Conversations About Diet

making tattocks. Well, why white people have potatoes? First, potatoes come from Ireland. I thought potatoes came from like the Western hemisphere and then Ireland just started growing them, you know what technically they did. But I don't want but the potatoes that we eat came from Ireland. Yeah, Like,

I don't know. Well, this is what it says. The humble potato was domesticated in the South American Andy some eight thousand years ago and was only brought to Europe in the mid from where it spread west and northwardst back to the Americas of beyond. Yeah. Yeah, it's like it's kind of one of those murky things where like people will say, oh, like like that blur between being white and being European, like some people don't considered the same thing. Oh he's not white, he's German. I'm like,

what I've had this. I'm gonna tell you why it's important. This is what's sucking up. Right, So we think of white people as the traditional English white man, right, that's when you usually think of white people. But what I've realized white people actually is Spaniards. Like if you think,

I know, right, Like what think about it? Right? Okay, okay, when you think of the oppressive white men, right, when you think of English white people right in the whole overall scale of everything, they seem like they're really the most oppressive ones, right, But that's not true. They're more the orchestrators of oppression. So like they're like the referees of oppression, you know what I mean, and ideas of of of um discovery, you know what I mean, and

all of that. But if you really think about it, like if you do your history, especially like on the slave on the trans Atlantic slave trade and stuff, the Spaniards were like super oppressive. Yeah, they had they had like kind of different business models going on because they

had that whole conquistador thing happening. That was a little bit separated from slave trade stuff that they were doing, Like like they're the white folks that England can't tell what to do for they were one of the most powerful country in the world until about until England became that. But just think most of the southern countries are conquered by Spaniards mhm. So like the powder Shawls of the

world still umi happened. You know what I'm thinking. I'm thinking about white people food kind of cheese, yogurt, hamburgers. For sure. Hamburgers is the number one white people food of all white people food, hands down, hamburger. Yeah. The reason I'm asking this because yesterday still was making beef wellington anything with that's a BRITTI that's English dish. Yeah, that's for sure white people to do. Yeah. And my when I was little, she used to make shepherd's pie.

That's that's the Irish dish mhm. And there's a lot of that kind of stuff. I think also, like you see that kind of blurring of uh Irish traditions with different maybe seasoning styles and like making colonizing Irish Irish sh it all the time. Yeah, and the time spaghetti is up there, man, I just made, like last week, the best spaghetti ever, just all of it, red sauce from scratch, meatballs from scratch, all of it, made a ton of it and then rolled it into a into

a chicken lasagna. After that it was just like a king for like a week. Okay, So when you make okay, because you're you're Italian. On my mom's side, I'm not like whatever, what do you call it? The maternal side. Father is the paternal the mother is maternal. So maternally your your your Italian. Has your mother ever made you real spaghetti? Not the not the noodles, you know the My mom cooks pretty well, but like the we have some like legit Italian cooks, like for example, like Dodger games.

Now have Papa can tell Us that do the Dodger dogs. That's my mom's cousin. So before they were doing Dodger dogs. Poplican tell Us as an Italian sausage company. You go to the grocery store and find Publica tell Us. You know, Italian sausage products and stuff like that. Sausage is a big thing in Germany and Italy. Yeah, yeah, I don't know quite got it first, but I was thinking about that. So your mom did she fancy herself in Italian food? Um? Yeah, to a degree, so we have the most Italian Did

she ever cook? Did she ever cook? I don't know. There's a just just a lot of different probably like pasta Sunday type of dishes. Like the really really really traditional stuff would have been like her grandma who was like had all the different like courses and like we're cooking with like figs and then like there was a course of whatever else and then pasta and then meat and then like they really like a traditional Italian meal style. But that was before my time. Have you ever did

she ever make you? Okay, so you never really got toet your grandma's cooking. Did your mom ever make real pizza? Mm hmmm mm hmm, rob pasta stuff like different Italian soups like she did. I know she cooked like Italian wedding soup like last week. I was obviously not home,

but that's what she said she was doing. Okay, So when she made her spaghetti, right and being that she is pretty much the branch off the Italian tree, did she cook hers noodles in the sauce or did she cook the noodles and then put the sauce on the noodles after both was cooked, I gotta put the sauce on. You can't just like throw like hard noodles into the sauce. Yeah, but that but not hard noodles, right. You usually cook

the noodles. The way I've seen it done is they cook the noodles separately, and they cooked the sauce separately, and then they put noodles on the plate, and then they put the sauce on the noodles. The cooks. Yeah, you know when black people make that, they cook the noodles in the sauce. Well, they cook the noodles. Well, they cook the noodles and then they put the noodles in the Yeah, I know what you mean. Yeah, they want the the they want the noodles to be super saucy. Yeah,

and the noodles don't. Black people like like my folks, bro, they got an affinity with sauce, spaghettro, you know, and like spaghetti is what I call it. Yeah, And to me, like noodles don't take on sauce. They take water out of the sauce. So like the term aut dente, it has to do with the texture of a pasta, and like usually like spaghettiro spaghetti, the noodles are really inflated and very soft and mushy relative to like an Italian pasta,

which you have a little bit firmness. Yeah, so you feel like, honestly, and I'm not really vested well in noodles outside of top ramen, but you what you feel is the noodles don't actually take on the sauce. So what about to ramen, because and then the noodles take on the flavor. They just take on the water. Like it's like like soup or sauce. Soup is a better example. It's like it's like a solution or a suspension. So like there's gonna be flavor particles from whatever you put

into the sauce, broth. In the broth you put the noodles in, they soak up the water. They don't soak up the basil or the whatever else that's in the broth. Water. Sure, but don't you But at that same point, isn't the sauce still a water based thing and the noodles were soaked up. Yeah, but they only soak up really the water.

They don't suck up anything else. But the water is where you know you seasoned the water with the basil, right if we put basil, hold up, but hold up no ceilings g l my man Pete in the spot I got my big brother still resident guests on those ceilings, always around. But the reason I have him now is because he was proclaiming to me yesterday after making beef Wellington how great of a cook he was. So I thought this would be a good conversation for for still to be a part of. I agree, I agree. I've

had his apple pie still makes us pause. That sounds crazy. I've had steals apple pie. I don't know. These niggas got new words every week, so I don't you know? Fair enough? My pie is actually more of a cover. What's different between the poe and the cobbler? You know what? I don't know. The exact different of the cover has a little different consistency as dumplings and stuff in it. You know what I mean? You dumplings, all right, of course you have dumplings and stuff. It's almost make it

the same way you would make a peace cover. Almost, you know what I mean. But it's almost like what do you call those things? It's almost like a dessert casserole versus an enclosed pastry item. And I will just telling still if you notice white people have an affinity with casseros, Yeah, I haven't. I think that's a poor dish, Like you gotta think it's a lazy dish. The flavor

of white folks come from poor white folks too. Right South Italy is gonna have the best food, um, you know, the poor people, So I would imagine poor people came up with cassero. Yeah, and you want to know something also interesting about like Italian regional cuisines and whatnot. A lot of has to do with like the aristocrats have the best cuts of meat and the best of everything, so so they're not gonna put they don't need to heavily solve it. But like if you have, if you

caught it. In the movie Casino, he talks about a treat's pig guts, So like the Sicilians have been eating basically chip lands for a thousand years, you know what I'm saying, So you know what anything that's because that's where a lot of black cuisine comes from the slave days, because they were eating scraps like the tree puss, the chipmans and stuff that was a leftover because they was eating pork shops and stuff. So the stuff that was left over, they would just get the slaves to cook.

So of course they was gonna hook that ship up, you know. Yeah, they had to eat it. So it became a thing. And I think as far as culture go, bro like, I think cast roles. You gotta remember, gee, White America always had the traditional white American household had the meal that went to work at the white stay at home and cook, so she was always thinking of

different ways to get stuff done quick. So I think that's where the cast of roles came from, you know what I mean, like kind of like the frozen food I think seventies, the sixties and the seventies were the introduction of frozen foods, like Instant's not a frozen dishes it, but you know it could be. I'm thinking I'm looking at it like, you know, like Hamburger helpers, like a castle roll. No it's not, yes it is it? Castro say,

not a castle roll. That's what you can't make it into a castle Roh says that in the box, it says it's a castle roll, Hamburger helper, And they know goddamn castle roll. Okay, well we can go to Google for that one Hamburger helper. Hell no, hamburger helper is like a pasta. That's just crazy. Do you can't be making it up? Dog, It's cheeseburger cast bro, homemade hamburger helper, one part cheeseburger castle roll Ministro the Hamburger helper castle roll.

They said it's right here, Bro, I seen you. The link right now is right there for people out of the king see the castle row. Yeah, it's a cast roll. Bro, geez about food. I don't know what I'll be talking about. Bro, you can lose nine times on the team Trump Hamburgers. The orgs in Hamburger say it's one guy, but that was that was the Hamburg, Germany that comes from Hamburg, Germany. I'll tell you his name them because they Hamburg, Germany, yep,

or the Hamberg. But that's a couple. They say, they give credit to a couple of different people though for the Hamburg. So obviously I've seen that, so I don't even think they know. I think it could have been one of them things to were eventually somebody who's gonna do that anyway, So cobbler is described as a fruit pie, right,

but it's different. Pies are made from pastries rather than biscuit batter, and they are fully in case, with the crust at the top and bottom, while cobblers typically only have a topic. Yeah, that sounds about right. Yeah, because of peach cobbler. Don't wait a minute. Does a peach cobbler have crest? I think? But no, it doesn't, doesn't cress at the bottom. It's a great point. The helper is a castle role, Yeah, I guess it is. Cast

roles are kind of a broad term. To me. A cast role is just like, look, I just want to throw all this ship in here, and that's just what it's gonna be. Oh kind of stool or side dish that has cooked slowly in the oven. I thought, hamburger helper on the stove. Oh, that's black people wear Megan hamburg Well, you might make the hamburger helper on the stove and then put it in with the rest of the ship in the oven. And that's not a true cast role. I don't. It's it's kind of a broad

definition of a cast role. I don't think it's like usually a cast role. It's a castle role. But a lot of times people will cook meat and then put it in with other things. If they're gonna put like, they cook the meat separately first and then they put it in with the other ship. They don't say not nobody, okay, pizza, what's your favorite Italian dish design or some stuff design? It's definitely a white people food for sure. That's that's it. And that it might be a cattle roll tool. I

still got some nice design there last time. That's what it's gonna be for dinner tonight. I like maisign as well. I think bisign is a good thing. Basign you. I don't know. I think anytime I think what else we make food our own, Like I'll make differ because I put different kinds of cheese up in there. I might mess wrong and cook it with some turkeys. Sometimes I

might mess cook it with some wrong thing. I know, to make half of a vegan because Maria don't eat meat, so I make a quarter of a vegan, you know what I mean? And you just do stuff like this. Every everybody got there on things like the way I cook my spaghetti is probably a little bit different, Like

you know, when you eat black spaghetti. You got a bunch of different stuff, and you might have some of you may have some peppers in there, some cream peppers in it, you know what I mean, some onions chopped up in it. Man. I was like, you know, I hook my stuff, man, A couple of different plans and saucies and stuff. Okay, back to Peter, what is your favorite Italian food? It depends on what kind of mom

in like that. That's a pretty broad pick one. If you if you was on the island and you only had this one thing, what would be that one food that you would have to eat? It's gonna be really close, tie. I mean, like if I'm making it, I can eat a lot of stuff based in like a homemade red sauce or like a seafood linguine it's a white wine based sauce. I can eat either of those things by the pounds, like just bottom pounds. Yeah, Okay, still your favorite food out of Italy, favorite food out of Italy.

I'm gonna keep it basing dog spaghetti. I can't go wrong with that. But real I real Italian spaghetti or like soul spaghetti that we make it the real Italian spaghetti because I've had the pleasure of having both dogs and it's actually very good, tell you. And Italy has a lot of season and they food so I like it. Yeah, hands down. What place do you remember going that didn't have a lot of season and they fool man Germany?

That ship was horrible. Yeah, I remember we was there Germany, Germany and the United Kingdom at large, the UK, the UK. Because I ate some ship dogs and I thought it was gonna be like sweet. They said we have to fry some footing and they gave me a piece of pudding like corn bread. Turned around it was pieg blood, like pete fry pete blood. I was like, I almost threw up man. Yeah, there's a reason why they alaying

food playing food. But they have actually good restaurants. They're like when I had beat Wellington, I handed over there and it was actually very good. It was seasoned right, it was good. But for the most part their stuff is very playing, especially Ireland. UK is a little bit more Americanized than Ireland. Eils Iroland. It's very light meeting potatoes. They cooked stuff like Germany do. Everything is in a cluck kind of like big potatoes, big cup. That's what

that's what ever come from. My mom used to make shepherd's pot, but she obviously didn't make it the Irish way. She had cheese and all kind of shit on there. I think if you if you get a good German brought worst with a good German mustard, that's got a lot of flavor, and that's pretty good. Yeah, but that should be all pork. That's why I did eat it. Oh yeah, I suck. For some reason. They got a

thing for sausage and beer. But yeah, that's they think sausage and beer everywhere we went to still because it's cheap. That's that's that's like poor you know, winter food. You know you can preserve beer, you can preserve sausage. Why do you think they don't use seasoning? They didn't have it, and a lot of parts. That's why I remember this,

like the spice trades and all that ship. That's why they were going to India and doing all that ship was it was it was over spices, and some of it was to preserve food and something was just to have something to taste. It doesn't grow up there, it's too cold. Yeah. The su was mainly to preserve us as a meat preservative. But you know what, it makes sense. Salt is not a season. No, I mean it was almost. It was a currency for a time. Exactly. It's salt

actually considered a season. Yeah, I mean depend on who you ask. But it's not an herb. But I mean you season your ship with it. Okay, yes it is, but it's not so what you're saying. It's not a spice. Yeah, it's not a spice or a herb. No. Yeah, salt was used for thousands of years of food preservative. It still is right now, like right now, know why when they put a pig in the ground and they want to keep it fresh, they cover it up in salt. Well, I mean even like when you see canned foods, they're

very high and sodium. When you put it in the can, you have to either have like for fruits, way too much sugar or for meat type things, way too much salt so that it which stuff doesn't taste the way it saves. Yeah, and then that wasself doesn't grow in there's too highest salinity for anything to grow to the enclosed Canada. M So it's salt considered a spice. The answer is no, salt is not a spice or since which are obtained mineral salt is a worldwide popular season

yet it's not a spice. Instead, it is an organic mineral. Yeah, m hmm, sodium chloride. I knew that part too, I know you you know, I never thought about that when it came to season and food using spices versus using a mineral. I don't think there's any other minerals. Gee. It was a jame changing because in the early days of transportation, it allowed America to send meat up north. You see what I'm saying. It might have been a cow that was took apart down south. It was able

to get through in the back of a truck. You know. That was before they had frozen trucks and everything. Yeah, you know, refrigeration. They will just cover everything up and salt man and put it on me. Honestly, I think I think of the idea is great. And Pete just made a good point, like that's the only mineral they probably used when it comes to your food mine, right, It's probably could be some more. So Nick's listening and we just we just we didn't do a whole bunch

of research. We just I've never heard of anybody sprinkling magnesium harb and no listen. Uh No, I was saying that because I was thinking like that was a good idea, right that, using salt to to actually keep food fresh, right from from decomp from de composing. How the help who came up with that first? That's that's just one of those things. How the hell's you figure that idea? But I realized that there's a lot of things and

so like it'd be good ideas. So some asshole had to start seasoning with it, or they got used to just getting this bad stuff that's been preserved so long that now they started chasing the flavor of salty food. Yeah, think about that. So that's a great idea to preserve you know meat, that's like pasteurization, right, lewis pasture? Like that was an idea for beer to keep beer going for so long, right, But that's there's something I have

to do with milk. No, yes, it ended up being with But what happened was the beer was going bad too fast, and it's because it had these weird of I don't want to say fungus, but it was different spoiling the beer. You have to cook, you have to make the beer and drink it, right, now and he realized if you he did it up to a certain temperature, I think it was roughly around sixty or eighty or

something right around there. You're right. It kept the beer, it destroyed all of the bad enzymes at the top, and then it gave you a decent amount of time. But some other white person realized the more you heat it up, you would kill all the live ingredients, right, and it would just last entirely too long. Like when we was younger, milk might have lasted a week or two. Today they got milk. I'm looking in the refrigerator at the State of Brothers ship. They got milk that won't

expire for a month. Yeah, some of those milks, Like especially when I go to like a like a convenience store like seven eleven and they have some of those vacuum sealed milks. You know, you gotta peel the like strip off the top, like shamrock farms. Fuck those things last forever forever, And I like shamrocks first. Yeah. Sure, but that's what Louis Pastrick figured out. Louis Pastrick figured that out. So people started using it for milk. And if you read milk when you buy the milk just

out the regular grocery store and say ultra pasteurized. They have heated it up to you know, hundred and forty two hundred degrees. So I think what's happening is they're actually scorching the nutrients environments that are the live agents. They have went past the extra ensigns that was just bad for it, and little smaller things. They are ultra pasteurizing it, which means overheating it, over refining it for me,

and literally kind of serving you this milky substance. And you know, I'm not a scientist or nothing, because I'm a crypt but I genuinely feel that your body needs those vitamins and nutrients and all of those things. That's how it recognizes is milk enforces your you know, your body to produce what what is it lactate or lack is to produce lactose to actually digest the milk sugar. But what it was like, recognize it. It's all the

lactose is in the milk. So I think it there's probably some sort of an enzyme within the milk that gets destroyed at that heat, and your body can't produce enough of it fast enough to digest it. Yeah, it's supposed to produce something else. It's supposed to produce something else, to digest the milk sugars, to break the milk sugar down. Hold on, I'm gonna tell you. Hold up, black and I don't know. Lactose is a sugar found in milk, so as a lack taste ensign. Hold up, I think

it's let me see, I'm thinking fast. Hold up, Okay, lac taste. Your body is lac taste. It's it's an enzyme that aids and the digestion of lactose, which is milk. So I think your body needs to read the bar code of the milk going down. You know of the of the actual substance, the combination of items. Minerals recognize all of that stuff, and then it produces the lac taste, and it combines and helps your body digest lactose, which

is the milk sugars. But if you I would imagine if you overpasteurize it, you literally destroy all the identities of milk. So your is not producing lac taste. It can't recognize it to produce the lac taste. Yeah, it could be true to some degree. I mean in certain things obviously, like different stuff has different boiling points you know, are different, you know, terminal temperatures, Like if there's magnesium and potassium content and milk, you're not gonna break down

magnesium or potassium. They're just like basic elements and similar like certain proteins mikeet breaking broken down eat more easily than others or not versus like different enzymes. I don't know at what point in the temperature acceleration what breaks down. You're smalling testing produces lac taste, So I think your body, that's my thought. Your body is not recognizing you know what I mean, it's not recognizing the lactose, so it's

not producing lact taste. So then that should just sit on your good and it starts to ferment, which is why people feel like they got to go to the bathroom all the time they get gas. Because we shouldn't be drinking milk milkwig though, bro, I don't know why that's that don't even make sense. We shouldn't be milks pretty much count plus almost not like cow plus. That's what I'm hearing. That ice. That's like your did your wife breastfeed? Yeah, my white breastfeed Maria pus. No, that's

what I'm saying. That's a human milk. Milk. I'm not saying. I'm not debating that one of you and ones a humans milk. But you can't just say that milk from a cow is pus and then humans is milk. It's not good for us. Bro, That's actually not true. But that's a whole another story we had to go in to onversation of people study a lot of really great things. It's not just like you know, let's go to the thing that they say Black people love fried chicken. Right

where this frog chicken come from? Fried me? Where this fried t can come on? Fried chicken? There I understand question who probably somebody really probably either Chinese or the Europeans, somebody really poor fried You mean battered and fried chicken or you just mean fried chicken. You can fried chicken without batter like you were the fried chicken that we eat fried chicken and some cheap ship. So I would

imagine somebody awfully pouring funked up fried chicken. So you can't just look up just recently if you like, for sure, Asian people fried chicken with no better. So when we say fried chicken. We're not talking about fried chicken without batter. We're talking about batter fried chicken. First off, who cooking

they goddamn food and Greek somebody awfully poor. Yeah, I don't know, Um, there's I think so it depends on because because I believe there's some pretty like high end like French cuisine that is like grease to some of of some variety or another fried and then you know some French sauces put over the top. I think that's a slave food to them. I think fried chick because it's really bad for you, dog like. Yeah, but people didn't give a shit about that until like fifty years ago.

Well you go, it originated to West Africa. Bro, Yeah, but not not. They didn't batter chicken. That's what I'm sitting. If you're looking at it right now, fried chicken is different. You could fried chicken without battery. From the seventeenth to the nineteenth centuries, conventional wisdom designated the American selfice fried chickens native habitat Southern has made at the centerpiece of their regional cuisine of boasted The only African Americans, mostly

in slave could make authentic fried chicken. Some culinary experts linked sex expertise to West Africa, where for several centuries prior to European contact, local populations ain't chicken and deep fried their food. However, West African West Africans didn't make fried chicken the same way many Southern and Disney did. It was more like a fricasse where chicken was lightly fried and then braids for a much longer time in

the season sauce, similar to snugglies chicken yasa. Since West African culture go and mayory traditions remain a mystery to so many. Some sort of building blocks of fried chicken a left to the wrong conclusion. You know, it's an American South, it's slack full. So the thing is geo. You don't believe some people be breathing to you, arguing they didn't say. That's not what they said, like even when you I don't know if you caught what you

read and didn't say that they're saying. They're saying, they're trying to say that the idea of it came from somewhere. But I'm gonna tell you something else. That's though, like Western African cuisine is it's more uh broyaled everything like, but that's also why dietary health is really good because

half of the stuff and diluted with water. Well, the thing is they and I'm pretty sure they didn't have the cleanest water supply over there either, so it was just naturally prior of boilific thing, you know, I would I would assume like there's probably a fair amount of similarities between certain Caribbean cooking styles and African cooking styles in West Africa, I guess, But it's the same thing.

Like back to the point of pasteurization. This is the same thing where refined products, Like when you refine wheat, you do the same thing. You strip the wheats of nutrients and ship like that. And that's also why I think our body maintains and holds wheat that way, like it it holds bread and starches because they've been the same thing. Man, that refined and pasteurization process is out of control at this point. Yeah, I don't know the

wheat industry in and out like that. I know that those types of plants tend to not hold a whole lot of nutrients, like the type of um you know, like like a tree has a different root mechanism and leaf system than like wheat. It's more like a weed, you know, versus like say a a fruit or a vegetable that grows in the ground, Like fruits sit there and and the resources of the tree just all end up in a in an apric cod whatever that's been growing for months, and like wheats grow real fast kind

of like like the same deals. Like sugars, there's a lot of simple bad corns, simple based sugars. There's a lot of just holding energy in in some form of sugar and probably not a ton of like mineral content. M hmm. Maybe not the same way. There's some, but it's not the same way as a vegetable alright, stud. What's your favorite soul food? My favorite soul food, your favorite soul fool dish probably mac and cheese, though mac and cheese is soul fool's outside or is that a

maan No, that's that could be a mean too. You can eat macrong and cheese by so mac. But depends on all you're making, you know, so food, Like it's made a different way, man, So food, Mac and cheese versus like that that other bullshit is like different, two different things and you talking about the way they made it. Yeah, it seems like there's three kinds of mac and cheeses and circulating comes from England too. I can see that.

Oh it's a castle row. Yeah. See that's what I would think of when I think of a castle roll, something that's baked until like a hard thing. Do you put hamburger helfer? I swear, Oh I'm black. So my mom cook hamburger helper and the skill it did. She then put it in with pasta or whatever the hell look like noodles or some ship. But I've never seen it ever going o it and the other still, um, yeah, you can't prepare never. But most of it is made for the pot, though, dogs some of that stuff changed.

You gotta remember initially it was made for the oven, and I remember of the time of Hamburg Hi was meeting. The oven first came up. But then they came with the stuff. There was more instant. You can cook it on the stove, you know what. It's instant. Okay, okay, damn, that's right. Because you would think white people growing the

cheese would be way better than it is. Well, you know what, when that's regional to like if you're going to Yeah, if you if we want to head dinner with some white folks in Alabama, big food would taste like so food pretty much, bro. But that's just the way. You know. They have sweet potator, mashed tator, this fried chicken. No, that is just a little different, you know what I mean. Yeah,

people in the South really cook, they really do. I had some really good, like what in l A would be considered soul food type dishes when I was kind of plotting my way across country last year. You know who you had that amazing fried chicken. Some of the best friend chick I've heard in my life is in the Jamaican restaurantup the way over here. There's a little bit different flavored profile, really really really good I've had like Jamaica. I've tell said it was sweet. When I

had it, it had like a little sweet bite. It was cool though. Yeah, yeah, it was at maybe less spice to it, but it had a kind of a smooller, sweeter like wholesome kind of thing going on. It's it's people. I know that that Friday chicken with mustard. They spread mustard on their chicken and then battered the chicken and it, so when you're eating it, you see the little mustard under the skin and ship. It looks crazy, but it actually tastes pretty good. It's pretty tasty macaroni and cheese.

If it's one thing still Thanksgiving coming up. If it's one isssue you had to go without, well, I think we've I asked you this question. I want to see has it changed one distance you would have to go with us? Should not be on the Thanksgiving menu that you would do without fire, potato selling potato sis on your they make that. Here's a Thanksgiving picnic? Yeah, what is that? A potato stide of a pignic? Come on, give me something else? Need potato salf man, you can't

go off with your personal prep. We have potato saling people that potato salad. That's both of your own opinion. The thing is bro something that you can't go out without without men, I would say probably green beans or something like that, the cranberry sauce stuff. And two I don't need no stuff and either I don't need to have no stuff. Crazy dressing its fire, Oh I could do without that. She's ain't number watered down bread see STI sometimes I'll be worried about you. No, I'm just

saying that's my best, like an opinion of dogs. I don't care too much of stuffy s. Yeah, we have to have some great stuff like, but I don't care about it like that. I'm not gonna take it over my mac and cheese or my greens or nothing like that. If I gotta get rid of something, I'll wait the whole year for Thanksgiving to get stuff in. Well, I don't know, bro, I don't need to have no stuffing though, because is one thing that most people cook on things.

You gotta have mac and cheese, and you've gotta have meat. You ain't gonna necessarily have turkey either. I don't like turkey. I think turkey is nasty. All right, Still, goddamn, you're just talking. I'm you know, that's my dry it's dry. But I get mines. I get mine smoked. Uh. And I don't care for fried chicken like there to be honest with you, Okay, Still, you gotta get the funk off the podcast. You're just gonna eat macaroni and cheese, And I'm gonna tell you, I don't come on no

celing and just get crazy. I don't dislike fried chicken chee, but it's not my favorite thing. I'd rather make a nice rose or better make it a ri Riar bros or something like that. Man, I think rose is fantastic, but that don't mean you got the chicken. You gotta ship on fried chicken dunt. But for my other guests, I do make it. I do get a turkey smoked to something like that every year, and I don't eat him, but I have him over here too. What's your favorite

way to cook the chicken? My favory to get chicken and baked, fried barbecue. What's your fudding? Almost if I'm cook for somebody. If I'm doing it for somebody else, I'm a fry bro. I could. If you're doing it for yourself, how would you do it? Well? I probably fried dog, Okay, I'm just making surely it's not my I don't dislike inergy, but it's not my favorite thing. I ate so much of that stuff coming up dog when I got older, I just really Ohio that's a

great soulful. It's a it's an underrated place for soulful. There's some soul in Ohio. Dog. Apparently not all of Ohio. You know. That's what I'm saying. I grew up on all that peat. I grew up on it. Kind of burned you out after one white people roasting flavor. Now he's like, I wanted, you know, trying rend. You can keep your checking. I want. I worked too hard for checking. You know what, Bro, older I get to it's like even eating all this beef and stuff do, I just

don't eat a lot of meat no more. And I think it's something that your body started going through changes. Bro, you stop eating less bullshit because my stomach like I can't drinking no milky bullshit. No, I'm just saying you can't eat a lot of bullshit. You can't eat a lot of stuff like I can't eat so hamburgers twenty times a week like I used to. You just gotta make a good hamburger. I do making great meet you be using go get you by grounded up? No, I'll

do that. You have ground sticks up. I have fresh. I have a food process, but I don't want a food processing. Bro. That don't mean ship. It means when I put my stick in, I can process. I can turn into ground people by making yourself the whole time. You just come over here and just say people said, somebody told me that. It's still just come on there, just be saying some crazy ship. I'm like, he do

he don't even talk like this in a rare life. No, I'm telling you what y'all asked me about food and cooking. I'm telling you what I'm doing. I'm a real ship. You ain't, no guy, because I am a real ship for third fourth generation. I can cook dog, you make a good pie. Still, I can make good everything. I can cook. Still, I don't like even stuff more. G huh, Well, I and she warn she probably barbecue better than me. But I warring up though, Oh, has you just changed that? No?

He barbecues though, that's the skill said he has. I'm gonna get that to him. He's a great, real person. But when it came total tote just cooking up some ship warring up, Well, that's different if you're not barbecuing it. If you can't beat him in this arena, well, malcome, I gotta do his arena. Howcome he can come in? Mind we're talking about cooking. We don't he was a chef. You said you was a chef, But I still cooks in doors? Damn it. If it's in doors, is gonna win.

I'm gonna tell you this, if we had a contest, it'll be neck and neck. I probably mighty waring up in that too. The Warren is a great barbecue gotta warrnt warrn do his thing. He's the man on the grill. Yeah, he need that dude. Yeah, so you can see him. But I got an uncle for his after I get my uncle Jeff. Like he's warring up. I don't think nobody could beat warning of barbecue. And that's kind of histin got some this ship though, dog Warren of Warren

is that dude. Warren shipped open up a breastfrant dogor to be to be big barbecue staying. I think he should. Warring Warren is good. I ware is definitely my caliber, definitely my caliber. He's a good he's a good cook. Yeah, I don't know. You make a good pie. Still, I wouldn't just go overboard like you. Geeall can cook, period, you can't cook. But I wouldn't just you just overre popping it like you Chef boyar d Man. All them dudes on TV, y'all, every last one of them dudes up.

You never tasted sting food. I'm just looking at and you can look at it. You can love that ship look good, but it's nasty. You didn't put on a little Gernsons and ship in the side and make it look good. I got a bass plate for your ass. I'mnna give you a play. You just go to sleep after you eat that motherfucker. I don't know if that's good. The one thing I'll say this is tough for TV cooking is they all force everything that happened in like

nine minutes. That makes it that raises the steaks considerably because most of the ship that I like to cook, I ain't get it done to. No commercial breaks sat. So you can now put mark the Stewart and what's there Martha Steward up? Man, she can't do ship with me? Jass, Martha Steward up. My daughter goes so some of these niggas ain't even the mind bring I'm a competition. My daughter get their airds. Who poes it better yours? And Marie Calendars mine? Of course, Marie Calendar that ships and

bullshit mine tastes better. You ask yourself. I bought you a Marie Calendars p pie and I put one of mine next to it, and we see what's going going. First time she mashed producing pies though, huh, she mashed producing pies for the me. I'm mass produced pies too. On every holiday. I coulk like teen fifteens. We can take the pies that's not they mass produced for the steel household and for glass when he bring his ass over,

because I know he got one once. So I just make my friends want to put to the side so they ship. So I'm gonna leave this ship alone because you're just getting out of control. And they told me you'd be getting out of control. And I'm a great cook. I can't help that. Man. I'm gonna do is on Thanksgiving coming up this year. I'm gonna get a Patti LaBelle pie. Okay, so Pete coming down. We gotta do the intr. We gotta shoot the intro for no sillers, So don't come over my awful Thanksgiving. No. I got

a plan. I'm gonna get him a read. I'm gonna get a Patti LaBelle pie up and Yo Pies Sweet Potato pie, and we're gonna just warm with both of that. We're gonna let Pete taste and peak. Onna tell us which one is. I'll tell you it's like the best sweet potato pie and something to California's My boys mama. She no frank stoes out of the park and no disrespect to his mama, but she gets served to get served a lot of conferences later. Huh, you can now cook all the women. I've done it. I've done it

for years. Alter that there's not no challenge, no more. At this point, this nick is delirious. Don't shut them all down. Came the white and poke with me in that kitchen. Good looking out for tuning into the No Sellers Podcast. Please do us a favorite, subscribe, rate, comments, Share. This episode was recorded right here on the West coast of the USA and produced by my homeboy A King for the Black Effect Podcast Network and I Heart Radio. Yeah.