The Power's Point Podcast
A place that talks about anything and everything, Give it a listen, it's like friends sitting around the table having a laugh or two, but no more than three,
The Power's Point Podcast
Stomach Stretchers
What drives someone to consume 76 hot dogs in 10 minutes or choke down eight pounds of pure mayonnaise? The fascinating and sometimes disturbing world of competitive eating exists at the intersection of sport, spectacle, and sheer human determination.
We dive deep into this peculiar subculture that's evolved dramatically over the years. From the famous Nathan's Hot Dog Eating Contest to obscure challenges involving beef tongue and jalapeno peppers, these competitions push human bodies to their absolute limits. Joey Chestnut and Takeru Kobayashi emerge as the titans of the industry, with Chestnut holding an astonishing number of world records across various food categories.
The science behind competitive eating proves surprisingly complex. We explore how these gastronomic athletes train their bodies through stomach stretching techniques, drinking gallons of water before events, and even learning to partially dislocate their jaws. These aren't just people with big appetites—they're dedicated competitors who approach eating with strategic precision.
What began as casual county fair entertainment has transformed into a global phenomenon with significant cash prizes. The Wing Bowl offers $50,000 to its champion, while most competitions range between $2,500 and $10,000 for first place. For those at the top of the field, competitive eating can become a legitimate career path, though one that raises serious questions about long-term health consequences.
As we debate which food challenges we might personally attempt—from White Castle sliders to deviled eggs—we're left wondering: is competitive eating an impressive display of human potential, or simply a grotesque spectacle? Whatever your take, one thing's certain—it's impossible to look away.
Join us for this eye-opening exploration of what happens when eating becomes sport, and discover why these food warriors continue to push the boundaries of what we thought humanly possible.
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 Powerspoint Podcast the spectacle of speed, the amazing stomach capacity and the sheer determination. We could only be talking about the world of competitive eating. Hey Scott, give us a beat we can chow down to.
Speaker 2:Welcome to the stage. It's a global affair when the buns are steamed and the bellies don't care. From Nathan's hot dogs on the 4th of July To a mountain of oyster stack ten feet high, I'm pizza pies. Flying chicken wings burn With every bite. There's a title to earn Slurping noodles and soul tacos down in Peru. This ain't fine dining, it's an eating zoo.
Speaker 3:Watch the champions chew with fire in their soul, forks held high as they chase that goal. It's messy, it's wild.
Speaker 2:It's jaw-dropping fun. It's the Powers Point Podcast. Now let's get it done. Ding-dong, grab your napkins, people. It's go time. Yeah, grab your napkins, people, it's go time. Yeah, grab your napkins, people, it's go time. Grab your napkins, people, it's go time.
Speaker 4:Well, hello, hello, welcome to the Powers Point podcast. I'm your host, Scott Powers, and with me, as always, is Jim Banks and Keith Mackey. Hello, and if you guys are tuning in for the first time, hey, welcome to the show. We really appreciate you tuning in. And now the next question is what are they about? Well, we don't really know what we're about. We just off the cuff and we talk about anything and everything, with the exception of two things we don't talk religion. We don't talk politics. We like to keep things lighthearted here and have a laugh or two, but no more than three. So if you find yourself laughing four times five times.
Speaker 5:let us know what we're doing wrong You're almost one back.
Speaker 4:Guys, today we got a really good topic. Like Jim said, we're going to talk about competitive eating. You know I don't see too many things covering this subject, competitive eating. You know I don't see too many things covering this subject and I was just watching an old fourth of july episode, a show, and you know I don't know whether to be impressed or be grossed out. But it's definitely changed over the years. Oh, anything you could think of eating, there's a competition for it and it's like come on man.
Speaker 1:When it was not a lot of competition, like about 20 years ago or something, it was interesting. But now in the last five, five or seven years you watch it and you're like grossed out and stuff. You're like, oh, this just how they just mash it all up and dunk it all in water.
Speaker 4:It's just gross and then it is pretty disgusting you hear about people like dislocating like one side of their jaw. You know they're like the shovel it in man, and that's not only males, that's women as well, you know. So it's like my God. So we're just going to talk about that in a little bit, but before that, what do you guys been up to this week? Not much going to talk about that in a little bit.
Speaker 1:but before that, what have you guys been up to this week? Not much just like work back and forth the one that one of those weeks where nothing really happens, that's always a good week it's just one of those days where you get like on the way from work I was coming last night, tonight and you get stopped by a train like in it. You see it like ahead of you and it's when you're getting up to it and it's going like slowing down, slowing down. I'm like do I got to turn around and look for another way around? And then you just gamble and you just wait and then I realize I'm sitting there 10 minutes Like this is ridiculous.
Speaker 4:And the thing that sucks is when that happens and you're the first car and nobody else is moving, letting you turn around so you have to sit there, man.
Speaker 5:How about you, keith? Uh see, my wife asked me to stop watching the killing joke documentary because eventually it was starting to give me nightmares. Really, yeah, well, I have very vivid. Uh, my dreams are crazy vivid, like that's actually kind of what led me to doing the wrestling game characters which kind of led me here. But, uh, this is a very interesting one is, I felt like I was seeing different out of each eye, like one eye was seeing reality and one eye was seeing something uh I guess I can only describe as evil whoa. Yeah, so, and if I feel like, and I don't know, I I guess it hasn't happened since then, but I think, uh, yeah, heather thought that it might have been a direct result of binge watching the Killing Joke documentary too many times A seer between worlds or something.
Speaker 1:That's kind of what it felt like, like the dead zone or something I don't know Weird.
Speaker 5:It was scary. It was scary, we could be talking anastrochism. Well, when I came out of it, I was, it was, it was, uh, I don't know I was. I was pretty shook for for a minute, even in my awake state, so it was, it was pretty intense.
Speaker 1:Was it like Jacob's ladder or something in the eighties, that movie where they hooked them up to?
Speaker 4:Yeah, that's a rough movie too. That's great. Tim Ryan, no, tim no.
Speaker 5:Tim Robbins. I can't remember the lady's name. Yeah, see again. The best way I really could describe it is I felt like I was seeing different out of each eye.
Speaker 1:That's wild.
Speaker 4:If it makes you feel better, keith. I see different out each eye every day. Man, different angles.
Speaker 5:I hope not this same way.
Speaker 1:Hey, if anyone's listening patent pending, you're going to make a movie out of that. Don't nobody steal that idea.
Speaker 4:Right, patent pending. Uh, you're gonna make a movie out of that. Don't nobody steal that idea, right you're? You're always seeing different dreams out of different eyes and stuff.
Speaker 1:Well, my eyes are so messed up man, when I cry, tears running down my back. Oh my god, this guy shecky green over here, thank you, I'm here all week.
Speaker 5:Yeah, keep on dramas, ladies, gentlemen, you ever see that shit.
Speaker 4:No.
Speaker 5:With Chris Kattan and it's an SNL skit. It's Chris Kattan and Fred Armisen is the drummer and his name is Mackie. So every time he'll hit the beat when he's not supposed to. Yeah, you know what I mean. Instead of hitting it on the punchline, he'll hit it on the setup. That's funny.
Speaker 4:We're going to take a quick commercial and we are going to come back with this. If you want to call it a sport, I had to think about it because some consider it a sport, some consider it just plain gross.
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Speaker 4:Welcome back, friends. You know we cover a lot of ground here, from the profound to the well, let's just say the profoundly peculiar. And today, folks, we're diving headfirst and stomach first into the fascinating, often baffling, world of competitive eating. You heard that right. We're talking about the sport where stuff in your face is an art form. Now, before you picture some amateur food fight, let me tell you this is serious business, guys. These aren't just your average backyard barbecued gluttons. We're talking athletes of the gastrointestinal persuasion. These competitors train their stomach like bodybuilders train their biceps. They stretch, they practice, they strategize. It's a whole thing. So, in doing this research, what have you guys found out about this? Because, man, there's some gross stuff going on here.
Speaker 1:Like I said before, it's changed over the last couple of years. You don't hear a lot about it. I mean it's it's changed over the last couple years. You don't hear a lot about it. I mean it's just, it was interesting and when we were younger you know, in 20s and 30s sort of 30s we're like, yeah, I can do that, I'd love to just get in that in competition. Or you watch a man versus food back on the food network and stuff or the travel channel. Yeah, and I was like man, I want to go to all these places and try those challenges and stuff and get a shirt and stuff. But now you just watch. You get older, you're like man, that just that's not, it's all gross.
Speaker 4:Now you know like I thought it was cool back in the day to go to White Castle by a crave case and just devoured a whole thing. Yeah, Now I stop at like 13, 14. But man, I can't do the rest.
Speaker 4:You're going to say like six. It's just we try to put ourselves into that frame of mind even before we learned that this was a real thing. Back in the day, I'm sure, when we were little Like just shoving as much pizza in your face as you can, we didn't know really to stop. You know, like just just shoving as much pizza in your face as you can, we didn't know really the stop. Why didn't? I could say that how about you?
Speaker 5:I believe I am paying the price to this day for being that way as a child. But I guess obviously I've talked before about my, my stomach issue. But I actually was a huge, I guess guess a glutton would be one, a better way of putting it. But I used to get a lot, of, a lot of heat for overeating around the house and from, you know, various members of the family and whatnot, until until, I guess, about 19, 18, 19, where I started getting sick all the time. And then it's, you know, now got to the point where some days I can't finish the sandwich. So it's not, you know. So it feels like eating competition to me when I'm just trying to get that second half of the sandwich down some days.
Speaker 4:And what were you going to say, Jim?
Speaker 1:Just that like back in the day, like he said his back in the day. But we used to me and my friends, when we are graduating and stuff we were like oh, how many Whoppers can you eat, and how many Whoppers? And I used to just like I could eat like five or six or ten, like we just all want to eat Whoppers and stuff at Burger King. But now I can't even think of like just going even barely getting one or something, because I'm like I can't eat that stuff anymore.
Speaker 4:As good as it sounds too. And when you read about these records, there's actually techniques that people use to beat these records Right off the bat. The one name that everybody knows, even if you don't watch it, is Joey Chestnut. This guy is ridiculous and he holds so many records in these competitions, Even though I think, man, that'd be cool. We get free food and just get our fill and that's it. But when I tell you some of the records that I found, and you guys, if you guys got any, it's crazy, man, and it's very gross. So I'd rather them do it and stand on the sidelines and cheer them on for the pain that they're going to suffer later on. Because, man, you know, in the bathroom not to be gross dude, but like Coney Island's Nathan's Hot Dog Eating Championships, you got 10 people on the stage, men and women. You know that bathroom's got to be rank, you know. So what have you guys found?
Speaker 5:Let's just kick this right off. Would you consider hot ones an eating competition? Well, I think that's more controlled yeah, I mean I guess they got a goal to get to the end, right?
Speaker 4:yeah, they. Uh, there's 10 bottles of sausage and each one has a different level of heat and, uh, some people, some it's wings, but, like Billie Eilish, when she did hers, it was tofu.
Speaker 5:Yeah.
Speaker 4:It looked like chicken wings. But some of them try to tough it out, man, and it's funny when they can't do it. Even Gordon Ramsay got pissed off.
Speaker 5:Is that something you'd like to do? You'd be interested in doing, Festy?
Speaker 1:Not hot sauce.
Speaker 4:You know there's a difference. I love hot sauce and I love spice, but there's a difference between flavorful hot or just the surface of the sun hot. I watch these people on TikTok and they take these peppers that aren't even out for public consumption yet and they just sit there and eat it and it's like 9 million Scoville and you can see their face turn and he's like oh, there's the endorphins, there's the endorphins, you know. And he starts drooling on himself and his eyes were watering and he's like he puts a timer on and he said this has a five minute burn. So he just sits there with no milk, nothing, man, oh God.
Speaker 5:And I didn't know they could rate it like that, that they had, like that they could say if this one has a five minute burn or this one has a longer burn, that's, that's pretty interesting.
Speaker 4:Yeah, and he even eats the seeds of this. You know that the seeds are like the hottest part. He even had liquid Caspian, which is pure sun surface hot.
Speaker 1:See, that's more pain. That's more pain. That's not even pleasure of eating. I mean this whole I mean we're talking about it it doesn't seem like it's enjoyable. Like I talked to my coworker tonight, I brought up the topic of competitive eating you know stance and he's like I was telling the different stuff we were looking up and he's like but I'd rather savor the food and like, enjoy it. And I'm like, yeah, I'm pretty much there too. I mean, I wouldn't want to do almost any of these really.
Speaker 4:Now put me in front of a buffet, and that is like my food competition, you know, because even though I know I can go back, I'm piling it on, and Jim's he's been my witness.
Speaker 1:Yes, I've seen this guy eat at a food buffet.
Speaker 5:You seem to take three days for me to handle the same stack of pancakes that you got. Remember that shit.
Speaker 1:I found some gross ones. Did you guys find gross ones?
Speaker 4:No, Half of this stuff is gross man.
Speaker 1:One was like a three pound, three pounds of beef tongue. Oh, it's frickin' nasty.
Speaker 4:Oh, what else? Do you know who holds the record for that?
Speaker 1:Yeah, dominic Cardio Cardo. Okay, In 12 minutes, three pounds of beef tongue, oh God.
Speaker 2:Oh my goodness.
Speaker 4:How about this one real fast man? What? Eight pounds of mayonnaise in eight minutes? Yeah, I saw that. Oh my God, and that's held by Oleg Zornitsky. Straight up mayonnaise dude. That's gross.
Speaker 1:That's nasty, that's gross man, I can't find it. I saw another one like that Okay, here's one, could you do it? Three onions, no whole onions, Couldn't do one. I could eat onions, the whole thing, just like start you know what?
Speaker 4:Both me and my wife, we sit there sometimes when we're eating French fries with sliced onions.
Speaker 1:man Just eat the onion like it has to yeah Like an apple or something.
Speaker 5:That's crazy. I need to say that Both of my parents, particularly my mother, can eat an onion like an apple.
Speaker 4:And especially Vidalia onions that you can always buy from the Shriners on the street. You can eat those. They're sweet, you know. So, yeah, I could see that I don't know about three, but how about 28 pounds of Poutine? That's a lot, but see man that's got gravy to help push it out.
Speaker 5:Is there onions on that too? Because sometimes they put the onions on that. If it had the onions on it, I could attempt it.
Speaker 1:Joey Chestnut 28 pounds of Poutine in 10 minutes. Good Lord Covered the fries and everything.
Speaker 4:Oh man, Keith, you got any records that you found?
Speaker 5:No, I didn't. I actually didn't know. I was supposed to be finding records.
Speaker 1:Oh God, what kind of information did you give him, Scott?
Speaker 4:I just gave it to him today. How about this one? Hold on. Keith just texted me one. Matt Stoney 182 slices of bacon in five minutes. Good Lord, I love bacon, but damn Wait 182 slices. It comes out to five pounds. In how much Five minutes?
Speaker 1:Five minutes, that's fast, that's insane. How about three pounds of haggis? Oh God, dude.
Speaker 4:That's gross, you know, but like the Scottish and like the Northern UK, they like that stuff man.
Speaker 1:See, I've never had it, but I'm part Scottish, I'm going to have to try it. You know, just once in my life, sheep organs stuffed in their stomach.
Speaker 4:How about our boy, joey Chestnut, holding the record, also eating 182 chicken wings in 32 minutes? Or?
Speaker 1:30 minutes.
Speaker 5:See, that's the, the wings, and stuff that has bones and stuff that's dangerous, but right they don't really make them eat that much of it before they consider it completely gone, right like they take they gotta behave, they gotta clean it he's gotta clean it, clean it wow, so he has the 182 chicken wings in 30 minutes.
Speaker 4:But molly schuyler ate 501 wings in 30 minutes. Man, it'd be a rough first date, ain't it? It's like hey, calm down, you're not gonna impress her.
Speaker 1:No chicken when you're pulling out how.
Speaker 4:How about tamales? Do you guys like tamales? Yeah, I love tamales.
Speaker 5:Yeah, especially if you find a legitimate place to get them from. Yeah, exactly.
Speaker 4:Again our boy Julie Chestnut 102 tamales in 10 minutes.
Speaker 5:Oh.
Speaker 1:See, some of these I'm going to have to try I don't know, because I got a a list now, where I just did it now of seven of them that I think I can get into.
Speaker 4:Right, what other here? We got the butter.
Speaker 1:Yeah, I was just going to say that one.
Speaker 4:Don Moses Lerman consumes seven quarter pound sticks. That's equivalent to one point seventy five pounds of butter. That's nasty.
Speaker 1:That.75 pounds of butter that's nasty. That's just sticks of butter Jesus.
Speaker 4:Christ. For those that know me, that knew me back in the day in wrestling, one time I went to a place called Ponderosa Steakhouse here and I thought I was eating vanilla pudding, but it was butter. Even the waitress stopped Like, oh my God, I've never seen that. Yeah, so it was whipped butter. Man, I thought it was. You're such a hillbilly, oh my God.
Speaker 1:Oh, what else did you find? What about 18 pounds of cow brains? Oh my God, dude Kobayashi, I got the record.
Speaker 5:See, that's the one name. I do know where he said the one name. When he said joey, for some reason, I thought you were gonna say joey swole no, at least he swole after the competition hey you need to do better, but uh takaru kobayashi right, but yeah, kobayashi is the one name I do know I'm at kobayashi and chestnut man.
Speaker 4:There's even a netflix special on that about the yeah, the competitions that they've had, because he used to be the reigning hot dog competition eater. And then Joey Chestnut rolled in and ate 76 in 10 minutes. You know 76, buns and all man.
Speaker 1:And then was it last year or the year before when Nathan's hot dog kicked Joey Chestnut out. Yeah, yes.
Speaker 4:That's right. I have heard of him now because he the reason what happened with him is he signed a, uh, he was under the nathan's hot dog competition contract but then he was doing like a, a vegan, uh, chicken wing, uh sponsorship and they, yeah, that wasn't allowed because it wasn't majorly eating, which is right. Like wwe and awa, you got major league eaten.
Speaker 1:You know that's the top tier and so that wasn't it like last year, the year before the first year, that joey wasn't in it for a while or something right?
Speaker 4:right. So, yeah, I found out that they wanted 15 times right. Here's one man that that seems reasonable. It's. It's by a former miss earth, new zealand. Uh, she set the guinness world record by eating 19 chicken nuggets in 60 seconds. And then, leah shutiver, she ate 35 nuggets in three minutes.
Speaker 1:When you said 19, I was like man, I could beat that. And then you said seconds and I was like oh, wait a minute.
Speaker 5:Yeah, 60 seconds, dude, I think my daughter could probably have a go at that one.
Speaker 1:That would be all about stacking them and getting it all in your mouth at once. Yeah, you can't go. One tooth, you know. Two, four, six. You got to just shove it all oh god dude, how about a asparagus? Yeah, oh god again joey chestnut man I like asparagus, but there's I, that's a lot me too.
Speaker 4:He ate 12.8 pounds of deep fried asparagus in 10 minutes. Wow, we're not talking about a couple stalks of the asparagus, we're talking about 12 pounds. You know that's got to come out heavy, yeah.
Speaker 5:What I'm curious about is what does he do to balance this with the rest of his time?
Speaker 4:And he makes a lot of money on his competitions. Man.
Speaker 5:No, I mean as far as like with his health.
Speaker 1:Yeah, they said there's a whole science behind it too, how you have to eat. You have to practice like for weeks and months of eating, gorging yourself and timing different times how you eat.
Speaker 4:That way your stomach will get elastic and ready and prepared for the when you have the big competitions yeah, like he said, uh, before a couple of like a week or two before the competition, he drinks lots of gallons of water to stretch the stomach. Yeah, you train it, yeah, and then by the time he eats it. But man, if you look at the guy, he's skinnier than all three of us.
Speaker 5:It's like it's more of a wonder is this dude like ultra healthy in his outside time you know what I mean when he can handle that kind of spike to like his cholesterol, you know Right, right.
Speaker 4:Oh my God, dude, how about he also holds the world record for hard-boiled eggs? Yeah 141. Hard-boiled eggs in eight minutes?
Speaker 5:Yeah 141 hard-boiled eggs in eight minutes, isn't that like?
Speaker 4:Cool Hand Luke. It's already got 50 eggs in that movie. Yeah, it's over 10,000 calories off of those eggs, man and imagine the cholesterol.
Speaker 1:See, if you made a deviled eggs I can just polish. Those are like just nothing going down.
Speaker 5:Wow, they were they were doing with the uh avocado in it, like, oh, I have to try that this year. Supposedly it's. It's if, uh, you replace, like, the majority of everything else with avocado, that it's like a lot healthier and it's supposed to taste pretty good. I've never had, but it's supposed to be good.
Speaker 4:I mean, it's creamy like a yolk, Mm-hmm.
Speaker 1:I'm going to try that this year for Easter.
Speaker 4:Here's Keith's big record here Ready man Pancakes. Matt's telling me $113 pancakes in eight minutes. That seems reasonable, but you know how heavy that's got to feel on your stomach.
Speaker 1:See, pancakes will be low on the list because, like you said, I could eat a lot. But once that hits, that wall hits. You're going to be like I got to go to the bathroom and lay down or something. Yeah.
Speaker 4:Dude, every record that I looked up, man, it's Joey Chestnut, Joey Chestnut, Joey Chestnut.
Speaker 1:I found a page of his like a lot. Well, how about his Twinkie record?
Speaker 5:Yeah, 121. 12 in in six minutes. Yeah see, I will definitely attempt that. I've almost uh, suffocated on the rare occasion I get the munchies. I usually don't you know what I mean, but every once in a blue moon I will. And one time we had, uh, twinkies, which that's kind of like my, my weakness food, but it was Twinkies and A&W cream soda.
Speaker 4:OK, that's good stuff.
Speaker 5:I got and I got sick on it from eating so many. And the Twinkie like in between, the combination of it, it like swole up into this weird like foam and even though I was trying to throw it up like it wasn't coming out, it was, oh my God, foam.
Speaker 6:And even though I was trying to throw it up like it wasn't coming out.
Speaker 5:It was, oh my god, and I couldn't breathe. It was off.
Speaker 1:Very yeah, it was very scary here's the one that I think I can polish easily taco bell soft, soft beef tacos oh the cheap ones.
Speaker 4:I don't put no meat in there anyway I know joey got a 53 in 10 minutes.
Speaker 1:That seems like like nothing it does, because I get those crepe cases for years and I'm like I could do a whole or not. Crepe cases, those Taco Bell they would have a big bundle and stuff. Party box yeah, party boxes and stuff. I'd be like I could eat like 20 of these and not even blink.
Speaker 4:Right. How about burritos, man?
Speaker 1:Matt Stoney, 14.5 Chipotle burritos, which is over 15 pounds of burritos in 10 minutes, see, and burritos can be made either small or real big, so that it depends on how you make them yeah, they were.
Speaker 4:Yeah, I agree. How about ramen noodles? Seems kind of easy. Our boy again, joey, chestnut down 10 cups of ramen noodles in one minute.
Speaker 5:Oh my goodness, that had to swell so bad in his stomach afterwards. Well it's bad.
Speaker 4:How about jalapeno peppers? No, I can't mess with hot it's. Where'd it go? Patrick Bertoletti ate 275 jalapenos in eight minutes. Oh man, you figure. After the first couple your mouth's just numb anyways, but yeah and his ass felt it afterwards.
Speaker 1:I bet you money.
Speaker 4:Oh yeah, probably shooting against the wall. Oh my God, dude, some of this stuff is just like ridiculous.
Speaker 1:Did we mention White Castle hamburgers? No, oh, it also could be compared to the Crystal hamburgers down south, the White Castle enemy or whatever the opponent Joey got 103 sliders, kind of, in eight minutes. Man, that's a lot.
Speaker 4:Dude, you know I think I could take that one. You know you have to have an explosion after this man.
Speaker 1:You've been eating that many ciders. No, some people don't take that effect to White Castles Right.
Speaker 4:You had White Castle. It doesn't bother me, but like when Gavin and I came here and they had White Castle for the first time, dude, it hit them hard. Oh my God, that's bad. How about ice cream? It's everyone different. How about ice cream man? 16.5 pints of ice cream, that's over two gallons in six minutes. Do you know why? That's Because brain freeze.
Speaker 1:Yeah, because brain freeze you can't once you like in a second. You're going to be going like this screaming for wasting time because you got brain freeze in five seconds.
Speaker 4:How do you block that? I've never had brain freeze. It's a bunch of milkshakes and slushies and icees that I'm drinking. Some people they put their thumb to the roof of their mouth to take away the brain freeze, but I've never experienced this. Hey, with Easter season coming up, how about Peeps?
Speaker 1:No, I can't do Peeps.
Speaker 4:Kobayashi ate 25 Peeps in 30 seconds oh.
Speaker 1:You're going to have like diabetic coma if you freaking eat that yeah like that.
Speaker 4:Like Keith said, how do you balance it Right? These are all huge risks, like what's the payoff? You know, you get a wrestling belt off the hot dogs and, I think, 10 grand.
Speaker 1:To balance it, you got to eat like a raw turnip right afterwards or something.
Speaker 5:Yeah, now I'm kind of interested in now what's like the biggest, like what are the purses like for that? It's like you say, if it fits a ribbon in, a good job.
Speaker 1:You know what I mean it should be like a big case or a suitcase full of Tums or something.
Speaker 4:It's a lifetime supply of White Castle burgers.
Speaker 5:Right, what did Lardass? What was he up to win if he won the blueberry pie eating contest?
Speaker 1:I can't remember.
Speaker 5:Right, I forget what was at stake there. You know, he just know he caused his bar for Rama.
Speaker 4:Okay. So like when Joey Chestnut did the 76 hot dogs he got, he got paid. The payout was 20 grand, but he has to split that with also the female winner, so 10 grand each.
Speaker 5:Oh, my goodness.
Speaker 4:For, like for the crystal burgers, it was $10,000. The taco eating competition, the payout was, uh, $2,500 for first place what's the WNBA complaining about, then? Huh their competitors getting paid like, for he does the St Elmo shrimp cocktail championship also, which is held in Indianapolis. It's uh, it's like really hot cocktail sauce, really hot. The payout was $3,000 he got, so it's like always different, nathan's is the one that they get. Yeah.
Speaker 5:I guess how often is he doing? If he's doing one of these a week and he's getting like between $3,000 and $10,000 a week, that's not, that's pretty good. But if he's doing it like twice a year, that's you know, and somebody else has to buy all his hot dogs for him to train, that may and it may not be the greatest deal for the other person like the national sweet corn eating championship.
Speaker 4:the payout was uh, where where'd it go? Uh, the payout is first place is five grand. If you're six, you get 200. Wow, jack's donut hole eating championship.
Speaker 5:All right, so maybe he gets he has to have like sponsorships or something.
Speaker 4:How about that one Donut holes? People up in Canada knows Tim bits. We know it as Dunkin' Donuts donut holes. Right, the most was 359 in six minutes, whoa, and the prize was $4,000.
Speaker 5:That's pretty much one every second.
Speaker 4:You're faster, man, it's $359.
Speaker 1:I found an easy one. Yeah, how about nine and a half pounds of peas? Oh, okay, yes.
Speaker 5:If I said nine and a half weeks, you'd be like oh, the Mickey work movie.
Speaker 4:The Kim B for nine.
Speaker 1:Because if you eat peas for dinner and stuff and they just slide down, you're eating nothing because there's nothing really in it and stuff. So I feel bad. I could do nine and a half pounds of peas, ooh.
Speaker 4:It seems like the number one would be the wings, the payout, the wing bowl. It's 50 grand payout. You know what? To be honest, man, if, if I thought I could eat all these hot dogs and I'm doing pretty steady and I'm doing good or if I'm eating a burritos or sushi or whatever, if I see Joyce Chestnut sitting down next to me, I'm just gonna leave, man, it's right you know it's like no competition, man, and I think you can't do.
Speaker 4:You can't do 76 hot dogs, no, not in 10 minutes, man, bun and all. And if you look at them guys, man, they got few buckets and if you puke, you lose.
Speaker 1:I'm actually the reversal of fortune or something.
Speaker 4:Imagine the person's got clean that crap out, or the person in the front row you know, or the people directly next to you. You've got to put up with that?
Speaker 1:Or would you want to get famous and everybody, there's a bucket next to you but because you know you're not going to come back next year or something, you just puke straight toward the every, like the camera and stuff.
Speaker 4:That's like standby V.
Speaker 1:Indiana Standby. Tell you what's a protest and you know everybody's going to see it. They're not going to cut the camera and you're going to cause a barforama. Everybody in America is watching it.
Speaker 4:And the world. So you're going to go up in there with a bottle of castor oil before man. And he's going. You're not going to be remembered for the hot dog competition. You're going to remember that guy who ruined it because nobody wants to tune in, no more.
Speaker 1:And everybody's going to start puking and you're just going to like the movie. You're just going to kick back and be like I started this bar for rent.
Speaker 5:And sit back and enjoy his creation and then be gross and drink it, oh God.
Speaker 4:Or you're like Reagan Regan whatever her name is from the Exorcist. Had you heard of her?
Speaker 5:Was that her dad was the Linda Blair Exorcist.
Speaker 4:Yes, yes, the first one.
Speaker 1:All right, keith, I got a question for you. Okay, your top three foods that we've talked about, what you think you can eat, and actually put up a good fight for the most erected, yeah, the most. Of you can do Three things.
Speaker 5:Twinkies would probably be the first one. Okay, I would say that, even though I guess that's you know the most. I guess maybe our Tilly dogs would probably be the second one. Wow, because, yeah, even though it's not good for my stomach, that's still what I like the most, and even, you know, I end up getting sick on it. And then, oh, let's see the third one I'm trying to think of like what do I get like the most? Like gluttonous of where I don't want to, you know.
Speaker 1:That you eat too fast and easy and everybody's like, well, you know like no, those are nothing to me.
Speaker 5:Oddly enough, Triscuits. That'd be funny. How could you have an incident in the house here over me eating the box of Triscuits too fast?
Speaker 1:He'd have to measure it by the pound or something I don't know. It'd count every Triscuit.
Speaker 4:And if anybody's listening, that works at Triscuit man, we'd like to sponsor you, or we'd like you to sponsor us.
Speaker 5:You'd still take twinkies and turskets and uh, I can have the guilt free here and chili dogs that look the same coming out as they do going in.
Speaker 1:Uh, good lord mine, mine would have to be, not my uh. Number three would probably be tamales okay I could just eat those like they're nothing. White Castle sliders would be number two, because my wife knows it's very amazing how many back in the day I could eat. And number one would probably be deviled eggs or hard-boiled eggs.
Speaker 1:Probably deviled eggs, oh, deviled eggs are good She'll make like for Easter, make like three to four trays and stuff, and I have to like talk while I'm eating it. You're not going to, you're just going to eat two for dinner. You're just going to have two for the next dinner. I can't, because I could just sit there and just make it all disappear.
Speaker 4:Yeah, you kind of feel bad. Uh, I want to say sliders. Okay, you know, it just seems easy and I knew, I know, like recently I I did 15, 16, like, like no problem, I gotta stop, because now I'm getting the stomach, uh, but not just from them. But uh, I wonder if there's a beer competition man? I'm sure, probably, I'm sure that wouldn't be, that wouldn't be. But yeah, I'm sure, I'm sure that happens every night.
Speaker 1:Now with sliders, do you put different toppings on each one? I would put cheese, the onion, the pickle, like normal like a, like a sauce, like a barbecue on one cheese on another.
Speaker 4:No, I would. I would just do the cheeseburgers boom. Oh, because jalapeno cheese.
Speaker 1:Whenever we get, uh, white castle, we'll have different condiments on the table, like four or five and stuff, and then we'll just rotate like a day, like one or two dabs on each one, and we just change it up with different ones like for me.
Speaker 4:If ketchup's not on it when I get it, I don't add it to it. You know it. Like fries, I just eat fries, I don't add it to it. You know, like fries, I just eat fries. I don't add those to the sauce or anything you know, except unless it's a Wendy's Frosty. Then I'll dip my fries in that. But I think number two so we got White Castles. Number two would be Wendy's Chili. I think I could stack that away pretty good because damn, that's so good. And number one I know I can eat a lot, but I know. But I'd like to give it a go man the wings, because I love wings.
Speaker 1:What traditionalists.
Speaker 4:Yeah, or you know what, even the shrimp cocktail, because I like hot, but I don't know how hot that is in the Indy, Because I mean you don't even have for people that could just open their throats, like especially when they're beer bonging and all that, and you could just open their throat and just slide the damn shrimp down. Man, you ain't even got to chew it.
Speaker 5:I've never had shrimp, ever no.
Speaker 4:You allergic.
Speaker 5:You just don't eat it. No, I just. I've never had it. I don't think I can't remember I've even been in a place that they were serving it, and the closest White Castle is in Detroit to me.
Speaker 4:So we're like, we're looking at like, 45 minutes away, do you got crystals or do you guys got any sliders in the area?
Speaker 5:Arby's has sliders, but it's not quite the. You know, it's not the same as that, and I actually just found out recently that we have um, oh man, it's the place that, uh, emma from Sweden.
Speaker 4:Yeah, uh, oh, cain is Cain's.
Speaker 5:Yeah, raising Cain's. Okay, I just found out that we have like four or five of those here in my town.
Speaker 4:I were yet to check one of those out. Yet this shit, I'm gonna have to come over there. We'll all check out together. Uh, right, you know what? Another one, jim, that I it just popped in my head. Man and you, I don't know if they're there, and by you, keith, but long john silver's hush puppies oh yeah yeah, oh yeah.
Speaker 1:Hush puppies, dude, I could throw down on them yeah, we haven't seen, we haven't had that in a while.
Speaker 5:We have a Long John Silver's within, probably walking distance from my house, that I don't ever see anybody go to.
Speaker 4:That's the joke. That's why they're all closing now and it still takes you 20 minutes to get the food. I heard that that's one of the one places that everybody's still amazed that they've been empty for years and they're still around some of these, some of these places, I wonder if they're like used just for like a shell company or just some backup drug company man, you know where they do the runs at right, I I mean well to think we don't have a white castle and yet toledo is.
Speaker 5:Uh, I guess per capita the has the most restaurants, I guess, in the world no yeah wow man yeah that's what they say. Is they say, if you can't find something to eat, you know, in T-Town, then you're kind of you're kind of out of luck huh, I have to have to.
Speaker 4:I have to make a trip up there sometime, man.
Speaker 5:Yeah, for sure. But yeah, like I said, there's no White Castle, there's no Whataburgers, there's no like a couple of places.
Speaker 4:Yeah, we don't got Whataburgers by us. We got a downtown Chicago, but that's it. But then they're going to pay an arm and a leg. That's all I got for our food eating competitions, yep. So the next time you guys at home are at a county fair or a food festival, keep an eye out for competitive eating contests. You might just witness a feat of human endurance, or at least human stomach endurance, and maybe you'll even learn a new eating technique. Just don't try it at your next dinner party.
Speaker 4:So before we get out of here, jim, yeah what do you got for that quote of the week, man, or, in a saying, quote of the week it's all fun and games till. Someone throws up that's perfect and it's, and so next time, everybody I appreciate everybody signing in and listening to us and giving us a chance and we hope we come back next week because we got a lot to talk about and we will talk to you later.
Speaker 5:Later. Bye. Thanks, Mo and Sean. We know they listen.
Speaker 4:They definitely do.
Speaker 2:Bite you, champion, stuffing glory in your face From pies to pickles baby. We ain't safe, sean. We know they listen. They definitely do. Bite you, champion, stuffing glory in your face from pies to pickles, baby, we ain't saving grace. Grease on the mic and sauce in the air. At the powers point podcast, we dare, we share nuggets, flying bellies, crying Elbows deep where the fries are lying, Hot dogs stacked like dreams come true and someone just passed out in the barbecue. This ain't for fame, it's gut-busting pride when legends are born with ketchup on the side. Win or lose. You're still our crew With mustard mustaches and a big ol' woo-hoo Bike shoe champion, give it all you got Slurping that spaghetti like it's running hot. Cheers to the munchers, the crunchers, the brave. On the Powers Point Podcast, we rave, we crave. Warning do not attempt food glory without a bib or dignity. Catch you next time on Powers Point, where the portions are big but the laughs are bigger.
