Latest / Tigs Bits Podcast / They Told Her to Quit — Rachel Felder Didn’t

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They Told Her to Quit — Rachel Felder Didn’t · Tigs Bits Podcast

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Some people are just Louisiana, and today's guest is one of
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them. Rachel Felder has built a name
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for herself with two things this state does best, food and
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family. She's the creator of Louisiana
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Girls, and whether she's frying sacolet or stirring a pot of
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something you wish you could smell through the screen, she's
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been repping the culture with heart and with hustle.
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And what started as simple post from her kitchen has turned into
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a damn full blown movement. Viral recipes, pro fishing
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adventures, and a Facebook following that's as loyal as
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they come. But behind the views is a story,
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and that is what we're going to dive into today.
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We're going to talk about how it all started, the lesson she's
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learned, and the flavors that keep folks coming back.
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Rachel, welcome to Tig's Bits. Hello.
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I want to just jump into this and, and let's just start and
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tell your story. Let's start at the very
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beginning of this. Obviously, I mean, we're not
1:13
going to go to the very, very beginning, but as far back as
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you want to go. Like I remember I was in my crib
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and. And you're like, one day I'm
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going to be making viral videos on the Internet.
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That's exactly what you were thinking in that crib.
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No, I want to go back to to your childhood, though, just briefly.
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What kind of kitchen did you grow up in?
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Was it loud? Was it full?
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Of people was mad. At me.
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My mom was going to be mad at me.
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Did my mom tell the truth? I'm telling the truth.
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My mom can cook, but she does not cook like this kind of
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cooking. So we we just weenie spaghetti
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and brown gravy and my daddy would cook the chicken spaghetti
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and the rabbit stews and all of that stuff.
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My daddy's family is from Bayou pigeon, so he grew up doing all
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that stuff. My Mama is not a bad cook, but
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she's not so like it's so it's so simple and just she's just
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the same thing all the time. I love my mama's cooking though,
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like it's nostalgic, but she's no.
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She doesn't well, look, I, I can relate to that.
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My mom and dad, I, I never learned how to cook kind of the
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way that I've learned to cook. I've learned how to cook from
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folks like you and, and all of our other friends and, and, and
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like that's about living in South Louisiana for a long time
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because I'm from Toledo Bend and in North Louisiana.
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You know, we had those N Louisiana foods and they're
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great. They're nostalgic.
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I think that's a good, I think that's a good term.
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I think I know what you mean, and I'm reading in between the
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lines of. In other words, they're bland.
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OK, well, my Mama does not like any kind of spice.
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Like every time we cook, we have to, we have to take all of it
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off. And I don't know why.
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Like she's born and raised here. I don't know what it is, but we
3:01
we can cut it down. And then she's still like, I
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miss this is just too high. And my dad's not as bad, but my
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mom is the same way. They just use salt and pepper,
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and they don't use a lot of pepper.
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It's mainly salt. A lot of salt.
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He uses Tonys and like box jambalaya.
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Like I'm like, oh God, horrible. It's not horrible, but it's
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like, OK, right, You know? So you got that influence more
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from your dad and, and all of that.
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That's kind of where I was going with it.
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It's like, how did you, where did, where did you get that
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passion to cook like you? Do you know, a lot of it came
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actually later, much later, because I always liked to cook,
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but I never had the chance. A lot like when I was younger, I
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was a nurse. I worked double shifts.
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My kids ate cereal and sandwiches.
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Like there was Hamburger Helper if we were lucky.
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But I love to cook. I love to watch all the cooking.
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And then when me and Brad met, which was almost eight years
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ago, he loves to cook so much that he wanted to do it and we
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started doing it together. So that's when it really came
4:11
about, like I want to cook, you know, all the time.
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That's not when the the videos and stuff came about.
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But we've all, we did that even in hotels working out of state,
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we would just get a suite. We'd stay in hotels for months
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working like or get apartments. And if we had a hotel, we'd get
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a suite that had a something in there like a kitchen burner or
4:33
something so we could cook. Yeah.
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Extended stay America's always are good for the end of this.
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I think we we might have stayed in one of those Candlewood or
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something like. Candlewood, I think has some
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usually, yeah, I've stay in, sometimes even in insurance
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sales. I'm on the road for a week.
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Well, instead of eating out every night somewhere, you know,
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it's like I need, I need something to cook, a little
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something I'm, you know. We were too tired so we still
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ate out a lot but I think we stayed in one Candlewood for
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like 4 months. Oh Lord.
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It gets. It gets.
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It gets old. Oh hell yeah it does.
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It gets very old. Living in a hotel.
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It's fun at 1st and then it's like I gotta.
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Go the money was fun. Again, yeah.
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The money's always fun. That's right.
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Yeah. And the characters and the
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characters that you run into in those places, you know, you run
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into some characters that's. That's an understatement.
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So when, when did you realize that you were good at cooking,
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that this is something that you were good at and this is kind of
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a just a part of who you are? I mean, I guess when we, I hate
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to answer that like that because I always love to cook and I
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thought I was OK at cooking, but a lot of things long ago were
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like speed cooking, like trying to, you know, like jar spaghetti
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sauce and trying to two things the fastest way possible because
5:58
of work schedule and stuff. So all of it really has happened
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since Brad came around because he actually, I had some real bad
6:08
luck with men in the past. He's actually one of the first
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that like he works, he works for me.
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He allows me to time to do my own thing.
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Like I have somebody there that's I'm not doing everything.
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He's doing at least half of it all the time.
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So that makes a big difference. And I had time to do what I want
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to do you. Know, let's talk about Mr. Brad
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for a minute, you know, let's let how how did you guys meet?
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He's going to watch. How did?
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Oh yes, he is going to watch this now.
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That's between y'all, you know. Hey, but how did y'all meet?
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How did that happen? So I've like to fish a lot.
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We sackle a fish both of us, I guess, and Louisiana fishing
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report on Facebook like was a page we both fall.
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I swear I'm not just. Not hey look, I'm.
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Not. I'm not laughing.
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I'm just my whole name comes from a message board.
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I'm Tigs because of a message board.
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So I get message boards. I get it.
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Well, he was talking about fishing.
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I was talking about fishing in the comments.
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We start a conversation about where we like to fish, and I was
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looking for friends with boats. I was not looking for a husband.
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You know what I'm saying? Yeah.
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I don't know what happened, but I was looking for friends with
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boats and anyway I just told him like this is where I fish and
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he's like, Oh yeah, that's all the place stuff fish.
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I said well come pick me up. But we didn't even click like
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that. We went fishing two or three
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times. He's like, well you fish better
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than men I go fishing with. I'm like good, well keep taking
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me. And so after like 3 or 4 times
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of fishing one day, he's just like, you want to hang out like
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when we're not fishing, like, all right, you know, And then I
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mean, we weren't even, I don't even think we were each other's
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type. Like he told his momma he would
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never date somebody with a tattoo, especially this one.
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Like it was, we were not each other's type.
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I don't know what happened. And then like, we started off
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with fishing and we literally got married in Sacolet and beer
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shirts, T-shirts in my living room, so.
8:08
That's awesome. Well, look, I mean, it's a it's
8:10
a marriage bonded by fishing. I think I tiggy approved number
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one. Yeah, I mean, I thought it.
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Was pretty funny, but. You you learn a lot about
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somebody by the way they fish and it you really do that's.
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True so. You learn how their attitude is.
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You learn how you know their persistence, their perseverance,
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their temperament. You learn everything about a
8:33
human being by watching them fish.
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That on a serious note that and then on a non serious note, he
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we were both standing on the front of the boat and he rammed
8:45
on accident into a Cypress knee and I almost fell off and I I
8:50
had really short shorts on and he had to grab way up to be able
8:53
to catch me. So he tells people that's when
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he fell in love. That's fantastic.
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I mean, it makes sense. It is, but it's probably,
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probably about half true. You know it's half true.
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He is a dude. He is a dude.
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Let's rewind and talk a little bit about how you got your
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presence on social media. How did Louisiana girls come to
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be? Well, OK, like 12 years ago I
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guess I did. I, me and my cousin, we fished,
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we like to mud ride, just a couple cousins.
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We're girls. We like to do all the boy stuff,
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you know, And I think I just started the page like I was
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bored one day and started it so we can post our pictures of
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fishing and stuff. Like just, I did not expect
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anything to come out of that at all.
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It was like 10 of us on this page and within a couple years,
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203040 thousand kept on going. And I think I had about 120,000
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followers about a year or so ago, a year.
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And I ended up getting monetized, which I didn't even
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know what it was. You know, I didn't know what you
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could do with it. I guess I would just be like, oh
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cool, Facebook sent me $20. Like I don't know why.
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And it was just, I didn't understand.
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And then I saw some other people that were just basically making
10:23
a whole living on it, which I'm not at that.
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I mean, I'm, I do good enough. But I saw those people and ask
10:30
questions and they're like, you have to do this and do that.
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And within about a month, my following went from 129,000 to I
10:38
think 250 of me putting an effort in because before that,
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the page was just there. I just post when I felt like it.
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I worked 712 sometimes didn't post on it for a week, you know,
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And so I just kind of felt, I realized you could do stuff like
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that online. And then on my other page, I
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don't even know when I started making cooking videos.
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And then I just kind of well, I can put some of the cooking over
11:05
here and I can put some of this stuff over here, you know, and
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let them grow each other right here, here, here we are.
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I don't I don't know. I people ask me all the time.
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How'd you do that? I have no clue it.
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Just you just did it yeah, you created AI mean I think that you
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accidentally did it is what it sounds like you were just having
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a place for y'all to interact and yeah.
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Accidentally and refuse to pay for interactions and stuff to
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always grow organically like. Yeah, 100%.
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And that's exactly what it what I did.
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I just accident people expect me to give them some kind of
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knowledge and I'm like. There's one thing that is that
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is consistent in everyone's story, and it is that word
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consistent. Yeah, just be consistent and be
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yourself. And be yourself, you know, I
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don't I, I hold back a lot. I probably should let it loose a
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little bit more just because I'm like I don't need to make more
12:04
than 3 or 4 posts today just because I don't I.
12:08
But I have no reasoning behind this.
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I have none I. Don't either, but I kind of
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think like that sometimes. Like I don't want to.
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I don't. Want a tuition or something?
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Maybe it is. I just, I'm like, I don't want.
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Is this really good enough for somebody to stop and see?
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I've already posted like my best thing today that I've got, you
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know, do I want. To no, but do you got to just
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post it anyway when it. Comes just post it I.
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Screw up videos, you'll hear me just screw up in them and I'll
12:33
just post them anyway. I'll tell people this, this,
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this recipe didn't come out like a plan, you know, but I'm I told
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you, I was composed it. Here it is.
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Maybe they learned something from it.
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I mean, if I mess up in my videos too, you got to be
12:46
yourself. Like I'll just catch myself
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saying a word wrong and just, you know, just just let it go.
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Yeah, I'm like, if anybody really wants to see how I am,
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just watch this podcast. Watch the long form content, not
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the little short clips that I try to put out there so that you
13:04
can keep everybody's attention and they actually know a little
13:07
bit about who's the guest or what we're talking about.
13:10
It's I mean, long form, it's tough in the long form context
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to get people to watch an hour long show.
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And I. I.
13:19
Guess why YouTube is hard? YouTube is really hard for.
13:21
That YouTube is hard, but you finally got monetized over there
13:25
here recently too, didn't you? There's levels to it.
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So I guess I'm monetized for some super reactions or
13:32
something. I don't even yeah, you can get,
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I don't know nothing about that. I just I'm, I'm like 700 hours
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short of of where you get where you get paid for engagement and
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stuff like that. Whatever the next level is.
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So that's what I really worry about.
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But yeah, it did monetize, but it I think I hadn't got a I'm
13:50
off the bat. I don't know what it is.
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I now see why you pick a PAT, a platform really to kind of focus
13:57
on. I've got to focus on Facebook.
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What is your focus? Facebook.
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It does. It like I could be, I make
14:07
enough to justify staying home to keep trying, but like on
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TikTok and all of that, it's like it's just getting worse
14:15
every day and people are complaining about and nothing's
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getting pushed out right? And you know, I'll post 30
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videos a month and make $40. It's like that's not even worth
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all the time and effort and money you put into making videos
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and food. You know, all the food money.
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I'll just post it there basically because I'm already
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posting it everywhere else because if it was just that, I
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gave up on it completely. Yeah.
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Maybe it's just me, maybe it's just me.
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Some people make a lot over there, but.
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How how does monetization work on TikTok?
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Do you have to have 10,000 followers first?
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Yeah, yeah. I might ought to push, I have
14:52
like 8900 like I might ought to make a little push over there.
14:56
I mean if you're posting stuff anyway to every other platform,
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you never know what's going to go viral where.
15:02
So I posted something on Facebook and it just flopped and
15:06
over on TikTok and went crazy viral and I made $700.00 like I
15:10
almost didn't post it. Right.
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Oh, totally So. After that I was like, OK, well
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maybe I just need to post everything no matter what I
15:17
think because that's I needed that, you know, I need that
15:19
money. Correct.
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So it goes everywhere like do you?
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Do you have a certain time that you think's a better time of day
15:29
to post or anything? Or you just post.
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When you I've been trying to figure that out, I don't ask
15:33
Chat GPTI ask people nobody knows.
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I mean, other than saying the general things where like in the
15:41
morning when people get to work after they get settled, you
15:43
know, 8:30 maybe they're flipping through their phones or
15:46
something. Lunchtime when people settle at
15:49
home in the afternoon. I hear all of that, but I end up
15:52
just when I finished editing something, I just post it.
15:55
So right, maybe I maybe I should pay attention to that more, I
15:59
guess, but you don't ever know. I posted something at midnight
16:02
one time that went completely. Bonkers.
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Yeah. No, I think.
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There's no rules. I don't think that.
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I think that's the thing. There are no rules.
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And I think if you're thinking, I'll better post this at at 8:00
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noon 57. I think.
16:19
I think. Probably over.
16:20
You're probably already overthinking it.
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Yeah, and I think I've over. I've been overthinking my social
16:25
media strategy for like 3 years. I'm I'm real laid back in my
16:29
strategy. I'm just going you seeing what
16:31
I'm doing in my house and you posting it when it's done.
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What would you say? What would you say is the
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hardest part of turning this into a business, the hardest
16:39
part of getting monetized? Oh, it's all kind of hard.
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OK, first, first of all, I have like Amanda's the only person
16:49
that helps me on that page, the big page, and she's got her own.
16:53
I have pushed her to do her own and now I'm like, now I don't
16:57
have much help. She's busy, which is fine.
17:00
I don't need it, but there I don't like to let other people
17:04
have access to it a lot. Amanda just, I just let her out,
17:08
you know, I trust her or whatever, but I don't like that.
17:11
So it takes up a lot of time unless you have like a whole
17:14
team when you have that many followers, I guess.
17:17
Bunch of admins and stuff. So my screen time literally is
17:20
14 hours a day. Yeah.
17:25
It's absurd, but it's either editing, doing research, ChatGPT
17:31
stuff, going through comments like answering people.
17:35
You got to respond to people. But the hardest thing is that
17:39
and just the amount of time it takes.
17:41
I'm cooking at the same time I'm recording.
17:43
So something I was cooking that would have took an hour or two
17:46
takes 3 or 4 hours. You know what I mean?
17:50
Exactly because my house is little, my we, it's tiny.
17:54
I have a little bitty kitchen. I have to constantly rearrange
17:56
things. So I guess it depends on the the
17:58
hardest thing would depend on your environment and like how
18:04
much help you have I guess. But to me all of it's hard
18:07
because I don't have that much space and help.
18:13
Just making do. You're doing the best you can.
18:15
What you got to work with you're that.
18:17
There's nothing wrong with that. People think a lot of times it's
18:20
just instant though, and it's not going to be, no, I'm still,
18:25
there's people we're friends with that are just way better
18:27
off when it comes to all that stuff than I am.
18:30
And you know, I'm not there yet, but all I can tell you is what
18:36
I'm doing, which I don't. Know exactly which is what
18:39
everybody wants to hear. Everybody wants to hear you're
18:41
doing something right. That's obvious for sure.
18:45
Trying. If you push it, push it, push
18:47
and try. You can't do wrong if you're
18:50
busting your ass trying, you know?
18:52
What's something that you wish you would have known before all
18:56
of this? You're going to need to have
19:00
some very thick skin. You have never been insulted and
19:05
talked down to and talk to like a piece of by every know it all
19:10
on the planet until you put yourself out there.
19:14
And especially if something goes viral, which is like, oh, good,
19:17
it's going viral and then OK, here we go.
19:20
You know, yeah, it's AI didn't know that in the beginning.
19:25
You don't ask those kind of questions.
19:27
You might see some of it flipping around line or
19:29
whatever. You don't think about it until
19:32
it's just like the first two or three times that some things did
19:36
that first. You want to snap back at people
19:43
because they would not say this kind of stuff to your face like
19:45
I'm not, no. Not at all.
19:48
It would be a very bad idea, but they wouldn't do it.
19:53
They would not do it. And so after first couple times
19:56
though, I got real depressed after it was like 3 or 4 days of
20:00
non-stop and it was because it was viral.
20:02
I mean, it was 3 or 4 days just non-stop and Brad came home one
20:07
day was like, are you OK? Like what is wrong with you?
20:11
I'm just sitting there zoned out, just exhausted from dealing
20:15
with it. And I don't think enough people
20:16
think about that because you're going to have to deal with it
20:18
like eventually you learn, ignore it, but.
20:23
A lot of people don't know that. So what do you say to these
20:26
assholes who come into our comments and want to talk about
20:32
how ugly we are or this or that and all of this?
20:37
Like say to them or would I say in my head to?
20:41
Them What do you say in your head?
20:44
I mean, like, get you get yourself on here and put
20:47
yourself out there and spend all this time and you do it and see
20:51
how easy it is and that like, maybe you'd be a little bit
20:53
nicer to people. Like it doesn't, we don't have
20:55
to be perfect. We're just putting stuff out
20:57
there, you know? But what I say is OK.
21:02
What's the video that has caused the most has given you the most
21:06
heat? Probably the boudin king cake.
21:08
The like. It just went viral for whatever
21:10
reason. I'm not the first person to ever
21:12
make boudin king cake, but it went viral everywhere.
21:15
And it was just like, I mean, people were insulting me from
21:20
the I didn't cut the the exact center of the Crescent rolls,
21:26
like the scent, the circle was off like just you don't know how
21:29
to cook. Just it was days and days and
21:32
days and days of this shit. Like, Oh my God, I don't know
21:37
why it was that. And other than that, it's been a
21:39
couple of little divisive issues, which I didn't think
21:43
we're divisive, you know, at the time, like, like I was posting
21:48
it as a news story type of thing.
21:50
Like say when like when not away burned down or whatever.
21:55
You're like me and oh, this is happening right now.
21:57
And then people are just exactly turn that whole thing off.
22:03
Yes. It got very racial, racially
22:06
divided into tense very quickly. Yeah.
22:10
It just, you know, whatever. You get called everything in the
22:13
under the book for stuff like that.
22:15
So I just ended up, not that I don't want to hear everybody's
22:18
opinions or anything like, or if they want to talk normal, go
22:21
ahead and talk. But at a certain point it gets
22:23
detrimental to your page, like if people start reporting all
22:27
these comments and reporting your posts and stuff like that.
22:29
So that's the reason to turn off comments if it happens.
22:32
And then people are like, Ella, you turn off the comments.
22:34
You know what? I'm like, OK, whatever.
22:36
But you just got to do you and don't worry about what people
22:39
think about it because I don't have time to explain to you my
22:43
logic. You know what I mean?
22:44
Like you're not doing this 24/7. So you you've got the brand,
22:50
you've got the followers and you and you have your kitchen.
22:55
But what keeps the audience coming back seems to be that
22:58
food. So let's stir the pot a little
23:01
bit. How do you decide what recipes
23:03
you're going to share? I share everything, so I don't
23:09
know, it's not a decision on like, oh, what am I going to
23:13
post? Me and Brad are just like, what
23:15
are you hungry for? You know, like what do you want
23:17
to eat? And that's that's it.
23:21
It doesn't matter if it's a salad or a gumbo or whatever,
23:24
it's just what are we cooking today?
23:25
We cook every day. So it's like, why not post it
23:29
every day? But we don't every now and then.
23:31
I might be like, I did this 15 times, you know, and, and start
23:35
going on Pinterest or something and try to look for ideas of
23:37
something new just to do it. But if I make a gumbo 4 * a
23:43
month, you're going to see a video of gumbo 4 * a month.
23:45
Like I'm just posting it. I swear I have no game plan at
23:50
all like that. Gumbo you make is so amazing.
23:54
Let's talk about that. Like let what would you say?
23:58
What would you say are your two your two favorite things that
24:02
are kind of a Louisiana dish to cook?
24:04
The Kuvians, because I love red gravy or, or sauce pecan,
24:11
whatever you want to call it. There's, there's such a line
24:13
like everybody argues over that's a sauce pecan.
24:15
No, that's a Kuvian. No, that's this.
24:17
No, that's that. You know, the red gravies I
24:21
call, I call Cuviols sauce because I call it that if it has
24:25
a root in it. With the red gravy, I mean, you
24:28
got to look up the definitions to do things to even whatever.
24:32
But people are always going to argue about it anyway.
24:34
But yeah, that, and I mean, we just like jambalaya a lot.
24:39
I don't know. We just like.
24:40
I like turtle sauce because and. Your Sacalay cubion is just like
24:45
like I talked about with with Nathan and Amanda is one of the
24:48
best things I've ever eaten in my entire life, period.
24:53
That's actually the closest we got to get in a People's Choice
24:56
or something. We were like one behind the
24:58
first, second and third place, which is like because nobody
25:03
makes it with Sacaly, I mean, but we.
25:05
No, no one does. That's why I was like, I still
25:11
remember walking by and looking and I'm like, am I reading that
25:14
right? No way.
25:16
I was like, Oh my God, yeah, it was so good.
25:19
People use catfish because it's plentiful and cheap or whatever,
25:23
but we fish for that all the time.
25:25
Like I could load. Brad has stopped really taking
25:29
home all the fish because he's tired of cleaning fish.
25:31
But if we wanted to, at least once a week we go fishing or he
25:36
goes fishing. I hadn't been able to do it in
25:38
quite a while, which is is killing me.
25:40
But we could always stock, we could always keep sacaly socks.
25:44
It would be something for me. Like, I wouldn't even know where
25:46
to go get a catfish at, you know, like.
25:49
What's a dish that you posted that went that that just really
25:53
surprised you that it went viral?
25:57
Does it have to be a dish because it's so stupid?
26:00
It's not a dish. I made onion powder with onion
26:05
skins. Oh, yeah, I remember this.
26:09
I didn't. Number one, I didn't know that
26:10
you could do that until you. Can that's not what they do.
26:15
That's not when they that's not what they do.
26:17
When you buy it from like the Walmart or something, they're
26:19
using the insides, but the outside has all the nutrients.
26:23
I got attacked on every platform and I'm not even, that's the
26:26
first time something went viral on every platform and I had to
26:29
fight the controls on like all of them at the same time.
26:32
I was like, why are people so pissed off about hunting power?
26:37
It was ridiculous. It was so ridiculous.
26:40
You should go and watch that video on YouTube and just go
26:42
through the comments because you'd be like Oh my God what is
26:45
wrong? Yes, yeah, y'all go check it
26:47
out. I will try to remember.
26:50
I will link this in the description whenever you're
26:52
watching watching this, I will go I will link that video.
26:55
You need to go watch it and read the comments.
26:58
I read the comments on there and I'm like it's onion powder and
27:02
who cares? I.
27:04
Finally got so tired of it. But you want to answer comments,
27:08
You want the interactions to go back and forth.
27:09
They boost the algorithm even if it's negative.
27:13
Sometimes you want to answer it. So I just got so tired of
27:16
answering people and explaining myself.
27:18
I just went to chat GBG ask about onion skins, how to give
27:22
me a list of the benefits of it and just kept copying it and
27:25
pasting it under every comment. But like if you go on that video
27:28
it's under there like 500 times. It is ridiculous.
27:32
That's smart though. That's brilliant.
27:35
I mean that's all I can do at this point.
27:37
I was like I'm tired of talking to y'all.
27:38
Like it's just so bad and the Buddha king going viral.
27:42
I didn't expect that to go viral at all because we make that, you
27:46
know? And I thought it was goofy like
27:48
that. I was even the and one more the
27:51
first like one of the first videos ever did.
27:53
And I hope to God nobody goes look at it or look for it on
27:56
TikTok because it was the dumbest.
27:58
I was half drunk #1 because I had wine, like way too much wine
28:02
and did not know how to edit at all.
28:05
I was making spaghetti with a Roux because you can make
28:07
spaghetti sauce with a Roux. It just makes it a whole
28:09
different flavor. But it was one of the first
28:12
videos ever and I did not know how to edit.
28:14
And when I say I didn't know how to edit, it's in three parts.
28:16
One of them's 10 minutes long, one of them's like 8 minutes
28:20
long, the other one's like 7 minutes long.
28:23
He does. There he is.
28:26
It was horrible and the next day it had like a million and like a
28:30
couple days later 1,000,000 1/2 views and I'm like like I didn't
28:33
want to delete it because it made money but I'm sitting there
28:36
like really of like now I look stupid like you'd have to scroll
28:41
back forever so y'all don't do it please.
28:44
Oh, yeah, No, we won't do that, Rachel.
28:47
No. No.
28:48
It's horrible, it is. Horrible.
28:50
The first thing I'm doing whenever we're done with this
28:52
show, I've got to go. I can see this now.
28:56
You're going to be like, no way. But it does go to show you how
28:59
much you can learn over time, you know, because I didn't.
29:02
No clue. Well, I mean, that was that.
29:05
That was literally my last little question in this little
29:08
segment of talking about all of this is how has your cooking
29:11
evolved since you started sharing it publicly?
29:15
Well, you just answered that. It evolves a lot.
29:17
You know, sometimes you don't think about it when you're
29:19
cooking stuff. Like people taught me like if
29:22
they, they say that like I'm learning tips from you, but
29:26
people teach me stuff with their comments and it's something I
29:28
don't even think of. Like I'm just cooking.
29:30
I post a video and I'm like, you know, you could do this and you
29:32
can do that. And I'm like, oh, could have
29:34
thought about that before I did the video.
29:36
You know, might look stupid, but I learn as much as other people
29:40
learn so. Yeah, and you're going to make
29:42
another video with the same stuff again most likely.
29:45
And you'll you'll. Do different recipes are the
29:48
same? I'm trying to write a cookbook
29:50
and that's the hardest part. Number one is we don't measure
29:52
anything and #2 I don't think I've cooked anything the same
29:56
ever. So I understand.
29:59
I'm literally, I'm no joke. Like, I don't think there's one
30:02
recipe that you can go that's the exact same as you did before
30:07
ever. We just measure with our you
30:10
know your. Little heart like Brittany,
30:11
Camille says. You just measure.
30:13
With your little whatever makes you a little heart happy.
30:15
I love her all. Right, Rachel, before I let you
30:18
go, this is my favorite part of the show.
30:20
God. And.
30:22
You already know it's coming. Yeah, it's Tigs blitz time.
30:26
It's time for the rapid fire Louisiana questions.
30:29
There's no overthinking. Just a quick answer and I have
30:33
you. You're going to be happy.
30:35
I have you. Nothing but softballs.
30:38
I don't want, I don't need. I mean, OK, all right.
30:41
Yeah, let me, let me put my foot in my mouth.
30:43
Go ahead with the softball. We're going to see, we'll see,
30:47
we'll see if you believe that. All right #1 if you have to
30:50
pick, do you pick a Touffe or gumbo?
30:54
A touffe, Me. It's butter based, it's richer,
31:00
it's a touffe all day. I love gumbo though, don't get
31:03
me wrong. Right.
31:04
But in a touffe, you can make chicken a touffe and it tastes
31:07
delicious. Like you can do anything with
31:10
that butter red sauce. So good.
31:12
What music is playing in your kitchen whenever you're cooking?
31:15
All zydeco, all Balfour brothers, Jamie Bazron, all
31:20
Cajun music. We know every now and then he'll
31:23
throw in a day where he puts on like, Alice In Chains or
31:27
something, and that weirds me out.
31:28
I'm like, we put you, could you please just put on what we what
31:33
we want to listen to all Cajun music, all zydeco.
31:36
We've talked a little bit about this.
31:38
Who makes the best boudin king cake in the state of Louisiana?
31:43
Tim, e-mail Austin Dennis, are you what?
31:47
Kind of question is this I I like the one that I made, but I
31:52
threw it together. So it's going to have to be one
31:54
of them probably. But I never tasted Austin's.
31:57
But I'm not, he's going to get mad at me, Austin.
32:00
If he was, if he was asking me about a BBQ or dip, I would
32:03
think it would be Austin. But I'm have to say, probably
32:08
going to be Tim and I still didn't need his.
32:12
But I've done Tim's Buddha recipes and they're all on
32:14
point. I'm not mad.
32:15
I love Austin, but I have to go with Tim on that one.
32:19
I'm probably going with Tim too. Love you, Austin.
32:22
And I had Austin's. I was, I filmed him making that
32:26
so. I love him to death, I really
32:29
do, but like when I think a boudant recipes is my mind goes
32:35
to Tim. 100% yeah. And he, he nails it.
32:40
I want to make his cornbread. Mad at me that.
32:43
Is nobody's gonna be mad at you. The Unicorn 1 is so good.
32:47
I made it a couple of times off of his video and a bunch of
32:50
other people made it and everybody's like, oh, that's so
32:52
good. What's your dream collab?
32:54
If you could collaborate with any of these cooks that we're in
32:58
not, not anybody, any cook in the world, who would you want to
33:02
collab with? OK, I don't know if he'll watch
33:04
it. I'm gonna get him to watch it
33:05
though, and it's nobody here around here.
33:09
Drew Cooks, I just love. I don't know if anybody, OK,
33:13
I'll say that because there's a lot of people that I could
33:16
collab with that I can just call them and go collect.
33:18
Like I love wage fishes. I would love to do that.
33:21
But he's a friend and I can do that.
33:22
That's attainable. So if you're talking about Drew
33:25
Cook, I love him and I have spoken to him, but he's in like
33:28
Las Vegas or something. He's got over 1,000,000
33:31
followers on Facebook. He is hilarious.
33:34
He used to be like a movie producer, so he's real good at
33:37
editing, or he used to be in movies or something.
33:40
All his cooking videos are awesome.
33:42
He's like this big bearded guy that looks like Gandalf, covered
33:45
in tattoos, wearing like a flower apron.
33:48
You know, he's just. I know who you're talking about.
33:52
I love him, yeah. I think I would if I could do I
33:55
think I would go that just because I just love him.
33:57
You'll fish a lot. So what's something that y'all
34:00
always keep in your ice chest? If it's Brad, it just be beer.
34:06
He can't. It's like he can't.
34:07
It's like he can't go fishing without beer.
34:10
He can't clean fish without a beer.
34:12
It could be 10 in the morning and I'm like, you don't need to
34:14
drink a beer right now. He's like, this is my fish
34:16
cleaning beer. It's part of the ritual.
34:17
He said it's in Leviticus. Look it up.
34:19
You have to have one. It's like OK.
34:23
Very true. For me though, I just put like
34:25
little slum jums and stuff like that in water because I ain't
34:28
trying to get dehydrated. No, I think that's super
34:32
important. It makes us sound old, but
34:34
whatever. But if you're out there, don't
34:36
forget the water. I mean, dehydrations, no joke.
34:40
It's happened before. Well we didn't forget it.
34:42
We just was stupid. Look, years and years and years
34:44
ago that's happened where me and my previous husband who passed
34:48
away, we were out fishing in Franklin somewhere and took 2
34:52
fountain drinks because we were just going take a little 45
34:54
minute ride, you know, be back in an hour.
34:59
That did not work out. We got stuck in a canal.
35:02
We had no way to communicate with anybody.
35:05
We had it was 5 or 6 hours getting stuck till we finally
35:10
got somebody on ACB that had to call his dad who was like a his
35:14
dad was the Fire Chief in Franklin.
35:16
They had to call him from a tow boat.
35:18
By the time we got off the water, I I was out for two days,
35:23
just done. It's miserable.
35:25
Don't ever forget your water. There's my tip SO.
35:28
There's the tip. That's.
35:31
It if you could eat one meal for the rest of your life, what
35:35
would it be There's. These questions coming from, I
35:37
don't know, that's, that's like the hardest question ever.
35:41
It would have to be some type of Creole.
35:44
Just the red gravy on rice that's.
35:46
That's what I'm I would, that's what I would lean to based off
35:49
of this conversation. You've gone back to the red
35:52
gravy more than once, so I think that is definitely your
35:56
favorite. You have to be like a Creole.
35:58
Yeah, because it's so good. You could just get the depth of
36:02
flavor. Like, I love all the other
36:04
stuff. But when I have those meals,
36:06
Creole, even if it's pork chops, chicken Creole, shrimp Creole,
36:10
you whatever you put in it, it's always good because the sauce is
36:13
always good. And and I think I'll.
36:16
Just go with that last question. OK.
36:21
What would your younger self think if she saw what you're
36:25
doing today? I think she would be very proud
36:28
at this point. And especially like a lot of us
36:32
don't know everybody's stories all the way through, but there
36:35
was a, there were like times in my younger, younger adulthood
36:41
that I could be here or in jail, like just pick away, you know
36:46
what I'm saying? Seriously.
36:49
And I think to just be very proud, just like my, my, my
36:54
parents, there was a time when they were a little iffy about
36:57
it. And now they are.
36:57
And I think that's the same. Now they're proud of me, you
37:00
know? I think as as they should be.
37:04
Very proud and it makes you in. I'm just so glad to have gone
37:08
through some of that stuff. Well, a big thanks to Rachel for
37:12
sharing her story, her sauce, and her soul with us.
37:16
Y'all. Y'all make sure to follow
37:18
Louisiana Girls anywhere else they need to follow you at
37:21
Rachel. It's just Rachel Felder on a
37:23
Facebook because to get verified I had to put my my name, you
37:28
know, and Louisiana girls on Facebook.
37:31
And it's, I've tried to line up Louisiana girls with everything
37:34
else like Instagram and TikTok or whatever.
37:37
So I've tried to put Louisiana girls on everything else so it's
37:39
a little less confusing. So basically that's it.
37:43
Everybody, if y'all enjoyed the show, go follow her on all of
37:47
her socials. Give us a like, give this, give
37:51
this a thumbs up wherever, wherever it is that you're
37:54
watching it, share it, tag a friend, and until then, we'll
37:58
see you next week.