1-on-1 with DP – 93.7 The Ticket KNTK - Barry talks about the story telling from sports numbers: May 12th, 10:25am

Episode Date: May 12, 2022

How much is behind a number?The equipment managers know more about the numbers than people believeWhat DP had his former players do with their shoesThe connection is the cultureAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

You're listening to one-on-one with DP. Brought to you by Beatrice Bakery. On 937 The Ticket and the Ticketfm.com. It's Thursday. It is tournament softball time around the country. But it is time where you paint your face. Pump up your muscles, tie up some string to your muscles, and sprint to the ring like a madman.

Circle the ring, a couple of things. a couple of times, jump inside the ring, grab the ropes, and shake them as though you're trying to get into heaven. It's the ultimate food segment. Barry Thompson. Are we eating or are we cooking this week? We cook this week. Okay, okay.

Really simple dish, chicken noodle soup. But the way this done involves a few more steps, but you develop this really rich stock and there's a little twist on the posse that's at it for a good reason. So take a three, four-pound bird. You want to salt it like liberally. Don't worry about salt taste. It serves another function, mainly to keep the moisture in the bird. Let it sit for a while.

A day, you can do it up to a day or, you know, if you don't have time, you know, whatever you can get 20 minutes, 15, but salt it liberally, set it aside. In a big pot, go your two onions, two carrots, two celery things. Maybe a tablespoon or two of peppercorns. And then whatever herb you want to use. So it could be parsley. It could be time. I happen to use dill this time, which may seem a little different,

but it's believed me, it came out all right. So a couple sprigs of dill. After that chicken's done, set it in the pot, make sure there's enough water just to cover it, crank it out, let it boil. And that's going to go for about 25 minutes or so. You probably use a meat thermometer. You want the breast to be about 155 when they reach that. temperature, you're going to pull, let the chicken drain so you don't scald yourself and put that on the board and let it cool.

Lower the temperature on the broth. As soon as it gets cool enough, now we're going to take the chicken apart. Not hard to do. Go to YouTube. It's really easy. Wings. Then you hit the leg, thigh joint, and then you come up. And what we're after is slicing the breast meat off on both sides.

Put that aside, the breast meat. take the skin off of all the parts, the breast, the leg thigh, and the wings, and now you're going to put those back in the pot in the carcass. So the only thing left on the cutting board would be the breast. While you're waiting for that to cool, I'm sorry, turn it back up, and that broth will get going for about 40 minutes. And then when the breasts are cool enough, you start to shred them, and you want to cut up two carrots and two pieces of celery.

going to go back in the pot at a certain time. After that 40 minutes is over, we're going to strain everything out. So all we're left with is just that deep rich broth. And put that on, we're going to boil it, and we want to take a small pasta. If we cook a bigger pasta, we kind of have to start another pot, you know, and get all the starts off, and it becomes sometimes more about the noodles and the chicken. So use a small pasta, like Orzo is a great one. Any little small pasta, you see, about six hours.

ounces, not a half pound of six ounces, because again, you don't want this to be all about the pasta. Put that in that boiling broth, let it go about three minutes, and then after three minutes, you're going to take everything that's on the cutting board, the shredded meat and the vegetables, and you pour that in, and you let it go for the remaining four. Your pasta should be done, the meat should be done, and then whatever herb you use, if it was dill, then you'll have a little bit of fresh deal as you label it out you'll sprinkle that or we'll put it in the dish right at the end to finish it

and D-Pee, it's I've been eating it for breakfast for the last four days. Great to everybody, everybody in Lincoln is now hungry. It's really good, really good. Oh man, well it's good to see

like I said, see you've been doing the work. You got your improvement season fully started and engaged. Your guys are getting to work and what are you working on now? Well, it's funny today. When they come, you know, because some guys will last second, they have something.

So it's kind of, overall, what we're really working on, just to give you some, with the quarterback, a lot of completion location. A lot, a lot of.

And, you know, there's a little footwork involved in moving from place to place. And so we're working on maintaining the base as we make those movements. and consistent throwing, consistent location, timing of throws, really working on a lot. We were on the field today, and like I said, we're blessed this year.

So we had the Big Ten conference out there. We had the ACC out there, and we had a kid from the Sunbelt, a couple kids from Sunbelt conference. So that was who was in the workout today. And it's just beautiful. And I'll tell you something else. Talk about being connected. So we ended at 10.30, and so I kind of sat in the park.

lot so we ended at 10.30. And I watched those guys and they sat there on the field and they talked and they talked and they talked. And it was until about 10 minutes ago that they left. I mean, just talked about connection, right? That's when you know.

That's... They were to sit down. When are you sitting down? They were standing up talking each other for a full whatever it was and to see those guys be able to it was just a beautiful thing watching them and then slowly. They didn't leave one by one either.

Like they left two or three at a time, right? They were all together when they left. It's really something to say. A lot of fun. I'm blessed. Barry Thompson, it's our two favorite words. Well done. Well done.

Well done. Thank you, guys. Thank you. Job, well done. Appreciate you. We're talking next Thursday here in the 10 o'clock hour. Thank you, brother. Thanks for having me.

Barry Thompson. Good stuff, as usual. Again, thanks. The folks from Ambition Electric. for letting us have this conversation, 10 and 11. Hopefully you had Pad and Penn. You took some notes and get active in it. Make your program better.

Easy way to do it. Stay tuned. Don't go anywhere. Rashon Jackson. Captain's show. Up next, we'll take it to 2 o'clock here on 937 the ticket.