Speaker 1: The sweetest thing I've seen with grits is people who
Speaker 1: put a little bit ketch up on their grits. Wait,
Speaker 1: hold the whoa whoa whoa flag on the motherfucking play.
Speaker 1: You've never seen that. No, there's people in the world
Speaker 1: that put a little bit of um. I mean, I know,
Speaker 1: catchment hot sauce are not the same thing, but they
Speaker 1: might put a little bit of hot sauce on their grits.
Speaker 1: My grits. No, thank you for tuning in to hold up.
Speaker 1: My name is Josh Johnson. I'm one of your co hosts.
Speaker 1: I'm from writer for The Daily Show, and I am
Speaker 1: joined by Cap k cat mm hmm no, no, no, no, no,
Speaker 1: tap dance with the talk. I got it. Co co Oh,
Speaker 1: you don't know anything about the balls. Okay, you don't
Speaker 1: get it. You never see that. They were like Katriya
Speaker 1: Kata Katrina and someone's like dancing. No, I've seen it, Yeah,
Speaker 1: like Paris's burning type stuff, right, yes Paris, Yes, yes, yes,
Speaker 1: I went unto one of those balls so bad. I
Speaker 1: do too. I have a real appreciation for them, even
Speaker 1: though I don't fully understand everything that's going on. It's
Speaker 1: all amazing. Well, it's like, you know, they call it
Speaker 1: a death drop, but it's actually called a dip, is
Speaker 1: what it's actually called. But there was this guy that
Speaker 1: did this one. I have to find the video. This
Speaker 1: man did such this parson, he just did this move.
Speaker 1: They just did this move. Because I don't how they identified.
Speaker 1: I don't want to be rude, but the move that
Speaker 1: they did it was like almost like a soft back flip,
Speaker 1: but they were holding like the bottom of their foot
Speaker 1: and the legistraining yes, yes, yes, I've seen it. I've
Speaker 1: seen it. Why do you see someone in the background
Speaker 1: just grab the other person and then get up? And
Speaker 1: this is one has to be like no, no, no, comeback.
Speaker 1: And it's like anytime you see something that makes you
Speaker 1: run away, it's like when black people are thinking they
Speaker 1: go to run away. Yes, I would even go as
Speaker 1: far as to say that when I saw it, I
Speaker 1: was like, in order for me to do it, I
Speaker 1: would need to be shot like that whole, that whole
Speaker 1: movement that was done. I could only do it if
Speaker 1: I had been knocked backwards but was also passing out,
Speaker 1: but it was also fighting to stay awake like that,
Speaker 1: Like that's what all that means. Also a trained cheerleader
Speaker 1: in gymnast. Yes, yes, all those things happening simultaneously. So
Speaker 1: for the listeners, we didn't try to educate you on
Speaker 1: certain things, just having a genuine moment. But ball culture,
Speaker 1: ball culture, which is so confusing when they're trying to
Speaker 1: outlaw these drag shows, which is so smooth as well.
Speaker 1: Ball culture. It's smooth. Is it's an elegant you know,
Speaker 1: you know what else is smooth? You know what else
Speaker 1: is elegant? You know what else is giving breakfast? All right?
Speaker 1: And you know what in breakfast is smooth? You know
Speaker 1: what in breakfast is nutritious. It builds that body up
Speaker 1: to kick back, to kick out, to pop out, to
Speaker 1: duck walk. It's our topic today, all right. Our topic
Speaker 1: today is oatmeal versus grits. I'll say this. I want
Speaker 1: to listen, to take a moment to decide what side
Speaker 1: they're on. Play the music. Okay, we're back. So I
Speaker 1: know that some of you chose grits, and then some
Speaker 1: of you are wrong, Josh. First of all, the fact
Speaker 1: that you think that oatmeal is smooth. Oatmeal is a
Speaker 1: cobblestone street in a boat. Okay, Okay, if you if
Speaker 1: you want are you Are you trying to bring up
Speaker 1: the bad oatmeals because I'm talking about the good oatmeals. Okay.
Speaker 1: Are you trying to bring up the bad water to
Speaker 1: oatmeal mix, water to oats mix, the non steel cut mix,
Speaker 1: or are you talking about all oatmeal to begin with?
Speaker 1: Listen one, I don't understand why we need steel to
Speaker 1: cut these oats. How much of these oats pushing back?
Speaker 1: Or you have to tell me that these oats are
Speaker 1: steel cut? What else are we cutting oats with? What
Speaker 1: is the difference? What is the significance? M I have
Speaker 1: a steel cut oat. Okay, you can't cut this. You
Speaker 1: can't cut this or iron or aluminum to be steel?
Speaker 1: M hmm, should probably be steel. You know, what's the
Speaker 1: whole like? What's the plant look like? I know what
Speaker 1: grits come from corn? M hmm. What do oats look like? Show?
Speaker 1: They look like if you're in a hornfield and you're
Speaker 1: walking past the lower like the plants that don't go
Speaker 1: as high, you know, like you're running your fingers through
Speaker 1: some wheat. It looks kind of like that. Oh, I
Speaker 1: just learned something interesting. M. Do you know a vino
Speaker 1: has like oat milk in it? Mhmm. The reason that
Speaker 1: so it looks like the name of oats is a
Speaker 1: vena sativa. Yeah, that must be why they call the luno.
Speaker 1: I don't know, I never I never thought about it
Speaker 1: until just now. See, how do we figure out were
Speaker 1: supposed to eat this? You give stuff a try, you know,
Speaker 1: you be a pioneer. Okay, First of all, that's that's
Speaker 1: one of the reasons why we're not discovering new foods
Speaker 1: now is because, like I said before, like I've said
Speaker 1: in previous podcasts, all right, this is I mean, you
Speaker 1: take a step back for a second and need to
Speaker 1: take a quick break. Okay for the men, all right,
Speaker 1: for my men, you need to keep being pioneers. You
Speaker 1: need to keep eating stuff that you don't know if
Speaker 1: you be eating it. You need to keep putting stuff
Speaker 1: in your mouth to see if it has nutritional value.
Speaker 1: All right, Hey, we're counting on you because because oats
Speaker 1: different milks, where did that come from? It came from pioneers,
Speaker 1: It came from bravery, fortune favors the bold. I'll tell
Speaker 1: you this. You know what, you know you said putting
Speaker 1: things in menmouth nutritional You know what I'm gonna say.
Speaker 1: Let's jump ahead, let's jump ahead. You know what I'm
Speaker 1: gonna do. You know what I'm gonna do? Okay, I see,
Speaker 1: I see, I see how you are? I see okay,
Speaker 1: because I'm trying to give fellowship, to employ leadership to
Speaker 1: these med out here that have lost their way. Oh no, no,
Speaker 1: there's so many. Listen, I can tell you this. We're
Speaker 1: asking men to be vulnerable. Yes, sure, it's sure face.
Speaker 1: They have to adjust how they're going, they have to
Speaker 1: decide how they're going to do it to be vulnerable. Yes,
Speaker 1: because sometimes they can be vulnerable. It's just humans in general.
Speaker 1: Because I know this is a new thing for men,
Speaker 1: because like I was talking to this guy yesterday, he
Speaker 1: was like, well, you know, the world is set up
Speaker 1: for women to be able to vulnerable and cry. And
Speaker 1: I was like, but y'all did that. Women aren't telling
Speaker 1: men they can't cry. Men are telling men they can't cry.
Speaker 1: Men set all of this up. And if we were
Speaker 1: men be vulnerable, maybe they will stop murdering us. So
Speaker 1: shout out too, I mean, are you ready for me
Speaker 1: to be vulnerable? About oats? Hold on? We need to
Speaker 1: say who who recommended this though, because it's actually what's
Speaker 1: from a listener. Oh yeah, yeah, you're right. You're right here.
Speaker 1: It was a listener, Kaya Carter, I believe gave us
Speaker 1: versit me a very nice dm um. I do need
Speaker 1: to respond to Kaya, thank you friend. Oatmeal versus gritz
Speaker 1: is a great topic because it said oatmeal versus grit
Speaker 1: slash cream of wheat, which makes me think that you
Speaker 1: think that if you do oatmeal versus grit slash cream
Speaker 1: and wheat, it makes me think that one your choice
Speaker 1: is oatmeal and you feel like cream of wheat are equivalent.
Speaker 1: Because what we could do is a three man snack down,
Speaker 1: and I could tell you how oatmeal and cream a
Speaker 1: wheat attract I'm not even gonna make you take on
Speaker 1: cream of wheat right now because I'm passionate about oatmeal.
Speaker 1: I like, great because you don't like cream and wheat either,
Speaker 1: because nobody wants to eat wet cardboard. Yeah. I mean,
Speaker 1: I don't even know if I've had cream of wheat,
Speaker 1: to be honest with you, because you're not a Yankee,
Speaker 1: I guess. I also just I don't even know if
Speaker 1: i'd recognize it. I've never ordered it. I mean, I
Speaker 1: don't know where you order. I think my mother bought
Speaker 1: it one time. I did see in the story recently
Speaker 1: cream of rice? Was it good or you just saw it?
Speaker 1: I get. I'm just throwing out questions, you know, just
Speaker 1: asking things. I did think about it, but and I
Speaker 1: was like, wait, what I eat this with m because
Speaker 1: creamer rice seems like something you give to a baby.
Speaker 1: First of all, all this feels like baby food. Yeah,
Speaker 1: well I think most of it is. Yeah, grits is
Speaker 1: probably the only one that's the last the entire plate
Speaker 1: of life. Do you have mean like breakfast grits that
Speaker 1: you know, but oatmeal seems like its own thing. Yes,
Speaker 1: oatmeal is breakfast or cookies. You can't put grits on
Speaker 1: the side. I mean you you put grits on the
Speaker 1: side of the plate. You can't put oatmeal on the
Speaker 1: side of a plate. You know, with a little because
Speaker 1: you've had your breakfast, eggs, bacon, a little bit of grits.
Speaker 1: You can't put a little bit of oatmeal. People will
Speaker 1: be like, so did you you throw up on my plate?
Speaker 1: Are we fighting? What are we doing? Is this an attack?
Speaker 1: Is the olt meal one of those things where it's
Speaker 1: like grits is because this is why, this is why
Speaker 1: fucks with grits heavy one. Grits can be breakfast, lunch, dinner, brunch.
Speaker 1: Grits can be any meal. Mm hmm. You can have
Speaker 1: your breakfast grits. You know, we've all had fish and grits, grits.
Speaker 1: I'm sorry, I'm sorry. Did you say fish and grits. Yeah,
Speaker 1: I've never had fish and grits at the same time.
Speaker 1: You had shrimping grits. Yeah, the same concept. I know,
Speaker 1: it's the same concept. I just didn't know people were
Speaker 1: doing like whole like blackened catfish or whatever with fish. Oh,
Speaker 1: fried fish with grits, Yeah, I didn't know that. But
Speaker 1: the shrimp and grits, hey, they don't do them anymore.
Speaker 1: This was oh, this, this is like heartbreaking. I remember
Speaker 1: the first time I went there. They don't do them anymore.
Speaker 1: They had a shrimp and grits place in Brooklyn that
Speaker 1: was so good. It was so wild. And then they uh,
Speaker 1: yeah it was seasoned. Well. They had they had a
Speaker 1: little bit of a m I don't even I don't
Speaker 1: even know what was called, but there was a there
Speaker 1: was a dash of a little type of oil in
Speaker 1: it that also gave it a great flavor, gave the
Speaker 1: shrimp a great flavor and then you mix it and
Speaker 1: gets in the grits. I think it was too much
Speaker 1: flavor for It was probably too much flavor for people,
Speaker 1: because I remember I had and I was like, oh,
Speaker 1: I'm home, you know what I mean, Like, there's just
Speaker 1: a moment where it flavor. And to be fair, they
Speaker 1: did have other things in the restaurant, and those other
Speaker 1: things were just okay, this was the one thing that
Speaker 1: someone in the kitchen was doing like fire and then oh,
Speaker 1: say something with too much flavor, and then everything else
Speaker 1: didn't have enough. Yeah, yeah, thank you. But I guess
Speaker 1: this is my thing. I see all the points that
Speaker 1: you're making so far for grits with the timing, and
Speaker 1: I agree, and I'll raise you though. That oatmeal comes
Speaker 1: through with more variety. Okay, there's cinnamon oatmeal. There's there's
Speaker 1: apple cinnamon oatmeal, there's uh which you call it strawberry exactly, Yes, yes, yes,
Speaker 1: oatmeal is oatmeal is coming in with all the fruits.
Speaker 1: Like a pancake. You can only put you can put
Speaker 1: fruit in oatmeal, yes, fruit, little cream, little butter. There
Speaker 1: was some cinnamon. Right now. Because I'm a good Christian woman,
Speaker 1: I don't need grip sweet? Do people do that? A
Speaker 1: lot of people do that. I did not know that
Speaker 1: at all. Really, Oh my god, have you not been
Speaker 1: on the internet. There was a big debate like during
Speaker 1: like like not like lockdown, but like right after lock
Speaker 1: like you know, when we were just in purgatory. Yeah, yeah, yeah, yeah.
Speaker 1: So it's like the Fall of twenty twenty where we're
Speaker 1: just like, yeah, tactically we can be outside, yeah, but
Speaker 1: do you want to be but you can't be outside?
Speaker 1: Everything was also only your sikest friends are calling you, right,
Speaker 1: Only your friends with a constant cough are the ones like, hey,
Speaker 1: you all want to hang out on Tuesday? No, go home,
Speaker 1: stay hot. So there was a thing on a lite
Speaker 1: where people are just like talking about like doing skrits
Speaker 1: with sugar or grits with salt, savory grits and sweet grits.
Speaker 1: Savory gets grits. I don't believe in sweet grits because
Speaker 1: I wasn't raised that way. My mama wasn't raised that,
Speaker 1: you see what I'm saying. Maybe my grandma would do it,
Speaker 1: I don't know, but I've never seen Buela put sugar
Speaker 1: in grits. Sugar was gritz was always a savory situation.
Speaker 1: It was always something because it could be had with
Speaker 1: you know, your sauce of jagg and cheese. Right. My
Speaker 1: brother never liked eggs when he was a little kid.
Speaker 1: He didn't like when he was a baby, didn't like them.
Speaker 1: And my mother tried to sneak eggs in his grits
Speaker 1: and he would just be piti You don't get an eat, lady.
Speaker 1: She tried to sneak as a couple. You know, it's
Speaker 1: more proteins than young man. Yeah, but yes, sweet grids
Speaker 1: is a it's a it's a debate in our community.
Speaker 1: I don't know how you haven't heard about it. It's
Speaker 1: it's like one of those It was in the lines
Speaker 1: of like the washing your legs conversation we were having
Speaker 1: with the so and now. The only thing, the sweetest
Speaker 1: thing I've seen with grits is people who put a
Speaker 1: little bit of ketchup on their grits. Wait, hold of
Speaker 1: whoa whoa whoa flag on the motherfucking play. You've never
Speaker 1: seen that. No, there's people in the world that put
Speaker 1: a little bit of um. I mean, I know ketchman
Speaker 1: hotsaus are not the same thing, but they might put
Speaker 1: a little bit of hot sauce on their grids, their grits.
Speaker 1: No ketchup when it comes to grits. H I have
Speaker 1: had good grits. I have had terrible grits. And I've
Speaker 1: also had polenta that someone tried to sell me as Yes,
Speaker 1: that does that and that. Yeah, tell your chef to
Speaker 1: come outside. Yeah. Yeah, it's fraud outside food, fraud, outside,
Speaker 1: Ponzi scheme, fraud, game food, daisy unnecessary. You understand a
Speaker 1: good person, Okay. I try to write by people, and
Speaker 1: you put on your menu. It's my fault. I am
Speaker 1: in Cleveland. Okay. It's also another W for oatmeal. No
Speaker 1: it's not because, yeah it's not. It's not cut. I
Speaker 1: have seen restaurant oatmeal. I think my oatmeal is that
Speaker 1: the texture is never good. Never. Now, if you're not,
Speaker 1: if you're somebody who don't know that when you cook
Speaker 1: your grips, are you supposed to put butter and milk
Speaker 1: in it? And you out here with the water only grits,
Speaker 1: I can't do nothing for you. You got to save yourself. Yeah, yeah,
Speaker 1: a lot of grits out there looking like a membrane. Listen,
Speaker 1: not a membrane. Yeah, yeah, like a leafs like wow,
Speaker 1: grits with just water like loose water, only grits. Yeah,
Speaker 1: because if your grits don't solidify when they get cold,
Speaker 1: so even could your grits are moving? Even could your
Speaker 1: grits are moving? And you're learning so much about biology,
Speaker 1: you know, the whole biology lessons in the pot. Listen.
Speaker 1: I did have somebody ask me because one I found
Speaker 1: out that technically grits oatmeal, cream of wheat, our porridge. Okay,
Speaker 1: and technically when they were talking about that, please, sir,
Speaker 1: can I have some mool he was talking about oatmeal. Yeah. See,
Speaker 1: he want more oatmeal. He needed that us to because
Speaker 1: he was poor, Josh, Yes, and he needed to get
Speaker 1: it in. He needed to have anything, and anything's gonna
Speaker 1: get him there. Single grit wouldn't have fed the poor boy.
Speaker 1: He needed some more oatmeal. A single oat, A single
Speaker 1: oat is bigger than a grit, an oat at oat
Speaker 1: at oat is bigger than one grit. One oat. I'll
Speaker 1: take oat all day just because of the size, the size,
Speaker 1: the five. So you're saying the grits like we say
Speaker 1: oatmeal of versus tip, because you could put fruit in it.
Speaker 1: This is the thing. You can't do savory oatmeal. Mm hmmm.
Speaker 1: Who is doing savory oatmeal? I feel like someone in
Speaker 1: England is doing probably yeah, yeah, probably, And I'm not
Speaker 1: even gonna vouch for it. I don't know it. I
Speaker 1: don't know what's out there, but I'm not gonna say
Speaker 1: that that is great. I haven't had it, so I
Speaker 1: can't stay when you when haggis is made, oat mill
Speaker 1: is the binder. I found that out when I went
Speaker 1: to Scotland. I just realized I wanted a date when
Speaker 1: I went to Scotland the first time. Yeah, yeah, yeah,
Speaker 1: But then I found out he just wanted you wanted
Speaker 1: to talk to me. I keep getting I've been tricked
Speaker 1: by more than one white boy who is acting like
Speaker 1: they want to go on a date, but then when
Speaker 1: you get on the date, they just want to ask
Speaker 1: me about comedy. I'm like, oh, I see, yeah, yeah, yeah,
Speaker 1: you bitch. That definitely. I could see I see you.
Speaker 1: I could see you, like your eyes squaring up where
Speaker 1: you're like, oh, oh okay, all right, because you've already
Speaker 1: s thoughted. You've always well played, well played. You just
Speaker 1: in the middle of a restaurant. You did it. You
Speaker 1: did yourself a bit trick me. You really tricked me.
Speaker 1: I'm getting two desserts. Honestly, I'm might get two andres okay,
Speaker 1: and I might slide one off the table. Yeah, soon
Speaker 1: as they bring I'm gonna look at the server and
Speaker 1: be like thank you, slide and then look at you
Speaker 1: and be like clean it up. Listen like a cat
Speaker 1: knocking something off a mantle. Just mhm mm hmm. What
Speaker 1: are you doing so you always want to learn about
Speaker 1: You're always been curious about comedy? Mmm. Sometimes they mention
Speaker 1: it's about comedy. You slid it, but not all the way.
Speaker 1: It's a quarter off the table, Like and what and
Speaker 1: what about a career? You're like, oh, a career in finance.
Speaker 1: You slide the plight back. But my friend's day, I'm
Speaker 1: the funniest and I should go to an open mic.
Speaker 1: But I don't think I'm really gonna do it there, girl,
Speaker 1: But it is not it for a comedy class? Yeah?
Speaker 1: You know, oatmeal, I have all these adends. You're just
Speaker 1: talking about fruit. Okay, if hold on, grits can be
Speaker 1: there's people that put sugar and grits. I've tried it.
Speaker 1: I didn't like it because it's not how my mouth
Speaker 1: is set up right, okay, But there are a lot
Speaker 1: of people that do put sugar and grits. I have
Speaker 1: a jelly get close with some grits and tried it reluctantly,
Speaker 1: didn't hate it, Never do it again. But grits can
Speaker 1: be sweet and savory. Okay, oatmeal, it's really only sweet.
Speaker 1: But you see you say sweet and savory for grits,
Speaker 1: but you also outside of putting a little cinnamon in it,
Speaker 1: what are people doing it to make it sweet? Sugar
Speaker 1: legitimately sugar, just putting straight sugar. Yes, But by that logic,
Speaker 1: anything can be sweet because if you don't put like oatmeal,
Speaker 1: if you don't put sugar in oatmeal, no, I know,
Speaker 1: I know. I'm saying that oatmeal goes well with these
Speaker 1: fruits that are added on, like that's a nice pairing,
Speaker 1: whereas with grits if they don't, if it doesn't go
Speaker 1: well with anything sweet and you just gotta put sugar
Speaker 1: in it. Now, I've never heard of anybody putting fruit
Speaker 1: and grits, which they shouldn't. Don't get me wrong, I'm
Speaker 1: not making suggestions. I'm just saying this is the distinct
Speaker 1: difference between the two. You know, grits have an overall
Speaker 1: advantage when it comes to time. Like I said earlier, breakfast, lunch, dinner,
Speaker 1: I think oatmeal swings it with pairing, with the paarability
Speaker 1: of other things. That the experience of oatmeal only a
Speaker 1: breakfast food, I know, but within breakfast, I'm saying it
Speaker 1: has more. Yeah, but there's so many fruits, right, but
Speaker 1: if you're not putting watermelon and oatmeal not putting watermelon,
Speaker 1: but there's so many fruits that goes well with it
Speaker 1: goes well with berries, m or whatever the fuck apples
Speaker 1: are You were sound is so right until you said
Speaker 1: that last thing that Wow, I wish we had points
Speaker 1: so I could get that's uh because they're not a
Speaker 1: stone fruit. Yeah yeah, yeah, I'm like, so peaches like nectarines, plums,
Speaker 1: but like a peach. I've had like peach flavored oatmeal
Speaker 1: and berry flavors, and yeah, what kind of fruit is it? Apple? Look,
Speaker 1: what's the classification of apple? And a pear? Is the
Speaker 1: tree fruit fruit? Well we both said that, so that's
Speaker 1: my things. It okay, it's called a palm fruit. Oh okay,
Speaker 1: oh m e. Now listen, you can't make fun of me. Okay,
Speaker 1: m hm, because it says palm fruits are members of
Speaker 1: the plant family and it's spelled r O s A
Speaker 1: C E A E. I know it's not Rosa sho.
Speaker 1: I'm fully aware of that. That's that is funny though,
Speaker 1: that that's very funny because when you say when you
Speaker 1: spell something, because when sometimes someone someone spells something for you,
Speaker 1: if you don't already know the word they're spelling, you
Speaker 1: have to put it together in real time. So I
Speaker 1: was also like, there's no way that's rosa shum. Any
Speaker 1: fruit that can be dehydrated is normally dehydrated and then
Speaker 1: can be thrown in with a dry mix of a
Speaker 1: of a oatmeal will go well with the oatmeal. And
Speaker 1: I think that's a lot more fruits than um. Well,
Speaker 1: they dehydrates things and put them in grits. It's just
Speaker 1: different types of cheeses and butter. Yeah. Yeah, and the look,
Speaker 1: there are a lot of cheeses that go well with
Speaker 1: grits that people don't even try. You know, you put
Speaker 1: cheese in oatmeal. So is this what I'm just asking? Okay,
Speaker 1: I'm just asking yeah, yeah, yeah, yeah, yeah, But that's yeah,
Speaker 1: clearly anybody could do whatever they want water. Can you
Speaker 1: put cheese on oatmeal? It's like not if you're saying,
Speaker 1: but who knows? But why not? But why not? I
Speaker 1: mean they use it to make haggis sandwich. I'm sure
Speaker 1: there's someone in the UK that's putting cheese on their
Speaker 1: their oats. I mean we're putting cheese on ramen now,
Speaker 1: so I don't know, is that real? Yes, cheesy savory smell.
Speaker 1: If you saw a recipe, I guess people are doing it.
Speaker 1: Question answered, ham, egg and cheese oatmeal. I'm just I'm
Speaker 1: not here for it, so help me out. Besides fish,
Speaker 1: what other food pairings would you say that grits go with.
Speaker 1: You can do fish, you can do shrimp. I've had
Speaker 1: it with like a savory crab creamy so mostly seafood. Right, Well,
Speaker 1: you can do no because for breakfast you're doing all
Speaker 1: your breakfast meats, your bacons, your hams, your sausages. Yeah yeah, um,
Speaker 1: I bet you could do countryfied steak and grits. I
Speaker 1: bet that'd be good country for steak. Yeah, I've never
Speaker 1: had that. Oh, we might have to have that together.
Speaker 1: That's that's that does sound like a good pairing to
Speaker 1: go back. Grits are inherently poor people food and very
Speaker 1: much originally you know from you know, I guess the
Speaker 1: real food history of it. I think it might have
Speaker 1: been a food that was like enslaved people. So when
Speaker 1: you make cornmeal, m grits is what they would throw
Speaker 1: away when they make corn meal. It's a part they
Speaker 1: didn't grind all the way down, and so you take
Speaker 1: that and that's why you have to boil it to
Speaker 1: make it edible, because it's literally the it's like almost
Speaker 1: like a tiny it's the best way, I guess it
Speaker 1: like a little like a becauld. You see when you
Speaker 1: cook corn, that little pebble kind of thing that's inside
Speaker 1: a piece of corn. When you cook corn, that's great
Speaker 1: and you just get a bunch of those together and
Speaker 1: then your belly is a little But I can say
Speaker 1: that I realize that for me, I am not a
Speaker 1: wheat person. Okay, I'm a rice and a corn And
Speaker 1: I think you have to know that about yourself. I
Speaker 1: think you have to what carbs you like, because like
Speaker 1: so many people have this. Uh I don't call ciliacs,
Speaker 1: but one of my h oh yeah, yeah, yeah, a girl,
Speaker 1: an acquaintance of mine, she has it, and I can
Speaker 1: you not have grits if you have ciliacs? You can?
Speaker 1: You can because oh okay, but a second I was confused. No,
Speaker 1: I'd be like, oh, you got the SIMILARX disease and
Speaker 1: she was like yeah, and I was like, what you're not?
Speaker 1: Just said? But um also, look, you know the grits
Speaker 1: nutrition facts. I think when I looked him up, I
Speaker 1: was a little uh unimpressed. You know, oatmeal's bringing you iron,
Speaker 1: all right, iron and corn? Uh there's very little iron
Speaker 1: in grits. Yeah, yeah, yeah, but oatmeal you know sometimes
Speaker 1: And I love that we do this because it lets
Speaker 1: you know when something is a bit inferior or something else.
Speaker 1: Who Grits not coming through with any vitamin C, any calcium,
Speaker 1: any vitamin D, very little B six, very little magnesium.
Speaker 1: You know, it really is just there too, like you said,
Speaker 1: sort of keep the belly full and move on. You
Speaker 1: really need to pair something else grits, you know, so
Speaker 1: that you get some nutrients in. Because I think I've
Speaker 1: given credit to grits for its versatility in meals, and
Speaker 1: now I'm realizing it's a hanger on. Okay, it's a
Speaker 1: it's a leech. Okay, it's a social climber. It's what
Speaker 1: it is. Whoa whoa whoa oat meals out here being
Speaker 1: in its own bowl, standing on its own two oats. Okay,
Speaker 1: now let me see something to say. Okay, why Southern
Speaker 1: the grits. Grits are an iconic Southern disiha dates back
Speaker 1: as far as the sixteenth century. They were originally made
Speaker 1: by drawing corn colonels and boring them to create a mush.
Speaker 1: That's still how grits are made. Um, grits were introduced
Speaker 1: into Southern cooking. When the Native Okay, there's a way
Speaker 1: that we talk about Native Americans that always think is weird. Yeah,
Speaker 1: we always couldn't identify in front of it when the
Speaker 1: Native I've always thought it was saying when Native Americans
Speaker 1: the Native. What I'm saying. I think that's because if
Speaker 1: you say Native Americans, this is this is like this
Speaker 1: is just like I think, a semantics thing. But once
Speaker 1: people from England started being born here, they were also
Speaker 1: native to America. That's why when you're distinguishing udia, say
Speaker 1: the Native Americans, so that we can distinguish people because
Speaker 1: we're natives, like we were born here, you know, as
Speaker 1: America is using the term indigenous. I think so. Yeah,
Speaker 1: I think so because because technically anybody born somewhere is
Speaker 1: native to that place. So just so there was no confusion.
Speaker 1: We weren't like, you know, the Native Americans, as in
Speaker 1: anyone who was born here. It's like, no, the natives, right,
Speaker 1: the original people of this land got it, just wondering,
Speaker 1: just trying to learn um. Any of the Native Americans
Speaker 1: served grits to Sir Walter Rawley's men and the subsequent
Speaker 1: Jamestown colonists. So grits came from the dative Americans, and
Speaker 1: then I guess white people started eating them, and then
Speaker 1: black people went hey, hey, hey, hey, we got it.
Speaker 1: I think in yeah, I think in slavery. That was
Speaker 1: exactly the way you described it is what happened, like
Speaker 1: past the initial Native Americans making a version of it,
Speaker 1: and then we made a version of it because corn
Speaker 1: wasn't it was indigenous to the New World, so we
Speaker 1: didn't know about corn. Yeah, it was a new plant.
Speaker 1: There was munching on. It's like, hey, hey, what y'all,
Speaker 1: what y'all munching on? What's what's this? We We got
Speaker 1: wheats and oats and some ship called amaranths spelt. What's that?
Speaker 1: What y'all crunching on crunching? H You know, I think
Speaker 1: I think I'm confident, but you can't be because I
Speaker 1: can't be. No, I can't be. I'm talking about no
Speaker 1: about oatmeal. Yes, about oatmeal. I'm very confident about oatmeal. Yes,
Speaker 1: But what because because well, with other things, it's more
Speaker 1: be six, it's coming through with iron things. You needing
Speaker 1: your diet. I can eat grits and eat a vitamin
Speaker 1: to be fucking fine. What I'm saying is you don't
Speaker 1: have to put a vitamin and your grits to have
Speaker 1: a vitamin. Just remember that. Don't be like, oh I'm
Speaker 1: man about gritce. You have your old meal, make sure
Speaker 1: you drop a couple of b sas vitamins, get a
Speaker 1: multi vitam. But really trying to go life together. What
Speaker 1: I'm saying is grits are more versatile. You compare them
Speaker 1: with meats, you compare them with veggies. You know you
Speaker 1: ever had like because my homeboy was making breakfast. You know, Papa,
Speaker 1: he was making breakfast one day, because Papa makes breakfast,
Speaker 1: it's great. We love Papa. And he made grits and
Speaker 1: he will make like white gravy from scratch, which I'd
Speaker 1: never seen any like even my mom may never make
Speaker 1: right gravest scratch. I never seen that in my life. Yeah,
Speaker 1: and so he made up some like Brussels sprouts or
Speaker 1: whatever because he's like, well, we gotta have a little
Speaker 1: veggie with breakfast. I'm like, I think we're eating brunch now. Um,
Speaker 1: but grits. Put a little like grits with eggs and
Speaker 1: some sausage with some like Brussels sprouts. That's a good
Speaker 1: brunchy meal, right, he got my vitamins. Okay, couple, I'm
Speaker 1: at Rilet's. But I think that you could have or
Speaker 1: you could took that same meal to take off the
Speaker 1: bacon and the eggs and you could put down some
Speaker 1: shrimpis or you could put down you know, macro freighters
Speaker 1: or salmon or anything you know rich you can flip in.
Speaker 1: Like you said, oatmeal don't get served on the side. Yeah,
Speaker 1: oatmeal and getting added to nothing. I'm not out here
Speaker 1: trying to try savior oldmeal. If you really want to
Speaker 1: know what's happening, are you will are? Do you want
Speaker 1: to try savory oatmeal? Do you want to see if
Speaker 1: you can put cheese and bacon and eggs. Look oatmeal.
Speaker 1: Do you think your ancestors would contell you to bless
Speaker 1: you and smile? They down on their faces. How about this,
Speaker 1: I will try savory oatmeal before I would try sweet grits.
Speaker 1: That's legitimate. You're a good man. That makes sense. Yeah, yeah,
Speaker 1: I haven't that. You know. You talk about versatility and
Speaker 1: I I'm not seeing it. I'm not seeing it. I'm saying,
Speaker 1: So you don't want to put because to make anything,
Speaker 1: because to make oatmeal sweet, you have to put sugar
Speaker 1: in it. No, I know, but I'm saying, I'm saying,
Speaker 1: when we talk about nutrition alone, okay, nutrition, fine, m
Speaker 1: there might not be as much of anything. Yeah, of
Speaker 1: the things, there are some stuffs and grits. There's some stuff. Yeah,
Speaker 1: you're right, that's the right word to use for it.
Speaker 1: There's some stuff. There's some general junk you can digest eventually.
Speaker 1: What in the hell. Yeah. Yeah, and once you've once
Speaker 1: you've added butter and you've boiled some milk. I'm with you. Yeah,
Speaker 1: you have to add butter to fucking oatmeal too, No,
Speaker 1: not really butter, yes, no, no, no, no no, no, okay,
Speaker 1: So grit it's got protein, it's got carbohydrates. Faber, there's
Speaker 1: no sugar and grits. I'm with you, but I'm saying,
Speaker 1: how much of those things does it have? There is
Speaker 1: iron and grits, you're jerk. There's the iron you need
Speaker 1: a day. Magnesium. Yeah, you might as well bite a
Speaker 1: piece of metal to get bored. You're good from grits.
Speaker 1: M hmm. Just you're just saying things that have trace
Speaker 1: amounts in there. Who's trace trace tracy amounts in there?
Speaker 1: I said it in the in the beginning episode. I
Speaker 1: say again, brothers out there, men, my men, okay, I
Speaker 1: love you. Always dine out the man you wash strong bones. No, no,
Speaker 1: I'll talk. I'll talk to the women too. I'm just saying,
Speaker 1: you know, it's these men out here that need guidance.
Speaker 1: That's okay. So I'm saying, and my man, listen, open
Speaker 1: your ears harder. I know you think you're listening. Open
Speaker 1: them wide, okay, get them so, open the air pod,
Speaker 1: slip out a little bit. Okay, open your ears and
Speaker 1: listen to me. Get that oatmeal in, okay. Get your calcium, okay,
Speaker 1: get your iron in. You wan't be iron. You want
Speaker 1: to be a hard body. You want to be an
Speaker 1: iron man? Yeah, you iron in your body? What that fiber?
Speaker 1: That fiber? Be honest, man. However, you can go into
Speaker 1: the bathroom. You're going that they need to drink You're going, yeah,
Speaker 1: drink your water, all right, that's why we're dying out here.
Speaker 1: No fiber, Okay, stay fibrous, stay healthy, stay manly. Okay,
Speaker 1: and uh, you know my thoughts are with you. What Yeah, yeah,
Speaker 1: you don't be thinking about you all right. One h
Speaker 1: A lot of us aren't eating breakfast. Yeah, a lot
Speaker 1: of us are skipping breakfast. That's fair, and we need
Speaker 1: to be eating breakfast. There's one thing my nutrition has
Speaker 1: said me is like you have to if you wouldn't
Speaker 1: do anything if your body wants to be right, if
Speaker 1: you want to you know, if you're trying to just
Speaker 1: improve your health overall. Right. Yeah, but also so you
Speaker 1: get very tired during the day, Like I would be
Speaker 1: waking up at nine, I wouldn't eat till one pm.
Speaker 1: I knew, Drisch Just like, what's all are you doing? Yeah,
Speaker 1: your body isn't starvation mode all the time, right, So
Speaker 1: we gotta start eating breakfast more. You gotta start drinking more. Water.
Speaker 1: I'm sorry, but we do, we do, we do? I
Speaker 1: the doctor tell me is like a lot of the
Speaker 1: stuff that people will have issues with if they would
Speaker 1: just drink more water, they can just flush stuff out
Speaker 1: of their body because you just sit in your liver,
Speaker 1: or just sit in your kidneys, or just sit in
Speaker 1: your calling water. So we gotta start eating breakfast. We
Speaker 1: gotta start remember the flush. Yes, remember the flush. Uh
Speaker 1: you know, be your own handle to your own plumbing.
Speaker 1: Um hm. Also we have to remember that grits came
Speaker 1: from and oppressed people. What are you doing? What are
Speaker 1: you doing right now? Grits came for people myna own business.
Speaker 1: And then the hot man showed him and what did
Speaker 1: he bring with him? Were you? What did he bring? Josh?
Speaker 1: Were you? I don't think no, no, don't don't don't
Speaker 1: put that on me that it's not There's no way
Speaker 1: brought oatmeal. That's what happened. I think. I think oats
Speaker 1: grew here. Don't do that that they were here. Corn
Speaker 1: wasn't over there? How was oats over here? Because a
Speaker 1: place can have its own things, the place can have
Speaker 1: its own foods. Is oatmeal indigenous? How is oatmeal gonna
Speaker 1: be the it's just oats. It's just did oats grow
Speaker 1: here already? Corn didn't grow in Tomatoes didn't grow in Europe.
Speaker 1: Pumpkin didn't grow in Europe. They listen, If it wasn't
Speaker 1: for Marco Polo and we isn't corn. That's what I'm saying.
Speaker 1: Think about it. If it wasn't for Marco Polo in Columbus,
Speaker 1: there would be no there would be no pasta. You
Speaker 1: know what I'm saying. There would be no there'd be
Speaker 1: no pasta. So the whole rest of the world didn't
Speaker 1: have corn, and is the white folks hopped on a
Speaker 1: boat and came up and brought their happy asses over here.
Speaker 1: So some plants so grew everywhere. I don't think eggplant
Speaker 1: lived grew in Europe. So I don't know what these
Speaker 1: I don't know what they was eating before fucking somebody
Speaker 1: sell the ocean blue. All I'm saying is that the
Speaker 1: white man brought oap Man. And what I'm not gonna
Speaker 1: do is promote the white man, thrains. I'm not doing it.
Speaker 1: I'm not doing it. Okay, we've been to two much, Joshua.
Speaker 1: I think I think you're taking some real liberties here.
Speaker 1: And justice for all. Okay, thank y'all so much for
Speaker 1: live No, don't do that. Don't do that because because
Speaker 1: because because we also have to do a show out out.
Speaker 1: Another another quick shout out to our our friend who
Speaker 1: wrote in and gave us this suggestion. Dull say, what
Speaker 1: was what was the hand on that one? This is
Speaker 1: key underscore Carter, because I'm just here to help Josh.
Speaker 1: I'm here to have yeah, yeah, man, I'm very helpful.
Speaker 1: We're gonna kick it to you the listener. All right,
Speaker 1: I want to hear from you. Do you like oatmeal?
Speaker 1: Do you put up with grits? Do you enjoy having
Speaker 1: grains at all? And I would ask you, do you,
Speaker 1: as a listener eat the white Man's porch? Or do
Speaker 1: you enjoy the versatility that is the crypt I'm just
Speaker 1: trying to help people be blessed, you know what I mean.
Speaker 1: I just want folks to know all of the facts
Speaker 1: and for my sione. Okay, you if you're looking to
Speaker 1: catch up with us in any other form, you can
Speaker 1: find us on social you know, I'm at josh Shots
Speaker 1: Comedy on TikTok and Instagram, also on YouTube, and then
Speaker 1: you can also check out my other podcast to Josh
Speaker 1: Johnson Show. We also record and post every Thursday where
Speaker 1: you listen to podcasts, and if you were looking for
Speaker 1: Dulce Sloan, you can catch me in the mall with
Speaker 1: your daddy. Or it's so fun to say what it
Speaker 1: made the science say, somebody to call Rihanna. I'm my
Speaker 1: Boston draws with him. Yes, I'm in here. I'm out
Speaker 1: here in the mall with you mother fucking daddy. Or
Speaker 1: you can catch me on the nwel can catch on
Speaker 1: Al Gore's Internet. You know, um, Dick Cheney's arch nemesis. Uh,
Speaker 1: I got a show coming up. We're on the road,
Speaker 1: Josh on the road. We're not on the road together. Listen.
Speaker 1: If y'all want us to do this goofy shit life,
Speaker 1: tell us and we would love to come to your city,
Speaker 1: hang out with your pap Paul, and just see if
Speaker 1: you can take me to a rainbow in your local.
Speaker 1: Now I didn't say, Tory, your dad can take me
Speaker 1: to a rainbow? Really okay with it? Don't tell your mom?
Speaker 1: Be cool? Um, let us know, let us know if
Speaker 1: you're gonna be coming to a show, if you want
Speaker 1: to get tickets or anything like that. At the Daily
Speaker 1: Show dot Com backslash Josh Johnson at the Dailyshow dot
Speaker 1: Com backslash dul Say Sloan. That's one of the best
Speaker 1: ways to get ahold of everything that is us, and
Speaker 1: those links will be in the episode. Thank y'all so
Speaker 1: much for real, we'd love you. Yeah, Hey, everybody, it's Josh.
Speaker 1: I am going to be on the road as part
Speaker 1: of the Freshman Tour. I'm going to be in all
Speaker 1: of these cities coming up, and I would love to
Speaker 1: see you there. You can get your tickets in the
Speaker 1: link that we provide in the show notes, but March
Speaker 1: thirty first through April first, I'm gonna be in Fort Collins, Colorado,
Speaker 1: April ninth, I'll be in Atlanta April tenth, Nashville April twelfth, Mobile,
Speaker 1: Alabama April thirteenth, New Orleans April fourteenth, Baton Rouge, and
Speaker 1: April twent through the twenty second, I'm gonna be in
Speaker 1: San Diego, California, so i'd love to see you there. Hello, friends,
Speaker 1: I've got some dates coming up where you can see
Speaker 1: me your girl telling the comedy jokes. I'm gonna be
Speaker 1: at the Blue Room Comedy cub in Springfield, Missouri, April
Speaker 1: sixth through the eighth. I'm going to be at the
Speaker 1: moon Tower Comedy Festival in Austin, Texas, April nineteenth through
Speaker 1: the twenty second. And I'm going to be at Last
Speaker 1: Boston and Boston, Massachusetts, May eleventh through May thirteenth. It'll
Speaker 1: be available on my website Emma Leak three and just
Speaker 1: at the club probably so come see me. I love
Speaker 1: you bye.