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Speaker 1: Today's episode is all about the corn and flower. My

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Speaker 1: name is Eva Longoria and I am and welcome to

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Speaker 1: Hungry for History, a podcast that explores our past and

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Speaker 1: present through food. On every episode, we'll talk about the

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Speaker 1: history of some of our favorite dishes, ingredients, and beverages.

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Speaker 1: So make yourself at home. So excited. Here we are,

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Speaker 1: here we are. Our first episode needed a really strong topic.

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Speaker 1: It's like, how much better can it get? I'm talking

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Speaker 1: about tortillas. That's everything, the soul of Mexican food. It's

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Speaker 1: either at that or it's eaten with right everything. I mean,

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Speaker 1: it's the center of our universe. It's the center of

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Speaker 1: the dinner table, lunch table, breakfast table. I always yeah,

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Speaker 1: I always have in refrigerant and then also in my

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Speaker 1: freezer just because I can never run out. Yeah, there's

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Speaker 1: so much history to this that we're going to unpack. Yes,

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Speaker 1: it's like, okay, who made the first? First? The first

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Speaker 1: It's impossible to give it a time and a place.

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Speaker 1: But corn is every like in Mexico, corn is life

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Speaker 1: like humans. According to the Mayan Book of Creation, right,

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Speaker 1: humans were molded from massa and you know malis of course,

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Speaker 1: and we're definitely gonna do with that mal episode. But

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Speaker 1: it's this whole idea of just humans were molded from

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Speaker 1: massa and corn was was life. Then of course comes

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Speaker 1: the Conquest and one of the first things that was

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Speaker 1: introduced was wheat, and it was sort of corn was

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Speaker 1: associated with God's wheat was the eucharistic way fer So

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Speaker 1: it's like, okay, no, this we're converting everybody to Christianity.

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Speaker 1: We need flower, like we need to supplant corn with

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Speaker 1: flour um. The initial argument, right, the initial conundrum wasn't

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Speaker 1: versus flower. It was a quarter theia versus bread. The

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Speaker 1: other legends of where the tortilla comes from his Jewish

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Speaker 1: unloven bread. And to hide the jewishness of families, they

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Speaker 1: didn't eat the corn, you know, so they brought their

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Speaker 1: unloven bread with them that they made it flatter um

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Speaker 1: and hence hence that flower tortilla was born. And you'll

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Speaker 1: see in the map of the Spanish Inquisition where Jews

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Speaker 1: landed was not in Betta Cruz. It wasn't the main port.

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Speaker 1: It was further north. Because if they knew if they

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Speaker 1: would be identified in the port of New Spain, they

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Speaker 1: could be arrested. So they entered more northern Hence why

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Speaker 1: north anels flower tortillas is because there was a huge

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Speaker 1: Sephardic hidden Jewish population that landed there and used their

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Speaker 1: live and bread. I find that's so fascinating because it's

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Speaker 1: a big part of the culture in Mexico that we

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Speaker 1: don't really talk about. The crypto Jews right then they

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Speaker 1: were they were worshiping in p of it, eating the

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Speaker 1: flowers instead of their mozza, like making flower ther fias.

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Speaker 1: Granted corn would have worked as well, but you know,

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Speaker 1: making the flower and the religious orders, the Jesuits and

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Speaker 1: the Franciscans they also were planting them to make the

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Speaker 1: eucharistic wafer. So one thing sort of morphed into the other,

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Speaker 1: which is so interesting. And then also a lot of

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Speaker 1: the Jewish population were hired to work in bakeries. They

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Speaker 1: were introducing like orange blossom water and sesame seeds and

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Speaker 1: and these you know, flavors that was very similar to

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Speaker 1: what they were used to, you know, back home in Europe.

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Speaker 1: The flower tortilla has a ton of tons of history

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Speaker 1: because if you follow the food, you followed the history

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Speaker 1: of a of a country in a nation of all

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Speaker 1: of the products that wasn't that were introduced from Europe

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Speaker 1: to Mexico. The one the best symbolized European culture was wheat.

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Speaker 1: I was just in Wahaka where the earliest evidence of

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Speaker 1: corn as a food is there. It's in the caves

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Speaker 1: of Wahaka, and we went. It was beautiful, Like you're like,

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Speaker 1: oh my gosh, the earliest tools and like it's not

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Speaker 1: what you were in these caves and it predates anything else.

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Speaker 1: So that's how they know corn has been such an

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Speaker 1: essential part of their life for thousands of years. But

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Speaker 1: like you said that, the original inhabitants of this land

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Speaker 1: still to this day know how sacred corn is and

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Speaker 1: how they want to preserve the seeds of it and

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Speaker 1: how there's so many varieties. And that's the thing that's

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Speaker 1: so important about with we just like there are in

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Speaker 1: Wahaka with corn. It's like, let's protect these lands and

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Speaker 1: let's just make sure that this history doesn't go away,

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Speaker 1: because this is our soul, right, this is our history.

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Speaker 1: The United States is obviously the largest concer humor of

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Speaker 1: most things, but specifically corn, and they have only ordered

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Speaker 1: white corn, white corn tortillas, white corn massa and and

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Speaker 1: because there's such a high demand for just white corn.

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Speaker 1: The other varieties are dining off because they have no

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Speaker 1: buyers for it, if you will, except for the local communities.

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Speaker 1: You know, the real corn. And I'm sure you saw

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Speaker 1: this in your travels through Wahaka. The nick stemalization, that

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Speaker 1: process of nick you know. And this is like the

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Speaker 1: boil the corn kernels with this calcium hydroxide and it

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Speaker 1: softens the corn and pulls out the necessary nutrients, makes

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Speaker 1: it easier to grind. And that's like the really good

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Speaker 1: that tastes like the earth. This is this nick stemalization process.

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Speaker 1: And then around you know Nafta, which is not that

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Speaker 1: long ago. It's like the nineties, right there is this

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Speaker 1: man known as the King. He created Masseca. So that's

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Speaker 1: a big brand. That's the big brand. That's so rather

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Speaker 1: than doing this whole niximalization process that takes too long,

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Speaker 1: let me just take the corn dehydrated and make corn flour.

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Speaker 1: And this is massaca. But you're skipping these rituals. What

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Speaker 1: you experience when you were in Whaka and all these

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Speaker 1: different corns and the people knowing that it's sacred. Forget

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Speaker 1: about that. Let's do this. You could make a ton

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Speaker 1: more that doesn't taste like or you get these real

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Speaker 1: you know, that's the difference, is that process. That's the

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Speaker 1: processes is everything, the ancient process. It's like the French

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Speaker 1: government saying, you know what, we're going to replace the

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Speaker 1: baguette with sliced white bread. That's what happened in Mexico.

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Speaker 1: We're going to replace it. That's corn. It's completely sacrilegious. Okay,

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Speaker 1: we are at Acapulco, Mexico, Tessan in East l A.

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Speaker 1: We just arrived and it is this super cool spot

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Speaker 1: where they make massa from scratch, the nix samal wave

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Speaker 1: of evens forever. I've read about this nixtamization process forever,

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Speaker 1: but I've actually never seen it in action, and it's

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Speaker 1: super cool to see it on on a large scale. Basically,

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Speaker 1: it looks like a lab. Everything's stainless steel. Everybody's wearing hairnet,

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Speaker 1: everybody's wearing white lab coats and boots. And we were

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Speaker 1: with the owner, Gruben Ivara, and the Maserro Sa Mordan,

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Speaker 1: and what he did was amazing. It's a cooking tink

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Speaker 1: pretty much. It's a cooking thing, cooking thank good, giant

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Speaker 1: cooking sink that he's filling halfway with very very very

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Speaker 1: hot water. And the next steps two, I'll put the gut,

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Speaker 1: which is kind of like toxic. So it's better to

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Speaker 1: like back up a little bit because cal goes in

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Speaker 1: the air and um. And now he's getting the gun,

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Speaker 1: which is a calcium harry drop side that is for

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Speaker 1: the next time I process. So it was just at

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Speaker 1: all of this white god which is a white powder

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Speaker 1: to the hot water. He used this giant metal paddle

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Speaker 1: just swish it all around to make sure all of

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Speaker 1: this lime was dissolved, and it looked like a giant

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Speaker 1: tub of hot milk. He's about to shoot seven hundred

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Speaker 1: pounds of dried corn in Because the corn is so

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Speaker 1: loud when it's shot into the hot water, they have

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Speaker 1: to wait to do this until after nine o'clock in

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Speaker 1: the morning. UM. Otherwise the neighbors complain that is how

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Speaker 1: loud it is. This is the coolert brain ever. And

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Speaker 1: the corn was a very pale yellow, almost white, and

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Speaker 1: as soon as it hits the calcium hydroxide, it turned

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Speaker 1: bright yellow. And he kept swishing it around to make

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Speaker 1: sure that all of the corn kernels who are covered

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Speaker 1: with this guy. And then after he finished this process,

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Speaker 1: he lit a fire underneath the giant sink, and so

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Speaker 1: the nialized corn was gonna lay with this direct flame

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Speaker 1: in the hot water, but now with direct flame for

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Speaker 1: fifteen minutes. Then they're going to pass it to another

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Speaker 1: barrel and then after it rests are about twenty four hours.

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Speaker 1: And so this is when the magic happens. This is

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Speaker 1: when all of the nutrients are pulled out. This is

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Speaker 1: when the husk becomes really you know soft, And this

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Speaker 1: is something that's been around four centuries. The earliest evidence

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Speaker 1: of this has been discovered in Guatemala, dating to about BC,

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Speaker 1: which is something that's I think amazing. For over four

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Speaker 1: thousand years this process has been done in Mexico and

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Speaker 1: in Central America, and this is what brings out all

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Speaker 1: of the necessary nutrients in the corn, the you know, acids,

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Speaker 1: and it also it softens the corn, making it easier

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Speaker 1: to grind. So in Mesoamerica, even in Mexico today, when

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Speaker 1: it's done this way, the massa together with beans and

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Speaker 1: vegetables is essentially the perfect diet. And the pre colonial

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Speaker 1: diet of the America's was mainly vegetarian, very very very

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Speaker 1: little animal protein and here at Acapulco, Mexican, doesn't they

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Speaker 1: do it this old school way, which is something that

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Speaker 1: is so amazing. Up next, even I do a taste test,

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Speaker 1: including the flower dirty Yes, she makes every day with

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Speaker 1: her son. We are here at my house. I make

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Speaker 1: flower dirty as daily. Corn versus flower is one of

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Speaker 1: the most controversial topics. It's like the Cia conundrum. I

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Speaker 1: grew up eating both. I love, but did you grew

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Speaker 1: up being But I only grew up eating flower because

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Speaker 1: I'm a Texican. You are, but I grew up in Texas.

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Speaker 1: But I I grew up with both. And there's certain

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Speaker 1: things that has to be flower, certain foods that have

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Speaker 1: to be eaten with corinthia. I just pulled out a

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Speaker 1: hot tortilla from my torthia holder, which, by the way,

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Speaker 1: if you make flower tortillas, you know they have to

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Speaker 1: rest in a cloth torthea holder. You know that it

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Speaker 1: helps them steam and like puff up. Well, let me

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Speaker 1: just describe the certhia Eva made. It is perfectly round.

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Speaker 1: But this is it looks like you're pro Even I'm

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Speaker 1: pretty much made these daily and I eat them with butter.

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Speaker 1: My son, my son well wet bean tacos in the

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Speaker 1: morning with flower tortillas and my son loves it, just

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Speaker 1: like this with Montichia butter. Yeah, they're delicious, but I

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Speaker 1: love them with butter and a little bit of sugar

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Speaker 1: and corn tothilla's I love with butter and abri salt.

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Speaker 1: Oh anesting. I'm going to push sure it's really good.

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Speaker 1: So not only is there the conundrum of flower versus corn,

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Speaker 1: there's the conundrum of thin flower tortillas more translucent one

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Speaker 1: which is in the north, like in Monterrey they were

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Speaker 1: like a thinner flower tortilla, and in Texas we have

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Speaker 1: almost what looks like peter bread. That's how thick it is.

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Speaker 1: It's very, very thick. And I brought some just to taste,

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Speaker 1: to compare to to compare to the Texas one that

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Speaker 1: are thick. I love both, but I have to say

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Speaker 1: prefer the thin because Grido and revel Rito where I'm

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Speaker 1: front like, they have the thin ones. But I do

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Speaker 1: love both, but yes, the thin are like my favorite.

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Speaker 1: So I ended up going to Sonora town here in

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Speaker 1: l A that has it's an amazing thia. They just

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Speaker 1: opened one near my house and they make really thin,

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Speaker 1: tiny tiny these are really small and they soar their

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Speaker 1: flower from Sonora and so not in wheat is supposed

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Speaker 1: to be some of you know, the original heritage wheat

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Speaker 1: and some of the best wheat in Mexico from Sonorda.

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Speaker 1: Is that we're tasting the second totia can. I have

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Speaker 1: a little bit of butter as well, salty butter. This

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Speaker 1: I'm not on flour. It has less gluten and it

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Speaker 1: has this sort of sweet nutty flavor. It's like the

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Speaker 1: best flower. This is sweeter. This is sweeter, thinner, super thin.

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Speaker 1: You can see if you hold it up, paper thin,

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Speaker 1: paper thin. Where my tortilla that I just my flower

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Speaker 1: tortilla is pretty thick and larger. Yeah, it's bigger and larger.

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Speaker 1: This is so good. We're just gonna shot her and

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Speaker 1: eat so you guys can hear this. My mom's from

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Speaker 1: Mexico seating growing up. It's like they're like, that's not

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Speaker 1: Mexican food. Is text mex but it is. It's like

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Speaker 1: also northern Mexico. The burtos, apparently, this guy Juan Mandees,

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Speaker 1: I mean, these are these legends right that he was

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Speaker 1: making these facos wrapped in these huge torta is basically

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Speaker 1: wrapping the fillings to keep it warm, and he was

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Speaker 1: transporting them in a burro in a donkey, hence the

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Speaker 1: name the urritos. And this was in Chihuahua, in the

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Speaker 1: northern state of Chihuahua. So they're popular in northern Mexico

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Speaker 1: and then also cal Max food and tex mex food.

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Speaker 1: But it's basically it's it's a flower always, right, So

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Speaker 1: more like northern Mexico, South Texas where we're from. You know, flower,

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Speaker 1: the flower in the south, you don't find it. You

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Speaker 1: don't find it's only in the north. It's only in

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Speaker 1: the north. Yeah, the whole idea of wheat. I mean,

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Speaker 1: when we think of, you know, Mexico, that sort of

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Speaker 1: soul of Mexico is corn. It's the it's the massa.

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Speaker 1: And I grew up eating you know, both of them

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Speaker 1: because that's where my parents are from. That's what we

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Speaker 1: always had. Do you have a favorite type of tackle?

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Speaker 1: That's a good question. My favorite taco. Okay, it's probably

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Speaker 1: a chicken tuco. I make these all the time. I

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Speaker 1: might smite these twice a week because they're Pepper's favorite.

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Speaker 1: But it's um a corn tortilla with rotisserie torn chicken

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Speaker 1: with a salsa verde, but I half fry it the tortilla,

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Speaker 1: so it's not like a taco bell crunch, but it's

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Speaker 1: not a soft taco, so it's in between, so you

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Speaker 1: just lightly. It's a little bit chrish, yeah, but it's

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Speaker 1: still soft, yes, but it's still chewy. And I put chicken,

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Speaker 1: sour cream, lettuce, tomato, salsa verde, and it's just peppers.

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Speaker 1: Like this is the best taco. Hover that sounds it's

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Speaker 1: chicken tacoes, but just fried corn tortilla just like panted. Yeah,

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Speaker 1: pan fried and a little olive oil. They're the best.

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Speaker 1: I love. And I'll do the same thing with beef.

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Speaker 1: So that's my favorite taco. Alpas thought is up there

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Speaker 1: for me to a past? Is up there? Past that

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Speaker 1: might be my favorite. Also, growing up on the ranch,

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Speaker 1: we would do just on the grill and we would

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Speaker 1: do sausage like barbecue sausage, and we just grab it

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Speaker 1: literally off the grill with the tortilla, and that was

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Speaker 1: our dinner. Like it was like you just grabbed the sausage.

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Speaker 1: That sounds really, which is like it's like a polar

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Speaker 1: sausage and you just grabbed, you know, whenever that you

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Speaker 1: saw your sausage ready, you grabbed it with the tortilla

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Speaker 1: and you ate it, and that was a flower tortilla. Yeah,

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Speaker 1: so that's my favorite. Like a flower tortilla with a

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Speaker 1: barbecue sausage inside. Don't amazing And I probably sorry. The

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Speaker 1: best taco. My favorite taco is a breakfast taco, okay,

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Speaker 1: like the Texas breakfast tacos with like cheese, cheese, wibble,

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Speaker 1: so potato and eggs, egg and bean and it's in

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Speaker 1: a fat, fat tortilla, right, flower tortilla. What's your favorite

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Speaker 1: taco though, I that's your favorite, that's my favorite. With

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Speaker 1: my favorite lamb no no, no, with pork with with

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Speaker 1: park Yeah, no, you have to. You have to go

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Speaker 1: to a truck and it's like greasy, and that's my

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Speaker 1: favorite that I also like just kind of sound like

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Speaker 1: heat us just I guess simple just yeah. I love

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Speaker 1: a skirt steak. I prefer corn for that, but I

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Speaker 1: always have both. I like to have the option of

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Speaker 1: both just in case, and when I heat them up,

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Speaker 1: I like for them to get really nice and pouffy. Yeah,

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Speaker 1: after the breaks and that you will tell us his

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Speaker 1: thoughts on the conundrum and for sharing a recipe with

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Speaker 1: you welcome back to Hungry for History. We are so

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Speaker 1: excited for you to hear from Ja. He is a

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Speaker 1: founder of Massi and That, an online marketplace that celebrates

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Speaker 1: the Mexican kitchen. He has a new book out called

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Speaker 1: Massa Techniques, Recipes and Reflections on a Time the Staple,

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Speaker 1: and he's here to tell us his thoughts on thet conundrum.

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Speaker 1: So maybe it's just the times we're in, but tortilla

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Speaker 1: preferences can be polarizing, believe it or not. Um, And

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Speaker 1: of course I'm referring specifically to corn and flower tortillas here.

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Speaker 1: It can get pretty divisive. Corn critics typically tend to

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Speaker 1: lament the lack of pliability and a corn tortilla. I mean,

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Speaker 1: clearly they just haven't had a good one, while flower

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Speaker 1: tortilla haters or flowers say that they're just not as

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Speaker 1: authentic flower tortilla as that is, so are fifty fifty

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Speaker 1: tortillas are kind of the ultimate compromise. I would say

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Speaker 1: they take the best of corn and the best of

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Speaker 1: flower and put them together. Um, you know, for a

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Speaker 1: corn tortilla, that extra bit of actual wheat flour gives

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Speaker 1: it that kind of glutinous stretch that you might create

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Speaker 1: from a flower tortilla, while you know, the corn itself

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Speaker 1: is giving an extra layer of complexity to you know,

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Speaker 1: and otherwise you know. Single note of interesting fact. I

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Speaker 1: didn't know this when I read this. I didn't know

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Speaker 1: that either flower tortillas or one of the United States

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Speaker 1: astronauts favorite foods. I don't know how they did this

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Speaker 1: pole But it's not just because they're delicious, But in

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Speaker 1: NASA used tortillas as a solution to a bread and

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Speaker 1: gravity issue. How crazy is that? Crazy Mexican exactly, always, always, always,

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Speaker 1: so the tortilla is so versatile. I mean you can

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Speaker 1: use it for so many things. And you can see

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Speaker 1: how the American culture has just made it their own.

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Speaker 1: I mean, everybody has a wrap for lunch. You know.

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Speaker 1: They really Gringo sized it, americanized it. But not only America,

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Speaker 1: but all these other cultures. What some creative dishes you've

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Speaker 1: seen with gosh, well, the cog, the Korean taco t

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Speaker 1: I think that was like the big one a few

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Speaker 1: years ago that everyone's like, oh my god, where is he?

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Speaker 1: Where is he? I want to taste? This is like that,

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Speaker 1: go with gran barbecue, with green barbecue, and it's like

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Speaker 1: the lines, it's like to taste this, and there was

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Speaker 1: this talk it was like, oh, it's not authentic, and

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Speaker 1: it's like, you know, well, this is what I grew

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Speaker 1: up with. I grew up in the Mexican neighborhood and

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Speaker 1: I would, you know, put our barbecue, and so yeah,

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Speaker 1: this is authentic to me, right, So that's really the

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Speaker 1: one that that And gosh, there's like with Polish sausage

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Speaker 1: and all sorts of different you know, variations, but even

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Speaker 1: like the text Mexac is the original and with yellow cheese.

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Speaker 1: But the Korean barbecue barbecue I saw in a Chinese

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Speaker 1: restaurant of the day spring rolls, but it was it

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Speaker 1: was filled with all your normal vegetables Asian variety, but

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Speaker 1: it was wrapped in a tortia. Oh really yeah and

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Speaker 1: deep right, like like an egg roll, like an egg roll,

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Speaker 1: but it was a tortilla. But it was interesting. It

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Speaker 1: was so good. I think, you know, every culture has

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Speaker 1: their form of uh rap tortilla. France as the crepe,

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Speaker 1: and yeah, Greece has the pida exactly, and which brings

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Speaker 1: us to the right. It's not Greece, but Lebanese immigrants.

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Speaker 1: They brought the tacos raves and then they're you know,

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Speaker 1: second third generation turned those into tact flower till using

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Speaker 1: poor land. It wasn't lamb, it's poor. It's pork instead

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Speaker 1: of land. And then they added the pineapple to it,

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Speaker 1: the pineapple and cilantro and the cilantro, a little bit

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Speaker 1: of lime and a lot of limes, a lot of yeah.

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Speaker 1: And I think the soul of the taco is Yeah.

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Speaker 1: I think that's what makes a really good. That's true.

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Speaker 1: Let me tell you. Robert Rodriguez gave me. Robert Rodriguez,

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Speaker 1: the director who's also text mex like us, gave me

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Speaker 1: a great tortillo recipe. He uses butter. I use Criscoe shortening,

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Speaker 1: but the butter, the yellow one. Yeah, but I do

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Speaker 1: two cups flour, I do a teaspoon salt. I do

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Speaker 1: to teaspoons baking powder, and then a fourth cup of shortening.

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Speaker 1: So you can use monthicka or a fourth cup fat.

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Speaker 1: You can use monthicica, you can use Crisco, you can

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Speaker 1: use olive oil, you could use butter. It's just what's

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Speaker 1: your fat, So just a fourth cup fat. And you

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Speaker 1: don't want to overdo the fat because that will cause

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Speaker 1: it to get cracky. It's almost like it becomes too crackery,

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Speaker 1: too much like a cracker. Uh. And then a cup

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Speaker 1: hot water and that's the trick is hot water, like

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Speaker 1: boiling hot water, and you have to need it and

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Speaker 1: then you let it sit for thirty minutes. That's what

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Speaker 1: makes it go poof because you got to let the

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Speaker 1: gluten settle. You gotta let the baking powder do its thing.

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Speaker 1: And then the other trick, so you leave that alone.

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Speaker 1: Then you roll them out and you put them on

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Speaker 1: the on the comal on your a griddle, and then

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Speaker 1: you have to put it in this. This is the

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Speaker 1: holder torthea holder, but it's cloth because those plastic ones.

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Speaker 1: You gotta put a towel inside. You've gotta have it

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Speaker 1: warm so that once it's super hot coming off the griddle,

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Speaker 1: off the comal, and then the steam almost cooks it

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Speaker 1: more and that's what makes it super soft. So that's

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Speaker 1: my flower tortia. Respe Let's talk about technique of the tortilla,

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Speaker 1: because the flower tortia is a very different technique with

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Speaker 1: the rolling pin um as compared to the corn tortilla,

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Speaker 1: which you need a you need a press press. You

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Speaker 1: roll a little tortia, like a little like a little

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Speaker 1: golf ball or pink pok ball something I like. I

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Speaker 1: like them little put it in the center and then

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Speaker 1: squeeze it, close it and then you put the plastic

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Speaker 1: sort of so that it doesn't stick to the press.

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Speaker 1: It's easy to remove, and then you just put it

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Speaker 1: on a dry coma and then just heat it. I

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Speaker 1: like to heat it until it puffs up. And that

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Speaker 1: it's like, how does it puff up? It puffs because

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Speaker 1: it's I guess it's different. Doesn't have because the flower

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Speaker 1: has the gluten and the corn. It's basically because it

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Speaker 1: has water in it. It's basically the water. Once it

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Speaker 1: touches the heat, it's like, oh my god, what is that?

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Speaker 1: And then the steam just explodes. Okay. And that's because

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Speaker 1: I like when corn tortillas puff up, and that's not common.

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Speaker 1: That don't all do that. They don't always do that. Yeah,

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Speaker 1: And when they don't, I think it's they're just a

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Speaker 1: little dry the bin of our existence. I hate when

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Speaker 1: my tortillas don't pop up. And then so the flower tortilla,

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Speaker 1: you roll it out like like you want a pastry dough. Right,

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Speaker 1: But my aunt taught me this one to turn, one

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Speaker 1: to turn, so you don't want to overwork your flower

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Speaker 1: because of the gluten. And so my son does it

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Speaker 1: all the time with me. My son loves making flower

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Speaker 1: tortias with me. It was just down there when to

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Speaker 1: turn one to turn. And also I don't know how

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Speaker 1: it because I don't make quarantrteas you would know this.

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Speaker 1: You don't flip them a lot. And so for flour,

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Speaker 1: you're only supposed to flip it once, so you let

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Speaker 1: it cook on one side, flip it on the other

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Speaker 1: and take it off. My mom is a flipper. My

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Speaker 1: mom flip flip it. My mom leave alone. I hate

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Speaker 1: when she comes over and and takes over them because

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Speaker 1: I'm like, you're flipping it too much. It's not cooking.

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Speaker 1: It needs to rise, it needs to be one with

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Speaker 1: the heat. And my mom will be flipping, flipping, flipping, flipping. Mama,

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Speaker 1: let it rest, flip it once, just flip it one.

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Speaker 1: That's so funny. But it's two different, two different. It's

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Speaker 1: very different techniques. And usually when I heat them up,

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Speaker 1: like if I have them cooked already and then I

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Speaker 1: reheat them, I always put the I don't do this

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Speaker 1: with flour, but with corn. I put it directly on

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Speaker 1: the open flame, on the open gas plant, so it

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Speaker 1: has a little little char Yeah. So what was the verdict,

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Speaker 1: corner Flower, it's both. Oh, you can't I can't decide.

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Speaker 1: I love buf, I do love. I do love both

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Speaker 1: for different things. But yes, I do love both. I

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Speaker 1: you know I'm a flower TORTI your team Flower, I'm

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Speaker 1: team Flower. I need a shirt deep Flower. Team corn.

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00:26:13,880 --> 00:26:16,440
Speaker 1: Dem I think your deem corn, and you just don't

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00:26:16,440 --> 00:26:20,200
Speaker 1: want to admit it to the lovers. I do love corn.

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00:26:20,720 --> 00:26:24,840
Speaker 1: I I'm fascinated by corn. I love the history of

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00:26:25,960 --> 00:26:29,760
Speaker 1: the soul of corn. I grew up with both. I

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00:26:30,400 --> 00:26:33,320
Speaker 1: don't know. You can't decide. I can't decide because I

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00:26:33,359 --> 00:26:36,919
Speaker 1: love them both for different things. Most things I like

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00:26:37,080 --> 00:26:39,439
Speaker 1: to eat with corn, but there are a few things

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00:26:39,960 --> 00:26:44,119
Speaker 1: that you just have to go Flower. So I'll let

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00:26:44,119 --> 00:26:46,480
Speaker 1: you off and say both. Thanks so much for listening.

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00:26:46,880 --> 00:26:53,720
Speaker 1: Don't forget to subscribe. Thank you by Everybody. Hungry for

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00:26:53,840 --> 00:26:57,440
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00:26:57,640 --> 00:27:01,439
Speaker 1: Hearts my podcast network. For more of your favorite shows,

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00:27:01,520 --> 00:27:04,640
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00:27:04,760 --> 00:27:07,119
Speaker 1: you get your podcasts, H