Speaker 1: Watch up and welcome back to another episode and No
Speaker 1: Sillers Podcast with your host, Now funk that with your
Speaker 1: low glasses, Malone. That don't mean that there's no such thing.
Speaker 1: It's white people food. Shepherd's pie is white people's food. Yeah,
Speaker 1: it kind of depends on, like yeah, like chicken pot
Speaker 1: pies and that kind of white people food. It depends
Speaker 1: on I don't I think it's something about white people
Speaker 1: in the oven. Well, I know for sure, white people
Speaker 1: making tattocks. Well, why white people have potatoes? First, potatoes
Speaker 1: come from Ireland. I thought potatoes came from like the
Speaker 1: Western hemisphere and then Ireland just started growing them, you
Speaker 1: know what technically they did. But I don't want but
Speaker 1: the potatoes that we eat came from Ireland. Yeah, Like,
Speaker 1: I don't know. Well, this is what it says. The
Speaker 1: humble potato was domesticated in the South American Andy some
Speaker 1: eight thousand years ago and was only brought to Europe
Speaker 1: in the mid from where it spread west and northwardst
Speaker 1: back to the Americas of beyond. Yeah. Yeah, it's like
Speaker 1: it's kind of one of those murky things where like
Speaker 1: people will say, oh, like like that blur between being
Speaker 1: white and being European, like some people don't considered the
Speaker 1: same thing. Oh he's not white, he's German. I'm like,
Speaker 1: what I've had this. I'm gonna tell you why it's important.
Speaker 1: This is what's sucking up. Right, So we think of
Speaker 1: white people as the traditional English white man, right, that's
Speaker 1: when you usually think of white people. But what I've
Speaker 1: realized white people actually is Spaniards. Like if you think,
Speaker 1: I know, right, Like what think about it? Right? Okay, okay,
Speaker 1: when you think of the oppressive white men, right, when
Speaker 1: you think of English white people right in the whole
Speaker 1: overall scale of everything, they seem like they're really the
Speaker 1: most oppressive ones, right, But that's not true. They're more
Speaker 1: the orchestrators of oppression. So like they're like the referees
Speaker 1: of oppression, you know what I mean, and ideas of
Speaker 1: of of um discovery, you know what I mean, and
Speaker 1: all of that. But if you really think about it,
Speaker 1: like if you do your history, especially like on the
Speaker 1: slave on the trans Atlantic slave trade and stuff, the
Speaker 1: Spaniards were like super oppressive. Yeah, they had they had
Speaker 1: like kind of different business models going on because they
Speaker 1: had that whole conquistador thing happening. That was a little
Speaker 1: bit separated from slave trade stuff that they were doing,
Speaker 1: Like like they're the white folks that England can't tell
Speaker 1: what to do for they were one of the most
Speaker 1: powerful country in the world until about until England became that.
Speaker 1: But just think most of the southern countries are conquered
Speaker 1: by Spaniards mhm. So like the powder Shawls of the
Speaker 1: world still umi happened. You know what I'm thinking. I'm
Speaker 1: thinking about white people food kind of cheese, yogurt, hamburgers.
Speaker 1: For sure. Hamburgers is the number one white people food
Speaker 1: of all white people food, hands down, hamburger. Yeah. The
Speaker 1: reason I'm asking this because yesterday still was making beef
Speaker 1: wellington anything with that's a BRITTI that's English dish. Yeah,
Speaker 1: that's for sure white people to do. Yeah. And my
Speaker 1: when I was little, she used to make shepherd's pie.
Speaker 1: That's that's the Irish dish mhm. And there's a lot
Speaker 1: of that kind of stuff. I think also, like you
Speaker 1: see that kind of blurring of uh Irish traditions with
Speaker 1: different maybe seasoning styles and like making colonizing Irish Irish
Speaker 1: sh it all the time. Yeah, and the time spaghetti
Speaker 1: is up there, man, I just made, like last week,
Speaker 1: the best spaghetti ever, just all of it, red sauce
Speaker 1: from scratch, meatballs from scratch, all of it, made a
Speaker 1: ton of it and then rolled it into a into
Speaker 1: a chicken lasagna. After that it was just like a
Speaker 1: king for like a week. Okay, So when you make okay,
Speaker 1: because you're you're Italian. On my mom's side, I'm not
Speaker 1: like whatever, what do you call it? The maternal side.
Speaker 1: Father is the paternal the mother is maternal. So maternally
Speaker 1: your your your Italian. Has your mother ever made you
Speaker 1: real spaghetti? Not the not the noodles, you know the
Speaker 1: My mom cooks pretty well, but like the we have
Speaker 1: some like legit Italian cooks, like for example, like Dodger games.
Speaker 1: Now have Papa can tell Us that do the Dodger dogs.
Speaker 1: That's my mom's cousin. So before they were doing Dodger dogs.
Speaker 1: Poplican tell Us as an Italian sausage company. You go
Speaker 1: to the grocery store and find Publica tell Us. You know,
Speaker 1: Italian sausage products and stuff like that. Sausage is a
Speaker 1: big thing in Germany and Italy. Yeah, yeah, I don't
Speaker 1: know quite got it first, but I was thinking about that.
Speaker 1: So your mom did she fancy herself in Italian food? Um? Yeah,
Speaker 1: to a degree, so we have the most Italian Did
Speaker 1: she ever cook? Did she ever cook? I don't know.
Speaker 1: There's a just just a lot of different probably like
Speaker 1: pasta Sunday type of dishes. Like the really really really
Speaker 1: traditional stuff would have been like her grandma who was
Speaker 1: like had all the different like courses and like we're
Speaker 1: cooking with like figs and then like there was a
Speaker 1: course of whatever else and then pasta and then meat
Speaker 1: and then like they really like a traditional Italian meal style.
Speaker 1: But that was before my time. Have you ever did
Speaker 1: she ever make you? Okay, so you never really got
Speaker 1: toet your grandma's cooking. Did your mom ever make real pizza?
Speaker 1: Mm hmmm mm hmm, rob pasta stuff like different Italian
Speaker 1: soups like she did. I know she cooked like Italian
Speaker 1: wedding soup like last week. I was obviously not home,
Speaker 1: but that's what she said she was doing. Okay, So
Speaker 1: when she made her spaghetti, right and being that she
Speaker 1: is pretty much the branch off the Italian tree, did
Speaker 1: she cook hers noodles in the sauce or did she
Speaker 1: cook the noodles and then put the sauce on the
Speaker 1: noodles after both was cooked, I gotta put the sauce on.
Speaker 1: You can't just like throw like hard noodles into the sauce. Yeah,
Speaker 1: but that but not hard noodles, right. You usually cook
Speaker 1: the noodles. The way I've seen it done is they
Speaker 1: cook the noodles separately, and they cooked the sauce separately,
Speaker 1: and then they put noodles on the plate, and then
Speaker 1: they put the sauce on the noodles. The cooks. Yeah,
Speaker 1: you know when black people make that, they cook the
Speaker 1: noodles in the sauce. Well, they cook the noodles. Well,
Speaker 1: they cook the noodles and then they put the noodles
Speaker 1: in the Yeah, I know what you mean. Yeah, they
Speaker 1: want the the they want the noodles to be super saucy. Yeah,
Speaker 1: and the noodles don't. Black people like like my folks, bro,
Speaker 1: they got an affinity with sauce, spaghettro, you know, and
Speaker 1: like spaghetti is what I call it. Yeah, And to me,
Speaker 1: like noodles don't take on sauce. They take water out
Speaker 1: of the sauce. So like the term aut dente, it
Speaker 1: has to do with the texture of a pasta, and
Speaker 1: like usually like spaghettiro spaghetti, the noodles are really inflated
Speaker 1: and very soft and mushy relative to like an Italian pasta,
Speaker 1: which you have a little bit firmness. Yeah, so you
Speaker 1: feel like, honestly, and I'm not really vested well in
Speaker 1: noodles outside of top ramen, but you what you feel
Speaker 1: is the noodles don't actually take on the sauce. So
Speaker 1: what about to ramen, because and then the noodles take
Speaker 1: on the flavor. They just take on the water. Like
Speaker 1: it's like like soup or sauce. Soup is a better example.
Speaker 1: It's like it's like a solution or a suspension. So
Speaker 1: like there's gonna be flavor particles from whatever you put
Speaker 1: into the sauce, broth. In the broth you put the
Speaker 1: noodles in, they soak up the water. They don't soak
Speaker 1: up the basil or the whatever else that's in the broth. Water. Sure,
Speaker 1: but don't you But at that same point, isn't the
Speaker 1: sauce still a water based thing and the noodles were
Speaker 1: soaked up. Yeah, but they only soak up really the water.
Speaker 1: They don't suck up anything else. But the water is
Speaker 1: where you know you seasoned the water with the basil,
Speaker 1: right if we put basil, hold up, but hold up
Speaker 1: no ceilings g l my man Pete in the spot
Speaker 1: I got my big brother still resident guests on those ceilings,
Speaker 1: always around. But the reason I have him now is
Speaker 1: because he was proclaiming to me yesterday after making beef
Speaker 1: Wellington how great of a cook he was. So I
Speaker 1: thought this would be a good conversation for for still
Speaker 1: to be a part of. I agree, I agree. I've
Speaker 1: had his apple pie still makes us pause. That sounds crazy.
Speaker 1: I've had steals apple pie. I don't know. These niggas
Speaker 1: got new words every week, so I don't you know?
Speaker 1: Fair enough? My pie is actually more of a cover.
Speaker 1: What's different between the poe and the cobbler? You know what?
Speaker 1: I don't know. The exact different of the cover has
Speaker 1: a little different consistency as dumplings and stuff in it.
Speaker 1: You know what I mean? You dumplings, all right, of
Speaker 1: course you have dumplings and stuff. It's almost make it
Speaker 1: the same way you would make a peace cover. Almost,
Speaker 1: you know what I mean. But it's almost like what
Speaker 1: do you call those things? It's almost like a dessert
Speaker 1: casserole versus an enclosed pastry item. And I will just
Speaker 1: telling still if you notice white people have an affinity
Speaker 1: with casseros, Yeah, I haven't. I think that's a poor dish,
Speaker 1: Like you gotta think it's a lazy dish. The flavor
Speaker 1: of white folks come from poor white folks too. Right
Speaker 1: South Italy is gonna have the best food, um, you know,
Speaker 1: the poor people, So I would imagine poor people came
Speaker 1: up with cassero. Yeah, and you want to know something
Speaker 1: also interesting about like Italian regional cuisines and whatnot. A
Speaker 1: lot of has to do with like the aristocrats have
Speaker 1: the best cuts of meat and the best of everything,
Speaker 1: so so they're not gonna put they don't need to
Speaker 1: heavily solve it. But like if you have, if you
Speaker 1: caught it. In the movie Casino, he talks about a
Speaker 1: treat's pig guts, So like the Sicilians have been eating
Speaker 1: basically chip lands for a thousand years, you know what
Speaker 1: I'm saying, So you know what anything that's because that's
Speaker 1: where a lot of black cuisine comes from the slave days,
Speaker 1: because they were eating scraps like the tree puss, the
Speaker 1: chipmans and stuff that was a leftover because they was
Speaker 1: eating pork shops and stuff. So the stuff that was
Speaker 1: left over, they would just get the slaves to cook.
Speaker 1: So of course they was gonna hook that ship up,
Speaker 1: you know. Yeah, they had to eat it. So it
Speaker 1: became a thing. And I think as far as culture go,
Speaker 1: bro like, I think cast roles. You gotta remember, gee,
Speaker 1: White America always had the traditional white American household had
Speaker 1: the meal that went to work at the white stay
Speaker 1: at home and cook, so she was always thinking of
Speaker 1: different ways to get stuff done quick. So I think
Speaker 1: that's where the cast of roles came from, you know
Speaker 1: what I mean, like kind of like the frozen food
Speaker 1: I think seventies, the sixties and the seventies were the
Speaker 1: introduction of frozen foods, like Instant's not a frozen dishes it,
Speaker 1: but you know it could be. I'm thinking I'm looking
Speaker 1: at it like, you know, like Hamburger helpers, like a
Speaker 1: castle roll. No it's not, yes it is it? Castro say,
Speaker 1: not a castle roll. That's what you can't make it
Speaker 1: into a castle Roh says that in the box, it
Speaker 1: says it's a castle roll, Hamburger helper, And they know
Speaker 1: goddamn castle roll. Okay, well we can go to Google
Speaker 1: for that one Hamburger helper. Hell no, hamburger helper is
Speaker 1: like a pasta. That's just crazy. Do you can't be
Speaker 1: making it up? Dog, It's cheeseburger cast bro, homemade hamburger helper,
Speaker 1: one part cheeseburger castle roll Ministro the Hamburger helper castle roll.
Speaker 1: They said it's right here, Bro, I seen you. The
Speaker 1: link right now is right there for people out of
Speaker 1: the king see the castle row. Yeah, it's a cast roll. Bro,
Speaker 1: geez about food. I don't know what I'll be talking about. Bro,
Speaker 1: you can lose nine times on the team Trump Hamburgers.
Speaker 1: The orgs in Hamburger say it's one guy, but that
Speaker 1: was that was the Hamburg, Germany that comes from Hamburg, Germany.
Speaker 1: I'll tell you his name them because they Hamburg, Germany, yep,
Speaker 1: or the Hamberg. But that's a couple. They say, they
Speaker 1: give credit to a couple of different people though for
Speaker 1: the Hamburg. So obviously I've seen that, so I don't
Speaker 1: even think they know. I think it could have been
Speaker 1: one of them things to were eventually somebody who's gonna
Speaker 1: do that anyway, So cobbler is described as a fruit pie, right,
Speaker 1: but it's different. Pies are made from pastries rather than
Speaker 1: biscuit batter, and they are fully in case, with the
Speaker 1: crust at the top and bottom, while cobblers typically only
Speaker 1: have a topic. Yeah, that sounds about right. Yeah, because
Speaker 1: of peach cobbler. Don't wait a minute. Does a peach
Speaker 1: cobbler have crest? I think? But no, it doesn't, doesn't
Speaker 1: cress at the bottom. It's a great point. The helper
Speaker 1: is a castle role, Yeah, I guess it is. Cast
Speaker 1: roles are kind of a broad term. To me. A
Speaker 1: cast role is just like, look, I just want to
Speaker 1: throw all this ship in here, and that's just what
Speaker 1: it's gonna be. Oh kind of stool or side dish
Speaker 1: that has cooked slowly in the oven. I thought, hamburger
Speaker 1: helper on the stove. Oh, that's black people wear Megan
Speaker 1: hamburg Well, you might make the hamburger helper on the
Speaker 1: stove and then put it in with the rest of
Speaker 1: the ship in the oven. And that's not a true
Speaker 1: cast role. I don't. It's it's kind of a broad
Speaker 1: definition of a cast role. I don't think it's like
Speaker 1: usually a cast role. It's a castle role. But a
Speaker 1: lot of times people will cook meat and then put
Speaker 1: it in with other things. If they're gonna put like,
Speaker 1: they cook the meat separately first and then they put
Speaker 1: it in with the other ship. They don't say not nobody, okay, pizza,
Speaker 1: what's your favorite Italian dish design or some stuff design?
Speaker 1: It's definitely a white people food for sure. That's that's it.
Speaker 1: And that it might be a cattle roll tool. I
Speaker 1: still got some nice design there last time. That's what
Speaker 1: it's gonna be for dinner tonight. I like maisign as well.
Speaker 1: I think bisign is a good thing. Basign you. I
Speaker 1: don't know. I think anytime I think what else we
Speaker 1: make food our own, Like I'll make differ because I
Speaker 1: put different kinds of cheese up in there. I might
Speaker 1: mess wrong and cook it with some turkeys. Sometimes I
Speaker 1: might mess cook it with some wrong thing. I know,
Speaker 1: to make half of a vegan because Maria don't eat meat,
Speaker 1: so I make a quarter of a vegan, you know
Speaker 1: what I mean? And you just do stuff like this.
Speaker 1: Every everybody got there on things like the way I
Speaker 1: cook my spaghetti is probably a little bit different, Like
Speaker 1: you know, when you eat black spaghetti. You got a
Speaker 1: bunch of different stuff, and you might have some of
Speaker 1: you may have some peppers in there, some cream peppers
Speaker 1: in it, you know what I mean, some onions chopped
Speaker 1: up in it. Man. I was like, you know, I
Speaker 1: hook my stuff, man, A couple of different plans and
Speaker 1: saucies and stuff. Okay, back to Peter, what is your
Speaker 1: favorite Italian food? It depends on what kind of mom
Speaker 1: in like that. That's a pretty broad pick one. If
Speaker 1: you if you was on the island and you only
Speaker 1: had this one thing, what would be that one food
Speaker 1: that you would have to eat? It's gonna be really close, tie.
Speaker 1: I mean, like if I'm making it, I can eat
Speaker 1: a lot of stuff based in like a homemade red
Speaker 1: sauce or like a seafood linguine it's a white wine
Speaker 1: based sauce. I can eat either of those things by
Speaker 1: the pounds, like just bottom pounds. Yeah, Okay, still your
Speaker 1: favorite food out of Italy, favorite food out of Italy.
Speaker 1: I'm gonna keep it basing dog spaghetti. I can't go
Speaker 1: wrong with that. But real I real Italian spaghetti or
Speaker 1: like soul spaghetti that we make it the real Italian
Speaker 1: spaghetti because I've had the pleasure of having both dogs
Speaker 1: and it's actually very good, tell you. And Italy has
Speaker 1: a lot of season and they food so I like it. Yeah,
Speaker 1: hands down. What place do you remember going that didn't
Speaker 1: have a lot of season and they fool man Germany?
Speaker 1: That ship was horrible. Yeah, I remember we was there Germany,
Speaker 1: Germany and the United Kingdom at large, the UK, the UK.
Speaker 1: Because I ate some ship dogs and I thought it
Speaker 1: was gonna be like sweet. They said we have to
Speaker 1: fry some footing and they gave me a piece of
Speaker 1: pudding like corn bread. Turned around it was pieg blood,
Speaker 1: like pete fry pete blood. I was like, I almost
Speaker 1: threw up man. Yeah, there's a reason why they alaying
Speaker 1: food playing food. But they have actually good restaurants. They're
Speaker 1: like when I had beat Wellington, I handed over there
Speaker 1: and it was actually very good. It was seasoned right,
Speaker 1: it was good. But for the most part their stuff
Speaker 1: is very playing, especially Ireland. UK is a little bit
Speaker 1: more Americanized than Ireland. Eils Iroland. It's very light meeting potatoes.
Speaker 1: They cooked stuff like Germany do. Everything is in a
Speaker 1: cluck kind of like big potatoes, big cup. That's what
Speaker 1: that's what ever come from. My mom used to make
Speaker 1: shepherd's pot, but she obviously didn't make it the Irish way.
Speaker 1: She had cheese and all kind of shit on there.
Speaker 1: I think if you if you get a good German
Speaker 1: brought worst with a good German mustard, that's got a
Speaker 1: lot of flavor, and that's pretty good. Yeah, but that
Speaker 1: should be all pork. That's why I did eat it.
Speaker 1: Oh yeah, I suck. For some reason. They got a
Speaker 1: thing for sausage and beer. But yeah, that's they think
Speaker 1: sausage and beer everywhere we went to still because it's cheap.
Speaker 1: That's that's that's like poor you know, winter food. You
Speaker 1: know you can preserve beer, you can preserve sausage. Why
Speaker 1: do you think they don't use seasoning? They didn't have it,
Speaker 1: and a lot of parts. That's why I remember this,
Speaker 1: like the spice trades and all that ship. That's why
Speaker 1: they were going to India and doing all that ship
Speaker 1: was it was it was over spices, and some of
Speaker 1: it was to preserve food and something was just to
Speaker 1: have something to taste. It doesn't grow up there, it's
Speaker 1: too cold. Yeah. The su was mainly to preserve us
Speaker 1: as a meat preservative. But you know what, it makes sense.
Speaker 1: Salt is not a season. No, I mean it was almost.
Speaker 1: It was a currency for a time. Exactly. It's salt
Speaker 1: actually considered a season. Yeah, I mean depend on who
Speaker 1: you ask. But it's not an herb. But I mean
Speaker 1: you season your ship with it. Okay, yes it is,
Speaker 1: but it's not so what you're saying. It's not a spice. Yeah,
Speaker 1: it's not a spice or a herb. No. Yeah, salt
Speaker 1: was used for thousands of years of food preservative. It
Speaker 1: still is right now, like right now, know why when
Speaker 1: they put a pig in the ground and they want
Speaker 1: to keep it fresh, they cover it up in salt. Well,
Speaker 1: I mean even like when you see canned foods, they're
Speaker 1: very high and sodium. When you put it in the can,
Speaker 1: you have to either have like for fruits, way too
Speaker 1: much sugar or for meat type things, way too much
Speaker 1: salt so that it which stuff doesn't taste the way
Speaker 1: it saves. Yeah, and then that wasself doesn't grow in
Speaker 1: there's too highest salinity for anything to grow to the
Speaker 1: enclosed Canada. M So it's salt considered a spice. The
Speaker 1: answer is no, salt is not a spice or since
Speaker 1: which are obtained mineral salt is a worldwide popular season
Speaker 1: yet it's not a spice. Instead, it is an organic mineral. Yeah,
Speaker 1: m hmm, sodium chloride. I knew that part too, I
Speaker 1: know you you know, I never thought about that when
Speaker 1: it came to season and food using spices versus using
Speaker 1: a mineral. I don't think there's any other minerals. Gee.
Speaker 1: It was a jame changing because in the early days
Speaker 1: of transportation, it allowed America to send meat up north.
Speaker 1: You see what I'm saying. It might have been a
Speaker 1: cow that was took apart down south. It was able
Speaker 1: to get through in the back of a truck. You know.
Speaker 1: That was before they had frozen trucks and everything. Yeah,
Speaker 1: you know, refrigeration. They will just cover everything up and
Speaker 1: salt man and put it on me. Honestly, I think
Speaker 1: I think of the idea is great. And Pete just
Speaker 1: made a good point, like that's the only mineral they
Speaker 1: probably used when it comes to your food mine, right,
Speaker 1: It's probably could be some more. So Nick's listening and
Speaker 1: we just we just we didn't do a whole bunch
Speaker 1: of research. We just I've never heard of anybody sprinkling
Speaker 1: magnesium harb and no listen. Uh No, I was saying
Speaker 1: that because I was thinking like that was a good idea,
Speaker 1: right that, using salt to to actually keep food fresh,
Speaker 1: right from from decomp from de composing. How the help
Speaker 1: who came up with that first? That's that's just one
Speaker 1: of those things. How the hell's you figure that idea?
Speaker 1: But I realized that there's a lot of things and
Speaker 1: so like it'd be good ideas. So some asshole had
Speaker 1: to start seasoning with it, or they got used to
Speaker 1: just getting this bad stuff that's been preserved so long
Speaker 1: that now they started chasing the flavor of salty food. Yeah,
Speaker 1: think about that. So that's a great idea to preserve
Speaker 1: you know meat, that's like pasteurization, right, lewis pasture? Like
Speaker 1: that was an idea for beer to keep beer going
Speaker 1: for so long, right, But that's there's something I have
Speaker 1: to do with milk. No, yes, it ended up being
Speaker 1: with But what happened was the beer was going bad
Speaker 1: too fast, and it's because it had these weird of
Speaker 1: I don't want to say fungus, but it was different
Speaker 1: spoiling the beer. You have to cook, you have to
Speaker 1: make the beer and drink it, right, now and he
Speaker 1: realized if you he did it up to a certain temperature,
Speaker 1: I think it was roughly around sixty or eighty or
Speaker 1: something right around there. You're right. It kept the beer,
Speaker 1: it destroyed all of the bad enzymes at the top,
Speaker 1: and then it gave you a decent amount of time.
Speaker 1: But some other white person realized the more you heat
Speaker 1: it up, you would kill all the live ingredients, right,
Speaker 1: and it would just last entirely too long. Like when
Speaker 1: we was younger, milk might have lasted a week or two.
Speaker 1: Today they got milk. I'm looking in the refrigerator at
Speaker 1: the State of Brothers ship. They got milk that won't
Speaker 1: expire for a month. Yeah, some of those milks, Like
Speaker 1: especially when I go to like a like a convenience
Speaker 1: store like seven eleven and they have some of those
Speaker 1: vacuum sealed milks. You know, you gotta peel the like
Speaker 1: strip off the top, like shamrock farms. Fuck those things
Speaker 1: last forever forever, And I like shamrocks first. Yeah. Sure,
Speaker 1: but that's what Louis Pastrick figured out. Louis Pastrick figured
Speaker 1: that out. So people started using it for milk. And
Speaker 1: if you read milk when you buy the milk just
Speaker 1: out the regular grocery store and say ultra pasteurized. They
Speaker 1: have heated it up to you know, hundred and forty
Speaker 1: two hundred degrees. So I think what's happening is they're
Speaker 1: actually scorching the nutrients environments that are the live agents.
Speaker 1: They have went past the extra ensigns that was just
Speaker 1: bad for it, and little smaller things. They are ultra
Speaker 1: pasteurizing it, which means overheating it, over refining it for me,
Speaker 1: and literally kind of serving you this milky substance. And
Speaker 1: you know, I'm not a scientist or nothing, because I'm
Speaker 1: a crypt but I genuinely feel that your body needs
Speaker 1: those vitamins and nutrients and all of those things. That's
Speaker 1: how it recognizes is milk enforces your you know, your
Speaker 1: body to produce what what is it lactate or lack
Speaker 1: is to produce lactose to actually digest the milk sugar.
Speaker 1: But what it was like, recognize it. It's all the
Speaker 1: lactose is in the milk. So I think it there's
Speaker 1: probably some sort of an enzyme within the milk that
Speaker 1: gets destroyed at that heat, and your body can't produce
Speaker 1: enough of it fast enough to digest it. Yeah, it's
Speaker 1: supposed to produce something else. It's supposed to produce something else,
Speaker 1: to digest the milk sugars, to break the milk sugar down.
Speaker 1: Hold on, I'm gonna tell you. Hold up, black and
Speaker 1: I don't know. Lactose is a sugar found in milk,
Speaker 1: so as a lack taste ensign. Hold up, I think
Speaker 1: it's let me see, I'm thinking fast. Hold up, Okay,
Speaker 1: lac taste. Your body is lac taste. It's it's an
Speaker 1: enzyme that aids and the digestion of lactose, which is milk.
Speaker 1: So I think your body needs to read the bar
Speaker 1: code of the milk going down. You know of the
Speaker 1: of the actual substance, the combination of items. Minerals recognize
Speaker 1: all of that stuff, and then it produces the lac taste,
Speaker 1: and it combines and helps your body digest lactose, which
Speaker 1: is the milk sugars. But if you I would imagine
Speaker 1: if you overpasteurize it, you literally destroy all the identities
Speaker 1: of milk. So your is not producing lac taste. It
Speaker 1: can't recognize it to produce the lac taste. Yeah, it
Speaker 1: could be true to some degree. I mean in certain
Speaker 1: things obviously, like different stuff has different boiling points you know,
Speaker 1: are different, you know, terminal temperatures, Like if there's magnesium
Speaker 1: and potassium content and milk, you're not gonna break down
Speaker 1: magnesium or potassium. They're just like basic elements and similar
Speaker 1: like certain proteins mikeet breaking broken down eat more easily
Speaker 1: than others or not versus like different enzymes. I don't
Speaker 1: know at what point in the temperature acceleration what breaks down.
Speaker 1: You're smalling testing produces lac taste, So I think your body,
Speaker 1: that's my thought. Your body is not recognizing you know
Speaker 1: what I mean, it's not recognizing the lactose, so it's
Speaker 1: not producing lact taste. So then that should just sit
Speaker 1: on your good and it starts to ferment, which is
Speaker 1: why people feel like they got to go to the
Speaker 1: bathroom all the time they get gas. Because we shouldn't
Speaker 1: be drinking milk milkwig though, bro, I don't know why
Speaker 1: that's that don't even make sense. We shouldn't be milks
Speaker 1: pretty much count plus almost not like cow plus. That's
Speaker 1: what I'm hearing. That ice. That's like your did your
Speaker 1: wife breastfeed? Yeah, my white breastfeed Maria pus. No, that's
Speaker 1: what I'm saying. That's a human milk. Milk. I'm not saying.
Speaker 1: I'm not debating that one of you and ones a
Speaker 1: humans milk. But you can't just say that milk from
Speaker 1: a cow is pus and then humans is milk. It's
Speaker 1: not good for us. Bro, That's actually not true. But
Speaker 1: that's a whole another story we had to go in
Speaker 1: to onversation of people study a lot of really great things.
Speaker 1: It's not just like you know, let's go to the
Speaker 1: thing that they say Black people love fried chicken. Right
Speaker 1: where this frog chicken come from? Fried me? Where this
Speaker 1: fried t can come on? Fried chicken? There I understand
Speaker 1: question who probably somebody really probably either Chinese or the Europeans,
Speaker 1: somebody really poor fried You mean battered and fried chicken
Speaker 1: or you just mean fried chicken. You can fried chicken
Speaker 1: without batter like you were the fried chicken that we
Speaker 1: eat fried chicken and some cheap ship. So I would
Speaker 1: imagine somebody awfully pouring funked up fried chicken. So you
Speaker 1: can't just look up just recently if you like, for sure,
Speaker 1: Asian people fried chicken with no better. So when we
Speaker 1: say fried chicken. We're not talking about fried chicken without batter.
Speaker 1: We're talking about batter fried chicken. First off, who cooking
Speaker 1: they goddamn food and Greek somebody awfully poor. Yeah, I
Speaker 1: don't know, Um, there's I think so it depends on
Speaker 1: because because I believe there's some pretty like high end
Speaker 1: like French cuisine that is like grease to some of
Speaker 1: of some variety or another fried and then you know
Speaker 1: some French sauces put over the top. I think that's
Speaker 1: a slave food to them. I think fried chick because
Speaker 1: it's really bad for you, dog like. Yeah, but people
Speaker 1: didn't give a shit about that until like fifty years ago.
Speaker 1: Well you go, it originated to West Africa. Bro, Yeah,
Speaker 1: but not not. They didn't batter chicken. That's what I'm sitting.
Speaker 1: If you're looking at it right now, fried chicken is different.
Speaker 1: You could fried chicken without battery. From the seventeenth to
Speaker 1: the nineteenth centuries, conventional wisdom designated the American selfice fried
Speaker 1: chickens native habitat Southern has made at the centerpiece of
Speaker 1: their regional cuisine of boasted The only African Americans, mostly
Speaker 1: in slave could make authentic fried chicken. Some culinary experts
Speaker 1: linked sex expertise to West Africa, where for several centuries
Speaker 1: prior to European contact, local populations ain't chicken and deep
Speaker 1: fried their food. However, West African West Africans didn't make
Speaker 1: fried chicken the same way many Southern and Disney did.
Speaker 1: It was more like a fricasse where chicken was lightly
Speaker 1: fried and then braids for a much longer time in
Speaker 1: the season sauce, similar to snugglies chicken yasa. Since West
Speaker 1: African culture go and mayory traditions remain a mystery to
Speaker 1: so many. Some sort of building blocks of fried chicken
Speaker 1: a left to the wrong conclusion. You know, it's an
Speaker 1: American South, it's slack full. So the thing is geo.
Speaker 1: You don't believe some people be breathing to you, arguing
Speaker 1: they didn't say. That's not what they said, like even
Speaker 1: when you I don't know if you caught what you
Speaker 1: read and didn't say that they're saying. They're saying, they're
Speaker 1: trying to say that the idea of it came from somewhere.
Speaker 1: But I'm gonna tell you something else. That's though, like
Speaker 1: Western African cuisine is it's more uh broyaled everything like,
Speaker 1: but that's also why dietary health is really good because
Speaker 1: half of the stuff and diluted with water. Well, the
Speaker 1: thing is they and I'm pretty sure they didn't have
Speaker 1: the cleanest water supply over there either, so it was
Speaker 1: just naturally prior of boilific thing, you know, I would
Speaker 1: I would assume like there's probably a fair amount of
Speaker 1: similarities between certain Caribbean cooking styles and African cooking styles
Speaker 1: in West Africa, I guess, But it's the same thing.
Speaker 1: Like back to the point of pasteurization. This is the
Speaker 1: same thing where refined products, Like when you refine wheat,
Speaker 1: you do the same thing. You strip the wheats of
Speaker 1: nutrients and ship like that. And that's also why I
Speaker 1: think our body maintains and holds wheat that way, like
Speaker 1: it it holds bread and starches because they've been the
Speaker 1: same thing. Man, that refined and pasteurization process is out
Speaker 1: of control at this point. Yeah, I don't know the
Speaker 1: wheat industry in and out like that. I know that
Speaker 1: those types of plants tend to not hold a whole
Speaker 1: lot of nutrients, like the type of um you know,
Speaker 1: like like a tree has a different root mechanism and
Speaker 1: leaf system than like wheat. It's more like a weed,
Speaker 1: you know, versus like say a a fruit or a
Speaker 1: vegetable that grows in the ground, Like fruits sit there
Speaker 1: and and the resources of the tree just all end
Speaker 1: up in a in an apric cod whatever that's been
Speaker 1: growing for months, and like wheats grow real fast kind
Speaker 1: of like like the same deals. Like sugars, there's a
Speaker 1: lot of simple bad corns, simple based sugars. There's a
Speaker 1: lot of just holding energy in in some form of
Speaker 1: sugar and probably not a ton of like mineral content.
Speaker 1: M hmm. Maybe not the same way. There's some, but
Speaker 1: it's not the same way as a vegetable alright, stud.
Speaker 1: What's your favorite soul food? My favorite soul food, your
Speaker 1: favorite soul fool dish probably mac and cheese, though mac
Speaker 1: and cheese is soul fool's outside or is that a
Speaker 1: maan No, that's that could be a mean too. You
Speaker 1: can eat macrong and cheese by so mac. But depends
Speaker 1: on all you're making, you know, so food, Like it's
Speaker 1: made a different way, man, So food, Mac and cheese
Speaker 1: versus like that that other bullshit is like different, two
Speaker 1: different things and you talking about the way they made it. Yeah,
Speaker 1: it seems like there's three kinds of mac and cheeses
Speaker 1: and circulating comes from England too. I can see that.
Speaker 1: Oh it's a castle row. Yeah. See that's what I
Speaker 1: would think of when I think of a castle roll,
Speaker 1: something that's baked until like a hard thing. Do you
Speaker 1: put hamburger helfer? I swear, Oh I'm black. So my
Speaker 1: mom cook hamburger helper and the skill it did. She
Speaker 1: then put it in with pasta or whatever the hell
Speaker 1: look like noodles or some ship. But I've never seen
Speaker 1: it ever going o it and the other still, um, yeah,
Speaker 1: you can't prepare never. But most of it is made
Speaker 1: for the pot, though, dogs some of that stuff changed.
Speaker 1: You gotta remember initially it was made for the oven,
Speaker 1: and I remember of the time of Hamburg Hi was meeting.
Speaker 1: The oven first came up. But then they came with
Speaker 1: the stuff. There was more instant. You can cook it
Speaker 1: on the stove, you know what. It's instant. Okay, okay, damn,
Speaker 1: that's right. Because you would think white people growing the
Speaker 1: cheese would be way better than it is. Well, you
Speaker 1: know what, when that's regional to like if you're going
Speaker 1: to Yeah, if you if we want to head dinner
Speaker 1: with some white folks in Alabama, big food would taste
Speaker 1: like so food pretty much, bro. But that's just the way.
Speaker 1: You know. They have sweet potator, mashed tator, this fried chicken. No,
Speaker 1: that is just a little different, you know what I mean. Yeah,
Speaker 1: people in the South really cook, they really do. I
Speaker 1: had some really good, like what in l A would
Speaker 1: be considered soul food type dishes when I was kind
Speaker 1: of plotting my way across country last year. You know
Speaker 1: who you had that amazing fried chicken. Some of the
Speaker 1: best friend chick I've heard in my life is in
Speaker 1: the Jamaican restaurantup the way over here. There's a little
Speaker 1: bit different flavored profile, really really really good I've had
Speaker 1: like Jamaica. I've tell said it was sweet. When I
Speaker 1: had it, it had like a little sweet bite. It
Speaker 1: was cool though. Yeah, yeah, it was at maybe less
Speaker 1: spice to it, but it had a kind of a smooller,
Speaker 1: sweeter like wholesome kind of thing going on. It's it's people.
Speaker 1: I know that that Friday chicken with mustard. They spread
Speaker 1: mustard on their chicken and then battered the chicken and it,
Speaker 1: so when you're eating it, you see the little mustard
Speaker 1: under the skin and ship. It looks crazy, but it
Speaker 1: actually tastes pretty good. It's pretty tasty macaroni and cheese.
Speaker 1: If it's one thing still Thanksgiving coming up. If it's
Speaker 1: one isssue you had to go without, well, I think
Speaker 1: we've I asked you this question. I want to see
Speaker 1: has it changed one distance you would have to go
Speaker 1: with us? Should not be on the Thanksgiving menu that
Speaker 1: you would do without fire, potato selling potato sis on
Speaker 1: your they make that. Here's a Thanksgiving picnic? Yeah, what
Speaker 1: is that? A potato stide of a pignic? Come on,
Speaker 1: give me something else? Need potato salf man, you can't
Speaker 1: go off with your personal prep. We have potato saling
Speaker 1: people that potato salad. That's both of your own opinion.
Speaker 1: The thing is bro something that you can't go out
Speaker 1: without without men, I would say probably green beans or
Speaker 1: something like that, the cranberry sauce stuff. And two I
Speaker 1: don't need no stuff and either I don't need to
Speaker 1: have no stuff. Crazy dressing its fire, Oh I could
Speaker 1: do without that. She's ain't number watered down bread see
Speaker 1: STI sometimes I'll be worried about you. No, I'm just
Speaker 1: saying that's my best, like an opinion of dogs. I
Speaker 1: don't care too much of stuffy s. Yeah, we have
Speaker 1: to have some great stuff like, but I don't care
Speaker 1: about it like that. I'm not gonna take it over
Speaker 1: my mac and cheese or my greens or nothing like that.
Speaker 1: If I gotta get rid of something, I'll wait the
Speaker 1: whole year for Thanksgiving to get stuff in. Well, I
Speaker 1: don't know, bro, I don't need to have no stuffing though,
Speaker 1: because is one thing that most people cook on things.
Speaker 1: You gotta have mac and cheese, and you've gotta have meat.
Speaker 1: You ain't gonna necessarily have turkey either. I don't like turkey.
Speaker 1: I think turkey is nasty. All right, Still, goddamn, you're
Speaker 1: just talking. I'm you know, that's my dry it's dry.
Speaker 1: But I get mines. I get mine smoked. Uh. And
Speaker 1: I don't care for fried chicken like there to be
Speaker 1: honest with you, Okay, Still, you gotta get the funk
Speaker 1: off the podcast. You're just gonna eat macaroni and cheese,
Speaker 1: And I'm gonna tell you, I don't come on no
Speaker 1: celing and just get crazy. I don't dislike fried chicken chee,
Speaker 1: but it's not my favorite thing. I'd rather make a
Speaker 1: nice rose or better make it a ri Riar bros
Speaker 1: or something like that. Man, I think rose is fantastic,
Speaker 1: but that don't mean you got the chicken. You gotta
Speaker 1: ship on fried chicken dunt. But for my other guests,
Speaker 1: I do make it. I do get a turkey smoked
Speaker 1: to something like that every year, and I don't eat him,
Speaker 1: but I have him over here too. What's your favorite
Speaker 1: way to cook the chicken? My favory to get chicken
Speaker 1: and baked, fried barbecue. What's your fudding? Almost if I'm
Speaker 1: cook for somebody. If I'm doing it for somebody else,
Speaker 1: I'm a fry bro. I could. If you're doing it
Speaker 1: for yourself, how would you do it? Well? I probably
Speaker 1: fried dog, Okay, I'm just making surely it's not my
Speaker 1: I don't dislike inergy, but it's not my favorite thing.
Speaker 1: I ate so much of that stuff coming up dog
Speaker 1: when I got older, I just really Ohio that's a
Speaker 1: great soulful. It's a it's an underrated place for soulful.
Speaker 1: There's some soul in Ohio. Dog. Apparently not all of Ohio.
Speaker 1: You know. That's what I'm saying. I grew up on
Speaker 1: all that peat. I grew up on it. Kind of
Speaker 1: burned you out after one white people roasting flavor. Now
Speaker 1: he's like, I wanted, you know, trying rend. You can
Speaker 1: keep your checking. I want. I worked too hard for checking.
Speaker 1: You know what, Bro, older I get to it's like
Speaker 1: even eating all this beef and stuff do, I just
Speaker 1: don't eat a lot of meat no more. And I
Speaker 1: think it's something that your body started going through changes. Bro,
Speaker 1: you stop eating less bullshit because my stomach like I
Speaker 1: can't drinking no milky bullshit. No, I'm just saying you
Speaker 1: can't eat a lot of bullshit. You can't eat a
Speaker 1: lot of stuff like I can't eat so hamburgers twenty
Speaker 1: times a week like I used to. You just gotta
Speaker 1: make a good hamburger. I do making great meet you
Speaker 1: be using go get you by grounded up? No, I'll
Speaker 1: do that. You have ground sticks up. I have fresh.
Speaker 1: I have a food process, but I don't want a
Speaker 1: food processing. Bro. That don't mean ship. It means when
Speaker 1: I put my stick in, I can process. I can
Speaker 1: turn into ground people by making yourself the whole time.
Speaker 1: You just come over here and just say people said,
Speaker 1: somebody told me that. It's still just come on there,
Speaker 1: just be saying some crazy ship. I'm like, he do
Speaker 1: he don't even talk like this in a rare life. No,
Speaker 1: I'm telling you what y'all asked me about food and cooking.
Speaker 1: I'm telling you what I'm doing. I'm a real ship.
Speaker 1: You ain't, no guy, because I am a real ship
Speaker 1: for third fourth generation. I can cook dog, you make
Speaker 1: a good pie. Still, I can make good everything. I
Speaker 1: can cook. Still, I don't like even stuff more. G huh, Well,
Speaker 1: I and she warn she probably barbecue better than me.
Speaker 1: But I warring up though, Oh, has you just changed that? No?
Speaker 1: He barbecues though, that's the skill said he has. I'm
Speaker 1: gonna get that to him. He's a great, real person.
Speaker 1: But when it came total tote just cooking up some
Speaker 1: ship warring up, Well, that's different if you're not barbecuing it.
Speaker 1: If you can't beat him in this arena, well, malcome,
Speaker 1: I gotta do his arena. Howcome he can come in?
Speaker 1: Mind we're talking about cooking. We don't he was a chef.
Speaker 1: You said you was a chef, But I still cooks
Speaker 1: in doors? Damn it. If it's in doors, is gonna win.
Speaker 1: I'm gonna tell you this, if we had a contest,
Speaker 1: it'll be neck and neck. I probably mighty waring up
Speaker 1: in that too. The Warren is a great barbecue gotta
Speaker 1: warrnt warrn do his thing. He's the man on the grill. Yeah,
Speaker 1: he need that dude. Yeah, so you can see him.
Speaker 1: But I got an uncle for his after I get
Speaker 1: my uncle Jeff. Like he's warring up. I don't think
Speaker 1: nobody could beat warning of barbecue. And that's kind of
Speaker 1: histin got some this ship though, dog Warren of Warren
Speaker 1: is that dude. Warren shipped open up a breastfrant dogor
Speaker 1: to be to be big barbecue staying. I think he should.
Speaker 1: Warring Warren is good. I ware is definitely my caliber,
Speaker 1: definitely my caliber. He's a good he's a good cook. Yeah,
Speaker 1: I don't know. You make a good pie. Still, I
Speaker 1: wouldn't just go overboard like you. Geeall can cook, period,
Speaker 1: you can't cook. But I wouldn't just you just overre
Speaker 1: popping it like you Chef boyar d Man. All them
Speaker 1: dudes on TV, y'all, every last one of them dudes up.
Speaker 1: You never tasted sting food. I'm just looking at and
Speaker 1: you can look at it. You can love that ship
Speaker 1: look good, but it's nasty. You didn't put on a
Speaker 1: little Gernsons and ship in the side and make it
Speaker 1: look good. I got a bass plate for your ass.
Speaker 1: I'mnna give you a play. You just go to sleep
Speaker 1: after you eat that motherfucker. I don't know if that's good.
Speaker 1: The one thing I'll say this is tough for TV
Speaker 1: cooking is they all force everything that happened in like
Speaker 1: nine minutes. That makes it that raises the steaks considerably
Speaker 1: because most of the ship that I like to cook,
Speaker 1: I ain't get it done to. No commercial breaks sat.
Speaker 1: So you can now put mark the Stewart and what's
Speaker 1: there Martha Steward up? Man, she can't do ship with me? Jass,
Speaker 1: Martha Steward up. My daughter goes so some of these
Speaker 1: niggas ain't even the mind bring I'm a competition. My
Speaker 1: daughter get their airds. Who poes it better yours? And
Speaker 1: Marie Calendars mine? Of course, Marie Calendar that ships and
Speaker 1: bullshit mine tastes better. You ask yourself. I bought you
Speaker 1: a Marie Calendars p pie and I put one of
Speaker 1: mine next to it, and we see what's going going.
Speaker 1: First time she mashed producing pies though, huh, she mashed
Speaker 1: producing pies for the me. I'm mass produced pies too.
Speaker 1: On every holiday. I coulk like teen fifteens. We can
Speaker 1: take the pies that's not they mass produced for the
Speaker 1: steel household and for glass when he bring his ass over,
Speaker 1: because I know he got one once. So I just
Speaker 1: make my friends want to put to the side so
Speaker 1: they ship. So I'm gonna leave this ship alone because
Speaker 1: you're just getting out of control. And they told me
Speaker 1: you'd be getting out of control. And I'm a great cook.
Speaker 1: I can't help that. Man. I'm gonna do is on
Speaker 1: Thanksgiving coming up this year. I'm gonna get a Patti
Speaker 1: LaBelle pie. Okay, so Pete coming down. We gotta do
Speaker 1: the intr. We gotta shoot the intro for no sillers,
Speaker 1: So don't come over my awful Thanksgiving. No. I got
Speaker 1: a plan. I'm gonna get him a read. I'm gonna
Speaker 1: get a Patti LaBelle pie up and Yo Pies Sweet
Speaker 1: Potato pie, and we're gonna just warm with both of that.
Speaker 1: We're gonna let Pete taste and peak. Onna tell us
Speaker 1: which one is. I'll tell you it's like the best
Speaker 1: sweet potato pie and something to California's My boys mama.
Speaker 1: She no frank stoes out of the park and no
Speaker 1: disrespect to his mama, but she gets served to get
Speaker 1: served a lot of conferences later. Huh, you can now
Speaker 1: cook all the women. I've done it. I've done it
Speaker 1: for years. Alter that there's not no challenge, no more.
Speaker 1: At this point, this nick is delirious. Don't shut them
Speaker 1: all down. Came the white and poke with me in
Speaker 1: that kitchen. Good looking out for tuning into the No
Speaker 1: Sellers Podcast. Please do us a favorite, subscribe, rate, comments, Share.
Speaker 1: This episode was recorded right here on the West coast
Speaker 1: of the USA and produced by my homeboy A King
Speaker 1: for the Black Effect Podcast Network and I Heart Radio. Yeah.