Step right up to the buffet line and join Scott and Jim as they recount our mouthwatering escapade to the legendary BC Osaka buffet in Merrillville, Indiana. It's not just about the food; it's the experience of navigating the culinary maze that makes this adventure so scrumptious. We're dishing out the juicy details of our favorite picks, like the zesty jalapeno chicken and the perfectly crimped pot stickers, and even share a few laughs over the hygiene horrors and the Godzilla-sized appetite needed to tackle such a feast. Jims six-month podcast milestone may be the reason for the celebration, but it's the flavors and memories of BC Osaka that are the real guests of honor.
As we reminisce about our buffet battlegrounds, you'll be privy to our tactical approach to conquering every delicious station, from the sizzling meats to the delicate sushi rolls. The buffet's transformation over time hasn't gone unnoticed by our seasoned palates, especially with post-COVID changes. We're laying out pro tips for families seeking the ultimate dining experience, all while lamenting the pothole-ridden journey that leads to this oasis of flavors. Trust us, you'll never look at parking lots, or buffet milk, the same way again.
But it's not all pot stickers and parking lot pitfalls; we take a serious turn and reflect on the future of Gary, Indiana. Can this city become the Las Vegas of the Midwest? We're brainstorming big ideas for economic revival and inviting local businesses to join the conversation on our podcast platform. Before we say our goodbyes, I'm dropping a beat with my new track "The Trap," a lighthearted take on matrimonial mayhem. So tune in, tuck in, and let's talk about all things buffet and beyond!
Thank you for joining us on today's show, as always, we appreciate each and every one of you! Talk to you soon.
X - @PodcastScott
IG - Powers31911
Step right up to the buffet line and join Scott and Jim as they recount our mouthwatering escapade to the legendary BC Osaka buffet in Merrillville, Indiana. It's not just about the food; it's the experience of navigating the culinary maze that makes this adventure so scrumptious. We're dishing out the juicy details of our favorite picks, like the zesty jalapeno chicken and the perfectly crimped pot stickers, and even share a few laughs over the hygiene horrors and the Godzilla-sized appetite needed to tackle such a feast. Jims six-month podcast milestone may be the reason for the celebration, but it's the flavors and memories of BC Osaka that are the real guests of honor.
As we reminisce about our buffet battlegrounds, you'll be privy to our tactical approach to conquering every delicious station, from the sizzling meats to the delicate sushi rolls. The buffet's transformation over time hasn't gone unnoticed by our seasoned palates, especially with post-COVID changes. We're laying out pro tips for families seeking the ultimate dining experience, all while lamenting the pothole-ridden journey that leads to this oasis of flavors. Trust us, you'll never look at parking lots, or buffet milk, the same way again.
But it's not all pot stickers and parking lot pitfalls; we take a serious turn and reflect on the future of Gary, Indiana. Can this city become the Las Vegas of the Midwest? We're brainstorming big ideas for economic revival and inviting local businesses to join the conversation on our podcast platform. Before we say our goodbyes, I'm dropping a beat with my new track "The Trap," a lighthearted take on matrimonial mayhem. So tune in, tuck in, and let's talk about all things buffet and beyond!
Thank you for joining us on today's show, as always, we appreciate each and every one of you! Talk to you soon.
X - @PodcastScott
IG - Powers31911
On this episode of the Powers Point podcast, scott and I travel to BCO Sokka in Mirabil, indiana, and give our review and opinion on how the buffet is. Will it make us sick or will it make us happy? Hey, scott, drop the lead.
Speaker 2:Well, hello, hello. Welcome to the Powers Point podcast, season five, episode eight. I do believe for the people that want me to be normal, it is episode 146. I do believe I'm Scott and I'm Jim and we're glad you're tuning in. Like Jim said at the beginning, we are live from a rustrum. People are probably going to stare at us, but I don't care, maybe we'll get new listeners. So we're at beautiful BCO Sokka's HydroCats.
Speaker 1:No, don't start that so far. I don't want them to call the police on us. I like when we're here early, because then the food's fresh and it gives the least amount of sneeze on it and disgusting stuff people have done to it.
Speaker 2:So though I do have something on my plate. I'm still trying to figure out. I think this was a rat in the kitchen.
Speaker 1:No, stop it dead, just eat it. Who cares? It's mystery meat. That's where, anywhere you go, you're going to get mystery meat, especially in the Amos.
Speaker 2:I got some questions to ask you about this restaurant man.
Speaker 1:What makes this buffet stand out from like, say, like Golden Corral or it's the Asian food that's really delicious, I've discovered, you know, in the last 10 or more years of my life. And with places like this, with buffets, you can try different little bits of different stuff. You don't have to commit to like at a restaurant where you have to order it and then you're stuck with it If you don't like it. This way you could try a little on the plate, a little on this, and then just keep going back testing it until you realize you like it.
Speaker 2:So you only have to put a little on your plate. As you can see, I got my.
Speaker 1:I know this guy's like a basketball on this plate here.
Speaker 2:I'm trying to fight people here like a one to 10 man. What do you rate the food here and what's your special?
Speaker 1:Um, I worry, and that's a yes, it's up there. I mean I've had a real good experience all the time at this place. I'd say nine that high because and the food is. I've not had bad food here yet.
Speaker 2:I gotta agree with that. The servers are always great, nice, timely and getting up strengths, yes. But the choice is here. People don't believe that you can drive with them trucked down this hallway here.
Speaker 1:The all the hallways are real big. I mean they expect the herds of of buffet pigs to come out and just start trot trotting through here.
Speaker 2:So, yeah, I really dig this place and I think my favorite I like the, the jalapeno beef or jalapeno chicken or spicy chicken, whatever the hell you call it or the pot stickers yeah, 40s muscles here with the country sauce on it.
Speaker 1:I like the orange chicken and the pot stickers, that mystery meat on a stick that you're dangling over here. That's a rat. I just close my eyes and eat it.
Speaker 2:I've eaten worse, right, yeah, so as far as like a meal, do you think that there's a lot of diversity on this? Like for vegetarians, yeah, or going on meat coma?
Speaker 1:They've got a whole salad bar area in fruit and they have a different like noodles if you don't want meat, or they have meat section, seafood section.
Speaker 2:There was just a lot of stuff where you know we were going to do this review a few months ago, you and I. By the way, this is your six month here, man. Oh my gosh. Six months, six months, wow. Our favorite listener, armageddon, up in Detroit. He can't believe how time went by. I know my hand, she loves you on this shuttle man.
Speaker 1:No, she doesn't she does. If she gets to know me, then she wouldn't.
Speaker 2:She said you make her feel like a teenager again with her voice Like I don't even know how to react. She's told me she listened to us while I should wash the dishes. So you're going to tell us you missed the spot right there? Well, we went a whole week without doing the show. Yeah, so the dishes? Oh my gosh, no, yeah, yeah, we're getting blamed for it. That's crazy. All right, give me a second year. I got so good ones here and now I'm out of my glasses. Oh boy, did you eat your glasses?
Speaker 1:Yeah, yeah, I said I got to get another plate soon.
Speaker 2:So, as far as the ambience and the rest, Trump yes.
Speaker 1:What do you think of it? I love it. I mean, it's real busy here and that's why, if you come early that you're going to get a first crack on a lot of the food and it changes. They have a little little different sections. Change that all the time. They don't have the same stuff every time. It keeps changing. But there's also this stuff that's always here and it's pretty much just don't fall for the coming right at dinner time. You have to come like an hour or hour and a half before dinner. That's when you can get settled and then you'll notice around dinner time that's when everybody starts like shoveling in and like towards the people and starts getting loud.
Speaker 2:Now there's a sign on the door that says maximum time that you could be here is two hours. Yeah, how's it? Sit here for two?
Speaker 1:hours. Believe me, I've heard people like you. No me, You've seen it. No, but they don't want big families sitting here with like 10, five kids and stuff and everybody's just wow, I just going crazy and eating and sitting for hours, and hours and hours and then packing all the food in your pockets and stuff and leaving.
Speaker 2:So in the buffet, is there any made order stations?
Speaker 1:Yeah, in the corner over there they have this big was it a flat grill or something? Riddle, yeah, riddle, and they had. And you pretty much put the ingredients on your plate and to the guy. He dumps it all according to how it cooks, and he stands there and flips it and chops it and gets it all going and then he puts it on your plate, all done. So you just sit there and watch him. It's kind of cool.
Speaker 2:See, I'm just asking these questions, man, kind of give our listeners a feel of this restaurant.
Speaker 1:They have these lights with these like Japanese lanterns yeah, japanese lanterns with tassels on it and stuff. It really looks nice.
Speaker 2:The thing that I love about this is the double pane glass in the middle of the booths with the cork sculptures on it.
Speaker 1:Yeah, it's like a little like a village or something, with the cranes and stuff on it.
Speaker 2:I mean, dude, that has to take a lot of time to make, Unless they just threw it under the laser. Yeah, well, you can know it was before 3D printers.
Speaker 1:Oh yeah, true, true and I like. What I like is the tall boots are real tall and stuff, so you feel like you have your own little section. You're boxed in from anybody's. It's like a little private. Yeah, the only bad part is if someone's behind you and then the other booth and they're like moving or kicking and rocking.
Speaker 2:So does this place offer any kind of like specialty drinks or alcohol drinks?
Speaker 1:Yeah, they have a whole menu with the drink menu with they have this bubble tea in there. That's the newest stuff.
Speaker 2:I always wondered how do they make those bubbles?
Speaker 1:I don't want to know. My wife and son love that, but I've never really tried.
Speaker 2:I think you don't have to coffee shop dogs with big speeds. Yeah, and I always have them added to my Red Bull. They burst in your mouth. It's throwing like a Shaeh porn movie. Oh, come on.
Speaker 1:OK, I've been a fantasy while I'm drinking, yeah, but they have alcohol here, they have tea and smoothies and pretty much anything you want. I usually just get water because you got to figure if you're going to get as much as you can eat. You don't want to get weighted down with pop or nothing.
Speaker 2:What do you think about the cleanliness and this rust wrap? It's real clean.
Speaker 1:The only clean I see that's sore and lacking is the cushions on the seats. But you got to think that is because there's so many big people going in, out, in, out and there's so much movement on the seat in and out that it's going to get friction and it's going to wear down and tear and stuff, because you've got some big monsters in here, sometimes Definitely big trucker masters. I mean, right now we're the biggest Kaiju's here.
Speaker 2:Oh Kaiju, you just had everybody run out of the kitchen to do a fried dance.
Speaker 1:They usually see that when they see you go for the potstickers.
Speaker 2:Yeah, yeah.
Speaker 1:Oh, that was terrible. I know I have to hold it out. I don't know what to do.
Speaker 2:I'm still in this. I know you're going to add it, so for the people just tuning in listening, you thought maybe that logo was cool. I don't even know what the logo is anymore. It's like a World Six kind of thing.
Speaker 2:No, no, I meant for the potstickers. Oh, I don't know. So we talk about anything and everything on this podcast, except two things. You don't talk religion. We don't talk politics. Yeah, it's too depressing. We're not experts, we don't want to be experts. You can use Liz and R stupid lives. We have everything that you need to learn here. We do educational things like fun facts. Have I lose from around the world? Yeah, we start festivals. We started this year off of festivals. We're like tourist guides man.
Speaker 1:All right, let me go get a plate and then we could re-record here. I got to get kicked out if I don't eat.
Speaker 3:Ladies and gentlemen, you want good wrestling. You want wrestling that's family friendly and fun to watch. Well, look no further than Backbreaker Wrestling. Go to facebookcom, slash Backbreaker Wrestling and follow all the great action here in Northwest Indiana. Alright, we're back.
Speaker 2:So, uh, I'm trying something new here. I am trying baked salmon. Oh okay, Never had it here. Oh, you never had it Not here. Oh Well, Like I like it makes everything so wet. Don't say that when I picked the plate up, my hands were all wet.
Speaker 1:I'm just trying not to knock over the booth again, Dude that was kid.
Speaker 2:He put the fair god in her.
Speaker 1:I just tried I slept down and the thing moved and the whole panel almost came down. Lady looked in the old buggy like I was gonna attack her. I'm sorry.
Speaker 2:So I can say this now yes, it's a baked salmon. No go, oh why? There's no flavor, Even the salmon's a bit. Maybe that's the way they do it here.
Speaker 1:You just don't know real salmon. It has to officially. Where have you had salmon before? I bake it all the time at home. Oh, you're baked. I don't know what you can put on your salmon.
Speaker 2:Don't you put spices and stuff? Yeah, yeah, but there ain't no spices on that. I don't know what that green thing is. It ain't seasoning, oh ew.
Speaker 1:Maybe it's au natural.
Speaker 2:I've never seen a place bake the flavor down or something. Man, this is your third plate. Yes, what are you enjoying the?
Speaker 1:most the pot stickers, now that the orange chicken and the honey chicken's out, those little boneless nuggets there, those are probably my favorite. I tried some lo mein here. A little pineapple, you know, did you ever try it in high vein? No, I'm due drugs. Look, you know that pineapple. Right, there's four, what's that? This, one of these two chickens, I can't remember which one. It's spicy, okay, so I have you have something cool on your plate, like an egg, or a An egg, you know what we said? Yeah, they have double eggs over there, okay, or a pineapple, and that like cools you down if you get too much hot. Always have something cool on your plate. I usually try to milk. Well, didn't I milk? I'm not a watery milk.
Speaker 2:Dad knows where that comes from here.
Speaker 1:Yeah, they got a cow out back there. They're milk on a cow.
Speaker 2:They don't have the cats here, no more.
Speaker 1:Oh, come on, you gotta go there and you're making fun of my Godzilla joke. Okay, follow me, you bad person.
Speaker 2:Man, I'm really enjoying this. It's like my favorite thing since I've been coming here. What Is the muscles with the?
Speaker 1:Are you adding to your muscles you already have, or something you gotta get ready for some fights?
Speaker 1:Definitely gotta get ready for some fights. Here's my theory With Osaka and fast and in places that have like the face, you have to at least have three to four plates. It sounds like a lot, but you want to get as much money for what they're charging. You could do a meat plate and then the next plate could be seafood and then go back and then you could have a sushi plate with nothing but sushi. Then you gotta have dessert.
Speaker 2:So for the total cost of our meals, thanks to the Powers Play Podcast, it's 29, 28, something for the two of us. I used to like already be like, filled up on my fourth plate. I'm almost full already, but I'm probably going to have two more plates.
Speaker 1:That's what you're supposed to do. You're supposed to eat a plate and then drink a little bit, like it calmed down. You don't just go. I'm not like Cookie Monster or something with cookies.
Speaker 2:We're in training for this one buffet. Yeah, you don't know yet.
Speaker 2:Oh no, we're going to be one more buffet, real $62 a person. What? Yeah, yeah, yeah, $62?. Yeah, yeah, so you're going to have to eat $62 worth of food. I have any Me too. So we're going to be in training here. We have the little mat. You know what? I don't know why I have my foot the way I got it. It's like out in the aisle. I wish you'd get it off me. It's like out in the aisle. So that means I already get it twice. Well, you should.
Speaker 1:You have all your limbs inside when the vehicle's moving.
Speaker 2:Since this place has been open for like 12 years now. Yeah, I've got 10 years. This is just the Frank's nursery. Oh yeah, and then they changed NASA this what a thought. Like a garden center becomes a Japanese buffet. Well, there's so much going on here. I don't think that they have the which, my God thrill, open no more. I think it's not like storage area.
Speaker 1:No, I think it's a separate room Right, because if you look on the outside you can see the windows and see through that. There's what I don't think they open it up no more. Oh no, once a COVID hit, they really had to adjust their Then they got the party room behind us.
Speaker 2:That's basically where they sort of screaming kids, yeah.
Speaker 1:Here's the tip Don't come in with three kids or a big family. They're going to throw you in that back room. You're not going to get the booths here out here. You're going to get the room where it's tables and they have plastic sheets over it. Yeah, they treat you like cattle back there and feed, throw food at you. You're like at the little kids table for parties. Yeah, because there's kids screaming and stuff there in that back room and then they bring Jimmy. I say act nice, act polite and quiet, and they'll put us in a booth. If you act up, they're going to put us back there and you're going to have food throw at you.
Speaker 2:Right now we're sitting in like the perfect spot. Yeah, now we are sitting right next to a door that you walk through the door and the glorious buffet is there.
Speaker 1:It's the farthest from the bathroom, but we're adult men.
Speaker 2:It's the bathroom here.
Speaker 1:Yeah, back by the entrance oh man, that's a long one.
Speaker 2:You could drive a semi truck down that all the way easily. It could be like a two lane highway. It's so weird. I remember buying up my first Venus flytrap in these buildings. Oh my gosh.
Speaker 1:You're having too much flashbacks and nurseries.
Speaker 2:So we were talking about last week about what grunting you know, like doing a grind my gears, yeah. And one came to me when I was coming here. Uh-oh, I was driving on the back road and I turned off and said I'm all parking lot and came around Targets parking lot, yeah, pod walls man, oh yeah. Do you tell me that these businesses can't afford to fix their parking lot Like targets should not have like mortar shell size, yeah.
Speaker 1:On the way here there was this one pod wall I went over yesterday or two days ago and it looks like they filled it in yesterday but it's still like soft and gravelly and stuff. But when you go over you're just making it worse. I'm like this ain't gonna last. No, Not to mention it's like 30 or 40 degrees. It's gonna like it's not gonna settle right, I don't know.
Speaker 2:But Tesla grinds my gears, man. Yeah, like target a multi-million dollar industry and you can't fix the all. The super store in the Indiana's parking lot yeah.
Speaker 1:Well, also, it could be the landowner. If they're renting from the landowner, it's the landowner. I don't want to do it. It's an old farmer that holds onto the property, clutching onto it. It doesn't want to pay for anything. He's like 90.
Speaker 2:You've lived around here your whole life, right? Oh yeah, do you remember Kitty Land? Here, kitty Land, it feels right down the street. Is it like a theme park kind of thing? Yeah, it's kind of like a little amusement park.
Speaker 2:Yeah, I remember it, it was like right behind where Sam's Club is, behind there, wow, I'd have to see. Oh sorry, he'd go down the other side, like Costco area, and go down that road. Oh, okay, we're going to walk through the Torch 61st and they just have, like this, kitty Land. I don't know what I'm talking about.
Speaker 1:It's not like the listeners are like Well, they might Some, might Some know you and they might remember, and or they see pictures. You can Google anything nowadays In the privacy of your own home. You can Google.
Speaker 2:They gotta tell you also. You said something last show. Oh, we almost choked our friend. Who he what? Because we talked about a little Jim in the boys, oh, big Jim in the twins. Yeah yeah, he was in the middle of drinking and caught him off guard.
Speaker 1:I'm really attached to him and them. If you get my drift, no one, nothing happened to them.
Speaker 2:You know he's gonna Usually nothing does. Hey, ooh For Mary. Now it's expected. You know I've heard all these servers always walk around happy.
Speaker 1:What's that at work? You gotta look at the bright side. Aren't you happy at work? I work on it so Well then you need to get happy with your. Oh, never mind, that didn't sound good, Just get happy with yourself at work.
Speaker 2:I'd be on camera and next thing you know I'll be on like shocking videos, please. They all got up and moved Because we, like, took the table deck, all.
Speaker 1:I did was sit down and I told you, or I told them earlier, that the boots are not sturdy. They need to make like concrete ones, because they're all loose and stuff and you get a bad boot and all of a sudden you're like rocking and stuff and oh here they come in, all right.
Speaker 2:This girl's like hugging up on the rock too, man.
Speaker 1:Not to mention I am just under 300 bones, okay, so pretty plus-sized individual here. You can't expect me to be daintily coming through here like a little flower just jumping in all over the place. Are you going for sushi next, or are you not a sushi guy?
Speaker 2:Oh, I like sushi. You like sushi. You ever see, like under a magnifying glass. Sometimes it's to the worms. Oh, come on. No, it's true, you got through. It is true, sun sushi. Yes, that was not Jim, by the way.
Speaker 1:No, she was telling you they had no worms. And that's what she was saying. She heard what you. Your old comment of yours, he's not with me, man. No.
Speaker 2:How am I not with you? I'm sitting there shaking.
Speaker 1:Let it go. Let it go. Don't soft it. You got to like one of us. We're going to kick us out.
Speaker 2:We've got like an hour and 40 minutes, one of them sitting here 20 minutes. We'll pay more eating when they're not going to do nothing. It's not like there are people waiting to be seated. They want to hate us, but listen to the podcast, that's all that. So we are just what are we like? One week away from Tamerlok? Yes, back break to wrestling Again. It's going to be in Griffith at Hildebrand Hall, and a new match has been announced this week. Man and I'm really excited for this match. I couldn't figure out who it was. The champion, dave Allen. Oh, okay, versus Nick Diamond. Yeah, nick Diamond, nick Diamond, yeah, and that's going to be a great match.
Speaker 1:So now you, dave Allen versus Nick Diamond. That sounds like a real great match, is it just? Diamond just challenged him. There's no beef, he just wants to see if he can take the title.
Speaker 2:Diamond says he's going to add his sixth title to his reign. Wow, he's been holding himself all over independent motions in the area Wisconsin, illinois, so he wants to take the title and just run. Yeah, basically, palm Shop, palm Shop, diamond, that's what I'm going to call him.
Speaker 1:Dave has to defend backbreaker wrestling and keep the title at home here.
Speaker 2:But think about the matches that are on this show so far. Yes, you got Richie Rothschild versus Dick Davis. You got the grudge match between Johnny Motley and Jake Brone. That's the big one everybody wants to see. You got Dave Allen versus Nick Diamond. No wonder why I'm not on the show, because it's too good.
Speaker 1:Well, I think if you're anywhere, if you are probably going to be in the building, you got to keep your eye out for another attack. Is that another pun dude? What? Keep an eye out.
Speaker 2:Just an eye, not eyes. Yeah, see, that's what I'm saying. Wasn't it you that told me, if I turned my head and cried? Or if I cried, tears run down my back. Oh no, I didn't say that.
Speaker 1:Look, I'm just saying you got to watch out for yourself because I mean if he could be here or something. These boots are kind of tall. I can't see who's next boot.
Speaker 2:You know, my dad did say I should have been a major league pitcher so I can see all the bases at once. He's a runner Without even turning the head. I can't joke about that, nobody can. You could scream. You did this to me, dad, you did this to me.
Speaker 2:Oh, and don't forget, matt Harvey is going to be. I don't know who he's going to be facing. I don't know what his plans are when he's going to be there. He's a fan favorite Dude. This show just sounds awesome. Yes, cool, thank you. This show just sounds better than the last show.
Speaker 1:The shows are getting better and better. The action is getting wilder and wilder I don't start getting bigger and bigger. It seems like a sear for backbreaker just to take off here, so I'm going to get a plate.
Speaker 2:Talk to you.
Speaker 1:All right, ladies and gentlemen, let me tell you more about this place. This place isn't very good. This place is some of the best Asian cuisines that I can find around here. I have my other Asian spot that I eat, but this place, if you want a lot of it and you want a variety of it, that's the main thing. To test out the variety, come down here to BC Osaka. Let's look at him fill his plate. Scott, you're terrible. I don't know what are you doing this guy. He wants to fill a plate. He really fills a plate. He's disgusting. Sometimes you have to be polite. Manners make it the man. That's what they say. Oh, just as I say this, scott shoved it. He shoved this person inside. I'm going to start a fight here. You didn't have to shove that person for that food. Sorry, it's just in my way. Well, we're really going to get kicked out now.
Speaker 2:See how I sat down. I just fell and I didn't hit the wall.
Speaker 1:I saw you pointed over this one section and said look over there and then you like, shoved the lady and you've got the food. That's terrible. I understand. This place is really good. Starting to build up now with more people.
Speaker 2:You know, I don't think there's any buffets left in the area. No, I could think of three this Golden Corral, yeah, and then Ryan Steakhouse and Michigan City, which may I call in. Number four is Hard Rock Cafe, which is where we're going to go. What, yeah, hard Rock. Yeah, that's that $62 buffet. Where's that at? I'm at Burr Street.
Speaker 1:I've never heard of it. No, I've heard the Hard Rock Cafe, but you've seen it right.
Speaker 2:I've never been there. No, you didn't go there, but you know you pass it on the highway sometimes, or you don't ever go out there.
Speaker 1:I don't drive highways like that Only when we're leaving. Want to visit my brother in the middle of Wisconsin, so this oh, then you pass it.
Speaker 2:Yeah Well, I just say, look at that, they got some really good shows coming up. They got like Chelsea Handler coming up, yeah, kevin James, a lot of comedians Heck, they had Rod Stewart's there two weeks ago. And then it's just weird that it's in Gary Well, and the guy that owns this Hard Rock Cafe wants to buy a lot of property and turn it into like a Vegas.
Speaker 1:That's the one thing I've already said over the years mainly my family and friends that Gary used to be this huge city so it's a one city back in the 50s and 60s and then it started slowly deteriorating with the mills shutting down and people leaving and stuff, and then crime and stuff took over.
Speaker 2:You know I see old movies at like 11 o'clock. People are walking down Broadway. Yeah, you know families. They're all going to like big theater shows and bouts.
Speaker 1:They said that there was over 13,000 abandoned buildings yeah, that's what I was going to say All abandoned buildings and houses. If somewhere were to buy that cheap and just level it all and just start planning to make big businesses there, you can start bringing Gary back. And when Vegas started out as a desert, yeah, you can make a big recycling place in Gary like one of the biggest around and you could just start making money and, like you said, buy hotels right next to the place over there, have small little those tiny homes, have like a whole area with tiny homes for people to live in.
Speaker 2:You know, gary, can't afford to back the building style because it costs too much money. Yeah, but then you got all this pull of like little gang bangers in there. You know Well, once you back the building down, everybody will go Right. So where are they going to go? They're going to hang around.
Speaker 1:But no, there's place.
Speaker 2:You could get a house and stuff for people and stuff, but I drive by the art rock, sometimes in the morning, and then the place still packed. Those people come from the mill. Yeah, they can build straight there and spend their whole day checks.
Speaker 1:That's the thing you got to think of something that's going to be in the future and put it in Gary, a big business that's going to make money.
Speaker 2:I think that's something that isn't around anywhere in the world. It's something different. Or put a theme park the theme park They'd be growing in the art rock park.
Speaker 1:Well, you ought to have everything hard rock over there. Rename the place hard rock, hard rock, indiana. I was in the shower the other day keeping the hard rock. Come tell me the story while you're eating.
Speaker 2:I was in the shampoo bottles. Oh, come on. Hey, you know what I told you just a little while ago before we got record. I'm really getting excited for the next month of our podcast. We got a section card.
Speaker 2:Yeah, a lot of guests, a lot of topics and fan moving stuff, stuff that we've never talked about the next week and that person reached out to us to talk to us. She asked if she can come on the podcast, and I'm like they always said anybody can come on, you know? Yeah, so she's got a really good topic to talk about. We got some slapstick panels coming. Yes, I'm really looking forward to that. You know, a lot of people like when the five of us are all on it.
Speaker 2:They just complain and rip on each other, right right, so that's always fun, well, and pretty good.
Speaker 1:Got to be good live, good episodes coming up. We're here reviewing the food place.
Speaker 2:While we're doing the podcast, people look at us, jill.
Speaker 1:Well, all they know is we're just talking. They can't see the recorder.
Speaker 2:Right, right, right. Well, I think that servers do when they see it. That's why they talk a little louder, because they want to be famous.
Speaker 1:When you're not tripping them.
Speaker 2:Oh yeah, that brings my foot back in. If you are a company in Northwest Indiana area or Chicago area, you want your company to be advertised, you know, as you reach out to us. I mean, we're not going to be expensive, I guarantee it. We'll have a call commercial anywhere from 30 seconds to a minute long, you could pick. Yeah, we thought they had you on as a sponsor.
Speaker 1:If you've got money and don't know what to do with it or don't want to deal with it, give it to us at powerspointcom.
Speaker 2:We will laundry your cast.
Speaker 1:We will take your dirty, dirty money and we'll put it in our little pockets and, don't worry, you won't have to deal with that money again.
Speaker 2:Bye, bye. Well, for the most part I think we're done, ok. Well, what do you think? Yeah, we got pepper stuff in, but before we leave yeah, I know you got lots of things in your head For a quote.
Speaker 1:Yep, oh, let's see. Oh, today's quote of the day is waiter check please.
Speaker 2:That's a good one. So with that I'm going to trap a new song. It's called the Trap and Is it about marriage? Yeah, ok, we will talk to you guys later. Bye.
Speaker 3:We will talk to you later. Bye, we will talk to you later. Bye, we will talk to you later. Bye, we will talk to you later. Bye, we will talk to you later. Bye, we will talk to you later. Bye, we will talk to you later. Bye, we will talk to you later. Bye, we will talk to you later. Bye, we will talk to you later. Bye.