Green Man and the Geek

Green Man and the Geek

Talking baseball every week.

Because the Gleeved and the geek.

And welcome to the Gleeved podcast.

Back in our natural habitat.'m john bonus and trees daily

dot com waiting to speak who am i is harry gleeman a baseball professional like when we do the

we're back in the wild yeah when we do the radio show you try to get like all professional and so you go

hi i'm john bono

blah blah and he's there and you're like yeah and now we're like yeah we're back and i'm just

looking at the microphone like we're still who we are um this is a uh we're at iron door pub on linnell

which we love yes i got here early and went across the street and played NBA jam for 45 minutes.

Chef Jeff has already stopped by. It was just to gauge how hungry we were.

I like that question, though. How hungry are you?

And Aaron, what did you tell him about your lunch?

Well, I said, I did a light lunch because I knew he was going to feed us. And John said I'm medium hungry, which I don't even know what that means. It means more hungry than I ever get. Yeah. No, I'm probably the same. That was the voice of reason. Yeah, the light ludge, because you have complained on this podcast before how you show up here. Yeah, I'm very stupid. Right. Yeah. Because Jeff, the chef here is back for a long time when we first started coming here a couple years ago, probably almost exactly two years ago. Right. Because they've been around for two years. He was a listener to the podcast and he started out working as cook and now he's uh he's sort of a low level on the toe to

pole now he's way up there because that's what happens when you listen to this podcast used to be

you have a lot of success in life and jobs exactly right yeah i mean just look at me it just rubs

off on you um and he his thing is uh they basically let him toy around with the menu right

and he always comes up with crazy stuff that we like a lot. And so he doesn't even tell us what he's going to bring us. He's just going to bring us a bunch of stuff. We'll eat it. It's one of the things that they kind of, listen, it's pub food, but it's also pumped up pub food. Like they go beyond, like, their French dip is a duck French dip. Right. A lot of, like, what do you like to eat the pastrami? Oh, the Rubin thing. Oh, yeah, they've got a great Rubin. And, of course, the Tater Tots. Great Tater Tots. Which I congratulate the chef. My thing is, I go to every place that has good Tater T tots, which there's a few. I differentiate.

I believe there's such thing as a good tatertot.

It's a lot to do with the crispiness and the seasoning. And my thing is I find the chef and I say, you guys have really good tatertouch. And the chef says to me, thanks. We drop it in the friar or whatever, like in the oven. Great. We take it out of the bag and we sprinkle salt on it.

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