1-on-1 with DP – 93.7 The Ticket KNTK - Whats Barry cooking: June 9th, 10:45am

Episode Date: June 9, 2022

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You're listening to one-on-one with DP, presented by Beatrice Bakery on 93-7 the ticket and the ticket FM.com. Final second with one-on-one on a Thursday with Barry Thompson brought to you by the focus. From Ambition Electric. We also, to get him out here so he can fish with Joe Davis, but also, we need to get him out to Mary Ellen. Barry would, yeah, he would post up from Mary Allen. Mary Ellen's head kind of place. Yeah. Hey, Mary Ellen, he's a Louisiana guy, right?

Yep. Yeah, so we got a, we got to ship in some fresh crawfish and get after it. I mean, I had nothing to say about what he's cooking. I see what he's putting down. But we got to, if we're going to get together, we got to let me talk about getting some fresh crawfish in and getting after a little bit. I guarantee you Barry finds himself in the kitchen at some point.

Oh, Charles would absolutely. 100%. Charles would absolutely engage in that. Just just swapping recipes and talking about, okay, why do you do this? What's this? Oh, they'd throw a little bit of this. They'd be best friends by lunchtime. Well, you know what?

I'm a little more subtle than that. I would just watch and copy. That's what I do. Well. Whatever he does that work, that's the del you truth, that's really how I kind of cook. I have an eye for a recipe that would taste really good and one that I could execute. and then I literally, I'm that guy. Like I go, boom, boom, boom.

So it's a quarter teaspoon. And I do that and execute it. So if he, I've seen his food, I would just watch what he does, and then I'd take it home and copy it. In all the years of coaching and running together, there are two things that are commonly said between Barry and I. One, I will tell him to take the layup, which is do the basic easiest thing.

And then I would say copy success. Like Barry go, what are we going to call? Let's just copy success. like whatever we did that work. And it's such a basic thing. But you tell you amongst coaches, it's not that common. Yeah.

Yeah. It was a funny D.P. You mentioned that. And I could sidetrack. But I was listening to, and the USFL, you can hear calls, and you can sometimes hear the coaches. And there was the coach.

I think it was Mike Riley. He did it. Yeah, Mike Riley did it. Yeah. He called Trio. I think it's Trio left. And what was the thing? I forget, it doesn't matter.

Trier left. let's call butter 22 and it went and he goes well let's flip it because you're right butter 24 right or whatever he did just ran the other way I made me laugh no it's just that would be like you know we'd get on a roll and he looked down you know yeah what are we running same thing yeah right the same thing what do we coach uh we're going to Copenhagen uh Denmark so in Denmark among you know the food's a bit different. There's a dish, I'll spell it first. It's S-M-O-R-R-E and then B-R-O-D. I think it's pronounced smoor-broad. And smear bread means just butter and bread. It's an open-faced sandwich. So it starts with this dense kind of dark red and you put butter on it. And that's

how the smearbread start. Now, the one that I made this week was a shrimp smore bread. bro. And so into a bowl, there was about a tablespoon of mayo, half a tablespoon of sour cream. I had about six pieces of, you know, cooked into grain shrimp. I slice those in half, so you want of 12 pieces. Those go in. A good little squeeze of lemon or some type of that, and some recipes call for white vinegar, a good squeeze of lemon, and then like a, literally, this is really technical, a handful of dill, about a quarter cup of dill, went in there. You mix that all around. That goes on top of that bread.

You add a few little pieces of red onion. And then it's topped with, I topped it with a thing called Tobico. Tobico. Don't send your people the other way. But it's a small, tiny kind of fish egg that's bright orange. It's just for color. It's really sweet. There's nothing fishy about it.

It was really good. And I'm sorry, and I had a softball egg on the bottom. So the hard bowl egg went over the butter, then everything went on top of that. It was pretty good. We tried it a second time. Instead of the hard bowl egg, we had a layer of cucumber and then put everything on top. It was really good. These things are, they're amazing, and they're really, really good.

You can't eat them with your hand because they'll just fall off, so you want to eat one's nice and four. A couple rules to them. your portions should be generous enough that none of the bread shows. Right. And then they have different versions. So the one that I made is kind of a taller version. There's a name for that. And those are more related to a more formal occasion, a holiday, maybe you're going out.

And then there's more of an everyday version, if you think, like, the same bread butter, maybe roast beef on top, a little bit of horseradish, a little bit sour cream, and some pickles. like that would be a flatter version, which is the more every day. But these more broads, they're like, once you put the butter on the bread, it becomes like an artistic canvas.

They have categories of it, meat, seafood, and then cheese, which I haven't done yet. And if you were to Google it, you would see amazing different types. The other one that we tried was herring and sour cream. I hadn't had a fickle heron before, but herring and sour.

Cray cream. Added a little bit of sour cream to it to make it wet. Again, the bread, the butter, the sour cream, a few pieces of kind of shaved red onion or shallot, and then a little bit of parsley on top. Absolutely, unbelievably delicious. Now we're all hungry. Job well done. Job well done. So I'll be waiting, Barry, I'll be waiting for the formal Las Vegas Raiders recruitment.

Okay. We'll get you package. And before we get off, don't forget my guy tied. We need to get them involved. You need a picture. Can he post a picture of maybe somebody in Arkansas listening to you? Can they post a picture of them grilling that day or something? Yep.

Grews all around the country, all over the place. All right. All right. And let the tell you know. Shirts are on the way. That is Barry Townsend. Brother, appreciate you. Love what you do, man.

And we'll talk next week. Hey, thanks for having me. Bye-bye. That is one-on-one. with Barry Thompson on a Thursday sets the tone for the captain. Up next. For Sean Jackson.

He came in hot this morning, so I expect a pretty good show today. I kind of already know where this is going to go. Yeah. Yeah. Don't go anywhere. Good stuff's coming.