All shows / 28 Hour Show 2008 - Rock 105.3
28 Hour Show - 2008 - Hour 8
2008
28 Hour Show 2008 - Rock 105.3KIOZRock 105.3
cooking contestkitchen teamworkfood judgingradio comedylistener job pitchRady Children's Hospitalchildhood leukemiaDown syndromecharity fundraisingcookingbruschettapasta
In the outdoor cooking contest, Ashley's jarred-sauce pasta and soggy bruschetta drew ridicule while Rob ignored dessert instructions to build fruit smiley faces, leading Ashley to throw him out and blame him for the failure. Eddie and Skye produced fresh bruschetta, shrimp pasta, and flambéed crepes; although the judges found the pasta slightly dry, they won 77 to 50. A prerecorded Dr. Phil parody savaged listener Ronald's request for a radio job and spun absurd stories, including passing Journey lyrics off as wisdom from an African tribal leader. The tone then shifted when Charla Hank described Adam's treatment for leukemia and Down syndrome, Nicole's cleft palate, and her family's gratitude for Rady Children's Hospital.
What happened, in order
Mozzarella Meltdown
Ashley dumps mozzarella, pasta, peas, and jarred sauce into a skillet while chef Brian Malarkey watches the dish deteriorate and says too much damage has already been done.
Rob Gets Fired
Ashley kicks Rob out of the kitchen after he spends the round making fruit smiley faces instead of finishing her chocolate-dipped pound-cake kebabs.
Two Teams, Two Thank-Yous
Eddie publicly credits Skye for making his dishes possible, while Ashley can barely disguise her anger when asked to praise Rob.
The Soggy Bruschetta Test
Mike, Brian Malarkey, Mari Payton, and P1 Quimby struggle through Ashley's soggy bruschetta and identify raw garlic, bitter tomato stems, and untoasted bread as the main problems.
Kindergarten Dessert
Rob presents fruit, pound cake, burnt chocolate, and a winking smiley-face plate that P1 Quimby says looks like a kindergarten project.
Eddie and Skye Win
Eddie and Skye win the cooking contest 77 to 50, after which Ashley says she did her best and Rob did his worst.
Ronald Wants a Radio Job
An unemployed listener named Ronald pitches himself as a funny new cast member, prompting the show's Dr. Phil parody to turn his application into a prolonged roast.
African Wisdom Is Journey
The fake Dr. Phil claims an African tribal leader gave him profound advice, only for the cast to recognize the supposed wisdom as lyrics from Journey's "Faithfully."
Adam's Hospital Story
Charla Hank explains that her three-year-old son Adam has Down syndrome and leukemia, that her baby Nicole has a cleft palate, and that Rady Children's Hospital has supported the whole family.
Kitchen Postmortem
Back in the studio, an exhausted Eddie again praises Skye's help while Ashley insists that Rob deserves the blame for her team's collapse.
People mentioned
MikeAshleyRobEddieSkyeBrian MalarkeyMari PaytonP1 QuimbyRonaldCharla HankAdamNicole
9,605 words, machine transcribed. Click any timestamp to jump the player there.
That's her mic up. Go ahead. Go ahead, Quim. You flipped the script. I did. And now I'm actually scared to eat what Ashley's making. Wow. Oh, Ashley is putting the mozzarella cheese all diced up straight into the hot pan behind you. Ashley is putting the... Oh, wow, Ashley. You are a brave woman. She is pouring her pasta into the colander and shaking it with one hand. That is good, right? I just want to let people know that she put the mozzarella into her sausage that is in a black iron skillet. And Brian Malarkey is shaking his head no. And now she's put the pasta in the skillet with everything else. Okay, the pasta's in the skillet with everything else. Fry it up. Brian, do you have any words of wisdom as a professional chef? I don't think we can help this one right now. Too much has been done. Too much damage. We'll just see where this takes us. We'll just see where this journey takes us. Ashley says she doesn't need any help, right, Mama? I don't need help, and clearly I don't even have help because Rob's not even doing anything, so this is all me. That's not true. Rob was just cooling himself down. I'm fine. I don't need help. I got this. Everything's going to be great. Okay, Ashley is salting. Everything's going to be great. Okay, Ashley is salting. Why won't this work? And peppering her dish.
Oh, she had it upside down. She had the pepper shaker upside down and was saying, why isn't this working? As she was grinding, she didn't realize, oh, you got to turn it the other way in order to get that pepper in the pan. Rob, how we doing? Yeah. All right, Rob. Rob, tell me what you're doing with the dessert. I was going to make some funny faces on plates because that would make the judges smile. That's the only shot we got. The soup that Ashley made is, I think it's done. The soup is done. Bouchetta. Bouchetta. Bouchetta soup, ladies and gentlemen. We're working on some bouchetta soup. It's Italian. It's Italian, I see. Can you do something? Please, Rob. Ashley, what do you need Rob to do? What do you need Rob to do? Anything. I'm going to make her happy. Watch this. You watch. What are you doing? What are you doing? Ah, it's a secret. Ashley is now putting peas. Oh, frozen peas directly in the pot now. Frozen peas directly into the pan. That mozzarella sure is doing a good job of melting. Yeah, that's the point. So she's melting mozzarella right now. Okay. Okay. She is now pouring an entire jar.
Oh, wow. You swear it's good? Mike. Yeah, talk to me about that, Ash. I swear, once it all melts together, it's so good. I swear. Take my word for it. It looks like the contents of the guy from Seven's stomach. Wow. Ashley. Ashley. Okay. Eddie is... Yes. Okay. Okay. I got to show. I got to show the audience. What did he do? Let me see that. This is one of the things that Rob has been working on. I don't know if you could see that. I don't know if you could see that. A little happy face made out of pineapple and strawberry and raspberry. Dude, that's really gorgeous. That's really gorgeous. Beautiful. You would find that sort of thing in a five-star restaurant. That's right. Hey, hey, by the way, Brian, these are...
Patented dishes, okay? You will not see these at the Oceania. Yes, you will not see these at the Oceania. We will not see these at Oceania or lawsuit. Thank you very much. Yeah, if we go there and we see pineapple smiley face on the menu anytime soon. It's lawyer time, buddy. It's lawyer time, all right? 739 will be down there and Marty will be covering that story. She's going to blow the lid off it. She will blow the lid off of it. Eddie is making what looks to be a perfect plate right now. Eddie, talk to me about that. Oh, dude, that looks good. What do you got going on? This is my finished bruschetta. That's amazing. Bruschetta. Yeah, it's got the balsamic glaze on it. Very fresh ingredients. Because Brian's here, I'm really trying really hard to use nice, fresh ingredients and would never serve him something out of a jar. Oh, wow. Wow. Now, you're saying that because, well, your opponent.
Your opponent, Ashley, has, well, listen. She says, you know, a lot of these products. Okay, she's spraying herself. She sprays going all over the food. She's spraying herself a lot. Disgusting. She's really spraying herself a lot. Ashley, let me just update people on the chocolate. Let me update people on the chocolate. I don't know what you guys are thinking. Hey, listen, we're working on a chocolate dish is what we're doing. Yeah. Well, it's a sign of a good chocolate when you can turn the pan upside down and it doesn't move. Yeah, what do you guys think about that? Let's see. You know, listen. It's stiff peaks. What do you want? It's stiff peaks if you could turn the pan over. And, you know, you're able to make stiff enough peaks that it doesn't come out. You know what I mean? At all. Yeah, good job. That ought to be good. That ought to taste pretty yummy. So let's see. Rob, what are we doing now? I was working on another smiley face. Rob, every time I've come to you, you've been working on a smiley face. So it's my task for the day, Mike. It's not as easy as it looks. But all you're doing is pressing pineapples onto a stick. Yep. I believe Ashley is starting to plate her bruschetta stew now. Oh, you shouldn't do that. Yeah. Question, Ashley.
Question. Did we do anything with the bread? I tried to put olive oil. They don't have a brush. Okay, so you put olive oil on it, and then what did you do? I just put it on the plate, and I just rubbed the bread into the olive oil to try to get it to soak up. And then you drizzle the topping on top. I swear it's good. I'll eat it myself and show you how good it is. Can you eat one right now and let us know that that's good? But you did toast the bread, right? You toasted it, right? Yeah, the bread is already pre-toasted. Ashley, what is in that pan? Pre-toasted. This is done. Now, Ashley, I guess you went the route of like, hey. It's a sourdough baguette, so it's like already toasted. You know what I'm saying? Yeah, I know what you're saying. Like how those sourdough ones are like already crispy. This is done. Doesn't this look good? Do you want a bite, Mike? I'm good, actually. Let me ask you, Ashley. Did you decide to go with the jarred tomato sauce because, hey, it's a tried-and-true method. Hey, it's already been tested by people. They buy it and eat it, and so why not, right? It's how I've always done it, Mike. I always just throw in a little bit of tomato sauce to just kind of give a little bit of that flavor. Yeah, that flavor. And talk to me about the cobwebby cheese. Well, it's done. It's done. I need to serve this or it's going to get old.
I need to serve it. Can I serve mine first? Because I'm done. You're done. What about the dessert? Are you done with the dessert? How's the dessert? I kid you not, I gave Rob two tasks. Cut up the pound cake, melt the chocolate, dip it in there, cut up the pineapple, put it together in a cute little shish kebab. He's still working on it, and he's only made three shish kebabs. Fruit kebabs. Three. And then now he's just making patterns. Yeah, I know. So I'm sorry, judges. You're not going to get what you deserve because he's not listening to me. So I'm sorry. And now I'm trying to make sky out of strawberries. He's now making a sculpture out of these ingredients. Are we making individual plates? It's ridiculous. Ashley wants to know, are we making individual plates? If you guys want, you can take anything home. Mike, I'm not going to lie. This ship is sinking, dude. If you want to take anything home, you can. What do you do with the pasta? Oh, Rob, you're not listening to Ash. Yeah, you're done. You're disqualified. You're done. You're done. You're done. Ashley, what are you doing? Whoa, she just kicked him out of the kitchen. Wow, Rob is now off the stage. What do you think about what he did do, though? Those look pretty nice. Which one? These ones? Yeah, yeah. Don't those look nice? He didn't even put pound cake on the first one. The first one looks the best. I'm sorry. Let's see. Mike, we should point out, 15 minutes to go. 15 minutes to go. Eddie?
is as cool as a cucumber. I mean, he has no, absolutely no worries. Eddie, 15 minutes seemed like a lot when we, or didn't seem like enough when we first started. How are you feeling now with 15 minutes left to go? I'm still kind of stressed. I got to get this pasta dish together and then I'll do my dessert, wrap it up. And so it's going to be real tight. This looks amazing. This looks amazing. Skye, what are you doing? I'm chopping up strawberries for the dessert. And any, can we get, do we know? Oh, I'm sorry. I just turned around and I saw the, turned around and saw the pasta. Hey, Mike. What's going on over here? Oh, Rob is taking a smoke break. And now Ashley is taking a giant drag. Oh, wow. Off the cigarette. Wow, we do have two different teams here, don't we? We sure do. We do have two different teams. One's sanitary and one's not. Sanitary. Mike, it's what you call finishing early, bud. Look into it. Wait, Ash, what did you say to me then? You saw that smiley face plate I made? I said, we're done. Where do I put the pasta on? It's going to schmooze those judges right out of their pants. Ashley just blew cigarettes. Don't salt the fruit. Oh, wait, wait, wait, wait. Ashley is now putting a little bit of, a little dash of salt. Oh, what is that? You're getting that on the fruit. That is.
Parmesan for funsies. You shouldn't do that. For funsies. Why not for funsies? It's Parmesan. It's delicious. It's delicious. Now, Ashley, wait. Into the microphone. Where do I put the pasta? I put the pasta on that big plate. Yeah, sure. I put it on that big plate. Serve that puppy up. No, literally, it's a puppy. No, it's got a bunch of mozzarella cheese, and she's picking up the... Can the judges see this? Can the judges see this from where your vantage point or no? Can you see this? The judges are... Oh, Ash, show them that string that you got going there. There you go. There you go. There's some mozzarella. Okay, Ashley. All right. Okay, Ashley is now spooning the mozzarella into her mouth. And Ash is going to take over her dish. Taking her dish over. Eddie is sautéing some vegetables. He's got some carrots. It looks like he's got some zucchini, right? That is correct. And, man, he's even got some pepper flakes in there. Absolutely gorgeous. Eddie, go ahead. For our celebrity chef, Brian Malarkey, of course I'm going to serve him seafood, fresh shrimp. Really? Eddie has some fresh shrimp. Wow. If only we had a little white wine, we'd have a little shrimp and white wine. Yeah, our levels may be a little off, so. By the way, Rob is snacking. Rob is snacking.
Yeah, this team, this side has given up, and I think as well they should. How are we doing on time? We've got about 15 minutes left. Hey, Mike, I'm going to go to the front of the stage. What is everybody making noise over? Oh, Ashley's upset. Ashley, Ashley, let me talk to me. Sean, get Ashley on a microphone. Can I use one of these chairs? I just want to see what you guys are seeing. Ashley, listen, clearly. You are a little upset about Rob. I mean, that is just clear. You know, I did switch your sous chefs at the last moment. Talk to me about your dishes, though. I mean, because you did put a lot of thought into the entree. I put a lot of love, too, Mike. Yeah, yeah, a lot of love. A lot of love. Talk to me about your entree. My entree? Yeah. Well, it's my favorite dish to make. It's whole wheat fusilli. Whole wheat.
With part-skinned mozzarella. I like to keep it healthy. A little Parmesan tomato sauce for flavor. Some organic green peas and some all-natural sausage. That sounds delicious. And you mix it all together with a lot of love and a lot of work. And then it's delicious. And that's what you get. And the bruschetta is probably soggy now. So I'm sorry. Well, I think that part of the sogginess may have come from the fact that you put all those little pieces of bread and some olive oil on the plate. No. No, it's because it's been sitting in my tomato puree for... Too long now. Well, it might have helped if it wasn't puree to begin with. That may have been part of the problem that started off. Hey, let me ask you, Ashley, because I know that you definitely had a direction that you wanted to go with the dessert. I know that Rob wasn't necessarily taking direction very well, but where would the dessert have gone? What was the vision before the vision was sort of sullied? Well, Mike, the vision was this great recipe that I found. Excuse me. And it's all you were supposed to do is melt a little dipped chocolate and dip the pound cake in the chocolate, let it dry, cut up some delicious fresh fruit and make some cool little kebabs. Easy, simple, healthy. I mean, it was a simple concept. What went wrong? Rob. I don't know what more you need me to say.
Rob. Sean, what are we seeing back there? What do you got? Give me a report from Eddie's side of the kitchen. Mike, it's really incredible. Like, Eddie's doing the thing where he's, like, dish by dish making each one in a pan. So he's actually got some roasted vegetables or what appear to be actually sautéed vegetables. And he's got shrimp in there. And then he's put... Oh, no. That's gross. And he's put the noodles right in the dish, and he's warmed it all up, and now he's starting to plate. What is Ashley doing? She's garnishing. Let me ask you. Brian Malarkey is one of our celebrity judges today. Brian, what do you got to keep in mind when you're trying to put the little garnish on there? What's the important thing to keep in mind, would you say? Yeah. This, oh, look at that. Look at that. You see what I'm talking about? Eddie just showed his entree off to the crowd. And it smells delicious. Garlic-y. You can smell the vegetables, the shrimp. Oh, delicious. Ashley is using the little portable fan with the sprayer. And, Rob, how do you feel about your performance? I know it's been critiqued quite a bit. I killed it today, Mike. I did the best that I could do. That's all you can really ask of me.
I don't know if you saw the smiley face plate. Right. I don't know if you saw that, but I added on to it. Do you feel like Ashley was a little hard? Hold on. Hold on. Hold on. Oh, sorry. Sorry. Hold on. Please. The smiley face plate. I made hair out of the bread. Hope the judges take notice of that. And a wink. And a wink. Let me ask you, Rob, do you feel that you were unfairly critiqued by Ashley? Like, do you think she was a little hard on you? Yeah, I mean, I love that soup she made. So, I mean, I think we got great stuff up here. We got stew. We got smiley face. Uh-huh, uh-huh. We got, I don't know, cat food. All right. All right. Something else. Not bad. Bunch of maple leaves on top of it. Green ones. They're fresh. You know, that's healthy. Sean, what are we looking at time-wise? How much time do we have left? We've got about 10 minutes to go, Mike. And Eddie is starting to, it looks like he's sautéing some of these fruits. What have you got here? Strawberries, blackberries, raspberries. And he's got them all in butter. They're for the crepes. And any minute he's, here we go with the Grand Marnier.
That's going right into the saucepan in just a second. He's putting a little Grand Marnier in the saucepan. Just going to finish it up, do the crepes, and, yeah, they look to be just about done. I got to tell you, Ashley is a competitive person. She's a very competitive person by nature. I think she still may be holding on for a victory here. She knows that anything can happen in the final moments, and so a victory could still be at hand. Right, Ash? Wow, she's shaking her head no. She's shaking her head no. It's just like my food's been ready now for like a good 10 minutes, so it's like automatically like my food's going to be colder, it's going to be more soggy, it's going to be... Timing issue. You know? Timing issue. I just wish they could eat it now because it's just getting ruined and old and cold. Well, yeah, they definitely wish they could too. I can tell they really wish that they were eating it right now too. You've got to watch your time in a timed competition. It's weird. I thought I just saw Quimby mouth no. I don't. But maybe that was just me thinking I saw her mouthing that. But who knows? As we come into the home stretch, maybe, Ashley, I don't know if you thought of this, but maybe, as the foods have a chance to meld, as they have a chance to meld, the flavors will really come together. You never know. Okay. It's just that the sun is beaming right on them. Well, just keep fanning it.
It's like a heat lamp. Mike, we should let everyone know that Eddie has started his flambe back here. He's got to burn the alcohol off, and now he just put what appeared to be what? Sugar. Put sugar in, and he's making a little bit of a sauce to go along with these fruits. I'll relapse on that dessert in just a moment. Ashley, go ahead. Hit illegal. Okay, Seth, go ahead and hit illegal. You're listening to the 28-Hour Mikey Show, brought to you by Johnsonville Brots on KIOZ, San Diego's Rock 105.3. The following takes place between 1 p.m. and 2 p.m. The word of the hour is show. All right, and we're back. Ashley, question. Talk to me about the chocolate on the pound cake dish. What do we got here? Rob just basically overheated the chocolate, so it got burnt, so now it's just like burnt pound cake chocolate, you know. Rob, have you ever cooked chocolate before? If by cooking, like having a candy bar in my pocket and having it heat up, then yes. Yeah, I definitely think that qualifies. Another dish, Eddie's side, coming up. How about that pasta with the shrimp looks delicious? Oh, dude, I know. Eddie, are you done?
Eddie is done, ladies and gentlemen. We are both done. And we had two minutes to spare. All right, I want to remind the judges that they are going to be judging today on presentation, taste, and an overall grade, okay? You're going to be judging, and in front of you, they have tablets where they're going to be writing on. Mari Payton, like any good journalist, already taking notes, already taking notes. I have something that I would like to say. Go ahead, Eddie. I honestly could not have done this without my sous chef, Skye. How about that? She killed it. Wow. She killed it. I think Ashley, hold on. If we're lucky enough to win, she deserves all the credit. Skye, Skye, come over here. Talk to me about working with your partner, Eddie. Well, I am just beaming.
I obviously was expecting the opposite of what went down. I thought we'd be fighting the whole time, but he was wonderful to work with. He was a pleasure. I learned many things today from him that I will take home and apply in my own kitchen. Pull those clips. Please pull every clip that was just, everything she just said. Thank you very much. All right, let's have a... Mike, I think Ashley has something to say about her sous chef. Go ahead. Ashley, talk to me about how wonderfully you... Oh, man, that look. I think Rob was the best. That look. Come on. Wow, Ashley does not look stoked. Without him, we wouldn't have the smiley place to do. Yes, Ashley. Cry, cry, cry, cry, cry. All right, we are going to serve Ashley's... Wait a minute, are we getting Ashley's up there first? Can we serve both in? Bruschetta first. Bruschetta first, so let's get Ashley's Bruschetta out first. And we're just going to have it go down the line. You guys can go ahead and just take a bite, pass it down. Just go ahead and reach in and grab one of those and take a bite. No, no, no, no. No, no, no, no, no, no, no, no. Wow, Brian is saying wait. I heard no. I'm saying I think Mikey needs to try this or Eddie. Somebody else needs to come down here and take a bite out of it. And Ashley said that she would actually try it also. So you come down here. Come on, Ash. I'm going to try it.
All right, big handful here. Big handful. The soggy bread. It looks delicious. Do you know they just toast the outside of the sourdough? You have to re-toast the inside also when you make it. All right, let me try this. Let me try it. You can put it on the burners. It's the hot, the grill, the flat top. You can toast it on that. Mm-hmm. Wow. Go for it. Go for it. Mmm. Dig right in there, Brian. All right, we have the crushed tomatoes. We're doing this. That was really delicious. I'm scared. That was really delicious. Soggy bread is hard to cut. Very difficult to eat. Wow, that was something else. Generous portion, though. Generous portion. It needs a little salt. I saw her put a lot of salt on that. Wow. Maybe we should work as a team here. Yeah, I tried it. I think it needs a little salt. A little salt. A little salt would be all right. Yeah, I'm doing all right. Got that one down. No, not so much.
The raw garlic's a little aggressive in there. A little aggressive. Great way to put it. What is that tart that, you know, that makes you just... Boiled tomato. Boiled tomato. It's the garlic. It's the garlic jumping out at you. A little too much on the garlic. Is that what the quimby? Did you try it? Just too much. Too much. All right, guys, so what you're going to do is you're going to mark here, give your marks on a scale of 1 to 10 for presentation. You're going to be marking on presentation. Mike, we should point out that that bitterness could be the actual tomato stems. Got it. Oh, stem and all, yeah. Stem and all. All right, I am now going to bring over Eddie's bruschetta, and there's a little difference in the presentation with Eddie's bruschetta. Oh, my God. Eddie, Eddie, very, very nice. I'm so excited. The balsamic reduction. Wait, Mari, what were you doing? So this is out of what? Scale of 1 to 10. You're judging on taste, presentation, originality. So a total cumulative score? That's original. Okay, okay.
That one you can pick up, Brian. Oh, thank you. Very nice. Nice and crispy. This one they can actually pick up, and he's tasting it. Brian's tasting it. It's warm. Careful. I don't know if you heard that, but Taylor just said, just remember, zero's not the lowest you can go. You've got skills, Eddie. You've got some nice skills going here. And very nice knife work also. And we can see the look already on Quimby's face that that looked really good. Quimby, what were your thoughts? What were your thoughts, Quimby? I've never really had a red onion in my bruschetta before, and it just adds this sweetness to it. Mari, what did you think? I think it's the perfect toast. That was what Ashley's was really lacking. Was it toast? Amongst other things, yes. Well, it looks like the bruschetta was a hit. Eddie, it looks like your bruschetta was a hit. They're being judged on presentation. Very nice, very nice. Did you also get some of that pre-toasted bread? Whoa, very nice. Creativity on the outdoor kitchen. All right, up next, guys. Up next, you're going to be judging on the entree. You're going to be judging on the entree. Oh, I've been dreading this one right here. Here it comes right out of the heating window. Now, I wonder if we could come up with a... I wonder if we could have a name for this dish. Ashley, do you have a name for the dish? What do you call it? What do you call it?
This is a whole with sausage and mozzarella and green peas. And the sausage was natural. What makes the sausage natural? Did you research this? How exactly is it natural? I just buy the one that says all natural. And what are your thoughts? Oh, look at that. He's very brave. Brian just put a piece of sausage in his mouth. He's chewing, and Mari is looking for something to eat. Mari is searching. She is searching through. I have to investigate before. She's searching through the dish. She's trying to find something that she can eat. It's very, very, very cheesy. Very cheesy. Very, very cheesy. Because we agreed the sausage was bought from the store. I figured it's got to be all right. It's the sauce that kind of came together differently. By the way, there's a gentleman wearing a T-shirt that has a... for president, you know, logo on it and says Papani B Rob 08. Fantastic. Quimby, Quimby, your thoughts? The sausage is really, really tasty. It's really good. And it's a very colorful plate. Now try everything else. Oh. It's better than you eat this at home. This is something, Ashley, this is something you, never mind. Yes, yes.
Mari, was the pasta better than the bruschetta? I think so, Ashley. It was a lot better. Okay, I'll give you that. It was better. So this one was definitely better, Ash. Definitely better. They are judging right now on a scale of 1 to 10 on presentation. The reason that we use salt in our food is to enhance the flavors. Maybe we shouldn't have used any salt in this one. Maybe you didn't need to. Maybe you didn't need to. All right, and now you guys are going to be tasting Eddie's entree. Eddie's entree is coming out. Take a look at that. Take a look at that. Eddie, what do you call this dish? Just my summer pasta. It's a summer pasta. Fresh ingredients. Nice and light for you. It's a hot day. It smells great. Brian is digging in. I'm hungry now. He's grabbing a piece of shrimp. He's taking a bite of the pizza. Now, this is a guy that knows his seafood. He's the executive chef at Ocean Air Seafood Room, downtown San Diego. He was also seen on the TV show Top Chef. Mari Payton from NBC739. She is twirling some pasta on her fork as we speak. And Quimby, P1 Quimby, Hall of Famer P1 Quimby, is tasting the shrimp. And what do you think, Quimby? What's your thoughts on that shrimp?
There's like a little hint of a spice there at the end that I can really taste. I can still kind of taste the seafoodiness of it. Very exotic spice called salt. What is that, Lowry's? Mari Payton, what are your thoughts on this summer surprise? It's a little dry. A little dry? I will have to agree. It is a little dry. A little more olive oil. A little more olive oil would have kind of brought it all together. I actually agree. I thought about it after I put it out. Yeah. I agree with you guys. No, nice knife work. The shrimp are cooked perfectly, and I like the way you did the surf and turf. You throw a little bacon in there. You bring everybody. You make everybody happy. Hopefully you notice the plating, the little parsley around the side there. The parsley is very, very nice. Guys, we're going to move on to dessert now. Very nice. What's up, smiley face? Hey, Eddie, I'll tell you, they're going back for more. They're taking seconds before that plate is taken away from them. I appreciate that. You know, I want my friends over here to be fed. That's right. After that first debacle. All right. No offense. Here comes the dessert. Yes. Here comes the dessert. Nothing personal. What we have here. Ashley, would you like to describe what...
Like they do on Iron Chef, where the chef sort of describes what the judges are about to have. Why don't you, Ash, why don't you describe what... It's pound cake, raspberries, strawberries, pineapple on a kebab. Enjoy. I'll take over. What were you going for, Ashley? Like a fondue? You know what it was? You know what it was? It's a French dish. It originates south of France, somewhere deep in the hills. Yeah, south of France. A couple of old guys got together over some wine, decided to make smiley face plates. Yeah. The bread, that's an Italian place, Vones. Yeah. Vones. Right, right. So dig in. Bon appétit, fellas. There you go. With a wink. And a wink. And a wink. Brian, your thoughts? You really outdid yourself here, Rob. This is nice. What happened to the chocolate? And Brian, if you're wondering, yeah, I do make this at home. And P1 Quimby, what did you think? Wow, it looks like something out of a kindergarten class. It does. It actually does. Quite creative. A really, really creative kindergarten class. I'm sorry. Brian, you know this here, Chef. Don't you got to use a double broiler to melt chocolate and not melt it in a frying pan?
I think they learned that today. Okay. I just wanted to point that out. I was wondering if they'd reach over and steal your Nutella, which they could easily have just used for this also. I just want to throw Ashley under the bus. I'll give you some if you need it. Real quick. Go ahead, Ryan. Can I throw Ashley under the bus? Yes. She told me to do the chocolate thing. All right. Hey, listen. Hey, listen. What are you going to do? Ashley. Whoa, what is this? Hazelnut spread with skim milk and cocoa? Yeah, it's like fancy. It's like rich people. Who am I, J.K. Rowling? Jeez. How am I supposed to afford this stuff? Never even heard of that. What am I, Daniel Radcliffe? Get out of here. Mari, your thoughts on the dessert? Can you really mess up fruit? I think we have our answer, Mari. I think we have our answer. There you go. There you go. Okay, we could take away the Ashley dessert. I think we should share this amongst all the P1s here. And here comes Eddie's dessert. We are now going to bring over Eddie's dessert. Look at this. The P1s are gobbling it up. Mike, just so you know. They are gobbling it up. Mike? Yeah, they're waiting on the Johnsonville truck. Mike, this is called Crepe Skyset. Wow. Wow. Crepe Skyset. These are homemade crepes. They look delicious, by the way. Eddie, describe your dish, please. I started, the crepes were tough out here.
It's a very difficult surface to cook on. Did my best. They're not my best work. Did a little fruit reduction with graham and yay sugar. Topped it with some whipped cream on top and a little powdered sugar. Looks absolutely fantastic. The judges are about to dig in. It looks like the sun got a hold of the whipped cream, so we won't blame you for that one. Yeah, it is a little warm out here. 175 degrees outside today. Did somebody just say, Sky, watch out. Did the sauce actually catch fire when you put the granny in there? It was tough. Yeah, we're getting a little booze here. You know, there's a lot of new listeners right now. There's a lot of new listeners. A lot of people don't know what that joke meant. Well, you see, Sky got a sunburn one time. Oh, that's a long story. Not right now, guys. Come on. It's a long story. P1 Quimby, what did you think of that dessert? Okay, I don't know what's going on. I joke. That is like a symphony of flavor. A symphony of flavor. Maury Payton, what did you think? Eddie, you truly outdid yourself. This is the winner. I think this might be the winner. I expect a news story on that later. Breaking news. That's right.
That's right. And, Brian, what did you think? It's just a nice compilation of dishes, all the way from start to finish, thawed out, well-organized, great knife skills, Skye. Everything looks great. A little bit of that granny was still in here, so we get a little alcohol going on this one. I'm never one to complain about that. I know that you roll. It's about to get real fun up in here now. All right, well, I think what we'll do is we have some promotion assistants that are mathematical geniuses. They will take the different, they will take the scores. They will add the scores up. And we will, okay, Ashley's happy now. Ashley's happy. Her dog is here. Ashley's dog is here. Sammy is here. What an unfortunate animal. I'm not kidding. A Tasmanian double just showed up. Good thing he showed up after they ate. Yeah. We are going to tabulate the scores. We are going to tabulate the scores, and we will announce our winner. Wow, nature can be cruel. Sean, would you like to give Sammy a kiss? I got to tell you, it is. Yeah, I know. It looks like it's about to mutate.
Yeah, if by kiss, you mean put him down? Okay. First of all, Sammy's a girl. Sammy's a girl. Oh, wow. That's a shock. Let's take all the scores. We've got to add your guys' scores up. Get the abacus. Yeah, get the abacus out. Let's add up all the scores and announce our winner. I don't know. Somebody thinks it's obvious, but I don't know. You never know. I mean, sometimes... A smiley face goes a long way, guys. I did give extra points for Rob's creativity. You did? With the desserts. For presentation. Presentation played a role. Presentation played a role. We're going to tabulate. Do we have all the different scores up there? Did you hand it in? Yeah, promotion score. They're taking care of it. Ashley looks a little warm. Definitely. Ashley's got, definitely looks like it's a little warm out here. By the way, I want to let everybody know what we're going to be doing next hour. The reason that Sammy is here is we're going to be doing, we have some custom-made outfits. We're doing something called Pimp My Puggle. Wow. So Ashley's Puggle Sammy will be dressed up in various outfits.
That will be webcast on MikeyShow.com. Well, as long as the outfits cover the face, we should be all right. Maybe it'll be a masquerade is what it'll be. Oh, there we go. So we're getting all that put together, and we'll be doing that pretty soon. Actually, it's very cute. The scores are being tabulated. Shauna, come over here. We got our program director, Shauna. Shauna's actually competed. Shauna's actually competed, our program director. She's actually competed before in a cooking competition. It's got to feel good to not be under all the stress of having to compete, right? That was one of the most nerve-wracking things I've ever done. Absolutely. Was last year's cooking contest against you. Yeah, yeah. And I almost won, actually. I think I should have won, but... All right, guys, we have our winner. One of our contestants scored 50 points. One of our contestants scored... 77 points. For our winner and still champion, Eddie and Sky. Eddie, talk to me about your victory here today. Wow. What a competition, Mike. When I saw that lump of turd they were cooking in the beginning stages of the contest.
I was really worried because it looked just scrumptious. Then I saw the pasta, and, well, I don't really need to talk about that. But, you know, hey, my competition, they gave it their all. You threw a little twist at us at the beginning. But you know what? True professionals, they know what they're doing in here. Kitchen Stadium, baby. Finally, Ashley and Rob, what do you think happened here today? I don't know. All I know is I did my best, and Rob... All I know is I did my best, and Rob did his worst. And that's not good teamwork, you know? I feel like I'm walking away with a win today because originally I was on Eddie's team, so... I think there's only one loser here, Mike. Hey, you got a ring, Rob. You got a ring. That's right. That's right. Folks, can you please give a big round of applause to our celebrity chefs, our celebrity judges, Brian Malarkey, Mari Payton, and P1 Quimby. Thank you guys so much for coming out here, braving the heat and the conditions.
We appreciate all the help. Guys, you are free to stay. Johnsonville Brat's going to be showing up at 3 o'clock. We're going to go back into the studio. Do we have a bit that we can play that is one of our best of bits? And the reason we want to do that is we want to let new listeners that have never heard us before have a chance to be able to hear us and what we sound like on the radio. We'll play one of those. And, Zeth, I think you have those set up there. It's on the 28-hour show page. And so go ahead and roll one of those. Thank you. Make noise one more time out here. I appreciate that. Directly to you, Sean. I wasn't speaking to the audience, really. Welcome back to you as well, Mikey. Very courteous. Returning the courtesy. You don't have to do that. I would prefer if you don't do that. I was speaking to the audience, not the people on the show. Got an email here. Check this out. Talked about reading this email earlier. I think that a little maturity would probably go a long way here. From? All of us. Really? All right. You said it. You got it, Mike. Come on. We're going to take this serious. We're not going to be jackals about this. Says, hey, Mikey, what's shaking? I really think I can be a good addition to your show. Stifle it. I listen every morning, and I find myself adding hysterical lines along with you guys.
I even think I know more about sports than Eddie. Okay. Not that I'm trying to take his job. Oh, well, thank goodness. But I crack up all my friends all the time, and I think I could be funny on the radio. Not to mention I once got racked on the Jim Rome show. Hire him. Rock him. He got racked. He got racked, guys. He got racked. You're pushing it. Stop it. Stop it. Maybe you're pushing it. Remember what you said just like two seconds ago? That's right. I said I wouldn't be an ass on the air. He says, I'm unemployed right now, so I can come in any day. Let me know. Signed, P1 Ronald in Karma Mountain. You know what? I'm not even going to... I don't have to do anything else but this. Today on Dr. Chris... Thank you. Thank you. Thank you. Talk to me. You'll have to be honest. Hurry up. Let me just start. I can't even tell you. Let me at him. Rack him. What was this boy's name? Ronald. Well, let me tell you something, okay? I'm Dr. Phil.
It's like my old Uncle Connie Chung used to say. Of the memories. We came to do a show. For very little dough. By little, I mean I could make more working on Skid Row. Your Uncle Connie Chung. Right. She's a woman. Boy, that old geisha made a lot of sense, didn't she? I mean. She's not a geisha. She's a journalist. She's not a geisha. Dr. Phil. It's his uncle. It's his uncle. Are you going on record saying she's not a geisha? Yes. She's a journalist. She works in the same field as you do. Connie Chung. Yes. She's not a geisha? Had a show on MSNBC. Recently it was canceled. Stop it. My three geishas? No. Just help, Ronald. Let me break it to you gently, Ronald. Unless you have screaming red hair and giant clown shoes and know how to make a mean burger, then I doubt you're going to make it in the entertainment industry, okay? Hey, I got a good one for you, Ronald. Knock, knock. Who's there? You suck, Ronald. Now go find a job, punk. Now hang on a minute.
It's not a joke or funny. It's actually just plain hurtful. Scott, Scott, Scott, Scott. Dr. Phil. Scott. Come on now. People with clown names don't make good radio personalities. You ever hear of Bozo the Stunt Boy or Coco the News Girl? Exactly. That's a good point. His name is Clownish, Sky. No, it's a normal name. Change it to something mature like Mikey or call yourself the Playhouse or something like that. Grow up. You know, this reminds me of the time I tried to stay sane in a POW camp for years in Hanoi. You did that? I did. I used to remember the Vietnamese shock jocks at the time. How they used to make me laugh. Not true. I'll never forget the time that Ping Dong Stern did that old bit. That's just stupid. Where he farted in the rice paddy. That old bit. So, so funny. There's no one named Ping Dong Stern. Ping Dong Stern. No, it's not. And then he would scream something incoherent and say, Dough Dip Chow Fin Fin Pokey Pokey Pow Zip Zip, which loosely translated meant Baba Booey, Baba Booey. Baba Charlie. That's right.
Is this helping Ronald, Dr. Phil? Made me whiz. I laughed so hard. I'm telling you. So funny when he would do that. Ridiculous. Come on, Dr. Phil. Get real. Eddie, Ronald's email reminds me of a strange trip I once took into the African bush. Really? Yeah, I traveled there on safari once, and I was smoking a lot of peyote in those days. I ran into an African tribe in a village, and their leader told me something that I will take with me to the grave. What was it? He said to me, after we had enjoyed some peyote there in that little hut or whatever they called it, he said, and loving a music man ain't always what it's supposed to be. Oh, girl, you can stand by me. You do this every time. He said, I'm forever yours. Yes, faithfully. Faithfully. It's a song. Y'all must have been eavesdropping on what was going on there. Way to ruin the story, y'all. No, it's a journey song. Believe it or not, I actually had a friend at one point that wanted to do my show with me. Really? Did y'all know that?
We were going to call it the Dr. Phil and Loudmouth Lorraine Show. Uh-oh. Dr. Phil. Needless to say. Careful. I shot that down like Beretta's wife now. Not nice. Having fun over there? Mike. It's Dr. Phil. We're doing a Dr. Phil segment. I can't see you, Sky. Just if you hide behind your laptop, it doesn't make you invisible, dude. Stop it. I hate you. You're ruining everything. You started it. You're doing nothing. Nobody knows. Nobody knows that your name is Lorraine. Nobody knows that your name is Lorraine, Sky. In the middle of Dr. Phil. What did you just say? What do you mean that's so funny, Shawnee? Move along, jerk.
You may not be aware of this guy, but there's actually a documentary made about this gentleman that wrote in. About Ronald? Yeah, that's right. It's called The King of Comedy. You might enjoy it if you check it out one of these days. And to the five guys out there that got that joke, I'd like to say live it up, film nerds. Enjoy. Wow. Oh, goodness. Going downhill real fast. Having a show like yours, Mikey, with so many people on it creates a very delicate balance. It's true. Wait, now Dr. Phil's talking to Mikey? Yeah, I guess he's talking to me. I was looking at you when I was doing it. I don't know why that's so strange. Well, normally Dr. Phil doesn't give advice to Mikey. Yeah, but I'm in the room. I don't know why he wouldn't. Well, he just normally doesn't. It's a little difficult. Anyway. Sorry about that. It's all right. I don't know why she did that.
I don't either. Oh, hey, jackhole. Anyway, it is a very delicate balance, and what this a-hole doesn't realize is that adding an obviously unqualified amateur like him is like adding another Ashley, and who needs that? Dr. Phil. All right. Hey, hon. We're back. Oh, my gosh. Oh, I hit the wiener truck. Driving through. Is the wiener truck coming here? Yep, the Bratz truck. Johnsonville Bratz. I'm going to let Eddie take five because he is about to keel over. Oh, poor guy. Because he was, you know, I was just like chopping stuff in the shade. He was like in the sun over the burners. I don't know how he didn't catch on fire. I know it. Oh, wow. I know it. Yeah. Sky, you did good. Dude, I'm like so seriously impressed by myself. I mean, I really.
only chopped things, but still, like, I didn't cut myself. I learned, because I always wondered, how do you cut tomatoes without them turning into mush? Right. Well, you've got to take the mushy middle out. I didn't know. Well. And I cut them, and they were beautiful. I have another key to that. What? A really sharp knife goes a long way, too. Yeah. A really sharp knife can actually work really good on tomatoes. It'll just go right through those suckers. Yeah. 570-1053 is our phone number. I got to drink some of that throat coat. Oh, no. How's you feeling? I'm feeling great. I'm feeling great. My throat is a little... I just looked into Ashley's studio and saw her dog Sammy sitting on her lap. She's sniffing the mic. That poor... She loves this. It's a field trip. Yes, it is. Okay. That's really unfortunate. Really unfortunate. She loves this. Does she? Oh, yeah. Good. Here are some of the text messages. You can text us. 35253, that's our text number. Mikey, no commercials? How am I supposed to get anything done today? Nice. Can't get out of my work van. Thanks. Love you guys. Mikey, my job is to check circuit boards for defects. And I have been looking at the same board since 7 a.m. giggling. My coworkers think I'm nuts. That's P1 Troll.
Mikey, you should have a competition. P1 Star Trek and field? I don't get it. Oh, get it because the track. Oh, it's a joke. Mikey, we missed which movies you were going to be showing tonight. Could you repeat it, please? Emily and Justin, no problem. Okay, for those of you that don't know what we do, on the 28-hour show, we watch movies at 10 o'clock at night. We watch two movies. And if you've ever seen the show Mystery Science Theater 3000, it's a TV show where they watch these really bad movies and they make fun of the movies. And that's what we do. We watch really bad movies and we make fun of them. Yep. And so that's what we're going to be doing tonight at 10 o'clock. You rent them or whatever, and then Mikey will tell you when to push play, and we'll be all synced up, just like me and Ashley. Okay, didn't need to hear that at all. In fact, that was rough just hearing it. On the phone with us, we have Charla Hank. Are you there, Charla? Yes, I am. How are you? Fine, how are you? I'm good. Charla is from Rady's Children's Hospital. Actually, I'm a parent, and I have...
Two children that go to Rady Children's Hospital. Okay, okay. And can you tell us about your kids? I sure can. My oldest is three, and his name is Adam. And Adam's been going to Rady Children's Hospital for various therapies. He has Down syndrome. And unfortunately, he was recently diagnosed in April also with leukemia. So, but he's doing well. He's just getting out of what they call delayed intensification. He's just done his last two weeks of that, so no chemo for a couple weeks here. Tell me your son's name again. His name is Adam. Adam. And Adam also, he really inspired us. My husband and I both are co-founders now of a group called DS Action that went to Rady Children's Hospital and asked for some help to open the first Down Syndrome Center in Southern California. That's awesome. We did that in January. And then we had, while Adam was going through his chemo and he was in the hospital for the first month, I was seven months pregnant. And we've since had our daughter, Nicole. And lo and behold, didn't know, but she has a cleft palate. So very minor, luckily, but she'll be undergoing surgery in December. So we've kind of joked. You know, we said we really only wanted to be part of the Down syndrome group over there.
We're trying them all out. So now we're part of the Down syndrome group and the hematology, oncology, and now the cleft palate clinic. Oh, my goodness. We're trying them all out. Well, one thing that I know for sure is that they will take good care at Rady's Children's Hospital. It's just phenomenal. And I'm sure that you – tell us, has your experience been positive with them? It had been very positive, and we're very open, so ask any questions that you'd like. You know, I don't think anything would shock us at this point. So it's been extremely positive. My son would look forward to when he was in the hospital to the 4 o'clock dance party that he'd have in his room. So he'd have all the nurses coming in, and, you know, we just love everybody and all the doctors and, you know, all the... You know, the upper management that helped to make our Down Syndrome Center happen as well, including the foundation. I mean, everybody has really taken good care of our family and all of our friends, too, that have Down Syndrome. That's fantastic. Well, I think that hearing stories like this really personalize people's experiences and help us. Jay, is there a way for us to get an update on... He's getting an update. We want people to go to our website.
And also, we want to be able to take donations up at the front desk as well. But we want people to make donations. Please go to MikeyShow.com, M-I-K-E-Y-S-H-O-W.com, and make a donation. If you make a donation of at least $15, we're going to give you the best of CD from last year. It's called Furry Up. And if you make a donation of $50 or more, we're going to give you the limited edition T-shirt that we have for the 28-hour show. It's the 2008 28-hour show T-shirt. It's got the font of the TV show, 24. It's really cool. It's got the Mikey show on it. It's really a cool T-shirt. If you donate 50 bucks or more, you get that T-shirt. And listen, Charlotte, thank you so much for coming on, telling us the story about Adam. And I'm going to be praying for you guys. And I just hope nothing but the best for you. Thank you. And thanks for doing what you guys are doing today. I really appreciate it. Absolutely. Absolutely. Thank you for calling. Thanks. Take care. I'll see you. That's Charlie Hank, and her son is Adam, and he has had a very good experience working with all the stuff that he's been doing with Rady's Children's Hospital. So please go to our website. Donate some money. It'd be really cool. Let's see. Can I give a quick...
Thank you to Missy. A big shout out. She came in, her and her son visited, brought us a little care package. You mean that adult man that came in with her? Yeah. Yeah. Freaking Nolan. Right? He turned into a man overnight. What happened? But yeah, Missy was really sweet to go out of her way and bring some goodies for us. Very cool. Thank you, Miss. Well, let's see. How far into this sucker are we? Oh, Mike. Almost eight hours. Eddie looks... I'm physically sick right now. It was so hot back there, dude. Why, did you have some Ashley's food? That just made me feel good. You were my assistant, bro. It was so hot back there, dude. I like to refer to myself as Eddie's former teammate. No, you were my sous chef. Hello. Mine. Well, Eddie, you did a phenomenal job. Thanks, man. That is a tough environment to cook in. Holy cow. Tell me about it. I meant what I said out there. Skye, I couldn't have done it without her. Not even close could I have done it without her. She killed it. Imagine not having a sous chef. That would have been horrible. It would have been near impossible. I don't know how I would have done it. It's like I did it on my own. Especially what Eddie was cooking because it was, you know, pretty complicated. Whereas the other side, I mean, they were just, you know, they were throwing. They basically gave up the first time they held a knife. It was kind of pathetic.
That's the first thing I looked over and I saw Rob doing. And he looked at me and goes, dude, I don't know what I'm doing. She just told me. I told him, like, you can't melt chocolate like that. And he goes, well, I don't know what I told. So you can't blame Rob for everything. He tried his best. I do. I blame him for everything. I don't blame you. Rob, you would have been great on my team, too. Oh, man. I would have killed it. I would have loved to see that. Hey, we don't have any kind of an open for, oh, yes, we do. And now it's time to ask who likes a little prank. You're listening to The 28 Hour Show. It's The Mikey Show. We're the morning show here at Rock 105.3. And once a year we go on the air for Rady's Children's Hospital to try to raise money. And we go on for 28 straight hours. No music, no commercials. And we remind people to...