Speaker 1: You're listening to Comedy Central.
Speaker 2: Wow, what's up, Ears edition listener? It's dual, says Loan,
Speaker 2: corresponding for the Daily Show. You're about to hear an
Speaker 2: episode of one of our original daily show podcasts, hold Up,
Speaker 2: hosted by me and Daily Show writer Josh Johnson. It's
Speaker 2: where we take our office banter until weekly world words
Speaker 2: about topics big and small. In this episode, we debate
Speaker 2: oh meal versus grits. We go back and forth about
Speaker 2: which has the best nutritional value, which has the most variety,
Speaker 2: and which is more delicious. Tune in to find out
Speaker 2: which side of the debate we each land on, and
Speaker 2: if you like the show, check out the hold Up
Speaker 2: podcast wherever you get your podcasts.
Speaker 1: The sweetest thing I've seen with grits is people who
Speaker 1: put a little bit ketchup on their grits.
Speaker 2: Wait, whoa whoa whoa flag on the motherfucking.
Speaker 1: Play You never seen that. No, there's people in the
Speaker 1: world that put a little bit of uh. I mean,
Speaker 1: I know, ketchment hot sauce are the same thing, but
Speaker 1: they might put a little bit hot on their grids. No,
Speaker 1: thank you for tuning in to Hold Up. My name
Speaker 1: is Josh Johnson. I'm one of your co host writer
Speaker 1: for the Daily Show, and I am joined.
Speaker 2: By those tech cat kick kick cat.
Speaker 1: Mm hmm no, no, no, no, no, tap dancing Weekly Talk.
Speaker 1: I got it.
Speaker 3: Got co Oh, you don't know anything about the balls, Okay,
Speaker 3: you don't get it.
Speaker 2: You never see that. They was like Katria Atria, Katrina
Speaker 2: and someone's like dancing.
Speaker 1: No, I've seen it, like like Paris is burning type stuff, right, yes, yes, yes, yes, I.
Speaker 2: Wasn't one of those balls so bad.
Speaker 1: I do too. I have a real appreciation for them,
Speaker 1: even though I don't fully understand everything that's going on.
Speaker 1: It's all amazing.
Speaker 2: Well it's like, you know, they call it a death drop.
Speaker 2: It's actually called a is what it's actually called. But
Speaker 2: there was this guy that did this one. I have
Speaker 2: to find the video. This man did such this person
Speaker 2: he just did this move. They just did this move.
Speaker 2: Because I don't know how they identify. I don't want
Speaker 2: to be rude, but the move that they did, it
Speaker 2: was like almost like a soft backflip, but they were
Speaker 2: holding like the bottom of their foot and leguistrating.
Speaker 1: Yes, yes, yes, I've seen it. I've seen it.
Speaker 2: You see someone in the background just grab the other
Speaker 2: person and then get up. And it's one has to
Speaker 2: be like no, no, no, come back. And it's like
Speaker 2: anytime you see something that makes you run away, it's
Speaker 2: like when black people are laughing and they go to runaway.
Speaker 1: Yes, I would even go as far as to say
Speaker 1: that when I saw it, I was like, in order
Speaker 1: for me to do it, I would need to be
Speaker 1: shot like that whole, that whole movement that was done.
Speaker 1: I could only do it if I had been knocked
Speaker 1: backwards but was also passing out but was also fighting
Speaker 1: to stay away like that, Like that's what all that meant.
Speaker 2: So a trained cheerleader and gymnast, yes, yes, all those
Speaker 2: things happening simultaneously. So for the listeners, we did try
Speaker 2: to educate you on certain things of just having a
Speaker 2: genuine moment.
Speaker 1: But ball culture, ball.
Speaker 2: Culture, which is so confusing when they're trying to outlaw
Speaker 2: these which.
Speaker 1: Is so smooth as well. Ball culture it's smooth. Is
Speaker 1: it's an elegant You know you know what else is smooth?
Speaker 1: You know what else is elegant? You know what else
Speaker 1: is giving breakfast? All right? And you know what in
Speaker 1: breakfast is smooth? You know what in breakfast is nutritious.
Speaker 1: It builds that body up to kick back, to kick out,
Speaker 1: to pop out, to duck walk. It's our topic today,
Speaker 1: all right, Our topic today is oatmeal versus grits.
Speaker 2: I'll say this. I want the listeners to take a
Speaker 2: moment to decide what side they're on playing music. Okay,
Speaker 2: we're back. So I know that some of you chose grits,
Speaker 2: and then some of you are wrong Josh. First of all,
Speaker 2: the fact that you think that oat meal is smooth,
Speaker 2: oat miller is a cobblestone street and a bowl.
Speaker 1: Okay, okay, if you are you are you trying to
Speaker 1: bring up the bad oat meals because I'm talking about
Speaker 1: the good oat meals. Okay? Are you trying to bring
Speaker 1: up the bad water to oatmeal mix, watered oats mix,
Speaker 1: the non steel cut mix, or are you talking about
Speaker 1: all oatmeal to begin with?
Speaker 2: Listen one, I don't understand why we need to steal
Speaker 2: to cut these oats. How much of these oats pushing back?
Speaker 2: M hm? Where you have to tell me that these
Speaker 2: oats are still cut? What else are we cutting oats with?
Speaker 2: What is the difference? What is the significance mm hmm
Speaker 2: of a steel cut oat.
Speaker 1: Okay, you can't cut this.
Speaker 2: You can't cut this oat or iron or aluminum to
Speaker 2: be steel.
Speaker 1: Mm hmm. Should probably be steel. You know, what's a whole?
Speaker 2: Like? What's the plant look like? I know what grits
Speaker 2: come from corn?
Speaker 1: Mm hmm.
Speaker 2: What do oats look like? Show me how.
Speaker 1: They look like. If you're in a corn field and
Speaker 1: you're walking past the lower like the plants that don't
Speaker 1: go as high, you know, like you're running your fingers
Speaker 1: through some wheat, it looks kind of like that.
Speaker 2: Oh I just learned something interesting. You know, a veno
Speaker 2: has like oat milk in it.
Speaker 1: Mm hmm.
Speaker 2: The reason that so it looks like the name of
Speaker 2: oats is a vena sativa.
Speaker 1: Yeah, that must be why they call the I don't know,
Speaker 1: I never I never thought about it.
Speaker 2: So just now, see, how did we figure out we
Speaker 2: were supposed to eat this?
Speaker 1: You give stuff a try, you know, you be a pioneer. Okay,
Speaker 1: first of all, that's that's one of the reasons why
Speaker 1: we're not discovering new foods now is because, like I
Speaker 1: said before, like I've said in previous podcasts, all right,
Speaker 1: this is I mean, you take a step back for
Speaker 1: a second, and you take a quick break. Okay, for
Speaker 1: the men, all right, for my men, you need to
Speaker 1: keep being pioneers. You need to keep eating stuff that
Speaker 1: you don't know if you should be eating it. You
Speaker 1: need to keep putting stuff in your mouth to see
Speaker 1: if it has nutritional value. All right, Hey, we're counting
Speaker 1: on you because because oats, different milks, Where did that
Speaker 1: come from? It came from pioneers. It came from bravery,
Speaker 1: fortune favors the bold.
Speaker 2: I'll tell you this. Uh huh, you know what you know?
Speaker 2: You said putting things in men's mouth nutritional You know
Speaker 2: what I'm going to say. Let's jump ahead. Let's jump ahead.
Speaker 2: You know what I'm gonna do. You know what I'm
Speaker 2: going to do.
Speaker 1: Okay, 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 men out here that have lost their way.
Speaker 2: Oh no, no, there's so many way. Listen. I can
Speaker 2: tell you this. We're asking men to be vulnerable.
Speaker 1: Yes, sure, it's your face.
Speaker 2: They have to adjust how they're going, they have to
Speaker 2: decide how they're going to.
Speaker 1: Do it to be vulnerable.
Speaker 2: Yes, because sometimes they can be vulnerable. It's just humans
Speaker 2: in general, because I know this is a new thing
Speaker 2: for men, because like I was talking to this guy yesterday,
Speaker 2: he was like, well, you know, the world is set
Speaker 2: up for women to be able to vulnerable and cry,
Speaker 2: and I was like, but y'all did that. Women aren't
Speaker 2: telling men they can't cry. Men are telling men they
Speaker 2: can't cry. Men set all of this up. And if
Speaker 2: we were let men be vulnerable, maybe they will stop
Speaker 2: murdering us.
Speaker 1: So shout out to I mean, are you ready for
Speaker 1: me to be vulnerable about oats?
Speaker 2: Hold on? We need to say who recommended this though,
Speaker 2: because this actually was from a listener.
Speaker 1: Oh yeah, yeah, you're right right.
Speaker 2: It was a listener. Uh. Kaya Carter, I believe gave
Speaker 2: us visit me a very nice DM. I do need
Speaker 2: to respond to kya thank you friend. Oat Meal versus
Speaker 2: grit This is a great topic because it said oatmeal
Speaker 2: versus grit slash cream of wheat, which makes me think
Speaker 2: that you think that if you do oatmeal versus grit
Speaker 2: slash creama wheat, it makes me think that one your
Speaker 2: choice is oatmeal and you feel like cream and wheat
Speaker 2: are equivalent. Because what we could do is a three
Speaker 2: man snackdown, and I can tell you how oatmeal and
Speaker 2: cream and wheat.
Speaker 1: I'm not even gonna make you take on cream of
Speaker 1: wheat right now because I'm passionate about oat meal.
Speaker 2: I like greenk because you don't like cream and wheat either,
Speaker 2: because nobody wants to eat weg cardboard.
Speaker 1: Yeah, I mean, I don't even know if I've had
Speaker 1: cream of wheat, to be honest.
Speaker 2: 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.
Speaker 2: I mean, I don't know where you order, Like, I
Speaker 2: think my mother bought it one time. I did see
Speaker 2: in the story recently cream of rice.
Speaker 1: Was it good or you just saw it just a baby? Again,
Speaker 1: I'm just throwing out questions, you know, just asking things.
Speaker 2: I did think about it, but and I was like,
Speaker 2: what I eat this with?
Speaker 1: Mmm?
Speaker 2: Because cream rice seems like something you give to a baby.
Speaker 2: First of all, all this feels like baby food.
Speaker 1: Yeah, well I think most of it is. Yeah, grits
Speaker 1: is probably the only one that's last the entire plate
Speaker 1: of life. Yeah, I mean like breakfast grits that you know,
Speaker 1: but oatmeal it seems like its own thing.
Speaker 2: Yes, it's in.
Speaker 1: Its own bowl.
Speaker 2: Oatmeal is breakfast or cookies.
Speaker 1: You can't put grits on the side. I mean you
Speaker 1: put grits on the side of the plate. You can't
Speaker 1: put oatmeal on the side of a plate. You know,
Speaker 1: with a little because you've had your breakfast, eggs, bacon,
Speaker 1: a little bit of grits. You can't put a little
Speaker 1: bit of oatmeal. People will be like, so, did you
Speaker 1: throw up on my plate? What are we fighting?
Speaker 2: What are we doing?
Speaker 1: Is this an attack?
Speaker 2: This is the oat mill. It's oatmeal. One of those
Speaker 2: things where it's like grits is because that's why, that's
Speaker 2: why it fucks with grits heavy one. Grits can be breakfast, lunch,
Speaker 2: Jenner brunch. Grits can be any meal.
Speaker 1: Mm hmm.
Speaker 2: You have your breakfast grits. You know, we've all had
Speaker 2: fish and grits.
Speaker 1: You say grits. I'm sorry, I'm sorry. Did you say
Speaker 1: fish and grits? Yeah, I've never had fish and grits
Speaker 1: at the same time. And grits, yeah, yeah, the same concept.
Speaker 1: I know, it's the same concept. I just didn't know
Speaker 1: people were doing like whole like blackened catfish or whatever
Speaker 1: with you oh, fried fish with grits. Yeah, I didn't
Speaker 1: know that. But the shrimp and grits, Hey, they don't
Speaker 1: do them anymore. This was, Oh, this, this is like heartbreaking.
Speaker 1: I remember the first time I went there. They don't
Speaker 1: do them anymore. They had a shrimp and grits place
Speaker 1: in Brooklyn that was so good. It was so wild.
Speaker 1: And then they yeah, it was seasoned well they had
Speaker 1: They had a little bit of a I don't even
Speaker 1: I don't even know what it was called, but there
Speaker 1: was a there was a dash of a little type
Speaker 1: of oil in it that also gave it a great flavor,
Speaker 1: gave the shrimp a great flavor, and then you mix
Speaker 1: in and gets in the grits.
Speaker 2: I think it was too much flavor for It's probably.
Speaker 1: Too much flavor for people, because I remember I had
Speaker 1: it and I was like, oh, I'm home, you know
Speaker 1: what I mean, Like, there's just.
Speaker 2: A moment where you're like favor.
Speaker 1: And to be fair, they did have other things in
Speaker 1: the restaurant, and those other things were just okay. This
Speaker 1: was the one thing that someone in the kitchen was
Speaker 1: doing like fire and then oh.
Speaker 2: Says something with too much flavor and then everything else
Speaker 2: didn't have enough.
Speaker 1: Yeah, yeah, thank you, But I guess this is my thing.
Speaker 1: I see all the points that you're making so far
Speaker 1: for grits with the timing, and I agree, and I'll
Speaker 1: raise you though. That oatmeal comes through with more variety. Okay,
Speaker 1: there's cinnamon oatmeal. There's there's apple cinnamon oatmeal, there's uh
Speaker 1: what you muld call it strawberry exactly? Yes, yes, yes,
Speaker 1: oatmeal is. Oatmeal is coming in with all the fruits.
Speaker 2: Like a pancake you could only put you can put
Speaker 2: fruit and oatmeal. Yes, fruit, little cream, little butter, there
Speaker 2: some cinnamon right now. Because I'm a good Christian woman,
Speaker 2: I don't need grits sweet.
Speaker 1: Do people do that?
Speaker 2: A lot of people do that.
Speaker 1: I did not know that at all.
Speaker 2: Really, Oh my god, have you not been on the internet.
Speaker 2: There was a big debate like during like like not
Speaker 2: like lockdown, but like right after lock like you know,
Speaker 2: when we were just in purgatory.
Speaker 1: Yeah yeah, yeah, yeah.
Speaker 2: So it was like a fall of twenty twenty where
Speaker 2: we're just like, yeah, technically we could be.
Speaker 1: Outside, yeah, but do you want to be.
Speaker 2: But you can't be outside?
Speaker 1: Everything was also only your sickest 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?
Speaker 2: No, go home, Stay home. So there was a thing
Speaker 2: online where people were just like talking about like doing
Speaker 2: scripts with sugar, grits with salt, savor grits and sweet grits,
Speaker 2: savor goods grits. I don't believe in sweet grits because
Speaker 2: I wasn't raised that way. My mama wasn't raised that way.
Speaker 2: You see what I'm saying. Maybe my grandma would do it.
Speaker 2: I don't know, but I've never seen Bula put sugar
Speaker 2: in grits. Sugar was grits was always a savory situation.
Speaker 2: It was always something because it could be had with
Speaker 2: you know, your sausage, egg and cheese. Right. My brother
Speaker 2: never liked eggs when he was a little kid. He
Speaker 2: didn't like when he was a baby and like them,
Speaker 2: and my mother would trying to sneak eggs in his
Speaker 2: grits and you just you don't get me eat lady,
Speaker 2: she should try to sneak it a couple you know,
Speaker 2: it's more proteins a young man. Yeah, but yes, sweet
Speaker 2: grits is. It's a it's a debate in our community.
Speaker 2: I don't know how you haven't heard about it. It's
Speaker 2: it's like one of those It was in the lines
Speaker 2: of like the washing your legs conversation we were having
Speaker 2: with the uh.
Speaker 1: So, with the whole and now the only thing, the
Speaker 1: sweetest thing I've seen with grits is people who put
Speaker 1: a little bit ketch up on their grits.
Speaker 2: Wait, who the whoa whoa whoa flag on the motherfucking play?
Speaker 1: You never seen that. No, there's people in the world
Speaker 1: that put a little bit of uh. I mean, I know,
Speaker 1: ketchment hot sauce aren't the same thing, but they might
Speaker 1: put a little bit of hot sauce on their grids.
Speaker 2: No ketchup when it comes to grits.
Speaker 1: Mm hmmm.
Speaker 2: I have had good grits. I have had terrible grits.
Speaker 2: And I've also had polenta that someone tried to sell me.
Speaker 1: Yes, that doesn't act and that Yeah.
Speaker 2: Tell your chef to come outside.
Speaker 1: Yeah yeah, it's fraud outside food, fraud outside pons.
Speaker 2: Frog foo daisy, unnecessary, you understand, good person, Okay, I
Speaker 2: try to write by people you put on your menu.
Speaker 2: It's my fault. I am in Cleveland.
Speaker 1: Okay, it's also another W for oatmeal. No, it's not,
Speaker 1: it's not.
Speaker 2: It's not because I have seen restaurant oatmeal.
Speaker 1: Uh huh.
Speaker 2: The think my oatmeal is that the texture is never good. Never. Now,
Speaker 2: if you're not, if you're somebody who don't know that
Speaker 2: when you cook your grits, are you supposed to put
Speaker 2: butter and milk in it? And you out here with
Speaker 2: these water only grits, I can't do nothing for you.
Speaker 2: You have to save yourself.
Speaker 3: Yeah.
Speaker 1: Yeah, A lot of grits out there looking like a
Speaker 1: membrane list not a membrane. Yeah yeah, like a loose
Speaker 1: like wow, grits.
Speaker 2: With just water like loose water only grits. Because if
Speaker 2: your grits don't solidify when they get cold. Mm so
Speaker 2: even coldure grits are.
Speaker 1: Moving, even culture grits are moving. And you're learning so
Speaker 1: much about biology, you know, the whole biology lessons in
Speaker 1: the pot.
Speaker 2: I did have somebody asked because one I found out
Speaker 2: that technically m grits oatmeal, cream of wheat are porridge.
Speaker 1: Okay, and technically.
Speaker 2: When they were talking about that, please can I have
Speaker 2: some more? H He was talking about oatmeal.
Speaker 1: Yeah, see, he wants more oatmeal. He needed that sustenance.
Speaker 2: Because he was Yes, he needed to get it in.
Speaker 1: He needed to have was gonna get him there as
Speaker 1: something A single grit wouldn't have fit the poor boy.
Speaker 1: He needed some more oats oatmeal. A single oat, A
Speaker 1: single oat is bigger than a grit an oat, aat
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 I can like.
Speaker 2: So you're saying the grits like we're saying oat mill
Speaker 2: of a versatile because you could put fruit in it.
Speaker 2: This is the thing you can't do savory oatmeal.
Speaker 1: Mm hmmm.
Speaker 2: Who is doing savory oatmeal? I feel like someone in
Speaker 2: England is.
Speaker 1: Doing probably, doing probably, and I'm not even gonna vouch
Speaker 1: for it. I don't know it. I don't know what's
Speaker 1: out there, but I'm not gonna say that that is great.
Speaker 1: I haven't had it, so I can't stay with you.
Speaker 2: When haggis is made, oatmeal is the binder. I found
Speaker 2: that out when I went to Scotland. I just realized
Speaker 2: I wanted a date. When I went to Scotland the
Speaker 2: first time, yeah, yeah, yeah, but then I found out
Speaker 2: he just wanted you want to talk to me. I
Speaker 2: keep getting I've been tricked by more than one white
Speaker 2: boy who it's acting like they want to go on
Speaker 2: a date, but then when you get on the date,
Speaker 2: they just want to ask me about comedy.
Speaker 1: I'm like, oh, I see, yeah, yeah, yeah, you bitch.
Speaker 1: That definitely I could see. I could see you, like
Speaker 1: your eyes squaring up where you're like, oh oh m hmm.
Speaker 2: Okay, all right, because you've always thought.
Speaker 1: Well played, well played. You just in the middle of
Speaker 1: a restaurant, you did it. You did you have a
Speaker 1: bitch trick me? You really tricked me.
Speaker 2: I'm getting too desserts. Honestly, I might get to andres.
Speaker 1: Okay, and I might slide one off the table, yea,
Speaker 1: as soon as they bring I'm an look at the server.
Speaker 1: I'll be like, thank you, slide and then look at
Speaker 1: you and be like clean it.
Speaker 2: Up and like a cat knocking something off a mantle.
Speaker 1: Just m mm hmmm.
Speaker 2: What are you doing so you always want to learn
Speaker 2: about You're always curious about comedy?
Speaker 1: Mm hmm. Sometimes they mention it's about comedy. You slid it,
Speaker 1: But not all the way, it's a quarter off the table,
Speaker 1: Like and what and what about a career? You're like, oh,
Speaker 1: a career and finance. You slide the plate back.
Speaker 2: But my friends say I'm the funniest and I should
Speaker 2: go to an open mic, but I don't think I'm
Speaker 2: really gonna do it there a girl wow, But it
Speaker 2: is not it for comedy class, you know, oatmeal, I
Speaker 2: have all these ad ins. You're just talking about fruit. Okay,
Speaker 2: if hold on, grits can be there's people that put
Speaker 2: sugar and grits. I've tried it. I didn't like it
Speaker 2: because it's not how my mouth is set up right, Okay,
Speaker 2: but there are a lot of people that do put
Speaker 2: sugar and grits. M h. I've a jelly get close
Speaker 2: to some grits and tried it reluctantly, didn't hate it.
Speaker 2: Never do it fuck again. But grits can be sweet
Speaker 2: 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 putt a little cinnamon in it,
Speaker 1: what are people doing it to make it sweet?
Speaker 2: Sugar legitimately sugar.
Speaker 1: Just putting straight sugar, yes, but by that logic, anything
Speaker 1: can be sweet.
Speaker 2: How you say something sweet, because it's like if you
Speaker 2: don't put like oatmeal, if you don't put sugar in oatmeal.
Speaker 1: No, I know, I know. I'm saying that oatmeal goes
Speaker 1: well with these fruits that are added on, like that's
Speaker 1: a nice pairing, whereas with grits if they don't, if
Speaker 1: it doesn't go well with anything sweet and you just
Speaker 1: got to put sugar in it.
Speaker 2: Now, I've never heard of anybody putting fruit in grits.
Speaker 1: Which they shouldn't. Don't get me wrong, I'm not making suggestions.
Speaker 1: I'm just saying it's the distinct difference between the two.
Speaker 1: You know, grits have an overall advantage when it comes
Speaker 1: to time, Like I said earlier, breakfast, lunch, dinner. I
Speaker 1: think oatmeal swings it with pairing, with the parability of
Speaker 1: other things that a million enhances the experience of.
Speaker 2: Oat Oatmeal only a breakfast food, no I know.
Speaker 1: But within breakfast, I'm saying it has more. Yeah, but
Speaker 1: there are so many fruits.
Speaker 2: Right, But if you're not putting watermelon and.
Speaker 1: Oatmeal, I'm not putting watermelon, but there's so many fruits
Speaker 1: that it goes well.
Speaker 2: With it goes well with berries, mm hmmm, or whatever
Speaker 2: the fuck apples are.
Speaker 1: You were sound as so right until you said that
Speaker 1: last thing that, Wow, I wish we had points so
Speaker 1: I could get.
Speaker 2: Apples and pears because they're not a stone fruit. So
Speaker 2: peaches like nectarines, plums, but like a peach. I've had
Speaker 2: like peach flavored oatmeal and berry flavors. And what kind
Speaker 2: of fruit is an apple? Like, what's the classification of
Speaker 2: apple and a pear? Is it a tree fruit? Fruit? Well,
Speaker 2: we both said that, so that's what makes it. Okay,
Speaker 2: it's called a palm fruit.
Speaker 1: Oh okay, om.
Speaker 2: Now listen, you can't make fun of me, okay mm hmm,
Speaker 2: because it says palm fruits are members of the plant family,
Speaker 2: and it's spelled R O S A C E A E.
Speaker 2: I know it's not rosetia. I'm fully aware of that.
Speaker 1: That's that is funny though, that that's very funny because
Speaker 1: when you say when you spell something, because when sometimes
Speaker 1: when someone spells something for you, if you don't already
Speaker 1: know the word they're spelling, you have to put it
Speaker 1: together in real time. So I was also like, there's
Speaker 1: no way that's rosetia any fruit that can be dehydrated
Speaker 1: is normally dehydrated, and they can be thrown in with
Speaker 1: a dry mix of a of a oatmeal will go
Speaker 1: well with the oatmeal. And I think that's a lot
Speaker 1: more fruits than.
Speaker 2: Well they dehydrate things that put them in grits. It's
Speaker 2: just different types of cheeses and butter.
Speaker 1: Yeah yeah, and then look there are a lot of
Speaker 1: cheeses that go well with grits that people don't even try.
Speaker 2: You know, you put cheese in oatmeal?
Speaker 1: Are you?
Speaker 2: So? Is this what I'm just asking?
Speaker 1: Okay, I'm just asking yeah, yeah, yeah, yeah, yeah, but.
Speaker 2: That that that's that one maniac.
Speaker 1: Clearly anybody could do whatever they want. Can you put
Speaker 1: cheese on oat meal? It's like not if you're sane,
Speaker 1: but who knows?
Speaker 2: But why not? But why not? I mean they use
Speaker 2: it to make haggis hagis sandwich.
Speaker 1: I'm sure there's someone in the UK that's putting cheese
Speaker 1: on their on their oats.
Speaker 2: I know we're putting cheese on ramen now, so I
Speaker 2: don't know, is.
Speaker 1: That real.
Speaker 2: Cheesy saving smell?
Speaker 1: If you saw a recipe, I guess people are doing it.
Speaker 1: Some question answered.
Speaker 2: Ha Ham egg and cheese, oatmeal. I'm just I'm not here.
Speaker 1: For it, so help me out. Sides fish, what other
Speaker 1: food pairings would you say that grits go with.
Speaker 2: You can do fish, you can do shrimp.
Speaker 1: Mm hmm.
Speaker 2: I've had it with like a savory crab creamy.
Speaker 1: So mostly seafood.
Speaker 2: Right, Well, you can do no because for breakfast you're
Speaker 2: doing all your breakfast meats, your bacon's, your hams, your sausages.
Speaker 1: Yeah.
Speaker 2: Yeah, I bet you could do country fried steak and grits.
Speaker 2: I bet that'd be good country fried.
Speaker 1: Second, I've never had that. Oh, we might have to
Speaker 1: have that together. That's that does sound like a good
Speaker 1: pairing to go back.
Speaker 2: Grits are inherently poor people food, okay, and very much
Speaker 2: originally you know, from you know, I guess the real
Speaker 2: food history of it. I think it might have been
Speaker 2: a food that was like enslaved people. So when you
Speaker 2: make cornmeal mm hmm, grits is what they would throw
Speaker 2: away when they make corn meal. It's a part they
Speaker 2: didn't grind all the way down, and so you take
Speaker 2: that and that's why you have to boil it to
Speaker 2: make it edible, because it's literally the it's like almost
Speaker 2: like a tiny it's the best way, I guess, like
Speaker 2: a little like a because you see when you cook corn,
Speaker 2: that little pebble kind of thing that's inside a piece
Speaker 2: of corn. When you cook corn, that's great and you
Speaker 2: just get a bunch of those together and then your
Speaker 2: belly is full. But I can say that I realized
Speaker 2: that for me, I am not a wheat person. Okay,
Speaker 2: I'm a rice and a corn. And I think you
Speaker 2: have to know that about yourself. I think you have
Speaker 2: to what carbs you like because like so many people
Speaker 2: have this the uh I know called silly acts.
Speaker 1: But one of my uh yeah, yeah.
Speaker 2: A girl an acquaintance of mind, she has it.
Speaker 1: And can you not have grits if you have celia?
Speaker 2: You can?
Speaker 1: Because oh okay, I was confused.
Speaker 2: No, I'd like, oh, you got the similar disease and
Speaker 2: she's like yeah, and I was like, what you're not?
Speaker 2: Just said?
Speaker 1: But also, look, you know the grits nutrition facts. I
Speaker 1: think when I looked them up, I was a little
Speaker 1: uh unimpressed. You know, oatmeals bringing you iron.
Speaker 2: All right, iron and corn?
Speaker 1: Uh there's very little iron in grits. Yeah, yeah, oatmeal.
Speaker 1: You know sometimes and I love that we do this
Speaker 1: because it lets you know when something is a bit
Speaker 1: inferiored or something else. Grits not coming through with any
Speaker 1: vitamin C, any calcium, any vitamin D, very little B six,
Speaker 1: very little magnesium. You know, it really is just there to,
Speaker 1: like you said, sort of keep the belly full and
Speaker 1: move on. You really need to pair something else grits,
Speaker 1: you know, so that you get some nutrients in. Because
Speaker 1: I think I've given credit to grits for its versatility
Speaker 1: in meals, and now I'm realizing it's a hanger on. Okay,
Speaker 1: it's a leech. Okay, it's a social climber. It's what
Speaker 1: it is.
Speaker 2: Whoa whoa whoa.
Speaker 1: Oat meals out here being in its own bowls, standing
Speaker 1: on its own two oats.
Speaker 2: Okay, now let me see something and say, okay, why
Speaker 2: do Southern Indy grits? Grits are an iconic Southern dish.
Speaker 2: It dates back as far as the sixteenth century. They
Speaker 2: were originally made by drying corn kernels and boiling them
Speaker 2: to create a mush. That's still how grits are made.
Speaker 3: Uh huh.
Speaker 2: Grits were introduced into Southern cooking when the name Okay,
Speaker 2: there's a way that we talk about Native Americans that
Speaker 2: I always think is weird.
Speaker 1: Yeah.
Speaker 2: We always put an identify in front of it. When
Speaker 2: the native I've always thought it was Americans, is the
Speaker 2: native you see what I'm saying.
Speaker 1: I think that's because if you say Native Americans, this
Speaker 1: is this is like, this is just like I think,
Speaker 1: a semantics thing. But once people from England started being
Speaker 1: born here, they were also native to America. That's why
Speaker 1: when you're distinguishing, unia say the Native Americans, so that
Speaker 1: we can distinguish people because we're natives, like we were born.
Speaker 2: Here, you know, as using the term indigenous.
Speaker 1: I think so. Yeah, I think so because because technically
Speaker 1: anybody born somewhere is native to that place. So just
Speaker 1: so there was no confusion. We weren't like, you know,
Speaker 1: the Native Americans as in anyone who was born here.
Speaker 2: It's like, no, the natives, right, the original people of
Speaker 2: this land got it. Just wondering, just trying to let
Speaker 2: you know when naive Americans served grits to Sir Walter
Speaker 2: Raley's men and the subsequent Jamestown colonists, So grits came
Speaker 2: from the day of Americans and then I guess white
Speaker 2: people started eating them, and then black people went hey, hey, hey, hey,
Speaker 2: 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 past,
Speaker 1: like past the initial Native Americans making a version of it,
Speaker 1: and then we made a version of it because.
Speaker 2: Corn wasn't it was indigenous to the New World, so
Speaker 2: we didn't know about corn.
Speaker 1: Yeah, it was a new plant.
Speaker 2: There was munching on. It's like, hey, hey, what y'all
Speaker 2: what y'all munching on? What's what's this? We we got
Speaker 2: wheats and oats and some shit called amaranths spelt that.
Speaker 2: What was y'all crunching on?
Speaker 1: Crunching?
Speaker 2: Uh?
Speaker 1: You know, I think, I think I'm confident, but you
Speaker 1: can't say because I can't be. I can't be what
Speaker 1: I'm talking about. No about oat mill, Yes about oat meal.
Speaker 1: I am very confident about oat meal. Yes, Yes, for
Speaker 1: what because because pirs well with other things, it's more nutritious,
Speaker 1: its b six, it's coming through with iron faber things.
Speaker 1: You needing your diet.
Speaker 2: I can keep grits and eat a vitamin. Be fucking fine.
Speaker 2: What I'm saying is.
Speaker 1: You'd have to put a vitamin and your grits to
Speaker 1: have a vitamin. Just remember that. Don't be like, oh
Speaker 1: i'mna have my grits, you have your oat meal. Make
Speaker 1: sure you drop a couple of B six vitamins in there,
Speaker 1: like you're at it.
Speaker 2: Get a multi vitamin life together. Yes, saying is, grits
Speaker 2: are more versatile. You compare them with meats, you compare
Speaker 2: them with veggies. You know you ever had like because
Speaker 2: my homeboy was making breakfast, you know, Papa, he was
Speaker 2: making breakfast one day, because Papa makes breakfast. It's great.
Speaker 2: We love Papa. And he made grits and he'll make
Speaker 2: like white gravy from scratch, which I had never seen
Speaker 2: anything like even my mom may never make white gravy scratch.
Speaker 2: I never seen that in my life. Yeah, And so
Speaker 2: he made up some like Brussels sprouts or whatever because
Speaker 2: he's like, well, we got to have a little veggie
Speaker 2: with breakfast, and like, I think we're eating brunch now,
Speaker 2: but grit's put a little like grits with eggs and
Speaker 2: some sausage with some like brussels sprouts. That's a good
Speaker 2: brunchy meal. Right, He got my vitamins Okay, got my
Speaker 2: mental rallys. But I think that you could have or
Speaker 2: you could take that same meal. You can take off
Speaker 2: the bacon and the eggs and you can put down
Speaker 2: some shrimp peas, or you can put down you know,
Speaker 2: macro fretters or salmon or anything you know rich. You
Speaker 2: can flip in it. Like you said, oatmeal don't get
Speaker 2: served on the side. Yeah, oatmeal ain't getting added to nothing.
Speaker 2: I'm not out here trying to try and save your
Speaker 2: old meal. If you really won't know what's happening, Are
Speaker 2: you will? Or do you want to try savory oatmeal?
Speaker 2: Do you want to see if you can put cheese
Speaker 2: and bacon and eggs?
Speaker 1: Look, do you think your ancestors.
Speaker 2: Will continue to bless you and smile they down on
Speaker 2: their faces?
Speaker 1: How about this? I will try savory oatmeal before I
Speaker 1: would try sweet grits.
Speaker 2: That's legitimate. You're a good man. That makes sense.
Speaker 1: Yeah, I just think that you know, you talk about versatility,
Speaker 1: and I'm not seeing it. I'm not seeing it.
Speaker 2: I'm saying, so you don't want to put because to
Speaker 2: make anything, because to make oatmeal sweet, you have to
Speaker 2: put sugar in it.
Speaker 1: No, I know, But I'm saying. I'm saying, when we
Speaker 1: talk about nutrition alone.
Speaker 2: Okay, nutrition fine, m hm, there might not be as
Speaker 2: much of anything.
Speaker 1: Yeah, of the things.
Speaker 2: There cars some stuff and grits.
Speaker 1: There's some stuff. Yeah, you're right, that's the right word
Speaker 1: to use for it. There's some stuff. There's some general
Speaker 1: junk you can digest eventually.
Speaker 2: What in the hell.
Speaker 1: Yeah, yeah, and once you've once you've added butter and
Speaker 1: you've boiled some milk. I'm with you.
Speaker 2: Yeah, you have to add butter to fucking oatmeal too.
Speaker 1: No, not really butter, yes, no, no, no.
Speaker 2: No, okay. So grit it's got proteins, got carbohydrates, fiber,
Speaker 2: there's no sugar, and grits.
Speaker 1: I'm with you, But I'm saying, how much of those
Speaker 1: things does it have?
Speaker 2: There is iron and grits, your jerk, there's iron.
Speaker 1: Two percent of the iron you need today.
Speaker 2: Magnesium.
Speaker 1: Yeah, you might as well bite a piece of metal
Speaker 1: to get more that you're good from grits.
Speaker 2: Mm hmm.
Speaker 1: Just you're just saying things that have trace amounts in there.
Speaker 1: Who's trace trace tracy amounts in there? I said it
Speaker 1: in the in the beginning of episode I say again,
Speaker 1: Brothers out there men, my men, okay, you want strong bades.
Speaker 2: No, no, I'll talk.
Speaker 1: I'll talk to the women too. I'm just saying, you know,
Speaker 1: it's these men out here that need guidance.
Speaker 2: That's true.
Speaker 1: Okay. So I'm saying, my man, listen, open your ears harder.
Speaker 1: I know you think you're listening. Open them wide, okay,
Speaker 1: get them so, open the AirPod, slip out a little bit. Okay,
Speaker 1: open your ears and listen to me. Get that oatmeal in, okay,
Speaker 1: get your calcium okay, get your iron in. You want
Speaker 1: to be iron You want to be a hard body.
Speaker 1: You want to be an iron man. Yeah, you're iron in.
Speaker 2: You a picture of your body?
Speaker 1: What that fiber? That fiber? Be honest, men, how often
Speaker 1: you can go into the bathroom? You going?
Speaker 2: They need to drink?
Speaker 1: Yeah, drink your water all right, that's why we're dying
Speaker 1: out here. No fiber. Okay, stay fibrous, stay healthy, stay manly.
Speaker 2: Wow.
Speaker 1: Okay, and uh, you know my thoughts are with you.
Speaker 1: What Yeah, you don't be thinking about you all right?
Speaker 1: One mm hmmm.
Speaker 2: A lot of us aren't eating breakfast.
Speaker 1: Yeah, a lot of us are skipping breakfast.
Speaker 2: That's fair, and we need to be eating breakfast. There's
Speaker 2: one thing my nutrition has said me is like, you
Speaker 2: have to if you want to do anything, if your
Speaker 2: body wants to be right, if you want you know,
Speaker 2: if you're trying to to just improve your health overall. Yeah.
Speaker 1: Yeah.
Speaker 2: But also, say you get very tired during the day,
Speaker 2: like I would be waking up at nine, I wouldn't
Speaker 2: eat to one pm. My nutres just like, what the
Speaker 2: hell are you doing? Yeah, your body's in starvation mode
Speaker 2: all the time, right m h. So we gotta start
Speaker 2: eating breakfast more. You gotta start drinking more water. I'm sorry,
Speaker 2: but we do, we do, we do. I had a
Speaker 2: doctor tell me it's like a lot of the stuff
Speaker 2: that people will have issues with if they would just
Speaker 2: drink more water and they could just flush stuff out
Speaker 2: of their body because you just sit in your liver
Speaker 2: or just sit in your kidneys, or just sit in
Speaker 2: your colon water water water. So we gotta start eating breakfast.
Speaker 1: We gotta start remember the flush, Yes.
Speaker 2: Remember the flush. Uh, you know, be your own handle
Speaker 2: to your own plumbing. M Also we have to remember
Speaker 2: that grits came from and oppressed people.
Speaker 1: What are you doing? What are you doing right now?
Speaker 2: Chris came for people mine in their own business. And
Speaker 2: then the hot man showed up. And what did he
Speaker 2: bring with him?
Speaker 1: Will you?
Speaker 2: What did he bring? Josh?
Speaker 1: Will you? I don't think no, no, don't don't. Don't
Speaker 1: put that on me. That's not there's no way.
Speaker 2: Brought oatmeal. That's what happened. What I think.
Speaker 1: I think oats grew here. Don't do that that they
Speaker 1: were here.
Speaker 2: Corn wasn't over there. How was oats over here?
Speaker 1: Because a place can have its own things, the place
Speaker 1: its own foods.
Speaker 2: Is oatmeal indigenous?
Speaker 1: How is oatmeal gonna be? It's just oats? It just
Speaker 1: did oats grow here already?
Speaker 2: Corn didn't grow in Tomatoes didn't grow in Europe. Pumpkin
Speaker 2: didn't grow in Europe. They listen. If it wasn't for
Speaker 2: Marco Polo and.
Speaker 1: We, isn't corn.
Speaker 2: That's what I'm saying. Think about it. If it wasn't
Speaker 2: for Marco Polo and Columbus, there would be no There
Speaker 2: would be no pasta. You see what I'm saying. There
Speaker 2: would be no sauce, there'd be no pasta. So the
Speaker 2: whole rest of the world didn't have corn, and then
Speaker 2: the white folks hopped on a boat and came over
Speaker 2: and brought their happy asses over here. So some plants
Speaker 2: so grew everywhere. I don't think eggplant lived grew in Europe.
Speaker 2: So I don't know what these I don't know what
Speaker 2: they was eating before. Somebody still the ocean blue. All
Speaker 2: I'm saying is that the white man brought oatmeal. And
Speaker 2: what I'm not gonna do is promote the white man's brains.
Speaker 2: I'm not doing it. I'm not doing it. Okay, we've
Speaker 2: been through too much, Joshua.
Speaker 1: I think I think you're taking some real liberties here.
Speaker 2: Who and justice for all?
Speaker 1: Okay, thank y'all so much for listening. Don't do that
Speaker 1: because because because, because we also have to do a
Speaker 1: shout out another another quick shout out to uh our
Speaker 1: our friend who wrote in and gave us this suggestion.
Speaker 1: We will say what what was? What was the hand
Speaker 1: on that one?
Speaker 2: This is key underscore, Carter was. I'm just here to help,
Speaker 2: josh I'm here.
Speaker 1: Yeah, yeah, man, I'm very helpful. We're going to kick
Speaker 1: it to you, the listener. All right, I want to
Speaker 1: hear from you. Do you like oatmeal? Do you put
Speaker 1: up with grits? Do you enjoy having grains at all.
Speaker 2: And I would ask you, do you, as a listener
Speaker 2: eat the white Man's porch or do you enjoy the
Speaker 2: versatility that is the great I'm just trying to help
Speaker 2: people be blessed, you know what I mean. I just
Speaker 2: want folks to know all of the facts in for
Speaker 2: my s own.
Speaker 1: Okay, you if you're looking to catch up with us
Speaker 1: in any other form, you can find us on social
Speaker 1: you know, I'm at Josh Hotson Comedy on TikTok and Instagram,
Speaker 1: also on YouTube, and then you can also check out
Speaker 1: my other podcast at Josh Johnson's Show. We also record
Speaker 1: and post every Thursday where if you listen to podcasts,
Speaker 1: and if you are looking for dual, say Sloan.
Speaker 2: You can catch me and them all with your daddy.
Speaker 2: Or it's so fun to say, would have made excited,
Speaker 2: say somebody called Rianna, I'm a boss and drawers with him. Yes,
Speaker 2: I'm in here. I'm out here in the mall with
Speaker 2: your motherfucking daddy. Or you can catch me on the interwebs.
Speaker 2: You can catch on Al Gore's Internet. Uh, you know,
Speaker 2: Dick Cheney's arch nemesis. I got shows coming up. Were
Speaker 2: on the road, josh on the road. We're not on
Speaker 2: the road together. Listen, if y'all want us to do
Speaker 2: this goofy shit live, tell us, and we would love
Speaker 2: to come to your city, hang out with your pop Paul,
Speaker 2: and just see if you can take me to a
Speaker 2: rainbow and your local I didn't say, Tori, your dad
Speaker 2: can take me to a rainbow? Really okay with it?
Speaker 2: Don't tell your mom, be cool. But yeah, So if
Speaker 2: you want us to do this shit live, you know,
Speaker 2: and you maybe can submit a topic tell us, tell
Speaker 2: us for real, go into comments on any of the
Speaker 2: socials and be like, hey, Joshua, don't say this loan
Speaker 2: come to my city with this nonsense. And maybe maybe
Speaker 2: we should start should we start having guests?
Speaker 1: You know, we might be able to bring somebody in
Speaker 1: Season two, can probably bring someone in in the last
Speaker 1: like five to ten minutes to really digest what's been done.
Speaker 1: That's the only way I can put it.
Speaker 2: I'm talking about I digest everything.
Speaker 1: Just fine, all right, we'll fine, fine, fine, it's fine.
Speaker 2: Just bring your face. It's fine, brady face. Listen. If
Speaker 2: you want to catch us, look up for me and
Speaker 2: josh and my shows, and look up Josh shows and
Speaker 2: look for my shows and just really good well, thank
Speaker 2: you so much for all of the loop and support
Speaker 2: that y'all have shown us, because listen, we didn't think anybody.
Speaker 2: I didn't think anybody's gonna listen to me and Josh
Speaker 2: just have silly ask conversations about you know, big topic,
Speaker 2: big opinions about small things. But apparently y'all like it.
Speaker 2: So if you want us to have a second season,
Speaker 2: we would love to have a second season.
Speaker 3: Message somebody comments, yeah, so let us know, let us
Speaker 3: know if you're gonna be coming to a show, if
Speaker 3: you want to get tickets or anything like that at
Speaker 3: the Dailyshow dot Com backslash Josh Johnson The Dailyshow dot
Speaker 3: Com backslash do we'll say sloan, that's one of the best.
Speaker 1: Ways to get a hold of everything that is us
Speaker 1: and those links will be in the episode. Thank you
Speaker 1: Gil so much for real. We'd love you yee. Explore
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