Latest / Tigs Bits Podcast / Cooking With Amber Nicole | Southern Food and Social Media Fame

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Cooking With Amber Nicole | Southern Food and Social Media Fame · Tigs Bits Podcast

0:00
I did a video, I cooked Michael some beans and it went crazy.
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Like 2.9 million views on my first cooking video.
0:08
How did he start being called Mr. 30?
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Just with him one to 10, he says 30.
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I will say ketchup is really good on jumble life.
0:20
What? If you spend any time on social
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media, especially food social media, you probably come across
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cooking with Amber Nicole. She's built a massive following
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by cooking real Southern food, just being herself and not
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getting caught up in a lot of the noise that comes with the
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Internet. She just recently crossed
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1,000,000 followers on Facebook, which is a huge milestone.
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And this is actually, this is her first podcast.
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So what an honor for us. We're going to talk to her about
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how she got started, her approach to cooking, how she
1:10
handles Internet judgement, and why authenticity still matters,
1:17
especially in food. And towards the end of this,
1:20
we're going to have a little fun with some hot food takes with a
1:24
little Tigs Blitz. Let's get into this.
1:27
Welcome. Hello.
1:30
I'm glad to be here. I'm so happy that you're here.
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This is going to be so much fun. I've been we've been talking
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about doing this for a while and I'm honored that you would
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choose. Us.
1:42
Well, I love y'all. Before social media and videos
1:48
and all of that good stuff, what did cooking look like in your
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life? I've always loved to cook like,
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it wasn't until I started pipelining though.
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I started cooking like more and more different stuff.
2:02
Like before that I was hamburger helper, spaghetti like steaks
2:07
and mashed potatoes. I mean, I was pretty pretty
2:10
simple. Yeah, but that's where you have
2:12
to start, I think. I think that's where anybody has
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to start. You got to learn.
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First of all, you got to you got to know how to do the beef
2:19
stroganoff from a box, or you know what I mean?
2:22
And it's so good and so nostalgic, like you can't beat
2:26
it. When you first started posting,
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was it just for fun or was it something that you you thought
2:33
that you could kind of grow into?
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I never in my wildest dreams like my very first TikTok posts
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like cooking. I was just thinking like, let me
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look and see what these little filters that all these little
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cutie girls are putting on their face would look like on me.
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And I'm like, I did a video, I cooked Michael some beans and it
2:55
went crazy. Like 2.9 million views on my
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first. That kind of makes you start to
3:03
think like, OK, because that's a lot.
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That's a hell of a lot of views no matter what way you cut it.
3:10
It really is. Do you remember an early moment
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where you realized beyond that though?
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Like after you got that first little bit of attention, you
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obviously had a follow up to that video, which probably
3:24
didn't do as well if I'm just guessing, it did, it did.
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Yeah, it did more. What it did, it was crazy.
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So at this point you're like, OK, this is something's up.
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Yeah, cuz you just don't get millions of views without
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something being completely right in that video.
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You know this. You've been doing it long
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enough. Well, what I was doing was, and
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I didn't know that this helped your algorithm or whatever, but
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I was responding to people like we were having a conversation.
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I was in my comments like cuz I didn't know.
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I mean, I was just, I just talking back and forth and
4:01
right, I think it shot him up. I really do.
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Do you see now, because I mean, obviously you have millions of
4:07
followers on Facebook and, and, and combined everywhere multi
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millions. Do you think that that that is
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one of the key components? Because I know that there are
4:19
going to be content creators or people who want to be content
4:21
creators that listen to this show.
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Is that some big advice you would give someone to when you
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start posting? Yeah, absolutely.
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You need to make the people feel special who are there giving you
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their time and comments and thoughts, even if they're not
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the best thoughts, you know? But I think interaction, which I
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mean like even in real life with relationships that you've got to
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have you. Got to interact, do you?
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Do you try to prompt it to get them to respond more or you just
4:54
a straight up answerer I guess for lack of a better term.
4:59
Well, so you mean like, do I do stuff to make people talk?
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Yes. Sometimes I will catch myself
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doing that, yeah. And do you think that's just
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something that's natural for you to to do?
5:11
Me too. Me too.
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And I've I've learned it's like, oh, you're just being you're
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just doing engagement farming. I'm like, no, these are the
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questions. I actually think this is what I
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think about. Yeah, this is me to my crazy
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brain. You don't want in this thing.
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I promise. I agree is who we see just who
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you are? I know this answer because I've
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met you in real person in in IRL.
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But, you know, I mean, yeah. It's, I mean, I'll get on here,
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no makeup, no hair done, you know, like it's just, you get
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what you get. Like that's just me.
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You know, the other day I was chewing gum in a video.
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I didn't even know. Like I didn't even think about
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the fact that I was chewing gum. I was just talking.
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And it's like, you shouldn't do that.
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I'm like, I, you know, I didn't even think about it.
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But isn't that crazy? The things that people will
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discover and we'll, we'll, we'll come.
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We'll circle back. Yeah, to those folks for sure.
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It's tough. Do you think that people
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underestimate just how hard it is to be to just be yourself
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online, to be that authentic person?
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Yeah, I do. And I think there's a lot of
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people trying to be other people too, you know, And it just kind
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of, that usually falls pretty flat.
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Do you think that over time that your confidence on camera has
6:42
has changed as your audience grew?
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Yeah, for sure. When I first started in the
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camper, I was, you know, I was kind of like shrinking myself
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and I just I wasn't is out and and now I've got people saying,
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oh, you're just so silly now, like I don't even want to watch
7:01
you anymore. I'm like this is me.
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This is just who I am, and you don't have to watch me.
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Yeah. I was shy and stuff before, but
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I do think that it has gotten it's evolved.
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If you go watch like my older videos you can definitely see
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it. When did you actually start to
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post on social media? 2023 maybe?
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OK. Yeah, OK.
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So not that long ago. No, that's when, yeah, I did my
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first, that first video that I was telling you about.
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So y'all were in a camper. What is What does your husband
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do? We're going to get into him
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later in this show. By the way, OK, so he is now
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home with me because he wants to help me focus on what we've got
7:45
going on. But before he was traveling
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doing what they call hot tapping.
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So you cut into live oil and gas lines and stop the flow of the
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oil and gas so that the gas companies don't have to shut the
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whole line down. So that's why y'all are
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traveling. That's why you had the camper.
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Yeah, that's which we were pipelining when we met and we
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both had a camper and then when he just, he got that other job.
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OK, so you were doing it too. Y'all were both, that's how.
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I love it. I was a payroll lady.
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You were a. Payroll lady, I sell insurance.
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You're the decision maker. You're the gatekeeper.
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You're the you're doing. You're who I need to have my
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meeting with Ohio. You would have been fun.
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I would have, I would have loved that meeting.
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Like, oh, yeah, I get to go talk to Amber.
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Nicole, we're going to put this accident policy in Amber.
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It's going to everybody's going to love it.
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Let's talk about your cooking philosophy and let's talk about
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your cookbook, because I know that I would be remiss if I'm
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this this far into the show and I don't mention your amazing
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cookbook. And my sister.
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My sister would punch me in the face if I didn't.
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I love. Her.
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She absolutely loves you, Amber. She can't believe I know you.
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She's like you. Really.
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You really know her. Yeah, we hugged one time.
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Well, what when, when people here, because I associate you
9:13
with Southern soul food, that's what I would say.
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That's what I would label it as. I don't know if that's fair
9:20
necessarily, but I think it's closed Southern food if nothing
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else. What do you think that people
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expect versus what you actually cook?
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I think they expect what I cook like you know, I mean I feel
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like I've made fattening unhealthy but super good meals
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like since I started. So, you know, I think when they
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come to my page, they know and you can look at me and kind of
9:50
tell like. You're a modern day Paula Deen.
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You're a much, much younger, wiser and prettier Paula Deen.
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There, I said it. Thank you.
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I'm blushing. I know that you, at least of the
10:04
videos that I see, you don't seem to chase viral food trends.
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You just cook. Yeah.
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Yeah. So did you decide once you made
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that first video like I'm going to just stick to this basically
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is that was so was that intentional?
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Yeah, so every morning I wake up knowing what I want for supper
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and like y'all might think Michael picks.
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He doesn't. He never picks and so.
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I believe that actually. Yeah.
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So whatever I want, that's what's getting shown and that's
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what we're making. Well, I mean, you're the 1
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making it, so I think that's only fair, yeah.
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Right. I love to eat, I love food and
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you know, that's what I show. Going back to your childhood,
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where, where did your your love of just food?
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Like what? What'd you grow up eating?
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What are some of the what were some of the staples of you
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growing up? So roast rice and gravy, creamed
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corn, butter, beans, peas, all that stuff is like one of my
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core memories. So my great grandmother, that's
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what she made. Like anytime we got together,
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that was it. And then my cousin, she had a
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grandma and we used to go to church with them and every
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Sunday after church we get home and you I could still smell it.
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Nothing in the world like some good old country cooking and I
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call it, you know, I'm from, I'm, I'm from Toledo Bend, so
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I'm a Yankee in Louisiana. I get the.
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Yes, as you should. I get the I know you live in
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Arkansas and I get the I I get the North Louisiana is just
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southern Arkansas thing all the time and every single thing that
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you just listed. That's what I grew up on too.
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And if that is wrong, then I'm going to tell you right now,
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girl, I don't want to be right. Amen.
12:01
I feel like N Louisiana and Mississippi and South Arkansas
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are all kind of the same like the people, the food,
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everything. We live kind of in in northwest
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ish. And like once you go past a
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certain place, it just kind of, I don't it, it seems kind of
12:24
northern where we're at, to be honest.
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And I love when I go back down South, yeah.
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That good old, like I said, it's Southern soul food, and that is
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the one thing that I don't believe in.
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Hey, how young? Criticize me all you want, I'm
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the one saying it. But I don't think that exists in
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South Louisiana. Everything else does, and it's
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all wonderful. It's the best food in the world.
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Yes, so I agree. I agree.
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And that's one thing that kind of, I don't, I don't know if I
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should, but it's like y'all want to come on here and criticize
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everybody's gumbo and this and that.
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They don't make half the stuff, you know, It's like you make
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some Southern cooking, like when you're not Browning something
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down and add in the Trinity. Like I love them to death.
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I love them to death, but it's almost like they just like have
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that one little skill set. You said it.
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No, we won't because it needed to be said.
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And I agree 100%. And that's the only thing and
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that's what I get over and over is the thing with North and
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South Louisiana, N Louisiana, South Louisiana.
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And if you want to add in Arkansas, I think you can add in
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the rest of the, the the South with the north part is that they
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don't season their meat. We don't put cayenne pepper on
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the meat. There's a difference.
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It is salted and there is seasoning.
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Is it spicy? No.
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That's a South Louisiana thing and that's fine.
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The Trinity and Browning stuff, you burn your meat.
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That's all they're doing when they put they and then they
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scrape it up with onions. Every dish you cook, you brown.
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You're cooking every single thing down.
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You brown the meat, then you brown the veggies, then you add
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liquid, and then you cook the liquid out.
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I mean, it's every single dish and it's like everything they
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want to harp on you for using a box jambalaya and it's like it's
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not that hard to brown some stuff down.
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And like. Like it's not.
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I'm using it because I want to. The northern people have spoken.
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Y'all get over it. Yeah, the Yankees.
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Let's get into that Internet judgment and just letting it
14:50
roll off your back because you do seem to be good with doing
14:54
that. Better than some, better than
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me, probably. But people, people love,
15:01
absolutely love to correct food creators.
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What's something that you get judged for that doesn't really
15:10
even matter to you? You don't care what they say.
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Oh, everything that comes out of their mouth.
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Washing chicken, that's what like, come on, you know, and
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then they'll get into arguments with people because apparently
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the FDA says do not wash your chicken.
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Don't do that. Wiping my my fingers on my
15:32
clothes. They can't stand that.
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They're like, and you know, I don't show on camera, but I do
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wash my hands. But if they don't see it, it
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didn't happen. It'd be right.
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Bless their hearts. I can't imagine living like
15:50
that. I really can't.
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Have you seen my sister coming after the hate comments?
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She started making videos and it's hilarious.
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I have. Not Oh my goodness, I have to
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see this. OK, I tagged her in a video.
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You'll you'll have to go look it up.
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It's. Cute.
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Yes, I will. That's what we're all thinking.
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And God bless her for that. That's that's something that
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I've been asking some of the folks who've been coming on
16:15
lately is trolls. Do you give them a pedestal?
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Should you give them a pedestal? What do you think about content
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creation? Like should you make videos like
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your sister's making? I mean, I think that that's good
16:29
if that's what she wants to do. It kind of becomes that niche a
16:33
little bit, but but otherwise, do you think you're wasted?
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You're kind of just beating your head against the wall.
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You better to just ignore them. Yeah, and honestly, without the
16:44
trolls, like the, the engagement really wouldn't be there because
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I have noticed every single video where I have the most
16:53
trolls, that's where I'm making the most money.
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I'm getting the most views. So honestly, I'm thankful for
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them. They can't whoop my butt.
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They can't bend me over the bed and spank me and they can't send
17:06
me to hell. So you know, what are they?
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What are they going to do? That is exactly the way that you
17:12
should look at it. Thanks for paying me.
17:17
At what point did you realize doing this content creation that
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you do not owe the Internet an apology for what you do?
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It took me a minute. It's, yeah.
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Like my first few months, I was like, kind of on edge.
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And I was, I'm sorry, did you do, you know?
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Whatever. And then I'm like, these people
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are relentless. It doesn't matter.
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You can't please everybody. So just do what you're doing.
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And it taught me to do things, to make them talk.
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So yeah, now I'm kind of. So yeah.
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So you know how to play it. It's a volley.
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It's like a little volley. Yeah.
17:57
Why? Why do you think that food
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brings out so much judgment compared to other content?
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I don't know. I'll never understand it because
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I don't think that way. I.
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Mean, I just like watching people's cooking videos and if
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they're cooking something that I don't like, I just scroll on.
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I don't feel like, oh, I need to.
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You took the time to make this video.
18:22
Let me blast you, Sir. I do not like that Mac and
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cheese. You put green onions in it, you
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crazy psycho. You know, like why?
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Yeah, and they'll say my favorite 1 looks too salty.
18:35
I'm like, is that a really? How do you know?
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Cuz I can't see the salt and I'm right in front of it like what
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are y'all doing? Have they ever been right, Amber
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and your? Probably, probably.
18:53
I can admit it. Well, I said we were gonna
18:55
circle back to him and we've talked a little bit, but let's
18:59
talk about, let's talk about Michael, let's talk about your
19:03
your better half. Let's talk about Mr. 30.
19:05
Mr. 30. Let's talk about him because I
19:07
know that there's some people that are tuning in and
19:10
specifically are going to want to know, tell everybody who Mr.
19:14
30 is and how that all came about.
19:16
We were both pipeline and we were working for separate
19:19
companies, but we were staying in the same campground and I was
19:24
the payroll lady. He was working for them stand
19:28
and he was actually working with a bunch of boys that I grew up
19:31
with. So that was cool.
19:33
We had a little cook and get together, you know, stand
19:37
around, have a beer. And my mom was there and she
19:42
looked at him and she said don't you even think about it?
19:48
Well, that was the wrong thing to say.
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She should know better than that.
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And now we're married. But now he looked like Kid Rock
19:56
that night, like he had long hair because he had just gotten
19:59
out of the army and he was like sick of being told to cut his
20:02
hair. He had on an American flag cut
20:06
off shirt, some shorts and some Crocs.
20:09
And my Mama knew she was like, she's going to go from him and.
20:17
He texted me after that he was like, you want to hang out?
20:19
And I was like, you can sneak over, like, but you know, I'll
20:23
let you scratch my back and that's all you can do.
20:26
So yeah, I was sneaking him in and out for several months.
20:35
Wow, that's fantastic. Bless his heart, I know I would
20:40
make him leave before like 3 in the morning because my
20:42
Superintendent lived right beside me and I didn't want him,
20:47
you know? You didn't want any drama or
20:50
anything. Yeah.
20:51
Yeah. Well, that was smart.
20:53
Look at you knowing how to skirt the system a little bit.
20:57
That's beautiful. So how did he, how did he start
21:01
being called Mr. 30? Just with him one to 10, he says
21:06
30. And so I was, I just started
21:09
calling Mr. 30. Everyone thinks and they're like
21:13
that's y'all's last name. Like I just figured it out.
21:16
That's why you call him that. I'm like, I'll let y'all think
21:19
that. Yeah, that's my last name.
21:23
Amber, 30. Do you think he really believes
21:25
that everything is a 30? He says that he does.
21:29
I believe him, he say he seems he seems very believable in the
21:33
videos. He looks extremely content and
21:36
happy to be eating whatever the heck it is that you're cooking.
21:39
People always ask, has there been anything that he doesn't
21:42
like? I've made so chicken and
21:45
dumplings. He doesn't like that.
21:47
He does not like meatloaf. Yeah.
21:49
And chicken and dumplings is like my favorite food.
21:52
Is it? Yeah, so he hates, he hates them
21:57
and he hates me. That's sad.
21:59
I know, it's so sad. All right, let's talk about
22:01
Facebook. I've been pumped.
22:04
I know you're pumped too. You crossed the million
22:07
1,000,000 people threshold. Unbelievable.
22:12
What's that feel like? It feels good.
22:15
I mean, I don't really feel that different.
22:20
I don't, I don't know, like all my friends were watching and
22:22
counting down and texting, you know, and I was just like, OK,
22:27
you know. I am thankful for it though.
22:29
It's pretty cool. Do you think that milestones
22:32
like that change how you view what you're building?
22:35
They, I mean, maybe, yeah. I mean, because that's a, that's
22:41
a significant amount of people. And you already have, I mean,
22:44
you've got probably what I, I didn't do the math today, but
22:48
couple million combined, yeah, that's a lot of people.
22:52
That's a lot of people. Yeah, and honestly, that's why
22:56
he came home. So yeah, I mean, I guess it does
22:58
make us feel it different cuz he's like, I wanna focus on what
23:01
we've got going, you know, I'll work around the house.
23:04
Well, you mentioned before we went, went on the air that he's
23:08
been, he's been Outback, he's been working running the running
23:12
equipment and all. He's building you a cook shed?
23:14
Yeah. Tell us about it.
23:16
What's that? What all is going to be in that
23:19
thing? Blackstone, the Weber Kettle.
23:22
I think we're going to build a little bar.
23:25
It's going to be cute. I'm excited.
23:27
Is it just like it's, is it going to be like a little studio
23:30
too where you'll have it set up easy to record videos and stuff
23:34
like that? Yeah, that's what I told him.
23:37
I said it needs somewhere that we can set up and because I
23:41
think that he'll probably start getting more into like the grill
23:44
inside of stuff since he's home. So, you know, it's going to be
23:50
for, I guess both of us, we'll let him use it to kind of get
23:55
going on his stuff. Sounds like Mr. 30's going to be
23:59
a future guest on Tig's Bits is what this sounds like.
24:03
Yeah, I love it. Heck yeah.
24:06
What's his favorite? What is his favorite thing to
24:09
cook on a Weber? And what is your favorite thing
24:12
to cook on the Weber? Because I love a Weber grill.
24:14
They're good. I would say steaks, steaks or
24:19
hamburgers are always good. What?
24:22
What's your favorite? Cut of steak.
24:26
So typically I love a rib eye, but I had a porterhouse and then
24:33
I got stuck on porterhouses. They're so good.
24:37
They What do you like? What's your favorite?
24:39
I'm a rib eye all the way, but I used to you could get the and I
24:46
can't remember the proper term for it right now.
24:48
The spinalis something that outside edge of the rib eye.
24:53
You know the good fatty, the best part of the rib eye you
24:56
used. You could buy the whole just
24:59
that part that was cut off at Costco.
25:03
They would take a whole rib eye. They would cut that cap off and
25:06
make it a cap stake and they would roll it like pinwheels and
25:10
they would be, it would be like thick like a like a filet and
25:15
you would cook it like a filet. That's delicious because that's
25:19
the first part that I go to whenever I have.
25:22
The same I could just eat. That often.
25:25
Eaten it. Yeah, the little lame part.
25:27
Y'all can have that. I just want the fatty part.
25:30
I know, and Michael doesn't like that.
25:32
So that helps us work better in our marriage too.
25:36
Because I get all. Of that you get you get the good
25:39
trim ends. Yes, that that works this way at
25:42
my household too. My wife my my kids, they don't
25:45
like that part and I'm like y'all are insane.
25:47
They're missing out. They are.
25:49
They'd rather me just cook New York strips.
25:52
And I'm not against a New York strip, but they're so lean and
25:55
they're like a shoe leather. Even if you cook them right, I
25:59
don't care what anybody says, a New York strip will.
26:02
Yeah, that's never going to be as tender as a rib eye, period.
26:06
What's your what's your favorite thing to cook on on the
26:10
Blackstone? Well so I like the Blackstone
26:14
for hibachi. He did hibachi the other night
26:18
and it was delicious. And then burgers.
26:21
But I mean a burger anyway is so good.
26:26
Are you a fan of smash burgers or do you think it smashes all
26:30
the juice out? No, I like smash burgers.
26:32
There's no better way to do it than on a Blackstone.
26:35
Yeah, or griddle, whatever you want to call them, but yes,
26:38
they're. They're so good.
26:39
Have you had the ones at Sonic? I have.
26:42
And you know what, They are extremely good.
26:47
I mean, it's just, it's very close to what I could pull out
26:52
on my little Blackstone. It really and truly is.
26:55
I was. I was blown away.
26:56
Shout out to Sonic, not sponsored.
26:58
Good. The little edges and everything.
27:03
Yes, yes, I love a smash burger, probably.
27:08
What's your favorite food? I love burgers too, but I I
27:12
guess chicken and dumplings are a roast and rice and gravy,
27:15
yeah. Yeah, I mean, you can't go wrong
27:18
with any of those. That is as Southern as it gets.
27:21
I want to talk a little bit about your cookbook because,
27:25
again, my sister would be upset and I think we moved from it
27:29
earlier, but how did that come about?
27:32
What made you decide, hey, I should make a cookbook and then
27:36
you just did it? Yeah.
27:37
I mean, so I was wanting to do like digital products because I
27:42
feel like you put some effort in, you know?
27:45
Yeah, but like, you can sell it so big and it's cheaper to do
27:52
digital. So really I just threw together
27:55
this little digital cookbook and then people are saying that they
27:58
wanted something that they can hold, you know, whatever.
28:01
So I just made that little paperback cookbook and it is
28:06
small. Like I really don't, I don't
28:09
love my cookbook that much. It's small because I don't know,
28:13
like inches and stuff. And it like gave you dimensions
28:18
and I just like pick the first one because I'm a girl.
28:21
Like we don't know, you know? And these cookbooks came, I
28:26
mean, they're cute. It's cute, but I wish I had
28:30
known that it was going to be a little bit smaller.
28:33
And then also I couldn't put as many recipes in it because when
28:37
you're uploading to like Amazon, it, it won't let you go past a
28:43
certain like file size or yeah. So for my next one, I think that
28:50
I'll, I'll probably do a little bit more research and try to
28:54
figure out how to put out a bigger book because I mean,
28:57
that's got 27 recipes. I know you got more than that in
29:01
your arsenal and and there it is.
29:03
There's a little exclusive on Tigs bit.
29:05
So I'm going to say you're definitely working on a second
29:08
cookbook to come out at some point.
29:11
Yes, yes, that's going to be great.
29:15
I can't wait to get it. Let's move into my absolute
29:18
favorite part of the show. Always keep it light.
29:23
But I'm curious like a cat to see what your answers are going
29:27
to be on this. I think I know some of them, but
29:30
we'll we're going to see. So it's time for Tigs Blitz, the
29:34
fun part where I ask a quick question and we get a fast
29:38
answer. Rice and gravy or gumbo?
29:43
Oh, rice and gravy. Cast iron or non stick?
29:50
Non stick. I don't do good with cast iron.
29:53
I know this is supposed to be quick, but I no.
29:56
We no we can expound. I will ruin a cast iron, which
30:00
that was when I was living in the camper.
30:02
Now I actually have room to store them.
30:04
So I'm I'm going to put in a little bit of work and get me a
30:07
little collection going. But I would have to say non
30:10
stick because I get so mad at cast iron.
30:13
I don't care what the Internet says about how easy a cast iron
30:18
skillet is to cook with, it's not.
30:22
It's BS, it's just not. It is not.
30:25
I know you could season it right and do all that stuff but if you
30:29
screw up one thing in it, you're done.
30:32
It's over. You're going to have to re
30:34
season it and all that. You don't have to do that with
30:37
non stick. I know I agree.
30:40
Sweet cornbread are no sugar in your cornbread.
30:45
No sweet. That is the right answer.
30:49
I will say Timmy, he mail he made a camp cake and it was with
30:54
that jiffy, but you you do syrup.
30:57
Oh my God, it was delicious. It that's the only sweet
31:01
cornbread I'll eat is Timihima. I saw I saw that video and it
31:05
looked good. And he makes boudin cornbread
31:08
and and I think that Jiffy Jiffy is an acceptable cornbread, but
31:12
I I don't really consider Jiffy cornbread.
31:16
Yeah, like. It's like a dessert site.
31:18
You're used to ground. That's exactly right.
31:21
You're used to ground cornmeal. Yeah, and buttermilk, and that's
31:26
how you make cornbread and you use the cast iron skillet and
31:30
you get it hot and you do all of that stuff, okay.
31:33
That's how you make cornbread. People.
31:35
I'm glad we're in agreement because one thing I will say
31:38
this, one thing that South Louisiana definitely does not
31:41
know how to do beyond tell me mail is make cornbread.
31:47
South Louisiana cannot make buttermilk cornbread the way
31:50
that the good Lord intended. Which I've had Audrey cooking
31:54
with Cajuns. His cornbread is really good.
31:57
Is it I've I've been wanting some of that MF and cornbread.
32:00
It's good. I really like to add corn,
32:03
cheese and jalapenos to it. OK.
32:07
OK. So you make it kind of like a
32:09
little Mexican cornbread kind of kind of deal.
32:13
Oh, I like that one dish that you could eat every week
32:17
forever. Chicken and dumplings I.
32:20
Knew it. I knew it.
32:21
It had to be. It had to be what?
32:23
Besides chicken and dumplings, what else could it be?
32:26
Roast. Oh oh, so those Ragin Cajun red
32:32
beans, we have been on a kick with those and I could eat that
32:37
at least two times a week. So red beans, red beans, red
32:41
beans and rice, Yeah. OK and I like my red bean soupy.
32:45
I don't like them creamy. And that's OK, that's just
32:48
personal preference. But I'm sure you have gotten
32:50
absolutely murdered for that. Murdered.
32:53
Yeah. I'm like, it's not hard to make
32:57
them creamy if I wanted to not use as much liquid or let them
33:02
cook lower and slower, mash them up.
33:04
It's not hard. If I wanted them that way, they
33:08
would be creamy. That's right, you make it.
33:10
You know, at the end of the day, you're the one eating it, so
33:15
make it the way you want to eat it.
33:16
That's what I thought. Hello.
33:18
Yeah, hello. Yellow.
33:21
What's 1 food opinion that you'll stand on no matter how
33:27
mad people get? I don't know, I'll have to think
33:31
on that one. What do you?
33:33
What's your answer to that? I'm going to have to think too.
33:40
You can't spin this on me, Amber.
33:43
I love it. Yes you absolutely you can.
33:48
Mustard is a waste of everyone's time and space.
33:52
You don't like mustard? I hate mustard.
33:55
Mustard does not belong on anything.
33:57
And if you're using mustard as a binder for your ribs or your
34:01
pork bud or anything else, I don't ever want to talk to you
34:06
again. Get out of my face.
34:07
You're terrible. You don't, my best friend.
34:09
Hates it that much too. Yeah, OK.
34:12
I'm glad to know I'm not. Alone I use it though for like a
34:15
lot of stuff. It's OK.
34:18
I still love you. I'll get past it.
34:22
I'll get past it. But yeah, I'm going to have to
34:24
definitely say mustard is a waste of everyone's time.
34:30
All right, now it's your turn. I.
34:32
Don't know, I'm having like a brain fart.
34:34
Remember when I told you that some questions just make me
34:36
forget anything I ever knew? Ask the question again.
34:40
One food opinion. Yeah, we're going.
34:42
I'm, I'm not letting you off the hook.
34:44
You have to answer this, especially since you just made
34:47
me. We'll use it like this.
34:49
A food opinion that you're going to make a video.
34:52
I you're, you know, before you make this video, you're about to
34:57
get a lot of heat from everybody, but you gonna make
35:00
that video anyway because you don't care how mad people get.
35:04
I'm trying to think of all the stuff that Hoss has roasted me
35:07
for. I will say ketchup is really
35:13
good on jumble life. What?
35:17
Yeah, I must say that. I must say that Miss Miss Angel
35:22
taught me that Cajun's wife. It's delicious.
35:26
Huh. I'm not going to be like hoss
35:28
and knock it because I haven't ever tried it, so I don't know.
35:32
Yeah, I could. I could see it.
35:35
I could see it not being terrible.
35:37
You should try mustard if you did that.
35:39
Mustard now. No, no, no.
35:42
I come up there to you and we'd have a conversation.
35:47
Well, I find it funny that you did not know this whatsoever,
35:52
but I actually just had Hoss on the show and your name came up
36:01
about it. I mean, you could not have
36:03
segwayed this any better. I'm just going to play this
36:06
video I like. It.
36:08
What are some of your favorite Cajun dishes to cook and what
36:13
make what makes them so special to you?
36:16
All right, me, I don't know if you've been following me and
36:19
Amber, Nicole. Has has this.
36:20
Beef about me cooking pork in the gravy all the time.
36:25
Whatever. There's a back story behind
36:28
this, and I'm going to tell you what the story is.
36:31
Well, whenever I was nine years old, my Mama had surgery on her
36:34
foot and she couldn't stand up at the stove to cook.
36:39
So she let me cook my first meal at nine years old and guess
36:44
what? It was pork roast in a gravy.
36:48
So. Every time I cook that pork
36:50
roast in a gravy, it brings me back to being nine years old.
36:53
When Mama's sitting there with me, telling me each step, how to
36:56
brown it, how to cut the onions, how to brown the onions, how to
37:00
cook it, everything. It just brings me back to that,
37:04
that 9 year old memory. I can still see myself standing
37:08
on that, on that chair, the stove, cooking that, cooking
37:11
that roast whenever I cook a pork roast in a gravy.
37:14
That's what food can do, man. And but if you're watching,
37:18
that's the reason why. Oh.
37:19
Now I'm crying. I can say little false Oh.
37:25
I didn't want to make you cry, but he said you would.
37:28
And I said, oh, I've got to show her this now, but I don't want
37:31
her to cry. So I saved it for the very end I
37:33
love. That oh, now I'm just going to
37:36
picture that every time I go to make fun of him.
37:40
You better keep him coming, Amber.
37:42
Don't let that influence you. OK.
37:46
You got to promise me. Yes.
37:50
Well, Amber, I had a blast tonight.
37:54
I mean, I really appreciate you trusting me for this to be your
37:58
very, very first podcast. You did amazing.
38:01
This ain't gonna be your last. I think people are going to walk
38:05
away from this with a little deeper appreciation for who you
38:09
are and why your content connects.
38:12
So if you enjoyed this episode, make sure that you're following
38:18
Amber and checking out our cooking.
38:20
I'll have the links below, but Amber tell everybody where they
38:23
can find you. Cooking with Amber Nicole.
38:26
One word, all platforms. Boom, there it is, See,
38:30
polished, polished. As always, I appreciate y'all.
38:35
Thanks for listening, thanks for watching and I'll see y'all on
38:38
the next one. Bye y'all.