Hey it's Tony on today's show we'll talk some baseball with Mark Fine Sand and we'll also catch up with

filled dead money so paglia to see how the road to the world series of poker is going but obviously

we start with commerce.

You're listening to the Tony Cornheiser show. This is the Butcher Box Reed.

This month's special offer is your choice of free bone-in chicken thighs,

top sirloin and salmon in every box for a year in every order.

You know, those things are good.

I really like the salmon.

The salmon is very meaty.

It's not, I don't think it's farm-raised salmon, which is tends to be

delicious, but sort of bland. This salmon is really good. And chicken thighs. I really like to cook chicken thighs.

That's something I do very well, but Michael gets mad at me because I talk to Alexa.

Alexa, give me a five minute timer please. No, it gets complicated. It's like a three it's like a 3D cube for you where it's like 5 5 and then there's a mysterious other side that you're cooking.

Well I just I just like and he is the chief grilling officer.

He is.

He can explain.

He's got an apron too.

He can explain top Sirloin steak searing versus grilling.

Grilling uses an outdoor grill with high direct heat and

often a lid to create char and grill marks while seering is done on a stove top

using a cast iron skillet with high-temperature cooking fats. You understand this

better than I.

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