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Speaker 1: Mom deserves the best, and there's no better place to

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Speaker 1: shop for Mother's Day than Whole Foods Market. They're your

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Speaker 1: a fifteen stem bunch of tulips for just nine ninety

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Speaker 1: nine each with Prime. Round out mom's menu with festive rose,

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Speaker 1: irresistible berry, chantilly cake, and more special treats. Come celebrate

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Speaker 1: Mother's Day at Whole Foods Market.

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Speaker 2: I listened to The Black Guy Who Tips podcast because

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Speaker 2: Rod and Karen are hot.

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Speaker 3: Hey, guys, as you can see, we didn't do a

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Speaker 3: live show tonight, okay, but we are still here. That's

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Speaker 3: right now.

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Speaker 4: We had to get our chakras in alignment.

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Speaker 3: This is the Black Guy Who Tips with Rod ed Karen,

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Speaker 3: and we are here, not live, not live, to give

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Speaker 3: you guys some of the special though. So if you

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Speaker 3: guys know, we've kind of restarted reboot it reimagine the

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Speaker 3: Lips back and good spin off podcast. Yes, it's normally

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Speaker 3: behind the paywall, you know, deservedly, so I mean it's

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Speaker 3: it's very it's a very fun show. But we're gonna

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Speaker 3: actually give all you freeloaders a chance to hear what

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Speaker 3: goes on behind the paywall with Karen's very popular, highly

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Speaker 3: rated food culture show and now with one hundred percent

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Speaker 3: more of me because I'm also on there doing a

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Speaker 3: little bit of talking. So yeah, hopefully you guys will

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Speaker 3: enjoy it. The format is pretty simple with Karen doesn't intro.

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Speaker 3: We do a little bit of talking about you know,

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Speaker 3: meals of the week, food that we ate. I know

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Speaker 3: you guys always see us thirst trapping on.

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Speaker 4: The ground, I know with the food pigs. And then

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Speaker 4: we talk about.

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Speaker 3: Right and then after that we get into Karen does

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Speaker 3: an interview and this one was with Adrian Miller, the

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Speaker 3: soul food scholar.

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Speaker 4: Yes, it was a fun interview.

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Speaker 3: So I hopefully you guys enjoy this. Thank you for listening,

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Speaker 3: thank you for supporting. You know. Sorry, we had to

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Speaker 3: get our chocolates in line.

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Speaker 4: As we did.

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Speaker 5: The power actually went out, y'all. We were sitting here

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Speaker 5: and the pose said Jude. I was like, oh, because

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Speaker 5: I was about to ask him you want to do

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Speaker 5: the show that I was like, nah, nigga, And it

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Speaker 5: was still raining at lightning.

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Speaker 4: I was like, if the power gonna go out again?

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Speaker 3: And I got up at six at five a four

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Speaker 3: am really to go play bolllet five, you know, which

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Speaker 3: is my responsibility to the greater Charlotte metro area. Because

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Speaker 3: what a lot of people don't know, it's every time

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Speaker 3: I played basketball, the crime rate goes down.

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Speaker 4: Kring ha. Why because there's nothing that to do?

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Speaker 3: Sound, there's nothing else to do. And I traveled this morning.

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Speaker 3: I took a left step that was for the sun.

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Speaker 3: I took a right step that was for the holy ghosts,

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Speaker 3: and then I stuck forward and that third step that

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Speaker 3: was for him. And then they called travel and I said,

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Speaker 3: my bad. Also, this episode is sponsored as well, guys,

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Speaker 3: I'll put it in the show notes. But in addition

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Speaker 3: to y'all getting the sweet ass free premium lift smacking.

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Speaker 3: New theme song all throughout it, it's a jam, it's

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Speaker 3: That's right, Today's show sponsored by Every J Clothing that's

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Speaker 4: It actually covers your whole body.

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Speaker 3: Yeah, A lot of people just specialize in like shirts

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Speaker 3: dot com and the link will be in the show.

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Speaker 3: Not yes, all right, without further ado, let's go ahead

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Speaker 3: and get right on it to uh looks smacking good.

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Speaker 3: All right, so until next episode, I love you, I

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Speaker 3: love you too.

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Speaker 6: Slippa good.

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Speaker 5: Good. Hi everybody, welcome back to another episode of lip

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Speaker 5: Smacking Good, where the model of the show is if

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Speaker 5: your lips ain't smacking, it ain't good. And I know

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Speaker 5: if y'all was jamming to that new intro song we

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Speaker 5: got because of Honey, I was clapping my hands and

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Speaker 5: bumping my beat, I mean bump my head too, because

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Speaker 5: Honey it is a bop. So I thank you everybody, uh,

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Speaker 5: the people that's been around for a long time and

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Speaker 5: the new fans to the premium. I'm glad you're here

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Speaker 5: and we're ready for a ride. On this episode, I

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Speaker 5: talked to Adrian Miller. He's the soul food scholar. I

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Speaker 5: had such a ball with him on this interview.

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Speaker 2: Uh.

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Speaker 5: We talked about him being a lawyer, a barbecue judge,

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Speaker 5: and y'all know I'm from the South. I love some barbecue.

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Speaker 5: So we went through like how it is to be

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Speaker 5: a judge, are different types of barbecues, how it is

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Speaker 5: when you're a judge, what are you looking for? And

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Speaker 5: you know, what kind of education do you have to

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Speaker 5: have to be certified for that?

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Speaker 4: So we went through that with him. And he's also

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Speaker 4: an author. He the book that he wrote, he went

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Speaker 4: through all of the cooks and.

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Speaker 5: Chefs for all of the presidents up to Obama, and

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Speaker 5: so it was I had a great time picking his

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Speaker 5: brain and and a lot of historial historical facts about people,

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Speaker 5: and you know, we talked about some of them being

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Speaker 5: slaves and the black people and so it was really

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Speaker 5: really fun and we talked about so much more stuff.

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Speaker 5: So we have a fun packed episode for you guys.

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Speaker 7: Uh.

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Speaker 4: And also.

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Speaker 5: The next thing we're gonna talk about, y'all. I told

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Speaker 5: y'all were doing this segment, things happening here. You know

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Speaker 5: this is new for everybody, and I'm here, yeah, so

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Speaker 5: you know you got one hundred percent more Rode every

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Speaker 5: episode now.

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Speaker 3: So he's here with me.

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Speaker 5: So we got segments now. So we're gonna do a

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Speaker 5: Meal of the Week and then we're gonna do that

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Speaker 5: spicy news, yes, and then we're gonna do the interview.

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Speaker 5: So uh, sit back and enjoy the ride, and welcome

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Speaker 5: to the brand new Formatic Lift Snacking. Good.

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Speaker 3: All right, let's talk about our Meal of the week,

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Speaker 3: Mill of the Week. For like, Mill of the week'shat.

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Speaker 4: Music, right, we got to get a song, right, but

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Speaker 4: Mill of the Week.

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Speaker 3: Look, we're so greedy, and it's been like three weeks

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Speaker 3: since we recorded. I know, we had like three different meals, y'all.

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Speaker 4: I know we were trying to should we do one?

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Speaker 4: Should we how much should we do?

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Speaker 3: Right? So we'll run through these. There were three different places.

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Speaker 3: I also like to think that this for premium folks

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Speaker 3: and for people that are coming to see us live

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Speaker 3: in September. Hopefully you guys are getting suggestions of where

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Speaker 3: to go. Now. Last time we did Kendred, which is

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Speaker 3: a bit it's out in Davidson it's like thirty minutes

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Speaker 3: away from Charlotte, but really good meal, excellent. And today

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Speaker 3: we're doing three other mills. So the first one we

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Speaker 3: went to Roosters at South Park. Now, Roosters is like

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Speaker 3: a chain quote unquote, but not like a chain is

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Speaker 3: in like a huge big It's kind of upscale and

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Speaker 3: it's a bit pricey, you know. I say, like, we

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Speaker 3: spent a grip up in there. But we had a

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Speaker 3: good time. We really did, Joe. So I don't remember

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Speaker 3: the name of the drinks we had, but we did

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Speaker 3: have a couple of concoctions, you know what I'm saying.

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Speaker 3: I remember mine has some strawberry in it. But yeah,

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Speaker 3: it was. It was so good. It was, And like

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Speaker 3: it's located in south Park by the mall, by obviously

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Speaker 3: by like Calfish, Yes, it's actually right across street from Calfish, right,

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Speaker 3: and uh Sushi Girl, which is an another place.

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Speaker 4: I said that one might be coming up soon too.

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Speaker 3: Yeah, that make a meal of the week one of

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Speaker 3: these days. So yeah, it was. It's so uh, it's

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Speaker 3: so good. But the drinks were delicious. I don't think

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Speaker 3: you can go wrong with any of the drinks and

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Speaker 3: the way they do the meal. The menu was very simple.

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Speaker 3: It is you don't get it's not a ton of choices,

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Speaker 3: not that you're at once for like choices, but there's

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Speaker 3: not a ton of choices, and it's not separated in

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Speaker 3: the appetizers and and everything else like you know other

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Speaker 3: most menus have like appetizer salads sandwiches. So they kind

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Speaker 3: of threw almost like Tapa style, right, so uh, you

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Speaker 3: can order something. Everything is kind of appetizer size quote unquote,

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Speaker 3: although some things are more like priced for meals. You know, yes,

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Speaker 3: and we've done that several times. But I'll go down

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Speaker 3: what we got. So we got fried oysters.

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Speaker 4: They were very good.

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Speaker 3: Now, the reason I really wanted these fried oysters is

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Speaker 3: because we had them fried oysters that can't and they

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Speaker 3: were so good. Yes, that might be the best fried

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Speaker 3: oysts I've had in my life.

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Speaker 4: Agreed, And then but then these.

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Speaker 3: I was just feeding for. I said, well, let me,

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Speaker 3: you know, I only don't get fried oysters. Let me

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Speaker 3: see what you're working with. And there was more of

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Speaker 3: a traditional fried oyster with like tomato kind of like

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Speaker 3: cocktail sauces sautis, I don't know it sauce ish and

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Speaker 3: not by ish. I mean I s h like it

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Speaker 3: was not cocktail sauce, but it tastes a little marinera

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Speaker 3: cocktail saucy.

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Speaker 2: Right.

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Speaker 3: Anyway, they were excellent though, Yeah, they were good. They

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Speaker 3: weren't as good as the Pindreds though.

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Speaker 2: You know.

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Speaker 3: They also also had soup. They had some tomato bisk.

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Speaker 3: It was Nobles Tomato basil bisk is the name of

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Speaker 3: the soup.

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Speaker 4: It was very, very very good.

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Speaker 3: It was stick and creaming.

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Speaker 2: I don't know what.

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Speaker 5: It is about it, but it just something about that

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Speaker 5: thick and creaming is some soup that.

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Speaker 4: I me enjoy.

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Speaker 3: Yeah, not like I like me a good tomato soup,

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Speaker 3: but I like me that best because it's thicker.

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Speaker 4: That and I like tomato soup.

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Speaker 5: For a long time, I didn't eat tomato soup because

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Speaker 5: I thought tomato soup was cambel.

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Speaker 4: Soup, like, you know, not that that kind.

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Speaker 5: And then you realize that tomato soup is actually fucking

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Speaker 5: flavorable and actually delicious, and once you start adding the

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Speaker 5: spices and blended and you'd be like.

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Speaker 4: Oh, this ship is flames.

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Speaker 3: So we had that tomato soup that was a tomato bisk.

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Speaker 3: Was good. Y'all. One of the I don't nothing here

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Speaker 3: is quote unquote cheat necessarily, like I don't mean that

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Speaker 3: in a majority of way, but like less expensive.

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Speaker 4: I guess, yes, they have this.

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Speaker 3: Dish pan fried corn. It's just corn. It's fucking delicious.

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Speaker 3: I don't know if.

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Speaker 5: Yes, I don't know what they did to that corn.

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Speaker 5: If they soaked it in butter, I don't know, but

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Speaker 5: that cor that corn was flames.

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Speaker 3: It was flame. And then I had the duck breast

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Speaker 3: from my main meat of my meal. I don't eat

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Speaker 3: duck typically, and I normally it's it's normally so expensive almost.

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Speaker 4: Men, and a lot of times depend on how it's made.

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Speaker 5: I realized duck can be a very early meat, greasy

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Speaker 5: meat person and if duck is done right, it's actually really,

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Speaker 5: really really good.

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Speaker 4: I think one time I had like some duck tacos.

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Speaker 4: It was actually really good.

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Speaker 5: So yeah, you're oh. And also to piggyback on that corn,

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Speaker 5: when they deliver it, they liver put it in these

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Speaker 5: little small skillets.

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Speaker 3: Yeah, they're like these like pans literally like like skillet

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Speaker 3: pan type things, like, yeah, oh so good. Now this duck.

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Speaker 3: And the other problem with duck is if it's not

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Speaker 3: too early. It also has a tendency to be too

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Speaker 3: dry correct, So like Doug has like this really finite

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Speaker 3: range of like when it's delicious and when it's not.

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Speaker 3: And so I ordered duck because nothing's worse than spending

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Speaker 3: too much money to get some ship that you're like, oh,

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Speaker 3: come on, like this is like and because I don't

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Speaker 3: eat it a lot, it's like, is this how I

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Speaker 3: supposed to taste? You know, I'm not a fancy peron.

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Speaker 3: I don't know anyway. So they bring this duck out

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Speaker 3: and it's got like some I think it's like called

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Speaker 3: confete or whatever, but it's almost like jelly yes, and nigga,

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Speaker 3: you've put you like it's all pre slice for you.

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Speaker 3: You take a slice of that duck, dipping in some

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Speaker 3: of that comfete conte uh and then this is like

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Speaker 3: some little sauce on the plate too. And y'all are

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Speaker 3: seeing the pictures as we post, but absolutely every time, yes,

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Speaker 3: it was. It was so good falling off the bone duck.

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Speaker 3: It was duck breast, by the way, So no no

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Speaker 3: necks or no eyes, no duck bills on our plates. Okay, yeah,

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Speaker 3: we weren't standing at the Duck, Karen, you ordered the

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Speaker 3: boneless pork chop, right, Yes, what did you think about it?

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Speaker 3: It was really really good.

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Speaker 5: I'm a sucker for a port chop, Roger, No, I'm

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Speaker 5: a sucker for a real good port chop. I like

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Speaker 5: the thick por chops, like the port chop steaks. A

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Speaker 5: lot of times I order those. I like my port chops.

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Speaker 5: I'm old, you know, say old country black women. I

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Speaker 5: like my port chops either bake or like pan fried.

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Speaker 5: I like a lot of times. I like them, depending

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Speaker 5: on a lot of times where you get it from

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Speaker 5: their smother room in a form of a brown or

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Speaker 5: white gravy.

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Speaker 4: You know, I like white gravy with my pork chops.

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Speaker 4: A lot of times.

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Speaker 5: They chop up onions and things like that and smell

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Speaker 5: through a crownset and make it thick and bake it

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Speaker 5: and then not, you know, you chop in it with

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Speaker 5: a knife.

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Speaker 3: Right. But what about this one though? What'd you like

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Speaker 3: about this one? Because you're just talking about other port chops.

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Speaker 4: That Oh no, no, I'm sorry. They know they wouldn't hear.

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Speaker 5: But yeah, I like I said, I'm a sucker for

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Speaker 5: a port chop, So I was like I wanted to

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Speaker 5: try it, and you know, and pork chop is similar

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Speaker 5: to what you said with duck port. Chop has that

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Speaker 5: particular the thicker one. It has that range where it's

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Speaker 5: either dry or either it is not done enough for me,

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Speaker 5: you know, because it's particularly when they thick like that

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Speaker 5: they like to state. But they took this and they

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Speaker 5: sliced it down and it was delicious. It was perfect,

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Speaker 5: so good when it wasn't too dry, and I think

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Speaker 5: they had like a little soft that they drew a

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Speaker 5: little cross it and you like dip it in the sauce.

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Speaker 5: It was very very good and and it was actually

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Speaker 5: I didn't need to know if you basically take it

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Speaker 5: and break it.

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Speaker 3: With your fork. Yeah, that pork chop was so damn good.

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Speaker 3: It was really amazing. And then like it was boneless

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Speaker 3: and when you don't know, I didn't know that when

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Speaker 3: you ordered it. It's like hair de fron pork chop

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Speaker 3: is always says on the menu. So I was thinking

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Speaker 3: of like a you know, pork chot with the bone

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Speaker 3: in it, like you normally get, but with it being boneous,

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Speaker 3: it actually set it off even more. Yes, because it

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Speaker 3: was just straight juicy, Yes it was, and it had

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Speaker 3: like a little tang to it, like maybe it was

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Speaker 3: some barbecue or something on it too. I don't know

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Speaker 3: that damn pork chot was falling off the non existent bones, bisting.

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Speaker 3: And then the last thing we got, and I feel

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Speaker 3: like we get this every time we go there, but

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Speaker 3: they do the skillet mac and cheese.

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Speaker 4: Oh y'all.

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Speaker 5: I can't turn it down, like every time we every

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Speaker 5: time every time we go there. We got to order

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Speaker 5: it because I think that they actually make it, make

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Speaker 5: it per skill it and like throw it in.

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Speaker 4: They found the degree of and it's brinking some more

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Speaker 4: cheese on top.

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Speaker 3: Right. It's honestly, it's the one thing you can't I

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Speaker 3: think you can't miss on this menu. And it comes

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Speaker 3: in its own like little mini skillet and you just

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Speaker 3: like everything we're talking about is basically shaable for the table,

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Speaker 3: Yes it is, so you know, you don't have to

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Speaker 3: order as much as we did, but it's all sharable anyway.

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Speaker 3: So if you do order as much as we did,

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Speaker 3: it's no big you know, it's no big whoop.

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Speaker 4: No one's not. That was a very very good meal.

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Speaker 3: And our server was really nice. We had this black

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Speaker 3: girl who was dope. She like she was having much

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Speaker 3: fun with us sitting in that order and drinking as

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Speaker 3: she was, right, sir.

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Speaker 5: And the thing is, I really think that a lot

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Speaker 5: of times when it comes to us, particularly me, because

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Speaker 5: I'm just a bubbly, bubbly person, and so a lot

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Speaker 5: of times when people approach the table and they see

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Speaker 5: my bubbly attitude, I could tell that she was like, Oh, okay,

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Speaker 5: this is gonna be like a happy table because you know,

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Speaker 5: everybody's just so happy and just so bubbly. So I

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Speaker 5: think because you know, we were happy, it kind of

355
00:18:40,200 --> 00:18:42,560
Speaker 5: boosted her spirit, if that makes sense. And so the

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Speaker 5: whole meal from their own was just just happiness.

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Speaker 3: Yeah, soon she saw caring. She was like, I love

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00:18:47,640 --> 00:18:50,600
Speaker 3: your energy and all that stuff. So you know that's

359
00:18:50,600 --> 00:18:53,560
Speaker 3: not only a good sign. Yes it is all right,

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00:18:53,640 --> 00:18:54,720
Speaker 3: let's see what other meals.

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Speaker 2: Oh.

362
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Speaker 3: Also, behind the scenes show note thing. If you've seen

363
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Speaker 3: our live our logo for our live show that has

364
00:19:03,520 --> 00:19:05,159
Speaker 3: me and Careen holding up drinks, this is where we

365
00:19:05,200 --> 00:19:05,840
Speaker 3: took that picture.

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Speaker 4: It is.

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Speaker 3: All right? What else?

368
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Speaker 4: Oh, before we go on this place, if you go in, y'all,

369
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Speaker 4: they got rustles on the Wills.

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Speaker 5: They like Rustles was like everywhere and the first time

371
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Speaker 5: we went and I was like, what the fuck is

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Speaker 5: that is true.

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Speaker 3: The next place we went was this place called Rrus

374
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Speaker 3: Tacos at Tequila. That's another meal of the week.

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Speaker 5: Yes, And the thing about r Rus is that your

376
00:19:31,119 --> 00:19:33,399
Speaker 5: GPS is gonna take you to the back of the ruins.

377
00:19:33,760 --> 00:19:36,960
Speaker 3: Yeah, if you take yelp or whatever to get the address.

378
00:19:37,520 --> 00:19:40,159
Speaker 3: It took us. I mean, this is probably just for

379
00:19:40,200 --> 00:19:43,359
Speaker 3: people that plan on going locally. If you go down

380
00:19:43,400 --> 00:19:46,439
Speaker 3: Providence Road, you'll it'll take you to the back of

381
00:19:46,480 --> 00:19:48,280
Speaker 3: the place. You can park and you have to walk

382
00:19:48,320 --> 00:19:51,640
Speaker 3: around the building to the front. There's also an Italian

383
00:19:51,680 --> 00:19:54,200
Speaker 3: place over there that was closed at the time we went,

384
00:19:54,800 --> 00:19:58,520
Speaker 3: like they only do dinner or something. But so anyway,

385
00:19:59,240 --> 00:20:03,160
Speaker 3: horrible parking, Like as far as directions now, we went

386
00:20:03,200 --> 00:20:05,719
Speaker 3: around the building, nigga, it was nothing but parking spaces.

387
00:20:05,720 --> 00:20:08,159
Speaker 3: It's like you can walk right in, Like, I just

388
00:20:08,680 --> 00:20:11,520
Speaker 3: someone needs to change the address.

389
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Speaker 5: Right because wherever it is, it's like the right building,

390
00:20:13,920 --> 00:20:16,240
Speaker 5: but the wrong side of the building, if that makes sense.

391
00:20:16,240 --> 00:20:18,760
Speaker 5: It's like, you're here, we were looking at your life,

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Speaker 5: you know, the hell we ain't here.

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Speaker 3: Where's hill right now? Rrus is like a It's one

394
00:20:25,560 --> 00:20:28,600
Speaker 3: of those places where they do like Mexican inspire. Food

395
00:20:28,880 --> 00:20:32,920
Speaker 3: is tacos and tequila. It's even though it's not really

396
00:20:33,000 --> 00:20:36,240
Speaker 3: a trendy part of town, it's very much a trendy restaurant.

397
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Speaker 4: Yes it is.

398
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Speaker 3: And the dead the number one thing that I just

399
00:20:40,600 --> 00:20:44,000
Speaker 3: enjoyed the most about this before you get to the food.

400
00:20:44,520 --> 00:20:48,800
Speaker 3: The fucking names of the food on the menu, yes, amazing.

401
00:20:49,240 --> 00:20:52,439
Speaker 3: Like it was like they made a menu just for

402
00:20:52,560 --> 00:20:56,640
Speaker 3: my sensibilities because I'm such a movie buff and a

403
00:20:56,880 --> 00:21:00,800
Speaker 3: movie quote nerd that I could like, honestly, I could.

404
00:21:00,920 --> 00:21:03,440
Speaker 3: I want to go back here. I resisted going back

405
00:21:03,920 --> 00:21:06,080
Speaker 3: Saturday because I was like, we should try something different,

406
00:21:06,160 --> 00:21:09,000
Speaker 3: you know, But I fucking want to go back here

407
00:21:09,119 --> 00:21:12,359
Speaker 3: just to order more. To say the names, right, I Like,

408
00:21:12,440 --> 00:21:14,000
Speaker 3: I didn't even try to play it cool and it

409
00:21:14,040 --> 00:21:16,680
Speaker 3: was time to order. I was so excited to be like, yes,

410
00:21:16,800 --> 00:21:20,679
Speaker 3: let me tell you these names, all right. So I

411
00:21:20,720 --> 00:21:23,920
Speaker 3: did get some rum punch. They had five dollars rum

412
00:21:23,920 --> 00:21:27,399
Speaker 3: punch drinks on the weekend. I don't know if it

413
00:21:27,440 --> 00:21:30,919
Speaker 3: was special for that day or what. That shit was

414
00:21:30,960 --> 00:21:34,320
Speaker 3: delicious yes, it was. It was delicious.

415
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Speaker 4: I had some water is a frozen.

416
00:21:38,040 --> 00:21:42,159
Speaker 5: Strawberry margarita and they like everything was like fresh.

417
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Speaker 4: There and and.

418
00:21:43,720 --> 00:21:46,439
Speaker 5: Now that was really really good because they bring it

419
00:21:46,480 --> 00:21:49,080
Speaker 5: to your it's mixed, but then when you stir everything

420
00:21:49,119 --> 00:21:50,760
Speaker 5: actually mix it up really really good.

421
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Speaker 4: Off.

422
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Speaker 3: So they sold us on the drinks right away, as

423
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Speaker 3: they did.

424
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Speaker 4: And it was hot that day too, so we hit

425
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Speaker 4: the spot.

426
00:21:56,720 --> 00:21:59,720
Speaker 3: And then we had for our meal, we got they

427
00:21:59,760 --> 00:22:03,399
Speaker 3: have nachos on the menu, which I mean, if you

428
00:22:03,480 --> 00:22:05,920
Speaker 3: do it, the nachos, I think we're called I'm nacho bay.

429
00:22:07,000 --> 00:22:10,919
Speaker 5: Yeah, and the nachos is a fucking meal by themselves.

430
00:22:11,280 --> 00:22:15,320
Speaker 3: Oh y'all. These nachos were enough for like four people. Yes,

431
00:22:15,600 --> 00:22:17,280
Speaker 3: like we we didn't know that we put it like

432
00:22:17,560 --> 00:22:20,760
Speaker 3: a dent in them, but we didn't like even come close. Now,

433
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Speaker 3: I'll be honest, I don't think these nachos were the

434
00:22:23,520 --> 00:22:28,159
Speaker 3: most inspired nachos. Like I think there's a restaurant that

435
00:22:28,760 --> 00:22:31,240
Speaker 3: we go to as Taka that has to me the

436
00:22:31,280 --> 00:22:36,280
Speaker 3: best nachos period there is Bake y'all. Yes, these nachos

437
00:22:36,359 --> 00:22:40,560
Speaker 3: were good at sour Crane Atos. All the sauce and stuff,

438
00:22:40,560 --> 00:22:43,360
Speaker 3: all the stuff you expect from nachos, and I think

439
00:22:43,359 --> 00:22:46,880
Speaker 3: we got them with a little chicken or something. Yeah, yeah,

440
00:22:46,920 --> 00:22:49,480
Speaker 3: it was good, but I won't I would not vouch

441
00:22:49,520 --> 00:22:51,200
Speaker 3: for these nachos. It is what I'm saying.

442
00:22:51,280 --> 00:22:53,480
Speaker 5: Yeah, it's it's hard to actually get us to rank

443
00:22:53,520 --> 00:22:57,359
Speaker 5: your nachos high. You know, very few places are really

444
00:22:57,400 --> 00:22:58,280
Speaker 5: good nachos.

445
00:22:58,440 --> 00:23:02,360
Speaker 3: Next time, I would try something different. But because they

446
00:23:02,640 --> 00:23:05,920
Speaker 3: listen the menu, I'll read some of the names once

447
00:23:05,960 --> 00:23:10,399
Speaker 3: we get into the tacos. But the starters, I am

448
00:23:10,440 --> 00:23:14,840
Speaker 3: mclovin Queso blanco, sea salt tortilla chips, My the meat loaf,

449
00:23:15,280 --> 00:23:19,240
Speaker 3: chunky guacamole, sea salt tortilla chips, Let it rain, rus

450
00:23:19,600 --> 00:23:23,040
Speaker 3: smoke outs salsa as sea salt tortilla chips, and let

451
00:23:23,040 --> 00:23:25,440
Speaker 3: it rain. I believe it's from Along Came Polly, where

452
00:23:25,440 --> 00:23:28,160
Speaker 3: that one dude was shooting with no shirt on playing basketball.

453
00:23:28,240 --> 00:23:32,760
Speaker 3: You always go let it rain. Three Amigo's Billy Ray Valentine.

454
00:23:32,880 --> 00:23:36,719
Speaker 3: I'm not your bay. I'm in a glass case of emotion,

455
00:23:36,880 --> 00:23:40,400
Speaker 3: which is empanadas loaded with chicken, cheese, onions and tomato.

456
00:23:41,119 --> 00:23:45,359
Speaker 3: Lighting up Francis, which is flash fried calamari, calamari sweet

457
00:23:45,359 --> 00:23:49,560
Speaker 3: and spicy tat sauce and Chipotle aoli so like, they

458
00:23:49,600 --> 00:23:53,480
Speaker 3: have some really inspired names with a Now, after we

459
00:23:53,520 --> 00:23:56,680
Speaker 3: got the nachos, we also had our main meal, which

460
00:23:56,720 --> 00:23:59,119
Speaker 3: is we we ordered some some of the tacos out

461
00:23:59,160 --> 00:24:03,239
Speaker 3: for the menu. You remember which ones you ordered? I

462
00:24:03,320 --> 00:24:06,000
Speaker 3: actually believe I wrote my down. Give me a second.

463
00:24:06,440 --> 00:24:10,320
Speaker 3: I will actually tell y'all. That's that's how excited I

464
00:24:10,440 --> 00:24:16,600
Speaker 3: was about these damn these notch Listen, I understand, Karen, okay,

465
00:24:16,680 --> 00:24:18,680
Speaker 3: and I will put pictures and stuff on the benu

466
00:24:18,840 --> 00:24:23,560
Speaker 3: up there for you guys. Yes, so this is called

467
00:24:24,359 --> 00:24:28,520
Speaker 3: I Got Fried on your Day Off, which is flash fried,

468
00:24:28,560 --> 00:24:32,359
Speaker 3: buffalo chicken, lettuce, chetdar, cheese and ranch. That one was

469
00:24:32,359 --> 00:24:38,760
Speaker 3: probably my favorite. It's spice. And then a fat guy

470
00:24:38,800 --> 00:24:41,920
Speaker 3: in a little coat, which one of my favorite Chris

471
00:24:41,960 --> 00:24:46,960
Speaker 3: Farley lines, Fat guy and little coat. Uh. Cilantro, marinated

472
00:24:47,000 --> 00:24:55,000
Speaker 3: skirt steak, lettuce, qso fresco cilantro and avocado ali also delicious.

473
00:24:55,440 --> 00:24:55,640
Speaker 5: Uh.

474
00:24:55,720 --> 00:24:59,120
Speaker 3: And these tacos run you about four dollars of taco. Okay,

475
00:24:59,440 --> 00:25:02,399
Speaker 3: so you you know some places they have more cheaper

476
00:25:02,440 --> 00:25:05,359
Speaker 3: tacos and stuff. These these fancy little tacos like you

477
00:25:05,480 --> 00:25:07,359
Speaker 3: order four or five, you be paid about fifteen to

478
00:25:07,400 --> 00:25:12,719
Speaker 3: sixteen dollars normal. I got White So Serious, which is

479
00:25:12,720 --> 00:25:15,520
Speaker 3: ground beef, hadda cheese, lettuce, piko and cream up. And

480
00:25:15,680 --> 00:25:17,840
Speaker 3: let me tell you something, this a little motherfucker is

481
00:25:17,880 --> 00:25:20,879
Speaker 3: a sleeper because that's just a regular ass taco if

482
00:25:20,920 --> 00:25:24,840
Speaker 3: you think about it, like ground beef, cheese, sour cream.

483
00:25:25,440 --> 00:25:27,760
Speaker 3: It was so good. It was probably also one of

484
00:25:27,760 --> 00:25:30,440
Speaker 3: my favorites. And then also I got Get Off My Lawn,

485
00:25:30,600 --> 00:25:36,000
Speaker 3: which was a jalapeno pepper stuffed with shrimp and cheese,

486
00:25:36,680 --> 00:25:42,840
Speaker 3: tempora fried pickled cabbage and salsa. Rohah. Yeah, you can't

487
00:25:42,880 --> 00:25:44,840
Speaker 3: go wrong. I wish I hadn't they ate so much

488
00:25:44,920 --> 00:25:48,399
Speaker 3: nachos because right like, I couldn't even really finish my

489
00:25:48,480 --> 00:25:51,960
Speaker 3: tacos off. But they were all delicious, and I was

490
00:25:51,960 --> 00:25:53,919
Speaker 3: sweating because I had got some hot win So I

491
00:25:53,960 --> 00:25:55,600
Speaker 3: was like, hey, I'm gonna need you to double up

492
00:25:55,600 --> 00:26:01,040
Speaker 3: on this water, Karen. I think you got. If I'm

493
00:26:01,080 --> 00:26:06,320
Speaker 3: not mistaken, I think you got. Did you get the

494
00:26:06,359 --> 00:26:08,000
Speaker 3: lone Duck Dong the duck Taco?

495
00:26:08,680 --> 00:26:10,000
Speaker 4: I think I did?

496
00:26:10,760 --> 00:26:12,480
Speaker 3: Yeah, I know, we got different. I made sure to

497
00:26:12,520 --> 00:26:17,520
Speaker 3: get different ones than the ones you got, but uh, yeah,

498
00:26:18,040 --> 00:26:21,680
Speaker 3: I think you got Stage five cleaner, maybe Chrispy Chicken Letters,

499
00:26:21,720 --> 00:26:28,120
Speaker 3: spicy corn Relish, Pickle Hallopenos spicy too. Yeah, so anyway,

500
00:26:28,160 --> 00:26:29,919
Speaker 3: you can't go wrong with these. I will post a

501
00:26:29,960 --> 00:26:36,760
Speaker 3: picture of the of the menu for you guys because

502
00:26:36,800 --> 00:26:40,800
Speaker 3: it's it's honestly so worth the laugh if you're a

503
00:26:40,840 --> 00:26:42,520
Speaker 3: movie buff. I don't know if you guys are movie

504
00:26:42,520 --> 00:26:47,040
Speaker 3: buffs like us. All right, and then lastly, for our

505
00:26:47,960 --> 00:26:50,960
Speaker 3: middle of the week, we did what was the last one? Care?

506
00:26:51,560 --> 00:26:55,200
Speaker 3: Was it babus Yes? Okay, so we went to this

507
00:26:55,280 --> 00:27:02,240
Speaker 3: place called I believe it's Babba Loo's Tacos and tap

508
00:27:02,320 --> 00:27:05,720
Speaker 3: Us or something like that. Oh, and of course I

509
00:27:05,800 --> 00:27:10,800
Speaker 3: closed the tab writers I went to talk about it. Yeah.

510
00:27:10,840 --> 00:27:14,320
Speaker 3: So we went to Babbelos and yeah, that ship was delicious.

511
00:27:14,920 --> 00:27:16,520
Speaker 3: It was really good.

512
00:27:16,640 --> 00:27:20,920
Speaker 5: They had unlimited margarita, no limited mimosas for three hours.

513
00:27:22,119 --> 00:27:28,040
Speaker 3: And the other thing was it was brunch. Yes, so

514
00:27:28,160 --> 00:27:31,520
Speaker 3: we got there. You think we got something something and

515
00:27:31,560 --> 00:27:34,320
Speaker 3: brunch is at three, so we had about an hour,

516
00:27:35,320 --> 00:27:39,480
Speaker 3: but we just went ahead and you know, it was like, hey,

517
00:27:39,520 --> 00:27:41,240
Speaker 3: it's brunch, you guys.

518
00:27:40,960 --> 00:27:45,120
Speaker 4: Said, yeah, because we normally missed brunch and uh.

519
00:27:45,320 --> 00:27:48,439
Speaker 3: You know, we we ordered some drinks and stuff, like

520
00:27:48,480 --> 00:27:50,480
Speaker 3: I said, like Karen said, she went ahead and got

521
00:27:50,480 --> 00:27:54,320
Speaker 3: the margarita, I mean mimosas. But can you tell them

522
00:27:54,320 --> 00:27:56,399
Speaker 3: about the my most experience, because it's not your typical

523
00:27:56,520 --> 00:27:59,360
Speaker 3: like champagne and orange juice and that's it.

524
00:27:59,640 --> 00:28:02,680
Speaker 5: No, what it is is that there's actually a person

525
00:28:02,720 --> 00:28:05,440
Speaker 5: that has like a cart and to actually go around

526
00:28:05,600 --> 00:28:09,320
Speaker 5: to like all the tables and you can get orange juice,

527
00:28:09,800 --> 00:28:11,680
Speaker 5: you can get pineapple juice.

528
00:28:12,640 --> 00:28:13,800
Speaker 4: What was orange juice?

529
00:28:13,840 --> 00:28:18,240
Speaker 5: Pineapple juice and grapefruit juice, and you can get champagne.

530
00:28:19,080 --> 00:28:24,160
Speaker 5: It was champagne vodka, and I forgot what the other

531
00:28:24,200 --> 00:28:24,679
Speaker 5: one was.

532
00:28:25,359 --> 00:28:28,440
Speaker 3: Yeah, yeah, it was champagne vodka and some other alcohol.

533
00:28:28,880 --> 00:28:30,639
Speaker 3: But you pick one of those and then one of

534
00:28:30,640 --> 00:28:32,919
Speaker 3: the juices. And then they also had.

535
00:28:32,760 --> 00:28:36,639
Speaker 5: Like blackberries, you do blackberries or raspberries, yes, that they

536
00:28:36,680 --> 00:28:37,439
Speaker 5: would put in it.

537
00:28:37,520 --> 00:28:39,360
Speaker 4: And it was really really good.

538
00:28:39,440 --> 00:28:41,600
Speaker 5: I did the first time I did the traditional orange

539
00:28:41,640 --> 00:28:45,160
Speaker 5: juice is champagne. The second time I did, I wanna

540
00:28:45,200 --> 00:28:47,440
Speaker 5: say pineapple and vodka.

541
00:28:47,480 --> 00:28:52,920
Speaker 4: And so that was really the good and the dude.

542
00:28:52,880 --> 00:28:54,640
Speaker 5: He makes it for you on this body was like

543
00:28:54,680 --> 00:28:57,040
Speaker 5: this little tray that he that he carries around and

544
00:28:57,120 --> 00:28:59,400
Speaker 5: this has like the juices on it, and then it

545
00:28:59,440 --> 00:29:01,360
Speaker 5: has the glass that's his owner that he makes it

546
00:29:01,360 --> 00:29:03,440
Speaker 5: for you on the spot and you sit there and

547
00:29:03,480 --> 00:29:05,320
Speaker 5: as you eat, they roll around with the car and

548
00:29:05,360 --> 00:29:07,160
Speaker 5: come back by. You know, do you would you like

549
00:29:07,240 --> 00:29:10,480
Speaker 5: some more? And stuff like that. So, yeah, it was

550
00:29:10,680 --> 00:29:11,040
Speaker 5: worth it.

551
00:29:11,160 --> 00:29:12,040
Speaker 4: I had a ball.

552
00:29:12,600 --> 00:29:16,440
Speaker 3: Yeah that that meant. And it's like fifteen dollars, so

553
00:29:16,640 --> 00:29:20,200
Speaker 3: if you order like two drinks, you pretty much already

554
00:29:20,560 --> 00:29:24,719
Speaker 3: in the money, you know. And we didn't really come early,

555
00:29:24,800 --> 00:29:27,280
Speaker 3: and we didn't really come there for the drinks, but

556
00:29:28,160 --> 00:29:31,960
Speaker 3: you know, it didn't matter. That shit was amazing and.

557
00:29:31,960 --> 00:29:33,720
Speaker 4: The drink you had was really good.

558
00:29:34,120 --> 00:29:39,040
Speaker 3: Yeah, I believe I had. I was trying to think

559
00:29:39,080 --> 00:29:42,960
Speaker 3: what I had. It might it might have either been

560
00:29:43,000 --> 00:29:45,760
Speaker 3: the paloma, which I think I had the poloma last time,

561
00:29:45,880 --> 00:29:48,280
Speaker 3: or is a lemon berry sour. It must have been

562
00:29:48,280 --> 00:29:52,000
Speaker 3: a lemon berry sour. That shit was amazing, Yes it was.

563
00:29:52,080 --> 00:29:54,880
Speaker 4: It was sweet. Had it was a.

564
00:29:54,760 --> 00:29:58,160
Speaker 3: Lime and yeah it was. Yeah it had Yeah, it

565
00:29:58,200 --> 00:30:00,480
Speaker 3: had a bunch of just sweet and sour were in

566
00:30:00,560 --> 00:30:03,360
Speaker 3: it at the same time. Yeah, mint was in it.

567
00:30:04,200 --> 00:30:07,160
Speaker 3: At least I think that's what it was called. Anyway,

568
00:30:07,240 --> 00:30:11,040
Speaker 3: that shit was delicious. Okay, now let's talk about the food. Okay,

569
00:30:11,600 --> 00:30:15,440
Speaker 3: we uh the brunch menu, very simple menu. You have

570
00:30:15,560 --> 00:30:21,640
Speaker 3: about I think a total maybe I don't know, nine choices,

571
00:30:21,760 --> 00:30:24,000
Speaker 3: maybe not even that. No, you actually have a choice

572
00:30:24,040 --> 00:30:29,760
Speaker 3: of about six things. Yeah, okay, So yeah, charriso for tata,

573
00:30:30,040 --> 00:30:32,000
Speaker 3: which is basically like a chariso omelet.

574
00:30:33,040 --> 00:30:33,160
Speaker 2: Uh.

575
00:30:33,360 --> 00:30:35,640
Speaker 3: Then you have chicken and waffles. We didn't get that,

576
00:30:36,360 --> 00:30:39,080
Speaker 3: even though I took a picture of the menu and

577
00:30:39,080 --> 00:30:41,320
Speaker 3: asked everybody on Twitter, like what y'all think we should get?

578
00:30:42,040 --> 00:30:45,160
Speaker 3: And people was like, oh what about this? What about that?

579
00:30:45,240 --> 00:30:50,360
Speaker 3: You know, steak and eggs imfanadas, that's young, they say,

580
00:30:50,440 --> 00:30:53,040
Speaker 3: you know, but you didn't get short red poutine and

581
00:30:53,080 --> 00:30:56,200
Speaker 3: crabcake benedict. So we got three things to split because

582
00:30:56,200 --> 00:30:59,239
Speaker 3: we wanted to try some of everything, and everything was

583
00:30:59,440 --> 00:31:01,880
Speaker 3: like ten I was about each one. So it's like

584
00:31:01,880 --> 00:31:05,440
Speaker 3: a kind of splitting size, you know. Although once they

585
00:31:05,480 --> 00:31:08,160
Speaker 3: got there, I was like these could be meals by themselves.

586
00:31:07,720 --> 00:31:08,640
Speaker 4: Like for REALO.

587
00:31:10,120 --> 00:31:13,480
Speaker 3: Anyway, so we got the chariso for tata for Tida,

588
00:31:13,520 --> 00:31:16,560
Speaker 3: which was, like I said, like a chariso omelet. It

589
00:31:16,640 --> 00:31:22,520
Speaker 3: came with guacamole on it, so washer lime creamer.

590
00:31:22,600 --> 00:31:25,600
Speaker 4: Was on it, small skillets.

591
00:31:25,880 --> 00:31:27,280
Speaker 3: Yeah, what do you think about this?

592
00:31:28,120 --> 00:31:32,360
Speaker 4: It was good, It was really good. It was different.

593
00:31:32,960 --> 00:31:33,760
Speaker 3: It was different.

594
00:31:34,360 --> 00:31:39,360
Speaker 5: Yeah, I never really had anything like that before, and so, uh,

595
00:31:39,520 --> 00:31:42,400
Speaker 5: you know, uh, like I said this, and I'm I'm

596
00:31:42,400 --> 00:31:44,600
Speaker 5: pretty sure it's probably presented in different ways, because some

597
00:31:44,640 --> 00:31:47,160
Speaker 5: people were saying that they've had it differently, served differently

598
00:31:47,200 --> 00:31:47,520
Speaker 5: than that.

599
00:31:48,040 --> 00:31:49,600
Speaker 4: But this was the way it was served to us.

600
00:31:49,600 --> 00:31:51,400
Speaker 3: Because almost like an omelet, but not really.

601
00:31:51,840 --> 00:31:52,680
Speaker 2: It's like an egg.

602
00:31:53,000 --> 00:31:56,080
Speaker 3: It's like egg with stuff in it, like like an omelet,

603
00:31:56,240 --> 00:31:58,520
Speaker 3: but it's cooked on the bottom of this pan. Like

604
00:31:58,600 --> 00:32:01,360
Speaker 3: they didn't really stir it up much. And then on

605
00:32:01,440 --> 00:32:03,959
Speaker 3: top of it they put like three slices of avocado

606
00:32:04,680 --> 00:32:10,120
Speaker 3: and some and some sauce. It was good, but you know,

607
00:32:10,240 --> 00:32:12,960
Speaker 3: I thought it was it was more different than good

608
00:32:13,000 --> 00:32:15,400
Speaker 3: because my mouth was all set for omelet. But then

609
00:32:15,400 --> 00:32:16,760
Speaker 3: I don't feel like I got omelet.

610
00:32:16,960 --> 00:32:17,720
Speaker 4: No, we didn't get.

611
00:32:18,240 --> 00:32:20,560
Speaker 3: Yeah, and I don't remember if there was cheese on

612
00:32:20,640 --> 00:32:24,560
Speaker 3: it on the top, yeah, Chihuahuai cheese, So that was

613
00:32:24,600 --> 00:32:32,080
Speaker 3: a different type of cheese. Native dogs we had to

614
00:32:32,160 --> 00:32:37,400
Speaker 3: try a short ribbed poutine. Yes, I mean the description

615
00:32:37,760 --> 00:32:40,760
Speaker 3: is everything in the name. It's short ribs, shot out

616
00:32:40,760 --> 00:32:45,480
Speaker 3: to Canada, shot to Shirlean and clothes. Uh, it's poutine

617
00:32:45,520 --> 00:32:50,080
Speaker 3: as well. So it was thin cut fries, Chihuahua chiese,

618
00:32:50,080 --> 00:32:54,280
Speaker 3: fresh no peppers, green onions, braised beef, short rib and

619
00:32:54,320 --> 00:32:57,320
Speaker 3: the sunnyside of egg which really was two sunny side

620
00:32:57,360 --> 00:33:02,600
Speaker 3: of eggs. It was also different. It was also unique,

621
00:33:02,640 --> 00:33:07,640
Speaker 3: Like I've had poutein before. We both did it. It's

622
00:33:07,640 --> 00:33:11,840
Speaker 3: called duck rabbit or some some the peculiar rabbits, but

623
00:33:12,160 --> 00:33:14,360
Speaker 3: I never had it like this with the breakfast twist

624
00:33:14,400 --> 00:33:17,240
Speaker 3: on it. I think if I could do it over again,

625
00:33:17,560 --> 00:33:20,000
Speaker 3: I would get it with the eggs scrambled with cheese

626
00:33:20,080 --> 00:33:22,560
Speaker 3: or something versus sunny side up.

627
00:33:22,720 --> 00:33:22,920
Speaker 2: Yeah.

628
00:33:22,920 --> 00:33:24,640
Speaker 3: I don't think I'm a huge sunny side up person.

629
00:33:24,680 --> 00:33:27,800
Speaker 3: I'm not like repulsed by it. But I think if

630
00:33:27,840 --> 00:33:31,600
Speaker 3: I had my d brothers of eggs, I would go scramble.

631
00:33:32,280 --> 00:33:34,560
Speaker 3: Ah and then you scramble and mix them up into

632
00:33:34,600 --> 00:33:35,200
Speaker 3: the poutine.

633
00:33:35,440 --> 00:33:38,120
Speaker 5: Okay, okay, And you know, and I think the older

634
00:33:38,160 --> 00:33:41,360
Speaker 5: I get, the more when it comes to eggs, I'm

635
00:33:41,360 --> 00:33:44,840
Speaker 5: branching out, you know, because you know I'm black, so

636
00:33:45,360 --> 00:33:47,560
Speaker 5: you know the own eggs we usually was like hard.

637
00:33:47,280 --> 00:33:49,520
Speaker 4: Bowl or scrambled. Then you know you didn't get any

638
00:33:49,520 --> 00:33:50,080
Speaker 4: other options.

639
00:33:50,120 --> 00:33:53,200
Speaker 5: Would know you got over hard And that's if you

640
00:33:53,280 --> 00:33:54,880
Speaker 5: know you knew what the hell that was.

641
00:33:55,000 --> 00:33:55,760
Speaker 3: You know, most.

642
00:33:55,600 --> 00:33:59,160
Speaker 5: People's like scramble with it without cheese, just as far

643
00:33:59,200 --> 00:34:02,040
Speaker 5: as it went. So I'm kind of branching out on

644
00:34:02,160 --> 00:34:05,760
Speaker 5: my eggs now, I'm kind of realizing no certain things,

645
00:34:05,800 --> 00:34:07,320
Speaker 5: the running and the yolk and stuff.

646
00:34:07,320 --> 00:34:09,800
Speaker 4: It's actually pretty good depending on what you're eating.

647
00:34:10,239 --> 00:34:14,080
Speaker 3: Yeah, and by the way, it wasn't bad. It wasn't different.

648
00:34:14,560 --> 00:34:17,440
Speaker 3: I think it would spice it up with scrambled eggs instead,

649
00:34:18,160 --> 00:34:21,080
Speaker 3: But I liked it. I thought the and I thought

650
00:34:21,239 --> 00:34:24,880
Speaker 3: the short red was a little salty, yes, agree, a

651
00:34:24,880 --> 00:34:27,240
Speaker 3: little too softy. And maybe that's because Poutinea is gonna

652
00:34:27,239 --> 00:34:29,040
Speaker 3: be salty with the fries and everything.

653
00:34:29,440 --> 00:34:31,600
Speaker 4: A little too salty for they have a lot going

654
00:34:31,680 --> 00:34:32,000
Speaker 4: on there.

655
00:34:32,600 --> 00:34:35,760
Speaker 3: But and then the last thing was the shelf steller

656
00:34:36,600 --> 00:34:40,440
Speaker 3: and I had to try to the steak and eggs. Now,

657
00:34:40,440 --> 00:34:42,160
Speaker 3: if you have paid attention, a lot of eggs in

658
00:34:42,200 --> 00:34:44,799
Speaker 3: the smell, a.

659
00:34:44,760 --> 00:34:48,160
Speaker 4: Lot of cholesterol in this with a chicken and just

660
00:34:48,160 --> 00:34:50,080
Speaker 4: to mix it up. I know, I didn't even really

661
00:34:50,120 --> 00:34:52,279
Speaker 4: think about it. Everything has had some form of an

662
00:34:52,280 --> 00:34:53,920
Speaker 4: egg in it. We didn't even think about that when

663
00:34:53,920 --> 00:34:54,520
Speaker 4: we were ordering.

664
00:34:54,880 --> 00:34:58,080
Speaker 5: Everything has eggs, Everything got an egg on it.

665
00:34:59,280 --> 00:35:04,440
Speaker 3: But yeah, so the steak, it comes with steak and

666
00:35:04,480 --> 00:35:06,879
Speaker 3: then hash like these hash browns underneath it.

667
00:35:07,040 --> 00:35:11,120
Speaker 4: Yes, the hashbros was delicious. They was like little tiny bowels.

668
00:35:11,239 --> 00:35:16,280
Speaker 4: I can't explain it. They Yes, they were like hash browns,

669
00:35:16,320 --> 00:35:16,839
Speaker 4: but they was.

670
00:35:16,840 --> 00:35:19,280
Speaker 3: Like really finely chopped.

671
00:35:19,000 --> 00:35:22,080
Speaker 5: Right, and it was really tiny, almost like bite size

672
00:35:22,120 --> 00:35:22,760
Speaker 5: hash browns.

673
00:35:22,920 --> 00:35:26,160
Speaker 3: Yeah. So basically what it comes with is twenty four

674
00:35:26,200 --> 00:35:30,080
Speaker 3: hour marinated skirt steak served with red wine juice. I

675
00:35:30,080 --> 00:35:34,480
Speaker 3: guess that's some friend shit, and two sunnyside up eggs

676
00:35:34,600 --> 00:35:38,879
Speaker 3: on a bed of roasty potatoes. And we just got

677
00:35:38,880 --> 00:35:40,960
Speaker 3: the eggs scrambled with cheese. Yes, because that's why I

678
00:35:41,000 --> 00:35:42,479
Speaker 3: think the poutine would have been.

679
00:35:42,360 --> 00:35:44,680
Speaker 5: Better with the two Oh, because we didn't know that,

680
00:35:44,800 --> 00:35:46,279
Speaker 5: but that because she asked us, how did you want

681
00:35:46,280 --> 00:35:46,760
Speaker 5: with your eggs?

682
00:35:46,760 --> 00:35:49,160
Speaker 4: So I thought everything was gonna come scrambled with cheese.

683
00:35:51,040 --> 00:35:53,719
Speaker 3: Anyway, it was amazing. It stole to show.

684
00:35:53,760 --> 00:35:56,560
Speaker 5: The steak was to die excellent you can tell it

685
00:35:56,600 --> 00:35:59,600
Speaker 5: was marinated for twenty four hundred hours, taking my fork

686
00:35:59,600 --> 00:36:01,520
Speaker 5: and just breaking that stick all.

687
00:36:01,480 --> 00:36:06,160
Speaker 3: Up, and uh yeah, that's the everything. And the potatoes

688
00:36:06,200 --> 00:36:08,600
Speaker 3: were just a delicious thing. If I had to do

689
00:36:08,640 --> 00:36:10,839
Speaker 3: it over, I probably switch up our order a little bit,

690
00:36:12,120 --> 00:36:14,919
Speaker 3: like I might not get the fortata and do something

691
00:36:14,960 --> 00:36:18,200
Speaker 3: like the chicken and waffle instead, or actually I might

692
00:36:18,280 --> 00:36:20,360
Speaker 3: just eat one of the things is a meal and

693
00:36:20,400 --> 00:36:22,880
Speaker 3: not get not split anything like you could take a

694
00:36:22,920 --> 00:36:24,600
Speaker 3: bike off on plate. But you know what I mean.

695
00:36:26,400 --> 00:36:28,880
Speaker 3: But yo, those are our meals. So we wrapped it up. Okay,

696
00:36:29,040 --> 00:36:35,879
Speaker 3: r rules roosters, and we also had babulus and we'll

697
00:36:35,880 --> 00:36:38,960
Speaker 3: put all the pictures in the show notes for you guys.

698
00:36:40,320 --> 00:36:48,959
Speaker 3: All right, let's get into our next segment, Delicious.

699
00:37:00,800 --> 00:37:04,360
Speaker 5: Now it's time to get into the next segment of

700
00:37:04,560 --> 00:37:07,200
Speaker 5: Spicy News. We're gonna be talking about the spicy stuff

701
00:37:07,239 --> 00:37:10,600
Speaker 5: that's been happening around the internet, so we get so

702
00:37:10,680 --> 00:37:13,160
Speaker 5: we can get into all the things that have been

703
00:37:13,160 --> 00:37:15,160
Speaker 5: going on in the world of food.

704
00:37:15,440 --> 00:37:19,000
Speaker 3: And I'm here to deliver the spicy news. It's a

705
00:37:19,040 --> 00:37:25,040
Speaker 3: spicy it's spices everywhere else. All right, Let's see it

706
00:37:25,160 --> 00:37:28,560
Speaker 3: turns out Karen and the surprise that most people didn't

707
00:37:28,560 --> 00:37:33,080
Speaker 3: see coming I hob. But you remember I hob h

708
00:37:33,160 --> 00:37:35,680
Speaker 3: I h o b it was the house of burgers.

709
00:37:35,880 --> 00:37:40,920
Speaker 3: Apparently I hob sold a ton of burgers. Everybody had

710
00:37:40,920 --> 00:37:44,200
Speaker 3: all these jokes about it and said that it was

711
00:37:44,760 --> 00:37:47,080
Speaker 3: terrible and no one should do it and they should

712
00:37:47,160 --> 00:37:50,840
Speaker 3: change the name back. And I personally was very extremely

713
00:37:50,880 --> 00:37:55,000
Speaker 3: disappointed that they didn't have like pancake burgers, frince cost burgers,

714
00:37:55,080 --> 00:37:59,080
Speaker 3: waffle burgers. What are we doing? What a tell swine?

715
00:37:59,680 --> 00:38:02,880
Speaker 4: You know you already got all the ingredients. Capitalized on

716
00:38:02,920 --> 00:38:04,040
Speaker 4: it well.

717
00:38:04,239 --> 00:38:10,600
Speaker 3: According to Business Insider, their stunt from president Darren rabela

718
00:38:10,719 --> 00:38:14,000
Speaker 3: Is said it was a huge success. Literally everybody in

719
00:38:14,000 --> 00:38:16,680
Speaker 3: the world now knows that I hoop is selling burgers.

720
00:38:16,680 --> 00:38:18,600
Speaker 3: That was a goal number one. Number two was to

721
00:38:18,640 --> 00:38:21,800
Speaker 3: actually sell them despite the ground soil of ground beef growth.

722
00:38:21,800 --> 00:38:25,080
Speaker 3: Pancake fiends have nothing to worry about because you know,

723
00:38:25,120 --> 00:38:28,120
Speaker 3: of course they changed back to whatever, to the other one,

724
00:38:28,200 --> 00:38:33,839
Speaker 3: to I hop But given that same that time that

725
00:38:33,920 --> 00:38:39,520
Speaker 3: when it happened, their store cells increased zero point seven

726
00:38:40,000 --> 00:38:44,279
Speaker 3: percent last quarter despite the four hundred percent jumping burger sales,

727
00:38:44,320 --> 00:38:47,799
Speaker 3: so they sold four hundred percent more burgers, but the

728
00:38:47,920 --> 00:38:51,239
Speaker 3: actual total sales is zero point seven percent more. So

729
00:38:51,320 --> 00:38:54,000
Speaker 3: what what that says to me is not that people

730
00:38:54,040 --> 00:38:57,000
Speaker 3: were I'm not gonna eat ihop, but now I'm gonna

731
00:38:57,000 --> 00:38:59,919
Speaker 3: go try a burger. It's I go to I Hop.

732
00:39:00,120 --> 00:39:02,160
Speaker 3: I never ordered the burgers.

733
00:39:01,680 --> 00:39:03,319
Speaker 5: Right, A lot of people don't even pay They don't

734
00:39:03,320 --> 00:39:05,640
Speaker 5: even flip to that part of the menu. And actually, men,

735
00:39:05,719 --> 00:39:07,839
Speaker 5: you work that I Hop and I Hop actually has a.

736
00:39:07,880 --> 00:39:10,640
Speaker 4: Very extensive menu. And that's how funny. The shit is

737
00:39:10,680 --> 00:39:11,200
Speaker 4: actually good.

738
00:39:11,239 --> 00:39:13,640
Speaker 5: Like they got chicken tenders, they have salads, but a

739
00:39:13,640 --> 00:39:15,960
Speaker 5: lot of people they stop at like the front and

740
00:39:16,000 --> 00:39:18,560
Speaker 5: they don't ever look at the other piece. So, like

741
00:39:18,640 --> 00:39:20,640
Speaker 5: you said, they actually won, because now you're gonna have

742
00:39:20,680 --> 00:39:24,120
Speaker 5: people that actually was like, hey, I think I might

743
00:39:24,120 --> 00:39:27,000
Speaker 5: try burgers since I've seen all the commercial or everybody

744
00:39:27,000 --> 00:39:28,320
Speaker 5: been talking about it online.

745
00:39:28,640 --> 00:39:31,640
Speaker 4: So guess what mission accomplished them? Burgers moved.

746
00:39:31,840 --> 00:39:34,920
Speaker 3: It also shows you how impressionable people are, yes, because

747
00:39:34,920 --> 00:39:36,880
Speaker 3: all they had to do is say we have burgers,

748
00:39:36,920 --> 00:39:38,920
Speaker 3: and everybody made us think about it, but they wouldn't

749
00:39:39,000 --> 00:39:39,960
Speaker 3: order them damn burgers.

750
00:39:40,239 --> 00:39:43,800
Speaker 5: They did even complaining I'm gonna see if these burgers

751
00:39:43,880 --> 00:39:44,280
Speaker 5: is good.

752
00:39:45,880 --> 00:39:54,600
Speaker 3: Yelp is adding a new health inspection rating to their reviews.

753
00:39:55,000 --> 00:39:57,120
Speaker 4: Oh yeah, how does this work?

754
00:39:59,239 --> 00:40:04,319
Speaker 3: It's uh basically like, uh, they have hygiene reports and

755
00:40:04,440 --> 00:40:06,439
Speaker 3: health inspections, you know, which is done by the state

756
00:40:06,520 --> 00:40:10,239
Speaker 3: or the local municipality. They'll just make this information available

757
00:40:10,239 --> 00:40:13,919
Speaker 3: on the Yelp app. So when you click on you know, like, oh,

758
00:40:14,000 --> 00:40:17,319
Speaker 3: let me check out this, uh, this restaurant, it'll also say, hey,

759
00:40:17,760 --> 00:40:18,920
Speaker 3: they got a C score.

760
00:40:19,840 --> 00:40:22,240
Speaker 4: Yeah, and you should know that. You should you should

761
00:40:22,280 --> 00:40:22,600
Speaker 4: know that.

762
00:40:22,680 --> 00:40:26,760
Speaker 5: And and more places they do like these ordering ordering

763
00:40:26,800 --> 00:40:29,879
Speaker 5: services where you order like through the app and they

764
00:40:29,920 --> 00:40:33,400
Speaker 5: go you. Some people never step foot into these places,

765
00:40:33,960 --> 00:40:36,640
Speaker 5: so yeah, I do even know what what the scores are.

766
00:40:37,080 --> 00:40:39,799
Speaker 8: Yelp has been quietly working on this new feature in

767
00:40:39,840 --> 00:40:43,000
Speaker 8: Marina and San Francisco for the past five years. They're

768
00:40:43,040 --> 00:40:46,360
Speaker 8: ready to launch it nationwide and it's called health Scores

769
00:40:46,400 --> 00:40:48,640
Speaker 8: and you can find it right.

770
00:40:48,760 --> 00:40:50,560
Speaker 2: Here to hear Yelp describe it.

771
00:40:50,680 --> 00:40:54,080
Speaker 9: There's a buffet of valuable restaurant inspection data out there,

772
00:40:54,320 --> 00:40:56,880
Speaker 9: and the San Francisco based company is healthing users to

773
00:40:57,040 --> 00:40:57,759
Speaker 9: digest it all.

774
00:40:57,880 --> 00:40:59,640
Speaker 3: Now, some restaurants weren't thrilled with it.

775
00:41:00,160 --> 00:41:02,600
Speaker 7: If you have a good record, you probably wouldn't mind

776
00:41:02,640 --> 00:41:05,200
Speaker 7: the extra transparency, but if you don't, you can understand

777
00:41:05,200 --> 00:41:05,560
Speaker 7: you might not.

778
00:41:05,880 --> 00:41:08,359
Speaker 9: Yelp works with a third party vendor to process data

779
00:41:08,440 --> 00:41:11,840
Speaker 9: feeds directly from city and county agencies themselves. When the

780
00:41:11,880 --> 00:41:15,040
Speaker 9: agencies don't provide a feed, robots fan out online to

781
00:41:15,120 --> 00:41:18,440
Speaker 9: scrape the data off government websites and compile it together.

782
00:41:18,800 --> 00:41:21,320
Speaker 9: The result on the mobile app is a condensed report,

783
00:41:21,440 --> 00:41:24,560
Speaker 9: often with just scores and dates, but the desktop site

784
00:41:24,600 --> 00:41:28,000
Speaker 9: has more info, like the details about the violations. Yelp

785
00:41:28,040 --> 00:41:30,479
Speaker 9: says when customers see a low score, they don't call

786
00:41:30,480 --> 00:41:33,239
Speaker 9: the restaurant, they don't click to get directions, and they

787
00:41:33,280 --> 00:41:34,879
Speaker 9: certainly do not look at the menu.

788
00:41:35,040 --> 00:41:38,680
Speaker 7: We do see that consumers use it, they patronize businesses

789
00:41:38,680 --> 00:41:39,879
Speaker 7: with bad health scores less.

790
00:41:40,000 --> 00:41:40,879
Speaker 3: I think it's a good thing.

791
00:41:40,960 --> 00:41:43,799
Speaker 4: I just want to make sure that get updated information.

792
00:41:44,120 --> 00:41:47,880
Speaker 9: Rachelle Gaddy with Santa Clara County welcomes the effort from yelp. However,

793
00:41:48,000 --> 00:41:51,600
Speaker 9: for now, Santa Clara County's own app, called sec dine out,

794
00:41:51,880 --> 00:41:54,440
Speaker 9: not only has the most current and up to date scores,

795
00:41:54,640 --> 00:41:57,240
Speaker 9: it also has the actual reports with all the nitty

796
00:41:57,239 --> 00:41:58,120
Speaker 9: gritty details.

797
00:41:58,480 --> 00:41:59,680
Speaker 2: This one talked about.

798
00:42:00,080 --> 00:42:03,400
Speaker 3: The thing is, we recently had some health reports come

799
00:42:03,440 --> 00:42:06,000
Speaker 3: out of our restaurants here in Charlotte, and a couple

800
00:42:06,040 --> 00:42:08,040
Speaker 3: of them we well, one of them we had went

801
00:42:08,040 --> 00:42:09,880
Speaker 3: to years. But then another one we used to go

802
00:42:09,920 --> 00:42:14,360
Speaker 3: to all the time is closed, like the doors was locked.

803
00:42:14,360 --> 00:42:17,440
Speaker 5: They got a this this spot is empty signed now.

804
00:42:17,840 --> 00:42:19,680
Speaker 3: Yeah, so you think this is a good idea?

805
00:42:20,400 --> 00:42:24,719
Speaker 4: I do. I do because not funny to myself.

806
00:42:25,200 --> 00:42:36,160
Speaker 10: Sorry, this is how I feel about it.

807
00:42:45,400 --> 00:42:51,200
Speaker 3: I don't want to know. I don't want to know

808
00:42:52,920 --> 00:42:55,200
Speaker 3: if you're feeling tests keep.

809
00:42:55,040 --> 00:42:56,440
Speaker 4: It on the loan.

810
00:42:58,120 --> 00:43:01,640
Speaker 3: Because I want to eat this food in the stove.

811
00:43:03,160 --> 00:43:06,600
Speaker 5: Oh babe, man, Yeah, you need to let people know,

812
00:43:07,120 --> 00:43:11,040
Speaker 5: like for their own safety too, and it would encourage people.

813
00:43:10,800 --> 00:43:14,440
Speaker 4: To keep your places clean. You take to eat cola?

814
00:43:15,920 --> 00:43:17,880
Speaker 4: Yeah you said until you get sick.

815
00:43:19,360 --> 00:43:23,920
Speaker 3: Oh no, but yeah, so I don't know. This is

816
00:43:23,920 --> 00:43:27,560
Speaker 3: obviously a good idea. The more information and the better

817
00:43:27,760 --> 00:43:30,120
Speaker 3: you know. It's the pressure because people might check that yo,

818
00:43:30,520 --> 00:43:32,640
Speaker 3: if they might even if they walk past the side,

819
00:43:33,760 --> 00:43:35,520
Speaker 3: they might look over the yelp and see like, oh

820
00:43:35,920 --> 00:43:36,479
Speaker 3: hold up.

821
00:43:36,400 --> 00:43:39,080
Speaker 5: Now right, And that's the thing, and it was the

822
00:43:39,080 --> 00:43:40,799
Speaker 5: fun a lot of times people walk into places all

823
00:43:40,840 --> 00:43:44,279
Speaker 5: the time, and I know it varies per state, and

824
00:43:44,400 --> 00:43:47,120
Speaker 5: no Carolina, they just just do letters. Now they actually

825
00:43:47,200 --> 00:43:50,520
Speaker 5: do numbers, and with the numbers, that make a big day.

826
00:43:51,480 --> 00:43:55,160
Speaker 3: And at least they not putting the detailed reports. Because

827
00:43:55,160 --> 00:43:57,799
Speaker 3: the detailed reports, I mean even for the restaurants, you like,

828
00:43:57,920 --> 00:44:00,799
Speaker 3: it's scary because it's like you might have that aid,

829
00:44:00,920 --> 00:44:04,359
Speaker 3: but it'll be like we found something something into something

830
00:44:04,480 --> 00:44:05,120
Speaker 3: something and you'd be.

831
00:44:05,080 --> 00:44:07,799
Speaker 4: Like, ooh, you're like, what are y'all doing?

832
00:44:08,000 --> 00:44:11,480
Speaker 3: Posting restaurant hygiene scores prominently on Yelp leads to a

833
00:44:11,520 --> 00:44:15,000
Speaker 3: twelve percent decrease and purchase intentions for restaurants with poor

834
00:44:15,000 --> 00:44:19,480
Speaker 3: scores relative to those are high scores. So yeah, watch

835
00:44:19,480 --> 00:44:22,879
Speaker 3: your back better be out here. Treating the people good,

836
00:44:22,920 --> 00:44:23,879
Speaker 3: you're gonna get caught up.

837
00:44:24,200 --> 00:44:27,920
Speaker 5: Now that that that also it probably won't correlate, but

838
00:44:28,000 --> 00:44:30,680
Speaker 5: that also means treat your employees better so they're fucking clean,

839
00:44:31,760 --> 00:44:33,279
Speaker 5: you know, because a lot of times that's why that's

840
00:44:33,320 --> 00:44:34,600
Speaker 5: why you get these badass scores.

841
00:44:34,600 --> 00:44:36,000
Speaker 4: A lot of times you don't treat people right. You

842
00:44:36,080 --> 00:44:36,719
Speaker 4: treat them like shit.

843
00:44:36,760 --> 00:44:39,120
Speaker 5: Pay them two thous thirteen cents an hour and then

844
00:44:39,160 --> 00:44:40,960
Speaker 5: they like, well, fuck you, I'm gonna take him.

845
00:44:41,040 --> 00:44:43,040
Speaker 4: I'm going home. No I'm not sweeping this and no

846
00:44:43,160 --> 00:44:44,239
Speaker 4: I'm not scrubbing this.

847
00:44:45,280 --> 00:44:47,920
Speaker 3: Onto some mo. Smash that ooze. Now, let's do it.

848
00:44:48,719 --> 00:44:51,480
Speaker 3: A baby was born at Chick fil A and now

849
00:44:51,600 --> 00:44:57,239
Speaker 3: has nuggets for life. Wow, that's right. Gracelyn Griffin, who

850
00:44:57,360 --> 00:45:05,000
Speaker 3: was born in a chick Apparently her mom started giving

851
00:45:06,080 --> 00:45:08,719
Speaker 3: contract having contractions to night July seventeenth. On the way

852
00:45:08,719 --> 00:45:11,319
Speaker 3: to the hospital, she and her husband, Robert Griffin, not

853
00:45:11,360 --> 00:45:13,799
Speaker 3: to be confused a quarterback, stopped at a Chick fil

854
00:45:13,800 --> 00:45:16,360
Speaker 3: A to drop off their other two daughters of the family. Friend,

855
00:45:17,000 --> 00:45:19,080
Speaker 3: the Mammi de Bee, was already in labor and needed

856
00:45:19,080 --> 00:45:21,360
Speaker 3: to use the restroom before heading to the University Hospital

857
00:45:21,360 --> 00:45:24,080
Speaker 3: in San Antonio, Texas. It was just at the ten PM,

858
00:45:24,160 --> 00:45:27,120
Speaker 3: so the restaurant was closed. The couple banged on the

859
00:45:27,120 --> 00:45:29,080
Speaker 3: glass they were let into Chick fil A. Just like

860
00:45:29,239 --> 00:45:33,759
Speaker 3: Jesus in the manga, Come on, and this is the

861
00:45:33,880 --> 00:45:37,400
Speaker 3: Chosen One. That's what's gonna be the new fable. Jesus

862
00:45:37,440 --> 00:45:40,399
Speaker 3: has returned. The Chosen One is back. It was born

863
00:45:40,440 --> 00:45:44,440
Speaker 3: in the Chick fil A and the three wives and

864
00:45:44,480 --> 00:45:46,000
Speaker 3: brought Polynesian.

865
00:45:45,440 --> 00:45:48,680
Speaker 4: Sauce, Bobacue sauce and honeybusted.

866
00:45:53,560 --> 00:45:56,160
Speaker 3: She began to scream, at which point Brenda Ereque as

867
00:45:56,239 --> 00:45:59,719
Speaker 3: the store director, yelled for Robert. Brenda toe ksat, I'm

868
00:45:59,719 --> 00:46:01,440
Speaker 3: about the down now on one. I opened the door.

869
00:46:01,520 --> 00:46:05,320
Speaker 3: She's just screaming. Robert ran the fallon from outside where

870
00:46:05,400 --> 00:46:07,960
Speaker 3: she he was sending off the other daughters. At that point,

871
00:46:07,960 --> 00:46:11,000
Speaker 3: there was no making it to the hospitals. Playing Robert tokat.

872
00:46:11,160 --> 00:46:12,719
Speaker 3: I looked at her, I said, we're gonna do it

873
00:46:12,800 --> 00:46:16,160
Speaker 3: right here, right now. Filling recalls being excruciating pain and

874
00:46:16,239 --> 00:46:18,799
Speaker 3: worried about because she and the baby were bocus hit

875
00:46:18,800 --> 00:46:22,560
Speaker 3: the high risk during the pregnancy. Dad came through UH

876
00:46:22,640 --> 00:46:26,360
Speaker 3: and managed to deliver Gracelynd having no prior medical skills. Wow,

877
00:46:26,880 --> 00:46:29,040
Speaker 3: how long did it take to em wants to get there.

878
00:46:29,280 --> 00:46:31,720
Speaker 3: The baby's on bilical corps was wrapped around her neck twice,

879
00:46:31,719 --> 00:46:33,759
Speaker 3: but Robert was able to get it loose and save her.

880
00:46:33,840 --> 00:46:36,200
Speaker 3: Oh my god, these motherfucker's gonna.

881
00:46:35,960 --> 00:46:37,600
Speaker 4: Be on TV like a chump.

882
00:46:37,719 --> 00:46:40,359
Speaker 3: They about to be on somebody TV. Store. In less

883
00:46:40,360 --> 00:46:42,920
Speaker 3: than ten minutes, Emt arriving brought the family to the hospital.

884
00:46:43,120 --> 00:46:45,120
Speaker 3: So it must have been one of those like almost

885
00:46:45,160 --> 00:46:46,640
Speaker 3: like a sitcom delivery.

886
00:46:46,760 --> 00:46:48,360
Speaker 5: Yeah, and you know, and when it comes to it

887
00:46:48,400 --> 00:46:51,560
Speaker 5: varies for woman because you do you have some women they.

888
00:46:51,640 --> 00:46:53,400
Speaker 4: They are in labor for hours?

889
00:46:53,400 --> 00:46:55,920
Speaker 5: Do you have some women they like I was, had

890
00:46:55,920 --> 00:46:57,879
Speaker 5: a few contracts and the baby that'll pop out?

891
00:46:58,400 --> 00:47:03,040
Speaker 3: Wow, well uh free uh nuggets for life.

892
00:47:03,440 --> 00:47:05,080
Speaker 4: This shit, the free nuggets for life shit went to

893
00:47:05,120 --> 00:47:05,560
Speaker 4: the daddy.

894
00:47:05,760 --> 00:47:08,719
Speaker 3: Now how many how many people you think gonna be

895
00:47:08,760 --> 00:47:12,880
Speaker 3: sitting in there and the uh Chick fil a lobby

896
00:47:12,960 --> 00:47:15,640
Speaker 3: just full of gut full of child waiting to get

897
00:47:15,680 --> 00:47:18,560
Speaker 3: some free nuggets. Well, I need some chicken strips.

898
00:47:18,640 --> 00:47:24,080
Speaker 5: Jesus twins, Okay, we don't do this for Jesus one time.

899
00:47:24,400 --> 00:47:27,279
Speaker 3: Speaking of Chick fil A, they are offering now they're

900
00:47:27,280 --> 00:47:32,279
Speaker 3: gonna test meal kit offerings. So basically it's gonna be

901
00:47:32,320 --> 00:47:35,960
Speaker 3: almost like Blue Apron, but Chick fil A at latching,

902
00:47:36,000 --> 00:47:38,320
Speaker 3: it's all meal time kits. They'll give chicken lovers a

903
00:47:38,400 --> 00:47:41,200
Speaker 3: chance to prepped on dishes us and change chicken. Starting

904
00:47:41,239 --> 00:47:45,160
Speaker 3: August twenty seven, available fifteen eighty nine cent each for

905
00:47:45,320 --> 00:47:49,520
Speaker 3: two persons serving recipes for chicken flatbread chicken, parmajan djon, chicken,

906
00:47:49,520 --> 00:47:52,480
Speaker 3: pan roasted chicken, and chicken and jiladas. Each meal kit

907
00:47:52,480 --> 00:47:56,080
Speaker 3: will include step by steppingstructions and ingredients can be refrigerated

908
00:47:56,120 --> 00:47:57,319
Speaker 3: for several days before use.

909
00:47:57,960 --> 00:47:58,720
Speaker 4: They'll make a killing.

910
00:47:58,760 --> 00:48:00,799
Speaker 5: They gonna make a healing because you're gonna have the

911
00:48:00,840 --> 00:48:03,000
Speaker 5: people to go, like, you know what, let's just order

912
00:48:03,080 --> 00:48:05,320
Speaker 5: chick for like this versusually going to the store.

913
00:48:05,440 --> 00:48:07,000
Speaker 3: Now you can probably get it on a Sunday.

914
00:48:07,600 --> 00:48:08,640
Speaker 4: I ain't that the truth?

915
00:48:09,360 --> 00:48:11,879
Speaker 3: Now? The thing is, though they don't serve all this,

916
00:48:11,920 --> 00:48:17,080
Speaker 3: do they no chicken, djon, chicken, pan roasted chicken, flat

917
00:48:17,120 --> 00:48:19,840
Speaker 3: bread then, like, I don't think these are available. I

918
00:48:19,880 --> 00:48:22,080
Speaker 3: would be more excited if they told me we're gonna

919
00:48:22,080 --> 00:48:24,879
Speaker 3: give you a number three, you know what I mean.

920
00:48:25,000 --> 00:48:27,799
Speaker 5: But they got to get fancy to compare to you,

921
00:48:27,840 --> 00:48:29,359
Speaker 5: knowing against.

922
00:48:29,000 --> 00:48:30,080
Speaker 3: The big boys.

923
00:48:30,680 --> 00:48:33,120
Speaker 4: You're not to be like his number three with a lemonade.

924
00:48:34,800 --> 00:48:35,960
Speaker 4: It's a waffle FROs.

925
00:48:37,800 --> 00:48:41,960
Speaker 3: That's what I want to send me, Spiky chicken Deluxe.

926
00:48:44,760 --> 00:48:47,200
Speaker 4: Send me a spicy chicken biscuit with an.

927
00:48:47,080 --> 00:48:53,120
Speaker 3: Egg that's brown. I kind of like, but uh yeah,

928
00:48:53,160 --> 00:48:55,359
Speaker 3: I mean I died out side up for this.

929
00:48:55,640 --> 00:48:58,040
Speaker 5: But but they go.

930
00:48:58,120 --> 00:48:59,560
Speaker 4: But I think that's gonna take off.

931
00:48:59,719 --> 00:49:02,160
Speaker 5: I think more and more places they're gonna do that

932
00:49:02,280 --> 00:49:06,040
Speaker 5: because as much as people quote unquote talk down and

933
00:49:06,120 --> 00:49:09,600
Speaker 5: bad about the box stuff, you know, for a lot

934
00:49:09,600 --> 00:49:11,480
Speaker 5: of people that's convenient because a lot of people, if

935
00:49:11,480 --> 00:49:12,960
Speaker 5: they do the box stuff, a lot of them don't

936
00:49:12,960 --> 00:49:15,200
Speaker 5: go out to eat, right, So you know, it's a

937
00:49:15,239 --> 00:49:17,399
Speaker 5: trade off or do you do the box stuff? Guess

938
00:49:17,440 --> 00:49:19,840
Speaker 5: what that the money that you would have been spending

939
00:49:19,840 --> 00:49:20,919
Speaker 5: your grocery store bill.

940
00:49:21,200 --> 00:49:22,799
Speaker 4: You've chopped that down, you know.

941
00:49:23,320 --> 00:49:26,400
Speaker 5: And so particularly because you know me and you we

942
00:49:26,480 --> 00:49:27,880
Speaker 5: do the two people, but a lot you can do

943
00:49:27,960 --> 00:49:29,520
Speaker 5: up to four people. So you know you have a

944
00:49:29,560 --> 00:49:34,000
Speaker 5: large families a little bit more that save you some money.

945
00:49:34,440 --> 00:49:34,560
Speaker 3: Uh.

946
00:49:34,719 --> 00:49:36,640
Speaker 5: And you know with the step by steps and things

947
00:49:36,760 --> 00:49:39,399
Speaker 5: like that, you know you spending you know how much

948
00:49:39,400 --> 00:49:40,960
Speaker 5: a week and have a frequently you go, you go,

949
00:49:41,040 --> 00:49:43,279
Speaker 5: You're going to cook the food because you paid for it.

950
00:49:43,480 --> 00:49:45,879
Speaker 3: Right well, or let it go to waste? Right ups

951
00:49:45,880 --> 00:49:48,920
Speaker 3: to getting number three's from chi for real? I mean,

952
00:49:48,960 --> 00:49:50,680
Speaker 3: if the box gonna open up and say thank you

953
00:49:50,680 --> 00:49:52,840
Speaker 3: for coming to check for labor, how may I serve

954
00:49:52,960 --> 00:49:53,520
Speaker 3: you right?

955
00:49:54,040 --> 00:49:54,720
Speaker 2: Thank you?

956
00:49:54,719 --> 00:49:58,440
Speaker 3: No? Thank you? It is my pleasure. Yes, it's not

957
00:49:58,440 --> 00:49:59,799
Speaker 3: gonna say that. Then I don't know if I want

958
00:49:59,800 --> 00:50:04,000
Speaker 3: this update. McDonald pulled salads from three thousand locations at

959
00:50:04,000 --> 00:50:06,840
Speaker 3: their parasite upbreak outbreak.

960
00:50:08,040 --> 00:50:10,000
Speaker 4: Was help, but let us let us. Lettuce is like

961
00:50:10,400 --> 00:50:13,719
Speaker 4: trying to kill us. So forrel I mean, it's been

962
00:50:13,760 --> 00:50:16,640
Speaker 4: the Romain letters, all the letters, is like, ah.

963
00:50:17,760 --> 00:50:20,640
Speaker 3: How is the salad more unhealthy than the regular McDonald's food.

964
00:50:20,800 --> 00:50:23,400
Speaker 3: Come on, that's that's it. I didn't see that coming.

965
00:50:23,960 --> 00:50:25,719
Speaker 4: You might as well go ahead and eat what you want.

966
00:50:26,040 --> 00:50:28,560
Speaker 3: They had to pull silace from three thousand restaurants in

967
00:50:28,640 --> 00:50:31,800
Speaker 3: fourteen states following initial reports. The locations are primarily in

968
00:50:31,840 --> 00:50:36,560
Speaker 3: the Midwest, Indiana, Wisconsin, Michigan, Ohio, Minnesota, Nebraska, South Dakota, Montana,

969
00:50:36,640 --> 00:50:41,520
Speaker 3: North Dakota, Kentucky, West Virginia, and Missouri. McDonald said Friday

970
00:50:41,719 --> 00:50:43,720
Speaker 3: that out of an abundance of caution and it stopped

971
00:50:43,760 --> 00:50:47,400
Speaker 3: selling salad greens uh and was working to get rid

972
00:50:47,440 --> 00:50:51,400
Speaker 3: of lettuce from those locations and the distribution center. So

973
00:50:51,560 --> 00:50:54,879
Speaker 3: is that not the lettus that goes on the sandwiches possibility,

974
00:50:55,120 --> 00:50:57,480
Speaker 3: they added, and switching to another lettuce supply to those

975
00:50:57,600 --> 00:51:00,239
Speaker 3: locations check back from more updates and.

976
00:51:00,360 --> 00:51:03,319
Speaker 5: And and I don't blame them because you don't want

977
00:51:03,360 --> 00:51:06,120
Speaker 5: people to get sick. So it's like, hey, anybody that

978
00:51:06,320 --> 00:51:09,520
Speaker 5: had these, you got to get rid of them. And

979
00:51:10,040 --> 00:51:12,360
Speaker 5: you know, for what I've heard, it's very hard to

980
00:51:12,440 --> 00:51:16,360
Speaker 5: go back and trace you know, where this food comes

981
00:51:16,440 --> 00:51:18,200
Speaker 5: from and where was it? That a lot of times,

982
00:51:18,239 --> 00:51:20,520
Speaker 5: but they by the time they got there, they've cleaned

983
00:51:20,560 --> 00:51:23,120
Speaker 5: it out and gone on to whatever the next harvest is.

984
00:51:23,400 --> 00:51:27,839
Speaker 3: And the symptoms were, uh, they last about a week.

985
00:51:28,680 --> 00:51:35,240
Speaker 3: Includes diarrhea, loss of appetite, weight loss, stomach cramps and pain, bloating, vomiting, nausea,

986
00:51:35,400 --> 00:51:37,440
Speaker 3: am fatigue, along with flu like symptoms.

987
00:51:37,960 --> 00:51:39,600
Speaker 4: Who wants to deal with that ship for a week?

988
00:51:40,000 --> 00:51:40,200
Speaker 3: Man?

989
00:51:40,520 --> 00:51:42,120
Speaker 4: And right and not telling funny.

990
00:51:42,520 --> 00:51:46,680
Speaker 5: When it comes to salads, uh uh McDonald's, I've had

991
00:51:46,760 --> 00:51:49,640
Speaker 5: some of them cellars. They're not good, like I've tried

992
00:51:49,680 --> 00:51:52,080
Speaker 5: to go with. Oh no, I don't like them to

993
00:51:52,280 --> 00:51:53,840
Speaker 5: wrap things them shits is nasty.

994
00:51:54,360 --> 00:51:55,200
Speaker 4: I go ahead to just do.

995
00:51:55,280 --> 00:51:57,080
Speaker 5: I go to McDonald's. I'm like, fuck it, give me

996
00:51:57,640 --> 00:51:59,560
Speaker 5: the big mac and what the fuck I want? I'm

997
00:51:59,640 --> 00:52:02,040
Speaker 5: by my gonna eat healthy and this tastes nasty.

998
00:52:02,560 --> 00:52:05,400
Speaker 3: Now, our final segment is a bit of a surprise

999
00:52:05,600 --> 00:52:09,280
Speaker 3: to Carrot and our spicy news. Well it's not a segment,

1000
00:52:09,280 --> 00:52:12,320
Speaker 3: but I find an article. I saw this article and

1001
00:52:12,520 --> 00:52:17,040
Speaker 3: I said, okay, so everybody knows, as white women of color,

1002
00:52:17,480 --> 00:52:22,000
Speaker 3: we love pumpkin. Okay, So I saw this article on

1003
00:52:22,440 --> 00:52:26,600
Speaker 3: delish dot com. My test comen called, hey, just wanted

1004
00:52:26,640 --> 00:52:29,200
Speaker 3: to alert you that the existence of this extremely cheap

1005
00:52:29,239 --> 00:52:33,719
Speaker 3: pumpkin wine. Uh that that it exists, and I had

1006
00:52:33,760 --> 00:52:36,759
Speaker 3: to go buy some. Okay, aw shit, now yeah, so

1007
00:52:37,120 --> 00:52:42,480
Speaker 3: this is called Three Lakes Winery Pumpkin Semi Sweet Pumpkin Wine.

1008
00:52:42,960 --> 00:52:43,600
Speaker 3: Would you like some?

1009
00:52:44,239 --> 00:52:47,480
Speaker 4: I would, And it's a white wine too that you

1010
00:52:47,560 --> 00:52:48,080
Speaker 4: can hear.

1011
00:52:47,920 --> 00:52:53,080
Speaker 3: It pulling in the glass. All right, your cop is

1012
00:52:53,120 --> 00:53:05,360
Speaker 3: right there, hit when okay, thank you? All right? So

1013
00:53:05,440 --> 00:53:07,279
Speaker 3: I thought we have a little wine tasting live on

1014
00:53:07,400 --> 00:53:11,520
Speaker 3: the air. Okay, okay, uh roses, I've read violence I

1015
00:53:11,600 --> 00:53:13,600
Speaker 3: blue it's very important to consume punkin flavor things at

1016
00:53:13,600 --> 00:53:16,520
Speaker 3: all times and the year possible. Yes, that's the poem

1017
00:53:16,560 --> 00:53:20,200
Speaker 3: to start the article. Uh, let me taste some. Oh

1018
00:53:21,840 --> 00:53:26,200
Speaker 3: oh oh that's good, y'all.

1019
00:53:27,920 --> 00:53:31,800
Speaker 4: My first time having pumpkin wine.

1020
00:53:31,920 --> 00:53:36,960
Speaker 3: That's delicious. Yeah, Three Lakes Winery. Oh, they didn't sponsor this.

1021
00:53:37,640 --> 00:53:42,960
Speaker 3: Tlwinery dot com is the website, this web The pumpkin

1022
00:53:43,000 --> 00:53:46,000
Speaker 3: wine is twelve ninety five so it didn't cost much

1023
00:53:46,040 --> 00:53:49,120
Speaker 3: at all. They shipped across the country, got ahead a

1024
00:53:49,200 --> 00:53:52,399
Speaker 3: few days and I said, you know what, this would

1025
00:53:52,400 --> 00:53:54,800
Speaker 3: be a great way to top off the Spicy News

1026
00:53:54,920 --> 00:53:58,480
Speaker 3: with a little wine to sip it down, wash it down.

1027
00:53:59,000 --> 00:54:00,640
Speaker 4: That is really good.

1028
00:54:01,120 --> 00:54:04,440
Speaker 3: M mm hmm. And it's funny because I looked for

1029
00:54:04,680 --> 00:54:09,120
Speaker 3: pumpkin flavored wine so long, y'all. It's crazy. I was

1030
00:54:09,200 --> 00:54:14,880
Speaker 3: looking for on a trying a wine co website. I

1031
00:54:14,960 --> 00:54:17,319
Speaker 3: did find some good punkin flavor ls, but I never

1032
00:54:17,400 --> 00:54:20,319
Speaker 3: found punkin wine. Uh, and I bought them there and there,

1033
00:54:21,400 --> 00:54:23,920
Speaker 3: but I never got the punkin wine. I had pumpkin

1034
00:54:23,920 --> 00:54:26,919
Speaker 3: inside of everything punk and wine. Apparently it's fucking hard

1035
00:54:27,000 --> 00:54:31,480
Speaker 3: to find. And uh, this wine is sweet. Yes, it

1036
00:54:31,640 --> 00:54:37,239
Speaker 3: refresh light, it tastes light, and worth every dollar of

1037
00:54:37,360 --> 00:54:41,439
Speaker 3: the thirteen dollars plus shipping that it costs. So pumpkin wine, y'all.

1038
00:54:41,680 --> 00:54:45,520
Speaker 3: That's how we're end the Spicy News today. We'll be

1039
00:54:45,600 --> 00:54:49,600
Speaker 3: back with another listen backing good soon, Karen We're gonna

1040
00:54:49,600 --> 00:54:52,919
Speaker 3: cut to your interview next. And thank you for letting

1041
00:54:52,920 --> 00:54:53,560
Speaker 3: me hang out with you.

1042
00:54:53,800 --> 00:54:55,600
Speaker 4: No, thank you, it's been fun.

1043
00:54:56,760 --> 00:54:59,839
Speaker 3: Carving this arguy help.

1044
00:55:05,160 --> 00:55:09,040
Speaker 5: I have a wonderful guest with me today. His name

1045
00:55:09,160 --> 00:55:11,719
Speaker 5: is Adrian Miller. I am so excited, y'all. He has

1046
00:55:11,800 --> 00:55:14,839
Speaker 5: done so much And the thing that I really love

1047
00:55:14,880 --> 00:55:17,440
Speaker 5: about him is that when I went through his site,

1048
00:55:17,960 --> 00:55:21,880
Speaker 5: it says dropping knowledge like hot biscuits, and y'all know

1049
00:55:22,640 --> 00:55:26,080
Speaker 5: I'm from the South. I love hot biscuits, so y'all

1050
00:55:26,360 --> 00:55:30,759
Speaker 5: know I was all in. Uh, Adrian, introduce yourself to

1051
00:55:30,960 --> 00:55:34,320
Speaker 5: the to the fans of the Black Eyehutis podcast that

1052
00:55:34,440 --> 00:55:37,320
Speaker 5: are listening, tell him a little bit about yourself.

1053
00:55:38,760 --> 00:55:39,000
Speaker 2: Yeah.

1054
00:55:39,120 --> 00:55:42,320
Speaker 11: So Adrian Miller, the soul food scholar, and uh, this

1055
00:55:42,440 --> 00:55:44,440
Speaker 11: is gonna lose me street cred on the subject of

1056
00:55:44,480 --> 00:55:47,080
Speaker 11: soul food. But I was born and raised in Denver, Colorado.

1057
00:55:47,920 --> 00:55:49,640
Speaker 2: But let me win you back, Let me win you back.

1058
00:55:51,280 --> 00:55:54,319
Speaker 11: My parents are from Chattanooga, Tennessee, and my my mom's

1059
00:55:54,320 --> 00:55:55,240
Speaker 11: from Chattanooga, Tennessee.

1060
00:55:55,320 --> 00:55:57,279
Speaker 2: My dad's from Helena, Arkansas. So soul food is the

1061
00:55:57,320 --> 00:55:58,319
Speaker 2: food that I grew up eating.

1062
00:55:59,560 --> 00:56:02,880
Speaker 11: So grew up in Colorado, went to Stanford University undergrad

1063
00:56:03,440 --> 00:56:06,880
Speaker 11: and then I went to Georgetown Law School, came back

1064
00:56:06,960 --> 00:56:08,320
Speaker 11: and practiced law in Denver.

1065
00:56:08,440 --> 00:56:09,200
Speaker 2: But it wasn't for me.

1066
00:56:09,840 --> 00:56:11,799
Speaker 11: It got to the point where I was singing spirituals

1067
00:56:11,840 --> 00:56:12,920
Speaker 11: in my office.

1068
00:56:13,280 --> 00:56:16,640
Speaker 4: So nobody knows the trillo.

1069
00:56:16,760 --> 00:56:20,440
Speaker 2: Yeah, and you know what's bad when white people join in.

1070
00:56:20,680 --> 00:56:24,120
Speaker 2: So that's how it reference was for me. You red, Yeah,

1071
00:56:24,520 --> 00:56:26,800
Speaker 2: But this is not to discourage or disparage any attorneys

1072
00:56:26,800 --> 00:56:28,440
Speaker 2: that might be listening. But it just wasn't for me.

1073
00:56:29,239 --> 00:56:30,600
Speaker 11: So I was going to open up a soul food

1074
00:56:30,600 --> 00:56:32,279
Speaker 11: restaurant in Denver. But then I got a chance to

1075
00:56:32,320 --> 00:56:35,040
Speaker 11: work in the Clinton White House and I worked on

1076
00:56:35,120 --> 00:56:38,000
Speaker 11: something called the President's Initiative for One America, and it

1077
00:56:38,160 --> 00:56:40,200
Speaker 11: was a racial reconciliation effort.

1078
00:56:40,800 --> 00:56:42,080
Speaker 2: So the wild and crazy.

1079
00:56:41,840 --> 00:56:43,800
Speaker 11: Idea behind this is that if we just talked to

1080
00:56:43,880 --> 00:56:46,759
Speaker 11: one another and listened, we might learn that we have

1081
00:56:46,840 --> 00:56:49,279
Speaker 11: a lot more in common than what supposedly divides us.

1082
00:56:50,640 --> 00:56:51,560
Speaker 2: So that was a lot of fun.

1083
00:56:51,640 --> 00:56:53,839
Speaker 11: I was at the very end of Clinton's second term

1084
00:56:54,840 --> 00:56:56,800
Speaker 11: and I was going back and forth to whether I

1085
00:56:56,800 --> 00:56:59,200
Speaker 11: would stay in DC or go back to Colorado, and

1086
00:56:59,360 --> 00:57:02,120
Speaker 11: I ended up coming back to Colorado and working for

1087
00:57:02,200 --> 00:57:05,800
Speaker 11: a political think tank, and then I worked for Colorado's governor,

1088
00:57:06,560 --> 00:57:10,120
Speaker 11: a guy named Bill River Junior. And then I got

1089
00:57:10,160 --> 00:57:12,360
Speaker 11: a job with the Colorado Council of Churches, which is

1090
00:57:12,440 --> 00:57:15,360
Speaker 11: my current job, and that job is really just bringing

1091
00:57:15,440 --> 00:57:18,960
Speaker 11: churches together to do social justice work. But all along

1092
00:57:19,120 --> 00:57:22,480
Speaker 11: I've had this interest in working on food history and

1093
00:57:22,520 --> 00:57:24,560
Speaker 11: writing books about foods. So I wrote a book about

1094
00:57:24,600 --> 00:57:27,720
Speaker 11: the history of soul food called Soul Food, The Surprising

1095
00:57:27,760 --> 00:57:29,880
Speaker 11: Story of an American Cuisine One Played at a Time,

1096
00:57:30,560 --> 00:57:33,280
Speaker 11: which won the James Beard Award in twenty fourteen for

1097
00:57:33,760 --> 00:57:38,160
Speaker 11: Outstanding Scholarship in Reference. And my second book is called

1098
00:57:38,200 --> 00:57:41,280
Speaker 11: The President's Kitchen Cabinet, The Story of the African Americans

1099
00:57:41,280 --> 00:57:43,840
Speaker 11: who have fed our first families, from the Washingtons to

1100
00:57:43,920 --> 00:57:47,720
Speaker 11: the Obamas, so it's a history of African American presidential chefs.

1101
00:57:48,160 --> 00:57:51,360
Speaker 11: That book was nominated for an NAACP Image Award for

1102
00:57:51,480 --> 00:57:56,320
Speaker 11: Outstanding liter Literary Work Nonfiction. And I'm just getting started

1103
00:57:56,360 --> 00:57:58,520
Speaker 11: on my third book, on the history of African American

1104
00:57:58,560 --> 00:58:01,200
Speaker 11: barbecue culture, which is tended to we called black Smoke.

1105
00:58:01,800 --> 00:58:06,680
Speaker 11: That's ti Hu yes, yes, that's me in a nutshell.

1106
00:58:07,320 --> 00:58:11,440
Speaker 4: I am here for this. You're also a barbecue judge.

1107
00:58:11,440 --> 00:58:12,280
Speaker 4: How did you get into that?

1108
00:58:13,000 --> 00:58:13,640
Speaker 2: Oh? That's great.

1109
00:58:13,720 --> 00:58:15,640
Speaker 11: So when I was writing the Soul Food Book, I

1110
00:58:15,760 --> 00:58:18,160
Speaker 11: noticed that a lot of black runs soul food joints

1111
00:58:18,240 --> 00:58:20,720
Speaker 11: have barbecue as an option, and then a lot of

1112
00:58:20,760 --> 00:58:24,400
Speaker 11: black barbecue restaurants have sole food sides and desserts. So

1113
00:58:24,480 --> 00:58:26,840
Speaker 11: I thought learning more about barbecue would help me out. So,

1114
00:58:28,200 --> 00:58:31,120
Speaker 11: just by chance, the newspaper had an ad for becoming

1115
00:58:31,160 --> 00:58:34,840
Speaker 11: a barbecue judge at Adam's Cardy Fairgrounds outside of Denver.

1116
00:58:35,040 --> 00:58:37,560
Speaker 11: So I went there, walked into a room of about

1117
00:58:37,600 --> 00:58:39,880
Speaker 11: seventy people, and the first thing I noticed is that

1118
00:58:40,040 --> 00:58:43,160
Speaker 11: I was the only dude under two fitty, So I

1119
00:58:43,240 --> 00:58:45,320
Speaker 11: knew what my future was going to be like. But

1120
00:58:47,480 --> 00:58:50,200
Speaker 11: what they do is they run you through the logistics

1121
00:58:50,240 --> 00:58:52,280
Speaker 11: of a contest. So they say, these are the categories

1122
00:58:53,640 --> 00:58:58,400
Speaker 11: pork shoulder, pork spare ribs, beef, brisket, and chicken. This

1123
00:58:58,560 --> 00:59:00,920
Speaker 11: is how you judge based on taste, texture, in appearance.

1124
00:59:00,960 --> 00:59:02,040
Speaker 11: It's a nine point scale.

1125
00:59:03,080 --> 00:59:04,160
Speaker 2: And then afterwards they.

1126
00:59:04,160 --> 00:59:06,400
Speaker 11: Go through some kind of the arbitrary rules of the

1127
00:59:06,720 --> 00:59:09,640
Speaker 11: of the society that's putting it on. So, for instance,

1128
00:59:09,800 --> 00:59:13,000
Speaker 11: I became a judge in the Kansas City Barbecue Society.

1129
00:59:13,480 --> 00:59:15,120
Speaker 11: So one of the rules is that you can only

1130
00:59:15,160 --> 00:59:19,040
Speaker 11: present your barbecue on three types of lettuce, green leaf lettuce,

1131
00:59:19,240 --> 00:59:23,240
Speaker 11: flat leaf, parsley, and cilantro. So if you made yeah, so,

1132
00:59:23,280 --> 00:59:25,000
Speaker 11: if you made the best barbecue in the world and

1133
00:59:25,040 --> 00:59:27,400
Speaker 11: you presented it on collar greens, you'd be disqualified.

1134
00:59:28,200 --> 00:59:30,280
Speaker 2: Wow yep.

1135
00:59:30,840 --> 00:59:33,840
Speaker 11: And then they bring out they bring out food barbecue

1136
00:59:33,960 --> 00:59:35,560
Speaker 11: and have you score it just so you get a

1137
00:59:35,600 --> 00:59:37,640
Speaker 11: hang of it. And then they bring out something purposely

1138
00:59:37,760 --> 00:59:40,200
Speaker 11: illegal just to see if you catch it. And if

1139
00:59:40,200 --> 00:59:41,880
Speaker 11: you don't, they we'll say, well, Adrian, you should have

1140
00:59:41,960 --> 00:59:42,280
Speaker 11: noticed this.

1141
00:59:42,440 --> 00:59:43,160
Speaker 2: Blah blah blah.

1142
00:59:43,640 --> 00:59:45,560
Speaker 11: And then you stand up, you take a barbecue oath.

1143
00:59:46,240 --> 00:59:48,120
Speaker 11: It's a sacred thing that I'm not going to repeat

1144
00:59:48,200 --> 00:59:51,960
Speaker 11: right now. And then yeah, and then a few weeks

1145
00:59:52,000 --> 00:59:53,640
Speaker 11: later you get your badge in the mail. And then

1146
00:59:53,680 --> 00:59:55,840
Speaker 11: once you get that badge, you can go judge at

1147
00:59:55,920 --> 00:59:59,919
Speaker 11: any sanctioned event under that sanctioning body. So barbecues like box,

1148
01:00:00,160 --> 01:00:02,840
Speaker 11: there's all these sanctioning bodies. So, like I belonged to

1149
01:00:02,840 --> 01:00:06,160
Speaker 11: the Kansas City Barbecue Society, but there's different ones in

1150
01:00:06,240 --> 01:00:06,920
Speaker 11: different states.

1151
01:00:08,000 --> 01:00:10,000
Speaker 4: What is your favorite type of barbecue?

1152
01:00:10,040 --> 01:00:12,440
Speaker 5: Because you know they're based very differently depending on what

1153
01:00:12,640 --> 01:00:14,320
Speaker 5: region of the country you're in.

1154
01:00:14,560 --> 01:00:15,520
Speaker 4: What's your favorite type?

1155
01:00:16,280 --> 01:00:19,240
Speaker 11: Yeah, so three is I love Kansas City barbecue because

1156
01:00:19,240 --> 01:00:21,800
Speaker 11: that's pretty much what I got growing up here in Denver.

1157
01:00:22,840 --> 01:00:25,520
Speaker 11: So Porks Fair Ribs, that's my go to barbecue. That's

1158
01:00:25,600 --> 01:00:27,800
Speaker 11: that's the thing that defines barbecue for me is Porks

1159
01:00:27,840 --> 01:00:32,120
Speaker 11: Fair Ribs. But I gotta tell you, Texas is gaining

1160
01:00:32,240 --> 01:00:35,400
Speaker 11: on me. I've since more time in Central Texas and

1161
01:00:35,480 --> 01:00:37,560
Speaker 11: East Texas, and that type of.

1162
01:00:37,560 --> 01:00:39,320
Speaker 2: Barbecue is gaining more attraction.

1163
01:00:39,480 --> 01:00:41,320
Speaker 11: But I still like the pork ribs with the kind

1164
01:00:41,320 --> 01:00:44,800
Speaker 11: of sweet sauce which is a hallmark of Kansas City barbecue.

1165
01:00:44,800 --> 01:00:47,760
Speaker 2: And then hot Links. Right, I Lovelynx Right.

1166
01:00:48,360 --> 01:00:51,560
Speaker 4: I know, some pork is like vinnakar based. Some pork

1167
01:00:51,680 --> 01:00:55,120
Speaker 4: is like mustard based, not pok with black barbecue. It's

1168
01:00:55,160 --> 01:00:59,080
Speaker 4: like mustard based. Depending on what region of the country

1169
01:00:59,120 --> 01:00:59,800
Speaker 4: that you're in in.

1170
01:01:01,320 --> 01:01:03,880
Speaker 5: When it comes to barbecue, do they get into the

1171
01:01:03,960 --> 01:01:05,880
Speaker 5: like the different sauces and stuff.

1172
01:01:07,160 --> 01:01:09,720
Speaker 2: In the competition circuit or just mean that restaurant in

1173
01:01:09,760 --> 01:01:10,720
Speaker 2: the competition circuit.

1174
01:01:11,440 --> 01:01:14,000
Speaker 11: So you are free to do whatever you want, but

1175
01:01:14,240 --> 01:01:17,400
Speaker 11: you have to be careful because you're being judged by

1176
01:01:17,440 --> 01:01:20,200
Speaker 11: a lot of different palettes and so you're always trying

1177
01:01:20,200 --> 01:01:22,120
Speaker 11: to thread the needles. So you don't see a lot

1178
01:01:22,160 --> 01:01:26,400
Speaker 11: of vinegar based barbecue in competitions because a lot of

1179
01:01:26,440 --> 01:01:29,000
Speaker 11: people don't like that, and so the chances of you

1180
01:01:29,080 --> 01:01:30,560
Speaker 11: getting a low score increase.

1181
01:01:30,600 --> 01:01:32,280
Speaker 2: I think when you have vinegar based barbecue.

1182
01:01:32,280 --> 01:01:36,080
Speaker 11: So pretty much people are doing a standard slightly sweet

1183
01:01:36,160 --> 01:01:40,040
Speaker 11: barbecue sauce, and a lot of competitors don't even put

1184
01:01:40,120 --> 01:01:43,040
Speaker 11: sauce on their meat. They want you to just taste

1185
01:01:43,080 --> 01:01:45,840
Speaker 11: the meat and see how smoky it is and delicious

1186
01:01:45,880 --> 01:01:46,080
Speaker 11: it is.

1187
01:01:47,560 --> 01:01:50,840
Speaker 2: Hmmm. So it's really up to you as a competitor.

1188
01:01:50,480 --> 01:01:54,200
Speaker 5: What you do, okay, because I know, for me being

1189
01:01:54,240 --> 01:01:56,360
Speaker 5: in North Carolina, when it comes to barbecue, I just

1190
01:01:56,480 --> 01:01:59,480
Speaker 5: like barbecue. I know that might sound silly, but like,

1191
01:02:00,160 --> 01:02:02,280
Speaker 5: if it's good, it's good. I don't care what the

1192
01:02:02,440 --> 01:02:05,560
Speaker 5: base is or what the sauce like. Because I know

1193
01:02:05,680 --> 01:02:08,560
Speaker 5: some people get very territorial when it comes to that.

1194
01:02:08,760 --> 01:02:10,800
Speaker 5: They're like, this is the only kind and this is

1195
01:02:10,800 --> 01:02:13,680
Speaker 5: the only way you know that you can make it,

1196
01:02:15,280 --> 01:02:19,200
Speaker 5: and uh, what you do in the circuits does it

1197
01:02:19,320 --> 01:02:21,840
Speaker 5: make a difference when people do their barbecue in like

1198
01:02:21,920 --> 01:02:26,480
Speaker 5: a pit versus on coals versus slow cook is their

1199
01:02:26,520 --> 01:02:27,400
Speaker 5: difference in the taste?

1200
01:02:29,120 --> 01:02:32,240
Speaker 11: To me, there is But in competition barbecue, you know,

1201
01:02:33,080 --> 01:02:35,720
Speaker 11: although there's a lot of different contraptions that people use,

1202
01:02:38,920 --> 01:02:41,959
Speaker 11: the thing is is that once somebody wins, everybody tries

1203
01:02:42,000 --> 01:02:44,960
Speaker 11: to mimic what the previous winner has done. So you're

1204
01:02:45,000 --> 01:02:47,640
Speaker 11: getting a lot of uniform barbecue. There's not It's not

1205
01:02:47,720 --> 01:02:50,680
Speaker 11: like there's a lot of divergent tastes in barbecue in

1206
01:02:50,720 --> 01:02:54,919
Speaker 11: my experience on the competition circuit, because people are trying

1207
01:02:54,920 --> 01:02:57,560
Speaker 11: to win, and so you know, they usually try to

1208
01:02:57,640 --> 01:02:59,000
Speaker 11: mimic what other people have done.

1209
01:03:00,160 --> 01:03:03,040
Speaker 2: So the taste is pretty it's pretty consistent.

1210
01:03:03,120 --> 01:03:05,120
Speaker 11: So it really comes down to kind of the seasoning

1211
01:03:05,400 --> 01:03:08,520
Speaker 11: and spices used in the rubs and if they have

1212
01:03:08,720 --> 01:03:11,000
Speaker 11: a sauce, what kind of seasoning they have in the sauce.

1213
01:03:12,360 --> 01:03:15,000
Speaker 5: M And I know you've probably have went to like

1214
01:03:15,200 --> 01:03:17,720
Speaker 5: different types of restaurants. What what is one of your

1215
01:03:17,720 --> 01:03:18,760
Speaker 5: favorite barbecue joints?

1216
01:03:20,080 --> 01:03:24,640
Speaker 11: Oh wow, so many choices. So I love a place

1217
01:03:25,600 --> 01:03:27,479
Speaker 11: this has just come in recent memory. There's a place

1218
01:03:27,640 --> 01:03:32,800
Speaker 11: in Los Angeles, California called blood See's Okay, and this

1219
01:03:32,920 --> 01:03:35,240
Speaker 11: guy's from Texas and he had a place in Compton,

1220
01:03:35,320 --> 01:03:37,480
Speaker 11: but now he has that closed that closed down, but

1221
01:03:37,520 --> 01:03:38,920
Speaker 11: he's got another place in North.

1222
01:03:38,760 --> 01:03:42,600
Speaker 2: Hollywood that was Texas style barbecue that was really good.

1223
01:03:43,880 --> 01:03:46,440
Speaker 2: In Kansas City, I love a place called el SE's.

1224
01:03:47,680 --> 01:03:50,400
Speaker 11: You probably hear more about Arthur Bryant's and Gates, which

1225
01:03:50,400 --> 01:03:53,000
Speaker 11: are the legendary places, but I think el SE's is

1226
01:03:53,080 --> 01:03:56,560
Speaker 11: really good, especially the burnt ends, which.

1227
01:03:56,400 --> 01:04:00,360
Speaker 2: Is that charred pieces of brisket. Mm hmm. Yeah, that's

1228
01:04:00,400 --> 01:04:00,880
Speaker 2: really good.

1229
01:04:01,880 --> 01:04:05,000
Speaker 11: And then in Alabama, Tuscaloosa, Alabama, there's a place called

1230
01:04:05,080 --> 01:04:08,960
Speaker 11: Dreamland Barbecue. And at Dreamland, when you go in, they

1231
01:04:09,080 --> 01:04:12,040
Speaker 11: just ask you how many you want? And that means

1232
01:04:12,120 --> 01:04:12,680
Speaker 11: how many.

1233
01:04:12,600 --> 01:04:17,200
Speaker 2: Ribs do you want? And the menu is ribs, white bread, sauce,

1234
01:04:17,640 --> 01:04:18,520
Speaker 2: and then a beverage.

1235
01:04:19,040 --> 01:04:23,120
Speaker 4: Yes, I love my people, just simple simple.

1236
01:04:24,640 --> 01:04:28,200
Speaker 2: Yep, very straightforward. Uh So that that was really good.

1237
01:04:29,280 --> 01:04:32,280
Speaker 11: And then in Chicago, I just ate my way through Chicago,

1238
01:04:33,360 --> 01:04:36,000
Speaker 11: and I liked a place called Ques Tips and Wings

1239
01:04:37,240 --> 01:04:41,440
Speaker 11: and they were doing kind of turkey tails and turkey.

1240
01:04:41,240 --> 01:04:43,440
Speaker 2: Thighs, which is unusual, right.

1241
01:04:44,440 --> 01:04:47,360
Speaker 11: Yeah, And there's a legendary place called Leons because in Chicago,

1242
01:04:47,440 --> 01:04:51,400
Speaker 11: it's all about rib tips and hot links with fries

1243
01:04:51,480 --> 01:04:54,480
Speaker 11: and white bread. That's that's pretty much what people get. Okay,

1244
01:04:56,240 --> 01:04:59,040
Speaker 11: So that had good flavor, and a place called Sunny's

1245
01:04:59,080 --> 01:05:02,400
Speaker 11: Barbecue had really good flavored with the rib tips. My

1246
01:05:02,600 --> 01:05:05,560
Speaker 11: only thing about Chicago barbecue that I'm trying to hate

1247
01:05:05,600 --> 01:05:10,320
Speaker 11: on a little bit is in Chicago's South Side they

1248
01:05:10,440 --> 01:05:12,840
Speaker 11: fry chicken and they cover it with barbecue sauce and

1249
01:05:12,880 --> 01:05:14,080
Speaker 11: they call that barbecue chicken.

1250
01:05:15,720 --> 01:05:18,520
Speaker 2: Hmmm, ah, Like, what is up with that?

1251
01:05:19,280 --> 01:05:21,200
Speaker 5: Normally when it comes to that, it's some form of

1252
01:05:21,280 --> 01:05:23,960
Speaker 5: a bake, though I've had it smoke, you know, like

1253
01:05:24,160 --> 01:05:25,760
Speaker 5: various different way.

1254
01:05:25,880 --> 01:05:29,040
Speaker 4: Oh, so they just cover, they fry and the just pour.

1255
01:05:28,920 --> 01:05:31,680
Speaker 11: The sauce over it, right, so it's covered with the

1256
01:05:31,720 --> 01:05:33,240
Speaker 11: same sauce. Like when you get your order as a

1257
01:05:33,280 --> 01:05:35,720
Speaker 11: barbecue in the South Side of Chicago, it's all usually

1258
01:05:35,800 --> 01:05:39,480
Speaker 11: covered with a very thin sweet sauce.

1259
01:05:39,760 --> 01:05:41,000
Speaker 2: It's almost like a glaze.

1260
01:05:41,680 --> 01:05:45,040
Speaker 11: Okay, And they covered everything. They cover the fries, the

1261
01:05:45,160 --> 01:05:47,680
Speaker 11: rib tips, Oh, everything they covered with that.

1262
01:05:48,480 --> 01:05:54,280
Speaker 4: Oh. What are some size that you normally see with barbecue?

1263
01:05:54,280 --> 01:05:55,520
Speaker 4: I know most people do. Slow.

1264
01:05:56,880 --> 01:05:59,280
Speaker 5: Is there any like unique sides that you've seen come

1265
01:05:59,360 --> 01:05:59,960
Speaker 5: with barbecue.

1266
01:06:01,120 --> 01:06:01,360
Speaker 2: Yeah.

1267
01:06:01,600 --> 01:06:05,160
Speaker 11: So in terms of unique ones, Memphis has what they

1268
01:06:05,200 --> 01:06:06,400
Speaker 11: call barbecue spaghetti.

1269
01:06:07,880 --> 01:06:08,600
Speaker 2: Have you ever heard of that?

1270
01:06:08,960 --> 01:06:13,920
Speaker 11: No, So imagine you have the spaghetti noodles and instead

1271
01:06:13,920 --> 01:06:18,080
Speaker 11: of marinara sauce, you use a barbecue sauce, and then

1272
01:06:18,160 --> 01:06:23,880
Speaker 11: you have grilled meat instead of hamburger, and they mix

1273
01:06:23,960 --> 01:06:25,520
Speaker 11: that all together and that's a side dish.

1274
01:06:26,400 --> 01:06:29,120
Speaker 4: Wow, that's very different. Mm hmm.

1275
01:06:30,320 --> 01:06:34,240
Speaker 11: And then you know the Carolinas, You've got you've got

1276
01:06:34,680 --> 01:06:37,120
Speaker 11: different kinds of slaw. Like they have a kind of

1277
01:06:37,160 --> 01:06:40,160
Speaker 11: reddish slaw because of that sauce. In western North Carolina.

1278
01:06:41,720 --> 01:06:44,920
Speaker 11: You know hush puppies, yes, about.

1279
01:06:46,600 --> 01:06:48,160
Speaker 2: Right. And for those who don't know what those are,

1280
01:06:48,240 --> 01:06:54,240
Speaker 2: those are fried corn meal fritters basically. But for most

1281
01:06:54,400 --> 01:06:55,560
Speaker 2: most part you're gonna.

1282
01:06:55,320 --> 01:07:01,720
Speaker 11: See potato salad, baked beans, slaw, coast law. And interestingly,

1283
01:07:01,880 --> 01:07:04,240
Speaker 11: in Memphis they have a yellowish coast law, so they

1284
01:07:04,280 --> 01:07:07,439
Speaker 11: actually put some mustard in their coast law, okay, which

1285
01:07:07,480 --> 01:07:09,280
Speaker 11: is not something you see in a lot of other places.

1286
01:07:09,440 --> 01:07:11,760
Speaker 4: No, that's not I've had it like that before, and it's.

1287
01:07:11,640 --> 01:07:14,640
Speaker 5: Not that it is just different, right, because most people

1288
01:07:14,680 --> 01:07:16,920
Speaker 5: do like a mayo or like if you like a

1289
01:07:16,960 --> 01:07:21,560
Speaker 5: sweep americle whip, you know, depend on your personal preference.

1290
01:07:22,320 --> 01:07:22,560
Speaker 2: Yeah.

1291
01:07:23,680 --> 01:07:23,800
Speaker 5: Uh.

1292
01:07:23,920 --> 01:07:26,160
Speaker 11: And then you know in other places you pretty much

1293
01:07:26,160 --> 01:07:27,680
Speaker 11: are getting If you go to a black run place,

1294
01:07:27,680 --> 01:07:29,440
Speaker 11: you're gonna get a lot of soul food sides.

1295
01:07:29,560 --> 01:07:33,480
Speaker 2: So you're gonna get some greens, you know, in addition

1296
01:07:33,600 --> 01:07:35,000
Speaker 2: to the other standards.

1297
01:07:36,320 --> 01:07:37,480
Speaker 6: Yes, and uh.

1298
01:07:38,040 --> 01:07:41,320
Speaker 4: In doing and covering your book about the.

1299
01:07:43,000 --> 01:07:46,880
Speaker 5: Cooks in the shelfs uh for the President's uh huh,

1300
01:07:46,960 --> 01:07:49,120
Speaker 5: what is one of the most fascinating.

1301
01:07:48,640 --> 01:07:49,760
Speaker 4: Things that you find out?

1302
01:07:50,000 --> 01:07:50,280
Speaker 5: This thing?

1303
01:07:50,360 --> 01:07:53,640
Speaker 4: You was like, Wow, I cannot even believe that this

1304
01:07:53,760 --> 01:07:54,280
Speaker 4: would happen.

1305
01:07:55,520 --> 01:07:59,400
Speaker 11: So a lot of the cool things as how these

1306
01:07:59,480 --> 01:08:04,600
Speaker 11: cooks were confidants for the presidents and the first families.

1307
01:08:05,400 --> 01:08:07,720
Speaker 11: But one of the best stories that I remember is

1308
01:08:08,320 --> 01:08:11,360
Speaker 11: a woman named Zephyr Wright who cooked for President Lyndon Johnson.

1309
01:08:12,760 --> 01:08:15,200
Speaker 2: The family would go back and forth from Texas to

1310
01:08:15,320 --> 01:08:15,560
Speaker 2: d C.

1311
01:08:15,760 --> 01:08:18,400
Speaker 11: And they would drive through the segregated South and she

1312
01:08:18,439 --> 01:08:21,479
Speaker 11: would suffer so many indignities that she refused to take

1313
01:08:21,560 --> 01:08:25,479
Speaker 11: the trip. So when Johnson becomes president after Kennedy is

1314
01:08:25,520 --> 01:08:28,280
Speaker 11: assassinated and he's pushing for the nineteen sixty four Civil

1315
01:08:28,360 --> 01:08:32,600
Speaker 11: Rights Bill, he actually uses her stories of segregation to

1316
01:08:32,760 --> 01:08:34,800
Speaker 11: get members of Congress to support the bill.

1317
01:08:35,360 --> 01:08:36,880
Speaker 3: Wow yep.

1318
01:08:37,120 --> 01:08:39,839
Speaker 11: And then when he signs the bill, he used seventy

1319
01:08:39,880 --> 01:08:42,360
Speaker 11: two pins to sign the bill. He gave her one

1320
01:08:42,400 --> 01:08:44,639
Speaker 11: of the bill the one of the pins, and said,

1321
01:08:44,680 --> 01:08:46,040
Speaker 11: you deserve this as much as anyone.

1322
01:08:47,000 --> 01:08:47,360
Speaker 2: Wow.

1323
01:08:51,280 --> 01:08:54,439
Speaker 11: Another thing that is fascinating to me is George Washington

1324
01:08:54,520 --> 01:08:59,600
Speaker 11: had an enslaved cook named Hercules. And when Washington was

1325
01:08:59,600 --> 01:09:02,839
Speaker 11: president and d C was being built, so the national

1326
01:09:03,000 --> 01:09:07,240
Speaker 11: the nation's capital, was in Philadelphia, and Philadelphia had a

1327
01:09:07,320 --> 01:09:09,479
Speaker 11: law that said if you were an enslaved person on

1328
01:09:09,640 --> 01:09:13,200
Speaker 11: Pennsylvania soil, you were, and you were there for six

1329
01:09:13,280 --> 01:09:17,799
Speaker 11: months or longer, you were automatically free. So what Washington

1330
01:09:17,880 --> 01:09:20,080
Speaker 11: did to get around that law when he brought enslaved

1331
01:09:20,120 --> 01:09:24,080
Speaker 11: people up to Philadelphia to run the household is that

1332
01:09:24,240 --> 01:09:26,719
Speaker 11: right around the time the six month deadline would toll,

1333
01:09:26,920 --> 01:09:28,920
Speaker 11: but actually pack up all the enslaved people and take

1334
01:09:28,960 --> 01:09:31,559
Speaker 11: them back to Virginia, chill him out there.

1335
01:09:31,439 --> 01:09:33,000
Speaker 2: For a couple of weeks, and then bring him back.

1336
01:09:34,600 --> 01:09:34,920
Speaker 3: Wow.

1337
01:09:37,040 --> 01:09:45,160
Speaker 2: And he does this throughout his presidency. Wow yep.

1338
01:09:45,840 --> 01:09:49,760
Speaker 11: Another interesting thing is Thomas Jeffrin had Jefferson had several

1339
01:09:49,880 --> 01:09:54,479
Speaker 11: enslaved cooks. So we've heard of Sally Hemmings. Well, one

1340
01:09:54,560 --> 01:09:59,200
Speaker 11: of her brothers, James Hemmings. When Jefferson was ministered to France,

1341
01:09:59,280 --> 01:10:02,479
Speaker 11: he actually brings Hemmings with them to France and has

1342
01:10:02,600 --> 01:10:05,400
Speaker 11: him trained as a French chef while he was a

1343
01:10:05,439 --> 01:10:08,839
Speaker 11: young man, and installs him as the chef de cuisine

1344
01:10:09,000 --> 01:10:11,760
Speaker 11: for his residence in Paris, brings him back to the

1345
01:10:11,880 --> 01:10:14,840
Speaker 11: United States, and after cooking for Jefferson for a few years,

1346
01:10:14,880 --> 01:10:17,240
Speaker 11: this guy, James Hemings, says, look, I want to be free,

1347
01:10:18,000 --> 01:10:21,040
Speaker 11: and Jefferson agrees to free him on two conditions that

1348
01:10:21,160 --> 01:10:25,400
Speaker 11: he tweets he teaches other enslaved people at Monticello how

1349
01:10:25,439 --> 01:10:28,959
Speaker 11: to cook, and that he leaves behind his recipes.

1350
01:10:29,600 --> 01:10:31,320
Speaker 2: And he does this and he ends up being freed.

1351
01:10:33,080 --> 01:10:36,679
Speaker 2: Wow wow yep.

1352
01:10:37,200 --> 01:10:40,120
Speaker 11: And Jefferson also had two enslaved women cooking in the

1353
01:10:40,160 --> 01:10:44,360
Speaker 11: White House kitchen and hear their names were Edith Fawcett

1354
01:10:44,560 --> 01:10:49,320
Speaker 11: and Francis Hearn, and unlike other White House staffers, rather

1355
01:10:49,400 --> 01:10:52,120
Speaker 11: than bring them back to Monticello during the summer months,

1356
01:10:52,200 --> 01:10:53,639
Speaker 11: he left them there all year long.

1357
01:10:55,160 --> 01:10:56,400
Speaker 2: So these two black women.

1358
01:10:56,280 --> 01:10:59,320
Speaker 11: They were the assistant chefs to a French guy named

1359
01:10:59,320 --> 01:11:03,240
Speaker 11: honoreraireju But they cooked throughout Jefferson's presidency.

1360
01:11:03,280 --> 01:11:03,840
Speaker 2: They stayed there.

1361
01:11:03,920 --> 01:11:08,120
Speaker 11: In fact, there's accounts of their husbands escaping from Monticello

1362
01:11:08,200 --> 01:11:09,880
Speaker 11: trying to make their way to DC just so they

1363
01:11:09,880 --> 01:11:13,240
Speaker 11: could see their wives, but Jefferson would have them apprehended

1364
01:11:13,280 --> 01:11:17,559
Speaker 11: and sent back to Monticello. But after his presidency ends,

1365
01:11:17,960 --> 01:11:20,800
Speaker 11: these two women essentially cook for Jefferson until he dies

1366
01:11:21,400 --> 01:11:22,439
Speaker 11: in eighteen twenty five.

1367
01:11:22,680 --> 01:11:25,680
Speaker 2: Oh wow, So they were the main cooks at Monticello.

1368
01:11:28,840 --> 01:11:29,120
Speaker 4: Wow.

1369
01:11:30,080 --> 01:11:31,880
Speaker 2: So there's a lot of stories like that. I mean,

1370
01:11:31,960 --> 01:11:33,519
Speaker 2: I'm just giving you the tip of the iceberg.

1371
01:11:35,200 --> 01:11:35,439
Speaker 4: Wow.

1372
01:11:35,920 --> 01:11:38,000
Speaker 5: And when you sit back and you think about it,

1373
01:11:38,680 --> 01:11:40,679
Speaker 5: and you know it might sound studid, but you don't

1374
01:11:40,760 --> 01:11:42,800
Speaker 5: really think about the people that prepare the meals, but

1375
01:11:42,960 --> 01:11:46,519
Speaker 5: you know that they are and you know they exist, right.

1376
01:11:46,600 --> 01:11:48,200
Speaker 11: I mean that was my story because I worked All

1377
01:11:48,240 --> 01:11:49,760
Speaker 11: the time I worked in the White House, I didn't

1378
01:11:49,760 --> 01:11:50,479
Speaker 11: even think about this.

1379
01:11:50,760 --> 01:11:52,519
Speaker 2: And then it was after I left that I got

1380
01:11:52,560 --> 01:11:54,240
Speaker 2: the idea and I'm like, man, I.

1381
01:11:54,240 --> 01:11:57,439
Speaker 11: Could have gotten so much scoop. Yes, I thought about

1382
01:11:57,439 --> 01:11:58,479
Speaker 11: this while I was working there.

1383
01:12:00,160 --> 01:12:05,519
Speaker 4: That's true for you, I know, you judge barbecue and

1384
01:12:05,560 --> 01:12:07,400
Speaker 4: you've written books, but do you personally.

1385
01:12:07,160 --> 01:12:07,679
Speaker 3: Do you cook?

1386
01:12:08,720 --> 01:12:09,719
Speaker 2: Oh? Yeah, I got skills.

1387
01:12:12,160 --> 01:12:13,320
Speaker 4: What inspired you to cook?

1388
01:12:15,160 --> 01:12:19,040
Speaker 11: Growing up, my mother worked nights, and so my twin

1389
01:12:19,200 --> 01:12:22,639
Speaker 11: sister and little brother and I would trade off weeks

1390
01:12:22,680 --> 01:12:27,400
Speaker 11: cooking breakfast for each other because my mom would get home,

1391
01:12:27,680 --> 01:12:29,320
Speaker 11: you know a little bit after we woke up for

1392
01:12:29,400 --> 01:12:31,200
Speaker 11: school and had to start cooking breakfast.

1393
01:12:31,240 --> 01:12:33,360
Speaker 2: So it was just easier for us to do that.

1394
01:12:33,560 --> 01:12:35,080
Speaker 2: And so that got me interested in cooking.

1395
01:12:35,160 --> 01:12:37,640
Speaker 11: And then as I got older and more confident in

1396
01:12:37,720 --> 01:12:41,080
Speaker 11: my cooking skills, I sometimes would make something on the

1397
01:12:41,120 --> 01:12:42,639
Speaker 11: weekend just to give my mom a break.

1398
01:12:44,840 --> 01:12:45,679
Speaker 2: But then fast.

1399
01:12:45,479 --> 01:12:48,080
Speaker 11: Forward, I really didn't get interested in cooking again until

1400
01:12:48,080 --> 01:12:51,200
Speaker 11: I was in law school and for downtime I started

1401
01:12:51,200 --> 01:12:55,000
Speaker 11: watching these cooking shows on cable, and yeah, it got

1402
01:12:55,040 --> 01:12:56,320
Speaker 11: to the point where I was like, yeah, I think

1403
01:12:56,320 --> 01:12:56,920
Speaker 11: I could make that.

1404
01:13:00,600 --> 01:13:04,799
Speaker 5: Whenever you are deciding to make a meal, like for yourself,

1405
01:13:05,840 --> 01:13:07,640
Speaker 5: I know you're talking about the cookie shows, But what

1406
01:13:08,240 --> 01:13:10,000
Speaker 5: inspires you to cook? You go, well, that's what I

1407
01:13:10,080 --> 01:13:13,200
Speaker 5: want to cook the day because I seen this or whatever.

1408
01:13:14,600 --> 01:13:16,920
Speaker 11: Well, these days, just because of my schedule and stuff,

1409
01:13:16,960 --> 01:13:19,160
Speaker 11: a lot of the cooking that I do is very quick.

1410
01:13:19,320 --> 01:13:22,479
Speaker 11: So I'm just grilling some fish and making a salad

1411
01:13:23,560 --> 01:13:25,519
Speaker 11: or something kind of you know, I try to be healthy,

1412
01:13:25,600 --> 01:13:28,839
Speaker 11: but something you know, along those lines. My more elaborate

1413
01:13:28,920 --> 01:13:32,800
Speaker 11: cooking is when I cook for other people. So one

1414
01:13:32,840 --> 01:13:35,479
Speaker 11: thing that I'm known for here in Denver is that

1415
01:13:35,640 --> 01:13:37,760
Speaker 11: I offer to cook a soul food meal for ten

1416
01:13:38,000 --> 01:13:42,040
Speaker 11: people to support a charity, So people will bid on

1417
01:13:42,160 --> 01:13:44,439
Speaker 11: me to come in their house and make a meal.

1418
01:13:44,800 --> 01:13:48,280
Speaker 11: My typical meal is an advertiser of creole boiled catfish

1419
01:13:48,360 --> 01:13:51,599
Speaker 11: with some coleslaw, and then some fried chicken that could

1420
01:13:51,640 --> 01:13:56,240
Speaker 11: be made Nashville hot style, some greens usually mustard and

1421
01:13:56,280 --> 01:13:59,280
Speaker 11: turnip greens with some smoke turkey, some black eyed peas

1422
01:13:59,360 --> 01:14:02,680
Speaker 11: with some hamhom some mac and cheese, and then some

1423
01:14:02,840 --> 01:14:05,719
Speaker 11: corn bread. And then I'll usually make a seasonal dessert,

1424
01:14:05,920 --> 01:14:09,880
Speaker 11: usually a summer peach crisp, where it's a combination of

1425
01:14:10,560 --> 01:14:14,000
Speaker 11: peaches and berries with kind of an oatmeal and brown

1426
01:14:14,080 --> 01:14:15,360
Speaker 11: sugar crust.

1427
01:14:17,760 --> 01:14:21,080
Speaker 4: I know that you cover a lot of soul food

1428
01:14:21,240 --> 01:14:21,800
Speaker 4: growing up.

1429
01:14:21,880 --> 01:14:26,320
Speaker 5: Where you grew up, the way your parents cooked, where

1430
01:14:26,400 --> 01:14:29,120
Speaker 5: you looked at as different or other or did people

1431
01:14:29,160 --> 01:14:30,400
Speaker 5: consider your food strange?

1432
01:14:31,880 --> 01:14:34,360
Speaker 11: Yeah, so people thought of it as strange because where

1433
01:14:34,400 --> 01:14:36,400
Speaker 11: I grew up. Although I was born in the inner

1434
01:14:36,520 --> 01:14:38,639
Speaker 11: city of Denver and lived there the first few years

1435
01:14:38,680 --> 01:14:41,240
Speaker 11: of my life, when I was about eight years old,

1436
01:14:41,280 --> 01:14:43,920
Speaker 11: we moved out to the suburbs and so that was

1437
01:14:43,960 --> 01:14:47,400
Speaker 11: predominantly white environment, so there weren't very there are very

1438
01:14:47,439 --> 01:14:50,960
Speaker 11: few people cooking the food that I was cooking or

1439
01:14:51,080 --> 01:14:52,240
Speaker 11: that I was eating growing up.

1440
01:14:52,680 --> 01:14:54,680
Speaker 2: And also, my mom was a really good cook, so

1441
01:14:54,800 --> 01:14:56,679
Speaker 2: she would make foods from other cultures.

1442
01:14:57,360 --> 01:14:59,559
Speaker 11: So, you know, as much as we had soul food,

1443
01:14:59,600 --> 01:15:03,800
Speaker 11: we were eat eating Mexican food, Italian food stuff that

1444
01:15:03,840 --> 01:15:06,000
Speaker 11: people would just consider kind of American food. We were

1445
01:15:06,040 --> 01:15:07,519
Speaker 11: doing all of that because my mom was a really

1446
01:15:07,560 --> 01:15:09,080
Speaker 11: good cook and she was very versatile.

1447
01:15:14,600 --> 01:15:17,720
Speaker 4: You know, the one thing about I've learned about.

1448
01:15:19,280 --> 01:15:21,880
Speaker 5: Brown people, whenever we cook, we cook like a wide

1449
01:15:22,000 --> 01:15:25,639
Speaker 5: range of foods, right like we kind of don't. We're

1450
01:15:25,680 --> 01:15:28,240
Speaker 5: not narrow, and a lot of our foods cross because

1451
01:15:28,240 --> 01:15:30,760
Speaker 5: if you go like through history, you find out that

1452
01:15:31,439 --> 01:15:36,080
Speaker 5: Mexican and African foods cross, you know, French and African

1453
01:15:36,160 --> 01:15:36,880
Speaker 5: foods gross.

1454
01:15:37,600 --> 01:15:40,840
Speaker 4: When you get back down to you're like, wow, and.

1455
01:15:42,000 --> 01:15:45,960
Speaker 5: Still on soul food, what are some vegan soul food

1456
01:15:46,000 --> 01:15:47,240
Speaker 5: places that you've eaten at.

1457
01:15:48,439 --> 01:15:48,639
Speaker 2: Yeah.

1458
01:15:48,760 --> 01:15:50,840
Speaker 11: So the thing that I trip people out the most

1459
01:15:50,880 --> 01:15:53,519
Speaker 11: of when I'm doing talking about this stuff is the

1460
01:15:53,640 --> 01:15:56,000
Speaker 11: fact that vegan is the hottest trend in soul food.

1461
01:15:56,000 --> 01:15:58,960
Speaker 11: That's where you're seeing a lot of the creativity from

1462
01:15:59,080 --> 01:16:02,320
Speaker 11: chees right now. So a few memorable places is there's

1463
01:16:02,360 --> 01:16:07,880
Speaker 11: a place called the Seasoned Vegan in Harlem, and one.

1464
01:16:07,800 --> 01:16:10,080
Speaker 2: Dish that I had was quote unquote crawfish.

1465
01:16:11,280 --> 01:16:15,400
Speaker 11: And for that dish, there's something called birdock root which

1466
01:16:15,520 --> 01:16:18,240
Speaker 11: they boil and then they cut in a way that

1467
01:16:18,360 --> 01:16:21,400
Speaker 11: it looks like crawfish and they put it in this

1468
01:16:21,560 --> 01:16:22,679
Speaker 11: garlic cream sauce.

1469
01:16:22,840 --> 01:16:25,400
Speaker 2: And I'm telling you, you would not know the difference,

1470
01:16:26,280 --> 01:16:29,800
Speaker 2: that's how good it is. Another place is.

1471
01:16:32,320 --> 01:16:37,599
Speaker 11: Solely Vegan in Oakland, California, And I remember a dish

1472
01:16:37,680 --> 01:16:41,960
Speaker 11: that I had there Southern fried tofu vegan mac and

1473
01:16:42,080 --> 01:16:45,519
Speaker 11: cheese and vegan collar greens with the cayenne pepper lemonade.

1474
01:16:49,040 --> 01:16:49,280
Speaker 2: Yeah.

1475
01:16:49,560 --> 01:16:54,000
Speaker 11: And then you've got sole Vegetarian in Chicago, in Atlanta

1476
01:16:54,200 --> 01:16:58,360
Speaker 11: and Jacksonville, and one thing that I remember there is

1477
01:16:58,400 --> 01:17:01,960
Speaker 11: they have something they called the Marcus Garvey Burger, which

1478
01:17:02,080 --> 01:17:05,920
Speaker 11: is made out of something called kalebone, and kale bone

1479
01:17:06,200 --> 01:17:10,479
Speaker 11: is something that they created with this restaurant chain. Okay, yeah,

1480
01:17:10,520 --> 01:17:13,720
Speaker 11: it's a meat substitute, but seriously, you feel like you're

1481
01:17:13,760 --> 01:17:14,439
Speaker 11: eating a burger.

1482
01:17:15,400 --> 01:17:15,759
Speaker 4: Hmmm.

1483
01:17:16,640 --> 01:17:16,880
Speaker 3: Wow.

1484
01:17:17,200 --> 01:17:20,880
Speaker 5: Because the thing about vegan, particularly because we're in Charlotte,

1485
01:17:20,880 --> 01:17:24,759
Speaker 5: North Carolina, and I don't know if it's just certain

1486
01:17:24,800 --> 01:17:28,559
Speaker 5: places down south, it's very very hard to find soul

1487
01:17:28,680 --> 01:17:33,639
Speaker 5: food vegan. They have like raw vegan places and I'm

1488
01:17:33,680 --> 01:17:36,760
Speaker 5: a meat eater and so, but I am open to

1489
01:17:36,920 --> 01:17:39,360
Speaker 5: vegan food, like like I would eat anything, so I

1490
01:17:39,560 --> 01:17:41,560
Speaker 5: don't I'm not close minded when it comes to it.

1491
01:17:42,120 --> 01:17:44,479
Speaker 4: But I did that raw vegan. I was like, what

1492
01:17:44,800 --> 01:17:45,000
Speaker 4: is this?

1493
01:17:45,560 --> 01:17:47,000
Speaker 3: No, I don't want any of this.

1494
01:17:47,720 --> 01:17:49,479
Speaker 4: I wasn't prepared. I don't know if that makes sense.

1495
01:17:49,520 --> 01:17:50,599
Speaker 4: Like I walked through the door.

1496
01:17:50,520 --> 01:17:56,439
Speaker 2: And was like no, yeah, but okay, so did it

1497
01:17:56,479 --> 01:17:57,840
Speaker 2: taste good? No?

1498
01:17:58,479 --> 01:18:01,720
Speaker 5: And I think, yeah, that was the But I think

1499
01:18:01,800 --> 01:18:05,320
Speaker 5: that because this place is called like Luna's Kitchen or

1500
01:18:05,360 --> 01:18:07,840
Speaker 5: something like that, and when I looked, everybody kind of

1501
01:18:07,960 --> 01:18:12,400
Speaker 5: raved about it. But and I guess because like everything

1502
01:18:12,520 --> 01:18:14,600
Speaker 5: is raw and nothing was cooked, So I guess I

1503
01:18:14,760 --> 01:18:16,560
Speaker 5: wasn't prepared for everything.

1504
01:18:16,320 --> 01:18:17,760
Speaker 4: Just to be wrong. You know.

1505
01:18:18,040 --> 01:18:20,680
Speaker 5: So when you when we ordered like I ordered like

1506
01:18:21,880 --> 01:18:25,360
Speaker 5: linguini and it was everything was raw and it so

1507
01:18:25,479 --> 01:18:27,560
Speaker 5: I guess that part I wasn't prepared for, if that

1508
01:18:27,720 --> 01:18:29,000
Speaker 5: makes sense, Like I wasn't prepared for.

1509
01:18:29,120 --> 01:18:30,639
Speaker 4: I thought something was gonna be cooked.

1510
01:18:31,560 --> 01:18:34,120
Speaker 11: Oh okay, all right, Well I guess I've been lucky

1511
01:18:34,200 --> 01:18:38,479
Speaker 11: because most of the vegan and raw soul food that

1512
01:18:38,560 --> 01:18:40,120
Speaker 11: I've had is it has been quite good.

1513
01:18:41,200 --> 01:18:44,120
Speaker 5: And and you know what, and the thing is, I

1514
01:18:44,280 --> 01:18:47,000
Speaker 5: think that that's why I want vegan soul food, not

1515
01:18:47,160 --> 01:18:51,120
Speaker 5: just vegan, because I I think in my mind I

1516
01:18:51,200 --> 01:18:53,320
Speaker 5: might be wrong, but I think it's a difference because

1517
01:18:53,360 --> 01:18:56,280
Speaker 5: with the vegan soul food, and you're gonna get more,

1518
01:18:56,600 --> 01:18:58,880
Speaker 5: in my pinion, spices and flavor, and a lot of

1519
01:18:58,920 --> 01:19:00,720
Speaker 5: food is not gonna be bland, because I think that's

1520
01:19:00,720 --> 01:19:02,559
Speaker 5: what it was, very bland, if that makes sense.

1521
01:19:02,880 --> 01:19:04,519
Speaker 4: Not a lot of salt, not a lot of pepper,

1522
01:19:04,600 --> 01:19:08,560
Speaker 4: you know what I mean, Not a lot of spices.

1523
01:19:09,240 --> 01:19:12,200
Speaker 5: And I think that I like that in my food,

1524
01:19:12,280 --> 01:19:14,920
Speaker 5: regardless of what it is, at least make it taste.

1525
01:19:14,720 --> 01:19:17,800
Speaker 11: Like something right, because I think the signature for soul

1526
01:19:17,880 --> 01:19:18,920
Speaker 11: food is that seasoning.

1527
01:19:19,160 --> 01:19:20,280
Speaker 2: That's what makes it.

1528
01:19:20,520 --> 01:19:23,519
Speaker 11: That's what distinguishes it from Southern food and other cuisines

1529
01:19:23,600 --> 01:19:25,160
Speaker 11: is the seasoning, right.

1530
01:19:25,280 --> 01:19:27,599
Speaker 4: So that's what I was looking for. So I thank

1531
01:19:27,640 --> 01:19:29,560
Speaker 4: you for suggesting that, not only for me, but for

1532
01:19:29,720 --> 01:19:30,559
Speaker 4: the fans that I listen.

1533
01:19:30,640 --> 01:19:33,120
Speaker 5: If y'all are anywhere near any of these places, y'all

1534
01:19:33,160 --> 01:19:35,519
Speaker 5: can go try them out, and I will probably if

1535
01:19:35,520 --> 01:19:37,439
Speaker 5: I get to Atlanta some of these other places, I'll

1536
01:19:37,439 --> 01:19:39,880
Speaker 5: start trying them out too. Like I said, I just

1537
01:19:40,200 --> 01:19:42,800
Speaker 5: I'll keep looking for something here within my city. Like

1538
01:19:42,880 --> 01:19:45,120
Speaker 5: we have all types of stuff, but when it comes

1539
01:19:45,160 --> 01:19:48,439
Speaker 5: to like vegan, like I said, you have raw vegan,

1540
01:19:48,520 --> 01:19:51,360
Speaker 5: but I want something more the soul foolish end, So

1541
01:19:51,800 --> 01:19:55,240
Speaker 5: I keep trying about that. What do you think about

1542
01:19:55,280 --> 01:19:58,120
Speaker 5: like your box meals, like your blue aprons and your

1543
01:19:58,200 --> 01:20:01,040
Speaker 5: Hello freshes and things like that, Like is that something for.

1544
01:20:01,120 --> 01:20:02,280
Speaker 3: You or you like nah?

1545
01:20:02,439 --> 01:20:03,439
Speaker 4: Or the quoke my own meal?

1546
01:20:04,640 --> 01:20:04,760
Speaker 3: Uh?

1547
01:20:04,880 --> 01:20:07,640
Speaker 2: No, I I had. I appreciate the box meals, and

1548
01:20:07,680 --> 01:20:10,600
Speaker 2: I've done a few trials with them. I guess my

1549
01:20:10,720 --> 01:20:11,200
Speaker 2: quibble with.

1550
01:20:11,280 --> 01:20:15,960
Speaker 11: Them is they are expensive, yes, and then you have

1551
01:20:16,080 --> 01:20:18,400
Speaker 11: so much extra material left because all the stuff that

1552
01:20:18,479 --> 01:20:19,320
Speaker 11: you used to pack it.

1553
01:20:20,080 --> 01:20:20,200
Speaker 2: Uh.

1554
01:20:20,200 --> 01:20:22,760
Speaker 11: Because I'm I'm a guy that tries to recycle and

1555
01:20:23,439 --> 01:20:25,519
Speaker 11: I try not to send a lot of stuff to landfill.

1556
01:20:26,040 --> 01:20:27,479
Speaker 11: So I just felt like I was getting more and

1557
01:20:27,560 --> 01:20:33,040
Speaker 11: more stuff. But in terms of like southern meals, you know,

1558
01:20:33,120 --> 01:20:35,240
Speaker 11: the one that's pretty significant.

1559
01:20:34,800 --> 01:20:35,439
Speaker 2: Is Peach Dish.

1560
01:20:36,200 --> 01:20:37,280
Speaker 4: Oh id of that one?

1561
01:20:37,960 --> 01:20:39,519
Speaker 2: Yeah, they're more Southern oriented.

1562
01:20:39,560 --> 01:20:43,439
Speaker 11: They're based in Atlanta, so you know, if you like

1563
01:20:43,520 --> 01:20:46,519
Speaker 11: southern food, I would definitely, uh check that one out.

1564
01:20:47,400 --> 01:20:48,720
Speaker 2: But I have to say I did.

1565
01:20:48,800 --> 01:20:50,439
Speaker 11: I did Blue Apron for a while. I haven't really

1566
01:20:50,479 --> 01:20:52,200
Speaker 11: done anyone else, but I did Blue Apron and I.

1567
01:20:52,320 --> 01:20:54,080
Speaker 2: Was pleased with the type of food I got. I

1568
01:20:54,120 --> 01:20:55,439
Speaker 2: thought it was easy to make, and I thought it

1569
01:20:55,479 --> 01:20:56,080
Speaker 2: tasted good.

1570
01:20:58,800 --> 01:21:01,719
Speaker 4: How has Trapped change your view of food?

1571
01:21:01,800 --> 01:21:04,879
Speaker 5: Because I know you're naming, you're naming all these places,

1572
01:21:05,320 --> 01:21:08,240
Speaker 5: but has it expanded it just made you look at

1573
01:21:08,280 --> 01:21:09,040
Speaker 5: food differently.

1574
01:21:10,800 --> 01:21:13,479
Speaker 11: Well, I'm definitely paying a much more attention to regional

1575
01:21:13,560 --> 01:21:17,160
Speaker 11: differences than I did before, because you know, before the

1576
01:21:17,280 --> 01:21:19,400
Speaker 11: depth of my thinking was well does this taste good

1577
01:21:19,479 --> 01:21:20,280
Speaker 11: or not right?

1578
01:21:20,479 --> 01:21:22,679
Speaker 2: But now I go to a place, I'm like, Okay,

1579
01:21:22,720 --> 01:21:25,320
Speaker 2: what kind of greens are they using? Oh? That's that's

1580
01:21:25,360 --> 01:21:27,200
Speaker 2: the hot sauce on the table. So how do they

1581
01:21:27,240 --> 01:21:28,040
Speaker 2: make the corn bread?

1582
01:21:28,160 --> 01:21:32,719
Speaker 11: Is it a muffin, a square, a wedge, hush puppies,

1583
01:21:33,000 --> 01:21:37,000
Speaker 11: spoon bread? You know, how's the stuff presented? Because I

1584
01:21:37,240 --> 01:21:40,200
Speaker 11: take pictures of my food, so I'm known for doing that.

1585
01:21:40,360 --> 01:21:42,160
Speaker 11: So if you want to get hungry just by looking

1586
01:21:42,200 --> 01:21:45,880
Speaker 11: at pictures, you should definitely follow me on Instagram, Twitter.

1587
01:21:45,720 --> 01:21:47,880
Speaker 2: And Facebook because I post a lot of food pictures.

1588
01:21:48,400 --> 01:21:49,160
Speaker 4: We do too.

1589
01:21:49,240 --> 01:21:52,040
Speaker 5: We started getting into that, like as we go out,

1590
01:21:52,120 --> 01:21:55,479
Speaker 5: we just take pictures of like the different types of

1591
01:21:55,640 --> 01:21:59,679
Speaker 5: food we eat, and I think that that those things matter.

1592
01:21:59,800 --> 01:22:03,720
Speaker 4: Like I tried a red velvet a waffle, chicken and

1593
01:22:03,760 --> 01:22:05,679
Speaker 4: waffle and it was actually very good.

1594
01:22:06,720 --> 01:22:07,640
Speaker 2: Really, where was that?

1595
01:22:07,960 --> 01:22:11,639
Speaker 4: Yes, it's I forgot, it's this place here.

1596
01:22:13,439 --> 01:22:15,760
Speaker 5: I can't remember the name of the place, but it's

1597
01:22:15,800 --> 01:22:20,160
Speaker 5: this It's called Terra's Cafe yet Tao's Cafe.

1598
01:22:20,760 --> 01:22:23,280
Speaker 4: And they had red velvet waffles.

1599
01:22:23,320 --> 01:22:25,680
Speaker 5: I say, oh, that sound good, and there was like

1600
01:22:25,760 --> 01:22:27,800
Speaker 5: you can put chicken, chicken and waffles.

1601
01:22:27,360 --> 01:22:30,400
Speaker 4: And it was good. And the thing is the the chicken.

1602
01:22:30,760 --> 01:22:33,400
Speaker 5: I thought I thought there was gonna be like chicken

1603
01:22:33,520 --> 01:22:35,920
Speaker 5: with like a bone in. It was like actually a

1604
01:22:36,040 --> 01:22:39,599
Speaker 5: chicken breast. But the way that they baked it and fried.

1605
01:22:39,640 --> 01:22:42,599
Speaker 5: It looks like fried chicken, but it's a chicken breast

1606
01:22:42,600 --> 01:22:43,200
Speaker 5: and chicken breast.

1607
01:22:43,320 --> 01:22:46,400
Speaker 4: It was juicy on top of that waffle and then

1608
01:22:46,439 --> 01:22:49,120
Speaker 4: they had like a glaze and some powdered sugar. When

1609
01:22:49,200 --> 01:22:50,960
Speaker 4: I tell y'all, that was delicious.

1610
01:22:51,000 --> 01:22:51,960
Speaker 3: That was scrumptious.

1611
01:22:52,920 --> 01:22:55,240
Speaker 11: Okay, I have to put that on the list because

1612
01:22:55,240 --> 01:22:57,400
Speaker 11: I'm gonna be out in Charlotte next February.

1613
01:22:58,360 --> 01:22:59,640
Speaker 4: It is, I can promise you.

1614
01:22:59,720 --> 01:23:04,759
Speaker 5: It is a lot of places here, various different places

1615
01:23:05,320 --> 01:23:09,559
Speaker 5: to eat here, and I think that's that's one place

1616
01:23:10,760 --> 01:23:14,240
Speaker 5: I'm trying to think. It's a place called Zada's. What

1617
01:23:14,520 --> 01:23:18,599
Speaker 5: is it a Zaida James. They're very good too. They're

1618
01:23:18,600 --> 01:23:20,320
Speaker 5: they're like I call, I call it like a hippie

1619
01:23:20,320 --> 01:23:22,240
Speaker 5: spot because that they're very hippy ish.

1620
01:23:23,320 --> 01:23:25,720
Speaker 4: Yeah, but the food is outstanding.

1621
01:23:25,760 --> 01:23:28,120
Speaker 5: Every time I go there, it is really, really really good.

1622
01:23:29,760 --> 01:23:32,280
Speaker 5: And so, like I said, we try a lot of

1623
01:23:32,840 --> 01:23:35,200
Speaker 5: uh different places. One of our favorite places to eat

1624
01:23:35,320 --> 01:23:38,240
Speaker 5: is Cowfish. Is this a place called Cowfish here?

1625
01:23:39,240 --> 01:23:40,280
Speaker 3: And they do like a.

1626
01:23:41,760 --> 01:23:46,280
Speaker 4: Fusion They do fusion and so uh, I tell people,

1627
01:23:46,439 --> 01:23:53,000
Speaker 4: if you don't really like sushi or wanting to start

1628
01:23:53,080 --> 01:23:53,920
Speaker 4: trying sushi.

1629
01:23:54,360 --> 01:23:57,880
Speaker 5: It's a great way to introduce somebody of the sushi because, like,

1630
01:23:58,360 --> 01:24:01,800
Speaker 5: I like sushi, but when I take people there, they

1631
01:24:01,960 --> 01:24:04,640
Speaker 5: have like you can get like a hamburger, but it's

1632
01:24:04,680 --> 01:24:07,400
Speaker 5: in on sushi roll, so they like roll it up

1633
01:24:07,439 --> 01:24:13,000
Speaker 5: and your hamburgers grind, and they have like jalapenos and

1634
01:24:13,120 --> 01:24:13,600
Speaker 5: things like that.

1635
01:24:13,840 --> 01:24:16,599
Speaker 4: You can get one with pork pulled pork.

1636
01:24:16,840 --> 01:24:18,680
Speaker 5: You can get one with shrimp like like, so they

1637
01:24:18,760 --> 01:24:22,400
Speaker 5: have variations of roles that are like non fish based,

1638
01:24:22,400 --> 01:24:23,200
Speaker 5: if that makes sense.

1639
01:24:23,760 --> 01:24:24,040
Speaker 2: And so.

1640
01:24:25,520 --> 01:24:28,000
Speaker 5: It's a great way to kind of get introduced to sushi.

1641
01:24:28,520 --> 01:24:32,360
Speaker 5: So I just like that fusion type of feel of

1642
01:24:32,800 --> 01:24:36,360
Speaker 5: that place. So it's definitely one of our favorite places

1643
01:24:36,439 --> 01:24:38,880
Speaker 5: to go here in Charlotte.

1644
01:24:40,080 --> 01:24:42,519
Speaker 2: Nice. I like Mertz as well.

1645
01:24:43,520 --> 01:24:44,800
Speaker 4: I don't think I've ever tried that.

1646
01:24:45,760 --> 01:24:47,840
Speaker 2: Oh yeah, it's downtown, so I think you should try that.

1647
01:24:47,840 --> 01:24:52,360
Speaker 11: They have an amazing dessert display, like the cakes that

1648
01:24:52,439 --> 01:24:53,320
Speaker 11: they have on display.

1649
01:24:55,160 --> 01:24:56,120
Speaker 2: You will definitely.

1650
01:24:55,840 --> 01:24:57,840
Speaker 4: Pause, okay and now spill that for me.

1651
01:24:58,840 --> 01:25:03,759
Speaker 2: M E r tea I as apostrophe s Okay.

1652
01:25:05,160 --> 01:25:08,200
Speaker 5: I will definitely try it because, like I said, I'm

1653
01:25:08,560 --> 01:25:11,599
Speaker 5: really really open to like a lot like a lot

1654
01:25:11,600 --> 01:25:13,479
Speaker 5: of different things. Like I think, within like the past

1655
01:25:13,640 --> 01:25:15,679
Speaker 5: year or so, we really started getting in the foe

1656
01:25:16,600 --> 01:25:17,240
Speaker 5: a fun.

1657
01:25:17,080 --> 01:25:20,960
Speaker 4: Yeah, And so we've been branching out into the different

1658
01:25:21,040 --> 01:25:22,759
Speaker 4: types of of noodles.

1659
01:25:22,840 --> 01:25:25,680
Speaker 5: So I started learning about the glass noodles and the

1660
01:25:25,760 --> 01:25:27,320
Speaker 5: buckwheat noodles.

1661
01:25:26,920 --> 01:25:28,400
Speaker 4: And the rhymen noodle. I didn't know if it was

1662
01:25:28,479 --> 01:25:31,640
Speaker 4: so many noodles, y'all, and so you know.

1663
01:25:31,880 --> 01:25:34,479
Speaker 5: But but what I've realized is that the different noodles

1664
01:25:34,600 --> 01:25:38,320
Speaker 5: affect the taste and and and how easy it is

1665
01:25:38,439 --> 01:25:41,719
Speaker 5: to chew and not chew and all this type of stuff.

1666
01:25:41,960 --> 01:25:45,479
Speaker 5: I had one foe that was made with stew beef,

1667
01:25:45,560 --> 01:25:46,760
Speaker 5: and I was like, step beef.

1668
01:25:46,800 --> 01:25:48,600
Speaker 4: I don't know, y'all. It was outstanding.

1669
01:25:49,920 --> 01:25:51,800
Speaker 2: Now do you like to cook at home? I do.

1670
01:25:52,040 --> 01:25:53,960
Speaker 4: I do, me and my husband both.

1671
01:25:54,520 --> 01:25:56,920
Speaker 5: I think recently he started cooking a little bit more,

1672
01:25:57,160 --> 01:25:58,680
Speaker 5: but most of the time I do the cooking. So

1673
01:25:59,000 --> 01:26:02,240
Speaker 5: we do like the Hello freshies the blue aprons because

1674
01:26:02,760 --> 01:26:05,479
Speaker 5: for us, I know that that's three meals a week

1675
01:26:05,520 --> 01:26:06,240
Speaker 5: that we don't have to.

1676
01:26:06,360 --> 01:26:07,720
Speaker 4: Say, well, what are you going to eat to night?

1677
01:26:07,760 --> 01:26:09,559
Speaker 4: I know that might sound crazy, these are three meals.

1678
01:26:09,680 --> 01:26:12,519
Speaker 4: You pick a card one through three. You know, so

1679
01:26:12,880 --> 01:26:14,200
Speaker 4: it kind of simplifies that.

1680
01:26:14,439 --> 01:26:18,280
Speaker 5: But also with what I what I realized too with

1681
01:26:18,439 --> 01:26:22,479
Speaker 5: the box meals is that I wish you could get

1682
01:26:22,520 --> 01:26:27,360
Speaker 5: a box meal that was more Southern or more black.

1683
01:26:27,680 --> 01:26:29,000
Speaker 5: And the reason why I said that is because a

1684
01:26:29,040 --> 01:26:31,040
Speaker 5: lot of these be like salt and pepper to taste.

1685
01:26:31,439 --> 01:26:35,120
Speaker 5: You be like, come on, y'all, like you not asking

1686
01:26:35,160 --> 01:26:38,240
Speaker 5: me to use no thine, no regular you know, no

1687
01:26:38,560 --> 01:26:41,200
Speaker 5: Kanye pepper, like like a lot of it is just space.

1688
01:26:41,240 --> 01:26:42,760
Speaker 5: So a lot of times I'll take the meal and

1689
01:26:42,880 --> 01:26:45,880
Speaker 5: I end up throwing spices that I already have, you know,

1690
01:26:46,000 --> 01:26:48,479
Speaker 5: on top of it. Because if you actually because my

1691
01:26:48,560 --> 01:26:50,200
Speaker 5: husband made would say he actually did it just like

1692
01:26:50,280 --> 01:26:52,280
Speaker 5: the box and say it's nasty, and he's a yasi.

1693
01:26:52,360 --> 01:26:58,679
Speaker 4: See, you can't follow the directions on the box because

1694
01:26:58,680 --> 01:27:02,760
Speaker 4: it because it just has no and for my personal taste.

1695
01:27:02,800 --> 01:27:05,240
Speaker 5: So I wish that there was like a black food

1696
01:27:05,320 --> 01:27:07,800
Speaker 5: delivery service that was just as big as these people,

1697
01:27:08,439 --> 01:27:11,479
Speaker 5: that you could actually get it and they would have

1698
01:27:11,760 --> 01:27:14,160
Speaker 5: like all these little spices kind of already in there

1699
01:27:14,200 --> 01:27:16,639
Speaker 5: for somebody that was wanted to learn how to cook

1700
01:27:16,720 --> 01:27:19,280
Speaker 5: soul food with simpler instructions.

1701
01:27:20,400 --> 01:27:22,960
Speaker 11: Yeah, so you know, there actually was a guy that

1702
01:27:23,080 --> 01:27:26,000
Speaker 11: approached me about doing collaborating with him on that very

1703
01:27:26,160 --> 01:27:28,880
Speaker 11: thing a year ago, but he just hasn't been able

1704
01:27:28,920 --> 01:27:31,160
Speaker 11: to get it off the ground. So I would encourage

1705
01:27:31,160 --> 01:27:34,400
Speaker 11: you to try Peach Dish because that's more southern and focus. Okay,

1706
01:27:34,640 --> 01:27:36,720
Speaker 11: so you should check out the menus and just you know,

1707
01:27:36,800 --> 01:27:38,040
Speaker 11: see if you can get a trial. I don't know

1708
01:27:38,080 --> 01:27:41,240
Speaker 11: if they do trials. They probably do, okay, but you

1709
01:27:41,320 --> 01:27:41,799
Speaker 11: might want.

1710
01:27:41,640 --> 01:27:42,320
Speaker 2: To check that one out.

1711
01:27:42,560 --> 01:27:44,040
Speaker 5: Yeah, And I don't know who that person is, but

1712
01:27:44,160 --> 01:27:47,519
Speaker 5: I wish him. Look if it goes, because there are

1713
01:27:47,600 --> 01:27:49,479
Speaker 5: people that do it, but a lot of times it's

1714
01:27:49,520 --> 01:27:52,400
Speaker 5: in like a centralized area. It's like, you know, it's

1715
01:27:52,439 --> 01:27:54,560
Speaker 5: like within the like some of the larger cities, like

1716
01:27:54,640 --> 01:27:58,120
Speaker 5: in DC or LA, but they only.

1717
01:27:57,960 --> 01:27:58,519
Speaker 4: Do in the area.

1718
01:27:58,520 --> 01:28:00,320
Speaker 5: It's like you can't get it across count if that

1719
01:28:00,479 --> 01:28:03,280
Speaker 5: makes thisen It's like I deliver food and I cook

1720
01:28:03,320 --> 01:28:05,679
Speaker 5: the food, but it's only within like a certain radius.

1721
01:28:06,080 --> 01:28:08,400
Speaker 4: So I'm like, oh, I'm too fall away, and that's

1722
01:28:08,439 --> 01:28:11,320
Speaker 4: I think that's part to disappoint me. I'm too far away.

1723
01:28:12,240 --> 01:28:13,720
Speaker 2: Yeah, yep, I hear you.

1724
01:28:15,360 --> 01:28:18,280
Speaker 4: So, what is one of the most unique things you've

1725
01:28:18,320 --> 01:28:19,080
Speaker 4: ever eaten before.

1726
01:28:20,720 --> 01:28:26,479
Speaker 11: Uh, so, wow, I would have to say kool Aid pickles. Wow,

1727
01:28:27,200 --> 01:28:28,439
Speaker 11: have you ever had a kol Aid pickle?

1728
01:28:28,680 --> 01:28:31,280
Speaker 2: No? So, here's how you make a kool Aid pickle.

1729
01:28:31,360 --> 01:28:33,840
Speaker 2: And this is a delicacy in the Mississippi Delta.

1730
01:28:34,800 --> 01:28:34,920
Speaker 6: Uh.

1731
01:28:35,280 --> 01:28:35,840
Speaker 2: You get a jar.

1732
01:28:35,880 --> 01:28:40,040
Speaker 11: I've already made kosher deal pickles. Open the jar, take

1733
01:28:40,080 --> 01:28:43,320
Speaker 11: the pickles out. You can either slice them or poke

1734
01:28:43,400 --> 01:28:46,519
Speaker 11: holes in the pickles. And then with the pickle brian

1735
01:28:46,600 --> 01:28:50,400
Speaker 11: you make kool aid. And so you just substitute the

1736
01:28:50,439 --> 01:28:53,639
Speaker 11: pickle brian for water in a kool Aid recipe, add

1737
01:28:53,680 --> 01:28:55,880
Speaker 11: the sugar and everything, and then you put the pickles

1738
01:28:55,960 --> 01:28:58,800
Speaker 11: back in there, close the jar, leave them there for

1739
01:28:58,920 --> 01:29:01,920
Speaker 11: two weeks, take them out unneath them. If you like

1740
01:29:02,040 --> 01:29:04,320
Speaker 11: the taste of kool aid and of pickles, it's just

1741
01:29:04,400 --> 01:29:07,439
Speaker 11: a sweet and sour combination. If you don't like either

1742
01:29:07,479 --> 01:29:09,040
Speaker 11: one of those things, this is one of the nastiest

1743
01:29:09,080 --> 01:29:09,599
Speaker 11: things you'll ever.

1744
01:29:09,520 --> 01:29:10,120
Speaker 2: Put in your mouth.

1745
01:29:12,720 --> 01:29:14,000
Speaker 4: I can't imagine.

1746
01:29:16,439 --> 01:29:18,439
Speaker 11: So, you know, as I was going around the country

1747
01:29:18,439 --> 01:29:19,840
Speaker 11: because this was a new thing to me. So as

1748
01:29:19,840 --> 01:29:21,559
Speaker 11: it's going around the country, as asking people if they've

1749
01:29:21,600 --> 01:29:23,840
Speaker 11: ever heard of this, and what a lot of people

1750
01:29:23,920 --> 01:29:25,960
Speaker 11: pointed to is that when they were little kids, they

1751
01:29:26,040 --> 01:29:28,880
Speaker 11: would go to the store get those huge pickles that

1752
01:29:28,960 --> 01:29:31,960
Speaker 11: were sold on the jar on the front counter. They

1753
01:29:32,000 --> 01:29:33,920
Speaker 11: would cut off the tip of the pickle or bite

1754
01:29:33,960 --> 01:29:36,240
Speaker 11: it off, and then they would stick a peppermint stick

1755
01:29:36,320 --> 01:29:39,320
Speaker 11: down the middle, one of those peppermin sticks that has

1756
01:29:39,400 --> 01:29:41,760
Speaker 11: the hole in the middle of it, yes, and they

1757
01:29:41,800 --> 01:29:44,680
Speaker 11: would let the pickle juice dissolve the peppermin stick and

1758
01:29:44,720 --> 01:29:45,560
Speaker 11: then they would suck on it.

1759
01:29:46,680 --> 01:29:49,000
Speaker 4: Wow. What a combo, what combination.

1760
01:29:49,960 --> 01:29:50,160
Speaker 2: Yep.

1761
01:29:50,439 --> 01:29:52,599
Speaker 11: And people did that with oranges and lemons as well.

1762
01:29:52,640 --> 01:29:55,320
Speaker 11: They kind of used the peppermin stick as a straw.

1763
01:29:56,600 --> 01:29:59,439
Speaker 11: So I think it's all just part of the same thing,

1764
01:29:59,560 --> 01:30:02,479
Speaker 11: kind of kid doing goofy things. In some places they

1765
01:30:02,479 --> 01:30:05,640
Speaker 11: didn't have the peppermint sticks, so they would put jawbreakers

1766
01:30:05,880 --> 01:30:09,519
Speaker 11: or jolly ranchers, you know, like hard candy down that

1767
01:30:09,640 --> 01:30:11,000
Speaker 11: pickle and suck on it.

1768
01:30:12,360 --> 01:30:12,960
Speaker 2: So that's thing.

1769
01:30:13,560 --> 01:30:16,040
Speaker 11: Los Angeles gets the prize for the weirdest soul food.

1770
01:30:16,120 --> 01:30:18,920
Speaker 11: So I had a soul food hamburger, and I had

1771
01:30:18,960 --> 01:30:21,439
Speaker 11: a Thanksgiving burger at this place, this place that's no

1772
01:30:21,520 --> 01:30:26,000
Speaker 11: longer open, but here's a Thanksgiving burger bun turkey patty,

1773
01:30:26,800 --> 01:30:30,160
Speaker 11: a layer of collar greens, a layer of cornbread dressing,

1774
01:30:31,120 --> 01:30:36,880
Speaker 11: a layer of cranberries, a layer of sweet potato, and

1775
01:30:36,960 --> 01:30:38,080
Speaker 11: then another whole wheat bun.

1776
01:30:39,439 --> 01:30:41,680
Speaker 2: Take a bite. It is Thanksgiving, you know, Thanksgiving? And

1777
01:30:41,720 --> 01:30:43,000
Speaker 2: a bite? Wow?

1778
01:30:43,240 --> 01:30:44,200
Speaker 4: How did it taste?

1779
01:30:44,880 --> 01:30:47,200
Speaker 2: It tasted good. Seriously, it just tastes like Thanksgiving.

1780
01:30:48,840 --> 01:30:49,160
Speaker 4: Wow.

1781
01:30:50,400 --> 01:30:52,240
Speaker 11: The only thing that was Yeah, the only thing that

1782
01:30:52,360 --> 01:30:54,400
Speaker 11: was missing is chitlins. They didn't have any chitlans on that.

1783
01:30:56,439 --> 01:30:56,799
Speaker 4: Gravy.

1784
01:30:58,760 --> 01:30:59,599
Speaker 2: They didn't have that either.

1785
01:31:00,160 --> 01:31:01,760
Speaker 5: I was like, was it a dipping sauce yet, because

1786
01:31:01,760 --> 01:31:05,200
Speaker 5: I'm thinking, Wow, that's a lot of flavors happening all

1787
01:31:05,320 --> 01:31:06,120
Speaker 5: at the same time.

1788
01:31:06,840 --> 01:31:07,040
Speaker 2: Yep.

1789
01:31:07,400 --> 01:31:09,080
Speaker 11: And then I went to another place that had a

1790
01:31:09,160 --> 01:31:11,639
Speaker 11: soul food hot dog. So here's a soul food hot

1791
01:31:11,680 --> 01:31:18,599
Speaker 11: dog bun wiener, collared green and cucumber relish, sweet potato,

1792
01:31:18,720 --> 01:31:21,680
Speaker 11: pure ray drizzle, crumbled bacon bits.

1793
01:31:23,080 --> 01:31:23,640
Speaker 2: Slamming.

1794
01:31:24,200 --> 01:31:26,680
Speaker 4: I about to say that now, that sound delicious.

1795
01:31:27,600 --> 01:31:29,000
Speaker 2: Yep, that was really good.

1796
01:31:30,120 --> 01:31:30,840
Speaker 3: That sounds good.

1797
01:31:31,640 --> 01:31:34,599
Speaker 4: What is your favorite food event that you look forward

1798
01:31:34,640 --> 01:31:37,400
Speaker 4: to every year? Wow?

1799
01:31:37,840 --> 01:31:40,920
Speaker 11: So I don't go as regularly as I used to,

1800
01:31:41,120 --> 01:31:46,040
Speaker 11: but it's the Southern Food Ways Alliance Symposium. So, the

1801
01:31:46,120 --> 01:31:48,920
Speaker 11: Southern Food Ways Alliance is an organization that celebrates the

1802
01:31:49,000 --> 01:31:52,479
Speaker 11: diverse food cultures of the American South. It's based at

1803
01:31:52,520 --> 01:31:57,799
Speaker 11: the University of Mississippi and Oxford, Mississippi, and so I used.

1804
01:31:57,680 --> 01:32:01,040
Speaker 2: To serve on the board. But essentially it's a three.

1805
01:32:00,920 --> 01:32:08,400
Speaker 11: Day gathering of food enthusiasts, chefs, scholars, writers, restauranteurs, all

1806
01:32:08,479 --> 01:32:11,240
Speaker 11: kinds of people to celebrate Southern food. There's usually some

1807
01:32:11,360 --> 01:32:14,000
Speaker 11: kind of theme and the food is just next level

1808
01:32:14,080 --> 01:32:17,720
Speaker 11: at these things. Next level.

1809
01:32:19,560 --> 01:32:21,360
Speaker 4: That's the how do you How do you get a ticket? Like,

1810
01:32:21,560 --> 01:32:23,240
Speaker 4: do you purchase it? Are you invited?

1811
01:32:24,320 --> 01:32:27,320
Speaker 11: Well, you know, you can get invited as a speaker,

1812
01:32:27,400 --> 01:32:29,439
Speaker 11: but otherwise you got to sit at your computer and

1813
01:32:29,520 --> 01:32:32,400
Speaker 11: wait for the registration to open and just hope that

1814
01:32:32,560 --> 01:32:35,880
Speaker 11: you can get a ticket. Sometimes these symposia fill ups

1815
01:32:36,360 --> 01:32:40,840
Speaker 11: in like five to ten minutes. Wow, it's one of

1816
01:32:40,880 --> 01:32:42,080
Speaker 11: the hottest tickets out there.

1817
01:32:44,680 --> 01:32:48,080
Speaker 5: Wow, I bett, that probably is amazing to go to that.

1818
01:32:48,280 --> 01:32:50,040
Speaker 5: That sound like that would be like on your your

1819
01:32:50,080 --> 01:32:50,720
Speaker 5: wish miss of.

1820
01:32:50,760 --> 01:32:51,160
Speaker 4: Things to do.

1821
01:32:52,520 --> 01:32:55,720
Speaker 11: Yeah, because it's it's it's it's a fun gathering. You

1822
01:32:55,880 --> 01:32:58,240
Speaker 11: learn a lot, you experience a lot, you meet very

1823
01:32:58,280 --> 01:33:01,720
Speaker 11: interesting people. You have next level food and yeah. So

1824
01:33:01,800 --> 01:33:05,120
Speaker 11: it's just a very festive environment and occasion mixed in

1825
01:33:05,240 --> 01:33:08,080
Speaker 11: with some learning as well. And the organization is all

1826
01:33:08,120 --> 01:33:10,000
Speaker 11: about how do we come together through food?

1827
01:33:10,680 --> 01:33:11,000
Speaker 4: Okay?

1828
01:33:12,160 --> 01:33:14,639
Speaker 5: Yeah, you know, people have a lot more in common

1829
01:33:14,840 --> 01:33:17,479
Speaker 5: when it comes to food than we think. A lot

1830
01:33:17,520 --> 01:33:20,640
Speaker 5: of times are the same things just created differently or

1831
01:33:20,720 --> 01:33:23,800
Speaker 5: presented differently, or made differently, or the foundation of it

1832
01:33:23,840 --> 01:33:27,040
Speaker 5: is differently, but it all kind of ties us together.

1833
01:33:28,200 --> 01:33:28,400
Speaker 2: Yeah.

1834
01:33:28,520 --> 01:33:30,599
Speaker 11: So what's interesting is you start to learn about other

1835
01:33:30,640 --> 01:33:32,439
Speaker 11: people's food and see, oh, well, you know, we do

1836
01:33:32,560 --> 01:33:34,840
Speaker 11: something similar, but this is how it plays out of

1837
01:33:34,880 --> 01:33:39,640
Speaker 11: my culture or how you have a common ingredient but

1838
01:33:40,360 --> 01:33:41,679
Speaker 11: other groups use it differently.

1839
01:33:43,080 --> 01:33:46,439
Speaker 4: Correct. What is your favorite thing to eat that you

1840
01:33:46,520 --> 01:33:46,920
Speaker 4: don't make?

1841
01:33:49,040 --> 01:33:59,479
Speaker 2: Yikes? So donuts? I love me some donuts.

1842
01:34:00,360 --> 01:34:01,040
Speaker 4: Brand are kind.

1843
01:34:02,120 --> 01:34:06,600
Speaker 2: I love the old fat glazed, old fashioned donuts. You know,

1844
01:34:06,800 --> 01:34:08,760
Speaker 2: the old fashion you know what I'm talking about with

1845
01:34:08,960 --> 01:34:11,240
Speaker 2: the ridges on it? Oh?

1846
01:34:11,280 --> 01:34:13,840
Speaker 4: Okay, so is it closer to I call it closer

1847
01:34:13,840 --> 01:34:15,160
Speaker 4: to the Krispy Kreme a duncan?

1848
01:34:16,920 --> 01:34:18,800
Speaker 2: Yeah, Krispy Kreme doesn't have one as far as I know,

1849
01:34:19,080 --> 01:34:20,120
Speaker 2: but we may have one.

1850
01:34:20,400 --> 01:34:21,160
Speaker 4: But it's it's like a.

1851
01:34:21,320 --> 01:34:23,320
Speaker 2: It's a category of donuts.

1852
01:34:23,160 --> 01:34:26,360
Speaker 4: Okay, okay, okay, yeah, yeah, uh.

1853
01:34:26,880 --> 01:34:29,160
Speaker 2: So that and then in and out burger.

1854
01:34:31,479 --> 01:34:34,240
Speaker 4: I don't I've never had that, everybody. We don't have

1855
01:34:34,320 --> 01:34:35,560
Speaker 4: one here, at least I don't think we do.

1856
01:34:36,360 --> 01:34:38,960
Speaker 11: N you know, they're they're all they're on the West coast,

1857
01:34:39,000 --> 01:34:40,720
Speaker 11: and they're in a few other states. I think there

1858
01:34:40,720 --> 01:34:44,000
Speaker 11: as far east as Texas now, but they're not in

1859
01:34:44,080 --> 01:34:44,679
Speaker 11: several states.

1860
01:34:45,080 --> 01:34:47,040
Speaker 2: You probably have a shake shack, right.

1861
01:34:47,360 --> 01:34:51,519
Speaker 4: And they just opened like one or two here like

1862
01:34:51,800 --> 01:34:52,920
Speaker 4: a month or two ago.

1863
01:34:53,840 --> 01:34:56,559
Speaker 2: M okay, And that's a pretty good burger.

1864
01:34:56,720 --> 01:34:57,719
Speaker 4: They're always jumping.

1865
01:34:58,640 --> 01:35:02,000
Speaker 2: Yep, that's a good burger. And I get I guess.

1866
01:35:02,040 --> 01:35:07,519
Speaker 2: The other thing is lemon ice fox pie. What is that? So?

1867
01:35:07,960 --> 01:35:11,639
Speaker 11: Imagine a key lime pie, except the custard is lemony

1868
01:35:12,560 --> 01:35:16,000
Speaker 11: and the crust is crushed vanilla wafers melted together with

1869
01:35:16,479 --> 01:35:19,920
Speaker 11: melted butter with a meringue on top.

1870
01:35:20,680 --> 01:35:21,840
Speaker 4: That sounds delicious.

1871
01:35:22,560 --> 01:35:25,360
Speaker 2: Yeah, it's all. It's next level dessert. That's the one

1872
01:35:25,400 --> 01:35:26,599
Speaker 2: we fought over as kids.

1873
01:35:29,000 --> 01:35:34,120
Speaker 4: I could see that. What is your favorite thing to

1874
01:35:34,200 --> 01:35:35,040
Speaker 4: eat that you do make?

1875
01:35:36,560 --> 01:35:39,759
Speaker 2: So? I just love eating greens and black eyed peas.

1876
01:35:41,840 --> 01:35:42,760
Speaker 2: I just love those.

1877
01:35:44,439 --> 01:35:46,639
Speaker 4: Is there a particular way of stole that you make them?

1878
01:35:47,960 --> 01:35:50,080
Speaker 11: So the greens that I make my greens, I've been

1879
01:35:50,160 --> 01:35:53,719
Speaker 11: doing it more with smoked turkey for a healthier feel,

1880
01:35:53,800 --> 01:35:56,240
Speaker 11: but also just leased in Colorado, I'm getting more flavor

1881
01:35:56,280 --> 01:35:58,719
Speaker 11: out of smoked turkey than I do out of smoked pork.

1882
01:36:00,280 --> 01:36:02,799
Speaker 11: Which I said this at a presentation I did in Atlanta,

1883
01:36:02,840 --> 01:36:04,479
Speaker 11: and this guy yelled out, what's wrong with the pigs

1884
01:36:04,520 --> 01:36:05,160
Speaker 11: in Colorado?

1885
01:36:06,160 --> 01:36:09,479
Speaker 4: But there's nothing wrong with them. We do smoked turkey too,

1886
01:36:09,520 --> 01:36:12,920
Speaker 4: and it actually is. The flavor is a different flavor,

1887
01:36:13,439 --> 01:36:15,559
Speaker 4: but it's a good flavor, yep.

1888
01:36:16,160 --> 01:36:18,479
Speaker 11: So I usually do mustard and turn up because that's

1889
01:36:18,520 --> 01:36:21,759
Speaker 11: what my mother did, and I create a meat broth.

1890
01:36:21,880 --> 01:36:25,479
Speaker 11: So I put the turkey, some onion, some garlic, and

1891
01:36:25,560 --> 01:36:31,000
Speaker 11: red pepper flakes in some water, boil the turkey until

1892
01:36:31,040 --> 01:36:34,120
Speaker 11: it's little tender and kind of flavors that water, and

1893
01:36:34,200 --> 01:36:35,680
Speaker 11: then I put the greens in and.

1894
01:36:35,760 --> 01:36:36,439
Speaker 2: Let them simmer.

1895
01:36:37,080 --> 01:36:40,200
Speaker 11: And my black eyed peas similar method, except I use

1896
01:36:40,240 --> 01:36:42,160
Speaker 11: hamhock for my black eyed peas and I had a

1897
01:36:42,200 --> 01:36:43,920
Speaker 11: little time to it as well.

1898
01:36:44,760 --> 01:36:47,679
Speaker 2: That sounds good, yeah, very good.

1899
01:36:48,240 --> 01:36:51,479
Speaker 4: What is your favorite food to stash some mothers. You go,

1900
01:36:51,600 --> 01:36:53,160
Speaker 4: this is mine and I'm not sharing.

1901
01:36:54,640 --> 01:36:56,200
Speaker 2: Ooh, what's the circumstances.

1902
01:36:56,240 --> 01:36:58,800
Speaker 4: Now, it doesn't matter the circumstance. You go, this is

1903
01:36:58,880 --> 01:37:01,360
Speaker 4: the food, this mine, and I'm just not going to share.

1904
01:37:03,200 --> 01:37:07,960
Speaker 11: Oh wow, I'm a very sharing person. So let's just

1905
01:37:08,200 --> 01:37:12,400
Speaker 11: let's just say, uh, okay, this is gonna.

1906
01:37:12,200 --> 01:37:13,200
Speaker 2: Sound really well weird.

1907
01:37:13,280 --> 01:37:17,600
Speaker 11: But those yellow zingers, ah, the yellow the zingers with

1908
01:37:17,680 --> 01:37:20,920
Speaker 11: the yellow frosting. I don't have them very often, but

1909
01:37:21,120 --> 01:37:23,639
Speaker 11: when I come across them, I am very covetous.

1910
01:37:29,520 --> 01:37:32,080
Speaker 5: I don't blame you. I don't blame you, like I said,

1911
01:37:32,120 --> 01:37:34,479
Speaker 5: and and for me, and you can get them anywhere.

1912
01:37:34,760 --> 01:37:37,640
Speaker 5: But my thing is I love peanut eminems. This is

1913
01:37:37,680 --> 01:37:39,479
Speaker 5: one of my sense of my album was a child.

1914
01:37:39,560 --> 01:37:41,320
Speaker 5: That's one of my favorite favorite foods. And I like

1915
01:37:41,400 --> 01:37:43,519
Speaker 5: to take my peanut eminems. I have to freeze them,

1916
01:37:44,400 --> 01:37:47,519
Speaker 5: freeze them, yes, and I eat them out of the

1917
01:37:47,560 --> 01:37:48,320
Speaker 5: freezer cold.

1918
01:37:48,560 --> 01:37:50,200
Speaker 4: One of my favorite things to eat.

1919
01:37:51,040 --> 01:37:57,200
Speaker 2: I have never ever heard that, yeah.

1920
01:37:57,040 --> 01:37:59,360
Speaker 5: Because I like the coldness and then it crunches and

1921
01:37:59,520 --> 01:38:02,160
Speaker 5: you know, like would you So all the chocolate's hard

1922
01:38:02,240 --> 01:38:03,840
Speaker 5: and the nuts is hard, and so it's like a

1923
01:38:03,920 --> 01:38:06,840
Speaker 5: crunchiness to your peanut eminem's.

1924
01:38:07,760 --> 01:38:09,720
Speaker 11: Okay, So I just need your permission on something. Do

1925
01:38:09,800 --> 01:38:11,840
Speaker 11: you mind if I throw that out on social media

1926
01:38:12,160 --> 01:38:14,439
Speaker 11: and mention your name. I can leave you anonymous if

1927
01:38:14,479 --> 01:38:15,640
Speaker 11: you want to, but I just want to know if

1928
01:38:15,680 --> 01:38:16,600
Speaker 11: anybody else does that.

1929
01:38:16,800 --> 01:38:19,479
Speaker 4: Oh that's fine. Yeah, yeah, you can use my name. Baby,

1930
01:38:19,479 --> 01:38:19,880
Speaker 4: I'm good.

1931
01:38:21,439 --> 01:38:23,439
Speaker 6: Mm hmm all right.

1932
01:38:23,640 --> 01:38:25,519
Speaker 2: I've never heard of that, but I love I love

1933
01:38:25,600 --> 01:38:26,880
Speaker 2: put peanut m and ms as well.

1934
01:38:27,439 --> 01:38:29,880
Speaker 5: Yeah, and I've been doing that since I've been a kid.

1935
01:38:29,960 --> 01:38:32,200
Speaker 5: Like I said, it's one like like you say, various

1936
01:38:32,200 --> 01:38:35,400
Speaker 5: different things. One of my favorite things to do, well,

1937
01:38:35,439 --> 01:38:37,960
Speaker 5: one of my favorite things to eat. What is your

1938
01:38:38,000 --> 01:38:40,560
Speaker 5: favorite thing to drink? Alcoholic, non acoholic?

1939
01:38:40,640 --> 01:38:41,000
Speaker 4: A both?

1940
01:38:42,640 --> 01:38:45,000
Speaker 11: So this has grown on me, but this is something

1941
01:38:45,080 --> 01:38:49,120
Speaker 11: I make now. But I make a hibiscus aid, so

1942
01:38:50,240 --> 01:38:53,880
Speaker 11: it's like a hibiscus drink. So it's Hibiscus is a

1943
01:38:54,160 --> 01:38:57,040
Speaker 11: flower native to West Africa, Okay, that comes to the

1944
01:38:57,120 --> 01:39:01,320
Speaker 11: Americas during the slave trade and in West Africa. It's

1945
01:39:01,360 --> 01:39:04,479
Speaker 11: a hospitality drink. So if somebody is coming to your house,

1946
01:39:04,520 --> 01:39:06,960
Speaker 11: you get the hibiscus, add boiling water and then sweeten

1947
01:39:07,040 --> 01:39:10,040
Speaker 11: to taste and then serve that drink. And depending on

1948
01:39:10,120 --> 01:39:13,200
Speaker 11: the color, depending on whether you're using fresh flower petals

1949
01:39:13,280 --> 01:39:16,439
Speaker 11: or dried, it can range from being like a reddish

1950
01:39:16,479 --> 01:39:18,400
Speaker 11: cranberry color to a purple color.

1951
01:39:20,080 --> 01:39:22,120
Speaker 2: So I think this is the basis for red kol

1952
01:39:22,120 --> 01:39:24,040
Speaker 2: Aid because I believe red kool Aid is the official

1953
01:39:24,080 --> 01:39:24,880
Speaker 2: soul food drink.

1954
01:39:25,400 --> 01:39:29,200
Speaker 11: Yeah, so the one I use, that one I make

1955
01:39:29,400 --> 01:39:34,320
Speaker 11: has hibiscus water, sugar or you know, any kind of sweetener.

1956
01:39:34,360 --> 01:39:37,200
Speaker 2: I use honey, ginger, and lime.

1957
01:39:39,439 --> 01:39:41,040
Speaker 11: You make that drink, what you do is you boil

1958
01:39:41,080 --> 01:39:44,799
Speaker 11: your water, You add the flower petals, the chopped ginger,

1959
01:39:44,920 --> 01:39:49,200
Speaker 11: and sweetener, let it come cool to room temperature, strain it,

1960
01:39:49,680 --> 01:39:52,080
Speaker 11: add your lime juice, and just chill it until you

1961
01:39:52,200 --> 01:39:53,640
Speaker 11: serve it.

1962
01:39:53,760 --> 01:39:54,800
Speaker 2: Is an awesome drink.

1963
01:39:55,200 --> 01:39:59,000
Speaker 5: Oh, it sounds delicious, sounds something to be freshing, like

1964
01:39:59,040 --> 01:40:00,720
Speaker 5: it like this time the time of the year you

1965
01:40:00,760 --> 01:40:01,320
Speaker 5: would serve.

1966
01:40:01,280 --> 01:40:03,639
Speaker 2: Something like that exactly.

1967
01:40:03,760 --> 01:40:05,080
Speaker 11: And if you go to the Caribbean, they call it

1968
01:40:05,240 --> 01:40:07,720
Speaker 11: sorrel and it's usually a Christmas time drink cause that's

1969
01:40:07,720 --> 01:40:10,200
Speaker 11: when the flower blooms in the Caribbean.

1970
01:40:10,520 --> 01:40:10,800
Speaker 6: Mmm.

1971
01:40:11,840 --> 01:40:13,320
Speaker 2: So yeah, you see it all over the place.

1972
01:40:13,360 --> 01:40:15,400
Speaker 11: And then if you go to a Tacorea and have

1973
01:40:15,520 --> 01:40:19,200
Speaker 11: something called aguada haamaika, which literally means Jamaica water.

1974
01:40:19,840 --> 01:40:22,000
Speaker 2: They're all drinking in West African drink. They just don't

1975
01:40:22,040 --> 01:40:22,240
Speaker 2: know it.

1976
01:40:23,080 --> 01:40:27,559
Speaker 4: Ah hmm, that's that's neat.

1977
01:40:28,400 --> 01:40:28,599
Speaker 3: Yeah.

1978
01:40:28,680 --> 01:40:31,280
Speaker 5: Like I said, you you actually gonna make me start digging,

1979
01:40:31,360 --> 01:40:33,519
Speaker 5: and like when I go to places, I'm be like, now.

1980
01:40:33,520 --> 01:40:35,960
Speaker 4: What is that made of? What's some start ask a question?

1981
01:40:36,080 --> 01:40:38,680
Speaker 4: I mean, like like just to kind of educate.

1982
01:40:38,400 --> 01:40:40,800
Speaker 5: Myself so I know kind of what I'm eating. Yeah,

1983
01:40:40,840 --> 01:40:43,040
Speaker 5: this is gonna make me expand my food knowledge.

1984
01:40:43,439 --> 01:40:44,760
Speaker 2: So accomplished.

1985
01:40:45,240 --> 01:40:47,720
Speaker 4: Yeah, So I'm really that's all.

1986
01:40:47,760 --> 01:40:49,439
Speaker 5: I was like, I just wanted to pick your brain

1987
01:40:50,000 --> 01:40:52,360
Speaker 5: and this right here is one of my last questions.

1988
01:40:52,439 --> 01:40:54,840
Speaker 5: And then I'll I'll let you go. What is the

1989
01:40:55,000 --> 01:40:58,439
Speaker 5: worst thing you have cooked and or ate?

1990
01:41:02,880 --> 01:41:03,040
Speaker 4: Ah?

1991
01:41:03,160 --> 01:41:06,360
Speaker 2: The worst thing? Wow? You know, nothing's really coming to

1992
01:41:06,520 --> 01:41:07,360
Speaker 2: mind right now.

1993
01:41:08,800 --> 01:41:10,720
Speaker 4: Huh So there's nothing you ate, but you was like,

1994
01:41:10,800 --> 01:41:12,200
Speaker 4: oh my gosh, that's that's terrible.

1995
01:41:13,560 --> 01:41:17,080
Speaker 11: Yeah, okay, So yeah, I was trying to impress a

1996
01:41:17,120 --> 01:41:18,600
Speaker 11: woman with this. So I was trying to make a

1997
01:41:18,640 --> 01:41:19,439
Speaker 11: seduction dish.

1998
01:41:19,560 --> 01:41:20,160
Speaker 2: But I made a.

1999
01:41:22,040 --> 01:41:26,479
Speaker 11: I made a cream of mushroom with some herb soup

2000
01:41:26,800 --> 01:41:28,160
Speaker 11: and it was just way too thin.

2001
01:41:29,160 --> 01:41:33,920
Speaker 2: Ah. Yeah, So she was being nice about it, but

2002
01:41:33,960 --> 01:41:37,880
Speaker 2: I could tell that it was just not doing it.

2003
01:41:38,520 --> 01:41:39,880
Speaker 4: Did you not know how to thicken it?

2004
01:41:40,760 --> 01:41:42,600
Speaker 11: I did it because this was back when I this

2005
01:41:42,760 --> 01:41:46,080
Speaker 11: was my early years of cooking, so I didn't know

2006
01:41:46,240 --> 01:41:47,040
Speaker 11: all those tricks.

2007
01:41:48,560 --> 01:41:50,880
Speaker 4: Yeah, I had to help my husband. He had did

2008
01:41:51,000 --> 01:41:54,120
Speaker 4: something and it was watery and I was like, he

2009
01:41:54,280 --> 01:41:56,479
Speaker 4: was like, but it's water I was like, give me

2010
01:41:56,520 --> 01:41:58,120
Speaker 4: a few minutes. I was like, I have it thicking

2011
01:41:58,200 --> 01:41:59,599
Speaker 4: up in in five.

2012
01:41:59,400 --> 01:42:00,840
Speaker 2: Minutes, right.

2013
01:42:01,280 --> 01:42:01,479
Speaker 5: Yep.

2014
01:42:01,560 --> 01:42:04,240
Speaker 2: See, I didn't know those tricks, so I do know now.

2015
01:42:05,240 --> 01:42:08,799
Speaker 4: Yes, it has been wonderful.

2016
01:42:08,920 --> 01:42:12,400
Speaker 5: It has been a delightful conversation, which I know you're

2017
01:42:12,400 --> 01:42:15,280
Speaker 5: a very very busy person. So I just thank you

2018
01:42:15,439 --> 01:42:17,800
Speaker 5: that you took all your knowledge and you enlightened me

2019
01:42:17,960 --> 01:42:21,120
Speaker 5: and enlightened my audience. And for those of you that

2020
01:42:21,200 --> 01:42:24,320
Speaker 5: are listening, please reach out to him on social media.

2021
01:42:24,479 --> 01:42:28,040
Speaker 5: Let him know that you have found him through us.

2022
01:42:28,120 --> 01:42:30,400
Speaker 5: And before we leave, did you tell everybody how to

2023
01:42:30,479 --> 01:42:31,439
Speaker 5: reach and contact you?

2024
01:42:32,479 --> 01:42:32,719
Speaker 2: Sure?

2025
01:42:32,920 --> 01:42:39,080
Speaker 11: So my website is Soulfoodscholar dot com and on Facebook, Instagram,

2026
01:42:39,360 --> 01:42:42,280
Speaker 11: and Twitter, it's all soul food Scholar, all one word.

2027
01:42:44,160 --> 01:42:46,040
Speaker 2: So you have a fan page and you can follow

2028
01:42:46,160 --> 01:42:46,679
Speaker 2: me there.

2029
01:42:48,000 --> 01:42:50,280
Speaker 11: And I would love to hear from folks. Right now,

2030
01:42:50,439 --> 01:42:52,519
Speaker 11: I'm working on my barbecue books, so I'm eating my

2031
01:42:52,600 --> 01:42:56,200
Speaker 11: way through the country. So I'm going to Memphis this weekend.

2032
01:42:56,240 --> 01:42:58,519
Speaker 11: But if you want to be a barbecue research assistant,

2033
01:42:58,640 --> 01:42:59,200
Speaker 11: just hit me up.

2034
01:43:00,240 --> 01:43:03,720
Speaker 4: Hey, shout outfter that, y'all y'all listening, y'all hit them up.

2035
01:43:06,439 --> 01:43:09,360
Speaker 5: So I thank you, thank you for your time, thank

2036
01:43:09,400 --> 01:43:12,320
Speaker 5: you for your patience, and for everybody out there in

2037
01:43:12,400 --> 01:43:15,760
Speaker 5: the Black guye who tips podcast when I thank you,

2038
01:43:16,320 --> 01:43:18,639
Speaker 5: y'all have a good one, and you know the modo guys.

2039
01:43:18,800 --> 01:43:23,920
Speaker 5: If your lips ain't smacking, it ain't good bye. Hi everybody.

2040
01:43:24,040 --> 01:43:24,559
Speaker 4: I hope you.

2041
01:43:24,840 --> 01:43:29,320
Speaker 5: Enjoyed the interview that I just did with Adrian Miller.

2042
01:43:30,080 --> 01:43:34,040
Speaker 5: I had a blast, and I'm glad y'all let us

2043
01:43:34,320 --> 01:43:34,880
Speaker 5: entertain you.

2044
01:43:36,200 --> 01:43:40,000
Speaker 4: We have the segments. I hope you guys enjoy the

2045
01:43:40,160 --> 01:43:43,160
Speaker 4: meals of the week, the spicy news that we had.

2046
01:43:43,760 --> 01:43:46,639
Speaker 5: I hope you guys also enjoyed the new theme song

2047
01:43:46,760 --> 01:43:49,679
Speaker 5: that there's a bop. There's a bop about me. I'm

2048
01:43:49,760 --> 01:43:53,680
Speaker 5: not gonna lie. I got my own song. Hey, so

2049
01:43:53,920 --> 01:43:56,400
Speaker 5: you know I am here for that but before we go,

2050
01:43:56,680 --> 01:43:59,960
Speaker 5: we want to We actually got comments on the page.

2051
01:44:00,320 --> 01:44:03,080
Speaker 3: Yeah, we got some feedback on lists backing good episode

2052
01:44:03,120 --> 01:44:07,280
Speaker 3: thirty one Baking Camp from what we're gonna call the Lipsmackers.

2053
01:44:07,320 --> 01:44:09,400
Speaker 4: Okay, y'all are lipsnackers.

2054
01:44:08,880 --> 01:44:12,920
Speaker 3: Y'all are smackers, and we're getting some feedback from the smackers. Well,

2055
01:44:12,960 --> 01:44:16,320
Speaker 3: let's get into your comics. GWG says I love love

2056
01:44:16,640 --> 01:44:20,800
Speaker 3: love listening to y'all talk about food. Well, I'm glad

2057
01:44:20,880 --> 01:44:23,320
Speaker 3: you enjoy it. Yeah, sure and seek yeah, and we

2058
01:44:23,439 --> 01:44:24,320
Speaker 3: will be talking about it.

2059
01:44:24,560 --> 01:44:24,720
Speaker 4: Yes.

2060
01:44:25,600 --> 01:44:29,400
Speaker 3: MW. Williamson says, I really enjoyed this episode and I

2061
01:44:29,479 --> 01:44:31,439
Speaker 3: can't wait for you guys. Add the new Thing song

2062
01:44:31,560 --> 01:44:34,720
Speaker 3: if it ain't lipsmacking. That song takes you back to

2063
01:44:34,800 --> 01:44:38,040
Speaker 3: when my mom and even Grandma will have a favorite

2064
01:44:38,080 --> 01:44:39,800
Speaker 3: song come on when they were in the kitchen and

2065
01:44:39,800 --> 01:44:42,080
Speaker 3: they will be dancing around with the utensils and laughing.

2066
01:44:42,600 --> 01:44:45,599
Speaker 3: The jazz music that plays in between segments is also awesome.

2067
01:44:45,960 --> 01:44:48,559
Speaker 3: Karen's interview and Rob reading the news is just excellent.

2068
01:44:48,640 --> 01:44:49,840
Speaker 3: Five stars all around.

2069
01:44:50,040 --> 01:44:50,920
Speaker 2: Thank you, Thank you.

2070
01:44:51,760 --> 01:44:53,680
Speaker 3: I'm glad to be here and be able to chip

2071
01:44:53,720 --> 01:44:58,400
Speaker 3: in and help. Yes and CT Miss CT right saying

2072
01:44:58,920 --> 01:45:03,559
Speaker 3: I spoke this into it instance points. Thank you Karen

2073
01:45:03,600 --> 01:45:06,200
Speaker 3: and Rod for this episode. I love the descriptions you provide,

2074
01:45:06,200 --> 01:45:09,080
Speaker 3: the new segments, just the feel of the show. This

2075
01:45:09,240 --> 01:45:12,400
Speaker 3: is my favorite premium series. Well that's that's all right.

2076
01:45:13,920 --> 01:45:15,519
Speaker 3: We're happy to be able to keep bringing it to you.

2077
01:45:15,680 --> 01:45:16,000
Speaker 10: I know.

2078
01:45:17,240 --> 01:45:20,320
Speaker 3: Well until next time. Thank you so much, guys. You

2079
01:45:21,479 --> 01:45:24,640
Speaker 3: we'll talk to y'all soon when we go on some

2080
01:45:24,720 --> 01:45:26,680
Speaker 3: more food adventures and find more people to talk to

2081
01:45:26,720 --> 01:45:30,160
Speaker 3: you about food. Yes, this is my Smacks fees