wait, you had jury duty again?

[Stugatz]

Yeah, I did.

[Jessica]

Yeah.

[Stugatz]

And I have to.

[Jessica]

No one has it more.

[Stugatz]

I have to keep calling through the end of next week in case I have to go back another day. Yeah, it's a whole thing. And. And the judge said, well, you know, what do you do? And you tell all the stories of. This is what I do. That's what I do. This is where I work. And the judge was kind of making connections with everyone. And I'm like, well, you know, I work in the media. I do sports. Who do you Work with. I'm like Dan Lev. I know Dan and I had a feeling. I had a feeling he knew because beforehand he told us that he was a Spanish play by play voice of the Miami Hurricane. Oh, wow. Who is also a judge now.

[Jessica]

Wow.

[Stugatz]

Lots of things going on. You know who it is? We don't have to embarrass you here. You don't know who it is. You guys are good friends, old pals, go way back. Anyways, I know about the taxi accident. I'll head out now.

[Jessica]

It seems like a moment you wouldn't forget.

[Stugatz]

I mean, I hit a taxi driver.

[Jessica]

Dan, you remember those days you were on the Cal beat? Do you remember?

[Stugatz]

Like, right, check out Cal Stadium. You and him used to go to the stadiums beforehand to just get the sense, the essence of the stadium before he was telling us all. You remember that?

[Billy]

Yeah, I do not. You can. You can leave and take your truffles with you. It smells really good in here. After Tony's food, you're saying that somebody went from fellow media member and announcer voice to judge?

[Stugatz]

Yeah, Judge.

[Billy]

I don't. That's not a thing. That's not a thing that happens. That Rolly Martin like both at the same time.

[Jessica]

Did he get it right? Is it Judge Morton?

[Billy]

Oh, wait a minute. Wait a minute.

[Jessica]

It's all coming back.

[Billy]

I do know who you're talking about now. I know exactly who you're talking about. That guy is a giant University of Miami booster.

[Jessica]

Oh, boy.

[Dan LeBatard]

And he's a judge.

[Jessica]

He's a judge.

[Greg]

We strike that from the record.

[Billy]

Yes. Why are we striking that from the rest?

[Jessica]

No idea.

[Greg]

Feels like judges probably shouldn't be boosters for college football programs. Right. Why is there not? They run the law. The laws.

[Jessica]

Well, what if a Miami hurricane gets arrested and goes into his court? I mean, obvious. There are obvious reasons.

[Stugatz]

Yeah. What do you think that judges just don't have personalized?

[Jessica]

I'm just bringing up the point, that's all.

[Billy]

You think that judges are wandering around in their personal life with no conflicts whatsoever?

[Greg]

That's right.

[Billy]

Just get to the courtroom and then reveal their conflicts and review. Recuse themselves or are just entirely correct.

[Greg]

That's right. That's why we're so surprised by Supreme Court ruling.

[Billy]

All right, put it on the poll at Lebatard show. Should a judge.

[Stugatz]

Hold on.

[Billy]

Let's just be allowed to be a college football booster.

[Dan LeBatard]

Specifically Miami.

[Chef Jose Mendin]

Well, hold on.

[Stugatz]

No. Play by play person. No. I don't know anyone said anything about boosters. And let's remember, I have to Continue to call for the next two weeks to see if I have to go back. So it's very possible that I end up in this person's courtroom again. So let's be on our best behavior, please.

[Dan LeBatard]

We may have just gotten you out of jury duty, though.

[Stugatz]

Or into prison. Like, let's calm down, everyone. It's a serious case.

[Billy]

The funny thing that I remember about being. Cause I don't remember the accident and the cab and all of that stuff. But what does get jostled back to life is when I assume when I think of this judge that you speak of, what I do remember doing is calling him when I needed legal advice because I'd gotten into a bar fight soon after college.

[Stugatz]

Now this seems like a conflict.

[Jessica]

That's what we're talking about.

[Stugatz]

Yeah. Like, if he was a judge, you call him and like, hey, buddy, if I see you in court, we don't know each other.

[Billy]

I'm pretty sure he was just a lawyer at that time.

[Dan LeBatard]

You don't remember the car accident?

[Billy]

No, I don't.

[Stugatz]

He was getting in all these bar fights.

[Greg]

Selective memory.

[Billy]

I'm sorry. It's been. It's been a long time. Please forgive me.

[Jessica]

Why were you going to Cal?

[Stugatz]

Yeah. Can I give you a piece of advice? Just if someone says college football, just always pretend you remember them, no matter what. They don't know the difference. Like, oh, yeah, judge. Yeah. Great scene. I miss you. What are you up to? Oh, and then you just repeat something they've already told you. Exactly.

[Jessica]

Oh, yeah.

[Stugatz]

Oh, no. I heard that you were doing play by play in Spanish. Is that true? You're still doing that? Wow.

[Jessica]

That's just.

[Stugatz]

Yeah, and I heard you. Definitely no conflict of interest in anything. Yeah.

[Jessica]

Always good to have a judge in your pocket.

[Stugatz]

Exactly. Well, I wouldn't play by play guy.

[Billy]

Is his name Jose?

[Stugatz]

I called him. Your honor.

[Billy]

How are you getting called for jury duty?

[Stugatz]

So I pissed someone off somewhere in the government. It has to be, because I've had it. I've been to summoned four times in a year, and every time. Every time they tell me, no, it's a different branch, so you still have to come.

[Dan LeBatard]

Wait, like, this is federal.

[Stugatz]

I did civil. I did criminal. I did federal. And then I had also another criminal. And then they finally told me, like, you don't have to go to this one because you actually served on a jury. It's supposed to be here. They're like, you served on jury 53 weeks ago. We'll let this one slide.

[Dan LeBatard]

Tony, don't you know people in the law. Is this like the longest con of your life? Are you the one that keeps getting Billy summoned to jury duty as payback?

[Tony]

I don't know anything.

[Billy]

We have Jeremy Tache's allegation that from earlier in the show that he was saying that if you go to the third Google image, you will find Jeremy Tashay, gluttonous of face and finger, sticking his fingers in his hands, eating Cheetos. That is not the third image that comes up.

[Greg]

Salt and vinegar chips, by the way.

[Billy]

Google search. Cheeto finger. Jeremy Tasha. That is the third image album cover of Jeremy Tache. AI in the water. Is that not AI?

[Greg]

That's me in the ocean.

[Billy]

That's you. Sexy, Wearing soggy clothes, trying to give off dark, brooding musical talent.

[Greg]

Yeah, that's exactly right.

[Billy]

Yeah.

[Greg]

About 22 years old right there. And you know what, Dan? Well, it's pretty sexy. You can look at that picture.

[Billy]

Come on.

[Greg]

Standing in the ocean, writing songs, old soggy pants.

[Stugatz]

Yeah, that's right.

[Jessica]

He does look good.

[Dan LeBatard]

He doesn't have pants on. He's definitely.

[Greg]

You don't know what's going on underneath there.

[Tony]

Winnie the Pooh.

[Stugatz]

You ever see a picture and say, I wish the ocean won.

[Chef Jose Mendin]

Hey, folks, it's Mike Ryan. It is big game week and I've got just the thing to make your big game time a Miller Time. From Fireside conversations to football Sundays winner means more moments with the coolest people in your life. Make these moments even better with Miller Lite, the great tasting light beer for people who love beer. A new year is a perfect time for friends, family, and great tasting light beer. Tastes like Miller Time. Miller Lite is brewed for taste. It hits different than other light beers. When you're hosting your ultimate game day party, why don't you bring out a beautiful silver platter of that amazing white can and know you will make everybody there happy. Because Miller Lite is the original light beer here since 1975 and still the very best one. Miller Lite. Great taste. 96 calories. Go to millerlight.com dan to find delivery options near you. Or you can pick up some Miller Lite pretty much anywhere they sell beer. Tastes like Miller Time. Celebrate responsibly. Miller Brewing Co. Milwaukee, Wisconsin. 96 calories and 3.2 carbs per 12 ounces.

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