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If they play to their strengths and go all in on production it could be epic.

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The production they put together for the Shiny and Oh So Bright tour in 2018 (the one where they only played songs from their 90s albums) was top notch. There were lots of amazing visuals and nostalgia that hits you in the feels. I wouldn't be surprised if they go all out again for this tour.

Not KT related much, but I don't feel like starting a separate thread.

Jody, they were talking about Gary on Matt and Shane's podcast this week and getting so many of the details wrong of the story. The same shite happened on Story Wars when they featured your book. I think both times, AI was used as a source of what happened to you and your dad. Why does AI have such a hard time with Gary Plauche?

The Big Green. Just a terribly inaccurate portrayal of the game of soccer and not funny or interesting.



Think of how humiliating that cover is for the fat kid from the sandlot. This may have been his last big movie, and the cover is him getting hit in the nuts with a soccer ball.

Ho Lee Fuk
Pu Tu Muj
Bang Bang Dun

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Just an FYI, things were different in the 80's . I watched Aliens, Robocop. T2, Total Recall, Predator, Die Hard pretty much all the big R rated action movies in the theater starting with Aliens at 8 years old. We all did. The kids who's parents wouldnt let them watch rated R movies were actually the minority.

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I was 7 when T2 came out. I didn't know anyone whose parents took them to R rated movies at the theater.

Agree mostly. I liked most of the specials they put out during the pandemic. And the last couple seasons before 2025 were not bad. 2019, Season 23 was probably the last really good season, which featured Macho Man vs Strong Woman in "Board Girls." I can still go back to that episode over and over and am in tears laughing.

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Only feeding 12 adults but he wants a full pot for leftovers

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You could triple pochejp’s recipe in the thread I posted and that would be more than plenty for 12 adults and would leave lots of leftovers.

I strongly recommend cooking a small batch for you and your family before attempting a very large batch just to get the feel for it.


Here is my condensed and slightly tweaked over the years version of pochejp’s recipe. Triple this and you should be good.

3 Cups Rice (If pastalaya, use 2 lbs pasta)
8 cloves garlic, minced
2.5 lbs Boston Pork Butt (Shoulder) boneless
2 links Sausage (or 12oz) - Andouille or Smoked Pork
1/8 cup Vegetable Oil
2 Large Yellow Onions diced
2 bundles Green Onions chopped
Creole Seasoning (Tony’s Chacheres, Slap Ya Mama, etc)
44 oz chicken broth


Cut the pork meat into 1 inch cubes. Keep a small piece of fat on each piece as it adds great taste and is tender. After you have it cut up, season it well with Creole Seasoning. I usually sprinkle a layer of seasoning (about 1 tablespoon ) over all the meat, then rub it in with my hands, then season it one more time, and rub it in again.

Use at least an 8 quart cast iron pot. Brown the pork down really well on medium to high heat in approx 1/8 cup of veg oil. Let it fry till it sticks...This takes a long time (about 10 - 15 minutes). I usually check one piece to make sure it is well browned.. once browned, flip and cook the other side til brown - 3-5 minutes. The sticky part (gratin) on the bottom of the pot will dictate your color of the rice. After the pork is browned remove it from the pot.

Lightly brown your sausage (3-4 minutes), usually just on 1 side and remove it from the pot. Don't cook the sausage till fried dark brown because to me that cooks all the taste out. Just mildly brown it. Then remove from pot.

Add the onions, green onions, garlic and cook till clear looking. This is when you scrape the bottom of the pot getting all the brown gratin from the pork. This is where the color starts to come in. After the vegetables are sauteed well, I add the meat back to the pot and mix well.

Add the chicken broth. For 3 cups rice, add 5 and ½ cups broth. For 4 cups rice, add 7 and ¼ cups broth. After it comes to a boil you can skim the grease off the top. Next, start tasting the water. It should be a tad bit salty because the rice will absorb the saltiness. I usually don't have to add more seasoning since the pork should be seasoned well already. After I get the seasoning to the taste I want, I wait for the water to come to a rolling boil, then I add the rice. I let it boil (about 5 min) until it starts to “pop.” This will make the end product less mushy. See picture below of popped rice.

After it gets where I think it’s ready to cover I cut back on my heat and cover. Do not lift the lid for any reason! Cast iron pots hold heat really well as you can see. I let this cook for about 25 minutes for this size and then roll the rice. Don't stir. Roll it from bottom to top. Re-cover and cut heat off. Let sit for another 15 (or 10) minutes and then un-cover and eat.

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You shall see soon

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2C@1T