WEBVTT - Conversations About Diet 0:00:01.840 --> 0:00:04.360 Watch up and welcome back to another episode and No 0:00:04.519 --> 0:00:07.520 Sillers Podcast with your host, Now funk that with your 0:00:07.560 --> 0:00:15.680 low glasses, Malone. That don't mean that there's no such thing. 0:00:15.720 --> 0:00:22.400 It's white people food. Shepherd's pie is white people's food. Yeah, 0:00:22.640 --> 0:00:24.840 it kind of depends on, like yeah, like chicken pot 0:00:24.880 --> 0:00:28.280 pies and that kind of white people food. It depends 0:00:28.280 --> 0:00:31.760 on I don't I think it's something about white people 0:00:31.800 --> 0:00:35.400 in the oven. Well, I know for sure, white people 0:00:35.479 --> 0:00:41.640 making tattocks. Well, why white people have potatoes? First, potatoes 0:00:41.640 --> 0:00:47.159 come from Ireland. I thought potatoes came from like the 0:00:47.240 --> 0:00:51.760 Western hemisphere and then Ireland just started growing them, you 0:00:51.800 --> 0:00:55.480 know what technically they did. But I don't want but 0:00:55.520 --> 0:00:58.920 the potatoes that we eat came from Ireland. Yeah, Like, 0:00:59.440 --> 0:01:02.280 I don't know. Well, this is what it says. The 0:01:02.360 --> 0:01:05.800 humble potato was domesticated in the South American Andy some 0:01:05.920 --> 0:01:08.240 eight thousand years ago and was only brought to Europe 0:01:08.240 --> 0:01:11.600 in the mid from where it spread west and northwardst 0:01:11.640 --> 0:01:18.440 back to the Americas of beyond. Yeah. Yeah, it's like 0:01:18.560 --> 0:01:20.679 it's kind of one of those murky things where like 0:01:20.720 --> 0:01:27.360 people will say, oh, like like that blur between being 0:01:27.440 --> 0:01:30.400 white and being European, like some people don't considered the 0:01:30.440 --> 0:01:32.560 same thing. Oh he's not white, he's German. I'm like, 0:01:33.959 --> 0:01:37.959 what I've had this. I'm gonna tell you why it's important. 0:01:38.040 --> 0:01:41.760 This is what's sucking up. Right, So we think of 0:01:41.800 --> 0:01:46.319 white people as the traditional English white man, right, that's 0:01:46.319 --> 0:01:48.920 when you usually think of white people. But what I've 0:01:48.960 --> 0:01:55.840 realized white people actually is Spaniards. Like if you think, 0:01:55.880 --> 0:01:59.680 I know, right, Like what think about it? Right? Okay, okay, 0:02:00.320 --> 0:02:02.680 when you think of the oppressive white men, right, when 0:02:02.720 --> 0:02:05.160 you think of English white people right in the whole 0:02:05.320 --> 0:02:08.760 overall scale of everything, they seem like they're really the 0:02:08.800 --> 0:02:12.079 most oppressive ones, right, But that's not true. They're more 0:02:12.200 --> 0:02:16.120 the orchestrators of oppression. So like they're like the referees 0:02:16.400 --> 0:02:19.880 of oppression, you know what I mean, and ideas of 0:02:19.880 --> 0:02:24.480 of of um discovery, you know what I mean, and 0:02:24.520 --> 0:02:26.640 all of that. But if you really think about it, 0:02:26.680 --> 0:02:28.880 like if you do your history, especially like on the 0:02:28.919 --> 0:02:32.440 slave on the trans Atlantic slave trade and stuff, the 0:02:32.600 --> 0:02:38.400 Spaniards were like super oppressive. Yeah, they had they had 0:02:38.520 --> 0:02:42.720 like kind of different business models going on because they 0:02:42.760 --> 0:02:48.080 had that whole conquistador thing happening. That was a little 0:02:48.080 --> 0:02:54.240 bit separated from slave trade stuff that they were doing, 0:02:54.639 --> 0:02:57.079 Like like they're the white folks that England can't tell 0:02:57.120 --> 0:03:01.200 what to do for they were one of the most 0:03:01.240 --> 0:03:05.400 powerful country in the world until about until England became that. 0:03:05.600 --> 0:03:09.320 But just think most of the southern countries are conquered 0:03:09.360 --> 0:03:13.560 by Spaniards mhm. So like the powder Shawls of the 0:03:13.560 --> 0:03:21.040 world still umi happened. You know what I'm thinking. I'm 0:03:21.040 --> 0:03:27.400 thinking about white people food kind of cheese, yogurt, hamburgers. 0:03:27.440 --> 0:03:31.280 For sure. Hamburgers is the number one white people food 0:03:31.280 --> 0:03:35.680 of all white people food, hands down, hamburger. Yeah. The 0:03:35.680 --> 0:03:38.680 reason I'm asking this because yesterday still was making beef 0:03:38.680 --> 0:03:46.640 wellington anything with that's a BRITTI that's English dish. Yeah, 0:03:47.080 --> 0:03:50.760 that's for sure white people to do. Yeah. And my 0:03:51.240 --> 0:03:53.760 when I was little, she used to make shepherd's pie. 0:03:53.880 --> 0:03:57.720 That's that's the Irish dish mhm. And there's a lot 0:03:57.720 --> 0:03:59.560 of that kind of stuff. I think also, like you 0:03:59.600 --> 0:04:05.360 see that kind of blurring of uh Irish traditions with 0:04:05.440 --> 0:04:09.840 different maybe seasoning styles and like making colonizing Irish Irish 0:04:09.880 --> 0:04:13.280 sh it all the time. Yeah, and the time spaghetti 0:04:13.400 --> 0:04:18.200 is up there, man, I just made, like last week, 0:04:19.080 --> 0:04:24.320 the best spaghetti ever, just all of it, red sauce 0:04:24.360 --> 0:04:26.800 from scratch, meatballs from scratch, all of it, made a 0:04:26.800 --> 0:04:28.599 ton of it and then rolled it into a into 0:04:28.640 --> 0:04:32.320 a chicken lasagna. After that it was just like a 0:04:32.400 --> 0:04:36.880 king for like a week. Okay, So when you make okay, 0:04:36.880 --> 0:04:40.120 because you're you're Italian. On my mom's side, I'm not 0:04:40.160 --> 0:04:44.920 like whatever, what do you call it? The maternal side. 0:04:45.600 --> 0:04:49.200 Father is the paternal the mother is maternal. So maternally 0:04:49.279 --> 0:04:53.039 your your your Italian. Has your mother ever made you 0:04:53.120 --> 0:04:58.039 real spaghetti? Not the not the noodles, you know the 0:04:58.440 --> 0:05:01.720 My mom cooks pretty well, but like the we have 0:05:01.880 --> 0:05:05.559 some like legit Italian cooks, like for example, like Dodger games. 0:05:05.600 --> 0:05:08.440 Now have Papa can tell Us that do the Dodger dogs. 0:05:09.360 --> 0:05:12.680 That's my mom's cousin. So before they were doing Dodger dogs. 0:05:12.720 --> 0:05:14.960 Poplican tell Us as an Italian sausage company. You go 0:05:14.960 --> 0:05:17.680 to the grocery store and find Publica tell Us. You know, 0:05:18.080 --> 0:05:21.440 Italian sausage products and stuff like that. Sausage is a 0:05:21.440 --> 0:05:25.479 big thing in Germany and Italy. Yeah, yeah, I don't 0:05:25.520 --> 0:05:27.919 know quite got it first, but I was thinking about that. 0:05:28.480 --> 0:05:34.760 So your mom did she fancy herself in Italian food? Um? Yeah, 0:05:34.920 --> 0:05:38.400 to a degree, so we have the most Italian Did 0:05:38.440 --> 0:05:45.760 she ever cook? Did she ever cook? I don't know. 0:05:45.800 --> 0:05:47.880 There's a just just a lot of different probably like 0:05:48.600 --> 0:05:52.400 pasta Sunday type of dishes. Like the really really really 0:05:52.440 --> 0:05:56.240 traditional stuff would have been like her grandma who was 0:05:56.320 --> 0:06:01.320 like had all the different like courses and like we're 0:06:01.360 --> 0:06:04.160 cooking with like figs and then like there was a 0:06:04.240 --> 0:06:07.520 course of whatever else and then pasta and then meat 0:06:07.600 --> 0:06:12.320 and then like they really like a traditional Italian meal style. 0:06:12.440 --> 0:06:16.920 But that was before my time. Have you ever did 0:06:16.960 --> 0:06:18.960 she ever make you? Okay, so you never really got 0:06:19.000 --> 0:06:23.599 toet your grandma's cooking. Did your mom ever make real pizza? 0:06:25.880 --> 0:06:30.760 Mm hmmm mm hmm, rob pasta stuff like different Italian 0:06:30.839 --> 0:06:33.400 soups like she did. I know she cooked like Italian 0:06:33.440 --> 0:06:36.880 wedding soup like last week. I was obviously not home, 0:06:37.120 --> 0:06:39.440 but that's what she said she was doing. Okay, So 0:06:40.560 --> 0:06:44.320 when she made her spaghetti, right and being that she 0:06:44.480 --> 0:06:47.280 is pretty much the branch off the Italian tree, did 0:06:47.320 --> 0:06:49.760 she cook hers noodles in the sauce or did she 0:06:49.800 --> 0:06:52.159 cook the noodles and then put the sauce on the 0:06:52.200 --> 0:06:56.200 noodles after both was cooked, I gotta put the sauce on. 0:06:56.440 --> 0:07:00.760 You can't just like throw like hard noodles into the sauce. Yeah, 0:07:00.760 --> 0:07:03.520 but that but not hard noodles, right. You usually cook 0:07:03.600 --> 0:07:06.760 the noodles. The way I've seen it done is they 0:07:06.760 --> 0:07:09.240 cook the noodles separately, and they cooked the sauce separately, 0:07:09.720 --> 0:07:11.560 and then they put noodles on the plate, and then 0:07:11.600 --> 0:07:16.280 they put the sauce on the noodles. The cooks. Yeah, 0:07:16.520 --> 0:07:18.520 you know when black people make that, they cook the 0:07:18.560 --> 0:07:22.400 noodles in the sauce. Well, they cook the noodles. Well, 0:07:22.440 --> 0:07:24.920 they cook the noodles and then they put the noodles 0:07:24.960 --> 0:07:27.840 in the Yeah, I know what you mean. Yeah, they 0:07:27.880 --> 0:07:32.080 want the the they want the noodles to be super saucy. Yeah, 0:07:32.120 --> 0:07:36.400 and the noodles don't. Black people like like my folks, bro, 0:07:36.480 --> 0:07:43.160 they got an affinity with sauce, spaghettro, you know, and 0:07:43.560 --> 0:07:47.640 like spaghetti is what I call it. Yeah, And to me, 0:07:48.680 --> 0:07:52.960 like noodles don't take on sauce. They take water out 0:07:52.960 --> 0:07:56.120 of the sauce. So like the term aut dente, it 0:07:56.160 --> 0:07:58.960 has to do with the texture of a pasta, and 0:07:59.040 --> 0:08:06.880 like usually like spaghettiro spaghetti, the noodles are really inflated 0:08:06.920 --> 0:08:10.800 and very soft and mushy relative to like an Italian pasta, 0:08:10.840 --> 0:08:14.600 which you have a little bit firmness. Yeah, so you 0:08:14.720 --> 0:08:18.080 feel like, honestly, and I'm not really vested well in 0:08:18.160 --> 0:08:21.680 noodles outside of top ramen, but you what you feel 0:08:21.800 --> 0:08:26.640 is the noodles don't actually take on the sauce. So 0:08:26.680 --> 0:08:29.680 what about to ramen, because and then the noodles take 0:08:29.720 --> 0:08:32.040 on the flavor. They just take on the water. Like 0:08:32.240 --> 0:08:35.800 it's like like soup or sauce. Soup is a better example. 0:08:36.000 --> 0:08:39.400 It's like it's like a solution or a suspension. So 0:08:39.440 --> 0:08:42.680 like there's gonna be flavor particles from whatever you put 0:08:42.720 --> 0:08:46.960 into the sauce, broth. In the broth you put the 0:08:46.960 --> 0:08:49.400 noodles in, they soak up the water. They don't soak 0:08:49.480 --> 0:08:55.439 up the basil or the whatever else that's in the broth. Water. Sure, 0:08:55.480 --> 0:08:58.760 but don't you But at that same point, isn't the 0:08:58.800 --> 0:09:00.959 sauce still a water based thing and the noodles were 0:09:00.960 --> 0:09:04.680 soaked up. Yeah, but they only soak up really the water. 0:09:04.679 --> 0:09:08.000 They don't suck up anything else. But the water is 0:09:08.000 --> 0:09:10.120 where you know you seasoned the water with the basil, 0:09:10.200 --> 0:09:14.679 right if we put basil, hold up, but hold up 0:09:15.000 --> 0:09:18.679 no ceilings g l my man Pete in the spot 0:09:19.000 --> 0:09:22.640 I got my big brother still resident guests on those ceilings, 0:09:22.760 --> 0:09:26.200 always around. But the reason I have him now is 0:09:26.240 --> 0:09:30.120 because he was proclaiming to me yesterday after making beef 0:09:30.440 --> 0:09:33.720 Wellington how great of a cook he was. So I 0:09:33.760 --> 0:09:36.800 thought this would be a good conversation for for still 0:09:37.000 --> 0:09:40.800 to be a part of. I agree, I agree. I've 0:09:40.800 --> 0:09:44.160 had his apple pie still makes us pause. That sounds crazy. 0:09:44.360 --> 0:09:48.240 I've had steals apple pie. I don't know. These niggas 0:09:48.280 --> 0:09:50.240 got new words every week, so I don't you know? 0:09:50.559 --> 0:09:53.400 Fair enough? My pie is actually more of a cover. 0:09:55.080 --> 0:09:58.000 What's different between the poe and the cobbler? You know what? 0:09:58.320 --> 0:10:01.040 I don't know. The exact different of the cover has 0:10:01.040 --> 0:10:03.880 a little different consistency as dumplings and stuff in it. 0:10:04.040 --> 0:10:06.760 You know what I mean? You dumplings, all right, of 0:10:06.840 --> 0:10:10.200 course you have dumplings and stuff. It's almost make it 0:10:10.240 --> 0:10:12.280 the same way you would make a peace cover. Almost, 0:10:12.320 --> 0:10:15.800 you know what I mean. But it's almost like what 0:10:16.000 --> 0:10:18.040 do you call those things? It's almost like a dessert 0:10:18.200 --> 0:10:23.200 casserole versus an enclosed pastry item. And I will just 0:10:23.240 --> 0:10:26.640 telling still if you notice white people have an affinity 0:10:26.679 --> 0:10:31.360 with casseros, Yeah, I haven't. I think that's a poor dish, 0:10:31.600 --> 0:10:35.000 Like you gotta think it's a lazy dish. The flavor 0:10:35.120 --> 0:10:38.199 of white folks come from poor white folks too. Right 0:10:38.240 --> 0:10:41.960 South Italy is gonna have the best food, um, you know, 0:10:41.960 --> 0:10:45.040 the poor people, So I would imagine poor people came 0:10:45.120 --> 0:10:47.400 up with cassero. Yeah, and you want to know something 0:10:47.520 --> 0:10:52.960 also interesting about like Italian regional cuisines and whatnot. A 0:10:53.000 --> 0:10:55.520 lot of has to do with like the aristocrats have 0:10:55.679 --> 0:10:58.800 the best cuts of meat and the best of everything, 0:10:58.840 --> 0:11:01.040 so so they're not gonna put they don't need to 0:11:01.400 --> 0:11:03.240 heavily solve it. But like if you have, if you 0:11:03.320 --> 0:11:08.640 caught it. In the movie Casino, he talks about a 0:11:08.800 --> 0:11:12.040 treat's pig guts, So like the Sicilians have been eating 0:11:12.120 --> 0:11:14.839 basically chip lands for a thousand years, you know what 0:11:14.920 --> 0:11:17.360 I'm saying, So you know what anything that's because that's 0:11:17.400 --> 0:11:22.160 where a lot of black cuisine comes from the slave days, 0:11:22.320 --> 0:11:25.360 because they were eating scraps like the tree puss, the 0:11:25.440 --> 0:11:28.080 chipmans and stuff that was a leftover because they was 0:11:28.080 --> 0:11:29.880 eating pork shops and stuff. So the stuff that was 0:11:29.960 --> 0:11:31.800 left over, they would just get the slaves to cook. 0:11:31.840 --> 0:11:33.360 So of course they was gonna hook that ship up, 0:11:33.400 --> 0:11:36.800 you know. Yeah, they had to eat it. So it 0:11:36.880 --> 0:11:39.120 became a thing. And I think as far as culture go, 0:11:39.320 --> 0:11:41.760 bro like, I think cast roles. You gotta remember, gee, 0:11:43.480 --> 0:11:48.040 White America always had the traditional white American household had 0:11:48.040 --> 0:11:50.280 the meal that went to work at the white stay 0:11:50.320 --> 0:11:52.880 at home and cook, so she was always thinking of 0:11:52.960 --> 0:11:55.480 different ways to get stuff done quick. So I think 0:11:55.520 --> 0:11:57.800 that's where the cast of roles came from, you know 0:11:57.800 --> 0:11:59.960 what I mean, like kind of like the frozen food 0:12:00.040 --> 0:12:02.520 I think seventies, the sixties and the seventies were the 0:12:02.559 --> 0:12:07.520 introduction of frozen foods, like Instant's not a frozen dishes it, 0:12:07.559 --> 0:12:11.480 but you know it could be. I'm thinking I'm looking 0:12:11.480 --> 0:12:13.840 at it like, you know, like Hamburger helpers, like a 0:12:13.880 --> 0:12:17.560 castle roll. No it's not, yes it is it? Castro say, 0:12:18.400 --> 0:12:20.959 not a castle roll. That's what you can't make it 0:12:21.000 --> 0:12:23.000 into a castle Roh says that in the box, it 0:12:23.040 --> 0:12:26.280 says it's a castle roll, Hamburger helper, And they know 0:12:26.400 --> 0:12:29.679 goddamn castle roll. Okay, well we can go to Google 0:12:29.720 --> 0:12:33.840 for that one Hamburger helper. Hell no, hamburger helper is 0:12:33.880 --> 0:12:39.360 like a pasta. That's just crazy. Do you can't be 0:12:39.440 --> 0:12:44.840 making it up? Dog, It's cheeseburger cast bro, homemade hamburger helper, 0:12:45.040 --> 0:12:48.640 one part cheeseburger castle roll Ministro the Hamburger helper castle roll. 0:12:50.240 --> 0:12:53.559 They said it's right here, Bro, I seen you. The 0:12:53.600 --> 0:12:55.280 link right now is right there for people out of 0:12:55.280 --> 0:12:58.840 the king see the castle row. Yeah, it's a cast roll. Bro, 0:13:00.040 --> 0:13:02.000 geez about food. I don't know what I'll be talking about. Bro, 0:13:02.080 --> 0:13:05.720 you can lose nine times on the team Trump Hamburgers. 0:13:06.240 --> 0:13:09.160 The orgs in Hamburger say it's one guy, but that 0:13:09.280 --> 0:13:12.520 was that was the Hamburg, Germany that comes from Hamburg, Germany. 0:13:12.559 --> 0:13:16.800 I'll tell you his name them because they Hamburg, Germany, yep, 0:13:17.240 --> 0:13:19.760 or the Hamberg. But that's a couple. They say, they 0:13:19.840 --> 0:13:21.679 give credit to a couple of different people though for 0:13:21.760 --> 0:13:25.040 the Hamburg. So obviously I've seen that, so I don't 0:13:25.040 --> 0:13:26.640 even think they know. I think it could have been 0:13:26.640 --> 0:13:28.760 one of them things to were eventually somebody who's gonna 0:13:28.760 --> 0:13:34.480 do that anyway, So cobbler is described as a fruit pie, right, 0:13:34.520 --> 0:13:37.880 but it's different. Pies are made from pastries rather than 0:13:37.960 --> 0:13:41.320 biscuit batter, and they are fully in case, with the 0:13:41.360 --> 0:13:45.079 crust at the top and bottom, while cobblers typically only 0:13:45.080 --> 0:13:52.840 have a topic. Yeah, that sounds about right. Yeah, because 0:13:52.840 --> 0:13:54.720 of peach cobbler. Don't wait a minute. Does a peach 0:13:54.720 --> 0:13:58.120 cobbler have crest? I think? But no, it doesn't, doesn't 0:13:58.240 --> 0:14:03.960 cress at the bottom. It's a great point. The helper 0:14:04.040 --> 0:14:10.079 is a castle role, Yeah, I guess it is. Cast 0:14:10.200 --> 0:14:12.360 roles are kind of a broad term. To me. A 0:14:12.480 --> 0:14:16.040 cast role is just like, look, I just want to 0:14:16.080 --> 0:14:18.560 throw all this ship in here, and that's just what 0:14:18.640 --> 0:14:22.000 it's gonna be. Oh kind of stool or side dish 0:14:22.320 --> 0:14:25.600 that has cooked slowly in the oven. I thought, hamburger 0:14:25.600 --> 0:14:28.960 helper on the stove. Oh, that's black people wear Megan 0:14:29.000 --> 0:14:31.040 hamburg Well, you might make the hamburger helper on the 0:14:31.080 --> 0:14:32.480 stove and then put it in with the rest of 0:14:32.520 --> 0:14:34.960 the ship in the oven. And that's not a true 0:14:35.040 --> 0:14:37.480 cast role. I don't. It's it's kind of a broad 0:14:37.760 --> 0:14:39.680 definition of a cast role. I don't think it's like 0:14:40.760 --> 0:14:44.120 usually a cast role. It's a castle role. But a 0:14:44.160 --> 0:14:46.840 lot of times people will cook meat and then put 0:14:46.880 --> 0:14:50.480 it in with other things. If they're gonna put like, 0:14:50.520 --> 0:14:52.520 they cook the meat separately first and then they put 0:14:52.520 --> 0:14:57.400 it in with the other ship. They don't say not nobody, okay, pizza, 0:14:57.440 --> 0:15:05.400 what's your favorite Italian dish design or some stuff design? 0:15:05.440 --> 0:15:08.760 It's definitely a white people food for sure. That's that's it. 0:15:08.920 --> 0:15:10.960 And that it might be a cattle roll tool. I 0:15:11.040 --> 0:15:13.920 still got some nice design there last time. That's what 0:15:13.960 --> 0:15:17.640 it's gonna be for dinner tonight. I like maisign as well. 0:15:17.680 --> 0:15:20.640 I think bisign is a good thing. Basign you. I 0:15:20.680 --> 0:15:24.920 don't know. I think anytime I think what else we 0:15:25.080 --> 0:15:29.440 make food our own, Like I'll make differ because I 0:15:29.480 --> 0:15:32.080 put different kinds of cheese up in there. I might 0:15:32.200 --> 0:15:34.400 mess wrong and cook it with some turkeys. Sometimes I 0:15:34.480 --> 0:15:36.760 might mess cook it with some wrong thing. I know, 0:15:36.880 --> 0:15:38.920 to make half of a vegan because Maria don't eat meat, 0:15:38.960 --> 0:15:41.160 so I make a quarter of a vegan, you know 0:15:41.160 --> 0:15:44.040 what I mean? And you just do stuff like this. 0:15:44.120 --> 0:15:45.960 Every everybody got there on things like the way I 0:15:45.960 --> 0:15:48.520 cook my spaghetti is probably a little bit different, Like 0:15:48.560 --> 0:15:50.720 you know, when you eat black spaghetti. You got a 0:15:50.760 --> 0:15:52.720 bunch of different stuff, and you might have some of 0:15:53.760 --> 0:15:56.400 you may have some peppers in there, some cream peppers 0:15:56.400 --> 0:15:58.000 in it, you know what I mean, some onions chopped 0:15:58.040 --> 0:15:59.200 up in it. Man. I was like, you know, I 0:15:59.240 --> 0:16:01.320 hook my stuff, man, A couple of different plans and 0:16:01.360 --> 0:16:05.920 saucies and stuff. Okay, back to Peter, what is your 0:16:05.960 --> 0:16:09.320 favorite Italian food? It depends on what kind of mom 0:16:09.360 --> 0:16:12.200 in like that. That's a pretty broad pick one. If 0:16:12.200 --> 0:16:13.920 you if you was on the island and you only 0:16:13.960 --> 0:16:17.360 had this one thing, what would be that one food 0:16:17.480 --> 0:16:22.600 that you would have to eat? It's gonna be really close, tie. 0:16:22.680 --> 0:16:25.680 I mean, like if I'm making it, I can eat 0:16:25.680 --> 0:16:28.880 a lot of stuff based in like a homemade red 0:16:28.960 --> 0:16:33.880 sauce or like a seafood linguine it's a white wine 0:16:33.880 --> 0:16:36.360 based sauce. I can eat either of those things by 0:16:36.400 --> 0:16:41.480 the pounds, like just bottom pounds. Yeah, Okay, still your 0:16:41.520 --> 0:16:45.080 favorite food out of Italy, favorite food out of Italy. 0:16:45.920 --> 0:16:48.440 I'm gonna keep it basing dog spaghetti. I can't go 0:16:48.480 --> 0:16:52.560 wrong with that. But real I real Italian spaghetti or 0:16:52.600 --> 0:16:55.000 like soul spaghetti that we make it the real Italian 0:16:55.040 --> 0:16:58.240 spaghetti because I've had the pleasure of having both dogs 0:16:58.240 --> 0:17:01.320 and it's actually very good, tell you. And Italy has 0:17:01.320 --> 0:17:04.080 a lot of season and they food so I like it. Yeah, 0:17:04.160 --> 0:17:08.040 hands down. What place do you remember going that didn't 0:17:08.080 --> 0:17:10.800 have a lot of season and they fool man Germany? 0:17:10.840 --> 0:17:14.760 That ship was horrible. Yeah, I remember we was there Germany, 0:17:15.080 --> 0:17:19.080 Germany and the United Kingdom at large, the UK, the UK. 0:17:19.200 --> 0:17:20.840 Because I ate some ship dogs and I thought it 0:17:20.880 --> 0:17:23.000 was gonna be like sweet. They said we have to 0:17:23.040 --> 0:17:25.440 fry some footing and they gave me a piece of 0:17:25.480 --> 0:17:28.240 pudding like corn bread. Turned around it was pieg blood, 0:17:28.480 --> 0:17:30.800 like pete fry pete blood. I was like, I almost 0:17:30.840 --> 0:17:36.600 threw up man. Yeah, there's a reason why they alaying 0:17:36.680 --> 0:17:40.680 food playing food. But they have actually good restaurants. They're 0:17:40.720 --> 0:17:42.600 like when I had beat Wellington, I handed over there 0:17:42.600 --> 0:17:44.880 and it was actually very good. It was seasoned right, 0:17:44.880 --> 0:17:47.440 it was good. But for the most part their stuff 0:17:47.480 --> 0:17:50.280 is very playing, especially Ireland. UK is a little bit 0:17:50.320 --> 0:17:54.440 more Americanized than Ireland. Eils Iroland. It's very light meeting potatoes. 0:17:54.440 --> 0:17:56.560 They cooked stuff like Germany do. Everything is in a 0:17:56.600 --> 0:17:59.199 cluck kind of like big potatoes, big cup. That's what 0:17:59.280 --> 0:18:01.320 that's what ever come from. My mom used to make 0:18:01.320 --> 0:18:04.159 shepherd's pot, but she obviously didn't make it the Irish way. 0:18:04.200 --> 0:18:05.880 She had cheese and all kind of shit on there. 0:18:06.280 --> 0:18:08.440 I think if you if you get a good German 0:18:08.560 --> 0:18:11.000 brought worst with a good German mustard, that's got a 0:18:11.000 --> 0:18:13.639 lot of flavor, and that's pretty good. Yeah, but that 0:18:13.680 --> 0:18:15.479 should be all pork. That's why I did eat it. 0:18:15.960 --> 0:18:18.879 Oh yeah, I suck. For some reason. They got a 0:18:18.920 --> 0:18:23.040 thing for sausage and beer. But yeah, that's they think 0:18:23.160 --> 0:18:26.960 sausage and beer everywhere we went to still because it's cheap. 0:18:27.040 --> 0:18:33.040 That's that's that's like poor you know, winter food. You 0:18:33.080 --> 0:18:40.640 know you can preserve beer, you can preserve sausage. Why 0:18:40.640 --> 0:18:43.960 do you think they don't use seasoning? They didn't have it, 0:18:44.240 --> 0:18:46.639 and a lot of parts. That's why I remember this, 0:18:46.800 --> 0:18:48.639 like the spice trades and all that ship. That's why 0:18:48.680 --> 0:18:50.480 they were going to India and doing all that ship 0:18:50.680 --> 0:18:54.359 was it was it was over spices, and some of 0:18:54.400 --> 0:18:55.960 it was to preserve food and something was just to 0:18:55.960 --> 0:18:58.080 have something to taste. It doesn't grow up there, it's 0:18:58.080 --> 0:19:01.199 too cold. Yeah. The su was mainly to preserve us 0:19:01.240 --> 0:19:04.840 as a meat preservative. But you know what, it makes sense. 0:19:04.880 --> 0:19:08.080 Salt is not a season. No, I mean it was almost. 0:19:08.200 --> 0:19:11.119 It was a currency for a time. Exactly. It's salt 0:19:11.200 --> 0:19:15.479 actually considered a season. Yeah, I mean depend on who 0:19:15.520 --> 0:19:20.040 you ask. But it's not an herb. But I mean 0:19:20.080 --> 0:19:26.639 you season your ship with it. Okay, yes it is, 0:19:27.040 --> 0:19:29.800 but it's not so what you're saying. It's not a spice. Yeah, 0:19:29.840 --> 0:19:34.040 it's not a spice or a herb. No. Yeah, salt 0:19:34.160 --> 0:19:36.840 was used for thousands of years of food preservative. It 0:19:36.840 --> 0:19:39.200 still is right now, like right now, know why when 0:19:39.200 --> 0:19:40.880 they put a pig in the ground and they want 0:19:40.880 --> 0:19:44.840 to keep it fresh, they cover it up in salt. Well, 0:19:44.880 --> 0:19:47.080 I mean even like when you see canned foods, they're 0:19:47.160 --> 0:19:49.200 very high and sodium. When you put it in the can, 0:19:49.280 --> 0:19:52.320 you have to either have like for fruits, way too 0:19:52.400 --> 0:19:54.959 much sugar or for meat type things, way too much 0:19:55.040 --> 0:19:58.120 salt so that it which stuff doesn't taste the way 0:19:58.160 --> 0:20:01.119 it saves. Yeah, and then that wasself doesn't grow in 0:20:01.160 --> 0:20:05.119 there's too highest salinity for anything to grow to the 0:20:05.240 --> 0:20:10.480 enclosed Canada. M So it's salt considered a spice. The 0:20:10.560 --> 0:20:14.240 answer is no, salt is not a spice or since 0:20:14.960 --> 0:20:19.040 which are obtained mineral salt is a worldwide popular season 0:20:19.119 --> 0:20:24.840 yet it's not a spice. Instead, it is an organic mineral. Yeah, 0:20:25.400 --> 0:20:33.000 m hmm, sodium chloride. I knew that part too, I 0:20:33.040 --> 0:20:36.560 know you you know, I never thought about that when 0:20:36.560 --> 0:20:39.840 it came to season and food using spices versus using 0:20:39.840 --> 0:20:44.359 a mineral. I don't think there's any other minerals. Gee. 0:20:44.400 --> 0:20:46.400 It was a jame changing because in the early days 0:20:46.400 --> 0:20:51.640 of transportation, it allowed America to send meat up north. 0:20:51.680 --> 0:20:53.159 You see what I'm saying. It might have been a 0:20:53.240 --> 0:20:56.080 cow that was took apart down south. It was able 0:20:56.119 --> 0:20:57.560 to get through in the back of a truck. You know. 0:20:57.600 --> 0:21:00.200 That was before they had frozen trucks and everything. Yeah, 0:21:00.280 --> 0:21:03.080 you know, refrigeration. They will just cover everything up and 0:21:03.080 --> 0:21:06.480 salt man and put it on me. Honestly, I think 0:21:07.080 --> 0:21:10.000 I think of the idea is great. And Pete just 0:21:10.040 --> 0:21:11.959 made a good point, like that's the only mineral they 0:21:12.000 --> 0:21:18.679 probably used when it comes to your food mine, right, 0:21:18.680 --> 0:21:21.040 It's probably could be some more. So Nick's listening and 0:21:21.080 --> 0:21:22.960 we just we just we didn't do a whole bunch 0:21:22.960 --> 0:21:25.440 of research. We just I've never heard of anybody sprinkling 0:21:25.800 --> 0:21:33.280 magnesium harb and no listen. Uh No, I was saying 0:21:33.320 --> 0:21:35.280 that because I was thinking like that was a good idea, 0:21:35.400 --> 0:21:38.879 right that, using salt to to actually keep food fresh, 0:21:38.960 --> 0:21:42.320 right from from decomp from de composing. How the help 0:21:43.240 --> 0:21:44.879 who came up with that first? That's that's just one 0:21:44.880 --> 0:21:47.000 of those things. How the hell's you figure that idea? 0:21:47.480 --> 0:21:49.679 But I realized that there's a lot of things and 0:21:49.760 --> 0:21:52.359 so like it'd be good ideas. So some asshole had 0:21:52.400 --> 0:21:56.720 to start seasoning with it, or they got used to 0:21:56.800 --> 0:22:00.200 just getting this bad stuff that's been preserved so long 0:22:00.320 --> 0:22:06.159 that now they started chasing the flavor of salty food. Yeah, 0:22:06.480 --> 0:22:10.840 think about that. So that's a great idea to preserve 0:22:11.520 --> 0:22:15.560 you know meat, that's like pasteurization, right, lewis pasture? Like 0:22:15.640 --> 0:22:17.800 that was an idea for beer to keep beer going 0:22:17.840 --> 0:22:22.199 for so long, right, But that's there's something I have 0:22:22.280 --> 0:22:25.280 to do with milk. No, yes, it ended up being 0:22:25.400 --> 0:22:28.120 with But what happened was the beer was going bad 0:22:28.200 --> 0:22:32.080 too fast, and it's because it had these weird of 0:22:33.160 --> 0:22:35.399 I don't want to say fungus, but it was different 0:22:37.520 --> 0:22:40.439 spoiling the beer. You have to cook, you have to 0:22:40.440 --> 0:22:42.800 make the beer and drink it, right, now and he 0:22:42.880 --> 0:22:45.800 realized if you he did it up to a certain temperature, 0:22:45.800 --> 0:22:48.119 I think it was roughly around sixty or eighty or 0:22:48.160 --> 0:22:52.560 something right around there. You're right. It kept the beer, 0:22:52.640 --> 0:22:56.080 it destroyed all of the bad enzymes at the top, 0:22:56.480 --> 0:22:58.520 and then it gave you a decent amount of time. 0:22:58.960 --> 0:23:02.800 But some other white person realized the more you heat 0:23:02.840 --> 0:23:06.360 it up, you would kill all the live ingredients, right, 0:23:06.800 --> 0:23:10.520 and it would just last entirely too long. Like when 0:23:10.520 --> 0:23:12.880 we was younger, milk might have lasted a week or two. 0:23:13.640 --> 0:23:16.600 Today they got milk. I'm looking in the refrigerator at 0:23:16.600 --> 0:23:19.160 the State of Brothers ship. They got milk that won't 0:23:19.160 --> 0:23:22.560 expire for a month. Yeah, some of those milks, Like 0:23:22.640 --> 0:23:26.960 especially when I go to like a like a convenience 0:23:26.960 --> 0:23:30.440 store like seven eleven and they have some of those 0:23:30.560 --> 0:23:32.720 vacuum sealed milks. You know, you gotta peel the like 0:23:33.560 --> 0:23:38.400 strip off the top, like shamrock farms. Fuck those things 0:23:38.520 --> 0:23:44.800 last forever forever, And I like shamrocks first. Yeah. Sure, 0:23:45.240 --> 0:23:48.280 but that's what Louis Pastrick figured out. Louis Pastrick figured 0:23:48.320 --> 0:23:51.480 that out. So people started using it for milk. And 0:23:51.560 --> 0:23:53.159