- 7 minutes ago
Figgy’s Mixtape, celebrating National Cheese Day, featuring a bizarre story about one police officer allegedly pulling a gun on another officer over fish being heated up in a microwave, plus more strange, hilarious, and unbelievable stories from around the internet.
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00:01Pass the aux cord and crank up the volume.
00:05Figgy Figg's in the driver's seat.
00:07Sit back, relax, and enjoy the ride.
00:10It's time for Figgy's Mixtape on Sports Radio 610.
00:15Yes, it is the Mixtape in the Loop, Sports Radio 610.
00:18It's your man, Figgy Figg, holding it down on a Thursday.
00:21Happy Thursday to everyone out there.
00:24Man, I'm looking up at the TV.
00:26I see trade market for Tarek Skubel.
00:30I'm like, whoa.
00:32Astros need to get in on this one, right?
00:35I mean, with what money?
00:38I would say, just like if you allow me to dream.
00:40Orgist the future.
00:41Here we go.
00:41Hunter Brown, Spencer Herrogetti, Tarek Skubel.
00:44Gross.
00:45Gross.
00:45Hey, that would be fun.
00:46What?
00:47That'd be a lot of fun.
00:49Sorry, I wasn't listening.
00:50I just finished my top ten list.
00:51Okay, okay.
00:52I did not hear a damn thing.
00:53Some of us was out here thinking about sports.
00:55It's this man over here like, I've got my top ten list off the top of my head, so I
00:59couldn't maybe switch.
01:00He's like, do I put Gouda on here?
01:01I don't know if I should put Gouda on here.
01:03That was a question.
01:03I know.
01:04I can see it.
01:05Happy National Cheese Day.
01:07Today is National Cheese Day out there.
01:12I guess, so somebody did a survey.
01:14I think this was Talkers Research.
01:16They did a survey on, I guess, cheese.
01:21And 52% of Americans self-identify as cheese-obsessed.
01:27Obsessed?
01:28Yeah.
01:28I think Lopez.
01:29I am obsessed.
01:30Yeah.
01:30I like cheese a lot, but I don't think I'm obsessed with cheese.
01:33I cannot walk by, especially like at a Whole Foods or like a Central Market, you know, their
01:37daily.
01:38I'm like...
01:38I'm so basic when it comes to cheese, man.
01:41Yeah.
01:41I'm just like, I know your list is going to be super fancy.
01:44No, it's not.
01:45I mean, maybe a couple of them just because I have a personal preference.
01:48Man, you lying.
01:48No, it's pretty straightforward.
01:49Well, y'all can be the judge.
01:51You also make a lot of sandwiches.
01:52I make a lot of sandwiches.
01:53I eat cheese just cheese.
01:57You're a wine and cheese guy.
01:58Just cut a chunk off.
01:58No, I'm talking like just a snack.
02:00Like just cut a chunk of cheese off and...
02:01Yeah.
02:02You got a wheel?
02:03Have you ever bought a wheel?
02:04I have bought a wheel.
02:05Yeah, there you go.
02:05I feel like that's the question.
02:07Are you cheese-obsessed?
02:08Have you bought a wheel?
02:10If you bought a wheel, then yes.
02:11Before we get to the list, they actually came up with a list of the most obsessed or cheese-enthusiast
02:18states.
02:19Wisconsin?
02:20Yeah, Wisconsin's going to be up there 100%.
02:21I'm going to go through the list.
02:23Number one is Wyoming.
02:26Wyoming?
02:26I know.
02:27They just don't have enough people.
02:28That's the issue.
02:29That's interesting.
02:30Number two, this is really funny when you think about it.
02:34Illinois.
02:36Ah, because she says...
02:38No, Illinois.
02:39No, that's what I'm saying.
02:40Chicago style.
02:41But the thing about it, they're Bears fans.
02:43That's what I'm saying.
02:44I think that's what kind of makes it.
02:46There's irony there.
02:47Yeah.
02:48Yes.
02:48And that's followed by Alaska, Seattle, Oregon, Mississippi, Nebraska, Connecticut, Idaho, Maine, and New Mexico.
03:00So, Wisconsin ain't even cracking.
03:02Yeah, the list was like, y'all not real cheese-heads.
03:03Y'all only like that one.
03:04Y'all can be in there with that cheddar.
03:06Bears fans, they need to take a stab at this.
03:08They need to take a stab at this.
03:10But here's the list.
03:12Here's the list of America's 10 favorite cheeses.
03:16Okay.
03:16And the first two are cheddar and mozzarella.
03:19Fair.
03:20Those are on my list.
03:21Is that fair?
03:21Well, I put sharp English cheddar online.
03:23There you go, man.
03:25See, yeah.
03:26Sharp English cheddar is...
03:28We need fancy music to play.
03:30What is that?
03:31Get some, and you'll say, you know what?
03:33That guy was right.
03:33We need some fancy music to play whenever he does this.
03:36No, I only have a couple of specific ones.
03:37Bad and bougie.
03:38I only have a couple.
03:39I forgot about the bad and bougie.
03:40Yeah.
03:41All right.
03:41So, that's followed by Parmesan, American, cream cheese, provolone, what is it, mandatory
03:49Jack?
03:50Monterey Jack.
03:51Monterey Jack.
03:52Yeah.
03:52Kobe, pepper jack, and squished cheese.
03:56All very basic.
03:57Decent list.
03:57Yeah, I'm fine with...
03:59Yeah, let's hear your list, Mr. Bad and Bougie.
04:01Decent list.
04:03Okay, so I didn't include Parmesan, because that's more of just like...
04:05Part of my job.
04:06Yeah, you know...
04:06It's not the real cheese.
04:07Well, you use it...
04:08I didn't include Parmesan or cream cheese, because...
04:10Because you weren't thinking...
04:11No, no.
04:11Well, that's something like you put on all kinds of different things.
04:14Everybody has it.
04:15You're thinking of cheese cheese.
04:16Cheese cheese.
04:16Number 10, Gouda.
04:18That speaks to you.
04:19Right on the borderline.
04:20Yeah.
04:22See, that's my bougie cheese right there.
04:24That's the one where you got there?
04:25I'm like, ooh, Gouda.
04:26Eight, nine, and ten are like great scents.
04:28Actually, seven, eight, nine, and ten are great scents.
04:32Gouda, ten.
04:33Colby Jack, nine.
04:35American, eight.
04:36Great on hamburgers.
04:37It's just so much better on hamburgers, American cheese.
04:39Yeah.
04:39Whenever you're melting something, it's just...
04:41Wait, what's better on American cheese?
04:43You say American?
04:43American's better on hamburgers.
04:45Okay, gotcha.
04:45Although I like a good cheddar burger, too.
04:46Ten, Gouda.
04:47Nine, Colby Jack.
04:48Eight, American.
04:49Seven, Swiss.
04:50Again, great with sandwiches.
04:52Six, Provolone.
04:54Five, Manchego.
04:56And that's that goat.
04:57Who?
04:58Bad and bougie.
04:59I knew you were going to do that.
05:01Four, Mozzarella.
05:03Three, Sharp English cheddar.
05:05Bad and bougie.
05:06Nice.
05:07Two, Blue.
05:08Blue cheese!
05:09Yo, for sure.
05:11Look!
05:12Look!
05:12And number one, Fontina.
05:14Bad and bougie.
05:15Fontina is the bomb.
05:17Okay, I thought you was going to get me a cheese from Italy.
05:21I mean, I could have.
05:22When you was overseas somewhere.
05:24I tried this cheese in Rome.
05:26There's people that are very disappointed that Munster didn't make the list.
05:29Yeah, it's hot and cold, so to speak.
05:31And it's very particular that you use it for.
05:33When you talk about sandwiches, Havarti has been...
05:35Havarti is great.
05:36I can't believe I didn't put that on there.
05:38That is my secret weapon, man.
05:39I put that Havarti on there.
05:40I feel fancy as hell, brother.
05:41Yeah.
05:42Havarti is great.
05:44Okay.
05:45Yeah, I'm pretty basic with the cheese.
05:46Like, I...
05:47Yeah, I'm not going out of my way.
05:48I'm good with cheddar cheese.
05:50That's probably my favorite.
05:51Yeah.
05:51I'm good cheddar...
05:52Give me cheddar cheese on a burger.
05:54Mm-hmm.
05:55I'm happy.
05:56Mm-hmm.
05:58It's the Mixtape in the Loop, Sports Radio 610.
06:01Oh, Gruyere's a good cheese, too.
06:02Yeah, Gruyere.
06:02What cheese?
06:03Gruyere.
06:04Gruyere.
06:04Yeah.
06:05Okay.
06:05Sorry.
06:06Okay.
06:06I haven't tried it, so maybe I'll try it one day.
06:08We gotta get you, like, just the very entering of sandwiches with these cheeses.
06:12I need to go to, like, a cheese-tasting contest or something.
06:16I don't think that's the way to do it.
06:17I think we just gotta do some sandwiches.
06:19Yeah.
06:20Submit a statement on the Loop, Sports Radio 610.
06:22Lopez, you better be happy nobody pulled a gun out on you.
06:26What?
06:27In these offices, man.
06:28Whoa!
06:29Pulled a gun out on you?
06:30Yeah, yeah, because I think you'd be doing some wild stuff.
06:33You actually did something, which I think somebody probably could have pulled a gun out on you here.
06:38That's really aggressive.
06:38Pulled a gun out on me.
06:39I'm very uncomfortable with this right now.
06:41So, uh, let's go to Myrtle Beach, South Carolina, where an officer actually crashed out on one of his co
06:48-workers.
06:48Oh, an officer pulled out a gun on an officer?
06:50All right.
06:52A former Myrtle Beach police detective is facing charges from the state law enforcement division SLED after they say he
06:58pulled a gun on another officer over something that he was cooking.
07:02State police say it happened Saturday.
07:0536-year-old Michael DiBiase confronted a patrolman who was warming up fish in the microwave, which caused an odor
07:12in the office.
07:14During the confrontation, DiBiase allegedly drew and pointed his department-issued handgun at the patrolman.
07:21SLED asked to investigate and said that the former officer was booked into the area detention center.
07:26I would have loved to be a fly.
07:29I don't want to be in that room when that happens because that's going to be really scary, but I
07:33would love to be a fly on the wall just to see how that went down.
07:36Wait, you're warming up fish in the office microwave?
07:40Goodness.
07:41Take it out the microwave right now.
07:43Maybe a slight overreaction.
07:45Step away from the microwave.
07:47Hey, man.
07:48Just imagine that office.
07:50Hey, man.
07:51I'm just warming up, man.
07:52Yeah, but it's fish.
07:55Unbelievable.
07:56Like, there's no other ways to de-escalate the situation than immediately going to the Roscoe.
08:01Maybe he should have got the nightstick.
08:03Yeah, yeah, yeah, man.
08:04Like, we couldn't even get the taser.
08:06Tase him.
08:07Okay, yeah, you're right.
08:07Just tase him.
08:08Look, if the story had gone tonight in West Palm Beach, one officer tases another after he heats salmon up
08:17in the microwave.
08:18I'd have been like, yep, tracks.
08:20Makes sense.
08:21Less than lethal force is, I think, the bar when somebody heats up fish in the microwave.
08:28I got a question for y'all.
08:29Y'all can text in 713-572-416.
08:33What are some things, metaphorically, you will pull a gun out on somebody in the office?
08:38Metaphorically pull a gun out.
08:40Yeah, something somebody do.
08:41To me, this one, this is the first thing I thought about, seeing dip or gum in the urinal.
08:47Oh, that's good.
08:48That is so good.
08:50Yeah, that ticks me off every single time, especially with the gum, because the gum ain't going nowhere, man.
08:58Somebody got to take that gum out.
09:00Yeah, and that's the thing that gets me the most.
09:03Like, who do you think is going to clean?
09:04I mean, you know, but I mean, who do you think is going to clean this up?
09:06You just care that little, you know?
09:09To me, that's similar to littering.
09:11Exactly.
09:12It's worse.
09:13You got to stick your hand in there, man.
09:15Get that stuff.
09:16Yeah.
09:17No, that's a good one.
09:18That's worthy of, you know, metaphorical.
09:21Yeah, I got a few more.
09:22I think you guys know what would have turned me into Marcellus Wilder.
09:25It's just, hey, man.
09:27Reply all again.
09:29Reply all again.
09:30And I'm busting the gun.
09:32Yeah, that's another one.
09:33I actually got that on my little list.
09:36The reply all, like, it's one thing to reply all, but doing it for something that ain't even important.
09:43Yeah.
09:43It's just like, man, come on, man.
09:45Like, I'm not too mad at the happy birthdays.
09:47That's a shot at Andy Hudak.
09:49Oh, no, no.
09:50You know what I'm saying?
09:52See, I'm not.
09:53See, that's the type of stuff I don't have an issue with.
09:56No, I know.
09:56But when it's something so stupid, where you be like, why does everybody keep replying to this stupid email?
10:01No, I know.
10:01No, I'm with you.
10:03Probably worthy of, yeah.
10:04Yeah.
10:05Yeah, another one.
10:06This one's going to hurt me to say because I'm a fan of hers.
10:10Briley, who works with us.
10:12Yeah.
10:12That burnt popcorn, man.
10:14If you keep doing it over and over.
10:16Was that her?
10:17Yeah, that was her.
10:17She did it like three different times, man.
10:20Dude.
10:20In her defense.
10:22In her defense.
10:23It takes three times.
10:24She was using the popcorn button on the machine.
10:26The machine is just messed up.
10:27Never use the popcorn button.
10:28You got to time it.
10:29Never?
10:29Each bag is different.
10:31You're going to burn one or two.
10:33Three is too much.
10:35After the third one.
10:36After the third one.
10:38Don't y'all do that like on my microwave at home.
10:40Oh, I don't eat popcorn.
10:41It's a useless food.
10:42Oh, that's right.
10:42For me, it's two minutes and 25 seconds.
10:44Don't ask me why.
10:45Don't ask me why.
10:46The popcorn button is like three and a half minutes and it's burned.
10:49Yeah.
10:49See, what I do, I will hit the popcorn button, but I stick around.
10:54Then you stop it.
10:55Yeah.
10:55Yeah.
10:55Because I was told to listen to see if the popping slow up.
11:00Yeah.
11:00Once it's slow up, I take it out.
11:02That's what I did until I realized it's at 225 is the perfect.
11:05Again, it's so weird, but on my personal microwave at home, 225, perfect popcorn.
11:11All right, man.
11:12Three is too much.
11:13Yeah, that's a little too much.
11:15Love her to death, but three times within a week, by the way.
11:18I think it was within a two-week span.
11:20So I was like, you keep burning this popcorn?
11:23Yeah, because the funny thing is as soon as somebody over there was like, hey, it smells
11:27like burnt popcorn, everybody popped their heads out.
11:29Who burned the popcorn?
11:29Yeah, man.
11:30Somebody was like, I swear to the popcorn.
11:32Somebody burned popcorn?
11:33I didn't blame her for not telling nobody because everybody instantly ganged up.
11:36And then you see her with her head down and you're like, oh, she did it.
11:39It was an instant mob of people ready to find the person who had burned the popcorn.
11:43It kind of made you have sympathy for that cop that pulled the gun off.
11:48It do.
11:50It's like, all right, I understand.
11:51I understand now.
11:52I understand now.
11:54And the last one, to me, just somebody asking pointless questions in the meeting that you're
11:59already trying to get out of.
12:01Yeah.
12:01Like, all right, man.
12:02Come on.
12:02This is wrapped.
12:04You could ask that after the meeting.
12:06Yeah.
12:06Honestly, I'm more upset at the meetings that aren't entirely unnecessary.
12:10Oh, this could have been an email, that thing?
12:12Yeah.
12:12Now, I think people overdo that because some of those meetings, I'm like, hey, if he was listening,
12:15that actually was some important stuff in there.
12:17But there are indeed meetings where you go, so why did we do this?
12:20Yeah.
12:20Those are the ones where I'm like, hey, man, you and Smith and Wesson are going to have
12:24to meet.
12:25You know what I mean?
12:26Yeah.
12:26Yeah.
12:27And by the way, shout out to Lynn Cannon, KJOU.
12:31They actually talked about this story as well.
12:33And I think he might be more like John Lopez than I would have thought.
12:39Who?
12:39Here's another one for you, Lynn.
12:40Lynn Cannon.
12:40A police detective in South Carolina is facing charges for allegedly pointing a gun at another
12:45officer, all because that officer had microwaved some fish at their police station.
12:50I'm taking this person.
12:52The Myrtle Beach Police Department says 46-year-old Michael DeBice was immediately placed on leave,
12:58been fired and charged with pointing a firearm at a person.
13:01Lynn, our producer, tells me she would like you to keep this story in mind the next time
13:07you microwave shrimp at the office.
13:10I hope the producer hadn't any ideas about pulling a gun.
13:12I'm just saying.
13:14Let's just say.
13:15It's a little excessive.
13:16It's proper office etiquette.
13:17A little aggressive.
13:18Just don't microwave the seafood at that.
13:20Just ask me for some.
13:21Don't get upset.
13:23He got a little upset.
13:24Yeah.
13:24He got a little upset.
13:25That was a little personal.
13:26He got a little.
13:27Shout out to the producer.
13:28She was like, hey, I just need you to, you know, keep this in mind.
13:31Now, to be fair.
13:32I'm not saying.
13:32I'm just saying.
13:33I am and long have been anti-fisher shrimp in the microwave.
13:37How have you been?
13:38So, when I got the one.
13:40We got to pull up the video again.
13:42Delicious leftover.
13:43This is anti.
13:44I'm going to have to find the video retweet it.
13:46But here's the thing.
13:46I told you all in advance.
13:48Hey, I normally don't do this.
13:49I don't like it.
13:50But this is some damn good fish from last night.
13:53And I'm going to warm it up.
13:54I gave everybody fair warning.
13:56Right?
13:58I don't think everybody's going to make it.
13:59No.
14:01We knew.
14:02Us too.
14:03Yeah.
14:04It did smell.
14:05It smelled like fish.
14:06Oh, drinking the last cup of coffee and not making more.
14:09I've heard that that really makes people mad.
14:10Yeah.
14:11Yeah.
14:11Especially in the office.
14:12A lot of people go into the coffee.
14:13Yeah.
14:14Just finish the rest of that coffee.
14:16Yeah.
14:18All right.
14:19I'll get y'all out of here on this.
14:22Shout out to one of our listeners.
14:24So, I was at this place called, I want to say, Wing Quarters.
14:28And I was just there kind of chilling.
14:31Hey, you fit?
14:33And so, I got to talking to him.
14:35His name is Harvey.
14:36So, just a quick shout out to Harvey.
14:38Can I slide a shout out in here as well?
14:41Yeah.
14:41We were on a steak night last night and somebody came over and was chopping up and was like,
14:45you know, introducing themselves to everybody.
14:47He was like, oh, Reggie?
14:48Oh, I listen to y'all.
14:49So, shout out to Ali who came over and said, what's up?
14:52So, yeah.
14:52Shout out to him as well.
14:53Yeah.
14:53Shout out to Harvey.
14:54Shout out to Lee.
14:56Ali.
14:57You said Ali.
14:58Ali.
14:58Oh, I thought you said Ali.
15:00Yeah.
15:01Shout out to Ali.
15:02Shout out to Harvey.
15:04Yeah.
15:06Cool, man.
15:06Cool.
15:07By the way, shout out to Tabitha.
15:09She was actually cooking the food I was eating yesterday.
15:14Oh, okay.
15:14What's funny is she had no idea who I was, which is, you know, no breaking news.
15:18How does she not know about the superstar that is Figgy?
15:21No, it's funny.
15:22I bring that up because Harvey was like, hey, is that so-and-so?
15:26Is that Figgy from the ring?
15:27She was like, I have no idea.
15:29I have no idea.
15:31Like, I don't know.
15:32And so, he ended up coming up to me.
15:34Yeah.
15:35So, she was just like, oh, sorry.
15:36I have no idea.
15:37He was all into that sports stuff.
15:40Analytics and all.
15:41He'd be listening to everything.
15:42Who's Figgy Figg?
15:43Yeah, she had no clue.
15:45But shout out to Tabitha over at Wing Quarters.
15:48Pretty good place, by the way.
15:50Very nice.
15:50Very nice.
15:51All right.
15:51Another fantastic edition of the mixtape here in Loop on Sports Radio 610.
15:55You catch it every weekday at 1.20 p.m.
15:58And if you see something out there as you're living your life that you believe to be mixtape worthy,
16:02hit our guy up, Figgy Figg, on social media at TheFiggyFig.
16:05Or if you see me out and about, say what's up.
16:07Say what's up.
16:07Who are you?
16:08He's not hard to identify.
16:09He's like, oh, man, look at the locks and colorful.
16:13That's the man.
16:13That's him.
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