1
00:00:00,160 --> 00:00:02,640
Speaker 1: Arrow dot net is more than just a podcast. It

2
00:00:02,720 --> 00:00:06,879
is a podcast network. So far it's twenty different podcasts,

3
00:00:06,960 --> 00:00:09,759
one of them being vocal dfrag. Come on, you do

4
00:00:09,839 --> 00:00:13,160
it every day. You're always asking other people what do

5
00:00:13,199 --> 00:00:15,279
you think? How do you think I should do this?

6
00:00:15,599 --> 00:00:17,480
What color goes best with this color?

7
00:00:17,640 --> 00:00:17,760
Speaker 2: Hey?

8
00:00:17,839 --> 00:00:19,839
Speaker 1: Sometimes you got to stand on your own two feet

9
00:00:20,039 --> 00:00:23,800
and ask your own questions then question the answers. It's

10
00:00:23,839 --> 00:00:29,480
called vocal dfragging. It will change your life. It's on

11
00:00:29,760 --> 00:00:33,600
arrow dot net a r r oe dot net. Enjoy

12
00:00:33,679 --> 00:00:36,759
the exploration. Hello, hey, is this chef George?

13
00:00:37,079 --> 00:00:38,520
Speaker 3: This is me Mike.

14
00:00:38,799 --> 00:00:41,079
Speaker 1: This storm that we've had over the past couple of days,

15
00:00:41,119 --> 00:00:43,560
it's been a tough cookie to keep in touch with you, sir.

16
00:00:43,679 --> 00:00:46,159
What do you suggest for we survivors out here?

17
00:00:49,320 --> 00:00:52,240
Speaker 3: I suggest cooking delicious food at home? They warm?

18
00:00:52,640 --> 00:00:54,359
Speaker 1: Isn't that the truth? Isn't that the truth?

19
00:00:54,600 --> 00:00:54,759
Speaker 2: Hey?

20
00:00:54,799 --> 00:00:56,439
Speaker 1: I got to give you a compliment right off the

21
00:00:56,479 --> 00:00:58,640
bat here, And first of all, I love the size

22
00:00:58,679 --> 00:01:01,240
of this cookbook because and I'm running all over my

23
00:01:01,439 --> 00:01:04,760
kitchen as a home chef. I don't want small print.

24
00:01:04,840 --> 00:01:07,239
I want something that's going to entertain me. I love

25
00:01:07,280 --> 00:01:09,439
the font you don't know how many times I keep

26
00:01:09,519 --> 00:01:11,640
coming back to this book cover because I love the

27
00:01:11,799 --> 00:01:14,519
energy of it. My god, you've got something very positive

28
00:01:14,560 --> 00:01:15,480
going on here, dude.

29
00:01:16,319 --> 00:01:16,680
Speaker 3: Awesome.

30
00:01:16,680 --> 00:01:19,640
Speaker 4: Well, I appreciate it. Yeah, that was intentional to have

31
00:01:19,799 --> 00:01:23,120
larger print, because like the small print books, when you

32
00:01:23,159 --> 00:01:25,480
open them up and you're in the middle of doing it,

33
00:01:25,560 --> 00:01:26,640
you're like, wait, what was that?

34
00:01:26,680 --> 00:01:27,680
Speaker 3: What's the next stiff here?

35
00:01:28,159 --> 00:01:29,719
Speaker 4: You got to like move your hands, and then the

36
00:01:29,760 --> 00:01:31,920
next thing you know, your onions are burned. The next

37
00:01:31,959 --> 00:01:34,319
thing you know, you're you know, whatever is happening is

38
00:01:34,879 --> 00:01:38,480
is gone. And so I just find that, like, I

39
00:01:38,519 --> 00:01:40,599
only create a book that was useful to people for

40
00:01:40,680 --> 00:01:43,159
the people using it, not necessarily like a van of

41
00:01:43,200 --> 00:01:45,079
you book as a chef to be like, look, how

42
00:01:45,120 --> 00:01:45,760
awesome I am.

43
00:01:46,359 --> 00:01:48,439
Speaker 1: Yeah, because you know what, when I watch those TV

44
00:01:48,480 --> 00:01:50,480
shows on there with Gordon Ramsey and stuff like that,

45
00:01:50,560 --> 00:01:53,280
you cannot tell me that there's not a cookbook somewhere

46
00:01:53,280 --> 00:01:56,000
on that set because they can't be pulling this stuff

47
00:01:56,000 --> 00:01:57,400
from their armpits.

48
00:01:58,120 --> 00:01:58,159
Speaker 4: No.

49
00:01:58,359 --> 00:02:01,519
Speaker 3: Well, I mean yefs know what they know.

50
00:02:01,680 --> 00:02:05,519
Speaker 4: The dishes, I mean, the dishes they're making are scripted,

51
00:02:05,719 --> 00:02:08,840
and obviously because they got to like do the shots and.

52
00:02:08,800 --> 00:02:12,120
Speaker 3: Have the produce and have all the meats. But chefs know,

53
00:02:13,479 --> 00:02:15,919
I just know stuff like it's not.

54
00:02:15,960 --> 00:02:18,960
Speaker 4: It's not a it's not like it's hard for me

55
00:02:19,039 --> 00:02:20,080
to make a Holidays.

56
00:02:20,120 --> 00:02:20,879
Speaker 3: It just happens.

57
00:02:21,120 --> 00:02:23,159
Speaker 4: It's just if you don't have the skills, you don't

58
00:02:23,240 --> 00:02:25,240
understand that you don't have the techniques, it's hard to

59
00:02:25,319 --> 00:02:28,159
build those types of recipes, for sure.

60
00:02:28,400 --> 00:02:30,439
Speaker 1: I do want to know though, that you know, you know,

61
00:02:30,560 --> 00:02:33,120
you being like the lucky Cajun and then your phone

62
00:02:33,159 --> 00:02:35,360
numbers attached to the state of Tennessee that puts you

63
00:02:35,400 --> 00:02:38,240
in the South with me, what is your Southern cornbread

64
00:02:38,280 --> 00:02:40,719
compared to mine? Let's let's have some fighting words going

65
00:02:40,759 --> 00:02:41,159
on here.

66
00:02:42,039 --> 00:02:44,800
Speaker 3: I want to be clear. I'm not claiming to be caveden.

67
00:02:45,199 --> 00:02:50,639
I'm not like whoa. Let's let's just be clear. Okay.

68
00:02:50,680 --> 00:02:51,879
So here's my background.

69
00:02:52,199 --> 00:02:55,199
Speaker 4: I grew up in Chattanooga, and I went to high

70
00:02:55,199 --> 00:02:57,560
school in Baton Rouge, and what I found was the

71
00:02:57,599 --> 00:03:02,520
people there had better than when I grew up, Okay,

72
00:03:03,039 --> 00:03:05,080
and then I ended up so I fell in love

73
00:03:05,120 --> 00:03:06,240
with it, man, I fell.

74
00:03:07,639 --> 00:03:09,800
Speaker 3: And I ended up going to coin a school there,

75
00:03:10,280 --> 00:03:11,840
and so the.

76
00:03:11,840 --> 00:03:14,520
Speaker 4: Name of The company is called Lofty Cajun and it's

77
00:03:14,800 --> 00:03:16,879
I'm named it after the people that taught me how

78
00:03:16,919 --> 00:03:17,639
to cook.

79
00:03:17,520 --> 00:03:18,479
Speaker 3: Because it couldn't go.

80
00:03:20,280 --> 00:03:20,439
Speaker 4: There.

81
00:03:20,439 --> 00:03:21,800
Speaker 3: It is. That's the story.

82
00:03:22,000 --> 00:03:24,360
Speaker 1: See there is See that's the kind of stuff that

83
00:03:24,520 --> 00:03:27,840
we as consumers and those of us that enjoy tasting food,

84
00:03:28,000 --> 00:03:29,840
we never get to hear that part of the story.

85
00:03:29,879 --> 00:03:32,800
I mean, there is a story behind every dish. And

86
00:03:33,159 --> 00:03:35,719
that's what's worried about reaching out with you, because you've

87
00:03:35,719 --> 00:03:37,479
got a story. We want to hear it.

88
00:03:38,719 --> 00:03:39,520
Speaker 3: I want to tell it.

89
00:03:42,120 --> 00:03:43,800
Speaker 1: Does that mean you're gonna do our dishes too? When

90
00:03:43,800 --> 00:03:44,960
you come over to our kitchens?

91
00:03:46,000 --> 00:03:48,240
Speaker 4: I mean, I'm I mean I try to, Like the

92
00:03:48,280 --> 00:03:50,000
only way I can come to your kitchens is through

93
00:03:50,039 --> 00:03:52,240
seasoning hot sauce, is cookbooks.

94
00:03:52,520 --> 00:03:54,800
Speaker 3: We also got tutorials.

95
00:03:54,039 --> 00:03:56,759
Speaker 4: On YouTube, So like I'm trying to figure out ways

96
00:03:56,759 --> 00:03:59,479
to reach more people right now, that's.

97
00:03:59,319 --> 00:03:59,879
Speaker 3: What we're doing.

98
00:04:00,080 --> 00:04:03,039
Speaker 1: All right, Let's go back to that cornbread because I know,

99
00:04:03,080 --> 00:04:05,960
you know, being here in Charlotte, I mean I see

100
00:04:06,000 --> 00:04:08,800
more boxes of cornbread going out and I'm going, I

101
00:04:08,879 --> 00:04:11,800
don't want boxes of corn bread. I want the real

102
00:04:11,879 --> 00:04:15,360
you know, the real stuff. What do you suggest.

103
00:04:14,520 --> 00:04:18,879
Speaker 4: Okay, I'm always gonna suggest getting stone brown corn meal

104
00:04:19,120 --> 00:04:22,800
because it has a better taste than like the highly

105
00:04:23,000 --> 00:04:27,079
processed hot speed grinding technique kind of heats the cord

106
00:04:27,160 --> 00:04:29,720
up and when you get it it can kind of

107
00:04:29,720 --> 00:04:32,079
be kind of stale. But if you can get it

108
00:04:32,120 --> 00:04:35,639
from a local farmers market or natural food stores, you

109
00:04:35,680 --> 00:04:38,759
can get stone brown corn and that's a better starting

110
00:04:38,800 --> 00:04:41,720
place because better corn meal is going to equal better

111
00:04:41,759 --> 00:04:42,319
corn bread.

112
00:04:42,560 --> 00:04:42,800
Speaker 3: Right.

113
00:04:43,040 --> 00:04:45,600
Speaker 1: Do you smother your corn bread into anything? I mean,

114
00:04:45,600 --> 00:04:47,120
I mean some people like to put, you know, like

115
00:04:47,120 --> 00:04:49,319
some honey butter all over the darn thing. I don't

116
00:04:49,360 --> 00:04:51,560
mind putting some sort of gravy over it, like a

117
00:04:51,600 --> 00:04:54,199
good old Southern biscuit, right.

118
00:04:54,120 --> 00:04:56,279
Speaker 3: Okay, so I like it kind of.

119
00:04:56,360 --> 00:05:00,959
Speaker 4: One of my favorite little ditches is cornbread with pento

120
00:05:01,040 --> 00:05:04,959
beans that have and onions in them and then like

121
00:05:05,000 --> 00:05:07,879
a chop chowl and kind of like that sort of

122
00:05:07,920 --> 00:05:11,160
smother is kind of my jam. But cornbread with like

123
00:05:11,240 --> 00:05:13,800
butter or it like fresh corn bread with butter is

124
00:05:13,879 --> 00:05:16,399
kind of like my good to maybe a little honey, yeah,

125
00:05:16,480 --> 00:05:19,839
but generally I like a smother or just butter.

126
00:05:20,399 --> 00:05:22,600
Speaker 1: Wow. So now you also put a lot of focus

127
00:05:22,680 --> 00:05:24,319
on the crawfish. I want to know how you're doing

128
00:05:24,319 --> 00:05:27,079
crawfish artichoke. When I thought crawfish was that thing that

129
00:05:27,120 --> 00:05:28,800
you pinched the tail and suck the head.

130
00:05:29,759 --> 00:05:35,560
Speaker 4: You can get frozen tails pretty much in any city

131
00:05:35,600 --> 00:05:37,480
in the United States now, I mean in the Southeast

132
00:05:37,480 --> 00:05:41,839
at least, and in the crawfish season you can get fresh,

133
00:05:41,879 --> 00:05:45,120
clean crawfish tails shipped from Louisiana and the.

134
00:05:46,879 --> 00:05:47,079
Speaker 1: Man.

135
00:05:47,240 --> 00:05:48,720
Speaker 3: Yeah, then you get them.

136
00:05:48,759 --> 00:05:53,319
Speaker 1: They're available, especially since we're now going into Super Bowl weekend.

137
00:05:53,360 --> 00:05:55,319
I mean, come on, this is the kind of stuff

138
00:05:55,360 --> 00:05:58,920
that creates the conversation when those commercials on TV suck.

139
00:06:00,399 --> 00:06:05,519
Speaker 4: Yeah, right, good food always creates a better atmosphere and

140
00:06:05,680 --> 00:06:09,600
everyone's happy. People are talking about it, people are asking questions.

141
00:06:10,000 --> 00:06:12,800
It just comes off better than like picking up a

142
00:06:12,839 --> 00:06:15,000
platter of wings at like Costco or something.

143
00:06:15,040 --> 00:06:17,839
Speaker 1: You know, So, then why isn't somebody taking your gravy

144
00:06:17,920 --> 00:06:20,439
get gravy gravy and turning it into a soup. Because

145
00:06:20,480 --> 00:06:23,319
if your gravy gravy gravy, say that three times gravy

146
00:06:23,360 --> 00:06:26,160
gravy gravy is so darn good, why aren't we putting it,

147
00:06:26,240 --> 00:06:28,360
you know, with with other things as in a soup

148
00:06:28,399 --> 00:06:30,600
because it sounds so incredible.

149
00:06:31,439 --> 00:06:33,360
Speaker 3: I mean, gravy is one of those.

150
00:06:34,560 --> 00:06:37,920
Speaker 4: It's a sauce, so I mean you could, I guess,

151
00:06:38,000 --> 00:06:38,480
I don't know.

152
00:06:38,560 --> 00:06:40,879
Speaker 3: I mean it's a best Chamel is kind of the

153
00:06:40,920 --> 00:06:42,480
base of soup.

154
00:06:42,560 --> 00:06:48,000
Speaker 4: A lot of soups like potato soup, you know, cauliflower soup,

155
00:06:48,120 --> 00:06:50,720
broccoli soup is kind of a base for those kind

156
00:06:50,720 --> 00:06:53,639
of things. But gravy, to me, is a sauce, you know.

157
00:06:53,759 --> 00:06:55,519
Like but I guess you could take those same flavors

158
00:06:55,519 --> 00:06:56,839
and put them in a soup. I don't think there's

159
00:06:56,839 --> 00:06:59,519
any there's no right or wrong. It's like what tastes good,

160
00:06:59,560 --> 00:07:01,519
what makes you happy, what makes the dish good, what

161
00:07:01,600 --> 00:07:02,160
makes thicks.

162
00:07:02,720 --> 00:07:04,279
Speaker 3: Using what you've got is important.

163
00:07:04,319 --> 00:07:05,759
Speaker 4: You know, you don't need to go to the store

164
00:07:05,800 --> 00:07:07,519
to buy something every time you make a dish.

165
00:07:07,639 --> 00:07:10,920
Speaker 1: I depend on on grocery stores with with their you know,

166
00:07:11,040 --> 00:07:14,720
like their rotiserie chickens, because I want to use their spices.

167
00:07:14,759 --> 00:07:17,560
They can fork the bill on buying those expensive spices,

168
00:07:17,720 --> 00:07:19,600
and then I'll put their spices and stuff from that

169
00:07:19,680 --> 00:07:20,879
chicken inside my soup.

170
00:07:21,920 --> 00:07:24,160
Speaker 4: Yeah, make stock with us bones, I do that. I

171
00:07:24,199 --> 00:07:30,439
always save scraps of onions, carrots, sepper, celery, and I

172
00:07:30,480 --> 00:07:33,040
save the bones from like roasted chicken, and I make

173
00:07:33,120 --> 00:07:36,160
stock like whatever the bag fills up, I make stock.

174
00:07:37,959 --> 00:07:40,279
Speaker 1: So, Nozy, what are you doing in this age where

175
00:07:40,279 --> 00:07:44,360
everybody is so probiotic? King and Queen? Because we got

176
00:07:44,360 --> 00:07:47,319
our prebiotics now and we've got our probiotics, I'm not

177
00:07:47,399 --> 00:07:50,720
seeing sauer kraut in a lot of dishes. When you

178
00:07:50,759 --> 00:07:53,399
know probiotics, sour krowd is your number one go to.

179
00:07:54,720 --> 00:07:57,519
Speaker 3: Yes, I actually make sour krow at home.

180
00:07:58,519 --> 00:08:01,519
Speaker 4: So I used the use our Black Label seasoning, which

181
00:08:01,560 --> 00:08:03,319
is our classic agent seasoning.

182
00:08:03,600 --> 00:08:05,920
Speaker 3: So sound crowd is basically just you.

183
00:08:05,959 --> 00:08:09,079
Speaker 4: Get cabbage that hasn't been cooked, you rent it off,

184
00:08:09,079 --> 00:08:11,279
do you want to clean it? And then you rub

185
00:08:11,399 --> 00:08:14,360
salt on it, and then you it's gonna release water,

186
00:08:14,439 --> 00:08:17,519
and then you want to push that crowd underneath the

187
00:08:17,519 --> 00:08:21,839
water that's being released, and then you can sit on

188
00:08:21,839 --> 00:08:23,680
the counter for a couple of days and you got

189
00:08:23,720 --> 00:08:24,759
sound crowd and then you just.

190
00:08:24,639 --> 00:08:26,839
Speaker 3: Put it in the refrigerator and pull it out.

191
00:08:26,839 --> 00:08:29,680
Speaker 4: Whenever you're making a rubbin, or you're making some sausages,

192
00:08:29,839 --> 00:08:32,679
or whenever you want to eat, like a little, nice, quick,

193
00:08:33,279 --> 00:08:35,840
little bit of the progroducts.

194
00:08:35,279 --> 00:08:35,879
Speaker 3: You're talking about.

195
00:08:36,080 --> 00:08:37,879
Speaker 1: So then why did my mom used to put it

196
00:08:37,919 --> 00:08:40,159
in this gigantic pot and she would put a brick

197
00:08:40,200 --> 00:08:42,320
on it to squeeze it down, and I mean it

198
00:08:42,320 --> 00:08:46,159
would go through the stinky stage, the ugly looking duckling stage.

199
00:08:46,200 --> 00:08:48,159
I mean it was like, Mom, what are you trying

200
00:08:48,200 --> 00:08:48,840
to feed me?

201
00:08:49,879 --> 00:08:50,480
Speaker 3: You're there?

202
00:08:50,919 --> 00:08:53,200
Speaker 4: You got to keep it underneath. You got to keep

203
00:08:53,240 --> 00:08:55,879
it underneath the water. It has to be anaerobic. If

204
00:08:55,919 --> 00:09:00,840
the if these cabbage comes above the water, that's when

205
00:09:00,879 --> 00:09:05,000
you develop those bad situations where it can make you sick.

206
00:09:05,080 --> 00:09:07,240
If you keep it under the water. It's this a

207
00:09:07,360 --> 00:09:10,559
natural preservation process that we kind of lost when we

208
00:09:10,919 --> 00:09:12,080
started cannon stuff.

209
00:09:12,159 --> 00:09:14,720
Speaker 1: Yeah. See, that's the reason why I stop making kombucha,

210
00:09:14,799 --> 00:09:16,799
because I got that fear of, oh my god, what

211
00:09:16,879 --> 00:09:19,200
happens if I made a mistake? Am I really actually

212
00:09:19,279 --> 00:09:21,240
you know, signing my own death warrant?

213
00:09:21,240 --> 00:09:21,440
Speaker 2: Here?

214
00:09:21,960 --> 00:09:23,399
Speaker 3: Well? I don't. I don't think.

215
00:09:24,480 --> 00:09:26,080
Speaker 4: I mean, I think it's one of those things you

216
00:09:26,120 --> 00:09:28,399
recognize that this shouldn't be you shouldn't eat it.

217
00:09:28,440 --> 00:09:29,399
Speaker 3: I don't think you're ever.

218
00:09:31,519 --> 00:09:33,639
Speaker 4: I mean, I'm not an expert, but this is my

219
00:09:33,720 --> 00:09:37,080
experience has been it's pretty obvious when it's when it's

220
00:09:37,440 --> 00:09:38,399
you're not supposed to eat it.

221
00:09:38,440 --> 00:09:40,200
Speaker 1: Well, one of the things that you've become a master of,

222
00:09:40,360 --> 00:09:42,200
and this is one of the reasons why my wife

223
00:09:42,240 --> 00:09:44,600
and I are both so attracted to this cookbook, is

224
00:09:44,600 --> 00:09:47,879
because you don't mind reimaging food. In other words, I'll

225
00:09:47,919 --> 00:09:49,879
look at a turkey and I'll sit there and say,

226
00:09:49,919 --> 00:09:51,600
I can get five or six meals out of that,

227
00:09:51,720 --> 00:09:54,080
let's start now, and every one of them are not

228
00:09:54,159 --> 00:09:55,000
going to be the same.

229
00:09:56,240 --> 00:09:56,399
Speaker 3: Yeah.

230
00:09:56,440 --> 00:09:59,559
Speaker 4: I love that, because a turkey is such a big bird,

231
00:09:59,679 --> 00:10:02,960
right Yeah. And it had like, even if you sit

232
00:10:03,039 --> 00:10:05,240
down with a table full of people, you're still gonna

233
00:10:05,240 --> 00:10:08,679
have leftovers, and you got that great carcass, which makes

234
00:10:08,720 --> 00:10:11,440
great stock. I mean, taking it to the next level,

235
00:10:11,600 --> 00:10:15,600
the next place is fun because you just have so

236
00:10:15,639 --> 00:10:17,759
many opportunities to try different things.

237
00:10:17,799 --> 00:10:20,320
Speaker 3: I think. I think there's so many places you can

238
00:10:20,360 --> 00:10:23,519
go with it, and it's easy just to go, oh,

239
00:10:23,559 --> 00:10:24,960
it's just heat it up and put it on some

240
00:10:24,960 --> 00:10:27,200
more potatoes and gravy. I mean, not that that's bad,

241
00:10:27,360 --> 00:10:29,679
but you can have more fun with it.

242
00:10:29,720 --> 00:10:32,600
Speaker 1: I think, well, I want to take your cookbook and

243
00:10:32,679 --> 00:10:35,120
plant it inside of a grocery store like a Harris

244
00:10:35,159 --> 00:10:37,679
Teeter or a Kroger, because when you've got something here

245
00:10:37,759 --> 00:10:40,960
cranberry sauce and the tartfoil, those people that go near

246
00:10:41,000 --> 00:10:44,360
those damn cans of cranberry's, they need to be given

247
00:10:44,440 --> 00:10:47,080
a better way. They need to see the light, George.

248
00:10:47,720 --> 00:10:50,799
Speaker 3: They need to see the light. So it's not it's

249
00:10:50,840 --> 00:10:53,080
not hard. It's literally.

250
00:10:54,320 --> 00:10:57,159
Speaker 4: One pot cooking with a few different ingredients that we

251
00:10:57,240 --> 00:10:59,759
all have access to, and you just simmer them down

252
00:11:00,360 --> 00:11:02,559
and they stick it up and they turn into this

253
00:11:03,039 --> 00:11:05,200
dewey tart red goodness.

254
00:11:05,639 --> 00:11:07,759
Speaker 3: And it can be used for a lot more things

255
00:11:07,759 --> 00:11:09,759
than just like on your turkey. You can put it

256
00:11:09,840 --> 00:11:10,519
on pork chops.

257
00:11:10,519 --> 00:11:12,440
Speaker 4: You can put it on fried chicken, you can put

258
00:11:12,480 --> 00:11:13,840
it on grilled cheese sandwiches.

259
00:11:13,879 --> 00:11:15,039
Speaker 3: You can put it on your.

260
00:11:14,919 --> 00:11:18,840
Speaker 4: Cheese plate, like so Scott, like different places it can go.

261
00:11:19,279 --> 00:11:21,759
Speaker 3: You can't even put it on ice cream. It's not like.

262
00:11:22,039 --> 00:11:25,080
It's not like you're you're stuck in a corner with it.

263
00:11:25,840 --> 00:11:29,039
Speaker 2: Please do not move. There's more with Chef George Blackwell

264
00:11:29,120 --> 00:11:34,799
Smith from The Lucky Cajun coming up next. Oh, there's

265
00:11:34,840 --> 00:11:36,320
more than just the book that I've got in front

266
00:11:36,360 --> 00:11:39,639
of me. The one I have is the Nobs Cookbook. Okay,

267
00:11:39,639 --> 00:11:43,600
here's what they're getting ready for a seafood cookbook. Let's

268
00:11:43,600 --> 00:11:45,200
get back with Chef George.

269
00:11:45,600 --> 00:11:48,600
Speaker 1: I talk with all of these doctors and professionals that

270
00:11:48,679 --> 00:11:50,200
you know, they say, oh, we should be doing more

271
00:11:50,240 --> 00:11:54,159
plant based stuff. And what does Chef George have Southern twist?

272
00:11:54,279 --> 00:11:58,039
Black eyed pee Humus, Man, you're spot on, dude.

273
00:11:59,200 --> 00:11:59,759
Speaker 3: It's cool.

274
00:12:00,080 --> 00:12:02,120
Speaker 4: So I really like black eyed peas, and I love

275
00:12:02,799 --> 00:12:06,360
me too, and I'm trying to like come up with stuff.

276
00:12:06,799 --> 00:12:10,000
Speaker 3: I want to create a book that's useful for everybody.

277
00:12:10,080 --> 00:12:12,879
Speaker 4: Now not you know, obviously, our books are never gonna

278
00:12:12,879 --> 00:12:13,919
be vegetarian.

279
00:12:14,039 --> 00:12:17,480
Speaker 3: They're never gonna be vegan. That's the way it is.

280
00:12:17,559 --> 00:12:19,720
Speaker 4: Even if we did a vegetable cookbook, they're gonna be

281
00:12:19,759 --> 00:12:23,960
bacon in it. So be. But that doesn't mean that

282
00:12:24,039 --> 00:12:27,159
you can't eat something that doesn't have meat it.

283
00:12:27,279 --> 00:12:29,840
Speaker 3: It doesn't mean that those things aren't good. This was

284
00:12:29,879 --> 00:12:31,440
one of those additions where I was like, this is

285
00:12:31,480 --> 00:12:32,639
appropriate for this event.

286
00:12:33,039 --> 00:12:35,440
Speaker 4: This helps people come up with something for those people

287
00:12:35,440 --> 00:12:37,879
that are maybe a little more picky about their meat

288
00:12:37,919 --> 00:12:42,480
consumption or dairy consumption and just fits right in with

289
00:12:42,519 --> 00:12:44,279
great flavor, easy to make.

290
00:12:45,120 --> 00:12:46,679
Speaker 3: Its southern. You know.

291
00:12:46,720 --> 00:12:48,600
Speaker 1: One of the things that you just said and that

292
00:12:48,639 --> 00:12:52,159
went instantly to my heart was bacon. Once again. I'm

293
00:12:52,200 --> 00:12:54,080
here in the South, but here this is gonna be

294
00:12:54,120 --> 00:12:57,320
so Jeff Foxworthy, you know you're a Southern area when

295
00:12:57,360 --> 00:12:59,240
you go to the grocery store and grab all their

296
00:12:59,279 --> 00:13:01,120
cook bacon, take it home and put it in your

297
00:13:01,120 --> 00:13:03,679
own recipe so you don't have to cook it. That's me.

298
00:13:04,159 --> 00:13:07,159
We'll do that in a heartbeat, right.

299
00:13:07,440 --> 00:13:10,279
Speaker 3: I love bacon. So what's cool is down the street

300
00:13:10,279 --> 00:13:13,200
here from the Chavanugat we have bent and farms bacon

301
00:13:13,320 --> 00:13:16,240
and it's like the bet. Have you ever had that stuff? Yes,

302
00:13:17,120 --> 00:13:18,200
it's like the best.

303
00:13:17,879 --> 00:13:20,279
Speaker 4: Bacon in the world, literally, I mean I don't think

304
00:13:20,320 --> 00:13:21,200
there's a better bacon.

305
00:13:21,799 --> 00:13:25,559
Speaker 3: And if you get that stuff and you can just get.

306
00:13:25,399 --> 00:13:29,080
Speaker 4: Like one slice, right, and you can cut it, cut

307
00:13:29,159 --> 00:13:32,360
it up into little plate pieces and salt it up

308
00:13:32,399 --> 00:13:34,720
and put it into any kind of dish like you're

309
00:13:34,759 --> 00:13:38,720
gonna add more bacon flavor to your beans or greens

310
00:13:38,799 --> 00:13:40,080
or soup or whatever you're doing.

311
00:13:40,519 --> 00:13:44,080
Speaker 3: Then like a half pound to like some average bacon.

312
00:13:45,399 --> 00:13:47,279
This is where quality really matters, and this is where

313
00:13:47,320 --> 00:13:49,759
people get kind of confused with like costed value.

314
00:13:49,919 --> 00:13:54,120
Speaker 4: Like sometimes more expensive stuff tastes better for a reason

315
00:13:54,279 --> 00:13:55,919
because it gets you get more out of it.

316
00:13:56,559 --> 00:13:58,799
Speaker 1: So are you like me though, when you're home chefing

317
00:13:58,879 --> 00:14:01,559
that it's like two two for me, one for the dog.

318
00:14:01,600 --> 00:14:02,840
I mean, the dog has got to be a part

319
00:14:02,879 --> 00:14:04,519
of the chefing as well, and they've got to be

320
00:14:04,559 --> 00:14:06,480
rewarded for being in there with us.

321
00:14:06,960 --> 00:14:09,799
Speaker 3: I don't have a dog. We had a dog. No,

322
00:14:10,000 --> 00:14:11,159
we had a dog a couple of.

323
00:14:11,200 --> 00:14:13,960
Speaker 4: Years ago and she passed away and we just haven't

324
00:14:14,039 --> 00:14:15,919
go We just haven't got another up.

325
00:14:16,360 --> 00:14:18,759
Speaker 1: Well, you've got something inside this book that really grabs

326
00:14:18,799 --> 00:14:20,919
my attention in the way because when it comes to

327
00:14:20,960 --> 00:14:23,399
cast roles and stuff, especially meat loaf, you know you

328
00:14:23,440 --> 00:14:25,519
get that dry kind of a flavor and you got

329
00:14:25,519 --> 00:14:27,279
to add more ketchup to the meat loaf. Well, I

330
00:14:27,320 --> 00:14:29,399
mean you've got cast roles here and you use this

331
00:14:29,480 --> 00:14:34,360
word creamy comforting. Next level? Where are you taking me,

332
00:14:34,720 --> 00:14:36,320
Jeff George.

333
00:14:36,240 --> 00:14:38,120
Speaker 4: Well, I'm trying to take you to the idea that

334
00:14:38,600 --> 00:14:41,000
cats roll is maybe more of a concept than a

335
00:14:41,080 --> 00:14:45,919
technique not necessarily direct recipe. So in the book, the

336
00:14:46,000 --> 00:14:48,519
process is kind of like this anatomy of a bite,

337
00:14:48,600 --> 00:14:51,440
Like build the flavor how you want. Take the vegetables

338
00:14:51,480 --> 00:14:54,840
you want, cook them till they're done, not overdone. Make

339
00:14:54,879 --> 00:14:58,120
this bechamel sauce, Add some kind of cheese if you want,

340
00:14:58,799 --> 00:15:01,600
mix it together. Top it with some kind of crunchy,

341
00:15:01,679 --> 00:15:03,919
crispy thing. And it could be crispy onions, It could

342
00:15:03,919 --> 00:15:07,120
be corn flanks, it could be potatoes, draws, it can

343
00:15:07,200 --> 00:15:10,000
be breadcrumbs, and bake that thing off Like that's all

344
00:15:10,000 --> 00:15:10,639
it is.

345
00:15:10,639 --> 00:15:13,519
Speaker 3: Is it some kind of vegetable layered with the cheesy

346
00:15:13,559 --> 00:15:17,399
sauce and some crispy on top. Like that's a cat's role.

347
00:15:17,840 --> 00:15:19,840
And so I think you could have had.

348
00:15:19,759 --> 00:15:22,639
Speaker 4: A lot of fun with it without making it super complicated,

349
00:15:23,919 --> 00:15:27,039
because the technique opens the door to more opportunities than

350
00:15:27,120 --> 00:15:28,320
just a single recipe.

351
00:15:28,360 --> 00:15:31,320
Speaker 1: Well, you're using technique with your turkey gumbo. My god,

352
00:15:31,360 --> 00:15:33,240
it's not even Thanksgiving and you make me want to

353
00:15:33,240 --> 00:15:34,840
go out there and get a dang turkey breast.

354
00:15:35,759 --> 00:15:38,639
Speaker 4: Well you can do that with like chicken. I mean

355
00:15:38,679 --> 00:15:42,000
you could do that. The bait recipe there can go

356
00:15:42,080 --> 00:15:44,679
with anything. You could interact, you know, change the meat

357
00:15:44,759 --> 00:15:45,559
with any kind of thing.

358
00:15:45,679 --> 00:15:46,519
Speaker 3: So it's not like.

359
00:15:48,080 --> 00:15:50,240
Speaker 4: The end of the road if you don't have turkey.

360
00:15:50,320 --> 00:15:52,399
It's just you know, you have turkey, what are you

361
00:15:52,399 --> 00:15:53,039
gonna do with it?

362
00:15:54,320 --> 00:15:56,279
Speaker 1: Well, I'll sit there and I'll make it. I'll make

363
00:15:56,320 --> 00:15:58,320
it into anything and everything, even you know. I Mean,

364
00:15:58,480 --> 00:16:00,279
that's the thing I love about books like you yours,

365
00:16:00,320 --> 00:16:03,120
is that you're teaching me how to take a chance.

366
00:16:03,320 --> 00:16:06,399
And if you fail, you didn't fail. You learned something today.

367
00:16:07,519 --> 00:16:09,000
Speaker 3: Yes, no one is.

368
00:16:08,919 --> 00:16:11,600
Speaker 4: Born with the ability to cook, like you see people

369
00:16:11,639 --> 00:16:13,919
that have done all kinds of skills, like people that

370
00:16:13,960 --> 00:16:19,279
are professional athletes, professional musicians, professional artists, they are born

371
00:16:19,759 --> 00:16:21,679
with the ability to do that.

372
00:16:21,879 --> 00:16:23,600
Speaker 3: I mean they had to go out there and like

373
00:16:24,000 --> 00:16:27,519
make it happen. So it's no different with cooking. You

374
00:16:27,600 --> 00:16:29,159
just have to go out there and explore it and

375
00:16:29,200 --> 00:16:30,840
have fun and enjoy it, you know.

376
00:16:30,919 --> 00:16:33,919
Speaker 4: I think people what happens is people end up trying

377
00:16:33,960 --> 00:16:36,480
something and then they failed because they didn't have the

378
00:16:36,519 --> 00:16:39,320
techniques to properly execute the recipe.

379
00:16:39,559 --> 00:16:41,720
Speaker 3: So then they're like, well I can't cook. Well, yeah,

380
00:16:41,879 --> 00:16:44,080
you can't, but that doesn't mean you can't learn. It

381
00:16:44,159 --> 00:16:46,399
just means you need different skills.

382
00:16:46,360 --> 00:16:48,440
Speaker 1: You being down here in NASCAR country. Are we going

383
00:16:48,480 --> 00:16:50,320
to see you on the infield of any of these tracks?

384
00:16:50,399 --> 00:16:53,080
You know you promoting this book because my god, this

385
00:16:53,279 --> 00:16:56,600
is infield or even even tailgating kind of a material here.

386
00:16:57,240 --> 00:16:59,799
Speaker 4: It is. It is kind of tailgating kind of food.

387
00:17:00,159 --> 00:17:03,000
I mean, because it's all about the party. You know,

388
00:17:03,279 --> 00:17:06,839
Thanksgiving is about the party, gathering. Party.

389
00:17:07,279 --> 00:17:08,640
Speaker 3: NAT's car as a party.

390
00:17:08,839 --> 00:17:11,160
Speaker 4: Now I'm not really like into that car, but you know,

391
00:17:11,240 --> 00:17:14,319
maybe maybe one day we could have a lucky Cajun

392
00:17:14,440 --> 00:17:14,880
NAT's car.

393
00:17:15,000 --> 00:17:20,599
Speaker 3: I mean, I don't know. Wow, that'd be fun.

394
00:17:21,839 --> 00:17:24,400
Speaker 1: Wow. You have an award winning line here that I

395
00:17:24,400 --> 00:17:27,119
would like to have, like on an apron or a

396
00:17:27,160 --> 00:17:28,720
shirt of some sort that I can wear in the

397
00:17:28,799 --> 00:17:32,559
kitchen because it speaks the truth, strips away everything but

398
00:17:32,640 --> 00:17:35,440
what really works in the kitchen. I love that because

399
00:17:35,559 --> 00:17:38,960
you're telling me, you know what, go simple, but keep

400
00:17:39,000 --> 00:17:40,599
it very memorable.

401
00:17:41,920 --> 00:17:45,440
Speaker 4: Yeah, memories are made when you're in the kitchen. Like

402
00:17:45,480 --> 00:17:47,680
one of the memories people have the most of the

403
00:17:47,799 --> 00:17:52,640
have them of gatherings, to have them of Hey, just

404
00:17:52,680 --> 00:17:55,440
saying tasting great that my grandma mate, like you remember

405
00:17:55,440 --> 00:17:56,559
that for your life.

406
00:17:56,720 --> 00:17:58,319
Speaker 3: You don't remember it this for the weekend.

407
00:17:58,359 --> 00:18:01,559
Speaker 4: You don't just remember it a year later, you remember

408
00:18:01,640 --> 00:18:04,079
your whole life. So I think food is important, and

409
00:18:05,440 --> 00:18:07,640
the more you love you put into it, the better

410
00:18:07,640 --> 00:18:09,359
it tastes, and the better memories you have.

411
00:18:09,839 --> 00:18:10,920
Speaker 3: That's just my opinion.

412
00:18:11,079 --> 00:18:13,160
Speaker 1: What kind of music are you listening to inside your

413
00:18:13,240 --> 00:18:15,640
kitchen chef? In the way that I love me some reggae,

414
00:18:15,640 --> 00:18:17,640
but at the same time, I'll pop on some DM

415
00:18:17,759 --> 00:18:19,839
that is so uptempo that man, there's no way in

416
00:18:19,880 --> 00:18:20,799
hell you're gonna stop me.

417
00:18:21,640 --> 00:18:24,440
Speaker 3: No, that's good. I like reggae. I like reggae. I

418
00:18:24,519 --> 00:18:29,400
also gosh, I kind of like listen to all kinds

419
00:18:29,440 --> 00:18:29,799
of stuff.

420
00:18:29,839 --> 00:18:33,440
Speaker 4: I have some playlists on Amazon and I just kind

421
00:18:33,440 --> 00:18:35,119
of put when I find a new song, I just

422
00:18:35,200 --> 00:18:38,359
added to it. So from like Outcasts of Reggae to

423
00:18:38,400 --> 00:18:41,920
the Rolling Stones, red Hot Chili Peppers, like I'm all

424
00:18:41,960 --> 00:18:43,839
over the place, you know what I mean? Like like

425
00:18:44,000 --> 00:18:46,240
it's kind of ha energy if it has good energy,

426
00:18:46,440 --> 00:18:48,359
and it makes me happy when I listen to it

427
00:18:48,440 --> 00:18:49,400
and gets on the list.

428
00:18:49,599 --> 00:18:51,960
Speaker 1: So, now, when you have a book like this, first

429
00:18:52,000 --> 00:18:54,319
of all, are there more? Because this one that you

430
00:18:54,400 --> 00:18:57,799
sent me, says no BS Holiday Cookbook, Are there more?

431
00:18:57,920 --> 00:19:01,000
And number two, how can people get their hands on this?

432
00:19:01,079 --> 00:19:05,319
Because you have made it so unbelievably approachable that if

433
00:19:05,359 --> 00:19:08,559
we don't get it in our kitchens, that's our loss.

434
00:19:08,599 --> 00:19:10,880
Then we lose Yes.

435
00:19:11,279 --> 00:19:13,880
Speaker 4: So the reason when I'm going out on the podcast

436
00:19:13,960 --> 00:19:17,759
is I'm actually promoting our next book, the Nobs Seafood Cookbook.

437
00:19:18,119 --> 00:19:21,720
So we're taking a similar approach to this. It might

438
00:19:21,759 --> 00:19:24,000
be a little bit different. There's gonna be some other things,

439
00:19:24,119 --> 00:19:27,160
like more line drawing than them, so some people can

440
00:19:27,200 --> 00:19:29,519
color in the books. We're else they're gonna have prints

441
00:19:29,519 --> 00:19:31,680
of the line drawings on watercolor papers.

442
00:19:31,680 --> 00:19:33,039
Speaker 3: Some people can watercolor them.

443
00:19:33,720 --> 00:19:36,720
Speaker 4: And we're also going to have special blends that come

444
00:19:36,759 --> 00:19:39,680
with the books. So we're gonna have a Bay seasoning,

445
00:19:40,039 --> 00:19:43,079
We're gonna have a tie blend that we call Movie

446
00:19:43,119 --> 00:19:45,480
tie Wow, and then we're gonna have a black and

447
00:19:45,720 --> 00:19:50,519
scorpion pepper seasoning for like black and fish and it's

448
00:19:50,519 --> 00:19:52,559
gonna be awesome. And that's gonna come out around the

449
00:19:52,720 --> 00:19:56,279
end of February beginning of March, and we're still kind

450
00:19:56,279 --> 00:19:57,960
of working on that. I don't know when this podcast

451
00:19:58,000 --> 00:20:01,000
will come out, but it might be available when this

452
00:20:01,039 --> 00:20:01,640
is coming out.

453
00:20:01,839 --> 00:20:01,920
Speaker 3: Us.

454
00:20:02,079 --> 00:20:03,920
Speaker 1: Well, we're gonna talk again, is what we're going to do,

455
00:20:03,920 --> 00:20:05,680
because there's no way in hell I'm gonna let you

456
00:20:05,720 --> 00:20:07,799
only be on this show one time, when the members

457
00:20:07,799 --> 00:20:09,960
of Deaf Leopard have been on here a billion times.

458
00:20:09,960 --> 00:20:12,680
What you know, I think you're greater than Deaf Leopard.

459
00:20:14,519 --> 00:20:16,519
Speaker 3: I don't know if I'm greater than Death Leopards.

460
00:20:16,759 --> 00:20:20,039
Speaker 4: But I love cooking and I love talking about cooking,

461
00:20:20,119 --> 00:20:22,279
and I love your energy, man, because you're like.

462
00:20:22,599 --> 00:20:24,680
Speaker 3: You go straight into it. Man, It's like, here we go,

463
00:20:24,720 --> 00:20:27,039
here's the call we're going. I love it.

464
00:20:27,119 --> 00:20:27,400
Speaker 4: So no.

465
00:20:27,559 --> 00:20:29,799
Speaker 1: I don't you think, though, that your new book does

466
00:20:29,920 --> 00:20:34,799
introduce you to the actual grocery store a person back there,

467
00:20:34,839 --> 00:20:37,079
you know that's cutting up the meat and making sure

468
00:20:37,079 --> 00:20:39,559
that everything's going on, Because so many times people think

469
00:20:39,559 --> 00:20:41,319
that you go to a grocery store and those guys

470
00:20:41,359 --> 00:20:44,799
have not been trained how to properly prepare the meat.

471
00:20:44,839 --> 00:20:49,119
That butcher has been scientifically trained by major league people,

472
00:20:49,240 --> 00:20:52,039
but nobody respects them as that and they've got that training.

473
00:20:53,200 --> 00:20:54,319
Speaker 3: I don't I don't know.

474
00:20:54,519 --> 00:20:56,640
Speaker 4: I think I think that a lot of times people

475
00:20:56,880 --> 00:20:59,799
expect things to be a certain way, and then if

476
00:20:59,839 --> 00:21:02,720
it's not the way they expect, they assume that the

477
00:21:02,759 --> 00:21:04,640
person that's doing it doesn't know anything.

478
00:21:05,000 --> 00:21:06,400
Speaker 3: They just know something different.

479
00:21:06,519 --> 00:21:09,559
Speaker 4: You know. It's kind of like kind of like pizza, right,

480
00:21:09,720 --> 00:21:12,200
Like pizza is all over the world, you know, and

481
00:21:12,200 --> 00:21:14,359
then any Italian person is going to be like, that's

482
00:21:14,359 --> 00:21:16,079
not pizza because you put ham.

483
00:21:15,880 --> 00:21:17,039
Speaker 3: On it or something, right.

484
00:21:17,119 --> 00:21:22,359
Speaker 4: But so I think it's just expectations lead to being

485
00:21:22,400 --> 00:21:27,440
dissatisfied with things generally speaking, like all over.

486
00:21:27,000 --> 00:21:29,079
Speaker 1: Right, are you going to do a cookbook eventually that

487
00:21:29,160 --> 00:21:32,359
will concentrate only on what people are eating at RVs?

488
00:21:32,440 --> 00:21:34,920
Because the RV the camping spots and stuff like that,

489
00:21:35,240 --> 00:21:37,119
it is not what your parents had when it came

490
00:21:37,160 --> 00:21:39,920
to camping. This is a whole new vibration of new

491
00:21:40,000 --> 00:21:41,000
RVs out there.

492
00:21:41,799 --> 00:21:45,119
Speaker 4: That's an interesting idea. So each year we're going to

493
00:21:45,200 --> 00:21:47,200
do a new book. So this year we're promoting the

494
00:21:47,240 --> 00:21:50,880
Seafood Cookbook. And then so I have ideas about each

495
00:21:50,960 --> 00:21:53,079
year is going to kind of be about.

496
00:21:52,960 --> 00:21:55,799
Speaker 3: A specific book, and I'm going to promote that book

497
00:21:55,799 --> 00:21:56,240
each year.

498
00:21:56,480 --> 00:21:59,000
Speaker 4: So we did come up there is the idea of

499
00:21:59,039 --> 00:22:02,319
the Outdoor Cooking Book which may is kind of grill

500
00:22:02,440 --> 00:22:06,599
oriented campfire oriented, which kind of will will lead into

501
00:22:06,640 --> 00:22:10,240
that what you're talking about, and that is kind of

502
00:22:10,400 --> 00:22:13,799
what it may be the next one. It's not decided,

503
00:22:14,240 --> 00:22:17,319
but that is a high contender for the next book

504
00:22:17,359 --> 00:22:17,759
for sure.

505
00:22:18,119 --> 00:22:21,160
Speaker 1: Wow. Where can people go to find out more about

506
00:22:21,200 --> 00:22:24,160
everything you're doing, Chef George and and really to grow

507
00:22:24,279 --> 00:22:28,400
with you because you totally get our language here, well,

508
00:22:28,400 --> 00:22:28,960
I love it.

509
00:22:29,079 --> 00:22:32,079
Speaker 3: So you can go to the Luckycajun dot com.

510
00:22:32,400 --> 00:22:35,960
Speaker 4: You can join the Skillet that's our newsletter, and you

511
00:22:35,960 --> 00:22:40,519
can get information each week about new tutorials that go

512
00:22:40,599 --> 00:22:43,960
up on YouTube each week, and you also get updates

513
00:22:44,000 --> 00:22:46,880
on when these books come out and new hot sauces,

514
00:22:47,200 --> 00:22:48,640
limited edition blends.

515
00:22:48,920 --> 00:22:50,240
Speaker 3: We've got a few things coming.

516
00:22:50,599 --> 00:22:53,319
Speaker 4: We're also gonna make a garlic seasoning that we're releasing

517
00:22:53,559 --> 00:22:57,519
in October, and it's gonna be Halloween oriented and it's

518
00:22:57,759 --> 00:23:00,680
gonna be and we're gonna call it Vampire Bullets.

519
00:23:00,880 --> 00:23:03,880
Speaker 1: Wow. See one time, though, I would love to hear

520
00:23:03,920 --> 00:23:07,160
a podcast from you in the way that where when

521
00:23:07,240 --> 00:23:10,240
when the seasonings that you put in there don't work,

522
00:23:10,440 --> 00:23:12,119
what is your go to? I would love to hear

523
00:23:12,160 --> 00:23:16,599
something like that in the intimate setting of a podcast.

524
00:23:15,799 --> 00:23:17,240
Speaker 3: What do you mean don't work? What do you mean?

525
00:23:17,359 --> 00:23:19,759
Speaker 1: Oh my god? When it doesn't work, dude, what do

526
00:23:19,839 --> 00:23:22,640
I reach for? Pepper and garlic? That's where I'm going

527
00:23:22,680 --> 00:23:23,880
when it's like, you know, I don't.

528
00:23:26,559 --> 00:23:29,200
Speaker 4: Those are your basic Yeah, those are your star wars.

529
00:23:29,720 --> 00:23:33,079
Those always work. Pepper, garlic, salt is like pretty much safer.

530
00:23:35,160 --> 00:23:37,920
But I'd like to say that our lucky Cajun black

531
00:23:38,000 --> 00:23:41,519
lagel can replace that because it's all perfectly I.

532
00:23:41,440 --> 00:23:43,599
Speaker 3: Think subtle, because it's just all purpose plan.

533
00:23:43,920 --> 00:23:46,279
Speaker 4: Did I think it's I mean, I sent you some seasoning,

534
00:23:46,359 --> 00:23:47,359
didn't that as you did?

535
00:23:47,559 --> 00:23:49,400
Speaker 1: And the thing about let me tell you something about

536
00:23:49,440 --> 00:23:51,519
Chef George, And I'm glad you brought that up. I

537
00:23:51,720 --> 00:23:54,759
was scheduled to use that seasoning over the weekend, and

538
00:23:54,839 --> 00:23:57,960
what happened. We got that big snowstorm in and we

539
00:23:57,960 --> 00:24:01,200
were and everything shut down. So I was going to

540
00:24:01,279 --> 00:24:04,240
be fully one hundred percent prepped for this until the

541
00:24:04,279 --> 00:24:05,160
weather took over.

542
00:24:05,720 --> 00:24:08,039
Speaker 3: Okay, do you have them near you?

543
00:24:08,240 --> 00:24:09,720
Speaker 1: Let me go get them. I'll tell you exactly what

544
00:24:09,759 --> 00:24:12,000
I've got. If you have a couple seconds.

545
00:24:11,759 --> 00:24:13,240
Speaker 3: I have plaves. Yeah, I'm here.

546
00:24:13,799 --> 00:24:15,240
Speaker 1: Yeah, This is one of those things, like I was

547
00:24:15,240 --> 00:24:17,039
talking about in the very beginning, where the weather has

548
00:24:17,079 --> 00:24:19,440
stood in the way of you and I having conversations,

549
00:24:19,440 --> 00:24:21,920
because this was the first thing, and that was dealing

550
00:24:21,920 --> 00:24:24,079
with the fact that I could not do any cheffing

551
00:24:24,119 --> 00:24:29,319
because of this stink and snowstorm. Yeah, I mean yeah,

552
00:24:29,359 --> 00:24:31,400
So what I what I've got here is I've got

553
00:24:31,880 --> 00:24:35,400
what a jerk seasoning, the Lucky Cajun, which I'm dying

554
00:24:35,440 --> 00:24:38,279
to try, and I also have the Halipino, which scares

555
00:24:38,319 --> 00:24:40,200
the crap out of me because I'm afraid that it's

556
00:24:40,240 --> 00:24:42,279
either going to be too hot or something. What am

557
00:24:42,279 --> 00:24:43,279
I feeling on this one?

558
00:24:43,359 --> 00:24:46,559
Speaker 3: Okay? So the black label is our original blend. Now

559
00:24:46,599 --> 00:24:48,079
have you opened them? I'm not.

560
00:24:48,119 --> 00:24:50,359
Speaker 1: I'm afraid of it letting the smell out because in

561
00:24:50,400 --> 00:24:52,680
this way it'll you see, you.

562
00:24:52,559 --> 00:24:53,440
Speaker 3: Can need to smell it.

563
00:24:53,480 --> 00:24:56,119
Speaker 1: Okay, So you're seeing the black and Cajun.

564
00:24:56,960 --> 00:24:59,599
Speaker 4: The black label is all great, all purpose blend. You're

565
00:24:59,640 --> 00:25:01,759
gonna fall love with it right now. Yeah, I'm pretty

566
00:25:01,759 --> 00:25:02,240
sure of it.

567
00:25:02,400 --> 00:25:04,759
Speaker 3: If you love food, you're gonna fall in love it.

568
00:25:04,880 --> 00:25:08,079
Speaker 1: Oh my god, Oh my god. You smell that pepper

569
00:25:08,119 --> 00:25:09,279
big time on that rooking.

570
00:25:09,880 --> 00:25:13,519
Speaker 4: Oh that's the difference fresh ground SPEs manx man.

571
00:25:13,680 --> 00:25:16,079
Speaker 3: That's like a just think about all the stuff you

572
00:25:16,119 --> 00:25:18,599
get at the store. Think about like when it was ground.

573
00:25:18,880 --> 00:25:21,799
Yeah you don't know, it was ground months years ago.

574
00:25:22,240 --> 00:25:24,880
Speaker 4: We are trying to get our stuff to people within

575
00:25:24,920 --> 00:25:28,400
a week and definitely within like less than a month,

576
00:25:28,559 --> 00:25:31,160
and it's just gonna have a way greater greater flavor,

577
00:25:31,519 --> 00:25:36,039
way greater potency. There's really no comparison to what you

578
00:25:36,079 --> 00:25:36,640
get at the store.

579
00:25:36,680 --> 00:25:39,480
Speaker 1: Oh my god, the jerk is that's got a sweet

580
00:25:39,480 --> 00:25:42,519
little flavor to it. I mean, that's got I like that.

581
00:25:42,680 --> 00:25:44,759
I mean that wow.

582
00:25:45,119 --> 00:25:48,000
Speaker 3: But that's because that fresh ground allspice. If you what

583
00:25:48,160 --> 00:25:51,480
happens with allspice when it sits for you know, a

584
00:25:51,519 --> 00:25:54,400
few months, it gets this kind of bitter, acrid taste.

585
00:25:54,920 --> 00:25:57,240
Speaker 4: And that's why people don't end up like I don't

586
00:25:57,319 --> 00:25:59,480
like all spices, like, well, you just haven't had fresh

587
00:25:59,480 --> 00:26:01,720
all spice. It's kind of like saying I don't like

588
00:26:01,759 --> 00:26:04,359
stale cookies, Well, no crep. You know, I don't like

589
00:26:05,039 --> 00:26:08,200
I don't like rozen oj mix.

590
00:26:07,960 --> 00:26:10,319
Speaker 3: Well no crep. You know, fresh freeze is always better.

591
00:26:11,160 --> 00:26:11,839
Speaker 2: Hmmmmmm.

592
00:26:12,119 --> 00:26:14,440
Speaker 1: And the jalapeno. Okay, now I'm gonna I'm gonna get

593
00:26:14,440 --> 00:26:18,359
the wrong ingredients in this. But I smell some spices

594
00:26:18,400 --> 00:26:20,960
in there that that that it's like, I need to

595
00:26:20,960 --> 00:26:22,880
take a chance. And what am I smelling with the jalopeno?

596
00:26:23,319 --> 00:26:24,880
It's not hot halipino at all.

597
00:26:25,960 --> 00:26:30,279
Speaker 4: So the jalapeno blend is basically a green version of

598
00:26:30,359 --> 00:26:34,240
the black label. So we removed the cayenne, we remove

599
00:26:34,640 --> 00:26:37,480
most of paprika, and then we add hatch green chili,

600
00:26:37,920 --> 00:26:40,680
and we add lapeno flakes and we grind those up,

601
00:26:40,720 --> 00:26:44,000
and then we add a little bit of dehydrated lime juice.

602
00:26:44,039 --> 00:26:46,400
Speaker 3: To kind of activate those green chili flavors a little

603
00:26:46,400 --> 00:26:50,279
bit wimmer heat level.

604
00:26:50,480 --> 00:26:53,720
Speaker 4: You know, it's close, but it's it's totally green. It's

605
00:26:53,759 --> 00:26:55,799
like a green cajun blend instead of red.

606
00:26:56,160 --> 00:26:57,599
Speaker 1: You need to put these in things you can just

607
00:26:57,640 --> 00:26:59,279
put on the wall and let the house smell like

608
00:26:59,319 --> 00:26:59,960
this all the time.

609
00:27:01,559 --> 00:27:02,920
Speaker 3: Well, it's called cooking.

610
00:27:06,319 --> 00:27:11,599
Speaker 1: You win God, all right, Chef George, when you come

611
00:27:11,599 --> 00:27:13,200
out with that next book, You've got to get back

612
00:27:13,240 --> 00:27:15,799
on this show. Do not hesitate. You know how to reach.

613
00:27:15,640 --> 00:27:17,160
Speaker 3: Out to Oh will, I'll reach out.

614
00:27:17,240 --> 00:27:20,640
Speaker 4: I appreciate you responding to my reach out, and I

615
00:27:20,680 --> 00:27:23,279
appreciate you giving me this platform to talk to people

616
00:27:23,279 --> 00:27:25,440
and share about what we're doing. I really feel good

617
00:27:25,480 --> 00:27:28,200
that we have a great product that you can't really

618
00:27:28,279 --> 00:27:32,119
get anywhere unless you like make it yourself, or maybe

619
00:27:32,160 --> 00:27:35,720
you know a chef that makes fresh ground seasoning or you.

620
00:27:35,200 --> 00:27:38,559
Speaker 1: Yeah, wow, once again, where can they go to find

621
00:27:38,559 --> 00:27:40,640
out where they can get their hands on these spices

622
00:27:40,680 --> 00:27:42,160
and everything else that you're doing, sir?

623
00:27:43,000 --> 00:27:46,039
Speaker 4: You can go to the Luckycagun dot com. You want

624
00:27:46,039 --> 00:27:48,920
to sign up for the Skillet newsletter, you can do

625
00:27:49,000 --> 00:27:52,240
that there. You get updates on new blends, new sauces,

626
00:27:52,640 --> 00:27:57,039
the cookbooks, maybe some special offers for people on the newsletter,

627
00:27:57,119 --> 00:27:59,839
and then you also get updates of our YouTube to

628
00:28:00,039 --> 00:28:02,359
orioles that we release every week.

629
00:28:02,519 --> 00:28:04,319
Speaker 1: Wow. Well, I'm gonna see you next month or a

630
00:28:04,359 --> 00:28:07,200
couple of months from now then, right, Yeah, we're doing

631
00:28:07,240 --> 00:28:09,599
it all right, Bud? Will you be brilliant today?

632
00:28:09,640 --> 00:28:13,519
Speaker 3: Okay, you didn't take it easy man, Thank you