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Speaker 1: Hi, everybody, do you want to learn about cake?

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Speaker 2: It's called cake So Great, so so great.

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Speaker 1: That had to be a Josh title Cake colon So

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Speaker 1: Great period, so comma so great.

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Speaker 2: Yeah, that's Josh.

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Speaker 1: This is from November thirtieth, twenty seventeen. This is supersize

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Speaker 1: because somehow we did seventy three minutes on cake, probably

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Speaker 1: because we talked about cake a lot beyond just the

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Speaker 1: facts and figures. I know, our personal opinions came around

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Speaker 1: in this episode. So I hope you enjoyed as much

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Speaker 1: as you enjoyed pie. Welcome to Stuff You Should Know,

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Speaker 1: a production of iHeartRadio.

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Speaker 3: Hey, and welcome to the podcast. I'm Josh Clark, and

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Speaker 3: there's Charles W Chuck Bryant, there's Jerry. Three of us

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Speaker 3: are together, which means it's time. There's stuff you should know.

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Speaker 1: About cake, cake, cake, cake, cake, cake, cake, cake, cake.

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Speaker 3: Cakeke cake, cake cake cake.

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Speaker 2: Cake. Uh.

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Speaker 1: This made me just frankly want to put my face

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Speaker 1: in a cake.

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Speaker 3: I know, sheet caking.

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Speaker 2: Oh man, Yeah, I know.

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Speaker 1: We had a discussion about cake or pie quite a

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Speaker 1: while ago, and I don't remember exactly where you landed

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Speaker 1: on that.

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Speaker 3: I'm surprised you can only think of one.

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Speaker 2: You one time, we've done that.

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Speaker 3: Yeah, cake or pie? Both?

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Speaker 2: Yeah? Same here?

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Speaker 3: Why choose between two wonderful things that you don't have

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Speaker 3: to choose between?

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Speaker 2: Agreed?

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Speaker 3: As a matter of fact, every once in a while

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Speaker 3: you'll hit like the birthday party jackpot where they'll have

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Speaker 3: like cake and pie and you're like, looks like I'm

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Speaker 3: in heaven. But today, today, Chuck, we're not talking about

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Speaker 3: pie now. Although we can't talk about one pie in

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Speaker 3: particular because we're talking about cake. It turns out I

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Speaker 3: saw this somewhere that Boston cream Pie is actually a cake.

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Speaker 3: Oh really, Yeah, surprise, Boston, Sorry to ruin your day.

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Speaker 1: They're probably the ones that are like that are saying that,

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Speaker 1: Oh yeah, probably maybe I don't.

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Speaker 3: Know it's a cake. Huh. The article on it was

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Speaker 3: written in a thick Boston accent. Yeah, yeah, it is

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Speaker 3: a cake. I'm not sure why, but I just know

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Speaker 3: it's a cake now. And I want to give a

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Speaker 3: hat tip here. I mean, we both worked off of

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Speaker 3: the house Stuff Works article, but I also found a

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Speaker 3: lot of good stuff on a site called What's Cooking America.

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Speaker 3: Did you run across them?

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Speaker 2: I did?

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Speaker 3: They are good man. They have. You know, clearly their

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Speaker 3: niches cooking, baking, all things like culinary. But they've got

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Speaker 3: some really well researched articles on their site about like

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Speaker 3: the history of cakes and things like that.

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Speaker 2: Yeah, that's good stuff.

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Speaker 3: Kudos to you. You remember kudos the granola bar. Those

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Speaker 3: are great.

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Speaker 2: Oh yeah, are those not around anymore?

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Speaker 3: No? No, no, those are gone. And then rip also

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Speaker 3: bonkers candy, So.

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Speaker 2: Kudo went the way of the Dodo. I never heard

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Speaker 2: of bonkers.

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Speaker 3: They were like a fruit chew, but like really had

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Speaker 3: some chew to it, not like starburst, you know, just

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Speaker 3: to cintegrate. So these were like they were chewy. They

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Speaker 3: were good. They're about as good as it gets really

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Speaker 3: candy wise.

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Speaker 1: Yeah, they need I know, you've noticed they need to

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Speaker 1: chill out here with the sweets at work. Oh dude,

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Speaker 1: Like they have little Debbie Star crunches and Swiss cake

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Speaker 1: rolls and.

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Speaker 2: Stuff all over the place. I know, I don't need

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Speaker 2: that in here.

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Speaker 3: There's like three or four people who are like walking

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Speaker 3: around toothless. Now, well I'm just rotten right out of

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Speaker 3: their heads.

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Speaker 2: Well and also not you. My toothlessness is for different reasons.

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Speaker 3: Yours is from a Christine.

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Speaker 1: And I've also noticed, though, there's this weird mix in

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Speaker 1: our office now because they try to.

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Speaker 2: Get super healthy.

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Speaker 1: Yeah, so there will be like Swiss cake rolls next

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Speaker 1: to a bag of like clam chips or something, what chips?

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Speaker 3: To know, I have chips sound kind of good?

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Speaker 2: Seaweed seaweed strips?

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Speaker 3: Oh yeah, yeah, no, I know what you mean. Or

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Speaker 3: like just figs.

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Speaker 2: Yeah, you know, it's like a fig Newton without the

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Speaker 2: good tasting part.

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Speaker 3: We take figs and we mash them up, then we

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Speaker 3: wrap them in cell a phane and you eat them

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Speaker 3: for five dollars.

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Speaker 2: Apiece, and your child spits them out because they know better.

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Speaker 3: Right, no today, Yes, I'm with you. I do think

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Speaker 3: it's gotten a little out of hand, Like it's basically

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Speaker 3: just a huge test of willpower at the office, like

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Speaker 3: every moment.

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Speaker 1: You know, Yeah, I don't, I don't indulge. I'm not

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Speaker 1: getting into those Swiss cake rolls. But it is tough

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Speaker 1: to walk by the miniature candy bar section, right and

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Speaker 1: not be like, well just one of those little guys,

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Speaker 1: Look how tiny it is?

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Speaker 3: Right? And then the next thing, you know, you get

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Speaker 3: like ten rappers laying around your desk thinking like what

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Speaker 3: have I done.

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Speaker 2: I know it's post Halloween stuff too, so maybe it'll

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Speaker 2: die down.

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Speaker 3: I don't. I don't think that's gonna happen. But yeah,

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Speaker 3: but again though, today, I guess if if you replaced

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Speaker 3: all of those candies bars with cakes that were just

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Speaker 3: sitting around, you get zero complaints.

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Speaker 2: For me.

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Speaker 1: Well, and at my house at Halloween, we gave away

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Speaker 1: two things. We gave away whole slices of pound cake

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Speaker 1: and just pigs.

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Speaker 2: It's the worst house in the block.

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Speaker 3: Did you you a pound cake fan?

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Speaker 2: Not?

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Speaker 1: Typically, like I would never order a pound cake or

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Speaker 1: say hey, can someone bake me one for my birthday?

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Speaker 3: You wouldn't say, like, clark me a pound cake?

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Speaker 1: No, And I would never ask someone to clark me

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Speaker 1: a pound cake. But occasionally, like in my life, someone

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Speaker 1: has had pound cake and said, would you like some

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Speaker 1: pound cake?

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Speaker 2: And it's you know, it's good. It's good, sugary and

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Speaker 2: dense stuff.

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Speaker 3: Yeah. I like it because you can just eat it

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Speaker 3: with your hand.

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Speaker 2: Sure, just pick it up and eat it.

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Speaker 3: Yeah, it's like cake on the go.

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Speaker 2: Yeah.

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Speaker 1: I am not a fan of lemon cakes. Oh really,

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Speaker 1: so like a lemon pound cake I'm not into Well.

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Speaker 3: Okay, let's just get it out there. What's your favorite

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Speaker 3: cake of all time?

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Speaker 1: Oh geez, I'm gonna toss it up between a carrot

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Speaker 1: cake with cream cheese frosting.

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Speaker 3: That's Bill Clinton's favorite.

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Speaker 1: Well, you know, as Bill goes so ghost chuck, which

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Speaker 1: is not true, the.

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Speaker 2: Carrot cake with cream cheese frosting, or I like a

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Speaker 2: red velvet cake.

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Speaker 1: Yeah, well that's the or cream cheese frosting either way. Yeah,

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Speaker 1: Emily's favorite of all time, hands down is the Waldorf

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Speaker 1: Astoria Red velvet Cake, which is red velvet cake with

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Speaker 1: a frosting that is basically only like shortening, vanilla and sugar.

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Speaker 2: It's not a cream cheese things.

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Speaker 3: What's your favorite favorite of all time? Well, everybody knows

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Speaker 3: that cake perfection was achieved sometime in the twentieth century

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Speaker 3: when Public's grocery stores started selling their yellow cake with

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Speaker 3: buttercream frosting. Oh yeah, there's no better cake on the plane.

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Speaker 2: It's like a yellow sheet cake.

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Speaker 3: It's simple, but it's tasty. It doesn't need any dressing up.

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Speaker 3: But if it does, we'll just put like some add

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Speaker 3: some more frosting in the shape of balloons on top.

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Speaker 2: Right.

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Speaker 3: It's just it's just perfection. It's a perfect cake. I

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Speaker 3: love it. I can eat it morning, noon and night.

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Speaker 3: I can eat stale stuff I found in the dumpster

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Speaker 3: behind Publics. I can eat the fresh stuff right out

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Speaker 3: of the oven, so hot that it burns my mouth.

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Speaker 3: I would eat it anyway that it was given to me.

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Speaker 2: Uh.

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Speaker 1: I'm a big frosting and icing guy too, so a

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Speaker 1: corner piece of sheet cake is pretty much heaven.

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Speaker 3: Yeah, that is the tops.

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Speaker 2: What is Yumi's favorite cake?

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Speaker 3: Yuma's is actually the same as mine. We both are

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Speaker 3: junkie for Public's cake, to tell you the truth, Although

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Speaker 3: I have to say she is introduced me to the

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Speaker 3: wonder of Japanese cakes. And there's this little known fact

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Speaker 3: about Japan. It loves to take I shouldn't say it's

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Speaker 3: a little known. Probably a lot of people know this,

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Speaker 3: but it loves to take things that other cultures came

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Speaker 3: up with and then improve them ten thousand percent. And

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Speaker 3: one of the things that they've done that with is

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Speaker 3: the French bakery. So if you go to Japan, you'll

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Speaker 3: see all these cute, little kind of Provence style French

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Speaker 3: bakeries everywhere. That's still the best bake good you've ever

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Speaker 3: had in your life, right, and Chris, yes, oh, by far,

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Speaker 3: by far. That's very controversial, it is, But I'm telling

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Speaker 3: you you would just be like, Josh's right.

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Speaker 2: This is better.

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Speaker 3: I'm not kidding. They've improved on it, and they're all

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Speaker 3: they're very deferential still, they're like, oh, well, this is

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Speaker 3: crap compared to what the French are making. However, you

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Speaker 3: would say that in Japanese. But they're actually wrong. It

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Speaker 3: actually is better. But one of the things that they

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Speaker 3: make that's just top notch is this what they call cheesecake.

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Speaker 3: It is not what you or I will call cheesecake

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Speaker 3: at all. It's more like a yellow spongy cake. I

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Speaker 3: don't know where the cheese thing comes in. Maybe there's

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Speaker 3: a little cream cheese in there. I'm not quite sure,

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Speaker 3: but you and I would call it like kind of

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Speaker 3: a dense yellow sponge cake. But it is very, very tasty.

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Speaker 3: And that's a kind of a Japanese tradition that I

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Speaker 3: would guess Umi would say is one of her favorites. Okay,

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Speaker 3: and just a little shout out, there's a place in Toronto.

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Speaker 3: Next time we're there, I'm gonna take you there, all right.

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Speaker 3: Actually that's not true. I brought you a cake from there,

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Speaker 3: from Uncle Tetsu's Oh Cheesecake Bakery. Yeah, that's a Japanese cheesecake.

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Speaker 2: Oh that was good.

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Speaker 3: Yeah, they're the bomb.

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Speaker 1: All I know is, get out of my face with

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Speaker 1: any coconut or any pineapple.

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Speaker 3: I'll take that you.

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Speaker 2: I'll just slide that over to your desk.

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Speaker 3: Then, yes, not into them coming.

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Speaker 2: I don't even like German chocolate cake. Really, I love.

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Speaker 3: German chocolate all right. Well, have you ever heard the

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Speaker 3: German chocolate cake and red velvet cake are the same.

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Speaker 3: It's actually not true.

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Speaker 2: I haven't heard that.

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Speaker 3: I had heard that many times. It's not true. But

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Speaker 3: that German chocolate frosting is like, Man, that's good.

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Speaker 1: I'm not into that. See, I think that's what it does.

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Speaker 1: That's what it is that I don't like. I like

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Speaker 1: sort of a tradish butter creamy or just good old

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Speaker 1: fashioned birthday cake icing type thing.

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Speaker 3: Yeah, pie mean yeah, and surely you agree. Publics is

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Speaker 3: the pinnacle of that.

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Speaker 2: I don't know if I've ever had a public's cake. Oh.

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Speaker 2: I go to publics three times a week, so next

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Speaker 2: time I'm just gonna.

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Speaker 3: Well, now that you say that, it might be best

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Speaker 3: that you stay away, well, because you're gonna start adding.

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Speaker 3: Is they sell it by the slice, which is dangerous.

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Speaker 1: Oh, they do, because that's the only way I would want.

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Speaker 2: To do it.

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Speaker 3: They sell it by the slice, chuck, like I.

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Speaker 2: Can't bring a whole cake in my house.

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Speaker 3: Fun be sure you look closely, because they have Yeah,

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Speaker 3: it would be. They sell also the same kind with

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Speaker 3: like a cream cheese frosting. You want yellow cake with

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Speaker 3: butter cream frosting. Okay, just give it a shot and

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Speaker 3: let me know what you think.

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Speaker 2: All right. The funny thing is we really haven't even

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Speaker 2: started yet though.

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Speaker 3: Do you want to take a break?

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Speaker 2: No, Let's at least give out like three facts first.

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Speaker 3: Oh okay, well, I think we just gave a lot

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Speaker 3: of facts about what the greatest cakes in the world are.

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Speaker 2: All right, how about this?

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Speaker 1: Then I'll start you out with the word cake apparently

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Speaker 1: is an old Norse word kaka, which is kind of

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Speaker 1: funny because here I don't know where it came from,

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Speaker 1: but you're in America.

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Speaker 2: Coca can mean do doo.

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Speaker 1: Yeah, but kaka is where the original word supposedly came from.

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Speaker 3: Right, And a lot of English words have like Germanic

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Speaker 3: or Norse origins. Did you do you know that?

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Speaker 2: Yeah?

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Speaker 3: So cake, the word cake is of English origins. So

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Speaker 3: there's bread and apparently the bread and the cakes from

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Speaker 3: back in the day, say during the medieval era, they

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Speaker 3: were very, very similar. Probably the only difference was the

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Speaker 3: cake might be slightly smaller, Yeah, and it was definitely sweeter.

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Speaker 3: So cake was like a sweeter version of bread back then.

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Speaker 2: Yeah, they'd had a little to it, but it's not

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Speaker 2: like what we think of as cake today.

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Speaker 3: But that's not where the first cakes originate. They actually

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Speaker 3: go way, way, way further back than that, right.

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Speaker 2: Is that true?

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Speaker 3: Yeah, it's true. Toktok uh. That may be a little

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Speaker 3: too far back, Yeah, I think so so. But basically

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Speaker 3: around the time I believe Egypt, the Puronic Egypt, they

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Speaker 3: were making cakes using hot stones and honey and some

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Speaker 3: sort of grain mashed up.

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Speaker 2: Right, it seems like I bet the Chinese were doing

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Speaker 2: it too.

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Speaker 1: Didn't say in here, right, but it seems like anytime

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Speaker 1: you're talking about who did stuff first, it's like Egyptians, Chinese, Greeks,

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Speaker 1: and Romans pretty much.

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Speaker 3: I mean, you know, ancient civilization.

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Speaker 1: But maybe not China because it doesn't seem like a

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Speaker 1: very cakey culture.

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Speaker 3: No, I'm not sure about Chinese cakes. I don't think

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Speaker 3: I've ever had one.

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Speaker 1: I bet you if someone knows, though, and I bet

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Speaker 1: you there's like one of the best things.

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Speaker 2: In the world. It is probably a Chinese cake, you know.

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Speaker 3: One of the other things too. That I didn't realize

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Speaker 3: that I learned from this article, Chuck, was that a

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Speaker 3: lot of the cakes you see around the world that

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Speaker 3: you would mistake for, you know, customary or traditional cakes

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Speaker 3: for that culture, they're actually relatively new.

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Speaker 2: Oh yeah, the cake that we.

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Speaker 3: Know and love and understand is very much a nineteenth

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Speaker 3: century American invention that came out of the Industrial Revolution.

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Speaker 2: That's right.

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Speaker 1: I mean clearly, like in Germany, like you talked about,

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Speaker 1: in the fifteenth century, they were making cakes. They were

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Speaker 1: actually even serving cakes at birthdays, and by all accounts,

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Speaker 1: that's probably the first people to start the birthday cake Tradish.

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Speaker 1: But and I think they even put candles on top. Well,

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Speaker 1: none of the Greeks put candles on top. But it

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Speaker 1: wasn't like a happy birthday cake. No, it was more like, hey,

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Speaker 1: this cake is round like the moon, and we're going

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Speaker 1: to put candles on it. To make them glow, and

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Speaker 1: they're probably huge candles now that think about it.

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Speaker 3: Yeah, the Greeks gave us the round cake and putting

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Speaker 3: candles on the cake to honor Artemis, to make the

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Speaker 3: cake look like the moon, and Artemis was the goddess

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Speaker 3: of the moon. Right, so they were like, look, Artemis,

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Speaker 3: what do you think of this cake? She'd be like,

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Speaker 3: it needs some frosting, that's right.

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Speaker 1: And then the Germans and the fourteen hundred started doing

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Speaker 1: birthday cakes, and then the seventeen hundreds were full on,

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Speaker 1: like it's a kid's birthday party, it's got candles, it's

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Speaker 1: a cake, and we'll sing some depressing German song.

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Speaker 3: Right that makes you reflect on your own existence, that's right,

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Speaker 3: and it's eventual. But so by the time the people

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Speaker 3: were making birthday cakes in Germany, there was a long, long,

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Speaker 3: long tradition of cakes already, and the word cake had

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Speaker 3: started to originate in medieval Britain. But there was such

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Speaker 3: a thing as a cheesecake already. The Romans created that

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Speaker 3: and called it placenta. Seriously, really, yeah, the Greeks had

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Speaker 3: created something that was basically a prototype of the fruitcake plocouse.

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Speaker 2: I believe yeah, they called it feces.

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Speaker 3: Right, So there were all these kind of cakes and

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Speaker 3: breads and things that were starting to be developed. And

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Speaker 3: I think even that pound cake that you're not so

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Speaker 3: hip on came before the Industrial Revolution too.

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Speaker 2: Okay, so there's stuff that you.

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Speaker 3: Would kind of recognize as cakes, but the idea of

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Speaker 3: a cake, what Americans call it cake and no one

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Speaker 3: love is a cake that came out of the Industrial Revolution.

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Speaker 2: The show sponsored by Cake Cake Eat Some today.

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Speaker 1: All right, so let's take a break. We definitely gave

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Speaker 1: way more than three facts. Yeah, we have earned our keep,

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Speaker 1: and we're going to come back and talk about a

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Speaker 1: little chemistry right after this. All right, So we're back,

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Speaker 1: and we promised talk of chemistry, and I think we

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Speaker 1: talked about this briefly on one show. I have tried

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Speaker 1: to bake. I did a birthday cake for Emily a

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Speaker 1: couple of years ago, Red Velvet Waldorf Story of.

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Speaker 2: Cake, and it was okay.

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Speaker 3: It wasn't pretty, though, what do you mean, like it

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Speaker 3: like it was lopsided or there's a horn growing out

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Speaker 3: of it.

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Speaker 1: It just you know, it didn't look like a cake

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Speaker 1: you would buy in a store, but it tasted really good.

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Speaker 3: I'll bet it was made with a lot of love too.

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Speaker 2: Oh of course.

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Speaker 1: But my deal is is I'm not a great baker

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Speaker 1: because baking requires you to be very precise with your ingredients,

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Speaker 1: because it is chemistry. I'm a much better cook because

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Speaker 1: I'm a fly by the seat of my pants and

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Speaker 1: throw a little of this in there, and throw a

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Speaker 1: little of that in there.

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Speaker 2: And there's a much you can't do that with.

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Speaker 1: No, there's much more forgiveness in general cooking than baking.

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Speaker 3: Yeah, cooking's in art. Baking is a science for sure.

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Speaker 2: Yeah that's what they say, right.

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Speaker 3: Yeah, Well that's what I say too.

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Speaker 2: You didn't make that up, right.

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Speaker 3: I think I did. Okay, So with a with a cake, right,

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Speaker 3: what you're doing is producing a chemical reaction, and I

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Speaker 3: knew that, yeah, but I had no idea on this

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Speaker 3: granular level that this article gets into just how much

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Speaker 3: of a chemical reaction baking a cake is.

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Speaker 2: Yeah. This hes pretty neat the understanding of it too

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Speaker 2: to me.

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Speaker 3: So you want to start with a leavening agent, right,

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Speaker 3: That's how you get from batter which is kind of

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Speaker 3: flat and soupy and wet, to a nice tall cake.

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Speaker 3: The reason it rises is because of a leavening agent.

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Speaker 3: And way way way back in the day, they used

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Speaker 3: to use yeast. They use yeast for everything. They would

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Speaker 3: make some beer, they would make a cake, they'd make

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Speaker 3: some bread.

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Speaker 2: They would throw it into the eyes of their enemy.

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Speaker 3: They would in a fight, the dirty fight. And then

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Speaker 3: eventually yeast kind of fell to the wayside a little bit.

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Speaker 3: Is they realized that there's other ways to you make

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Speaker 3: cake rise. One of the big ways is to actually

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Speaker 3: introduce air into it. And if you say, you know,

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Speaker 3: beat some eggs, what you're doing you're not just breaking

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Speaker 3: the eggs down into their kind of components or like

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Speaker 3: a mishmash of all of their components. You're also introducing

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Speaker 3: air into that mix, which will eventually, as we'll see,

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Speaker 3: transfers into the cake to make it rise.

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Speaker 2: Yeah.

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Speaker 1: And like when you're following a recipe, if you've never

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Speaker 1: baked a cake before and it says cream the butter

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Speaker 1: and sugar or sift the flour, you can't just say, eh, like,

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Speaker 1: I don't have a sifter, so I'll just throw the

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Speaker 1: flour in here, Like your cake is screwed.

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Speaker 3: Yeah, Because it's not just like, oh, that makes a

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Speaker 3: flour pretty yeah, the sifting flour introduces air into the

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Speaker 3: whole mix too.

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Speaker 2: Yeah, this is all very important stuff. So you can't.

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Speaker 2: You can't cheat any of these steps.

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Speaker 3: No, you can't. You really need to follow a cake

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Speaker 3: recipe pretty closely.

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Speaker 1: I mean, I guess if you're a master baker and

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Speaker 1: you know what you're doing, you can do something in

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Speaker 1: lieu something else. Sure, But if you're just an ordinary

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00:19:04,160 --> 00:19:05,960
Speaker 1: non professional baker at home.

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00:19:06,080 --> 00:19:07,960
Speaker 2: Right, just follow the recipe and do what they say.

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Speaker 3: Yeah, because you couldn't say, well, I'm going to substitute

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Speaker 3: this flour for a bunch of salt, like, not only

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Speaker 3: would it taste radically different, like you're affecting the chemical

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Speaker 3: composition of the mixture.

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Speaker 2: True, unless you're making a traditional South Georgia salt.

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00:19:23,800 --> 00:19:27,600
Speaker 3: Cake, right, which you can also use on those snowy

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Speaker 3: days to clear the road too.

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Speaker 2: That's right.

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Speaker 3: So you've got yeast as a leavening agent, you've got

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Speaker 3: introducing air through like whipping something. And I found this

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Speaker 3: mention of a recipe that called for four eggs to

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Speaker 3: be beaten for two hours.

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Speaker 2: Holy cow.

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Speaker 3: So you can imagine that everybody was pretty psyched when

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Speaker 3: chemical leavening agents were introduced in the mid nineteenth century.

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Speaker 1: Oh so that was an old recipe, yes, yeah, And

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Speaker 1: so in other words, you couldn't just put the mixer

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Speaker 1: on with your eggs and.

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Speaker 2: Leave, no and go get on ti.

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Speaker 3: No, this was with your arm. Yeah, and yeah it

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00:20:04,280 --> 00:20:07,359
Speaker 3: was not. I mean, I imagine if the person you

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Speaker 3: were working for asked for a cake, You're just like,

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Speaker 3: this is a bad day. This is gonna be a

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Speaker 3: bad day.

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Speaker 2: You beat for three hours, right.

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Speaker 3: And the whole reason again you're doing this is to

429
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Speaker 3: introduce some air.

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Speaker 2: Right.

431
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Speaker 3: But if you could use something else, say like sodium

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Speaker 3: bicarbonate also known as baking soda, and you mixed it

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Speaker 3: which is a base, and you added another ingredient in there,

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Speaker 3: which is like an acid, say like buttermilk or yogurt

435
00:20:31,960 --> 00:20:37,160
Speaker 3: or vinegar, right, yeah, like in a vinegar cake, that

436
00:20:37,280 --> 00:20:40,080
Speaker 3: sodium bicarbonate, that base and the acid are going to

437
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Speaker 3: mix together and form a chemical reaction and release CO two. Yes,

438
00:20:45,760 --> 00:20:50,520
Speaker 3: And this is how modern cakes rise. CO two is

439
00:20:50,600 --> 00:20:55,200
Speaker 3: released through this chemical reaction and it goes and bubbles

440
00:20:55,240 --> 00:20:57,640
Speaker 3: up through the cake and makes the cake rise with it.

441
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Speaker 3: That's what leavening agents do, is they take air and

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Speaker 3: they expand it and make it the cake.

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Speaker 1: Yeah, like when you slice a piece of cake, not

444
00:21:07,240 --> 00:21:09,399
Speaker 1: not so much pound cake because it's way more dense

445
00:21:09,800 --> 00:21:12,800
Speaker 1: or other non flowered cakes, but your standard birthday cake.

446
00:21:12,840 --> 00:21:16,080
Speaker 1: You slice it up and you see those it's you

447
00:21:16,119 --> 00:21:18,680
Speaker 1: know those pockets, those holes that you know.

448
00:21:18,600 --> 00:21:21,879
Speaker 2: Those are air holes. Those were where the bubbles were.

449
00:21:22,520 --> 00:21:24,400
Speaker 1: And we'll get to that a little more, but it's

450
00:21:24,440 --> 00:21:25,719
Speaker 1: that's very important stuff.

451
00:21:25,920 --> 00:21:29,920
Speaker 3: That's a that's a famous chef's apron, baker's apron. Ask

452
00:21:30,040 --> 00:21:31,159
Speaker 3: me about my air holes.

453
00:21:34,880 --> 00:21:36,520
Speaker 2: Fat source very important.

454
00:21:36,920 --> 00:21:39,800
Speaker 1: Sure, Fats improve the texture of a cake, allow it

455
00:21:39,840 --> 00:21:43,120
Speaker 1: to be moist, flavorful, because we all know fat tastes great.

456
00:21:44,080 --> 00:21:44,480
Speaker 2: And butter.

457
00:21:45,560 --> 00:21:48,080
Speaker 1: You know, people can use shortening, which is good, Margarine

458
00:21:48,200 --> 00:21:50,879
Speaker 1: is good, cooking oil, this can all be used. But

459
00:21:51,040 --> 00:21:54,600
Speaker 1: for me, just get some real butter. And and I

460
00:21:54,680 --> 00:21:57,040
Speaker 1: say that for all foods. I went on a butter

461
00:22:00,320 --> 00:22:03,080
Speaker 1: not a kick, No, no, no, I am on a

462
00:22:03,119 --> 00:22:06,040
Speaker 1: butter kick. I went on a butter a boycott of

463
00:22:06,040 --> 00:22:09,280
Speaker 1: sorts for a while, like real butter.

464
00:22:10,040 --> 00:22:11,080
Speaker 2: But now I'm back on butter.

465
00:22:11,840 --> 00:22:13,760
Speaker 3: Oh yeah, yeah, I know what you mean. I tend

466
00:22:13,760 --> 00:22:18,040
Speaker 3: to think butter is healthier of all of them too. Yeah,

467
00:22:18,119 --> 00:22:20,200
Speaker 3: although olive oil has a beat, it's just such a

468
00:22:20,280 --> 00:22:24,360
Speaker 3: radically different taste, ye, especially when you're baking with it.

469
00:22:24,520 --> 00:22:26,320
Speaker 3: Although have you ever had an olive oil cake?

470
00:22:27,200 --> 00:22:28,280
Speaker 2: I don't think so.

471
00:22:28,520 --> 00:22:30,560
Speaker 3: I don't remember where I had it. But man, they

472
00:22:30,600 --> 00:22:34,240
Speaker 3: are good, really, yes, they're surprisingly good. But it is

473
00:22:34,280 --> 00:22:36,959
Speaker 3: definitely it's own distinct thing, you know what I'm saying. Like,

474
00:22:37,280 --> 00:22:39,399
Speaker 3: subbing olive oil out for butters can give you a

475
00:22:39,480 --> 00:22:42,439
Speaker 3: weird oh recipe that no one's going to like. But

476
00:22:42,520 --> 00:22:45,840
Speaker 3: they might pretend they do if they like you, Yes,

477
00:22:46,240 --> 00:22:47,359
Speaker 3: but they don't really like that.

478
00:22:47,880 --> 00:22:50,520
Speaker 1: Right, And all these fat sources they can be used

479
00:22:50,560 --> 00:22:54,040
Speaker 1: sometimes together or swapped out for butter.

480
00:22:54,119 --> 00:22:56,000
Speaker 2: But again, you gotta know what you're doing.

481
00:22:56,040 --> 00:22:57,520
Speaker 1: You can't just say, well, I'm not gonna use butter,

482
00:22:57,560 --> 00:22:59,680
Speaker 1: I'm gonna just use the same amount of cooking oil

483
00:23:00,240 --> 00:23:01,040
Speaker 1: as melted butter.

484
00:23:02,040 --> 00:23:04,359
Speaker 3: Right. And one of the reasons why he's swapping something

485
00:23:04,359 --> 00:23:06,480
Speaker 3: out for butter in particular too, I mean, butter gives

486
00:23:06,480 --> 00:23:10,560
Speaker 3: it its richness, it helps improve its moistness and texture. Right,

487
00:23:10,640 --> 00:23:16,160
Speaker 3: Butter's great, but butter also has a tendency to incorporate

488
00:23:16,200 --> 00:23:18,960
Speaker 3: air when you cream butter. When you start to mash

489
00:23:19,000 --> 00:23:21,520
Speaker 3: it around. That's the whole reason. Like, they're not telling

490
00:23:21,520 --> 00:23:23,480
Speaker 3: you to cream the butter just to make it look

491
00:23:23,520 --> 00:23:26,280
Speaker 3: good before you add it to the batter. You're actually

492
00:23:26,280 --> 00:23:29,120
Speaker 3: incorporating air there, so that butter is serving both as

493
00:23:29,119 --> 00:23:33,600
Speaker 3: a fat and as a leavening agent in that recipe. Correct,

494
00:23:33,760 --> 00:23:35,800
Speaker 3: if you come across the recipe that calls for butter

495
00:23:36,280 --> 00:23:38,679
Speaker 3: that it must be creamed, there's something else going on

496
00:23:38,760 --> 00:23:41,359
Speaker 3: besides just getting a buttery taste out of your cake.

497
00:23:41,960 --> 00:23:46,199
Speaker 2: That's right. Sweetener. I was about to say sugar instead

498
00:23:46,200 --> 00:23:47,240
Speaker 2: of sweetener.

499
00:23:46,960 --> 00:23:48,600
Speaker 3: Might as well, though, but let's be honest.

500
00:23:48,760 --> 00:23:51,159
Speaker 1: You can use honey and stuff, you can use a

501
00:23:51,200 --> 00:23:57,200
Speaker 1: gave artificial sweetener, but sugar is the best thing to use.

502
00:23:57,359 --> 00:24:01,000
Speaker 1: In my opinion. It bonds best to water molocles. It's

503
00:24:01,040 --> 00:24:03,760
Speaker 1: really gonna help. That'll help everything be nice and moist

504
00:24:03,840 --> 00:24:06,640
Speaker 1: and soft. And you don't want to overdo it though.

505
00:24:07,080 --> 00:24:09,439
Speaker 1: You want to use again, the right amount of sugar,

506
00:24:09,520 --> 00:24:12,879
Speaker 1: because not only could it affect the taste, but it

507
00:24:12,920 --> 00:24:15,320
Speaker 1: could make the texture it could be too tough.

508
00:24:15,840 --> 00:24:17,720
Speaker 3: Yeah, and sugar is another one too, where if you

509
00:24:17,800 --> 00:24:19,640
Speaker 3: see sugar and you sell it out for something else,

510
00:24:19,680 --> 00:24:22,560
Speaker 3: it can have an impact on that chemical reaction for sure,

511
00:24:22,600 --> 00:24:24,560
Speaker 3: because it does all those things you're talking about. Like

512
00:24:24,640 --> 00:24:27,280
Speaker 3: one of the things it does is the crystalline structure

513
00:24:27,280 --> 00:24:31,679
Speaker 3: of sugar actually cuts through the batter to help release

514
00:24:31,760 --> 00:24:35,560
Speaker 3: CO two more easily. And like you said, it binds

515
00:24:35,640 --> 00:24:38,679
Speaker 3: to water, which means it does two things. That locks

516
00:24:38,720 --> 00:24:41,679
Speaker 3: it in so that it keeps moisture in, but it

517
00:24:41,720 --> 00:24:45,119
Speaker 3: also sugar also robs that water from some of the

518
00:24:45,160 --> 00:24:48,240
Speaker 3: proteins and the starches that give the cake its structure,

519
00:24:49,600 --> 00:24:52,520
Speaker 3: which means that they're not going to be able to

520
00:24:52,560 --> 00:24:55,440
Speaker 3: become tough and dense like you were saying, because sugar's

521
00:24:55,560 --> 00:24:59,400
Speaker 3: already grabbed onto that water molecule, right, and sugar in particularly,

522
00:24:59,400 --> 00:25:01,560
Speaker 3: you're not going to get same thing with like stevia

523
00:25:02,080 --> 00:25:04,879
Speaker 3: or honey, Like it's not gonna have the same effect.

524
00:25:04,960 --> 00:25:07,639
Speaker 3: It's it's crystalline sugar, and it doesn't have to be

525
00:25:07,720 --> 00:25:10,320
Speaker 3: white refined sugar. You have the same effect I think

526
00:25:10,320 --> 00:25:12,160
Speaker 3: with like turbinato cane sugar too.

527
00:25:12,600 --> 00:25:14,880
Speaker 1: Yeah, and you can, I mean, if you don't want

528
00:25:14,920 --> 00:25:17,320
Speaker 1: to use sugar and you want to use honey, look

529
00:25:17,400 --> 00:25:20,719
Speaker 1: up a recipe that is specific to honey, and they

530
00:25:20,760 --> 00:25:23,960
Speaker 1: will help account for that in certain ways, but it's

531
00:25:24,000 --> 00:25:27,280
Speaker 1: still to me. You know, white sugar do it right.

532
00:25:27,840 --> 00:25:31,000
Speaker 3: And then they sugar also gives it that nice golden

533
00:25:31,400 --> 00:25:33,920
Speaker 3: brown color through the Mayerd reaction.

534
00:25:34,520 --> 00:25:35,920
Speaker 2: Yeah, that in the eggs for sure.

535
00:25:36,160 --> 00:25:41,200
Speaker 3: Yeah, well we're at eggs, sugar and eggs.

536
00:25:41,480 --> 00:25:44,879
Speaker 2: Eggs are big, yeah, especially if they're ostrich eggs.

537
00:25:45,080 --> 00:25:49,679
Speaker 3: Eggs. I know, eggs have proteins in them, right, and

538
00:25:49,720 --> 00:25:53,760
Speaker 3: there's a couple of things in there. Those proteins help

539
00:25:53,880 --> 00:25:57,480
Speaker 3: give structure to the cake, I believe.

540
00:25:57,240 --> 00:26:01,640
Speaker 2: Yes, absolutely, the almost fires in the yolk. They help.

541
00:26:01,880 --> 00:26:03,720
Speaker 1: It's also kind of serves as a binding agent. There

542
00:26:03,720 --> 00:26:05,880
Speaker 1: are a lot of things, including flour that help bind

543
00:26:05,880 --> 00:26:09,520
Speaker 1: things together, but those eggs and those yolks very much

544
00:26:09,640 --> 00:26:12,280
Speaker 1: do because there's certain things in cake sometimes that.

545
00:26:12,280 --> 00:26:13,000
Speaker 2: Don't want to mix.

546
00:26:13,359 --> 00:26:14,520
Speaker 3: Yeah, the water.

547
00:26:14,720 --> 00:26:16,679
Speaker 1: Yeah, and the egg comes together and says, what you know,

548
00:26:16,920 --> 00:26:18,800
Speaker 1: can we all just kind of stick together here?

549
00:26:19,720 --> 00:26:20,160
Speaker 2: Literally?

550
00:26:20,440 --> 00:26:20,760
Speaker 3: Nice?

551
00:26:20,960 --> 00:26:22,919
Speaker 2: Yes, that wasn't meant to be a pun. I meant that.

552
00:26:23,160 --> 00:26:26,440
Speaker 3: And I think the two big emulsifiers are actually in

553
00:26:26,480 --> 00:26:31,040
Speaker 3: the egg yolk. Cholesterol and less than are found in

554
00:26:31,119 --> 00:26:34,320
Speaker 3: egg yolk. And they're like, hey, everybody, come on, let's

555
00:26:34,359 --> 00:26:34,920
Speaker 3: hang out.

556
00:26:35,359 --> 00:26:37,480
Speaker 1: That's right, And there's also fats an egg, and we

557
00:26:37,560 --> 00:26:41,760
Speaker 1: also we already mentioned that fats are awesome and taste delicious.

558
00:26:41,920 --> 00:26:44,480
Speaker 3: Plus also, if you're using whole eggs, most of the

559
00:26:44,560 --> 00:26:48,119
Speaker 3: egg white is water. The vast majority is water. And

560
00:26:48,160 --> 00:26:50,520
Speaker 3: as we'll see, water and liquids play a big role

561
00:26:50,560 --> 00:26:53,480
Speaker 3: in the cake too. So it's all like the idea

562
00:26:53,680 --> 00:26:59,200
Speaker 3: of people figuring all this out through millennia of little

563
00:26:59,240 --> 00:27:03,400
Speaker 3: contributions here or there. It's just it's just a blessing

564
00:27:03,440 --> 00:27:04,840
Speaker 3: on humanity ca cakes.

565
00:27:05,600 --> 00:27:05,840
Speaker 2: It is.

566
00:27:05,840 --> 00:27:09,280
Speaker 3: It's a really neat accomplishment that everyone had came together

567
00:27:09,400 --> 00:27:12,240
Speaker 3: to figure this out over the span of time and

568
00:27:12,440 --> 00:27:15,879
Speaker 3: wonderful kitchens on cold winter days where that were like,

569
00:27:16,000 --> 00:27:18,320
Speaker 3: you know, you've got like a nice cake baking in

570
00:27:18,359 --> 00:27:22,160
Speaker 3: the oven. You're contributing to humanity's knowledge of being great.

571
00:27:22,440 --> 00:27:24,440
Speaker 1: Yeah, a lot of bad the carcasses of a lot

572
00:27:24,440 --> 00:27:27,359
Speaker 1: of bad cakes have been left in its wake, sure

573
00:27:27,440 --> 00:27:28,840
Speaker 1: to get where we are today.

574
00:27:28,640 --> 00:27:31,040
Speaker 3: A lot of unhappy families and a lot of unpleasant

575
00:27:31,080 --> 00:27:32,600
Speaker 3: conversations about those cakes.

576
00:27:32,600 --> 00:27:34,520
Speaker 1: But still in a bet in the olden days, when

577
00:27:34,560 --> 00:27:36,600
Speaker 1: times are a little tougher, they probably still.

578
00:27:36,520 --> 00:27:39,040
Speaker 3: Late those cakes oh yeah, I would guess.

579
00:27:39,040 --> 00:27:40,600
Speaker 2: So you know you probablydn't just toss it out to

580
00:27:40,640 --> 00:27:41,119
Speaker 2: the mules.

581
00:27:41,400 --> 00:27:44,520
Speaker 3: No, you gave them to sailors who were glad to

582
00:27:44,520 --> 00:27:45,720
Speaker 3: have them.

583
00:27:46,080 --> 00:27:46,399
Speaker 2: All right.

584
00:27:46,440 --> 00:27:51,160
Speaker 1: That brings us to flour, very very important ingredient in

585
00:27:51,600 --> 00:27:55,000
Speaker 1: most baked goods, and flour is what is going to

586
00:27:55,080 --> 00:27:57,600
Speaker 1: really be the binding agent. It's really good, going to

587
00:27:57,640 --> 00:27:58,880
Speaker 1: hold everything together.

588
00:27:58,880 --> 00:28:00,520
Speaker 2: Give it its structure, Yeah, a lot.

589
00:28:00,400 --> 00:28:04,520
Speaker 1: Of structure and strength. And this is when when you

590
00:28:04,560 --> 00:28:07,120
Speaker 1: mix these proteins with water, it's going to form gluten

591
00:28:07,600 --> 00:28:10,120
Speaker 1: and gluten. I know a lot of people hate gluten,

592
00:28:10,560 --> 00:28:12,960
Speaker 1: my wife being one of them, but gluten is a

593
00:28:13,000 --> 00:28:15,800
Speaker 1: pretty key ingredient here. Although I will say they've come

594
00:28:15,800 --> 00:28:19,240
Speaker 1: a long way now with gluten free cakes they have.

595
00:28:19,680 --> 00:28:21,880
Speaker 3: It doesn't make you quite as sad to eat one.

596
00:28:22,480 --> 00:28:24,320
Speaker 2: An they're pretty good now. If you get a good

597
00:28:24,359 --> 00:28:25,320
Speaker 2: gluten free cake.

598
00:28:25,200 --> 00:28:28,399
Speaker 3: It's well, the cheesecake is gluten free, so that's okay

599
00:28:28,440 --> 00:28:28,679
Speaker 3: with me.

600
00:28:28,880 --> 00:28:34,080
Speaker 1: I mean, you know, your standard substitute flour, they've just

601
00:28:34,119 --> 00:28:35,040
Speaker 1: gotten a lot better.

602
00:28:34,840 --> 00:28:35,160
Speaker 2: I think.

603
00:28:35,320 --> 00:28:41,080
Speaker 3: Yeah. So in a standard glutenous cake, that gluten from

604
00:28:41,120 --> 00:28:44,560
Speaker 3: the from the flour mixing with the water forms of

605
00:28:44,640 --> 00:28:48,200
Speaker 3: gel and it gives it that structure, it gives it

606
00:28:48,320 --> 00:28:53,720
Speaker 3: that consistency, the texture that you're looking for. But again,

607
00:28:53,840 --> 00:28:59,880
Speaker 3: the sugar's robbing the proteins and the starches from getting

608
00:29:00,040 --> 00:29:02,600
Speaker 3: too much water, because the more water it gets, the

609
00:29:02,640 --> 00:29:05,760
Speaker 3: more the tougher the cake is going to be, the

610
00:29:05,760 --> 00:29:08,680
Speaker 3: more gluten. So you actually want to make sure that

611
00:29:08,760 --> 00:29:11,560
Speaker 3: your sugar's taking away some of the liquids. But also

612
00:29:11,960 --> 00:29:15,520
Speaker 3: the type of flour you use has a lot to

613
00:29:15,560 --> 00:29:18,960
Speaker 3: do with how tough your cake's going to turn out. So, like,

614
00:29:19,000 --> 00:29:21,320
Speaker 3: there is such a thing as cake flour. Yes, that's

615
00:29:21,360 --> 00:29:24,320
Speaker 3: something like seven percent seven and a half percent protein,

616
00:29:24,600 --> 00:29:27,120
Speaker 3: which is going to translate into less gluten when you

617
00:29:27,160 --> 00:29:29,480
Speaker 3: mix it with water, right, Yeah, so it's gonna be

618
00:29:29,600 --> 00:29:33,680
Speaker 3: a lighter, fluffier cake. And then there's all purpose flours

619
00:29:33,720 --> 00:29:37,360
Speaker 3: ten and a half percent, bread flours twelve percent, And

620
00:29:37,440 --> 00:29:39,840
Speaker 3: depending on what kind of consistency you want in your cake,

621
00:29:39,880 --> 00:29:42,920
Speaker 3: you would use these different kinds of flour, and all

622
00:29:42,960 --> 00:29:46,320
Speaker 3: of it comes down to the amount of gluten that's

623
00:29:46,360 --> 00:29:49,240
Speaker 3: going to be produced when it interacts with the liquids.

624
00:29:49,200 --> 00:29:49,680
Speaker 2: That's right.

625
00:29:50,360 --> 00:29:53,800
Speaker 1: And finally that brings us to the liquids. The liquids

626
00:29:53,920 --> 00:29:56,600
Speaker 1: are obviously going to help keep things moist. They hydrate

627
00:29:56,640 --> 00:30:00,880
Speaker 1: those proteins, they allow all those chemical changes to take place.

628
00:30:01,640 --> 00:30:03,440
Speaker 2: But that liquid does when.

629
00:30:03,240 --> 00:30:05,200
Speaker 1: You actually bake the cake, when it comes time to

630
00:30:05,200 --> 00:30:06,440
Speaker 1: put it in the oven, which we're gonna get to

631
00:30:06,440 --> 00:30:09,480
Speaker 1: here in a sec that creates a steam. Like that

632
00:30:09,520 --> 00:30:13,560
Speaker 1: liquid cooks out and vaporizes, so that steam expands the

633
00:30:13,600 --> 00:30:18,680
Speaker 1: air cells and that volume, and it really lends itself

634
00:30:18,720 --> 00:30:22,760
Speaker 1: to the light, airy structure and texture that you're gonna get.

635
00:30:22,920 --> 00:30:25,560
Speaker 3: Yeah, it blows up the CO two bubbles in it

636
00:30:25,600 --> 00:30:28,960
Speaker 3: even further, which helps make the cake rise. Plus it

637
00:30:29,000 --> 00:30:33,440
Speaker 3: also chuck fosters that chemical reaction between the acids and

638
00:30:33,480 --> 00:30:36,240
Speaker 3: the bases that act as leavening agents that release CO

639
00:30:36,480 --> 00:30:38,960
Speaker 3: two in the first place. The presence of liquids in

640
00:30:39,000 --> 00:30:42,880
Speaker 3: the presence or water specifically, I think in heat, really

641
00:30:42,920 --> 00:30:44,560
Speaker 3: make that CO two go berserk.

642
00:30:47,320 --> 00:30:48,840
Speaker 2: All right, Well we should talk about ovens.

643
00:30:50,000 --> 00:30:50,240
Speaker 3: Yeah.

644
00:30:50,320 --> 00:30:51,680
Speaker 1: I was about to say you can't bake a cake

645
00:30:51,680 --> 00:30:53,120
Speaker 1: without an oven, but apparently you can.

646
00:30:53,360 --> 00:30:56,479
Speaker 2: You can in Egypt, Yeah, ancient Egypt.

647
00:30:56,560 --> 00:30:58,680
Speaker 1: All right, So let's say we're not an ancient Egypt.

648
00:31:00,120 --> 00:31:05,520
Speaker 1: Let's say we're in regular North America and Europe. In

649
00:31:05,560 --> 00:31:09,880
Speaker 1: the eighteenth century is basically when the semi closed oven

650
00:31:09,960 --> 00:31:12,800
Speaker 1: came around. And before this, if you were baking cakes,

651
00:31:13,400 --> 00:31:17,400
Speaker 1: well you were probably a professional baker, because these ovens

652
00:31:17,400 --> 00:31:19,239
Speaker 1: weren't in every household.

653
00:31:19,560 --> 00:31:23,280
Speaker 3: Right, and even in the eighteenth century they weren't in

654
00:31:23,320 --> 00:31:25,680
Speaker 3: every household either, but they tried to become a lot

655
00:31:25,800 --> 00:31:30,120
Speaker 3: more prevalent around that time. That was a big first

656
00:31:30,120 --> 00:31:35,560
Speaker 3: step toward people baking at home, not just cakes but anything.

657
00:31:35,600 --> 00:31:38,880
Speaker 3: You know. Yeah, in cake history, that was a huge

658
00:31:39,040 --> 00:31:43,200
Speaker 3: monumental moment when the enclosed oven became kind of ubiquitous

659
00:31:43,200 --> 00:31:44,800
Speaker 3: among households.

660
00:31:44,320 --> 00:31:47,840
Speaker 1: For sure, because what you get there is consistency. You

661
00:31:47,840 --> 00:31:50,760
Speaker 1: get a consistent even temperature, and of course that just

662
00:31:50,760 --> 00:31:54,080
Speaker 1: got better and better over the years with advances oven technology,

663
00:31:54,680 --> 00:31:58,960
Speaker 1: and more than anything, you get a reliable temperature ideally, right.

664
00:31:58,920 --> 00:32:00,960
Speaker 3: And if you have those things, you can make a

665
00:32:01,120 --> 00:32:03,560
Speaker 3: cake after cake after cake that your family won't be

666
00:32:03,640 --> 00:32:07,120
Speaker 3: mad about. The sailors will stop coming by and being like,

667
00:32:07,120 --> 00:32:12,760
Speaker 3: you got any more of them terrible cakes you made, sailors, Yeah,

668
00:32:12,800 --> 00:32:17,680
Speaker 3: that's who you give the terrible cakes too. Sure, all right,

669
00:32:18,800 --> 00:32:21,719
Speaker 3: So with the oven in particular, I didn't realize this,

670
00:32:21,840 --> 00:32:24,719
Speaker 3: but you know how the liquid and the heat and

671
00:32:24,760 --> 00:32:28,360
Speaker 3: the sodium bicarbonate and the acids are mixing together to

672
00:32:28,480 --> 00:32:32,840
Speaker 3: make the cake rise. That is actually a really fragile

673
00:32:32,880 --> 00:32:36,120
Speaker 3: state of affairs. While the cake is baking and the structure,

674
00:32:36,200 --> 00:32:39,080
Speaker 3: the proteins and the starches and the gluten are actually

675
00:32:39,160 --> 00:32:45,040
Speaker 3: solidifying and making this cake. And if you mess with

676
00:32:45,120 --> 00:32:48,120
Speaker 3: the oven, meaning like you open and close the door

677
00:32:48,160 --> 00:32:51,720
Speaker 3: too often, or you slam it shut too hard, you're

678
00:32:51,720 --> 00:32:55,280
Speaker 3: gonna The change in temperature, on the one hand, can

679
00:32:55,360 --> 00:32:58,040
Speaker 3: cool those gases and make your cake fall, and it

680
00:32:58,080 --> 00:33:02,320
Speaker 3: makes a sound as it does, as everyone knows. And

681
00:33:02,360 --> 00:33:05,959
Speaker 3: then the air pressure from slamming the door can burst

682
00:33:06,000 --> 00:33:09,600
Speaker 3: those co two bubbles, and again you're the proteins haven't

683
00:33:09,640 --> 00:33:12,600
Speaker 3: had a chance to solidify and make the cake structure,

684
00:33:12,680 --> 00:33:14,880
Speaker 3: so the cake can fall from that as well. And

685
00:33:14,920 --> 00:33:17,320
Speaker 3: if you'll notice, once a cake gets to a certain point,

686
00:33:17,360 --> 00:33:20,040
Speaker 3: if it falls, it falls in the middle. The outside

687
00:33:20,080 --> 00:33:23,480
Speaker 3: usually stays up because that part has solidified already. The

688
00:33:23,520 --> 00:33:25,840
Speaker 3: stuff in the middle hasn't quite cooked through, so that

689
00:33:25,880 --> 00:33:28,600
Speaker 3: would be the part that falls, and that also proves

690
00:33:28,680 --> 00:33:29,400
Speaker 3: my point.

691
00:33:29,560 --> 00:33:30,000
Speaker 2: That's right.

692
00:33:30,200 --> 00:33:32,000
Speaker 1: You also want to put your cake in the middle

693
00:33:32,600 --> 00:33:34,440
Speaker 1: where you place your cake in the oven can even

694
00:33:34,640 --> 00:33:35,480
Speaker 1: cause problems.

695
00:33:35,840 --> 00:33:37,960
Speaker 2: It's very finicky cakes are.

696
00:33:38,120 --> 00:33:40,200
Speaker 3: Sure, well again it's a science experiment.

697
00:33:40,280 --> 00:33:43,240
Speaker 1: Yeah, they're basically like, do this right, jerk, or I

698
00:33:43,320 --> 00:33:45,440
Speaker 1: might just take a nap here in the in the

699
00:33:45,440 --> 00:33:47,160
Speaker 1: middle of the in the middle of the cake.

700
00:33:47,440 --> 00:33:49,760
Speaker 3: Maybe I'll burn, maybe I'll stick up your whole house.

701
00:33:50,440 --> 00:33:53,200
Speaker 1: But like you said about opening the door, like, ideally

702
00:33:53,720 --> 00:33:56,520
Speaker 1: you know the temperature your oven, you know how long

703
00:33:56,560 --> 00:33:59,720
Speaker 1: it takes, and maybe don't wait till literally you think

704
00:33:59,720 --> 00:34:01,680
Speaker 1: I can pull it out, although if you're a good baker,

705
00:34:02,320 --> 00:34:04,040
Speaker 1: you're not sweating it. You pull it out and you

706
00:34:04,080 --> 00:34:07,480
Speaker 1: know it's pretty much ready. But definitely don't keep opening it.

707
00:34:07,560 --> 00:34:10,160
Speaker 1: Try and lease wait till the end. And if you have,

708
00:34:11,880 --> 00:34:13,560
Speaker 1: they're not quite as in fashion now, I don't think.

709
00:34:13,640 --> 00:34:17,200
Speaker 1: But ovens with a window and a light m hm.

710
00:34:17,880 --> 00:34:20,560
Speaker 1: You can obviously take a little peak that way. Sure

711
00:34:21,719 --> 00:34:23,560
Speaker 1: those are kind about a fashion, right or are they?

712
00:34:23,760 --> 00:34:24,799
Speaker 3: I don't not that I know.

713
00:34:24,960 --> 00:34:26,120
Speaker 2: I feel like I don't see those a lot. Do

714
00:34:26,160 --> 00:34:28,040
Speaker 2: you have a window in your rubin? Sure? Of course?

715
00:34:28,080 --> 00:34:29,160
Speaker 3: What am I a communist?

716
00:34:29,600 --> 00:34:29,960
Speaker 2: Do you?

717
00:34:30,480 --> 00:34:31,520
Speaker 3: Yes? With the light?

718
00:34:31,880 --> 00:34:34,440
Speaker 2: Oh man? What do you have just to stay in

719
00:34:34,440 --> 00:34:35,080
Speaker 2: the steel door.

720
00:34:35,680 --> 00:34:37,040
Speaker 3: That's a dishwasher, man.

721
00:34:37,280 --> 00:34:38,880
Speaker 2: Oh that's my problem.

722
00:34:39,120 --> 00:34:41,960
Speaker 3: Yeah, like my cakes always come out wet and soapy.

723
00:34:42,120 --> 00:34:43,520
Speaker 2: Wait a minute, do I have a window?

724
00:34:43,880 --> 00:34:46,040
Speaker 3: Sure you do, I think everyone does.

725
00:34:46,440 --> 00:34:48,759
Speaker 2: I'm literally cannot picture my kitchen right now.

726
00:34:51,120 --> 00:34:52,640
Speaker 3: Jerry, he's got a window, right.

727
00:34:52,520 --> 00:34:54,880
Speaker 2: If I've been baking in the dishwasher.

728
00:34:55,040 --> 00:34:57,160
Speaker 3: Jerry, and I say, yes, you have a window, and you're.

729
00:34:57,920 --> 00:34:59,799
Speaker 2: Yeah, that might be. I might have just said something

730
00:34:59,880 --> 00:35:00,439
Speaker 2: very dumb.

731
00:35:00,480 --> 00:35:02,319
Speaker 3: So so it's stand in.

732
00:35:02,719 --> 00:35:04,200
Speaker 1: Well, I do know, you know what, I think. I

733
00:35:04,239 --> 00:35:06,040
Speaker 1: do have a window, but I don't have a working light.

734
00:35:06,120 --> 00:35:07,600
Speaker 1: That's why I think I don't have a window.

735
00:35:07,680 --> 00:35:08,960
Speaker 3: You need to replace the light bulb.

736
00:35:09,800 --> 00:35:11,840
Speaker 2: Yeah, but wyone's a bottle of that for all it.

737
00:35:11,920 --> 00:35:15,320
Speaker 3: You can go to like any any big box hardware

738
00:35:15,360 --> 00:35:18,600
Speaker 3: store and killipop hardware store off the internet.

739
00:35:18,719 --> 00:35:20,719
Speaker 2: Sure, I don't replace light bulbs at my house.

740
00:35:20,840 --> 00:35:22,839
Speaker 3: Matter of fact, I think they probably sell them at

741
00:35:22,880 --> 00:35:26,320
Speaker 3: the grocery store. Even you go find yourself some gulf wax,

742
00:35:26,560 --> 00:35:31,480
Speaker 3: and you're probably near the refrigerator oven light bulbs, all right.

743
00:35:32,239 --> 00:35:34,080
Speaker 2: The heat of the oven is very important.

744
00:35:34,120 --> 00:35:37,040
Speaker 1: So depending on how good your oven is, it may

745
00:35:37,040 --> 00:35:39,120
Speaker 1: be a little off maybe a little hotter or cooler,

746
00:35:39,200 --> 00:35:42,600
Speaker 1: So you might want to purchase an oven thermometer just

747
00:35:42,640 --> 00:35:45,240
Speaker 1: to give it a double check, because baking is science.

748
00:35:45,880 --> 00:35:48,399
Speaker 1: And when you think that that cake is done, take

749
00:35:48,400 --> 00:35:51,719
Speaker 1: a little peek through your window that everyone has, or

750
00:35:51,800 --> 00:35:53,320
Speaker 1: open it. If you really think it's done, give a

751
00:35:53,360 --> 00:35:56,040
Speaker 1: little tap in the center. If it springs back, then

752
00:35:56,080 --> 00:35:59,040
Speaker 1: it's probably done. If you're an experienced baker, you just

753
00:35:59,520 --> 00:36:01,600
Speaker 1: know by looking at it. Or you can always do

754
00:36:01,640 --> 00:36:04,960
Speaker 1: the old toothpick trick, which is sticking that toothpick wooden

755
00:36:05,000 --> 00:36:08,160
Speaker 1: toothpick in the center of the cake and pull it out,

756
00:36:08,239 --> 00:36:11,200
Speaker 1: and if there's no cake on it, then it's pretty

757
00:36:11,280 --> 00:36:15,479
Speaker 1: much done. Right If it's if it's covered in goo,

758
00:36:15,920 --> 00:36:16,839
Speaker 1: that means it's not done.

759
00:36:18,160 --> 00:36:20,560
Speaker 3: Uh, that is correct, chuck.

760
00:36:20,640 --> 00:36:23,120
Speaker 2: But then you can also lick that goo off that toothpick.

761
00:36:25,320 --> 00:36:25,960
Speaker 2: That's not bad.

762
00:36:26,480 --> 00:36:29,520
Speaker 3: No, you can, but you're it's just never quite as good.

763
00:36:29,520 --> 00:36:32,839
Speaker 3: And I think it's it always tastes like disappointment, you

764
00:36:32,840 --> 00:36:34,600
Speaker 3: know what I mean, because you want it to come

765
00:36:34,600 --> 00:36:36,800
Speaker 3: out clean. Anytime you're doing that, you're never really putting

766
00:36:36,800 --> 00:36:39,360
Speaker 3: it in ex it to come out battery.

767
00:36:39,600 --> 00:36:39,799
Speaker 2: Yeah.

768
00:36:39,840 --> 00:36:41,600
Speaker 3: Yeah, So even though you do get to lick it.

769
00:36:41,640 --> 00:36:44,239
Speaker 3: That's like the one plus side of that that experience.

770
00:36:44,320 --> 00:36:47,160
Speaker 2: I think that's true. And if your cake is done,

771
00:36:47,360 --> 00:36:49,759
Speaker 2: you're not finished baking it yet. Even you need to

772
00:36:49,840 --> 00:36:50,919
Speaker 2: let it cool in the pan.

773
00:36:51,120 --> 00:36:51,879
Speaker 3: Yeah, that's a big one.

774
00:36:51,920 --> 00:36:53,120
Speaker 2: You don't just pull the cake.

775
00:36:52,960 --> 00:36:56,080
Speaker 1: Out and and turn it upside down in your sink

776
00:36:56,400 --> 00:36:58,800
Speaker 1: and eat it with your hands while it's still hot.

777
00:36:59,800 --> 00:37:01,279
Speaker 2: Right, that's not the way to do it.

778
00:37:01,760 --> 00:37:04,880
Speaker 1: No, No, you want to let it finish in the

779
00:37:04,920 --> 00:37:07,080
Speaker 1: pan cooling, because it's still doing a little bit of

780
00:37:07,080 --> 00:37:10,239
Speaker 1: baking and it's getting used to its new room in

781
00:37:10,280 --> 00:37:12,640
Speaker 1: the kitchen and saying, all right, this is a different

782
00:37:12,640 --> 00:37:13,319
Speaker 1: temperature in here.

783
00:37:14,040 --> 00:37:15,600
Speaker 2: Kept, I think I can hang with you guys.

784
00:37:15,800 --> 00:37:17,080
Speaker 3: Yeah, I'm alive.

785
00:37:17,719 --> 00:37:20,439
Speaker 1: Ten or fifteen minutes later, get out that wire rack,

786
00:37:20,640 --> 00:37:23,239
Speaker 1: flip it over and ideally it comes out all in

787
00:37:23,320 --> 00:37:24,480
Speaker 1: one nice thing.

788
00:37:24,840 --> 00:37:27,560
Speaker 3: Yep. And the other good thing about letting it cool

789
00:37:27,600 --> 00:37:30,400
Speaker 3: in the pan first, too, is when you cool it

790
00:37:30,440 --> 00:37:34,840
Speaker 3: on the wire rack, it won't get those wire indentations

791
00:37:34,880 --> 00:37:37,040
Speaker 3: in the cake because it is stable enough.

792
00:37:37,080 --> 00:37:37,840
Speaker 2: I never thought about that.

793
00:37:37,880 --> 00:37:39,799
Speaker 3: Nobody likes us. Sure you can fill it in with

794
00:37:39,800 --> 00:37:42,880
Speaker 3: a little extra frosting. Yeah, Actually, now I think about it.

795
00:37:42,920 --> 00:37:45,279
Speaker 3: That's great. Those indentations are just fun.

796
00:37:47,280 --> 00:37:48,160
Speaker 2: The frosting grooves.

797
00:37:48,160 --> 00:37:50,239
Speaker 3: In other words, yep, should we.

798
00:37:50,239 --> 00:37:53,759
Speaker 1: Take a break, Yes, all right, we're gonna talk, well,

799
00:37:53,960 --> 00:38:09,719
Speaker 1: just about other kkey stuff right after this.

800
00:38:14,200 --> 00:38:16,480
Speaker 3: Okay, Chuck. You remember I was talking about baking soda

801
00:38:16,520 --> 00:38:19,359
Speaker 3: and how that changed everything. Yep, that was a big one.

802
00:38:19,400 --> 00:38:22,520
Speaker 3: That was from the eighteen forties. Baking soda sodium bicarbonate

803
00:38:23,360 --> 00:38:26,279
Speaker 3: just good old fashioned, regular old baking soda. SORR to

804
00:38:26,320 --> 00:38:28,600
Speaker 3: be added to it, but at the time you needed

805
00:38:28,600 --> 00:38:32,160
Speaker 3: to also add another ingredient that was an acid, so

806
00:38:32,160 --> 00:38:34,800
Speaker 3: that the two would react and form CO two or

807
00:38:34,840 --> 00:38:38,960
Speaker 3: produce CO two. Right, somebody about twenty years after baking

808
00:38:38,960 --> 00:38:42,200
Speaker 3: soda was developed said, oh, I got this. We're gonna

809
00:38:42,200 --> 00:38:44,480
Speaker 3: come up with something called baking powder. And I never

810
00:38:44,560 --> 00:38:46,520
Speaker 3: knew this, but this is the difference between baking soda

811
00:38:46,560 --> 00:38:50,920
Speaker 3: and baking powder. Baking soda is just sodium bicarbonate. Baking

812
00:38:51,000 --> 00:38:56,560
Speaker 3: powder is sodium bicarbonate and two other dry acidic minerals

813
00:38:57,400 --> 00:38:59,960
Speaker 3: that when dry, they don't do anything. You can mix

814
00:39:00,080 --> 00:39:01,879
Speaker 3: them together all day long and they just sit there

815
00:39:01,880 --> 00:39:05,560
Speaker 3: like what. But in the presence of water and heat,

816
00:39:06,080 --> 00:39:08,880
Speaker 3: then they start to react chemically with one another. So

817
00:39:09,360 --> 00:39:11,520
Speaker 3: you can add just a little baking powder and you

818
00:39:11,560 --> 00:39:14,799
Speaker 3: don't need an extra ingredient like yogurt or vinegar or

819
00:39:14,800 --> 00:39:17,600
Speaker 3: some other acid. It's got the base and the acid

820
00:39:17,640 --> 00:39:20,200
Speaker 3: that's going to produce the CO two in there. That

821
00:39:20,400 --> 00:39:24,720
Speaker 3: was a huge, huge advancement for cakes, but it actually

822
00:39:24,760 --> 00:39:29,000
Speaker 3: came kind of toward the end of cake advancements. Prior

823
00:39:29,040 --> 00:39:34,000
Speaker 3: to that. Just the mass production of the Industrial Revolution

824
00:39:34,560 --> 00:39:38,440
Speaker 3: had a big impact on cakes, among many many other things,

825
00:39:38,600 --> 00:39:41,360
Speaker 3: but definitely had an impact on the spread of cake baking,

826
00:39:41,480 --> 00:39:43,440
Speaker 3: especially in the United States.

827
00:39:43,680 --> 00:39:45,960
Speaker 1: Yeah, and then so just you know, leave that baking

828
00:39:46,000 --> 00:39:47,960
Speaker 1: soda in your fridge to soak up the stink.

829
00:39:48,320 --> 00:39:52,000
Speaker 2: Sure, that's all it's good for. Well that No, you

830
00:39:52,000 --> 00:39:53,520
Speaker 2: can use the baking soda for a lot of stuff.

831
00:39:54,040 --> 00:39:56,759
Speaker 3: Yeah, it also gets stink out of like clothes too.

832
00:39:57,080 --> 00:40:02,080
Speaker 3: Oh yeah, you can use it to well, that's it.

833
00:40:02,480 --> 00:40:04,640
Speaker 2: No, like school science projects. You want to make a volcano.

834
00:40:04,800 --> 00:40:06,480
Speaker 3: Yeah, vinegar and baking soda.

835
00:40:06,520 --> 00:40:10,000
Speaker 2: That's right, I'll love with your parents help. Yeah.

836
00:40:10,239 --> 00:40:15,040
Speaker 1: Pre packaged cake mix was a very big deal when

837
00:40:15,040 --> 00:40:18,200
Speaker 1: it came out in the nineteen thirties, but it was

838
00:40:19,120 --> 00:40:22,879
Speaker 1: a company named p. Duff and Sons. And they said,

839
00:40:23,200 --> 00:40:24,960
Speaker 1: we got a problem here. We got too much molasses

840
00:40:25,000 --> 00:40:27,799
Speaker 1: on our hands. So, and this is kind of how

841
00:40:27,800 --> 00:40:29,440
Speaker 1: a lot of great things have been invented. They had

842
00:40:29,440 --> 00:40:31,680
Speaker 1: too much of something. They say, well, what can we

843
00:40:31,760 --> 00:40:34,880
Speaker 1: use this for? So they got to work and they said,

844
00:40:35,200 --> 00:40:37,480
Speaker 1: mister John Duff, the owner, said, you know what, the

845
00:40:37,600 --> 00:40:39,960
Speaker 1: little wheat flour in there, with this molasses, a little shortening,

846
00:40:40,239 --> 00:40:42,680
Speaker 1: some spices, we got a gingerbread mix that we can

847
00:40:42,719 --> 00:40:44,520
Speaker 1: sell to the public. All you got to do is

848
00:40:44,520 --> 00:40:47,040
Speaker 1: add water, dumb, dumb, and you can bake yourself some

849
00:40:47,080 --> 00:40:48,000
Speaker 1: gingerbread cookies.

850
00:40:48,200 --> 00:40:48,719
Speaker 2: Yeah.

851
00:40:48,800 --> 00:40:55,200
Speaker 3: And the public went hooray because remember they had ovens

852
00:40:55,239 --> 00:41:00,279
Speaker 3: now in their houses. Yes, and they had this. The

853
00:41:00,760 --> 00:41:03,560
Speaker 3: idea that you could just get a mix from the

854
00:41:03,600 --> 00:41:06,880
Speaker 3: store and just add water was huge. It was a

855
00:41:06,960 --> 00:41:10,520
Speaker 3: huge change. And what's interesting is this whole like p

856
00:41:10,680 --> 00:41:13,279
Speaker 3: duffin Son's story, they're out of Pittsburgh by the way

857
00:41:13,800 --> 00:41:16,399
Speaker 3: from them coming up, because I think they quickly went

858
00:41:16,440 --> 00:41:20,160
Speaker 3: from just gingerbread mixes to cake mixes themselves as well.

859
00:41:20,760 --> 00:41:25,000
Speaker 3: But that busts several myths actually, some like long standing

860
00:41:25,080 --> 00:41:29,040
Speaker 3: food myths. Yeah, one of them is that cake mix

861
00:41:29,120 --> 00:41:33,560
Speaker 3: came out of a surplus of flour from World War Two.

862
00:41:33,840 --> 00:41:35,200
Speaker 3: That's where the cake mix came from.

863
00:41:35,520 --> 00:41:38,879
Speaker 1: Yeah, I mean cake pre made cake mixes did get

864
00:41:39,080 --> 00:41:40,719
Speaker 1: way more popular after World War Two.

865
00:41:40,760 --> 00:41:42,320
Speaker 2: But it wasn't because there was so much flour.

866
00:41:42,680 --> 00:41:44,479
Speaker 3: No, it was because that a lot of the food

867
00:41:44,520 --> 00:41:49,520
Speaker 3: companies started getting into pre mixed foods. Yeah, that you

868
00:41:49,560 --> 00:41:52,840
Speaker 3: could make pretty easily in your kitchen. But then the

869
00:41:52,880 --> 00:41:55,520
Speaker 3: other one. I'd love this one. There's this long standing

870
00:41:55,640 --> 00:41:58,760
Speaker 3: myth or this story about a guy named Ernest Dickter

871
00:41:59,360 --> 00:42:02,360
Speaker 3: who back in the nineteen fifties, Ernest Dicktor, he was

872
00:42:02,360 --> 00:42:05,000
Speaker 3: a psychologist. I believe he came up with the term

873
00:42:05,040 --> 00:42:07,920
Speaker 3: focus group. He came up with the whole idea of

874
00:42:07,960 --> 00:42:13,200
Speaker 3: focus groups to help companies figure out why their new

875
00:42:13,239 --> 00:42:16,040
Speaker 3: product wasn't doing so well, or how to make a

876
00:42:16,080 --> 00:42:19,840
Speaker 3: product that they hadn't launched yet even more appealing. This

877
00:42:19,920 --> 00:42:22,920
Speaker 3: guy came up with that whole idea of focus groups, right, correct.

878
00:42:24,080 --> 00:42:28,640
Speaker 3: So he's also credited with being the man who saved

879
00:42:29,360 --> 00:42:32,480
Speaker 3: cake mixes because cake mixes came out, everybody kind of

880
00:42:32,480 --> 00:42:37,040
Speaker 3: loved them, and then supposedly sales went flat and Ernest

881
00:42:37,080 --> 00:42:39,839
Speaker 3: Dictor got a focus group together and found out that

882
00:42:40,200 --> 00:42:44,560
Speaker 3: women who made cakes using these cake mixes felt guilty.

883
00:42:45,040 --> 00:42:48,120
Speaker 3: They weren't contributing anything to their families. They were just

884
00:42:48,200 --> 00:42:52,840
Speaker 3: adding water and making a cake and then quietly sobbing

885
00:42:52,840 --> 00:42:53,960
Speaker 3: while their family ate it.

886
00:42:54,160 --> 00:42:56,560
Speaker 2: Right about the patriarchal brainwashing.

887
00:42:56,880 --> 00:43:01,920
Speaker 3: Right, So Dictor realized that the best thing that these

888
00:43:02,120 --> 00:43:06,200
Speaker 3: cake mix companies could do is to remove the dried

889
00:43:06,400 --> 00:43:10,920
Speaker 3: egg ingredients from the mix and tell the consumer to

890
00:43:11,040 --> 00:43:15,239
Speaker 3: add her own eggs, so then that way she was contributing. Well,

891
00:43:15,320 --> 00:43:17,960
Speaker 3: it was a huge success, and cake mixes took off

892
00:43:17,960 --> 00:43:21,040
Speaker 3: and became part of the American pantheon from that point on.

893
00:43:21,440 --> 00:43:21,640
Speaker 2: Right.

894
00:43:22,160 --> 00:43:26,120
Speaker 1: Not true, No, Yeah, that is a total urban myth.

895
00:43:28,000 --> 00:43:31,600
Speaker 1: Most of these pre made mixes for years had said

896
00:43:31,600 --> 00:43:34,080
Speaker 1: to add your own eggs because it just was better

897
00:43:34,120 --> 00:43:37,560
Speaker 1: to add fresh eggs. Yeah, it tastes better and perform better.

898
00:43:37,920 --> 00:43:42,400
Speaker 2: So I don't know how that got started the myth,

899
00:43:42,960 --> 00:43:43,520
Speaker 2: Yeah was it?

900
00:43:43,920 --> 00:43:46,319
Speaker 3: I'm not sure either. Okay, I don't know, but it

901
00:43:46,400 --> 00:43:48,560
Speaker 3: is a long standing food myth that you can find,

902
00:43:48,600 --> 00:43:51,239
Speaker 3: like some very credible sources who say, like, oh this

903
00:43:51,280 --> 00:43:54,879
Speaker 3: is this happened, It's just everywhere. But it turns out

904
00:43:54,920 --> 00:43:57,880
Speaker 3: that's not true. But I think the reason why it

905
00:43:58,000 --> 00:44:01,200
Speaker 3: has had legs for so long is because Ernest Dictor

906
00:44:01,400 --> 00:44:05,520
Speaker 3: is actually rightfully credited with saving the cake mix market

907
00:44:06,400 --> 00:44:09,640
Speaker 3: through a focus group, and he did find that women

908
00:44:09,920 --> 00:44:14,280
Speaker 3: were kind of they didn't feel guilty about it about,

909
00:44:14,760 --> 00:44:18,319
Speaker 3: you know, not contributing more to the cake mix. They

910
00:44:18,320 --> 00:44:21,800
Speaker 3: think they were more bored by it. So he advised

911
00:44:21,840 --> 00:44:26,320
Speaker 3: companies to figure out a way to make cake baking

912
00:44:26,480 --> 00:44:29,600
Speaker 3: about way more than just baking the cake. And so

913
00:44:29,840 --> 00:44:33,520
Speaker 3: companies decided that they were going to start promoting cakes

914
00:44:34,080 --> 00:44:37,400
Speaker 3: as just the beginning part. That the real point of

915
00:44:37,440 --> 00:44:41,839
Speaker 3: baking cakes was to make these elaborate, amazing cakes that

916
00:44:41,880 --> 00:44:45,440
Speaker 3: you decorated, and it took you hours and hours to

917
00:44:45,520 --> 00:44:47,400
Speaker 3: make these things, and it was like a scene of

918
00:44:47,440 --> 00:44:49,919
Speaker 3: like Humpty Dumpty on a brick wall, but the whole

919
00:44:49,920 --> 00:44:54,400
Speaker 3: thing was made out of cake. And that was fostered

920
00:44:54,640 --> 00:44:58,960
Speaker 3: by the introduction of frosting, and that came from Ernest Dictor,

921
00:44:59,040 --> 00:45:01,920
Speaker 3: And that actually is save the cake mix industry.

922
00:45:02,160 --> 00:45:02,640
Speaker 2: That's right.

923
00:45:03,239 --> 00:45:06,040
Speaker 1: You want to know something about my mom? Yeah, champion

924
00:45:06,239 --> 00:45:09,440
Speaker 1: cake decorator, is that right? Not literal champion, Like she

925
00:45:09,520 --> 00:45:09,920
Speaker 1: never won a.

926
00:45:09,880 --> 00:45:14,200
Speaker 3: Contest, Yeah, because it is out there, but.

927
00:45:14,400 --> 00:45:17,160
Speaker 1: Yeah, I mean as far as the home. The home

928
00:45:17,200 --> 00:45:19,920
Speaker 1: cake baker goes like she couldn't go on one of

929
00:45:19,920 --> 00:45:23,600
Speaker 1: these shows now where they make like the Giant British

930
00:45:23,600 --> 00:45:26,040
Speaker 1: Bake Off. Yeah, like giant submarines and stuff out of Fondon.

931
00:45:26,680 --> 00:45:30,600
Speaker 1: But just for like mom making special cakes every year

932
00:45:30,600 --> 00:45:32,879
Speaker 1: for the birthday. Every year she would say what kind

933
00:45:32,880 --> 00:45:34,680
Speaker 1: of cake you want this year? I'd be like, I.

934
00:45:34,600 --> 00:45:36,560
Speaker 2: Want a Star Wars cake. I want to Atlanta.

935
00:45:36,160 --> 00:45:39,320
Speaker 1: Falcons cake, and lo and behold, I would get my

936
00:45:39,320 --> 00:45:40,319
Speaker 1: Atlanta Falcons cake.

937
00:45:40,440 --> 00:45:42,520
Speaker 2: That's awesome, very cool stuff. You know.

938
00:45:43,120 --> 00:45:46,080
Speaker 3: I had an older sister who she died actually when

939
00:45:46,120 --> 00:45:48,560
Speaker 3: I was sixteen in a car accident.

940
00:45:48,600 --> 00:45:49,040
Speaker 2: But she.

941
00:45:50,840 --> 00:45:54,720
Speaker 3: Used to be the equivalent of your mom at making cakes.

942
00:45:54,880 --> 00:45:57,279
Speaker 3: Oh really, but she didn't even need to ask. She

943
00:45:57,320 --> 00:46:00,680
Speaker 3: would just she'd just make something up, right. Yeah, And

944
00:46:00,719 --> 00:46:02,680
Speaker 3: there was this one year, I'll never forget this cake.

945
00:46:03,600 --> 00:46:06,680
Speaker 3: We were all big time into Howard Jones, so it

946
00:46:06,760 --> 00:46:09,120
Speaker 3: must have been saying but yeah, it must have been

947
00:46:09,160 --> 00:46:11,839
Speaker 3: like my ninth or tenth birthday. My whole like, both

948
00:46:11,880 --> 00:46:14,799
Speaker 3: my sisters and me were totally into Howard Jones and

949
00:46:15,440 --> 00:46:18,520
Speaker 3: Karen my sister, my oldest sister, made a Howard Jones

950
00:46:18,719 --> 00:46:19,760
Speaker 3: keyboard cake.

951
00:46:20,040 --> 00:46:20,400
Speaker 2: Wow.

952
00:46:20,440 --> 00:46:22,480
Speaker 3: And it was a couple of sheet cakes put together

953
00:46:22,640 --> 00:46:25,400
Speaker 3: frosted so it looked like one big thing that like

954
00:46:25,480 --> 00:46:29,600
Speaker 3: the black keys were kit kats, like the the knobs

955
00:46:29,640 --> 00:46:32,759
Speaker 3: on the synthesizer were rollos, and I was I just

956
00:46:32,800 --> 00:46:35,040
Speaker 3: looked around at all my friends, like, does everyone see

957
00:46:35,080 --> 00:46:37,680
Speaker 3: my cake? This is the greatest cake anyone's ever had?

958
00:46:37,719 --> 00:46:38,880
Speaker 2: And no one couldn't have any but me.

959
00:46:39,920 --> 00:46:42,799
Speaker 3: No, I shared, of course I wanted to everyone did

960
00:46:42,840 --> 00:46:43,920
Speaker 3: partake in the bounty?

961
00:46:44,080 --> 00:46:45,960
Speaker 2: Was it a key tar or a keyboard? It was

962
00:46:46,000 --> 00:46:48,560
Speaker 2: a keyboard, okay, yeah, you never know.

963
00:46:48,760 --> 00:46:51,800
Speaker 1: Strap a yeah, strap a guitar strap on it. You

964
00:46:51,880 --> 00:46:52,640
Speaker 1: might could have held it.

965
00:46:52,760 --> 00:46:54,600
Speaker 3: I would not have put it past her to make

966
00:46:54,640 --> 00:46:55,879
Speaker 3: it a key tar.

967
00:46:56,520 --> 00:46:56,800
Speaker 2: Man.

968
00:46:56,920 --> 00:46:59,880
Speaker 1: That is very sweet story. Yeah, it literally and figured

969
00:47:00,880 --> 00:47:02,600
Speaker 1: thank you Hojo fans.

970
00:47:02,680 --> 00:47:06,160
Speaker 2: Huh, yes, when that is nickname?

971
00:47:06,400 --> 00:47:07,000
Speaker 3: I don't think so.

972
00:47:07,160 --> 00:47:08,000
Speaker 2: Did I make that up?

973
00:47:08,120 --> 00:47:09,880
Speaker 3: Yeah? I think that's the hotel chain.

974
00:47:10,040 --> 00:47:13,319
Speaker 2: I think you're totally right. All right. Well, another tip

975
00:47:13,360 --> 00:47:15,200
Speaker 2: here for baking a cake. If you are looking at

976
00:47:15,200 --> 00:47:20,000
Speaker 2: recipes and it says use this kind of pan, you think, well,

977
00:47:20,200 --> 00:47:21,239
Speaker 2: I don't have that kind of pan.

978
00:47:21,280 --> 00:47:24,000
Speaker 1: I've got this kind of pan. It's aluminum and square,

979
00:47:24,360 --> 00:47:29,359
Speaker 1: and they're calling for a round dark pan's it makes

980
00:47:29,400 --> 00:47:30,600
Speaker 1: a big difference.

981
00:47:30,200 --> 00:47:31,919
Speaker 2: Like it can literally ruin your cake.

982
00:47:33,000 --> 00:47:36,920
Speaker 3: Yeah, you supposedly want to reduce the heat. I think,

983
00:47:36,960 --> 00:47:38,799
Speaker 3: not the heat or the cook time, one of the two.

984
00:47:38,960 --> 00:47:39,160
Speaker 2: Yeah.

985
00:47:39,160 --> 00:47:41,720
Speaker 1: It says a dark nonstick pan requires twenty five percent

986
00:47:41,760 --> 00:47:42,840
Speaker 1: reduction in temperature.

987
00:47:43,040 --> 00:47:45,640
Speaker 3: So you want to knock that heat down twenty five percent.

988
00:47:45,760 --> 00:47:48,480
Speaker 2: Yeah, but also like google that stuff.

989
00:47:48,880 --> 00:47:51,279
Speaker 1: Don't just say Josh and Chuck said this should work,

990
00:47:51,840 --> 00:47:53,520
Speaker 1: you know, like, you have to have this the right

991
00:47:53,600 --> 00:47:56,800
Speaker 1: pan for that recipe and they will tell you in

992
00:47:56,840 --> 00:47:58,919
Speaker 1: the recipe and if you don't have it, just look

993
00:47:59,000 --> 00:48:00,239
Speaker 1: up the cheat it.

994
00:48:00,280 --> 00:48:03,000
Speaker 3: Basically, Yeah, two things you don't want to take our

995
00:48:03,239 --> 00:48:08,440
Speaker 3: advice blindly on medical stuff and baking stuff. Yeah, everything

996
00:48:08,480 --> 00:48:09,400
Speaker 3: else is fine.

997
00:48:09,480 --> 00:48:10,759
Speaker 1: I don't know about that, but those are the two

998
00:48:10,840 --> 00:48:12,320
Speaker 1: leading ways that we will mess.

999
00:48:12,120 --> 00:48:13,600
Speaker 2: Your life up for sure.

1000
00:48:15,600 --> 00:48:17,080
Speaker 1: All Right, Well, I guess we need to talk about

1001
00:48:17,160 --> 00:48:21,640
Speaker 1: the different methods we're getting super wonky into cakes here.

1002
00:48:22,120 --> 00:48:23,279
Speaker 3: Well, I mean that's what we do.

1003
00:48:23,719 --> 00:48:24,080
Speaker 2: All right.

1004
00:48:24,120 --> 00:48:27,000
Speaker 1: Well, let's talk about creaming then, because that is one

1005
00:48:27,120 --> 00:48:30,239
Speaker 1: kind of method of making a cake and creaming is

1006
00:48:30,280 --> 00:48:32,720
Speaker 1: what we talked about. You may not have known exactly

1007
00:48:32,760 --> 00:48:35,000
Speaker 1: what we meant. But when you combine like the butter

1008
00:48:35,040 --> 00:48:37,440
Speaker 1: and sugar and it says cream it with an electric beater,

1009
00:48:38,080 --> 00:48:40,160
Speaker 1: that's what you're doing. And it's it's really tough at

1010
00:48:40,160 --> 00:48:42,680
Speaker 1: first to get it going, but just hang in there

1011
00:48:42,960 --> 00:48:45,360
Speaker 1: because that butter will start to break apart mixing it

1012
00:48:45,480 --> 00:48:50,120
Speaker 1: with that sugar, and you you've got a nice, a

1013
00:48:50,200 --> 00:48:54,840
Speaker 1: nice creamed mix of ingredients starter mix of ingredients on

1014
00:48:54,880 --> 00:48:57,359
Speaker 1: your hand there, right, But you don't skimp on that.

1015
00:48:57,360 --> 00:48:59,400
Speaker 2: That that first step.

1016
00:49:00,200 --> 00:49:03,359
Speaker 3: And that's like that I think the creaming method that's

1017
00:49:03,600 --> 00:49:05,840
Speaker 3: that's that's the one that best gets across this point

1018
00:49:05,880 --> 00:49:09,640
Speaker 3: that this is like, this is a it's a chemical reaction.

1019
00:49:10,280 --> 00:49:12,920
Speaker 3: I know we've kind of been beating that horse, but

1020
00:49:13,080 --> 00:49:16,319
Speaker 3: it's really true. Like you, if you don't follow the

1021
00:49:16,360 --> 00:49:19,040
Speaker 3: steps correctly, the chemical reaction is not going to come

1022
00:49:19,040 --> 00:49:22,000
Speaker 3: out correctly. Right, And when you step back, you're like,

1023
00:49:22,400 --> 00:49:25,120
Speaker 3: but I'm making a cake. That's true, But do you

1024
00:49:25,160 --> 00:49:27,080
Speaker 3: want your cake to be good or do you want

1025
00:49:27,120 --> 00:49:28,120
Speaker 3: to just waste your time?

1026
00:49:28,560 --> 00:49:28,799
Speaker 2: Yeah?

1027
00:49:28,840 --> 00:49:31,279
Speaker 1: So, in the creaming method, when it says then makes

1028
00:49:31,440 --> 00:49:35,680
Speaker 1: ingredients in this order, wet then dry, right, do that right?

1029
00:49:35,760 --> 00:49:38,160
Speaker 1: Don't just say I'll just throw it all in there, right, yep.

1030
00:49:38,320 --> 00:49:39,160
Speaker 1: It makes a difference.

1031
00:49:39,600 --> 00:49:43,120
Speaker 3: And it says that pound cakes are like a variation

1032
00:49:43,280 --> 00:49:46,160
Speaker 3: on the theme. Sure, I looked at the pound cakes. Man,

1033
00:49:46,200 --> 00:49:49,239
Speaker 3: do you know so that the idea that poundcakes called

1034
00:49:49,239 --> 00:49:51,680
Speaker 3: for a pound of each ingredient? That's actually true.

1035
00:49:51,760 --> 00:49:52,279
Speaker 2: Yeah, I know.

1036
00:49:52,600 --> 00:49:54,360
Speaker 3: But the reason why it called for a pound of

1037
00:49:54,360 --> 00:49:58,200
Speaker 3: each ingredient was because a lot of the British people

1038
00:49:58,200 --> 00:50:02,200
Speaker 3: at the time, in the early seventeen hundreds couldn't read,

1039
00:50:02,800 --> 00:50:05,520
Speaker 3: so it was just an easy way to remember the recipe.

1040
00:50:05,600 --> 00:50:09,960
Speaker 3: Oh interesting, yeah, all right, I'll buy that they'd be

1041
00:50:10,000 --> 00:50:11,360
Speaker 3: like what's a TIBs?

1042
00:50:12,880 --> 00:50:14,040
Speaker 2: And also pound cakes too.

1043
00:50:14,080 --> 00:50:16,600
Speaker 1: The reason why you're not going to find a pound

1044
00:50:16,600 --> 00:50:19,239
Speaker 1: cake with a big butter cream frosting is because that

1045
00:50:19,280 --> 00:50:22,360
Speaker 1: will that will send you into sugar shock.

1046
00:50:22,960 --> 00:50:23,560
Speaker 2: In a second.

1047
00:50:23,719 --> 00:50:26,759
Speaker 1: Is why a pound cake is already really dense and sugary. Like,

1048
00:50:26,880 --> 00:50:28,840
Speaker 1: that's why you just have it like a little glaze

1049
00:50:28,920 --> 00:50:29,279
Speaker 1: on top.

1050
00:50:29,560 --> 00:50:29,880
Speaker 3: Yep.

1051
00:50:30,080 --> 00:50:32,839
Speaker 2: I do like that glaze. Actually, I eat a pound cake.

1052
00:50:33,440 --> 00:50:39,440
Speaker 3: I think that glaze is oh what's it called? Deli something? Icing? Imperializing.

1053
00:50:39,719 --> 00:50:42,799
Speaker 3: Oh I don't know, I can't remember. Uh, okay, So

1054
00:50:42,840 --> 00:50:45,800
Speaker 3: the next one is the not the no aeration method

1055
00:50:46,280 --> 00:50:49,719
Speaker 3: to where you're not really you're not whipping anything up.

1056
00:50:50,640 --> 00:50:52,600
Speaker 1: Yeah, you probably don't even have flour in this in

1057
00:50:52,640 --> 00:50:54,520
Speaker 1: this this probably a flowerless.

1058
00:50:54,040 --> 00:50:56,319
Speaker 3: Cake, right, So this, this is the kind of thing

1059
00:50:56,360 --> 00:50:59,680
Speaker 3: that you use to make like a cheesecake or a

1060
00:50:59,680 --> 00:51:01,040
Speaker 3: flower or less chocolate cake.

1061
00:51:01,120 --> 00:51:02,200
Speaker 2: Yeah, this can be very good.

1062
00:51:02,480 --> 00:51:07,160
Speaker 3: Sure, and you are probably going to need to add

1063
00:51:07,200 --> 00:51:09,640
Speaker 3: some sort of moisture because cakes like this tend to

1064
00:51:09,640 --> 00:51:12,520
Speaker 3: crack while they're baking, which is why a lot of them,

1065
00:51:12,760 --> 00:51:15,960
Speaker 3: cheesecakes in particular, you cook in a water bath in

1066
00:51:16,040 --> 00:51:20,239
Speaker 3: the oven because that water vaporizes and steams around it

1067
00:51:20,280 --> 00:51:21,880
Speaker 3: and helps keep that moisture in.

1068
00:51:22,000 --> 00:51:22,200
Speaker 2: Yeah.

1069
00:51:22,200 --> 00:51:25,279
Speaker 3: I never knew that the reason for the water bath.

1070
00:51:25,480 --> 00:51:27,560
Speaker 1: I didn't know that you used a water bath. That

1071
00:51:27,640 --> 00:51:28,160
Speaker 1: was news to me.

1072
00:51:28,440 --> 00:51:29,760
Speaker 2: Yeah. I never made a cheesecake.

1073
00:51:29,960 --> 00:51:31,319
Speaker 3: Yeah, they can be quite good.

1074
00:51:31,719 --> 00:51:32,680
Speaker 2: Oh. I love cheesecake.

1075
00:51:32,960 --> 00:51:35,720
Speaker 3: I don't think I've ever had any bad cheesecake. It's

1076
00:51:35,760 --> 00:51:41,680
Speaker 3: always good. That's another thing too. Public's cheesecake is incredible.

1077
00:51:41,960 --> 00:51:42,080
Speaker 2: Man.

1078
00:51:42,120 --> 00:51:44,080
Speaker 3: They need to sponsor us and they sell it by

1079
00:51:44,120 --> 00:51:47,120
Speaker 3: the double slice for those Oh, like, you get two

1080
00:51:47,160 --> 00:51:49,319
Speaker 3: slices and they have a key lime one too. Chuck.

1081
00:51:49,360 --> 00:51:52,320
Speaker 3: That's just man. Although if you don't like lemon stuff,

1082
00:51:52,320 --> 00:51:53,080
Speaker 3: you might not like that.

1083
00:51:53,160 --> 00:51:55,440
Speaker 2: Oh No, I love key lime in Okay, try their

1084
00:51:55,480 --> 00:51:56,480
Speaker 2: key lime cheesecake.

1085
00:51:56,600 --> 00:51:58,480
Speaker 3: Yeah, they should send us some stuff.

1086
00:51:58,520 --> 00:52:02,400
Speaker 1: Frankly, at Isle of Palms that for my vacation that

1087
00:52:02,440 --> 00:52:05,759
Speaker 1: I've spoken about, they had one of the I can't

1088
00:52:05,760 --> 00:52:08,040
Speaker 1: remember which one, but one of the seafood joints where

1089
00:52:08,040 --> 00:52:10,760
Speaker 1: I would get all the fresh seafood had a homemade

1090
00:52:10,840 --> 00:52:15,000
Speaker 1: key lime pie and I bought and ate one of

1091
00:52:15,040 --> 00:52:17,880
Speaker 1: them with my friends that week, and I bought two

1092
00:52:18,000 --> 00:52:18,640
Speaker 1: to go home with.

1093
00:52:19,560 --> 00:52:20,480
Speaker 3: Did they make it home?

1094
00:52:21,320 --> 00:52:21,760
Speaker 2: Huh?

1095
00:52:21,800 --> 00:52:23,000
Speaker 3: Did they make it all the way home?

1096
00:52:23,239 --> 00:52:23,279
Speaker 2: No?

1097
00:52:23,440 --> 00:52:27,400
Speaker 1: Yeah, I stopped and stopped at the border. Yeah, just

1098
00:52:27,440 --> 00:52:29,080
Speaker 1: put my base in it. No, they made it home.

1099
00:52:29,600 --> 00:52:31,759
Speaker 1: I think there's still one in the freezer actually, And

1100
00:52:31,800 --> 00:52:33,520
Speaker 1: then one of them was consumed.

1101
00:52:33,760 --> 00:52:35,759
Speaker 3: Nice. Yeah, good key lime pie is.

1102
00:52:37,200 --> 00:52:40,399
Speaker 1: And finally, with a non narration method, you are you're

1103
00:52:40,440 --> 00:52:44,480
Speaker 1: not doing the the beating, you're not creaming that stuff.

1104
00:52:44,520 --> 00:52:48,960
Speaker 1: You were folding the batter. And we could describe it here,

1105
00:52:49,000 --> 00:52:50,720
Speaker 1: but if you don't know what folding is and baking.

1106
00:52:50,840 --> 00:52:53,160
Speaker 1: Just just look it up on the YouTube for proper

1107
00:52:53,200 --> 00:52:56,200
Speaker 1: folding technique right, generally done with a like a rubber spatula.

1108
00:52:56,480 --> 00:53:00,319
Speaker 3: Yep, there's a foaming method too, where you you are

1109
00:53:00,320 --> 00:53:03,200
Speaker 3: basically using just egg whites usually and you're errating it

1110
00:53:03,239 --> 00:53:06,239
Speaker 3: by whipping them up, which makes a merangue. You can

1111
00:53:06,320 --> 00:53:09,360
Speaker 3: just stop there and incorporate sugar and you've got marangue,

1112
00:53:09,640 --> 00:53:13,359
Speaker 3: which would make a Pavlova cake, which apparently Australia and

1113
00:53:13,520 --> 00:53:16,000
Speaker 3: New Zealand have been fighting over the origin of for

1114
00:53:16,840 --> 00:53:18,239
Speaker 3: close to one hundred years now.

1115
00:53:18,320 --> 00:53:19,760
Speaker 2: But doesn't New Zealand win.

1116
00:53:19,840 --> 00:53:25,480
Speaker 3: Supposedly, although I saw another article from some researchers who

1117
00:53:25,480 --> 00:53:28,480
Speaker 3: said no, it came even earlier, a decade earlier out

1118
00:53:28,520 --> 00:53:32,680
Speaker 3: of America via Germany, so who knows, But yes, out

1119
00:53:32,719 --> 00:53:35,680
Speaker 3: of Australia New Zealand. New Zealand's apparently won that fight.

1120
00:53:36,080 --> 00:53:39,080
Speaker 3: But that's marangu and Pavlova cake is like a merangue

1121
00:53:39,080 --> 00:53:43,960
Speaker 3: cake with like fruit in the middle of it. And

1122
00:53:44,040 --> 00:53:48,960
Speaker 3: then and then a listener sent us Pavlova once we

1123
00:53:49,040 --> 00:53:52,600
Speaker 3: made it, it was pretty good. It is pretty good. Yeah,

1124
00:53:52,800 --> 00:53:56,440
Speaker 3: And then you can also take that egg foam and

1125
00:53:56,480 --> 00:53:58,400
Speaker 3: turn it into it like a sponge cake, like an

1126
00:53:58,440 --> 00:54:01,520
Speaker 3: angel food cake or something like that. You don't like those.

1127
00:54:01,400 --> 00:54:03,399
Speaker 2: Either, No, not big into angel food cake.

1128
00:54:03,960 --> 00:54:07,080
Speaker 3: Although you can use sponge cake for strawberry short.

1129
00:54:06,800 --> 00:54:08,120
Speaker 2: Cake that I will have.

1130
00:54:08,440 --> 00:54:12,960
Speaker 3: Okay, so those spongy cakes that uses the egg foaming method,

1131
00:54:13,160 --> 00:54:16,040
Speaker 3: but if you're making a true strawberry shortcake, you're going

1132
00:54:16,080 --> 00:54:17,640
Speaker 3: to use an actual short cake.

1133
00:54:17,760 --> 00:54:18,920
Speaker 2: Yeah. Those are really good.

1134
00:54:19,080 --> 00:54:21,799
Speaker 3: And the reason they're called short cake or short bread

1135
00:54:21,840 --> 00:54:24,320
Speaker 3: is called short bread is short is apparently a British

1136
00:54:24,440 --> 00:54:27,959
Speaker 3: term for crumbly. Oh okay, so that's where that came from.

1137
00:54:28,680 --> 00:54:30,200
Speaker 3: Has nothing to do with the size.

1138
00:54:30,360 --> 00:54:33,040
Speaker 1: Yeah, Emily makes a really good gluten free short bread.

1139
00:54:33,040 --> 00:54:35,080
Speaker 1: She's kind of gotten into baking a bit in the

1140
00:54:35,160 --> 00:54:37,120
Speaker 1: last five or six years and gotten pretty good at it.

1141
00:54:38,200 --> 00:54:40,440
Speaker 1: So she makes a good gluten free short bread that

1142
00:54:40,480 --> 00:54:44,120
Speaker 1: we've had at short cake with homemade whip topping and

1143
00:54:44,440 --> 00:54:45,600
Speaker 1: good fresh strawberries.

1144
00:54:46,040 --> 00:54:46,600
Speaker 2: Those are good.

1145
00:54:46,640 --> 00:54:50,960
Speaker 1: But my one complaint with her baking is it literally

1146
00:54:50,960 --> 00:54:53,760
Speaker 1: looks like she came in there and just started throwing

1147
00:54:53,920 --> 00:54:57,080
Speaker 1: ingredients everywhere with her bare hands like a three year old.

1148
00:54:57,400 --> 00:54:59,880
Speaker 2: And then baked and then said I'm done.

1149
00:55:00,040 --> 00:55:01,040
Speaker 3: Yeah, good night.

1150
00:55:01,239 --> 00:55:04,160
Speaker 1: It is a it is a mess, yeah, a big,

1151
00:55:04,200 --> 00:55:06,120
Speaker 1: big mess. And she always just says, get out of here.

1152
00:55:06,160 --> 00:55:07,880
Speaker 1: I'll clean it up afterwards, don't worry about it.

1153
00:55:08,520 --> 00:55:11,160
Speaker 3: Yeah. Yeah, yeah, it's funny. The kitchen can be a

1154
00:55:11,160 --> 00:55:13,560
Speaker 3: place of real tension sometimes, huh.

1155
00:55:13,200 --> 00:55:17,480
Speaker 1: Oh for sure, Yeah, especially if both of you do

1156
00:55:17,680 --> 00:55:19,120
Speaker 1: different things in the kitchen.

1157
00:55:19,120 --> 00:55:21,600
Speaker 3: Right, like once hovering like are you going to clean

1158
00:55:21,600 --> 00:55:22,239
Speaker 3: that up?

1159
00:55:22,600 --> 00:55:24,680
Speaker 1: Well, I'm the kitchen cleaner. So that's why she's just like,

1160
00:55:24,719 --> 00:55:25,880
Speaker 1: just stay out of here, dude.

1161
00:55:25,719 --> 00:55:28,080
Speaker 3: Right, just wait until the end. Yeah, and you show up,

1162
00:55:28,080 --> 00:55:30,120
Speaker 3: You're like, it's Marge's time to shine.

1163
00:55:30,760 --> 00:55:31,560
Speaker 2: Well, I'll do this.

1164
00:55:31,719 --> 00:55:34,520
Speaker 1: And this is such a passive aggressive move for me,

1165
00:55:35,360 --> 00:55:38,600
Speaker 1: which is my style. Not endorsing that, I'm just saying

1166
00:55:38,600 --> 00:55:40,960
Speaker 1: it's one of my downfalls I need to work on.

1167
00:55:41,360 --> 00:55:43,480
Speaker 1: But I will just go in there and just like

1168
00:55:43,600 --> 00:55:44,880
Speaker 1: groan or something.

1169
00:55:45,760 --> 00:55:50,520
Speaker 2: She's like, oh god, and she'll just say no out right.

1170
00:55:51,480 --> 00:55:51,880
Speaker 3: Again.

1171
00:55:53,600 --> 00:55:55,120
Speaker 2: That's life at the Brian House.

1172
00:55:57,560 --> 00:55:58,879
Speaker 3: That's a pretty nice chuck.

1173
00:55:58,920 --> 00:55:59,879
Speaker 2: It's always with love though.

1174
00:56:00,080 --> 00:56:02,560
Speaker 3: Yeah, it always comes out. There's always a cake out

1175
00:56:02,640 --> 00:56:04,000
Speaker 3: the on the other end, right.

1176
00:56:03,920 --> 00:56:05,480
Speaker 1: Yeah, yeah, yeah, I mean it's not gonna get in

1177
00:56:05,480 --> 00:56:06,800
Speaker 1: serious fights with the kitchen stuff.

1178
00:56:06,920 --> 00:56:07,080
Speaker 2: Right.

1179
00:56:07,160 --> 00:56:10,839
Speaker 3: Yeah. So what's the last thing here.

1180
00:56:11,440 --> 00:56:12,880
Speaker 2: Something called the all in one method.

1181
00:56:13,040 --> 00:56:14,840
Speaker 3: Yeah, that's just like a cake makes you put it

1182
00:56:14,880 --> 00:56:16,439
Speaker 3: all all together at once.

1183
00:56:16,520 --> 00:56:18,320
Speaker 1: Yeah, well, we should talk a little bit about frosting

1184
00:56:18,360 --> 00:56:24,160
Speaker 1: and icing. The earliest versions of frosting was just sort

1185
00:56:24,160 --> 00:56:25,800
Speaker 1: of an almond and sugar paste.

1186
00:56:27,080 --> 00:56:30,719
Speaker 2: Eh, not so big on that, but really, I mean

1187
00:56:30,760 --> 00:56:31,160
Speaker 2: it can be.

1188
00:56:31,160 --> 00:56:33,919
Speaker 3: Okay, but almond croissants are like one of my great

1189
00:56:34,000 --> 00:56:34,600
Speaker 3: joys in life.

1190
00:56:34,719 --> 00:56:36,239
Speaker 2: Like, oh, yeah, they're so good.

1191
00:56:36,280 --> 00:56:38,800
Speaker 1: I suppose that's kind of what a bear claw is too, right, Yeah,

1192
00:56:39,239 --> 00:56:39,840
Speaker 1: all right, I take it.

1193
00:56:39,880 --> 00:56:44,719
Speaker 3: Yeah, but that almond that's sweet almond paste inside is man, No, it.

1194
00:56:45,320 --> 00:56:47,319
Speaker 2: Is good, but I'm like, don't put that on top of.

1195
00:56:47,280 --> 00:56:48,800
Speaker 3: A cake, for sure, understood.

1196
00:56:49,040 --> 00:56:51,080
Speaker 2: Stuff it in a pastry.

1197
00:56:52,040 --> 00:56:54,359
Speaker 1: A friend chef that was the first person they think

1198
00:56:54,640 --> 00:56:58,520
Speaker 1: that created like the first legit iced layer cake in

1199
00:56:58,560 --> 00:57:01,520
Speaker 1: the fifteenth century, and then about the middle of the

1200
00:57:01,520 --> 00:57:05,800
Speaker 1: seventeenth century is when the first frosting recipes started spreading

1201
00:57:05,800 --> 00:57:06,600
Speaker 1: around on the internet.

1202
00:57:06,840 --> 00:57:10,240
Speaker 3: Right, and fondant is gross.

1203
00:57:10,800 --> 00:57:11,920
Speaker 2: Yeah, I'm not into it.

1204
00:57:12,200 --> 00:57:14,560
Speaker 3: No, I mean, you can make a neat looking cake,

1205
00:57:14,600 --> 00:57:16,800
Speaker 3: but it's gross. Tasting, I think, Yeah.

1206
00:57:16,640 --> 00:57:20,440
Speaker 1: I'm then into it butter cream or cream cheese or

1207
00:57:20,480 --> 00:57:23,400
Speaker 1: even Emily's Waldorf Astoria frosting, believe.

1208
00:57:23,160 --> 00:57:23,480
Speaker 2: It or not.

1209
00:57:24,120 --> 00:57:26,120
Speaker 1: I mean it has a bit of a mouthfeel because

1210
00:57:26,120 --> 00:57:31,760
Speaker 1: of the shortening, but like a residue on the.

1211
00:57:31,400 --> 00:57:34,240
Speaker 2: Pallet, Yeah, on the roof of your mouth. Yeah, but

1212
00:57:34,240 --> 00:57:34,880
Speaker 2: it's still good.

1213
00:57:35,440 --> 00:57:40,480
Speaker 3: Well, let's talk about cakes like the well, no specific

1214
00:57:40,520 --> 00:57:42,600
Speaker 3: cakes like the red velvet cake.

1215
00:57:42,480 --> 00:57:43,720
Speaker 2: Right, yeah, delicious.

1216
00:57:43,840 --> 00:57:45,240
Speaker 3: Do you know why it's red?

1217
00:57:46,080 --> 00:57:47,160
Speaker 2: Well, food coloring.

1218
00:57:48,360 --> 00:57:50,160
Speaker 3: They use that to make it a little richer, but

1219
00:57:50,200 --> 00:57:53,920
Speaker 3: it actually naturally turns red. It's a chemical reaction between

1220
00:57:53,920 --> 00:58:00,920
Speaker 3: the cocoa, the vinegar in it, and the buttermilk. I believe, yes,

1221
00:58:01,920 --> 00:58:02,920
Speaker 3: it turns it red.

1222
00:58:03,400 --> 00:58:04,800
Speaker 2: All right, I don't know about that.

1223
00:58:05,040 --> 00:58:07,840
Speaker 3: No, it's true. Okay, I read it on What's cook

1224
00:58:07,840 --> 00:58:08,360
Speaker 3: in America.

1225
00:58:08,920 --> 00:58:11,960
Speaker 1: I'll try it because i'm making Emily. Her birthday is

1226
00:58:11,960 --> 00:58:14,240
Speaker 1: in a couple of weeks, and I'm making another. I'm

1227
00:58:14,280 --> 00:58:15,360
Speaker 1: taking another stab at it.

1228
00:58:15,840 --> 00:58:20,560
Speaker 3: Try the try go find like an original like like recipe.

1229
00:58:21,440 --> 00:58:22,840
Speaker 2: Well, I mean, what do you mean.

1230
00:58:23,040 --> 00:58:25,760
Speaker 3: Like one if if you see one that actually uses buttermilk,

1231
00:58:25,800 --> 00:58:27,600
Speaker 3: bea like Okay, this one, this is one of the

1232
00:58:27,600 --> 00:58:28,360
Speaker 3: ones I'm going to try.

1233
00:58:28,400 --> 00:58:30,160
Speaker 2: No, no, no, I have to use the recipe she tells

1234
00:58:30,200 --> 00:58:30,600
Speaker 2: me to use.

1235
00:58:30,880 --> 00:58:32,280
Speaker 3: Oh, I gotcha. Which isn't the.

1236
00:58:32,240 --> 00:58:34,480
Speaker 2: Waldor the gluten free Waldorf for story version?

1237
00:58:34,600 --> 00:58:36,800
Speaker 3: Oh gotcha? I see, But you have cocoa? Does it

1238
00:58:36,920 --> 00:58:38,760
Speaker 3: have like vinegar and buttermilk in it? M?

1239
00:58:39,160 --> 00:58:40,880
Speaker 2: I can't remember. It's been a couple of years since

1240
00:58:40,880 --> 00:58:41,400
Speaker 2: I tried it.

1241
00:58:41,520 --> 00:58:43,560
Speaker 3: Okay, well, it should turn red on its own, but

1242
00:58:43,600 --> 00:58:45,440
Speaker 3: I don't think there's any harm in adding some more

1243
00:58:45,520 --> 00:58:47,360
Speaker 3: synthetic chemical red dye.

1244
00:58:48,080 --> 00:58:49,920
Speaker 1: Well, and the thing is, to a lot of people

1245
00:58:49,920 --> 00:58:52,920
Speaker 1: that don't try red velvet cake don't try it because

1246
00:58:52,920 --> 00:58:55,280
Speaker 1: they think it doesn't like it tastes.

1247
00:58:55,000 --> 00:58:58,040
Speaker 2: Like chocolate cake pretty much. Yeah, it just is red.

1248
00:58:58,080 --> 00:58:58,760
Speaker 3: It tastes red.

1249
00:58:59,160 --> 00:59:01,520
Speaker 2: No, weird, It's not ketchup cake.

1250
00:59:02,080 --> 00:59:07,240
Speaker 3: There's Yeah, that's Canadian, isn't it. There's hummingbird cakes.

1251
00:59:07,560 --> 00:59:09,640
Speaker 2: Uh, well, what do you mean by the hummingbird?

1252
00:59:09,920 --> 00:59:12,920
Speaker 3: Hummingbird cake has like some nuts and some fruit in it,

1253
00:59:13,480 --> 00:59:15,680
Speaker 3: lots of frosting. I think it's a Southern cake.

1254
00:59:15,960 --> 00:59:19,560
Speaker 1: Yeah, like we called my grandmother Bryant called one of

1255
00:59:19,560 --> 00:59:22,880
Speaker 1: the great all time Southern cooks and bakers like you know,

1256
00:59:22,920 --> 00:59:25,960
Speaker 1: banana nut bread. Yeah, she called that hummingbird and I

1257
00:59:25,960 --> 00:59:27,560
Speaker 1: don't know if that was specific to her or if

1258
00:59:27,560 --> 00:59:28,600
Speaker 1: they are interchangeable.

1259
00:59:29,160 --> 00:59:32,320
Speaker 3: I don't know. I'm not actually a Southern native, so

1260
00:59:32,440 --> 00:59:35,480
Speaker 3: I would not say one way or the other. All

1261
00:59:35,600 --> 00:59:39,480
Speaker 3: my experience with hummingbird cake is it's more like a

1262
00:59:39,560 --> 00:59:43,600
Speaker 3: carrity cake with say, like pineapple in it and some

1263
00:59:43,640 --> 00:59:46,600
Speaker 3: other fruits in it, and a thick layer of frosting.

1264
00:59:47,000 --> 00:59:49,520
Speaker 3: And supposedly the reason it's called the hummingbird cake is

1265
00:59:49,560 --> 00:59:52,040
Speaker 3: because it's so sweet it could attract hummingbirds.

1266
00:59:52,760 --> 00:59:54,800
Speaker 1: See maybe, I mean that's sort of like banana nut bread.

1267
00:59:55,440 --> 00:59:57,720
Speaker 1: So I don't know if they're interchangeable or for variation.

1268
00:59:57,840 --> 01:00:00,600
Speaker 1: But give me some banana nut bread, which is not

1269
01:00:00,680 --> 01:00:03,040
Speaker 1: a cake but it sort of is, and slice it

1270
01:00:03,160 --> 01:00:06,520
Speaker 1: up and put some butter on it. Yeah, toasted it

1271
01:00:06,520 --> 01:00:09,840
Speaker 1: in the oven. YEP, No, I'm with you.

1272
01:00:10,160 --> 01:00:13,760
Speaker 3: Our freezer is always chuck full of black bananas blackened

1273
01:00:13,800 --> 01:00:17,760
Speaker 3: with age. Oh sure, because you makes a killer banana

1274
01:00:17,840 --> 01:00:19,000
Speaker 3: nut bread from scratch.

1275
01:00:19,120 --> 01:00:19,400
Speaker 2: Using.

1276
01:00:19,560 --> 01:00:21,160
Speaker 3: I mean, you just can't look at the bananas when

1277
01:00:21,240 --> 01:00:22,000
Speaker 3: she's incorporating.

1278
01:00:22,560 --> 01:00:24,960
Speaker 2: What does that do? Why is that the key? Do

1279
01:00:25,000 --> 01:00:25,240
Speaker 2: you know?

1280
01:00:26,080 --> 01:00:27,560
Speaker 3: They just are supposed to be mushy.

1281
01:00:27,800 --> 01:00:29,760
Speaker 2: Okay, oh, okay, gotcha.

1282
01:00:29,600 --> 01:00:33,040
Speaker 3: And like the best way to make bananas mushy is

1283
01:00:33,520 --> 01:00:36,480
Speaker 3: to let them age, let them age freeze agent.

1284
01:00:37,280 --> 01:00:40,480
Speaker 1: All right, let's talk about Indian pound cake. Apparently that's

1285
01:00:40,520 --> 01:00:42,840
Speaker 1: a thing that has corn meal in it, and I

1286
01:00:42,880 --> 01:00:45,280
Speaker 1: can't imagine that taste, but I'd like to try it.

1287
01:00:45,600 --> 01:00:47,720
Speaker 3: Well. Yeah, and that was one of the earliest cakes

1288
01:00:47,720 --> 01:00:50,400
Speaker 3: in the US. And I think what the author Leah

1289
01:00:50,440 --> 01:00:54,040
Speaker 3: Hoy is pointing out is that like cakes came from

1290
01:00:54,080 --> 01:00:59,640
Speaker 3: all over the place through time and geography, and that

1291
01:00:59,800 --> 01:01:05,800
Speaker 3: the mass immigration tore into America over say like the seventeenth, eighteenth,

1292
01:01:05,920 --> 01:01:08,920
Speaker 3: nineteenth centuries, in twentieth too. All these people from all

1293
01:01:08,920 --> 01:01:12,840
Speaker 3: these different lands brought their ideas are ingredients of cake,

1294
01:01:13,400 --> 01:01:16,840
Speaker 3: and they kind of went through this americanized grinder to

1295
01:01:16,920 --> 01:01:19,959
Speaker 3: where eggs were added, butter was added, and like you've

1296
01:01:19,960 --> 01:01:23,360
Speaker 3: got these ingredients. So it bears a resemblance to its

1297
01:01:23,360 --> 01:01:27,160
Speaker 3: original one, but it's been like cakeified in the American way,

1298
01:01:28,440 --> 01:01:33,680
Speaker 3: and that started basically right as European settlers got to

1299
01:01:34,360 --> 01:01:35,120
Speaker 3: North America.

1300
01:01:35,320 --> 01:01:38,040
Speaker 1: Yeah, apparently the good old fashioned chocolate layer cake came

1301
01:01:38,040 --> 01:01:41,360
Speaker 1: out of Boston because there were chocolate companies there.

1302
01:01:41,800 --> 01:01:45,040
Speaker 3: Even the German chocolate cake is not German, it's American.

1303
01:01:45,120 --> 01:01:47,520
Speaker 3: It's led after a man whose last name was German.

1304
01:01:48,160 --> 01:01:51,840
Speaker 1: Oh interesting, well that means he's German. German American could

1305
01:01:51,880 --> 01:01:54,560
Speaker 1: be maybe they should call it the German American Chocolate.

1306
01:01:54,360 --> 01:01:58,440
Speaker 3: Cake or just German chocolate cake. But it's really American,

1307
01:01:58,520 --> 01:02:01,040
Speaker 3: everybody is what the real title should be.

1308
01:02:01,720 --> 01:02:03,960
Speaker 2: Strawberry shortcake that you mentioned that does come from the

1309
01:02:04,000 --> 01:02:04,520
Speaker 2: old world.

1310
01:02:04,760 --> 01:02:07,000
Speaker 3: I'm not much of a jingo list either, I think

1311
01:02:07,400 --> 01:02:11,600
Speaker 3: you might say. Of course, I've never felt more national

1312
01:02:11,640 --> 01:02:13,920
Speaker 3: pride than in talking about cakes.

1313
01:02:14,240 --> 01:02:14,880
Speaker 2: Yeah.

1314
01:02:14,960 --> 01:02:17,120
Speaker 3: Yeah, this is where cakes were born.

1315
01:02:17,240 --> 01:02:22,120
Speaker 1: Really, the pineapple upside down cake. Heaven help you if

1316
01:02:22,120 --> 01:02:23,240
Speaker 1: you eat that stuff.

1317
01:02:23,480 --> 01:02:25,720
Speaker 3: I love it, do you really, man? It's so good.

1318
01:02:25,800 --> 01:02:28,360
Speaker 1: Yeah, I just don't like fruit anywhere near my cake. Yeah,

1319
01:02:28,640 --> 01:02:29,720
Speaker 1: it's a strawberry shortcake.

1320
01:02:29,800 --> 01:02:32,200
Speaker 3: You definitely win like a hummingbird cake then even.

1321
01:02:33,200 --> 01:02:37,360
Speaker 1: Yeah, maybe that's the difference between it hummingbird and the

1322
01:02:37,400 --> 01:02:41,920
Speaker 1: banana bread. Right, although banana's in there, right, that's a

1323
01:02:42,160 --> 01:02:44,400
Speaker 1: well see though, that's not a fruitcake to me.

1324
01:02:45,080 --> 01:02:49,919
Speaker 3: No, you just don't like the juicy fruits in your cake.

1325
01:02:49,960 --> 01:02:50,720
Speaker 3: It sounds like.

1326
01:02:50,840 --> 01:02:54,960
Speaker 1: No or coconut, which isn't the German chocolate cake in

1327
01:02:54,960 --> 01:02:56,360
Speaker 1: that coconut in the icing.

1328
01:02:56,600 --> 01:02:57,360
Speaker 2: Yeah, yeah, I see that.

1329
01:02:57,640 --> 01:02:58,400
Speaker 3: That's so good.

1330
01:02:58,440 --> 01:02:59,960
Speaker 2: I don't want coconut anywhere near my cakes.

1331
01:03:01,360 --> 01:03:05,000
Speaker 1: But that pineapple upside down cake apparently that stuff sort

1332
01:03:05,040 --> 01:03:08,919
Speaker 1: of sprang out of a contest Dole had the Doll

1333
01:03:08,960 --> 01:03:13,120
Speaker 1: Company in the mid nineteen twenties. They said, hey, bake

1334
01:03:13,200 --> 01:03:17,440
Speaker 1: some cakes with fruit, and so thousands of pineapple upside

1335
01:03:17,440 --> 01:03:18,920
Speaker 1: down cakes came out. So I don't think they were

1336
01:03:18,920 --> 01:03:22,160
Speaker 1: invented for that, but maybe that's just what made them

1337
01:03:22,160 --> 01:03:22,640
Speaker 1: so popular.

1338
01:03:22,720 --> 01:03:24,040
Speaker 2: I don't know, gotcha.

1339
01:03:24,080 --> 01:03:26,520
Speaker 3: And then there's other Again, there's cakes around the world

1340
01:03:26,800 --> 01:03:29,440
Speaker 3: that looked like cakes, kind of like tear Me Sue

1341
01:03:29,520 --> 01:03:32,840
Speaker 3: Yum is a quintessential Italian cake, but it was invented

1342
01:03:32,880 --> 01:03:39,120
Speaker 3: in the nineteen sixties. Black forest cake actually is from Germany.

1343
01:03:39,240 --> 01:03:42,760
Speaker 3: It was invented in nineteen fifteen. So what happened was again,

1344
01:03:43,400 --> 01:03:46,160
Speaker 3: cake explosion happened here in the good old US of A,

1345
01:03:46,840 --> 01:03:49,320
Speaker 3: and it spread back out to the world. There was

1346
01:03:49,320 --> 01:03:53,320
Speaker 3: it influx of cake ideas into America. America perfected the cake,

1347
01:03:53,560 --> 01:03:55,920
Speaker 3: and it went back out to the world. That's right,

1348
01:03:56,160 --> 01:03:57,040
Speaker 3: that's what happened.

1349
01:03:57,880 --> 01:04:00,680
Speaker 2: What else? What about sled chase?

1350
01:04:01,320 --> 01:04:04,680
Speaker 3: It's great too. Three kinds of milk, evaporated, condensed, and

1351
01:04:04,720 --> 01:04:06,840
Speaker 3: a whole. It's tough to go wrong with that.

1352
01:04:06,960 --> 01:04:08,200
Speaker 2: Yeah, talk about moist.

1353
01:04:08,400 --> 01:04:11,560
Speaker 3: And I've like, I've had good and bad trace lay chase,

1354
01:04:11,600 --> 01:04:13,760
Speaker 3: but I've never had an actual trace lay chase. I

1355
01:04:13,800 --> 01:04:15,680
Speaker 3: was like, this is so bad, I'm not gonna finish.

1356
01:04:15,400 --> 01:04:18,479
Speaker 2: It, right, have you no?

1357
01:04:19,200 --> 01:04:24,280
Speaker 3: And then there's doda yaki, which is like have you

1358
01:04:24,320 --> 01:04:24,840
Speaker 3: ever had this?

1359
01:04:25,360 --> 01:04:26,200
Speaker 2: I don't think so.

1360
01:04:27,560 --> 01:04:30,439
Speaker 3: One of the big things that people in Japan love

1361
01:04:31,160 --> 01:04:35,320
Speaker 3: is like sweetened red bean paste. Okay, you can find

1362
01:04:35,320 --> 01:04:37,800
Speaker 3: it here there in like sweets, but this dori yaky

1363
01:04:38,200 --> 01:04:41,680
Speaker 3: in particular, is like between two pancakes. It's like a filling.

1364
01:04:42,080 --> 01:04:44,400
Speaker 3: Sometimes it's not even two pancakes. It's like a hole

1365
01:04:44,880 --> 01:04:48,160
Speaker 3: with like a red bean paste inside. It's like this light,

1366
01:04:48,280 --> 01:04:52,720
Speaker 3: kind of fluffy cake like thing with red bean paste inside.

1367
01:04:52,880 --> 01:04:55,720
Speaker 3: It's good. You can their best like hot off of

1368
01:04:55,760 --> 01:04:58,480
Speaker 3: the street from somebody who just made it. That's when

1369
01:04:58,520 --> 01:05:00,520
Speaker 3: it's absolutely best. But it's like kind of thing you

1370
01:05:00,520 --> 01:05:02,600
Speaker 3: can also find in a seven to eleven or something too,

1371
01:05:02,800 --> 01:05:03,800
Speaker 3: like in cellophane.

1372
01:05:03,960 --> 01:05:04,280
Speaker 2: Wow.

1373
01:05:04,920 --> 01:05:08,400
Speaker 3: Yeah, it's good. It's no cheesecake, no Japanese cheesecake, I'll

1374
01:05:08,400 --> 01:05:08,840
Speaker 3: tell you that.

1375
01:05:09,080 --> 01:05:12,520
Speaker 2: Nope, but it's still pretty good. Man. That was a

1376
01:05:12,520 --> 01:05:14,360
Speaker 2: good one. I think cakes.

1377
01:05:15,440 --> 01:05:17,240
Speaker 3: All right, are you done?

1378
01:05:17,400 --> 01:05:17,880
Speaker 2: I'm done?

1379
01:05:17,960 --> 01:05:20,919
Speaker 3: Okay. If you want to know more about cakes, go

1380
01:05:21,000 --> 01:05:23,800
Speaker 3: eat some. You're gonna love them. Yeah, there's a cake

1381
01:05:23,840 --> 01:05:26,960
Speaker 3: out there for you. And since I said that, it's

1382
01:05:27,040 --> 01:05:30,640
Speaker 3: time for listener mate.

1383
01:05:30,120 --> 01:05:34,440
Speaker 1: All right, I'm gonna call this a special one man

1384
01:05:34,480 --> 01:05:36,960
Speaker 1: administrative details shout.

1385
01:05:37,440 --> 01:05:38,880
Speaker 2: Oh wow, because we got.

1386
01:05:38,800 --> 01:05:43,560
Speaker 1: A box today from a man named Nick Pegan from.

1387
01:05:43,640 --> 01:05:47,600
Speaker 2: San Jose Bay area, and he sent us just a

1388
01:05:47,640 --> 01:05:51,120
Speaker 2: blotted stuff, like good stuff. It wasn't a box full

1389
01:05:51,160 --> 01:05:52,720
Speaker 2: of garbage he sent.

1390
01:05:53,720 --> 01:05:55,760
Speaker 3: He said that anyone ever has sent us a box

1391
01:05:55,800 --> 01:05:56,680
Speaker 3: full of garbage.

1392
01:05:56,960 --> 01:05:57,840
Speaker 2: He sent us.

1393
01:05:59,240 --> 01:06:03,520
Speaker 1: Framed things, sent me a framed pavement poster, which is great,

1394
01:06:04,320 --> 01:06:08,560
Speaker 1: and sent us CDs of music. He sent bottles of

1395
01:06:08,680 --> 01:06:13,560
Speaker 1: liquid stuff, most notably wine for Jerry, and then bourbon

1396
01:06:13,640 --> 01:06:14,600
Speaker 1: and Scotch for us.

1397
01:06:15,360 --> 01:06:16,640
Speaker 2: And he is a whiskey.

1398
01:06:16,400 --> 01:06:19,840
Speaker 1: Enthusiast that lives in the Bay Area, like big time,

1399
01:06:20,680 --> 01:06:24,919
Speaker 1: and just a good dude. And beyond that, he added this,

1400
01:06:25,040 --> 01:06:28,840
Speaker 1: he added he's a list maker, an amateur list maker,

1401
01:06:30,040 --> 01:06:32,680
Speaker 1: and he sent us a list, and Nick, if you're listening,

1402
01:06:33,400 --> 01:06:37,360
Speaker 1: please send us the word document digital version of this

1403
01:06:37,520 --> 01:06:40,120
Speaker 1: print out that you sent. Because he said every time

1404
01:06:40,160 --> 01:06:42,600
Speaker 1: he said we should do a podcast on that, he

1405
01:06:42,640 --> 01:06:45,840
Speaker 1: made a list alphabetically of that stuff. Nice work, Nick,

1406
01:06:45,960 --> 01:06:48,720
Speaker 1: and the list is so comprehensive and awesome that we

1407
01:06:48,800 --> 01:06:49,760
Speaker 1: need it to work from.

1408
01:06:50,560 --> 01:06:54,280
Speaker 2: Yes, he made a list of films that.

1409
01:06:54,320 --> 01:06:57,240
Speaker 1: Each of us said we need to see, which is

1410
01:06:57,280 --> 01:07:00,160
Speaker 1: pretty good. And then finally he sent us a list

1411
01:07:00,720 --> 01:07:03,560
Speaker 1: and encourage us to play a little game here, which

1412
01:07:03,600 --> 01:07:07,560
Speaker 1: we'll do very quickly. See if Chuck can see, if

1413
01:07:07,600 --> 01:07:10,680
Speaker 1: Josh can guess how many times we've done the following things?

1414
01:07:11,360 --> 01:07:12,000
Speaker 2: Are you ready?

1415
01:07:12,240 --> 01:07:12,680
Speaker 3: Why me?

1416
01:07:13,160 --> 01:07:14,680
Speaker 2: Well, because I have the list in my hand and

1417
01:07:14,720 --> 01:07:17,800
Speaker 2: you're sitting across from me, and you can't see this paper,

1418
01:07:17,800 --> 01:07:18,920
Speaker 2: I don't think so.

1419
01:07:18,960 --> 01:07:21,280
Speaker 1: How many coas? And for people that don't know it

1420
01:07:21,320 --> 01:07:24,800
Speaker 1: means cover our butts? How many coas have we issued

1421
01:07:24,840 --> 01:07:26,400
Speaker 1: over one thousand shows?

1422
01:07:29,360 --> 01:07:31,120
Speaker 3: I'm going to say twenty.

1423
01:07:30,920 --> 01:07:32,240
Speaker 2: Seven seventy five?

1424
01:07:33,000 --> 01:07:36,440
Speaker 3: Wow, Wow, we are really good at that. Huh.

1425
01:07:36,480 --> 01:07:38,640
Speaker 1: How many times have we admitted on the air that

1426
01:07:38,720 --> 01:07:41,320
Speaker 1: it is a take two.

1427
01:07:41,920 --> 01:07:44,800
Speaker 2: Yeah, you're not gonna get anything, or maybe you might.

1428
01:07:45,280 --> 01:07:47,880
Speaker 3: It will be total luck if I do eight seven?

1429
01:07:48,360 --> 01:07:51,800
Speaker 2: Oh so close rare listener mail shout.

1430
01:07:51,480 --> 01:07:55,440
Speaker 3: Outs, Oh, I don't know what that means.

1431
01:07:55,920 --> 01:07:58,480
Speaker 1: Like where we say, hey, can you say hello to

1432
01:07:58,520 --> 01:07:59,000
Speaker 1: my boyfriend?

1433
01:07:59,080 --> 01:07:59,200
Speaker 2: Oh?

1434
01:07:59,320 --> 01:08:00,920
Speaker 3: Yeah? Three?

1435
01:08:01,280 --> 01:08:04,200
Speaker 2: No, sixty two? What that's pretty rare tho out of

1436
01:08:04,200 --> 01:08:04,680
Speaker 2: a thousand?

1437
01:08:05,280 --> 01:08:07,360
Speaker 3: Yeah, but still it seems like I thought it was

1438
01:08:07,400 --> 01:08:10,120
Speaker 3: even rareer than that did. We used to do it

1439
01:08:10,120 --> 01:08:11,400
Speaker 3: more than we do now, I think so.

1440
01:08:11,600 --> 01:08:12,400
Speaker 2: I think that's what it was.

1441
01:08:12,520 --> 01:08:15,360
Speaker 1: Was a little more generous in Earth Takes. Yeah, trips

1442
01:08:15,360 --> 01:08:16,400
Speaker 1: in the Wayback Machine.

1443
01:08:16,520 --> 01:08:18,519
Speaker 3: Oh, there's a lot of those. I'm gonna say. Out

1444
01:08:18,560 --> 01:08:20,519
Speaker 3: of a thousand episodes.

1445
01:08:21,200 --> 01:08:24,400
Speaker 2: Three hundred and twenty, he says, fifty nine. So I

1446
01:08:24,439 --> 01:08:25,679
Speaker 2: don't know about this, Nick.

1447
01:08:25,479 --> 01:08:27,519
Speaker 3: I think you missed a few. Nick. You're just making

1448
01:08:27,600 --> 01:08:30,439
Speaker 3: up numbers, aren't you. How many can scotch at home

1449
01:08:30,479 --> 01:08:31,519
Speaker 3: and making up numbers?

1450
01:08:31,840 --> 01:08:35,320
Speaker 2: How many paper lists have you eaten? Me?

1451
01:08:35,720 --> 01:08:37,320
Speaker 3: Yeah? One that I know of.

1452
01:08:37,439 --> 01:08:38,360
Speaker 2: Yep, you nailed it.

1453
01:08:38,800 --> 01:08:42,519
Speaker 3: I remember the episode too. It was how geniuses work?

1454
01:08:42,600 --> 01:08:43,759
Speaker 3: Or what makes a genius?

1455
01:08:43,880 --> 01:08:44,360
Speaker 2: Huh?

1456
01:08:44,360 --> 01:08:47,120
Speaker 3: And I said that if this list, if the list

1457
01:08:47,120 --> 01:08:50,360
Speaker 3: of geniuses. If the number one genius was Einstein, I

1458
01:08:50,360 --> 01:08:52,680
Speaker 3: would eat the list it turned out it was Einstein.

1459
01:08:52,960 --> 01:08:55,600
Speaker 2: How many Glenn Danzig or Misfits references?

1460
01:08:55,760 --> 01:09:00,519
Speaker 3: Those would be all you seventeen four? You need to

1461
01:09:00,560 --> 01:09:01,160
Speaker 3: step it up.

1462
01:09:01,720 --> 01:09:04,320
Speaker 2: How many times has Chuck was? How many times have

1463
01:09:04,360 --> 01:09:05,599
Speaker 2: I done this? Wow?

1464
01:09:07,560 --> 01:09:09,880
Speaker 3: I think it's literally countless. If he came up with

1465
01:09:09,920 --> 01:09:11,040
Speaker 3: a number, it's a lie.

1466
01:09:11,160 --> 01:09:12,559
Speaker 2: He says, two hundred and eighty eight.

1467
01:09:12,800 --> 01:09:14,040
Speaker 3: That's gotta be more than.

1468
01:09:13,920 --> 01:09:16,720
Speaker 1: That Simpsons references. I'll just go ahead and tell you

1469
01:09:16,840 --> 01:09:20,479
Speaker 1: one hundred and ninety seven. Apparently we have High Does.

1470
01:09:20,439 --> 01:09:22,599
Speaker 3: That include the two episodes on The Simpsons?

1471
01:09:22,600 --> 01:09:26,840
Speaker 2: No? No, no, thinks okay, apparently we have High five once. Okay,

1472
01:09:26,880 --> 01:09:28,040
Speaker 2: I'm surprised we even did that.

1473
01:09:28,439 --> 01:09:32,759
Speaker 1: Sure a number of times Josh has done this a lot?

1474
01:09:36,439 --> 01:09:39,240
Speaker 3: I don't know. I think a lot just works for that.

1475
01:09:39,360 --> 01:09:44,040
Speaker 1: Four hundred and twenty six times almost half our episodes.

1476
01:09:44,120 --> 01:09:48,000
Speaker 2: It's great. Yeah, and then bonus, name all of Josh's

1477
01:09:48,080 --> 01:09:49,840
Speaker 2: nicknames for Chuck. I'll just go ahead and read those.

1478
01:09:50,600 --> 01:09:53,479
Speaker 1: You have called me chuckers, you've called me beautiful, don't

1479
01:09:53,520 --> 01:10:00,680
Speaker 1: remember that one? The famous Chuck tran cheech, Rusty Zonkers

1480
01:10:01,600 --> 01:10:07,120
Speaker 1: and the Flash. Nick is my new favorite listener. This

1481
01:10:07,800 --> 01:10:09,280
Speaker 1: is all gold plus.

1482
01:10:09,320 --> 01:10:13,160
Speaker 3: Thanks for buttering us up with the care package too, Nick.

1483
01:10:13,240 --> 01:10:13,960
Speaker 3: That was nice of you.

1484
01:10:14,120 --> 01:10:16,599
Speaker 1: Yeah so, Nick Pagan, you are now on the guest

1485
01:10:16,600 --> 01:10:20,519
Speaker 1: list for the San Francisco Sketch Fest show. Just hit

1486
01:10:20,560 --> 01:10:23,200
Speaker 1: me up with an email, send that list of shows

1487
01:10:23,200 --> 01:10:26,200
Speaker 1: that we need to do via digital document and you

1488
01:10:26,280 --> 01:10:27,439
Speaker 1: are in, Like Flynn.

1489
01:10:27,640 --> 01:10:27,920
Speaker 2: Cool.

1490
01:10:28,160 --> 01:10:30,080
Speaker 3: Thanks a lot, Nick, Well, if you want to be

1491
01:10:30,160 --> 01:10:33,320
Speaker 3: like Nick, you can send us an email. The Stuff

1492
01:10:33,360 --> 01:10:36,360
Speaker 3: podcast at Houstuffworks dot com and as always, joined us

1493
01:10:36,360 --> 01:10:41,440
Speaker 3: at our home on the web, stuff Youshould Know dot com.

1494
01:10:41,560 --> 01:10:44,439
Speaker 2: Stuff You Should Know is a production of iHeartRadio. For

1495
01:10:44,520 --> 01:10:48,720
Speaker 2: more podcasts my heart Radio, visit the iHeartRadio app, Apple Podcasts,

1496
01:10:48,800 --> 01:10:50,679
Speaker 2: or wherever you listen to your favorite shows.