1-on-1 with DP – 93.7 The Ticket KNTK - What is Barry cooking: July 7th, 10:45am

Episode Date: July 7, 2022

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You're listening to One-on-One with D.P. Sponsored by Mary Ellen's Food for the Soul on 937 the Ticket and the Ticketfm.com. Don't. Don't. Don't. Barry, has DP always been mean? He's mean, but he love. Has he always just, you know, I know it comes from a place of love, but has he always just made fun of people?

not less than you deserve oh okay I don't think this one's deserved you see what damage he's doing to that hat stop that hat is taking a beating

I think of it more of just finding the humor in every situation that part he likes to make fun of Nick and his enormous noggin that hat is taking a beating man that hat is

like it's a stretch it's a look It's not stretch or flex. It's maxed out. Leave Nick alone. What was the old show Max Headroom back in the day? Max Headroom. Max Headroom.

That is his official new nickname. You're terrible. You're terrible. Got that water head. Yeah, yeah. Yeah, water hat. People on the text line. That was the big thing when we were growing up.

To give the look at the shape of somebody's head. and kind of characterize it, whether there's a watermelon head or a waterhead or, you know, acorn. You haven't missed yet. People on the text line have been calling Nick Thickleus. Oh, man, speaking of the... Hey, what are you cooking or are you eating? What are we doing this week? We're eating.

Just something I knew about, and I just came back to it with a little small touches. I really enjoyed it. When it's hot, there are a few things. Sometimes, you know, you feel like eating something cool or refreshing. And this is just, it's called Soba, S-O-B-A. It's buckwheat noodles. You can find them pretty easily dry buckwheat noodles. And it's a pretty, it's a really simple dish.

You take some scalyons and you kind of chop them up. There's going to be kind of a condiment that you'll throw on top. I use some, a mandolin. You can slice cucumber really, really thin. And, you know, throw a little salt. all done it let the moisture get out, kind of wring it out. You have those two, those are your kind of condiments on the side. The other condiment is a thing called Mint Suu, M-E-N-T-S-U-Y-U.

It is a soup-diffing sauce, a soup base, but it can be combined with cold water for the form of dipping sauce. You can make it, you know, if you get sake, Mirren soy sauce, combo, which is dried kelp, and some bonito flakes, you can go do that or you just go to the store and supply it's called mithu you and that's what you do um so then after that you're pretty much set you take the buckwheat noodles you put them in the pot you cook them for ever long and there's just two things that you want to do with the noodles that really make a difference is one you want to immediately rinse them in water to stop the cooking and get all the excess starch off

and then after that's done you want to put them into a cold ice bath and that step would have does is it kind of tightens the noodles back up again. So they have a little bit of character, texture to them. And after that, you want to make sure that they're, you know, get all the moisture off. And you simply put those things into a bowl or a mat that they, you know, traditionally a plate is fine. And then you put whatever that, what, those condiments that you want on, whether the cucumbers or a little bit of the green onions. And the way that you eat it, so you grab a bunch of those noodles and you have that dipping sauce. And what you do is the noodles hang down,

you kind of let maybe a third or maybe even half of the noodles get into the dipping sauce. And then you start to eat. And so you start with the cold, cooled noodles. And as you start to suck them up, the other half of the third starts, you get the dipping sauce. It's just a wonderful dish. I had two servings of yesterday. day. It's really simple, really easy. It's just soba, which is cold buckwheat noodles with a little

mint suyu dipping sauce. A lot of fun, easy to make. Great on the hot day. Once again, you've made everybody hungry greatly. Greatly appreciate it. Well done. Listen, love you, bro. Appreciate you. We will take some of that NFL talk next week. We'll get into it because we're about 50 days away from Dublin, Ireland. So we'll get into some of the of this quarterback talk here from Lincoln, Nebraska, and what's going on here with the program. Hug the wife, hug the kids for me, please, kind, sir, and

I'll talk to you next week. All right, thanks for having you. Bye-bye. There's Barry Thompson, Fairfax Football Academy. I'm going to train your kids, reach out to Barry. As good as there is. As good as there is. Captain's show up decks.

Thicky-niki. Stop it. BJ. On a dig it