All right , this is the walk and talk podcast , and I am your host , Carl Fiedini . We are at the World Food Championship here in Dallas , Texas . This is the last day and let me tell you something .
I man , in retrospect , what a damn damn good time we have been having , meeting all kinds of great people , seeing how everybody's working in the clutch , working together , the camaraderie . I'm digging it , I am loving it . Chef Jefferson is on the board today and he's hardly talking . He's been working . It's a miracle . It's a miracle you can even speak .
It's a miracle you can even speak . I didn't last night . I know it's like Wolfman Jack in the house . It's like that man .
I would not be able to do that right now . I know , I don't know , I don't know , I'm not going to go away .
All right , so check it out . We got Sean Pooch Rivera on the on the line . Hello , hello , yes , 504 , man 504 in the house , but we have a special guest right here sitting next to me . On my right we have the Scott Green , yeah yeah , from that sauce . Oh my goodness , ninety-five man In the house , all right , so hold on , man .
Let me just do this real quick . Okay , so we're talking that sauce . Now I am . I was not familiar with this brand right here prior to this event . Now I will tell you something , and I mean this sincerely , and if anybody who knows me that sees me talking here in this , I don't BS with any of this stuff .
If I'm telling you something is good , it is good and this is good .
So we're going to talk about it .
It's not only good , it's magical . No , seriously it is really fantastic . Listen sincerely and I don't BS , I shoot straight , I don't bring people on and talk about stuff that I don't believe in . Okay , that's the first things . First , I from the first , like little dip . With the taste I was just like holy , wow , where has this been all my life ?
Oh , hell , yeah . Then I mean that sincerely , like we were eating the , just eating , the , eating a lot of this . And when we went to your place , you know , on one of the nights there and you know , cut through a colony where I had a throat .
Yeah , he's nice .
Yeah , dude , let me tell you something we man I have never eaten that was . That was a crawfish right Soft shell crab .
They're soft shell crawfish .
I have . I have never eaten that before in that application . And then when , when this was all you know , after we had the ketchup on there , the , the , that ketchup , and then the other one , the spicy wow , I mean , I'm really digging it and what Efren did too .
Remember when he put the mayonnaise . Maybe he made it like a rum and a lot .
Oh , he made , yeah , he made some concoction I looked at him like what'd you do ?
He's like mayonnaise . I'm like it's brilliant .
Brilliant , simple , you know , like wow , anyhow , sir . Yes , wonderful , wonderful job , and I know you told me the story and I want to . I want you to take about 30 seconds . Talk about where this came to be . We need the intro . I did already . Yeah , I do . Scott Green , scott Green from that's Us , louisiana .
It's the last day , folks , he deserves two intros and then you got it how you like that and a marching band . Yeah , we did I remember now Is the you got the Louisiana band coming through .
Yeah , okay , say Nog , march of 100 .
Oh yeah , scott , yes , go ahead . And what's the ? What's the airplane view ? Breakdown of how ? Because I know it's like a family thing . It was like a whole .
So that , you know , typically when people see that , they think saints . You know who ? That ? My cousin . His name is Don Abner Tabor and in high school they called him that for short . So that's where the name came from . The recipe came from my cousin trying to duplicate his wife's grandfather's recipe , which they called pop sauce .
So for 10 years , you know , so you know , pops wanted to teach it to him . He said , oh , no , I'll just get it from you . But he , he watched , he watched . And then when pops passed away , you know , they ran out of sauce . He tried to start duplicating it and every year he would make a batch and get give it to the families .
Oh , it's good , but it's not quite pop sauce . So after 10 years he finally said , you know , through frustration , this isn't pop sauce , this is that sauce . That's where the name came from , that's where the recipe came from . And then we also have a ketchup .
So when , you know , I used to be a big ketchup guy , I'd start putting that sauce in my ketchup and mixing them and that's how I would eat it . And I said , well , why not make a that ? You know , a , that ketchup ? So that's where the ketchup came from .
You know the ketchup , um , I don't know which one I like more , but I think I have me personally . That has more applications in my life or on a every day , and I could dig it . I get down with this , I am , I'm for this , okay .
So , you know , when I cook , a lot of times I'll do a combination of the two and I always , you know , put a little honey or a little syrup , you know some sweet , but , um , you know , meat loaf , that ketchup on meat loaf , chili spaghetti , yeah , and you know . Just so , you know , people think hot sauce hot .
You know , we have a hot sauce that doesn't taste like a hot sauce . We have a ketchup that doesn't taste like a ketchup . It has its own little unique and that and they're healthy .
Because , you know , we , we , we whipping this up and we don't know about chemicals , we just throwing all this stuff in there and it came out , you know so Well , again amazing stuff .
Where do they find ? How can they find it ?
So we're in . We're in three to 4,000 grocery stores nationwide , mostly along the Gulf Coast , but we just , we just got in a bunch of Kroger's in the mid Atlantic . You know from Texas , the Delta mid Atlantic region , kroger's are we in Florida ?
Are we in Florida ?
I mean when Dixie Florida .
I know my , you know .
Rouse's , I used to know them all , but now we got to the point where I can't you know , I don't know , I get it .
Shout out to Rouse's who's making their way into Florida . Finally , if you're trading , to Florida .
Yeah yeah , they're a good grocery store . Very much uh .
Oklahoma Louisiana .
Yeah , and , and Kroger's was a great one . Heb was probably our first chain grocery store . We went in and it was the easiest . You know . I called the lady up , you know . Can I send you some samples ? Sure , you know , and we want to put you in our Cajun set .
So you know , if you're going , if you're going there and it's not on the , you know , with the ketchup and hot sauce , you know , ask them for the Louisiana section . That's where it'll be .
You have to say Cajun , like that .
And if you go , if you go to a grocery store , then they don't have it . Start raising hell , you know . Get kicked out of there and say I'm not leaving till you . I'm going to fight for you , I dig it .
I feel like everybody should have this . I really believe it , man , I you know .
From a chef's perspective excuse me , perspective it's amazing . I mean the combo with the soft shell crawfish , and this was after . I truly believe from the heart , mind and soul that this stole the whole food world food championship . It's , it stole the show .
Yeah , a lot of great champions here , a lot of great recipes and food that was executed , but the simplicity of fried soft shell crawfish and that sauce , the line was around a quarterling . Gentlemen , I wish you could see .
So we had the Louisiana . Well , he's a multi Louisiana world gumbo champion . Wednesday night he came in here and cook seafood gumbo for everyone . And then we had LTE soft shell crawfish . They came in and I mean I don't know how many , but they were nonstop it was I am .
They have a house . I could say I ate seven pounds at your house , yeah , yeah I had seven pounds the house .
You , yeah , you definitely did , and to my knowledge he's the only one that does it , I mean it's a little process . And yeah , and he's , he's a great guy . You know , real down the earth , real modest you . You wouldn't know he doesn't try to push himself on anyone , but you know he told me he was having . You know this was kind of a slow year for him .
I said well , man , why don't you come , you know , showcase your stuff at the ? You know I'll set you up and you can give some samples . These are all chefs . They go , they don't want it . There's no if , ands and buts about it .
You know , to me , if I'm serving a crawfish , a two-fing , I was thinking the same thing and you have one of those fried ones , a little crispy , fried .
So yeah , all you , three or four . Well , one is going to make you want another one for sure .
You know I want to . I just want to say that you know . I tell you what we went to a lot of after parties and a lot of things where we got the promo , a lot of products , and not to say that we've been party animals , but you know we , we got to go to cook and eat in a lot of people's homes and you know sponsors and all of the above .
I tell you what I never felt more at home and more loved and embraced than when we went to your , your home here , and and it was just amazing time to be with all the chefs from all over the world you know Venezuela , dubai , you know all over the world , guys and this is just an amazing experience for me , not only to be on this podcast here but at the
same time , to experience the love and to showcase the bounty of Louisiana to the world . And we haven't really been able to do that a lot .
I mean we do , but it's through Mardi Gras , it's through Jazz Festival , it's not really through a one single product and you being here with that sauce , it's just an amazing opportunity for you , but amazing opportunity for everyone to taste our flavor and , in a well , our robust culinary lineage .
You know well , one of the things that's kind of hard to to explain is the culture and the people , because you know , if you you came down to Louisiana , we hopped in a boat and we took a ride . You know y'all did it right . You know y'all showed up at the house with a lamb chops beer .
You know . You know it's like . You know I'm not going to come in and be headed You're welcome to my house anytime .
Hey Scott , this is walk and talk . All right , and that's how we roll . Ok , this is how we get down . I mean that's .
You know , that's always been a marketing strategy of mine . Like you know , I was in the all field and and the way I , you know , I was successful , very successful in the all field , and it was through building relationships . You know the food , you know the camaraderie , and the same thing in the food industry .
I went into the food industry and you know the military is our biggest customer and you know , when you have three , three hundred plus people trying to get to the , you know the handful of people that make all of the decisions . It's real challenging . So what , what we did ? We said , well , let's do an after party .
We went to one of their food shows and , you know , eight thirty , everything shuts down and people are looking for something to do . So let's do a little after party . So , you know , we had food , music , alcohol and in our very first one we , you know , we had the little suite up at the top and you had to have a key to get in .
So Chef Kern and I each , you know , had twenty five keys and we went around and invited all that you know we haven't . yeah , you'll come up , bring a friend , you know . Next thing , you know , you know they all knew me , us . I didn't necessarily know them , but they knew who we were and we've been doing that for I guess six years now .
So , while what you're saying is a sound marketing strategy and and also sincere , I will tell you that . See , you see that guy right there . Yeah , servant leader . You see this cat right here , sir servant leader . And you know , listen , I'm not ever going to go to nowhere and be empty handed , right .
So , one way or the other , you know , we , when , when you invited us to , to , to , to kind of spend some , some time with you and your and your peeps , your people , we were like , hey , well , what are we going to ? What can we do ? And we have to , you know , represent who we are .
So , marketing aside these guys , this is what they do , right , I'm the one that kind of put the vehicle together for people like this to showcase what they do and to bring what they do to cats like you . So that that's kind of who we are . Oh , right , so it worked out really well in the most organic , natural way possible .
So , for me , I look at things as it's just meant to be that way , right ? Oh yeah , that's how that , that's the perception that I , we , the perspective , rather , that we come from .
I'll add to that because , as a you know person that loves marketing , what you're doing is you're doing it to organically and you're doing it so kind of like nonchalantly , but you're also doing it sincerely , right , because you know , as we've said throughout this entire event , food is a meeting that brings people together . We walked into that house , that Airbnb .
We had no idea who anyone was except you and Bridget London . That was it by the time we left and we all talked about on the car way home . We had new family members .
Oh yeah , absolutely , and that was beautiful and that's , that's the .
You know , that's what I love about Louisiana , the people of Louisiana . I've never had a run-in with anybody from Louisiana that wasn't just sweet and sincere . And you know , I used to work with a woman named Christie Shaw-Baren . She's like baby , how are you doing today ? And I'm like I'm doing great , thank you .
And it's just that that love and the , how the smile is so infectious , you know well , if you want to fight , you try to take that gumbo .
And now it is to be that sauce .
Don't take that sauce , don't take that sauce .
Don't touch that sauce . I love it , all right . So listen , we were talking a little bit earlier and and you have some relationships and and we have some brands here on the table and I know it's something you kind of you , you feel strongly about and it's something you kind of want to , you know , put out into the universe there . What do you ?
What you got here ?
So when we decide to do the world food championships , you know we came last year and did a chicken sausage gumbo for the veterans . Mike asked us to come do it . We did it and that was my very first experience with culinary food competition and the world food championship .
So it was a great platform and you know all these chefs and and I always believed the way to get our product into the . You know , like I said , we don't have a million dollars for a Super Bowl commercial but you know if we can get into people's mouths , we know they're going to like it . You know it's all not , it is hard not to .
It's all natural , low sodium , low sugar , all the all the good stuff you want in a product . But when we came here , we we decided we wanted to be , you know , and he asked us if we would like to be the Louisiana state partner . I was like , sounds like a bunch of work . But yeah , we'll do it . And , and you know , our goal was to represent Louisiana .
Not , you know , that sauce would be represented , but the goal was the big picture was Louisiana , louisiana products . So all of our chefs from Louisiana . We even had one from Alabama , but he won the great American seafood cookoff in at the Louisiana Restaurant Association . So you know he was a king . You know how can you not have the king on your team ?
So we , we , you know , and he's a great guy , he I mean he stuck it out through the end . He's just leaving right now , but he's helped us out . They prepared some amazing food last night . I know I sent one of y'all to pictures , but you know they were , you know they were on time . Last night Chef Amanda did the scallops .
I didn't see any , chef Efron , he was on time . I mean he was . I couldn't even pronounce some of the stuff he was making last night , some of those sauces , but like I said yesterday , he's the professor , you know he's . He's loves teaching . Yeah , shout out to .
Chef Efron , but you know so the Louisiana Seafood Board .
You know they gave us some money and we used that to put up all the chefs you know , nice Airbnb's and the Cajun Coast , who they promote tourism and stuff . You know they gave us some money and I gave that to each one of the chefs for spending money to help .
You know , I didn't want this to be a burden on anyone , you know , and and I figured if I can promote them all the chefs , the restaurants , the hotels that they put you know , you know then it's a win-win for everybody , you know , because I know we're going to , you know we're going to get our share of you know when you're dishing out free food .
You know everybody's coming by to . You know , especially some of the stuff we had . The seafood gumbo from , you know , went the best in the world . You know soft-shell crawfish , where you can't get it anywhere in the world . The , you know we had king cakes from Louisiana King cakes . We had cheese cakes as well .
Yeah , how are we going to get some ?
I'm sorry , not king cakes , cheese cakes , You're right . Louisiana cheesecake .
How are we getting that in Tampa ? I want that . I think we know a guy very easily and soft-shell the , the , the , the , the Russian .
Oh , we can hook it up , we can make it happen .
Okay .
We need to get into distribution .
Seriously like that was like we need to find somebody to bring , maybe Tom maybe Tom can bring that in .
Oh yeah , that would be perfect , because he does the smoke , yeah , the smokes , fish dip and all that stuff , tom from . Uh , yeah , yes , indeed , that's a good , I mean , that's a great thing . Here's another thing , too , with the connections we have as a network helping him with that soft-shell . Yeah , crawfish , where are that ? Where has that been all my life ?
Seriously .
And it's an unknown thing because he's never did social media . You know he doesn't have any of that . He just , you know , he had a group of restaurants that he supplied .
Who is that ? Where does that come from ? Is it any one of these ?
No , no , no it's LTE soft-shell crawfish , you know . So , if you had to Google it , that's what you Google , and look it up , and , and and I want to be friends with LTE .
Oh , those are something right now .
Soft-shell crawfish is how a any crustacean's gonna uh molt and it's gonna lose its shell and build a new shell . Well , you can kind of , with the new wave of kind of uh understanding that process , you're going to be able to when you're a professional at it .
You can control when they do molt and that's how you can establish all year round soft-shell crawfish and and they molt up to 13 times A year , a year , really Wow .
And then , when they stop , they stop .
So , wow , all right , look I , I , I want to do something with those people specifically . Yeah , he want to eat their products , I do , I want that , and that's not bad for you , right ? I mean , that's not unhealthy . It depends on how you're doing it . But here's the thing . Like you guys were talking about , crawfish is not unhealthy ?
No well , it's got cholesterol , just like shrimp does , and the crustaceans and stuff . They will have it . But I look at it with you guys were talking about earlier with that touffé , Normally you get that , it's no offense to anybody . It's the frozen crawfish meat and the defrosted . You lose so much of that yumminess .
But if you were to use that and then , like you were talking , Chef Papooch , is that having that crunch ? That's another layer of texture . Yeah , that was amazing , yeah , and with the crawfish .
Well , and there's no turn mess . And when you and when , seriously , those that soft-shell crawfish and you and you and you bread them up and you fry them up . Yeah , but how do we bread them up ? I mean , well , that's what the Chiwi .
Oh man , they had a great Louisiana connection . I wish everybody could have been there to see that it was amazing .
I'm leaving here with a with the , some kind of sort of southern Louisiana spin talking , draw , you know , like draw whatever , the , I don't know what you call it , but I'm leaving here with one Baby Come on , come on , come on , come on , man .
You know what they go ?
Oh , I'm sorry to interrupt you guys , but I just wanted to showcase something that I love to see and it's something that everybody . There's this mystic thing that you can go to France and you can get the the their version of it . But when you come to Louisiana , particularly Western Louisiana , you can get something . That's one of my favorite things .
And now , honestly , the soft-shell crawfish is up there too as well . But boot in . And to watch these gentlemen here , try Boudin and their eyes light up and it just like where you been . All my life Type of reaction and that thank you for bringing best stop by the best in the business , obviously .
And and thank you for enlightening the world on Boudin and on all Louisiana products . But it's just so great to see people see to try something they never try . They've seen on TV , they've heard the first folklore and then , when they get it , it's just man . It's one of the most fulfilling feelings I get when I see people enjoying our the bounty of Louisiana .
I just want to go .
Where can you what you off ? In the green room before we got on Scott , you said where where is this mostly ?
So , so the best stop is in Scott , louisiana . You said so . So in when you know the number , in my opinion I'm pretty sure I'm part . I didn't check the numbers but I would think the number one gas station food in South Louisiana , louisiana , is Boudin .
I mean , you walk in the store and you see this , this link , wrapped in in foil , and you look at it's like what is that you know ? And . But when you know what it is , they have seafood Boudin , you know . Crawfish Boudin , shrimp Boudin , pork Boudin .
Yeah , but the one that we had at that , at the little get together the other night , was was this was this work right ?
They're probably that the . You know there's a lot of it's debatable , but there's like a lot of great boot and people out there and and these this is probably one of the most well-known you know and you can't go wrong .
Guys . There's a here's the craziest fact of all with food in and it's so impressive to me .
This is what intrigues me about about it is that there's literally one exit on I-10 town of 5,000 people that generates two billion , two with a B billion dollars worth of revenue for that city , a 5,000 person city annually , because of the five or six nationally known Boudin and meat stops in that area .
So I mean it's just crazy to see how much that that brings . And if you look at how much you know , I don't know what your GDP of Louisiana is agriculturally , but what's ?
all from .
Dollars with one little city is bananas , you know , and it's just crazy to see that . So I Thank you for bringing it here . I don't know why I didn't think of that , but I know you obviously got our back and got Louisiana's back , no , so thank you for bringing it .
Well , you know , a lot of times when we we show up somewhere , we make a splash , sometimes we're loud , sometimes we , you know , get a little carried away , but you know it's , you know , and every now and then I'll , you know , make an apology up front , and you know , and with that I bring you know , come bearing .
Okay , but hold on a second . Let's , let's , let's , slow down down . Shift here for a second . Okay . Has the walking talk podcast ? Has walking talk media ? Good job , bucky . Has walking talk podcast . Walk talk media . Have we become an ambassador for ?
No , hey , louisiana's a whole . We think so , I truly believe that we are the Creole and the Cajun ambassadors to the world . Yeah , we proved it here at the , on the world stage , at the world food chain .
What I'm saying is so , all of a sudden I'm feeling some real Kind ship with Thanks again , buster , I'm going , we're going backwards . Now you're bucky again . I was starting to get you to Jacob and now you're back to murky . I catch it .
Yeah , I mean , I feel like there's some real kinship going on and Feel like we can do maybe the only thing you're missing on that table is sasracks .
Yeah , true , true story .
Yeah , so so , billy , none guests . No , he's a lieutenant governor . He's , he's over Louisiana seafood board tourism I don't know what he's electric a graduation sir . Yeah , he's over a lot of stuff . But you know , and Great guy , he's done a great job for Louisiana , promoting it .
I was in New Washington and you walking down the street and there's Billy , none guests and handing out king cakes . You know , during Mardi Gras .
DC Mardi Gras yeah .
Yeah , so he started that and I got to visit with him there . But you know , anytime I have a question , you know I'll call him up .
He's a great guy , his staff is great and and they , you know , through Louisiana seafood , you know , like I said , they , they covered , they took care of our chefs shout out to Samantha Carroll , who's the one of the Louisiana Queens of seafood and Speaking of shout out , I just want to say I have to say you know , I Okay Victor over at New Chef , you came
through in the clutch , you know , and it wasn't just Victor's , a whole bunch of people over at New Chef , yeah , put , make sure that that's on the screen . They took care of us with this is to though . Yeah , well , you know you can't , we can't change that man , you know . But yeah , I mean you , you are what you are , baby , I know we love you .
But yeah , I mean they . They were really generous , they took care of us with with shirts with logos and and and all that . They donated it for you know , to the to walk and talk and you know we bring we've been bringing it up to two chefs and all that .
This is such a whirlwind Operation here and it's like you know , when we're putting out these podcasts , you know there's so many things to touch on and then you get in , you got to move out and get into somebody else in the seat and whatever . You kind of forget to talk about it .
You know on air , but we have been talking about it to chefs and I just wanted to give a proper , a proper shout out to new chef , with and to Victor and and the team for for doing that . We approve , sincerely appreciate that .
I don't know if you guys know this , this event is going to be generating 35 episodes , wow , that's why my voice sounds this way . But you know , I got here's a thing .
You know , five day , I mean , yeah , but here's the thing you know , and our normal , our normal workflow is we do an episode we're gonna like . Right now it's quiet , it's not . You see how intimate this is and and the depth and detail that you can get into right . All we have to do is save , upload a couple of things on the description and it gets so .
Within an hour it's up . After we , after we , you know , produce it . Your barber behind you , or she , looked at me today .
She's like how do I get on this podcast ? Or like like to see it or hear it ? I'm like Spotify and I'm like , oh my god , he's already . He's already sent out the one from the Diverse , diversified of foods , yeah , yeah . And I'm like that's , she's all . That's so cool , because you even had the thumbnail right .
Yeah , they don't mess around , but here's the thing , though .
So we've been contending with the Megatron screens and the , the giant speakers and the whole thing Megatron speakers and the little screens , that's what I ?
that's what I mean . You said Megatron screens to Megatron screen , but all the speakers are those speakers are from like .
Hey , listen , this is . This is my poetic painting of what this is . Okay , you're the thick thumbs . You listen to , you listen here . You're that thick thumb dude flipping with the spatula . You do that and I'm doing this . Okay , I love you , though . All right here , all right . Well , just so you know , I've never watched a podcast .
I'm not . You know this will be my first one . No kid , is that right ? You have to tell me how to get to it , but you know I'm .
I also excited .
Last week was the first time I got uber on my phone . I still haven't done that I felt bad .
I felt bad because you know , my girlfriend , her brother , was ubering us around . I was like me . You know , I want to uber . I want to .
You know contribute , but I didn't know how . But wait , scott , man , I gotta do is go nine , nine , nine , nine , nine , nine , nine . And I got a cab . I'm gonna go to the next one , but I didn't know how . But wait , scott man I like .
All I gotta do is go nine , nine , nine , nine , nine , nine , nine and I got a cab . I'm good . You know what ?
I mean Like , what do you know ? What's the problem here ? What's the guy ? I didn't even know . You can nine , nine , nine . I think you still can . I mean I still see , you know we're so antiquated , I don't care .
I want to live where I came from .
You know what I mean . I like simple .
True , true , true , tell us about how you were able to showcase Louisiana to the people of the Middle East , the Far East , and now they're kind of influenced by that . They let you say it .
But I'm so impressed by the fact that guys who were influenced by a gentleman by the name of Hatton from the From Dubai , and you got to experience all this time with him and show him real , true Louisiana culture , all those people were influenced by you planting that seed .
Now they're here doing southern barbecue , doing southern things that in it's particularly New Orleans things . You know that the chef that in the next round from the do from Dubai , um In in open fire and call is that call and I had the privilege of judging that . Um , these guys I didn't know this , I'm so impressed by it almost brought me to tears .
He's like you know , I stopped in New Orleans . I don't . I wish I knew you were from New Orleans . I wish you knew when you would have been here , because I stopped in New Orleans . I bought all the spices from New Orleans . I made my own bayou blend . I was like , well , you made he's like I called it bayou blend .
Then I found a voodoo priest to bless it for me . And now I'm into the last round and I was like this is so crazy . He could have flown into Dallas . He flew into New Orleans to make sure he could have that New Orleans experience , louisiana experience , then come to Dallas eight , nine hours later .
I'm a drive , but all because of you Planting that seed , and I'm so grateful for that , and the people of Louisiana , I know we're grateful that as well . But can you tell us a little bit about that ?
So , uh , so we've , we've done this Louisiana experience . We started doing it as a fundraiser for different charity events and I have a , you know a little land in Louisiana , about 9,000 acres , and so we do these little , you know , louisiana experience . Anything you want to do in Louisiana , we have it .
You know alligators , ducks , deer , you know , uh , we had a guy want to come shoot neutras . You know , I mean , if you want bird watch , I mean we do it all . And uh , and the department of agriculture wanted me . They called me up and said , hey , could you uh , bring us a ? We have a guy we would like to do a Louisiana experience with .
You know how much would it cost ? I said . I said I don't know , I mean , what all y'all want to do , I don't , I don't charge people for this . But you know I said how about if I just , yeah , pay my expenses ? If you want me to roll out the red carpet , I'll roll out the red carpet . So when , when had them showed up ?
I mean we had white shrimp boot . You know it was the Louisiana department of agriculture . So I got all their foot sizes and you know , they , they showed up , they all had white shrimp boots , they had little seal beams and and we started from from the get-go . I mean it was louisian . You know how I was driving an airboat running crawfish traps , crab traps .
Well , we were shooting it , you know , as Asian fish jump up in there . You know we were shooting them like skeets . You know I probably shouldn't say that , but the boat was sitting still .
We weren't with the sporting paradise . So it all applies .
We had a you know , and , and I got special permission from wildlife fisheries to go catch alligators , you know , up to six foot with our hands , but we had to let them go . So you know , fine , that was great , I didn't want to clean them anyway .
So we did . You see his face when you said with your hands .
Yeah , you're like what , he's bad . I'm so , dude , I grew up . I grew up in the Everglades . Man , I'm not that I wasn't not shocked by that .
Well , anyway that that was his first , first time , and I used to scuba dive with daddy my father , in in the canal back behind the house that was connected to the main that went to the glades and we were 15 minutes from the glades . We did all that .
Well then you need to come on to his property . Yeah , let's get it .
Yeah , I want to watch it .
Okay so this is . You know , I'm in back of neutra . You know what ? I probably have to do it , if we went , bit it .
Be the gate of a neutra Underwater . Okay , so that's cool . I would like that good by cast , I think I think so next , I got .
I got the . I got the gear for that too . Believe it or not , I got .
I'm already said I got the gear for all that so hot them as , influenced by your , you break it out .
So he came down , we caught frogs , alligators , I mean we went , uh , wild , uh , you know those oyster mushrooms that grow on the willow trees . I mean we collected that and we went back to the camp . We we cooked it . You know the , the crabs , we had shrimp Frogs , we we mushrooms , we did all that .
And then we had some friends of mine that played music , played music . We kept them up till four in the morning . But you know , to back up , when he came to the united states , you know he went to texas , first a wagyu Cattle ranch , then he went to .
From there he went to california , stayed as a four seasons and Did some stuff on a little luau on the beach , and when he came to louisiana he got me , so , uh , and we just got this camp and we've been working on . So it wasn't really , you know it wasn't the four seasons by no . So when they came more like one season .
But the house , the housebook is sleep about 16 people .
So I told them . I said look , y'all have the houseboat made my son and the musician , we had shelf sand . We're gonna stay in the punished camp up on the bank and you know , from the outside looks real rough . And uh and y'all had that .
You know , master bedroom had a fireplace and a little jacuzzi tub and and uh had them , came up to me Whispers hey , can I stay in the punished camp with y'all ? I said absolutely so . We had one bed left . It was the Uh worst bed and he's probably scared . So the top bump , you know . But he had the best time and he didn't get much sleep .
I tucked him in at four in the morning and they were waking him up at eight . You know we got another , you know .
This punished camp thing sounds like it's at my house .
Yeah , that's my house is punished , camp , that's Let the beatings begin .
Let the beatings begin , all right .
So you , so this , this particular conversation came up because you were talking about um , this , this uh , this budding relationship , um between y'all and what's going on over there and like dubai and all of that , right , and and yesterday we had , uh , we had a shariq and um and ola you know we're from dubai we had him on a program , we did a , we did a
little bit of a podcast with them and , you know , it's really interesting that there's this desire From that part of the world to kind of understand , you know , some elements of this part of the world , and obviously it always revolves around food , because that's like the great , the great , uh connector , that fabric that we can all kind of , you know , weave
together to understand each other better . So , you know , with that I think there's some real opportunities . Um , and , by the way , let me let me just stop real quick A moment ago was talking about editing and I was talking about how we do these podcasts , all those 35 episodes that you were talking about .
I have to go in and I have to adjust all the audio and all the sounds so that you can hear the guests who are on . While we were in the midst of so much action and competitions and the judging and these , you know 70 billion watt .
You know speakers that are like behind us , like um , yeah , that's what I was trying to get , right , I know I just why I didn't want to .
I didn't want to leave everybody hanging on that one , um , you know , at the end of the day , man , you know those are gonna start like slacking out over the over the next couple of weeks because that's gonna take forever to to put it together .
Sounds like a fun job , yeah , but what I am gonna know , it's horrible , but what I am gonna do , um , we had a few podcasts that we , you know , we showed up here super early before all the music and everything came on those , including this one , um , that you're on right now , scott . Uh , we're gonna put those out first .
All right , you should feel special , you know , because these are , this is a actual , this is our actual normal podcast format , okay , so , um , the other ones are a kind of a revised or diluted version of what we normally do , right ? So it's gonna , we have to , we gotta , we gotta , you know , juice those up a little bit , trick them up a little bit .
This is going to be going out probably , uh , if I can get some wi-fi over here , uh , I can get this out today . So , um , we are starting to get busy back here and I want to make sure that we , uh , we get out our little shout outs and and how we can find you and your product .
And also , uh , for you to Poochie Pooch on Pooch Rivera , um , food star . You know what I'm saying ? I want to make sure everybody can find you . Uh , I mean , I mean , that's sincerely , you know , but he made a face I didn't . You know I'm . He was like this guy . I mean , he went like this , he goes like that .
I'm like no , I'm only kidding , he didn't say that . All right , um , scott , yeah , how do we find you in the swamps , in the swamps ? Yeah , GPS .
Maybe when I get home I'm jumping in the mud boat and I'm heading out to the swamps .
Gotta go get your feet dirty , I get it , man , I'm I understand , I understand bringing that good fresh air oh yeah , I might have a gun in a fishing pole , but I don't plan on touching them .
I might have ice chest and I'm gonna wear it out .
I don't blame my goodness , that's cold water .
So tell us what the Instagram is for , datsauce and I mean if you go to DatSauce , you know Instagram , or , like I said , dot com , dot com , you know that's all the information on it .
We can find it on the big worldwide web at the wwwdatsaucecom .
We'll go to Instagram , look up DatDATsauce and you can find this fella right here and all his delicious products , poochie Pooch at Fuddy Petuny , fuddy Petuny on Instagram , and I want to take this opportunity to say thank you to all the chefs in Louisiana .
I would not be here , scott would not be here , if it wasn't for you guys , every day hustling and bustling to showcase our bounty , of our state , you know . Thank you to Louisiana Select . Thank you to Gidry's Catfish Bestop thank you to DatSauce most of all Say two gumbo .
Thank you , billy Nugget , sir Louisiana Seabrook Commission all of you people who allow us to showcase the bounty of Louisiana .
we're privileged Wow you know what I appreciate all you , all y'all for being here and for us doing this , and look , I want y'all to come down and do this y'all podcast on the body we can too , we'll go sitting when it was not going to spray cabins .
Punish Cab .
I want the Punish Cab . All right , hey everybody , thank you for listening . I tune into this man and make sure y'all share because it's a big deal .
Name one food podcast . Yeah , the number one food podcast , number one in the world Out .
Hey , thanks Pablo Vivas for this badass song . Man , I love you , dude .