1-on-1 with DP – 93.7 The Ticket KNTK - Barry had an interesting workout today: May 5th, 10:45am

Episode Date: May 5, 2022

NFL TE showed up and caught some passesFormer Washington Commanders and current San Francisco 49ers TE Jordan ReedWhat are we eating?Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

You're listening to One-on-One with D.P. Presented by Beatrice Bakery on 93-7 The Ticket and the Ticketfm.com. This song came out in Barry Thompson's senior year high school. Damn. I mean. Wow, that's so cool. 1979. It was a hit in 79.

Came out in 78. Did he just do the Kevin Hart? He really did. He really did. He really did. No, I didn't mean it like that. No. I said like, damn, you look good.

So it says, this says it. No, you didn't. This says it was released in 82, but actually it was written in 79. Is that right? Written in 79. That was your senior year of high school? 1970. Yeah, yeah.

He had good hair, you know. You look like Mr. America. I was, and ladies and gentlemen, you ready, you're ready. I present to you. elements of the universe. Yes. You ready for this, Barry? Fire!

You ready for this, Barry? I was negative 14. That's good. That's good, you know. Sometimes in Nebraska, negative 14 is not a bad winner. You know, take it as you take it as you take it. Hey, Bay, you had an interesting workout today. Who are you working out with today?

We had a young guy. We have a fellow on the, on the, my college guys, starting to come back home. And this is a kind of unique time in my area because the CFL guys and some of the free agent guys are more out and about. CFL guys are about to go in their camps to the end of May. So they're coming out a little bit. And then free agent guys are still looking to get into this camp or that camp. And then the college guys come home. So we had a pro-prospect, Guy Myers, on the field. We had Michigan State on the field. We had two kids from Kent State. from Kidd State, one from Northbrook State,

and then out there working with these two fellows, the guy named Jordan Reed, and Jordan was there training the two guys, but as will happen with receivers or ex-athletes, when they hear the ball thrown a certain way,

you know, they kind of say, hey, let me get this rep. Yeah. He caught a couple reps from us, and he was just a real nice guy, and you know, he's out there working, and and we just hooked up, and that's kind of the thing that happens in our area a lot. Yeah, I was telling Rico, I'm like, yeah, your former R-Pro just kind of hanging out with Barry, just doing his thing.

And let me give a shout out here to Jordan. Jordan is training tied in, and so if there's anybody anywhere, you know, want to fly and contact them and do that, if anybody's listening locally, I can't say enough about, you know, when you watch people work and you watch your demeanor, It doesn't take you long to understand that they're really good people. And Jordan is out there working with two young guys who want to get better and just teaching them the little things that are so important to playing the position. And he actually has as a client, Brian Courtney, who we talked about a year ago, and Florida State stopped them up the day after we talked about Brian Courtney on the air.

Yeah. You remember that? Yeah, amazing how that happened. They snatched them out without even looking at them coming on campus. They snatched them. And Brian graduated early and played in the spring game at Florida State a couple weeks ago. Do you do you think? All right, brother.

That's how we close it. What do we eat? We're eating good this week. There are four classic Roman pastas like Rome and Italian, and they're called, one's called Kaki Tapé, Griscia, Carbinar, and then the one that I've worked with is, I can't pronounce it. I'll spell it slow. A-M-A-T-R-I-C-I-A-A-A-A-T-I-A-A-T-I-A-T-I-N-A.

I think it's how you say it. All four of those dishes have very, very similar components. If you're going to make this dish, there's only, there's pasta, there's cheese, there's something called Gonchali, and I'll show you how to tell you how to substitute for that. And just a few other ingredients, and that's it. So when you go to make these dishes, I can't have. emphasize enough, go get something good. Go get a good dry pasta.

And when you go to get the cheese, don't buy the grated stuff because it has stuff in there that will cake. Go spend money on a little block of cheese. It's been aged. And it's a real simple dish to put together. So different versions, I use a small cane of peeled tomatoes. Probably about a couple of pecorina Romano. Pecarina is a little bit different than Parmesan, Fresh Block.

you grate about a cup and you want it really, really fine. So if you use that greater, the side of the grave that has a little pokey hole sticking out, that will make it fine. So you want that. It'll melt a lot easier in there. It is a half onion, a little cup of wine, and this meat called Guantrale. Ventrale is a fork, jowl, or cheek. If you can't find it, it's hard to, maybe hard to find.

You could use something like Panchetta, maybe an unpeered bacon or even salami. what, you know, good salami will do. But if you can find Gwinchali, please mail order it and get it. So you start the dish, you get your pasta water running. You don't want to salt it too much, just a little bit get that up to speed. And then you stick your pasta in there. I use the pasta called Bucatini, which is a fatter kind of spaghetti noodle, and it actually has a hole down through the middle, like a straw,

and allow sauce to get in there, and it's a good thing. So you're going to cook it until it's about Al dente, say with about nine minutes or so. Now, while that's going in this pot, put a little bit of olive oil, a little bit of that Guantale or the Uncure Bacon or the Panchetta, a little bit of half of that onion, and you let those go, and you let them kind of go until it starts to form little brown fond on the, on the, on the, on the, uh, in the dish.

And then that's when your cup of wine goes in. Turn the heat up and let that reduce down. So you can kind of drag a spoon for it and it kind of separates, for a second before joined together. At that point, put your tomatoes in, and you let that boil. You want that to reduce also. You want that to thicken and reduce. All those flavors are kind of concentrating.

Once you get it to that point, your pasta should be done. Put the pasta into the pan. And you've got to, and this is why you want good pasta, because you've got to really mix all that stuff together, a cheap pasta will fall apart, right? You don't want to cook it too much. You want an out of empty. and the cooking will finish in that pan.

And then once that's done, you know, you kind of twirl it around, put it on a plate. Sprink it was a little bit of pecorina for Ivano. And I'm telling you, it is fantastic. It looks amazing or not surprised by Barry Thompson. Well done once again, kind, sir. Thank you for what you do. And we will do it again next week, next Thursday. All right.

Shout out to Ambition and Electra. How about it? How about that? That's Barry Thompson. Coach Barry Thompson, dad, Barry Thompson, friend Barry Thompson. We'll throw the break. We'll come back. Thank you folks for listening to One-on-One.

Captain's show up next for Sean Jackson here on 93-7 ticket. Don't go anywhere. We go long.