- 16 hours ago
Category
🛠️
LifestyleTranscript
00:00Hey, what's up? I'm John Gray.
00:15What up, man? I'm Chef Lester Walker, the Slick Talk.
00:17And I'm Chef P. What's poppin'?
00:21We are Ghetto Gastro, and we're here to link up with our girl,
00:26Logan Browning, and show you how to make these cocktails and conversation,
00:30and we're here to cook it up, man.
00:31Let's get it.
00:32And we're going to make the Elder Flower Splash with Ciroc White Grape.
00:37You?
00:38Elder Flower Splash.
00:39Pass the cash, man.
00:41Right there.
00:42Oh, yeah.
00:43Ayo, man, we Elder Flowering with Logan Browning, man. You're dead.
00:47Logan, what's up?
00:48Hey, guys. Hey, y'all.
00:51Peach Logan.
00:52How you living over there?
00:53I'm good. How are you?
00:55I'm stuck in the house.
00:56We good.
00:57Where you at right now?
00:59I'm in L.A., in my friend's house, because she got a better kitchen than me.
01:04Okay, okay, okay.
01:06That's what friends are for.
01:07I hope you're making a portion for her, too.
01:10Sharing is caring, so I guess I'll share with her.
01:13Generosity and celebration, man. That's the key to the game.
01:17All right, so before we get started on the cooking part,
01:20because I'm useless when it comes to that,
01:22you're going to get our cocktail game ready.
01:24You got some ice over there?
01:26Y'all are going to trip when I show you my ice. Hold on.
01:28Ice.
01:29I put grapes in my ice.
01:32Oh, you took it up.
01:33Oh.
01:34You took it up.
01:35You didn't even tell us, though.
01:36You didn't even tell us.
01:37You didn't even give us a warning.
01:38You just took it up a notch on us like that.
01:39A lot of game.
01:40All right, throw that.
01:41Throw that.
01:42Throw that grape.
01:43Grape ice to make it nice.
01:45I can dig it.
01:46Look.
01:47So you got your Ciroc white grape ready?
01:48I got it.
01:49All right, so we're going to do, you're going to take your jigger,
01:53and we're going to do one and a half ounces of the Ciroc white grape.
01:58All right, now we're going to take our tonic, and we're just going to fill it to the tippy-top,
02:05you know?
02:06Give it that nice effervescence, you know?
02:10That fizzle.
02:11Ooh.
02:12This is fancy.
02:15Yeah, we bubbling, baby.
02:17Yeah, it is bubbling, man.
02:18We bubbling.
02:19And then we're going to garnish.
02:20We're going to garnish with our grape and our little cucumber.
02:23More freshness, you know?
02:25I am grape out over here, okay?
02:29You got it.
02:30Cheers.
02:31Y'all are killing it.
02:32Salute.
02:33Yours look better than ours.
02:35She got the white grape ice.
02:36Well, if you know how to wield a knife, that's all that matters, and I think you guys do.
02:40Got to be handy with the steel, earn your key.
02:42Yes, that's a fact.
02:43I was super creative.
02:44Now we're just, like, focused on really diving deep and putting our roots deeper in the community,
02:48making sure people that are insecure when it comes to food are fed,
02:52and figuring out ways to battle food and apartheid and these different types of oppressive structures
02:58that challenge communities like the Bronx, where we're from.
03:02That, and bring some smiles to people's faces, too.
03:04I love that.
03:05Have you guys thought about doing anything for, like, voting?
03:09Because, like, a lot of the lines end up being long, and so people sometimes, like, bring food.
03:14That would be something really cool for you guys to do.
03:17It's funny you say that, because I was on an email with a friend yesterday.
03:21My friend's daughter is actually organizing something to feed the poll workers and people online.
03:26So we're going to be deploying food in Brooklyn, Queens, and the Bronx, you know, on election day.
03:32You know, and then also, we've been working, like, to get people registered and to vote in Pennsylvania.
03:38So we just did a montage with other people from Philly, like, to encourage people in the state of Pennsylvania to vote.
03:44Even though we're not from Philly, we get a lot of love in Philly.
03:47And, yeah, so.
03:48So, yeah, we really big on voting and exercising our rights.
03:53Logan, cheers to celebrating the culture with Ciroc White Gray.
03:57Cheers to Matt.
03:59Cheers to you.
04:00Cheers to you, Logan.
04:01Cheers to you.
04:02Now we're going to get to the interesting part.
04:04Cheers to Logan.
04:05With the food.
04:06You know the slogan, man.
04:07We only layer flavors.
04:08All right.
04:09So you ready?
04:10You got your cauliflower.
04:11I'm ready.
04:12We're going to do the buffalo.
04:13We're going to do the buffalo cauliflower.
04:14It's a very simple recipe.
04:15So if you're not, like, too savvy in the kitchen, I know you'd be on set a lot.
04:19Be in the writer's room.
04:21This is easy to make.
04:22I'm kind of savvy in the kitchen.
04:23Oh, okay.
04:24Excuse me.
04:25Excuse me.
04:26Let me not make any preconceived judgments.
04:30All right.
04:31So what you want to do is you actually want to flip your cauliflower upside down so that
04:36you're looking at the, at like the root, at the stem, right?
04:39And then you're just going to clean off the bottom.
04:42And how, how, how I like to do it is kind of just like cut around and almost like a, almost
04:49like a, what is it?
04:51Like a rhombus, a hexagon, a few different sides, right around the core.
04:56And you can pop and you can pop it right out.
05:01You are teaching me something I've never known.
05:04I eat, I love cauliflower.
05:06And every time I go to cut it, I just kind of wing it.
05:09So this is great.
05:11Well, I find that it's easier to actually work with the cauliflower from like underneath
05:16as opposed to on top.
05:17Cause you can see the, you know, you can see the stems and like the, and like the little
05:22parts where you can cut.
05:23So once you, once you cut around the stem, you should be able to just pop it out with
05:27your hand and peel off the, like the little green leaves.
05:29You know, sometimes I FaceTime my friends when I'm cooking and I feel like I always stress
05:33them out when I have a knife because I just don't look like I know what I'm doing.
05:36And that's the truth.
05:38Well, you want to make sure knife skills come first and foremost.
05:41You don't want to cut yourself.
05:42So start with a sharp knife.
05:43Cause it's actually better to work with a sharp knife than a dull knife.
05:45That's what I'm definitely.
05:46You're less likely to cut your, cut yourself.
05:48So what you can do real quick.
05:50I see you got it like broken down, just clean off your cutting board so that it's easy
05:55to work on.
05:56Yes.
05:57Very good.
05:58And then from working underneath your cauliflower, you can just cut around the stem and pop off
06:04the florets like that.
06:07So just cut at the base of each of the stems and you can just pop the cauliflowers off.
06:14That's crazy.
06:15Yes, absolutely.
06:16So it's a life changing skill, right?
06:19How did y'all learn?
06:20Like, where did you guys learn all your cooking techniques and stuff?
06:25Well, me personally, I went to school in Italy.
06:28I trained in Italy and then I did a lot of, I spent some time in Barbados as well before
06:32moving back up to New York to link up with the guys.
06:38Less is, less is, less is well versed as well.
06:40I just learned a lot of different restaurants and I went to culinary school as well.
06:44Do you recommend that?
06:45I mean, I don't know.
06:46I think about when I was in school, I didn't, I don't know.
06:49I never thought about, oh, culinary, like as a future.
06:53Like, do you guys do any like outreach with people?
06:56Yeah.
06:57Well, I always recommend people to go to, go to these kitchens and run down to the chef
07:01in the kitchen, like, you know, and, and apply yourself.
07:04But I was one of the more fortunate that got an opportunity to go to school because I got
07:09a, I got a scholarship, you know, entering competitions.
07:12But aside from that, if I didn't get that scholarship, I would probably just go to kitchens and run down
07:18in the kitchen and, and ask them if I could work.
07:21You know what I mean?
07:22I would, I'd be willing to start off, off in the, in the washing dishes.
07:26I, you know, I would do what it takes to, to get to the top.
07:28So, uh.
07:29The thing about food that's like, I mean, during the pandemic, this is what we were all doing, right?
07:36Like we were all at home in the kitchen and it just really goes to show how important like food is.
07:44And, and people who are, you know, food insecure, people who, I don't know, who were probably scared in the pandemic to go out.
07:51There's just so many different things.
07:53Um, but it's an important skill and it's a skill that, that I, I don't know, I'm really a fan of.
08:00So I, I'm impressed that you guys have done this and taken the time to like really hone your skills.
08:07The skill literally paid my bills.
08:09And another thing, I never had to spend money on food.
08:12So that was an expense that I was able to, you know, apply to, apply to something else.
08:18Like a Metro card to get to work or, you know, pay my rent.
08:21You know what I'm saying?
08:22So I'm the, I'm the non chef out the gang, but me spending a lot of money on food is what got me here as well.
08:29Just because the love for food and experimenting and tasting things and traveling to, to, to seek out the best flavors.
08:37And that's, that's kind of what, what, what was the inception of this thing that we have, this thing of art.
08:42Yeah. And I think for, um, in terms of school, I think for everybody is different, right?
08:46Cause like Les said, some people have, have the fun.
08:50Some people have the opportunity for me.
08:52School opened up different doors for me.
08:54It's what sent me across the world to go work in different spaces and really opened up my eyes to, um, just different worlds of, of food outside of what I've known.
09:03Um, in the small circles that, that I was moving in.
09:06So, you know, on that note, what's the next step?
09:08Next step cauliflower.
09:10If you're, if you're, if your, um, florets are too big, you can always cut them in half and like, you know, split them in half for your size.
09:17Basically, you know, it's makes it, it'll slow the cooking time down a little bit.
09:22I mean, speed up the cooking time.
09:24I literally already out of habit, just started breaking them up with my hands.
09:27That's perfect. That's perfect.
09:29And whatever size you have it at is, that's up to you.
09:32So you have your cauliflower, you have your dry ingredients.
09:34You can mix your vodka with, um, the vodka, the water, your cornstarch, bacon powder, and your rice flour.
09:41You can mix all of them in the same bowl and whisk them together.
09:44Um, and you're just going to be making yourself a batter real quick.
09:47Like, how do you use food to like celebrate the culture?
09:50What's, what's your, how do you do that?
09:53Well, I think we've been, we've been able to use food as a tool to, to tell stories about the culture.
09:58And think about how the diaspora, diaspora connects and all forms of blackness and the food pathways.
10:05And then just also just getting together and celebrating friends and family and having a good time.
10:10You know, whether it's a Freestyle Friday or Waffles and Models.
10:14Like, food is a form of celebration and we think it's like one of the, one of the earliest forms of social media.
10:21You know, breaking bread at the table with, with your folks sharing stories and tales, you know?
10:26So I've never actually been to an in-person Afropunk fest.
10:31I'm guessing you guys have.
10:33Yes.
10:34Yeah, for sure.
10:35Absolutely.
10:36Brooklyn.
10:37I have friends, I have friends that went to all of them and from Brooklyn to South Africa and Paris.
10:42Yeah.
10:43And London.
10:44Rex.
10:45Shout out to the Afropunk team.
10:47Word.
10:48Shout out to the team.
10:49So, and for you, how do you decide what roles and what, like, when you look at a script, how do you know an opportunity or a role feels right for you and that's something that you want to go after?
11:00Um, I, I definitely follow my, my intuition and my guides and my morals, I guess, my ethics.
11:12You know, I, I, I never know what it is I'm going to actually do next, but I always, one, want to do something I've never done before because I want to challenge myself.
11:21Like if we're not evolving, what are we even doing?
11:23And two, I want to leave a legacy that's impactful and meaningful and like, and shaping the culture, shaping the future me's of the world.
11:34Like I just, I think about what would I want as content, you know?
11:39So, um, that's kind of what I look for.
11:43And also like to just break the norms, you know?
11:47I can dig that.
11:48And when you, when you secure a role, how do you celebrate?
11:51How do I celebrate?
11:53First of all, I scream and jump on a table.
11:56I won't do that.
11:57I go like full, you know, like Top Cruise when he's jumping on Oprah's couch.
12:00On the couch?
12:01Yeah.
12:02That's me.
12:03Um, but yeah, honestly with my family, my family means so much to me.
12:09So that's the first thing I do is I call my mom and my brothers and talk to them and tell them, what about y'all?
12:16Like what's your, what's your go-to celebratory thing?
12:19I dance in the shower, you know, cause I'm, I'm pretty even-keeled in public.
12:24Like I don't show myself getting too excited or too upset, but when I'm in the shower, I let it all out.
12:30Oh man.
12:32Man, I don't know.
12:33I usually just, I usually just, uh, I'm kind of introverted with my celebration.
12:38I don't know about these guys.
12:40I meditate.
12:41But I'll crack me a bottle of Ciroc and pour it on the rocks.
12:46And for someone like me, who's always trying to be like fancy with her figure or whatever, like, I don't want to have vodka that comes from wheat.
12:55Also cause my skin, it like messes up my skin and stuff.
12:57So this is like, it's gluten free.
13:00I know that sounds really LA.
13:02Very LA of you.
13:04That's, that's cute.
13:06That's cute though.
13:07And Logan, keep the calories down.
13:09Are you from LA originally?
13:10Atlanta.
13:11Oh, okay.
13:12Okay.
13:13From the A.
13:14What's my next step?
13:17Right.
13:18That's, that's, that's what we're getting into.
13:19Um, cauliflower.
13:21You can toss, um, cauliflower with just a little bit of, do you have a bowl of, um, cornstarch or any extra cornstarch?
13:27Yeah, I can do that.
13:28I can do that.
13:29Yeah.
13:30Take a little bit of cornstarch and just dust your cauliflower.
13:31It's going to help the batter adhere to it before we fry it.
13:35That sounds like some chemistry stuff.
13:37It is.
13:38Well, cooking is chemistry.
13:39Cooking is a science.
13:40Absolutely.
13:41So add it straight to my cauliflower.
13:43Yeah.
13:44You can add it straight to the cauliflower and then you just get, then you just going to toss it.
13:46Be careful.
13:47You got the black on.
13:48That's enough.
13:49That's enough.
13:50Don't put any more than that.
13:51You don't want to put all of it in there.
13:52You just want to dust the cauliflower with it.
13:53Just a little sprinkle.
13:54All right.
13:55So we have our cauliflower dusted.
13:59What you should do is take your hot sauce.
14:01You're going to put your hot sauce into your small pot over like a low flame.
14:07And we just want to warm it up a little bit.
14:09We're just heating up the hot sauce hot enough so that we can melt the butter.
14:12That's going to be our sauce for the buffalo cauliflower.
14:16We're using vegan butter.
14:17We're using plant-based butter over here.
14:19This recipe, keeping it completely plant-based.
14:22Very awesome.
14:23We on some LA stuff like you.
14:25Low calories.
14:26Low calories and plant-based.
14:28Goes perfect with the Syrah.
14:29Honestly, I'm here for the vegan lifestyle.
14:32My brother's vegan.
14:33My mom is vegan.
14:34I'm here for it.
14:37Look.
14:38Eat more plants.
14:39Once the hot sauce is warm, then we add the butter in off the heat.
14:44And that's going to help it emulsify into the sauce properly.
14:48All right.
14:49So we're going to just get into this frying of the cauliflower.
14:51Let me put my sauce in there.
14:53How's your buffalo sauce?
14:54Is it getting warm almost?
14:56I don't know.
14:57How am I supposed to tell?
14:58If it starts to bubble, you know?
14:59It's not.
15:00I sure know.
15:01All right.
15:02Cool.
15:03Well, what was your first role in front of a camera?
15:08It was cool because I was only supposed to be a guest star.
15:11I played this girl's best friend.
15:13I played a little sidekick role.
15:15And, you know, it's interesting.
15:18Like, when you show up and you do the job you're given, but you do it, you know, to the best of your ability, sometimes that job turns into another thing, right?
15:27So, like, they ended up bringing me back and I became a recurring character and I had my own kind of storyline, which was a great, like, that was a great first experience for me coming to L.A.
15:38Because I was coming from, you know, the opposite side of the country, you know, smaller, smaller town.
15:45And, yeah, I got a little taste of Hollywood.
15:49So you was lit from early, you had a poppin'.
15:52I mean, I wasn't great in it.
15:56I look back and I'm like, girl, who hired you?
15:59But I really believe this is a God dream.
16:01Like, I really do believe that I am exactly where I'm supposed to be and that it's not just for me, you know?
16:09Like, my family made a lot of sacrifice for me to do what I did.
16:12My family stayed in Georgia and I went to L.A.
16:15I lived with my godfather.
16:17Well, as long as you see in progress, I mean, that's the goal, right?
16:21To progress after each roll, right?
16:23Get ready for us. We coming.
16:25Alright, so if your hot sauce is hot, though, if your hot sauce is hot, you're gonna add in probably about, based off of how much hot sauce I know you use,
16:32you're probably adding about just a tablespoon of butter off the heat.
16:36So you can turn your heat off, add the tablespoon of butter in and just stir it in until the butter is fully melted and you have like a smooth, you have a smooth, homogenous sauce.
16:44This is my-
16:45How's your sauce?
16:46Can you see it?
16:47Yeah, it looks good.
16:49It looks perfect.
16:50How do you feel about it?
16:52It smells good.
16:53Alright, cool.
16:54Alright, so since you have your sauce, we're just making the sauce.
16:57We're gonna have it, you can just put it to the side.
16:59But now we're gonna, now we're gonna get into the, to the hot part.
17:02We're gonna drop it into this hot grease.
17:04So your oil should be, your oil should be nice and hot now.
17:07Grease.
17:08Once you have your batter mixed up, you're just gonna take your lightly dusted cauliflower, fully dip it into your batter, and then go into the oil.
17:17Oh my God.
17:18He just dropped it.
17:19Oh my God.
17:20Alright, y'all.
17:21I'm scared.
17:22Now do it, you got it.
17:24Drop closer, drop it closer to the oil, that way it doesn't splash.
17:29And if it's too.
17:30Yes, yes, yes.
17:31Trust me.
17:32If you drop it from high, you're gonna splash.
17:33Get your hand close to the oil.
17:34I promise you won't burn yourself.
17:35Get my hand close to the oil?
17:36Yes, when you drop it in, I promise.
17:37Don't stick your finger in.
17:38And if it's too hot, turn the temperature down.
17:39Oh, that worked actually.
17:40Okay.
17:41Y'all know what y'all doing.
17:42Okay.
17:43Come on, baby.
17:44Come on, this ain't our first rodeo, baby.
17:45Logan will never steer you wrong.
17:46Bet you.
17:47No.
17:48Okay.
17:49Come on, baby.
17:50Come on.
17:51This ain't our first rodeo, baby.
17:52Logan will never steer you wrong.
17:53Bet you.
17:54Come on.
17:55Come on.
17:56Come on.
17:57Logan will never steer you wrong.
17:58Bet that.
18:05So, talk to me because every time I've ever, like, tried to fry something, and I emphasize
18:11try, I always season my batter, but you've had me do this batter without seasoning.
18:17Well, yeah, we did the batter without seasoning just because when you fry, sometimes, like,
18:23especially depending on the amount that you fry, the seasonings can just sit in the oil
18:28and they can burn, and then everything else that you cook in there will be tasting like
18:34burnt seasonings.
18:35So, we season, I like to season, like, my cauliflower after, especially with, like, a
18:40batter like this.
18:41I'll season it.
18:42I'll season everything after because it'll stick right to it when it's hot after you fry.
18:46And that's the best time to season anything fried as well because it absorbs the seasoning.
18:51Like, for instance, a beautiful salt Maldon flake at the end of a frying will absorb the
18:58salt much faster than it would season it prior.
19:02Unless you want to grind your vegetables beforehand.
19:05You know, that's a whole different process, but we typically season after.
19:11What was your, like, favorite dish that you had around the holidays?
19:15Because I know my, like, we, macaroni, my mom made mac and cheese.
19:18Like, that was my favorite dish.
19:20That's the one that I had to learn.
19:22What was y'all's dish?
19:25Man, I was always into vegetables.
19:27So, I like, I was always into, like, collard greens.
19:30I was always into making the, uh, the, the, the, the, um, the string beans.
19:36I was always into, you know, the potato salad.
19:39You feel what I'm saying?
19:40I was always into the, you know, the veggie aspect of the, of the holidays.
19:45Candy yams.
19:46You know, that was me making pies, apple pie, sweet potato pie.
19:51So, Les made the whole meal.
19:54Les made everything.
19:55So, y'all, y'all's families have to, like, make y'all cook for the holidays.
20:00Yeah, I have no choice.
20:01My family, like, has gatherings just so that I cook.
20:04And I have literally, I have literally no choice.
20:07And Pia has, like, 48 family members.
20:09So, it's like he's doing a crazy event where he's cooking.
20:13He's sweating.
20:14He's running around.
20:15It's so intense.
20:16It's so intense.
20:17Whole bag, satches of potato.
20:18It's so intense.
20:19For me, my mother made it banging lasagna.
20:21And then my family got, like, a really sick sweet potato pie recipe that I like.
20:26Ooh.
20:27You do it with the coconut.
20:28With the shredded coconut.
20:29Remember I tell her?
20:30I was like, yo, trust me.
20:31The shredded coconut.
20:32I tell you, my mom, like, I'll call my mom and be like, ooh, mom, I went to a Friendsgiving
20:37and I put some jalapeno cream cheese in that mac and cheese.
20:40And she was like, what are you doing?
20:42Leave it alone.
20:43The recipe's basic.
20:45It's the two eggs.
20:46It's the canned milk.
20:47It's the salt and pepper.
20:48It's the cheese.
20:49Leave it alone.
20:50I'm always...
20:51Now you need hot sauce in your mac and cheese.
20:53Always.
20:54I like...
20:55Well, that's why I put the jalapeno cream cheese.
20:57Because I like the...
20:58That's good, though.
20:59That's good.
21:00You need a little spice.
21:01Nothing basic about us, mama.
21:03But I will say, when my mama makes it, it's bomb.
21:07Well, if you use black pepper properly, it's pretty...
21:10It could be pretty spicy as well, so...
21:12Yeah, yeah.
21:13Because of that black pepper.
21:15That black pepper.
21:17So how are your cauliflower looking over there, Logan?
21:20And also, when you're...
21:21I can give you a heads up, too.
21:22With your cauliflower, it's not gonna turn golden brown when you frying it.
21:26It's just gonna...
21:27The skin is just gonna get crispy because it's a...
21:29It's a very light batter, so...
21:31You honestly need to fry it for like a minute and a half, two minutes, and you can take it out.
21:35And...
21:36If you have a tray, you can put it on a tray on the side, or you can just put it in a...
21:41In a bowl.
21:42Cause that straight...
21:43Straight after that, once your cauliflower is hot, you're gonna...
21:46We're gonna toss it with our sauce.
21:47What's your go-to drink?
21:49I love ginger beer.
21:50So I'll go with a ginger beer, with some vodka, like a spicy ginger beer.
21:56A little bit of bitter, some vodka, and a lime.
21:58Keep it clean, you know?
21:59What's your go-to?
22:01Um, so for my birthday, actually, this is kind of cool that I'm doing this with y'all, because my birthday happened during the pandemic, like most people.
22:10And, um, I didn't know what to do.
22:13So I have friends in Atlanta, I have friends in LA, I have friends in New York, friends in DC.
22:18So I had this woman who is a, she's a chef, and, um, we did a Zoom cooking class.
22:25And so my mom was like, but you have to have a cocktail.
22:28And my mom found the cocktail, and it was a French 75.
22:32Usually it's with gin, but some of us did it with vodka, cause not everybody's a gin drinker.
22:37Uh, but it was so cool, so actually doing this with you guys via the digital situation is giving me my birthday vibes.
22:45Oh man.
22:46The celebrations.
22:48That's right.
22:50Our presents has been known as a present, so, you know, happy birthday.
22:54So after, after you take it out and you toss it with your sauce, it's literally finished.
22:59Um, we just serve ours with some raw vegetables and a little, and a little vegan ranch.
23:04You can make a house, you can make aiolis or whatever you, whatever you choose, but to keep it simple.
23:09We just, we just made a little bit of ranch.
23:11A dab of ranch.
23:12A dab of ranch.
23:13Y'all are really on your health tip.
23:16Like what, what's inspiring the health tip?
23:19I love it.
23:20Life.
23:21More life.
23:23Vitality, man.
23:25We just, it's too many forces out here trying to destroy it.
23:28So we, we have to oppose it 10 times harder.
23:32Food is, we using the, we using the food as a weapon to, you know, to arm ourselves and be ready for this, this war that we facing outside.
23:39So.
23:40Yeah, and it's about managing this macro ecosystem as well.
23:43Yup.
23:44For the planet, all of that.
23:45What we eat is what we excrete as well.
23:48So, you know, we want to make sure we, we recycling the right things.
23:53So you want it well coated.
23:55Ours we toss, you know, ours we toss well.
23:57So it looks like almost like a buffalo.
23:59That's really pretty y'all.
24:00Yeah.
24:02Ours is all plated.
24:03You know we had to come correct for you, Logan.
24:04Trust me.
24:05Trust me.
24:06I'm about to bring my plate to y'all.
24:07Hold up.
24:08Oh, okay.
24:09All right.
24:10All right.
24:11All right.
24:12How's it tasting?
24:13Yeah.
24:14What'd I do?
24:15We respect the flyness.
24:16Passe.
24:17Great job, Logan.
24:21Better be good, y'all.
24:23Blow on it a little bit.
24:24I mean, you know, it might be hot.
24:26It's cool.
24:27Soup coolest.
24:29Soup coolest.
24:30That's the Southern in me.
24:33Put the soup coolest to work.
24:37That's good.
24:38Mine's not spicy.
24:39I mean, it's like a little spicy.
24:40Wait a minute.
24:41I lied.
24:44Drink some syrup.
24:45Drink some syrup.
24:46Drink some syrup.
24:47Elder flour.
24:48Elder flour.
24:49Elder flour.
24:50Bring that spice in your life.
24:51That's good.
24:52So tell me, because mine's not like very crispy.
24:55Should I have left it in longer?
24:57Well, yeah.
24:58I mean, it kind of depends on how much sauce you put on it,
25:03how long it sits, et cetera, et cetera.
25:05But the more you make it, the better you get.
25:11It's really important that you fry it for a good amount of time as well.
25:16Because if you just pop it in the oil at a really hot temperature and you pull it out, it's going to become soggy.
25:22Right.
25:23But if you have it in your oil and your oil is at about 335 to 350 degrees and you let it cook, all of that natural moisture will get drawn out and you'll have a more crispy ending product.
25:36I'm going to do this again.
25:37I love cauliflower.
25:38So 100% I'm going to do this again.
25:39Yes.
25:40All right.
25:41And then also what you can do is if you get a digital scale, you should use a digital scale whenever you cook because that way you can't over or under measure.
25:51Like you can under measure a quarter of a cup, but you can't under measure a hundred grams or something.
25:56Right.
25:57So usually whenever we cook, we use it, we use the scale, but we brought it down to the US metric system out here.
26:03Is that maybe a Southern thing or I don't know, but my mom like growing up, we don't measure stuff.
26:09Like we just, she just, I'll ask her like, how much do you put in it?
26:12She's like, Oh, you know, a little bit, a lot of it.
26:14Like it's all from the feeling.
26:19It's all from the feeling and the smell.
26:21Yo, thank you for, thank you for cooking with us.
26:23Thank you guys for tuning in.
26:25Yes, Logan. We appreciate you.
26:27Y'all taught me so much.
26:29Toast to the cauliflower. Toast to you, Logan.
26:32Toast to Ciroc white grape.
26:34From the eight, from eight town, from eight town to the BX to LA, baby, you know, you know to try.
26:41You know how we play.
26:42You know how we play.
26:43Cheers.
Comments