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Speaker 1: I Am All in Again.

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Speaker 2: Let's do.

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Speaker 3: Luke's Diner with Scott Patterson, an iHeartRadio podcast.

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Speaker 1: Hey everybody, Scott Patterson, I Am All and Again podcast.

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Speaker 1: Almost forgot one of them productions. iHeart Radio, iHeart Media,

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Speaker 1: iHeart podcasts. Luke's Diner episode with the one and only

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Speaker 1: Duff Goldman. Let me tell you a little about Duff.

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Speaker 1: He is a classically trained chef, best selling author, and

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Speaker 1: artist celebrated for his creative desserts and joyful approach to baking.

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Speaker 1: E rose to fame on Ace of Cakes featuring his

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Speaker 1: team's custom creations at charm City Cakes, a mentor and

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Speaker 1: judge on Food Network shows like Kids Baking Championship Holiday

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Speaker 1: Baking Championship. Duff connects with fans to his cakes on

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Speaker 1: Goldbelly Party Essentials on Hallmark. That's quite a website. I

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Speaker 1: check that out, Blake Tivity, Baking Kits, and his New

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Speaker 1: York Times best selling cookbooks. He's a little busy. Check

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Speaker 1: out his YouTube channel Duff Stuff for new episodes every

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Speaker 1: Thursday at three pm. We're dough Experiments with recipes, wild

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Speaker 1: food combos, savory dishes. Fans can also order his cakes

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Speaker 1: nationwide at goldbelly dot com, follow him at at Duff Goldman,

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Speaker 1: or visit www dot duff dot com.

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Speaker 3: iHeart Podcasts listen on the iHeartRadio app.

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Speaker 1: Hello and welcome, Duff. How are you.

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Speaker 3: I'm doing great? How are you doing good?

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Speaker 1: You're taking a little breather with us for half an

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Speaker 1: hour and then you're gonna get back to Empire building.

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Speaker 3: Know, I'm gonna get back to taking my daughter to gymnastics.

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Speaker 1: Very nice. Gotta carve out the time for the little ones.

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Speaker 3: Yeah, like watching them run around. She's three, like like

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Speaker 3: right around in the gymnastics.

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Speaker 4: It's just that's just yeah, right right, Yeah, it's it's

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Speaker 4: I have a ten year old. It's just like I'm

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Speaker 4: kind of missed those days, you know, yeah he was.

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Speaker 3: But it's man, I can tell now, like we'll be

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Speaker 3: doing stuff and I'm just like I'll just look at

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Speaker 3: her and like I'm going to miss this.

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Speaker 1: Will But but it just it gets so it gets

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Speaker 1: better and better and better every year.

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Speaker 3: Yeah, it changes you learn about Yeah, it's just like

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Speaker 3: being they're.

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Speaker 1: They're kind of they're kind of raising you, you know

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Speaker 1: what i mean, the self that's buried down in there somewhere,

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Speaker 1: and it comes out. Yeah, it's it's amazing. So how

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Speaker 1: did you get started baking cakes?

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Speaker 3: Uh, it's it's a funny story. I was a graffiti

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Speaker 3: artist when I was a kid, and I couldn't really

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Speaker 3: ask my parents for money for spray paints. So I

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Speaker 3: got a job at McDonald's, flipp and Burger's. Fast forward.

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Speaker 3: I graduate from undergrad with a degree in philosophy, which

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Speaker 3: is incredibly useful, and so I went to culinary school

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Speaker 3: because that was like the thing I was good at.

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Speaker 3: I was just I was good at, you know, cooking.

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Speaker 3: And while we were there, we had like a two

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Speaker 3: week course on decorated cakes, and so I was decorating cakes.

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Speaker 3: All my teachers like, you're really good at this. And

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Speaker 3: I think it was like the combination of like all

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Speaker 3: the cooking that i'd done with all of the like

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Speaker 3: art and sculpture and all that stuff that I had done.

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Speaker 3: And you know, then fast forward a few more years

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Speaker 3: and I opened up my own shop. But I opened

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Speaker 3: the shop because I was trying to be a full

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Speaker 3: time musician, and I was just I needed a job

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Speaker 3: that I could like make my own hours, and you know,

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Speaker 3: I was just trying to pay the rent while I

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Speaker 3: was waiting for my big record contract. I'm still waiting

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Speaker 3: for Okay, one of these days.

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Speaker 1: Man, me and you both, you both, I know what

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Speaker 1: that's like, chasing that dream.

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Speaker 3: Yeah, right, yeah, I'm still looking. I'm still I'm still there,

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Speaker 3: still there, We're still were We're going to get there.

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Speaker 1: But we should get together and do a do a

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Speaker 1: cooking album or something.

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Speaker 3: You know. Well, I have a band really yeah. Yeah,

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Speaker 3: it's called fog Rock. So it's all chefs and we

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Speaker 3: do like like seventies and eighties covers.

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Speaker 1: Oh that's cool. Where are you in California? Where are yeah?

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Speaker 3: Yeah, Los Angeles?

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Speaker 1: Oh that's that's so fun. What's the most challenging cake

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Speaker 1: you've ever made? At Charm City Cakes? Do you remember?

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Speaker 3: Oh?

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Speaker 5: Man, we made a life size uh working, working, We

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Speaker 5: made a life sized Nascar and then it was like

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Speaker 5: a one to one replica of this new paint job

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Speaker 5: that this racer was going to get, which is a

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Speaker 5: big deal.

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Speaker 3: And so you like have to like match all the

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Speaker 3: logos to all the corporate sponsors, and like they sent like,

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Speaker 3: you know, like paint chips like this is the color

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Speaker 3: green for pennz oil, or this is you know, the

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Speaker 3: stp is this red And then we uh we took

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Speaker 3: I had an old a little amplifier and we stuck

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Speaker 3: it underneath the cake, and we got a recording of

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Speaker 3: one of the engines from a Hendrix. It was a

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Speaker 3: Hendricks car, and so we got a recording of one

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Speaker 3: of their engines because those guys know like by the

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Speaker 3: sound like, oh, that's not one of our engines. So

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Speaker 3: I had to be one of those. And then we

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Speaker 3: got a we we went on like Craigslist and we

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Speaker 3: got like an old like mobility scooter and took the

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Speaker 3: motor out of it and stuck it on the rear

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Speaker 3: right hand tire. And so when we put the tire

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Speaker 3: on you turn it on, the thing would spin and

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Speaker 3: then you'd hit hit the button and it would make

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Speaker 3: the sound of you know, this race car. And then

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Speaker 3: we got a smoke machine and stuck it behind that

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Speaker 3: tire like in it and then so as a tire

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Speaker 3: spinning like smoke shooting out the back. It was. It

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Speaker 3: was pretty epic.

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Speaker 1: Yeah, wow, wow wow. Do you prefer traditional or experimental

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Speaker 1: flavor combinations in your cake?

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Speaker 3: Well? I mean me personally, but it was funny. We

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Speaker 3: were just talking about this my wife's like, what kind

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Speaker 3: of cake do you want for your birthday? And I

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Speaker 3: was like, I want my favorite cake in the world

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Speaker 3: is Betty Crucker yellow cake with chocolate frosting and non perells.

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Speaker 1: That that right, that has a very specific I remember

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Speaker 1: that that's birthday cake, right, That's that's what That's what

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Speaker 1: it is. You're so right, man, yellow cake chocolate frosting.

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Speaker 1: Like there's nothing better like you get. We make like char.

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Speaker 3: City cakes, Like we make a pumpkin chocolate chip that's amazing.

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Speaker 3: We make a Caribbean black cake de list like really

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Speaker 3: really good. But you know it's Desert Island yellow cake

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Speaker 3: chocolate frosting. I'm good.

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Speaker 1: Wow, Well, let's talk a little bit about the food.

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Speaker 1: In season one, episode six, Rory's birthday parties. In this episode,

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Speaker 1: pudding is discussed a lot and used as a metaphor.

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Speaker 1: Laura I believes Emily served pudding at Friday night dinner

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Speaker 1: because she knew Laura I liked it. Laura I wants

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Speaker 1: Emily to continue to show she knows Lorelai and Rory,

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Speaker 1: especially when picking out Rory's birthday gift. Oh no, no, no, no,

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Speaker 1: come on, mom, you don't know how to do this

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Speaker 1: thing pudding, Emily says, putting. Laurles says, come on, you

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Speaker 1: ask for my help. You're reaching out a little, not

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Speaker 1: a lot. Don't get freaked, but mom pudding Emily's is

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Speaker 1: why do you keep saying pudding? She eventually uses it

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Speaker 1: against Emily, saying the pudding was just a flute. Also,

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Speaker 1: Suki cooks up a storm for Rory's birthday party, mini

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Speaker 1: orange biscuits with honey, mustard, ham and cheddar cheese, and

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Speaker 1: angel wings with dipping sauce. Plus, Jackson creates something called

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Speaker 1: a ras squat raspberry kum quat. So there you go.

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Speaker 1: What do you what do you think of this the

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Speaker 1: cooking on this episode? Have you ever seen anything that

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Speaker 1: Suki has prepared and gotten inspired or or tell me

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Speaker 1: about the level of the cooking on this show.

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Speaker 3: Wait, so the tell me the rasquat? This is okay? Now?

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Speaker 3: Was that a like?

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Speaker 1: Was this a sort of like a like a it's

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Speaker 1: it's a raspberry kumquat that were.

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Speaker 3: Mated together, grown together. So this was like a like

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Speaker 3: a like.

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Speaker 1: Jet And Zuki's husband is a vegetable fruit guy, and

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Speaker 1: he obviously likes to experiment around with this stuff. Yeah,

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Speaker 1: so he comes in with a ras squat. He created it.

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Speaker 3: Now, a kum quat is also a sort of a

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Speaker 3: mating of a couple of things. Right, it's an apricot

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Speaker 3: and I think it's a It is an apricot and

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Speaker 3: an orange or something like that, like a like a

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Speaker 3: kubquat is that also? Like a low quat is another

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Speaker 3: sort of one of the quats. Now, I don't know,

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Speaker 3: and I am not a food scientist. I am a baker,

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Speaker 3: but I feel like raspberries being a berry and a

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Speaker 3: kumquat or a low quat being a stone fruit. Wait

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Speaker 3: is it? No, A cub quat is a citrus, a

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Speaker 3: low quat is a pit. I don't know if this

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Speaker 3: is possible.

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Speaker 1: This might not be possible. All right, we found out

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Speaker 1: here this is this begs other questions.

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Speaker 3: Yeah, hmm, interesting, interesting with the science here, which they're.

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Speaker 1: They're taking some artistic license.

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Speaker 3: Maybe I tell you I am very pro pudding, Okay, right,

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Speaker 3: I mean who's not?

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Speaker 1: I am too. I actually joined protest marches for pudding.

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Speaker 3: Yeah, I'm very pro pudding.

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Speaker 1: It used to happen a lot in my old neighborhood.

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Speaker 3: We made a cake the pro pudding, the pro pudding lobby,

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Speaker 3: I'm part of that.

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Speaker 1: Yeah, that's about as political as I get.

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Speaker 3: So one time we made a cake and it was

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Speaker 3: this big dinosaur and I was thinking about like dinosaurs

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Speaker 3: and sort of like some of the like the dioramas

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Speaker 3: that you would see when you go to like the

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Speaker 3: you know, the Natural History Museum, and I was like,

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Speaker 3: you know, one of the things I love about like dinosaurs,

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Speaker 3: it's like all like the like the Librea tar pit

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Speaker 3: bubbling mud kind of thing. So it's like, how are

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Speaker 3: we going to make bubbling mud for this cake? And

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Speaker 3: so I made a very loose, very dark chocolate pudding

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Speaker 3: and then I got a bunch of aquarium bubblers and

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Speaker 3: we stuck them in to the sort of the vessel

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Speaker 3: that we used for the pudding, put all the pudding in,

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Speaker 3: and then turned them on. And they were like, oh great,

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Speaker 3: yeah it was it was great.

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Speaker 1: It was a little couple of little dinosaur eggs and there.

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Speaker 1: Maybe they're just like white chocolate. Yeah, yeah, that's why

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Speaker 1: that's why I'm not a chef. Really.

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Speaker 3: Well, no, the white chalk is actually a good idea

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Speaker 3: because it's the chocolate is fat based. It's not water soluble,

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Speaker 3: so it would melt.

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Speaker 1: Right.

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Speaker 3: If I put a candy dinisaur egg in there, it's

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Speaker 3: just gonna melt into the liquid of the pudding. But

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Speaker 3: a stoll ad piece of chocolate not going anywhere.

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Speaker 1: I put that in the book. I'm gonna steal that one,

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Speaker 1: all right, thank you.

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Speaker 3: I'll tell you.

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Speaker 1: Is there a pastry that you've made that it stands

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Speaker 1: out as your personal favorite.

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Speaker 3: I'm gonna say my great grandmother's apple scrutle. She was

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Speaker 3: a baker and she was from like Ukraine, Moldova, that

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Speaker 3: kind of area back I did get up. The border

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Speaker 3: is always moving, so who knows where she's from somewhere

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Speaker 3: over there. And uh, the thing that's really interesting about it,

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Speaker 3: like one, it's absolutely delicious. Uh Two, it's not like

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Speaker 3: an apple strudel, like if you go to Germany, if

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Speaker 3: you go to Austria and you get an apples apples strudle,

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Speaker 3: it's like big chunks of apples, right, and they're pretty

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Speaker 3: fresh and they still got like they're pretty toothy, like

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Speaker 3: they still got some crunch to them. Almost hers. She

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Speaker 3: would cook her apples down, like she'd cook it and

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Speaker 3: cook it. It would become apple sauce. She would keep

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Speaker 3: going and cooked it down to like a marmalade. That's

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Speaker 3: the word she used, was marmalade. And the recipe when

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Speaker 3: I make it, I've actually taken it a step further

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Speaker 3: and I will reduce it and reduce it, and it's

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Speaker 3: like it'll take six seven hours to like reduce this

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Speaker 3: stuff all the way and then at the last minute

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Speaker 3: there's like this point where you have finally removed all

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Speaker 3: of the moisture, all of the water from the apples. Now,

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Speaker 3: the interesting thing about cooking is that it's basically you're

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Speaker 3: all you're really doing when you're cooking or baking is

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Speaker 3: managing water, right, and trying to sort of like move

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Speaker 3: the water around, remove the water, add water. You know,

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Speaker 3: it's a lot of cooking is just managing water.

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Speaker 1: That's very good point. That's a very good thing. Yeah,

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Speaker 1: because it really if you've got if you've got you know,

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Speaker 1: if you're boiling, if you're doing the chicken and you're

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Speaker 1: boiling some rice, and yeah, it's all water management, water management.

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Speaker 3: Right, yeah, water, so nothing will caramelize in the presence

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Speaker 3: of water. Right. When you reduce all these apples, you

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Speaker 3: reduce reduced reduce. It finally gets to a point where

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Speaker 3: there's no more water, and at that point it starts

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Speaker 3: to caramelize. But you spent seven hours reducing this whole thing,

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Speaker 3: and that right when you get to the very end,

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Speaker 3: you've got to make sure that you really stern it,

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Speaker 3: really stern it, because you want it to get this

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Speaker 3: like golden amber caramelized color. But you know, thirty seconds

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Speaker 3: too long and you've burnt it. And so it's like

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Speaker 3: this big, long process that comes down to this like

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Speaker 3: one thing right at the very end, and it makes

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Speaker 3: such a it's like the strudle is almost like candy

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Speaker 3: and they're small pieces, like little things like this with

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Speaker 3: like this like dot of filling in the middle that's

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Speaker 3: very like really bright, really big, just really good stuff.

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Speaker 1: You know, let's take a break. I need eed something.

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Speaker 1: What's the request you've ever received for a cake? Just sign?

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Speaker 1: Uh it's a family show, family show.

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Speaker 3: Yeah, well there was I got it. Like it's a

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Speaker 3: little gross, but there was one where you know, like

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Speaker 3: there's that like doctors and nurses kind of have a

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Speaker 3: sort of different sense of humor than most people, right

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Speaker 3: and yeah, and uh, there was a nurses convention in Baltimore,

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Speaker 3: and so there was all these nurses coming and they

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Speaker 3: wanted to get a cake, and they they wanted a

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Speaker 3: cake of and these like anatomical models that they use

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Speaker 3: in like you know, med school, nursing school, and the

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Speaker 3: one that they wanted was a model that depicted all

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Speaker 3: of the different types of bed sores that somebody could

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Speaker 3: get well. And they brought one to show us so

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Speaker 3: we could see it. And it was gross and we

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Speaker 3: like made it and it was like anatomically correct and

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Speaker 3: super gross, and I just I can't believe that they

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Speaker 3: were able to sort of bring themselves to to eat

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Speaker 3: this thing. It was gross.

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Speaker 1: That is definitely well, that was the question, you know,

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Speaker 1: the strangest and the weirdest that that qualifies. Are there

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Speaker 1: any specific cakes on Goldberry that have become unexpected bestsellers?

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Speaker 3: And you know, I mean they all do really well,

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Speaker 3: but like some of them are seasonal and some of

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Speaker 3: them are like they're they're there year round, like our

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Speaker 3: chocolate cake is there year round, and I see, I

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Speaker 3: don't know. I mean the nice thing about Gallbelly is that, uh,

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Speaker 3: like I have a shop. I have a cake shop.

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Speaker 3: It's in Baltimore. And if you live in Baltimore. You

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Speaker 3: can come in there and get a cake. I mean,

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Speaker 3: you can get a cake anywhere in the world, but

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Speaker 3: you know it's delivery fees get pricey and like the

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Speaker 3: nice thing is now like somebody in you know, Spokane, Spokane.

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Speaker 1: Spokane, Yeah, Spokane, Yeah, Spokane.

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Speaker 3: I'm not from there, right, so I can like I

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Speaker 3: can say a biza because I'm not from Abithaia.

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Speaker 1: It's a mouthful, isn't it.

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Speaker 3: Yeah? Yeah? Did you see a pizza? Yeah, it's pizza

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Speaker 3: like pizza.

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Speaker 1: I see a Z. I'm calling it out. I'm not

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Speaker 1: I don't. I don't see a th h when I

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Speaker 1: see a Z. I'm sorry.

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Speaker 3: Did you see a biza or a pizza?

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Speaker 1: That's good too. I like a pizza because it's like pizza.

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Speaker 3: Yeah, but there's only one z. If it's two c's,

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Speaker 3: I think it's a pizza.

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Speaker 1: But I see one, I want to say the z.

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Speaker 3: Okay, yeah, a viza.

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Speaker 1: I don't limit myself language wise. No, I'm not one

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Speaker 1: of those guys.

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Speaker 3: It's Barcelona, all right, just come on, but like just

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Speaker 3: you don't you don't sound is like when you have

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Speaker 3: like okay, like say my accent, right, like, this is

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Speaker 3: my accent. This is how I talk. It's like a

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Speaker 3: weird mix of New England and you know, East Coast

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Speaker 3: and a little bit of Calvin who knows. Right, it's

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Speaker 3: a weird accent. But like if I'm sitting there talking,

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Speaker 3: I'm like, yeah, so I'm gonna you know, I'm gonna

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Speaker 3: grab these tomatoes and put it in here. They're gonna

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Speaker 3: take Oh they don't, right, Like what is that? How

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Speaker 3: does that make me? Sound like? I know what I'm

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Speaker 3: talking about? You know what I like? It doesn't sound right?

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Speaker 3: It's mozzarella?

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Speaker 1: Right, you know I do want to try that? How

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Speaker 1: did you do that?

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Speaker 3: Yeah?

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Speaker 2: More?

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Speaker 1: Yeah, it's mine Italian?

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Speaker 3: It is Italians don't even say.

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Speaker 1: It like that. I'll say it like that. That's how

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Speaker 1: they say in the movies or something. Right, yeah, right, actors, actors,

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Speaker 1: I know, right.

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Speaker 3: Wow.

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Speaker 1: Are there any particularly challenging or memorable cakes that stand

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Speaker 1: out in your career? There's one that just you couldn't

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Speaker 1: quite get it, but you thought it had great potential

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Speaker 1: and it just fell apart or something. I don't know.

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Speaker 3: Well, uh, it's you know, there's one cake that I've

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Speaker 3: always wanted to make, but nobody has offered me enough

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Speaker 3: money to actually pull this up, because it would be

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Speaker 3: pretty expensive. But what I want to do is I

336
00:19:55,600 --> 00:20:01,359
Speaker 3: want to make a uh like a life's size tonton

337
00:20:02,280 --> 00:20:05,040
Speaker 3: right from Empire Strikes Back? Right?

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Speaker 1: What's the tantan?

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Speaker 3: Was the the snow that weird?

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Speaker 1: Like?

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Speaker 3: It was like a bipedal line warns that they rode

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Speaker 3: around in the snow, right. Don't want to make one

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Speaker 3: of those. But I wanted to have like some sort

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Speaker 3: of again managing water. You need like some sort of

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Speaker 3: edible waterproof bladder inside of the tontan. And so when

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Speaker 3: it came time to cut the cake, you could cut

347
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Speaker 3: the belly open and then all of the like intestines,

348
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Speaker 3: like you know those tubes, they all fall out, and

349
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Speaker 3: then you have a Luke Skywalker cake and you shove

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Speaker 3: it in there, right, and then you eat it.

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Speaker 1: One does That's what I want? One? Does? You know,

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Speaker 1: let's start a you know, go fundme page or something.

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Speaker 1: You know, Let's let's get that done. What do you

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Speaker 1: call it, ton, Let's let's get that raise money for

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Speaker 1: the Ton Time cake.

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Speaker 3: I like it. I think if we get it in

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Speaker 3: front of Bob Biger, right, whoever, whoever owns that ip.

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Speaker 1: Right, now, let's do it. Let's just make a whole

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Speaker 1: spectacle about it, and we can sell to Netflix as

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Speaker 1: a as a documentary. That's actually kind of a that's

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Speaker 1: the kind of wacky, great idea that would actually be

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Speaker 1: fun to do.

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Speaker 3: You know, like, let's see if we can pull this off, right.

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Speaker 1: I mean, because it's so off the wall and great,

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Speaker 1: you know, oh my god, that would be fun.

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Speaker 3: It's just such a visceral scene, right like when Hansolo

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Speaker 3: cuts it open and all the tubes come out. You're

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Speaker 3: just like, it's just.

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Speaker 1: A little right right, turn that into a well, I

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Speaker 1: don't see why we can't turn it into a recipe

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Speaker 1: or you you know, let's do it.

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Speaker 2: Yeah, I like it.

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Speaker 1: How's your time on television shaped your relationship with fans

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Speaker 1: and and the baking community.

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Speaker 3: That's a great question, Thank you very much. Wow. Uh

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Speaker 3: you know, I like, I mean, before I was on television,

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00:22:08,280 --> 00:22:14,280
Speaker 3: I didn't have any fans, so but like it's it's

378
00:22:14,320 --> 00:22:18,080
Speaker 3: been like an evolution. Where like when I first sort

379
00:22:18,080 --> 00:22:20,440
Speaker 3: of got on television, you know, I was like this

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Speaker 3: kid that owned a bakery and was just trying to

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Speaker 3: make it, you know, trying to pay my bills and

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Speaker 3: be in a band and people are like, oh yeah,

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Speaker 3: I have a picture, you know, and you're like why

384
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Speaker 3: what you know? And it was weird and you're sort

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Speaker 3: of like it was like it was.

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Speaker 1: Really shocking because you for you forgot, you didn't you

387
00:22:41,760 --> 00:22:43,840
Speaker 1: forgot and you were just you and like what's going

388
00:22:43,840 --> 00:22:46,560
Speaker 1: on here? You know? Why why are you attacking me?

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Speaker 3: Yeah?

390
00:22:47,359 --> 00:22:49,840
Speaker 1: Oh right, yeah that show.

391
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Speaker 3: Yes, you're like pictures of your cakes, Like, oh okay,

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Speaker 3: you're I see it. I see it. And then I

393
00:22:56,320 --> 00:23:02,680
Speaker 3: think there's a point at which you start to accept it,

394
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Speaker 3: right that you know, part of me, part of me

395
00:23:06,240 --> 00:23:10,320
Speaker 3: is public property. Right, there's just a thing where you know,

396
00:23:11,240 --> 00:23:17,919
Speaker 3: you can't sort of like teach people decorum. You know,

397
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Speaker 3: like if I'm at a restaurant eating dinner with my family,

398
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Speaker 3: people are still gonna ask for a picture. Personally, I

399
00:23:23,840 --> 00:23:27,440
Speaker 3: wouldn't do that, you know, but like it's you don't

400
00:23:27,440 --> 00:23:29,800
Speaker 3: really want to be like, hey, you're being rude right now?

401
00:23:30,280 --> 00:23:31,000
Speaker 3: Would I would?

402
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Speaker 1: If it's Kate Blanchett, I wouldn't care.

403
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Speaker 3: Really, yeah, you do it.

404
00:23:36,040 --> 00:23:37,680
Speaker 1: I'd walk through piles and you know what to get

405
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Speaker 1: an autograph with her.

406
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Speaker 3: Did you see coffee and cigarettes.

407
00:23:44,119 --> 00:23:48,480
Speaker 1: Jim Jarmish I probably did, but I don't remember it.

408
00:23:48,480 --> 00:23:51,680
Speaker 3: It's just like, oh man, well, it's like all these

409
00:23:51,680 --> 00:23:56,600
Speaker 3: little vignettes. It's all these different little like five minute stories.

410
00:23:56,640 --> 00:23:59,679
Speaker 3: Like there's one that's like Bill Murray and the Rizza

411
00:23:59,760 --> 00:24:03,200
Speaker 3: and the Jizz from Routank Clan and they're just these

412
00:24:03,240 --> 00:24:06,240
Speaker 3: weird little short stories. And there's one Kate Blanchett does

413
00:24:07,920 --> 00:24:12,639
Speaker 3: where she's playing herself and she's also playing her like

414
00:24:13,680 --> 00:24:17,760
Speaker 3: you know cousin who's just like this sort of rando

415
00:24:17,920 --> 00:24:21,280
Speaker 3: who's just like, oh, look at you all, and it's

416
00:24:21,320 --> 00:24:23,560
Speaker 3: really like it's cool. She's like kind of sitting there

417
00:24:23,600 --> 00:24:26,160
Speaker 3: and making fun of herself and it's really it's neat.

418
00:24:28,720 --> 00:24:31,840
Speaker 3: But at this point, like with the fans, I tell you, man,

419
00:24:33,200 --> 00:24:37,800
Speaker 3: walking through the airport and like having like an eleven

420
00:24:37,880 --> 00:24:39,879
Speaker 3: year old kid like come up and give me a

421
00:24:39,920 --> 00:24:42,040
Speaker 3: high five or something because I think I'm cool like

422
00:24:42,400 --> 00:24:48,280
Speaker 3: that like that that is what all mess right, It's

423
00:24:48,320 --> 00:24:53,000
Speaker 3: not like but like people that are like hey man,

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00:24:53,320 --> 00:24:55,840
Speaker 3: you know hey plus and like when kids think I'm cool,

425
00:24:55,840 --> 00:24:57,119
Speaker 3: I'm right, that's cool.

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Speaker 1: If you could bake for anyone in the world past

427
00:24:59,560 --> 00:25:00,560
Speaker 1: or present who would it be?

428
00:25:00,600 --> 00:25:05,520
Speaker 3: And why if I could bake anybody? You know, one

429
00:25:05,520 --> 00:25:10,000
Speaker 3: of the things that I've noticed about cakes is that

430
00:25:11,080 --> 00:25:16,359
Speaker 3: if you would show up to any sort of like

431
00:25:16,680 --> 00:25:22,760
Speaker 3: super exclusive function right of anything, of some weird after

432
00:25:22,920 --> 00:25:26,760
Speaker 3: party and blah blah blah, some crazy nightclub with the

433
00:25:26,840 --> 00:25:30,080
Speaker 3: line out the door, the bouncers with oozzies, if you

434
00:25:30,240 --> 00:25:34,199
Speaker 3: show up and you're wearing a chef coat and you

435
00:25:34,320 --> 00:25:36,600
Speaker 3: have a box with a cake in it, they let

436
00:25:36,640 --> 00:25:41,080
Speaker 3: you in no questions since they let you in, And

437
00:25:41,240 --> 00:25:46,280
Speaker 3: so I think I would probably I would use that

438
00:25:46,520 --> 00:25:52,199
Speaker 3: power to see if I could get into I'm going

439
00:25:52,280 --> 00:25:58,200
Speaker 3: to say, uh, I would, I would go this. I

440
00:25:58,240 --> 00:26:04,879
Speaker 3: would bring a cake to Madison Square Garden in nineteen

441
00:26:05,320 --> 00:26:10,600
Speaker 3: seventy seven when led Zeppelin was the height of their

442
00:26:10,880 --> 00:26:14,200
Speaker 3: just rock stardom, and I would want to get backstage

443
00:26:14,200 --> 00:26:15,560
Speaker 3: and hang out with those dudes. You know.

444
00:26:15,720 --> 00:26:21,119
Speaker 1: My left ear got partially blown out in a nineteen

445
00:26:21,240 --> 00:26:26,359
Speaker 1: seventy five Led Zeppelin concert at the Spectrum in Philadelphia

446
00:26:26,840 --> 00:26:31,919
Speaker 1: because of the genius sitting right here underneath these headphones.

447
00:26:31,960 --> 00:26:36,560
Speaker 1: Decided to go sit inside one of the amps.

448
00:26:37,320 --> 00:26:38,520
Speaker 3: Why would you do that?

449
00:26:38,920 --> 00:26:40,800
Speaker 1: Because I wanted to be close to the music.

450
00:26:40,880 --> 00:26:45,480
Speaker 3: Man became infused in you, right, like.

451
00:26:45,600 --> 00:26:51,280
Speaker 1: Let me. It was so loud, you know, just in general,

452
00:26:51,400 --> 00:26:54,280
Speaker 1: they had the volume turned up so high you could

453
00:26:54,320 --> 00:26:58,199
Speaker 1: barely make out the music. It was that loud. You

454
00:26:58,200 --> 00:27:01,399
Speaker 1: could hear you could hear bottom thundering away, but as

455
00:27:01,440 --> 00:27:03,760
Speaker 1: far as guitars and bass and all that stuff, you

456
00:27:03,800 --> 00:27:06,000
Speaker 1: could kind of make it out. But it was so loud.

457
00:27:06,000 --> 00:27:08,400
Speaker 3: It was like just distorted.

458
00:27:08,480 --> 00:27:12,280
Speaker 1: And yeah, yeah, it was so loud. Anyway, if you

459
00:27:12,280 --> 00:27:18,280
Speaker 1: were to come into Luke's Diner, okay, what would you order?

460
00:27:19,440 --> 00:27:21,440
Speaker 1: And here's the big question, where would you sit?

461
00:27:23,200 --> 00:27:28,920
Speaker 3: Well, I if it's there was a counter, right, yeah,

462
00:27:28,960 --> 00:27:29,879
Speaker 3: I'd sit at the counter.

463
00:27:31,119 --> 00:27:31,439
Speaker 1: Okay.

464
00:27:31,840 --> 00:27:35,320
Speaker 3: I like that that conversation, the conversations that happened that

465
00:27:35,480 --> 00:27:38,200
Speaker 3: counters are always better than the ones that happened anywhere

466
00:27:38,240 --> 00:27:43,280
Speaker 3: else because there's immediately you are talking to strangers. I

467
00:27:43,320 --> 00:27:48,000
Speaker 3: would order. Let's see, I would probably like I would

468
00:27:48,040 --> 00:27:51,800
Speaker 3: want something that's very specific to diners. So I'm going

469
00:27:51,880 --> 00:28:01,280
Speaker 3: to say, like a Paddy melt or do Yeah, it's

470
00:28:01,320 --> 00:28:06,840
Speaker 3: a little fishy taste like chicken. Yeah, I want crinkle

471
00:28:06,920 --> 00:28:07,680
Speaker 3: cut fries.

472
00:28:07,760 --> 00:28:10,880
Speaker 1: I got Oh boy, would you would you actually order

473
00:28:10,960 --> 00:28:16,000
Speaker 1: crinkle cut Luke would just give you a look. Really, Luke,

474
00:28:16,119 --> 00:28:18,679
Speaker 1: crinkle cut if you said crinkle cut fries instead of

475
00:28:18,720 --> 00:28:20,520
Speaker 1: just fries, he just he just are.

476
00:28:20,440 --> 00:28:24,480
Speaker 3: You but here? Okay, he's rude. Let me ask you this,

477
00:28:24,800 --> 00:28:26,800
Speaker 3: he's rude. Think about a French fry.

478
00:28:27,440 --> 00:28:29,920
Speaker 1: I'm thinking, what is the.

479
00:28:29,760 --> 00:28:33,159
Speaker 3: Best part of the French fry? Is it the gooey

480
00:28:33,359 --> 00:28:37,360
Speaker 3: center or the crispy outside? You can say, everyone knows

481
00:28:37,400 --> 00:28:42,840
Speaker 3: the answer. Outside, Yes, the crunch the outside. Sure, a

482
00:28:42,960 --> 00:28:51,240
Speaker 3: crinkle cut fry, due to simple simple geometry, has much

483
00:28:51,280 --> 00:28:54,200
Speaker 3: more crispy outside than a straight French fries. Some more

484
00:28:54,240 --> 00:28:57,840
Speaker 3: surface area, more surface area that holds more salt, more crunch.

485
00:28:57,920 --> 00:29:03,760
Speaker 3: So I would tell Luke to have a seat, get

486
00:29:03,800 --> 00:29:07,280
Speaker 3: your ass back there and make me speak. Buddy.

487
00:29:08,440 --> 00:29:13,720
Speaker 1: It's a loud Duff cage match. I like it. It's

488
00:29:13,760 --> 00:29:16,920
Speaker 1: been a pleasure talking to you, Duff. You got you

489
00:29:16,960 --> 00:29:20,400
Speaker 1: gotta come back and uh there's more conversation you had here.

490
00:29:21,920 --> 00:29:25,560
Speaker 1: Thanks for coming on and good luck with everything. And

491
00:29:25,680 --> 00:29:32,200
Speaker 1: remember folks go to Duff dot com go to at

492
00:29:32,400 --> 00:29:40,200
Speaker 1: Duff Goldman or goldbelly dot com to get all things Goldman.

493
00:29:40,360 --> 00:29:42,680
Speaker 3: Thank you, sir, thanks for having me. This is great.

494
00:29:42,720 --> 00:29:47,200
Speaker 1: Great pleasure and good luck with everything, and one day

495
00:29:47,520 --> 00:29:50,560
Speaker 1: I hope to see the band, just just saying.

496
00:29:50,320 --> 00:29:53,440
Speaker 3: Okay, if you come to the ib I E, the

497
00:29:53,520 --> 00:29:58,600
Speaker 3: International Baking Industry Expo, that is in September of twenty

498
00:29:58,800 --> 00:30:05,640
Speaker 3: twenty five, we will be playing a full eighties set

499
00:30:06,680 --> 00:30:09,640
Speaker 3: right after Wang Chung.

500
00:30:10,200 --> 00:30:13,959
Speaker 1: Oh my goodness. Yes, Wow, they're Wang Chok is opening

501
00:30:13,960 --> 00:30:14,200
Speaker 1: for you.

502
00:30:14,440 --> 00:30:17,320
Speaker 3: No, no, no, it's like they're they're playing a show. And

503
00:30:17,360 --> 00:30:20,280
Speaker 3: then we are the like the after party.

504
00:30:20,080 --> 00:30:23,200
Speaker 1: Show that fantastic Where where where is this being held?

505
00:30:24,040 --> 00:30:24,760
Speaker 3: Vegas?

506
00:30:24,920 --> 00:30:30,520
Speaker 1: Oh my goodness, dude, I'm there. I'll get your info.

507
00:30:30,760 --> 00:30:33,800
Speaker 1: We'll connect. I'm I'm going to be there. What's what's

508
00:30:33,800 --> 00:30:34,080
Speaker 1: the date?

509
00:30:34,080 --> 00:30:38,840
Speaker 3: September one, September twenties, twenty fifth, Maybe its September twenty something.

510
00:30:39,160 --> 00:30:41,240
Speaker 1: All right, I hope I'm gotta help. I'm in the country.

511
00:30:41,280 --> 00:30:41,960
Speaker 1: I hope I'm here.

512
00:30:42,080 --> 00:30:46,840
Speaker 3: Are Encore is Tom Sawyer? Oh no, I got I

513
00:30:46,840 --> 00:30:48,520
Speaker 3: gotta be there. It's so good.

514
00:30:49,240 --> 00:30:51,840
Speaker 1: Maybe I'll bring my axe and you know, do it?

515
00:30:53,080 --> 00:30:53,760
Speaker 3: Come on up.

516
00:30:54,520 --> 00:30:56,520
Speaker 1: I got a white strat, I got a white strat.

517
00:30:56,560 --> 00:30:57,560
Speaker 1: I can well a little bit.

518
00:30:58,160 --> 00:31:01,400
Speaker 3: I got I gotta, I got what what do you

519
00:31:01,440 --> 00:31:06,880
Speaker 3: got to see sixty nine P bass.

520
00:31:07,040 --> 00:31:12,840
Speaker 1: Oh look at that. Wow, that is a beautiful, beautiful thing.

521
00:31:13,160 --> 00:31:16,080
Speaker 3: I got this at Carter Vintage. Have you ever been

522
00:31:16,200 --> 00:31:18,800
Speaker 3: in a Nashville.

523
00:31:18,840 --> 00:31:20,600
Speaker 1: No, I was, and I was there over the summer

524
00:31:20,640 --> 00:31:23,080
Speaker 1: and I didn't have time to actually go around and

525
00:31:23,160 --> 00:31:24,840
Speaker 1: hunt for guitars and I really wanted to.

526
00:31:25,400 --> 00:31:30,040
Speaker 3: It is a museum. That place is unbelievable. Yeah, Carter Vintage.

527
00:31:30,080 --> 00:31:33,160
Speaker 3: Going there And not only is this the bass that

528
00:31:33,200 --> 00:31:38,160
Speaker 3: I picked out and I've wanted it forever, but I

529
00:31:38,200 --> 00:31:40,360
Speaker 3: got to when they when they let me play it

530
00:31:40,400 --> 00:31:44,760
Speaker 3: in the store, I got to play it through an

531
00:31:44,800 --> 00:31:50,400
Speaker 3: amp that was on consignment from the bass player. Total.

532
00:31:50,560 --> 00:31:51,480
Speaker 1: Man, that's so cool.

533
00:31:52,400 --> 00:31:54,400
Speaker 3: I got to play that guy.

534
00:31:54,880 --> 00:31:57,440
Speaker 1: Just the business is rough, but man, just playing this,

535
00:31:57,680 --> 00:31:59,959
Speaker 1: it's it's all you need, you know, It's just a need.

536
00:32:01,560 --> 00:32:06,080
Speaker 3: Our Thanksgiving is like one hundred something people. My wife's

537
00:32:06,480 --> 00:32:09,360
Speaker 3: huge family out here in California, and uh, there's a

538
00:32:09,400 --> 00:32:13,360
Speaker 3: talent show that's just so many. And so me and

539
00:32:13,440 --> 00:32:17,040
Speaker 3: my wife and my mother in law, my father in law,

540
00:32:17,120 --> 00:32:22,280
Speaker 3: and my father in law's son and also my soush

541
00:32:22,360 --> 00:32:25,560
Speaker 3: chef are like we are bringing our stuff and we're playing.

542
00:32:25,760 --> 00:32:28,320
Speaker 3: We're playing California dreaming because I got a flute solo

543
00:32:28,360 --> 00:32:30,720
Speaker 3: in there that my wife plays, and we're playing some

544
00:32:30,840 --> 00:32:35,600
Speaker 3: Dave Matthews but I'm playing drums and like I'm a

545
00:32:35,680 --> 00:32:37,200
Speaker 3: you know, I got a couple of beats. I'm not

546
00:32:37,240 --> 00:32:40,120
Speaker 3: a drummer, but like I can play a little bit.

547
00:32:40,480 --> 00:32:42,000
Speaker 3: And like my father and was like, oh yeah, I

548
00:32:42,040 --> 00:32:44,880
Speaker 3: played this Dave Matthew song. I'm like, have you heard

549
00:32:45,120 --> 00:32:48,760
Speaker 3: that drummer? That guy's amazing. I can't play like that,

550
00:32:49,200 --> 00:32:51,680
Speaker 3: So yeah, we'll see how it goes. It's the it's

551
00:32:51,720 --> 00:32:54,640
Speaker 3: a Thanksgiving talent. I'm not too much. I'm not stressing.

552
00:32:58,400 --> 00:33:22,200
Speaker 2: Thanks dotty, everybody, and don't forget.

553
00:33:22,240 --> 00:33:26,280
Speaker 1: Follow us on Instagram at I Am all In podcast

554
00:33:26,360 --> 00:33:39,400
Speaker 1: and email us at Gilmore at iHeartRadio dot com