Bebe Rexha Explains Albanian Hospitality & Why The Fruit Course Means Get Out

0:00Hi, welcome to Snacks, the show where we dive deep into your favorite star's craziest snacks. My name's Jo Saltz and I'm the editorial director of Delish and I'm your host and I'm super excited about our guest today. She's Grammy nominated, super hilarious, and as she likes to say, a bitch likes to eat. Let's talk to Bebe Rexha.

0:22And we'll be right back. Now, at McDonald's, wake up to a$4 breakfast meal deal. Wake up to a sausage McMuffin or a sausage biscuit. To hash browns and wake up to a hot coffee. Get your$4 breakfast meal deal. Limited time only. Prices and participation may vary. Prices may be higher for delivery. What do you eat when you're recording? Everything bad. Really? Yes. In the studio, it depends. It's hard. What does bad mean to you? Hot Cheetos. Love hot Cheetos. But then I have to take Tums after. Yeah, they're intense. I love a good Coke Zero. Love that. Then we have, I love sour candies. Like Swedish, Swedish, help me.

1:04Long day. Swedish candies. I love sour candies. Sour. Are we, are you a gummy person? Because I'm like a big gummy person. I love gummy stuff. Everything. But only sour or you like both? I like the mix. Okay. And I like, like I like a little bag, mixed bag. So you have a little bit of each. That's so, that's like pro move. What else do I like to eat in the studio? Is it hard for you to eat while you're singing? Like, do you have to be careful? Oh, you're just like, whatever. I'm a very big like my love language is feeding people. Yes. So when I'm in the studio I'm always ordering meals for everybody.

1:36Where did that come from? My culture. What tell me about growing up and food? Well, let me explain to you like an Albanian culture you come over right if you were to come over my house And you were a special guest or just a guest in general When you come over you want to hear like the traditional traditional way it's changed a little bit we're americanized now yeah but the traditional traditional way i'll say like 10 15 years ago years ago and we still kind of do it now is if it's a very special event um or guest you're gonna come over i'm gonna serve you a chocolate oh like a ferrero rocher that was the thing back in the day that by the way ferrero rocher is like elegance yeah like i remember that like that was like like back in the day they were super expensive and then they got into costco and and now we all have them, right?

2:20Yeah, exactly. So we'd give you a chocolate, and then we would offer you a drink. Okay, what's a typical? You, whatever you want. Like booze, or just like whatever? Whatever you want. Okay, okay. It's whatever you want. It could be, and we put them on a tray. So you could take your pick. So it could be like a soda, or a Fanta, a Sprite, it could be an actual drink, it could be water. Right. Some mixed nuts. Okay. Something salty, maybe even chips. And then if you pass the two hour mark, like you're there for an hour, 30 minutes, to we have to feed you like a full meal yes and like we either cook it um now we got a little lazier so we'll maybe order sure um and then after we eat we're gonna do a coffee okay a turkish coffee or a regular coffee if whatever you want okay um then after that we'll do a dessert with that when we take out the fruit the fruit's the last step that means get out seriously yeah does everybody understand that does everybody like oh no it's like it's like you if you know you know if you know you know that's like when I go to my friends houses and they don't even serve me like a water or like I'm just like what the hell you have people come to my house I have fittings there's every type of snack you come for breakfast there's bagels there's bagel sandwiches I'm always feeding people it's like in the studio we have like our specific spots like our favorite Jamaican spot we kind of tend to go for like heavier meals yeah after a while you're like I'm trying to write in a room and create something out of nothing.

3:44So you grew up in Brooklyn, is that right? I was born in Brooklyn, and when I was four and a half, we moved to Staten Island. Wow, okay. So what's your, okay, I'm going to get to Staten Island food in a second, because I actually do want to, because I do feel like it kind of gets, I mean, I'm from Jersey, so I feel like Staten Island and Jersey kind of get a little bit of a bad rep from a food perspective. What? I know. They don't know. They don't know. That's the problem. But I want to talk a little bit more about your childhood. What's the food that sends you back to being a kid? We loved, like, Gushers.

4:11But the thing is, like, we would go food shopping and get snacks, and then the snacks would be gone the same day. Did you have siblings? I had a younger brother. Okay. But I was always, like, a snacker. I loved, like, my favorite go-to chips, like, even in school, I'd ask my parents for, like, 25 cents, because that's how much they were, would be the Hers sour cream potato chips. Like, they just hit so different. So good. Or, um... Hers is an unsung hero of chips. I love hers. Nobody throws up that hers. That was like a really big thing in our school. It was like barbecue, regular, like the salted, and then the sour cream.

4:48Oh, my God. That was like my goal. I literally wanted it every day, and I was like, Dad, can I have a quarter? Yeah, and do you get that now? Do you buy hers? I actually had it the other day. My taste has changed a little bit. Yeah. You know? I've never been into, like, tortilla chips, but I'm definitely into, like, the lime tortilla chips. Why are they so good? They're so addictive. I'm going to tell you right now, you need to get the, I think they're actually made by hers. The company's called Tortillas. Don't ask me. It's like Torti and then Yah, Y-A-H. That's funny. And it's the lime, the Brazilian lime.

5:20And they are? Amazing. Insane. I like to go to like LA. They make, like they'll have companies that actually make them fresh. Like fresh, like with salt. Unbelievable. Oh my God. But also like, I also love like a Lays, like a simple Lays. Like it depends on the mood, you know? Yeah. Just a salted Lays. So it sounds like you were pretty lucky as a kid when it came to snacks. Yeah, we had roll-ups and gushers. That was our main thing. Oh, my gosh. And so then Staten Island, like, what did you love about the food at Staten Island? Did you love the food in Staten Island? We always had a bakery we grew up next to.

5:53Okay. It's called Royal Crown Bakery. It's been there for, like, 20 years and probably even more. The Italian cookies. So it was, like, the Italian, like, it was the butter cookies. Right. The end is dipped in chocolate with sprinkles, and the inside is raspberry jam. So good. Like apricot. Yeah. Sometimes those get crumbly. They are crumbly. If you get a bad one. You need a napkin. No, they're usually crumbly. Yeah. But my pet peeve on those is, like, when I get upset, is if there's not enough raspberry filling and it's, like, kind of dry. Stop it. We have gushers. You had gushers. Oh, my God.

6:25I forgot. We had them back there. We're ready. We're ready for whatever you say. I needed this. Wait. Can I have them? Yes, eat the gushers. Wait, so. You gotta rip it with your teeth. Oh, I know. But also, I see, I feel like I miss the gusher thing, because we had, oh my god, I'm gonna really age myself. When I was growing up, we had things called chules, which is like. Chules? I know, nobody even knows what this is. Go back, well hold on. Yeah. You wanna talk about going all the way back? Yeah. Because my grandmother loved the, what do they call them? It was like a marshmallow with like the chocolate, or even like the.

6:59Malamars? No, marshmallow and chocolate. And there was like a peanut-y one. It was like a caramel peanut. It was like, it's in a yellow packaging with red. Oh, anyone. Does anyone know? Almond Joy? No, not Almond Joy. Marshmallow, peanut. No, one was peanut. Like, it was like caramel colored. Like 100. And then one of them was like, we'll figure it out. Wait, but how is the gusher? So good. Why are they so good? Yeah. So crazy. I could eat a whole box. I know. Honestly, that's the thing. We were just having this conversation the other day about serving sizes and, like, what a scam that is. Because you're just like, this is ridiculous.

7:35No, I mean, like, I see how many is in there. But that's how I feel about those, like, individual. One, two, three, four, five, six, seven, and I had two, and I just lost one. Yeah, seven. That's all you get. Actually. Mallow cups? Mallow cups? I don't remember. Well, now I feel sad that we don't have it for her. I feel like we need a full bodega of snacks here. We need to get that. Oh, there's nothing better than a bodega. So your bodega, I was going to ask you. Remember those little, like, I don't know if you guys know them, the little, like, they had blue, red, like, they were 25 cents. Like the push pops?

8:08What are you talking about? No, they were the drinks. Oh, the little, the little, the little, the little, the hugs, the little, like. I don't know what they were called. I have bad, like, you know what I'm talking about? The hugs with the water water. Yeah, you put the, yeah. Yeah, yeah, yeah, you snap the. Red and blue. So good. So your bodega over supermarket? Hell yeah. What's your bodega snack? A good bodega, though. What's your bodega snack? I'll get one of those, either red or blue. Great. Bag of chips, and then I always order, like, a sandwich. What's your sandwich? A roll with honey, turkey, lettuce, tomato, mayo, Swiss cheese, or provolone.

8:47Maybe a little pepperoncini. Yes. Like, just, like, you know. I like it. I can vibe with that. I feel like that's good. My favorite. I just like the thing that I I want to talk to you about too is just like because your schedule is insane you're telling me you had like 15 interviews and You've been running all over the place. You've been up since whatever time the crazy early. Yes What do you have? What is what does a day look like for you as far as like eating is concerned? Like how do you power? I'm sure well when you're in the studio That's why like you gain weight, you know, and then when you're on the road you could lose like you lose weight Right because you're like stuck you don't really have time like this morning I woke up at 7.

9:22Not so bad, but we're on L.A. time. Oh, gosh. So what is that, 3? Yep. I woke up, had some water, ordered a cappuccino. I'm a caffeine girl. And then, like, usually, like, I love eggs and, like, I love a breakfast, but I didn't have time today. But what would you if you'd had time? Depends on the day. I love, like, a burrito. There's a burrito in L.A. called Wake and Late. Amazing burrito. What's in it? Tater tots, fried tater tots. cheese cheddar cheese scrambled eggs and you could add carne asada to it whoa but they're kind of tiny but it's like a good portion yeah okay but today didn't really my only my first meal was a slice of two slices of pizza I had where'd you get pizza from I don't it was the nearest place just whatever but it was like it was more like a an oven pizza yeah but I'm dying for just like a regular New York City slice when you don't make the best choices honestly it's like when you're having a crazy day I don't want a salad yeah I know I love salads though yeah I'm a big salad girl really what's your salad I make I think I make the best salads what's what tell me your what tell me that's like depends like are you do you like some sweets in your salad cranberries you like are you like I like to make like a like an eight like a Chinese chicken salad I could do a Greek salad I could do whatever your heart desires do you feel like people have very little patience to make sounds because they don't want to like cut up all the stuff so you like it I love it onions lettuce tomato cucumbers it depends on the salad you want okay i want some i want a protein i want i like protein do you like chickpeas yes do you like cheese or no yes i like a i like like sometimes even like i do this amazing salad with like chickpeas tomatoes you like beets or no i love beets beets like pickled beets um a little bit of feta on top and just grill some chicken on the side it doesn't really go with like the pro the protein comes from the chickpeas yeah and maybe a little like thin thin red onions like thin thin thin like in from the the yeah the slicer yeah tell me what uh your dressing what's your dressing go to uh i like to make my own dressing i have like i'm really big on like balsamic vinegars like when i was in spain and greece like i also buy the oils like i'm really big on the oils or when i was in italy i'm really big they have like um balsamic vinegar taste testing i like there's one that i get from italy it's like it looks like glaze and it looks like it would be super sweet but it has like a vinegar like like the vinegar kind of pops out of it so it's like not too sweet because i hate it super i don't like when it's like like i don't like that syrupy it's perfectly sweet and then with like a really good olive oil salt pepper you have i mean i feel like the opportunities you've had to eat so well across the globe has probably been insane what's the best the country with the best food oh i can't i don't know best food but i remember one of my favorite meals was in marseilles in france the south of france and it was like a little tiny restaurant there was maybe four tables um and outside was the freshest fish on ice and i'm not really like a fish girl like it's not my go-to like i like chicken but um they had all this fresh fish outside and um i said let's just try this place and the guy came out running out and he like picked up the fish and he's like what do you i'm like what's the freshest and he showed me it was like a massive fish I don't remember what kind of fish it was and we go to sit at the table and he comes with he comes to the table with a massive weighing scale and he just like plops the fish on it and he's like starts writing and then I'm like what's going on and then he gives us the price so you pay for the fish and then on the side was just like these like simple like he made like roasted vegetables with like butter like very simple and like a rice like a homemade rice but it was phenomenal oh my gosh because I like simple Yes to me simple, but fresh is my favorite well I feel like you it sounds like you grew up in a house to where because even the things you were talking about before when you have people Over it's like nothing sounded fussy or complicated.

13:15No, we like we love I love a simple front like my favorite go-to thing Because my dad has a does a garden every year. Oh massive garden. He does a garden in New York A serious yeah, we're one of those people all babies. I'll do that I know in Staten Island. It's like so weird. You would never know no in the backyard Right next to them. But what does he grow there? Tomatoes, peppers, onions, fresh basil, cucumbers, and it's amazing. So, like, imagine, like, you eat these tomatoes because he takes such good care of them every day. Yeah. And you bite into the tomato, and it's so sweet. All you need is, like, a little salt.

13:51But what we do in the summer is, like, every day we'll have a fresh tomato, like, big heirloom tomato salad with just a teeny bit of vinegar, olive oil, sliced, like, very thinly sliced onions. Maybe a little feta. That's it. Can I get adopted? This sounds like a dream. We'll go to the bakery, buy a fresh loaf of bread. Yes. Because they're so juicy. Dip the bread in there. It's phenomenal. That vinegar tomato juice. Oh, and the tomato juice. Is there anything better than that? My dad is like a goat when it comes to that stuff. Was your dad... He was a cook. Really? Yes. What did he do? When he first came to America, he was an immigrant.

14:26He worked at a pizzeria, got paid like$2.75 an hour. Oh, my gosh. And then he ended up working for the Federal Reserve Bank, and they had sent him to culinary school, like for sauces and stuff. Yeah. And he cooked for, like, all the big executives. Wow. Because they had, like, a cafeteria where he started, and then they had, like, the dining room that was, like, for all the top executives. And he learned to make so many incredible things, and his passion is cooking. So growing up, were you eating, like, crazy good? Like, was he just, like, cooking like crazy? Or was he, like, one of those people who was just like, I can't cook at home now because I've been cooking all day?

14:58No, he would come at home. He would come home and the funny thing is I feel like people who cook, who are like chefs or cooks and they cook all the time, by the time they get home they're tired. That's me. So he would like whip up something quick, but it was always delicious. But also sounds like really fresh. Very simple. Clearly he cared about the ingredients. Simple, simple and fresh. So when did he start a garden? When did that happen? Since I was a little girl. Really? Because that's what they used to do in Albania. Yeah. Do you have a green them? Do you garden? I tried and they all died.

15:24Well, because I'm on the road, and I tried, like, I told my neighbor, and then they just all died. I mean, also, where's your permanent residence? Are you in L.A.? L.A. Okay, so you could grow all year round. Oh, you could grow all year round. Like, right now, we have a lot of oranges and lemons. My neighbors, I steal from their trees. Yes. My lemons are sad. No, I mean, just like, but some people have it, and some people kill everything. Yeah, well, when you live on the hills, also, it's a bit rocky. Right. There's not so much, like, the dirt is not good quality, and that's, like, a really important part of it.

15:54Well, I also feel like, but I do feel like California produce is like next level. It's really good. I mean, I feel like you can. It's really good. I splurge on like the herloan tomatoes because I'm so used to it from home. Yes. And like$6 a pound,$7 a pound, even more sometimes,$9 a pound. Really expensive. Like that's one tomato. I know, I know, but they're also really good. So when I serve tomatoes to my like friends and family when they're over, I'm like, you better enjoy this shit. You better eat this. That's$90 worth of tomatoes right there. Literally. We'll be right back.

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16:51All right, I want to ask you, because grammy nominations like and you've literally worked with everybody um tell me who's your favorite star to eat with oh you know i was on set for in the name of love i did it with martin garricks yeah and at the time he was definitely much more successful than me in terms of like touring making money yeah so he had he had ordered nobu on set oh at the time and i had never really had Nobu and it was like an entire sushi spread and I was like how much was this you know and I felt like you know I felt embarrassed to like eat it but I was like wow that's so nice of him yes because people usually don't do that that's pretty astounding do you feel like because you're Albanian roots you like need to host that way too when you have people in the studio and I feel like a lot of people take it for granted because I love feeding people if I take people out if somebody takes out their credit card that offends me yeah like no when you're around me nobody pays that's so interesting that it offends you if somebody offers.

17:51I feel like people would probably not want to assume that you're going to take care of it. What? I don't know. They love it. You can offer. Don't you feel like you've got to offer? When I go to dinner with my dad and my uncles, it's so embarrassing. They're all fighting each other. And then that's like, I'm always, if I know somebody's going to try to pay, the credit card is already with the host before the check even comes out. That's serious. That's for real. I would also say, because I grew up in a Jewish household, and food was very much a part of our culture. Did you guys cook? Oh, cook. Really?

18:22Because a lot of my Jewish friends said that their parents didn't cook and it was more so like from the delis or like... No, I definitely, my mom cooked. My grandparents cooked. It was a lot. And my in-laws. Matzo ball soup. Latkes. My favorite. So good. Oh, my God. I had an Italian, one of my friends, my best friends in high school was Jewish and Italian. Yeah. Oh, my God. The best mix. Her mom would make us spaghetti, like with tomato sauce and latkes. It was such a weird mix, but it was so good. Who doesn't want fried potatoes? Why is laka so good? How do you eat them, though? I mean, I like mine with sour cream.

18:56Me too. I'm a sour cream and onion girl. Me too. That's my whole thing. I like them with sour cream. Do you like it with the jelly? I don't love it with jelly or with applesauce is the other traditional thing. Yeah, I don't love the applesauce. No, but I could make a case for lakas all year round. I think it's bullshit that it's just Hanukkah. No, no, no. Laka burgers. Why can't we have, I think somebody should open up, like, you know the potato shops? Yes. Why don't they open up a latkes shop in New York? Or even in L.A.? Delish has a Big Mac latke that is so good. It's got, like, pickles. That sounds like I'm going to need, like, a Tums after.

19:29No, it's so good. So good. Do you get offended if somebody turns down food? Yes. If you offer food? Yes. Interesting. I do. So if someone's like, if you're like, here, please have some, you're like, you better take it. But when I get offended, we have, like, a really weird, like, if you know, you know thing, where if I have guests and I have like regular family over and they eat the last piece of steak or whatever, like we save that for the guest. Oh, family hold back. Yes. We call it FHB in my house. Oh, really? You have to. It's FHB. Yeah, guests are first. Because guests have to eat first. Yes, 100%.

19:59But I think it's so funny. That's what I was going to say about Jews is like we are very much like I'm showing you a piece of me by giving you this food. Yeah, you better eat it. You better eat it. Yes. And also I'm going to ask you 60 times if you liked it. yeah and of course you're gonna say yes all right so we have albanian snacks that we got and we have an albanian coffee is that what turkish turkish coffee turkish okay tell me i'm ready for this see if there's kai mock on top there's no kai mock what does that mean what's like when you make a good turkish coffee my sister-in-law's here um you need to have the cream on top but maybe it's been sitting for a second it might be it should be foamy on top but don't let's not drink too much of this because we won't be able to sleep i'm like Is there sugar in it, though?

20:40I don't know anything. They just put this on a cup. Oh, that's strong, though. Yeah. How do you take your Turkish coffee? First of all, there's got to be cayamac on top. It's got to have a lot of, like, foam. Yep. Because you put the coffee in. You mix it. You can add a little bit of sugar. I like a little bit of sugar. Two coffee, one sugar. Yeah, two coffee, one sugar is always the ratio. And then you have to watch it because you're making it on the... So you put the sugar in when you're heating it? Yeah, and then you're always stirring, stirring, stirring, stirring. And then you have to watch it because it boils up.

21:09And that's when you create, like, the foam on top. And then you have to know when to turn it off because it could, you know, boil over. So you have to know. When do you drink Turkish coffee? You're doing this in the mornings? We do this all day. Wow. Like, if somebody's over at 7, we'll drink it. Is there any, like. I started drinking coffee when I was 11. Like, it was normal. Oh, my gosh. Is there any. God, you must have been, like, jumping off the walls. I loved it. I'm trying to imagine my kids drinking Turkish coffee. Is there some speedy way to make it? Like, is there, like, a Keurig of Turkish coffee?

21:36No, you have to be. No, you have to be patient. Oh, I know. watching on the thing. I need to be able to walk away and then come back. All right, we're also going to eat. You have to tell me what these things are. Okay. Because I legitimately have, I'm very excited. We have baklava. Okay, yes, yes, yes. Which my mom could make from scratch. It takes forever. How long? Like when I go to Albania, like all my aunts will sit around in a circle and just be like with the rollers, like they'll put a nice sheet, like a clean sheet, and that sheet's only for cooking. You know, we're not using sheets we sleep in.

22:04That's disgusting. Of course, of course. So you're like, you have the roller and you are rolling this paper thin and it's like paper thin butter like uh it's like phyllo dough yes of course are you super judgmental about your baklava hell yeah if you don't use real butter it's a no for me like some places will try to use shortening or like you know you could use oil but just not the same you have to taste the butter so i'm interested in this okay i'm excited so we're like we have a different dialect but we call this shish it bought it it literally translates to sugar money sugar money so it's just like basically like a dough like it's it's kind of crumbly and like some people don't love it.

22:37I personally love it because it has butter. And then we put it a cookie. Is it dessert? It's like a shortbread, but it's like it becomes more like a cake because we pour a sherbet over it. Just like water. We make water and sugar. Right, like a water, like a sugar syrup. So that's what we have. We have to try this. So let's try this first. This is gonna be hard to break. I like, can I show you? Do you mind if I touch it? You please, I trust you. Okay, so I like to pull the top off. Okay. And we could break here. You want to break the top off? Let's try the top first okay I like to break the top now this has been sitting a little bit it seems like it's a little I need a little bit more sure bit what sherbet like sure with a little bit more sweet a little more syrup it's good I'm really good it's good that's a good one and then you have to oh my gosh do you take all the layers I like to eat it with layers oh my gosh then the bottom layer is the best okay what else do we have let's go to the other dessert it's our version of tres leches it's funny because i know it's it comes from latin america right well like tres leches is mexican right i don't know what happened i don't know who posted it but it's become a massive thing really in albania i wonder why do you have like is it like a big dairy culture they love watching yeah big dairy culture and they love watching in albania spanish soap operas a lot of like my cousins speak spanish it's it's i don't know it's interesting i would also say though two tres liches is having a very big moment in like the culinary world of America as well see what's going on see what this is I love a tres liches though I love you on this show this is great it's good I would have did the caramel with butter though that is that's really good very good it tastes like it has coconut in it right yeah there's definitely like or was that like a really good vanilla or something mmm no coconut you're right coconut no it's really good.

24:27Where are we going to next? My favorite thing. This is iVod. My favorite iVod is Mama's iVod. Mama's. Your mama's or the brand mama's? The brand mama's. When you buy it here in New York because they have all the Albanian shops, you can get it for$6 or whatever. But in LA, I have to order it online and it's like$36 for two jars. That's a lot. So let's take this bread. You gotta pop it. You see? Yeah, yeah, yeah. Wait, watch this. Oh. Ooh. Nice. Take a piece of the, let me get a fresh spread, because I have to put that. All you got to do is dip it. OK. What is in this? It depends on how you make it.

25:11The real authentic white is just red pepper spread. Like red peppers, you put them on a grill. Yep. You grill them, put them in a bag or whatever, let them sweat out, take the skin off. Yep. And then you're literally cooking this for, I don't know how many hours. Until it turns to mush. Would your mom make this from scratch? Mm-hmm. And then, is it spicy? They have spicy versions. Oh, that's really nice. Maybe this has eggplant in it. This is good. That's really, really nice. Nice. We serve this, like, sometimes for breakfast. With, like, a block of feta cheese. Fried eggs. Maybe even stajuk. I mean, that also really makes me feel like you have to care about the quality of the pepper you're putting in.

25:54Right? Red pepper. Only red pepper. Red pepper. All right. Tell me what. What do we have here? This is chabobs. Okay. It could be glam or, like, ground beef. I don't know what these are. It could be any kind of meat you want. It doesn't taste like lamb. It tastes like beef. And then we just fry them. Not in oil, but, like, you know, stick... So it's like a meatball consistency that you roll into a log. Yes. Got it. What is this? Is this yogurt? Oh, it's like a creamy yogurt. Is this Albanian yogurt? Sometimes we take this. we make we make the yogurt drink oh wow a lot of my friends do not like this is this Albanian yogurt I feel like it's thicker than Greek yogurt yes yes we like really like we take out all the water and then we make it really thick I mean and then would you just use it on everything sometimes we'll make like a I don't know you would call it's like very similar to like ricotta it almost is like a cotton it's like a yes it's all it's like we can make also a cottage she's very similar to this and we take raw peppers we put it in there we leave leave it in there for like a long time until they get soft.

26:53It's amazing. And I'll mix that with the Ivar to make like a creamy thing. It's really yummy. So and then what is this all for like spreads just like it's like dipping in. Yeah. This is my favorite. What is it? It's cabbage which is like it depends on how people make it. It's cabbage and then depending on the cabbage. If you're doing red cabbage you have to do red onions. If you do white cabbage you have to do white onions. I feel like we would call this health salad in America. Like we used to back in the day, we would serve these, like they would serve this in diners. Well, like for me, I could eat a whole, half a cabbage.

27:27I love a cabbage. Like a bowl. I just get like a big bowl. And you eat it like this with dressing and onions. Yes, but I'm not sure how they made it because I like to put a teeny bit of vinegar. And you have to put a little water and it has to, you can't eat it fresh, fresh. It has to be like. Sitting out. Like sitting in. Oh, they put carrots in it. Yeah, this is, I feel like it has a health salad vibe. Yeah. Uh-huh. That's good. It's a little sweet. there must be a little sugar in there yeah that's really nice it depends everybody makes it different this is really good this is so good yes very nostalgic i have had the most fun with you honestly sorry and i feel like i feel extra like blessed because like i feel like you haven't really gotten to eat today and so we've gotten at least a feed i'm happy we send you out yeah but also um i need to go to your house and you're more than welcome and then i want to come to yours Yes, matzo ball soup.

28:18Can you make potato latkeses or no? Make potato latkes, make matzo ball soup. I loved having you. Thank you so much. Come back anytime. Thank you. Thanks for joining Snacks. We'll see you next time. Make sure you like and subscribe everywhere you get your podcasts. And make sure you follow at Snacks Podcasts.