May 23, 2023 • 33 mins
Matt and I are back talking about food and couldn’t leave this Road Stories series without talking about the food of NYC and the South. Listen in as Matt and I talk about the best food tour we’ve ever been on plus an ode to southern fried food!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:31):
Welcome back to another new episode of Her with Amina Brown,
and I am back here in the living room with
Matt Owen, who is my husband and also my podcast
producer as well, so.
Speaker 2 (00:45):
He is honored to be on her enter this space.
Speaker 1 (00:50):
Because yeah, it's not his space, that's right. It's very
it's very rare that there's a male voice here. So
you know, we we welcome you here even though you
you are kind of a quad a member of the
living room because you help everything sound good here.
Speaker 2 (01:03):
I can tea out of my voice.
Speaker 1 (01:07):
I think that's I think your voice is fine as
it is. But I think you have already sort of
been a little member here with us. You have just
been more of a quiet member because you've been here
making sure that all of the guests sound great, that
all of the music sounds great. So it's nice to
get to hear from you on this side of the right.
Speaker 2 (01:26):
To play a part. And it's also nice to be
able to look at your face usually for recording either
yo back is to me and my back is to you,
and so.
Speaker 1 (01:33):
Little eye contact, you know, we get to do a
little flirtation here. Sorry, that's that's for that's for a
different podcast.
Speaker 3 (01:41):
When we do. When we do our Only Fans, we'll
let y'all know about that.
Speaker 2 (01:44):
We'll do a podcast called Theirs.
Speaker 3 (01:50):
Boy, how would y'all feel if we had a Only Fans?
For real?
Speaker 1 (01:53):
If you listen to this, d m me and tell
me if we had the Only Fans, would you follow us?
But some of y'all probably don't want to admit that
you that you're on Only Fans anyway, So that's okay,
that's all right. You can just you know, whatever anonymous
way you want to communicate.
Speaker 2 (02:05):
We were in a meeting one time and someone was
telling me about some service that we should have been
on for invoicing. And I don't remember what it was,
but when I was typing it into my phone, it
autocorrect changed it. It was something close enough OnlyFans, and
(02:30):
I typed it in and the site comes up. While
you're sitting in this meeting, you're looking down. You're like,
I don't have a best I'm not trying to type.
Speaker 1 (02:37):
In hmm please, yikes. You know, it's just it's difficult, Okay,
it's difficult. So we are talking about our favorite food
cities from the road. We talked about Chicago last episode,
so New Yorkers, I would not leave you hanging out
there you are also, I really have to stop for
(03:01):
a moment and speak about New York because I just
feel that of all the cities I've traveled to, New
York and I have a very special love affair. It
is just a city that I have always loved. I
traveled there by myself before Matt and I were dating,
almost moved there many times in my life, so that
New York is my mojo city. I love to be
(03:24):
there at any time, anytime there's an excuse to be there,
near there, close to there, I'm trying to be New York.
So shout out to my New Yorker's listening makes sense.
Let us discuss New York as a food city. Listen
that I really feel. I know there's a lot of
conversation around Chicago pizza versus New York pizza. For me,
(03:44):
it's not really a versus because I just feel like
we are talking about two very different things, and it
feels strange to me to compare them either city I'm in, I'm.
Speaker 3 (03:56):
Gonna eat that pizza is the thing.
Speaker 1 (03:58):
So I'm gonna Chicago pizza in Chicago, And when I'm
in New York. I'm not gonna be like, why New
York pizza in Chicago pizza. I'm gonna eat New York pizza.
Speaker 2 (04:06):
It's like trap music and boom bap, both in the
genre of hip hop, but to whole different, very different.
Speaker 1 (04:13):
Very different different uses, just different everything. So I want
to give a shout out to that New York slice.
I want to give a shout out to being able
to fold that pizza up in your hand. I want
to give a shout out to those flimsy paper plates
that the pizza slice typically comes on. Man Like, really,
that's one of my favorite things about New York because
(04:34):
Matt and I are true to form hip hop heads
musically but also just the culture generally. Definitely had to
go to Juniors and get that cheesecake, you know, like
shout out to.
Speaker 3 (04:47):
Making the band.
Speaker 2 (04:48):
We didn't walk there, No, we did not.
Speaker 1 (04:50):
We did not walk to Juniors, but I did feel
shout out to Dialon Dialon Dialon that we needed to
have that cheesecake and Juniors the I mean, I'm not
sure why Puff wanted those kids to walk over there.
I'm not sure that's why. That's the way they needed
to show they were hardworking. But when we took our
(05:11):
cab ride two juniors that she said was delicious.
Speaker 2 (05:15):
Show was speaking of Diyeline Dilne die line. That's kind
of interesting moment, you know what I mean that, That's like,
that's a phrase I used pretty regularly. And as I
get older, now I'm starting to wonder how many times
I'm making that reference. Yeah, my top five, I'm saying
it to somebody and they just looking at me. I
(05:36):
wonder if they even get it.
Speaker 1 (05:38):
I have certainly made reference to like I have been
in meetings in various conversations and said, I mean, it's
not like we're about to walk to juniors, like I've
said it, and now I'm like, damn, I don't really know.
I don't really know who they're in. The meeting was
like laughing because they assumed I was being funny, or
was laughing because they actually watched Yaking the Band on MTV.
(06:01):
So shout out to you who remember that. If you don't, though,
it's a good Google it's a good Google rabbit hole
to go down. Like making the Band as a series
on MTV is a kin. It's a kin to me
in a pop culture sense into what The Godfather is
to film culture, because there's certain references of The Godfather
(06:23):
that show up in so many movies that if you've
never seen The Godfather, you're like, why is everybody laughing
about the horse in the bed and why did they
say sleeps with the fishes? And why did they say
go to the mattresses? Like it's like a whole lexicon
you're missing. Yeah, and if you were to go down
the rabbit hole of that making the band sean Puffy Colms. Addition,
(06:45):
it's some references that you will be like, that's why people.
Speaker 3 (06:48):
Saying I get it. Why okay?
Speaker 1 (06:53):
Other than juniors, other foods that we remember having in
New York.
Speaker 2 (06:59):
Oh, first of all, to me, New York is such
an interesting place because you have so many different people
groups from where they're from. Whereas you know, in the South,
we have Southern folks right right right, so we have
Southern food, and so there might be my mama might
have fried chicken this way, and so that's why my
(07:21):
family fries chicken this way, and then your family might
have fried chicken that way. But really, if we're being honest,
all their secret ingredient with sugar. You know what I'm saying,
like I got my secret ingreed. No, I don't know why.
They'd always kind of laugh be like.
Speaker 3 (07:39):
Everybody food spaghetti, fried chicken, everything, sugar.
Speaker 2 (07:43):
So it's like, you know, Southern folks found a Southern
way of making Southern food, and so that's what we
know down here. And then we'll get, you know, a
watered down version of something by a com You know,
we really don't have great tacos in Atlanta, you know,
I know some people fight beyond that, but being from
Texas is we know the difference, you know, and then
Texas tacos are different from California to I like learn
(08:06):
that the hard way. And so but it's interesting. You
can go you can be in New York and go
to a Pakistani restaurant and you getting that food. You're
going to, uh, you know the place where they were
making the duck pancakes. Yeah, and you're like, oh, and
then you might see some like ducks hanging.
Speaker 3 (08:28):
From the ceiling.
Speaker 2 (08:29):
Yeah, You're like, oh, okay, that's that's different. You know,
shout to what was the place where they made that?
Was it a Pakistani Big Mac or something like that? Oh?
Speaker 1 (08:37):
Man, I wish I knew the name of the restaurant,
but I do need to shout out famous fat Day.
There we go, because this was a splurge of a
food tour worth it that I had wanted to go
on do it for so many years when I was
a journalist. I'm gonna see if we can find the
link to add to the show notes if it even
still exists online any place. If it doesn't, then I'll
(08:58):
try to put the image of this on my social
media so y'all can see it. But many moons ago,
when I was a journalist, one of my first cover stories,
I believe it was for Creative Loafing Charlotte, which was
Charlotte's alt weekly. Right, any of you that are familiar
with alt weeklies, is sort of like your irreverent paper
(09:19):
that you have in town. It's not the straight lace newspaper.
It's not your conventional media. It's the alt weekly, which
means it covers more art stuff. It covers things that
maybe your regular type of newspaper or media outlet would miss.
Speaker 3 (09:35):
Right.
Speaker 1 (09:36):
So back in the day for Charlotte, that was Creative
Loafing Charlotte, and I knew the editor in chief there
shout out to Carlton Hargrough actually, and he was like, Hey,
we just had a writer not be able to finish
this story. He was like, can you finish this cover story?
And it's about asking different folks from different cities their
recommendations of like stuff to do in that city. So
(09:58):
basically the story, like the sources and everything were already there.
I just had to interview them. And Famous Fat Dave
was the person that I had to interview for New York.
And if you're not familiar with Famous Fat Dave, he
has one of those classic checker cabs that he owned,
actually one of like the vintage ones. So you can
literally do this tour in a cab, or you can
(10:19):
do a walking tour, and I'd always wanted to do one,
and the other times that Matt and I had been
to New York we didn't have time. Well, at a
certain point, we had gotten booked in Philly to support
the project of our artist friend Red Baron. He was
releasing some work and so we went there to support him,
and we were like, we're three hours from New York,
(10:42):
should we Yes? So we went ahead, took a train,
stayed in Brooklyn, which was amazing, and while we were there.
We were like, we're doing this with famous.
Speaker 2 (10:54):
Fat Dave stayed in a brownstone.
Speaker 3 (10:56):
Stayed in a brownstone in Brooklyn, Like Yo.
Speaker 2 (10:59):
Every time we walked out of there, Yeah, it felt
like like if you grew up watching The Cosby Show.
It looked like what you saw when they showed the
outside of the house.
Speaker 1 (11:08):
You're like, wow, and I want to shout out to
I'm trying to find the correct name for it, y'all,
because we used at that time, there was there was
a service where you could find out people of color
who were offering their homes, you know, or portions of
(11:32):
their home for you to rent, like similar to some
other services you might use now, but because there were
so many racist things happening with some of those other services,
we used one where we could actually like support support this.
So the one that we used, it was called Noir
B and B at that time. So this black woman
(11:53):
owned a brownstone and she had converted like the basement
of the brownstone into like a little many kind of
apartment thing where people could come and stay. And so
that's where we stayed, which was fabulous. I mean, she
had a beautiful courtyard that you could walk out on
the basement level. I mean, it was fantastic. So we
stayed there. We decided on the walking tour because I
(12:15):
kind of felt like as much food as you was
gonna eat with Famous Fat Dave on this you know,
tour kind of felt like walking at least you're burning.
Speaker 2 (12:26):
Something something and we were walking fast. It was it
did it did the thing, Yeah, for sure.
Speaker 1 (12:31):
So he took us to a pack of Standi restaurant
to have their version of a Big Mac.
Speaker 3 (12:40):
Which was amazing, incredible.
Speaker 1 (12:43):
We ate Japanese food, we had Chinese food, We went
through Chinatown and Little Italy. I mean we ended the
tour having this like wonderful canoli.
Speaker 3 (12:54):
We had slice of pizza.
Speaker 1 (12:56):
Like so, I we are not getting paid in any
way to share this information with you, but I'm telling you,
if you want to go to New York and do
a food splurge for any of my foodies listening Famous
Bad Day have got.
Speaker 2 (13:09):
You, you gotta do it.
Speaker 1 (13:10):
It was fantastic and getting a chance to like see
all of these different areas of New York, different neighborhoods
and stuff like that. You know, that's one thing I
love about New York that's just different from a lot
of cities, like the different boroughs and even inside the boroughs,
the different areas where there are different like cultures and
people living and their food traditions. Like love to see it. Yep,
(13:34):
that's one of my favorite things about New York. I
feel like all my other things about New York are
like not food related now because I'm like hone. I
love just walking down the street and seeing all the people,
(13:56):
even though I go slow because I'm from the South.
Speaker 2 (14:00):
But it is like the food is you know, the
food goes with the neighborhood though, you know what I mean,
whatever part of town you're in, there are certain specific
things that are there. It's you know, it's different. Like
it made me also love the side of Atlanta that
(14:23):
we live in. Yeah, because the side of Atlanta that
we live in, we live ITP for those of you
not from Atlanta, that's inside the perimeter. There's two eighty
five that goes around at l and there's always as
long as I've been in Atlanta, it's always a thing
whether your IP or OTP and people argue about who's
the real Atlanta. And then now we're arguing about you know,
(14:43):
the old Atlanta, the real Atlanta. Well, which old Atlanta
are you? So? Now there's so many different iterations, but
it makes me love the side of town that we
live on because it's still mom and pop restaurants. It's
still small. You're not gonna find multiples of these out there.
It's still you know, we still have some some of
that you know thing that's not like you know, insert whatever,
(15:06):
you know, when they're when they're building the suburban town
and they're going to put this restaurant beside this restaurant,
beside this, you know, super Cuts beside this whatever, you know, Walmart, Target, whatever.
So it was really cool seeing all these types of
restaurants eaten that was a checcho and yeah, I don't
(15:29):
know how to say it.
Speaker 3 (15:30):
I think it's anyways.
Speaker 1 (15:34):
It caught me either way, that pepe was delicious. The
peppe catches me every time. Yes, I do remember. That
was a part of our food tour and we were
experiencing that dish eaten out of a not not eaten
out of, but like made out of a wheel of cheese.
So those of you that are familiar with this dish,
(15:55):
you know what I'm talking about. It's pretty much pasta
cheese and pepper right, but this particular restaurant, the famous
Fat Dave took us to. They would take the pasta
and swirl it around in the middle of this wheel
of cheese and then put the fresh cracked pepper. I
was going to give a special shout out to the
(16:15):
pasta in New York because that pasta was amazing. I
went there on for my thirtieth birthday, and my best
friend Adrian and I went to New York and she
actually just texted me, I guess it sent her like
memories of her having emailed me or messaged me to
tell me that she had booked her ticket because we
were like this month all those years ago. She had
(16:36):
booked her ticket for us to go for my birthday
in May for our thirtieth and we went and went
to see a Broadway play, went to see fey La Kuti.
We went to see Feylaw, which was about fey La Kuti,
which was on Broadway at that time, and we left
there and just happened to find this little Italian restaurant
in New York, not far from where the play had been,
(16:58):
and it was very small, only twelve people could sit
inside the restaurant. It was like had a long table
and that's it. And we sat there and ordered this
pasta that was like some of the most amazing pasta
I've ever had in my life, you know. So I
think that's the other interesting thing about New York, kind
of similar to what you were saying, is you know,
when you go to a city like Dallas, for example,
(17:20):
everything's big.
Speaker 3 (17:21):
The restaurants sometimes have.
Speaker 1 (17:23):
Like three floors and you know, four hundred people can
fit inside the restaurant. But to be in a city
like New York, which doesn't have massive amounts of land
available like that, you know, so there's a lot more
a little small, you know, hole in the wall lit
small spots like that where you could go in a
restaurant and eat that type of pasta, or go in
a restaurant that can only seat sixteen people and you
(17:45):
can eat sushi there, go in that.
Speaker 3 (17:48):
Right right.
Speaker 1 (17:50):
I also want to shout out to Chinese food in
New York because let me tell y'all how I had
to learn my lesson. I went to New York once
without Matt for a business meeting, and I was there,
you know, just I just New York for me is
like an introverts dream because it's like somehow you can
like walk around this city that's very busy and full
of people, but no one talks to you.
Speaker 3 (18:13):
It's just like.
Speaker 1 (18:14):
It's like a perfect place to sort of like be
in your head but also not be alone because there's
all these people around. So I like, I'm very much
a Yelp person. I trust to the stars on Yelp.
So I found this Chinese restaurant and went by there,
you know, like ordered myself a noodle dish and ordered
myself some vegetables to go with it. But let me
(18:34):
tell y'all how the chefs in New York are not
playing games. Okay, they were not this particular restaurant I
went to. They were not about serving Americanized Chinese food.
Whatever we grew up, you know, going to our Americanized
Chinese restaurants where the chefs there were like, we know
(18:55):
these Americans ain't gonna eat the Chinese food. That's really
like that. We know our people, so we're gonna throw
some honey in here, and let's throw some sugar on
nets exactly, and like help them eat this. This restaurant
was serving sessu on Chinese food. And I'm not a
person that can handle like huge amounts of spice. Anyway,
(19:18):
But I'm gonna tell y'all that I got them noodles home,
and it's a very wild experience. Not home home, but
you know, hotel home. That's how Matt and I would
refer to when we were on the road. Yeah, sometimes
we would sing that. What was that song that they
redid for? There's a show that Gordon Ramsey had. Gordon
Ramsey had a show called Hotel Hell, and they had
(19:41):
redone a song for the theme song where they would
say hotel, Hotel Hell. So I would take that and
I would say hotel hotel home, like you know, when
we were going home. So so I went to Hotel home.
And y'all, I've never eaten something that was the most
delicious thing that I had and burned me the most
(20:03):
in every regard.
Speaker 2 (20:04):
It was so spicy, Okay, in comparison to the hot
chicken we had in Nashville.
Speaker 3 (20:12):
It might have been spicier than that.
Speaker 2 (20:14):
What was jors.
Speaker 3 (20:17):
Princess, Yeah, Princess hot Chicken.
Speaker 2 (20:19):
Princess hot chicken.
Speaker 1 (20:20):
Yeah, it might it might have been spicier than that.
And it was very hard on me because sometimes a
thing can be spicy but not tasty, and so then
you're kind of like, ah, I don't really want to
like push myself to get through this.
Speaker 2 (20:34):
Because Princes, it hurt good.
Speaker 1 (20:37):
That's how that Chinese food was yo, And I was like,
I'm I was like, that's on me because I don't
I don't really you know, I had never really been
to a restaurant that wasn't Americanized Chinese food really, So yeah,
it burned the hell out of everything, but it was good.
Speaker 3 (20:55):
Shout out to New York.
Speaker 2 (20:56):
You got to pay the costs to be the boss.
Speaker 1 (20:58):
Well, you have brought up Princes, and I feel we
should discuss our Southeast tour that we typically took every
year year and we never planned this, y'all. But there
was a period of time that Matt and I were
doing a lot of youth events and a lot of
college events, and that number one, because I'm black, made
our Black History Month very busy because a lot of
(21:19):
the colleges would want to book me during Black History Month.
And then youth events get real busy around March time
because there's a lot of like spring break camps and
different little weekend things and stuff to do. So inevitably
we would end up with a run through the South.
And when I say through the South, I don't mean
through New Orleans, through Atlanta, through Charlotte. I mean through
(21:42):
all the little bitty towns in between them. Places you
didn't hit a major city, no place. Durham might be
the closest.
Speaker 2 (21:52):
Maybe maybe you might had to drive.
Speaker 1 (21:55):
Two hours from where we would have been to get
to a major city. During our Southeast tour, we took
it upon ourselves to partake of the South's delicacies. A
lot of that was fried.
Speaker 2 (22:09):
Food, A lot of fried food.
Speaker 1 (22:10):
You know.
Speaker 3 (22:10):
There was a good bit of fried chicken. You know.
Speaker 1 (22:14):
Shout out to Princes, you know, which is really the
inventor of the hot chicken. I just want to put
that out here, Princes and Bolton's originators and innovators of
the hot chicken. I know there are some other names
out there, and I'm not gonna say them, but y'all
know them. But I'm telling you these two black owned
establishments indeed deserve to get their props on sh.
Speaker 2 (22:37):
She ain't gonna say any other names on here, but
I will say that every time we drive past the
win Atlanta, she gives a I'll never go in there.
Speaker 1 (22:46):
But anyways, y'all go to Princes and Boltons when y'all
in Nashville and stop playing games with me. Okay, fried
catfish is something I enjoyed on our Southeast tour. You
get up in through the Carolinas, the South Carolina, the
North Carolina. If you're looking for a vegetable, we're not.
Speaker 2 (23:02):
Sure green beans was important.
Speaker 1 (23:06):
I ordered a vegetable medley several times in a restaurant
in the Carolinas and received what looked like the frozen
veggies you can get where the little small Yeah, like
the carrots are like a cube. It's like a little
cube square, and the peas in a little dish.
Speaker 3 (23:22):
That was the veggie.
Speaker 2 (23:23):
I wish y'all could have seen how Amina cocked her
head and did her face in her hands. How smart
trying to show y'all.
Speaker 1 (23:30):
The cube is like it's less than a baby caro.
The cube is like it would take twelve cubes to
make a baby carrot, is what I'm trying to tell y'all.
Speaker 3 (23:38):
So we don't know about where those veggies are at.
Speaker 1 (23:40):
If if you go to like a soul food spot,
you're gonna have some collar greens there.
Speaker 3 (23:45):
Now it depends on the soulfood spot.
Speaker 1 (23:47):
Then collar greens might be you know, might be a
little hamhog mixed in, might be a little smoke turkey situation.
You can kind of get that. But if you go
into your traditional like southern spot, not soul food, because
I think.
Speaker 2 (23:59):
There's that there's some intersections.
Speaker 3 (24:03):
And there's some differences.
Speaker 1 (24:04):
But if you go on traditional southern spot, that catfish
gonna be fried to perfection.
Speaker 3 (24:08):
But if you were asking for a fresh vegetable, nobody knows,
nobody knows where that's at.
Speaker 1 (24:14):
So I wanted to that was my time of the
year where I'll be like, Okay, we eating catfish.
Speaker 3 (24:20):
You know what else We're gonna get them hushpuppies.
Speaker 2 (24:22):
Puppies.
Speaker 1 (24:23):
South Carolina and North Carolina got a hush puppy to
give you. It's delicious. Sometimes they got a little jalapeno
mixed inside the hush puppy. Sometimes there's actual corn inside
the hushpuppy. Either way, fried to perfection, delicious. I want
to speak a word about barbecue, which we also enjoyed
in the Carolinas. There's some things about that Southeast tour
(24:47):
because we weren't really people who just ate those things
all the time. Now, fried chicken we did eat all
the time whenever we were, but we didn't really like
fry catfish at home, make hushpuppies at home, and stuff
like that.
Speaker 3 (25:01):
We were out there on the Southeast Tour. Get it in.
Speaker 1 (25:05):
We about to go get this barbecue right here. We're
about to get these green beans that we know got
ham inside these biscuits.
Speaker 3 (25:14):
That's another thing about the Southeast Tour.
Speaker 1 (25:16):
Yes, I want to speak a word about Maple Street Biscuits,
which we originally encountered in Jacksonville, Florida. And I don't
even know if they have this biscuit on the menu anymore,
but they used to have a biscuit that had fried chickens.
It's like a fried chicken thigh, and then it had
collar greens and then it had an over easy egg.
Speaker 2 (25:40):
My mind that th ain't right there.
Speaker 1 (25:43):
Wait, just thinking about that biscuit today, and I'm not
gonna lot of y'all. We didn't have Maple Street Biscuits
in Atlanta then, So when we were in Jacksonville, we
actually went there two or three stars.
Speaker 2 (25:54):
I'm gonna go for a job after this just to
make up for my past sins.
Speaker 3 (25:59):
Yo.
Speaker 1 (26:00):
So then they brought Maple Street biscuits to Atlanta and
not me cheering, not me cheering out loud like Maple
Street like, not me giving it that, y'all Like, that's
how good that biscuit was. So you on a Southeast run,
you know, which for us was typically like somewhere between Florida, Alabama,
Georgia and the Carolinas. It was typically gonna be somewhere
(26:22):
every now and then edge a little into Kentucky. Yeah,
edge a little into some parts of Tennessee. So you
want to go ahead and get your barbecue, which is
all gonna be different depending on.
Speaker 2 (26:33):
Where you're going there.
Speaker 1 (26:35):
The barbecue in North Carolina was gonna be different from
the barbecue you might get between Tennessee and Kentucky because
the barbecue and Memphis gonna taste different from right, you know,
you gotta get some ribs if you're getting close to
Memphis area, you gotta do that because you got to
get the barbecue sauce. Right. There was a lot about
(26:56):
the hotels and things on them Southeast runs that was
hard on us, but the food was great.
Speaker 2 (27:01):
Show up and if you were driving to and you're
trying to stay on the road, stopping off at a
barbecue spot, trying to eat that barbecue. If you're going
to try to eat while you're driving, that's noble, no,
But also getting back in the car and trying to
drive after not driving and eating barbecue, that's trouble.
Speaker 3 (27:18):
M m mm hmm.
Speaker 1 (27:19):
Yeah. We had to learn how to pace ourselves a
little bit better regarding that because a lot of times,
basically how the Southeast Run would go is typically we
might get one like anchor gig.
Speaker 3 (27:31):
Sometimes we would get an anchor gig.
Speaker 1 (27:32):
That we flew to right so we might fly to
someplace in Virginia and do the gig there, but then
we'd have to rent a car to drive because the
gig in Virginia. We could get a gig that might
only be like another two or three hours from there
in Tennessee somewhere, and then we got to get from
Tennessee down to Alabama. Then we got to get from
Alabama South Carolina. So sometimes we could have anywhere from
(27:53):
like four days to a ten day run on the road,
you know where. It depends on how the dates were
set up. You're not all in the same place. So
it's not like you can buy eggs and things at
the grocery store and hope that's all going to last you.
You know, you really had to eat out a lot
in order to handle the schedule. But I enjoyed that run.
(28:15):
I enjoyed every hush puppy and biscuit. I want to
give a shout out to the sweet tea that was
readily available, literally at every restaurant you went to, not
just Southern food restaurants and not just soul food, every place,
every place of the South. You could get sweet tea
anytime of day.
Speaker 2 (28:31):
See, I just grew up the tea sweet. All tea
was sweet. Why would you not.
Speaker 1 (28:38):
Yeah, that was hard on me. When we would go
back into Texas and yeah, some places in the Midwest
and we would be like, can we get.
Speaker 3 (28:46):
Some sweet tea?
Speaker 1 (28:46):
And they would be like, we can get you tea
and here sugar. I'd be like, no, that's not what
we're talking about. That's not sweet tea.
Speaker 3 (28:52):
Get out of here.
Speaker 2 (28:53):
When I first moved to Dallas, ordered some sweet tea,
they talking about sugar on the table. I'm like, well,
that's why I came here. You want me to fry
my burger too. You want me dropped the fry basket
for you? I mean, what else? That's why I came
to you. I came to you because I don't want
to make it. No who on earth is putting non
(29:16):
sweet tea in the mouth.
Speaker 3 (29:18):
I don't know what that means for enjoyment purpose to.
Speaker 1 (29:20):
This day, that just sounds I'm like, if I'm gonna
have not sweet tea, then just water. It's like, give me,
give me sweet tea, or just give me water. I
don't want whatever else you're doing. You can mix the
sweet tea and lemonade, also acceptable as a Southern tradition,
but anything else that just sounds like water. You know.
Speaker 2 (29:40):
I don't think I've tried non sweetened tea in my forties,
though I wonder because my taste buds have changed. Like
once upon a time it was coke dr pepper right whatever,
That era has now left me and I'm in more
of a carbonated water. First.
Speaker 3 (30:00):
I never know this is gonna happen to me, and.
Speaker 2 (30:03):
For the most part, had been on the flavored carbonated water.
But recently I can just drink it. But whereas once
upon time, if I would have got some carbonated water.
You know how you go to McDonald's back in the
day or to sprite and a sprite thing was out,
so you get it in this all car what is
Oh it felt offensive to my mind, but now I'm like, yeah,
(30:25):
that's a tree.
Speaker 1 (30:26):
So I'm gonna tell you what your forties brings you
is drinking sparkling water and saying things like that's refreshing,
that's that's that's your.
Speaker 3 (30:35):
Forties, y'all.
Speaker 1 (30:36):
If y'all want to know part of what it is,
part of it is definitely that right there. But you know,
maybe we need to do this as an experiment. I
have because I told y'all I'm having to like count
my sugar things. I have gone to a restaurant and
asked them to do half sweet tea and have unsweet tea.
Now I'm gonna tell y'all I didn't like saying it.
(30:58):
It really hurt my feel a bit because I don't
want that. I don't want the half to be unsweet.
Speaker 3 (31:05):
I don't want that.
Speaker 1 (31:06):
But I know I'm gonna want to eat some other
things in the meal, and I can't burn all my.
Speaker 3 (31:10):
Sugar availabilities in my sweet tea.
Speaker 1 (31:14):
So I have tried that, and it was more satisfactory
to me than I thought it was going to be.
So we might have to try a little experiment and
see if we are people that can drink unsweet tea.
Speaker 2 (31:25):
I guess people can change.
Speaker 3 (31:28):
Anyways.
Speaker 1 (31:30):
Shout out to the Southeast Run for all that it
brought us of Southern delicacies. I want to give a
shout out to all the cobbler that we were able
to have in various the sundry Southern locations.
Speaker 3 (31:44):
I want to give a shout out to.
Speaker 1 (31:45):
New York and Juniors and die Line, but I guess
I'm going to shout out die Line. I need a
shout out Dieline, Diealine, Dialane, Die Line, Die Line, Die Line,
And you make sure you get all the like a
bunch of dialons.
Speaker 3 (31:59):
You gotta get in there.
Speaker 1 (32:00):
Yeah, yeah, Dielone, Dielone, Dielane, Dielon, diland that's a lot
of Dyelins. I'm gonna see if we could find a
link to put in the show notes for those of
you that are not familiar with Sean Puffy Combs making
the band. And yes I did say Sean Puffy Combs
because during that era he wasn't Papa Love or Daddy
Love or whatever that is today. He wasn't Diddy, and
(32:21):
I don't care what names he decides to be. His
Grandmamalla call him Puffy and that's what I'm doing too,
okay mm hmm. Anyways, thank y'all for joining us. We
would love to tell you more about our food and
road adventures soon.
Speaker 3 (32:35):
See y'all next week.
Speaker 1 (32:49):
What Amina Brown is produced by Matt Owen for sober
Fee Productions as a part of the Seneca Women Podcast
Network and partnership with iHeartRadio. Thanks for listening, and don't
forget to subscribe, rate, and review the podcast.
Welcome back to another new episode of Her with Amina Brown,
and I am back here in the living room with
Matt Owen, who is my husband and also my podcast
producer as well, so.
Speaker 2 (00:45):
He is honored to be on her enter this space.
Speaker 1 (00:50):
Because yeah, it's not his space, that's right. It's very
it's very rare that there's a male voice here. So
you know, we we welcome you here even though you
you are kind of a quad a member of the
living room because you help everything sound good here.
Speaker 2 (01:03):
I can tea out of my voice.
Speaker 1 (01:07):
I think that's I think your voice is fine as
it is. But I think you have already sort of
been a little member here with us. You have just
been more of a quiet member because you've been here
making sure that all of the guests sound great, that
all of the music sounds great. So it's nice to
get to hear from you on this side of the right.
Speaker 2 (01:26):
To play a part. And it's also nice to be
able to look at your face usually for recording either
yo back is to me and my back is to you,
and so.
Speaker 1 (01:33):
Little eye contact, you know, we get to do a
little flirtation here. Sorry, that's that's for that's for a
different podcast.
Speaker 3 (01:41):
When we do. When we do our Only Fans, we'll
let y'all know about that.
Speaker 2 (01:44):
We'll do a podcast called Theirs.
Speaker 3 (01:50):
Boy, how would y'all feel if we had a Only Fans?
For real?
Speaker 1 (01:53):
If you listen to this, d m me and tell
me if we had the Only Fans, would you follow us?
But some of y'all probably don't want to admit that
you that you're on Only Fans anyway, So that's okay,
that's all right. You can just you know, whatever anonymous
way you want to communicate.
Speaker 2 (02:05):
We were in a meeting one time and someone was
telling me about some service that we should have been
on for invoicing. And I don't remember what it was,
but when I was typing it into my phone, it
autocorrect changed it. It was something close enough OnlyFans, and
(02:30):
I typed it in and the site comes up. While
you're sitting in this meeting, you're looking down. You're like,
I don't have a best I'm not trying to type.
Speaker 1 (02:37):
In hmm please, yikes. You know, it's just it's difficult, Okay,
it's difficult. So we are talking about our favorite food
cities from the road. We talked about Chicago last episode,
so New Yorkers, I would not leave you hanging out
there you are also, I really have to stop for
(03:01):
a moment and speak about New York because I just
feel that of all the cities I've traveled to, New
York and I have a very special love affair. It
is just a city that I have always loved. I
traveled there by myself before Matt and I were dating,
almost moved there many times in my life, so that
New York is my mojo city. I love to be
(03:24):
there at any time, anytime there's an excuse to be there,
near there, close to there, I'm trying to be New York.
So shout out to my New Yorker's listening makes sense.
Let us discuss New York as a food city. Listen
that I really feel. I know there's a lot of
conversation around Chicago pizza versus New York pizza. For me,
(03:44):
it's not really a versus because I just feel like
we are talking about two very different things, and it
feels strange to me to compare them either city I'm in, I'm.
Speaker 3 (03:56):
Gonna eat that pizza is the thing.
Speaker 1 (03:58):
So I'm gonna Chicago pizza in Chicago, And when I'm
in New York. I'm not gonna be like, why New
York pizza in Chicago pizza. I'm gonna eat New York pizza.
Speaker 2 (04:06):
It's like trap music and boom bap, both in the
genre of hip hop, but to whole different, very different.
Speaker 1 (04:13):
Very different different uses, just different everything. So I want
to give a shout out to that New York slice.
I want to give a shout out to being able
to fold that pizza up in your hand. I want
to give a shout out to those flimsy paper plates
that the pizza slice typically comes on. Man Like, really,
that's one of my favorite things about New York because
(04:34):
Matt and I are true to form hip hop heads
musically but also just the culture generally. Definitely had to
go to Juniors and get that cheesecake, you know, like
shout out to.
Speaker 3 (04:47):
Making the band.
Speaker 2 (04:48):
We didn't walk there, No, we did not.
Speaker 1 (04:50):
We did not walk to Juniors, but I did feel
shout out to Dialon Dialon Dialon that we needed to
have that cheesecake and Juniors the I mean, I'm not
sure why Puff wanted those kids to walk over there.
I'm not sure that's why. That's the way they needed
to show they were hardworking. But when we took our
(05:11):
cab ride two juniors that she said was delicious.
Speaker 2 (05:15):
Show was speaking of Diyeline Dilne die line. That's kind
of interesting moment, you know what I mean that, That's like,
that's a phrase I used pretty regularly. And as I
get older, now I'm starting to wonder how many times
I'm making that reference. Yeah, my top five, I'm saying
it to somebody and they just looking at me. I
(05:36):
wonder if they even get it.
Speaker 1 (05:38):
I have certainly made reference to like I have been
in meetings in various conversations and said, I mean, it's
not like we're about to walk to juniors, like I've
said it, and now I'm like, damn, I don't really know.
I don't really know who they're in. The meeting was
like laughing because they assumed I was being funny, or
was laughing because they actually watched Yaking the Band on MTV.
(06:01):
So shout out to you who remember that. If you don't, though,
it's a good Google it's a good Google rabbit hole
to go down. Like making the Band as a series
on MTV is a kin. It's a kin to me
in a pop culture sense into what The Godfather is
to film culture, because there's certain references of The Godfather
(06:23):
that show up in so many movies that if you've
never seen The Godfather, you're like, why is everybody laughing
about the horse in the bed and why did they
say sleeps with the fishes? And why did they say
go to the mattresses? Like it's like a whole lexicon
you're missing. Yeah, and if you were to go down
the rabbit hole of that making the band sean Puffy Colms. Addition,
(06:45):
it's some references that you will be like, that's why people.
Speaker 3 (06:48):
Saying I get it. Why okay?
Speaker 1 (06:53):
Other than juniors, other foods that we remember having in
New York.
Speaker 2 (06:59):
Oh, first of all, to me, New York is such
an interesting place because you have so many different people
groups from where they're from. Whereas you know, in the South,
we have Southern folks right right right, so we have
Southern food, and so there might be my mama might
have fried chicken this way, and so that's why my
(07:21):
family fries chicken this way, and then your family might
have fried chicken that way. But really, if we're being honest,
all their secret ingredient with sugar. You know what I'm saying,
like I got my secret ingreed. No, I don't know why.
They'd always kind of laugh be like.
Speaker 3 (07:39):
Everybody food spaghetti, fried chicken, everything, sugar.
Speaker 2 (07:43):
So it's like, you know, Southern folks found a Southern
way of making Southern food, and so that's what we
know down here. And then we'll get, you know, a
watered down version of something by a com You know,
we really don't have great tacos in Atlanta, you know,
I know some people fight beyond that, but being from
Texas is we know the difference, you know, and then
Texas tacos are different from California to I like learn
(08:06):
that the hard way. And so but it's interesting. You
can go you can be in New York and go
to a Pakistani restaurant and you getting that food. You're
going to, uh, you know the place where they were
making the duck pancakes. Yeah, and you're like, oh, and
then you might see some like ducks hanging.
Speaker 3 (08:28):
From the ceiling.
Speaker 2 (08:29):
Yeah, You're like, oh, okay, that's that's different. You know,
shout to what was the place where they made that?
Was it a Pakistani Big Mac or something like that? Oh?
Speaker 1 (08:37):
Man, I wish I knew the name of the restaurant,
but I do need to shout out famous fat Day.
There we go, because this was a splurge of a
food tour worth it that I had wanted to go
on do it for so many years when I was
a journalist. I'm gonna see if we can find the
link to add to the show notes if it even
still exists online any place. If it doesn't, then I'll
(08:58):
try to put the image of this on my social
media so y'all can see it. But many moons ago,
when I was a journalist, one of my first cover stories,
I believe it was for Creative Loafing Charlotte, which was
Charlotte's alt weekly. Right, any of you that are familiar
with alt weeklies, is sort of like your irreverent paper
(09:19):
that you have in town. It's not the straight lace newspaper.
It's not your conventional media. It's the alt weekly, which
means it covers more art stuff. It covers things that
maybe your regular type of newspaper or media outlet would miss.
Speaker 3 (09:35):
Right.
Speaker 1 (09:36):
So back in the day for Charlotte, that was Creative
Loafing Charlotte, and I knew the editor in chief there
shout out to Carlton Hargrough actually, and he was like, Hey,
we just had a writer not be able to finish
this story. He was like, can you finish this cover story?
And it's about asking different folks from different cities their
recommendations of like stuff to do in that city. So
(09:58):
basically the story, like the sources and everything were already there.
I just had to interview them. And Famous Fat Dave
was the person that I had to interview for New York.
And if you're not familiar with Famous Fat Dave, he
has one of those classic checker cabs that he owned,
actually one of like the vintage ones. So you can
literally do this tour in a cab, or you can
(10:19):
do a walking tour, and I'd always wanted to do one,
and the other times that Matt and I had been
to New York we didn't have time. Well, at a
certain point, we had gotten booked in Philly to support
the project of our artist friend Red Baron. He was
releasing some work and so we went there to support him,
and we were like, we're three hours from New York,
(10:42):
should we Yes? So we went ahead, took a train,
stayed in Brooklyn, which was amazing, and while we were there.
We were like, we're doing this with famous.
Speaker 2 (10:54):
Fat Dave stayed in a brownstone.
Speaker 3 (10:56):
Stayed in a brownstone in Brooklyn, Like Yo.
Speaker 2 (10:59):
Every time we walked out of there, Yeah, it felt
like like if you grew up watching The Cosby Show.
It looked like what you saw when they showed the
outside of the house.
Speaker 1 (11:08):
You're like, wow, and I want to shout out to
I'm trying to find the correct name for it, y'all,
because we used at that time, there was there was
a service where you could find out people of color
who were offering their homes, you know, or portions of
(11:32):
their home for you to rent, like similar to some
other services you might use now, but because there were
so many racist things happening with some of those other services,
we used one where we could actually like support support this.
So the one that we used, it was called Noir
B and B at that time. So this black woman
(11:53):
owned a brownstone and she had converted like the basement
of the brownstone into like a little many kind of
apartment thing where people could come and stay. And so
that's where we stayed, which was fabulous. I mean, she
had a beautiful courtyard that you could walk out on
the basement level. I mean, it was fantastic. So we
stayed there. We decided on the walking tour because I
(12:15):
kind of felt like as much food as you was
gonna eat with Famous Fat Dave on this you know,
tour kind of felt like walking at least you're burning.
Speaker 2 (12:26):
Something something and we were walking fast. It was it
did it did the thing, Yeah, for sure.
Speaker 1 (12:31):
So he took us to a pack of Standi restaurant
to have their version of a Big Mac.
Speaker 3 (12:40):
Which was amazing, incredible.
Speaker 1 (12:43):
We ate Japanese food, we had Chinese food, We went
through Chinatown and Little Italy. I mean we ended the
tour having this like wonderful canoli.
Speaker 3 (12:54):
We had slice of pizza.
Speaker 1 (12:56):
Like so, I we are not getting paid in any
way to share this information with you, but I'm telling you,
if you want to go to New York and do
a food splurge for any of my foodies listening Famous
Bad Day have got.
Speaker 2 (13:09):
You, you gotta do it.
Speaker 1 (13:10):
It was fantastic and getting a chance to like see
all of these different areas of New York, different neighborhoods
and stuff like that. You know, that's one thing I
love about New York that's just different from a lot
of cities, like the different boroughs and even inside the boroughs,
the different areas where there are different like cultures and
people living and their food traditions. Like love to see it. Yep,
(13:34):
that's one of my favorite things about New York. I
feel like all my other things about New York are
like not food related now because I'm like hone. I
love just walking down the street and seeing all the people,
(13:56):
even though I go slow because I'm from the South.
Speaker 2 (14:00):
But it is like the food is you know, the
food goes with the neighborhood though, you know what I mean,
whatever part of town you're in, there are certain specific
things that are there. It's you know, it's different. Like
it made me also love the side of Atlanta that
(14:23):
we live in. Yeah, because the side of Atlanta that
we live in, we live ITP for those of you
not from Atlanta, that's inside the perimeter. There's two eighty
five that goes around at l and there's always as
long as I've been in Atlanta, it's always a thing
whether your IP or OTP and people argue about who's
the real Atlanta. And then now we're arguing about you know,
(14:43):
the old Atlanta, the real Atlanta. Well, which old Atlanta
are you? So? Now there's so many different iterations, but
it makes me love the side of town that we
live on because it's still mom and pop restaurants. It's
still small. You're not gonna find multiples of these out there.
It's still you know, we still have some some of
that you know thing that's not like you know, insert whatever,
(15:06):
you know, when they're when they're building the suburban town
and they're going to put this restaurant beside this restaurant,
beside this, you know, super Cuts beside this whatever, you know, Walmart, Target, whatever.
So it was really cool seeing all these types of
restaurants eaten that was a checcho and yeah, I don't
(15:29):
know how to say it.
Speaker 3 (15:30):
I think it's anyways.
Speaker 1 (15:34):
It caught me either way, that pepe was delicious. The
peppe catches me every time. Yes, I do remember. That
was a part of our food tour and we were
experiencing that dish eaten out of a not not eaten
out of, but like made out of a wheel of cheese.
So those of you that are familiar with this dish,
(15:55):
you know what I'm talking about. It's pretty much pasta
cheese and pepper right, but this particular restaurant, the famous
Fat Dave took us to. They would take the pasta
and swirl it around in the middle of this wheel
of cheese and then put the fresh cracked pepper. I
was going to give a special shout out to the
(16:15):
pasta in New York because that pasta was amazing. I
went there on for my thirtieth birthday, and my best
friend Adrian and I went to New York and she
actually just texted me, I guess it sent her like
memories of her having emailed me or messaged me to
tell me that she had booked her ticket because we
were like this month all those years ago. She had
(16:36):
booked her ticket for us to go for my birthday
in May for our thirtieth and we went and went
to see a Broadway play, went to see fey La Kuti.
We went to see Feylaw, which was about fey La Kuti,
which was on Broadway at that time, and we left
there and just happened to find this little Italian restaurant
in New York, not far from where the play had been,
(16:58):
and it was very small, only twelve people could sit
inside the restaurant. It was like had a long table
and that's it. And we sat there and ordered this
pasta that was like some of the most amazing pasta
I've ever had in my life, you know. So I
think that's the other interesting thing about New York, kind
of similar to what you were saying, is you know,
when you go to a city like Dallas, for example,
(17:20):
everything's big.
Speaker 3 (17:21):
The restaurants sometimes have.
Speaker 1 (17:23):
Like three floors and you know, four hundred people can
fit inside the restaurant. But to be in a city
like New York, which doesn't have massive amounts of land
available like that, you know, so there's a lot more
a little small, you know, hole in the wall lit
small spots like that where you could go in a
restaurant and eat that type of pasta, or go in
a restaurant that can only seat sixteen people and you
(17:45):
can eat sushi there, go in that.
Speaker 3 (17:48):
Right right.
Speaker 1 (17:50):
I also want to shout out to Chinese food in
New York because let me tell y'all how I had
to learn my lesson. I went to New York once
without Matt for a business meeting, and I was there,
you know, just I just New York for me is
like an introverts dream because it's like somehow you can
like walk around this city that's very busy and full
of people, but no one talks to you.
Speaker 3 (18:13):
It's just like.
Speaker 1 (18:14):
It's like a perfect place to sort of like be
in your head but also not be alone because there's
all these people around. So I like, I'm very much
a Yelp person. I trust to the stars on Yelp.
So I found this Chinese restaurant and went by there,
you know, like ordered myself a noodle dish and ordered
myself some vegetables to go with it. But let me
(18:34):
tell y'all how the chefs in New York are not
playing games. Okay, they were not this particular restaurant I
went to. They were not about serving Americanized Chinese food.
Whatever we grew up, you know, going to our Americanized
Chinese restaurants where the chefs there were like, we know
(18:55):
these Americans ain't gonna eat the Chinese food. That's really
like that. We know our people, so we're gonna throw
some honey in here, and let's throw some sugar on
nets exactly, and like help them eat this. This restaurant
was serving sessu on Chinese food. And I'm not a
person that can handle like huge amounts of spice. Anyway,
(19:18):
But I'm gonna tell y'all that I got them noodles home,
and it's a very wild experience. Not home home, but
you know, hotel home. That's how Matt and I would
refer to when we were on the road. Yeah, sometimes
we would sing that. What was that song that they
redid for? There's a show that Gordon Ramsey had. Gordon
Ramsey had a show called Hotel Hell, and they had
(19:41):
redone a song for the theme song where they would
say hotel, Hotel Hell. So I would take that and
I would say hotel hotel home, like you know, when
we were going home. So so I went to Hotel home.
And y'all, I've never eaten something that was the most
delicious thing that I had and burned me the most
(20:03):
in every regard.
Speaker 2 (20:04):
It was so spicy, Okay, in comparison to the hot
chicken we had in Nashville.
Speaker 3 (20:12):
It might have been spicier than that.
Speaker 2 (20:14):
What was jors.
Speaker 3 (20:17):
Princess, Yeah, Princess hot Chicken.
Speaker 2 (20:19):
Princess hot chicken.
Speaker 1 (20:20):
Yeah, it might it might have been spicier than that.
And it was very hard on me because sometimes a
thing can be spicy but not tasty, and so then
you're kind of like, ah, I don't really want to
like push myself to get through this.
Speaker 2 (20:34):
Because Princes, it hurt good.
Speaker 1 (20:37):
That's how that Chinese food was yo, And I was like,
I'm I was like, that's on me because I don't
I don't really you know, I had never really been
to a restaurant that wasn't Americanized Chinese food really, So yeah,
it burned the hell out of everything, but it was good.
Speaker 3 (20:55):
Shout out to New York.
Speaker 2 (20:56):
You got to pay the costs to be the boss.
Speaker 1 (20:58):
Well, you have brought up Princes, and I feel we
should discuss our Southeast tour that we typically took every
year year and we never planned this, y'all. But there
was a period of time that Matt and I were
doing a lot of youth events and a lot of
college events, and that number one, because I'm black, made
our Black History Month very busy because a lot of
(21:19):
the colleges would want to book me during Black History Month.
And then youth events get real busy around March time
because there's a lot of like spring break camps and
different little weekend things and stuff to do. So inevitably
we would end up with a run through the South.
And when I say through the South, I don't mean
through New Orleans, through Atlanta, through Charlotte. I mean through
(21:42):
all the little bitty towns in between them. Places you
didn't hit a major city, no place. Durham might be
the closest.
Speaker 2 (21:52):
Maybe maybe you might had to drive.
Speaker 1 (21:55):
Two hours from where we would have been to get
to a major city. During our Southeast tour, we took
it upon ourselves to partake of the South's delicacies. A
lot of that was fried.
Speaker 2 (22:09):
Food, A lot of fried food.
Speaker 1 (22:10):
You know.
Speaker 3 (22:10):
There was a good bit of fried chicken. You know.
Speaker 1 (22:14):
Shout out to Princes, you know, which is really the
inventor of the hot chicken. I just want to put
that out here, Princes and Bolton's originators and innovators of
the hot chicken. I know there are some other names
out there, and I'm not gonna say them, but y'all
know them. But I'm telling you these two black owned
establishments indeed deserve to get their props on sh.
Speaker 2 (22:37):
She ain't gonna say any other names on here, but
I will say that every time we drive past the
win Atlanta, she gives a I'll never go in there.
Speaker 1 (22:46):
But anyways, y'all go to Princes and Boltons when y'all
in Nashville and stop playing games with me. Okay, fried
catfish is something I enjoyed on our Southeast tour. You
get up in through the Carolinas, the South Carolina, the
North Carolina. If you're looking for a vegetable, we're not.
Speaker 2 (23:02):
Sure green beans was important.
Speaker 1 (23:06):
I ordered a vegetable medley several times in a restaurant
in the Carolinas and received what looked like the frozen
veggies you can get where the little small Yeah, like
the carrots are like a cube. It's like a little
cube square, and the peas in a little dish.
Speaker 3 (23:22):
That was the veggie.
Speaker 2 (23:23):
I wish y'all could have seen how Amina cocked her
head and did her face in her hands. How smart
trying to show y'all.
Speaker 1 (23:30):
The cube is like it's less than a baby caro.
The cube is like it would take twelve cubes to
make a baby carrot, is what I'm trying to tell y'all.
Speaker 3 (23:38):
So we don't know about where those veggies are at.
Speaker 1 (23:40):
If if you go to like a soul food spot,
you're gonna have some collar greens there.
Speaker 3 (23:45):
Now it depends on the soulfood spot.
Speaker 1 (23:47):
Then collar greens might be you know, might be a
little hamhog mixed in, might be a little smoke turkey situation.
You can kind of get that. But if you go
into your traditional like southern spot, not soul food, because
I think.
Speaker 2 (23:59):
There's that there's some intersections.
Speaker 3 (24:03):
And there's some differences.
Speaker 1 (24:04):
But if you go on traditional southern spot, that catfish
gonna be fried to perfection.
Speaker 3 (24:08):
But if you were asking for a fresh vegetable, nobody knows,
nobody knows where that's at.
Speaker 1 (24:14):
So I wanted to that was my time of the
year where I'll be like, Okay, we eating catfish.
Speaker 3 (24:20):
You know what else We're gonna get them hushpuppies.
Speaker 2 (24:22):
Puppies.
Speaker 1 (24:23):
South Carolina and North Carolina got a hush puppy to
give you. It's delicious. Sometimes they got a little jalapeno
mixed inside the hush puppy. Sometimes there's actual corn inside
the hushpuppy. Either way, fried to perfection, delicious. I want
to speak a word about barbecue, which we also enjoyed
in the Carolinas. There's some things about that Southeast tour
(24:47):
because we weren't really people who just ate those things
all the time. Now, fried chicken we did eat all
the time whenever we were, but we didn't really like
fry catfish at home, make hushpuppies at home, and stuff
like that.
Speaker 3 (25:01):
We were out there on the Southeast Tour. Get it in.
Speaker 1 (25:05):
We about to go get this barbecue right here. We're
about to get these green beans that we know got
ham inside these biscuits.
Speaker 3 (25:14):
That's another thing about the Southeast Tour.
Speaker 1 (25:16):
Yes, I want to speak a word about Maple Street Biscuits,
which we originally encountered in Jacksonville, Florida. And I don't
even know if they have this biscuit on the menu anymore,
but they used to have a biscuit that had fried chickens.
It's like a fried chicken thigh, and then it had
collar greens and then it had an over easy egg.
Speaker 2 (25:40):
My mind that th ain't right there.
Speaker 1 (25:43):
Wait, just thinking about that biscuit today, and I'm not
gonna lot of y'all. We didn't have Maple Street Biscuits
in Atlanta then, So when we were in Jacksonville, we
actually went there two or three stars.
Speaker 2 (25:54):
I'm gonna go for a job after this just to
make up for my past sins.
Speaker 3 (25:59):
Yo.
Speaker 1 (26:00):
So then they brought Maple Street biscuits to Atlanta and
not me cheering, not me cheering out loud like Maple
Street like, not me giving it that, y'all Like, that's
how good that biscuit was. So you on a Southeast run,
you know, which for us was typically like somewhere between Florida, Alabama,
Georgia and the Carolinas. It was typically gonna be somewhere
(26:22):
every now and then edge a little into Kentucky. Yeah,
edge a little into some parts of Tennessee. So you
want to go ahead and get your barbecue, which is
all gonna be different depending on.
Speaker 2 (26:33):
Where you're going there.
Speaker 1 (26:35):
The barbecue in North Carolina was gonna be different from
the barbecue you might get between Tennessee and Kentucky because
the barbecue and Memphis gonna taste different from right, you know,
you gotta get some ribs if you're getting close to
Memphis area, you gotta do that because you got to
get the barbecue sauce. Right. There was a lot about
(26:56):
the hotels and things on them Southeast runs that was
hard on us, but the food was great.
Speaker 2 (27:01):
Show up and if you were driving to and you're
trying to stay on the road, stopping off at a
barbecue spot, trying to eat that barbecue. If you're going
to try to eat while you're driving, that's noble, no,
But also getting back in the car and trying to
drive after not driving and eating barbecue, that's trouble.
Speaker 3 (27:18):
M m mm hmm.
Speaker 1 (27:19):
Yeah. We had to learn how to pace ourselves a
little bit better regarding that because a lot of times,
basically how the Southeast Run would go is typically we
might get one like anchor gig.
Speaker 3 (27:31):
Sometimes we would get an anchor gig.
Speaker 1 (27:32):
That we flew to right so we might fly to
someplace in Virginia and do the gig there, but then
we'd have to rent a car to drive because the
gig in Virginia. We could get a gig that might
only be like another two or three hours from there
in Tennessee somewhere, and then we got to get from
Tennessee down to Alabama. Then we got to get from
Alabama South Carolina. So sometimes we could have anywhere from
(27:53):
like four days to a ten day run on the road,
you know where. It depends on how the dates were
set up. You're not all in the same place. So
it's not like you can buy eggs and things at
the grocery store and hope that's all going to last you.
You know, you really had to eat out a lot
in order to handle the schedule. But I enjoyed that run.
(28:15):
I enjoyed every hush puppy and biscuit. I want to
give a shout out to the sweet tea that was
readily available, literally at every restaurant you went to, not
just Southern food restaurants and not just soul food, every place,
every place of the South. You could get sweet tea
anytime of day.
Speaker 2 (28:31):
See, I just grew up the tea sweet. All tea
was sweet. Why would you not.
Speaker 1 (28:38):
Yeah, that was hard on me. When we would go
back into Texas and yeah, some places in the Midwest
and we would be like, can we get.
Speaker 3 (28:46):
Some sweet tea?
Speaker 1 (28:46):
And they would be like, we can get you tea
and here sugar. I'd be like, no, that's not what
we're talking about. That's not sweet tea.
Speaker 3 (28:52):
Get out of here.
Speaker 2 (28:53):
When I first moved to Dallas, ordered some sweet tea,
they talking about sugar on the table. I'm like, well,
that's why I came here. You want me to fry
my burger too. You want me dropped the fry basket
for you? I mean, what else? That's why I came
to you. I came to you because I don't want
to make it. No who on earth is putting non
(29:16):
sweet tea in the mouth.
Speaker 3 (29:18):
I don't know what that means for enjoyment purpose to.
Speaker 1 (29:20):
This day, that just sounds I'm like, if I'm gonna
have not sweet tea, then just water. It's like, give me,
give me sweet tea, or just give me water. I
don't want whatever else you're doing. You can mix the
sweet tea and lemonade, also acceptable as a Southern tradition,
but anything else that just sounds like water. You know.
Speaker 2 (29:40):
I don't think I've tried non sweetened tea in my forties,
though I wonder because my taste buds have changed. Like
once upon a time it was coke dr pepper right whatever,
That era has now left me and I'm in more
of a carbonated water. First.
Speaker 3 (30:00):
I never know this is gonna happen to me, and.
Speaker 2 (30:03):
For the most part, had been on the flavored carbonated water.
But recently I can just drink it. But whereas once
upon time, if I would have got some carbonated water.
You know how you go to McDonald's back in the
day or to sprite and a sprite thing was out,
so you get it in this all car what is
Oh it felt offensive to my mind, but now I'm like, yeah,
(30:25):
that's a tree.
Speaker 1 (30:26):
So I'm gonna tell you what your forties brings you
is drinking sparkling water and saying things like that's refreshing,
that's that's that's your.
Speaker 3 (30:35):
Forties, y'all.
Speaker 1 (30:36):
If y'all want to know part of what it is,
part of it is definitely that right there. But you know,
maybe we need to do this as an experiment. I
have because I told y'all I'm having to like count
my sugar things. I have gone to a restaurant and
asked them to do half sweet tea and have unsweet tea.
Now I'm gonna tell y'all I didn't like saying it.
(30:58):
It really hurt my feel a bit because I don't
want that. I don't want the half to be unsweet.
Speaker 3 (31:05):
I don't want that.
Speaker 1 (31:06):
But I know I'm gonna want to eat some other
things in the meal, and I can't burn all my.
Speaker 3 (31:10):
Sugar availabilities in my sweet tea.
Speaker 1 (31:14):
So I have tried that, and it was more satisfactory
to me than I thought it was going to be.
So we might have to try a little experiment and
see if we are people that can drink unsweet tea.
Speaker 2 (31:25):
I guess people can change.
Speaker 3 (31:28):
Anyways.
Speaker 1 (31:30):
Shout out to the Southeast Run for all that it
brought us of Southern delicacies. I want to give a
shout out to all the cobbler that we were able
to have in various the sundry Southern locations.
Speaker 3 (31:44):
I want to give a shout out to.
Speaker 1 (31:45):
New York and Juniors and die Line, but I guess
I'm going to shout out die Line. I need a
shout out Dieline, Diealine, Dialane, Die Line, Die Line, Die Line,
And you make sure you get all the like a
bunch of dialons.
Speaker 3 (31:59):
You gotta get in there.
Speaker 1 (32:00):
Yeah, yeah, Dielone, Dielone, Dielane, Dielon, diland that's a lot
of Dyelins. I'm gonna see if we could find a
link to put in the show notes for those of
you that are not familiar with Sean Puffy Combs making
the band. And yes I did say Sean Puffy Combs
because during that era he wasn't Papa Love or Daddy
Love or whatever that is today. He wasn't Diddy, and
(32:21):
I don't care what names he decides to be. His
Grandmamalla call him Puffy and that's what I'm doing too,
okay mm hmm. Anyways, thank y'all for joining us. We
would love to tell you more about our food and
road adventures soon.
Speaker 3 (32:35):
See y'all next week.
Speaker 1 (32:49):
What Amina Brown is produced by Matt Owen for sober
Fee Productions as a part of the Seneca Women Podcast
Network and partnership with iHeartRadio. Thanks for listening, and don't
forget to subscribe, rate, and review the podcast.
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