WEBVTT - JOHNNY RAY GILL - Head to Tail, Art to Survival 0:00:00.080 --> 0:00:03.240 Hey, guys, welcome to another episode of Eating While Broke. 0:00:03.360 --> 0:00:05.800 I'm your host, Coleen Waitt, and today we have very 0:00:05.800 --> 0:00:06.560 special guests. 0:00:06.640 --> 0:00:07.040 Act all. 0:00:08.200 --> 0:00:09.680 Johnny ray gill is in the building. 0:00:10.320 --> 0:00:11.800 Up, SUPs up, everybody, How you doing? 0:00:11.840 --> 0:00:15.440 Thanks, good, good good. I am very excited about today's dish. 0:00:15.520 --> 0:00:18.040 I was telling my neighbor like, yo, she was like, 0:00:18.079 --> 0:00:18.800 who are you interviewing? 0:00:19.120 --> 0:00:21.200 I said, we're gonna do true. Well, I don't want 0:00:21.200 --> 0:00:21.440 to say. 0:00:21.480 --> 0:00:23.400 I don't want to say what we're doing. Go ahead, 0:00:23.480 --> 0:00:25.360 you tell us what you're gonna have me eating today. 0:00:25.560 --> 0:00:28.520 Okay, we're going to be doing whole fish. I know 0:00:28.560 --> 0:00:30.800 that's not the most creative name, but that's what I 0:00:30.800 --> 0:00:35.199 always call it, so whole fish baked. I learned how 0:00:35.200 --> 0:00:37.519 to do this in Ghana. Ghana, Yeah, and Ghana in 0:00:37.560 --> 0:00:42.200 twenty sixteen, so you know, connecting, connecting back to the diasporas. 0:00:42.240 --> 0:00:44.199 So that's why this dish is important to me. You 0:00:44.240 --> 0:00:46.040 feel me? So, So yeah, we're gonna get. 0:00:45.880 --> 0:01:00.640 Outside eating my problem. 0:01:00.800 --> 0:01:02.920 Yes, And just for you guys listeners, I got the 0:01:02.960 --> 0:01:05.119 email was whole trout or. 0:01:05.160 --> 0:01:08.760 Whole whole whole seabring. You can do a whole anything 0:01:08.840 --> 0:01:11.280 whatever you like. The reason I like this dish is 0:01:11.280 --> 0:01:14.399 because it's it's easy. It's really about how you season 0:01:14.440 --> 0:01:16.039 it and what you used to season it, and the 0:01:16.080 --> 0:01:17.760 herbs that you used to season it, and then you 0:01:17.800 --> 0:01:20.760 put it in the oven and wash your hands with 0:01:20.800 --> 0:01:22.000 it and then eat it after south. 0:01:22.319 --> 0:01:24.679 Yes, and it's extremely affordable. So I did go to 0:01:24.720 --> 0:01:27.680 Costco guys and it was one, two, three four how 0:01:27.720 --> 0:01:28.399 many fishes out? 0:01:28.520 --> 0:01:30.840 One two, three, four, five six, So a. 0:01:30.840 --> 0:01:34.759 Whole family of six k eight for fifteen dollars. Yes, 0:01:35.520 --> 0:01:38.720 and I will say, not only is this dish unique 0:01:38.800 --> 0:01:41.920 in the sense of you know, price and quantity, and 0:01:42.200 --> 0:01:45.760 you know obviously nutrients is approaches. Yeah, but I will say, Johnny, 0:01:45.800 --> 0:01:48.960 you are awarded the most seasonings in one episode. Oh shoot, 0:01:49.240 --> 0:01:51.560 go ahead and name all the seasonings that you have 0:01:51.720 --> 0:01:53.040 for these fish. 0:01:53.120 --> 0:01:57.440 Okay, we got cumin, salt, and pepper. Of course I 0:01:57.520 --> 0:01:59.920 use mince garlic, the watery cond you know, not the 0:02:00.120 --> 0:02:01.840 dry con. You don't want your fish dried, so the 0:02:01.840 --> 0:02:04.840 watery car so you can use the juice. On the inside. 0:02:05.280 --> 0:02:08.520 You have ground cinnamon. That's just something I like to 0:02:08.600 --> 0:02:10.880 use to give it a different kind of flavor on 0:02:10.880 --> 0:02:14.040 the top at the end, you have chili powder, cayenne pepper. 0:02:14.080 --> 0:02:16.839 Depending on how spicy you like your thing, you got 0:02:16.919 --> 0:02:21.799 deal garlic powder. I advise using like avocado oil because 0:02:21.840 --> 0:02:24.120 it has a high smoke point. You don't want your 0:02:24.160 --> 0:02:25.920 j on burning while it's in the while it's in 0:02:25.960 --> 0:02:27.840 the oven. You feel me, There's a lot of different 0:02:27.840 --> 0:02:30.080 oils you can use, so Balbi's research and use what 0:02:30.120 --> 0:02:33.200 you like. As far as herbs that we have here today, 0:02:33.240 --> 0:02:36.280 we're gonna be using rosemary that's gonna go inside. 0:02:35.960 --> 0:02:38.200 And you you they said fresh. 0:02:38.200 --> 0:02:41.840 Yeah, fresh rosemary is good. I actually, you know, brought 0:02:42.000 --> 0:02:44.160 some green onion from my garden that we're gonna use 0:02:44.160 --> 0:02:46.440 as a garnish at the end. Yeah, yeah, you know 0:02:46.440 --> 0:02:49.440 about that. Yeah, I do have a garden absolutely in 0:02:49.480 --> 0:02:49.920 the middle of. 0:02:50.880 --> 0:02:53.240 I would like if it was someone I had to 0:02:53.240 --> 0:02:55.440 be trapped on earth with right now, I would be 0:02:55.480 --> 0:02:58.360 fine being trapped with you because your food looks like 0:02:58.400 --> 0:02:59.280 it's gonna taste great. 0:02:59.280 --> 0:03:00.840 Hey, we're gonna be all side, you know what I mean. 0:03:00.880 --> 0:03:03.359 We got lemon out here. But as far as the erb, 0:03:03.440 --> 0:03:05.239 you can really do what you want. The thing about 0:03:05.240 --> 0:03:07.720 this whole fish situation is really about tailoring it to 0:03:07.800 --> 0:03:10.919 your specific tastes. That's not one. You can season it 0:03:10.960 --> 0:03:12.840 however you like. If you want your joint, you want 0:03:12.840 --> 0:03:15.320 to crayle fish ball, mean, put some crayo season in 0:03:15.360 --> 0:03:16.760 all those things. If you want it to feel like 0:03:16.800 --> 0:03:19.200 Puerto Rico, do that. If you want it to feel 0:03:19.240 --> 0:03:22.240 like North Dakota, I guess put some potato salad on 0:03:22.280 --> 0:03:25.960 it and bake that. I don't know. So so also 0:03:26.080 --> 0:03:28.160 tur Maeric, I like, yeah, I think that's everything. 0:03:28.160 --> 0:03:31.760 What's someone behind this is kyne pepper. And then you 0:03:31.760 --> 0:03:33.919 have a hot sauce and lowries or even do you 0:03:33.960 --> 0:03:34.480 use lories. 0:03:34.560 --> 0:03:36.400 I don't use the Lowries on here because I want 0:03:36.440 --> 0:03:39.200 the I want these specific, the specific seasons that you 0:03:39.200 --> 0:03:41.640 can use individually, where Lowars is more like something that 0:03:42.120 --> 0:03:44.600 yeah combined already. I use the hot sauce at the end. 0:03:44.800 --> 0:03:46.080 You can use that if you want. You know, there's 0:03:46.120 --> 0:03:47.520 a lot of different kinds of hot sauces. 0:03:47.600 --> 0:03:49.320 Yes there was, by the way, there was a million 0:03:49.320 --> 0:03:50.200 back that we didn't know which one. 0:03:50.440 --> 0:03:53.120 Yes, I mean, I just I get whatever it's on 0:03:53.240 --> 0:03:56.160 sale to be completely framing. And you know this is 0:03:56.200 --> 0:03:58.560 eating while broke, and so for me, I feel like 0:03:58.680 --> 0:04:02.480 while you're broke. You should, especially in America, where the 0:04:02.520 --> 0:04:04.240 healthcare system is the way it is, you should be 0:04:04.240 --> 0:04:06.720 eating as well as possible. So I wasn't gonna come 0:04:06.720 --> 0:04:09.480 in here with no Captain crunch or no no man, 0:04:09.560 --> 0:04:12.160 ain't saandwich or none of that, because I ain't trying 0:04:12.200 --> 0:04:14.400 to be I ain't trying to have diabetes, to be 0:04:14.480 --> 0:04:17.440 completely frank, And like you said, this is what fifteen 0:04:17.480 --> 0:04:22.200 dollars between fifteen and twenty for all these fish compared 0:04:22.240 --> 0:04:24.600 to the filet that you might get. You're paying for 0:04:24.680 --> 0:04:26.480 the labor of them to cut it up. And now 0:04:26.480 --> 0:04:30.080 you're paying twenty twenty five dollars for just two fil 0:04:30.120 --> 0:04:32.200 as of whatever you're getting when you can just make 0:04:32.240 --> 0:04:34.560 this at home, and one fish is usually good for 0:04:34.600 --> 0:04:35.080 one person. 0:04:35.520 --> 0:04:37.920 Yeah, we out saying, okay, let's do this. 0:04:38.040 --> 0:04:39.880 Let's do this, all right. So first thing we're gonna 0:04:39.880 --> 0:04:43.159 do is I'm gonna cut this this woman. Okay, So 0:04:43.839 --> 0:04:46.279 do you cook a lot? It depends on my schedule, 0:04:46.360 --> 0:04:49.520 To be completely frank, I mean I have the thought 0:04:49.560 --> 0:04:52.120 to cook a lot, and then I'll be like, I'm 0:04:52.120 --> 0:04:56.159 gonna order this Chipotle because it's you know right there. 0:04:56.760 --> 0:04:59.040 But I think meal prepping is important, so you can 0:04:59.080 --> 0:05:02.440 try to make sure. Yeah, yeah, but we need a 0:05:02.440 --> 0:05:03.320 lot of limits. 0:05:03.320 --> 0:05:09.120 I have meal prep on Sundays I like to do. 0:05:09.279 --> 0:05:11.480 I have this new thing where I try to do 0:05:11.560 --> 0:05:14.760 all my cooking for the week on one day. And 0:05:15.040 --> 0:05:17.640 it helps for multitude of reasons. One I'm not cleaning dishes, 0:05:17.640 --> 0:05:19.960 but two, when you're constantly on the go, to be 0:05:20.000 --> 0:05:21.440 able to just reach in your fridge and have your 0:05:21.480 --> 0:05:25.039 meals already prepped and know they're nutritious and taste great, 0:05:25.320 --> 0:05:28.960 it's amazing. And it only takes one day, you know, 0:05:29.080 --> 0:05:30.800 which is only like two hours, and then all the 0:05:30.839 --> 0:05:34.320 dishes go in the dish washer, you're done and everything's reset. 0:05:34.480 --> 0:05:35.800 Yeah. Then you got to make sure you eat it 0:05:35.880 --> 0:05:36.599 so it don't go bad. 0:05:37.279 --> 0:05:40.279 Yeah, for the most part. Now I've learned because of 0:05:40.400 --> 0:05:45.200 economic circumstances, I don't cook more or buy more than 0:05:45.240 --> 0:05:46.200 I can eat in a week. 0:05:46.640 --> 0:05:48.120 You know that's art. 0:05:48.279 --> 0:05:51.400 Yes, Before I used to buy everything and just watch 0:05:51.440 --> 0:05:52.600 it all go bad. 0:05:53.440 --> 0:05:54.640 Get this sticker off your here. 0:05:55.440 --> 0:05:56.640 So where does cross tape? 0:05:57.080 --> 0:06:00.920 Cross tapes in Toronto the most in Toronto. But then 0:06:01.000 --> 0:06:04.080 we do our exteriors and stuff in DC. And I 0:06:04.120 --> 0:06:06.039 know this year they went to some other countries to 0:06:06.080 --> 0:06:08.880 film some special stuff for season two. So we outside. 0:06:09.120 --> 0:06:10.279 Okay, where do you live? 0:06:10.920 --> 0:06:13.240 I live in Koreatown in Los Angeles. 0:06:13.279 --> 0:06:13.960 Oh okay, Okay. 0:06:14.279 --> 0:06:15.159 How do you like Toronto? 0:06:15.560 --> 0:06:17.560 I love Toronto. It felt like living in a more 0:06:17.600 --> 0:06:20.320 mature America. Yeah, you know, when you go to other 0:06:20.360 --> 0:06:22.840 parts of the world, like it definitely feels like another planet, 0:06:22.839 --> 0:06:24.640 Like when I was in Hong Kong. That's a completely 0:06:24.680 --> 0:06:27.880 different culture, lifestyle, same thing in Ghana or South Africa 0:06:27.960 --> 0:06:32.080 or whatever. But Toronto is still a Western civilization. It's 0:06:32.160 --> 0:06:34.640 just they have infrastructure that we don't have here. 0:06:34.720 --> 0:06:36.320 And you're like, like, what. 0:06:36.480 --> 0:06:39.320 Like being able to take the bus in the train 0:06:39.480 --> 0:06:43.760 and have public transit, healthcare, you know. Yeah, these these 0:06:43.800 --> 0:06:46.880 things that they say will destroy our country are making 0:06:46.920 --> 0:06:48.720 their country thrive very well. 0:06:49.000 --> 0:06:50.279 So health cares for you there? 0:06:50.520 --> 0:06:56.600 Yeah? Yeah, me, I'm packing. 0:06:57.160 --> 0:06:58.080 So would you move there? 0:06:58.400 --> 0:06:59.039 Absolutely? 0:06:59.440 --> 0:06:59.760 Really? 0:07:00.040 --> 0:07:00.560 Absolutely? 0:07:00.680 --> 0:07:02.440 So why are you still here? Because of because of 0:07:02.440 --> 0:07:02.920 the acting? 0:07:03.720 --> 0:07:04.960 I think for a lot of reasons. You know, I 0:07:05.040 --> 0:07:07.480 built something, my family's here. You know, there's a lot 0:07:07.480 --> 0:07:08.719 of who you have to go through and trying to 0:07:08.720 --> 0:07:12.960 move to another country. So yeah, but that's a work. 0:07:13.040 --> 0:07:15.160 Visa I think that I think that joint expires after 0:07:15.200 --> 0:07:18.040 a certain amount of time. So you know, okay, we 0:07:18.160 --> 0:07:18.600 got this. 0:07:19.160 --> 0:07:21.560 Okay, guys, I'm gonna I'm gonna let y'all know what 0:07:21.560 --> 0:07:21.880 he did. 0:07:21.920 --> 0:07:23.000 He just cuts some lemons. 0:07:23.080 --> 0:07:25.600 Yeah, the lemons. Yeah, we slice them to we slice them, 0:07:25.600 --> 0:07:27.360 slice them up. So now we're about to get into 0:07:27.720 --> 0:07:30.160 scoring these fish. Okay, so you want to put some 0:07:30.640 --> 0:07:32.760 that's basically putting slits in the fish so that the 0:07:32.800 --> 0:07:35.280 oil and stuff can get inside the cavity. 0:07:35.400 --> 0:07:40.360 All right, cavity, guys. Yeah, so that the cavity I'm 0:07:40.360 --> 0:07:41.760 guessing is the body of the fish. 0:07:41.880 --> 0:07:43.960 Yeah, yeah, yeah, yeah, the inside body cavity. 0:07:44.040 --> 0:07:46.000 You know what I mean, Oh, body cavity. 0:07:46.040 --> 0:07:49.600 That makes sense. So he's cutting little slits. 0:07:49.720 --> 0:07:51.880 And normally it's like little rib marks. 0:07:52.080 --> 0:07:56.240 Yeah, our knife may not be that sharp. He's discovering 0:07:56.280 --> 0:07:58.720 what eating while broke knives are made of right now. 0:07:59.000 --> 0:08:03.040 Yeah, but you know we are got Yeah, so you 0:08:03.080 --> 0:08:04.239 get it on both sides. 0:08:06.320 --> 0:08:07.640 When was the last time you made this. 0:08:08.640 --> 0:08:11.520 Maybe a few months ago. I got it into I 0:08:11.600 --> 0:08:13.680 kind of got it in my blood and bones. Now. 0:08:14.520 --> 0:08:15.840 So when we go to your house, you have that 0:08:15.840 --> 0:08:16.680 many seasonings. 0:08:16.880 --> 0:08:19.280 Yeah, I don't know why I'm so excited about how 0:08:19.280 --> 0:08:24.120 many takes less. Okay, that looks great. 0:08:23.840 --> 0:08:27.119 Number one, All right, not right, bring other little homie 0:08:27.120 --> 0:08:27.520 over here. 0:08:30.000 --> 0:08:33.360 So today he's gonna cook us three fish. That's for me, 0:08:33.520 --> 0:08:36.120 one for him, and one for the afterpis. 0:08:39.240 --> 0:08:45.080 Yeah we outside. Also, y'all when y'all cutting this, don't 0:08:45.120 --> 0:08:46.920 be doing this while you're watching TV or something and 0:08:46.920 --> 0:08:52.160 slice your hand off. Why because it's because it's slippery. Yeah, 0:08:52.200 --> 0:08:56.240 it's slippery. So and I'm not you know, you know, 0:08:56.280 --> 0:08:59.120 none of us are the people on the food network. 0:08:59.200 --> 0:09:01.440 So and are you supposed to cut down to like 0:09:01.480 --> 0:09:03.320 the little spinal bone? 0:09:03.400 --> 0:09:05.000 If you don't want to cut too deep, you want 0:09:05.040 --> 0:09:06.360 to cut too deep, you just want to make it, 0:09:06.480 --> 0:09:08.280 make it an opening, so the oil has somewhere to 0:09:08.280 --> 0:09:09.480 go inside, got it? 0:09:12.240 --> 0:09:13.240 That knife is pretty bad? 0:09:13.320 --> 0:09:14.320 Huh, it's all right. 0:09:14.679 --> 0:09:20.400 Okay, are you excited about eating this? 0:09:20.840 --> 0:09:22.199 Very much? So? I didn't eat today? 0:09:22.559 --> 0:09:28.040 Okay, before you came, I had sardines in rice paper. 0:09:28.320 --> 0:09:31.920 Okay, Okay, that was prior. 0:09:32.920 --> 0:09:34.280 So today's a fishy. 0:09:34.440 --> 0:09:41.760 Fishy day, fish day. 0:09:35.559 --> 0:09:45.160 Okay, guys watching watching him cook? 0:09:45.520 --> 0:09:47.640 So take me back to what were you doing in Ghana. 0:09:48.240 --> 0:09:51.000 Me I was there my ex girlfriend at the time. 0:09:51.400 --> 0:09:54.679 It was her mother's fiftieth birthday, so we were going 0:09:54.679 --> 0:09:58.760 there to celebrate that. Also, we were adult mentors for 0:09:59.080 --> 0:10:01.800 a youth program. I was leaving DC, so we were 0:10:01.760 --> 0:10:03.959 a chaperone and working with the kids as well while 0:10:03.960 --> 0:10:05.880 we were down there. So it was super dope. 0:10:06.080 --> 0:10:07.200 How long were you there for? 0:10:07.559 --> 0:10:10.800 I think like two weeks. We were in Acras, were 0:10:11.440 --> 0:10:15.160 Acros the capital of Ghana, We were in Kumasi City, 0:10:15.400 --> 0:10:17.120 and then we were in Cape Coast to see the 0:10:17.200 --> 0:10:22.200 slave castles. How was that? It's a history lesson and 0:10:22.280 --> 0:10:25.480 it's it's very informative, I think, especially to the Western eye. 0:10:25.800 --> 0:10:28.719 I think we have a very academic idea of what 0:10:28.880 --> 0:10:31.559 slavery was like, what the Middle Passes was like, what 0:10:31.640 --> 0:10:33.520 the slave trade was like. And then when you see 0:10:34.080 --> 0:10:36.640 those slave castles, you see it's a lot more dastardly 0:10:36.720 --> 0:10:39.679 than what you could have ever imagined, especially because a 0:10:39.720 --> 0:10:42.640 lot of those the slave castles were also churches, so 0:10:42.840 --> 0:10:45.120 where they would torture women would be right next to 0:10:45.160 --> 0:10:47.800 where the pastor would sleep. 0:10:48.160 --> 0:10:53.800 So yeah, how did that change your views? 0:10:54.160 --> 0:10:57.200 I don't think it changed my views. At Allah, it 0:10:57.200 --> 0:10:59.000 open drives even more because, like I said, it's one 0:10:59.040 --> 0:11:02.640 thing to talk about talk about bigotry and those kind 0:11:02.679 --> 0:11:04.440 of things in an academic sense, like I got this 0:11:04.520 --> 0:11:07.520 answer right in school. It's a completely different thing to 0:11:07.600 --> 0:11:09.680 see it firsthand, you know what I mean, and to 0:11:09.720 --> 0:11:11.320 see what that's structure, and to be able to touch 0:11:11.360 --> 0:11:14.400 the wall, and to be able to go inside one 0:11:14.400 --> 0:11:16.200 of those dungeons. And like for Saip, we all shower 0:11:16.240 --> 0:11:18.680 every day, but the group we went inside the dungeon 0:11:18.760 --> 0:11:21.160 is so hot and musky that it starts stinking in 0:11:21.200 --> 0:11:24.880 ten minutes. You can see the line to where how 0:11:25.120 --> 0:11:29.040 like feces and blood and all that stuff would raise 0:11:29.080 --> 0:11:31.600 up off the floor. So you get those actual physical 0:11:31.600 --> 0:11:35.839 details that are very often hidden from our history and 0:11:35.920 --> 0:11:38.440 hidden from us, especially as black and brown people, you know, 0:11:38.480 --> 0:11:39.600 in the Western context. 0:11:39.640 --> 0:11:48.040 So wow, So have you been back? 0:11:48.520 --> 0:11:50.960 Yeah? I was just not to Gona specifically, but I 0:11:51.000 --> 0:11:53.959 was just in South Africa, which was a beautiful place 0:11:54.000 --> 0:11:56.640 speaking of really great, great food that you'd never had. 0:11:56.679 --> 0:12:00.800 I had warthog for the first time, ostridge, all kind 0:12:00.840 --> 0:12:03.480 of stuff. Okay, do we score both sides of these? Yeah? 0:12:03.559 --> 0:12:09.880 Make sure? Okay, Boom, I'm sorry. So now Now that 0:12:09.960 --> 0:12:12.800 these joints are scored, now it's time to oil the 0:12:12.840 --> 0:12:15.560 heck out of these bad boys. Okay, you don't want 0:12:15.559 --> 0:12:18.200 no dry fish, So that's when you get this avocado 0:12:18.200 --> 0:12:20.920 oil right here. And if I had a brush, I will, 0:12:21.000 --> 0:12:24.480 you know, do all that. But so I'm just gone 0:12:25.160 --> 0:12:25.520 like this. 0:12:26.720 --> 0:12:28.080 Now, do you have to do both sides when you 0:12:28.120 --> 0:12:28.360 do that? 0:12:28.520 --> 0:12:31.480 Yes, this is just like lotioning your knees, you know 0:12:31.480 --> 0:12:32.679 what I mean. You gotta make sure you don't want 0:12:32.679 --> 0:12:33.600 no ashy parts. 0:12:33.800 --> 0:12:35.840 Okay, okay, are you gonna massage it? 0:12:36.120 --> 0:12:39.160 Yeah, I'm gonna do a little messinge and. 0:12:39.160 --> 0:12:40.719 It's not gonna come out oily even though you put 0:12:40.760 --> 0:12:47.560 in that much oil. Nah, I would feel like a 0:12:47.600 --> 0:12:51.880 real chef if I you Right now it looks legit. 0:12:52.559 --> 0:12:55.920 Well, hopefully you know we're gonna see. I've never I've 0:12:55.960 --> 0:12:58.240 never done it with this kind of pressure, but you 0:12:58.280 --> 0:12:58.880 know I like. 0:12:58.840 --> 0:13:01.600 It, and I judge the dish, and I'm very honest. 0:13:01.679 --> 0:13:04.240 Please please judge it. If it's whack, be like, look, man, 0:13:04.280 --> 0:13:06.360 this is whack. He came here and did all this foolishness. 0:13:06.400 --> 0:13:09.719 I'm be like, he used all thirty seven thousand seasonings 0:13:09.720 --> 0:13:10.680 and it still tasted. 0:13:10.760 --> 0:13:12.960 Bland still sucks. 0:13:13.720 --> 0:13:18.240 Okay, that is really oily. Yeah, it's supposed to be 0:13:18.240 --> 0:13:18.680 that oily. 0:13:18.960 --> 0:13:22.280 Yeah. 0:13:22.880 --> 0:13:24.520 Do you ever eat the head and the eyeballs? 0:13:24.640 --> 0:13:25.040 Yeah? 0:13:25.720 --> 0:13:26.679 Are you gonna do it today? 0:13:27.040 --> 0:13:31.320 Yeah? This experience that The thing that I like about 0:13:31.360 --> 0:13:35.600 it is it's very community oriented. Normally, again here a 0:13:35.600 --> 0:13:38.640 lot of indigenous peoples in the diaspora, they ate together. 0:13:38.960 --> 0:13:42.680 Whereas eating the filet makes this is my plate where 0:13:42.720 --> 0:13:44.679 when I ate this in Ghana, Now, all of a sudden, 0:13:44.760 --> 0:13:47.160 it reminds me of like a crab boil because you 0:13:47.160 --> 0:13:49.160 have to go slow because of the bones and stuff. 0:13:49.360 --> 0:13:52.160 And so now you're in conversation, you're in community. I'm 0:13:52.200 --> 0:13:53.800 taking some of your fish, You're taking this part of 0:13:53.800 --> 0:13:55.480 the fish, and we're all eating this together. And that's 0:13:55.480 --> 0:13:58.360 one of the things I really like about making the dish. 0:13:58.400 --> 0:13:59.880 Oh you guys ate the fish together? 0:14:00.080 --> 0:14:02.000 Yeah, I mean you can eat it by yourself. But 0:14:02.000 --> 0:14:03.560 then also, like I said, if you and your partner 0:14:03.920 --> 0:14:05.959 are cooking whole fish, now you're gonna be eating this part, 0:14:06.000 --> 0:14:07.240 eating this part, this that, and the third. 0:14:07.280 --> 0:14:09.359 So yeah, yeah, out sided. 0:14:09.840 --> 0:14:12.520 All right, So now it's time to you season this thing. 0:14:13.000 --> 0:14:15.679 Where do I want to start. I think I'm gonna 0:14:15.720 --> 0:14:22.040 start with, Oh, here's the salt right here. How much 0:14:22.040 --> 0:14:23.360 it's coming out here? Okay? 0:14:24.720 --> 0:14:26.800 Yeah, when I pour salt, I do this. I pour 0:14:26.840 --> 0:14:28.400 it like kind of into my palm and let it 0:14:28.440 --> 0:14:31.680 bounce off. Just in case I pour too much, I 0:14:31.720 --> 0:14:35.200 can save it. 0:14:35.320 --> 0:14:35.480 Yeah. 0:14:36.040 --> 0:14:40.120 I'm usually very I'm usually very light with salt. I 0:14:40.200 --> 0:14:43.160 like to taste the flavor, the actual flavors instead of 0:14:43.280 --> 0:14:43.560 just you. 0:14:43.520 --> 0:14:47.720 Know, I heard salt like helps bring out the flavor, right, Yeah, I. 0:14:47.760 --> 0:14:50.480 Can, Yeah, I think you. But you have to remember 0:14:50.520 --> 0:14:52.400 that a lot of stuff that we have has salt 0:14:52.440 --> 0:14:54.560 already in it. So like, for example, if you go 0:14:54.600 --> 0:14:57.160 get a can of beans, beans has a lot of 0:14:57.200 --> 0:14:59.280 salt and sodium already in it, so you have to 0:14:59.320 --> 0:15:01.840 get it without out the salt so that then you 0:15:01.880 --> 0:15:04.560 can put your desired amount of salt in there. So, 0:15:05.760 --> 0:15:10.240 you know, I think I'm just one site. No, that's last. 0:15:10.360 --> 0:15:12.240 That's last. 0:15:11.280 --> 0:15:17.360 Okay, Mmma, were you end up learning how to make it? 0:15:17.400 --> 0:15:20.000 Were you in someone's house watching to make it every day? 0:15:20.080 --> 0:15:22.080 No, I was on the beach, if I remember correctly, 0:15:22.160 --> 0:15:23.520 I was on a beach and they were pulling this 0:15:23.600 --> 0:15:26.120 right out the ocean and going straight to town and so, 0:15:26.320 --> 0:15:28.160 you know, I had heard of whole fish before, but 0:15:28.200 --> 0:15:31.200 it felt like it's very far away. Yeah, I'm at 0:15:31.200 --> 0:15:35.920 a like elegant restaurant situation. So then when they were 0:15:35.920 --> 0:15:39.280 doing it, it was just regular folks eating, you know 0:15:39.320 --> 0:15:40.080 what I mean, off the thing. 0:15:40.680 --> 0:15:44.200 So do you go fishing? 0:15:44.840 --> 0:15:46.640 No? No, my dad was supposed to take me when 0:15:46.640 --> 0:15:48.400 we were young, but he never did. So if you're 0:15:48.400 --> 0:15:52.440 seeing this where my fishing tripped out, are you close 0:15:52.480 --> 0:15:54.680 with your dad? Pretty much? So? Yeah, yeah, yeah, I 0:15:54.680 --> 0:15:57.080 think we had a we had a tough relationship growing up. 0:15:57.080 --> 0:15:58.840 But you know, I think people grow, you meet them 0:15:58.840 --> 0:15:59.360 where they are. 0:15:59.520 --> 0:16:01.320 And what made it tough. 0:16:02.120 --> 0:16:06.680 I think sometimes it's hard for generations to combine, especially 0:16:06.680 --> 0:16:08.440 if you don't have the same ideas about you know, 0:16:08.520 --> 0:16:12.480 masculinity and stuff that you that your parents have. So 0:16:12.480 --> 0:16:14.920 so yeah, he was a He was a hard man, 0:16:15.040 --> 0:16:18.560 you know, for for for in many respects. So yeah, 0:16:18.560 --> 0:16:20.080 it just made some of the things, you know, the 0:16:20.200 --> 0:16:22.800 grown up experience a little tough. But I'm one of 0:16:22.800 --> 0:16:24.560 those kinds of casts to where that is what that is. 0:16:24.560 --> 0:16:26.240 But you gotta move on and you gotta put your 0:16:26.240 --> 0:16:27.800 focus on your work. You got to put the focus 0:16:27.840 --> 0:16:29.480 on the people that matter to you, you know what 0:16:29.480 --> 0:16:30.560 I'm saying, and keep it pushing it. 0:16:32.320 --> 0:16:33.680 Did you go through therapy? 0:16:34.000 --> 0:16:38.640 Oh? Absolutely, absolutely, absolutely. I think that's I think that's 0:16:38.640 --> 0:16:43.720 necessary to a to a degree. And I only say 0:16:43.760 --> 0:16:47.760 that because sometimes capitalism wants therapy to take the place 0:16:47.800 --> 0:16:52.240 of actually making people's lives better. It's hard to therapize 0:16:52.480 --> 0:16:55.960 somebody that's having issues because they're poor, or because they 0:16:55.960 --> 0:16:58.720 can't you know, because their their friend was shot by 0:16:58.720 --> 0:17:02.200 the police, because they can't afford healthcare, etca. So a 0:17:02.240 --> 0:17:05.879 lot of times capitalism tries to commodify our problems so 0:17:05.920 --> 0:17:07.320 that they don't actually have to fix them. 0:17:07.920 --> 0:17:10.159 So, yeah, when did you start going to therapy? 0:17:10.440 --> 0:17:14.119 I went to therapy after shoot. I went to therapy 0:17:14.200 --> 0:17:20.040 after the pandemic, that like, right after the pandemic. Yeah, 0:17:20.080 --> 0:17:23.159 like yeah, like I believe. Yeah, And I was in 0:17:23.160 --> 0:17:25.080 it for two years straight. 0:17:25.280 --> 0:17:27.560 Basically, What made you want to get into. 0:17:27.320 --> 0:17:30.480 It My relationship with my career and then also I 0:17:30.520 --> 0:17:32.600 was coming out of a breakup at the time, so 0:17:32.720 --> 0:17:36.560 I thought, you know, I would be talking about the 0:17:36.600 --> 0:17:38.600 breakup and what's going on with that, and then come 0:17:38.600 --> 0:17:40.800 to find out, you have more things you need to unpack. 0:17:41.160 --> 0:17:44.240 But the thing I will always remember that my therapist said, 0:17:44.760 --> 0:17:48.280 is that you're kind of like a baby bird, right Like, 0:17:48.359 --> 0:17:50.280 you're in this place so that you can learn how 0:17:50.320 --> 0:17:54.679 to fly. You can always come back and fine tune 0:17:54.800 --> 0:17:58.280 or regover some other things, but this is about giving 0:17:58.280 --> 0:18:00.560 you the tools to fly. And she said, be wary 0:18:00.600 --> 0:18:03.320 of people that say you should be in therapy continuously 0:18:03.800 --> 0:18:05.600 over and over and over and over and over again, 0:18:05.600 --> 0:18:07.080 because you're The idea is to go out there and 0:18:07.119 --> 0:18:10.080 put these tools into practice. So I think the thing 0:18:10.119 --> 0:18:12.080 that I got from therapy that didn't have before are 0:18:12.200 --> 0:18:14.359 tools to be able to deal with the highs and 0:18:14.359 --> 0:18:17.520