Speaker 1: Hey, y'all, welcome to another episode of Eating While Broke.
Speaker 1: I'm your host, Coney Witt, and today we have the
Speaker 1: original k D in the building. And no, I am
Speaker 1: not talking about Kevin Durant. I'm talking about k D
Speaker 1: Awards in the building. How are you doing good? I'm good.
Speaker 1: I'm so excited to have you here. I'm a huge fan.
Speaker 1: I had seen k D out at an event for
Speaker 1: Lunelle and I whispered to my friend and I said, Dorn,
Speaker 1: that's k D. Man. We gotta get k D on
Speaker 1: the show. And you were so approachable and so sweet,
Speaker 1: and so I'm happy we finally worked it out to Plus,
Speaker 1: I love the cook Yes, yes, that's what was one
Speaker 1: of the first things you told me. We're like, oh yeah, cooky, Yeah,
Speaker 1: let's do it. So what do you have us eating today? So?
Speaker 1: Um today? What this is? I call this the fake
Speaker 1: it till you make it chicken breast um and believe
Speaker 1: you're not using an egg plant. You're actually able to
Speaker 1: if you cut it properly, cut the right way, you
Speaker 1: can feed like up to five or six really yeah,
Speaker 1: And then you know you figure an egg plant. You
Speaker 1: can get an egg plant for like less than two
Speaker 1: dollars at the at the grocery store. And it's a
Speaker 1: healthy alternative too. So I'm so curious how you have
Speaker 1: a fake it to make it an eggplant, Like does
Speaker 1: it give the same nutritional value kind of? And I'm sure.
Speaker 1: I mean, I'm a lover of vegetables and you know, um,
Speaker 1: I always try to add like a healthier element to
Speaker 1: to my food. So I mean, I would say that
Speaker 1: it's probably a little more healthier, you know than a
Speaker 1: chicken brass. People think that you think protein protein, you
Speaker 1: think only meat, but you can get protein from vegetables too,
Speaker 1: So who knows. I mean, I haven't done the calculations
Speaker 1: on that. But so what what ingredients do you have?
Speaker 1: So today I have one egg plant, I have three eggs. Um,
Speaker 1: there's some progressive breadcrumbs Italian style, some salt, pepper, garlic powder, um.
Speaker 1: And there's some olive oil. And with this you can
Speaker 1: either use olive oil or cooking oil. Um. It tends
Speaker 1: to fry better with cooking oil. So the difference between
Speaker 1: olive oil, I hate to be that person, but what
Speaker 1: is the difference between olive oil and cooking oil? Olive
Speaker 1: oil is actually something you're not even really supposed to cook.
Speaker 1: You're not supposed to. It's something more for like on
Speaker 1: top of salads or you know. Yeah, but I mean
Speaker 1: people cook with it too. It just has a heavier weight. Okay,
Speaker 1: cary in it. You can fry in it. It's um,
Speaker 1: it's gonna give you a different type of cooking oil,
Speaker 1: give you more of a fluff of your crispy kind
Speaker 1: of thing. This is just a little heavier. So we're
Speaker 1: gonna destroy the dish. Uh No, we don't destroy it
Speaker 1: because we're gonna make it work. We're gonna make it work. Okay.
Speaker 1: So yeah, this is this is really this is really awesome.
Speaker 1: Thank you so much. Yeah, no, thank you for coming.
Speaker 1: And you were broke at some point correct, Well, yeah,
Speaker 1: you know what in the beginning of my career, when
Speaker 1: I decided that college wasn't gonna work, you know, I
Speaker 1: had to make a decision, and I chose, um, this
Speaker 1: career and this journey and um. You know you. I
Speaker 1: tell people sometimes when you move to l A with
Speaker 1: your dreams and your passions and things like that, no
Speaker 1: matter how planned you are, no matter how much of
Speaker 1: a budget you have set aside, housing, everything set up
Speaker 1: it's almost like and I'm sure it's like this with
Speaker 1: anything you're seeking in life, but you're always just gonna
Speaker 1: have those moments, and those moments are what pretty much
Speaker 1: make you know good, like make or break you or
Speaker 1: something they make or break you. They give you the character,
Speaker 1: they give you the tough skin, you know, and they
Speaker 1: just give you moments where it makes you want to
Speaker 1: fight harder and push harder. So okay, well let's get
Speaker 1: to again. What do you need first? So here, let's see. Yeah,
Speaker 1: I'm gonna need to stand from So we're gonna start
Speaker 1: with the cutting board, right, can I put this here?
Speaker 1: Going to move that plate over there? So, um, you
Speaker 1: have your egg plant which has been washed off and
Speaker 1: all that good stuff, and so at the at the
Speaker 1: fourth at the top of the egg plant where it
Speaker 1: was connected to the stem, you just want to um
Speaker 1: remove that. So you can just cut that off. And
Speaker 1: sometimes I cut it at an angle just because if
Speaker 1: I want to have some type of shape on the end,
Speaker 1: but today it's not really an issue, so we're just
Speaker 1: gonna take the top off there. So what I like
Speaker 1: to do is it's kind of like lay it flat on,
Speaker 1: like it's flat aside or whatever. Usually they're really all around,
Speaker 1: so you know it's either here nor there, but or
Speaker 1: you can stand it up, right. So what happens is
Speaker 1: you just how many people do you want to feed?
Speaker 1: Let's make up a number. Well, we're just feeding us, okay.
Speaker 1: So and then if it's really good, you know, maybe
Speaker 1: does the crew want to try this? Oh? Okay, whoa, Yes,
Speaker 1: we'll make it for three. Yeah. Perfect. So here's the
Speaker 1: seeds I was talking about. They're really really small, you
Speaker 1: know what I mean. You can't really like and you
Speaker 1: can eat the seeds, you can eat the whole thing.
Speaker 1: So we're just gonna make these. So you just cut
Speaker 1: all the way down and you see how thick that is. Yeah.
Speaker 1: See that's your fake chicken rest, right. And so also
Speaker 1: this dish really works well if you're trying to recreate, like, um,
Speaker 1: a chicken parmesan. Oh yeah, so this would be like
Speaker 1: a perfect substitute for that. So we're gonna cut one more.
Speaker 1: See now this because I'm going a little bit thicker
Speaker 1: for three people. But so far we've you know, we've
Speaker 1: kind of got enough for We're gonna go for it
Speaker 1: because we're gonna do I want to try it yeah.
Speaker 1: When I say it's good, they come out from the
Speaker 1: behind and they're like, let me try, let me try it. Right.
Speaker 1: So you see, we have like we got enough to
Speaker 1: feed a little family here right now. I could have
Speaker 1: made this one like a little bit like thinner, right,
Speaker 1: but this one too. You can use these these as well.
Speaker 1: It's it's kind of like the end of the bread.
Speaker 1: You know how there's that the butt at the end
Speaker 1: of the bread. Some people are with it, some people aren't,
Speaker 1: but right, and so you can also cut this off.
Speaker 1: That will give it the same type of feel and
Speaker 1: it will also it'll, um, I believe it will kind
Speaker 1: of cook better because sometimes the skin takes a while,
Speaker 1: it takes longer to cook. So now we have all
Speaker 1: of our pieces. So next what we're gonna do is
Speaker 1: we're gonna grab our bowl, right and um, you know,
Speaker 1: I'll move on, I'll move this. I'll be your little assist.
Speaker 1: Thanks my sush chef. So we have a bowl here.
Speaker 1: So you take your eggs, I mean, depending on how
Speaker 1: many pieces, because if you had two egg plants wanted
Speaker 1: you know what I mean, that's how much you add
Speaker 1: up your egg So we're gonna just crack an egg. Nice,
Speaker 1: dump it in the bowl and grab Are you only
Speaker 1: using one egg for this? I'm gonna use all three.
Speaker 1: But you know again, it's like you really just can't
Speaker 1: go wrong with um. Get this little piece of show
Speaker 1: out of here. You can't go wrong. I mean I
Speaker 1: could make it work with um, let's just say two
Speaker 1: eggs to be safe, because see how that is right here,
Speaker 1: and then it's fairly thin. But if you don't have
Speaker 1: a lot of money and you only have like one egg,
Speaker 1: you can make it work. But it would be it
Speaker 1: would be tough because this is what's gonna make the
Speaker 1: Italian bread crumb stick. So it's like the more the better.
Speaker 1: These eggs are okay, it's fine. We can have shell
Speaker 1: in are like no, no, no. So you ate this
Speaker 1: when you were broker? What was going on where you're
Speaker 1: coming up with this amazing uh make version of meat? Right?
Speaker 1: So you know, it was just like when you just
Speaker 1: are at that point in your life where you just
Speaker 1: want to get creative and healthy and save money and um,
Speaker 1: I wipe my hands. Can I use this? Use whatever
Speaker 1: it is here? Oh we also have this for you,
Speaker 1: Oh wonderful a towel? Thank you? Is there a trash
Speaker 1: can as well. Know you can do you want to
Speaker 1: use this ball? Okay, I can use the bowl for
Speaker 1: the shelves and the the there. Well, then now your
Speaker 1: official chef. You're cleaning up right after every Yeah, that's
Speaker 1: something that my mom taught me when I was younger.
Speaker 1: I always clean up while you cook. That way, when
Speaker 1: you finish, you could just go eat and you can
Speaker 1: put this stuff on the Okay, no, that was so
Speaker 1: I'm just gonna go ahead and just put this third
Speaker 1: egg in here. Okay, did you learn this dish in
Speaker 1: France or well? This was something that um I had
Speaker 1: seen before and I just wanted to try it, and
Speaker 1: then I tried it and I really liked it. But
Speaker 1: I perfected it because before it was a flower thing.
Speaker 1: I think I've seen it on your show on your YouTube.
Speaker 1: You couldn't know. You showed it, but you didn't show
Speaker 1: how you made it? Was that? But was that the
Speaker 1: one I put in the oven? That was the one
Speaker 1: I put in the oven? Right? There was one where
Speaker 1: you cook? She cooked these flowers. She showed either the end,
Speaker 1: but I don't I think you either showed the end,
Speaker 1: but you didn't know how either. You showed how to
Speaker 1: make it or you showed them, but I remember I
Speaker 1: just remember walking away. They like, but I still had
Speaker 1: more questions. Are you sure I didn't show all that? Yeah,
Speaker 1: because I remember saying or maybe you didn't show how
Speaker 1: you did it. There was there was one video where
Speaker 1: you had and it was like that. It was like,
Speaker 1: that's the flower from a zucchini. Yes, you are really
Speaker 1: really popular in France and you put people stuff cheese
Speaker 1: in them and then you fry them. I watched it.
Speaker 1: You you had a video online. Oh those were so good,
Speaker 1: but I don't think you showed how you made it online.
Speaker 1: I got to go back and look. Now, I'll probably
Speaker 1: do if I if I see it, I'm gonna like
Speaker 1: d M you and say, see this is the video
Speaker 1: that had the cliffhanger that I was like, huh yeah,
Speaker 1: because there was something missing and I remember being like
Speaker 1: I think talking about but it wasn't finished, and I
Speaker 1: was like, dang, I think I wanted to see you
Speaker 1: eat it or something. Maybe do you watch those people
Speaker 1: that eat like seafood online? My ba mog bang bang
Speaker 1: bang bang. It is stuff I do, but then I
Speaker 1: want to go make my own. I'm like they do right, now. Um.
Speaker 1: So yeah, so I put the eggs in the bowl,
Speaker 1: and then what I did was I'm gonna put them
Speaker 1: So you can do this any o kind of way. Um,
Speaker 1: you can use a bowl, you can use a plate.
Speaker 1: But what happens is you see how big these pieces are,
Speaker 1: so they have to be able to fit inside of
Speaker 1: where you put your egg, and then they have to
Speaker 1: be able to fit, you know, where you put that.
Speaker 1: So that's always something to take into consideration because you
Speaker 1: can't this wouldn't necessarily fit in a bowl. Oh that's now,
Speaker 1: see what I'm saying. So now that we have everything
Speaker 1: set up, so let me go over here and show
Speaker 1: you about this. Right the the seasoning. If you get
Speaker 1: the progressive breadcrumbs, the Italian style, they're already season but
Speaker 1: I always I tend to like to add a little
Speaker 1: bit um more so sometimes a little if you add
Speaker 1: like a little bit of black pepper, um, and then
Speaker 1: you know, and these are also things that you can add.
Speaker 1: Um at the end. I love garlic. I used I
Speaker 1: use garlic a lot. Yeah, and so you can also
Speaker 1: add some some garlic powder in there, just to season
Speaker 1: that up a little bit. Um. So we're just gonna
Speaker 1: just add that to that and then um, so as
Speaker 1: far as like salt, salt is something that I'm gonna
Speaker 1: just drift sprinkle on after because when you do fry things,
Speaker 1: you lose a lot, You lose a lot of the
Speaker 1: seasonings and and so forth. So I'm gonna just take
Speaker 1: a wooden spoon here and I'm just gonna whisk the seasonings.
Speaker 1: Just give it a light mix, you know what I'm saying,
Speaker 1: Just so you get all your season things mixed them together, yeah,
Speaker 1: and get up. It's it's just to even it out,
Speaker 1: you know. So once you've done that, then you get
Speaker 1: so we got to start the oil hunt. Yeah, I
Speaker 1: probably should have done that a little bit sooner. But
Speaker 1: it's totally fun, right, So this is it. Okay, So
Speaker 1: we're gonna and just so you know, like I'm actually
Speaker 1: very passionate about, um, just teaching people how to eat
Speaker 1: healthy and how you can do it where it's not expensive,
Speaker 1: because you hear a lot of times people say they
Speaker 1: want to eat healthy, but it's too expensive. And you know, um,
Speaker 1: I'm a farmer's market girl, so uh And luckily for
Speaker 1: me in France, I have friends and family over there
Speaker 1: who who work at the farmer's market, and their business
Speaker 1: is the vegetables. So if you follow me on Instagram
Speaker 1: when I was there, there were times where I would
Speaker 1: just go and give my family like bucks and I'm
Speaker 1: coming out of there with like a crate of vegetables.
Speaker 1: Yeah you're happy. No, I'm in heaven. That's like my chanelle.
Speaker 1: You know. It's like it's like my kitchen at all times.
Speaker 1: And I think I got this from Chef Ramsey. Um,
Speaker 1: my kitchen always always has an abundance of vegetables. It
Speaker 1: just it makes me, It gets me excited. Yeah, I
Speaker 1: always have Like I'm the opposite. You go on my
Speaker 1: fridge and it's like, where's the vegetables. No, this is
Speaker 1: just outside the frigerator. We haven't even got into the inside.
Speaker 1: So yeah, it really turns me on to have lots
Speaker 1: and lots of fresh produce and vegetables and stuff in
Speaker 1: my house because that's where I get creative. So, speaking
Speaker 1: of creates creativeness, let's talk about your career. We're gonna
Speaker 1: heat up some oil while we do that. Again, this
Speaker 1: is olive oil, so this is gonna be a little
Speaker 1: bit different. Okay, Now, out we've seen you in modeling, campaigns.
Speaker 1: We've seen you in movies and TV shows, Like I
Speaker 1: want to know like where all started and like how
Speaker 1: it all started? Well, I mean, you know, um, I
Speaker 1: started off as an athlete. I've been playing softball my
Speaker 1: whole life, offball, basketball, track, And originally my goal was
Speaker 1: just to go get a scholarship and you know, go
Speaker 1: to college play softball and then maybe like coach for
Speaker 1: a team or something, and then, um, you know, it
Speaker 1: just wasn't And I was a tomboy. I never wore makeup.
Speaker 1: I never really paid attention to myself like that. Like
Speaker 1: I was literally like coming home with bloody knees all
Speaker 1: the time from playing baseball and skateboarding in the street.
Speaker 1: So it's just kind of like it wasn't until people
Speaker 1: started approaching me at random times in my life asking
Speaker 1: me if they could take my picture, if I would
Speaker 1: be in their hair show, if I would do this,
Speaker 1: and I would do that, and then there was just
Speaker 1: always such a great response. So you know, it just
Speaker 1: was and that just led to people starting to give
Speaker 1: me those encouraging words like have you ever thought about modeling? Girl?
Speaker 1: You could? You could do? You could? And I was
Speaker 1: a big girl, so you know, I was you mean
Speaker 1: like you were heavier. I was a lot heavier. Yes,
Speaker 1: I was a lot, lot a lot heavier. And this
Speaker 1: was before now when you say bigger, were you like
Speaker 1: I was like a size twelve okay, okay, So and
Speaker 1: they were approaching you for modeling at that time, yeah,
Speaker 1: and it was like but they didn't know any better
Speaker 1: in San Diego, California. So it was just kind of
Speaker 1: like pair shows and you know, things like that. And
Speaker 1: then it wasn't until you know, I went through the
Speaker 1: you know, took my little pictures to the agencies and
Speaker 1: they were like, well, you're cute, but you're too big,
Speaker 1: you're too fat, whatever. And from then I just kind
Speaker 1: of like, I didn't give up, but I just was like,
Speaker 1: screw this. So I went did some you know, Um,
Speaker 1: I got a job at the at Macy's doing makeup,
Speaker 1: and so I just figured this, I'd just be a
Speaker 1: makeup artist and um, you know that's when um, someone
Speaker 1: approached me at my job and then it just kind
Speaker 1: of just opened up some doors and it was just
Speaker 1: I mean, it's a lot of details, but it was
Speaker 1: just amazing. My whole career has been amazing because all
Speaker 1: the stuff that I've done. I never trained for any
Speaker 1: of this. You didn't trying to be like acting. Wow,
Speaker 1: you've been in a lot of Yeah, I mean I
Speaker 1: can act, I write music, and I've been validated and
Speaker 1: all these things. So you know, I just I just
Speaker 1: go with it, you know what I mean. To be
Speaker 1: honest with you, I don't even really think about this
Speaker 1: ship half the time. I'm just kind of like, if
Speaker 1: it's something I want to do, I do it. Now
Speaker 1: do you ever go after it or does it always
Speaker 1: come to you? Like? Okay? So there are roles where
Speaker 1: you've had to audition for. Oh, yeah, I have to
Speaker 1: audition for Friday After Next. That was my very first
Speaker 1: I did nothing before that. What was your official breakout role?
Speaker 1: Was it Friday After Next? Because I mean I gost
Speaker 1: to the show on MTV, but that was like a
Speaker 1: co host with with um Dave. Oh, I think I
Speaker 1: know who you're talking. God, he's gonna kill me. Um.
Speaker 1: The show was called Kidnapped Dave Holmes. I was just
Speaker 1: I was his his co host on that, so um
Speaker 1: but yeah, you know, it just it was just things
Speaker 1: that just kept happening and happening, and then I was
Speaker 1: working with humongous stars out the gate. It was like
Speaker 1: ice Cube, Harrison Ford, Woody Harrelson, Um the Rock, Michael Clark,
Speaker 1: Duncan you know, it was just it just it was
Speaker 1: getting bigger and bigger, and it was just like, you know,
Speaker 1: it's just been a it's been a great ride. Now.
Speaker 1: Were there any gaps where it was like hard or
Speaker 1: was there any point in your career where it got
Speaker 1: like difficult or I mean, the only thing that made
Speaker 1: a difficult really weird decision. What do you mean, like,
Speaker 1: for instance, if you noticed there was a point in
Speaker 1: my career rock and things kind of stopped, that fell
Speaker 1: off a little bit. You know. I used to be
Speaker 1: represented by one of the top publicists in the game, right,
Speaker 1: and she had Whitney Houston, Hugh Jackman, huge people, and
Speaker 1: this was my first experience and with the world of
Speaker 1: publicity and things like that. Well, she wouldn't let me
Speaker 1: do any black publicity, any black publicity. Oh you mean,
Speaker 1: like any black press press? Why? And I and I
Speaker 1: got frustrated about that, and you know, I'm paying you
Speaker 1: twenty bucks a month and that was that was then, yeah,
Speaker 1: you know, and so it was like and I'm just like,
Speaker 1: I just was turned off by it, so I left
Speaker 1: and it was like this, there was just I had
Speaker 1: I worked with people like, um my agency, my first
Speaker 1: agency was a very big agency, and I was I
Speaker 1: was bringing in a lot of money and there were
Speaker 1: certain people I couldn't get on the phone, and I'm
Speaker 1: just like, are you serious? Like I'm not, I don't know,
Speaker 1: Like I was just like I don't like that. So
Speaker 1: then you were like, I'm out. Yeah, And it probably
Speaker 1: wasn't the best decision, but I was just me again,
Speaker 1: I didn't plan any of this. Do you think those
Speaker 1: were good decisions looking back? Oh no, well kind one
Speaker 1: of them, yes, which on the publicity. Yeah, yeah, that
Speaker 1: was a good So I'm just like, damn, that sucks
Speaker 1: because you're it was it was. It wasn't like an
Speaker 1: ego thing either. It just I just like it wasn't
Speaker 1: it wasn't fair, Like it wasn't fair. And if a
Speaker 1: press person came to her and said, Hey, I want
Speaker 1: a booquet D for my show or for my magazine,
Speaker 1: she would turn it down before it got to you,
Speaker 1: or she would and then ignore it turn it down.
Speaker 1: But the thing is, it's like I had records, they
Speaker 1: gave me a breakdown every month of everything that came in.
Speaker 1: Who called So I could see this, like, Hey, why
Speaker 1: you run into people in the street. They're like, hey,
Speaker 1: we've been trying to get you. We've been trying to
Speaker 1: get you. We've been trying to get you, and your
Speaker 1: people keep you know. So it was kind of like
Speaker 1: a thing like that, and I didn't not even know
Speaker 1: that that sucks. But so so that was a good decision.
Speaker 1: You say, yeah, I mean it might not have been.
Speaker 1: You know, listen, so you think that handered your career
Speaker 1: a little bit. I think it just kind of might have.
Speaker 1: It makes me when stuff like that happens in my life,
Speaker 1: it makes me um step back and just put everything
Speaker 1: in perspective. And usually that's when I do ship. Like
Speaker 1: what I just recently did was I'll go move to
Speaker 1: another country because I've lived in several countries. Yeah, you
Speaker 1: packed up and you left. Yeah, like it left us
Speaker 1: grow to get out of here. So like what was
Speaker 1: going on where you were like that's it, I'm done.
Speaker 1: I wasn't done. I just was like going on a
Speaker 1: long vacation. I just was like I just want to
Speaker 1: change the scenery. You know. It was like the industry, Hollywood.
Speaker 1: The money was starting to get bad, we were getting
Speaker 1: a new president and things are I was just starting
Speaker 1: to feel I'm a forward thinker, so I can kind
Speaker 1: of see things before they happened and in my mind
Speaker 1: and according to me, and so I just felt like
Speaker 1: I was like, Yo, this ship is getting crazy over here.
Speaker 1: Was there like a pivotal point in your career where
Speaker 1: you were like taking off, Like was there one particular
Speaker 1: thing that like tipped it? There was a bunch of things.
Speaker 1: I mean, like, I mean, you gotta you figure like
Speaker 1: I was, I was like modeling, and then from the
Speaker 1: modeling was commercials, and then from commercials it was like
Speaker 1: the TV show, and then from the TV show it
Speaker 1: was the movies, and then from the movies it was
Speaker 1: like bigger campaigns. Like everything just it's it's been. It's
Speaker 1: just it's just been an amazing it's been amazing, you know.
Speaker 1: And so when I took that time off and went
Speaker 1: to France, I'm so glad I did that because now
Speaker 1: it's like I was able to step outside of all
Speaker 1: of this and I don't watch TV. And then over there,
Speaker 1: I don't watch TV because I couldn't understand it. I
Speaker 1: can now because I speak the language, but in the
Speaker 1: beginning I couldn't understand it. So you know, I just
Speaker 1: was watching through social media and what my friends were saying,
Speaker 1: and you know, it just gave me a different perspect
Speaker 1: um five years wow. So what's the next step of
Speaker 1: this dish? Well, so the heat's been the oil has
Speaker 1: been sitting on here, so I just took it off
Speaker 1: just a little calm down a little bit. So when
Speaker 1: you want to check your oil, you can just grab
Speaker 1: some of your crumbs and just drop it in there. Oh,
Speaker 1: it's not too toopath. But this is olive oil. You
Speaker 1: smell it kind of yeah, I smell it. I'm choking
Speaker 1: up over it. I love olive oil. I like to
Speaker 1: put it on my bread um. So yeah, so we're
Speaker 1: just gonna grab one of these, right, and then we're
Speaker 1: gonna just drop it in the eggs. So what happens is, well,
Speaker 1: just you want to just make sure that you've like
Speaker 1: saturated in the egg. Yeah. Now, let me tell you
Speaker 1: I just made this recently, right, and I tried something
Speaker 1: and it kind of worked, but it didn't work. And
Speaker 1: I'm gonna tell you. I minced up some garlic and
Speaker 1: I put it in the egg just because I love
Speaker 1: garlic and I just wanted to see how it does.
Speaker 1: But you have to know when you cook with garlic,
Speaker 1: garlic cooks fast when you're frying brown. Yeah, and then
Speaker 1: it gives a bad smoke flavor and stuff like that.
Speaker 1: So yeah, I mean, you know, just this is like
Speaker 1: your glue, right, the egg is like your glue, just
Speaker 1: like it is with anything. And then, um, you don't
Speaker 1: mind if you can use the hands. Yeah, And so
Speaker 1: we're just gonna like drop this. Let me just check
Speaker 1: this oil really fast. There we go. So we're gonna
Speaker 1: just drop this into our um bread crumbs, and then
Speaker 1: we're just gonna like push it down a little bit
Speaker 1: just to make sure that it gets on there. And
Speaker 1: then you know, the skin of the eggplant, you want
Speaker 1: to like make sure you get that covered. See how
Speaker 1: you cover the oh, I see like the outside rim, Yeah,
Speaker 1: because it gives it's really tasty when you do it.
Speaker 1: See how it's starting to look like a chicken breast?
Speaker 1: Is it's looking official? Just kidding? But yeah, can can
Speaker 1: the camera see that? Or no? Let me lift it up.
Speaker 1: I mean it looks official. It looks like it could
Speaker 1: be like chicken parmeers on it, right, see, so it's
Speaker 1: like yeah, sure, right, so that's pretty much what it
Speaker 1: looks like before you fry it. And then on the
Speaker 1: sides you just want to make sure that you cover
Speaker 1: the skin really really well. I'm gonna just get put
Speaker 1: a little bit more here, and then I think on
Speaker 1: the back, no more do you think? So yeah, let's
Speaker 1: put a little bar. It's getting a little messy here.
Speaker 1: But that's that's why a bowl sometimes just to control
Speaker 1: it perfect and then we're just gonna drop it. Oh
Speaker 1: there we go. So how long does this usually have
Speaker 1: to cook for? It just depends on you know sometimes
Speaker 1: when you cook on these stoves versus like um, the
Speaker 1: gas stove, you just gotta watch it. You know. It's like,
Speaker 1: I does that have to get mushy on the inside, No,
Speaker 1: it's just gonna it's gonna get kind of a firm like. Okay,
Speaker 1: So tell us more about like your upbringing, because I
Speaker 1: want to get into all the oh, and then make
Speaker 1: sure your oil is hot or all your stuff will
Speaker 1: kind of it's like frying fish. You want your oil
Speaker 1: to be hot when you put it in, because if
Speaker 1: your oil is not hot, all this will fall off
Speaker 1: all the all the stuff that you had, the egg
Speaker 1: and the and the bread crumbs will fall off that. Yeah.
Speaker 1: So when you're frying fish, frying chicken hot, yeah, you
Speaker 1: want it to be really the oil to be really
Speaker 1: hot so that everything stays. Is it cooking right? Yeah,
Speaker 1: it's cooking right. So if this were like the canola
Speaker 1: oil or the cooking oiler, you just kind of see
Speaker 1: more of the bubbles and the this is how you
Speaker 1: can see olive oil is more heavier then. But yeah,
Speaker 1: it's gonna work for sure. So how was it working
Speaker 1: with Cat Williams? It was awesome. He's still like talk
Speaker 1: to him. Yeah, that's awesome. He's a great guy. I
Speaker 1: think he's very misunderstood, but he's a he's a he's
Speaker 1: a great guy and he has a huge heart, and
Speaker 1: you know, he just does things his way. But Friday
Speaker 1: after next was was him and I. We were the rookies,
Speaker 1: oh where everybody had already yeah yeah, yeah yeah, and
Speaker 1: so we were like the newbies. So now was that
Speaker 1: cats one of the cats first big breaks? The Wow,
Speaker 1: so you guys have been really in the game together. Yeah,
Speaker 1: just like Kevin Cat Ever tried to shoot his shot
Speaker 1: at you that I never ever asked those questions. But
Speaker 1: I'm like, hey, it's Cat Williams, right. No, No, I mean,
Speaker 1: you know, I think we just were so focused on
Speaker 1: the mission. You know. It was like, you know, we
Speaker 1: literally sat and planned out all of our scenes before
Speaker 1: we did him, and we became so fond of each
Speaker 1: other that, you know, the director had to literally pull
Speaker 1: him aside a couple of times to be like, listen,
Speaker 1: you gotta you gotta talk to her, like how a
Speaker 1: little bit more rough? Yeah, like the scenes where he's like,
Speaker 1: don't be sorry, will be careful. I was shocked he
Speaker 1: said that ship yo, you know what I mean, And
Speaker 1: like what you yelled at me about the stuff that
Speaker 1: if you noticed in that scene. I'm standing there because
Speaker 1: I'm just like, I'm flirting with ice Cube. But I'm
Speaker 1: just like, I didn't know what was coming because half
Speaker 1: of us don't even say what was on the script
Speaker 1: in that movie, and it's so specily with Mike up.
Speaker 1: But um, yeah, I mean some of the stuff that
Speaker 1: he was saying, I think its kind of it shut
Speaker 1: because I was like, Yo, that's stop where we were,
Speaker 1: Let's stop what we talked about. We you know, we
Speaker 1: did plan. Did he ever apologize afterwards? Like, look, man,
Speaker 1: he did. He did. He was like, man, look, you
Speaker 1: know they only this is what they want me to do.
Speaker 1: And I'm like, no, no, do it. Go with it
Speaker 1: like oh oh yeah, that's hot. Okay, yeah, but it's
Speaker 1: fine because the other side will be nicer and we
Speaker 1: won't show this side because it's just a little it's fine.
Speaker 1: It's broke, right, Okay, So then yeah, that's what happens
Speaker 1: when you're broke. You don't pay attention. That's what happens
Speaker 1: when you talk. Yeah, I see. I normally don't talk
Speaker 1: like this because I'm really know trust me. On this show,
Speaker 1: this is a constant challenge, like people get off there
Speaker 1: like talking and cooking talking. It's hard. It's smoky. It's
Speaker 1: smoky up in here. Katie's Katie's smoking up the kitchen.
Speaker 1: You know you can have tongs right there. Oh that's girl,
Speaker 1: because there's such it's such a different place. She's over here.
Speaker 1: You can be the first, no, the first again, So
Speaker 1: for all y'all listeners are insurances very questionable. So she
Speaker 1: burns herself. We're in a lot of trouble. Oh no,
Speaker 1: I'm fine. I've burned myself before I had third degree burns.
Speaker 1: Here nice. You can't really see it anymore, but sometimes
Speaker 1: in camera. There's been a movie or two that I've
Speaker 1: actually seen it. But I was young when I was um,
Speaker 1: you know what, that would have been a great recipe,
Speaker 1: but it's really fast. So back and when I was
Speaker 1: younger and my my parents weren't home and I needed
Speaker 1: to cook, I was old enough to be home by myself.
Speaker 1: But there was this one time it cooks, well, you're
Speaker 1: gonna burn your fingers. I'm not girl. I do this.
Speaker 1: This is what I do. Sometimes. It's good to put
Speaker 1: a napkin on here, just to absorb the oil. The
Speaker 1: plate that you're gonna put your your your egg plant
Speaker 1: on when you're finished, that's just okay. And then look
Speaker 1: see how you push it. Oh yeah, and that's how
Speaker 1: you can tell that looks like a real good egg.
Speaker 1: It's gonna be better when you see the other side. Okay,
Speaker 1: before we try this, I need to get some golden
Speaker 1: stories about your broke days. Wait, okay, so there was
Speaker 1: a um, there was a time when I was at
Speaker 1: home by myself and I had to make make me
Speaker 1: something to eat. Right, So I'm on the phone. And
Speaker 1: this was back when the phones had the spiral cord
Speaker 1: connected to it. So, um, someone had told me about
Speaker 1: this way you can cook you know those little and
Speaker 1: iss frozen burritos. Oh yeah, you mean the ones you
Speaker 1: get from the for like a dollar. Well, yeah, or
Speaker 1: you can get the bag where there's like a couple
Speaker 1: of yeah, but like the ones, yeah, like the rosarritos.
Speaker 1: There's something like that. Yeah. When I first moved right, okay,
Speaker 1: well you can fry those? Did you fry it? I
Speaker 1: would Mike Waven girl, you can, Friday. I didn't know
Speaker 1: you can. First of all, when the time when I
Speaker 1: was buying old burritos, I barely knew what the stove
Speaker 1: was in my house. Fast, Why don't you guys know
Speaker 1: you can fry those. I don't know if you've ever
Speaker 1: had it. But it's really good. And this is gonna
Speaker 1: this is gonna be really a bizarre thing, but it's
Speaker 1: really good. So I was like maybe with thirteen or something,
Speaker 1: and I'm on the phone and I'm talking and I'm
Speaker 1: not paying attention, and I had a saucepan and I
Speaker 1: put some frying oil in it, and I forgot about
Speaker 1: it cause I'm on the phone, so I'm talking, talking, talking, Yeah, yeah, yeah.
Speaker 1: I go on the freezer, grabbed the frozen burrito. Frozen burrito.
Speaker 1: The phone doesn't reach the stove, so I toss it.
Speaker 1: Oh no, and it's frozen. Doesn't that mean splashy splash slash.
Speaker 1: So all that hot grease, see you can still all
Speaker 1: that hot grease just landed on my hand, and I
Speaker 1: don't know, I turned into like Michael Jackson or something
Speaker 1: because it was like I just started like shaking, shaking
Speaker 1: my hand and next thing, you know, the skin skin
Speaker 1: just started hanging. Yeah. And then I'll be careful, I know,
Speaker 1: I turned it down and so then once I um,
Speaker 1: once the skin finished like doing this hanging thing, then
Speaker 1: it turned into like oil. Yeah. So it was a nightmare.
Speaker 1: But I learned a lot that day. Yeah, I learned
Speaker 1: about that was the first time I learned about water
Speaker 1: and hot oil splash experience. So water and oil and
Speaker 1: then our friends. Okay, I'm not really like when it
Speaker 1: comes to cooking, I really don't cook in a way
Speaker 1: that most people do. Because I'm gonna tell is something
Speaker 1: that I've done on my YouTube channel. I do it
Speaker 1: a lot, right, and nobody will. Nobody in my family
Speaker 1: will let me cook at their house because I cook
Speaker 1: like this. I like to put stuff on the grill
Speaker 1: in the oven and like a barbecue. Oh you mean
Speaker 1: you don't use a pan. You just put it directly.
Speaker 1: But then when it drips, I make a drip pan
Speaker 1: out of oil and I just kind of fold up
Speaker 1: the side. That's yeah, we're gonna make that smart. I'm
Speaker 1: gonna tell you would be shocked. So if you're making
Speaker 1: like salmon, you put it directly on the yes, and
Speaker 1: you just you just make sure you put a little
Speaker 1: oil on the grill and side does the salmon not
Speaker 1: fall apart like through the because you keep the skin
Speaker 1: on it. Oh, girl, I can make up, you know.
Speaker 1: I YouTube channel, Yeah, Katie's World, Katie's World, so we
Speaker 1: can find your cooking. Now, we just we still got
Speaker 1: to make our rounds back to you know, your career
Speaker 1: and you know you'll this is where a bowl comes. Yeah,
Speaker 1: you can get the size though still no, yeah, and
Speaker 1: then we have plenty of brick m hm. So, like,
Speaker 1: what advice would you give to girls trying to get
Speaker 1: in the game? Now, don't do it? Really? Why do
Speaker 1: you say that you know, but there has to be
Speaker 1: some girl. I don't know what advice I would give.
Speaker 1: It's a different day and age. The game has changed. Man,
Speaker 1: It's like it's like it's it's so, the game is
Speaker 1: just different. Man, things are different, you know. It's like
Speaker 1: now it's just now. It's like, I mean, you just
Speaker 1: gotta figure out what your market is. Like when I
Speaker 1: came in the game, I came in to be a model,
Speaker 1: a fashion model, like I wasn't trying to have It
Speaker 1: wasn't always sexy, sexy, sexy, sexy. Now everything is sexy sexy.
Speaker 1: It's so over sexualized that it gives young girls like hardly.
Speaker 1: You know, it affects their confidence because they might not
Speaker 1: be born with a certain nose or a certain ask
Speaker 1: or chest or whatever. So I mean, I don't know
Speaker 1: if you to be an Instagram model, if you want
Speaker 1: to be a fashion model, if you want to be
Speaker 1: a runway model, if you want to do commercials, if
Speaker 1: you want to do movies, comedy, drama, action, you gotta
Speaker 1: just figure out what you want to do. But I
Speaker 1: do tell people, I always tell people start off with
Speaker 1: a commercial agent. If you start off with a commercial agent,
Speaker 1: that will get you ready, and that will let you
Speaker 1: learn everything you're supposed to learn. You'll make the best money.
Speaker 1: And you know it's how do you get a commercial agent? Though?
Speaker 1: You just gotta knock on some doors and you gotta
Speaker 1: you know, like what do they do? They just get
Speaker 1: you commercials or I don't want to from the industry,
Speaker 1: so I don't know. I totally get that. No, here's
Speaker 1: the thing right with commercials. They're looking for everybody old, young, fat,
Speaker 1: then black, white. They need everybody. They need the girl
Speaker 1: at the bank, they need somebody to the construction worker,
Speaker 1: they need everything. So you'll learn how to you'll learn
Speaker 1: your camera angles, you'll learn um, you know, you'll learn
Speaker 1: so much and you make a lot of money for
Speaker 1: that thirty second spot. I don't know how it is
Speaker 1: now because I came back to America and everything is different,
Speaker 1: so I'm still having I'm still trying to get used
Speaker 1: to this new this new system here. But um, you know,
Speaker 1: I just I just would say, you gotta just figure
Speaker 1: out what you want. Who we want to be like
Speaker 1: right now, like I'm at this point in my life
Speaker 1: now or it's like I'm only accepting comedy roles because
Speaker 1: I just want to focus more on I really want,
Speaker 1: you know what I'm saying. But then there's like some
Speaker 1: action stuff that came up. But I also want to
Speaker 1: show like my hood side. Oh yeah, I got it.
Speaker 1: It's it's but yeah, so you know it's it's. Um.
Speaker 1: I'm gonna add some more bread crumbs to that. Well,
Speaker 1: I think we could just make these two for now,
Speaker 1: because we're running close some times. No, yeah, for sure. Sorry,
Speaker 1: it's the way we can eat. These are pretty and
Speaker 1: you know when you cook this, this tastes really good
Speaker 1: with a pasta or like a marinara sauce. Yeah, like
Speaker 1: a marinara sauce or um oh, do you want these
Speaker 1: napkins too? And I'm gonna put this on right. I
Speaker 1: can't wait to try haties eggplant. I'm gonna wait for
Speaker 1: you and then we're gonna drizzle some salt on there
Speaker 1: after let me just finish. This looks official. So I mean, however,
Speaker 1: you eat your egg plant like macaroni and cheet and
Speaker 1: your chicken breast if you want macaroni and cheese, it's
Speaker 1: just however you want to do it. But once you
Speaker 1: taste it, you'll see that it's like you should just
Speaker 1: try it while it's nice and hot. Actually so for
Speaker 1: for girls trying to get in the game right now,
Speaker 1: obviously there's like all these platforms like Instagram. Do you
Speaker 1: feel like now that you come back to passing directors
Speaker 1: or does anyone say, well, what's your following? Have you
Speaker 1: had that question yet? That changed the game a lot too.
Speaker 1: Do you feel pressure in that area or not? Um?
Speaker 1: You know what, I just got to the point where
Speaker 1: I was like, if they don't recognize my talent after
Speaker 1: all this stuff that I've done, then you know, it's
Speaker 1: just to like, Wow, it's good, right, that's really good.
Speaker 1: Nasty reminds me of um, you want to add some
Speaker 1: salt to it? Are you good? We can do a
Speaker 1: little bit, but I like to use this reminds me
Speaker 1: of z. Yeah. I mean I think they all kind
Speaker 1: of come from the same family, to be honest, you know.
Speaker 1: I I was on this whole thing where it's like, um,
Speaker 1: I like to cook vegetables that like grow in the ground,
Speaker 1: and then like that's not this. Of course this is incredible,
Speaker 1: it's right, and I can image. I can't see why
Speaker 1: this would be fake it to you because you could
Speaker 1: do the Marinara with the cheese, and this is delicious.
Speaker 1: And now I learned officially how to make it. Yes,
Speaker 1: I look, I'm supposed to try this, you know, no good.
Speaker 1: I wish I could have done the the squash, the
Speaker 1: squaw spaghetti squash with this. She would have really loved it.
Speaker 1: This is amazing. I didn't even I've never had eggplant.
Speaker 1: I've never even seen what it looked like. I don't
Speaker 1: think I've ever eating it. Now I have a whole
Speaker 1: new appreciation. And let me tell you, there's I have
Speaker 1: so many ways that I can cook this. Wow. Yeah,
Speaker 1: how often do you eat this dish? Well, this dish
Speaker 1: um once in a while. But you know, whenever you're
Speaker 1: making soups and stuff and you just cut up some
Speaker 1: eggplant and boil it in there, it's gonna give your
Speaker 1: soup like a little texture because this will all disappear. Yeah.
Speaker 1: Do you ever boil one of these? It kind of
Speaker 1: it turns into just like it just makes like a texture.
Speaker 1: I feel like I'll stay away from the boiling just
Speaker 1: because I'm like, uh, I don't like well, I'm have Jewish,
Speaker 1: so I don't like mats the ball soup or like
Speaker 1: you know, when you go into the restaurants, and I'll
Speaker 1: be like, eggplants is the eggplant soup they offer? That
Speaker 1: eggplant soup they offer. I think it is right. I've
Speaker 1: never had eggplant I've had oh yeah, say, I don't
Speaker 1: mess with the ochres of the world. I like African food,
Speaker 1: so I do. This is delicious. I'm so happy you
Speaker 1: like it. It's just hard. I'm really hard to get
Speaker 1: people to like, like, no, I'm gonna make this at home.
Speaker 1: I'm trying to lose weight right now, perfect, trying to
Speaker 1: lose my Uh well, you know, you just need to
Speaker 1: go get some marangue tea that will come off in
Speaker 1: a week. What's marangue is that there doesn't make you pop,
Speaker 1: It's just toxic toxins and waste and um things like that. Yeah,
Speaker 1: I love this dish. It's delicious herbs and stuff. So
Speaker 1: you're gonna try it with me. You could turn off
Speaker 1: this you want to turn off the stove. Yeah. I
Speaker 1: never really eat until I'm finished cooking a right finished
Speaker 1: cooking or cleaning cleaning, cleaning, Okay, okay, Well before we wrap,
Speaker 1: do you have any other advice that you would like
Speaker 1: to give, say, young people trying to get in the game. Besides, uh,
Speaker 1: get a commercial agent, which I never knew existed until
Speaker 1: you said that. Yeah, I'm telling you most people don't
Speaker 1: even think about that. And um, it's um this is
Speaker 1: where my O C D kicks said, Oh yeah, sorry,
Speaker 1: I just gotta put a little water on here. Oh
Speaker 1: you really don't. Yeah, it's it's a it's a thing.
Speaker 1: But see when you could when you clean, while you cook,
Speaker 1: you can walk away and you don't have nothing to
Speaker 1: come back to. It's like this weird thing. But um, yeah,
Speaker 1: I mean listen, like I just tell people, follow your dreams,
Speaker 1: your passion. You know what I'm saying. If you're really
Speaker 1: passionate about it, you'll stick with it. And if you're not,
Speaker 1: then you'll try you'll you'll try something else. But you know,
Speaker 1: don't I never try to feel like there's only one
Speaker 1: way to do it, you know. I think the people
Speaker 1: that really end up soaring and being successful are the
Speaker 1: people that like, go through the back door when everybody's
Speaker 1: going through the front. You know, are those people who
Speaker 1: I know, you guys are doing it that way, but
Speaker 1: I'm gonna do it this way. And then what happens
Speaker 1: is the person that's in the position of power. They
Speaker 1: noticed the person that's you know what I'm saying. It's
Speaker 1: just like I remember, UM we interviewed like Pippo once
Speaker 1: and he said, if they locked the doors, I'm going
Speaker 1: through window and I was like, oh, that's interesting. Yeah,
Speaker 1: you know, yeah for sure, and now look at where
Speaker 1: pit bulls at so he was onto something. Yeah, but
Speaker 1: for him, where can we catch you? Like how can
Speaker 1: we keep up with everything? K D? Basically right now
Speaker 1: is my social media my Instagram And I'm really not
Speaker 1: that active on Twitter. I know I need to, UM,
Speaker 1: but I should garage just be so busy, like focus
Speaker 1: on other stuff like social media takes a lot of time.
Speaker 1: So my Instagram is like one of my favorite spaces UM,
Speaker 1: which is the real Katie Opert or if you type
Speaker 1: in your favorite actress UM. And then my YouTube channel
Speaker 1: is UM Katie's World k D E Easy World eighties
Speaker 1: world because my world is a pretty awesome place, like
Speaker 1: a lot of butterflies and who knows, Like I'm thinking
Speaker 1: about maybe like I'm transitioning back to America, so it's
Speaker 1: like I don't I'm learning now because in France we
Speaker 1: don't have a lot of the stuff that you guys
Speaker 1: that we have here. I'm talking. I'm not America, so
Speaker 1: are you? Yeah? I like you guys are like no,
Speaker 1: but um, I might do some twitchers, you know, like, oh, really,
Speaker 1: isn't that video gaming? Is it? I thought Twitch was
Speaker 1: video games. It's like other stuffs, other stuff. Yeah, and
Speaker 1: so yeah, like so I'm getting all my cues from
Speaker 1: the video video Jared shout out to Jared. Oh god,
Speaker 1: I was Kevin Durant who thought it was We're like
Speaker 1: Katie's shooting was like what k D? And I was like, yeah, Katie,
Speaker 1: I should have told him yes, and just see what
Speaker 1: appe would have came in. It's delicious, it's perfect. And
Speaker 1: this one was a little thicker. I cut it a
Speaker 1: little thicker. So I'm gonna see what now do you
Speaker 1: want it? As far as texture, can you make it
Speaker 1: any texture? Does the texture matter with the textual world
Speaker 1: on the inside. Yeah, some people don't want to see that.
Speaker 1: This is I could have cooked this a little bit longer,
Speaker 1: but it's still good. Like actually did it with the
Speaker 1: knives um minus softer on It's I just say, you know,
Speaker 1: mind softer but once you I mean, you know, like
Speaker 1: with anything, you kind of have to like start to
Speaker 1: play around with stuff, you know, cook it a couple
Speaker 1: of times. Since you love cooking so much, have you
Speaker 1: thought about just doing a cooking show. I would love
Speaker 1: to do a cooking show. I feel like I, Um,
Speaker 1: the part is is I don't measure. That's fine? Yeah,
Speaker 1: so that none of the oh is that how I go? Okay? Perfect? Yeah.
Speaker 1: I don't think I'm seeing anyone come on the show
Speaker 1: and put out a measuring cup once or said one
Speaker 1: teaspoon er. Noh, like that, it's perfect now what I
Speaker 1: do like to do. And my family laughs at me
Speaker 1: because I put vinegar on a cook I would love vinegar.
Speaker 1: I don't know why. I just feel like lemon and vinegar.
Speaker 1: You just add a little bit of squeezer lemon on
Speaker 1: this or a little I can see lemon, I don't
Speaker 1: know about the vinegary. Vinegar makes everything great and it
Speaker 1: claims your insides, all your womanly parts. Okay, okay, we're
Speaker 1: learning a lot. We're learning a lot about cooking today. Well,
Speaker 1: I just want to thank you for coming out and
Speaker 1: feeding me and teaching me everything I need to know
Speaker 1: about eggplant. Now that I officially know how to cook
Speaker 1: it and you could cook this with eggs and even
Speaker 1: try just look if you just like, for instance, if
Speaker 1: you just cut it up in sizes like this, right mint,
Speaker 1: cut it into a lot of squares and just add
Speaker 1: that to your meat when you eat me. Yeah, okay, chicken, Okay,
Speaker 1: do you make spettaef? Make everything that makes me fat? Right? Okay,
Speaker 1: So then add some of this, Just just cut up
Speaker 1: a lot of squares and add that to your to
Speaker 1: your meat, and just watch how it's just it's gonna
Speaker 1: give it like this really soft texture and you're gonna
Speaker 1: the flavors. Can you taste? Can you can emagine that
Speaker 1: kind of with like a little bit of marinara and
Speaker 1: some I can imagine with marin nara, I can imagine.
Speaker 1: I think if I were to make this again, which
Speaker 1: I would definitely, um, I feel like I would try
Speaker 1: it with a bunch of different things, Like I would
Speaker 1: try with breakfast foods. I would try with pasta sauce.
Speaker 1: I would try it with spaghetti. I would layer it
Speaker 1: like it's lasagna. Right, Yeah, see that's how I did it. Now, Yeah,
Speaker 1: I would layer it like yeah, yeah, that's it. I
Speaker 1: would do it. I made a video on there that
Speaker 1: I want to go back. The whole thing can change it.
Speaker 1: I'm so happy you like it. Guys, this took just
Speaker 1: for all our listeners. This took like less than I'd say,
Speaker 1: ten minutes to make in real life if we weren't
Speaker 1: talking through it. Um. And it was really simple and
Speaker 1: really affordable, Like you're talking less than five dollars eggplant, eggs, seasoning.
Speaker 1: It's really affordable. It goes a long way. And and
Speaker 1: what's impressive about it is that if you had marinara
Speaker 1: and and uh some pasta and cheese, you can legit
Speaker 1: make layered lasagna or um. I think it's definitely passes
Speaker 1: as the fakets till you make a chicken perfect name.
Speaker 1: I'm glad you like it. I love it. Yes, and
Speaker 1: she's back in America. Yeah, ain't he's out? U s
Speaker 1: a Yes American keeping your mom broke