Speaker 1: I Am All in Again.
Speaker 2: Let's do.
Speaker 3: Luke's Diner with Scott Patterson, an iHeartRadio podcast.
Speaker 1: Hey everybody, Scott Patterson, I Am All and Again podcast.
Speaker 1: Almost forgot one of them productions. iHeart Radio, iHeart Media,
Speaker 1: iHeart podcasts. Luke's Diner episode with the one and only
Speaker 1: Duff Goldman. Let me tell you a little about Duff.
Speaker 1: He is a classically trained chef, best selling author, and
Speaker 1: artist celebrated for his creative desserts and joyful approach to baking.
Speaker 1: E rose to fame on Ace of Cakes featuring his
Speaker 1: team's custom creations at charm City Cakes, a mentor and
Speaker 1: judge on Food Network shows like Kids Baking Championship Holiday
Speaker 1: Baking Championship. Duff connects with fans to his cakes on
Speaker 1: Goldbelly Party Essentials on Hallmark. That's quite a website. I
Speaker 1: check that out, Blake Tivity, Baking Kits, and his New
Speaker 1: York Times best selling cookbooks. He's a little busy. Check
Speaker 1: out his YouTube channel Duff Stuff for new episodes every
Speaker 1: Thursday at three pm. We're dough Experiments with recipes, wild
Speaker 1: food combos, savory dishes. Fans can also order his cakes
Speaker 1: nationwide at goldbelly dot com, follow him at at Duff Goldman,
Speaker 1: or visit www dot duff dot com.
Speaker 3: iHeart Podcasts listen on the iHeartRadio app.
Speaker 1: Hello and welcome, Duff. How are you.
Speaker 3: I'm doing great? How are you doing good?
Speaker 1: You're taking a little breather with us for half an
Speaker 1: hour and then you're gonna get back to Empire building.
Speaker 3: Know, I'm gonna get back to taking my daughter to gymnastics.
Speaker 1: Very nice. Gotta carve out the time for the little ones.
Speaker 3: Yeah, like watching them run around. She's three, like like
Speaker 3: right around in the gymnastics.
Speaker 4: It's just that's just yeah, right right, Yeah, it's it's
Speaker 4: I have a ten year old. It's just like I'm
Speaker 4: kind of missed those days, you know, yeah he was.
Speaker 3: But it's man, I can tell now, like we'll be
Speaker 3: doing stuff and I'm just like I'll just look at
Speaker 3: her and like I'm going to miss this.
Speaker 1: Will But but it just it gets so it gets
Speaker 1: better and better and better every year.
Speaker 3: Yeah, it changes you learn about Yeah, it's just like
Speaker 3: being they're.
Speaker 1: They're kind of they're kind of raising you, you know
Speaker 1: what i mean, the self that's buried down in there somewhere,
Speaker 1: and it comes out. Yeah, it's it's amazing. So how
Speaker 1: did you get started baking cakes?
Speaker 3: Uh, it's it's a funny story. I was a graffiti
Speaker 3: artist when I was a kid, and I couldn't really
Speaker 3: ask my parents for money for spray paints. So I
Speaker 3: got a job at McDonald's, flipp and Burger's. Fast forward.
Speaker 3: I graduate from undergrad with a degree in philosophy, which
Speaker 3: is incredibly useful, and so I went to culinary school
Speaker 3: because that was like the thing I was good at.
Speaker 3: I was just I was good at, you know, cooking.
Speaker 3: And while we were there, we had like a two
Speaker 3: week course on decorated cakes, and so I was decorating cakes.
Speaker 3: All my teachers like, you're really good at this. And
Speaker 3: I think it was like the combination of like all
Speaker 3: the cooking that i'd done with all of the like
Speaker 3: art and sculpture and all that stuff that I had done.
Speaker 3: And you know, then fast forward a few more years
Speaker 3: and I opened up my own shop. But I opened
Speaker 3: the shop because I was trying to be a full
Speaker 3: time musician, and I was just I needed a job
Speaker 3: that I could like make my own hours, and you know,
Speaker 3: I was just trying to pay the rent while I
Speaker 3: was waiting for my big record contract. I'm still waiting
Speaker 3: for Okay, one of these days.
Speaker 1: Man, me and you both, you both, I know what
Speaker 1: that's like, chasing that dream.
Speaker 3: Yeah, right, yeah, I'm still looking. I'm still I'm still there,
Speaker 3: still there, We're still were We're going to get there.
Speaker 1: But we should get together and do a do a
Speaker 1: cooking album or something.
Speaker 3: You know. Well, I have a band really yeah. Yeah,
Speaker 3: it's called fog Rock. So it's all chefs and we
Speaker 3: do like like seventies and eighties covers.
Speaker 1: Oh that's cool. Where are you in California? Where are yeah?
Speaker 3: Yeah, Los Angeles?
Speaker 1: Oh that's that's so fun. What's the most challenging cake
Speaker 1: you've ever made? At Charm City Cakes? Do you remember?
Speaker 3: Oh?
Speaker 5: Man, we made a life size uh working, working, We
Speaker 5: made a life sized Nascar and then it was like
Speaker 5: a one to one replica of this new paint job
Speaker 5: that this racer was going to get, which is a
Speaker 5: big deal.
Speaker 3: And so you like have to like match all the
Speaker 3: logos to all the corporate sponsors, and like they sent like,
Speaker 3: you know, like paint chips like this is the color
Speaker 3: green for pennz oil, or this is you know, the
Speaker 3: stp is this red And then we uh we took
Speaker 3: I had an old a little amplifier and we stuck
Speaker 3: it underneath the cake, and we got a recording of
Speaker 3: one of the engines from a Hendrix. It was a
Speaker 3: Hendricks car, and so we got a recording of one
Speaker 3: of their engines because those guys know like by the
Speaker 3: sound like, oh, that's not one of our engines. So
Speaker 3: I had to be one of those. And then we
Speaker 3: got a we we went on like Craigslist and we
Speaker 3: got like an old like mobility scooter and took the
Speaker 3: motor out of it and stuck it on the rear
Speaker 3: right hand tire. And so when we put the tire
Speaker 3: on you turn it on, the thing would spin and
Speaker 3: then you'd hit hit the button and it would make
Speaker 3: the sound of you know, this race car. And then
Speaker 3: we got a smoke machine and stuck it behind that
Speaker 3: tire like in it and then so as a tire
Speaker 3: spinning like smoke shooting out the back. It was. It
Speaker 3: was pretty epic.
Speaker 1: Yeah, wow, wow wow. Do you prefer traditional or experimental
Speaker 1: flavor combinations in your cake?
Speaker 3: Well? I mean me personally, but it was funny. We
Speaker 3: were just talking about this my wife's like, what kind
Speaker 3: of cake do you want for your birthday? And I
Speaker 3: was like, I want my favorite cake in the world
Speaker 3: is Betty Crucker yellow cake with chocolate frosting and non perells.
Speaker 1: That that right, that has a very specific I remember
Speaker 1: that that's birthday cake, right, That's that's what That's what
Speaker 1: it is. You're so right, man, yellow cake chocolate frosting.
Speaker 1: Like there's nothing better like you get. We make like char.
Speaker 3: City cakes, Like we make a pumpkin chocolate chip that's amazing.
Speaker 3: We make a Caribbean black cake de list like really
Speaker 3: really good. But you know it's Desert Island yellow cake
Speaker 3: chocolate frosting. I'm good.
Speaker 1: Wow, Well, let's talk a little bit about the food.
Speaker 1: In season one, episode six, Rory's birthday parties. In this episode,
Speaker 1: pudding is discussed a lot and used as a metaphor.
Speaker 1: Laura I believes Emily served pudding at Friday night dinner
Speaker 1: because she knew Laura I liked it. Laura I wants
Speaker 1: Emily to continue to show she knows Lorelai and Rory,
Speaker 1: especially when picking out Rory's birthday gift. Oh no, no, no, no,
Speaker 1: come on, mom, you don't know how to do this
Speaker 1: thing pudding, Emily says, putting. Laurles says, come on, you
Speaker 1: ask for my help. You're reaching out a little, not
Speaker 1: a lot. Don't get freaked, but mom pudding Emily's is
Speaker 1: why do you keep saying pudding? She eventually uses it
Speaker 1: against Emily, saying the pudding was just a flute. Also,
Speaker 1: Suki cooks up a storm for Rory's birthday party, mini
Speaker 1: orange biscuits with honey, mustard, ham and cheddar cheese, and
Speaker 1: angel wings with dipping sauce. Plus, Jackson creates something called
Speaker 1: a ras squat raspberry kum quat. So there you go.
Speaker 1: What do you what do you think of this the
Speaker 1: cooking on this episode? Have you ever seen anything that
Speaker 1: Suki has prepared and gotten inspired or or tell me
Speaker 1: about the level of the cooking on this show.
Speaker 3: Wait, so the tell me the rasquat? This is okay? Now?
Speaker 3: Was that a like?
Speaker 1: Was this a sort of like a like a it's
Speaker 1: it's a raspberry kumquat that were.
Speaker 3: Mated together, grown together. So this was like a like
Speaker 3: a like.
Speaker 1: Jet And Zuki's husband is a vegetable fruit guy, and
Speaker 1: he obviously likes to experiment around with this stuff. Yeah,
Speaker 1: so he comes in with a ras squat. He created it.
Speaker 3: Now, a kum quat is also a sort of a
Speaker 3: mating of a couple of things. Right, it's an apricot
Speaker 3: and I think it's a It is an apricot and
Speaker 3: an orange or something like that, like a like a
Speaker 3: kubquat is that also? Like a low quat is another
Speaker 3: sort of one of the quats. Now, I don't know,
Speaker 3: and I am not a food scientist. I am a baker,
Speaker 3: but I feel like raspberries being a berry and a
Speaker 3: kumquat or a low quat being a stone fruit. Wait
Speaker 3: is it? No, A cub quat is a citrus, a
Speaker 3: low quat is a pit. I don't know if this
Speaker 3: is possible.
Speaker 1: This might not be possible. All right, we found out
Speaker 1: here this is this begs other questions.
Speaker 3: Yeah, hmm, interesting, interesting with the science here, which they're.
Speaker 1: They're taking some artistic license.
Speaker 3: Maybe I tell you I am very pro pudding, Okay, right,
Speaker 3: I mean who's not?
Speaker 1: I am too. I actually joined protest marches for pudding.
Speaker 3: Yeah, I'm very pro pudding.
Speaker 1: It used to happen a lot in my old neighborhood.
Speaker 3: We made a cake the pro pudding, the pro pudding lobby,
Speaker 3: I'm part of that.
Speaker 1: Yeah, that's about as political as I get.
Speaker 3: So one time we made a cake and it was
Speaker 3: this big dinosaur and I was thinking about like dinosaurs
Speaker 3: and sort of like some of the like the dioramas
Speaker 3: that you would see when you go to like the
Speaker 3: you know, the Natural History Museum, and I was like,
Speaker 3: you know, one of the things I love about like dinosaurs,
Speaker 3: it's like all like the like the Librea tar pit
Speaker 3: bubbling mud kind of thing. So it's like, how are
Speaker 3: we going to make bubbling mud for this cake? And
Speaker 3: so I made a very loose, very dark chocolate pudding
Speaker 3: and then I got a bunch of aquarium bubblers and
Speaker 3: we stuck them in to the sort of the vessel
Speaker 3: that we used for the pudding, put all the pudding in,
Speaker 3: and then turned them on. And they were like, oh great,
Speaker 3: yeah it was it was great.
Speaker 1: It was a little couple of little dinosaur eggs and there.
Speaker 1: Maybe they're just like white chocolate. Yeah, yeah, that's why
Speaker 1: that's why I'm not a chef. Really.
Speaker 3: Well, no, the white chalk is actually a good idea
Speaker 3: because it's the chocolate is fat based. It's not water soluble,
Speaker 3: so it would melt.
Speaker 1: Right.
Speaker 3: If I put a candy dinisaur egg in there, it's
Speaker 3: just gonna melt into the liquid of the pudding. But
Speaker 3: a stoll ad piece of chocolate not going anywhere.
Speaker 1: I put that in the book. I'm gonna steal that one,
Speaker 1: all right, thank you.
Speaker 3: I'll tell you.
Speaker 1: Is there a pastry that you've made that it stands
Speaker 1: out as your personal favorite.
Speaker 3: I'm gonna say my great grandmother's apple scrutle. She was
Speaker 3: a baker and she was from like Ukraine, Moldova, that
Speaker 3: kind of area back I did get up. The border
Speaker 3: is always moving, so who knows where she's from somewhere
Speaker 3: over there. And uh, the thing that's really interesting about it,
Speaker 3: like one, it's absolutely delicious. Uh Two, it's not like
Speaker 3: an apple strudel, like if you go to Germany, if
Speaker 3: you go to Austria and you get an apples apples strudle,
Speaker 3: it's like big chunks of apples, right, and they're pretty
Speaker 3: fresh and they still got like they're pretty toothy, like
Speaker 3: they still got some crunch to them. Almost hers. She
Speaker 3: would cook her apples down, like she'd cook it and
Speaker 3: cook it. It would become apple sauce. She would keep
Speaker 3: going and cooked it down to like a marmalade. That's
Speaker 3: the word she used, was marmalade. And the recipe when
Speaker 3: I make it, I've actually taken it a step further
Speaker 3: and I will reduce it and reduce it, and it's
Speaker 3: like it'll take six seven hours to like reduce this
Speaker 3: stuff all the way and then at the last minute
Speaker 3: there's like this point where you have finally removed all
Speaker 3: of the moisture, all of the water from the apples. Now,
Speaker 3: the interesting thing about cooking is that it's basically you're
Speaker 3: all you're really doing when you're cooking or baking is
Speaker 3: managing water, right, and trying to sort of like move
Speaker 3: the water around, remove the water, add water. You know,
Speaker 3: it's a lot of cooking is just managing water.
Speaker 1: That's very good point. That's a very good thing. Yeah,
Speaker 1: because it really if you've got if you've got you know,
Speaker 1: if you're boiling, if you're doing the chicken and you're
Speaker 1: boiling some rice, and yeah, it's all water management, water management.
Speaker 3: Right, yeah, water, so nothing will caramelize in the presence
Speaker 3: of water. Right. When you reduce all these apples, you
Speaker 3: reduce reduced reduce. It finally gets to a point where
Speaker 3: there's no more water, and at that point it starts
Speaker 3: to caramelize. But you spent seven hours reducing this whole thing,
Speaker 3: and that right when you get to the very end,
Speaker 3: you've got to make sure that you really stern it,
Speaker 3: really stern it, because you want it to get this
Speaker 3: like golden amber caramelized color. But you know, thirty seconds
Speaker 3: too long and you've burnt it. And so it's like
Speaker 3: this big, long process that comes down to this like
Speaker 3: one thing right at the very end, and it makes
Speaker 3: such a it's like the strudle is almost like candy
Speaker 3: and they're small pieces, like little things like this with
Speaker 3: like this like dot of filling in the middle that's
Speaker 3: very like really bright, really big, just really good stuff.
Speaker 1: You know, let's take a break. I need eed something.
Speaker 1: What's the request you've ever received for a cake? Just sign?
Speaker 1: Uh it's a family show, family show.
Speaker 3: Yeah, well there was I got it. Like it's a
Speaker 3: little gross, but there was one where you know, like
Speaker 3: there's that like doctors and nurses kind of have a
Speaker 3: sort of different sense of humor than most people, right
Speaker 3: and yeah, and uh, there was a nurses convention in Baltimore,
Speaker 3: and so there was all these nurses coming and they
Speaker 3: wanted to get a cake, and they they wanted a
Speaker 3: cake of and these like anatomical models that they use
Speaker 3: in like you know, med school, nursing school, and the
Speaker 3: one that they wanted was a model that depicted all
Speaker 3: of the different types of bed sores that somebody could
Speaker 3: get well. And they brought one to show us so
Speaker 3: we could see it. And it was gross and we
Speaker 3: like made it and it was like anatomically correct and
Speaker 3: super gross, and I just I can't believe that they
Speaker 3: were able to sort of bring themselves to to eat
Speaker 3: this thing. It was gross.
Speaker 1: That is definitely well, that was the question, you know,
Speaker 1: the strangest and the weirdest that that qualifies. Are there
Speaker 1: any specific cakes on Goldberry that have become unexpected bestsellers?
Speaker 3: And you know, I mean they all do really well,
Speaker 3: but like some of them are seasonal and some of
Speaker 3: them are like they're they're there year round, like our
Speaker 3: chocolate cake is there year round, and I see, I
Speaker 3: don't know. I mean the nice thing about Gallbelly is that, uh,
Speaker 3: like I have a shop. I have a cake shop.
Speaker 3: It's in Baltimore. And if you live in Baltimore. You
Speaker 3: can come in there and get a cake. I mean,
Speaker 3: you can get a cake anywhere in the world, but
Speaker 3: you know it's delivery fees get pricey and like the
Speaker 3: nice thing is now like somebody in you know, Spokane, Spokane.
Speaker 1: Spokane, Yeah, Spokane, Yeah, Spokane.
Speaker 3: I'm not from there, right, so I can like I
Speaker 3: can say a biza because I'm not from Abithaia.
Speaker 1: It's a mouthful, isn't it.
Speaker 3: Yeah? Yeah? Did you see a pizza? Yeah, it's pizza
Speaker 3: like pizza.
Speaker 1: I see a Z. I'm calling it out. I'm not
Speaker 1: I don't. I don't see a th h when I
Speaker 1: see a Z. I'm sorry.
Speaker 3: Did you see a biza or a pizza?
Speaker 1: That's good too. I like a pizza because it's like pizza.
Speaker 3: Yeah, but there's only one z. If it's two c's,
Speaker 3: I think it's a pizza.
Speaker 1: But I see one, I want to say the z.
Speaker 3: Okay, yeah, a viza.
Speaker 1: I don't limit myself language wise. No, I'm not one
Speaker 1: of those guys.
Speaker 3: It's Barcelona, all right, just come on, but like just
Speaker 3: you don't you don't sound is like when you have
Speaker 3: like okay, like say my accent, right, like, this is
Speaker 3: my accent. This is how I talk. It's like a
Speaker 3: weird mix of New England and you know, East Coast
Speaker 3: and a little bit of Calvin who knows. Right, it's
Speaker 3: a weird accent. But like if I'm sitting there talking,
Speaker 3: I'm like, yeah, so I'm gonna you know, I'm gonna
Speaker 3: grab these tomatoes and put it in here. They're gonna
Speaker 3: take Oh they don't, right, Like what is that? How
Speaker 3: does that make me? Sound like? I know what I'm
Speaker 3: talking about? You know what I like? It doesn't sound right?
Speaker 3: It's mozzarella?
Speaker 1: Right, you know I do want to try that? How
Speaker 1: did you do that?
Speaker 3: Yeah?
Speaker 2: More?
Speaker 1: Yeah, it's mine Italian?
Speaker 3: It is Italians don't even say.
Speaker 1: It like that. I'll say it like that. That's how
Speaker 1: they say in the movies or something. Right, yeah, right, actors, actors,
Speaker 1: I know, right.
Speaker 3: Wow.
Speaker 1: Are there any particularly challenging or memorable cakes that stand
Speaker 1: out in your career? There's one that just you couldn't
Speaker 1: quite get it, but you thought it had great potential
Speaker 1: and it just fell apart or something. I don't know.
Speaker 3: Well, uh, it's you know, there's one cake that I've
Speaker 3: always wanted to make, but nobody has offered me enough
Speaker 3: money to actually pull this up, because it would be
Speaker 3: pretty expensive. But what I want to do is I
Speaker 3: want to make a uh like a life's size tonton
Speaker 3: right from Empire Strikes Back? Right?
Speaker 1: What's the tantan?
Speaker 3: Was the the snow that weird?
Speaker 1: Like?
Speaker 3: It was like a bipedal line warns that they rode
Speaker 3: around in the snow, right. Don't want to make one
Speaker 3: of those. But I wanted to have like some sort
Speaker 3: of again managing water. You need like some sort of
Speaker 3: edible waterproof bladder inside of the tontan. And so when
Speaker 3: it came time to cut the cake, you could cut
Speaker 3: the belly open and then all of the like intestines,
Speaker 3: like you know those tubes, they all fall out, and
Speaker 3: then you have a Luke Skywalker cake and you shove
Speaker 3: it in there, right, and then you eat it.
Speaker 1: One does That's what I want? One? Does? You know,
Speaker 1: let's start a you know, go fundme page or something.
Speaker 1: You know, Let's let's get that done. What do you
Speaker 1: call it, ton, Let's let's get that raise money for
Speaker 1: the Ton Time cake.
Speaker 3: I like it. I think if we get it in
Speaker 3: front of Bob Biger, right, whoever, whoever owns that ip.
Speaker 1: Right, now, let's do it. Let's just make a whole
Speaker 1: spectacle about it, and we can sell to Netflix as
Speaker 1: a as a documentary. That's actually kind of a that's
Speaker 1: the kind of wacky, great idea that would actually be
Speaker 1: fun to do.
Speaker 3: You know, like, let's see if we can pull this off, right.
Speaker 1: I mean, because it's so off the wall and great,
Speaker 1: you know, oh my god, that would be fun.
Speaker 3: It's just such a visceral scene, right like when Hansolo
Speaker 3: cuts it open and all the tubes come out. You're
Speaker 3: just like, it's just.
Speaker 1: A little right right, turn that into a well, I
Speaker 1: don't see why we can't turn it into a recipe
Speaker 1: or you you know, let's do it.
Speaker 2: Yeah, I like it.
Speaker 1: How's your time on television shaped your relationship with fans
Speaker 1: and and the baking community.
Speaker 3: That's a great question, Thank you very much. Wow. Uh
Speaker 3: you know, I like, I mean, before I was on television,
Speaker 3: I didn't have any fans, so but like it's it's
Speaker 3: been like an evolution. Where like when I first sort
Speaker 3: of got on television, you know, I was like this
Speaker 3: kid that owned a bakery and was just trying to
Speaker 3: make it, you know, trying to pay my bills and
Speaker 3: be in a band and people are like, oh yeah,
Speaker 3: I have a picture, you know, and you're like why
Speaker 3: what you know? And it was weird and you're sort
Speaker 3: of like it was like it was.
Speaker 1: Really shocking because you for you forgot, you didn't you
Speaker 1: forgot and you were just you and like what's going
Speaker 1: on here? You know? Why why are you attacking me?
Speaker 3: Yeah?
Speaker 1: Oh right, yeah that show.
Speaker 3: Yes, you're like pictures of your cakes, Like, oh okay,
Speaker 3: you're I see it. I see it. And then I
Speaker 3: think there's a point at which you start to accept it,
Speaker 3: right that you know, part of me, part of me
Speaker 3: is public property. Right, there's just a thing where you know,
Speaker 3: you can't sort of like teach people decorum. You know,
Speaker 3: like if I'm at a restaurant eating dinner with my family,
Speaker 3: people are still gonna ask for a picture. Personally, I
Speaker 3: wouldn't do that, you know, but like it's you don't
Speaker 3: really want to be like, hey, you're being rude right now?
Speaker 3: Would I would?
Speaker 1: If it's Kate Blanchett, I wouldn't care.
Speaker 3: Really, yeah, you do it.
Speaker 1: I'd walk through piles and you know what to get
Speaker 1: an autograph with her.
Speaker 3: Did you see coffee and cigarettes.
Speaker 1: Jim Jarmish I probably did, but I don't remember it.
Speaker 3: It's just like, oh man, well, it's like all these
Speaker 3: little vignettes. It's all these different little like five minute stories.
Speaker 3: Like there's one that's like Bill Murray and the Rizza
Speaker 3: and the Jizz from Routank Clan and they're just these
Speaker 3: weird little short stories. And there's one Kate Blanchett does
Speaker 3: where she's playing herself and she's also playing her like
Speaker 3: you know cousin who's just like this sort of rando
Speaker 3: who's just like, oh, look at you all, and it's
Speaker 3: really like it's cool. She's like kind of sitting there
Speaker 3: and making fun of herself and it's really it's neat.
Speaker 3: But at this point, like with the fans, I tell you, man,
Speaker 3: walking through the airport and like having like an eleven
Speaker 3: year old kid like come up and give me a
Speaker 3: high five or something because I think I'm cool like
Speaker 3: that like that that is what all mess right, It's
Speaker 3: not like but like people that are like hey man,
Speaker 3: you know hey plus and like when kids think I'm cool,
Speaker 3: I'm right, that's cool.
Speaker 1: If you could bake for anyone in the world past
Speaker 1: or present who would it be?
Speaker 3: And why if I could bake anybody? You know, one
Speaker 3: of the things that I've noticed about cakes is that
Speaker 3: if you would show up to any sort of like
Speaker 3: super exclusive function right of anything, of some weird after
Speaker 3: party and blah blah blah, some crazy nightclub with the
Speaker 3: line out the door, the bouncers with oozzies, if you
Speaker 3: show up and you're wearing a chef coat and you
Speaker 3: have a box with a cake in it, they let
Speaker 3: you in no questions since they let you in, And
Speaker 3: so I think I would probably I would use that
Speaker 3: power to see if I could get into I'm going
Speaker 3: to say, uh, I would, I would go this. I
Speaker 3: would bring a cake to Madison Square Garden in nineteen
Speaker 3: seventy seven when led Zeppelin was the height of their
Speaker 3: just rock stardom, and I would want to get backstage
Speaker 3: and hang out with those dudes. You know.
Speaker 1: My left ear got partially blown out in a nineteen
Speaker 1: seventy five Led Zeppelin concert at the Spectrum in Philadelphia
Speaker 1: because of the genius sitting right here underneath these headphones.
Speaker 1: Decided to go sit inside one of the amps.
Speaker 3: Why would you do that?
Speaker 1: Because I wanted to be close to the music.
Speaker 3: Man became infused in you, right, like.
Speaker 1: Let me. It was so loud, you know, just in general,
Speaker 1: they had the volume turned up so high you could
Speaker 1: barely make out the music. It was that loud. You
Speaker 1: could hear you could hear bottom thundering away, but as
Speaker 1: far as guitars and bass and all that stuff, you
Speaker 1: could kind of make it out. But it was so loud.
Speaker 3: It was like just distorted.
Speaker 1: And yeah, yeah, it was so loud. Anyway, if you
Speaker 1: were to come into Luke's Diner, okay, what would you order?
Speaker 1: And here's the big question, where would you sit?
Speaker 3: Well, I if it's there was a counter, right, yeah,
Speaker 3: I'd sit at the counter.
Speaker 1: Okay.
Speaker 3: I like that that conversation, the conversations that happened that
Speaker 3: counters are always better than the ones that happened anywhere
Speaker 3: else because there's immediately you are talking to strangers. I
Speaker 3: would order. Let's see, I would probably like I would
Speaker 3: want something that's very specific to diners. So I'm going
Speaker 3: to say, like a Paddy melt or do Yeah, it's
Speaker 3: a little fishy taste like chicken. Yeah, I want crinkle
Speaker 3: cut fries.
Speaker 1: I got Oh boy, would you would you actually order
Speaker 1: crinkle cut Luke would just give you a look. Really, Luke,
Speaker 1: crinkle cut if you said crinkle cut fries instead of
Speaker 1: just fries, he just he just are.
Speaker 3: You but here? Okay, he's rude. Let me ask you this,
Speaker 3: he's rude. Think about a French fry.
Speaker 1: I'm thinking, what is the.
Speaker 3: Best part of the French fry? Is it the gooey
Speaker 3: center or the crispy outside? You can say, everyone knows
Speaker 3: the answer. Outside, Yes, the crunch the outside. Sure, a
Speaker 3: crinkle cut fry, due to simple simple geometry, has much
Speaker 3: more crispy outside than a straight French fries. Some more
Speaker 3: surface area, more surface area that holds more salt, more crunch.
Speaker 3: So I would tell Luke to have a seat, get
Speaker 3: your ass back there and make me speak. Buddy.
Speaker 1: It's a loud Duff cage match. I like it. It's
Speaker 1: been a pleasure talking to you, Duff. You got you
Speaker 1: gotta come back and uh there's more conversation you had here.
Speaker 1: Thanks for coming on and good luck with everything. And
Speaker 1: remember folks go to Duff dot com go to at
Speaker 1: Duff Goldman or goldbelly dot com to get all things Goldman.
Speaker 3: Thank you, sir, thanks for having me. This is great.
Speaker 1: Great pleasure and good luck with everything, and one day
Speaker 1: I hope to see the band, just just saying.
Speaker 3: Okay, if you come to the ib I E, the
Speaker 3: International Baking Industry Expo, that is in September of twenty
Speaker 3: twenty five, we will be playing a full eighties set
Speaker 3: right after Wang Chung.
Speaker 1: Oh my goodness. Yes, Wow, they're Wang Chok is opening
Speaker 1: for you.
Speaker 3: No, no, no, it's like they're they're playing a show. And
Speaker 3: then we are the like the after party.
Speaker 1: Show that fantastic Where where where is this being held?
Speaker 3: Vegas?
Speaker 1: Oh my goodness, dude, I'm there. I'll get your info.
Speaker 1: We'll connect. I'm I'm going to be there. What's what's
Speaker 1: the date?
Speaker 3: September one, September twenties, twenty fifth, Maybe its September twenty something.
Speaker 1: All right, I hope I'm gotta help. I'm in the country.
Speaker 1: I hope I'm here.
Speaker 3: Are Encore is Tom Sawyer? Oh no, I got I
Speaker 3: gotta be there. It's so good.
Speaker 1: Maybe I'll bring my axe and you know, do it?
Speaker 3: Come on up.
Speaker 1: I got a white strat, I got a white strat.
Speaker 1: I can well a little bit.
Speaker 3: I got I gotta, I got what what do you
Speaker 3: got to see sixty nine P bass.
Speaker 1: Oh look at that. Wow, that is a beautiful, beautiful thing.
Speaker 3: I got this at Carter Vintage. Have you ever been
Speaker 3: in a Nashville.
Speaker 1: No, I was, and I was there over the summer
Speaker 1: and I didn't have time to actually go around and
Speaker 1: hunt for guitars and I really wanted to.
Speaker 3: It is a museum. That place is unbelievable. Yeah, Carter Vintage.
Speaker 3: Going there And not only is this the bass that
Speaker 3: I picked out and I've wanted it forever, but I
Speaker 3: got to when they when they let me play it
Speaker 3: in the store, I got to play it through an
Speaker 3: amp that was on consignment from the bass player. Total.
Speaker 1: Man, that's so cool.
Speaker 3: I got to play that guy.
Speaker 1: Just the business is rough, but man, just playing this,
Speaker 1: it's it's all you need, you know, It's just a need.
Speaker 3: Our Thanksgiving is like one hundred something people. My wife's
Speaker 3: huge family out here in California, and uh, there's a
Speaker 3: talent show that's just so many. And so me and
Speaker 3: my wife and my mother in law, my father in law,
Speaker 3: and my father in law's son and also my soush
Speaker 3: chef are like we are bringing our stuff and we're playing.
Speaker 3: We're playing California dreaming because I got a flute solo
Speaker 3: in there that my wife plays, and we're playing some
Speaker 3: Dave Matthews but I'm playing drums and like I'm a
Speaker 3: you know, I got a couple of beats. I'm not
Speaker 3: a drummer, but like I can play a little bit.
Speaker 3: And like my father and was like, oh yeah, I
Speaker 3: played this Dave Matthew song. I'm like, have you heard
Speaker 3: that drummer? That guy's amazing. I can't play like that,
Speaker 3: So yeah, we'll see how it goes. It's the it's
Speaker 3: a Thanksgiving talent. I'm not too much. I'm not stressing.
Speaker 2: Thanks dotty, everybody, and don't forget.
Speaker 1: Follow us on Instagram at I Am all In podcast
Speaker 1: and email us at Gilmore at iHeartRadio dot com