What Your Spice Cabinet Says About You

A mountain of oxtails, three lonely spices, and an oven set to “forever” sparked a spirited breakdown of what actually makes food taste great. We got honest about the pitfalls we watched on-screen—too-small bowls, untrimmed fat, and seasoning that never had a chance—and turned the chaos into a simple, reliable playbook you can use tonight.

We walk through the flavor fundamentals: how to build a base with onion powder, garlic powder, paprika, and a balanced seasoning salt; why a light olive oil paste helps seasoning cling and bloom; and how fresh onion, garlic, and finely chopped peppers add lift without overpowering. Curious about color? We cover smoked paprika, turmeric, curry, and a careful touch of browning for rich tones without the burnt look. We even nominate one do-it-all Cajun blend that delivers salt, spice, and color in a single shake.

Kitchen hygiene matters as much as taste, so we call out the habits that keep flavor up and risk down—no seasoning in the sink, one hand for meat and one for spices, clean surfaces, and safe rinsing with vinegar or citrus instead of soap. Then we share the social science of dinner: how to tell if your meal is a hit, how to recover from a miss, and how to introduce new dishes without spooking the table. If you’ve ever spent good money on a slow-cooked cut only to watch it land in the trash, these tips will save your budget and your pride.

Hit play, laugh with us, and take home a smarter spice cabinet and a cleaner workflow. If this helped, follow the show, share it with a friend who loves to cook, and leave a quick review to tell us your secret seasoning move.

Transcript

The Oxtail Disaster Setup

SPEAKER_03 0:10

And you know what? I got a problem with this. I got a big problem with this. What's your problem? Because I feel like I wasted like about a whole hour of my life yesterday. But you chose to do that. What was the problem? I mean, because you had me watching this show, okay?

SPEAKER_01 0:25

I had you watching this show.

SPEAKER_03 0:26

Yes, you had me watching the show because you act like you couldn't find a remote and we couldn't change the channel. Oh, okay. Okay. So cooking, what was she cooking? Oxtails or something?

SPEAKER_01 0:35

Oxtail.

SPEAKER_03 0:36

Okay, she's cooking oxtails. And I don't eat oxtail. That's the first problem. But go ahead. But you know what? I can tell if it's going to be good for Jump Street. How? Because the sister, the only thing she had was some salt, maybe some onion powder, and some little leaves. Bay leaves. Okay. And uh what else did she have? It was like only like three things.

SPEAKER_01 0:59

Paper and like a bunch of uh thyme tied up. A bunch. Like string.

Not Enough Seasoning, Wrong Bowl

SPEAKER_03 1:06

Now what the hell are you gonna season up with those little three things right there? What is it gonna taste like?

SPEAKER_01 1:12

Well, she had about 20 pounds of oxygen it was a lot of oxtail.

SPEAKER_04 1:18

A lot.

SPEAKER_01 1:19

And she started seasoning and searing, but her bowl that she put the oxtail in, they weren't getting enough seasoning. I mean, she didn't have enough to start with, but then they weren't yeah.

SPEAKER_03 1:33

Come on, that's why I know these things. I know it. I know it's because the that was way too small.

SPEAKER_01 1:40

It was small, it was.

SPEAKER_03 1:41

So that means when you season it and then you don't have enough to like cover the whole thing because you don't know if you're hitting it or not.

SPEAKER_01 1:48

So would you rather for her to have put her oxtail in the sink?

SPEAKER_03 1:51

You nasty exactly put them in the sink.

SPEAKER_01 1:54

And then the the oxtail goes down to the uh garbage disposal. Take your finger down and get it, and then it has all that nasty stuff on it, right?

SPEAKER_03 2:02

Well listen, the the oxtails they look too fatty, and I I'm not an ox oxtail expert, but it had way too much fat on it.

SPEAKER_01 2:11

She didn't trim the fat off of her oxygen. You're gonna die off of that alone.

SPEAKER_03 2:16

So, like, I don't know the steps that should be taken when you cook an oxtail, but I can tell, and when anybody cooking something like, you know, they season it on, you know that oh that's gonna be nice.

SPEAKER_01 2:27

Yeah, you know, but yeah, it wasn't given that uh that uh macaroni in the pot sound when she was mixing it and how is a macaroni in the pot sound?

SPEAKER_03 2:38

What is that? What is that?

SPEAKER_01 2:40

And um, yeah, it didn't it it didn't sound like okay it didn't sound like that um and so what was it sound like then just just meat just hitting the bowl, just hitting hitting the wall.

SPEAKER_03 2:56

This meat just hit the wall, not even penetrating at all.

SPEAKER_01 2:59

No seasoning was penetrating no meat at all.

Fat Trimming And Searing Missteps

SPEAKER_03 3:03

Penetrate meat grow up, grow up and then so what a minute the season should penetrate that meat. It should because if it's not penetrating that meat, then we got a problem. Okay, and it you know, it was just let's move forward.

SPEAKER_01 3:23

Uh okay, so she seasoned it and then she seared it to brown it, and then she put it in a pot. Yeah, a Dutch, it wasn't no, let me, it was a it was a Dutch pot, but it wasn't like the Dutch pot that normal that you normally would cook uh oxtail in. Maybe the Caribbeans know the Dutch pot. It wasn't that kind of Dutch pot. No. And then she put it with uh tomatoes and bay leaf, and then she put it in uh in the oven. So it was more like an oxtail stew. And it took forever.

SPEAKER_03 4:00

How long should it take?

SPEAKER_01 4:02

If you I've never made oxtail in the oven. I usually put it in the pressure cooker. I've seen people cook it in a slow cooker, but it took like two to three business days, it seemed like it took forever. Because first she said she cooked it two hours, then she took it out, then she skimmed the fat off the top.

SPEAKER_03 4:21

That would have the meat.

SPEAKER_01 4:22

Yeah, then yeah, because she probably should have trimmed it before she cooked it. And then so she put it back in for another two hours, pulled it out, she chopped some potatoes, put those back in there. So that took another two hours. So we're at six. Then she took it out, then she trimmed the fat again or skimmed the top, and then she put a bag of frozen peas, and then she put it back in. So maybe the second time that she took the pot out, she made some hot water cornbread. Now, I would think that she would have made that last because it took eight hours of cooking these oxtails in the oven, and the cornbread probably be chewy or something. Yeah, just hard and chewy. I don't know. I I I don't know, but who would bless her heart?

Six Hours To Nowhere

SPEAKER_03 5:06

She needed some help and all. So so I like I said, I can tell. Like you know, like when you make make pork chops and all that, I could, oh, it's gonna be good. You know, because it'd be like that season be like penetrated. And it, you know, and and it'd be like maybe, and then if you let stuff sit overnight, yeah, or at least give it a few hours.

SPEAKER_01 5:28

A few hours or so if you can.

SPEAKER_03 5:29

You don't just take it out the pack and then it's talk about you season it, and then I'm like, come on now. This this you've been better off putting something.

SPEAKER_01 5:38

Yeah, it was it was bad. But I mean, no, I wouldn't say well, hopefully it wasn't bad for her family.

SPEAKER_03 5:44

I'll just say that. But talking about the family now, because when they when it was all prepared and they was all sitting down at that table.

SPEAKER_01 5:50

I mean, it did take a long time. They was hungry, they stomach was like, sugar was low. I don't know. Their stomach was and then they had that heads down.

SPEAKER_03 6:00

Did you see that part?

SPEAKER_01 6:01

Yeah, everybody's head was down.

SPEAKER_03 6:03

And then that's why I say you had me wasting time.

SPEAKER_01 6:06

I mean, it was it was it was a learning experience. What did you learn from that? Okay. What not to do? I learned that you could um don't say put them in that oven. I learned that that was an option. I learned, but I've learned some things from her. Like she made like what? Some collard greens one time and she put rutabaga inside. I've never had, I thought it was a potato. And uh you trust that?

SPEAKER_03 6:32

The way she did prepare the myself, you trust the rutabager?

SPEAKER_01 6:35

I would probably season my stuff differently, but it was interesting to see another alternative to making greens.

SPEAKER_03 6:42

Listen, that's not an alternative.

SPEAKER_01 6:45

It's not?

SPEAKER_03 6:46

No. Okay. So she put the Rutabager in there.

SPEAKER_01 6:49

Rutabaga.

SPEAKER_03 6:50

Ruga bager.

SPEAKER_01 6:52

Say it again?

SPEAKER_03 6:52

Ruga bager.

SPEAKER_01 6:54

Ruga booger. Rutabaga is she cooked the greens and then I guess once they were almost done, she chopped the rutabaga and put it inside. Okay.

SPEAKER_03 7:04

Mm-mm. Okay. Mm-mm. Mm-mm.

SPEAKER_01 7:06

No?

SPEAKER_03 7:07

If you're watching that show, I'm gonna say it's right now. And let the world hear it. You bet the ever.

SPEAKER_01 7:14

I'm just saying, I've never seen that as well.

SPEAKER_03 7:17

Use no tips from that lady. Okay, that's why my stomach be hurt.

SPEAKER_01 7:21

Chime in if you've all had greens with rutabaga. I've never seen it before, but it doesn't mean that it doesn't um you're trying to make people's stomach. No, I'm just saying it doesn't mean that it doesn't exist, or maybe I don't know where she's from, but you know, somebody like it.

SPEAKER_03 7:36

But and like I said, I don't eat oxels anyway.

SPEAKER_01 7:39

So you gotta check your card. Check my card. Because you eat uh, what's that stuff you eat? Uh that don't say corned beef.

SPEAKER_02 7:47

Yeah, you eat that exactly.

SPEAKER_01 7:49

I don't know anybody that eats corn.

SPEAKER_02 7:54

I don't know. I don't.

SPEAKER_01 7:58

Because you have to boil, you have to boil corned beef like you boil oxtails forever, right? Don't isn't that how you prepare it? You just boil it.

SPEAKER_03 8:07

I just see the end result. Okay, but that's it.

SPEAKER_01 8:10

And then it has a lot of fat too.

Rutabaga In Greens Debate

SPEAKER_03 8:12

No, yeah, it does, but I guess like I don't want the fatty part because you can't, I have had sandwiches and they was fatty. Oh but then I've had sandwiches that was like just meat dry. Some what? Just meat. It was just meat. And that meat was good, you know. Get you an onion.

SPEAKER_00 8:28

What?

SPEAKER_03 8:29

Wait a minute. Wait a minute. I don't mean the meat was good.

SPEAKER_01 8:33

I'm talking about you just said the meat was good.

SPEAKER_03 8:35

I'm talking about the sandwich. Okay. Okay. Like, just like I said, penetrating the meat. You had a problem. But now I said I've eaten.

SPEAKER_01 8:41

I don't have a problem. I mean, apparently you do.

SPEAKER_03 8:44

Okay. Well, it then I ever had no issue talking about these groceries over here, okay? If you eat oxtail, you eat groceries, you eat groceries. You go from bag to bag, eat these groceries.

SPEAKER_01 8:59

Gonna eat it like groceries.

SPEAKER_03 9:01

Like whatever. That's what that meant by that.

SPEAKER_01 9:03

Supposed to be.

SPEAKER_03 9:04

But you know, get you a nice onion roll. Oh, I love an onion roll. Right. And then put that on there. Uh put that that corned beef, I'm about to say meat. Put the corned beef on there. You know, get you a pickle or something like that, whatever. Man.

SPEAKER_01 9:19

Too pickly. What sauce? Do you put any sauce on it?

SPEAKER_03 9:21

They do have some, they do have like some sauce and all, but I can eat it dry.

SPEAKER_01 9:28

Oh, so you just go in. I just go out. Yeah, okay. I'm talking about in it. Okay.

SPEAKER_03 9:35

But listen, see, I can't maybe lose my thought. You know what I'm saying?

SPEAKER_01 9:39

But I mean, your thoughts are always.

SPEAKER_03 9:41

Yeah, but I like I'll I'll eat it like uh grocery. You know what? The corned beef on the buns. On the bun. You know what I'm saying? And get you like a little pickle or something. And I'm telling you that would be nice. Get you a little Fago soda. You know, you'd be, I'm talking about, that's good. And it'd be like a lot of meat on there, but I don't want it fatty.

SPEAKER_01 10:02

Okay. Is there like lettuce and tomato on it or just I mean, I'm sure you can get all that stuff, but I'm just saying, as for me. Just plain. Do you put cheese on it or no?

SPEAKER_03 10:10

I may put a little sauerkraut and all it, but you know, I agree.

SPEAKER_01 10:13

What the? Okay. Okay.

SPEAKER_03 10:15

Yeah, but you know, but that doesn't you like what you like. Exactly. But that doesn't like I can't say that don't make you, I gotta check hard because you don't eat corned beef. But if you go up north now, you're gonna be hungry. Because that's one of the things that everybody eats.

SPEAKER_01 10:30

Oh, really? It's like a staple.

SPEAKER_03 10:32

Yeah, like oxtail, like you eat chitlins?

SPEAKER_01 10:35

No, I do not. I do not. Me not I don't eat pig feet. I don't eat pig feet? Pig ears, I don't eat no hog smogs? Hogmog? No, I don't eat. You don't? No.

SPEAKER_02 10:48

Or the hog head cheese? No. Nope. Wait a minute. Do you eat turtle?

SPEAKER_01 10:54

You know what?

SPEAKER_03 10:56

Anybody that eat turtles?

SPEAKER_01 10:57

I ate turtle by default. I didn't know that uh somebody cooked our pet turtle and we ate it.

SPEAKER_03 11:04

Wow. But apparently it was good.

SPEAKER_01 11:06

Yeah, it was meaty and gravy. You remember how it tastes? Yeah, I I remember.

SPEAKER_03 11:11

Wow, they must have they must have put their foot in it, literally.

SPEAKER_01 11:15

Yeah, I put their foot in it. But yeah. Shout out to our turtle that we uh ate. Yeah, shout out to your turtle.

SPEAKER_03 11:24

But you know what? Like, and you know, when grandma's in that kitchen or somebody that can really throw down, because somebody say, I'm gonna throw down.

SPEAKER_01 11:31

Anything tastes good now.

SPEAKER_03 11:33

No, they can turn make anything taste good. You know, I done had like some ramen noodles that was like gourmet.

SPEAKER_01 11:40

Now I don't eat, now I would like to eat um I don't eat noodles, ramen, like at the pack, but I would like some of that, I guess it's I don't know if it's yakimin, like they do it in New Orleans, like the noodle and it has a nice broth. They put like a boiled egg. Yeah, they pour like they cook some kind of broth and pour it over the noodle, and then you have meat in it and all kinds, like really rev it up to make it the seasoning, like the seasoning can turn water into wine. Yeah.

SPEAKER_03 12:11

So that's why I said when that sister had them three ingredients just laying on the water.

SPEAKER_01 12:15

It wasn't turning nothing into wine, huh?

SPEAKER_03 12:16

I bet you I opened up her cabinet and it it got more of the same stuff.

SPEAKER_01 12:20

So you feel like a person can cook based off of their cabinet of seasonings?

SPEAKER_03 12:25

Well, that's a big portion of it. Would you not so out of uh would you not think that at least like 60% of it is the seasoning and 40 is actually preparing it, like cooking it?

SPEAKER_01 12:38

So I think, yeah, I do think you have to have a variety of spices and seasonings to use. I do think um the staples are you know, onion powder, garlic powder, maybe Mrs. Dash or Nature Seasoning. Um something like that. You gotta cut some onions up. Bell pepper is optional. Sometimes, you know, I do like red and yellow peppers over the bell pepper because I think bell pepper can overpower, but it has to be cut small. Like I don't like a lot of chunks of onion and and peppers and stuff.

SPEAKER_03 13:14

Like I you don't like what?

Kitchen Hygiene And Cross-Contamination

SPEAKER_01 13:16

Chunks of of um meat. No, you said that. You said you eat the meat. That's what you said. But I I don't, you know, take the time and cut us. Take the time and cut the the onions and stuff up, the celery, cut it up. Don't just don't overwhelm the meal with with laziness, or get a chopper, get a chopper, or they have minced onion, minced garlic, you know, they have all that stuff already you can prepare.

SPEAKER_03 13:45

You can just I knew somebody to make meatloaf, and when I tell you it was like so many green onions in that thing, yeah, and you just crunch it on. You crunch is like I'm like, come on, it's like it didn't chop-up Kermit de Frog.

SPEAKER_01 14:01

Chop of style. Yeah, that's that's disgusting. Yeah, just take your time. If you're gonna do it, take your time and chop. And nobody really likes to chop onion. I don't mind, but you know, you have to take your time to cut it up so that it can cook and not be just crunch, crunch, crunch.

SPEAKER_03 14:18

But it's 2025. I mean, they got so many devices out there. Yeah, that's what I'm saying.

SPEAKER_01 14:22

You get a chopper, you cut it in half, and then just put it on the little chopper and just hit the handle and it chops out.

SPEAKER_03 14:28

I had one of them too, and I loved it. I'll put everything in there.

SPEAKER_01 14:30

Yeah, and then all your stuff is the same size.

SPEAKER_03 14:33

Exactly. Yeah, exactly.

SPEAKER_01 14:34

That's that's a really good tool.

SPEAKER_03 14:36

Yeah, I mean, but you know, but it's all good though. Like I said, but I just still feel like I wasted like a whole hour of my life.

SPEAKER_01 14:42

Of your life that you can't get back, right? Watching her cook the watching her cook. I was doing it.

SPEAKER_03 14:47

I was gonna like maybe we should go back on there later on today and say, hey, what other seasons do you have?

SPEAKER_01 14:52

Can you give us a cabinet tour of your seasonings?

SPEAKER_03 14:55

Exactly. Okay, exactly. Now, if I go in the kitchen, now these are some things that I ain't gonna even try. I don't care if they had a whole bunch of seasonings. Okay. If I go in there and they trash can is filled with trash, uh-huh, that's a turn off.

SPEAKER_01 15:08

Yeah.

SPEAKER_03 15:09

If I go in there and I see bugs, yeah.

SPEAKER_01 15:13

I don't want to see flies and yeah.

SPEAKER_03 15:15

Yes. When they see flies and they land it in there and they just wait. No. All I need to do is see one fly.

SPEAKER_01 15:21

One fly.

SPEAKER_03 15:22

One fly. You know, like if I go in there and then you got, you know, you uh, you know how you season it, like I'm like, if you're seasoning food with one hand and you're touching it with the other, like these hands cannot touch. Okay.

SPEAKER_01 15:37

So you're saying if you're seasoning your meat with the left hand with the left hand, you can't be touching like your containers or any other thing.

SPEAKER_03 15:45

No.

SPEAKER_01 15:46

What do you what you saying? Touch you can't touch your meat with your right hand or what? What do you think?

SPEAKER_03 15:51

You either touch the meat with the left hand or the right. You're gonna season it. Just touching meat. And then you're gonna season it with the other hand. Okay, and then when you season it, you flipping that meat, right? When you flipping the meat, you're gonna use that same hand. You're not gonna use the seasoning hand, you're gonna use the the meat hand. So you got a meat hand and the seasoning hand. Okay, see, I'm trying to I'm trying to be.

SPEAKER_01 16:15

One just use some gloves.

How To Judge A Winning Meal

SPEAKER_03 16:17

Um, but if you use gloves, like that it never you don't want no cross-contamination.

SPEAKER_01 16:22

I agree, I agree. But my pet peeve is uh the meat make you sick. My pet peeve is that. That meat will make you sick. If you season your um meat in the sink, that's so nasty to me.

SPEAKER_03 16:40

Oh, I mean, much as you use bleach, exactly.

SPEAKER_01 16:44

But I still would not. I let me tell you, if even if I'm like defrosting some meat, I will clean my sink, put a bowl in my sink, and then put the meat in there. I just it just grosses me out. If a piece of meat falls in the garbage disposal, put your finger down all that nasty good that's down there after the garbage disposal has grown, it stuff still sticks to the blade. So that meat has fallen onto the blade and you're gonna cook it. Oh, so do don't tell me you're the type of person that uh doesn't you probably don't rinse off the meat either, huh? You just okay.

SPEAKER_03 17:21

Please, yeah, you gotta do that. You gotta rinse off. I mean, because the meat is is is about dirty as can be. Yes, you know, so yeah, you have to do that, but uh we'll just I was just saying putting it in the sink so you can make sure everything is. No, just get a bigger bowl.

SPEAKER_01 17:34

Just buy a bigger bowl. Even if you have to put a a stock pot, a greens pot, a crab boil pot, whatever pot that you have.

SPEAKER_04 17:42

Crab boil?

SPEAKER_01 17:43

Yeah, use that. That way all your meat can have some spices on them and give them a chance. But don't don't put that damn meat in the in the sink, please. Because if I see a chicken wing fall down in your in your garbage to sink, just chop it up and you decide to throw it on the grill or put it in the oven to bake it or fry it, I'm gonna just throw up on purpose.

SPEAKER_03 18:09

What?

SPEAKER_01 18:11

And you need to have some bleach in under your cabinet. Uh you you cleaning meat in the sink.

SPEAKER_03 18:18

Wait a minute, you ain't cleaning the meat with the bleach, is you? I've seen oh, I've seen some people. No, no, no.

Kids As Brutal Food Critics

SPEAKER_01 18:23

I know, no, not me, but I have seen people use like soap to wash the meat. I've seen it. I don't know if it was, yeah, I've seen that.

SPEAKER_03 18:32

Like vinegar or something like that.

SPEAKER_01 18:33

You can use vinegar, you can use salt, lemon, lime, you know.

SPEAKER_03 18:36

Yeah, but don't kill us. Yeah, don't use, yeah. Don't kill us, and then you're only gonna use three seasonings.

SPEAKER_01 18:42

Yeah, because then your stuff is gonna taste like bleach.

SPEAKER_03 18:45

Bleach and onion powder. Onion powder, bleach, and dawn. Uh yeah. This is good. And then, you know, like I said, the family was at the table and they were just so sad.

SPEAKER_01 18:58

They just no, they were just quiet. I think they were I think they were hungry.

SPEAKER_03 19:02

So sad.

SPEAKER_01 19:03

I think they were just really hungry. They've been waiting for two business days to eat those oxygen. So maybe they ate a sandwich before.

SPEAKER_03 19:10

But I tell you this. So tell me this. Tell me this after you cook a meal, okay. How do you know it's a winner?

SPEAKER_01 19:22

One if sometimes if it's quiet, people don't want to talk, they just want to eat. Okay. If they come back and say, Can I have some more?

SPEAKER_03 19:30

Okay.

SPEAKER_01 19:31

Um, yeah, if they come back and they ask for more.

SPEAKER_03 19:35

Now, how does that make you feel? Oh, you don't really care. Do you I mean, okay, that's a good idea.

SPEAKER_01 19:41

Well, I want I would want for um whoever eats the food to enjoy it. That's one thing.

SPEAKER_03 19:46

But if you look at the trash can and see it in there, would that make you feel so weird?

SPEAKER_01 19:50

The paper, the the the plate turned over and they not threw everything in the trash.

SPEAKER_03 19:54

That's funny, because she does that. Yeah. She trying to hide it. Like, at least you gotta bury it.

SPEAKER_01 20:01

Put it, push, put your little put a little pressure and put it at the bottom. Yeah, it's just it's just what it is, you know.

SPEAKER_03 20:08

So if it's quiet, okay, or if there are people asking seconds, yeah, or or somebody come out and say, Hey, this is really good. Now, how can you tell if it was not a hit?

SPEAKER_01 20:19

If it's a lot of conversation, it's the opposite. If it's a lot of conversation, if nobody asks for seconds and you see the food in the trash.

SPEAKER_03 20:29

Right, you still got a whole pot left.

SPEAKER_01 20:30

Yeah, and then you have to figure out what to do with it.

SPEAKER_03 20:33

Wow. I mean, do you I mean, do you just kind of take a mental note, like, man, this may not have been a good hit, you know? I don't think they really like it.

SPEAKER_01 20:40

Um, yeah, yeah. Because, you know, everybody doesn't like everything. Like, I would make certain things that I like because I know that, you know, my family won't eat it. So it's and it's cool. You know, everybody doesn't like everything. And don't try to introduce a new meal because what's this? I don't know what this is. It's like, oh my God. Everybody's face is like, what's this? Like, there's no other foods in the world except the same 20 things that you eat. Wow. That annoys me.

SPEAKER_03 21:10

But you know what? You can one thing one thing you cannot fool is them kids. Okay.

SPEAKER_01 21:16

No, kids will tell you.

Essential Seasonings And Marinade Basics

SPEAKER_03 21:17

They will tell you if it's jacked up or messed up. I remember one that one day we were trying to uh actually it was pretty good. It was different when we made the uh black bean burgers. The black bean burgers.

SPEAKER_01 21:28

Yeah.

SPEAKER_03 21:28

So shout out to the people out there that can throw down on some. Yeah, so make it some some black bean burgers. Send us a recipe. But we or don't. Yeah. Yeah. Well, we sent it, and it was it was good because the food actually took on the flavor. So see, we're back to the seasoning, the meat being seasoned.

SPEAKER_02 21:45

Yeah.

SPEAKER_03 21:45

But or not, no meat being seasoned. But anyway, well, we we we cooked it, and then uh one of the kids is like, oh, it's it's it's okay. Is this different? And but they can proceed it on to eat it. Yeah, but one kid was like, What is this? Yeah, I mean, right out the gate.

SPEAKER_01 22:03

Don't make this no more, yeah.

SPEAKER_03 22:05

Yeah, don't make this no more. I was like, Wow, yeah, like we thought we can trick them, but you can't trick them kids.

SPEAKER_01 22:11

No, and and for something to be different doesn't mean it's bad, it's just different and something you're not used to. So the turn up faces and all that, y'all stop making it.

SPEAKER_03 22:22

That just comes with the new the new meat. Okay.

SPEAKER_01 22:27

Yeah, stop doing that. If if it's something that you're not familiar with, just try it, and then you can have a a decision. You can make an informed decision if you don't. I don't like that. Have you had it before? No, I just don't like okay.

SPEAKER_03 22:39

I think you're trying to make fun of me.

SPEAKER_01 22:41

No, it's not you, it's anybody. Because I seen you look up annoying.

SPEAKER_03 22:45

I seen you look up here.

SPEAKER_01 22:47

Because who wants to eat the same? Well, maybe some people do.

SPEAKER_03 22:50

I can eat the same thing as long as it longs seasoned well, like it's seasoned well. And I think I definitely learned that like from you. Like, if I season it really good, like I ain't gotta do a whole bunch of flipping or nothing like that. Just let the just let it marinate on that meat. Okay, huh? Just layer marinate on the meat. Oh you know, okay. But for somebody that eats oxtails, I'm gonna say this one one more time and let the record reflect. Okay.

SPEAKER_01 23:14

Okay.

SPEAKER_03 23:15

If you can eat oxtails, and if you can eat corned beef, because I think this would apply.

SPEAKER_01 23:20

Whatever you're about to say, I don't know what you're about to say. You will be able to do that. I think it's something suggested groceries. But yeah.

SPEAKER_03 23:26

You can get them groceries, eat them groceries, and look through the bag, see what you like, you know. But at the end, all them groceries need to be put up at the end of the day, okay?

SPEAKER_01 23:36

After you eat the corned beef, right?

SPEAKER_03 23:38

Yeah, after you after you eat the corned beef and all. So, okay, so before we go, can you please let the average cooker out there who really want to make something nice, what are the seasons that you need to have? Can you please help us?

Adding Color Without Over-Salting

SPEAKER_01 23:56

It's always nice to have a fresh onion and a fresh garlic, fresh piece of garlic. If you don't, onion powder, garlic powder, uh uh some paprika is nice, some seasoning salt, Mrs. Dash. You can even throw some um Goya saison to give your meat a little color.

SPEAKER_04 24:16

Some what?

SPEAKER_01 24:17

Goya saison.

SPEAKER_04 24:18

Okay.

SPEAKER_01 24:19

You can use some adobe.

unknown 24:20

Okay.

SPEAKER_01 24:21

Adobe. You can use some minced garlic.

SPEAKER_03 24:24

Adobe, you talking about adobo on the computer.

SPEAKER_01 24:26

No, I mispronounced adobo. That's a spice.

SPEAKER_03 24:30

That's what the program that's on the computer.

SPEAKER_01 24:32

But just basic onion, garlic, seasoning salt, miss dash. Like those four things can give you some flavor and some olive oil so that you can marin have a little paste. So you put a little olive oil on the meat and then you season it. That way it can start absorbing.

SPEAKER_03 24:48

So the meat gotta be pasty.

SPEAKER_01 24:51

It doesn't have to be, but I mean it makes the seasoning stick.

SPEAKER_03 24:54

It sure does.

SPEAKER_01 24:55

Yeah. Um, those four things. And then, you know, if you want to up the ante, you can have a fresh onion. You can have some the little package of uh red, yellow, and and uh orange peppers because you can dice those up. You can have a little celery if you want, you can have some fresh garlic.

SPEAKER_03 25:16

Is that gonna up the ante?

SPEAKER_01 25:17

Up the ante. I mean, I mean, we're taking it up, we're we're taking it to the edge. You know, if you want to go a little further. Okay, what can we do? You can have a little little Cajun spice, you know, give it a little kick. And they have they do have Cajun seasoning with no salt. That way you can have the kick without the ick.

SPEAKER_03 25:37

Right.

SPEAKER_01 25:37

Yeah, you don't want a lot of salt, you don't want that beat, but you but you want, you know, some some flair, you can do that. You know, they they make a lot of seasonings now with low sodium or no sodium. That way you can have the flavor without the funk, and not pass out at it. Yeah, not pass out because your blood pressure is so high. You could do that, you know. Okay, so there's some few things that you can have that will make your bland meal a little bit more exciting.

SPEAKER_03 26:07

Right. And how can you give it color?

One Blend To Change Everything

SPEAKER_01 26:10

Oh, so color comes from different things. So you can have paprika. Paprika to me, smoked paprika doesn't really have a flavor, but it gives some color. Okay. That's what's used in seasoning salt. Yeah, so you have paprika and it has some salt in it, some pepper, onion, garlic. That's basically a little sugar, probably. That's what basic seasoning salt is. But you can use uh curry, you can use coriander, you can use allspice or pimento seeds, you can use um let's see, let's see, turmeric. You can use goya saison, a little seasoning.

SPEAKER_03 26:48

Goya saison, yeah.

SPEAKER_01 26:51

No, you can use a lot of different things that have uh color to give your your food. You can use browning, it's a a sauce that comes in a uh little jar or bottle, and you can put just a dab because if you put too much, then your meat will be black as hell. They'll think your meat is burnt. You can put a little browning. Yeah, it it does, it's highly concentrated. It's like it's like ink.

SPEAKER_04 27:15

Wow.

SPEAKER_01 27:16

You can put some of that on there. You can put Worcestershire sauce.

SPEAKER_03 27:20

What?

SPEAKER_01 27:21

Worcestershire sauce.

SPEAKER_03 27:24

You spit by white.

SPEAKER_01 27:26

There's a lot of different things you can do to enhance flavor in your foods. So oh, I thought I got shot. I'm like, what is your tooth hit my that's my tooth that just chipped? I look like fabulous now. Oh, but yeah, uh sorry, sorry, sorry. But yeah, there's different things that you can do to enhance flavor. There's no need to be to live life with no seasoned uh food.

SPEAKER_03 27:56

No, it's no need. You're gonna go, you're gonna go to uh kitchen jail. Yeah. Because I'm gonna send an email to that that uh the sister said you in jail.

SPEAKER_01 28:07

Or maybe we should send some seasonings to her P.O. box.

SPEAKER_03 28:11

Oh.

SPEAKER_01 28:12

And just try this.

SPEAKER_03 28:15

Wow. Yeah, so what one season can we send to her to like just change the whole game for her?

SPEAKER_01 28:21

One?

SPEAKER_03 28:22

Just one seasoning.

Budget, Waste, And Final Laughs

SPEAKER_01 28:24

Let's just let's throw some um one some some some Tony Saturins, some like a location. Because that'll take care of the salt, the color, and the flavor, all in one. Just just use it. Let just just let it bless you.

SPEAKER_03 28:40

Just let it bless you. All right, with that being said, you know, um, yeah. What can I say?

SPEAKER_01 28:47

Shout out to her family for loving her through it, right?

SPEAKER_03 28:50

Shout out to, you know, um Charmin, because I'm sure they use a lot.

SPEAKER_01 29:00

I know the moxtails are sitting at the bottom of the trash can.

SPEAKER_03 29:04

They're probably so hot because they've been sitting in it, they've built the bag. They done what through the bag.

SPEAKER_01 29:09

I would be so mad spending$200 on all the oxtails, and them kids didn't even eat it. I would be livid. But girl, put some more seasoning. I mean, they've been in the oven so long, I'm sure. All that uh juice that the moxtails are swimming in, you can season it and and just revamp them.

SPEAKER_03 29:25

You better.

SPEAKER_01 29:26

Yeah,$200. We we're living in in times of need, and we're running out of stuff.

SPEAKER_03 29:34

So shout out to anybody got EBT, go ahead and email us at um All in your PS25 at gmail.com.

SPEAKER_00 29:42

Don't tell nobody Thanksgiving is coming up, and we want some um oxtails too, too. And some fried fish, all that, all that, and some macaroni and cheese, and we like all kinds of cheese.

SPEAKER_03 29:53

And we can well, we can't buy no seasoning with that.

SPEAKER_00 29:55

Yeah, you can.

SPEAKER_03 29:57

Listen, let's get on off of this day.

SPEAKER_01 30:01

All right. We out of it. Peace.