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NILE EVANS - Eggs and Toast · Eating While Broke

• 0:00
  Speaker 1: Welcome to another episode of Eating While Broke. Today, I
• 0:03
  Speaker 1: have a personal friend, executive producer walling out now Evans
• 0:07
  Speaker 1: here joining us, spilling the teeth on what life was like, uh,
• 0:10
  Speaker 1: from the beginning all the way to the executive producing
• 0:13
  Speaker 1: walling out problem. What are we cooking today? Today? We're
• 0:39
  Speaker 1: cooking eggs and toast, old school, uh broke classic from me.
• 0:44
  Speaker 1: You know, I still eat it to this day, but
• 0:45
  Speaker 1: I love it. And this was the get through meal,
• 0:49
  Speaker 1: you know, through all of my life. Yes, and it's
• 0:52
  Speaker 1: definitely affordable. I think this whole meal out of pocket
• 0:55
  Speaker 1: was exactly five dollars. Definitely can last you a couple
• 0:59
  Speaker 1: of meals all day long. I can eat this all
• 1:02
  Speaker 1: day long. I can eat it every meal, breakfast, breakfast
• 1:04
  Speaker 1: for dinner. And another note is that when we were
• 1:07
  Speaker 1: talking about doing this show, I remember you talking about
• 1:10
  Speaker 1: hacking the box tacos and all the shortcuts by just
• 1:13
  Speaker 1: eating fast food. But this actually priced out to be
• 1:16
  Speaker 1: cheaper than hacking the box. Yeah, it does it does
• 1:18
  Speaker 1: you know? Hack in the box? You gotta you know,
• 1:21
  Speaker 1: they make it so you can go in there, boom,
• 1:24
  Speaker 1: get your two tacos for a dollar and you're good
• 1:26
  Speaker 1: but this requires you to have, you know, something to
• 1:29
  Speaker 1: to make it on. So I think hack in the
• 1:32
  Speaker 1: boxes is on the go broke. This is in the
• 1:35
  Speaker 1: house broke, all right, So walk us through the all right.
• 1:38
  Speaker 1: So you got your your toast, your semi whole week toast,
• 1:41
  Speaker 1: because you don't want the whole wee grainy stuff one.
• 1:44
  Speaker 1: It's gonna cost you too much. You know, you don't
• 1:46
  Speaker 1: want to spend four dollars for a loaf of grainny
• 1:50
  Speaker 1: nutty ass bread, so you get the almost wheat um.
• 1:54
  Speaker 1: Then we have our eggs, you know, brown, free range.
• 1:58
  Speaker 1: I'm sure we don't really care. They're just eggs. Hopefully
• 2:01
  Speaker 1: there's not a baby chicken off in there. So we're
• 2:04
  Speaker 1: making beloat. No, that's a Filipino joker anyway. So we
• 2:10
  Speaker 1: got our cheese. You know, it looks like it's prepackaged mixed.
• 2:14
  Speaker 1: That's like the Mexican in the bag cheese. Whatever cheese
• 2:18
  Speaker 1: you rock with, whether it's uh, you know, American, whether
• 2:21
  Speaker 1: it's Government, whether it's Monterey Jack, whatever, whatever you're rocking with,
• 2:25
  Speaker 1: that's you know, that requires you not to have to
• 2:28
  Speaker 1: grate for an hour, you know what I mean? Um,
• 2:31
  Speaker 1: any kind of green sauce for me if I So
• 2:34
  Speaker 1: the variation on this is tacos. So if let's say
• 2:39
  Speaker 1: you don't have any bread my household, we always have tortillas. Tortillas,
• 2:45
  Speaker 1: throw a little grease in the pan, boom, crisp them up,
• 2:49
  Speaker 1: and now you got egg tacos. So eggs on toast,
• 2:52
  Speaker 1: eggs on tacos. Actually, I'm originally from l A. I'm
• 2:57
  Speaker 1: originally from l A. I'm listen, I'm I'm old O
• 3:02
  Speaker 1: g l A, which which makes me almost Mexican. So, um,
• 3:07
  Speaker 1: you know, hopefully I'm not going to get canceled for
• 3:10
  Speaker 1: saying that I'm almost Mexican. It's it's just a joke. Uh.
• 3:13
  Speaker 1: And so you know, I've lived around uh Latino culture
• 3:18
  Speaker 1: for a long time and everywhere you go in to
• 3:20
  Speaker 1: l A's tacos, so you know, nothing better than an
• 3:23
  Speaker 1: egg taco if it's not gonna be on toast, So
• 3:27
  Speaker 1: why don't you whip us up some breakfast? Essentially, that's
• 3:30
  Speaker 1: what we're having. And I forgot this alt pepper, so
• 3:32
  Speaker 1: we're gonna do wow. I don't know how wow, no
• 3:35
  Speaker 1: season and hum, that's what we're doing while eating my
• 3:38
  Speaker 1: broke that's broke. Eating right there when there's no seasoning. Okay,
• 3:44
  Speaker 1: I so we're just want to ex scramble. Can I
• 3:47
  Speaker 1: get I've never had you want? You want to rock
• 3:50
  Speaker 1: with the tortilla. Let's do it. Do you have any grease?
• 3:54
  Speaker 1: But no, I mean you don't really make tortillas with butter.
• 3:59
  Speaker 1: We can know I can do that because we're broke,
• 4:02
  Speaker 1: do it. That's what we're gonna do. But it's all good.
• 4:05
  Speaker 1: We could pause, we could get the oil for you.
• 4:08
  Speaker 1: I mean that would help a season, that could help
• 4:14
  Speaker 1: you know. We're gonna take a quick break. You guys,
• 4:16
  Speaker 1: get your commercials break. We're back from finding the salt
• 4:21
  Speaker 1: pepper oil and all the missing ingredients for Nole's cooking
• 4:24
  Speaker 1: meal for today. All of a sudden, we have salt pepper,
• 4:28
  Speaker 1: which is very embarrassing on my part. So while you
• 4:32
  Speaker 1: live these eggs. Uh And ironically we are taping in
• 4:35
  Speaker 1: the morning. So this is my second breakfast of the day.
• 4:38
  Speaker 1: Everybody go um, But luckily it's it's a breakfast that
• 4:43
  Speaker 1: I'm accustomed to eating. Yeah, So right now I'm heating
• 4:47
  Speaker 1: up the I'm gonna heat up this pan so that
• 4:50
  Speaker 1: we can quickly fry these tortires because it only takes
• 4:53
  Speaker 1: a second to get them crisp. We're gonna, yeah, we're
• 4:58
  Speaker 1: gonna do that. While all that's happening. What I'm gonna
• 5:01
  Speaker 1: do is I'm gonna whisk up some of these eggs.
• 5:03
  Speaker 1: So get a little crack on the eggs. And while
• 5:07
  Speaker 1: you're doing that, I'm just curious. When we were talking
• 5:11
  Speaker 1: about doing this episode, I know we went back and
• 5:14
  Speaker 1: forth on what your meal was going to be, and
• 5:18
  Speaker 1: we talked about eating out, eating fast week, which I've
• 5:20
  Speaker 1: done plenty of times. Uh, and then we we ended
• 5:26
  Speaker 1: up with this. This was your main go to? What
• 5:30
  Speaker 1: memories were you taken back to? This was your main
• 5:33
  Speaker 1: go to? Um, this goes back to me and my
• 5:36
  Speaker 1: mom living in uh, south central l A. You know
• 5:39
  Speaker 1: what I mean. Um, that's where that's why I originally
• 5:42
  Speaker 1: grew up, um in the eighties, and uh, you know,
• 5:46
  Speaker 1: she would always make breakfast for dinner. And I didn't
• 5:48
  Speaker 1: know that it was because we didn't really have much,
• 5:51
  Speaker 1: but we always had eggs, We always had some bread,
• 5:53
  Speaker 1: So you know that's what we did. You never got
• 5:57
  Speaker 1: sick of it. No, I could eat that. I could
• 6:01
  Speaker 1: eat that breakfast lunch and dinner all day, every day
• 6:03
  Speaker 1: till this day. Um. Because it's a light meal. It's easy,
• 6:08
  Speaker 1: you know what I mean. If you take out the toast,
• 6:10
  Speaker 1: it's a low carb you know what I mean. Um,
• 6:13
  Speaker 1: So you throw a little whisk. That's my whisk. Some
• 6:17
  Speaker 1: people just do that and I just do what. I'm like,
• 6:19
  Speaker 1: what are you doing? And you don't add milk and
• 6:22
  Speaker 1: all the other stuff. Some people add, um, you know,
• 6:28
  Speaker 1: sour cream to make them creamy. I saw that on
• 6:30
  Speaker 1: a cooking show and I was like, Oh, that's how
• 6:32
  Speaker 1: you make them fluffy like that, and they kind of
• 6:34
  Speaker 1: climb up a little different. But I just go, I
• 6:37
  Speaker 1: go right for this. But you gotta you gotta throw
• 6:40
  Speaker 1: a little salt in here. Some people do it after
• 6:43
  Speaker 1: I do it. Now, little salt, little pepper. I usually
• 6:47
  Speaker 1: like to use the ground pepper because I like to
• 6:50
  Speaker 1: I like that peppery taste. Right there. Hit the whisk.
• 6:55
  Speaker 1: Check over here. I feel like this is this is
• 6:58
  Speaker 1: coming along right. You don't throw the green sauce into
• 7:01
  Speaker 1: the little mix. That's after. That's after. Okay, that was
• 7:06
  Speaker 1: that was a dumb question. You want to put right
• 7:10
  Speaker 1: there because I don't use hot sauce. You don't. I
• 7:16
  Speaker 1: don't use hot sauce. You don't use it ever, ever,
• 7:19
  Speaker 1: not really ever. No, I'm from New York though. I
• 7:22
  Speaker 1: think that's just the l A thing. L A is
• 7:24
  Speaker 1: the tackles, and you don't. You're probably chicken. Maybe put
• 7:28
  Speaker 1: some honey on it. Anyways, this isn't about me. It's
• 7:39
  Speaker 1: how do you go from South Central to executive producer
• 7:42
  Speaker 1: of walling Out? Um? You get out of South Central,
• 7:47
  Speaker 1: you know, I think that's that was the main thing,
• 7:50
  Speaker 1: was getting out of South Central. My mother in the eighties,
• 7:55
  Speaker 1: UM had you know, I had an aunt. I lived
• 8:00
  Speaker 1: in the Bay Area. I went up there for you know,
• 8:04
  Speaker 1: the summer to spend with my cousin, and it was
• 8:07
  Speaker 1: just completely different. You know, I didn't have to worry
• 8:10
  Speaker 1: about getting shot. I don't have to worry about you know, gangsters. Um.
• 8:15
  Speaker 1: So my mother let me live up there for a
• 8:17
  Speaker 1: little while. So I got out of the Bay ended
• 8:21
  Speaker 1: up going to school there and moved back and forth
• 8:23
  Speaker 1: a little bit. Um and then I went to college.
• 8:26
  Speaker 1: And you know, when I was going to college, my
• 8:29
  Speaker 1: uncle was doing the Jamie He was doing the Jamie
• 8:32
  Speaker 1: Fox Show when I was in high school, was doing
• 8:34
  Speaker 1: in high school. He was doing Martin and then he
• 8:37
  Speaker 1: started he created the Jamie Fox Show. So I was like, oh, man,
• 8:40
  Speaker 1: look what he's doing. I want to do that. And
• 8:42
  Speaker 1: so you go see him on set or something. Yeah,
• 8:45
  Speaker 1: I We'll go down to the to the set of
• 8:47
  Speaker 1: Martin and Jamie Fox Show. And then, um, you know,
• 8:51
  Speaker 1: I went to college for a couple of years, dropped out. Um,
• 8:55
  Speaker 1: and then you know, he said, Yo, do you want
• 8:58
  Speaker 1: to finish school? I said, He's like, because I'll pay
• 9:01
  Speaker 1: for you to finish school. I was like, now, I said,
• 9:03
  Speaker 1: well you want to come work? I said yeah. So
• 9:05
  Speaker 1: I came down back to l A. And started working
• 9:09
  Speaker 1: on the Jamie Fox Show as a production assistant. Yeah.
• 9:12
  Speaker 1: So how old were you then? I was, I don't know, twenty.
• 9:17
  Speaker 1: I think I was twenty something like that. And then, um,
• 9:20
  Speaker 1: and what was your mom's thoughts when you're like, I'm
• 9:22
  Speaker 1: gonna drop out in Well, it was it was a
• 9:25
  Speaker 1: financial thing. You know, it was a financial thing. So, um,
• 9:31
  Speaker 1: I'm gonna need some other tools. Do you have any tongues?
• 9:35
  Speaker 1: We don't need them. Okay, you don't have any tongues
• 9:38
  Speaker 1: in the kitchen. Now, ironically, another thing is, uh, we
• 9:43
  Speaker 1: do there in the back. I've never fried a taco
• 9:46
  Speaker 1: or fried anything. You've never I've never even fried chicken. Boom,
• 9:52
  Speaker 1: So this is all a learning. Then you bring another
• 9:54
  Speaker 1: one in just to start it to save time, just
• 9:58
  Speaker 1: so you guys know. I just watched him but heat
• 10:00
  Speaker 1: a vegetable oil. Then he put the tortillas in and
• 10:04
  Speaker 1: folding them like a taco. So this is gonna happen
• 10:08
  Speaker 1: really really fast. So boom. Now will that make the
• 10:15
  Speaker 1: shells crispy a little bit? And that's what I like.
• 10:19
  Speaker 1: I've never seen this done in real life, ever, this
• 10:22
  Speaker 1: is my first time. Now, if you notice what this
• 10:25
  Speaker 1: looks like, it looks like that place we talked about
• 10:28
  Speaker 1: that has ninety cents um tacos, right, so it looks
• 10:34
  Speaker 1: kind of similar. Right, Oh yeah it does right. I
• 10:39
  Speaker 1: can't believe I just learned how to make tacos. Is
• 10:43
  Speaker 1: your man from l A. No, he's from Detroit. Oh
• 10:47
  Speaker 1: that's why, because that would probably be a requirement if
• 10:50
  Speaker 1: he was from l A. You know, I was like, oh,
• 10:52
  Speaker 1: you don't make tacos, we're gonna have a hard time
• 10:55
  Speaker 1: being together in life. So he's from Detroit, so he
• 10:59
  Speaker 1: doesn't really have taste for anything, right, I don't know
• 11:02
  Speaker 1: that island. It's like to me, it's like the why
• 11:07
  Speaker 1: why Doestroit Coney Island? Which is good. I've never understood that.
• 11:12
  Speaker 1: I never understood it. But all I knows that if
• 11:14
  Speaker 1: you go on Instagram and you like typing Coney Island,
• 11:17
  Speaker 1: see a lot of he has a a hot dog. No,
• 11:22
  Speaker 1: that's in New York. No, Coney Island in Detroit is
• 11:26
  Speaker 1: the hot dog place. No. I think it's like a Danny.
• 11:29
  Speaker 1: I'm not asking you what I'm telling you. Oh, have
• 11:32
  Speaker 1: you been to it? They serve different things. Yeah, but
• 11:36
  Speaker 1: Coney Island they have. It's called Coney Island because of
• 11:39
  Speaker 1: the hot dog. I thought it was called the Cony.
• 11:44
  Speaker 1: I honestly, can't you learning stuff on your show? I'm learning?
• 11:47
  Speaker 1: Look at that. How many tacos you want? I want to?
• 11:50
  Speaker 1: You want to? Boom? I'm gonna go one more. I'm
• 11:54
  Speaker 1: excited for these. I now officially know how to cook tacos.
• 11:58
  Speaker 1: So you're on the Jamie fox I'm on the Jamie
• 12:01
  Speaker 1: Foxx Show. Um, My uncle says, you know, I got
• 12:05
  Speaker 1: a call from Will Smith. He's got this kid and
• 12:08
  Speaker 1: he's super talented. Um, he wants to do a TV
• 12:12
  Speaker 1: show with this guy, sixteen year old kid named Nick Cannon.
• 12:16
  Speaker 1: We go see him do stand up. He's amazing, brilliant,
• 12:20
  Speaker 1: smart kid. Um and uh, uncle says, and and so
• 12:26
  Speaker 1: me and me and Nick hit it off. We're two
• 12:29
  Speaker 1: young guys in the next six six seventeen years old.
• 12:32
  Speaker 1: I'm twenty, you know what I mean. Um, So he's like,
• 12:37
  Speaker 1: you know, I'm like big brother and so uh you know,
• 12:41
  Speaker 1: and I'm I'm always around because I work on the
• 12:43
  Speaker 1: show while we're developing this thing. So we uh, we
• 12:49
  Speaker 1: turn this off so we get to what do I
• 12:54
  Speaker 1: do with this? I don't know, we'll figure it out.
• 12:56
  Speaker 1: All right, I'm turning that off and put that over here. Boom.
• 13:00
  Speaker 1: Now we're gonna start on these eggs. Now. If you
• 13:03
  Speaker 1: want to get fancy, this is what you do. Hit
• 13:08
  Speaker 1: that with a little salt while there's still a little wet.
• 13:11
  Speaker 1: Put a little extra flexo. But no, he's not the
• 13:15
  Speaker 1: t You are not from l A. I am from
• 13:19
  Speaker 1: New York. All the way. Taco doesn't happen, And did
• 13:21
  Speaker 1: we We didn't taco? You know, so time tortillas going down,
• 13:29
  Speaker 1: trust me, So that's gonna happen I'm warming this up,
• 13:34
  Speaker 1: only fool with real butter. Yeah, you were very very
• 13:38
  Speaker 1: strict about it. I honestly haven't. I didn't know there
• 13:42
  Speaker 1: was such thing as real butter until we were like,
• 13:44
  Speaker 1: I need there's gotta be butter. It can't be spread,
• 13:46
  Speaker 1: it can't be some sort of margarine or some sort
• 13:49
  Speaker 1: of canola oil. Get down, No, I'm not gonna do it.
• 13:54
  Speaker 1: I slather the butter on the bread like. I don't
• 14:00
  Speaker 1: just go up scrape like. I'm like corner to corner.
• 14:04
  Speaker 1: We got to add this and then I'm gonna show
• 14:06
  Speaker 1: you another little technique just to make it taste a
• 14:08
  Speaker 1: little better. On top of that, let me get this warm.
• 14:11
  Speaker 1: So back to back to the story. Um, Nick is
• 14:18
  Speaker 1: sixteen seventeen. We are um doing this project. Working on
• 14:24
  Speaker 1: this project. Nick and Will have some creative differences. You know,
• 14:30
  Speaker 1: they split apart, but me and Nick we remain friends
• 14:34
  Speaker 1: later on in life. Um. You know, a couple of
• 14:37
  Speaker 1: years later, he's doing Drumline. He's got a record deal.
• 14:40
  Speaker 1: He says, hey, man, I know you want to write,
• 14:44
  Speaker 1: but I need somebody to come on the road with me. Um,
• 14:47
  Speaker 1: And I'm like, yo, man, I'm a writer, Like I
• 14:49
  Speaker 1: don't want to. I'm trying to get on as a writer.
• 14:51
  Speaker 1: He's like, look, here's the deal. Come on the road
• 14:55
  Speaker 1: with me. We're gonna travel the world. He says, give
• 14:57
  Speaker 1: me like two years, and I promise you will will
• 15:00
  Speaker 1: I'll create something and we'll get on. How old was
• 15:04
  Speaker 1: then when he's saying all this to you, twenty he's
• 15:07
  Speaker 1: at the time, probably twenty one. He had just done drumline,
• 15:11
  Speaker 1: just got the record deal. He's no, maybe he's twenty three.
• 15:13
  Speaker 1: I don't know. I can't remember it so long ago.
• 15:16
  Speaker 1: So uh, you do it. So you know, I just
• 15:22
  Speaker 1: got laid off of a job and he called literally
• 15:27
  Speaker 1: the next day, and I was like, wow, that was
• 15:30
  Speaker 1: that was ironic. Um, so I go on the road.
• 15:35
  Speaker 1: I don't come home for a month. You know what
• 15:38
  Speaker 1: were you doing? That? Just music to kind of like
• 15:40
  Speaker 1: road managing, you know what I mean? It was like
• 15:43
  Speaker 1: I was road manager, security, I was everything, you know
• 15:46
  Speaker 1: what I mean. I was like taking care of the
• 15:48
  Speaker 1: schedule making, and I was his stylist for a while.
• 15:51
  Speaker 1: Like I was doing a little bit of everything. But
• 15:54
  Speaker 1: the dope part about it was, you know, you're traveling
• 15:57
  Speaker 1: the world on someone else's dime. With your friend, Like
• 16:00
  Speaker 1: he's not even paying for the record labels paying for it,
• 16:03
  Speaker 1: so you know, And that was the first place I
• 16:06
  Speaker 1: ever made any real money. Like I remember, I came
• 16:09
  Speaker 1: home and I had to check. I had like checks.
• 16:11
  Speaker 1: I had like forty dollars at checks, and I was like,
• 16:15
  Speaker 1: and I like, how old are you? Then five? But
• 16:19
  Speaker 1: I've never I've never invoiced, so you know, like, invoice
• 16:23
  Speaker 1: is weird. You Like, you send out this invoice for
• 16:25
  Speaker 1: the first time, You're like, they're not gonna pay me.
• 16:29
  Speaker 1: This was because I'm used to getting a little hourly
• 16:32
  Speaker 1: rate somewhere and I'm like, they're not gonna pay me that.
• 16:36
  Speaker 1: And then and the and the lady at the record label,
• 16:39
  Speaker 1: Nicky Benjamin, she was like, I'll just do your invoice
• 16:41
  Speaker 1: because I didn't know how to do an invoice. So
• 16:43
  Speaker 1: she's doing the invoices and she's like and so I'm
• 16:45
  Speaker 1: just working and getting the clothes and doing all this stuff.
• 16:47
  Speaker 1: And I come home and I got like fortys and
• 16:49
  Speaker 1: I'm like, WHOA, Like this entertainment money is real, Like
• 16:53
  Speaker 1: this is crazy, right, And so we were on the
• 16:57
  Speaker 1: road for about two maybe two and a half years,
• 17:02
  Speaker 1: and then um, I had a kid, and I told
• 17:07
  Speaker 1: I said, I'm not going to be on the road
• 17:09
  Speaker 1: if I have a kid. So I came off the
• 17:12
  Speaker 1: road well before that. Um before that, you know, Nick
• 17:17
  Speaker 1: pitched the show Whiling Out. He didn't pitch it. We
• 17:21
  Speaker 1: went and shot it. So we went and shot a
• 17:23
  Speaker 1: version of Whiling Out, and we went and right you
• 17:29
  Speaker 1: rented the rented a club much like what you're doing here,
• 17:34
  Speaker 1: rented a spot, rented the Comedy Union. Shout out to
• 17:38
  Speaker 1: Ends Mitchell for for letting us do that. Um, you know,
• 17:41
  Speaker 1: we rented out the Comedy Union. He rented out the
• 17:43
  Speaker 1: Comedy Union, and we shot a pilot. We shot a presentation, pilot,
• 17:49
  Speaker 1: shot a full episode. Um, you know, Loon was the
• 17:54
  Speaker 1: that's how long ago was Loon, who was a bad
• 17:57
  Speaker 1: boy artist, was the you know, was a special guest
• 18:01
  Speaker 1: on the show. You know, Kevin Hart was a cast member.
• 18:06
  Speaker 1: He was he was a little short guy named Kevin.
• 18:10
  Speaker 1: He wasn't Kevin Hart really, you know what I mean.
• 18:12
  Speaker 1: So Kevin Hart was a cast member at the time,
• 18:15
  Speaker 1: and you know he's kind of still doing He did
• 18:17
  Speaker 1: the pot and you know when we did when we
• 18:19
  Speaker 1: did the second pilot, so they gave us money to
• 18:22
  Speaker 1: do a real pilot. By then, Sole pointed hit so
• 18:25
  Speaker 1: he was a bigger name, and so we so Kevin
• 18:29
  Speaker 1: was our special guest for the pilot, which is super dope,
• 18:32
  Speaker 1: you know, just even as a story is just amazing.
• 18:35
  Speaker 1: And so yeah he uh uh. We sent it to
• 18:39
  Speaker 1: MTV and they had ordered eight episodes and we were
• 18:43
  Speaker 1: on and that was how it started. And you know,
• 18:47
  Speaker 1: I I came off the road, I was like, this
• 18:49
  Speaker 1: is what I want to do. This is it And
• 18:51
  Speaker 1: that was my That's when like, that's when Dorian came
• 18:54
  Speaker 1: on and so I met you right around that time, uh,
• 19:00
  Speaker 1: celebrity high right when while when I first came out
• 19:03
  Speaker 1: and you guys had I think you guys had a
• 19:05
  Speaker 1: a office in the empty on the viying lot or
• 19:08
  Speaker 1: somewhere out there. Yeah, so back to this, I'm gonna
• 19:15
  Speaker 1: I'm gonna probably drop these. I feel like it's warm enough.
• 19:20
  Speaker 1: Um you know what we might need We might need
• 19:22
  Speaker 1: another egg, go ahead, brow up, we might. I was
• 19:26
  Speaker 1: about to do something all the way wrong. What I
• 19:29
  Speaker 1: was about to crack this over here because I'm not
• 19:31
  Speaker 1: thinking because I'm doing an interview at the same time.
• 19:34
  Speaker 1: Multitask multitask all right, So this is almost hot, so
• 19:41
  Speaker 1: you want to get the pan nice and hot. You
• 19:42
  Speaker 1: want to get a nice and hot because these are
• 19:44
  Speaker 1: gonna come off quick. It's not gonna take mong. So
• 19:46
  Speaker 1: you like your ex extra fluffy, you know, I just
• 19:50
  Speaker 1: like him scrambled. Some people like their eggs so fluffy
• 19:54
  Speaker 1: it doesn't even look cooked. I'm want of those people.
• 19:56
  Speaker 1: I like to know my eggit cooked. Yeah, I mean,
• 19:59
  Speaker 1: you know, it just depends on you know. I don't
• 20:02
  Speaker 1: like him. I don't like him super hard, and I
• 20:06
  Speaker 1: don't like him, you know, Um, I just like him.
• 20:10
  Speaker 1: You'll see how to make him. Here we go. I
• 20:12
  Speaker 1: would be the judge of this whole meal to there
• 20:15
  Speaker 1: it is. So we got tortilla, so we're ready for that.
• 20:18
  Speaker 1: Um you know, we got this cooking. We'll get these
• 20:22
  Speaker 1: eggs going, which won't take too long. So you you
• 20:27
  Speaker 1: went on the road with Nick, Yes, okay. Then after
• 20:31
  Speaker 1: the road, you guys decide you're going to do the
• 20:33
  Speaker 1: pilot for a while, and out it gets picked up.
• 20:35
  Speaker 1: I can't imagine that there was no hiccups on the way.
• 20:40
  Speaker 1: I mean, you didn't blow your forty grand it was
• 20:44
  Speaker 1: no I mean, you know, I was at that point,
• 20:47
  Speaker 1: I was kind of like, you know, I was still struggling,
• 20:49
  Speaker 1: you know what I mean. I think the biggest hiccup
• 20:52
  Speaker 1: I would say, I wouldn't call it a hiccup, was
• 20:55
  Speaker 1: so I'm getting on the road money. So I'm getting
• 20:58
  Speaker 1: money from being road manager. Now when I go to
• 21:03
  Speaker 1: when I have a kid, I said, I'm not going
• 21:04
  Speaker 1: to do the road, so about of my income goes away.
• 21:10
  Speaker 1: And now I have the show that could not may
• 21:13
  Speaker 1: or may not come back. So now I'm I'm in
• 21:17
  Speaker 1: risky time. I'm like, oh, I don't know if we're
• 21:20
  Speaker 1: gonna get a season two. Always think I don't know
• 21:23
  Speaker 1: if we're gonna get a season two. What do you do?
• 21:26
  Speaker 1: Did you like like a little? I mean, when you
• 21:29
  Speaker 1: when you're in entertainment, you have to save money, so
• 21:32
  Speaker 1: you you might get a little chunk, but you gotta
• 21:35
  Speaker 1: save it. And because you're not gonna get a weekly check,
• 21:39
  Speaker 1: so if you're not getting a weekly check, you might
• 21:43
  Speaker 1: get a lump sum and you gotta make that stretch
• 21:46
  Speaker 1: until the next show or whatever else you're doing. So
• 21:49
  Speaker 1: it's a risky time. So, you know, and I got
• 21:52
  Speaker 1: a kid, you know what I mean. So it's it's
• 21:56
  Speaker 1: it's definitely a risky time. So I'm gonna put these
• 22:01
  Speaker 1: off right here. While this is going, I am going
• 22:05
  Speaker 1: to put this here. I'm gonna drop said toast. Hopefully
• 22:12
  Speaker 1: it's not too toasty and burns, so I'm gonna lighten
• 22:16
  Speaker 1: it up, making light skinned toast. Um, where where was I?
• 22:21
  Speaker 1: You were talking about stretching your money, So yeah, you
• 22:25
  Speaker 1: gotta stretch your money. So there were times where you know,
• 22:29
  Speaker 1: I have a kid, and you know whether they're gonna
• 22:32
  Speaker 1: do season two or not. I'm like, oh, okay, I
• 22:35
  Speaker 1: got a little bit of money, but you know things
• 22:37
  Speaker 1: are thin. Are you thinking backup plan? Day job? Nah? Nah?
• 22:45
  Speaker 1: You know why because what I learned about trying to
• 22:47
  Speaker 1: have a backup plan is you're not focused on the
• 22:51
  Speaker 1: one thing. It's like, I'm doing production, I'm gonna be
• 22:53
  Speaker 1: a writer, I'm gonna do something in this business. Like
• 22:56
  Speaker 1: if you have a backup plan, like you're gonna fall
• 23:01
  Speaker 1: back on that. I was like, this is I'm all in.
• 23:05
  Speaker 1: I gotta do something like there's no oh, I'm gonna
• 23:08
  Speaker 1: work at FedEx Taco Bell to do whatever. Now, it's
• 23:12
  Speaker 1: always good to have a side hustle, but I think
• 23:15
  Speaker 1: everyone should have a side hustle. Candle crack. Yeah, it's
• 23:22
  Speaker 1: considered a side hustle. So you know, I started a
• 23:26
  Speaker 1: candle company. I'm was writing a book about a hundreds
• 23:30
  Speaker 1: of central things that make you a grown ass man
• 23:32
  Speaker 1: and um that's the name of the book and it's
• 23:35
  Speaker 1: you have to be put out. But um, you know
• 23:38
  Speaker 1: in the book, I said, every man should have candles
• 23:40
  Speaker 1: in this house because one dudes houses, you've been to
• 23:45
  Speaker 1: a guy's house before one, they don't always smell good.
• 23:48
  Speaker 1: My husband always kept candles by the way, right, that's
• 23:51
  Speaker 1: how That's how he bagged you. So my thing is
• 23:54
  Speaker 1: like this, what dude, when you walk in and has
• 23:57
  Speaker 1: five candles lit? If a dude has five candles lit,
• 24:01
  Speaker 1: it should just be like automatically, I want you different
• 24:03
  Speaker 1: five I gotta give them. So like it's like what
• 24:07
  Speaker 1: due does that? And I was like, I want to
• 24:09
  Speaker 1: be that what dude that when they come into my
• 24:12
  Speaker 1: house they go, oh, it smells so fresh? What does
• 24:14
  Speaker 1: that tell a woman? Oh? I feel comfortable. I'm comfortable.
• 24:19
  Speaker 1: This is nice, the house is clean and smells good.
• 24:25
  Speaker 1: This is what this is what it's all about. Toast
• 24:28
  Speaker 1: is ready, light skinned? Kay? Not burnt light skin toast.
• 24:34
  Speaker 1: So uh, so I started this so uh you know,
• 24:39
  Speaker 1: I used to buy candles, and candles were candles are expensive,
• 24:45
  Speaker 1: so I took a class and learn how to make them,
• 24:48
  Speaker 1: a sixty dollar class. I learned how to make them,
• 24:51
  Speaker 1: and that was it. I posted the ones that I
• 24:56
  Speaker 1: made on Instagram. It went crazy and that was it.
• 25:01
  Speaker 1: And I got some labels made and started a company
• 25:05
  Speaker 1: and that was now. You would say that's more of
• 25:08
  Speaker 1: a hobby than a hustle or both. It's a hobby
• 25:11
  Speaker 1: that can make money, so it's a side hustle, little hobby.
• 25:13
  Speaker 1: So I always feel like this. You should always do
• 25:16
  Speaker 1: something that makes you happy, and if you can monetize that,
• 25:20
  Speaker 1: that's even better. Like people go to work all the
• 25:23
  Speaker 1: time and they hate their job, Like these cameramen, they
• 25:26
  Speaker 1: love what they do because this is the business that
• 25:28
  Speaker 1: they probably always wanted to be in. You're not a
• 25:30
  Speaker 1: cameraman because you go, oh, man, I couldn't find anything else.
• 25:34
  Speaker 1: This is what you want to do. Either you want
• 25:35
  Speaker 1: to director, you want to do whatever. Now I have
• 25:38
  Speaker 1: to note on this eggs and toast. You go to
• 25:42
  Speaker 1: the edge with the butter. You don't just overhead came
• 25:48
  Speaker 1: to the edge. You don't just hit it slop boom.
• 25:52
  Speaker 1: It's got to be moist on every corner because you
• 25:55
  Speaker 1: know the corners and the edges of the parts of
• 25:58
  Speaker 1: We're gonna win them up so you get them all
• 26:00
  Speaker 1: the way to the corner so that every bite is
• 26:04
  Speaker 1: the right bite. I feel like if you ever made
• 26:06
  Speaker 1: a sandwich, I would want to eat all you would.
• 26:10
  Speaker 1: So I want you to take that piece of toast. Boom,
• 26:14
  Speaker 1: that's your piece of toast. Now, this is what people
• 26:17
  Speaker 1: don't know about seasoning. The butter is seasoned because it
• 26:22
  Speaker 1: has salt in it. Yeah, you want to give it
• 26:24
  Speaker 1: a little extra Oh my gosh. Now you're gonna make
• 26:31
  Speaker 1: it taste better. Now if you want to go for
• 26:32
  Speaker 1: it for me. Cool. So I'm about flavor, you know.
• 26:39
  Speaker 1: So I'm gonna make these little egg tostatus. That's about
• 26:44
  Speaker 1: the amount of egg that I like because I like
• 26:46
  Speaker 1: to put a little fold off on it. Oh, I
• 26:49
  Speaker 1: see what you're saying. You want to deal your eggs.
• 26:53
  Speaker 1: I'm more excited about these tackles. Okay, So we've got
• 26:57
  Speaker 1: enough for tacos too, So we're gonna go to the
• 26:59
  Speaker 1: tacos now, grab your tortillas is crispy. Okay, okay, that's
• 27:05
  Speaker 1: how you get down boom. I like to taste the tortilla.
• 27:12
  Speaker 1: I can take some of the egg off this toast
• 27:14
  Speaker 1: and put it in my So it's just egg. You
• 27:20
  Speaker 1: don't like eggs. No, I'm just saying I won't be
• 27:22
  Speaker 1: able full bread. You don't have to fold the bread.
• 27:25
  Speaker 1: You can make a toast atter. So that's about the
• 27:27
  Speaker 1: right amount for me because I like to stretch them
• 27:30
  Speaker 1: because I like the flavor of the tortilla. You're you're
• 27:33
  Speaker 1: a big guy, So how many eggs do you have
• 27:35
  Speaker 1: to eat to get full? Oh? You know the goal? Now,
• 27:39
  Speaker 1: don't eat till you get full. When you get older,
• 27:44
  Speaker 1: you start learning don't eat till you get full. That's
• 27:46
  Speaker 1: how people get fat. That's why that's why Americans are
• 27:49
  Speaker 1: so fat now, because we were trained to eat till
• 27:52
  Speaker 1: we get full. So what happens if you don't get full?
• 27:54
  Speaker 1: You just live? Okay, okay, that's what will happen if
• 28:02
  Speaker 1: you eat to your food every time your metallolol, your
• 28:06
  Speaker 1: metabolism slows down. That's what I learned at an older age.
• 28:10
  Speaker 1: So I'm going for two tacos you want another one,
• 28:15
  Speaker 1: So boom, take the green sauce. Shake that. Gotta shake
• 28:20
  Speaker 1: it because sometimes it, you know, vinegar starts separating. You
• 28:24
  Speaker 1: gotta do that. Now, you're not a saucer person, so
• 28:27
  Speaker 1: you're not gonna really delve in. Boom, hit that. Hit
• 28:31
  Speaker 1: that bad. Yeah it's hot sauce, but it ain't that hot.
• 28:34
  Speaker 1: Boom you hit that. Now, the less eggs you use,
• 28:38
  Speaker 1: the more tacos you can make. Boom, get off in there.
• 28:44
  Speaker 1: So what are we gonna jump into First, We're gonna
• 28:45
  Speaker 1: jump into the to the let's go tacos. Tacos first. Boom,
• 28:51
  Speaker 1: tacos first, tacos first. I'm all excited about these. Here
• 28:55
  Speaker 1: we go, all right, Oh, cheers, cheers than wrong. I'm
• 29:05
  Speaker 1: gonna do this all the time. That's the game right there.
• 29:09
  Speaker 1: And the longer you leave them in there, the crisper
• 29:11
  Speaker 1: they get. Yeah, well you don't want them too hard.
• 29:14
  Speaker 1: Now you want to spice it up. We got cheese.
• 29:20
  Speaker 1: I don't necessarily like to melt my cheese because it
• 29:22
  Speaker 1: takes away from the flavor of the cheese. But I
• 29:26
  Speaker 1: can eat you just like this all day. Yo. I
• 29:30
  Speaker 1: think I see the value of the real butter. Yes,
• 29:34
  Speaker 1: for real, it makes the eggs better everything. Who's delicious?
• 29:39
  Speaker 1: I believe this all day, being broken all day, all day.
• 29:43
  Speaker 1: How much Georgia has cost? Two dollars? If that two?
• 29:47
  Speaker 1: If that eggs? And you won't I know we're limited
• 29:53
  Speaker 1: on time. I have to ask. I see you post
• 29:56
  Speaker 1: a lot on Instagram. You're always posting super gems. M hmm,
• 30:02
  Speaker 1: what are some gems you can leave people that are
• 30:03
  Speaker 1: trying to get into the entertainment business. Um, what's the
• 30:09
  Speaker 1: let's see a good gem? Um? You gotta want it.
• 30:14
  Speaker 1: You gotta be able to take failure. You gotta be
• 30:17
  Speaker 1: able to bounce back off a failure. The hard part
• 30:21
  Speaker 1: about now is you got all these instagrammers and you
• 30:25
  Speaker 1: don't have to audition to get on the internet. You're
• 30:29
  Speaker 1: just you're on. But you're also competing against a lot
• 30:32
  Speaker 1: of people. So what if you make a lane. No
• 30:35
  Speaker 1: one's really competing with you. No one's taking away from you,
• 30:39
  Speaker 1: no one's taking your job. When you have to audition,
• 30:41
  Speaker 1: you have to audition for that job. You're not auditioning
• 30:44
  Speaker 1: to be the funniest cook person. We can have a
• 30:48
  Speaker 1: thousand good people on Instagram, So there's a lane for everybody.
• 30:54
  Speaker 1: But a lot of these people they see instant fame
• 30:58
  Speaker 1: and then they go, oh, I gotta come to Hollywood
• 31:00
  Speaker 1: and they're gonna tell me, no, I got an audition.
• 31:04
  Speaker 1: Half of these Instagrammers they won't come audition for nothing.
• 31:08
  Speaker 1: You don't ever see them audition for a while and
• 31:10
  Speaker 1: out they do the audition once, but they won't come
• 31:12
  Speaker 1: back because they're like, I'm on over here, I don't
• 31:16
  Speaker 1: need that, And I go, maybe you do, maybe you don't.
• 31:21
  Speaker 1: But it just depends on what kind of star you
• 31:24
  Speaker 1: want to be. Most Instagrammers don't become movie stars or
• 31:27
  Speaker 1: like right off the bat, you gotta come through TV.
• 31:30
  Speaker 1: But I also think the digital platforms are just as
• 31:33
  Speaker 1: hard because when you get the influences in here, they work.
• 31:36
  Speaker 1: They were a crazy amount of hours just to get
• 31:38
  Speaker 1: to get the results that they get. I guess yeah.
• 31:41
  Speaker 1: I mean, it's it's all a grind, it's all a ground.
• 31:43
  Speaker 1: It's it's the grind you're willing to put up. But
• 31:46
  Speaker 1: what people nowadays don't want rejection. They don't want to
• 31:51
  Speaker 1: hear no, they don't want to have to get up
• 31:54
  Speaker 1: and try again because it's too easy for them. They
• 31:58
  Speaker 1: just go you know what, I got a phone plan.
• 32:01
  Speaker 1: I'm on now. I just got to do something stupid
• 32:04
  Speaker 1: enough or funny enough to build a phonewing yea, you know,
• 32:08
  Speaker 1: but and then get a check from it, hopefully. You
• 32:11
  Speaker 1: know what I'm saying. But when you go to TV,
• 32:14
  Speaker 1: you go do a movie, you're gonna get paid. That's
• 32:17
  Speaker 1: the difference. And you know what, when you get on TV,
• 32:23
  Speaker 1: then people will follow you. That's true. That's true. That's true.
• 32:27
  Speaker 1: That's how it works. That's true. In regards to your book,
• 32:31
  Speaker 1: what inspired you to do the hundred central Things that
• 32:35
  Speaker 1: make your grown Man? I went to a friend of
• 32:37
  Speaker 1: mine's house and uh, I was like, yo, man, it's
• 32:42
  Speaker 1: hot in here. Can I get some water? And he
• 32:45
  Speaker 1: did exactly what you did. He served me water and
• 32:48
  Speaker 1: a mug, and I said, this is a ceramic thing
• 32:52
  Speaker 1: that's for heat. Is supposed to be coffee. This is
• 32:57
  Speaker 1: what goes in here, not cold ass water. What I
• 33:03
  Speaker 1: don't know, I would be so diss What I noticed
• 33:08
  Speaker 1: about some of my friends were either they didn't grow
• 33:11
  Speaker 1: up with a dad, or they didn't grow up with
• 33:13
  Speaker 1: a dope uncle or somebody to tell them, like, yo, man,
• 33:17
  Speaker 1: take the posters off your wall. You're thirty, you know,
• 33:20
  Speaker 1: And so I started writing this book about like etiquette
• 33:24
  Speaker 1: and things that men should do, like, you know, make
• 33:28
  Speaker 1: sure there's candles in your house. Make sure you have
• 33:31
  Speaker 1: a box of a variety pack of you know, feminine
• 33:35
  Speaker 1: products in your bathroom. What if she spends the night
• 33:37
  Speaker 1: and forgets, do you want to go get them? Oh?
• 33:40
  Speaker 1: If you go, you know, there's some stuff down there
• 33:42
  Speaker 1: for you if you need it, like that's game. Make
• 33:46
  Speaker 1: sure you have hand towels so that people can wash
• 33:49
  Speaker 1: your hand, like the simple things that women would go. Oh,
• 33:53
  Speaker 1: most dudes don't do this. Don't have two suits, you
• 33:58
  Speaker 1: know what I mean? Like, to me, this is just
• 34:00
  Speaker 1: a personal thing. I don't I'm not drinking a cocktail
• 34:04
  Speaker 1: through a straw because what do I look like doing this? Well? Yeah, man, yeah,
• 34:10
  Speaker 1: I don't wear lip gloss. And now, you know, shout
• 34:13
  Speaker 1: out to people who you know men that do wear
• 34:15
  Speaker 1: a lip class is all good and maybe you need
• 34:17
  Speaker 1: to do that, but I don't. I don't want to
• 34:19
  Speaker 1: be like this. So what's your name? That's just not
• 34:22
  Speaker 1: how I present myself. I present as masculine, So that's
• 34:28
  Speaker 1: who I'm gonna be. And I think that that's okay
• 34:30
  Speaker 1: in a world where it's sometimes not okay to be masculine.
• 34:34
  Speaker 1: I think that book is such a dope book and
• 34:36
  Speaker 1: there's such a huge need for it. I didn't even
• 34:38
  Speaker 1: know about until you just mentioned it. When will it
• 34:42
  Speaker 1: be out now? Because I've had to talk about it
• 34:44
  Speaker 1: now the pressure is on. Yeah, so it's done. I
• 34:49
  Speaker 1: just have to format it and just put it out there.
• 34:52
  Speaker 1: You know, you probably could get it where on like
• 34:54
  Speaker 1: Amazon or something wherever I drop it. I don't know
• 34:57
  Speaker 1: if I'm gonna go to my agency and try to
• 35:00
  Speaker 1: do it through them more if I'm going to do
• 35:02
  Speaker 1: it through um, you know, independent and as an executive producer,
• 35:06
  Speaker 1: you have an agency. Yeah, really, you have your own agent. Yeah.
• 35:10
  Speaker 1: I didn't know that. I didn't. I didn't know that.
• 35:16
  Speaker 1: What what do you think you're just just actors or talent? No,
• 35:23
  Speaker 1: because all I cared about was the tacos. You're so juicy?
• 35:26
  Speaker 1: Is good? M hm. You can take the difference between
• 35:33
  Speaker 1: real butter. I'm never ever eating fake butter again for
• 35:40
  Speaker 1: our listeners, just so you know. You know, when you
• 35:43
  Speaker 1: go to a restaurant and you want to eat all
• 35:45
  Speaker 1: the butter and slather it on the toast real thick.
• 35:48
  Speaker 1: And you don't know the difference between that butter and
• 35:50
  Speaker 1: the butter at your house. I think it's this. They
• 35:52
  Speaker 1: use real butter, real butter. That's why I always want
• 35:56
  Speaker 1: to eat it when I'm out. Anyways, they you for
• 36:00
  Speaker 1: another great episode of Eating while broke taking time out
• 36:03
  Speaker 1: your busy schedule. I know you have to go to
• 36:05
  Speaker 1: where you got to go after this. I gotta do.
• 36:09
  Speaker 1: Um Martin Reunion call. Look at that. I'm Martin Renunion called.
• 36:13
  Speaker 1: All right, Well, thank you so much for your time
• 36:15
  Speaker 1: any time. Alright, I got you. I'm man sure though,
• 36:19
  Speaker 1: all right. And then for our listeners, if you have
• 36:22
  Speaker 1: a broke this, please feel free to d m U
• 36:25
  Speaker 1: Instagram Eating while Broke at Eating while broke er with Colleen.
• 36:28
  Speaker 1: We'd love to hear some of your eating while broke stories,
• 36:32
  Speaker 1: he said. See