July 11, 2023 • 36 mins
Host Bryan Ford is joined by Tank, front woman of the grammy nominated group Tank And The Bangas, who exploded onto the scene after they won NPR’s 2017 Tiny Desk concert. With their combination of fiery soul, deft hop-hop, jazz, and that distinct New Orleans sound— they’ve taken their music across the globe and back. The musician, and published poet, Tarriona ‘Tank’ Ball sits at the Flaky Biscuit table to enjoy Bryan’s (attempted) rendition of her mother’s Thanksgiving Dressing.
Watch Bryan make his version and Subscribe: Youtube
Recipe from today's episode can be found at Shondaland.com
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Tarriona ‘Tank’ Ball IG: @thinktank20
Bryan Ford IG: @artisanbryan
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Flakey Biscuit is a production of Shondaland Audio in partnership
with iHeartRadio. Welcome to Flakey Biscuit. Each episode, y'all know,
y'all know, y'all know what we're doing with cooking the
delicious morsels of nostalgia. Hopefully I'm getting the side eye
she might have looked at that dressing already, but hopefully
(00:21):
we cooking delicious morsels of nostalgia. Each episode, I'm creating
a recipe from scratch, hand making it, delivering it to
my guests, and hopefully seeing you guys, my listeners making
these recipes at home. I'm Brian Ford, also known as
Ours and Brian. You already know what it is. But
I've got someone really special in the kitchen, today's front
woman of a two time Grammy nominated group, winner of
(00:43):
the Tiny Desk Concerts. I mean, easily my favorite Tiny Desk.
This is kind of like a fan moment, by the way,
I'm trying to keep it together here. She's a personal
favorite of both Michelle and Barack Obama. Again, no big deal.
I mean, come on, man, I have ultimate pleasure pleasure
of having on the Flakey biscod podcast. TODAYA Trana tank Ball.
Speaker 2 (01:04):
How you doing be? Oh my goodness, city like is that?
Speaker 1 (01:08):
That is definitely you crazy? How does it feel to
be on the Obama's Favorite list two years in a row.
I mean, that's so good.
Speaker 2 (01:17):
It's the ultimate co sign. Yeah, it just feels amazing
that you know that those people that you're in their ears,
you know. And and Michelle, if anybody wants to know,
she smells Rich's. Yeah, rich t, d auntie, vibes, sexy, tall, fine,
strong thighs.
Speaker 1 (01:36):
Wow, let me tell you something right now. Let me
tell you something right now.
Speaker 2 (01:42):
I don't even know what to say.
Speaker 1 (01:44):
I'm trying to sweat a little bit for those at
home that she's fing.
Speaker 2 (01:49):
With Barry tailored suits.
Speaker 1 (01:51):
Oh wow, the most tailored of all tailored. Yeah. I
had the pleasure of being on waffles and MOCHI. Actually
the Netflix show that Michelle Obama It's so cute, is
very cute, and I was I was in shock when
their production company you know me, you know who I am?
She has to know who I am? Right, Alert Alert
Michelle if you're out there knows, he's confirmed that you know,
(02:14):
you know. But the tiny desk, my brother is a
huge My brother's freaking out right now because he's a
huge fan of yours. He's a huge fan of Tiny
Desk and obviously your Tiny Desk. Talk to me about
that experience, because I think you're like a household name
in terms of like everyone around the world is probably
watching that.
Speaker 2 (02:29):
The Tiny Desk. Yeah, I mean a lot of people did.
That's how they remember us, That's what they say. I
know bib ball and told me that it was it
was gonna change my life. I didn't realize he was
really right. You know, it really has changed my life.
It was very nerve wrecking to go up there because
I was scared. I was hoarse. The room was full
of people that were very close to me, so I
know that if I messed up that they would hear.
(02:52):
So I was very very nervous. But I'm happy that
the spirit came through, and I'm happy that I chose
the last song. The last song I chose was Roller Coasters,
and that's been the song that really affects people's hearts,
and my spirit told me to go with that, So
I'm really happy I did.
Speaker 1 (03:07):
In terms of pressure levels, like where does that rank
in your career in terms of like highest pressure levels.
Speaker 2 (03:13):
It's up there. It's up there along next to right
underneath Jimmy Fallon. And not because the world was watching
Time Guests, you know, the world watching, but Jimmy Fallon,
I just I just knew New Orleans was watching. And
I always want to make New Orleans proud.
Speaker 1 (03:25):
Yeah, well you have absolutely made New Orleans proud.
Speaker 2 (03:29):
Up.
Speaker 1 (03:29):
We're gonna get more into exactly how you're doing that.
But it's flaky biscuit. You know, I'm a food I'm
a baker, So we got to get to the food.
We gotta we gotta start this episode off with you
telling our listeners. What did you have me prepare today
for you? What was your nostalgic meal?
Speaker 2 (03:44):
I believe it was my mom's dressing. Yeah, because I
like her dressing. I love her roles, I love her
past I love everything, but mostly for Thanksgiving, the things
that she do to make that dressing and how I
have tried to make that dressing. Man, I've added one
flavor that was a friend who was dressing. Was I
just try to be a sperman and little Brown Sugar,
you know, put the tearing at in the dressing. Man,
(04:07):
I should have stuck to the waterfalls that I was
used to, don't the rivers and the lakes that I
was used to.
Speaker 1 (04:15):
Yeah, the rivers in the lakes that you used to.
Oh wow, So once again here at flaky biscuit, I
feel like I'm up against it because if you have
struggled to recreate this for my listeners. Here's the email
I got with regards to this nostalgic meal. It simply said,
your mom is dressing. That's it. No detail, no uh,
(04:38):
corn bread or bread based. I'm assuming it was corn
bread based, because you already know I'm from here too.
Before we get into my process, what is it about
this dressing that how does it make you feel when's
the first time you had it? I mean, what what
is it about it that stays near and dear?
Speaker 2 (04:53):
Consistent? It's consistent, you're can say it. It's consistent as
I'm like, damn, mama, every year, every year is gonna
just take good mama. And I saw her cooking this year,
and oh my god, it was so much. It's so much.
She added the turk. She had to make a turkey first, okay,
(05:15):
because she put all the stuff in the turkey from it,
she's putting the crawfish heads, the juice in it. What
she's doing is kind.
Speaker 1 (05:22):
Of I might as well. I might as well not
even give you look.
Speaker 2 (05:25):
For the first time I wrote it down, I want
to hear turkey, bras, celery, onions, gizzards. Bake the corn bread,
let it cool off and chop it off. Take the
turkey bra out, put it in the pot, then seasoned low.
He keeps stirring bay leaves, garlic, sage, onions, celery, bell pepper,
(05:46):
green onions, poultry seasonings, butter, half a stick of American beauty,
stir letty cook tastes as you go, bail gizzards, pound
of shrimp, salted boil, shrimp heads in there too, ground meat,
red ball, pour in a pan and let it bake
for twenty minutes. Take some of the meat from the
turkey and put it in there.
Speaker 1 (06:03):
I'm speechless.
Speaker 2 (06:05):
She did so much.
Speaker 1 (06:06):
Sounds incredible.
Speaker 2 (06:07):
She did so much, and she had to have other
meals cooking to add to this to make it what
it's supposed to be, So you.
Speaker 1 (06:14):
Can't just cook it right, got to be cooked.
Speaker 2 (06:18):
That's on Thanksgiving.
Speaker 1 (06:20):
Wow, Because you would never have a reason to make
that much other.
Speaker 2 (06:23):
Stuff exactly mean shrimp.
Speaker 1 (06:25):
Sometimes, like when people are in New Orleans and they
eat at the fancy restaurants here, they lose the knowledge
that there's people like your mom making food that's like
twenty times better than anything that that's at any restaurant.
You're describing this, I'm lost for words because I've never
even heard of a stuffing that addressing we'll get into
(06:47):
the particulars of the difference, right, but addressing that intricate
and complex people be sleeping on the talented culinary minds
that are in the houses on the blocks around here.
Speaker 2 (06:58):
Oh, yes, they're gonna have to sleep it because you
ain't coming to nobody house. Yes, be invited if you're
not invited, So yeah, go you tell to the restaurant
a friend of quarters, baby, what's try? You love? You
better make a friend if you want that real.
Speaker 1 (07:11):
If you want to eat real people come in time
for Marti Gras. Obviously, when people ask me, and I
want to ask you this question my favorite food during
Marty Gras. And let's let's step outside of the realm
of being invited to someone's house in specific, But you
ever had random turkey necks from a front porch of
people you don't even know. That's my favorite Marty gral meal.
Speaker 2 (07:31):
And it's sitting on a corner. Yes, not normally a
turkey neck, but in the past of my life, I've
asked for a rib, I've asked for a hamburger. Why
they grillinate? You know, my turkey neck's gonna definitely just
come from a random corner store that's specialized in seafood.
Speaker 1 (07:48):
Yeah, watch out for Cajun seafood on Broad I'm gonna go.
Speaker 2 (07:50):
Do something like that, you know, justice something real quick.
And I like what I hate. I like pig feet.
Speaker 1 (07:55):
I love that. I like pickle pig feet. My dad
used to bring pickle pick feet home and at first
I was skeptical because they look terrible, but that, you know,
we hun during so like that blend of hun Durant
and New Orleans, like we I just be eating whatever,
except that I'm allergic to shellfish, like a crawlfish.
Speaker 2 (08:13):
Yeah, anything with a.
Speaker 1 (08:14):
Ship anything shell fish. It happened when I was fifteen.
Speaker 2 (08:19):
Maybe you're good now, Maybe that's what.
Speaker 1 (08:21):
People keep saying. But I'm I'm a hypochondriac and I
ain't try get you. I got but I ain't trying
to go like that.
Speaker 2 (08:29):
Come on, little craw fish it.
Speaker 1 (08:31):
Let's do it right now. Let's put the head ones
down and just go figure it out. Let's go die,
and let's go. We died for New Orleans. The debate
I was talking about earlier though, it's stuffing first dressing,
and I would love to hear your thoughts about what
is the difference.
Speaker 2 (08:47):
I mean, first of all, I don't even know what
they be doing with stuff, and because I don't do that,
but I think they stuff a turkey with or something.
I mean when I think of stuff, and it just
sounds like something that white folks do, and black people
call it dressing at least dressing in the South in
New Orleans and stuffing among other cultures. But I don't
know what they do to make theirs different. I think
it's most sole toppy. I have a band full of
(09:09):
white people and we have differences. I remember going over
to one of my band member's house and they had
a bunch of size without no main meat. I said,
where's the meat?
Speaker 1 (09:19):
Oh my goodness, I'm talking.
Speaker 2 (09:20):
About dressing, some cormbread, some green beans, so magroon and cheese.
Speaker 1 (09:28):
What a me? No meat?
Speaker 2 (09:29):
I need a piece of meat. I'm gonna need a
poke chot with this. I'm gonna need a piece of
baked chicken, fried chicken. You know I need a meat.
Speaker 1 (09:36):
Give me a pot roll.
Speaker 2 (09:36):
I left and got a meat.
Speaker 1 (09:37):
You left, I got a meat.
Speaker 2 (09:38):
I came back with with a box of chicken.
Speaker 1 (09:40):
You got fried or from from Bojangles? Where were you?
Speaker 2 (09:45):
Alabama?
Speaker 1 (09:46):
Alabama?
Speaker 2 (09:47):
And then when we left, they made sure we took
our chicken with us.
Speaker 1 (09:56):
You don't mind that taking chicken.
Speaker 2 (09:59):
They know there wasn't eat It's all good, you know whatever.
Speaker 1 (10:02):
When I'm out here, I play with brothers. But that's
a different story. You don't like brothers.
Speaker 2 (10:05):
I'm not trying to eat no chicken that come from
the gas station.
Speaker 1 (10:08):
You have a chicken sophistication.
Speaker 2 (10:10):
I mean, it's true. I always knew what type of
money my mama had based on the type of chicken
we got. Oh snap, churches, all right, we got a
little some some Popeye's, Okay, Mama got Mama got paid,
and you.
Speaker 1 (10:23):
Got the biscuits and the red beans and rice camc man.
I feel that I remember it used to be so good. Yeah,
in Honduras they call it Kentucky. Kentucky. It's called Kentucky.
Speaker 2 (10:40):
That sounds good, Kentucky. That's not how I used to taste.
Speaker 1 (10:42):
It's kind. There's actually a place called powered Chicken in Honduras,
Powered Chicken, and the logos is really ripped Chicken.
Speaker 2 (10:49):
They're letting you know they're putting steroids in. Yeah, we
let you know.
Speaker 1 (10:53):
Yeah, we're just letting you guys know that there's steroids.
So moral of the story here is that the difference
between dressing and stuffing U is probably in our pigment.
Just to kind of bed clear here, one more question though, Yeah, Bridgie,
(11:18):
do you.
Speaker 2 (11:18):
Guys put meat in your stuffing? Yeah, we would never,
We're not putting. It's like.
Speaker 1 (11:29):
Apples. Apples is an absolute crime.
Speaker 2 (11:36):
Okay, now we're getting the true difference between dressing and stuffing.
Oh my gosh, a raisin don't even be on my table.
Speaker 1 (11:43):
No ever, you've never seen a raisin before in your kitchen, man, not.
Speaker 2 (11:47):
In my life.
Speaker 1 (11:51):
Also, to the listeners out there, we need to get
her some raisins asap, because raisins are pretty good. So
the difference between addressing and a stuffing is addressing is
baked on its own. It is not stuffed into any
kind of meat, basically steamed stuffing that's stuffed in the turkey.
That's not a vibe for me. I feel like it
comes out mushy and I don't even know. So I've
(12:11):
made quite a few fatal flaws here. I'm gonna break
this down for you what I did. So my sister
makes a pretty good dressing. She makes it with duck fat,
and she makes it with green onion pork sausage just
a little bit. So here's what I did. I'm gonna
make it brief because I'm embarrassed now. I mean, you
basically done told me that you ain't getting brought back
in time at all. So corn bread. Obviously made some
(12:34):
corn bread because I do know how to bake. Let
it dry out. I sauteed a little bit of pork
green onion sausage with some celery, some onion, some shallotte,
some garlic. Let that kind of marinate for a minute.
Put some chicken broth in there. Now, it wasn't chicken
broth from some chicken I was making for some other dish.
Ain't no shrimp heads, ain't no crawfish heads because I
(12:58):
didn't have a crawfish head.
Speaker 2 (13:00):
I'm literally alone. I'm not.
Speaker 1 (13:04):
I can't wait for the listeners to make this recipe
and just absolutely decimate me. So I had that going,
put the broth in let that kind of boil up,
and then simmer. Added some sage, fresh sage, and time
to the corn bread. Oh to your mam, mad sa.
So it was not a complete feather. It's like a
d minus. Then I added, why am I even doing this? Guys?
(13:26):
Can we just move on from this? Can we move
on to the next part of this episode?
Speaker 2 (13:32):
We need to know.
Speaker 1 (13:32):
I added some seasonings, you know, salt, pepper, pepperca, some cayenne,
and you know this, that and the other. Of course
there was some Tony. I have proof. There was Tony's
call my mom on FaceTime and Tony is still on
the counter. I made a mess in her kitchen. Anyway,
put that in the oven after I mixed it all together,
let that bake for a little bit, and that was it.
That was the dressing I made, and I would like
(13:53):
to present it to you right now we're rolling into commercials.
Don't go anywhere, all right, All right, let's just jump
(14:17):
back in for the listeners. The dressing is now. Oh man,
if only I knew. Talk to me about what you
see and what you smell.
Speaker 2 (14:32):
Smells good, okay, like the way it smells brown as
it should be. I can see the say. I can
see that what it called thyme. It looks good. I
want to bite. I'm very excited about the idea of
duck fan.
Speaker 1 (14:45):
Okay, for the record, there's no duck fat in this.
My sister uses duck fat. Sister, well, I didn't follow
it to the t. I can't lie. I gotta be transparent.
I skipped the duck fat. She's so mad at me
right now.
Speaker 2 (15:02):
I like it.
Speaker 1 (15:03):
Oh my god, she hates it. I saw her first face.
Did you see her first face?
Speaker 2 (15:07):
I did it to play with you.
Speaker 1 (15:09):
I don't know. You better not be nice to me
right now. All right, what are you tasting?
Speaker 2 (15:17):
I taste food.
Speaker 1 (15:19):
For the listeners. I'm pretty sure she doesn't like it.
If she just tastes food, Oh my god, I wouldn't
eat it no more. It's pretty good.
Speaker 2 (15:27):
I like it. I mean, you said you got a meatingaire.
Speaker 1 (15:31):
There's some sausage in there. Yeah, it's a green onion
pork sausage from the grocery store.
Speaker 2 (15:36):
Decase it if I was at your house for Thanksgiving
with some turkey. I would definitely get a second plan.
Speaker 1 (15:45):
I can live with that. But the real question is,
and I think we know the answer, but did I
nail your mama's dressing? Did I bring you back to
the nostalgic moments of your past? Just say it's a answer,
no question. You don't have to play with me, there's
no sense.
Speaker 2 (16:03):
But does it bring me back to Thanksgiving and nostalgia? Yes?
Because I only eat this foot bangs. Given the meal
takes so much that nobody never cooks it throughout the year, I'm.
Speaker 1 (16:12):
Happy, all right. Well, happiness is all we can ask
for here at flaky biscuit.
Speaker 2 (16:17):
So it is a little sweet.
Speaker 1 (16:19):
The sweetness comes from some honey. Oh the corn bread also,
I think I made it a little sweet. Maybe that
you like a saltier corn bread or a sweeter corn.
Speaker 2 (16:28):
Bread, typically salty, But I like this.
Speaker 1 (16:31):
This is like a breakfast. Imagine like an egg, like
a fried egg on top some hot honey or something
like that.
Speaker 2 (16:37):
I can't believe you do that. So every time you
have a guess, you cook their favorite food.
Speaker 1 (16:40):
You already know that's right, raise, that's what we do.
Speaker 2 (16:44):
Baby, I'll be over. Somebody say, I like freeze pops.
Speaker 1 (16:52):
I can make some freeze pops. Kick to him too,
Please next time, next time we're doing free not forgive
the sister. Oh yeah, I'm gonna have to. I'm going home.
My sister's at home. I have to tell her that
I failed on that part. She's gonna be mad at me.
But but hey, I did ask her to help, and
I was like, hey, if you could do the duck
(17:13):
for me, and she was like nah, because to render
duck fat takes a few hours.
Speaker 2 (17:19):
You'll see how even dressing all of it, something else
gotta be made to make it.
Speaker 1 (17:25):
That's right. So that's kind of the theory then of
a good dressing, something else needs to be made for
it to be all right? Wow Wow wow wow? Are
we having a clean plate moment? For the clean plate?
All right? So, everyone that's at home, make sure you
check out Shondaland dot com for this recipe. Will have
tanks Mom's recipe up there. We'll have my recipe up there.
(17:47):
But let's let's dive into kind of this progression between
growing up eating good food and becoming a successful musician
that the Obama's love like you know what I'm saying, Like,
there's a middle ground here, right. We both grew up
in Louisiana. What was it like for you growing up here?
I mean, what is the hardships? What is the beauty
of growing up here?
Speaker 2 (18:06):
I think that my most memorable childhood memories was spent
at church. Oh wow, even vacation Bible study, in vacation
Bible school, especially for the summer times. Even spending a
night at church sometimes. I come from a family of pastors,
so I couldn't stand being that church, but it was
a part of my life, so it was a big part.
I remember being with my sisters playing knocking on neighbors
(18:28):
doors and running away. I remember playing catch, catch get
a little bit, having a big house in a neighborhood
that was abandoned that we all went in and called
our clubhouse, running with a gang of girls and guys.
I remember growing up around a corner from a theme park,
which was just amazing to go to that theme park
with those guys and girls and just ride those rides
(18:49):
until the day was done.
Speaker 1 (18:50):
What park was not Jadline kidding me.
Speaker 2 (18:54):
Yeah, it was amazing. When they built that park, it
just changed our world. I was so grateful to live
around the corner and being walking distance of a big part.
Speaker 1 (19:05):
Yeah. I mean I can literally feel the emotion because
you know, when you're young and you got something like
that at your disposal, like that kind of fun, that
kind of freedom. I remember jazz Land. I went once
and then what happened to it turned into six Flags
and then it broke down.
Speaker 2 (19:19):
And the stormhead and it still stays to this day
closed until for August twenty. Whatever about me to do
something about all these land and roller coasters. I mean,
come on, like old dinosaur Bone.
Speaker 1 (19:29):
I think it had fossils, it does. I think it
has its own habitat in there now I'm sure, Oh no, definitely.
Speaker 2 (19:37):
You walk even too close and it's just grass as
high as it's insane.
Speaker 1 (19:41):
I can't even imagine what's going on in there right now.
I'm glad you have some positive moments of jazz Land,
because I mean that was kind of a whole situation
with the city when we talk about jazz now, and.
Speaker 2 (19:51):
Then the parade would come and singers would come down, concerts,
the music, and it really was jazz Land. It was
truly a New Orleans theme park. The way they threw
the beads, you know, the way they went parades just randomly.
All your friends worked there.
Speaker 1 (20:10):
You get a little free drink every now and then.
Speaker 2 (20:13):
She never it was expensive to five four dollar joints
got I don't know how y'all shut down making all
that damn money. But it was a big part of
childhood and being with my sisters. They were a big
part of my life, shaping and molding me. I loved
growing up here. I grew up in the Eighth Ward
at first barely garage your bike because you always get
(20:34):
glass and your tire. So we moved to the East
later on for like just better living, and I definitely
felt the difference. I think if I would have stayed
in the Eighth Ward, I would be a very different person.
Speaker 1 (20:45):
Yeah, I can definitely understand how that would make you
feel because it is a small city, New Orleans. But
depending on where you grow up, you have different circumstances
waiting for you on the other side. So I read
that you grew up around some pretty strong, strong women.
Is that talk to me about that? I mean, how
has that influenced how you are a successful strong lead today?
(21:07):
You know what I mean?
Speaker 2 (21:08):
I think that without my sisters, I think I would
deal with major self esteem issues if it wasn't for
my sisters, because the way that the world wants you
to look at yourself and how your family or you
view yourself be two different completely things. And my sisters
always told me just how beautiful I was and talented
dark my eyes were just always supported my gift, even
(21:29):
though to me I couldn't even sing as well as them.
It took me a while to develop my singing voice,
but poetry and writing always came very easy to me,
so I tended to lean more into that. But without them,
I don't think that I would be who I am.
I think the internet would tell me that I.
Speaker 1 (21:44):
Just was not it no way. So that support clearly
influenced you, and kind of confidence gave you the confidence
to be who you are today.
Speaker 2 (21:53):
And to just share with other girls who may not
have had the sisters that I've had, to know that
they just don't feell a lofe or even in my book,
you know, Vulna boy f for people just to know
that you think that because I got here or got there,
that I don't I'm not going through the same stuff
y'all going through with these same knucklehead boys. Yes I am.
You know here it is, and I want you to
know that you're not alone. And I like that I
(22:15):
could give a voice to someone's feelings. Everybody can explain
all these things that they're feeling inside, and I've been
gifted to to do that.
Speaker 1 (22:24):
You really have been You're a beacon of light basically,
I mean, you're you're you're a beacon of light? Is
that weird?
Speaker 2 (22:31):
Was that weird? Across lighting the chat his way?
Speaker 1 (22:39):
I think what happens is you get to this point
speak from my own experience where you know, I'll do something,
whether it's a book or appear on some show or whatever,
and I'll get these messages from random Hunduram people or
random black Hispanic people or people from New Orleans, and
You'll be like, man, you made it, man, even.
Speaker 2 (22:57):
Like I'm still trying to make it like I made it.
Speaker 1 (23:00):
Yea, you don't even know my hustle right now. Man,
I'm drowning. But in the midst of us drowning trying
to continue to propel our persona, we might forget the
real impact that we're having on people's lives. Like you're
having an incredibly real impact on the upbringing and growth
of young women. Sometimes if you think about it too hard,
(23:22):
to be like, man, it's crazy, like what, I'm just
a dude.
Speaker 2 (23:24):
I'm just like, if you think about it too hard,
you'll honestly become a little bit more conscious probably everything
you're doing instead of just being free and flowing. I
think it's a nice way to have a nice little
balance because I'm trying to live and go to the throopstore,
and I don't want to be bothered when I'm going
to the group store shopping, but beg free to even
told me every time I walk out the door. I
know I'm a public figure and I have to act
(23:44):
as such, and I'm happy to carry there. I don't
feel the same way. I feel like I'm myself all
the time, and when people ask for pictures and stuff
we need to see, I'm surprised. I'd be like, what's up?
And I keep it moving because I'm like, I think
everybody's pretty extraordinary. I'm gonna continue my little business.
Speaker 1 (24:03):
I'm just trying to get my little you know what
I'm saying, ninety nine cent shirt real quick, Like I'm
trying to get my little that's true. That one, that
one right down in the corner by Alma. I'm about
to go there, shot from my mama. Actually know, like almost,
I love it. I can talk about cuisine, Yes, I
get that chicken hell on bad Walk. Chuco is a
(24:27):
crazy words. I don't even know how to explain what
chuico means. But cook, my mom mused to my mom
ain't gonna listen to this, So I'm gonna ahead and
tell you. And if she does happen to get this
deep in one of these episodes, means like dirty stinky boy.
So is just like it's gritty, it's heavy, it is spicy.
Speaker 2 (24:46):
It is and I have it so much that I
know when there's a different.
Speaker 1 (24:50):
Ship, like when there's a different cook in the Definitely,
that's that's the that's the you know, I'm about to
open a bakery, and that's the marry your deal with it.
You gotta train, yeah, train. Look, you've been all over
the world. What's your favorite food town?
Speaker 2 (25:06):
Spain?
Speaker 1 (25:08):
Which city? Which city?
Speaker 2 (25:11):
I like Barcelona? Honestly, I can't remember my favorite city
because I traveled so much that my memory is not
like the strongest memory, you know, like that steroid bird
like power chicken. Just I'm just there, you know. I
go and I get my my lavender gelato, I go
find some paea because them, yes, that's all I eat
(25:32):
out there.
Speaker 1 (25:34):
I mean, if you think about colonization, it was here.
Speaker 2 (25:37):
When you travel, you realize everybody came to New World.
Speaker 1 (25:40):
That's a whole. You got West Africa, you got Europeans,
you got French doors, the doors.
Speaker 2 (25:48):
The architecture. When I'm walking in Paris, I'm like, man,
it's the French court all day.
Speaker 1 (25:52):
That's exactly what happened to me the first time I
went to Europe. I never understood being from here, and
I go to France and I was like, oh, I
get it.
Speaker 2 (26:00):
I was waiting to be surprised walk in certain areas
because it just felt too much like home. Even it
was a little pissy, I was like, what is home?
So the world is really special. It's one of the
oldest places in the United States, and it kept so
much of an architecture that even to people.
Speaker 1 (26:17):
Overseas, anytime you say New Orleans to anyone in any
country in the world, they know exactly what you're talking about.
Speaker 2 (26:22):
I get so excited saying, you know, I feel very.
Speaker 1 (26:24):
Prid Oh yeah, and it's on everyone's list, but not
everyone makes it.
Speaker 2 (26:28):
They come, they don't like to leave.
Speaker 1 (26:29):
They don't want to leave because you already know you
got that drinks to go because I don't like this place.
I just want to drink and I need to get
out of here, you know what I'm saying.
Speaker 2 (26:37):
The people they sweet, They can't they open. Honestly, I
only come across mostly sweet, kind, giving, beautiful people. The
crime surprises me because I'm like, who are these people
and who are raising them? What's going on to have
such hate in your heart in a place they have
so much love?
Speaker 1 (26:55):
I don't get it either. Not to get too deep
into this, but that's what happened. I booked in airbn. Initially,
when I booked it, it was in the map said it
was in a certain area, and then after I booked it,
the address was somewhere different. You know. I was like,
I live here my whole life. I ain't never had
nothing happened to me. I've never been robbed, I've never
been nothing. So I was like, I was like, it's fine.
We got through six days with absolutely no problem. On
(27:17):
the last day, we got we got gotten, We got
got but it's unfortunate because I'm showing her this beautiful
you know, we rode the carriag. I never did the
carriage ride in them.
Speaker 2 (27:27):
Been trying to get shout out to the boy that's
dated me. Been trying to get a carriage wide. Been
trying to do it. I don't know how many times
I might have to drop my hands, but yay.
Speaker 1 (27:40):
I'm about to put him on blast. And I took
her on the carriage ride on like day six, so homie.
Speaker 2 (27:48):
Been trying to do that. I did it in pairs though, No,
absolutely wonderful. It was the only carriage.
Speaker 1 (27:58):
Stay Flaky, We'll be right back. Welcome back to Flaky Biscuit.
(28:25):
Talk to me about your journey going from you know,
you went to school for teaching. I did, and how
did you go from that to kind of forming this
band and finding this musical success. I mean, what you know,
I ran.
Speaker 2 (28:37):
Out of credits. I ran out of credits in college,
and I didn't have enough money to finish school. So
I was like, I'm not gonna stay here and then
I'm just gonna go and fulfill what's been calling me. Anyway,
I used to have a woman on campus all the time,
I used to tell me, what you're even doing here?
What you're doing here? Go sang. So that's what ultimately happened, though,
(28:57):
But I met all my best friends.
Speaker 1 (28:58):
In college, met them all in college.
Speaker 2 (29:01):
I think that it was meant for that and for
me to you know, it was another confidence booster because
I ran for stuff. I campaigned, I sung all over
campus and did what it was supposed to do. I
met Tavia, met my friend Jelly Lazy Trainer, so my
great friends.
Speaker 1 (29:15):
Wow. So basically the formation of this whole situation happened
in the college year.
Speaker 2 (29:19):
It definitely helped day after day, how's it going? Set
it off? You all? Yes, you's dying? And even that's
own by Lauren Perry. Day after day.
Speaker 1 (29:39):
See, he was like, fuck, wow, I can't believe you
just sang for me. I just got your voice a
serenade directly into my ear.
Speaker 2 (29:51):
Drop would have did better if I know, like just
playing with you.
Speaker 1 (29:57):
It's like when I based something, it's like I was
just playing with that dressing.
Speaker 2 (29:59):
Man.
Speaker 1 (29:59):
I wasn't even you want, I wouldn't even I wouldn't
even try.
Speaker 2 (30:03):
I'm so happy it's good because man, if it was
i'd be like, you know everybody not my mom.
Speaker 1 (30:10):
All right, it's time to get into our flaky game here,
and I would like to ask you a couple of
questions about the different types of stuffings and dressings found
in this country. So I'm going to tell you the
name of the type of stuffing or dressing, and you're
gonna tell me what state it comes from.
Speaker 2 (30:31):
Oh Jesus, give me cities.
Speaker 1 (30:34):
You can't google nothing, you can't be on no Google.
All right, Number one? Should I give you multiple choice
or do you want to go.
Speaker 2 (30:41):
Off multiple choice?
Speaker 1 (30:42):
Okay? All right, number one? Here we go. We jump
in the flaky game here. And this is funny because
you say you hate it red yellow stuffing. I'm not
making this up. Here are the states. I'm gonna give
you three options, Kansas, North Carolina or Oklahoma.
Speaker 2 (31:03):
Oh my lord, is he the Kansas? Oklahoma? Oh my god,
let's go with Oklahoma.
Speaker 1 (31:12):
Yea, you are you googling?
Speaker 2 (31:15):
You got a list full of Arista video.
Speaker 1 (31:18):
Wow, it is Oklahoma. Apparently they make red yellow stuffing there.
Now you know to not go to nobody house during
Thanksgiving in Oklahoma? All right? The next one we got
jalapeno cheese stuffing. Is this California, New York or Hawaiian Hawaii?
Speaker 2 (31:39):
Yes?
Speaker 1 (31:40):
It is the confidence. All right, let's see if you
can go three for three? Do you have what it
takes to be in the upper echelon?
Speaker 2 (31:48):
Just see.
Speaker 1 (31:50):
Stuffing with Greek yogurt?
Speaker 2 (31:52):
Oh my god?
Speaker 1 (31:53):
Is it? Is it Nebraska, North Dakota or Utah with
Greek yoga?
Speaker 2 (32:04):
They would do some silly Yeah.
Speaker 1 (32:07):
By that, do you mean they all sound very white?
Speaker 2 (32:09):
Yeah, and silly. Oh my god. I don't gonna have
to give it to Utah. Three for three. We are three.
We are three for three in the flaky game year.
Speaker 1 (32:23):
Giving it to Utah.
Speaker 2 (32:24):
I have a feeling you.
Speaker 1 (32:27):
Oh, I like that you can give us our own
sound beat for your win. Give me a sound beat? Yeah,
three for three? Baby, Oh wow. It has been such
a pleasure talking to you. And you know, usually here
on the podcast we like to close with talking about
something that people in our position where we've kind of
achieved a little bit of success or whatever, what are
(32:49):
we doing to really give back to our communities? And
I know you mentioned the Trombone Shorty Foundation. I'd like
you to tell our listeners a little bit about that
what it means to you, what it means to the
community here, and what it means for you to kind
of even think about and talk about these things now
in your position.
Speaker 2 (33:07):
I just know that just seeing the foundation and knowing
trying myself that is giving back so much. And I
had the personal experience of being with him for the
first time in Cuba and watching him and his foundation
give trumpets to children. I just knew that it was
something special in that he was using his legacy to
do something really freaking dope, and I'm just finding out
about it from speaking to Jail. Jill Scott has a
(33:28):
foundation as well that she gives back to kids and
feeling and she follows them practically throughout their whole college
experience from Blues Babe Foundation Camp Jail Scott.
Speaker 1 (33:39):
Blues Babe Foundation Camp Jill Scott, and.
Speaker 2 (33:41):
A Lovely Birds here in New Orleans as well.
Speaker 1 (33:43):
Wow, such amazing things for the young people of this
world who are trying to get out of their situations
with their love of music.
Speaker 2 (33:52):
It needs to be in the schools for show. Don't
ever try to take that out because without one of
my teachers, Miss Loft, just giving me a CD with
a bunch of poets on it for another school. I
will not be where I am. I heard those students'
voices on that cd A and the car and I
went to their poetry slam and I knew all of
them just by their voice. I said, you're Lee, You're
our key marn't you You must be Alexis just by
(34:13):
because I heard their voice is so much. And we
started getting together every weekend and coffee, writing poetry, and
they just changed the direction of my life. It's still
my friends to this day. And it's always good to
be on a positive trail young because it really will
follow you your whole life, especially if you let it.
Speaker 1 (34:29):
Amazing Well, I don't think we can close on better
words than that. I want to thank you so much
for joining me today on Flaky Biscuit. This is an
absolute honor and I had a ton of fun and
I hope we stay in touch.
Speaker 2 (34:43):
Yep and addressing left come.
Speaker 1 (34:46):
All right, Yeah, thank you all so much for listening today.
If you want my recipe, find it on Shondaland dot com.
We'll also have Tank's mom's recipe up there as well.
(35:06):
We want to know how it goes. I mean, you
want to do a side by side if you want
to make one or the other. Really want to know
how it goes for you. If you've never made dressing
before and this is your first time, let us know.
Tag Me at Artists and Brian, tag Tarryanna at think
Tank twenty and post your photos, post your videos. You
know what I'm saying. Are you making this during holidays?
(35:27):
Are you making this randomly? We want to know what's
going on with your dressing game. Would you prefer to
make stuffing I don't know, Get into the discord and
tell us how you did. And when I make it,
I always like to make sure this is kind of
like my little tip. I like to make sure I'm
rendering some kind of fat, whether it's through a little
bit of sausage or like a duff breasts, or or
any kind of protein that's fatty or just loaded up
(35:48):
a butter. Don't forget to check out the Trombone Shorty Foundation,
the Blues Babe Foundation, and Lovely Birds Ink. You can
find their websites and all the social handles I've mentioned
in the show notes for this episode. So if y'all
like flaky biscuit, which everyone does, it's impossible not to,
and I ain't talking about actual biscuits. I'm talking about us.
(36:10):
You know what to do, man, Leave us a rating, review, share, subscribe,
all that stuff you gotta do these days. Help us out,
show some love, spread some love for Flaky b Flaky
Biscuit is executive produced by Sandy Bailey, alex Alja, Lauren Homan,
Tyler Klang, and Gabrielle Collins. Our creative producer is Bridget Kenna,
and our editor and producer is Nicholas Harder, with music
(36:33):
by Crucial. Recipes 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 is a
production of Shondaland Audio in partnership with iHeartRadio. For more
podcasts from Shondaland Audio, visit the iHeartRadio app, Apple Podcasts,
(36:55):
or wherever you listen to your favorite shows.
Flakey Biscuit is a production of Shondaland Audio in partnership
with iHeartRadio. Welcome to Flakey Biscuit. Each episode, y'all know,
y'all know, y'all know what we're doing with cooking the
delicious morsels of nostalgia. Hopefully I'm getting the side eye
she might have looked at that dressing already, but hopefully
(00:21):
we cooking delicious morsels of nostalgia. Each episode, I'm creating
a recipe from scratch, hand making it, delivering it to
my guests, and hopefully seeing you guys, my listeners making
these recipes at home. I'm Brian Ford, also known as
Ours and Brian. You already know what it is. But
I've got someone really special in the kitchen, today's front
woman of a two time Grammy nominated group, winner of
(00:43):
the Tiny Desk Concerts. I mean, easily my favorite Tiny Desk.
This is kind of like a fan moment, by the way,
I'm trying to keep it together here. She's a personal
favorite of both Michelle and Barack Obama. Again, no big deal.
I mean, come on, man, I have ultimate pleasure pleasure
of having on the Flakey biscod podcast. TODAYA Trana tank Ball.
Speaker 2 (01:04):
How you doing be? Oh my goodness, city like is that?
Speaker 1 (01:08):
That is definitely you crazy? How does it feel to
be on the Obama's Favorite list two years in a row.
I mean, that's so good.
Speaker 2 (01:17):
It's the ultimate co sign. Yeah, it just feels amazing
that you know that those people that you're in their ears,
you know. And and Michelle, if anybody wants to know,
she smells Rich's. Yeah, rich t, d auntie, vibes, sexy, tall, fine,
strong thighs.
Speaker 1 (01:36):
Wow, let me tell you something right now. Let me
tell you something right now.
Speaker 2 (01:42):
I don't even know what to say.
Speaker 1 (01:44):
I'm trying to sweat a little bit for those at
home that she's fing.
Speaker 2 (01:49):
With Barry tailored suits.
Speaker 1 (01:51):
Oh wow, the most tailored of all tailored. Yeah. I
had the pleasure of being on waffles and MOCHI. Actually
the Netflix show that Michelle Obama It's so cute, is
very cute, and I was I was in shock when
their production company you know me, you know who I am?
She has to know who I am? Right, Alert Alert
Michelle if you're out there knows, he's confirmed that you know,
(02:14):
you know. But the tiny desk, my brother is a
huge My brother's freaking out right now because he's a
huge fan of yours. He's a huge fan of Tiny
Desk and obviously your Tiny Desk. Talk to me about
that experience, because I think you're like a household name
in terms of like everyone around the world is probably
watching that.
Speaker 2 (02:29):
The Tiny Desk. Yeah, I mean a lot of people did.
That's how they remember us, That's what they say. I
know bib ball and told me that it was it
was gonna change my life. I didn't realize he was
really right. You know, it really has changed my life.
It was very nerve wrecking to go up there because
I was scared. I was hoarse. The room was full
of people that were very close to me, so I
know that if I messed up that they would hear.
(02:52):
So I was very very nervous. But I'm happy that
the spirit came through, and I'm happy that I chose
the last song. The last song I chose was Roller Coasters,
and that's been the song that really affects people's hearts,
and my spirit told me to go with that, So
I'm really happy I did.
Speaker 1 (03:07):
In terms of pressure levels, like where does that rank
in your career in terms of like highest pressure levels.
Speaker 2 (03:13):
It's up there. It's up there along next to right
underneath Jimmy Fallon. And not because the world was watching
Time Guests, you know, the world watching, but Jimmy Fallon,
I just I just knew New Orleans was watching. And
I always want to make New Orleans proud.
Speaker 1 (03:25):
Yeah, well you have absolutely made New Orleans proud.
Speaker 2 (03:29):
Up.
Speaker 1 (03:29):
We're gonna get more into exactly how you're doing that.
But it's flaky biscuit. You know, I'm a food I'm
a baker, So we got to get to the food.
We gotta we gotta start this episode off with you
telling our listeners. What did you have me prepare today
for you? What was your nostalgic meal?
Speaker 2 (03:44):
I believe it was my mom's dressing. Yeah, because I
like her dressing. I love her roles, I love her
past I love everything, but mostly for Thanksgiving, the things
that she do to make that dressing and how I
have tried to make that dressing. Man, I've added one
flavor that was a friend who was dressing. Was I
just try to be a sperman and little Brown Sugar,
you know, put the tearing at in the dressing. Man,
(04:07):
I should have stuck to the waterfalls that I was
used to, don't the rivers and the lakes that I
was used to.
Speaker 1 (04:15):
Yeah, the rivers in the lakes that you used to.
Oh wow, So once again here at flaky biscuit, I
feel like I'm up against it because if you have
struggled to recreate this for my listeners. Here's the email
I got with regards to this nostalgic meal. It simply said,
your mom is dressing. That's it. No detail, no uh,
(04:38):
corn bread or bread based. I'm assuming it was corn
bread based, because you already know I'm from here too.
Before we get into my process, what is it about
this dressing that how does it make you feel when's
the first time you had it? I mean, what what
is it about it that stays near and dear?
Speaker 2 (04:53):
Consistent? It's consistent, you're can say it. It's consistent as
I'm like, damn, mama, every year, every year is gonna
just take good mama. And I saw her cooking this year,
and oh my god, it was so much. It's so much.
She added the turk. She had to make a turkey first, okay,
(05:15):
because she put all the stuff in the turkey from it,
she's putting the crawfish heads, the juice in it. What
she's doing is kind.
Speaker 1 (05:22):
Of I might as well. I might as well not
even give you look.
Speaker 2 (05:25):
For the first time I wrote it down, I want
to hear turkey, bras, celery, onions, gizzards. Bake the corn bread,
let it cool off and chop it off. Take the
turkey bra out, put it in the pot, then seasoned low.
He keeps stirring bay leaves, garlic, sage, onions, celery, bell pepper,
(05:46):
green onions, poultry seasonings, butter, half a stick of American beauty,
stir letty cook tastes as you go, bail gizzards, pound
of shrimp, salted boil, shrimp heads in there too, ground meat,
red ball, pour in a pan and let it bake
for twenty minutes. Take some of the meat from the
turkey and put it in there.
Speaker 1 (06:03):
I'm speechless.
Speaker 2 (06:05):
She did so much.
Speaker 1 (06:06):
Sounds incredible.
Speaker 2 (06:07):
She did so much, and she had to have other
meals cooking to add to this to make it what
it's supposed to be, So you.
Speaker 1 (06:14):
Can't just cook it right, got to be cooked.
Speaker 2 (06:18):
That's on Thanksgiving.
Speaker 1 (06:20):
Wow, Because you would never have a reason to make
that much other.
Speaker 2 (06:23):
Stuff exactly mean shrimp.
Speaker 1 (06:25):
Sometimes, like when people are in New Orleans and they
eat at the fancy restaurants here, they lose the knowledge
that there's people like your mom making food that's like
twenty times better than anything that that's at any restaurant.
You're describing this, I'm lost for words because I've never
even heard of a stuffing that addressing we'll get into
(06:47):
the particulars of the difference, right, but addressing that intricate
and complex people be sleeping on the talented culinary minds
that are in the houses on the blocks around here.
Speaker 2 (06:58):
Oh, yes, they're gonna have to sleep it because you
ain't coming to nobody house. Yes, be invited if you're
not invited, So yeah, go you tell to the restaurant
a friend of quarters, baby, what's try? You love? You
better make a friend if you want that real.
Speaker 1 (07:11):
If you want to eat real people come in time
for Marti Gras. Obviously, when people ask me, and I
want to ask you this question my favorite food during
Marty Gras. And let's let's step outside of the realm
of being invited to someone's house in specific, But you
ever had random turkey necks from a front porch of
people you don't even know. That's my favorite Marty gral meal.
Speaker 2 (07:31):
And it's sitting on a corner. Yes, not normally a
turkey neck, but in the past of my life, I've
asked for a rib, I've asked for a hamburger. Why
they grillinate? You know, my turkey neck's gonna definitely just
come from a random corner store that's specialized in seafood.
Speaker 1 (07:48):
Yeah, watch out for Cajun seafood on Broad I'm gonna go.
Speaker 2 (07:50):
Do something like that, you know, justice something real quick.
And I like what I hate. I like pig feet.
Speaker 1 (07:55):
I love that. I like pickle pig feet. My dad
used to bring pickle pick feet home and at first
I was skeptical because they look terrible, but that, you know,
we hun during so like that blend of hun Durant
and New Orleans, like we I just be eating whatever,
except that I'm allergic to shellfish, like a crawlfish.
Speaker 2 (08:13):
Yeah, anything with a.
Speaker 1 (08:14):
Ship anything shell fish. It happened when I was fifteen.
Speaker 2 (08:19):
Maybe you're good now, Maybe that's what.
Speaker 1 (08:21):
People keep saying. But I'm I'm a hypochondriac and I
ain't try get you. I got but I ain't trying
to go like that.
Speaker 2 (08:29):
Come on, little craw fish it.
Speaker 1 (08:31):
Let's do it right now. Let's put the head ones
down and just go figure it out. Let's go die,
and let's go. We died for New Orleans. The debate
I was talking about earlier though, it's stuffing first dressing,
and I would love to hear your thoughts about what
is the difference.
Speaker 2 (08:47):
I mean, first of all, I don't even know what
they be doing with stuff, and because I don't do that,
but I think they stuff a turkey with or something.
I mean when I think of stuff, and it just
sounds like something that white folks do, and black people
call it dressing at least dressing in the South in
New Orleans and stuffing among other cultures. But I don't
know what they do to make theirs different. I think
it's most sole toppy. I have a band full of
(09:09):
white people and we have differences. I remember going over
to one of my band member's house and they had
a bunch of size without no main meat. I said,
where's the meat?
Speaker 1 (09:19):
Oh my goodness, I'm talking.
Speaker 2 (09:20):
About dressing, some cormbread, some green beans, so magroon and cheese.
Speaker 1 (09:28):
What a me? No meat?
Speaker 2 (09:29):
I need a piece of meat. I'm gonna need a
poke chot with this. I'm gonna need a piece of
baked chicken, fried chicken. You know I need a meat.
Speaker 1 (09:36):
Give me a pot roll.
Speaker 2 (09:36):
I left and got a meat.
Speaker 1 (09:37):
You left, I got a meat.
Speaker 2 (09:38):
I came back with with a box of chicken.
Speaker 1 (09:40):
You got fried or from from Bojangles? Where were you?
Speaker 2 (09:45):
Alabama?
Speaker 1 (09:46):
Alabama?
Speaker 2 (09:47):
And then when we left, they made sure we took
our chicken with us.
Speaker 1 (09:56):
You don't mind that taking chicken.
Speaker 2 (09:59):
They know there wasn't eat It's all good, you know whatever.
Speaker 1 (10:02):
When I'm out here, I play with brothers. But that's
a different story. You don't like brothers.
Speaker 2 (10:05):
I'm not trying to eat no chicken that come from
the gas station.
Speaker 1 (10:08):
You have a chicken sophistication.
Speaker 2 (10:10):
I mean, it's true. I always knew what type of
money my mama had based on the type of chicken
we got. Oh snap, churches, all right, we got a
little some some Popeye's, Okay, Mama got Mama got paid,
and you.
Speaker 1 (10:23):
Got the biscuits and the red beans and rice camc man.
I feel that I remember it used to be so good. Yeah,
in Honduras they call it Kentucky. Kentucky. It's called Kentucky.
Speaker 2 (10:40):
That sounds good, Kentucky. That's not how I used to taste.
Speaker 1 (10:42):
It's kind. There's actually a place called powered Chicken in Honduras,
Powered Chicken, and the logos is really ripped Chicken.
Speaker 2 (10:49):
They're letting you know they're putting steroids in. Yeah, we
let you know.
Speaker 1 (10:53):
Yeah, we're just letting you guys know that there's steroids.
So moral of the story here is that the difference
between dressing and stuffing U is probably in our pigment.
Just to kind of bed clear here, one more question though, Yeah, Bridgie,
(11:18):
do you.
Speaker 2 (11:18):
Guys put meat in your stuffing? Yeah, we would never,
We're not putting. It's like.
Speaker 1 (11:29):
Apples. Apples is an absolute crime.
Speaker 2 (11:36):
Okay, now we're getting the true difference between dressing and stuffing.
Oh my gosh, a raisin don't even be on my table.
Speaker 1 (11:43):
No ever, you've never seen a raisin before in your kitchen, man, not.
Speaker 2 (11:47):
In my life.
Speaker 1 (11:51):
Also, to the listeners out there, we need to get
her some raisins asap, because raisins are pretty good. So
the difference between addressing and a stuffing is addressing is
baked on its own. It is not stuffed into any
kind of meat, basically steamed stuffing that's stuffed in the turkey.
That's not a vibe for me. I feel like it
comes out mushy and I don't even know. So I've
(12:11):
made quite a few fatal flaws here. I'm gonna break
this down for you what I did. So my sister
makes a pretty good dressing. She makes it with duck fat,
and she makes it with green onion pork sausage just
a little bit. So here's what I did. I'm gonna
make it brief because I'm embarrassed now. I mean, you
basically done told me that you ain't getting brought back
in time at all. So corn bread. Obviously made some
(12:34):
corn bread because I do know how to bake. Let
it dry out. I sauteed a little bit of pork
green onion sausage with some celery, some onion, some shallotte,
some garlic. Let that kind of marinate for a minute.
Put some chicken broth in there. Now, it wasn't chicken
broth from some chicken I was making for some other dish.
Ain't no shrimp heads, ain't no crawfish heads because I
(12:58):
didn't have a crawfish head.
Speaker 2 (13:00):
I'm literally alone. I'm not.
Speaker 1 (13:04):
I can't wait for the listeners to make this recipe
and just absolutely decimate me. So I had that going,
put the broth in let that kind of boil up,
and then simmer. Added some sage, fresh sage, and time
to the corn bread. Oh to your mam, mad sa.
So it was not a complete feather. It's like a
d minus. Then I added, why am I even doing this? Guys?
(13:26):
Can we just move on from this? Can we move
on to the next part of this episode?
Speaker 2 (13:32):
We need to know.
Speaker 1 (13:32):
I added some seasonings, you know, salt, pepper, pepperca, some cayenne,
and you know this, that and the other. Of course
there was some Tony. I have proof. There was Tony's
call my mom on FaceTime and Tony is still on
the counter. I made a mess in her kitchen. Anyway,
put that in the oven after I mixed it all together,
let that bake for a little bit, and that was it.
That was the dressing I made, and I would like
(13:53):
to present it to you right now we're rolling into commercials.
Don't go anywhere, all right, All right, let's just jump
(14:17):
back in for the listeners. The dressing is now. Oh man,
if only I knew. Talk to me about what you
see and what you smell.
Speaker 2 (14:32):
Smells good, okay, like the way it smells brown as
it should be. I can see the say. I can
see that what it called thyme. It looks good. I
want to bite. I'm very excited about the idea of
duck fan.
Speaker 1 (14:45):
Okay, for the record, there's no duck fat in this.
My sister uses duck fat. Sister, well, I didn't follow
it to the t. I can't lie. I gotta be transparent.
I skipped the duck fat. She's so mad at me
right now.
Speaker 2 (15:02):
I like it.
Speaker 1 (15:03):
Oh my god, she hates it. I saw her first face.
Did you see her first face?
Speaker 2 (15:07):
I did it to play with you.
Speaker 1 (15:09):
I don't know. You better not be nice to me
right now. All right, what are you tasting?
Speaker 2 (15:17):
I taste food.
Speaker 1 (15:19):
For the listeners. I'm pretty sure she doesn't like it.
If she just tastes food, Oh my god, I wouldn't
eat it no more. It's pretty good.
Speaker 2 (15:27):
I like it. I mean, you said you got a meatingaire.
Speaker 1 (15:31):
There's some sausage in there. Yeah, it's a green onion
pork sausage from the grocery store.
Speaker 2 (15:36):
Decase it if I was at your house for Thanksgiving
with some turkey. I would definitely get a second plan.
Speaker 1 (15:45):
I can live with that. But the real question is,
and I think we know the answer, but did I
nail your mama's dressing? Did I bring you back to
the nostalgic moments of your past? Just say it's a answer,
no question. You don't have to play with me, there's
no sense.
Speaker 2 (16:03):
But does it bring me back to Thanksgiving and nostalgia? Yes?
Because I only eat this foot bangs. Given the meal
takes so much that nobody never cooks it throughout the year, I'm.
Speaker 1 (16:12):
Happy, all right. Well, happiness is all we can ask
for here at flaky biscuit.
Speaker 2 (16:17):
So it is a little sweet.
Speaker 1 (16:19):
The sweetness comes from some honey. Oh the corn bread also,
I think I made it a little sweet. Maybe that
you like a saltier corn bread or a sweeter corn.
Speaker 2 (16:28):
Bread, typically salty, But I like this.
Speaker 1 (16:31):
This is like a breakfast. Imagine like an egg, like
a fried egg on top some hot honey or something
like that.
Speaker 2 (16:37):
I can't believe you do that. So every time you
have a guess, you cook their favorite food.
Speaker 1 (16:40):
You already know that's right, raise, that's what we do.
Speaker 2 (16:44):
Baby, I'll be over. Somebody say, I like freeze pops.
Speaker 1 (16:52):
I can make some freeze pops. Kick to him too,
Please next time, next time we're doing free not forgive
the sister. Oh yeah, I'm gonna have to. I'm going home.
My sister's at home. I have to tell her that
I failed on that part. She's gonna be mad at me.
But but hey, I did ask her to help, and
I was like, hey, if you could do the duck
(17:13):
for me, and she was like nah, because to render
duck fat takes a few hours.
Speaker 2 (17:19):
You'll see how even dressing all of it, something else
gotta be made to make it.
Speaker 1 (17:25):
That's right. So that's kind of the theory then of
a good dressing, something else needs to be made for
it to be all right? Wow Wow wow wow? Are
we having a clean plate moment? For the clean plate?
All right? So, everyone that's at home, make sure you
check out Shondaland dot com for this recipe. Will have
tanks Mom's recipe up there. We'll have my recipe up there.
(17:47):
But let's let's dive into kind of this progression between
growing up eating good food and becoming a successful musician
that the Obama's love like you know what I'm saying, Like,
there's a middle ground here, right. We both grew up
in Louisiana. What was it like for you growing up here?
I mean, what is the hardships? What is the beauty
of growing up here?
Speaker 2 (18:06):
I think that my most memorable childhood memories was spent
at church. Oh wow, even vacation Bible study, in vacation
Bible school, especially for the summer times. Even spending a
night at church sometimes. I come from a family of pastors,
so I couldn't stand being that church, but it was
a part of my life, so it was a big part.
I remember being with my sisters playing knocking on neighbors
(18:28):
doors and running away. I remember playing catch, catch get
a little bit, having a big house in a neighborhood
that was abandoned that we all went in and called
our clubhouse, running with a gang of girls and guys.
I remember growing up around a corner from a theme park,
which was just amazing to go to that theme park
with those guys and girls and just ride those rides
(18:49):
until the day was done.
Speaker 1 (18:50):
What park was not Jadline kidding me.
Speaker 2 (18:54):
Yeah, it was amazing. When they built that park, it
just changed our world. I was so grateful to live
around the corner and being walking distance of a big part.
Speaker 1 (19:05):
Yeah. I mean I can literally feel the emotion because
you know, when you're young and you got something like
that at your disposal, like that kind of fun, that
kind of freedom. I remember jazz Land. I went once
and then what happened to it turned into six Flags
and then it broke down.
Speaker 2 (19:19):
And the stormhead and it still stays to this day
closed until for August twenty. Whatever about me to do
something about all these land and roller coasters. I mean,
come on, like old dinosaur Bone.
Speaker 1 (19:29):
I think it had fossils, it does. I think it
has its own habitat in there now I'm sure, Oh no, definitely.
Speaker 2 (19:37):
You walk even too close and it's just grass as
high as it's insane.
Speaker 1 (19:41):
I can't even imagine what's going on in there right now.
I'm glad you have some positive moments of jazz Land,
because I mean that was kind of a whole situation
with the city when we talk about jazz now, and.
Speaker 2 (19:51):
Then the parade would come and singers would come down, concerts,
the music, and it really was jazz Land. It was
truly a New Orleans theme park. The way they threw
the beads, you know, the way they went parades just randomly.
All your friends worked there.
Speaker 1 (20:10):
You get a little free drink every now and then.
Speaker 2 (20:13):
She never it was expensive to five four dollar joints
got I don't know how y'all shut down making all
that damn money. But it was a big part of
childhood and being with my sisters. They were a big
part of my life, shaping and molding me. I loved
growing up here. I grew up in the Eighth Ward
at first barely garage your bike because you always get
(20:34):
glass and your tire. So we moved to the East
later on for like just better living, and I definitely
felt the difference. I think if I would have stayed
in the Eighth Ward, I would be a very different person.
Speaker 1 (20:45):
Yeah, I can definitely understand how that would make you
feel because it is a small city, New Orleans. But
depending on where you grow up, you have different circumstances
waiting for you on the other side. So I read
that you grew up around some pretty strong, strong women.
Is that talk to me about that? I mean, how
has that influenced how you are a successful strong lead today?
(21:07):
You know what I mean?
Speaker 2 (21:08):
I think that without my sisters, I think I would
deal with major self esteem issues if it wasn't for
my sisters, because the way that the world wants you
to look at yourself and how your family or you
view yourself be two different completely things. And my sisters
always told me just how beautiful I was and talented
dark my eyes were just always supported my gift, even
(21:29):
though to me I couldn't even sing as well as them.
It took me a while to develop my singing voice,
but poetry and writing always came very easy to me,
so I tended to lean more into that. But without them,
I don't think that I would be who I am.
I think the internet would tell me that I.
Speaker 1 (21:44):
Just was not it no way. So that support clearly
influenced you, and kind of confidence gave you the confidence
to be who you are today.
Speaker 2 (21:53):
And to just share with other girls who may not
have had the sisters that I've had, to know that
they just don't feell a lofe or even in my book,
you know, Vulna boy f for people just to know
that you think that because I got here or got there,
that I don't I'm not going through the same stuff
y'all going through with these same knucklehead boys. Yes I am.
You know here it is, and I want you to
know that you're not alone. And I like that I
(22:15):
could give a voice to someone's feelings. Everybody can explain
all these things that they're feeling inside, and I've been
gifted to to do that.
Speaker 1 (22:24):
You really have been You're a beacon of light basically,
I mean, you're you're you're a beacon of light? Is
that weird?
Speaker 2 (22:31):
Was that weird? Across lighting the chat his way?
Speaker 1 (22:39):
I think what happens is you get to this point
speak from my own experience where you know, I'll do something,
whether it's a book or appear on some show or whatever,
and I'll get these messages from random Hunduram people or
random black Hispanic people or people from New Orleans, and
You'll be like, man, you made it, man, even.
Speaker 2 (22:57):
Like I'm still trying to make it like I made it.
Speaker 1 (23:00):
Yea, you don't even know my hustle right now. Man,
I'm drowning. But in the midst of us drowning trying
to continue to propel our persona, we might forget the
real impact that we're having on people's lives. Like you're
having an incredibly real impact on the upbringing and growth
of young women. Sometimes if you think about it too hard,
(23:22):
to be like, man, it's crazy, like what, I'm just
a dude.
Speaker 2 (23:24):
I'm just like, if you think about it too hard,
you'll honestly become a little bit more conscious probably everything
you're doing instead of just being free and flowing. I
think it's a nice way to have a nice little
balance because I'm trying to live and go to the throopstore,
and I don't want to be bothered when I'm going
to the group store shopping, but beg free to even
told me every time I walk out the door. I
know I'm a public figure and I have to act
(23:44):
as such, and I'm happy to carry there. I don't
feel the same way. I feel like I'm myself all
the time, and when people ask for pictures and stuff
we need to see, I'm surprised. I'd be like, what's up?
And I keep it moving because I'm like, I think
everybody's pretty extraordinary. I'm gonna continue my little business.
Speaker 1 (24:03):
I'm just trying to get my little you know what
I'm saying, ninety nine cent shirt real quick, Like I'm
trying to get my little that's true. That one, that
one right down in the corner by Alma. I'm about
to go there, shot from my mama. Actually know, like almost,
I love it. I can talk about cuisine, Yes, I
get that chicken hell on bad Walk. Chuco is a
(24:27):
crazy words. I don't even know how to explain what
chuico means. But cook, my mom mused to my mom
ain't gonna listen to this, So I'm gonna ahead and
tell you. And if she does happen to get this
deep in one of these episodes, means like dirty stinky boy.
So is just like it's gritty, it's heavy, it is spicy.
Speaker 2 (24:46):
It is and I have it so much that I
know when there's a different.
Speaker 1 (24:50):
Ship, like when there's a different cook in the Definitely,
that's that's the that's the you know, I'm about to
open a bakery, and that's the marry your deal with it.
You gotta train, yeah, train. Look, you've been all over
the world. What's your favorite food town?
Speaker 2 (25:06):
Spain?
Speaker 1 (25:08):
Which city? Which city?
Speaker 2 (25:11):
I like Barcelona? Honestly, I can't remember my favorite city
because I traveled so much that my memory is not
like the strongest memory, you know, like that steroid bird
like power chicken. Just I'm just there, you know. I
go and I get my my lavender gelato, I go
find some paea because them, yes, that's all I eat
(25:32):
out there.
Speaker 1 (25:34):
I mean, if you think about colonization, it was here.
Speaker 2 (25:37):
When you travel, you realize everybody came to New World.
Speaker 1 (25:40):
That's a whole. You got West Africa, you got Europeans,
you got French doors, the doors.
Speaker 2 (25:48):
The architecture. When I'm walking in Paris, I'm like, man,
it's the French court all day.
Speaker 1 (25:52):
That's exactly what happened to me the first time I
went to Europe. I never understood being from here, and
I go to France and I was like, oh, I
get it.
Speaker 2 (26:00):
I was waiting to be surprised walk in certain areas
because it just felt too much like home. Even it
was a little pissy, I was like, what is home?
So the world is really special. It's one of the
oldest places in the United States, and it kept so
much of an architecture that even to people.
Speaker 1 (26:17):
Overseas, anytime you say New Orleans to anyone in any
country in the world, they know exactly what you're talking about.
Speaker 2 (26:22):
I get so excited saying, you know, I feel very.
Speaker 1 (26:24):
Prid Oh yeah, and it's on everyone's list, but not
everyone makes it.
Speaker 2 (26:28):
They come, they don't like to leave.
Speaker 1 (26:29):
They don't want to leave because you already know you
got that drinks to go because I don't like this place.
I just want to drink and I need to get
out of here, you know what I'm saying.
Speaker 2 (26:37):
The people they sweet, They can't they open. Honestly, I
only come across mostly sweet, kind, giving, beautiful people. The
crime surprises me because I'm like, who are these people
and who are raising them? What's going on to have
such hate in your heart in a place they have
so much love?
Speaker 1 (26:55):
I don't get it either. Not to get too deep
into this, but that's what happened. I booked in airbn. Initially,
when I booked it, it was in the map said it
was in a certain area, and then after I booked it,
the address was somewhere different. You know. I was like,
I live here my whole life. I ain't never had
nothing happened to me. I've never been robbed, I've never
been nothing. So I was like, I was like, it's fine.
We got through six days with absolutely no problem. On
(27:17):
the last day, we got we got gotten, We got
got but it's unfortunate because I'm showing her this beautiful
you know, we rode the carriag. I never did the
carriage ride in them.
Speaker 2 (27:27):
Been trying to get shout out to the boy that's
dated me. Been trying to get a carriage wide. Been
trying to do it. I don't know how many times
I might have to drop my hands, but yay.
Speaker 1 (27:40):
I'm about to put him on blast. And I took
her on the carriage ride on like day six, so homie.
Speaker 2 (27:48):
Been trying to do that. I did it in pairs though, No,
absolutely wonderful. It was the only carriage.
Speaker 1 (27:58):
Stay Flaky, We'll be right back. Welcome back to Flaky Biscuit.
(28:25):
Talk to me about your journey going from you know,
you went to school for teaching. I did, and how
did you go from that to kind of forming this
band and finding this musical success. I mean, what you know,
I ran.
Speaker 2 (28:37):
Out of credits. I ran out of credits in college,
and I didn't have enough money to finish school. So
I was like, I'm not gonna stay here and then
I'm just gonna go and fulfill what's been calling me. Anyway,
I used to have a woman on campus all the time,
I used to tell me, what you're even doing here?
What you're doing here? Go sang. So that's what ultimately happened, though,
(28:57):
But I met all my best friends.
Speaker 1 (28:58):
In college, met them all in college.
Speaker 2 (29:01):
I think that it was meant for that and for
me to you know, it was another confidence booster because
I ran for stuff. I campaigned, I sung all over
campus and did what it was supposed to do. I
met Tavia, met my friend Jelly Lazy Trainer, so my
great friends.
Speaker 1 (29:15):
Wow. So basically the formation of this whole situation happened
in the college year.
Speaker 2 (29:19):
It definitely helped day after day, how's it going? Set
it off? You all? Yes, you's dying? And even that's
own by Lauren Perry. Day after day.
Speaker 1 (29:39):
See, he was like, fuck, wow, I can't believe you
just sang for me. I just got your voice a
serenade directly into my ear.
Speaker 2 (29:51):
Drop would have did better if I know, like just
playing with you.
Speaker 1 (29:57):
It's like when I based something, it's like I was
just playing with that dressing.
Speaker 2 (29:59):
Man.
Speaker 1 (29:59):
I wasn't even you want, I wouldn't even I wouldn't
even try.
Speaker 2 (30:03):
I'm so happy it's good because man, if it was
i'd be like, you know everybody not my mom.
Speaker 1 (30:10):
All right, it's time to get into our flaky game here,
and I would like to ask you a couple of
questions about the different types of stuffings and dressings found
in this country. So I'm going to tell you the
name of the type of stuffing or dressing, and you're
gonna tell me what state it comes from.
Speaker 2 (30:31):
Oh Jesus, give me cities.
Speaker 1 (30:34):
You can't google nothing, you can't be on no Google.
All right, Number one? Should I give you multiple choice
or do you want to go.
Speaker 2 (30:41):
Off multiple choice?
Speaker 1 (30:42):
Okay? All right, number one? Here we go. We jump
in the flaky game here. And this is funny because
you say you hate it red yellow stuffing. I'm not
making this up. Here are the states. I'm gonna give
you three options, Kansas, North Carolina or Oklahoma.
Speaker 2 (31:03):
Oh my lord, is he the Kansas? Oklahoma? Oh my god,
let's go with Oklahoma.
Speaker 1 (31:12):
Yea, you are you googling?
Speaker 2 (31:15):
You got a list full of Arista video.
Speaker 1 (31:18):
Wow, it is Oklahoma. Apparently they make red yellow stuffing there.
Now you know to not go to nobody house during
Thanksgiving in Oklahoma? All right? The next one we got
jalapeno cheese stuffing. Is this California, New York or Hawaiian Hawaii?
Speaker 2 (31:39):
Yes?
Speaker 1 (31:40):
It is the confidence. All right, let's see if you
can go three for three? Do you have what it
takes to be in the upper echelon?
Speaker 2 (31:48):
Just see.
Speaker 1 (31:50):
Stuffing with Greek yogurt?
Speaker 2 (31:52):
Oh my god?
Speaker 1 (31:53):
Is it? Is it Nebraska, North Dakota or Utah with
Greek yoga?
Speaker 2 (32:04):
They would do some silly Yeah.
Speaker 1 (32:07):
By that, do you mean they all sound very white?
Speaker 2 (32:09):
Yeah, and silly. Oh my god. I don't gonna have
to give it to Utah. Three for three. We are three.
We are three for three in the flaky game year.
Speaker 1 (32:23):
Giving it to Utah.
Speaker 2 (32:24):
I have a feeling you.
Speaker 1 (32:27):
Oh, I like that you can give us our own
sound beat for your win. Give me a sound beat? Yeah,
three for three? Baby, Oh wow. It has been such
a pleasure talking to you. And you know, usually here
on the podcast we like to close with talking about
something that people in our position where we've kind of
achieved a little bit of success or whatever, what are
(32:49):
we doing to really give back to our communities? And
I know you mentioned the Trombone Shorty Foundation. I'd like
you to tell our listeners a little bit about that
what it means to you, what it means to the
community here, and what it means for you to kind
of even think about and talk about these things now
in your position.
Speaker 2 (33:07):
I just know that just seeing the foundation and knowing
trying myself that is giving back so much. And I
had the personal experience of being with him for the
first time in Cuba and watching him and his foundation
give trumpets to children. I just knew that it was
something special in that he was using his legacy to
do something really freaking dope, and I'm just finding out
about it from speaking to Jail. Jill Scott has a
(33:28):
foundation as well that she gives back to kids and
feeling and she follows them practically throughout their whole college
experience from Blues Babe Foundation Camp Jail Scott.
Speaker 1 (33:39):
Blues Babe Foundation Camp Jill Scott, and.
Speaker 2 (33:41):
A Lovely Birds here in New Orleans as well.
Speaker 1 (33:43):
Wow, such amazing things for the young people of this
world who are trying to get out of their situations
with their love of music.
Speaker 2 (33:52):
It needs to be in the schools for show. Don't
ever try to take that out because without one of
my teachers, Miss Loft, just giving me a CD with
a bunch of poets on it for another school. I
will not be where I am. I heard those students'
voices on that cd A and the car and I
went to their poetry slam and I knew all of
them just by their voice. I said, you're Lee, You're
our key marn't you You must be Alexis just by
(34:13):
because I heard their voice is so much. And we
started getting together every weekend and coffee, writing poetry, and
they just changed the direction of my life. It's still
my friends to this day. And it's always good to
be on a positive trail young because it really will
follow you your whole life, especially if you let it.
Speaker 1 (34:29):
Amazing Well, I don't think we can close on better
words than that. I want to thank you so much
for joining me today on Flaky Biscuit. This is an
absolute honor and I had a ton of fun and
I hope we stay in touch.
Speaker 2 (34:43):
Yep and addressing left come.
Speaker 1 (34:46):
All right, Yeah, thank you all so much for listening today.
If you want my recipe, find it on Shondaland dot com.
We'll also have Tank's mom's recipe up there as well.
(35:06):
We want to know how it goes. I mean, you
want to do a side by side if you want
to make one or the other. Really want to know
how it goes for you. If you've never made dressing
before and this is your first time, let us know.
Tag Me at Artists and Brian, tag Tarryanna at think
Tank twenty and post your photos, post your videos. You
know what I'm saying. Are you making this during holidays?
(35:27):
Are you making this randomly? We want to know what's
going on with your dressing game. Would you prefer to
make stuffing I don't know, Get into the discord and
tell us how you did. And when I make it,
I always like to make sure this is kind of
like my little tip. I like to make sure I'm
rendering some kind of fat, whether it's through a little
bit of sausage or like a duff breasts, or or
any kind of protein that's fatty or just loaded up
(35:48):
a butter. Don't forget to check out the Trombone Shorty Foundation,
the Blues Babe Foundation, and Lovely Birds Ink. You can
find their websites and all the social handles I've mentioned
in the show notes for this episode. So if y'all
like flaky biscuit, which everyone does, it's impossible not to,
and I ain't talking about actual biscuits. I'm talking about us.
(36:10):
You know what to do, man, Leave us a rating, review, share, subscribe,
all that stuff you gotta do these days. Help us out,
show some love, spread some love for Flaky b Flaky
Biscuit is executive produced by Sandy Bailey, alex Alja, Lauren Homan,
Tyler Klang, and Gabrielle Collins. Our creative producer is Bridget Kenna,
and our editor and producer is Nicholas Harder, with music
(36:33):
by Crucial. Recipes 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 is a
production of Shondaland Audio in partnership with iHeartRadio. For more
podcasts from Shondaland Audio, visit the iHeartRadio app, Apple Podcasts,
(36:55):
or wherever you listen to your favorite shows.
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