August 8, 2023 • 39 mins
Host Bryan Ford is joined by rapper Jared Pellerin AKA Pell. Pell’s first mixtape, Floating While Dreaming, captured the attention of rap critics and fans, and helped make Pell’s name synonymous with ambition. Since its release in 2014, he’s come out with two follow up albums and gone on tour with artists like Kehlani, JID, Big Freedia, Doja Cat, and more, with millions of listeners tuning into his songs on Spotify. More recently, this New Orleans native brought together artists from his hometown to start the glbl wrmng rap collective, best known for their hit song dedicated to The Big Easy, 504. Bryan cooks up a southern classic for Pell: catfish and mac.
Watch Bryan make his version and Subscribe: Youtube
Recipe from today's episode can be found at Shondaland.com
Join The Flaky Biscuit Community: Discord
Pell IG: @pellyeah
Bryan Ford IG: @artisanbryan
Don’t forget to check out For The Horticulture on Facebook and Instagram.
See omnystudio.com/listener for privacy information.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Flaky Biscuit is a production of Shondaland Audio in partnership
with iHeartRadio. We're ready to roll to ensure the integrity
of the catfish serve being served. Flaky and Hi, we
are ready to do it.
Speaker 2 (00:11):
Nick, Let's get it, y'all seek again.
Speaker 1 (00:19):
Baby, we really did it. We really did it this time.
Welcome to Flaky Biscuit. And today is very special because
I just cracked a beer. I'm about to crack another beer.
Speaker 2 (00:28):
Crack it, crack.
Speaker 1 (00:28):
Here's baby. We out here with the homy pal. But
you already know Flaky Biscuit. In each episode, we're cooking
up delicious morsels of nostalgia. Today was one of the
most challenging meals I've had to prepare, all right, and
remember these meals and recipes have comforted and guided our
guests to success. All Right, each episode I'm making a
recipe from scratch, and y'all are in for a treat.
This recipe is fire. You know what I'm saying, because
(00:50):
you boy, you've been doing this for a minute. Listen,
you already know who I am on Brian Ford today.
I got something, something, I've got someone, I've got some
so very special in the kitchen today. I'm loving the
New Orleans energy. My guest today is a star hip
hop artist Come On, who is breaking down barriers in
the music industry, literally exploding out of New Orleans scene
(01:14):
into the mainstream. His music videos have been featured in
Tom and Jerry the movie. He's traveling the whole world
rock and sold out shows. He's worked with multiple brands
like Rebok and Samsung. I can't even keep up with
how high you are going, my friend. We're welcoming Jared
pell pellerin to play Miskiny.
Speaker 2 (01:31):
Thank you for having me.
Speaker 1 (01:32):
Let me tell you something, bro, thank you for being
here today. I'm extremely excited for this episode. Me too.
Speaker 2 (01:37):
I'm excited for this catfish.
Speaker 1 (01:40):
He's trying to bypass the pleasant trees here to the
listeners at home. Why don't you tell the listeners what
you had me make as you're a nostalgic meal today.
Speaker 2 (01:48):
So what we have is catfish. We got mac and cheese,
and we got Kyler Greens. It's about to go down, yeah,
and it looks beautiful. I just I can't wait.
Speaker 1 (01:58):
All right, So we're gonna do something a little bit
bit different. Usually we'll talk, we'll banter and blah blah blah.
But because the fish is fresh out of the fryer
and it's hot, we are going to go straight into eating,
and then we're gonna give y'all all the dirty details
about why this meal is nostalgic. I'm starving to I mean,
we just we're both sipping a light pills in her beer.
It's one o'clock in New Orleans on a Friday, like
(02:20):
we we about.
Speaker 2 (02:21):
To throw it down bags, thank you?
Speaker 1 (02:24):
Oh my god, now I here comes, here it comes.
We're digging straight in here, flaky biscuit. All right. He
hitting the mac and cheese mac first. He's hitting the
mac first.
Speaker 2 (02:35):
You know, you gotta work your way around before you
get to the main. Oh god, we got the shell mac.
Speaker 1 (02:43):
Oh yeah, we're gonna talk all about the shell mac.
Because I don't play with no elbows. We're going straight
into the fish. I'm gonna get a little ketchup on mine.
They don't cook like this down Under, do they not?
For our listeners, Pel was just us absolutely decimating the
music scene in Australia. For what were you for a
(03:04):
couple of weeks down there?
Speaker 2 (03:05):
Yeah, I was down there with my Buddy Young Franco
and we did Falls Fest, Elevate, Heaps Good, just a
bunch of festivals. It was my first time in Australia.
They have so much slang. It's wild. I think that
New Orleans has slang, and then I go down there.
It was like, you know, learning a new language.
Speaker 1 (03:21):
Right.
Speaker 2 (03:22):
They say heaps a lot, heaps like like this capfish
right now. I just cracked it over this heaps good.
That's what they were saying.
Speaker 1 (03:30):
It keeps good, mic it heaps good. Mite. I don't
know what heaps means, but I'm assuming it's like banging a.
Speaker 2 (03:36):
Lot or very very good.
Speaker 1 (03:40):
I'm getting down to. That's what I love about this podcast.
I just get to eat a bunch of food all
the time.
Speaker 2 (03:45):
That's real. Do you eat everything that you put on
your Instagram story all the reels?
Speaker 1 (03:49):
Well?
Speaker 2 (03:50):
Do you eat all that bread? What is your workout routine?
Speaker 1 (03:53):
No? No, no, no, I don't. The reason I don't
is because for about three to four years I did.
Then I gained about sixty pounds.
Speaker 2 (04:02):
Oh my god.
Speaker 1 (04:03):
Yeah. So now I'm cooking, I just have to donate
it or give it to the neighbors like I usually
bring my neighbors a bag of bread. I'll pull up
and make pizza with extra dough. Whoever's around. I'm like, yo,
let me pull up with the other man. I got
all this dough. I can't be making this.
Speaker 2 (04:16):
Wow, I got a wrapper.
Speaker 1 (04:17):
Yeah, do pull up with all this dough real quick.
Speaker 2 (04:21):
God, I love it. That's also crazy that like that
you monitored that you gained sixty pounds. That's like a
lot to realize you gained.
Speaker 1 (04:30):
The realization started to happen when my you know, my
mom loves me to death, but she'll let me know
how I look, like, Ryan, you need a hair good.
It's all love. And when she said my face was
looking puffy, I was like, ah shit, all right. Then
I kind of stepped back and I was like, man,
I eat so much bread. I'll be making all these
videos and testing recipes. I just did a cook book,
one hundred and fifty recipes.
Speaker 2 (04:50):
I mean, let's go.
Speaker 1 (04:51):
What I'm gonna do not taste them exactly, I mean
I gotta just ship them to me. Well literally, So
now that we got the hot food onto the plate, mouthful,
trying to talk and everything.
Speaker 2 (05:02):
I'm not fighting it. This is beautiful.
Speaker 1 (05:05):
We have a thing called the Clean Plate Club for
our guests who finish your plate. This was a heaping
Southern portion plate. You know, you can nibble on it
throughout the episode. So maybe you join a clean plate club,
maybe you don't.
Speaker 2 (05:17):
Is that a challenge?
Speaker 1 (05:18):
It is definitely a challenge. I definitely want my guest
to finish their food every time. But before we get
into the clean plate elements, before we even talk about
what you think about this particular dish that I cook
for you whenever you have a moment in between bites,
I would love to know what does this meal really
mean to you? The listeners are dying to know, and
so am I, so give it to me.
Speaker 2 (05:40):
My first memory of having this dish brings me back
to before Hurricane Katrina. I used to always visit my
grandmother in Jackson, Mississippi, and when we were there, my
mom would always cook, my Grandma would cook, and then
my aunties would always cook, so the whole family was
cooking more so I feel like my grandma than everybody
else because she had the recipes up here. The memories
(06:00):
that I have associated with Jackson and like going to
visit my grandma are definitely catfish because we used to
either she would make it or we would go to
a place called cock of the Walk, Coca Cockadle Wa Walk.
We would go either to those two places, like my
grandmothers are there. And then the mac is something that's
like a family specialty because we have excuse me, we
actually have a cookbook. My family has a cook Yeah,
(06:22):
May's family cookbook is coming soon. So the mac and cheese,
which I actually have made this mac and cheese before.
Usually as like you know, some ritz crackers. It's like
a casse role.
Speaker 1 (06:33):
You know, you got ritz cracker.
Speaker 2 (06:35):
Yeah, I actually put elbows in it. Okay, all elbows.
We got mild cheddar, we got little mayonnaise, we got
a little salt pepper, and then we got you know,
a little garnish at the end with the ritz crackers.
You feel me, So I got a little crunch. So
I remember this because this is one of the first
dishes that I was a part of making, you know
what I mean. And I feel like that kind of
got me closer with the family because a family that
(06:56):
eats together stays together, and it's like a communal thing.
Speaker 1 (07:00):
How long ago was that that.
Speaker 2 (07:01):
I made it for the first time? Yeah, probably like
eight years ago.
Speaker 1 (07:06):
Probably that you made it for you've been eating and
it was a hit. How about the college though, So
I braised those with ham hot That's how I get
down with it. But I'm curious to know, like, how
do you remember it?
Speaker 2 (07:17):
Gosh, how I remember it too. You can't do one
without the other. There's a real good marriage, right yeah,
flavor profile out out the wazoo.
Speaker 1 (07:27):
The boy picking up some new Australian coming out.
Speaker 2 (07:30):
It's he heaps good Man and it's wall zoo. Oh
shoot prowns on the bobby.
Speaker 1 (07:34):
Damn, you should do something.
Speaker 2 (07:35):
I don't even catfish out there.
Speaker 1 (07:37):
Yeah, no they don't.
Speaker 2 (07:37):
That's British.
Speaker 1 (07:38):
Then stop. They don't eat caltfish in New York either.
People just don't respect catfish. That's real. You know what
It's called SWAYI You ever have a sway fill a?
It's like it's like another fish that's similar to catfish.
So when I'm like, when I'm in New York, I
go to the store say, I'm like, yo, y'all got calfish?
They say, yes, we have catfish. They show me and
I'm like, this is swyy bro, this is not calfish.
Some restaurants out here in New Owns trying to get
(08:00):
away with it too, because it's it's very, very cheap, cheap,
cheap fish. How do you tell the difference. The flavor
is grittier, Let's be honest. Catfish is not like the
cleanest fish per se. But I think the flesh of
catfish is clean to the palate. I think it's smooth.
I think it's buttery. When it's done right sway comes
out a little bit grainy, It comes out a little bit,
the texture gets a little rubbery, and it's just not right.
(08:22):
It's just not right. And so I had catfish once
at this place, and I was like, man, this this
must be that swy shit. Bro.
Speaker 2 (08:28):
Also, while you were doing that, I just like put
the fork in again, and like, I think you could
even hear it. Watch listen to this here that flake.
Speaker 1 (08:36):
Yeah, yeah, we definitely heard that. All right, So so
we got the catfish. If you're from the South, probably
somebody your family is cooking catfish.
Speaker 2 (08:48):
Definitely.
Speaker 1 (08:49):
So you said it was your how many aunts aunties
of cooking? I have got two months and they specialize
in the kitchen, right, Yes.
Speaker 2 (08:55):
They're amazing. All of them are good. In the kitchen.
Speaker 1 (08:58):
Y'all got a cookbook coming out, So it's like the
history is really running deep here.
Speaker 2 (09:02):
Oh it's really yeah, shout out to the Mains family
that's on my mom's side. I look forward to every
family reunion. And also like with catfish too, it's funny,
like you said, being in the South, everybody makes it.
But also I feel like I have a special connection
with catfish because I'm allergic to shellfish. I'm from New
Orleans and I'm allergic to shellfish, right, so I could
(09:22):
never be the person eating crab, crawfish, all the other
things that people like to eat, shrimp, all that, and
that's crazy. Not your allergic.
Speaker 1 (09:30):
Are we long lost brothers?
Speaker 2 (09:32):
No? I don't know. Maybe maybe got the same haircut.
Speaker 1 (09:36):
I have ever met someone else in this predicament, because
it's a predicament. It's people having the crawfish boiling you Like,
can you just make me some sausage on the side
with the corn and the mushrooms on the side. Yes,
that's what we gotta do. Yeah, has it been your
whole life.
Speaker 2 (09:49):
Or the whole life?
Speaker 1 (09:50):
Oh?
Speaker 2 (09:51):
Shoot, so you can't miss what you had never had?
Speaker 1 (09:52):
I got it taken away from Oh my god, I
was fifteen eating the shrimp.
Speaker 2 (09:57):
What did you do to deserve that?
Speaker 1 (09:59):
I don't know?
Speaker 2 (10:00):
Can We asked that what did you do?
Speaker 1 (10:02):
We was eating? Uh, I think my dad bought home
once it was like shrimp fried rice. And I started
having these crazy reactions. And my family thought it was
because I kept going in the woods in our backyard.
We thought it was like poison ivy. My face was
blowing up, breath happened two times, happened three times. You know,
my family was real. They gave me some vix and
a gatorade. It's like, go to your room.
Speaker 2 (10:22):
Put it.
Speaker 1 (10:24):
Then one day I'm eating the shrimp po boy, and
I had never gone into the woods or anything. I
was just eating it and and I blew up. And
that was the moment that I was like, man, if
I keep eating this, I'm gonna get hurt.
Speaker 2 (10:34):
Damn. Well, I'm glad you're here today.
Speaker 1 (10:36):
I am here today, epipenn and all.
Speaker 2 (10:38):
But you.
Speaker 1 (10:41):
Know it's funny. I was leave it at home like
I have one, and I never.
Speaker 2 (10:43):
Bring it with me.
Speaker 1 (10:44):
We are did you bring it to Anna? Bring it Astralia. Look,
I feel that management on the side is like no no, no, no,
my friend, I'm.
Speaker 2 (11:00):
Just kidding, but I'm very serious about I didn't bring
it with me.
Speaker 1 (11:05):
All right. So I'm sure the listeners are wondering what
you thought of the meal. Before we get into your
thoughts of what I prepared for you and if it
brought you back to those memories, I'm going to actually
kind of explain a little bit of what I did
so that you have some context. We'll start with the mac.
I did not bake it. We got to talk about
this baked macaroni, baked mac and cheese versus just a
mac and cheese. I feel like it's a very contentious thing.
(11:26):
I think the type of noodle you use, like whether
it's a shell or an elbow, that's whatever. It's just
as pasta, right, But baking or not baking it, I
think changes the texture. So like I made a little
like kind of bechamel type sauce or a little roue whatever,
added the cheddar mild chatter. Actually, you know, I shredded it,
a little bit of shallots and garlic powder into the
cheese sauce, a little bit of seasoned salt, and then
(11:47):
I just tossed it directly into the shells with shaved parmesan.
Oh my Golright, So I shaved some parmesan in there,
and then I added some crack, added some cracked black pepper.
For the collared greens, I got some beautiful fresh collars today. Actually,
they were some of the most beautiful I've ever gotten
from a grocery store.
Speaker 2 (12:04):
They were.
Speaker 1 (12:05):
They were so luscious and green. Very simply you got
some hamhocks, chicken stock, onion, garlic, seasoning. Let that kind
of boil up simmer. I threw in the greens, I
kind of let them braize a little bit. And for
the catfish, I do a double. So I do a
little station where there's three bowls home deep frying, one
on one for the listeners. Deep frying at home is
(12:26):
a pain, all right, because disposing of oil is difficult.
You cannot pour it down a drain. So three bowls.
The first bowl is just white flour. The second bowl
is three eggs, about a half a cup of milk
maybe less maybe a fourth cup and some seasoning. Whisked
that very well. And the third bowl is flour with
a bunch of seasoning. Could be seasoned saltlight Tony's could
just be paprika, kayen whatever you want to put dredge
(12:48):
blah blah blah and into the oil at three seventy five.
The oils three seventy five so that it doesn't burn over.
That's the process, my friend. Remember to check Shondaland for
the recipe. We'll be right back. Welcome back to Flaky Biscuits.
(13:20):
I think we're about time for the drum roll. Did
you go back in time when you ate this meal?
Speaker 2 (13:27):
Yess, I'm seeing Mississippi roads.
Speaker 1 (13:33):
Mississippi roads. Interesting, So explain out to North State Street. Yeah,
come on, tell me where it brought you back to, man,
tell me exactly what you're feeling already.
Speaker 2 (13:42):
It really brought me back to Azalea Drive, which is
where my grandmother used to live. And going back to
behind her house, there was this little creek. We used
to go there after we would eat. It would be me,
my cousins, a couple of us, even like a lot
of us wound up living there after Hurricane Katrina. Like
it was like probably like eleven of us, and wow,
I know it's crazy. So we would go to this
(14:06):
little creek behind it created like me and my brother
and my cousins. I kind of just hang out. That
would be like the time to just have our little
version of adventure like when we were little kids. Yeah,
and I always associate that with after a meal, and
especially a meal like this.
Speaker 1 (14:21):
So yeah, damn, I'm really glad I brought you back there.
Speaker 2 (14:24):
And I hope I brought somebody else back yeah, because
you know, I think part of my life is being
split because of living in New Orleans and living in Mississippi,
and like the connection is kind of there with the catfish,
you know what I mean, it's a sudden thing, right,
it blends them together.
Speaker 1 (14:38):
Right, No, that's true. I mean I think, especially being
in the South, like the food that we cook here
is indicative of your family life as well. You know,
I live in New York and the food there is incredible.
The food that you can find from every other country,
and you know, you find super authentic things from all
around the world, but the South is unique because what
(14:59):
people cook and and eat and what families gather over
it's that soul food. It's like a uniform for us
to wear in a way. It's like, you know, if
you go and visit your mom's house or something, you
expecting to put that uniform on. You ain't ordering Chinese,
We ain't ordering We might order a pizza every now
and then, Crew Mama, But you understand what I'm saying.
(15:20):
Like your relationship with the South, it almost starts with
food fast. And I think whether you're musician, a cook,
a baker, and a graphic artist, whatever it is that
you are, if you're in the South, I feel like
your relationship in life starts with food. It's like it's undeniable.
Speaker 2 (15:35):
It's really. One of the first songs I ever wrote
was about jambalaya.
Speaker 1 (15:39):
Really, it never came. It never came out. Surprise really,
So it's not it's not public, it's you send it
and we'll play it on the on the pod quick,
just like a snip.
Speaker 2 (15:49):
It's just like a food is very important. Like you said,
it's the way that food, to me, especially in the South,
is communal. Everybody gathering around a dish, a table, a spread,
whatever you got. Music is the same for me too,
So like they're both communal type of arts in a way.
I think that cooking, especially this this art, how devoured it.
It's almost gone, almost part of the clean you will
(16:11):
be in time in a second. I'm talking right now.
But the idea of like sharing ideas and sharing that
time and quality time with people comes from being around
a centerpiece that's like tied into the community and the culture.
And I think food is that in the South just
as much as music is, you know what I mean,
especially for New Orleans.
Speaker 1 (16:30):
One hundred percent.
Speaker 2 (16:31):
Yeah.
Speaker 1 (16:31):
And it's interesting that you bring up New Orleans. How
did you go from on the streets of Mississippi eating
up and play the catfish? How did you get to
become you know, world traveling, crowd rocking musician, you know
what I mean? Like, at what point did you realize
your calling wasn't music? And how did you use your
heritage from the South to kind of transform your ability
(16:53):
to grow?
Speaker 2 (16:54):
Wow, didn't happen overnight, but I think in the transition
from me realizing that I want to to do it
full time, I was in school at Mississippi State Go Dogs,
So I was there, and I feel like it started
with just the people that were surrounding me. I think
we were all Southerners, my collaborators at the time. Shout
out to that feel good. All of y'all know who
(17:16):
you are, you know, steel sharp and steel And I
feel like us all being creatives, kind of fueled one
another to take it there to the point where I
started touring around Starkville, which is where Missippi State is,
and then even further when I got my first manager.
Shout out to Chris. I wound up traveling the whole
East Coast, did like a little tour. Get a call
(17:38):
from three hundred, which is now known as a big label.
You know, they were just starting. So Lee or Cohen
calls me, and me and Wanner underneath Claiborne Bridge, like
I think he's eating shelfing. I don't even think I'm eating.
I think I was just chilling. And I get a
call and I answered, and it's like Lee Or calling
like you know what I mean, Atlantic Jam all this stuff,
(17:58):
you know, one of the most powerful people in music,
especially to a kid, you know what I mean. At
that time, it was crazy, so like he was like, yeah,
this is a leor and I was like, what what
are we doing?
Speaker 1 (18:09):
I go to LA.
Speaker 2 (18:10):
I wind up traveling a lot more and started working
on things. I've never signed the deal, but made good
relations with a lot of the people, the producers that
I met. Shout out to lou Wig Gorenson and started
making an album and that was called Flow to Mall Dreaming,
And that was the first one. That was the first one.
Speaker 1 (18:26):
Yeah about twenty fourteen. Yes, look you researched. I have
a laptop in front of me. So that was the
album you started making. That was the first kind of
like break.
Speaker 2 (18:38):
Yeah, that was the first commercial thing because you know,
I kind of was in the era of the live
mixtape slash like that pith you know what I mean.
I was trying to get my like before it became
an album. There was an idea of can we put
this on live mixtapes and get like DJ Wallly Sparks
to like, you know what I mean, to sponsor this,
like shout out to Waally Sparks. But like the idea
(18:59):
of that project and how I came together is really
what made me start thinking big. A team started building.
I had a team in LA still have members of
that team. We really just started pushing stuff. So it
went crazy and there's a lot in between. Right, I
don't know what you want to talk about, but you
could be here for three hours.
Speaker 1 (19:15):
Then let's be here for three hours, Okay, all right,
now give it to me.
Speaker 2 (19:19):
Noah, So like even in twenty fourteen into twenty fourteen,
I meet G Eazy.
Speaker 1 (19:24):
You know, I went to college with him. What he
used to make music with this guy named Malcolm Connoncept.
I don't know whatever happened to Malcolm, but it was
in the dorm room Beaver Hall, and I would work
out with this guy Malcolm, and I was like, yo,
I like to make beats, you know, it's like studying
a guy. Now make a little beats. And he's like, yeah,
you should come kick it with the homie in the room.
So I go and it's Gezy And I knew him
because he was performing at the Republican. He was doing
his little New Orleans blow up.
Speaker 2 (19:45):
They used to have those electronic takeover it. Oh yeah,
yeah yeah, him and my boy Christoph Anderson.
Speaker 1 (19:52):
Christoph Anderson. Yeah yeah, shout out to all the anyways,
So shout out Gezy, shout out Loyola. I remember when
he graduated and everything, and like you know, obviously he
rose pretty quickly. And so the fact that you work
with him, that's yeah, insane.
Speaker 2 (20:04):
It was cool to me too, especially like early, you
know what I mean. I had already heard of him
because of Christoph and Christoph was producing for him at
the time, and I remember seeing the electronic takeovers and
going there as a fan and just being like whoa,
Like yeah, And when we linked up, he would always
come back around and be like, hell, but I need
to hop on that eleven eleven, like, because it was
(20:25):
a song that I already had released, and I was like, dog,
it's already out, man, it's already like you know, because
I would perform it when I was on the road
with him.
Speaker 1 (20:31):
He brought me on tour.
Speaker 2 (20:32):
I did like four days with him on the Bit
of the Universe tour. I got to meet another really
talented dude from the city named Blizzy Okay Jeezy's drummer
I still is and Loyalty Club. Like, he's got a brand,
he's got everything out here in the city and does
really great stuff. It was really good to meet him,
and just the team that he had around him really
inspired me to take it to the next level. Like
(20:53):
I'm saying, like think big. So after that tour, go
to LA, get an agent, get a lawyer, get like
all of that figured out, and I want to move
to LA, but I don't have funds, so we're trying
to get a publishing deal. I wind up in the
interim of like trying to solidify the publishing deal, doing
a couple of more shows and whatnot. But I wind
(21:13):
up signing it with Pulse for Publishing, and that affords
me the opportunity to go to l a full time. Okay,
So during this time, I was working at Subway at
the airport, right because I was another type of artist.
I was a sandwich artist.
Speaker 1 (21:26):
So I used to be I used to be.
Speaker 2 (21:28):
I used to be cooking too, you know, double time.
It was funny because one of the last times I
showed up for work, I was joking because I was like, yeah,
I'm gonna be here like tomorrow, but like they didn't
know that. I meant like, I'm gonna be here tomorrow,
(21:48):
flying to LA to leave, except for like the boss
knew that, but like everybody that I worked with didn't know.
But that was a really good feeling, like you know,
crossing the terminal and being like I'm not coming back,
and I actually did it, so so that was really funny.
But like once that started, when I was in LA,
just made connections and I wound up meeting Dave Cidik. Okay,
Dave Cidik is the producer and I guess you could
(22:11):
call him front man of TV on the Radio and
TV on the Radio is one of my favorite bands
of all time. You live in New York, you know,
they got their start in New York. I was like
an indie rock kid growing up, you know what I mean,
just as much as rap, just as much as anything else.
And he liked my music and wanted to work. So
we wound up working on a project called Limbo, which
to me, I wanted it to be a part of
(22:33):
Floating Wile Dreaming in a way, because I was working
on a Floating series which essentially was going to be
Floating Wild Dreaming, Limbo, Floating Wile dream Into and then Gravity.
I wound up switching the order of those last two,
but it was always meant to be a trilogy slash series,
and he was down for the idea and really challenged
me to make music outside of what's current and what's popping.
(22:57):
And I really thank Dave Siddik for that because it's
like a lot of times as a recording artist, especially now,
with like how trendy things are, you know, it's easy
to be like, oh, I have to do something that's
like current or this sounds.
Speaker 1 (23:09):
How do I keep up? How do I do I
keep algorithm? How do I keep up with your trends?
How do I keep up with all the hot sound bites?
Speaker 2 (23:17):
Is it funny?
Speaker 1 (23:20):
It looks cool enough?
Speaker 2 (23:21):
He allowed me to think outside of that, and like,
this guy doesn't even post rarely, you know what I mean?
Speaker 1 (23:26):
Isn't that the goal to grow and not post? That's
when you know you.
Speaker 2 (23:30):
I think at a certain point you have to let
the music speak for itself. And everybody comes to that point, right,
But I think that there is multiple different stages to
get in there.
Speaker 1 (23:38):
It doesn't look you got to play the game, can't escape,
got to play.
Speaker 2 (23:41):
You gotta play your game, right, And I think that
he played his game well. He knows how to produce,
knows how to make records, and that's what he does.
I'm kind of similar, you know what I mean. I
know how to make a great song, hit song, whatever.
I wound up going to Caroline for distribution through Capitol Records.
That record for Limbo didn't really perform as good as
(24:03):
we wanted it to, but I wound up going on
tour off of that, which was really great. That tour
was a very special tour for me. I headlined my
own tour, my first one across this across the US.
Also before that, I met this wonderful person named Kaylannie
who took me on tour with her in twenty fifteen
and introduced me to a lot of the Bay Area
collaborators and stuff that I have to this day. Shout
(24:25):
out to Kaylani, Shout out on the heels of that.
I go on my own tour in twenty sixteen called
the Only in Your Dreams Tour. I bring with me
day Jack, Chaz French and Ji d Jid and it
was probably one of the best experiences I've ever had
in my life. Toured the whole US. Shout out to
my homies from Complex giving me free close. It was
(24:45):
like I was feeling, you know what I mean Now,
I was like I'm in it, you know what I mean,
Like we get some gear, some gear, and you know
what I'm.
Speaker 1 (24:52):
Saying, We'll be right back after this. Stay tuned. All right,
(25:12):
All right, let's just jump back in. So in this we'
talk about twenty fifteen, sixteen seventy.
Speaker 2 (25:23):
Tour, now seventeen. Yeah, there's now seventeen.
Speaker 1 (25:25):
I mean, what did you eat when you were on
the road, Like, how do you navigate finding comforting food
when you're not at home?
Speaker 2 (25:33):
It wasn't about finding comforting food. It was just it
was about how do I not get ill on the road, Like,
you know what I mean? On my rider at the time,
I had kale, salad, celery, carrots, a meil Beck you know,
I had a little and if they didn't have that back,
you know, I was slipping pinky up just a little different,
right that and a whole mango. Wow.
Speaker 1 (25:56):
I would always really get you was getting your vitamins then, Yeah,
I had to keep it a little balanced because other
than that, you're eating like Mickey D's or whatever. You
know what I mean.
Speaker 2 (26:03):
I think that I was definitely trying to survive anything
cost efficient. Put this on my riders type of stuff
was what I was eating as much as I could
because that was going to be the healthy stuff. Anything
else is like you know, five from them.
Speaker 1 (26:16):
You already know you got to stop on the side
of the road to get the boot at or a little.
Speaker 2 (26:22):
It wasn't glorious.
Speaker 1 (26:23):
Yeah, yeah, So bring me into how did you get
into you know, global warming? And then obviously floating wall
dreaming too.
Speaker 2 (26:31):
During right before the pandemic, two very important things happened
in my life. I was in a session with one
of my good friends in Leak ninety five and Mika Jasper,
who's a producer. Both of them are producers, really talented
at what they do, and we were in a session
in LA and all of us are from New Orleans
and talking about how we didn't have anything to call
(26:52):
back on if we were in a different city, like
say I go to go to Philly, go to New York,
Like who am I linking with from the city that's
not a top top top up a list celebrity artists
that I've worked with. I think we wanted to bridge
a gap between the people that were already working in
the city and our friends that are in the city,
to have something that we could all call back on
business wise, to incentivize us to like link up more
(27:15):
and more together.
Speaker 1 (27:15):
I love you know what I mean.
Speaker 2 (27:16):
It was really about friends. And then when we were
in the session, we were talking about like, oh, we'll
just call it global warming, and like I was like, yeah,
I'm gonna call it global warming. So I like got
the little at I put a little Pangaea avvy for
like global warming. I don't even have the password for anymore.
Why we are different different accounts.
Speaker 1 (27:34):
The vowels taken out because the Internet like copy like
trademark or something, or No, it's.
Speaker 2 (27:40):
Really because we didn't want to mess with like the
SEO searches for like actual climate change, people that are
actually doing their work out there. I feel like it's
like have a little separate pot.
Speaker 1 (27:50):
I didn't want to mess up the flow of climate conversations.
Speaker 2 (27:53):
I mean, look, look, you're right just saying that beer,
but it's snowballed into something way bigger. I think we
think of New Orleans as such a fragmented even though
we're all closely knit together. You know, it's a small city. Yeah,
there's these different groups and these different clicks that make
(28:15):
people feel like, oh, these New Orleans are just don't
fuck with one another. That's not the case. I think
it's just we feel as though giving into other waves,
or like supporting other waves may take away from what
we have going on, which I feel like global warming
is exploiting as a myth, you know what I mean?
And I think we're all sharing each other's energy. That
doesn't mean like posting everybody stuff, but that means like
(28:37):
really showing up.
Speaker 1 (28:38):
Like real support human life, like.
Speaker 2 (28:40):
Pulling up the shows, you know what I mean, buying merge,
like doing the real things that push the needle forward
business wise. And we did that, and so in twenty
twenty one, we released Global Warming Volume one and you
know double XL, Complex, INAACP, you know, all these people
supporting it, the mayor, but it was really the session
is that really inspired me to come back. And I
(29:02):
think what's bigger than that with the global warming community
is the sense of what we can do for the
community that helped inspire us. We teamed up with glass
hapt Full and did these five le four bracelets where
it was a recycled piece of glass. First off, let
me tell you glass app Full does glass recycling and
essentially they make sand and also are working on making
(29:24):
beads so that we don't have to buy our beads
from you know, China. They're trying to build jobs here,
et cetera and recycle at the same time, you know,
win win. So we teamed up with them to help
with that recycled effort and overwhelmingly had a good response.
We sold out other bracelets Fible four bracelets. You know,
the idea being, if you love your city, helped keep
it clean by coming buy and recycling glass. Bring that
(29:46):
glass here more that was the name of it, and
you know, we'll give you a ticket or a percentage
off of these handmade glass beads that have five before
indentation on them. So it was really cool to see
that and how people responding to it. And now people
have a relationship right with glass hat full from that,
hopefully we helped.
Speaker 1 (30:02):
Yeah, I mean, it sounds like global Warming wasn't necessarily
a music first. It's almost like friendship and community first
with the byproduct of literal hit records. Fact fact. All right, listen,
I see you now you're kind of doing like a
DJing vibe or something like the pelloween and that, like, like,
(30:24):
so what's next for pell like well that.
Speaker 2 (30:26):
You can talk about, I guess. I mean in twenty
twenty three, specifically, I feel like more solo records to
My Dreaming and released in twenty twenty one, and I
was able to go on tour off of that, which
was great. The past year, I've been basically doing more
features than anything I think it's really about refocusing and
refocusing on what stories I want to tell on my travels.
Like I'm big on the map method. My OG told
(30:48):
me this. Once you know, movement activates possibility map. Yeah,
so it's like you got to be out here and
you've got to be doing things. And I've been able
and afford it to see some things that people where
I'm from and not every sea. Right, Incorporating that in
the music that I make and the message that I'm
given to the youth or whoever follows my music, who's
been following my music, is really what twenty twenty three
(31:09):
is about.
Speaker 1 (31:10):
I love it.
Speaker 2 (31:10):
So definitely new music coming soon. Yeah, definitely new global
warming music.
Speaker 1 (31:15):
Yes, what you're gonna do to nine five? To the
listeners out there, make sure that you're listening to all
of Pell's music. Find it wherever you can stream music
at pell yeah on Instagram. Obviously, it is time for
I don't think I prepared you for this. It's time
for our flaky game. Each game is different for each guest,
(31:35):
but it usually relates back to the dish that I
prepared as well as your profession. So there's some song
lyrics out in the world that mentioned catfish, And I'm
gonna and I'm going to test your knowledge and see
if you can tell me what artist is the performer. Actually,
one of them is chicken, two of them is catfish.
Speaker 2 (31:56):
Okay, I already have one in mind, but I.
Speaker 1 (31:58):
Don't wonder if it's probably the one of them to say,
all right, I got dirty South mind blowing, dirty South bread, catfish,
fried up, dirty South fed, sleep in a cop picking,
dirty South bed, dirty South girls, give me dirty South?
Speaker 2 (32:16):
Wow? Are we rolling? Why do I want to say?
I really don't know which is crazy?
Speaker 1 (32:25):
What if I didn't do it in such a poetic
Let's see if I can imitate the artist?
Speaker 2 (32:29):
Here we go.
Speaker 1 (32:31):
No, I'm not even gonna try. I'm not dirty South
mom blowing, dirty South bread, catfish, fried up, dirty South fish,
sleep in the cop picking, dirty South bed, dirty South girls.
Give me Dirty South?
Speaker 2 (32:43):
Isavid Benner.
Speaker 1 (32:44):
No, this is ludicris.
Speaker 2 (32:46):
Oh my god, Southern hospitality. Oh my god, Sorry Luda,
Sorry for imitating. I mean, if you were going to lose,
use Luda chicken and beer, you said chicken.
Speaker 1 (32:56):
I did say chicken. Yeah, Unfortunately you aren't gonna go
three for three.
Speaker 2 (33:01):
But I still can go one for three.
Speaker 1 (33:03):
Yes, so next we have hm hmmm, Fried Chicken, fly vixen,
give me heart disease, but I need you in my kitchen.
You a bird, but you ain't a key. You've got wings,
but you can't fly away from me.
Speaker 2 (33:18):
One more time? Why what.
Speaker 1 (33:27):
Fried chicken give me heart disease, but need you in
my kitchen. You a bird, but you ain't a key.
You got wings, but you can't fly away from me.
The song is called fried Chicken, No nas and buster rhymes.
I think, I think I forget what is the album?
I forget the album album. It's such a great song.
(33:48):
He talks about like the oil drippings. It's really great.
Speaker 2 (33:51):
Okay, all right, I guess I came a little bit chicken.
Speaker 1 (33:55):
Okay, Fried chicken, heart disease, But need you.
Speaker 2 (33:59):
In my Some old head is looking at me so
terribly right now.
Speaker 1 (34:03):
There's no judgment, there's no judgment.
Speaker 2 (34:05):
I want you to keep this.
Speaker 1 (34:07):
Oh yes, we're keeping it all right. Last one. It's
not rap, all right. It is a very legendary musician. Though, uh,
no pressure. I'm gonna buy one hundred pounds of catfish,
cook it all up on the grill. Fix some beans
and corn bread. Everybody's gonna get their fill. Yea. I
(34:30):
really fell over on this. I really came a little
too aggressive on it. I came a little too strong
on this. I feel bad.
Speaker 2 (34:36):
I am thinking you're gonna be like the bitching really bad.
You can't fish like. I'm like thinking very contemporaration, and
you're like, I don't know this one either.
Speaker 1 (34:44):
This is bb King playing with my friends. Very good. Hey,
but you know what it is. That's just a random
song I've happened to hear. It's not like one of
the most popular hit singles or anything.
Speaker 2 (34:54):
No no, no, no, no, no, no no.
Speaker 1 (34:55):
That's good.
Speaker 2 (34:55):
That's good.
Speaker 1 (34:56):
So listen before we let our listeners go, we're definitely
wanting to find out what organization means a lot to
you as you continue to grow in your career, so
you continue to help out the communities here in New
Orleans or communities wherever it is that you contribute. What
is the organization that is near and dear to your
heart right now?
Speaker 2 (35:13):
For the horticulture is really near and deer especially, it's
like fam shout out to Nate, shout out to Crystal,
Crystal Sims. Cameraon heads it, and it's really important because
we're talking about food. We've been talking about you know,
we're here on the Flaky Biscuit podcast, and I feel
like last year or two years ago, you know, when
Hurricane Ida came through, we had a lot of conversation
(35:33):
about like food deserts and like how certain people weren't
able to like go to a supermarket in their neighborhood
or weren't able to get the food that they needed.
And oftentimes without something like that or Ida happening, people
don't really recognize that as a problem in their own backyard.
And I think what they're doing that for the horticulture
in terms of helping people find or have sustainable gardens
(35:55):
in their backyard and setting that up for them. We
actually help them last year make some seat starters and
like reusable edible gardens, which was really an amazing project.
I think that a lot of people don't realize how
valuable that is until they don't have it and a
disaster happens like that. But it's good to see that
people are forward thinking about those who need it.
Speaker 1 (36:16):
That is, I mean, honestly, for the listeners out there,
make sure the Instagram. I think it's at for the
Underscore Wharty Underscore culture. Make sure you check out the
websites all the show notes. Can people volunteer while they're
here in New Orleans donate? We can kind of show
any kind of support possible. Food and security is very
very serious, especially in communities like this, so I appreciate
(36:37):
you bringing that to light and making that part of
something that you think about as you continue to tour
the world and have fun and make music. It's very
important that you're mate was down under last week, but
he's been here on Flaky Biscuit. Hell, thank you so
much for coming through. I appreciate you, man, like yeah,
(36:59):
tell you hell yeah baby. All right, man, my guy
a lay in the spirit of food and music. Two
of my favorite things here is Pell's unreleased track to
take us out. This is Jumbalaya exclusively on Flaky Biscuit.
Speaker 3 (37:17):
I still remember Code November said to me as my
temper smelling love through the house, coming from the kitchen,
mama whipping up a present for young and gifted feeling.
Speaker 1 (37:28):
Okay, thank you so much for listening. If y'all want
my catfish recipe, find it on Shondaland dot com. I
know y'all don't want that recipe because let me tell
you something right now, When I fry a fish, it's
no joke, it's no game. I gotta see y'all, man,
I want to see y'all frying up some fish. Tag
me at Artists and Brian, tag pel At pell Yeah,
(37:49):
tag shondaland post your photos, post your videos. You know
what I'm saying. Let me see the oil sizzling. Get
into the discord. Chat with your fellow listeners. Chat with me,
Brian Ford. The advice I can give you here, make
sure your oil is right around three seventy five. Please
use the thermometer. Don't let your oil get too hot,
because then it's gonna turn brown and your oil gonna
(38:09):
get dirty. D d D dada. Fishing's gonna be cooked
right all right, three seventy five on oil. And remember
y'all do it for the horticulture. You can find them
on Facebook and Instagram at for the Underscore Hordy that's
h o RTI underscore culture. All those handles and the
link to the recipe are in the show notes for
(38:29):
this episode. If you like Flaky Biscuit, rate it, review
it five stars, ten stars, all right, does the best
food podcast ever exist? Make sure that you let everyone
know that. Let's blow it up, man, Let's make it big.
Flaky Biscuit is executive produced by Sandy Bailey, alex Alja,
(38:49):
Lauren Homan, Tyler Klang, and Gabrielle Collins. Our creative producer
is Bridget Kenna and our editor and producer is Nicholas Harder,
with music by Crucial. Rest from Flaky Biscuit can be
found each week on Shondaland dot com. Subscribe to the
Shondaland YouTube channel for more Flaky Biscuit content. Flaky Biscuit
(39:10):
is a production of Shondaland Audio in partnership with iHeartRadio.
For more podcasts from Shondaland Audio, visit the iHeartRadio app,
Apple Podcasts, or wherever you listen to your favorite shows.
Flaky Biscuit is a production of Shondaland Audio in partnership
with iHeartRadio. We're ready to roll to ensure the integrity
of the catfish serve being served. Flaky and Hi, we
are ready to do it.
Speaker 2 (00:11):
Nick, Let's get it, y'all seek again.
Speaker 1 (00:19):
Baby, we really did it. We really did it this time.
Welcome to Flaky Biscuit. And today is very special because
I just cracked a beer. I'm about to crack another beer.
Speaker 2 (00:28):
Crack it, crack.
Speaker 1 (00:28):
Here's baby. We out here with the homy pal. But
you already know Flaky Biscuit. In each episode, we're cooking
up delicious morsels of nostalgia. Today was one of the
most challenging meals I've had to prepare, all right, and
remember these meals and recipes have comforted and guided our
guests to success. All Right, each episode I'm making a
recipe from scratch, and y'all are in for a treat.
This recipe is fire. You know what I'm saying, because
(00:50):
you boy, you've been doing this for a minute. Listen,
you already know who I am on Brian Ford today.
I got something, something, I've got someone, I've got some
so very special in the kitchen today. I'm loving the
New Orleans energy. My guest today is a star hip
hop artist Come On, who is breaking down barriers in
the music industry, literally exploding out of New Orleans scene
(01:14):
into the mainstream. His music videos have been featured in
Tom and Jerry the movie. He's traveling the whole world
rock and sold out shows. He's worked with multiple brands
like Rebok and Samsung. I can't even keep up with
how high you are going, my friend. We're welcoming Jared
pell pellerin to play Miskiny.
Speaker 2 (01:31):
Thank you for having me.
Speaker 1 (01:32):
Let me tell you something, bro, thank you for being
here today. I'm extremely excited for this episode. Me too.
Speaker 2 (01:37):
I'm excited for this catfish.
Speaker 1 (01:40):
He's trying to bypass the pleasant trees here to the
listeners at home. Why don't you tell the listeners what
you had me make as you're a nostalgic meal today.
Speaker 2 (01:48):
So what we have is catfish. We got mac and cheese,
and we got Kyler Greens. It's about to go down, yeah,
and it looks beautiful. I just I can't wait.
Speaker 1 (01:58):
All right, So we're gonna do something a little bit
bit different. Usually we'll talk, we'll banter and blah blah blah.
But because the fish is fresh out of the fryer
and it's hot, we are going to go straight into eating,
and then we're gonna give y'all all the dirty details
about why this meal is nostalgic. I'm starving to I mean,
we just we're both sipping a light pills in her beer.
It's one o'clock in New Orleans on a Friday, like
(02:20):
we we about.
Speaker 2 (02:21):
To throw it down bags, thank you?
Speaker 1 (02:24):
Oh my god, now I here comes, here it comes.
We're digging straight in here, flaky biscuit. All right. He
hitting the mac and cheese mac first. He's hitting the
mac first.
Speaker 2 (02:35):
You know, you gotta work your way around before you
get to the main. Oh god, we got the shell mac.
Speaker 1 (02:43):
Oh yeah, we're gonna talk all about the shell mac.
Because I don't play with no elbows. We're going straight
into the fish. I'm gonna get a little ketchup on mine.
They don't cook like this down Under, do they not?
For our listeners, Pel was just us absolutely decimating the
music scene in Australia. For what were you for a
(03:04):
couple of weeks down there?
Speaker 2 (03:05):
Yeah, I was down there with my Buddy Young Franco
and we did Falls Fest, Elevate, Heaps Good, just a
bunch of festivals. It was my first time in Australia.
They have so much slang. It's wild. I think that
New Orleans has slang, and then I go down there.
It was like, you know, learning a new language.
Speaker 1 (03:21):
Right.
Speaker 2 (03:22):
They say heaps a lot, heaps like like this capfish
right now. I just cracked it over this heaps good.
That's what they were saying.
Speaker 1 (03:30):
It keeps good, mic it heaps good. Mite. I don't
know what heaps means, but I'm assuming it's like banging a.
Speaker 2 (03:36):
Lot or very very good.
Speaker 1 (03:40):
I'm getting down to. That's what I love about this podcast.
I just get to eat a bunch of food all
the time.
Speaker 2 (03:45):
That's real. Do you eat everything that you put on
your Instagram story all the reels?
Speaker 1 (03:49):
Well?
Speaker 2 (03:50):
Do you eat all that bread? What is your workout routine?
Speaker 1 (03:53):
No? No, no, no, I don't. The reason I don't
is because for about three to four years I did.
Then I gained about sixty pounds.
Speaker 2 (04:02):
Oh my god.
Speaker 1 (04:03):
Yeah. So now I'm cooking, I just have to donate
it or give it to the neighbors like I usually
bring my neighbors a bag of bread. I'll pull up
and make pizza with extra dough. Whoever's around. I'm like, yo,
let me pull up with the other man. I got
all this dough. I can't be making this.
Speaker 2 (04:16):
Wow, I got a wrapper.
Speaker 1 (04:17):
Yeah, do pull up with all this dough real quick.
Speaker 2 (04:21):
God, I love it. That's also crazy that like that
you monitored that you gained sixty pounds. That's like a
lot to realize you gained.
Speaker 1 (04:30):
The realization started to happen when my you know, my
mom loves me to death, but she'll let me know
how I look, like, Ryan, you need a hair good.
It's all love. And when she said my face was
looking puffy, I was like, ah shit, all right. Then
I kind of stepped back and I was like, man,
I eat so much bread. I'll be making all these
videos and testing recipes. I just did a cook book,
one hundred and fifty recipes.
Speaker 2 (04:50):
I mean, let's go.
Speaker 1 (04:51):
What I'm gonna do not taste them exactly, I mean
I gotta just ship them to me. Well literally, So
now that we got the hot food onto the plate, mouthful,
trying to talk and everything.
Speaker 2 (05:02):
I'm not fighting it. This is beautiful.
Speaker 1 (05:05):
We have a thing called the Clean Plate Club for
our guests who finish your plate. This was a heaping
Southern portion plate. You know, you can nibble on it
throughout the episode. So maybe you join a clean plate club,
maybe you don't.
Speaker 2 (05:17):
Is that a challenge?
Speaker 1 (05:18):
It is definitely a challenge. I definitely want my guest
to finish their food every time. But before we get
into the clean plate elements, before we even talk about
what you think about this particular dish that I cook
for you whenever you have a moment in between bites,
I would love to know what does this meal really
mean to you? The listeners are dying to know, and
so am I, so give it to me.
Speaker 2 (05:40):
My first memory of having this dish brings me back
to before Hurricane Katrina. I used to always visit my
grandmother in Jackson, Mississippi, and when we were there, my
mom would always cook, my Grandma would cook, and then
my aunties would always cook, so the whole family was
cooking more so I feel like my grandma than everybody
else because she had the recipes up here. The memories
(06:00):
that I have associated with Jackson and like going to
visit my grandma are definitely catfish because we used to
either she would make it or we would go to
a place called cock of the Walk, Coca Cockadle Wa Walk.
We would go either to those two places, like my
grandmothers are there. And then the mac is something that's
like a family specialty because we have excuse me, we
actually have a cookbook. My family has a cook Yeah,
(06:22):
May's family cookbook is coming soon. So the mac and cheese,
which I actually have made this mac and cheese before.
Usually as like you know, some ritz crackers. It's like
a casse role.
Speaker 1 (06:33):
You know, you got ritz cracker.
Speaker 2 (06:35):
Yeah, I actually put elbows in it. Okay, all elbows.
We got mild cheddar, we got little mayonnaise, we got
a little salt pepper, and then we got you know,
a little garnish at the end with the ritz crackers.
You feel me, So I got a little crunch. So
I remember this because this is one of the first
dishes that I was a part of making, you know
what I mean. And I feel like that kind of
got me closer with the family because a family that
(06:56):
eats together stays together, and it's like a communal thing.
Speaker 1 (07:00):
How long ago was that that.
Speaker 2 (07:01):
I made it for the first time? Yeah, probably like
eight years ago.
Speaker 1 (07:06):
Probably that you made it for you've been eating and
it was a hit. How about the college though, So
I braised those with ham hot That's how I get
down with it. But I'm curious to know, like, how
do you remember it?
Speaker 2 (07:17):
Gosh, how I remember it too. You can't do one
without the other. There's a real good marriage, right yeah,
flavor profile out out the wazoo.
Speaker 1 (07:27):
The boy picking up some new Australian coming out.
Speaker 2 (07:30):
It's he heaps good Man and it's wall zoo. Oh
shoot prowns on the bobby.
Speaker 1 (07:34):
Damn, you should do something.
Speaker 2 (07:35):
I don't even catfish out there.
Speaker 1 (07:37):
Yeah, no they don't.
Speaker 2 (07:37):
That's British.
Speaker 1 (07:38):
Then stop. They don't eat caltfish in New York either.
People just don't respect catfish. That's real. You know what
It's called SWAYI You ever have a sway fill a?
It's like it's like another fish that's similar to catfish.
So when I'm like, when I'm in New York, I
go to the store say, I'm like, yo, y'all got calfish?
They say, yes, we have catfish. They show me and
I'm like, this is swyy bro, this is not calfish.
Some restaurants out here in New Owns trying to get
(08:00):
away with it too, because it's it's very, very cheap, cheap,
cheap fish. How do you tell the difference. The flavor
is grittier, Let's be honest. Catfish is not like the
cleanest fish per se. But I think the flesh of
catfish is clean to the palate. I think it's smooth.
I think it's buttery. When it's done right sway comes
out a little bit grainy, It comes out a little bit,
the texture gets a little rubbery, and it's just not right.
(08:22):
It's just not right. And so I had catfish once
at this place, and I was like, man, this this
must be that swy shit. Bro.
Speaker 2 (08:28):
Also, while you were doing that, I just like put
the fork in again, and like, I think you could
even hear it. Watch listen to this here that flake.
Speaker 1 (08:36):
Yeah, yeah, we definitely heard that. All right, So so
we got the catfish. If you're from the South, probably
somebody your family is cooking catfish.
Speaker 2 (08:48):
Definitely.
Speaker 1 (08:49):
So you said it was your how many aunts aunties
of cooking? I have got two months and they specialize
in the kitchen, right, Yes.
Speaker 2 (08:55):
They're amazing. All of them are good. In the kitchen.
Speaker 1 (08:58):
Y'all got a cookbook coming out, So it's like the
history is really running deep here.
Speaker 2 (09:02):
Oh it's really yeah, shout out to the Mains family
that's on my mom's side. I look forward to every
family reunion. And also like with catfish too, it's funny,
like you said, being in the South, everybody makes it.
But also I feel like I have a special connection
with catfish because I'm allergic to shellfish. I'm from New
Orleans and I'm allergic to shellfish, right, so I could
(09:22):
never be the person eating crab, crawfish, all the other
things that people like to eat, shrimp, all that, and
that's crazy. Not your allergic.
Speaker 1 (09:30):
Are we long lost brothers?
Speaker 2 (09:32):
No? I don't know. Maybe maybe got the same haircut.
Speaker 1 (09:36):
I have ever met someone else in this predicament, because
it's a predicament. It's people having the crawfish boiling you Like,
can you just make me some sausage on the side
with the corn and the mushrooms on the side. Yes,
that's what we gotta do. Yeah, has it been your
whole life.
Speaker 2 (09:49):
Or the whole life?
Speaker 1 (09:50):
Oh?
Speaker 2 (09:51):
Shoot, so you can't miss what you had never had?
Speaker 1 (09:52):
I got it taken away from Oh my god, I
was fifteen eating the shrimp.
Speaker 2 (09:57):
What did you do to deserve that?
Speaker 1 (09:59):
I don't know?
Speaker 2 (10:00):
Can We asked that what did you do?
Speaker 1 (10:02):
We was eating? Uh, I think my dad bought home
once it was like shrimp fried rice. And I started
having these crazy reactions. And my family thought it was
because I kept going in the woods in our backyard.
We thought it was like poison ivy. My face was
blowing up, breath happened two times, happened three times. You know,
my family was real. They gave me some vix and
a gatorade. It's like, go to your room.
Speaker 2 (10:22):
Put it.
Speaker 1 (10:24):
Then one day I'm eating the shrimp po boy, and
I had never gone into the woods or anything. I
was just eating it and and I blew up. And
that was the moment that I was like, man, if
I keep eating this, I'm gonna get hurt.
Speaker 2 (10:34):
Damn. Well, I'm glad you're here today.
Speaker 1 (10:36):
I am here today, epipenn and all.
Speaker 2 (10:38):
But you.
Speaker 1 (10:41):
Know it's funny. I was leave it at home like
I have one, and I never.
Speaker 2 (10:43):
Bring it with me.
Speaker 1 (10:44):
We are did you bring it to Anna? Bring it Astralia. Look,
I feel that management on the side is like no no, no, no,
my friend, I'm.
Speaker 2 (11:00):
Just kidding, but I'm very serious about I didn't bring
it with me.
Speaker 1 (11:05):
All right. So I'm sure the listeners are wondering what
you thought of the meal. Before we get into your
thoughts of what I prepared for you and if it
brought you back to those memories, I'm going to actually
kind of explain a little bit of what I did
so that you have some context. We'll start with the mac.
I did not bake it. We got to talk about
this baked macaroni, baked mac and cheese versus just a
mac and cheese. I feel like it's a very contentious thing.
(11:26):
I think the type of noodle you use, like whether
it's a shell or an elbow, that's whatever. It's just
as pasta, right, But baking or not baking it, I
think changes the texture. So like I made a little
like kind of bechamel type sauce or a little roue whatever,
added the cheddar mild chatter. Actually, you know, I shredded it,
a little bit of shallots and garlic powder into the
cheese sauce, a little bit of seasoned salt, and then
(11:47):
I just tossed it directly into the shells with shaved parmesan.
Oh my Golright, So I shaved some parmesan in there,
and then I added some crack, added some cracked black pepper.
For the collared greens, I got some beautiful fresh collars today. Actually,
they were some of the most beautiful I've ever gotten
from a grocery store.
Speaker 2 (12:04):
They were.
Speaker 1 (12:05):
They were so luscious and green. Very simply you got
some hamhocks, chicken stock, onion, garlic, seasoning. Let that kind
of boil up simmer. I threw in the greens, I
kind of let them braize a little bit. And for
the catfish, I do a double. So I do a
little station where there's three bowls home deep frying, one
on one for the listeners. Deep frying at home is
(12:26):
a pain, all right, because disposing of oil is difficult.
You cannot pour it down a drain. So three bowls.
The first bowl is just white flour. The second bowl
is three eggs, about a half a cup of milk
maybe less maybe a fourth cup and some seasoning. Whisked
that very well. And the third bowl is flour with
a bunch of seasoning. Could be seasoned saltlight Tony's could
just be paprika, kayen whatever you want to put dredge
(12:48):
blah blah blah and into the oil at three seventy five.
The oils three seventy five so that it doesn't burn over.
That's the process, my friend. Remember to check Shondaland for
the recipe. We'll be right back. Welcome back to Flaky Biscuits.
(13:20):
I think we're about time for the drum roll. Did
you go back in time when you ate this meal?
Speaker 2 (13:27):
Yess, I'm seeing Mississippi roads.
Speaker 1 (13:33):
Mississippi roads. Interesting, So explain out to North State Street. Yeah,
come on, tell me where it brought you back to, man,
tell me exactly what you're feeling already.
Speaker 2 (13:42):
It really brought me back to Azalea Drive, which is
where my grandmother used to live. And going back to
behind her house, there was this little creek. We used
to go there after we would eat. It would be me,
my cousins, a couple of us, even like a lot
of us wound up living there after Hurricane Katrina. Like
it was like probably like eleven of us, and wow,
I know it's crazy. So we would go to this
(14:06):
little creek behind it created like me and my brother
and my cousins. I kind of just hang out. That
would be like the time to just have our little
version of adventure like when we were little kids. Yeah,
and I always associate that with after a meal, and
especially a meal like this.
Speaker 1 (14:21):
So yeah, damn, I'm really glad I brought you back there.
Speaker 2 (14:24):
And I hope I brought somebody else back yeah, because
you know, I think part of my life is being
split because of living in New Orleans and living in Mississippi,
and like the connection is kind of there with the catfish,
you know what I mean, it's a sudden thing, right,
it blends them together.
Speaker 1 (14:38):
Right, No, that's true. I mean I think, especially being
in the South, like the food that we cook here
is indicative of your family life as well. You know,
I live in New York and the food there is incredible.
The food that you can find from every other country,
and you know, you find super authentic things from all
around the world, but the South is unique because what
(14:59):
people cook and and eat and what families gather over
it's that soul food. It's like a uniform for us
to wear in a way. It's like, you know, if
you go and visit your mom's house or something, you
expecting to put that uniform on. You ain't ordering Chinese,
We ain't ordering We might order a pizza every now
and then, Crew Mama, But you understand what I'm saying.
(15:20):
Like your relationship with the South, it almost starts with
food fast. And I think whether you're musician, a cook,
a baker, and a graphic artist, whatever it is that
you are, if you're in the South, I feel like
your relationship in life starts with food. It's like it's undeniable.
Speaker 2 (15:35):
It's really. One of the first songs I ever wrote
was about jambalaya.
Speaker 1 (15:39):
Really, it never came. It never came out. Surprise really,
So it's not it's not public, it's you send it
and we'll play it on the on the pod quick,
just like a snip.
Speaker 2 (15:49):
It's just like a food is very important. Like you said,
it's the way that food, to me, especially in the South,
is communal. Everybody gathering around a dish, a table, a spread,
whatever you got. Music is the same for me too,
So like they're both communal type of arts in a way.
I think that cooking, especially this this art, how devoured it.
It's almost gone, almost part of the clean you will
(16:11):
be in time in a second. I'm talking right now.
But the idea of like sharing ideas and sharing that
time and quality time with people comes from being around
a centerpiece that's like tied into the community and the culture.
And I think food is that in the South just
as much as music is, you know what I mean,
especially for New Orleans.
Speaker 1 (16:30):
One hundred percent.
Speaker 2 (16:31):
Yeah.
Speaker 1 (16:31):
And it's interesting that you bring up New Orleans. How
did you go from on the streets of Mississippi eating
up and play the catfish? How did you get to
become you know, world traveling, crowd rocking musician, you know
what I mean? Like, at what point did you realize
your calling wasn't music? And how did you use your
heritage from the South to kind of transform your ability
(16:53):
to grow?
Speaker 2 (16:54):
Wow, didn't happen overnight, but I think in the transition
from me realizing that I want to to do it
full time, I was in school at Mississippi State Go Dogs,
So I was there, and I feel like it started
with just the people that were surrounding me. I think
we were all Southerners, my collaborators at the time. Shout
out to that feel good. All of y'all know who
(17:16):
you are, you know, steel sharp and steel And I
feel like us all being creatives, kind of fueled one
another to take it there to the point where I
started touring around Starkville, which is where Missippi State is,
and then even further when I got my first manager.
Shout out to Chris. I wound up traveling the whole
East Coast, did like a little tour. Get a call
(17:38):
from three hundred, which is now known as a big label.
You know, they were just starting. So Lee or Cohen
calls me, and me and Wanner underneath Claiborne Bridge, like
I think he's eating shelfing. I don't even think I'm eating.
I think I was just chilling. And I get a
call and I answered, and it's like Lee Or calling
like you know what I mean, Atlantic Jam all this stuff,
(17:58):
you know, one of the most powerful people in music,
especially to a kid, you know what I mean. At
that time, it was crazy, so like he was like, yeah,
this is a leor and I was like, what what
are we doing?
Speaker 1 (18:09):
I go to LA.
Speaker 2 (18:10):
I wind up traveling a lot more and started working
on things. I've never signed the deal, but made good
relations with a lot of the people, the producers that
I met. Shout out to lou Wig Gorenson and started
making an album and that was called Flow to Mall Dreaming,
And that was the first one. That was the first one.
Speaker 1 (18:26):
Yeah about twenty fourteen. Yes, look you researched. I have
a laptop in front of me. So that was the
album you started making. That was the first kind of
like break.
Speaker 2 (18:38):
Yeah, that was the first commercial thing because you know,
I kind of was in the era of the live
mixtape slash like that pith you know what I mean.
I was trying to get my like before it became
an album. There was an idea of can we put
this on live mixtapes and get like DJ Wallly Sparks
to like, you know what I mean, to sponsor this,
like shout out to Waally Sparks. But like the idea
(18:59):
of that project and how I came together is really
what made me start thinking big. A team started building.
I had a team in LA still have members of
that team. We really just started pushing stuff. So it
went crazy and there's a lot in between. Right, I
don't know what you want to talk about, but you
could be here for three hours.
Speaker 1 (19:15):
Then let's be here for three hours, Okay, all right,
now give it to me.
Speaker 2 (19:19):
Noah, So like even in twenty fourteen into twenty fourteen,
I meet G Eazy.
Speaker 1 (19:24):
You know, I went to college with him. What he
used to make music with this guy named Malcolm Connoncept.
I don't know whatever happened to Malcolm, but it was
in the dorm room Beaver Hall, and I would work
out with this guy Malcolm, and I was like, yo,
I like to make beats, you know, it's like studying
a guy. Now make a little beats. And he's like, yeah,
you should come kick it with the homie in the room.
So I go and it's Gezy And I knew him
because he was performing at the Republican. He was doing
his little New Orleans blow up.
Speaker 2 (19:45):
They used to have those electronic takeover it. Oh yeah,
yeah yeah, him and my boy Christoph Anderson.
Speaker 1 (19:52):
Christoph Anderson. Yeah yeah, shout out to all the anyways,
So shout out Gezy, shout out Loyola. I remember when
he graduated and everything, and like you know, obviously he
rose pretty quickly. And so the fact that you work
with him, that's yeah, insane.
Speaker 2 (20:04):
It was cool to me too, especially like early, you
know what I mean. I had already heard of him
because of Christoph and Christoph was producing for him at
the time, and I remember seeing the electronic takeovers and
going there as a fan and just being like whoa,
Like yeah, And when we linked up, he would always
come back around and be like, hell, but I need
to hop on that eleven eleven, like, because it was
(20:25):
a song that I already had released, and I was like, dog,
it's already out, man, it's already like you know, because
I would perform it when I was on the road
with him.
Speaker 1 (20:31):
He brought me on tour.
Speaker 2 (20:32):
I did like four days with him on the Bit
of the Universe tour. I got to meet another really
talented dude from the city named Blizzy Okay Jeezy's drummer
I still is and Loyalty Club. Like, he's got a brand,
he's got everything out here in the city and does
really great stuff. It was really good to meet him,
and just the team that he had around him really
inspired me to take it to the next level. Like
(20:53):
I'm saying, like think big. So after that tour, go
to LA, get an agent, get a lawyer, get like
all of that figured out, and I want to move
to LA, but I don't have funds, so we're trying
to get a publishing deal. I wind up in the
interim of like trying to solidify the publishing deal, doing
a couple of more shows and whatnot. But I wind
(21:13):
up signing it with Pulse for Publishing, and that affords
me the opportunity to go to l a full time. Okay,
So during this time, I was working at Subway at
the airport, right because I was another type of artist.
I was a sandwich artist.
Speaker 1 (21:26):
So I used to be I used to be.
Speaker 2 (21:28):
I used to be cooking too, you know, double time.
It was funny because one of the last times I
showed up for work, I was joking because I was like, yeah,
I'm gonna be here like tomorrow, but like they didn't
know that. I meant like, I'm gonna be here tomorrow,
(21:48):
flying to LA to leave, except for like the boss
knew that, but like everybody that I worked with didn't know.
But that was a really good feeling, like you know,
crossing the terminal and being like I'm not coming back,
and I actually did it, so so that was really funny.
But like once that started, when I was in LA,
just made connections and I wound up meeting Dave Cidik. Okay,
Dave Cidik is the producer and I guess you could
(22:11):
call him front man of TV on the Radio and
TV on the Radio is one of my favorite bands
of all time. You live in New York, you know,
they got their start in New York. I was like
an indie rock kid growing up, you know what I mean,
just as much as rap, just as much as anything else.
And he liked my music and wanted to work. So
we wound up working on a project called Limbo, which
to me, I wanted it to be a part of
(22:33):
Floating Wile Dreaming in a way, because I was working
on a Floating series which essentially was going to be
Floating Wild Dreaming, Limbo, Floating Wile dream Into and then Gravity.
I wound up switching the order of those last two,
but it was always meant to be a trilogy slash series,
and he was down for the idea and really challenged
me to make music outside of what's current and what's popping.
(22:57):
And I really thank Dave Siddik for that because it's
like a lot of times as a recording artist, especially now,
with like how trendy things are, you know, it's easy
to be like, oh, I have to do something that's
like current or this sounds.
Speaker 1 (23:09):
How do I keep up? How do I do I
keep algorithm? How do I keep up with your trends?
How do I keep up with all the hot sound bites?
Speaker 2 (23:17):
Is it funny?
Speaker 1 (23:20):
It looks cool enough?
Speaker 2 (23:21):
He allowed me to think outside of that, and like,
this guy doesn't even post rarely, you know what I mean?
Speaker 1 (23:26):
Isn't that the goal to grow and not post? That's
when you know you.
Speaker 2 (23:30):
I think at a certain point you have to let
the music speak for itself. And everybody comes to that point, right,
But I think that there is multiple different stages to
get in there.
Speaker 1 (23:38):
It doesn't look you got to play the game, can't escape,
got to play.
Speaker 2 (23:41):
You gotta play your game, right, And I think that
he played his game well. He knows how to produce,
knows how to make records, and that's what he does.
I'm kind of similar, you know what I mean. I
know how to make a great song, hit song, whatever.
I wound up going to Caroline for distribution through Capitol Records.
That record for Limbo didn't really perform as good as
(24:03):
we wanted it to, but I wound up going on
tour off of that, which was really great. That tour
was a very special tour for me. I headlined my
own tour, my first one across this across the US.
Also before that, I met this wonderful person named Kaylannie
who took me on tour with her in twenty fifteen
and introduced me to a lot of the Bay Area
collaborators and stuff that I have to this day. Shout
(24:25):
out to Kaylani, Shout out on the heels of that.
I go on my own tour in twenty sixteen called
the Only in Your Dreams Tour. I bring with me
day Jack, Chaz French and Ji d Jid and it
was probably one of the best experiences I've ever had
in my life. Toured the whole US. Shout out to
my homies from Complex giving me free close. It was
(24:45):
like I was feeling, you know what I mean Now,
I was like I'm in it, you know what I mean,
Like we get some gear, some gear, and you know
what I'm.
Speaker 1 (24:52):
Saying, We'll be right back after this. Stay tuned. All right,
(25:12):
All right, let's just jump back in. So in this we'
talk about twenty fifteen, sixteen seventy.
Speaker 2 (25:23):
Tour, now seventeen. Yeah, there's now seventeen.
Speaker 1 (25:25):
I mean, what did you eat when you were on
the road, Like, how do you navigate finding comforting food
when you're not at home?
Speaker 2 (25:33):
It wasn't about finding comforting food. It was just it
was about how do I not get ill on the road, Like,
you know what I mean? On my rider at the time,
I had kale, salad, celery, carrots, a meil Beck you know,
I had a little and if they didn't have that back,
you know, I was slipping pinky up just a little different,
right that and a whole mango. Wow.
Speaker 1 (25:56):
I would always really get you was getting your vitamins then, Yeah,
I had to keep it a little balanced because other
than that, you're eating like Mickey D's or whatever. You
know what I mean.
Speaker 2 (26:03):
I think that I was definitely trying to survive anything
cost efficient. Put this on my riders type of stuff
was what I was eating as much as I could
because that was going to be the healthy stuff. Anything
else is like you know, five from them.
Speaker 1 (26:16):
You already know you got to stop on the side
of the road to get the boot at or a little.
Speaker 2 (26:22):
It wasn't glorious.
Speaker 1 (26:23):
Yeah, yeah, So bring me into how did you get
into you know, global warming? And then obviously floating wall
dreaming too.
Speaker 2 (26:31):
During right before the pandemic, two very important things happened
in my life. I was in a session with one
of my good friends in Leak ninety five and Mika Jasper,
who's a producer. Both of them are producers, really talented
at what they do, and we were in a session
in LA and all of us are from New Orleans
and talking about how we didn't have anything to call
(26:52):
back on if we were in a different city, like
say I go to go to Philly, go to New York,
Like who am I linking with from the city that's
not a top top top up a list celebrity artists
that I've worked with. I think we wanted to bridge
a gap between the people that were already working in
the city and our friends that are in the city,
to have something that we could all call back on
business wise, to incentivize us to like link up more
(27:15):
and more together.
Speaker 1 (27:15):
I love you know what I mean.
Speaker 2 (27:16):
It was really about friends. And then when we were
in the session, we were talking about like, oh, we'll
just call it global warming, and like I was like, yeah,
I'm gonna call it global warming. So I like got
the little at I put a little Pangaea avvy for
like global warming. I don't even have the password for anymore.
Why we are different different accounts.
Speaker 1 (27:34):
The vowels taken out because the Internet like copy like
trademark or something, or No, it's.
Speaker 2 (27:40):
Really because we didn't want to mess with like the
SEO searches for like actual climate change, people that are
actually doing their work out there. I feel like it's
like have a little separate pot.
Speaker 1 (27:50):
I didn't want to mess up the flow of climate conversations.
Speaker 2 (27:53):
I mean, look, look, you're right just saying that beer,
but it's snowballed into something way bigger. I think we
think of New Orleans as such a fragmented even though
we're all closely knit together. You know, it's a small city. Yeah,
there's these different groups and these different clicks that make
(28:15):
people feel like, oh, these New Orleans are just don't
fuck with one another. That's not the case. I think
it's just we feel as though giving into other waves,
or like supporting other waves may take away from what
we have going on, which I feel like global warming
is exploiting as a myth, you know what I mean?
And I think we're all sharing each other's energy. That
doesn't mean like posting everybody stuff, but that means like
(28:37):
really showing up.
Speaker 1 (28:38):
Like real support human life, like.
Speaker 2 (28:40):
Pulling up the shows, you know what I mean, buying merge,
like doing the real things that push the needle forward
business wise. And we did that, and so in twenty
twenty one, we released Global Warming Volume one and you
know double XL, Complex, INAACP, you know, all these people
supporting it, the mayor, but it was really the session
is that really inspired me to come back. And I
(29:02):
think what's bigger than that with the global warming community
is the sense of what we can do for the
community that helped inspire us. We teamed up with glass
hapt Full and did these five le four bracelets where
it was a recycled piece of glass. First off, let
me tell you glass app Full does glass recycling and
essentially they make sand and also are working on making
(29:24):
beads so that we don't have to buy our beads
from you know, China. They're trying to build jobs here,
et cetera and recycle at the same time, you know,
win win. So we teamed up with them to help
with that recycled effort and overwhelmingly had a good response.
We sold out other bracelets Fible four bracelets. You know,
the idea being, if you love your city, helped keep
it clean by coming buy and recycling glass. Bring that
(29:46):
glass here more that was the name of it, and
you know, we'll give you a ticket or a percentage
off of these handmade glass beads that have five before
indentation on them. So it was really cool to see
that and how people responding to it. And now people
have a relationship right with glass hat full from that,
hopefully we helped.
Speaker 1 (30:02):
Yeah, I mean, it sounds like global Warming wasn't necessarily
a music first. It's almost like friendship and community first
with the byproduct of literal hit records. Fact fact. All right, listen,
I see you now you're kind of doing like a
DJing vibe or something like the pelloween and that, like, like,
(30:24):
so what's next for pell like well that.
Speaker 2 (30:26):
You can talk about, I guess. I mean in twenty
twenty three, specifically, I feel like more solo records to
My Dreaming and released in twenty twenty one, and I
was able to go on tour off of that, which
was great. The past year, I've been basically doing more
features than anything I think it's really about refocusing and
refocusing on what stories I want to tell on my travels.
Like I'm big on the map method. My OG told
(30:48):
me this. Once you know, movement activates possibility map. Yeah,
so it's like you got to be out here and
you've got to be doing things. And I've been able
and afford it to see some things that people where
I'm from and not every sea. Right, Incorporating that in
the music that I make and the message that I'm
given to the youth or whoever follows my music, who's
been following my music, is really what twenty twenty three
(31:09):
is about.
Speaker 1 (31:10):
I love it.
Speaker 2 (31:10):
So definitely new music coming soon. Yeah, definitely new global
warming music.
Speaker 1 (31:15):
Yes, what you're gonna do to nine five? To the
listeners out there, make sure that you're listening to all
of Pell's music. Find it wherever you can stream music
at pell yeah on Instagram. Obviously, it is time for
I don't think I prepared you for this. It's time
for our flaky game. Each game is different for each guest,
(31:35):
but it usually relates back to the dish that I
prepared as well as your profession. So there's some song
lyrics out in the world that mentioned catfish, And I'm
gonna and I'm going to test your knowledge and see
if you can tell me what artist is the performer. Actually,
one of them is chicken, two of them is catfish.
Speaker 2 (31:56):
Okay, I already have one in mind, but I.
Speaker 1 (31:58):
Don't wonder if it's probably the one of them to say,
all right, I got dirty South mind blowing, dirty South bread, catfish,
fried up, dirty South fed, sleep in a cop picking,
dirty South bed, dirty South girls, give me dirty South?
Speaker 2 (32:16):
Wow? Are we rolling? Why do I want to say?
I really don't know which is crazy?
Speaker 1 (32:25):
What if I didn't do it in such a poetic
Let's see if I can imitate the artist?
Speaker 2 (32:29):
Here we go.
Speaker 1 (32:31):
No, I'm not even gonna try. I'm not dirty South
mom blowing, dirty South bread, catfish, fried up, dirty South fish,
sleep in the cop picking, dirty South bed, dirty South girls.
Give me Dirty South?
Speaker 2 (32:43):
Isavid Benner.
Speaker 1 (32:44):
No, this is ludicris.
Speaker 2 (32:46):
Oh my god, Southern hospitality. Oh my god, Sorry Luda,
Sorry for imitating. I mean, if you were going to lose,
use Luda chicken and beer, you said chicken.
Speaker 1 (32:56):
I did say chicken. Yeah, Unfortunately you aren't gonna go
three for three.
Speaker 2 (33:01):
But I still can go one for three.
Speaker 1 (33:03):
Yes, so next we have hm hmmm, Fried Chicken, fly vixen,
give me heart disease, but I need you in my kitchen.
You a bird, but you ain't a key. You've got wings,
but you can't fly away from me.
Speaker 2 (33:18):
One more time? Why what.
Speaker 1 (33:27):
Fried chicken give me heart disease, but need you in
my kitchen. You a bird, but you ain't a key.
You got wings, but you can't fly away from me.
The song is called fried Chicken, No nas and buster rhymes.
I think, I think I forget what is the album?
I forget the album album. It's such a great song.
(33:48):
He talks about like the oil drippings. It's really great.
Speaker 2 (33:51):
Okay, all right, I guess I came a little bit chicken.
Speaker 1 (33:55):
Okay, Fried chicken, heart disease, But need you.
Speaker 2 (33:59):
In my Some old head is looking at me so
terribly right now.
Speaker 1 (34:03):
There's no judgment, there's no judgment.
Speaker 2 (34:05):
I want you to keep this.
Speaker 1 (34:07):
Oh yes, we're keeping it all right. Last one. It's
not rap, all right. It is a very legendary musician. Though, uh,
no pressure. I'm gonna buy one hundred pounds of catfish,
cook it all up on the grill. Fix some beans
and corn bread. Everybody's gonna get their fill. Yea. I
(34:30):
really fell over on this. I really came a little
too aggressive on it. I came a little too strong
on this. I feel bad.
Speaker 2 (34:36):
I am thinking you're gonna be like the bitching really bad.
You can't fish like. I'm like thinking very contemporaration, and
you're like, I don't know this one either.
Speaker 1 (34:44):
This is bb King playing with my friends. Very good. Hey,
but you know what it is. That's just a random
song I've happened to hear. It's not like one of
the most popular hit singles or anything.
Speaker 2 (34:54):
No no, no, no, no, no, no no.
Speaker 1 (34:55):
That's good.
Speaker 2 (34:55):
That's good.
Speaker 1 (34:56):
So listen before we let our listeners go, we're definitely
wanting to find out what organization means a lot to
you as you continue to grow in your career, so
you continue to help out the communities here in New
Orleans or communities wherever it is that you contribute. What
is the organization that is near and dear to your
heart right now?
Speaker 2 (35:13):
For the horticulture is really near and deer especially, it's
like fam shout out to Nate, shout out to Crystal,
Crystal Sims. Cameraon heads it, and it's really important because
we're talking about food. We've been talking about you know,
we're here on the Flaky Biscuit podcast, and I feel
like last year or two years ago, you know, when
Hurricane Ida came through, we had a lot of conversation
(35:33):
about like food deserts and like how certain people weren't
able to like go to a supermarket in their neighborhood
or weren't able to get the food that they needed.
And oftentimes without something like that or Ida happening, people
don't really recognize that as a problem in their own backyard.
And I think what they're doing that for the horticulture
in terms of helping people find or have sustainable gardens
(35:55):
in their backyard and setting that up for them. We
actually help them last year make some seat starters and
like reusable edible gardens, which was really an amazing project.
I think that a lot of people don't realize how
valuable that is until they don't have it and a
disaster happens like that. But it's good to see that
people are forward thinking about those who need it.
Speaker 1 (36:16):
That is, I mean, honestly, for the listeners out there,
make sure the Instagram. I think it's at for the
Underscore Wharty Underscore culture. Make sure you check out the
websites all the show notes. Can people volunteer while they're
here in New Orleans donate? We can kind of show
any kind of support possible. Food and security is very
very serious, especially in communities like this, so I appreciate
(36:37):
you bringing that to light and making that part of
something that you think about as you continue to tour
the world and have fun and make music. It's very
important that you're mate was down under last week, but
he's been here on Flaky Biscuit. Hell, thank you so
much for coming through. I appreciate you, man, like yeah,
(36:59):
tell you hell yeah baby. All right, man, my guy
a lay in the spirit of food and music. Two
of my favorite things here is Pell's unreleased track to
take us out. This is Jumbalaya exclusively on Flaky Biscuit.
Speaker 3 (37:17):
I still remember Code November said to me as my
temper smelling love through the house, coming from the kitchen,
mama whipping up a present for young and gifted feeling.
Speaker 1 (37:28):
Okay, thank you so much for listening. If y'all want
my catfish recipe, find it on Shondaland dot com. I
know y'all don't want that recipe because let me tell
you something right now, When I fry a fish, it's
no joke, it's no game. I gotta see y'all, man,
I want to see y'all frying up some fish. Tag
me at Artists and Brian, tag pel At pell Yeah,
(37:49):
tag shondaland post your photos, post your videos. You know
what I'm saying. Let me see the oil sizzling. Get
into the discord. Chat with your fellow listeners. Chat with me,
Brian Ford. The advice I can give you here, make
sure your oil is right around three seventy five. Please
use the thermometer. Don't let your oil get too hot,
because then it's gonna turn brown and your oil gonna
(38:09):
get dirty. D d D dada. Fishing's gonna be cooked
right all right, three seventy five on oil. And remember
y'all do it for the horticulture. You can find them
on Facebook and Instagram at for the Underscore Hordy that's
h o RTI underscore culture. All those handles and the
link to the recipe are in the show notes for
(38:29):
this episode. If you like Flaky Biscuit, rate it, review
it five stars, ten stars, all right, does the best
food podcast ever exist? Make sure that you let everyone
know that. Let's blow it up, man, Let's make it big.
Flaky Biscuit is executive produced by Sandy Bailey, alex Alja,
(38:49):
Lauren Homan, Tyler Klang, and Gabrielle Collins. Our creative producer
is Bridget Kenna and our editor and producer is Nicholas Harder,
with music by Crucial. Rest from Flaky Biscuit can be
found each week on Shondaland dot com. Subscribe to the
Shondaland YouTube channel for more Flaky Biscuit content. Flaky Biscuit
(39:10):
is a production of Shondaland Audio in partnership with iHeartRadio.
For more podcasts from Shondaland Audio, visit the iHeartRadio app,
Apple Podcasts, or wherever you listen to your favorite shows.
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