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Ingram's with Bud Elliott back again for another episode of the Nolcast.

We took the last week off, Bud traveled around.

So it's all a little Vegas, it's all a little tall-hassy, very similar places.

So happy to be able to draw on Bud's experience as we frequently do and ever so fortunate to

be able to talk about Louisiana hot sauce as we have for going on 70 years now.

So Louisiana hot sauce, three simple ingredients, one fantastic product, litany of uses and

the food improvements that are available and one fortunate podcast to be sponsored by them.

So as always, we thank our friends in New Iberia and we jump into this week's Nolcast.

They're almost like Dupont, right?

It's like we don't make the stuff you use, we make the stuff you use better.

It's like we don't make the stuff you eat, we make the stuff you eat better.

Maybe you get in trouble for saying that, I probably won't.

So I just said it.

Yeah, man, we're back on the Nolcast and I was talking to some of us actually at FSU Mega

Camp yesterday and talking about publishing schedules and I don't know if we're going

to go to a daily because I just want every time that you click that play button to just

absolutely be appointment listening and you pick us overall the other podcasts you could

pause for listening to because you know it's going to be jam packed with good conversation

and be a great combo of entertaining and information.

And I think we have that for you tonight.

So yeah, back for Vegas, got the play shadow Creek.

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