October 3, 2023 • 42 mins
Host Bryan Ford is joined by actor and musician Tristan Mack Wilds. The multi-faceted entertainer became widely popular from his breakout role as Micheal Lee on HBO’s The Wire and starring as Dixon Wilson on the hit remake 90210. In 2014, Wilds released his critically acclaimed debut album, New York: A Love Story, executively produced by iconic producer Salaam Remi. The album went on to receive a GRAMMY nomination for Best Urban Contemporary Album. He currently stars as "Alonzo Powers" on AppleTV+'s Swagger.
Tristan joins Bryan for the “dish that raised him,” his mom’s Poor Man’s chili.
This episode was recorded prior to the SAG-AFTRA strike.
Watch Bryan make his version and Subscribe: Youtube
Recipe from today's episode can be found at Shondaland.com
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Tristan IG: @mackwilds
Bryan Ford IG: @artisanbryan
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
This episode was recorded prior to the sag After Strike.
Speaker 2 (00:03):
Flakey Biscuit is a production of Shondaland Audio in partnership
with iHeartRadio. All Right, we're here. Welcome to Flakey Biscuit.
You already know it's another day, another day in the kitchen,
making and cooking up delicious morsels of nostalgia. That's what
(00:24):
we call in it right now, these are meals and
recipes that have comforted and guided our guests to success.
That means each episode, I'm creating a recipe from scratch.
I'm creating a iteration of a recipe, a version of
a recipe, a version of a thought and a feeling
from scratch, and I'm cooking it for my guests. So
these meals, you know what I'm saying, Like it could
be something from a vending machine. It could be I
(00:45):
don't know what it is, man. It could be something
from a box. It could be something from your grandmom's
pop you know what I'm saying from the oven. But
in any case, the end of the day, it's going
to comfort our guests to success. I'm Brian Ford. I
write cookbooks, done some TV shows. But y'all know me
as you know what I'm saying. It's the flaky guy. Now,
I guess I'm just flaky business.
Speaker 1 (01:06):
Here, flaky business that's into flaky business.
Speaker 2 (01:09):
Flaky business. Baby. I got somebody very special in the
kitchen today, right here in the flesh, the CV, the
resume here is just immaculate, very inspiring actor, Grammy Award
nominated singer, songwriter, producer. I mean you might know him
from his breakout roles in the Wire, of course, I
know to one to know us ladies peeping on the
what I'm saying, Uh, films such as George Lucas's Redtails
(01:32):
and The Secret Life of Bees, alongside the heavy hitter
Queen Latifa. Most recently, we got the upcoming season of
the Apple TV Plus series Swagger Yeah, and his role
as Pastor Goodman in the Peacock original film Praise This.
We're gonna get more into that and talk about that
in a bit. But please welcome the extremely talented renaissance
(01:54):
man entrepreneur Zman Tristan mac Wilde's welcome man.
Speaker 1 (01:58):
That that was an entran. I appreciate that. Thank you man,
that that hyped me up.
Speaker 3 (02:03):
I'm good for the day.
Speaker 2 (02:04):
The day you can cancel your training session.
Speaker 1 (02:07):
I know, Yeah, I don't know about that. My train
is gonna kill me.
Speaker 2 (02:10):
I gotta give me a trainer, man, it's a trainer
that's out here, travel with.
Speaker 1 (02:14):
I have a trainer out here. I'm born and raised
in New York, so my trainer's out here. But because
I'm usually traveling so much or a lot of times
i'm out of town, he'll just send me my workouts.
I'll get it done, and you know, make sure that
he sees what I can do.
Speaker 2 (02:27):
You might have to put me in touch. I've been
eating too much bread, you know what I mean. I
gotta get us slim, slim down a little bit.
Speaker 1 (02:33):
Shout out heart man. He's the god man.
Speaker 2 (02:35):
That's what I'm talking about. But speaking of bread, man,
I heard you. So you're a baker too. How you
make saying which is.
Speaker 1 (02:40):
Yeah, I bake, man, I bake more than I cook.
It's funny. I grew up in a household where everybody
did something well, cooking wise. For me, I just picked
up all of the baking stuff like I wanted to.
I guess because I grew up like a little I
wouldn't say husky, but healthy. He was a very healthy kid.
I love my snacks and all of that stuff. So
I learned how to make cookies, and then cookies, it
(03:01):
was cakes, and then from cakes, so I was starting
to make pies and that.
Speaker 2 (03:06):
Yeah, give me the details, man. You know my listeners
love baking. Talk to me about like you make you
make bread.
Speaker 1 (03:13):
I've started to make break I tried. I've started with
regular bread, and I tried to collar bread. I've tried
to make banana breads and all of this other stuff.
But my favorite thing is carrot cake. It's like, that's
like my staple.
Speaker 2 (03:26):
Oh we're raisins are without raisins?
Speaker 3 (03:28):
No raisins?
Speaker 1 (03:29):
Oh damn, Why am I the only team raisin no raisins?
But it still has a certain like I substitute the
raisins and this is gonna be crazy. I'm giving away
one of my one of the secrets in my recipe.
I substitute raisins for pineapples. What for the moisture for
(03:50):
the moisture and the.
Speaker 2 (03:50):
Sweet Yeah, my goodness. Yeah, you're now I'm gonna tell you.
I think I'm in the wrong at this point. Man,
I don't mean know by that does raisins in the character.
I'm pretty sure, I'm just wrong pineapple man. Y'all, boy,
it's really great to have someone who bakes a little
bit dabbles in the bacon world. Sandwiches. Apparently you like
(04:11):
chopped up pickles on sandwiches. What's up with the chopped
up on the sandwiches man?
Speaker 1 (04:15):
No, So there's this spot in the city, well in
Brooklyn specifically that the idea started from. It's called Farmer
in the Deli. You go there and they literally chop
up your sandwich like the same way that they'll make
your regular sandwich with all of your deli meats, what
condiments you want on there, whatever, vegetables, whatever, and just
(04:36):
chop it up into like paste or something, put it
on the bread, and it's, oh my god, I don't
understand why it's so good, but it's I.
Speaker 2 (04:46):
Mean, it's stuff. Put I mean hold on any kind
of sandwich or any kind of sand and.
Speaker 1 (04:53):
Any type of sandwich, whether it's like a turkey sandwich,
a tune of sandwich, Oh my gosh, ridiculous.
Speaker 2 (05:00):
All right, Well, look, we could talk sandwiches all day,
but I didn't make you a sandwich today. I would
like you to tell my listeners what was the nostalgic
meal that you had me try and recreate it. Ooh.
Speaker 1 (05:12):
So growing up in Staple cent And and Park Hill,
you know, my mom was constantly working, like all the time.
My dad was working all the time. So there was
nights that my mom would come home, like late night,
and you know we have school in the morning or something,
so you had to make a quick meal as fast
as you possibly can. Whenever those times would come, she
(05:32):
would make this like poor Man's chili where it was
like ground beef, vegetarian beans, rice, and like you'd have
a vegetable on the side or something. But like it
was just something real quick. But anytime that she made it,
even now still if she makes it, it just reminds
me of home. It reminds me of where I came from.
(05:53):
It just reminds me of a hustle, especially with my mom,
the hustle that you have to have. But then all
so the care that she put into us, like how
much she cared about us. So, yeah, we had a
small kitchen, not a lot of people could be in it.
Like if she's in it, you gotta run through it,
like you gotta get in and get out, Like there's
not a lot of people who could be in the
(06:14):
kitchen at the same time. Right, it just reminds me
of home.
Speaker 2 (06:17):
Damn man, has the dish evolved? I mean, so she
still makes it every now and then. Has there been
an evolution in the dish or is it? Do you
feel like it's pretty standard? She is.
Speaker 1 (06:28):
It is very standard. It is like it's like going
to see an Alvin Ailey joint and them doing revelations,
like you know what you're going to see, you know
what you're coming for. It's very very specific. There's other
dishes that she does that always evolves, Like that's my mom.
She's always meticulous. I want to try this, maybe we
can add this, But with that meal, it's always the same.
Speaker 2 (06:52):
I can definitely relate. I mean my mom, she's evolved
over time. But there's like there's a couple things that
when she makes it, you know exactly what.
Speaker 1 (07:00):
You're getting, exactly what you're getting.
Speaker 2 (07:02):
I have to like kind of beg my mom to
make some stuff. She's so busy and she's like an
accounting and she's always working, and you know she's getting older.
But like sometimes i'd be like the little kid comes
out and me I'm like you know what I'm saying
exactly like, can you make it how I used to
make you? Yeah, and when she musters up the strength
to really do it.
Speaker 1 (07:22):
In the middle and just like crunching on the outside.
Speaker 2 (07:26):
Oh man, that's right. You you don't mean.
Speaker 1 (07:28):
About yeah, wait, where are you from?
Speaker 2 (07:32):
Rich? I was born in the Bronx, but I was
raised in New Orleans. My parents are from Okay, Okay,
so I got you know. I I know how to
eat yeah.
Speaker 3 (07:41):
Yeah, yeah, yeah, yeah, of course absolutely.
Speaker 2 (07:45):
But like people often mistake me as Dominican.
Speaker 1 (07:47):
If you're from New York and your brown skin, you're Dominican.
Speaker 3 (07:52):
Oh my god.
Speaker 2 (07:53):
Yeah, sometimes I just be playing with people. Yeah, exactly.
All right, look, the moment has come. I want to
tell you exactly how I prepare this so feel pretty
to First of all, when you walked in, what did
you smell?
Speaker 1 (08:07):
Oh man, it smelled heavenly. And okay, it smelled heavenly.
Speaker 2 (08:10):
And then this isn't close.
Speaker 1 (08:12):
Definitely close, definitely close.
Speaker 2 (08:14):
Yeah, you know, I appreciate that. I felt like this
is one of those things that I didn't want to
tamper with too much. I wanted to kind of make
it as og as possible, right, I wasn't going to
do some crazy artisanal rendition. I want to actually create,
like you said that, like clockwork, exactly how I was
supposed to be. So I got the vegetarian red beans,
kidney beans. I mean the email says vegetarian beans. I'm like, well,
(08:36):
it could be any beans, so I have to use
like I'm thinking probably red beans.
Speaker 4 (08:39):
Yeah.
Speaker 2 (08:40):
Yeah, so I used some red beans. I did get
really good quality ground meat because I was like, you know,
I ain't really.
Speaker 1 (08:45):
Try chuck right now.
Speaker 2 (08:49):
So I got some grass fair ground meat, you know,
eighty twenty. So it's got some fab got the garlic
powder in there, got the onion powder in. Actually used butter,
saut some minced yeah yeah, yeah, yeah, okay, added the seasoning,
added the mustard, added some brown sugar, brown sugar so
it can caramelize a little bit. Then I added some
crushed whole he'll plumb tomatoes, kind of like the tomato sauce. Yeah.
(09:13):
Added some salt to it. Let that bubble up. And
to be honest, man, some white rice BOZMODI simple. I'm
about to play this for you, and I want to know.
I want to know what you're tasting. I want to
know where you're going and what you feel.
Speaker 4 (09:24):
Sir, Sit, sir, I got yea yeah, not too much,
not too much, not too muchsh.
Speaker 2 (09:35):
Oh my gosh, I need this real moment here. Just
go ahead and talk about whats Yeah.
Speaker 3 (09:40):
Yeah, yeah. The smell of it.
Speaker 1 (09:42):
It's funny because you'd always know that she was making
this because there was like a slightly sweet smell to
it whenever she came home and we just finished homework
or we was messing around, and you smell what she's
making in the kitchen, it's like, oh, it's game time,
and you.
Speaker 2 (10:01):
Can smell it in stages, Yeah, you can't. As the
scent intensifies, you might know it's probably close to being ready. Yeah,
my mom had something like that. It was a pastellito stepina,
so like pineapple pastello. Yeah, and like there was a
moment when you knew they were about to come out
the other They're like they're like, right ready, it's trying
to run through the kitchen. But when I saw sugar
and I was like, it's probably was a little sweet.
(10:23):
Yeah you know, so I tried to we'll see, let's
get it.
Speaker 3 (10:28):
Oh yeah, that's on the money, man.
Speaker 2 (10:34):
What we all dying to know. You said, it's on
the money, but I want to know specifics. What are
you taste and where did.
Speaker 1 (10:41):
You go so I can taste. So usually my mom
would use like the canned vegetarian beans, but the red
beans are are like a really really really nice texture. Yeah,
it elevates it a lot, and so does I could
taste the tomatoes in it too, Man, the tomatoes fire,
(11:02):
but the brown sugar is what brings it all the
way home. It's what makes it feel just like home. Man,
that Jos smacking for really smashing.
Speaker 2 (11:10):
I always tell people the eyes don't lie. I can
see it in the eyes. I can see in your
eyes that you are going somewhere, And I think my
listeners do want to know, like specifically, you know, did
this meal take you back? Did it bring you back?
Did I hit you with that nostalgia?
Speaker 1 (11:27):
It definitely definitely brought me back. Everything about this is
just like I could feel Stapleton, I could feel park Hill,
I could feel be home before the lights go on,
and it just feels right like. I wish my siblings
were here so they could try so they could have some.
Speaker 2 (11:46):
This is good man. I'm honored to be able to.
It's always a sensitive thing when I create something that
you know, a mother or a grandmother makes. Yeah, those
are very special categories of food, and so like that's
what I was saying, like I strive to make food.
A mother can make you understand what I'm saying, Like,
I'm not I'm not to make I ain't gonna make
food better than any so much, moms, I'm honored that
(12:07):
I was able to. I'm honored you allowed me to
make this for you in reality, and you allowed me
to kind of tamper with it. Nah.
Speaker 1 (12:13):
I appreciate this, man, This is this is fantastic. I
remember like days of like having to study for auditions
and thirteen, fourteen years old, I have an audition next
day and my mom is like, okay, here, get your
lines done. That's dinner, you know, I gotta get ready
for work in the morning. And this is a meal
that's damn near raised me, probably as much as my
(12:34):
mom did. You know.
Speaker 2 (12:35):
Wow, Yeah, damn. To be honest, not a lot of
people actually feel like some people do tap into that
kind of like yeah, this meal really did like guide
me there, but not that many people have a meal that,
like you just said this meal raised you. I've never
heard someone say that.
Speaker 1 (12:51):
I mean, it's real. You know, my mom she was
busting her ass for us making something at an every day.
So those nights that she had to make something real fast,
which was a lot of nights, it was this, and
the nights that she had a little more time, you know,
she'd get a little fancies. You know, that's when she
(13:11):
could really get in her bag. And it's funny because
my dad, he would get off of work earlier and
he was.
Speaker 3 (13:17):
The actual chef.
Speaker 1 (13:19):
My dad, Oh man, he's the one who kind of
like set my palette to where it is, Like I
remember eating rabbit when I was young, like just random
things that he wanted to try. And even to this day,
I walk in the house and he'll have the Food
Network on it. He's just sitting there looking analyzing, like
I could maybe flip that and oh you know what,
(13:42):
Ay Tristan, can you you know you want to take
me to the to the Chinese spot, Let's get some
peakin duck and I I want to flip that and
maybe turn that into just like an egg roller. He's
always trying to think about food like that's his that's
my dad's thing. So when my mom would come home
late it was time to go to sleep, or like
we had school in the morning, or I was up
(14:02):
working late or whatever.
Speaker 3 (14:04):
This was the meal.
Speaker 4 (14:05):
Man.
Speaker 2 (14:05):
Man, that's really great to know about your dad too,
because it really showcases you've learned how to decipher a
good food. But you also know that a meal like
this might make you feel better than a Michelin star restaurant,
right because of the memory is attached to it. Oh
my god, I think you know when you talk about
your mom bringing home to bread bust, you know what
I'm saying, Like, I was just getting chills kind of like, man,
(14:27):
I went to kind of the same things. My dad
was an interesting cook. I'll tell you that he would
bring home frog legs. He would bring home pig feet.
Speaker 3 (14:35):
Picked the New Orleans right.
Speaker 2 (14:37):
Yeah. Yeah, I mean he was undering as well, but
he was the more adventurous. Maybe his execution in the
kitchen was a little more rat He would just throw
He would just throw stuff in a pot like what happens. Yeah, Man,
he would make beans, crack a couple eggs in it,
throw some pigs feet in it, throw a bell pepper
in it, and a tomato. I mean, I'd be like,
I'm messing with it. But my mom was a little
(14:58):
more structured in terms of like executing the dishes. But
you know, but each one hit a different note. Man.
I remember my dad used to make these. He knew
he'd come home before him from the school bus, and
so he would leave slices of American cheese with like
those frozen burger patties cooked like burnt to shit, scorched
(15:20):
slice of tomato, some iceberg lettuce, and like the burger
buns with like the sesame. Like he would leave us
the little package to make like a burger. That burgers
had a completely different taste. And then there was not
a lot of moments growing up where there was like
a calming piece at home because like you know, it
was just tough parents. You know, it's like there's always
shit going down. It taking a card, they might take
(15:42):
the house, and you know, like you're trying to figure out,
how how can I help? How can I make money?
But sometimes those moments of piece, I come home and
go the burgers Like that means that like no one's
ever good.
Speaker 3 (15:53):
Everything's good.
Speaker 1 (15:55):
That meal literally is everything's good right now and growing
up in Stapleton and park Hill. It was rough, man,
it was rough. I lost my first friend when I
was twelve.
Speaker 2 (16:07):
Like, damn, it was rough. I'm sorry to hear that. Man. Yeah.
Speaker 1 (16:11):
Man, in those moments, you just want a little bit
of peace and chill and just something that feels safe.
And even though my mom was coming home late, and
even though like maybe her day was hectic, maybe it
had the craziest day. Maybe she's doing whatever, like as
(16:35):
much as she possibly can, just to get this check
to make sure that home is good. Every single one
of us didn't know, because at the end of the night,
we knew we had this meal on the table. And
that's what that feels like.
Speaker 2 (16:50):
Damn. I'm glad that you have that memory. Thank you, man,
very humble man. You know you've got this huge, exploding
career movies, TV. But I mean I can feel the
brother energy. I mean, you're just you're grounded and you're
in tune with where you come from. Yeah, And I
can always appreciate it when when someone else is here
and can can see that as a guiding light.
Speaker 3 (17:11):
Yeah.
Speaker 1 (17:11):
Man, there's food, music, there's certain things that are like
universal languages. You know, these are things that it doesn't
matter what walk of life you are, what religion you
come from. None of this stuff, the labels that life
gives you matter. This is something that all of us
can connect to one way or.
Speaker 2 (17:30):
Another, every single person. I mean, I grew up in
the South, and you know sometimes, you know, you take
a road trip and you might get into an area
that might not be conducive for our skin color exactly,
but they'll still offer you something to eat exactly. It
sounds crazy, but like you know, they'll still be like,
oh you hungry baby, hungry darlin whatever. Even though you
(17:50):
know they're looking at you kind of weird, They're still
going to try to feed you. And I think that's
why food is just this incredible vehicle for it just
brings people together no matter what. We'll be back after
these messages from our sponsors. Welcome back to La You biscuit.
(18:20):
Look man, you so you know you're so multi talented,
you're so creative, Like how did you realize? I mean,
you just told me a little bit about being young
and you know, having auditions. At what point did you
know you know that? You were like, wait, I can
go to the top with this. I can make music
I can act. I can.
Speaker 1 (18:38):
The funniest thing is I don't think I fully realized
my capabilities or even my full potential until way later on.
It wasn't until I was maybe like eighteen or nineteen.
I think the realization came when I did Red Tales.
(18:58):
I did the movie Red Tails, and mind you, by
that time, I've already done the Wire, I've done sec
Your Life of Bees. I'm like mid dead smack in
the middle of doing nine O two to zero. My
career is booming in essence. But it wasn't until I
did Red Tales that I was like, oh, I could
really do this, because the entire time that I was
doing all of those shows, I was like, oh, you know,
(19:20):
I still want to just do music, Like this is
cool for now. I don't know if I'm fully in
love with acting. But it wasn't until I fell in
love with acting doing Red Tales that I was like, oh,
this is different. Falling in love with acting was like, Okay,
what about this do I love? And why does it
feel just as good to me as music? And then
(19:42):
why does all of this feel just as good to
me as writing songs or writing poetry or all of
that stuff, and I started to realize how much I
just love art. And for somebody who loves art that
much and somebody who's willing to learn as much as
I was, I was like, oh, the POTENTI is limitless, Like,
depending on how long I decide to stay as student,
(20:07):
I'm always just starting. So because I feel like I'm
a forever student, because I feel like I'm always learning,
trying to be better, trying to do more. I feel
like I'm always scratching the surface.
Speaker 2 (20:21):
Yeah yeah, it's like you're in my head, I tell you, man,
because there's an infinite amount of knowledge and an infinite
amount of opportunity. Yeah so, especially you know kind of
how we grew up right, scratching the surface. Every day
feels like that, no matter how successful we get, because
it's like, wait, it's not enough, you know, can my
(20:42):
mom retire yet? Nope? Okay, cool, gotta keep going with me.
It's baking, you know. Getting into food media was not.
I didn't really set out to have TV shows and
do podcasts and write cookbooks. I didn't. I didn't even
have any desire to do that. I just wanted to
open a bakery. And even I feel like when I
get there, then it's like, all right, well I should
open one up in lunch.
Speaker 1 (21:00):
Then it's only going to get It's only going to grow,
It's only going to grow.
Speaker 2 (21:03):
Yeah, yeah, so I can. I can totally relate to
what you're saying, Like it's like endless and endless supply
of things can be done at this point, Like thanks
to our parents, thanks to how hard they work, we
got the world at our fingertips. Now some people just
can't understand, Like, bro, you understand, Like I've seen the
bank at my house trying to yo take your house,
like I've seen cars pulled out the driveway, like I've
(21:26):
seen empty fridges like it's wild.
Speaker 1 (21:29):
I've explained to so many people that the reason why
I feel like I can't fail is because I know
what the bottom looks like. I know what that feels like.
I know what it feels like to not have anything.
I know what it feels like to have jokes with
cousins about who has more roaches, like I know, like
I know all of those feelings, and those feelings, those
(21:50):
memories don't fade, those stay indelibly in my mind. So
whenever we're in any type of spaces, whether we're up,
whether we're down, whether we're getting a lot of jobs,
whether we're not. Whatever life may throw at you, you
always have in the back of your head like this
could be way worse. I'm truly blessed where we are
(22:14):
and extremely thankful that I'm in the place that I am.
Speaker 2 (22:19):
To your point, that's why failure there's no real fear
of it, because I'm like, oh, the worst that happens
is that I just need I'm broke again and I
gotta find food, okay, or like the worst happens like
we've done that already. Yeah, I've done that for a
long time. Is that the worst? You know? But yeah, man,
I'm very very thankful, very blessing. Even how I grew
up is I got family in Honduras. You know what
I'm saying. I got cousins in Honduras. You know, that's
(22:41):
when I really really realize how good I got it.
When I go and visit. I mean, they live a
great life and it's not like it's not like it's no.
Speaker 1 (22:47):
But you go and you realize even going to check
out my cousins in dr Yeah, you're going to these
houses and they don't feel the same stuff that we
feel right like, we look at certain things, I start
to understand why they mean what they mean by like
first class problems. Yeah, oh well, first world problems, because
you go into these spaces and they're so happy with
(23:12):
just what they have, and it's not like they don't
live a great life, but you start to realize how
the country is, how it's the infrastructure of the country,
and it's very humbling. It's very humbling, and it's like, yo, again,
going right back, what's the worst that could happen?
Speaker 3 (23:33):
And it broke again?
Speaker 2 (23:34):
Yeah, I mean we've been there, We've conquered that. Yeah,
you seem very proud of your Dominican heritage, which is obvious.
You know, that's that's great. And you know something I
read that you said, you know, you get offered roles
to be a black guy, but not that often you're
getting offered roles to be Latino or to be Hispanic,
and being Afro Latino, being a black Hispanic is just
(23:55):
people still just don't comprehend what they are. They don't
understand what we are. So I kind of wanted to
just flow into this and just really get some real
thoughts about you know, do you see any improvements, like
talk to me about like.
Speaker 1 (24:08):
Personally, I mean not yet. I haven't been cast for
a Latino role yet. I understand it. I completely understand it, right,
I think right off the bat, when you look at me,
the first thing that you think of is, oh, he's
just a light skinned black guy, right, and that you know,
it's fine, it's cool. You know. I fit into whatever
character that I have to. That's what acting is. But honestly,
(24:30):
I don't even know if I'm looking for improvement when
it comes to that. Like I said, I'm happy as
a young black man because at the end of the day,
we are black people. So I'm happy to play a
young black man. I'm happy to see that a for
Latino is being portrayed in such a way now in
media that it is more of a beautiful thing. Like
(24:53):
we're looking at the success of like the Miles moralesis
and all of that going on in the world. It's amazing.
So I think the biggest thing for me is just
making sure that not only do I have sense of pride,
but I establish a sense of pride in my daughters
as well. The business is going to be the business
is going to be the business. You know, they're going
(25:14):
to attract or attach to anything that's marketable or whatever
is popping at the moment. But for me, lifestyle wise,
I'm just I'm just happy to be black. I'm happy
to be Dominican. I'm happy to yeah, and I'm just
going to teach my daughters the same thing.
Speaker 2 (25:31):
Yeah. No, that's amazing. I mean, and it's good that
you're thinking about teaching that pride as well. What you
just said is interesting. The business is going to be
the business. It's going to be the business. I see.
You know, I don't really get cast into roles the
same way you might. But there's like you know, in
food media, I'll be chilling in like January. It's like
a month by month thing. Oh yeah, yeah. In January,
(25:52):
I'm pretty much just hispanic or something, you know. But
in February, I'm black. Oh yeah, I'm as black as
they've ever been.
Speaker 1 (25:58):
That.
Speaker 2 (25:58):
I mean, I'll get the email and dms of like,
we really want you to feature for this piece. February
goes around, and you know, look, I am I am black.
My dad was you see a picture of my dad.
I mean my dad was black. My dad man, Like
straight up, you know what I'm saying. So, you know,
March comes around, I go back to being kind of Hispanish,
you know. September it's like, I'm I'm like, it's like
(26:19):
a AI, like they coming at me, throwing some breros
at me and ship like straight up. That's why food
media works, though, It's.
Speaker 1 (26:27):
How all media works. You know. It's like if you're Spanish,
as soon as they realize okay, he looks Spanish, he
is Spanish, We're throwing everything.
Speaker 3 (26:36):
Spanish at him.
Speaker 2 (26:37):
Everything.
Speaker 1 (26:37):
If you're black, if he looks black, oh my god,
like History Month, it goes crazy. But you know, it's
like I said, the business is the business is the business.
And I am a black man and I am a
Dominican man. I am both things. I don't negate one
for the other.
Speaker 2 (26:55):
Yeah, it doesn't need it can be mutually. It can
exist at the same time. And that's I don't have
an issue doing things for Black History Month obviously, Like
you know this out I got called what we get
called down there.
Speaker 3 (27:07):
You know exactly.
Speaker 2 (27:08):
No, but I'm Hispanic. Oh so you're a Mexican Like
I'll be trying to but no, no, no good side here.
But no, it's it's like you're saying though, it's like
we're both and like I am also thankful, like I'm
not going to not want my book to sell of course, Yeah,
tell my book. I'm black, Like, let's do it. Like
you know, I play with that, but yeah, it's it's
(27:28):
I've read, you know, random articles from different actors that
you know might have similar issues. I just wanted to
get your take on, like how it feels too, you
know there maybe they're not running at you when they
need like a Hispanic person for all right.
Speaker 1 (27:40):
Like the funniest thing is that I've been seeing this
a lot on social media as of late. You know,
they're talking about doing a live action Mas Morales and
this is the first time when I guess because he
is Afro Latino and very much like African American and
Latino that people are like, oh no, Tristan macwasne needs
to play this role.
Speaker 3 (27:59):
And I'm like, wow, if.
Speaker 1 (28:01):
I was younger, it would be great, you know, unless
they're making Miles a little older.
Speaker 2 (28:05):
But that's yeah, you're right. I mean that has been
pretty groundbreaking. You know, when you think of Spider Man,
you think the most superheroes is why guys? So I
think this personification of Spider Man. And you know it
had to be a cartoon, right, They couldn't just go
full on and make a real movie. Yeah. Yeah, I
had to start with a cartoon, test it out, make
sure everybody's.
Speaker 1 (28:24):
Cool with it, and then start to branch exactly.
Speaker 2 (28:26):
You know. But it's to say, you know, we can
go on and on, like with James Bond in Hell,
but all that kind of thing. It's like, I can't
be black and like.
Speaker 1 (28:33):
Got out the big homie interescy.
Speaker 3 (28:34):
I don't know anybody else who could do it. I'm
telling you, You've.
Speaker 2 (28:37):
Got a lot of exciting things happening right now. I mean,
like you're playing Alonzo Powers right and I think a
lot of people are curious. I'm sure my listeners are curious.
You know, what can you say about the growth of
your character in this and swagger?
Speaker 1 (28:50):
So for the people who watched season one, you know,
you get a chance to see kind of Alonzo starting
to make his way up the the corporate ladder of Gladiator,
which is I guess like our version of like a
grassroots sneaker company or sportswear company, like a like a
young Nike or a young under armour or something along
(29:10):
those lines. But now in season two or a few
years ahead, and we get a chance to see him
kind of not in an apex, but like at a
really really strong point where he's really pulling a lot
of the strings behind the scenes.
Speaker 2 (29:27):
You know.
Speaker 1 (29:28):
He's kind of like the man you want on your
team if you want something done right. He's like the
anti hero that you got to like, Oh listen, we
need this done. Can you can you handle this? He
always finds a way. It's gonna be an interesting season.
Speaker 2 (29:41):
All right. It seems like there's definitely more to come.
I see that again. I can see your eyes. I'm like, damn,
we gotta stay tuned for that. But you're obviously very versatile.
I mean, you also played a pastor, which I think
was if you google your name, like these articles come
up about like this work that you did, and what
was it like to do that, you know what I mean? Like,
and was it something that felt natural to you?
Speaker 1 (30:01):
It was different. I didn't grow up in a church.
My wife is more churchy than I am. But I
think that that was the best part about playing Pastor Goodman.
He wasn't your quintessential pastor. He wasn't supposed to be.
You know, he's a guy from the street who got
saved and decided to give his life to the Lord.
(30:23):
And you can see that. You can see the way
that he moves, the way that he talks, his mannerisms,
they all come from where he's from and what he
used to do. But now, you know, as a pastor,
he's he understands that he has to be, I guess,
a better man for everyone else. I got a chance
to kind of like watch a lot of really really
(30:44):
dope pastors pastor over there their herd, like you know,
just to kind of like make sure that everybody feels
them in the way that they speak, in the way
that they kind of they just touched everybody. It was
a dope character to start to build out. Definitely a
lot of fun.
Speaker 2 (31:00):
Yeah, man, I got I got it. Man, I can't
act to save my life, but I gotta say, I
can just feel the pride that you have in your work.
But I can also feel you can clearly just adapt
to pretty much anything. I feel like you're the kind
of person that someone could just say, man, you gotta
be a you know, a cow and you know, you
just feel like that like, let's let's my man said, moo,
(31:27):
don't go anywhere, be right back after this. You don't
like what comes next, so let's get right back into
(31:52):
what's next besides miles Miles morales. You know what I'm
saying to the higher ups. But no, but what's next?
I mean what's on the horizon. I mean from a
music perspective, like how does the creativity go? And like,
how are you feeling with?
Speaker 1 (32:05):
I think it's good, man. I think that right now
we're in an age of quantity over quality when it
comes to content creation. And I hate even to call
it that, like it should be just art. What they're
calling it content is just something to just kind of
throw out and hopefully something comes back.
Speaker 2 (32:24):
You gave me goosebumps again. Exactly how you phrase that
is exactly what's happening right now all across the board
in media, in media, period, music, food, whatever it is.
It's how much shit can you put on these apps?
No one even cares what it looks like anymore. I
mean the recipes. I'm seeing people, you know, chefs popping
(32:45):
out of nowhere and it's like peaking duck and it's like.
Speaker 3 (32:48):
How do you what?
Speaker 2 (32:49):
How did you do that, duck? What are you talking about?
That doesn't even look like peaking duck? But you got
a million views.
Speaker 1 (32:53):
And that's how they quantify everything. So I decided to
kind of take some time just to live life, especially
when my order was born. I wanted to really go
through that so I have something to write about. I
have something to talk about. All of the music that
I've done thus far has been extremely personal, has been real,
all real stories, things that I've been through, things that
(33:14):
I connect to, and I didn't want to just regurgitate
things that you guys have already heard. I wanted to
live life so that I could come back with a
fresher experience, with a different perspective exactly. So you know
right now, you know my team has been on me.
We're working on music again. But yeah, I just I
(33:37):
had to take some time to kind of like understand
what life was giving me so that I can give
it back to you guys.
Speaker 2 (33:42):
Wow, that's genuinely amazing, because you're taking an approach to
your craft that, like I said, like it it seems
like it's a dying breed to put yourself and care
into what you're creating. You know, like right now. I
kind of feel like at that crossroads too, where I'm like,
do I want a slave away to an algorithm on
an app? Or do I want to step back and
(34:03):
focus on my bakery. Forget posting every day, forget followers,
forget that right, step back and make the bakery I've
always dreamed of. That's gonna give me real content, you
posts instead of just sitting here trying to create stuff
out of thin air. Right Like. But that's the pressure
that we get under sometimes and say, hey man, we
got to put something out. You gotta. And I'm like, listen,
I mean, what do you want me to post about?
(34:24):
Where's your blog? I'm like, I just wrote a second cookbook.
What am I going to write on the internet? I
don't for free? I mean, what am I supposed to do?
So you gotta step back, got to get some of
that real perspective. But I want to let you know
I got bars too, Okay, all right, I gotta we
produce it. I got two tracks with my homie Crucial,
he's a musician from New Orleans, amazing musician, and we
(34:44):
did a song about pizza. It's called home Slice. You gotta.
I'm telling you if you if you remember today or
whenever you're on the airplane, whatever you're doing, Man, pull
it up.
Speaker 1 (34:52):
Oh I'm definitely gonna pull this up.
Speaker 2 (34:54):
It's wild, bro, it's wild.
Speaker 1 (34:56):
I love it.
Speaker 2 (34:56):
And we did another track called butter My Croissant. So
you know, I'm gonna have to fill you in, you
know what I'm saying, just just in case when you
make your new album you want to lighten up a track.
And man, it's it's been. It's been a real pleasure.
We've got a couple more things before I'll let you go.
We always like to play a flaky game. Okay, okay,
(35:17):
we like to pull up. We like to play a
little flaky game. I do actually want to call out
to my listeners that Tristan's plate is clean. He is
part of the Clean Plate Club. So we're playing a
flaky game. Ok right, So you better just you know,
you better have your chili trivia on.
Speaker 3 (35:31):
That with it?
Speaker 2 (35:38):
All right, here we go, number one. It's a long
ass question. This type of chili is made with Middle
Eastern spices and it can be served with a mound
of spaghetti, chopped onion, yellow cheese, shredded and oyster crackers.
On the side with some hot dogs as well. Is
it it's multiple choice Cincinnati style, New Jersey style or
(36:03):
Maine style.
Speaker 1 (36:05):
Oh, that sounds like main style.
Speaker 2 (36:09):
It is not. What about that made it sound like it?
Was it the oyster the oyster crackers? It distracted your
mind from the crazinesss. Cincinnati style Cincinnati makes sense because
it's not the places like, Yeah, I was in Cincinnati
once and they serve you spaghetti like noodles of spaghetti,
and then they put the chili on it with hot dog.
(36:30):
Don't with hot and cheddar cheese, bay, don't don't lie.
Speaker 3 (36:34):
Saying it might it might be crazy.
Speaker 2 (36:36):
I will kind of tear it up. Yeah, so that's Cincinnati.
I got a couple more for you.
Speaker 1 (36:43):
Let's do it.
Speaker 3 (36:43):
Let's do it.
Speaker 2 (36:45):
How many gallons of chili with meat was eating in
a six minute time frame in the Major League Eating contest?
Speaker 1 (36:54):
Gallons?
Speaker 2 (36:55):
All right? How many gallons chili with meat was eat
in six minutes? I was it three leaders? Which is
not gallons?
Speaker 1 (37:05):
Okay, it's about one gallon?
Speaker 2 (37:07):
Was it two point four to three gallons?
Speaker 3 (37:10):
Jesus Christ?
Speaker 2 (37:11):
Or was it forty quartz? H hint? It's the one
where I said, right, four to three eight gallons in
six minutes.
Speaker 1 (37:25):
Jesus, that's a lot of chili. It's a lot of chili.
Speaker 2 (37:31):
So like a gallon of milk, if that was filled
with chili, that'd be a gallon of chili. Na son, no, no, no,
no, no no. I'm actually in a pie eating contest tonight
and I'm a little bit worried about it. Yeah, it's
at ten pm. Yeah, these young people in Brooklyn. Ten
pm is my bed time. All right, I got one
more for.
Speaker 3 (37:50):
You, okay.
Speaker 2 (37:52):
True or false? Birds are immune to the heat of chili.
Speaker 1 (37:57):
Birds are immune to the heat of chili.
Speaker 2 (37:58):
False. I love how you were like, hell, no, that
can't be right. But apparently it's true.
Speaker 1 (38:09):
Are you serious.
Speaker 2 (38:10):
Apparently birds have something called capsicum and that only affects mammals,
So they could just eat spicy stuff and they don't
even get affected by it. Wow. If your chili was
really spicy, birds could play with it. They wouldn't even know.
Your reaction was false.
Speaker 3 (38:27):
It's like gotta be false. They had to be false.
Speaker 2 (38:30):
Oh man, that was fun. And of course, here at
the end of Flaky Biscuit, we like to talk about
an organization that is special to you. For you, it's
the Loopis Foundation of America. And I'd love for you
to tell me and the listeners why is this so
important to you? How can we help? Yeah, please give
us the rundown.
Speaker 1 (38:47):
I mean, as we all know, you know, I think
there's a bunch of different diseases out there and things
that are things that are affecting our families and things
of that nature. But the Loopis Foundation is very very
close to me because one of my aunts, one of
my closest aunts, my aunt Tracy, she just passed away.
She just passed away in March from Lucian you man,
(39:11):
and as a kid who watched her battle with it
her entire life and not fully understand it, I didn't
understand it myself. I think it's something that we need
to work on to just to eradicate. I don't think anybody,
I don't think anybody's family needs to should deal with
that feeling, that pain, and you know, I think it's
(39:32):
something that can be eradicated. I think the biggest thing
that we all want to see is change in the world.
So Lupa's Foundation is close to me because I know
Tracy would love it.
Speaker 2 (39:42):
That's very special. Thank you for sharing that. It's very
very very generous of you to kind of share that.
How can we is there volunteering?
Speaker 1 (39:50):
I say, so, you know, you guys can volunteer. You
guys can donate. I think every year we do a
big walk and all of that stuff. And yeah, there's
several different ways to help out. Just go on line
check it out, you know whatever. You guys can do, time, money,
anything else.
Speaker 2 (40:10):
All right, listeners, y'all heard them. You know what I'm saying, Like,
this is the time to step up. It's very nice
of you again to share with us and hopefully, you know,
get some some listeners out in the marches with you
in the walks and and everything like that. Tristan, this
has been an absolute pleasure. I feel like this is
not the last time we're want to talk. We're gonna
maybe some fun, We're gonna make some food together, cookie show.
Speaker 3 (40:34):
We got to do it all.
Speaker 2 (40:36):
I really appreciate you coming on. Thank you for coming
to Flaky Biscuit.
Speaker 3 (40:38):
Hey man, thank you for having me for sure.
Speaker 2 (40:44):
All right, y'all, thank you so much for listening to
this episode. It was very very special, very special meal,
which was as he calls it the poor Man's Chili
and you can find my version of this recipe on
shinaland dot com. And of course I want to know
how it goes. You are you know? You know the deal, fam,
because I know y'all been listening to all the episodes.
I know you know what it is that I need
(41:05):
you to tag me at Artists and Brian and tag
my guests. Who is Tristan and he's at mac Wilde's
post photos videos. Let us know how you did. This
meal was very near and dear to Tristan's harden. I
could really really see it in his eyes while he
was eating it, you know what I mean, So let
us know how you did. You can learn more about
volunteer and donation opportunities at loupus dot org. All the
(41:28):
handles and links I've mentioned are in the show notes
for this episode. So if you like Flaky Biscuit, you
already know what to do besides eat a bunch of biscuits.
Leave us ratings pie stars, ten stars, twenty stars. You
already know what it is. Give us the reviews. You
know what I mean. It's your favorite podcast, right, I mean,
so it is what it is. Share subscribe like show
(41:50):
some Love, get onto YouTube channel, watch recipe videos, get
on Shondaland dot com and make them recipes, y'all. Flakey
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 by Crucial. Recipes from Flaky Biscuit can be found
(42:12):
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,
(42:33):
or wherever you listen to your favorite shows.
This episode was recorded prior to the sag After Strike.
Speaker 2 (00:03):
Flakey Biscuit is a production of Shondaland Audio in partnership
with iHeartRadio. All Right, we're here. Welcome to Flakey Biscuit.
You already know it's another day, another day in the kitchen,
making and cooking up delicious morsels of nostalgia. That's what
(00:24):
we call in it right now, these are meals and
recipes that have comforted and guided our guests to success.
That means each episode, I'm creating a recipe from scratch.
I'm creating a iteration of a recipe, a version of
a recipe, a version of a thought and a feeling
from scratch, and I'm cooking it for my guests. So
these meals, you know what I'm saying, Like it could
be something from a vending machine. It could be I
(00:45):
don't know what it is, man. It could be something
from a box. It could be something from your grandmom's
pop you know what I'm saying from the oven. But
in any case, the end of the day, it's going
to comfort our guests to success. I'm Brian Ford. I
write cookbooks, done some TV shows. But y'all know me
as you know what I'm saying. It's the flaky guy. Now,
I guess I'm just flaky business.
Speaker 1 (01:06):
Here, flaky business that's into flaky business.
Speaker 2 (01:09):
Flaky business. Baby. I got somebody very special in the
kitchen today, right here in the flesh, the CV, the
resume here is just immaculate, very inspiring actor, Grammy Award
nominated singer, songwriter, producer. I mean you might know him
from his breakout roles in the Wire, of course, I
know to one to know us ladies peeping on the
what I'm saying, Uh, films such as George Lucas's Redtails
(01:32):
and The Secret Life of Bees, alongside the heavy hitter
Queen Latifa. Most recently, we got the upcoming season of
the Apple TV Plus series Swagger Yeah, and his role
as Pastor Goodman in the Peacock original film Praise This.
We're gonna get more into that and talk about that
in a bit. But please welcome the extremely talented renaissance
(01:54):
man entrepreneur Zman Tristan mac Wilde's welcome man.
Speaker 1 (01:58):
That that was an entran. I appreciate that. Thank you man,
that that hyped me up.
Speaker 3 (02:03):
I'm good for the day.
Speaker 2 (02:04):
The day you can cancel your training session.
Speaker 1 (02:07):
I know, Yeah, I don't know about that. My train
is gonna kill me.
Speaker 2 (02:10):
I gotta give me a trainer, man, it's a trainer
that's out here, travel with.
Speaker 1 (02:14):
I have a trainer out here. I'm born and raised
in New York, so my trainer's out here. But because
I'm usually traveling so much or a lot of times
i'm out of town, he'll just send me my workouts.
I'll get it done, and you know, make sure that
he sees what I can do.
Speaker 2 (02:27):
You might have to put me in touch. I've been
eating too much bread, you know what I mean. I
gotta get us slim, slim down a little bit.
Speaker 1 (02:33):
Shout out heart man. He's the god man.
Speaker 2 (02:35):
That's what I'm talking about. But speaking of bread, man,
I heard you. So you're a baker too. How you
make saying which is.
Speaker 1 (02:40):
Yeah, I bake, man, I bake more than I cook.
It's funny. I grew up in a household where everybody
did something well, cooking wise. For me, I just picked
up all of the baking stuff like I wanted to.
I guess because I grew up like a little I
wouldn't say husky, but healthy. He was a very healthy kid.
I love my snacks and all of that stuff. So
I learned how to make cookies, and then cookies, it
(03:01):
was cakes, and then from cakes, so I was starting
to make pies and that.
Speaker 2 (03:06):
Yeah, give me the details, man. You know my listeners
love baking. Talk to me about like you make you
make bread.
Speaker 1 (03:13):
I've started to make break I tried. I've started with
regular bread, and I tried to collar bread. I've tried
to make banana breads and all of this other stuff.
But my favorite thing is carrot cake. It's like, that's
like my staple.
Speaker 2 (03:26):
Oh we're raisins are without raisins?
Speaker 3 (03:28):
No raisins?
Speaker 1 (03:29):
Oh damn, Why am I the only team raisin no raisins?
But it still has a certain like I substitute the
raisins and this is gonna be crazy. I'm giving away
one of my one of the secrets in my recipe.
I substitute raisins for pineapples. What for the moisture for
(03:50):
the moisture and the.
Speaker 2 (03:50):
Sweet Yeah, my goodness. Yeah, you're now I'm gonna tell you.
I think I'm in the wrong at this point. Man,
I don't mean know by that does raisins in the character.
I'm pretty sure, I'm just wrong pineapple man. Y'all, boy,
it's really great to have someone who bakes a little
bit dabbles in the bacon world. Sandwiches. Apparently you like
(04:11):
chopped up pickles on sandwiches. What's up with the chopped
up on the sandwiches man?
Speaker 1 (04:15):
No, So there's this spot in the city, well in
Brooklyn specifically that the idea started from. It's called Farmer
in the Deli. You go there and they literally chop
up your sandwich like the same way that they'll make
your regular sandwich with all of your deli meats, what
condiments you want on there, whatever, vegetables, whatever, and just
(04:36):
chop it up into like paste or something, put it
on the bread, and it's, oh my god, I don't
understand why it's so good, but it's I.
Speaker 2 (04:46):
Mean, it's stuff. Put I mean hold on any kind
of sandwich or any kind of sand and.
Speaker 1 (04:53):
Any type of sandwich, whether it's like a turkey sandwich,
a tune of sandwich, Oh my gosh, ridiculous.
Speaker 2 (05:00):
All right, Well, look, we could talk sandwiches all day,
but I didn't make you a sandwich today. I would
like you to tell my listeners what was the nostalgic
meal that you had me try and recreate it. Ooh.
Speaker 1 (05:12):
So growing up in Staple cent And and Park Hill,
you know, my mom was constantly working, like all the time.
My dad was working all the time. So there was
nights that my mom would come home, like late night,
and you know we have school in the morning or something,
so you had to make a quick meal as fast
as you possibly can. Whenever those times would come, she
(05:32):
would make this like poor Man's chili where it was
like ground beef, vegetarian beans, rice, and like you'd have
a vegetable on the side or something. But like it
was just something real quick. But anytime that she made it,
even now still if she makes it, it just reminds
me of home. It reminds me of where I came from.
(05:53):
It just reminds me of a hustle, especially with my mom,
the hustle that you have to have. But then all
so the care that she put into us, like how
much she cared about us. So, yeah, we had a
small kitchen, not a lot of people could be in it.
Like if she's in it, you gotta run through it,
like you gotta get in and get out, Like there's
not a lot of people who could be in the
(06:14):
kitchen at the same time. Right, it just reminds me
of home.
Speaker 2 (06:17):
Damn man, has the dish evolved? I mean, so she
still makes it every now and then. Has there been
an evolution in the dish or is it? Do you
feel like it's pretty standard? She is.
Speaker 1 (06:28):
It is very standard. It is like it's like going
to see an Alvin Ailey joint and them doing revelations,
like you know what you're going to see, you know
what you're coming for. It's very very specific. There's other
dishes that she does that always evolves, Like that's my mom.
She's always meticulous. I want to try this, maybe we
can add this, But with that meal, it's always the same.
Speaker 2 (06:52):
I can definitely relate. I mean my mom, she's evolved
over time. But there's like there's a couple things that
when she makes it, you know exactly what.
Speaker 1 (07:00):
You're getting, exactly what you're getting.
Speaker 2 (07:02):
I have to like kind of beg my mom to
make some stuff. She's so busy and she's like an
accounting and she's always working, and you know she's getting older.
But like sometimes i'd be like the little kid comes
out and me I'm like you know what I'm saying
exactly like, can you make it how I used to
make you? Yeah, and when she musters up the strength
to really do it.
Speaker 1 (07:22):
In the middle and just like crunching on the outside.
Speaker 2 (07:26):
Oh man, that's right. You you don't mean.
Speaker 1 (07:28):
About yeah, wait, where are you from?
Speaker 2 (07:32):
Rich? I was born in the Bronx, but I was
raised in New Orleans. My parents are from Okay, Okay,
so I got you know. I I know how to
eat yeah.
Speaker 3 (07:41):
Yeah, yeah, yeah, yeah, of course absolutely.
Speaker 2 (07:45):
But like people often mistake me as Dominican.
Speaker 1 (07:47):
If you're from New York and your brown skin, you're Dominican.
Speaker 3 (07:52):
Oh my god.
Speaker 2 (07:53):
Yeah, sometimes I just be playing with people. Yeah, exactly.
All right, look, the moment has come. I want to
tell you exactly how I prepare this so feel pretty
to First of all, when you walked in, what did
you smell?
Speaker 1 (08:07):
Oh man, it smelled heavenly. And okay, it smelled heavenly.
Speaker 2 (08:10):
And then this isn't close.
Speaker 1 (08:12):
Definitely close, definitely close.
Speaker 2 (08:14):
Yeah, you know, I appreciate that. I felt like this
is one of those things that I didn't want to
tamper with too much. I wanted to kind of make
it as og as possible, right, I wasn't going to
do some crazy artisanal rendition. I want to actually create,
like you said that, like clockwork, exactly how I was
supposed to be. So I got the vegetarian red beans,
kidney beans. I mean the email says vegetarian beans. I'm like, well,
(08:36):
it could be any beans, so I have to use
like I'm thinking probably red beans.
Speaker 4 (08:39):
Yeah.
Speaker 2 (08:40):
Yeah, so I used some red beans. I did get
really good quality ground meat because I was like, you know,
I ain't really.
Speaker 1 (08:45):
Try chuck right now.
Speaker 2 (08:49):
So I got some grass fair ground meat, you know,
eighty twenty. So it's got some fab got the garlic
powder in there, got the onion powder in. Actually used butter,
saut some minced yeah yeah, yeah, yeah, okay, added the seasoning,
added the mustard, added some brown sugar, brown sugar so
it can caramelize a little bit. Then I added some
crushed whole he'll plumb tomatoes, kind of like the tomato sauce. Yeah.
(09:13):
Added some salt to it. Let that bubble up. And
to be honest, man, some white rice BOZMODI simple. I'm
about to play this for you, and I want to know.
I want to know what you're tasting. I want to
know where you're going and what you feel.
Speaker 4 (09:24):
Sir, Sit, sir, I got yea yeah, not too much,
not too much, not too muchsh.
Speaker 2 (09:35):
Oh my gosh, I need this real moment here. Just
go ahead and talk about whats Yeah.
Speaker 3 (09:40):
Yeah, yeah. The smell of it.
Speaker 1 (09:42):
It's funny because you'd always know that she was making
this because there was like a slightly sweet smell to
it whenever she came home and we just finished homework
or we was messing around, and you smell what she's
making in the kitchen, it's like, oh, it's game time,
and you.
Speaker 2 (10:01):
Can smell it in stages, Yeah, you can't. As the
scent intensifies, you might know it's probably close to being ready. Yeah,
my mom had something like that. It was a pastellito stepina,
so like pineapple pastello. Yeah, and like there was a
moment when you knew they were about to come out
the other They're like they're like, right ready, it's trying
to run through the kitchen. But when I saw sugar
and I was like, it's probably was a little sweet.
(10:23):
Yeah you know, so I tried to we'll see, let's
get it.
Speaker 3 (10:28):
Oh yeah, that's on the money, man.
Speaker 2 (10:34):
What we all dying to know. You said, it's on
the money, but I want to know specifics. What are
you taste and where did.
Speaker 1 (10:41):
You go so I can taste. So usually my mom
would use like the canned vegetarian beans, but the red
beans are are like a really really really nice texture. Yeah,
it elevates it a lot, and so does I could
taste the tomatoes in it too, Man, the tomatoes fire,
(11:02):
but the brown sugar is what brings it all the
way home. It's what makes it feel just like home. Man,
that Jos smacking for really smashing.
Speaker 2 (11:10):
I always tell people the eyes don't lie. I can
see it in the eyes. I can see in your
eyes that you are going somewhere, And I think my
listeners do want to know, like specifically, you know, did
this meal take you back? Did it bring you back?
Did I hit you with that nostalgia?
Speaker 1 (11:27):
It definitely definitely brought me back. Everything about this is
just like I could feel Stapleton, I could feel park Hill,
I could feel be home before the lights go on,
and it just feels right like. I wish my siblings
were here so they could try so they could have some.
Speaker 2 (11:46):
This is good man. I'm honored to be able to.
It's always a sensitive thing when I create something that
you know, a mother or a grandmother makes. Yeah, those
are very special categories of food, and so like that's
what I was saying, like I strive to make food.
A mother can make you understand what I'm saying, Like,
I'm not I'm not to make I ain't gonna make
food better than any so much, moms, I'm honored that
(12:07):
I was able to. I'm honored you allowed me to
make this for you in reality, and you allowed me
to kind of tamper with it. Nah.
Speaker 1 (12:13):
I appreciate this, man, This is this is fantastic. I
remember like days of like having to study for auditions
and thirteen, fourteen years old, I have an audition next
day and my mom is like, okay, here, get your
lines done. That's dinner, you know, I gotta get ready
for work in the morning. And this is a meal
that's damn near raised me, probably as much as my
(12:34):
mom did. You know.
Speaker 2 (12:35):
Wow, Yeah, damn. To be honest, not a lot of
people actually feel like some people do tap into that
kind of like yeah, this meal really did like guide
me there, but not that many people have a meal that,
like you just said this meal raised you. I've never
heard someone say that.
Speaker 1 (12:51):
I mean, it's real. You know, my mom she was
busting her ass for us making something at an every day.
So those nights that she had to make something real fast,
which was a lot of nights, it was this, and
the nights that she had a little more time, you know,
she'd get a little fancies. You know, that's when she
(13:11):
could really get in her bag. And it's funny because
my dad, he would get off of work earlier and
he was.
Speaker 3 (13:17):
The actual chef.
Speaker 1 (13:19):
My dad, Oh man, he's the one who kind of
like set my palette to where it is, Like I
remember eating rabbit when I was young, like just random
things that he wanted to try. And even to this day,
I walk in the house and he'll have the Food
Network on it. He's just sitting there looking analyzing, like
I could maybe flip that and oh you know what,
(13:42):
Ay Tristan, can you you know you want to take
me to the to the Chinese spot, Let's get some
peakin duck and I I want to flip that and
maybe turn that into just like an egg roller. He's
always trying to think about food like that's his that's
my dad's thing. So when my mom would come home
late it was time to go to sleep, or like
we had school in the morning, or I was up
(14:02):
working late or whatever.
Speaker 3 (14:04):
This was the meal.
Speaker 4 (14:05):
Man.
Speaker 2 (14:05):
Man, that's really great to know about your dad too,
because it really showcases you've learned how to decipher a
good food. But you also know that a meal like
this might make you feel better than a Michelin star restaurant,
right because of the memory is attached to it. Oh
my god, I think you know when you talk about
your mom bringing home to bread bust, you know what
I'm saying, Like, I was just getting chills kind of like, man,
(14:27):
I went to kind of the same things. My dad
was an interesting cook. I'll tell you that he would
bring home frog legs. He would bring home pig feet.
Speaker 3 (14:35):
Picked the New Orleans right.
Speaker 2 (14:37):
Yeah. Yeah, I mean he was undering as well, but
he was the more adventurous. Maybe his execution in the
kitchen was a little more rat He would just throw
He would just throw stuff in a pot like what happens. Yeah, Man,
he would make beans, crack a couple eggs in it,
throw some pigs feet in it, throw a bell pepper
in it, and a tomato. I mean, I'd be like,
I'm messing with it. But my mom was a little
(14:58):
more structured in terms of like executing the dishes. But
you know, but each one hit a different note. Man.
I remember my dad used to make these. He knew
he'd come home before him from the school bus, and
so he would leave slices of American cheese with like
those frozen burger patties cooked like burnt to shit, scorched
(15:20):
slice of tomato, some iceberg lettuce, and like the burger
buns with like the sesame. Like he would leave us
the little package to make like a burger. That burgers
had a completely different taste. And then there was not
a lot of moments growing up where there was like
a calming piece at home because like you know, it
was just tough parents. You know, it's like there's always
shit going down. It taking a card, they might take
(15:42):
the house, and you know, like you're trying to figure out,
how how can I help? How can I make money?
But sometimes those moments of piece, I come home and
go the burgers Like that means that like no one's
ever good.
Speaker 3 (15:53):
Everything's good.
Speaker 1 (15:55):
That meal literally is everything's good right now and growing
up in Stapleton and park Hill. It was rough, man,
it was rough. I lost my first friend when I
was twelve.
Speaker 2 (16:07):
Like, damn, it was rough. I'm sorry to hear that. Man. Yeah.
Speaker 1 (16:11):
Man, in those moments, you just want a little bit
of peace and chill and just something that feels safe.
And even though my mom was coming home late, and
even though like maybe her day was hectic, maybe it
had the craziest day. Maybe she's doing whatever, like as
(16:35):
much as she possibly can, just to get this check
to make sure that home is good. Every single one
of us didn't know, because at the end of the night,
we knew we had this meal on the table. And
that's what that feels like.
Speaker 2 (16:50):
Damn. I'm glad that you have that memory. Thank you, man,
very humble man. You know you've got this huge, exploding
career movies, TV. But I mean I can feel the
brother energy. I mean, you're just you're grounded and you're
in tune with where you come from. Yeah, And I
can always appreciate it when when someone else is here
and can can see that as a guiding light.
Speaker 3 (17:11):
Yeah.
Speaker 1 (17:11):
Man, there's food, music, there's certain things that are like
universal languages. You know, these are things that it doesn't
matter what walk of life you are, what religion you
come from. None of this stuff, the labels that life
gives you matter. This is something that all of us
can connect to one way or.
Speaker 2 (17:30):
Another, every single person. I mean, I grew up in
the South, and you know sometimes, you know, you take
a road trip and you might get into an area
that might not be conducive for our skin color exactly,
but they'll still offer you something to eat exactly. It
sounds crazy, but like you know, they'll still be like,
oh you hungry baby, hungry darlin whatever. Even though you
(17:50):
know they're looking at you kind of weird, They're still
going to try to feed you. And I think that's
why food is just this incredible vehicle for it just
brings people together no matter what. We'll be back after
these messages from our sponsors. Welcome back to La You biscuit.
(18:20):
Look man, you so you know you're so multi talented,
you're so creative, Like how did you realize? I mean,
you just told me a little bit about being young
and you know, having auditions. At what point did you
know you know that? You were like, wait, I can
go to the top with this. I can make music
I can act. I can.
Speaker 1 (18:38):
The funniest thing is I don't think I fully realized
my capabilities or even my full potential until way later on.
It wasn't until I was maybe like eighteen or nineteen.
I think the realization came when I did Red Tales.
(18:58):
I did the movie Red Tails, and mind you, by
that time, I've already done the Wire, I've done sec
Your Life of Bees. I'm like mid dead smack in
the middle of doing nine O two to zero. My
career is booming in essence. But it wasn't until I
did Red Tales that I was like, oh, I could
really do this, because the entire time that I was
doing all of those shows, I was like, oh, you know,
(19:20):
I still want to just do music, Like this is
cool for now. I don't know if I'm fully in
love with acting. But it wasn't until I fell in
love with acting doing Red Tales that I was like, oh,
this is different. Falling in love with acting was like, Okay,
what about this do I love? And why does it
feel just as good to me as music? And then
(19:42):
why does all of this feel just as good to
me as writing songs or writing poetry or all of
that stuff, and I started to realize how much I
just love art. And for somebody who loves art that
much and somebody who's willing to learn as much as
I was, I was like, oh, the POTENTI is limitless, Like,
depending on how long I decide to stay as student,
(20:07):
I'm always just starting. So because I feel like I'm
a forever student, because I feel like I'm always learning,
trying to be better, trying to do more. I feel
like I'm always scratching the surface.
Speaker 2 (20:21):
Yeah yeah, it's like you're in my head, I tell you, man,
because there's an infinite amount of knowledge and an infinite
amount of opportunity. Yeah so, especially you know kind of
how we grew up right, scratching the surface. Every day
feels like that, no matter how successful we get, because
it's like, wait, it's not enough, you know, can my
(20:42):
mom retire yet? Nope? Okay, cool, gotta keep going with me.
It's baking, you know. Getting into food media was not.
I didn't really set out to have TV shows and
do podcasts and write cookbooks. I didn't. I didn't even
have any desire to do that. I just wanted to
open a bakery. And even I feel like when I
get there, then it's like, all right, well I should
open one up in lunch.
Speaker 1 (21:00):
Then it's only going to get It's only going to grow,
It's only going to grow.
Speaker 2 (21:03):
Yeah, yeah, so I can. I can totally relate to
what you're saying, Like it's like endless and endless supply
of things can be done at this point, Like thanks
to our parents, thanks to how hard they work, we
got the world at our fingertips. Now some people just
can't understand, Like, bro, you understand, Like I've seen the
bank at my house trying to yo take your house,
like I've seen cars pulled out the driveway, like I've
(21:26):
seen empty fridges like it's wild.
Speaker 1 (21:29):
I've explained to so many people that the reason why
I feel like I can't fail is because I know
what the bottom looks like. I know what that feels like.
I know what it feels like to not have anything.
I know what it feels like to have jokes with
cousins about who has more roaches, like I know, like
I know all of those feelings, and those feelings, those
(21:50):
memories don't fade, those stay indelibly in my mind. So
whenever we're in any type of spaces, whether we're up,
whether we're down, whether we're getting a lot of jobs,
whether we're not. Whatever life may throw at you, you
always have in the back of your head like this
could be way worse. I'm truly blessed where we are
(22:14):
and extremely thankful that I'm in the place that I am.
Speaker 2 (22:19):
To your point, that's why failure there's no real fear
of it, because I'm like, oh, the worst that happens
is that I just need I'm broke again and I
gotta find food, okay, or like the worst happens like
we've done that already. Yeah, I've done that for a
long time. Is that the worst? You know? But yeah, man,
I'm very very thankful, very blessing. Even how I grew
up is I got family in Honduras. You know what
I'm saying. I got cousins in Honduras. You know, that's
(22:41):
when I really really realize how good I got it.
When I go and visit. I mean, they live a
great life and it's not like it's not like it's no.
Speaker 1 (22:47):
But you go and you realize even going to check
out my cousins in dr Yeah, you're going to these
houses and they don't feel the same stuff that we
feel right like, we look at certain things, I start
to understand why they mean what they mean by like
first class problems. Yeah, oh well, first world problems, because
you go into these spaces and they're so happy with
(23:12):
just what they have, and it's not like they don't
live a great life, but you start to realize how
the country is, how it's the infrastructure of the country,
and it's very humbling. It's very humbling, and it's like, yo, again,
going right back, what's the worst that could happen?
Speaker 3 (23:33):
And it broke again?
Speaker 2 (23:34):
Yeah, I mean we've been there, We've conquered that. Yeah,
you seem very proud of your Dominican heritage, which is obvious.
You know, that's that's great. And you know something I
read that you said, you know, you get offered roles
to be a black guy, but not that often you're
getting offered roles to be Latino or to be Hispanic,
and being Afro Latino, being a black Hispanic is just
(23:55):
people still just don't comprehend what they are. They don't
understand what we are. So I kind of wanted to
just flow into this and just really get some real
thoughts about you know, do you see any improvements, like
talk to me about like.
Speaker 1 (24:08):
Personally, I mean not yet. I haven't been cast for
a Latino role yet. I understand it. I completely understand it, right,
I think right off the bat, when you look at me,
the first thing that you think of is, oh, he's
just a light skinned black guy, right, and that you know,
it's fine, it's cool. You know. I fit into whatever
character that I have to. That's what acting is. But honestly,
(24:30):
I don't even know if I'm looking for improvement when
it comes to that. Like I said, I'm happy as
a young black man because at the end of the day,
we are black people. So I'm happy to play a
young black man. I'm happy to see that a for
Latino is being portrayed in such a way now in
media that it is more of a beautiful thing. Like
(24:53):
we're looking at the success of like the Miles moralesis
and all of that going on in the world. It's amazing.
So I think the biggest thing for me is just
making sure that not only do I have sense of pride,
but I establish a sense of pride in my daughters
as well. The business is going to be the business
is going to be the business. You know, they're going
(25:14):
to attract or attach to anything that's marketable or whatever
is popping at the moment. But for me, lifestyle wise,
I'm just I'm just happy to be black. I'm happy
to be Dominican. I'm happy to yeah, and I'm just
going to teach my daughters the same thing.
Speaker 2 (25:31):
Yeah. No, that's amazing. I mean, and it's good that
you're thinking about teaching that pride as well. What you
just said is interesting. The business is going to be
the business. It's going to be the business. I see.
You know, I don't really get cast into roles the
same way you might. But there's like you know, in
food media, I'll be chilling in like January. It's like
a month by month thing. Oh yeah, yeah. In January,
(25:52):
I'm pretty much just hispanic or something, you know. But
in February, I'm black. Oh yeah, I'm as black as
they've ever been.
Speaker 1 (25:58):
That.
Speaker 2 (25:58):
I mean, I'll get the email and dms of like,
we really want you to feature for this piece. February
goes around, and you know, look, I am I am black.
My dad was you see a picture of my dad.
I mean my dad was black. My dad man, Like
straight up, you know what I'm saying. So, you know,
March comes around, I go back to being kind of Hispanish,
you know. September it's like, I'm I'm like, it's like
(26:19):
a AI, like they coming at me, throwing some breros
at me and ship like straight up. That's why food
media works, though, It's.
Speaker 1 (26:27):
How all media works. You know. It's like if you're Spanish,
as soon as they realize okay, he looks Spanish, he
is Spanish, We're throwing everything.
Speaker 3 (26:36):
Spanish at him.
Speaker 2 (26:37):
Everything.
Speaker 1 (26:37):
If you're black, if he looks black, oh my god,
like History Month, it goes crazy. But you know, it's
like I said, the business is the business is the business.
And I am a black man and I am a
Dominican man. I am both things. I don't negate one
for the other.
Speaker 2 (26:55):
Yeah, it doesn't need it can be mutually. It can
exist at the same time. And that's I don't have
an issue doing things for Black History Month obviously, Like
you know this out I got called what we get
called down there.
Speaker 3 (27:07):
You know exactly.
Speaker 2 (27:08):
No, but I'm Hispanic. Oh so you're a Mexican Like
I'll be trying to but no, no, no good side here.
But no, it's it's like you're saying though, it's like
we're both and like I am also thankful, like I'm
not going to not want my book to sell of course, Yeah,
tell my book. I'm black, Like, let's do it. Like
you know, I play with that, but yeah, it's it's
(27:28):
I've read, you know, random articles from different actors that
you know might have similar issues. I just wanted to
get your take on, like how it feels too, you
know there maybe they're not running at you when they
need like a Hispanic person for all right.
Speaker 1 (27:40):
Like the funniest thing is that I've been seeing this
a lot on social media as of late. You know,
they're talking about doing a live action Mas Morales and
this is the first time when I guess because he
is Afro Latino and very much like African American and
Latino that people are like, oh no, Tristan macwasne needs
to play this role.
Speaker 3 (27:59):
And I'm like, wow, if.
Speaker 1 (28:01):
I was younger, it would be great, you know, unless
they're making Miles a little older.
Speaker 2 (28:05):
But that's yeah, you're right. I mean that has been
pretty groundbreaking. You know, when you think of Spider Man,
you think the most superheroes is why guys? So I
think this personification of Spider Man. And you know it
had to be a cartoon, right, They couldn't just go
full on and make a real movie. Yeah. Yeah, I
had to start with a cartoon, test it out, make
sure everybody's.
Speaker 1 (28:24):
Cool with it, and then start to branch exactly.
Speaker 2 (28:26):
You know. But it's to say, you know, we can
go on and on, like with James Bond in Hell,
but all that kind of thing. It's like, I can't
be black and like.
Speaker 1 (28:33):
Got out the big homie interescy.
Speaker 3 (28:34):
I don't know anybody else who could do it. I'm
telling you, You've.
Speaker 2 (28:37):
Got a lot of exciting things happening right now. I mean,
like you're playing Alonzo Powers right and I think a
lot of people are curious. I'm sure my listeners are curious.
You know, what can you say about the growth of
your character in this and swagger?
Speaker 1 (28:50):
So for the people who watched season one, you know,
you get a chance to see kind of Alonzo starting
to make his way up the the corporate ladder of Gladiator,
which is I guess like our version of like a
grassroots sneaker company or sportswear company, like a like a
young Nike or a young under armour or something along
(29:10):
those lines. But now in season two or a few
years ahead, and we get a chance to see him
kind of not in an apex, but like at a
really really strong point where he's really pulling a lot
of the strings behind the scenes.
Speaker 2 (29:27):
You know.
Speaker 1 (29:28):
He's kind of like the man you want on your
team if you want something done right. He's like the
anti hero that you got to like, Oh listen, we
need this done. Can you can you handle this? He
always finds a way. It's gonna be an interesting season.
Speaker 2 (29:41):
All right. It seems like there's definitely more to come.
I see that again. I can see your eyes. I'm like, damn,
we gotta stay tuned for that. But you're obviously very versatile.
I mean, you also played a pastor, which I think
was if you google your name, like these articles come
up about like this work that you did, and what
was it like to do that, you know what I mean? Like,
and was it something that felt natural to you?
Speaker 1 (30:01):
It was different. I didn't grow up in a church.
My wife is more churchy than I am. But I
think that that was the best part about playing Pastor Goodman.
He wasn't your quintessential pastor. He wasn't supposed to be.
You know, he's a guy from the street who got
saved and decided to give his life to the Lord.
(30:23):
And you can see that. You can see the way
that he moves, the way that he talks, his mannerisms,
they all come from where he's from and what he
used to do. But now, you know, as a pastor,
he's he understands that he has to be, I guess,
a better man for everyone else. I got a chance
to kind of like watch a lot of really really
(30:44):
dope pastors pastor over there their herd, like you know,
just to kind of like make sure that everybody feels
them in the way that they speak, in the way
that they kind of they just touched everybody. It was
a dope character to start to build out. Definitely a
lot of fun.
Speaker 2 (31:00):
Yeah, man, I got I got it. Man, I can't
act to save my life, but I gotta say, I
can just feel the pride that you have in your work.
But I can also feel you can clearly just adapt
to pretty much anything. I feel like you're the kind
of person that someone could just say, man, you gotta
be a you know, a cow and you know, you
just feel like that like, let's let's my man said, moo,
(31:27):
don't go anywhere, be right back after this. You don't
like what comes next, so let's get right back into
(31:52):
what's next besides miles Miles morales. You know what I'm
saying to the higher ups. But no, but what's next?
I mean what's on the horizon. I mean from a
music perspective, like how does the creativity go? And like,
how are you feeling with?
Speaker 1 (32:05):
I think it's good, man. I think that right now
we're in an age of quantity over quality when it
comes to content creation. And I hate even to call
it that, like it should be just art. What they're
calling it content is just something to just kind of
throw out and hopefully something comes back.
Speaker 2 (32:24):
You gave me goosebumps again. Exactly how you phrase that
is exactly what's happening right now all across the board
in media, in media, period, music, food, whatever it is.
It's how much shit can you put on these apps?
No one even cares what it looks like anymore. I
mean the recipes. I'm seeing people, you know, chefs popping
(32:45):
out of nowhere and it's like peaking duck and it's like.
Speaker 3 (32:48):
How do you what?
Speaker 2 (32:49):
How did you do that, duck? What are you talking about?
That doesn't even look like peaking duck? But you got
a million views.
Speaker 1 (32:53):
And that's how they quantify everything. So I decided to
kind of take some time just to live life, especially
when my order was born. I wanted to really go
through that so I have something to write about. I
have something to talk about. All of the music that
I've done thus far has been extremely personal, has been real,
all real stories, things that I've been through, things that
(33:14):
I connect to, and I didn't want to just regurgitate
things that you guys have already heard. I wanted to
live life so that I could come back with a
fresher experience, with a different perspective exactly. So you know
right now, you know my team has been on me.
We're working on music again. But yeah, I just I
(33:37):
had to take some time to kind of like understand
what life was giving me so that I can give
it back to you guys.
Speaker 2 (33:42):
Wow, that's genuinely amazing, because you're taking an approach to
your craft that, like I said, like it it seems
like it's a dying breed to put yourself and care
into what you're creating. You know, like right now. I
kind of feel like at that crossroads too, where I'm like,
do I want a slave away to an algorithm on
an app? Or do I want to step back and
(34:03):
focus on my bakery. Forget posting every day, forget followers,
forget that right, step back and make the bakery I've
always dreamed of. That's gonna give me real content, you
posts instead of just sitting here trying to create stuff
out of thin air. Right Like. But that's the pressure
that we get under sometimes and say, hey man, we
got to put something out. You gotta. And I'm like, listen,
I mean, what do you want me to post about?
(34:24):
Where's your blog? I'm like, I just wrote a second cookbook.
What am I going to write on the internet? I
don't for free? I mean, what am I supposed to do?
So you gotta step back, got to get some of
that real perspective. But I want to let you know
I got bars too, Okay, all right, I gotta we
produce it. I got two tracks with my homie Crucial,
he's a musician from New Orleans, amazing musician, and we
(34:44):
did a song about pizza. It's called home Slice. You gotta.
I'm telling you if you if you remember today or
whenever you're on the airplane, whatever you're doing, Man, pull
it up.
Speaker 1 (34:52):
Oh I'm definitely gonna pull this up.
Speaker 2 (34:54):
It's wild, bro, it's wild.
Speaker 1 (34:56):
I love it.
Speaker 2 (34:56):
And we did another track called butter My Croissant. So
you know, I'm gonna have to fill you in, you
know what I'm saying, just just in case when you
make your new album you want to lighten up a track.
And man, it's it's been. It's been a real pleasure.
We've got a couple more things before I'll let you go.
We always like to play a flaky game. Okay, okay,
(35:17):
we like to pull up. We like to play a
little flaky game. I do actually want to call out
to my listeners that Tristan's plate is clean. He is
part of the Clean Plate Club. So we're playing a
flaky game. Ok right, So you better just you know,
you better have your chili trivia on.
Speaker 3 (35:31):
That with it?
Speaker 2 (35:38):
All right, here we go, number one. It's a long
ass question. This type of chili is made with Middle
Eastern spices and it can be served with a mound
of spaghetti, chopped onion, yellow cheese, shredded and oyster crackers.
On the side with some hot dogs as well. Is
it it's multiple choice Cincinnati style, New Jersey style or
(36:03):
Maine style.
Speaker 1 (36:05):
Oh, that sounds like main style.
Speaker 2 (36:09):
It is not. What about that made it sound like it?
Was it the oyster the oyster crackers? It distracted your
mind from the crazinesss. Cincinnati style Cincinnati makes sense because
it's not the places like, Yeah, I was in Cincinnati
once and they serve you spaghetti like noodles of spaghetti,
and then they put the chili on it with hot dog.
(36:30):
Don't with hot and cheddar cheese, bay, don't don't lie.
Speaker 3 (36:34):
Saying it might it might be crazy.
Speaker 2 (36:36):
I will kind of tear it up. Yeah, so that's Cincinnati.
I got a couple more for you.
Speaker 1 (36:43):
Let's do it.
Speaker 3 (36:43):
Let's do it.
Speaker 2 (36:45):
How many gallons of chili with meat was eating in
a six minute time frame in the Major League Eating contest?
Speaker 1 (36:54):
Gallons?
Speaker 2 (36:55):
All right? How many gallons chili with meat was eat
in six minutes? I was it three leaders? Which is
not gallons?
Speaker 1 (37:05):
Okay, it's about one gallon?
Speaker 2 (37:07):
Was it two point four to three gallons?
Speaker 3 (37:10):
Jesus Christ?
Speaker 2 (37:11):
Or was it forty quartz? H hint? It's the one
where I said, right, four to three eight gallons in
six minutes.
Speaker 1 (37:25):
Jesus, that's a lot of chili. It's a lot of chili.
Speaker 2 (37:31):
So like a gallon of milk, if that was filled
with chili, that'd be a gallon of chili. Na son, no, no, no,
no, no no. I'm actually in a pie eating contest tonight
and I'm a little bit worried about it. Yeah, it's
at ten pm. Yeah, these young people in Brooklyn. Ten
pm is my bed time. All right, I got one
more for.
Speaker 3 (37:50):
You, okay.
Speaker 2 (37:52):
True or false? Birds are immune to the heat of chili.
Speaker 1 (37:57):
Birds are immune to the heat of chili.
Speaker 2 (37:58):
False. I love how you were like, hell, no, that
can't be right. But apparently it's true.
Speaker 1 (38:09):
Are you serious.
Speaker 2 (38:10):
Apparently birds have something called capsicum and that only affects mammals,
So they could just eat spicy stuff and they don't
even get affected by it. Wow. If your chili was
really spicy, birds could play with it. They wouldn't even know.
Your reaction was false.
Speaker 3 (38:27):
It's like gotta be false. They had to be false.
Speaker 2 (38:30):
Oh man, that was fun. And of course, here at
the end of Flaky Biscuit, we like to talk about
an organization that is special to you. For you, it's
the Loopis Foundation of America. And I'd love for you
to tell me and the listeners why is this so
important to you? How can we help? Yeah, please give
us the rundown.
Speaker 1 (38:47):
I mean, as we all know, you know, I think
there's a bunch of different diseases out there and things
that are things that are affecting our families and things
of that nature. But the Loopis Foundation is very very
close to me because one of my aunts, one of
my closest aunts, my aunt Tracy, she just passed away.
She just passed away in March from Lucian you man,
(39:11):
and as a kid who watched her battle with it
her entire life and not fully understand it, I didn't
understand it myself. I think it's something that we need
to work on to just to eradicate. I don't think anybody,
I don't think anybody's family needs to should deal with
that feeling, that pain, and you know, I think it's
(39:32):
something that can be eradicated. I think the biggest thing
that we all want to see is change in the world.
So Lupa's Foundation is close to me because I know
Tracy would love it.
Speaker 2 (39:42):
That's very special. Thank you for sharing that. It's very
very very generous of you to kind of share that.
How can we is there volunteering?
Speaker 1 (39:50):
I say, so, you know, you guys can volunteer. You
guys can donate. I think every year we do a
big walk and all of that stuff. And yeah, there's
several different ways to help out. Just go on line
check it out, you know whatever. You guys can do, time, money,
anything else.
Speaker 2 (40:10):
All right, listeners, y'all heard them. You know what I'm saying, Like,
this is the time to step up. It's very nice
of you again to share with us and hopefully, you know,
get some some listeners out in the marches with you
in the walks and and everything like that. Tristan, this
has been an absolute pleasure. I feel like this is
not the last time we're want to talk. We're gonna
maybe some fun, We're gonna make some food together, cookie show.
Speaker 3 (40:34):
We got to do it all.
Speaker 2 (40:36):
I really appreciate you coming on. Thank you for coming
to Flaky Biscuit.
Speaker 3 (40:38):
Hey man, thank you for having me for sure.
Speaker 2 (40:44):
All right, y'all, thank you so much for listening to
this episode. It was very very special, very special meal,
which was as he calls it the poor Man's Chili
and you can find my version of this recipe on
shinaland dot com. And of course I want to know
how it goes. You are you know? You know the deal, fam,
because I know y'all been listening to all the episodes.
I know you know what it is that I need
(41:05):
you to tag me at Artists and Brian and tag
my guests. Who is Tristan and he's at mac Wilde's
post photos videos. Let us know how you did. This
meal was very near and dear to Tristan's harden. I
could really really see it in his eyes while he
was eating it, you know what I mean, So let
us know how you did. You can learn more about
volunteer and donation opportunities at loupus dot org. All the
(41:28):
handles and links I've mentioned are in the show notes
for this episode. So if you like Flaky Biscuit, you
already know what to do besides eat a bunch of biscuits.
Leave us ratings pie stars, ten stars, twenty stars. You
already know what it is. Give us the reviews. You
know what I mean. It's your favorite podcast, right, I mean,
so it is what it is. Share subscribe like show
(41:50):
some Love, get onto YouTube channel, watch recipe videos, get
on Shondaland dot com and make them recipes, y'all. Flakey
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 by Crucial. Recipes from Flaky Biscuit can be found
(42:12):
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,
(42:33):
or wherever you listen to your favorite shows.
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