1 00:00:06,600 --> 00:00:09,520 Speaker 1: All right, guys, welcome to Always Hungry from My Heart Radio. 2 00:00:09,680 --> 00:00:11,440 Speaker 1: My name is Bobby Flay, and I'm here with my 3 00:00:11,520 --> 00:00:14,960 Speaker 1: daughter and co host, and I'm always Hungry. Sophie and 4 00:00:15,000 --> 00:00:17,919 Speaker 1: I gather around my stove to cook together. Well you cook, 5 00:00:18,239 --> 00:00:20,400 Speaker 1: I asked the questions, and eat the food and does 6 00:00:20,440 --> 00:00:22,400 Speaker 1: any food left? We come to the table together to 7 00:00:22,440 --> 00:00:24,880 Speaker 1: share a meal, connect as a family, and tell the 8 00:00:24,920 --> 00:00:28,600 Speaker 1: stories that matter to us. What I want to talk 9 00:00:28,600 --> 00:00:32,720 Speaker 1: about today is why is baking so hard? It's such 10 00:00:32,720 --> 00:00:35,800 Speaker 1: a nightmare? Well, I mean, I think it comes down to, 11 00:00:35,960 --> 00:00:38,360 Speaker 1: like I think it's based on I think it's based 12 00:00:38,360 --> 00:00:42,000 Speaker 1: on individual personalities, you know, meaning like some people have 13 00:00:42,080 --> 00:00:46,239 Speaker 1: the personality to be really successful in baking because it 14 00:00:46,280 --> 00:00:49,120 Speaker 1: takes a lot of patients, and it takes a lot 15 00:00:49,159 --> 00:00:56,279 Speaker 1: of focus and a lot of um faith that what 16 00:00:56,320 --> 00:00:59,400 Speaker 1: you're doing is gonna work and you can't adjust it. 17 00:00:59,760 --> 00:01:03,720 Speaker 1: You are you hard to adjust? You know. It's like, um, 18 00:01:03,760 --> 00:01:06,760 Speaker 1: I was saying to somebody the other day that like 19 00:01:06,800 --> 00:01:09,800 Speaker 1: when you compare, you take some chicken thighs out of 20 00:01:09,800 --> 00:01:13,160 Speaker 1: the refrigerator, you just gonna wing it, you know, Like, 21 00:01:13,200 --> 00:01:16,600 Speaker 1: what do I have my refrigerator? Oh, I'm gonna make 22 00:01:16,640 --> 00:01:19,119 Speaker 1: a sauce that's gonna have some like vinegar in it, 23 00:01:19,520 --> 00:01:23,160 Speaker 1: maybe some honey, I'll do like an adults, Um, I 24 00:01:23,160 --> 00:01:26,320 Speaker 1: can add some you know, some asparagus to the I 25 00:01:26,360 --> 00:01:29,479 Speaker 1: mean you basically can just do whatever you feel like doing, 26 00:01:29,600 --> 00:01:31,760 Speaker 1: and you can adjust as you go because you're staring 27 00:01:31,800 --> 00:01:35,000 Speaker 1: at it on top of the stove mostly and you 28 00:01:35,000 --> 00:01:38,040 Speaker 1: can play with it. If you want to bake something, 29 00:01:38,640 --> 00:01:42,280 Speaker 1: you need to go get a recipe because because unless 30 00:01:42,319 --> 00:01:46,520 Speaker 1: you are like a baking genius, which there are there 31 00:01:46,560 --> 00:01:49,880 Speaker 1: are there, there are definitely those people. You can't just 32 00:01:49,920 --> 00:01:52,240 Speaker 1: go like I'm gonna take a few cups of flour, 33 00:01:52,960 --> 00:01:55,560 Speaker 1: add this in that, put this in this, and then 34 00:01:55,640 --> 00:01:58,520 Speaker 1: create this amazing cake that's perfect. It doesn't happen. You 35 00:01:58,600 --> 00:02:02,680 Speaker 1: have to go to a amula and um and I 36 00:02:02,720 --> 00:02:04,480 Speaker 1: guess that's you know, it's one of those things where 37 00:02:04,480 --> 00:02:07,240 Speaker 1: I always say to people like they're like, oh can't 38 00:02:07,280 --> 00:02:10,640 Speaker 1: you aren't you really a really good baker or do 39 00:02:10,639 --> 00:02:12,400 Speaker 1: you do pastries really well? Because you can, you know, 40 00:02:12,440 --> 00:02:14,240 Speaker 1: you're a chef, And I'm like, it's like two different 41 00:02:14,639 --> 00:02:18,280 Speaker 1: professions completely. It's like I would say, it's like a 42 00:02:18,320 --> 00:02:22,120 Speaker 1: plumber and electrician right, A chef and a pastry chef. 43 00:02:22,160 --> 00:02:25,320 Speaker 1: They wear the same uniforms, but they do different jobs. 44 00:02:26,520 --> 00:02:30,280 Speaker 1: And you know, I think in both cases, you know, 45 00:02:30,560 --> 00:02:32,240 Speaker 1: if you're an expert in one, you can kind of 46 00:02:32,240 --> 00:02:34,359 Speaker 1: get by in the other. But it's not what you're 47 00:02:35,360 --> 00:02:37,320 Speaker 1: it's it's really not your focus. Now that said, I 48 00:02:37,360 --> 00:02:42,400 Speaker 1: know there's chefs who do both. Um. The first person 49 00:02:42,440 --> 00:02:44,440 Speaker 1: I think about is you know who Lauren Turndel is. 50 00:02:46,240 --> 00:02:49,399 Speaker 1: Lauren is an old friend of mine, great chef, and 51 00:02:49,560 --> 00:02:53,320 Speaker 1: he started out as a pastry chef in France and 52 00:02:53,480 --> 00:02:57,360 Speaker 1: uh makes beautiful pastries. But then he came to he 53 00:02:57,440 --> 00:02:59,240 Speaker 1: came to New York and he was the first person 54 00:02:59,280 --> 00:03:04,240 Speaker 1: to open those those b LT steakhouses. Yeah yeah, but 55 00:03:04,240 --> 00:03:06,200 Speaker 1: but he but he can do both. And there was 56 00:03:06,240 --> 00:03:08,080 Speaker 1: there were a handful of people that can really that 57 00:03:08,160 --> 00:03:11,800 Speaker 1: excel at both at the highest level. Um. But for 58 00:03:11,840 --> 00:03:14,680 Speaker 1: the most part, people either pastry chefs or their savory chefs. 59 00:03:15,600 --> 00:03:18,040 Speaker 1: And you know that said, I I get challenged a 60 00:03:18,120 --> 00:03:20,880 Speaker 1: lot to pastry and baking and stuff like that. I'm 61 00:03:20,919 --> 00:03:26,480 Speaker 1: beat um and I'm I'm I have curiosity, but it's 62 00:03:26,520 --> 00:03:29,200 Speaker 1: just not the thing that I look forward to doing. 63 00:03:34,560 --> 00:03:38,200 Speaker 1: All Right, We're making uh. One of my favorite pastries 64 00:03:38,240 --> 00:03:41,320 Speaker 1: to make, which is a crostata. Do you know what 65 00:03:41,360 --> 00:03:47,080 Speaker 1: that is? I mean pastry usually with like fruit. Well, 66 00:03:47,240 --> 00:03:52,160 Speaker 1: crostata is an Italian tart like pipe for us situation. 67 00:03:53,840 --> 00:03:57,000 Speaker 1: And the thing I love about it is that it's 68 00:03:57,080 --> 00:03:59,840 Speaker 1: very rustic. What do you mean, It's basically you're taking 69 00:04:00,000 --> 00:04:04,240 Speaker 1: poto and what and what? What? What? This one is? 70 00:04:04,480 --> 00:04:10,920 Speaker 1: This is a This is a buttermilk pie crust that 71 00:04:11,000 --> 00:04:14,680 Speaker 1: was taught to me by my long time pati chef, 72 00:04:14,720 --> 00:04:17,479 Speaker 1: Clear Sa Martino, and I think it's one of the 73 00:04:17,480 --> 00:04:20,720 Speaker 1: best pie crusts I've ever had because it's light and 74 00:04:20,839 --> 00:04:24,560 Speaker 1: flaky and crispy. It's so good and so basically what 75 00:04:24,600 --> 00:04:26,599 Speaker 1: you're doing here. And I just so you know, I 76 00:04:26,640 --> 00:04:29,480 Speaker 1: took this this pie. I've took this dough out of 77 00:04:29,520 --> 00:04:32,960 Speaker 1: the freezer freezes really well. I always have a little 78 00:04:32,960 --> 00:04:35,560 Speaker 1: bit of this buttermilk pie crust and the freezer just 79 00:04:35,600 --> 00:04:37,840 Speaker 1: in case somebody comes over. I want to throw a 80 00:04:37,880 --> 00:04:42,039 Speaker 1: coastater together. That's so crazy. Why is it freezing? I 81 00:04:42,160 --> 00:04:44,360 Speaker 1: like have like chips and salsa. Someone's coming over. You've 82 00:04:44,400 --> 00:04:48,640 Speaker 1: got like a full like full cris data. There's a 83 00:04:48,680 --> 00:04:52,200 Speaker 1: lot happening in this kitchen, Sophie like, oh my god, 84 00:04:52,200 --> 00:04:56,640 Speaker 1: I've got like a few cheeses whipping up a cristata. 85 00:04:57,120 --> 00:05:03,200 Speaker 1: Well we're different, oh man. Yeah, So so you can 86 00:05:03,240 --> 00:05:06,320 Speaker 1: see I'm rolling this out and it's not perfect, right, 87 00:05:06,440 --> 00:05:10,240 Speaker 1: It's like it's in a circular shape, but not an 88 00:05:10,279 --> 00:05:13,200 Speaker 1: actual perfect circle. Right. We're not putting this into a 89 00:05:13,360 --> 00:05:23,200 Speaker 1: pie pan. We're gonna cook this free form. Okay. So 90 00:05:23,240 --> 00:05:25,559 Speaker 1: the other day I had some time on my hands. 91 00:05:25,560 --> 00:05:28,560 Speaker 1: I'm not really sure how, but I decided to make 92 00:05:28,600 --> 00:05:32,240 Speaker 1: my one of my all time favorite sweet things to eat, 93 00:05:32,480 --> 00:05:36,000 Speaker 1: which is what the morning buns at Tartine. Oh yeah, 94 00:05:36,640 --> 00:05:39,719 Speaker 1: So luckily for me, on my bookshelf, I had the 95 00:05:39,720 --> 00:05:45,640 Speaker 1: Tartine Cookbook and I I set out on the quest 96 00:05:46,400 --> 00:05:48,559 Speaker 1: to make the morning buns. To make a morning bun. 97 00:05:48,800 --> 00:05:51,479 Speaker 1: And now let me just tell you about Tartine really quickly. 98 00:05:51,520 --> 00:05:54,200 Speaker 1: It's my it's one of my favorite bakeries in the world. Um. 99 00:05:54,240 --> 00:05:58,360 Speaker 1: They originated in San Francisco. But like the breads, there 100 00:05:58,400 --> 00:06:00,440 Speaker 1: are some of the best in America, you know, their 101 00:06:00,440 --> 00:06:03,520 Speaker 1: bad gets, their country loafs, I mean they're just so 102 00:06:03,600 --> 00:06:07,599 Speaker 1: good and um, but they have morning buns, which are 103 00:06:08,520 --> 00:06:11,920 Speaker 1: think about it this way. It's a croissant dough and 104 00:06:12,080 --> 00:06:15,400 Speaker 1: it gets rolled out and it has butter, and then 105 00:06:15,440 --> 00:06:19,800 Speaker 1: it's flavored with orange that cinnamon and sugar rolled like 106 00:06:19,839 --> 00:06:24,080 Speaker 1: a cinnamon bun cut, but then put into a muffin pan. 107 00:06:24,680 --> 00:06:27,440 Speaker 1: So when they bake, and you sent me that photo 108 00:06:27,480 --> 00:06:30,359 Speaker 1: the other day when you were making them, and I 109 00:06:30,360 --> 00:06:32,240 Speaker 1: thought it was a cinnamon roll, that's what they look like, 110 00:06:33,120 --> 00:06:35,880 Speaker 1: but they're different. And then because they're on the muffin pans, 111 00:06:35,920 --> 00:06:38,960 Speaker 1: when they cook on the muffin pans, and you invert 112 00:06:39,040 --> 00:06:42,679 Speaker 1: them like the tops of the muffin pans, like around 113 00:06:42,680 --> 00:06:46,560 Speaker 1: the circles, the dog sort of like bakes on top 114 00:06:46,600 --> 00:06:50,560 Speaker 1: of them, so it gets really caramelized because it's cooking 115 00:06:50,560 --> 00:06:53,240 Speaker 1: on top of the pan. So when you take them out, 116 00:06:53,279 --> 00:06:57,159 Speaker 1: they're inverted. So you get this crispy caramelized topping and 117 00:06:57,200 --> 00:07:00,719 Speaker 1: then the buttery flavor and tech sure in the middle, 118 00:07:01,480 --> 00:07:04,719 Speaker 1: and then you like you tossed them and sugar. I mean, 119 00:07:05,560 --> 00:07:08,520 Speaker 1: how do they taste? Insane? Yeah? I mean like I 120 00:07:08,839 --> 00:07:13,080 Speaker 1: literally had to like give them away because I would 121 00:07:13,080 --> 00:07:15,800 Speaker 1: have never recovered that said it took me. I'm not 122 00:07:15,880 --> 00:07:18,760 Speaker 1: kidding you. I'm not exaggerating. Took me three days to 123 00:07:18,880 --> 00:07:21,200 Speaker 1: make twelve morning bus. It took me three days. Now 124 00:07:21,240 --> 00:07:22,840 Speaker 1: you could probably do it in two days, but you 125 00:07:22,880 --> 00:07:25,560 Speaker 1: can't do it in less because there's so many steps 126 00:07:25,600 --> 00:07:28,480 Speaker 1: to it. You know. You make this crossanto and that's 127 00:07:28,520 --> 00:07:31,120 Speaker 1: the that's the big that's the big lift here, which 128 00:07:31,160 --> 00:07:33,400 Speaker 1: is you know, you're you're you're creating this sort of 129 00:07:33,440 --> 00:07:36,400 Speaker 1: like um, this very buttery dough that that has to 130 00:07:36,400 --> 00:07:41,320 Speaker 1: get rolled and and proofed constantly. So it's like, you know, 131 00:07:41,440 --> 00:07:44,600 Speaker 1: mix this, let it prove for three hours. You know. 132 00:07:44,680 --> 00:07:47,720 Speaker 1: That was the first three ingredients, you know, and then 133 00:07:47,920 --> 00:07:50,000 Speaker 1: then you then you take a mixture and you and 134 00:07:50,040 --> 00:07:52,120 Speaker 1: you beat it in the mixture. Almost killed my mixer 135 00:07:53,280 --> 00:07:56,560 Speaker 1: because it's a thick dough, you know, and I think 136 00:07:56,600 --> 00:07:58,400 Speaker 1: I need a new kitchen. Eid. It's it's not it 137 00:07:59,400 --> 00:08:02,120 Speaker 1: was crying, you know, like when the when the machine 138 00:08:02,160 --> 00:08:06,280 Speaker 1: cries like trying to get from the dough. Yeah, exactly. 139 00:08:06,520 --> 00:08:08,440 Speaker 1: So then you beat the dough with the with the 140 00:08:09,040 --> 00:08:12,000 Speaker 1: dough hook. Then you let that rise for like nine 141 00:08:12,480 --> 00:08:15,360 Speaker 1: hours and then and then you know, then you roll 142 00:08:15,440 --> 00:08:17,240 Speaker 1: it out. Then you take then you make this butter 143 00:08:17,320 --> 00:08:19,320 Speaker 1: block and you lay with the butter block in between 144 00:08:19,360 --> 00:08:22,200 Speaker 1: the layers of the dough. You roll that out and 145 00:08:22,200 --> 00:08:24,640 Speaker 1: then you fold it over a couple of times. You 146 00:08:24,760 --> 00:08:27,240 Speaker 1: let that rest. Then at one point you let it 147 00:08:27,280 --> 00:08:31,280 Speaker 1: rest overnight in the in the freezer. You take it 148 00:08:31,280 --> 00:08:34,360 Speaker 1: out eight hours ahead of time to the thought out. 149 00:08:35,040 --> 00:08:39,440 Speaker 1: Then you know I'm missing fourteen steps. Then you brush 150 00:08:39,480 --> 00:08:43,160 Speaker 1: it with butter, melted butter, and then this beautiful mixture 151 00:08:43,280 --> 00:08:46,120 Speaker 1: of orange dest and centiment in sugar, and then you 152 00:08:46,240 --> 00:08:49,320 Speaker 1: roll it and you cut the rolls into rolls and 153 00:08:49,320 --> 00:08:52,120 Speaker 1: then you put them in the muffin tins that have 154 00:08:52,160 --> 00:08:54,880 Speaker 1: a sugar bottom to them, and then you let it 155 00:08:54,960 --> 00:08:58,160 Speaker 1: rest for three more hours and then you bake him 156 00:08:58,160 --> 00:09:03,840 Speaker 1: in four hundred degrees forty minutes. And they're insane. Actually, 157 00:09:03,880 --> 00:09:07,120 Speaker 1: Tarteina Bakery took my photo. They asked me, of course 158 00:09:07,880 --> 00:09:10,319 Speaker 1: they honestly, they didn't have to ask me, but they 159 00:09:10,400 --> 00:09:12,360 Speaker 1: took my photo that I posted and like, can we 160 00:09:12,400 --> 00:09:15,360 Speaker 1: post this on our funny I know? They were like 161 00:09:15,559 --> 00:09:17,880 Speaker 1: they look so great. I'm like, well, it's your recipe 162 00:09:17,960 --> 00:09:22,000 Speaker 1: so far away. But my point is like I can't 163 00:09:22,000 --> 00:09:23,800 Speaker 1: do that very often. That is a labor of love, 164 00:09:24,200 --> 00:09:27,800 Speaker 1: like it will and and also like I can go 165 00:09:27,840 --> 00:09:31,080 Speaker 1: buy one for five dollars, which like, is probably the 166 00:09:31,080 --> 00:09:33,160 Speaker 1: bargain of the century. I told the guy that owns 167 00:09:33,200 --> 00:09:35,560 Speaker 1: the place, Chad Robertson, I was like, you should charge 168 00:09:35,559 --> 00:09:38,920 Speaker 1: a hundred. I just did the labor for these. They're 169 00:09:38,960 --> 00:09:43,920 Speaker 1: worth a hundred and fifty a morning. But it's fun 170 00:09:43,960 --> 00:09:46,200 Speaker 1: to do stuff like that for me because but, but, 171 00:09:46,559 --> 00:09:49,480 Speaker 1: and here's the problem. A lot of times I think 172 00:09:49,480 --> 00:09:51,360 Speaker 1: that I can mess with the recipe even though you're 173 00:09:51,400 --> 00:09:53,880 Speaker 1: not supposed to, and I mess up the recipe. And 174 00:09:53,880 --> 00:09:56,320 Speaker 1: that's why baking to me is so hard, because my 175 00:09:56,440 --> 00:09:59,920 Speaker 1: personality does not fit in the baking personality situation. That's 176 00:09:59,920 --> 00:10:24,160 Speaker 1: a I was saying, because it's so precise. Do you bake? Um? Yeah, 177 00:10:24,160 --> 00:10:26,880 Speaker 1: I actually have a few questions for you. I don't 178 00:10:26,920 --> 00:10:30,559 Speaker 1: know the answers. Well, we'll try that. Why is it 179 00:10:30,640 --> 00:10:33,680 Speaker 1: like when you're when you're doing a recipe, you're baking 180 00:10:34,240 --> 00:10:36,920 Speaker 1: and it says to mix the dry ingredients in one 181 00:10:36,960 --> 00:10:39,160 Speaker 1: bowl and the wet ingredients in another bowl. Is that 182 00:10:39,320 --> 00:10:42,640 Speaker 1: really important? It is important? So that's why I messed 183 00:10:42,720 --> 00:10:44,920 Speaker 1: up the muffins that I tried to make your cookbook 184 00:10:44,960 --> 00:10:47,280 Speaker 1: the other day. What muffins did you make Do you 185 00:10:47,360 --> 00:10:53,760 Speaker 1: mean the biscuits, no, muffins, the ones. No, they're buttermilk biscuits. 186 00:10:53,800 --> 00:10:56,640 Speaker 1: They're not buttermilk, but their buttermilk muff Oh my god, 187 00:10:56,679 --> 00:11:00,720 Speaker 1: they're buttermilk muffins. I have the book. I didn't. I 188 00:11:00,840 --> 00:11:03,680 Speaker 1: missed that part. Were supposed to you brought my book 189 00:11:03,679 --> 00:11:05,960 Speaker 1: to my house. No, I stole it from your closet. 190 00:11:06,720 --> 00:11:08,959 Speaker 1: But okay. But in the meantime, why is it? Why 191 00:11:09,040 --> 00:11:11,760 Speaker 1: is it important? Well, A lot of times, like when 192 00:11:11,840 --> 00:11:14,040 Speaker 1: you when you're making like for instance, like when you're 193 00:11:14,040 --> 00:11:19,760 Speaker 1: making like a biscuit dough, you don't want to mix 194 00:11:19,800 --> 00:11:23,520 Speaker 1: it completely. You want to mix them so you want 195 00:11:23,679 --> 00:11:25,559 Speaker 1: you want the liquid and the drying greens to to 196 00:11:26,040 --> 00:11:27,920 Speaker 1: just be mixed. Same thing when you're making waffle and 197 00:11:27,960 --> 00:11:31,480 Speaker 1: pancake batters, because if you mix them too much, the 198 00:11:31,520 --> 00:11:34,559 Speaker 1: butter gets spread out. It's usually about the butter. Usually 199 00:11:34,920 --> 00:11:36,920 Speaker 1: that the butter gets spread out too much, and then 200 00:11:37,600 --> 00:11:41,080 Speaker 1: it creates no texture. That's why my biscuits are really flaky, 201 00:11:41,160 --> 00:11:46,320 Speaker 1: because the butter there's there's like pockets of butter, and 202 00:11:46,360 --> 00:11:49,160 Speaker 1: if you mix it all together, you're not gonna get that. 203 00:11:49,200 --> 00:11:51,240 Speaker 1: You're gonna get a cakey biscuit as opposed to a 204 00:11:51,240 --> 00:11:54,560 Speaker 1: flaky yeah. Okay, well yeah, it's your master muffin mix. 205 00:11:55,360 --> 00:12:00,920 Speaker 1: In Bobby at Home, it was combined flour, sugar, salt, 206 00:12:00,920 --> 00:12:02,640 Speaker 1: and baking powder and a large bowl with the Eigen 207 00:12:02,720 --> 00:12:06,520 Speaker 1: medium bowl into smooth and then add then add buttermilk, 208 00:12:06,600 --> 00:12:09,200 Speaker 1: melted butter, oil, and vanilla and whisk until smooth. Add 209 00:12:09,440 --> 00:12:11,760 Speaker 1: wet ingredients to the drying green Like I just didn't. 210 00:12:12,080 --> 00:12:14,559 Speaker 1: I didn't mix the wet ingredients in a different bowl 211 00:12:15,400 --> 00:12:18,280 Speaker 1: because it didn't say it depends what the recipe is. 212 00:12:18,600 --> 00:12:21,560 Speaker 1: Not every recipe matters, but it says add the wet 213 00:12:21,720 --> 00:12:25,040 Speaker 1: ingredients to the dry ingredients. So clearly I just didn't 214 00:12:25,080 --> 00:12:26,880 Speaker 1: think about that ahead of time. And so then I 215 00:12:27,000 --> 00:12:29,640 Speaker 1: it was just all the same bowl and I baked it, 216 00:12:29,679 --> 00:12:34,520 Speaker 1: and I was like, this isn't right, okay, But also 217 00:12:34,559 --> 00:12:38,560 Speaker 1: I have another question, like why are there so many 218 00:12:38,559 --> 00:12:42,280 Speaker 1: different types of sugars, and like why is a cook 219 00:12:42,559 --> 00:12:47,320 Speaker 1: chocolate cookie with like dark ground sugar better than white sugar. Yeah, 220 00:12:47,440 --> 00:12:49,120 Speaker 1: well just think about it. It's like it has it 221 00:12:49,120 --> 00:12:52,440 Speaker 1: has a molasses flavor to it. M M okay, it's gotta, 222 00:12:52,480 --> 00:12:55,960 Speaker 1: it's gotta. It's like sticky are almost Yeah, exactly right. 223 00:12:56,559 --> 00:12:59,520 Speaker 1: I mean that's that's brown sugar. What's the well, what's 224 00:12:59,520 --> 00:13:01,840 Speaker 1: the difference between light brown sugar and dark brown sugar? 225 00:13:01,960 --> 00:13:06,040 Speaker 1: The amount of molasses. The more you know, there you go. 226 00:13:06,800 --> 00:13:09,120 Speaker 1: So obviously light brown sugar is going to have less 227 00:13:09,120 --> 00:13:13,520 Speaker 1: of a very rich, deep almost like what is molasses? 228 00:13:13,960 --> 00:13:20,560 Speaker 1: It's made out of sugar cane from sugar cane, okay, okay, 229 00:13:20,600 --> 00:13:23,120 Speaker 1: And but you know molasses is very strong. Yeah, I 230 00:13:23,160 --> 00:13:28,160 Speaker 1: like molasses though. Do you know what um sorgum is? No? Yeah, 231 00:13:28,160 --> 00:13:31,520 Speaker 1: sorgum is a sweetener like that somewhere between honey and molasses. 232 00:13:31,600 --> 00:13:34,960 Speaker 1: I think that's that's it's very southern and um they 233 00:13:35,040 --> 00:13:36,880 Speaker 1: use it in a lot of Southern baking. I think 234 00:13:36,880 --> 00:13:39,040 Speaker 1: that that's a good like if if you like the 235 00:13:39,160 --> 00:13:41,600 Speaker 1: if you like molasses, but like you think it's too strong, 236 00:13:42,040 --> 00:13:44,960 Speaker 1: suragum is a really good one. What about like maple syrup? 237 00:13:45,600 --> 00:13:49,079 Speaker 1: Do you ever use maple syrup in your baking? Yeah? 238 00:13:49,400 --> 00:13:53,360 Speaker 1: I use honey, maple syrup, molasses, sorgum, I lose that 239 00:13:53,360 --> 00:13:55,480 Speaker 1: stuff all the time. You know what. I don't like 240 00:13:55,520 --> 00:13:58,320 Speaker 1: to use a goabe really. I don't like the after 241 00:13:58,360 --> 00:14:01,320 Speaker 1: taste of it. That's so interesting to me. I don't 242 00:14:01,360 --> 00:14:04,840 Speaker 1: like it. Um okay, what about in like a cocktail. 243 00:14:05,080 --> 00:14:08,520 Speaker 1: It's not my favorite interesting. I know why they're doing 244 00:14:08,559 --> 00:14:12,240 Speaker 1: it because you know, it's tequila, which is cactus, and yeah, 245 00:14:13,360 --> 00:14:15,760 Speaker 1: I get it, but like you don't like it. It 246 00:14:15,800 --> 00:14:24,160 Speaker 1: has never tast Okay, okay, So we have the pie crust. 247 00:14:24,920 --> 00:14:28,240 Speaker 1: Now we're gonna make it. We're gonna make strawberries because 248 00:14:28,320 --> 00:14:31,160 Speaker 1: that's what we have. And then we have we have 249 00:14:31,240 --> 00:14:35,120 Speaker 1: some lemon zest and some sugar, some vanilla bean. We 250 00:14:35,160 --> 00:14:39,680 Speaker 1: have some cut strawberries. What time much should we bake 251 00:14:39,720 --> 00:14:44,640 Speaker 1: this at? Be fitty four? Okay? Four in degrees? All right? 252 00:14:44,680 --> 00:14:47,520 Speaker 1: So we have vanilla beans. I love vanilla beans, some 253 00:14:47,680 --> 00:14:50,680 Speaker 1: lemon zest. You love vanilla bean too. I always put 254 00:14:50,680 --> 00:14:53,480 Speaker 1: more than what the recipe says, which is part of 255 00:14:53,600 --> 00:14:56,520 Speaker 1: my problem of baking, which we're gonna get to in 256 00:14:56,520 --> 00:15:01,080 Speaker 1: a second. Um. So at the seas and lemon and 257 00:15:01,120 --> 00:15:04,720 Speaker 1: the sugar altogether, we throw this over the strawberries. We 258 00:15:05,160 --> 00:15:08,600 Speaker 1: had some some sugar, a little corn stars. The corn 259 00:15:08,640 --> 00:15:12,600 Speaker 1: starts is going to um kind of thicken the strawberries 260 00:15:12,640 --> 00:15:14,840 Speaker 1: as they cook, because you know the juices of the 261 00:15:14,840 --> 00:15:19,360 Speaker 1: strawberries are going to create, you know, a lot of moisture, 262 00:15:19,520 --> 00:15:21,600 Speaker 1: and so we want them to be held together by something. 263 00:15:21,720 --> 00:15:25,400 Speaker 1: So that's what the corn Stars is gonna do. Okay, 264 00:15:25,920 --> 00:15:28,160 Speaker 1: one of the things that's important. I should have done 265 00:15:28,160 --> 00:15:30,920 Speaker 1: this prior, but we want to make sure that we 266 00:15:30,960 --> 00:15:35,080 Speaker 1: get the We roll the dough over the rolling pin, 267 00:15:36,000 --> 00:15:38,000 Speaker 1: and you want to put this over. I want to 268 00:15:38,000 --> 00:15:41,160 Speaker 1: put this on the on the pan first, because otherwise 269 00:15:41,200 --> 00:15:43,320 Speaker 1: if you if you do it on the board, you 270 00:15:43,400 --> 00:15:47,600 Speaker 1: can't lift it up. Exactly. We take our strawberries put 271 00:15:47,640 --> 00:15:50,720 Speaker 1: them in the middle. So basically we have our our 272 00:15:50,800 --> 00:15:53,120 Speaker 1: flavored strawberries and we're gonna mound them up a little bit. 273 00:15:53,400 --> 00:15:56,080 Speaker 1: And then basically you just kind of you kind of yeah, 274 00:15:56,080 --> 00:15:58,480 Speaker 1: you just fold it over and it's very free form. 275 00:15:58,600 --> 00:16:01,680 Speaker 1: This is a very rustic art, which is for somebody 276 00:16:01,680 --> 00:16:07,200 Speaker 1: who doesn't bake well like myself. It's perfect, but it's beautiful, 277 00:16:07,280 --> 00:16:10,560 Speaker 1: yeah it is. It's gorgeous, you know, and you just 278 00:16:10,640 --> 00:16:13,680 Speaker 1: kind of create like these uneven pleats. And then I 279 00:16:13,720 --> 00:16:17,560 Speaker 1: take a little butter milk brush them the dough, the 280 00:16:17,600 --> 00:16:20,640 Speaker 1: edges of the dough, a little buttermilk wash, yes, exactly, 281 00:16:20,680 --> 00:16:22,800 Speaker 1: So he's gonna help make it a little more golden 282 00:16:23,440 --> 00:16:25,080 Speaker 1: crisp beer. And then we're gonna take some of this 283 00:16:25,120 --> 00:16:29,400 Speaker 1: brown sugar sprinkle it on top. We have a preheated 284 00:16:29,400 --> 00:16:31,800 Speaker 1: oven in fourign degrees. I was sprinkled it on top 285 00:16:31,800 --> 00:16:33,360 Speaker 1: of the dough, on top of the dough, so it 286 00:16:33,360 --> 00:16:37,560 Speaker 1: gives a little more crunchiness. What do you think? So 287 00:16:37,640 --> 00:16:43,400 Speaker 1: pretty and so simple? All right, let's put this in 288 00:16:43,400 --> 00:16:47,360 Speaker 1: the oven. So are you gonna keep past you're doing 289 00:16:47,400 --> 00:16:52,480 Speaker 1: your freezing now, just in case someone comes over and 290 00:16:52,600 --> 00:16:55,000 Speaker 1: you don't wite me over. That was the funniest thing ever. 291 00:16:55,200 --> 00:17:02,720 Speaker 1: Oh my god. Maybe okay, you know, so, like I 292 00:17:02,760 --> 00:17:07,639 Speaker 1: have no problem making quickbreads, things like buttermilk biscuits, keeny bread, 293 00:17:07,680 --> 00:17:11,439 Speaker 1: pumpkin bread, corn bread. You know, these are breads that 294 00:17:11,520 --> 00:17:13,880 Speaker 1: don't really you don't. You don't have to prove them. 295 00:17:13,920 --> 00:17:17,120 Speaker 1: You know they're not there's no yeast in them. Those 296 00:17:17,160 --> 00:17:18,680 Speaker 1: are the kinds of things that you should bake more 297 00:17:19,160 --> 00:17:22,159 Speaker 1: because like you can just kind of toss everything together, 298 00:17:22,280 --> 00:17:24,680 Speaker 1: put it, you know, and put it in the oven 299 00:17:24,720 --> 00:17:26,960 Speaker 1: and for the most part it's gonna come out. Well. 300 00:17:26,800 --> 00:17:30,479 Speaker 1: I like making banana bread a lot, same thing, same thing. 301 00:17:30,480 --> 00:17:33,040 Speaker 1: That's why banana bread was so popular during the quarantine 302 00:17:33,680 --> 00:17:36,960 Speaker 1: version of the pandemic, all of our bananas were going 303 00:17:37,000 --> 00:17:38,360 Speaker 1: back or like what are we gonna make with them? 304 00:17:38,920 --> 00:17:40,399 Speaker 1: So it's the same thing. And then like when you 305 00:17:40,480 --> 00:17:42,040 Speaker 1: go to culinary school, one of the first things they 306 00:17:42,080 --> 00:17:45,760 Speaker 1: teach you about baking our two pastry crusts. One is 307 00:17:45,800 --> 00:17:49,320 Speaker 1: a one it's called pat prise, and one is called 308 00:17:49,359 --> 00:17:52,720 Speaker 1: pats sucre. Pats sucre is a sweet one. Pat Prise 309 00:17:52,880 --> 00:17:56,080 Speaker 1: is a savory one. So if you're making like savory dishes, 310 00:17:57,400 --> 00:17:59,160 Speaker 1: he's the one without sugar. And then the pats sucre 311 00:17:59,280 --> 00:18:01,359 Speaker 1: has sugar and that's good for like food tarts, etcetera. 312 00:18:01,600 --> 00:18:04,160 Speaker 1: You know what I love is like a cheddar bacon biscuit. 313 00:18:08,400 --> 00:18:11,639 Speaker 1: Where we're talking about savory and you were talking about biscuits. 314 00:18:12,400 --> 00:18:15,600 Speaker 1: Oh my god. But here's the problem. But I just 315 00:18:15,640 --> 00:18:17,119 Speaker 1: want to talk about some of the problems that I 316 00:18:17,240 --> 00:18:18,920 Speaker 1: have that I think that a lot of people have 317 00:18:19,560 --> 00:18:24,000 Speaker 1: who are not like professional or professional bakers or great bakers. Now, 318 00:18:24,280 --> 00:18:25,920 Speaker 1: you don't have to be a professional baker to be 319 00:18:26,000 --> 00:18:30,639 Speaker 1: a great baker. My friends, Susanne lyons dad is the 320 00:18:30,800 --> 00:18:34,280 Speaker 1: craziest baker who's not a professional I've ever seen. He 321 00:18:34,440 --> 00:18:38,040 Speaker 1: brought some of the most beautiful pastries I've ever seen 322 00:18:38,080 --> 00:18:40,840 Speaker 1: in my life to our Thanksgiving one year. I was like, 323 00:18:40,920 --> 00:18:43,560 Speaker 1: where'd you buy these? He's like, I made them. Like 324 00:18:43,600 --> 00:18:46,320 Speaker 1: I didn't even believe it. I mean, they were so great, 325 00:18:46,359 --> 00:18:48,439 Speaker 1: But like for me, like you know, when I think 326 00:18:48,480 --> 00:18:53,000 Speaker 1: about baking pies, what are the issues? Okay, well, you 327 00:18:53,080 --> 00:18:56,399 Speaker 1: know sometimes the filling isn't cooked the way you wanted 328 00:18:56,440 --> 00:18:58,359 Speaker 1: to be, or it gets too cooked, or it's too 329 00:18:58,480 --> 00:19:03,960 Speaker 1: juicy and it makes the crust soggy, or here's what 330 00:19:04,080 --> 00:19:06,320 Speaker 1: here's here's here's when that happens to me a lot 331 00:19:06,560 --> 00:19:10,639 Speaker 1: is my pie crust shrink in the baking. So like 332 00:19:10,760 --> 00:19:12,760 Speaker 1: you you put them, you put the pie crust in 333 00:19:12,800 --> 00:19:16,200 Speaker 1: the in the in the pie plate, and then you 334 00:19:16,359 --> 00:19:18,520 Speaker 1: fill it and then you you bake it. And as 335 00:19:18,560 --> 00:19:20,840 Speaker 1: you bake it, it starts to shrink around the edges, 336 00:19:20,920 --> 00:19:25,320 Speaker 1: so you lose the edges and I don't clearly I'm 337 00:19:25,320 --> 00:19:28,200 Speaker 1: not putting enough of the dough around, right, I'm not. 338 00:19:28,280 --> 00:19:30,600 Speaker 1: I'm not giving it. But you know this is people 339 00:19:30,640 --> 00:19:34,399 Speaker 1: are gonna understand what I'm talking about. Okay, cakes like 340 00:19:34,640 --> 00:19:37,560 Speaker 1: layer cakes, I can't ever get a level layer cake. 341 00:19:39,000 --> 00:19:41,440 Speaker 1: You ever cooked my birthday cake a few years ago? Okay, 342 00:19:41,800 --> 00:19:43,399 Speaker 1: you have to bring that up every single time we 343 00:19:43,480 --> 00:19:46,760 Speaker 1: talked about cakes, I know you, but you were nice 344 00:19:46,760 --> 00:19:48,399 Speaker 1: about it. You didn't even mention, No, of course not. 345 00:19:48,560 --> 00:19:50,879 Speaker 1: It's the thought that counts of it. I think it 346 00:19:50,960 --> 00:19:56,240 Speaker 1: was just like a Vanella cake with chocolate icing sounazing. Sorry, 347 00:19:56,520 --> 00:19:59,120 Speaker 1: trud have made it sound more complicated, and you're like, oh, 348 00:19:59,600 --> 00:20:04,560 Speaker 1: it's bigg sick, Buddy Crocker. Yeah, I'll be buying your 349 00:20:04,600 --> 00:20:07,760 Speaker 1: cakes from now. But also, my cakes come out like 350 00:20:07,800 --> 00:20:10,560 Speaker 1: the leaning tower of pizza, you know, it's like and 351 00:20:10,600 --> 00:20:12,680 Speaker 1: then the frosting part of it, like, I mean, seriously, 352 00:20:12,800 --> 00:20:15,560 Speaker 1: it's just actually I love frosting cakes. There's something so 353 00:20:15,720 --> 00:20:18,000 Speaker 1: relaxing about it. Are you good at it? Yeah? I 354 00:20:18,040 --> 00:20:20,080 Speaker 1: am actually pretty good at it. Like they're even and 355 00:20:20,119 --> 00:20:24,680 Speaker 1: it looks pretty. That's that's the only part of use 356 00:20:24,720 --> 00:20:28,320 Speaker 1: like a Palett knife for that, Yeah those, Yeah, okay. 357 00:20:28,760 --> 00:20:34,119 Speaker 1: I just the bottom line is I'm not interested. I mean, 358 00:20:34,520 --> 00:20:37,680 Speaker 1: I'm interested in eatting, like I don't have the I 359 00:20:37,840 --> 00:20:40,240 Speaker 1: just I'm not I don't have that. I mean I 360 00:20:40,280 --> 00:20:42,280 Speaker 1: try to make my food look, you know, very pretty 361 00:20:42,320 --> 00:20:44,720 Speaker 1: and but I was always will you know, I always 362 00:20:44,760 --> 00:20:47,359 Speaker 1: try to go for that sort of organic state, you know, 363 00:20:47,440 --> 00:20:50,800 Speaker 1: I don't try to like overpresent things at but I 364 00:20:50,920 --> 00:20:53,680 Speaker 1: just feel like, you know, you know, just like decorating 365 00:20:53,720 --> 00:20:55,680 Speaker 1: cakes and stuff like that. I did. I did a 366 00:20:55,760 --> 00:20:59,600 Speaker 1: cake decorating competition with Buddy from you know, the cake 367 00:20:59,680 --> 00:21:02,960 Speaker 1: boss Bluddy Velastia. Well, I love him. You were in 368 00:21:03,040 --> 00:21:05,680 Speaker 1: a competition for cake decorating. Oh my god. It was 369 00:21:05,720 --> 00:21:07,960 Speaker 1: the worst thing I've ever done in my work. You 370 00:21:07,960 --> 00:21:11,280 Speaker 1: should see my kid. I had a very rustic cake. 371 00:21:12,760 --> 00:21:14,800 Speaker 1: Rusting is the key word. I mean. I just basically 372 00:21:14,960 --> 00:21:19,720 Speaker 1: was throwing like like um, different color icings at it, 373 00:21:19,920 --> 00:21:22,720 Speaker 1: like literally throwing it at it, you know, like I 374 00:21:22,840 --> 00:21:25,200 Speaker 1: was trying to like I don't know who knows what. 375 00:21:25,800 --> 00:21:28,879 Speaker 1: It was terrible. And he like he was like laughing 376 00:21:28,960 --> 00:21:34,800 Speaker 1: the whole time because he made this, you know, spectacular exactly. 377 00:21:34,880 --> 00:21:35,920 Speaker 1: And he was like, you want me to come and 378 00:21:36,000 --> 00:21:37,920 Speaker 1: help me. He's like, this is terrible. I'm like, I know, 379 00:21:38,440 --> 00:21:57,440 Speaker 1: I don't want you to help me. But have you 380 00:21:57,560 --> 00:22:01,399 Speaker 1: done have you done baking competition? Zwn beat? I have one? 381 00:22:01,480 --> 00:22:04,920 Speaker 1: If you actually okay, what what were your what were 382 00:22:04,920 --> 00:22:07,280 Speaker 1: your winning dishes we've done, like cheesecakes and oh I 383 00:22:07,280 --> 00:22:11,440 Speaker 1: don't know how to make a cheesecake like multen lava cakes. Um, yeah, 384 00:22:11,880 --> 00:22:14,879 Speaker 1: but what happens is if I can get the basic 385 00:22:14,960 --> 00:22:18,920 Speaker 1: thing done, then then what happens is I can I 386 00:22:19,040 --> 00:22:21,960 Speaker 1: can kind of mess around with flavor in a big way. 387 00:22:22,760 --> 00:22:24,240 Speaker 1: So you mean you need to get like the dough 388 00:22:24,359 --> 00:22:26,440 Speaker 1: ride or the cake right sort of thing to be 389 00:22:26,600 --> 00:22:29,119 Speaker 1: able to add your flare, and then after that I 390 00:22:29,200 --> 00:22:32,280 Speaker 1: can bring like the finishing flourish that is going to 391 00:22:32,400 --> 00:22:35,560 Speaker 1: taste good and you know, yeah, and so that's that's 392 00:22:35,600 --> 00:22:37,320 Speaker 1: what gives me a chance. But I have to be 393 00:22:37,359 --> 00:22:39,520 Speaker 1: able to you know, get get the cake out of 394 00:22:39,560 --> 00:22:43,800 Speaker 1: the pan, which doesn't always happen. I've had some disasters, 395 00:22:43,840 --> 00:22:46,560 Speaker 1: for sure. Who cares. I mean I learned something every 396 00:22:46,600 --> 00:22:48,639 Speaker 1: time I do something like that. Do you ever make 397 00:22:48,720 --> 00:22:52,840 Speaker 1: monkey bread like that that pull apart break? Yea, yeah, 398 00:22:52,840 --> 00:22:57,200 Speaker 1: it's so good. Um, but I'm I'm dedicated. I'm gonna 399 00:22:57,200 --> 00:22:59,760 Speaker 1: be I'm gonna dedicate myself a little bit. The baking 400 00:23:00,040 --> 00:23:02,159 Speaker 1: have a little bit, like when I say baking, like 401 00:23:02,520 --> 00:23:05,080 Speaker 1: specific things like I want to bake bread's at home. 402 00:23:06,160 --> 00:23:08,879 Speaker 1: It's a long process. And you know, speaking of the 403 00:23:08,960 --> 00:23:13,120 Speaker 1: tarteen Um guys, they just came out with um something 404 00:23:13,200 --> 00:23:16,440 Speaker 1: called the Bread Book, So guess what they're making here. 405 00:23:17,560 --> 00:23:18,879 Speaker 1: But I want to I want to learn how to 406 00:23:18,960 --> 00:23:21,000 Speaker 1: make their bad gets. Yeah, sure, I want to. I 407 00:23:21,040 --> 00:23:22,480 Speaker 1: want to learn how to make their bad gets, and 408 00:23:22,520 --> 00:23:23,800 Speaker 1: I want to learn how to make some of their 409 00:23:23,840 --> 00:23:26,760 Speaker 1: country loaves. I feel like you have a good pizza dough. 410 00:23:27,200 --> 00:23:29,840 Speaker 1: I do. But again I was actually talking to uh 411 00:23:30,760 --> 00:23:32,959 Speaker 1: speaking of books, The Joy of Pizza, which is one 412 00:23:32,960 --> 00:23:35,440 Speaker 1: of my favorite books of the year, Dan Ricker, who 413 00:23:35,520 --> 00:23:37,360 Speaker 1: makes I think some of the best pizza in America, 414 00:23:38,080 --> 00:23:40,959 Speaker 1: maybe in the world, at Rozza in Jersey City. If 415 00:23:41,000 --> 00:23:44,040 Speaker 1: you haven't been there, you have to go. Um. I've 416 00:23:44,080 --> 00:23:46,200 Speaker 1: worked with him a couple of times. He's he's taught 417 00:23:46,280 --> 00:23:49,520 Speaker 1: me um how to make his pizza dough, which is 418 00:23:49,560 --> 00:23:53,960 Speaker 1: actually really good. I'm actually gonna make it Saturday. Oh nice, Okay, 419 00:23:54,560 --> 00:23:56,840 Speaker 1: you've done it before. You haven't done it before. I have. 420 00:23:57,040 --> 00:24:00,920 Speaker 1: It's really good. He's trying to see what what was 421 00:24:00,960 --> 00:24:03,359 Speaker 1: in here? This book is beautiful, no, I know, but 422 00:24:03,520 --> 00:24:05,560 Speaker 1: like when you read the recipes, even like they have 423 00:24:05,720 --> 00:24:08,720 Speaker 1: something called mission rolls, which are like they're kind of 424 00:24:08,800 --> 00:24:11,399 Speaker 1: like dinner rolls like Parker House roles. I mean the 425 00:24:11,480 --> 00:24:14,680 Speaker 1: recipes take a long time. See, yeah, that's that's the 426 00:24:14,720 --> 00:24:16,280 Speaker 1: thing I don't have either. I don't have the patience 427 00:24:16,680 --> 00:24:18,879 Speaker 1: a lot of the time. I really want to get 428 00:24:18,920 --> 00:24:23,720 Speaker 1: good at making them, like blueberry crumble bars, because are 429 00:24:23,720 --> 00:24:26,840 Speaker 1: not blueberry BlackBerry. Rather, I love any pastry with BlackBerry 430 00:24:26,880 --> 00:24:29,000 Speaker 1: because it's so tard. You like blackberries, that's my that's 431 00:24:29,040 --> 00:24:31,320 Speaker 1: my go to berry. Yeah, I wonder why. I wonder 432 00:24:31,359 --> 00:24:34,679 Speaker 1: why I like them. I know you never still like berries? 433 00:24:35,320 --> 00:24:37,359 Speaker 1: What you when you were a kid, you did not 434 00:24:37,560 --> 00:24:42,719 Speaker 1: like berries? Strawberries? Yeah, you hated him. I love him 435 00:24:42,720 --> 00:24:45,480 Speaker 1: Now things change. I've already had two slices of the 436 00:24:45,640 --> 00:24:48,000 Speaker 1: straw What do you like? Do you ever make desort 437 00:24:48,000 --> 00:24:51,959 Speaker 1: at home? Not really? Never? No? No. What about if 438 00:24:51,960 --> 00:24:57,879 Speaker 1: you're having a dinner party, do you buy something? No? 439 00:24:59,560 --> 00:25:02,600 Speaker 1: Have I meat? I don't know that I've made. I've 440 00:25:02,640 --> 00:25:05,240 Speaker 1: ever made any dessert for like a dinner party. Usually 441 00:25:05,280 --> 00:25:08,639 Speaker 1: it's someone else. How about cookies? Although, oh wait, I 442 00:25:08,720 --> 00:25:11,760 Speaker 1: made um like cinnamon, like snick or doodle bars or 443 00:25:11,840 --> 00:25:16,000 Speaker 1: something like that for friends giving. I've never I don't 444 00:25:16,000 --> 00:25:18,200 Speaker 1: think I've ever made a pie. I'd love to learn 445 00:25:18,240 --> 00:25:21,440 Speaker 1: how to make a pumpkin pie for Thanksgiving. That's pretty simple, actually, 446 00:25:21,640 --> 00:25:24,760 Speaker 1: is it? Or or a pecan? I love pecans. Corn 447 00:25:24,840 --> 00:25:28,840 Speaker 1: pie so good. I'm pretty good at making cakes, pumpkin 448 00:25:28,920 --> 00:25:31,760 Speaker 1: pies like it's basically it's it's basically a pumpkin custard. 449 00:25:31,840 --> 00:25:34,240 Speaker 1: So it's like you can use canned pumpkin because it's 450 00:25:34,240 --> 00:25:38,560 Speaker 1: really consistent, you know, eggs, sugar. It's pretty simple. I 451 00:25:38,640 --> 00:25:41,960 Speaker 1: made good. I made good and pine bars from a 452 00:25:42,000 --> 00:25:46,200 Speaker 1: New York Times recipe. Yeah, really good. But I don't 453 00:25:46,200 --> 00:25:48,760 Speaker 1: know how to make cheesecake. And I love cheesecake. It's 454 00:25:48,760 --> 00:25:52,840 Speaker 1: a bunch of cream cheese, No wonder is it hard 455 00:25:53,080 --> 00:25:56,400 Speaker 1: lemon or orange? No? I should give that a shot 456 00:25:56,920 --> 00:25:59,320 Speaker 1: and you spasically steam it. You know. The cheesecake at 457 00:25:59,359 --> 00:26:01,960 Speaker 1: Horses is so good. Did you have that? No, we 458 00:26:02,119 --> 00:26:05,119 Speaker 1: had the This is something I've never had before. We 459 00:26:05,280 --> 00:26:09,240 Speaker 1: had an Amaretto Cremberley with black truffles on top. That 460 00:26:09,359 --> 00:26:14,000 Speaker 1: sounds sick. That's what it was, right, Christina was Amaretto, Amaretto, 461 00:26:14,160 --> 00:26:17,840 Speaker 1: Amaretto cramber lay. That sounds Oh. I love cramber light. 462 00:26:18,480 --> 00:26:21,480 Speaker 1: Oh my god, I love cramber light so much. Didn't 463 00:26:21,480 --> 00:26:23,520 Speaker 1: you used to make a pistachio cramber leg. Yes, But 464 00:26:23,920 --> 00:26:27,040 Speaker 1: but here's the thing about that. It's like the kremble, 465 00:26:27,200 --> 00:26:30,399 Speaker 1: like the custard has to be perfect because if you 466 00:26:30,480 --> 00:26:35,160 Speaker 1: overcook the eggs, it's grainy. What he wants. That can't 467 00:26:35,200 --> 00:26:37,280 Speaker 1: fix it if it comes out, if you over bake it, 468 00:26:37,359 --> 00:26:43,920 Speaker 1: it's over turn out the lights. That's the problem. Always 469 00:26:44,000 --> 00:26:46,720 Speaker 1: Hungry is created by Bobby Flay and Sophie flag. Our 470 00:26:46,760 --> 00:26:51,359 Speaker 1: executive producer is Christopher Hasiotis. Always Hungary is produced, edited, 471 00:26:51,400 --> 00:26:54,640 Speaker 1: and mixed by Jonathan hoss Dressler. Always Hungry is engineered 472 00:26:54,680 --> 00:26:57,639 Speaker 1: by Sophie Flay. For more podcast from My Heart Radio, 473 00:26:57,800 --> 00:27:01,400 Speaker 1: visit the I Heart Radio app, Apple Podcast, or wherever 474 00:27:01,520 --> 00:27:02,919 Speaker 1: you listen to your favorite shows.