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Speaker 1: This episode was recorded prior to the sag After strike.

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Speaker 2: Flaky Biscuit is a production of Shondaland Audio in partnership

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Speaker 2: with iHeartRadio. Welcome to Flaky Biscuit, where each episode we

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Speaker 2: are cooking up You already know what it is, delicious

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Speaker 2: morsels of nostalgia, meals and recipes that have comforted and

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Speaker 2: guided our guests to success. I got a big smile

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Speaker 2: happening in front of me here, so that makes me

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Speaker 2: feel good. These recipes. I hope y'all are also making

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Speaker 2: at home, maybe giving me some advice on what I

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Speaker 2: could do better. Where did I go right or wrong?

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Speaker 2: You know what I'm saying, Because I ain't perfect. I

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Speaker 2: try to beat dough. Today we have a very very,

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Speaker 2: very funny and amazing guest. So excited to have this

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Speaker 2: talented actor and pretzel maker on the show. I feel

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Speaker 2: like we're about to nerd out about Doe. He's received

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Speaker 2: major respect in the acting world and currently stars in

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Speaker 2: Netflix's Never Have I Ever and the upcoming Peacock John

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Speaker 2: Wick Frequel.

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Speaker 1: Oh Yeah, yes, wow, the continental good.

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Speaker 2: Thank you. You said it much better than I was

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Speaker 2: gonna say. Please welcome. It seems like my new best friend.

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Speaker 1: Yes, I think that's what we're called besties.

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Speaker 2: Adam Shapiro. Thanks, thank you for coming to Flaky Biscuit.

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Speaker 2: Thank you for getting flaky with me.

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Speaker 1: Thank you? Are you kidding me?

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Speaker 3: I've done a couple of podcasts. Nobody's ever made me

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Speaker 3: food before. Nobody makes me food can It doesn't even

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Speaker 3: make me food at home. She's not I'm the make

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Speaker 3: I'm the food maker. When you're a food maker, everybody

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Speaker 3: just expects you're the one.

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Speaker 2: Now I do cook bridget three meals a day. I'm

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Speaker 2: not gonna lie. It's kind of wild, but it's uh.

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Speaker 2: I love to do it. It's not like forced.

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Speaker 1: When you love to do something, it doesn't feel for us.

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Speaker 2: Yeah, And so four thousand pretzels for the Oscar wasn't forced.

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Speaker 1: It was a force.

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Speaker 3: I mean, four thousand pretzels for the first of all.

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Speaker 3: It might have been the most fun forty eight hours

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Speaker 3: of my life. It was unbelievable and like just stepping back. Basically,

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Speaker 3: Jimmy Kimmel is one of our favorite customers and he

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Speaker 3: orders these pretzels all the time. So two and a

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Speaker 3: half years ago, I made pretzels in my kitchen and

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Speaker 3: I wrote a little bit note to Jimmy Kimmel on

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Speaker 3: a bag and I say, yo, Jimmy, enjoy these. And

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Speaker 3: then you know, two and a half years later, I

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Speaker 3: get a phone call from him saying, do you want

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Speaker 3: to put four thousand jappy pretzels under every seat at

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Speaker 3: the Oscars? And I was like, yes, wow, And he's like,

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Speaker 3: what'll that cost us? I said, I just want to

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Speaker 3: go with my wife.

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Speaker 1: Yeah, go on the red carpet.

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Speaker 2: Do it up, damn.

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Speaker 3: And we did, and it was unbelievable. I delivered them

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Speaker 3: all to the theater. We put them on under all

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Speaker 3: the seats. I was supposed to just deliver them, leave

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Speaker 3: and come back in my tuxedo.

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Speaker 1: But once I realized, I was like, in the theater.

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Speaker 2: You just couldn't help you. I was like, I'm saying,

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Speaker 2: you couldn't help you.

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Speaker 3: So I was helping all the production assistants put them

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Speaker 3: under the seats. It was amazing, It was amazing.

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Speaker 2: I can feel the pretzels flowing through your blood.

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Speaker 1: It's my favorite. It's part of me. I grew up

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Speaker 1: in Philly. That's how it is in Philly.

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Speaker 2: I cannot wait to dive into the ins and outs

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Speaker 2: of how this evil occurred. But before we get into

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Speaker 2: pretzel land, Yeah, there is another food item we got

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Speaker 2: to talk about. And I'm preparing for you, and I

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Speaker 2: want you to let our listeners know what is the

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Speaker 2: nostalgic meal that I made for you today. I am

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Speaker 2: so excited about this first of all.

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Speaker 3: And I know I was like, you know, people probably

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Speaker 3: come on the show and they like their nostalgic meals

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Speaker 3: might be like a little bit loftier than what I think,

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Speaker 3: but like, I love street food. I'm like a connoisseur

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Speaker 3: of the lower level of cuisine.

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Speaker 2: Absolutely, that's my Sometimes the lower level is actually the highest.

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Speaker 1: This is what I'm talking about.

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Speaker 3: I go to a fancy restaurant, I'm like, can I

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Speaker 3: just get like a fries chicken?

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Speaker 1: Yeah? Come.

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Speaker 3: And so I grew up in Philly going to this place,

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Speaker 3: Roman Delight.

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Speaker 2: Roman This was.

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Speaker 3: Our pizza shop in Abington, Pennsylvania, and they had these

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Speaker 3: things pizza fries.

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Speaker 1: And I grew up eating pizza fries.

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Speaker 3: And when I left Philly and and I went to

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Speaker 3: college and then I can't moved out to la I

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Speaker 3: just realized how regional that food item was. I always

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Speaker 3: just thought that, like anywhere they would have fries, would

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Speaker 3: have pizza.

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Speaker 2: I never really, even though it seems like a simple concept,

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Speaker 2: right like pizza stuff on fries, I never heard of it.

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Speaker 2: I'm from the South and I've been living in New

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Speaker 2: York and I still haven't heard of it.

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Speaker 1: This is what I mean.

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Speaker 3: And I don't know the origins. I actually don't know

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Speaker 3: much about it. I just know that the pizza fries

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Speaker 3: would come and my family net. Unlike the pizza itself,

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Speaker 3: where you know, you put out the plates and everybody

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Speaker 3: gets a plate and everybody gets their salad and their pizza,

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Speaker 3: when it came to the pizza fries, it was just

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Speaker 3: here's four forks. We wouldn't cut a piece of it

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Speaker 3: out and put it on a plate. We would share

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Speaker 3: the container. And there's just something about that type of

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Speaker 3: food when you're you know, I love traveling the countries

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Speaker 3: where it's like.

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Speaker 1: Oh no, just dig in, you know, with your hands. Yes,

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Speaker 1: we're all eating out of this one plate.

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Speaker 2: You're trying to eat man, Like, I'm not trying to

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Speaker 2: wait around for some sort of plate. You got time

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Speaker 2: for that.

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Speaker 3: I love sharing, and that's one of the things I

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Speaker 3: love about Philly. Pretzels is that they are meant to

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Speaker 3: be shared. They're baked together. They're literally connected, and you

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Speaker 3: pull them apart and you share them.

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Speaker 1: And to show up with one Philly pretzel somewhere now

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Speaker 1: it would be unheard.

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Speaker 2: You got to bring the whole trade. Yeah, And that's

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Speaker 2: similar to Pandulsa and Honduras called semitas. Some people might

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Speaker 2: know them as Mexican contrasts, but semitas sometimes you want

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Speaker 2: to let them touch when they bake. Yeah, when you

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Speaker 2: pull up with one semita and people will be like,

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Speaker 2: what you you brought one semita? Yea.

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Speaker 3: There is something when you bake something together too, like

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Speaker 3: like brownies or whatever. Moisture moisture, and they sort of

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Speaker 3: keep each other's integrity.

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Speaker 2: They're like a family, like a little family.

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Speaker 3: They lift each other up so your sides aren't falling. Yes,

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Speaker 3: they're being held up, much like Philadelphians. We stick together

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Speaker 3: and we hold each other up.

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Speaker 2: You were saying you didn't know the origin of pizza fries,

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Speaker 2: actually and I apparently apparently Southampton, Pennsylvania.

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Speaker 1: All right, there was literally Pennsylvania.

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Speaker 2: Yes, Piztrio, owner of Maggios or Maggio's maybe.

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Speaker 1: Maggio's Pizza and Southampton.

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Speaker 2: Apparently Homie Michael S Pizzaio owners about forty years ago

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Speaker 2: decided to just start doing it like that. Man, what

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Speaker 2: it must have just kind of spread over the state

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Speaker 2: and it's not far. I mean, I'm how far is

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Speaker 2: that from Philly? I don't know, nothing close close.

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Speaker 1: Yeah, that's that's like southeast Pennsylvania.

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Speaker 2: We might have to take at road trips. Have magic

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Speaker 2: Maggio is still around. We're gonna have to go to Maggio's. Man,

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Speaker 2: We're gonna have to go to magi og pizza fryes.

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Speaker 3: I'm surprised I never eat at maggio Maggio's is a

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Speaker 3: ten minute drive from my high school.

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Speaker 2: From your Really yeah, damn, so pizza fries is also

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Speaker 2: in your blood. Probably. Wow.

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Speaker 1: I didn't realize exactly how regional it.

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Speaker 2: Was, but this is some of the most regional game,

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Speaker 2: you know what I'm saying. When's the first time you

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Speaker 2: had it? Did they serve it at your school lunch?

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Speaker 1: No?

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Speaker 2: No, no.

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Speaker 3: Pizza fries were only available at the pizzerias, and a

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Speaker 3: lot of the.

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Speaker 1: Cheese steak places in Philly have pizza fries.

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Speaker 3: Too because they have fries with wiz and a lot

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Speaker 3: of times they would then also have pizza fries. I've

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Speaker 3: only found one place in Los Angeles that does it,

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Speaker 3: and they crush it.

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Speaker 2: Damn oh shit. What they called roccos so in pizza fries. Like,

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Speaker 2: what do you taste when you eat? Like, what's the

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Speaker 2: mark of a good pizza fry?

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Speaker 3: I mean the ratio two because instantly once you start

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Speaker 3: making pizza fries, depending on how fresh you're getting to

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Speaker 3: eat them, you're gonna be sagging up those fries.

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Speaker 1: And that's one of the tough parts about pizza.

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Speaker 2: This is what's going through my head right now. I'm like,

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Speaker 2: at a certain point, I got this going. I got Nick,

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Speaker 2: he's the sous chef. He's gonna have to run out

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Speaker 2: and do something something.

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Speaker 1: Listen, No, you're right. That's one of the things about

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Speaker 1: what I taste.

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Speaker 3: When I taste a peace fried the cheese is great,

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Speaker 3: and then you get creative with the sauce. At my

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Speaker 3: pizza shop, it was always the pizza sauce, the kind

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Speaker 3: of pizza I grew up with in Philly.

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Speaker 1: The sauce was not the star, right, This was like.

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Speaker 2: A sugar like sugar type thing.

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Speaker 3: Yeah, it wasn't like you know an Italian pizza.

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Speaker 2: Where fresh crushed tomatoes type.

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Speaker 3: Yeah, and like and like there's just a little blobs

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Speaker 3: of cheese sort of spread out on the pizza and

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Speaker 3: the sauce is a little bit more of a goat

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Speaker 3: thought of it.

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Speaker 1: Yeah, this is like, this is like a very cheesy pizza.

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Speaker 3: So like I never really tasted the sauce good like

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Speaker 3: I did when they put it on the pizza fries.

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Speaker 2: And they had great sauce there, beautiful. The reason I'm

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Speaker 2: so excited about this, and I'll just go ahead and

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Speaker 2: be up front. So we just got here. I got here,

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Speaker 2: I'm doing my prep and I'm like, where's the sauce.

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Speaker 2: I made a sauce and made a really nice sauce

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Speaker 2: with crushed tomatoes and all that, but I forgot it.

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Speaker 2: I ran across the street to that random pizzaia, though,

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Speaker 2: and I bought a pint of their sauce. So this meal,

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Speaker 2: that's real facts, that's real facts. I ran across the

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Speaker 2: pizzeria and I was like, Hey, is there any chance

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Speaker 2: I could just buy some Marinera? And the guy's looking

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Speaker 2: at me. He was like no, And I was like

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Speaker 2: I'll pay ten dollars for it. He's like, Okay, that

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Speaker 2: was it. I got you some pizzaia sauce for it.

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Speaker 1: That's I mean, that's all I could ever expect.

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Speaker 2: I didn't taste it, though, so and you know this

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Speaker 2: is la I'm just playing no good. Well, I know

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Speaker 2: it's like deep Hollywood, like Starllywood. I'm gonna get up

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Speaker 2: and I'm gonna get these pizza fries assembled for you,

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Speaker 2: because I'm gonna do them fresh for you. All right,

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Speaker 2: hungry for more flaky biscuit, stay tuned? Alright, alright, let's

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Speaker 2: just jump back in. Pizza fries coming in hot.

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Speaker 3: My god, look what kind of fries you used?

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Speaker 1: All right, all right, hold on, let's wait a minute.

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Speaker 3: First of all, oh, I'm so glad we photographed this

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Speaker 3: show and film it too, because I talked to the

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Speaker 3: pizza fries have just been placed on the table, and

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Speaker 3: the first thing I notice is that they're like waffle fries,

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Speaker 3: which is a genius idea because it creates more structure

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Speaker 3: and vehicle for the pizza topic.

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Speaker 2: I in my head was like, well, there's only one

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Speaker 2: vessel for this. Yeah, that might be appropriate.

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Speaker 1: I've never had it that way.

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Speaker 2: So it's pretty hot, so we're gonna let it cool

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Speaker 2: for a few minutes.

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Speaker 1: Smells it's really hot.

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Speaker 2: All right, We're gonna let that cool for a few minutes.

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Speaker 2: I got a little fresh palm, shaved, a little fresh basil,

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Speaker 2: a little oregano for the top of my picture.

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Speaker 1: Okay, all right.

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Speaker 2: You mentioned that you had a personal relationship with pizza

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Speaker 2: fries and that there was a pizzeria close by. Talk

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Speaker 2: to me a little bit about like the first bite

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Speaker 2: you ever took of pizza fry, Like that first moment

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Speaker 2: where you realize it was it was a nostalgic thing.

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Speaker 2: You're like, holy, holy shit, this is like part of

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Speaker 2: my life.

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Speaker 3: Yeah, well, I can't remember my actual first bite of

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Speaker 3: the pizza fry.

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Speaker 2: First memorable moment, the first.

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Speaker 3: Moment that I was like, oh man, I think was

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Speaker 3: the time I came home from college for Thanksgiving and

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Speaker 3: hadn't had pizza fries in I don't know, maybe three months,

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Speaker 3: you know, my first three months as a freshman at

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Speaker 3: University of Maroline, and this.

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Speaker 2: Shit would be good three months. Had you feel in

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Speaker 2: like you were feeding me.

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Speaker 3: I realize like how often I ate it, and also

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Speaker 3: how that it wasn't available in other places. And so

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Speaker 3: then I got married and I like brought my wife

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Speaker 3: back to Philly, and I'm like, you gotta try these

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Speaker 3: pizza fres.

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Speaker 1: You know.

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Speaker 3: It's like they slowly started to realize how much of

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Speaker 3: a personal sort of relationship I had with this. And

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Speaker 3: so when we when I was emailing with you about

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Speaker 3: coming on the podcast.

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Speaker 1: I was like, this is kind of the perfect item

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Speaker 1: to choose.

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Speaker 2: Yeah, I really hope I can bring you back to

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Speaker 2: that because I'm going to probably start making these often.

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Speaker 2: I love for what just occurred. This is my first

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Speaker 2: time making them, like right here, right now, and I'm

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Speaker 2: looking at this and I'm like, how have I not

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Speaker 2: been doing this? You know what I mean to my listeners,

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Speaker 2: I like to call out exactly what I just did

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Speaker 2: and then we'll dig in. We don't want it to

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Speaker 2: get like cold, you know, so very very small.

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Speaker 1: Cold pizza fries aren't bad.

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Speaker 2: I figured a pizzeri and like, you know, maybe the

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Speaker 2: pizzeri is doing freshly handcut potato fries. I was like,

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Speaker 2: you know, they're probably coming from the brown bag and

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Speaker 2: getting deep fried for sure, you know. Like, so I'm

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Speaker 2: not gonna make a recipe where I'm handcutting potatoes for

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Speaker 2: a pizza fry recipe. So I got waffle fries, as

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Speaker 2: you've already pointed out, and that idea came from sheet

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Speaker 2: pan nachos in my head. Of course, the best way

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Speaker 2: to make a nacho plate is on a sheet pan

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Speaker 2: where each chip can get a good like ratio of

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Speaker 2: So I was in the store and I almost got

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Speaker 2: the crinkle cut regulars, and I was like, no, no, no,

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Speaker 2: I see you. The waffle fries is going to provide

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Speaker 2: like a perfect little pizza in each bike about so,

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Speaker 2: as we talked, that's what I'm saying. I did make

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Speaker 2: a sauce from scratch and it will be in the recipe,

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Speaker 2: but you feel free to go to your local pizzeria

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Speaker 2: and ask them for some sauce or as Bridge would say,

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Speaker 2: some sauce.

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Speaker 1: So on the island.

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Speaker 2: From Long Island, I did crushed and marizano some you know,

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Speaker 2: crushed nice tomatoes, add some saw did you know, did

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Speaker 2: the whole thing? I spiced it well, was I stirred it,

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Speaker 2: I cooled it and then I forgot it. So I

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Speaker 2: went to the pizzeri across the street. I got some

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Speaker 2: fresh mozzarella here, some pepperoni and some basil palm and

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Speaker 2: dried oregano. So let's dig in and please let me And.

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Speaker 1: In true pizza fries fashion, they're separate plate gon.

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Speaker 2: We're gonna be savages right now. I'm gonna get it

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Speaker 2: all up in here. Oh ship, that's too much. I

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Speaker 2: gotta READO, my, you already have a better technique than me.

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Speaker 2: I'm like struggling to use the fork. What's happening, yo, yo, wowsers.

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Speaker 1: This is what I'm talking about. Do you see what

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Speaker 1: I'm talking about? It's so comforting.

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Speaker 3: It is technically listed on menus in Philly as an

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Speaker 3: appetizer or a side, which is hilarious because it's its

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Speaker 3: own meal.

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Speaker 2: That's an entre. That's an entre, that's the whole.

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Speaker 3: It actually took me a long time to order it

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Speaker 3: as an entree. Like even when I order it from

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Speaker 3: Roccos on Ventura, this sort of guilt comes over me

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Speaker 3: and I always like, also get wings. I'm like, I

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Speaker 3: can't just postmate.

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Speaker 1: Pizza fries, No, Like I also have to like put

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Speaker 1: an entrede.

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Speaker 3: As if someone at Roccos is going this animal, he

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Speaker 3: just post made it.

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Speaker 1: The pizza fries. How dare he wait? Tell me about

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Speaker 1: the Is this a pepperoni on top?

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Speaker 2: That's pepperoni on top when you ate it? Growing up?

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Speaker 2: Was there pepperoni or was it just cheese and sauce cheau?

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Speaker 1: We never had pepperoni pizza fries.

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Speaker 2: Hm.

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Speaker 3: I never want them without pepperoni again, I mean, what what.

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Speaker 1: Were we doing?

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Speaker 2: I don't know.

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Speaker 1: I feel like they probably had it on the menu,

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Speaker 1: but I'm.

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Speaker 3: Sure you can get you know what I Sometimes there's

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Speaker 3: like cultural things that are passed down.

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Speaker 1: It wasn't a rule in our house, but.

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Speaker 3: We just like never got pepperoni on pizza. You know

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Speaker 3: who does great pepperoni on pizza? Detroit style pizzo.

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Speaker 2: Detroit style pizzas out of control.

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Speaker 1: You can't swing a cat without pepperoni on a Detroit control.

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Speaker 2: It is like so many little rony cups, man like.

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Speaker 3: They're so and they're perfectly cuppy, and they have a

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Speaker 3: little hot oil in them.

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Speaker 2: Not too much oil, not too much. But when it

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Speaker 2: gets too oily, be like yo, I ain't even really

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Speaker 2: trying to eat that.

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Speaker 1: Oh.

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Speaker 3: I've gotten a Detroit tap pizza once that I like

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Speaker 3: poured it down the drain before I ate it.

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Speaker 1: It was there was so much oil on it.

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Speaker 2: I want to get a little more detail about what

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Speaker 2: you tasted exactly. How do you think the waffle fries

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Speaker 2: did in place of regular fries? And then finally, I

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Speaker 2: need to know if I'm bringing you back to that

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Speaker 2: nostalgic moment.

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Speaker 1: I have chills right now, so yes, you're bringing me back.

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Speaker 3: I'm having a visceral physical reaction to this, not just

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Speaker 3: in my stomach, but like all my.

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Speaker 2: Look look at the chills on my arm.

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Speaker 3: My hair is standing up on my arm, and I'm

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Speaker 3: a little emotional. That's how I get around food. I

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00:15:36,600 --> 00:15:38,960
Speaker 3: either get kind of teary eyed, or I dance.

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Speaker 2: My wife says, I'd like to see you dance right now?

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Speaker 2: Can you do pretzel fry dance for us?

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Speaker 4: The dancing usually happens when for desserts, like when they're like, oh,

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Speaker 4: we actually have a special tonight. It's an Rio cheesecake,

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Speaker 4: and then just immediately you'll just see me like.

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Speaker 1: Kind of a popping, locking kind of vibe. It's awesome.

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Speaker 2: I think it's so good.

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Speaker 1: Cheese ratio is perfect. Is there seasoning already on the

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Speaker 1: on the waffle fries.

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Speaker 2: Yes, Like the bag says seasoned.

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Speaker 1: Yes.

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Speaker 3: So that's interesting too, because like it has a little

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Speaker 3: bit of a kick, doesn't it.

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Speaker 1: Yeah, And it.

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Speaker 3: Almost makes me like think like there could be more

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Speaker 3: seasoning on the flat.

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Speaker 2: Could you could do like occasion And I don't know

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Speaker 2: how they seasoned that sauce, but it had a bunch

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Speaker 2: of speckles and stuff in it. All Right, he's going

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00:16:26,480 --> 00:16:28,840
Speaker 2: in for BTE three. It looks like we were able

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Speaker 2: to take you back. The recipe for these pizza fries

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Speaker 2: is on Shondaland dot com. To my listeners out.

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Speaker 3: There is recipes on shondalaland dot com.

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Speaker 1: This is literally the merging of my world.

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Speaker 2: Yes, yes, pizza recipe Shondalan. You're in the Shonda verse

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Speaker 2: right now.

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Speaker 3: I was killed on Gray's Anatomy. I was killed on Scandal.

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Speaker 3: Shonda usually kills me. Now she's providing me pizza fries.

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Speaker 2: My pizza fries are not not gonna kill you. This

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00:16:56,840 --> 00:16:58,440
Speaker 2: is gonna be a real fun recipe for y'all. Make

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00:16:58,440 --> 00:17:01,280
Speaker 2: sure you tune into to the website, get on discordless,

389
00:17:01,320 --> 00:17:03,680
Speaker 2: chat about it. What kind of fries y'all using? Are

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00:17:03,720 --> 00:17:06,280
Speaker 2: you doing? Handcuff fries. Would handcuf fries even work for this,

391
00:17:06,359 --> 00:17:09,119
Speaker 2: I don't think so. Definitely not shoestring. Don't don't know.

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00:17:09,840 --> 00:17:11,440
Speaker 2: Don't even bring me a shoestring fry.

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00:17:11,480 --> 00:17:12,560
Speaker 1: The only thing you could.

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00:17:12,320 --> 00:17:14,480
Speaker 3: Do if you were to do shoestring, I think you

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00:17:14,480 --> 00:17:18,280
Speaker 3: would have to mix up the cheese and the fry

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00:17:18,840 --> 00:17:23,560
Speaker 3: and create like almost like a lasania where the where

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00:17:23,560 --> 00:17:28,520
Speaker 3: the cheese is wrapped around the shoe string fries, and

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Speaker 3: so you could almost cut it like a lasagna.

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Speaker 2: Okay, but if you're.

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00:17:32,960 --> 00:17:35,000
Speaker 1: Just gonna do a layer of shoe string and then

401
00:17:35,040 --> 00:17:35,800
Speaker 1: put pizza.

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00:17:36,280 --> 00:17:38,080
Speaker 2: It would it's going to be an absolute attach fee.

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00:17:38,480 --> 00:17:43,440
Speaker 2: All right, so he's still eating by the curly curly fries.

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00:17:43,880 --> 00:17:46,639
Speaker 3: I think curly fries are very There's a lot of

405
00:17:46,640 --> 00:17:48,479
Speaker 3: potato in them, and I think it would mess up

406
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Speaker 3: the ratio between.

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00:17:49,400 --> 00:17:52,960
Speaker 2: The unless you extend them out and then layer in

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00:17:53,320 --> 00:17:56,600
Speaker 2: while they're extended. That was like a spiral baked a

409
00:17:56,600 --> 00:18:00,159
Speaker 2: spiral baked potato exactly. Ye know, there's a lot of

410
00:18:00,160 --> 00:18:02,080
Speaker 2: potential here. We might have to make some deviations for

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00:18:02,119 --> 00:18:02,720
Speaker 2: the recipe.

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00:18:03,040 --> 00:18:05,440
Speaker 1: Steak fries would be interesting.

413
00:18:05,200 --> 00:18:05,920
Speaker 2: Like thick cut.

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00:18:06,400 --> 00:18:07,200
Speaker 1: The only problem.

415
00:18:08,880 --> 00:18:13,119
Speaker 2: Noways, yeah, we already already know steak fuck steak friese

416
00:18:13,400 --> 00:18:15,840
Speaker 2: steak fries or wedges? Are they not the same thing?

417
00:18:15,960 --> 00:18:17,480
Speaker 1: Yeah, they're like the same thing. Thick.

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00:18:17,560 --> 00:18:18,919
Speaker 2: Yeah, I'm like, I don't know, we don't play that.

419
00:18:18,960 --> 00:18:21,119
Speaker 2: I thank you, all right, you've been chomping at the

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00:18:21,160 --> 00:18:23,040
Speaker 2: bit to talk to me about pretzel. We talked a

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Speaker 2: little bit about things. I'm dying tonight.

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Speaker 1: I mean, you got sauce on the microphone cover.

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00:18:27,400 --> 00:18:29,640
Speaker 2: If the microphone cover didn't get sauce on it, where

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00:18:29,680 --> 00:18:33,160
Speaker 2: you're where you're really eating? Were you really eating? Talk

425
00:18:33,200 --> 00:18:36,040
Speaker 2: to me about this? Right? So we're in the pandemics

426
00:18:36,080 --> 00:18:39,240
Speaker 2: and you're an actor, right, You've been doing acting things,

427
00:18:39,800 --> 00:18:42,040
Speaker 2: but all of a sudden you're making pretzels? Yes, So

428
00:18:42,119 --> 00:18:43,640
Speaker 2: what the how is the gap? Being?

429
00:18:43,840 --> 00:18:46,879
Speaker 3: Like, Well, unlike you, I am not a genius chef.

430
00:18:47,040 --> 00:18:51,320
Speaker 3: I don't have that much experience with food. I love clearly,

431
00:18:51,720 --> 00:18:52,760
Speaker 3: I'm obsessed with food.

432
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Speaker 1: I've always been like that my own life.

433
00:18:55,119 --> 00:18:59,119
Speaker 3: And I do feel like something happened not just to me,

434
00:18:59,240 --> 00:19:01,120
Speaker 3: but to a lot of people. And I hear from

435
00:19:01,160 --> 00:19:03,640
Speaker 3: people all the time on Instagram that kind of did

436
00:19:03,720 --> 00:19:06,040
Speaker 3: similar things to shabby Pretzel. But they send me a

437
00:19:06,119 --> 00:19:08,359
Speaker 3: DM and they're like, dude, I've been following Shapty Pretzel

438
00:19:08,400 --> 00:19:10,639
Speaker 3: since twenty twenty, since Lockdown.

439
00:19:10,960 --> 00:19:12,880
Speaker 1: And I did the same thing with cupcakes. I did

440
00:19:12,920 --> 00:19:14,320
Speaker 1: the same thing with dim Sum.

441
00:19:14,359 --> 00:19:17,240
Speaker 3: I did the same thing with Detroit style pizza ice cream.

442
00:19:18,080 --> 00:19:20,200
Speaker 3: And I think you know, we all had the same story,

443
00:19:20,240 --> 00:19:23,879
Speaker 3: which is like we were all freaking out and we

444
00:19:23,920 --> 00:19:27,520
Speaker 3: all needed comfort. And it was like not just like

445
00:19:27,840 --> 00:19:30,880
Speaker 3: the normal comfort food right where you're like, oh, I'm.

446
00:19:30,840 --> 00:19:32,000
Speaker 1: Kind of losing it right now.

447
00:19:32,119 --> 00:19:34,840
Speaker 3: I have a very stressful week. I'll just go with

448
00:19:34,840 --> 00:19:37,719
Speaker 3: whatever comfort food I can find. This was like, no,

449
00:19:37,800 --> 00:19:42,399
Speaker 3: I need the comfort the one that came from my

450
00:19:42,640 --> 00:19:45,720
Speaker 3: town when I grew up. Like this, shit's not gonna work.

451
00:19:45,720 --> 00:19:48,159
Speaker 3: I can't just do an La donut store on the corner.

452
00:19:48,280 --> 00:19:52,200
Speaker 3: I need the thing I had in Philly growing up,

453
00:19:52,280 --> 00:19:59,240
Speaker 3: like the deep, deep rooted, emotional tie food. At the time, Alby,

454
00:19:59,359 --> 00:20:01,399
Speaker 3: my son was two years old now he's five.

455
00:20:01,440 --> 00:20:02,600
Speaker 1: He's so cute.

456
00:20:02,960 --> 00:20:06,960
Speaker 3: And my wife Katie was pregnant with Vira, who's now two,

457
00:20:07,680 --> 00:20:10,040
Speaker 3: and Katie didn't know what.

458
00:20:09,960 --> 00:20:12,520
Speaker 1: Was gonna happen with COVID and being pregnant. She was like,

459
00:20:12,560 --> 00:20:14,399
Speaker 1: I'm just gonna stay in my in my room and

460
00:20:14,760 --> 00:20:15,080
Speaker 1: stay up.

461
00:20:15,119 --> 00:20:17,000
Speaker 3: And I was like, I'll take Albi and he and

462
00:20:17,040 --> 00:20:21,000
Speaker 3: I are basically just like do an exploration into the

463
00:20:21,080 --> 00:20:22,159
Speaker 3: culinary arts.

464
00:20:22,240 --> 00:20:24,600
Speaker 1: Every morning. That'll be like the first period of his

465
00:20:24,720 --> 00:20:26,720
Speaker 1: school will be cooking class.

466
00:20:27,400 --> 00:20:29,440
Speaker 3: And basically what I did was I would show him

467
00:20:29,440 --> 00:20:32,240
Speaker 3: pictures of a vacation Katie and I went on and like,

468
00:20:32,320 --> 00:20:34,720
Speaker 3: let's say it was Peru, and I'm like, so this

469
00:20:34,760 --> 00:20:37,359
Speaker 3: is called lomo soltanto and we used to eat that

470
00:20:37,400 --> 00:20:39,640
Speaker 3: in Peru, and we're gonna make that, and we're gonna

471
00:20:39,640 --> 00:20:41,239
Speaker 3: go online and we're gonna google the recipe and we're

472
00:20:41,280 --> 00:20:42,840
Speaker 3: gonna order the ingredients and then we.

473
00:20:43,320 --> 00:20:45,640
Speaker 1: For that day or the next day, we would make lomoltata.

474
00:20:45,680 --> 00:20:47,080
Speaker 3: And I'm like, all right, now here's a picture of

475
00:20:47,160 --> 00:20:49,520
Speaker 3: us in New Orleans and we're eating Bignet's.

476
00:20:49,840 --> 00:20:51,080
Speaker 1: We're gonna make a bigne.

477
00:20:51,560 --> 00:20:53,600
Speaker 3: Now I've never made a bangye, I've never made a

478
00:20:53,600 --> 00:20:55,960
Speaker 3: lolmost altata. Like I was doing everything from scratch, having

479
00:20:56,000 --> 00:20:56,560
Speaker 3: never done it.

480
00:20:56,640 --> 00:20:58,879
Speaker 2: So those are real examples, real examples.

481
00:20:58,960 --> 00:20:59,440
Speaker 1: I did these.

482
00:20:59,520 --> 00:21:01,280
Speaker 2: So you did bannets and lomo.

483
00:21:01,440 --> 00:21:03,919
Speaker 3: Yeah, And then one of the one of my favorite

484
00:21:03,960 --> 00:21:06,040
Speaker 3: things that Alby and I did during the lockdown was

485
00:21:06,080 --> 00:21:10,239
Speaker 3: a punch key, which is a Polish donut served on

486
00:21:10,520 --> 00:21:12,600
Speaker 3: Fat Thursday.

487
00:21:13,040 --> 00:21:16,760
Speaker 2: Which is where in Poland at Polish bakeries.

488
00:21:17,200 --> 00:21:19,320
Speaker 3: I've never been to Poland, but my favorite one here

489
00:21:19,359 --> 00:21:22,879
Speaker 3: in the States is in Williamsburg, Brooklyn, and it's called

490
00:21:22,920 --> 00:21:24,320
Speaker 3: Peter Pans Donuts.

491
00:21:24,359 --> 00:21:26,400
Speaker 2: Oh, Peter Pan Donut. Is that one in green Point?

492
00:21:26,440 --> 00:21:26,960
Speaker 1: Green Point?

493
00:21:26,960 --> 00:21:30,440
Speaker 2: Green Point, historic Polish neighborhood. Yeah, Peter Pan is on Point.

494
00:21:30,600 --> 00:21:33,000
Speaker 1: It's on literally green Point and it.

495
00:21:33,000 --> 00:21:34,480
Speaker 2: Is on Points on Point.

496
00:21:34,520 --> 00:21:36,520
Speaker 1: I went over there and I didn't know I was

497
00:21:36,640 --> 00:21:38,880
Speaker 1: going there on Fat Thursday. I was just going there.

498
00:21:38,920 --> 00:21:40,919
Speaker 1: This was February twenty twenty.

499
00:21:40,960 --> 00:21:43,879
Speaker 3: This is right before COVID hit and I walked in

500
00:21:43,920 --> 00:21:46,200
Speaker 3: with Albi and I'm like, hey, I'll take the uh

501
00:21:46,840 --> 00:21:48,160
Speaker 3: glazed in the chocolate whatever.

502
00:21:48,560 --> 00:21:49,159
Speaker 1: I was like, why is.

503
00:21:49,160 --> 00:21:51,240
Speaker 3: There such a line today? It's just like because it's

504
00:21:51,240 --> 00:21:54,240
Speaker 3: Fat Thursday and everybody's here for the Punchki's. I'm like, well,

505
00:21:54,240 --> 00:21:57,320
Speaker 3: throwing a punch k whatever that is. It changed my

506
00:21:57,440 --> 00:21:59,600
Speaker 3: life this donut. I was like, I have to get

507
00:21:59,640 --> 00:22:01,680
Speaker 3: more into baking. This is the best donut I've ever

508
00:22:01,680 --> 00:22:04,040
Speaker 3: had in my life. So during the pandemic. Ali and

509
00:22:04,080 --> 00:22:05,880
Speaker 3: I made them and it took days.

510
00:22:06,000 --> 00:22:08,360
Speaker 2: Because a lot of fermentation, just a lot of like.

511
00:22:08,680 --> 00:22:10,760
Speaker 1: You know, I've heard like the best baker in the

512
00:22:10,760 --> 00:22:14,439
Speaker 1: world in France can give you his recipe for his

513
00:22:14,720 --> 00:22:17,960
Speaker 1: croissant that he sells embarrassed. Yeah, yeah yeah, and you're

514
00:22:17,960 --> 00:22:19,200
Speaker 1: not going to be able to make it like him.

515
00:22:19,200 --> 00:22:19,360
Speaker 2: No.

516
00:22:19,359 --> 00:22:20,399
Speaker 1: No, it's not about the recipe.

517
00:22:20,440 --> 00:22:23,280
Speaker 3: It's about the process with baking so often, and I

518
00:22:23,320 --> 00:22:24,800
Speaker 3: needed things I needed like piping.

519
00:22:24,920 --> 00:22:26,800
Speaker 1: I had to, like, you know, so I'm like cutting

520
00:22:26,840 --> 00:22:29,280
Speaker 1: straws because there's no stores open. So it's like I

521
00:22:29,280 --> 00:22:30,000
Speaker 1: had to figure it out.

522
00:22:30,040 --> 00:22:31,560
Speaker 2: This is like baking one oh one for you.

523
00:22:31,880 --> 00:22:33,679
Speaker 3: Yeah yeah, And so we did that and then all

524
00:22:33,720 --> 00:22:35,240
Speaker 3: of a sudden one day, I was like, why haven't

525
00:22:35,280 --> 00:22:36,600
Speaker 3: we done a Philly pretzel?

526
00:22:37,000 --> 00:22:39,200
Speaker 1: Like Albi should be eating them this summer in Philly.

527
00:22:39,320 --> 00:22:42,320
Speaker 3: So I just started my soft pretzel journey, which this

528
00:22:42,520 --> 00:22:44,359
Speaker 3: was the one that I took really seriously, and it

529
00:22:44,400 --> 00:22:47,080
Speaker 3: took me months to even get a pretzel to taste

530
00:22:47,160 --> 00:22:48,679
Speaker 3: even remotely like the one I grew up.

531
00:22:48,720 --> 00:22:50,919
Speaker 2: Wow, So you became obsessed and I can relate to this.

532
00:22:51,000 --> 00:22:53,159
Speaker 2: I was when I kind of started this journey. I

533
00:22:53,240 --> 00:22:55,720
Speaker 2: was making a lot of European inspired stuff. I was

534
00:22:55,760 --> 00:22:57,680
Speaker 2: really focusing on that, and my mom was like, hey,

535
00:22:57,680 --> 00:22:59,720
Speaker 2: you should make Bonda cocal with your sourdough. And it

536
00:22:59,800 --> 00:23:01,440
Speaker 2: was like the same light bulb kind of went off.

537
00:23:01,480 --> 00:23:04,919
Speaker 2: I was like, why haven't I done the bread of

538
00:23:04,960 --> 00:23:07,439
Speaker 2: my my soul? Like that's the bread of my people?

539
00:23:07,520 --> 00:23:08,720
Speaker 2: Like why am I not making it?

540
00:23:08,840 --> 00:23:09,600
Speaker 1: Would you say?

541
00:23:09,680 --> 00:23:13,080
Speaker 3: Would you agree that it's almost like a daunting task

542
00:23:13,240 --> 00:23:14,600
Speaker 3: to do that when when something.

543
00:23:14,400 --> 00:23:17,200
Speaker 2: Is so close to your heart it's dangerous.

544
00:23:16,800 --> 00:23:18,720
Speaker 1: You almost go, well, I'm not worthy of me.

545
00:23:18,960 --> 00:23:22,800
Speaker 2: It's dangerous. It's dangerous because if you get it wrong. Yeah,

546
00:23:22,960 --> 00:23:24,600
Speaker 2: you don't want to deal with the hating. I mean

547
00:23:25,240 --> 00:23:27,320
Speaker 2: it seems like you're doing great in Phillies. Well, but

548
00:23:27,359 --> 00:23:29,480
Speaker 2: I bet, I bet it's nerve wracking. Even if you

549
00:23:29,520 --> 00:23:32,000
Speaker 2: think it's perfect, you still have your like Okay, so

550
00:23:32,080 --> 00:23:33,560
Speaker 2: now you got to like hure to people, how do

551
00:23:33,640 --> 00:23:37,880
Speaker 2: a thousand people in Philadelphia feel sure? And it's it's scary.

552
00:23:38,160 --> 00:23:40,560
Speaker 1: It's really scary. And I do think that also, like

553
00:23:41,840 --> 00:23:44,000
Speaker 1: nobody makes seft pretzels at home in Philly.

554
00:23:44,160 --> 00:23:47,280
Speaker 3: They're so prevalent everywhere the street, corner there's a guy

555
00:23:47,320 --> 00:23:49,760
Speaker 3: selling Philly pretzels, so like, you would never make them

556
00:23:49,800 --> 00:23:52,080
Speaker 3: in your house. I never met anybody who ever made

557
00:23:52,080 --> 00:23:54,080
Speaker 3: a Philly soft pretzel in their house. I didn't know

558
00:23:54,080 --> 00:23:56,800
Speaker 3: how to do it. Half the ingredients you can't get

559
00:23:56,840 --> 00:23:59,000
Speaker 3: at the store. You need Baker's lie, which is like

560
00:23:59,160 --> 00:24:01,600
Speaker 3: kinds danger, and you have to learn how to use that.

561
00:24:01,920 --> 00:24:03,880
Speaker 1: I mean, there's a lot to it where you're just like,

562
00:24:04,200 --> 00:24:07,600
Speaker 1: I'll just buy it, you know, But because of this pandemic,

563
00:24:07,640 --> 00:24:09,320
Speaker 1: because a lot that I was like, I'm gonna do it.

564
00:24:09,359 --> 00:24:12,080
Speaker 3: I'm just gonna get everything I need and really like

565
00:24:12,359 --> 00:24:15,240
Speaker 3: trial and error this thing. And I would make bags

566
00:24:15,280 --> 00:24:17,760
Speaker 3: of them and drop them off to other Philly expats that.

567
00:24:17,720 --> 00:24:19,720
Speaker 2: Live in away. Oh so you were doing like that.

568
00:24:21,800 --> 00:24:25,679
Speaker 3: It was a Philly guy, Bradley Cooper. Boom, here's pretzels.

569
00:24:25,680 --> 00:24:28,600
Speaker 2: Try these, right, he has some constructive criticism.

570
00:24:28,680 --> 00:24:31,639
Speaker 1: Yeah, And they'd be like and then it just slowly.

571
00:24:31,680 --> 00:24:33,560
Speaker 3: And then one day I brought a batch out of

572
00:24:33,560 --> 00:24:36,200
Speaker 3: the oven and Katie was like, oh shit, oh my god,

573
00:24:36,320 --> 00:24:37,280
Speaker 3: this is amazing.

574
00:24:37,600 --> 00:24:38,320
Speaker 1: It looked weird.

575
00:24:38,480 --> 00:24:40,560
Speaker 3: I didn't quite know how to shape him yet, or

576
00:24:40,600 --> 00:24:43,960
Speaker 3: how to like keep the shape. But the taste was there,

577
00:24:44,560 --> 00:24:46,840
Speaker 3: and then all of a sudden it went from just

578
00:24:46,920 --> 00:24:50,119
Speaker 3: dropping off pretzels to friends porches and you know, waving

579
00:24:50,119 --> 00:24:51,320
Speaker 3: through the window to like.

580
00:24:52,000 --> 00:24:53,720
Speaker 1: It was all of a sudden, people were lining up

581
00:24:53,760 --> 00:24:54,280
Speaker 1: on my street.

582
00:24:54,720 --> 00:24:57,240
Speaker 3: It looked like the drive through in and out Burger

583
00:24:57,280 --> 00:25:01,520
Speaker 3: on Like it was crazy. Sorry, eating more pizza fries.

584
00:25:01,640 --> 00:25:04,040
Speaker 2: No, eat more pizza fries. I know my listeners would

585
00:25:04,080 --> 00:25:06,280
Speaker 2: love to know. I love to know what whatever you

586
00:25:06,359 --> 00:25:09,119
Speaker 2: can share with us about your process. And I'm not

587
00:25:09,160 --> 00:25:11,000
Speaker 2: asking you, like what's your recipeople like, you know, I

588
00:25:11,040 --> 00:25:12,399
Speaker 2: can give you my reth What kind of flower are

589
00:25:12,400 --> 00:25:14,439
Speaker 2: you using? How are you fermenting a yeast sourdough? What

590
00:25:14,440 --> 00:25:17,200
Speaker 2: do you know? Yeah, so I'm curious. I use package

591
00:25:17,200 --> 00:25:19,720
Speaker 2: geese like saf or something like that.

592
00:25:20,600 --> 00:25:23,840
Speaker 3: Yeah, yeah, yeah, exactly saf is that you say, which,

593
00:25:23,880 --> 00:25:24,399
Speaker 3: by the way.

594
00:25:24,400 --> 00:25:26,119
Speaker 1: Was really hard to come by during the pandemic.

595
00:25:26,280 --> 00:25:27,359
Speaker 2: People will snatching it up.

596
00:25:27,520 --> 00:25:31,159
Speaker 3: I was like buying a yeast one email. They're like

597
00:25:31,520 --> 00:25:33,280
Speaker 3: ten dollars market.

598
00:25:33,400 --> 00:25:35,439
Speaker 1: There was like a Yeast black market flower.

599
00:25:35,520 --> 00:25:36,119
Speaker 2: Yeah.

600
00:25:36,240 --> 00:25:38,960
Speaker 3: I moved around a lot with different flowers. I love this,

601
00:25:39,080 --> 00:25:41,480
Speaker 3: sir Galahad artisan flower.

602
00:25:41,880 --> 00:25:44,920
Speaker 2: Oh Galahad Yeah, perfect protein content, yeah.

603
00:25:44,600 --> 00:25:48,439
Speaker 3: Really perfect good for gluten making, and that's kind of

604
00:25:48,440 --> 00:25:52,399
Speaker 3: been the perfect flour. And then I all right, so

605
00:25:52,880 --> 00:25:56,840
Speaker 3: most soft pretzels are vegan. There's no butter, there's no milk,

606
00:25:56,880 --> 00:25:59,920
Speaker 3: there's nothing like that in pretzels, no egg whatever. I

607
00:26:00,200 --> 00:26:02,320
Speaker 3: was like, what would happen if you put a little

608
00:26:02,320 --> 00:26:05,680
Speaker 3: butter and a little milk in the pretzel enriching. I

609
00:26:05,760 --> 00:26:08,480
Speaker 3: just feel like that would make it even softer, even tastier,

610
00:26:08,520 --> 00:26:11,000
Speaker 3: even And yeah, the vegans are gonna be like, I

611
00:26:11,000 --> 00:26:13,560
Speaker 3: can't eat that pretzel, but like, what are you gonna do?

612
00:26:13,800 --> 00:26:15,280
Speaker 2: Yeah? Yeah, we love you vegans.

613
00:26:15,320 --> 00:26:18,000
Speaker 1: Yeah, we love you vegans. Go to Wetzels. That's delicious.

614
00:26:18,000 --> 00:26:20,760
Speaker 2: We love vegans. Yeah, go to Wetzels, Go to wetles,

615
00:26:20,800 --> 00:26:23,000
Speaker 2: go to any hands. So yours is enriched a little

616
00:26:23,000 --> 00:26:25,359
Speaker 2: bit with some butter and some milk. Yeah.

617
00:26:25,480 --> 00:26:29,399
Speaker 3: Sugar, no, but there's natural sugars coming out of the

618
00:26:29,840 --> 00:26:34,000
Speaker 3: barley malt. Yes, yes, so I used dry malt barley

619
00:26:34,040 --> 00:26:37,719
Speaker 3: when I was making it like powder. Yeah, when I

620
00:26:37,760 --> 00:26:39,600
Speaker 3: was at the house, I was actually using the liquid

621
00:26:39,800 --> 00:26:44,440
Speaker 3: malt barley, which looks like a molasses Oh sup round

622
00:26:44,600 --> 00:26:48,920
Speaker 3: syrupy barley mal Man boil bagels with that, yeah, yeah, yeah,

623
00:26:48,960 --> 00:26:52,560
Speaker 3: yeah exactly, And so that when you heat that up

624
00:26:52,600 --> 00:26:54,920
Speaker 3: and you mix that in, that'll create some natural sugars

625
00:26:54,920 --> 00:26:57,280
Speaker 3: in there. So there's definitely sugars, but I don't add

626
00:26:57,320 --> 00:26:58,360
Speaker 3: sugar by itself.

627
00:26:58,840 --> 00:27:02,000
Speaker 1: A little bit of salt, butter and water and milk, and.

628
00:27:02,080 --> 00:27:04,560
Speaker 3: I bring the milk up to a certain temperature, which

629
00:27:04,960 --> 00:27:07,119
Speaker 3: helps with Actually.

630
00:27:06,760 --> 00:27:08,399
Speaker 1: I don't know, maybe you know better than I do.

631
00:27:08,680 --> 00:27:11,840
Speaker 3: I read somewhere during the time that you bring the

632
00:27:11,880 --> 00:27:13,240
Speaker 3: milk up to a certain temperature.

633
00:27:13,320 --> 00:27:15,440
Speaker 2: I mean what I do is I bring my dough,

634
00:27:15,520 --> 00:27:16,919
Speaker 2: any dough I make, I bring it up to a

635
00:27:16,960 --> 00:27:20,520
Speaker 2: desired temperature. So in a rich dough for a croissant

636
00:27:20,640 --> 00:27:22,560
Speaker 2: or a baguette, you want that dough mixed. So the

637
00:27:22,600 --> 00:27:25,040
Speaker 2: milk usually comes cold from the fridge exactly. So if

638
00:27:25,080 --> 00:27:26,640
Speaker 2: you put cold milk in your dis it's going.

639
00:27:26,560 --> 00:27:30,080
Speaker 3: To change the temperature double dough. Do you notice that

640
00:27:30,160 --> 00:27:31,919
Speaker 3: the dough gets warmer when you're mixing it.

641
00:27:32,080 --> 00:27:35,040
Speaker 2: Yeah. Yeah. There's a reason pizzerias and bakers use spiral

642
00:27:35,080 --> 00:27:38,040
Speaker 2: mixers because a planetary mixer yep, which is the one

643
00:27:38,040 --> 00:27:40,160
Speaker 2: with the big hook. Yeah, it get your dough really hot,

644
00:27:40,200 --> 00:27:43,160
Speaker 2: really fast. So the spiral keeps your dough a little

645
00:27:43,160 --> 00:27:45,320
Speaker 2: bit cooler so that you can mix it longer, develop

646
00:27:45,400 --> 00:27:47,600
Speaker 2: more strength, and get to your desired temperature.

647
00:27:48,080 --> 00:27:51,000
Speaker 1: I never knew this. I'm doing this by accident.

648
00:27:51,040 --> 00:27:54,680
Speaker 2: Welcome to Flaky Baking one oh one with Adam Spirou.

649
00:27:54,960 --> 00:27:56,439
Speaker 1: I love that you and I have to have a

650
00:27:56,600 --> 00:27:57,840
Speaker 1: twelve hour dinner.

651
00:27:57,880 --> 00:28:00,240
Speaker 2: Here's the thing. BAK is all about instincts, and it

652
00:28:00,240 --> 00:28:03,680
Speaker 2: seems like you've obviously got the touch, like.

653
00:28:03,680 --> 00:28:04,399
Speaker 1: You know, it's funny.

654
00:28:04,440 --> 00:28:06,840
Speaker 3: I think it's just that I have a really good

655
00:28:06,920 --> 00:28:09,560
Speaker 3: north Star, do you know what I mean? I just

656
00:28:09,840 --> 00:28:12,720
Speaker 3: know what and what it needs to taste like, and

657
00:28:13,040 --> 00:28:16,560
Speaker 3: I won't accept anything less than that. With this pretzel.

658
00:28:16,880 --> 00:28:18,360
Speaker 3: If you were to ask me to make a croissant

659
00:28:18,440 --> 00:28:20,080
Speaker 3: right now, I wouldn't even know where to start. Although

660
00:28:20,080 --> 00:28:22,119
Speaker 3: I do follow you and a bunch of people on

661
00:28:22,160 --> 00:28:24,240
Speaker 3: Instagram and I've seen it.

662
00:28:23,160 --> 00:28:26,400
Speaker 2: But it's interesting what you're saying, though, because I think

663
00:28:26,440 --> 00:28:28,240
Speaker 2: that I have this conversation all the time. It's like,

664
00:28:28,680 --> 00:28:30,040
Speaker 2: as a cook or a bake or whatever, you know,

665
00:28:30,080 --> 00:28:33,639
Speaker 2: there's all these rules, right There's like rules that for

666
00:28:33,680 --> 00:28:37,080
Speaker 2: a long time in the food industry people follow and

667
00:28:37,280 --> 00:28:40,120
Speaker 2: kind of glorify and that's fine, you know, like Neapolitan

668
00:28:40,200 --> 00:28:43,320
Speaker 2: South Pizza's got to be this oven at this temperature,

669
00:28:43,360 --> 00:28:45,800
Speaker 2: with this flower, with this yeast, and dissolve the yeast

670
00:28:46,000 --> 00:28:49,960
Speaker 2: before the salt. I'm like, hey, is it good though?

671
00:28:50,280 --> 00:28:52,320
Speaker 2: What does it taste like? Is it delicious?

672
00:28:52,320 --> 00:28:54,000
Speaker 3: And what happens if you don't dissolve the east and

673
00:28:54,000 --> 00:28:57,160
Speaker 3: you put it straight into the the flower, which is

674
00:28:57,200 --> 00:28:57,640
Speaker 3: what I do.

675
00:28:57,760 --> 00:28:58,440
Speaker 2: Nothing happens.

676
00:28:58,520 --> 00:29:02,160
Speaker 1: I spent hours dissolve years, hours. And then finally I

677
00:29:02,240 --> 00:29:03,000
Speaker 1: actually met.

678
00:29:02,800 --> 00:29:05,040
Speaker 3: A baker when we moved into a bakery at a

679
00:29:05,160 --> 00:29:07,520
Speaker 3: bread bar La down in Elsigunda. That was my first

680
00:29:07,640 --> 00:29:11,920
Speaker 3: industrial bakery I moved my company to, and it was

681
00:29:11,920 --> 00:29:14,800
Speaker 3: the first time I worked with a real professional pastry

682
00:29:14,840 --> 00:29:17,480
Speaker 3: chef and baker, and I showed him my process and

683
00:29:17,560 --> 00:29:19,680
Speaker 3: my recipe and he was like, there's some redundancies and

684
00:29:19,760 --> 00:29:21,040
Speaker 3: some weird things that you do, and I don't know

685
00:29:21,040 --> 00:29:22,520
Speaker 3: where you pick them up for him, but you don't

686
00:29:22,600 --> 00:29:27,960
Speaker 3: necessarices sarily have to dissolve the yeast in the water

687
00:29:28,560 --> 00:29:30,800
Speaker 3: until it starts bubbling like and I was like, no,

688
00:29:31,000 --> 00:29:32,840
Speaker 3: you have to, that's the way it is. And then

689
00:29:32,880 --> 00:29:34,080
Speaker 3: I tried it without it and it.

690
00:29:34,080 --> 00:29:35,840
Speaker 1: Was like fine, Yeah, it was great.

691
00:29:36,000 --> 00:29:38,680
Speaker 2: It works. So yeah, I mean even like the salt

692
00:29:38,720 --> 00:29:40,280
Speaker 2: in the yeast thing you ever heard of, Like if

693
00:29:40,280 --> 00:29:42,320
Speaker 2: you add the salt in the yeast together, it'll as

694
00:29:42,360 --> 00:29:44,320
Speaker 2: salt will kill the east. Yes, I have heard that.

695
00:29:44,800 --> 00:29:46,680
Speaker 2: At this point, think that was some kind of urban

696
00:29:46,840 --> 00:29:49,320
Speaker 2: myth because it's not true. You don't have any yeast

697
00:29:49,320 --> 00:29:52,400
Speaker 2: and salt. I've touched and made the most beautiful breath, yes,

698
00:29:52,440 --> 00:29:52,960
Speaker 2: of all time.

699
00:29:53,560 --> 00:29:54,360
Speaker 1: It's not a problem.

700
00:29:54,400 --> 00:29:56,720
Speaker 2: I don't know where that whole situation came from. So

701
00:29:59,120 --> 00:30:12,400
Speaker 2: we'll be right back after this. Let's get right back

702
00:30:12,400 --> 00:30:12,760
Speaker 2: into it.

703
00:30:17,000 --> 00:30:19,240
Speaker 3: People always talk about, oh, there's no good bagels in La,

704
00:30:19,400 --> 00:30:22,200
Speaker 3: like they're not like New York. It's not that it's

705
00:30:22,240 --> 00:30:24,600
Speaker 3: impossible to make a good bagel in La.

706
00:30:24,720 --> 00:30:24,880
Speaker 2: Yeah.

707
00:30:25,040 --> 00:30:26,840
Speaker 3: A lot of people are like, well, the water's different, right,

708
00:30:26,880 --> 00:30:31,680
Speaker 3: so it's gonna be different, and that is true. Water, humidity, elevation,

709
00:30:32,880 --> 00:30:34,280
Speaker 3: those things change.

710
00:30:34,320 --> 00:30:37,080
Speaker 2: Then, yeah, there are several variables.

711
00:30:37,800 --> 00:30:40,200
Speaker 3: But if you want it to make a New York

712
00:30:40,240 --> 00:30:43,080
Speaker 3: bagel in La, you could do it right percent.

713
00:30:43,080 --> 00:30:43,720
Speaker 2: I do it all the time.

714
00:30:43,760 --> 00:30:47,600
Speaker 3: So it's not about the water. It's not about the difference.

715
00:30:47,680 --> 00:30:50,000
Speaker 3: What I feel like it's about is about that north Star.

716
00:30:50,440 --> 00:30:52,320
Speaker 2: People are very protective about their north Star.

717
00:30:52,480 --> 00:30:55,480
Speaker 1: That's what I mean. Here's the issue. If you grew

718
00:30:55,600 --> 00:30:57,760
Speaker 1: up in LA, a New York bagel doesn't.

719
00:30:57,480 --> 00:31:01,720
Speaker 3: Taste like a bagel to you, right, So the expectations

720
00:31:01,720 --> 00:31:05,240
Speaker 3: of the regional customers that you're serving, yeah, are gonna

721
00:31:05,280 --> 00:31:08,280
Speaker 3: be different than the ones that you grew up with.

722
00:31:08,640 --> 00:31:11,160
Speaker 1: You want to give them the food you.

723
00:31:11,080 --> 00:31:14,239
Speaker 3: Love, yeah, but we have to like teach them that

724
00:31:14,320 --> 00:31:16,040
Speaker 3: this is delicious and this is great, and this.

725
00:31:16,000 --> 00:31:17,520
Speaker 1: Is how we do it over here or over there.

726
00:31:17,600 --> 00:31:19,920
Speaker 2: Well, it's also terrifying because you know, I had a

727
00:31:19,920 --> 00:31:22,240
Speaker 2: cat from Argentina pull up to the pop up. Yes,

728
00:31:22,520 --> 00:31:25,520
Speaker 2: admittedly I've never been to Hintina yet, right, but I

729
00:31:25,560 --> 00:31:29,160
Speaker 2: have several contacts Baker's friends, colleagues, you know, I talk, Yeah,

730
00:31:29,200 --> 00:31:31,760
Speaker 2: I research, I learned, I make many aluna, I make fugas.

731
00:31:31,760 --> 00:31:34,680
Speaker 2: At that Argentina cat came and he was like, oh,

732
00:31:34,800 --> 00:31:36,120
Speaker 2: he's like, let me talk to you about the fugaz.

733
00:31:36,240 --> 00:31:38,280
Speaker 2: That was like my heart's like oh yeah, I'm like,

734
00:31:38,520 --> 00:31:40,480
Speaker 2: fuck me, this dude's gonna rip me on, like he's

735
00:31:40,520 --> 00:31:43,080
Speaker 2: you know what I'm saying, And he's like this dough

736
00:31:43,160 --> 00:31:45,760
Speaker 2: is better than anything I've ever had in Winosi, I.

737
00:31:45,720 --> 00:31:46,720
Speaker 1: Was like what I was like?

738
00:31:46,920 --> 00:31:48,960
Speaker 2: I was like, on the flip side, I don't need.

739
00:31:48,760 --> 00:31:52,080
Speaker 3: That like much, No, but that that shows you that,

740
00:31:52,200 --> 00:31:54,000
Speaker 3: you know, when you break the rule a little bit,

741
00:31:54,000 --> 00:31:56,040
Speaker 3: when when you don't correct a lot of times, you

742
00:31:56,040 --> 00:31:58,600
Speaker 3: can blow people's mind. And I feel like that way

743
00:31:58,640 --> 00:32:01,760
Speaker 3: with pretzels. Here, Everyone's coming up to the pop up going,

744
00:32:01,800 --> 00:32:03,640
Speaker 3: do you have a halopenio on? Do you have one

745
00:32:03,680 --> 00:32:04,640
Speaker 3: that's got cheese in it?

746
00:32:04,720 --> 00:32:05,000
Speaker 2: You will?

747
00:32:05,080 --> 00:32:05,440
Speaker 1: Do you have it?

748
00:32:05,480 --> 00:32:06,760
Speaker 2: And I'm like, I bet you will?

749
00:32:08,280 --> 00:32:10,080
Speaker 1: But in Philly we don't do hallow penia on it,

750
00:32:10,440 --> 00:32:11,320
Speaker 1: you know, all that stuff.

751
00:32:11,360 --> 00:32:15,360
Speaker 3: But so I've had to sort of, yes, could I

752
00:32:15,440 --> 00:32:18,640
Speaker 3: cater to the LA audience and make this shabby pretzel

753
00:32:18,720 --> 00:32:19,959
Speaker 3: exactly like Wetzels?

754
00:32:20,120 --> 00:32:20,320
Speaker 1: Right?

755
00:32:20,480 --> 00:32:25,160
Speaker 3: Every kid is like, I love the cinnamon sugar buttery pretzel.

756
00:32:24,880 --> 00:32:26,360
Speaker 1: That I get at them all or at the Lakers

757
00:32:26,400 --> 00:32:28,680
Speaker 1: game or whatever. Yes, could I sell those and just

758
00:32:28,680 --> 00:32:29,920
Speaker 1: make them exactly? Of course?

759
00:32:29,960 --> 00:32:33,920
Speaker 3: But what I'm trying to do is introduce new people

760
00:32:33,960 --> 00:32:37,719
Speaker 3: to the pretzel that I love Philly, And I'm going

761
00:32:37,760 --> 00:32:40,000
Speaker 3: to disappoint some people. People are gonna be like, it's

762
00:32:40,040 --> 00:32:42,320
Speaker 3: not there's no Holopenia on the menu. I want that

763
00:32:42,360 --> 00:32:44,600
Speaker 3: dipped in sugar. I want that coated and chocolate chips

764
00:32:44,680 --> 00:32:47,000
Speaker 3: or whatever. Right, And I'm like, that's not how we

765
00:32:47,120 --> 00:32:49,160
Speaker 3: do it. That's not what we do.

766
00:32:49,240 --> 00:32:50,800
Speaker 1: But go to Wetzels. It's delicious.

767
00:32:50,800 --> 00:32:53,520
Speaker 2: There's something about there's something about this mentality. Though you're

768
00:32:53,600 --> 00:32:57,160
Speaker 2: keeping an og, gotta keep it that has its It's

769
00:32:57,200 --> 00:32:59,000
Speaker 2: gonna have its ups and downs. So I mean, on

770
00:32:59,000 --> 00:33:00,520
Speaker 2: that note, like, so then what next?

771
00:33:00,520 --> 00:33:04,720
Speaker 3: Starting tomorrow, we're shipping nationwide on gold Belly, and I

772
00:33:04,800 --> 00:33:07,120
Speaker 3: figured out how to like do it. I never wanted

773
00:33:07,160 --> 00:33:09,120
Speaker 3: to ship because I was just worried about the consistency

774
00:33:09,120 --> 00:33:11,960
Speaker 3: and the product. But what we're basically doing is making

775
00:33:11,960 --> 00:33:14,440
Speaker 3: them bald without the salt on them. So they called

776
00:33:14,640 --> 00:33:18,760
Speaker 3: boss is baldy. You make them bald? You freeze them immediately,

777
00:33:18,800 --> 00:33:19,680
Speaker 3: flash freeze them right.

778
00:33:19,600 --> 00:33:20,760
Speaker 1: As soon as they get out of the oven.

779
00:33:20,840 --> 00:33:24,400
Speaker 3: Okay, include a salte it doesn't freeze the box yup

780
00:33:24,640 --> 00:33:27,479
Speaker 3: and just send it straight to the customer overnight via

781
00:33:27,560 --> 00:33:29,960
Speaker 3: gold Belly. And all they have to do is though

782
00:33:30,000 --> 00:33:32,320
Speaker 3: it reheat it, put a little salt on their little water.

783
00:33:33,040 --> 00:33:35,480
Speaker 1: Perfect shappy pretzel. Whatever you are in the.

784
00:33:35,520 --> 00:33:39,320
Speaker 2: United in all the United States listens and that bed

785
00:33:39,440 --> 00:33:42,880
Speaker 2: on gold belly man, get your shappiest man. I don't

786
00:33:42,880 --> 00:33:44,440
Speaker 2: care if you in New Orleans. I don't care if

787
00:33:44,480 --> 00:33:47,000
Speaker 2: you Miami, I don't care where. If you and Philly,

788
00:33:47,000 --> 00:33:50,000
Speaker 2: you better get you some shappies in New York. Do

789
00:33:50,040 --> 00:33:52,400
Speaker 2: a pop up with me. Adam Spear, You're amazing.

790
00:33:52,480 --> 00:33:53,760
Speaker 1: I never want this podcast.

791
00:33:53,880 --> 00:33:57,000
Speaker 2: It's not because we're going into our flaky game. Okay,

792
00:33:57,160 --> 00:34:02,680
Speaker 2: you have a little game to play with you. You're a

793
00:34:02,720 --> 00:34:06,040
Speaker 2: fry connoisseur. It seems like because you talked about Lomo

794
00:34:06,200 --> 00:34:06,640
Speaker 2: I want.

795
00:34:06,520 --> 00:34:08,680
Speaker 1: To do that's coated and things.

796
00:34:08,680 --> 00:34:10,560
Speaker 2: I wanted to bring that back. I was like, damn

797
00:34:10,600 --> 00:34:12,840
Speaker 2: like So that's one of the most iconic Peruvian dishes.

798
00:34:12,880 --> 00:34:18,000
Speaker 2: It's steak peppers onions on top of French fries.

799
00:34:17,920 --> 00:34:20,040
Speaker 1: And like some gravy.

800
00:34:20,800 --> 00:34:24,640
Speaker 2: I wouldn't call it store like the juiceman to steak.

801
00:34:24,880 --> 00:34:26,200
Speaker 2: So I've got a little bit of trivia for you

802
00:34:26,239 --> 00:34:29,200
Speaker 2: today about fries. So let's see how you do. It's

803
00:34:29,280 --> 00:34:31,680
Speaker 2: very simple, multiple choice. Let's see how deep your fry

804
00:34:31,719 --> 00:34:33,880
Speaker 2: game really goes as you take bite number ten. I

805
00:34:33,880 --> 00:34:38,839
Speaker 2: think ye, all right. The average American eats about how

806
00:34:38,840 --> 00:34:41,759
Speaker 2: many pounds of potatoes per year, with French fries being

807
00:34:41,800 --> 00:34:45,120
Speaker 2: the culprit behind the high consumption. Is it twenty pounds

808
00:34:45,520 --> 00:34:48,640
Speaker 2: for the average American per year? Is it a thousand

809
00:34:48,719 --> 00:34:53,080
Speaker 2: pounds maybe for Adam Shapiro or is it forty six

810
00:34:53,120 --> 00:34:54,080
Speaker 2: point four pounds?

811
00:34:56,840 --> 00:34:59,279
Speaker 1: I was gonna say it was twenty, but it's forty

812
00:34:59,280 --> 00:34:59,919
Speaker 1: six point four.

813
00:35:00,040 --> 00:35:02,919
Speaker 2: Easily, forty six point four. Welcome to the flaky game.

814
00:35:03,320 --> 00:35:03,879
Speaker 2: You got it right.

815
00:35:03,960 --> 00:35:07,920
Speaker 1: It's not sound healthy to do forty six you know,

816
00:35:07,960 --> 00:35:08,360
Speaker 1: It's funny.

817
00:35:08,360 --> 00:35:10,840
Speaker 3: I was working with the nutritionists, like back in the

818
00:35:10,960 --> 00:35:13,120
Speaker 3: day when I was trying to like figure because I

819
00:35:13,200 --> 00:35:14,360
Speaker 3: just eat like an idiots.

820
00:35:14,480 --> 00:35:15,480
Speaker 1: I eat like a kid.

821
00:35:15,280 --> 00:35:17,600
Speaker 3: Who's been left home alone by his parents when they

822
00:35:17,640 --> 00:35:18,319
Speaker 3: forgot him when they.

823
00:35:18,280 --> 00:35:20,800
Speaker 2: Went to the Like, Yeah, I have a problem.

824
00:35:20,840 --> 00:35:21,840
Speaker 1: It's a little bit of a problem.

825
00:35:21,920 --> 00:35:23,480
Speaker 3: Yeah, And I'm trying to figure that out and I'm

826
00:35:23,520 --> 00:35:24,960
Speaker 3: working on I'm working on it right now, working on it.

827
00:35:25,000 --> 00:35:26,120
Speaker 1: Right you're working in printal company.

828
00:35:26,160 --> 00:35:28,640
Speaker 2: Didn't like health, no, no, no, no, no no no.

829
00:35:28,680 --> 00:35:29,880
Speaker 1: But I'm obsessed.

830
00:35:29,880 --> 00:35:32,399
Speaker 3: I'm obsessed with food and I really do get these

831
00:35:32,480 --> 00:35:34,440
Speaker 3: cravings and I and they're very specific.

832
00:35:34,480 --> 00:35:38,759
Speaker 1: Whatever. I had a nutritionist once. Tell me, listen, make

833
00:35:38,840 --> 00:35:41,200
Speaker 1: the French fries yourself. Right.

834
00:35:41,800 --> 00:35:45,880
Speaker 3: If you see how hard it is to make a

835
00:35:45,920 --> 00:35:48,520
Speaker 3: great French fry and how long that process.

836
00:35:48,200 --> 00:35:49,960
Speaker 2: Right, you ain't never gonna really want to make.

837
00:35:49,840 --> 00:35:52,799
Speaker 3: Them, and you'll realize that it's not natural to eat

838
00:35:52,880 --> 00:35:55,680
Speaker 3: that many French fries. Like the human body should only

839
00:35:55,680 --> 00:35:57,200
Speaker 3: be able to eat as many French fries as you

840
00:35:57,200 --> 00:36:00,960
Speaker 3: can make if you're just eating them every day.

841
00:36:00,960 --> 00:36:04,560
Speaker 2: It's the same with like slice store bought ingredients list

842
00:36:04,640 --> 00:36:06,759
Speaker 2: this big bread, Like if you eat a sandwich with

843
00:36:06,800 --> 00:36:07,719
Speaker 2: that kind of bread.

844
00:36:07,480 --> 00:36:09,400
Speaker 1: Every day, it's not good for your bad body.

845
00:36:09,640 --> 00:36:12,000
Speaker 2: That's why when you make fresh bread with good flour,

846
00:36:12,480 --> 00:36:13,799
Speaker 2: your body doesn't react that bad.

847
00:36:13,960 --> 00:36:16,000
Speaker 3: Why when everybody goes on vacation in Italy and they're like,

848
00:36:16,040 --> 00:36:18,000
Speaker 3: I thought I was gonna put on one hundred pounds

849
00:36:18,000 --> 00:36:18,359
Speaker 3: and I.

850
00:36:18,320 --> 00:36:21,560
Speaker 1: Lost weight, and it's like, yeah, because it's real ingredient.

851
00:36:21,200 --> 00:36:23,520
Speaker 2: And you also have to walk a lot. Yeah, got

852
00:36:23,560 --> 00:36:26,560
Speaker 2: a couple more questions for you here, all right, build

853
00:36:26,560 --> 00:36:30,360
Speaker 2: as the Creme de la creme palm fleet, the plate

854
00:36:30,800 --> 00:36:34,440
Speaker 2: of the most expensive French fries costs. How much in

855
00:36:34,560 --> 00:36:38,239
Speaker 2: US dollars? Is it two hundred dollars. I can't wait

856
00:36:38,239 --> 00:36:40,440
Speaker 2: to read you the ingredients on this. This is insane.

857
00:36:41,040 --> 00:36:43,280
Speaker 2: Is it two hundred dollars? Is it ninety nine dollars?

858
00:36:43,880 --> 00:36:48,200
Speaker 2: Or is it seven hundred and eighty eight dollars? It's

859
00:36:48,239 --> 00:36:50,480
Speaker 2: just a plate of fries ninety it was the ninety

860
00:36:50,480 --> 00:36:53,400
Speaker 2: one ninety nine it is it is two hundred dollars.

861
00:36:53,680 --> 00:36:54,760
Speaker 1: What what's truffle?

862
00:36:55,040 --> 00:37:00,600
Speaker 2: Yeah, so it's the truffle. It includes Upstate Chipperback potatoes

863
00:37:01,520 --> 00:37:06,360
Speaker 2: vintage two thousand and six. Don that's ridiculous.

864
00:37:06,400 --> 00:37:07,120
Speaker 1: You're drinking it.

865
00:37:07,440 --> 00:37:09,719
Speaker 2: I don't know. Are they putting that in the they're

866
00:37:09,719 --> 00:37:13,560
Speaker 2: putting this in the fries, cage free goose fat from France.

867
00:37:13,840 --> 00:37:15,960
Speaker 3: Well, I've had some good duck fat fries and that

868
00:37:16,000 --> 00:37:16,800
Speaker 3: does make a difference.

869
00:37:16,840 --> 00:37:19,560
Speaker 2: Oh yeah, that's makes goose versus duck fat. What do

870
00:37:19,560 --> 00:37:22,640
Speaker 2: you think the difference would be cuter? Have you? Yeah?

871
00:37:22,840 --> 00:37:25,279
Speaker 2: Just like you're saying goose. It makes it makes me think,

872
00:37:25,320 --> 00:37:27,560
Speaker 2: like shit, I'll spend one hundred bucks. Yeah, U a

873
00:37:27,640 --> 00:37:28,960
Speaker 2: hundred bucks because they use goosey.

874
00:37:29,000 --> 00:37:29,760
Speaker 1: Yeah, they're doble.

875
00:37:29,800 --> 00:37:32,200
Speaker 5: If it was just duck fat, I'd spend just like

876
00:37:32,200 --> 00:37:34,520
Speaker 5: a common street duck, just like the ducks that are

877
00:37:34,520 --> 00:37:39,800
Speaker 5: by canals. Yeah, like a street duck, fat street street

878
00:37:39,880 --> 00:37:42,759
Speaker 5: duck fat fries. Yeah, the attitude we probably make some

879
00:37:42,760 --> 00:37:43,560
Speaker 5: people stick with that ship.

880
00:37:43,640 --> 00:37:43,719
Speaker 3: Ye.

881
00:37:43,880 --> 00:37:50,600
Speaker 2: Also truffles all trouble oil, Yes, truffle, pecorino, tartufalo, shave

882
00:37:50,680 --> 00:37:51,239
Speaker 2: breck some.

883
00:37:51,640 --> 00:37:54,960
Speaker 3: Okay, all right, No, I will say, and my wife

884
00:37:55,000 --> 00:37:58,879
Speaker 3: knows this. I vehemently do not like truffle. I don't

885
00:37:58,920 --> 00:38:03,120
Speaker 3: like the smell, the taste, to flavor, nothing. I'm obseessed.

886
00:38:03,440 --> 00:38:06,640
Speaker 2: I'm celebrating because I hate tru This is hilarious.

887
00:38:07,600 --> 00:38:10,400
Speaker 3: People always think that you're gonna be so happy that

888
00:38:10,440 --> 00:38:12,440
Speaker 3: they put it on the fucking thing you disordered.

889
00:38:12,600 --> 00:38:14,120
Speaker 1: I'm like, yeah, I'll have the French fries. And then

890
00:38:14,120 --> 00:38:16,799
Speaker 1: they bring out some trumble fries and I look at

891
00:38:16,800 --> 00:38:20,719
Speaker 1: them with disdain on my face. I'm like, you just

892
00:38:20,880 --> 00:38:21,800
Speaker 1: ruined the fries.

893
00:38:21,880 --> 00:38:24,520
Speaker 2: I am dying right now, So listeners, I home, y'all

894
00:38:24,600 --> 00:38:26,200
Speaker 2: check it out, fam, Like, I gotta let you know

895
00:38:26,440 --> 00:38:28,480
Speaker 2: I'm dead inside right now. I went to a dinner

896
00:38:28,480 --> 00:38:31,480
Speaker 2: with my friend Danielle, Italian chef, and he made us

897
00:38:31,680 --> 00:38:35,160
Speaker 2: this really beautiful short rib dish with polenta, and he

898
00:38:35,239 --> 00:38:37,720
Speaker 2: shaved black truffle on it. And as I left this house,

899
00:38:37,960 --> 00:38:41,160
Speaker 2: he gives me in my hand, like three really beautiful

900
00:38:41,200 --> 00:38:43,239
Speaker 2: black truffles. He's like, hey, you want these? I'm like sure,

901
00:38:43,520 --> 00:38:46,480
Speaker 2: And that's like amazing. So today today, as we were

902
00:38:46,560 --> 00:38:48,560
Speaker 2: driving here, I was like, damn, I was gonna bring those.

903
00:38:52,000 --> 00:38:54,800
Speaker 1: I was going to I don't like trumples.

904
00:38:54,840 --> 00:38:57,640
Speaker 2: I really don't like to see the bullet. Then I

905
00:38:57,640 --> 00:38:58,920
Speaker 2: got one more question for you. Then we're going to

906
00:38:58,960 --> 00:39:01,640
Speaker 2: close out today, man. And this was actually interesting to me.

907
00:39:01,680 --> 00:39:04,000
Speaker 2: How do people how do you think people in Vietnam

908
00:39:04,160 --> 00:39:05,160
Speaker 2: eat their French fries?

909
00:39:05,200 --> 00:39:05,560
Speaker 1: All right?

910
00:39:05,719 --> 00:39:08,759
Speaker 2: Is it with ketchup? Is it?

911
00:39:08,880 --> 00:39:09,840
Speaker 1: I don't think it's ketchup?

912
00:39:10,840 --> 00:39:14,359
Speaker 2: Is it with vinegar and mayonnaise? Is it with butter

913
00:39:14,480 --> 00:39:18,320
Speaker 2: and sugar? Or is it with salt?

914
00:39:19,040 --> 00:39:25,440
Speaker 1: Oh geez, mayonnaise and vinegar? That seems mayonnaise? What was

915
00:39:25,440 --> 00:39:26,040
Speaker 1: this third one?

916
00:39:26,239 --> 00:39:27,760
Speaker 2: Sugar butter and sugar?

917
00:39:28,120 --> 00:39:29,600
Speaker 1: Butter and sugar, butter and sugar?

918
00:39:29,880 --> 00:39:33,080
Speaker 3: Right, yeah, yeah, because well you know, ketchup is a

919
00:39:33,280 --> 00:39:35,680
Speaker 3: is like an American condiment.

920
00:39:35,280 --> 00:39:35,680
Speaker 1: Isn't it?

921
00:39:36,000 --> 00:39:36,719
Speaker 2: Uh?

922
00:39:36,800 --> 00:39:39,799
Speaker 1: Yeah. Ketchup was created in Pittsburgh, Pennsylvania, at the Hinds

923
00:39:39,840 --> 00:39:40,759
Speaker 1: fe in Pennsylvania.

924
00:39:40,800 --> 00:39:43,560
Speaker 2: Did Pennsylvania invent all of food, Like, what the fuck

925
00:39:43,640 --> 00:39:44,040
Speaker 2: is going on?

926
00:39:44,320 --> 00:39:48,239
Speaker 3: We could really deep dive into this, but Pennsylvania was

927
00:39:48,560 --> 00:39:52,240
Speaker 3: for immigrants coming to the United States through Ellis Island

928
00:39:52,320 --> 00:39:54,920
Speaker 3: a lot of times. The furthest they could get to

929
00:39:55,040 --> 00:39:55,959
Speaker 3: the rural.

930
00:39:55,640 --> 00:39:57,840
Speaker 1: Areas from New York City was Pennsylvania.

931
00:39:58,040 --> 00:40:01,279
Speaker 3: And so you have these colonies in Pennsylvania where you're like, oh,

932
00:40:01,320 --> 00:40:05,080
Speaker 3: that's interesting, like the Pennsylvania Dutch, the Amish country up there, right,

933
00:40:05,120 --> 00:40:05,840
Speaker 3: and they're the ones.

934
00:40:05,680 --> 00:40:06,680
Speaker 1: Who brought the pretzels.

935
00:40:06,880 --> 00:40:09,880
Speaker 2: Oh so thanks to them, shatz exists.

936
00:40:10,080 --> 00:40:10,360
Speaker 1: Yeah.

937
00:40:10,600 --> 00:40:13,759
Speaker 3: So I don't think that it's like weird actually that

938
00:40:14,000 --> 00:40:16,160
Speaker 3: so many things sort of came out of Pennsylvania, because

939
00:40:16,160 --> 00:40:19,200
Speaker 3: I just think there were so many cultures moving to

940
00:40:19,239 --> 00:40:22,560
Speaker 3: the United States, spreading out amongst orld Pennsylvania and like

941
00:40:22,600 --> 00:40:23,680
Speaker 3: bringing all these different things.

942
00:40:23,719 --> 00:40:25,879
Speaker 2: I don't know, you're not necessarily wrong about the fact

943
00:40:25,920 --> 00:40:28,319
Speaker 2: that that's basically where our food culture comes from. It's

944
00:40:28,360 --> 00:40:30,680
Speaker 2: it's where we're the immigrants. Like where you know there's

945
00:40:30,680 --> 00:40:33,360
Speaker 2: not great Chinese food in New Orleans. Well, it's like

946
00:40:33,400 --> 00:40:36,160
Speaker 2: an immigration pattern just there were no Chinese people really

947
00:40:36,160 --> 00:40:36,680
Speaker 2: that came there.

948
00:40:36,719 --> 00:40:40,880
Speaker 3: So interesting thing though about the Asian culture and sweet frizes.

949
00:40:41,680 --> 00:40:43,800
Speaker 2: Yeah, something to look into and try on. I actually

950
00:40:43,880 --> 00:40:45,399
Speaker 2: this episode was great. I mean we covered a lot

951
00:40:45,400 --> 00:40:48,480
Speaker 2: of different types of random food facts and I feel

952
00:40:48,480 --> 00:40:50,960
Speaker 2: like I have learned a lot from you. And as

953
00:40:50,960 --> 00:40:53,120
Speaker 2: we close the episode out, we love to talk about

954
00:40:53,200 --> 00:40:56,760
Speaker 2: ways that you help out communities, help out different communities,

955
00:40:56,880 --> 00:40:57,759
Speaker 2: or make a difference in that.

956
00:40:57,960 --> 00:40:59,680
Speaker 1: I love this part of the podcast.

957
00:41:00,080 --> 00:41:03,680
Speaker 2: Believe that Hilarity for Charity is something that HFC means

958
00:41:03,680 --> 00:41:05,880
Speaker 2: a lot to you. So why don't you tell myself

959
00:41:05,960 --> 00:41:09,440
Speaker 2: and my listeners what is Hilarity for Charity and why

960
00:41:09,480 --> 00:41:10,440
Speaker 2: is it so important to you?

961
00:41:10,520 --> 00:41:12,440
Speaker 3: Well, this was a you know, I've had family with

962
00:41:12,520 --> 00:41:15,440
Speaker 3: Alzheimer's at that family and my family and my wife's

963
00:41:15,440 --> 00:41:17,560
Speaker 3: family pass away of Alzheimer's dementia.

964
00:41:18,360 --> 00:41:20,120
Speaker 1: You know. One of the things I love about HFC.

965
00:41:20,160 --> 00:41:21,319
Speaker 1: By the way, HFC was.

966
00:41:21,239 --> 00:41:26,120
Speaker 3: Started by seth Rogen and Lauren Millergan, who are two

967
00:41:26,160 --> 00:41:29,320
Speaker 3: of the best best people I've ever met in Hollywood.

968
00:41:29,480 --> 00:41:32,920
Speaker 3: So they started this amazing organization called Hilarity for Charity

969
00:41:32,960 --> 00:41:37,120
Speaker 3: or HFC. One of the unfortunate things about dementia and

970
00:41:37,160 --> 00:41:41,399
Speaker 3: Alzheimer's is that no cure yet, but the research that's

971
00:41:41,440 --> 00:41:44,520
Speaker 3: going into it is making huge strides. Just recently, there

972
00:41:44,600 --> 00:41:49,399
Speaker 3: was a huge stride in understanding what it is that

973
00:41:50,200 --> 00:41:52,840
Speaker 3: causes dementia and Alzheimer's, and they're starting to be like

974
00:41:52,920 --> 00:41:56,440
Speaker 3: medications now that pharmaceutical companies are figuring out to like

975
00:41:56,960 --> 00:42:00,200
Speaker 3: stave it off and to like delay it and prevent it.

976
00:42:00,440 --> 00:42:04,080
Speaker 3: And so HFC raises a lot of money for the

977
00:42:04,120 --> 00:42:06,800
Speaker 3: prevention and the cure of Alzheimer's and the research going

978
00:42:07,320 --> 00:42:07,839
Speaker 3: into that.

979
00:42:08,760 --> 00:42:11,439
Speaker 1: One of the most challenging and unfortunate.

980
00:42:10,880 --> 00:42:15,560
Speaker 3: Parts of the disease is it's very difficult for the caretakers.

981
00:42:15,960 --> 00:42:20,880
Speaker 3: It's very difficult for the family and close friends of

982
00:42:20,920 --> 00:42:24,840
Speaker 3: the person affected to now change their lives.

983
00:42:24,520 --> 00:42:28,319
Speaker 1: With no experience to being a caretaker.

984
00:42:27,960 --> 00:42:32,080
Speaker 3: No experience being with this specifically family member acting this

985
00:42:32,200 --> 00:42:36,360
Speaker 3: way or having these issues, and it's a real life

986
00:42:36,440 --> 00:42:39,200
Speaker 3: changer for people. And one of the things HFC does

987
00:42:39,280 --> 00:42:46,520
Speaker 3: is provide financial aid to caregivers, resources to caregivers, information

988
00:42:46,640 --> 00:42:50,719
Speaker 3: to caregivers. They're constantly thinking about the caregivers because ultimately,

989
00:42:51,080 --> 00:42:55,520
Speaker 3: without the cure and without medicine preventing it, our front

990
00:42:55,640 --> 00:42:57,560
Speaker 3: line on dimension and.

991
00:42:57,440 --> 00:42:59,320
Speaker 1: Alzheimer's are the caregivers.

992
00:42:59,360 --> 00:43:02,839
Speaker 3: And a lot of times that's a really fucking expensive proposition,

993
00:43:03,360 --> 00:43:05,600
Speaker 3: you know. So people are having to quit their job

994
00:43:05,800 --> 00:43:08,080
Speaker 3: to be a full time caretaker at home. People are

995
00:43:08,080 --> 00:43:11,320
Speaker 3: having to hire full time help, which is insanely expensive.

996
00:43:11,760 --> 00:43:15,879
Speaker 3: So HFC has taken that into really shining a light

997
00:43:16,600 --> 00:43:21,920
Speaker 3: on that issue specifically, and they do it with humor.

998
00:43:22,320 --> 00:43:25,239
Speaker 3: There's something about humor that's sort of the great equalizer.

999
00:43:25,760 --> 00:43:29,160
Speaker 3: It brings the conversation down to a more personal, comfortable level.

1000
00:43:29,440 --> 00:43:31,360
Speaker 3: And I think that's one of the hardest things about

1001
00:43:32,040 --> 00:43:34,760
Speaker 3: something like caregiving at It's like people.

1002
00:43:34,520 --> 00:43:35,320
Speaker 1: Don't want to talk about it.

1003
00:43:35,400 --> 00:43:36,000
Speaker 2: Yeah, it's difficult.

1004
00:43:36,040 --> 00:43:37,359
Speaker 1: People don't want to like put it out there.

1005
00:43:37,440 --> 00:43:40,520
Speaker 3: And so the humor is like this gateway, this like

1006
00:43:40,800 --> 00:43:43,880
Speaker 3: entry into the conversation, right, And it was for me.

1007
00:43:44,760 --> 00:43:47,440
Speaker 2: How can we How can our listeners help them?

1008
00:43:47,560 --> 00:43:50,040
Speaker 3: Oh? Yes, follow HFC on the on the socials, go

1009
00:43:50,120 --> 00:43:53,600
Speaker 3: to HFC. We are HFC dot Com is the website,

1010
00:43:54,160 --> 00:43:56,880
Speaker 3: and there's events all the time. We have a great

1011
00:43:57,040 --> 00:43:59,840
Speaker 3: HSC has a great yearly special that's been on Netflix

1012
00:43:59,880 --> 00:44:02,120
Speaker 3: the past couple of years, which is the Hilarity for

1013
00:44:02,200 --> 00:44:05,320
Speaker 3: Charity event, and it's crazy. I mean it's like John

1014
00:44:05,360 --> 00:44:08,240
Speaker 3: Mayer's performing and Snoop Dogg's there, and like the biggest

1015
00:44:08,280 --> 00:44:11,520
Speaker 3: stars do these performances and it's and they get comedians

1016
00:44:11,680 --> 00:44:12,680
Speaker 3: like everybody.

1017
00:44:12,280 --> 00:44:14,600
Speaker 1: I mean literally from Chris Rock to Adam Sandler.

1018
00:44:15,040 --> 00:44:17,560
Speaker 3: There's a lot of ways to get involved. But you

1019
00:44:17,600 --> 00:44:20,680
Speaker 3: know the biggest thing for HFC is just raising five dollars. There,

1020
00:44:20,719 --> 00:44:21,439
Speaker 3: ten dollars there.

1021
00:44:21,440 --> 00:44:23,640
Speaker 1: You get to HFC. We are at HPC dot com.

1022
00:44:23,640 --> 00:44:26,480
Speaker 3: You can just make little donations like literally just five bucks.

1023
00:44:26,640 --> 00:44:28,759
Speaker 3: They really focus on the caregivers, and they focus on

1024
00:44:28,840 --> 00:44:31,279
Speaker 3: like opening up the conversation with humor and I love that.

1025
00:44:31,400 --> 00:44:33,000
Speaker 2: Thank you Adam for sharing that with us.

1026
00:44:33,080 --> 00:44:35,000
Speaker 1: Orst thank you for allowing me the space.

1027
00:44:35,160 --> 00:44:37,799
Speaker 2: I can tell that along with the pretzels and the

1028
00:44:37,840 --> 00:44:40,319
Speaker 2: pizza fries, that this issue is also very near and

1029
00:44:40,360 --> 00:44:42,560
Speaker 2: dear to your heart. And you know, I really appreciate

1030
00:44:42,600 --> 00:44:45,040
Speaker 2: you coming and talking and sharing. Make sure you're on

1031
00:44:45,080 --> 00:44:47,319
Speaker 2: the website following the socials so that we can make

1032
00:44:47,360 --> 00:44:51,759
Speaker 2: a difference in brain health research and education. Yes, Adam Shapiro,

1033
00:44:51,840 --> 00:44:54,040
Speaker 2: thank you so much for coming on flake you bisgu man.

1034
00:44:54,080 --> 00:44:55,200
Speaker 2: It was an absolute pleasure.

1035
00:44:55,320 --> 00:44:57,600
Speaker 1: I can't wait to continue this over dinner. You're there,

1036
00:44:57,640 --> 00:44:58,879
Speaker 1: You're there, You guys are all there.

1037
00:44:58,960 --> 00:44:59,359
Speaker 2: Let's go.

1038
00:44:59,480 --> 00:44:59,879
Speaker 1: Let's go.

1039
00:45:00,080 --> 00:45:07,000
Speaker 2: Thank you, Adam, thank you so much, thanks for listening. Fam.

1040
00:45:07,080 --> 00:45:10,359
Speaker 2: If you want to make pizza fries for yourself, which

1041
00:45:10,360 --> 00:45:12,560
Speaker 2: I know you do and your family and your friends

1042
00:45:12,640 --> 00:45:15,440
Speaker 2: because it's pizza and fries combined, you can find the

1043
00:45:15,440 --> 00:45:18,399
Speaker 2: recipe on shaannaland dot com. And of course, as usual,

1044
00:45:18,480 --> 00:45:19,920
Speaker 2: I want to know how it goes. I want to

1045
00:45:19,920 --> 00:45:22,240
Speaker 2: see how cheesy. I want to see where you're getting

1046
00:45:22,280 --> 00:45:24,839
Speaker 2: a sauce from. You go into that pizzeria, you're making

1047
00:45:24,840 --> 00:45:27,040
Speaker 2: a sauce yourself. I don't know, let me know. Tag

1048
00:45:27,120 --> 00:45:31,280
Speaker 2: me at artists and Brian. Also tag Adam at Shappy Shaps,

1049
00:45:31,719 --> 00:45:35,359
Speaker 2: tag shondaland of course post your videos, your photos, send

1050
00:45:35,440 --> 00:45:38,480
Speaker 2: us messages, comments, get into discord, let's chat about it.

1051
00:45:38,640 --> 00:45:41,360
Speaker 2: Tell us how you did. My advice would be to

1052
00:45:41,520 --> 00:45:43,880
Speaker 2: use the waffle fry because you already know do some

1053
00:45:43,920 --> 00:45:47,000
Speaker 2: success with that today. Gives you a nice balance cheese,

1054
00:45:47,040 --> 00:45:49,560
Speaker 2: sauce and some pepperoni. If you want oh other comment,

1055
00:45:49,640 --> 00:45:52,960
Speaker 2: don't put truffles on it, and don't forget to check

1056
00:45:52,960 --> 00:45:57,080
Speaker 2: out Hilarity for Charity at WEREHFC dot org. You can

1057
00:45:57,120 --> 00:45:59,600
Speaker 2: find all the websites and handles I mentioned in the

1058
00:45:59,600 --> 00:46:04,760
Speaker 2: show note for this episode. Fam. If you like Flakey Biscuit,

1059
00:46:05,000 --> 00:46:09,279
Speaker 2: you already know what to do. Leave us a rating, review, share, subscribe.

1060
00:46:09,360 --> 00:46:11,360
Speaker 2: You already know we coming through with the best food

1061
00:46:11,360 --> 00:46:14,239
Speaker 2: podcast content out there, so you might as well let

1062
00:46:14,280 --> 00:46:18,160
Speaker 2: everybody else know that too. Flaky Biscuit is executive produced

1063
00:46:18,160 --> 00:46:22,759
Speaker 2: by Sandy Bailey, alex Alja, Lauren Homan, Tyler Klang, and

1064
00:46:22,880 --> 00:46:26,799
Speaker 2: Gabrielle Collins. Our creative producer is Bridget Kenna, and our

1065
00:46:26,920 --> 00:46:30,040
Speaker 2: editor and producer is Nicholas Harder, with music by Crucial.

1066
00:46:30,280 --> 00:46:33,080
Speaker 2: Recipes from Flaky Biscuit can be found each week on

1067
00:46:33,160 --> 00:46:36,960
Speaker 2: shondaland dot com. Subscribe to the Shondaland YouTube channel for

1068
00:46:37,120 --> 00:46:42,520
Speaker 2: more Flaky Biscuit content. Flaky Biscuit is a production of

1069
00:46:42,520 --> 00:46:46,520
Speaker 2: Shondaland Audio in partnership with iHeartRadio. For more podcasts from

1070
00:46:46,560 --> 00:46:51,560
Speaker 2: Shondaland Audio, visit the iHeartRadio app, Apple Podcasts, or wherever

1071
00:46:51,560 --> 00:46:52,800
Speaker 2: you listen to your favorite shows.