1 00:00:00,720 --> 00:00:04,080 Speaker 1: I Am all In Again. 2 00:00:09,880 --> 00:00:20,560 Speaker 2: Let's I Am all In Again with Scott Patterson and 3 00:00:20,800 --> 00:00:22,360 Speaker 2: iHeartRadio Podcast. 4 00:00:22,640 --> 00:00:25,400 Speaker 1: Hey everybody, Scott Patterson, I Am all In Podcast one 5 00:00:25,400 --> 00:00:31,000 Speaker 1: eleven productions, iHeartRadio Media, iHeart Podcast. We have a very 6 00:00:31,040 --> 00:00:34,960 Speaker 1: special Luke's Diner episode with none other than mister Brian 7 00:00:35,080 --> 00:00:39,200 Speaker 1: hart Hoffmann. He is a world traveling baker, cookbook author 8 00:00:39,240 --> 00:00:41,839 Speaker 1: and founder of Bake from Scratch and one of the 9 00:00:41,880 --> 00:00:45,600 Speaker 1: biggest baking platforms out there. He started as a flight 10 00:00:45,600 --> 00:00:49,440 Speaker 1: attendant with a sweet tooth, visiting bakeries around the globe 11 00:00:49,440 --> 00:00:53,600 Speaker 1: and recreating the recipes at home. Now he's published best 12 00:00:53,640 --> 00:00:57,480 Speaker 1: selling book cookbooks, hosts a hit podcast called The Crumb, 13 00:00:58,200 --> 00:01:03,000 Speaker 1: and leads sold out baking retreats all over the world. Brian, 14 00:01:03,440 --> 00:01:04,720 Speaker 1: Welcome to Luke Steiner. 15 00:01:05,360 --> 00:01:08,440 Speaker 3: After that introduction, thank you for having me. That was 16 00:01:09,040 --> 00:01:11,200 Speaker 3: making me feel bigger and better than I am. But 17 00:01:11,280 --> 00:01:12,320 Speaker 3: I'll take every word of it. 18 00:01:12,720 --> 00:01:16,240 Speaker 1: That's my job. That is my job. You have baked 19 00:01:16,720 --> 00:01:18,440 Speaker 1: all over the world. How'd you get started on this 20 00:01:18,520 --> 00:01:22,560 Speaker 1: journey and what really kicks started your love for baking 21 00:01:22,600 --> 00:01:23,240 Speaker 1: and traveling? 22 00:01:23,520 --> 00:01:26,360 Speaker 3: You know, that's a question I get a lot because 23 00:01:26,480 --> 00:01:29,399 Speaker 3: in the baking world, I think so many people start 24 00:01:29,440 --> 00:01:32,120 Speaker 3: their story by saying I baked with my mother and 25 00:01:32,200 --> 00:01:34,200 Speaker 3: my grandmother, and it was all a part of the 26 00:01:34,280 --> 00:01:38,440 Speaker 3: upbringing and being from the South. I did bake with 27 00:01:38,480 --> 00:01:41,759 Speaker 3: my mom, biscuits, corn bread, like we got the basics down. 28 00:01:42,000 --> 00:01:46,000 Speaker 3: But my mom wasn't a passionate baker. She's an entrepreneur. 29 00:01:46,120 --> 00:01:48,760 Speaker 3: She started our company forty four years ago. So I 30 00:01:48,800 --> 00:01:52,760 Speaker 3: actually grew up learning my professional world from my mom, 31 00:01:53,280 --> 00:01:58,760 Speaker 3: and then the baking aspects all happened later. I had 32 00:01:59,000 --> 00:02:02,400 Speaker 3: a high school job a bakery. I didn't realize I 33 00:02:02,480 --> 00:02:05,120 Speaker 3: was being inundated with the baking world. I thought I 34 00:02:05,200 --> 00:02:07,760 Speaker 3: was just working in the bakery because my friends worked there. 35 00:02:08,600 --> 00:02:10,560 Speaker 3: But maybe it did stick with me. Maybe it was 36 00:02:10,560 --> 00:02:12,880 Speaker 3: all the buttercream I was eating out of the containers 37 00:02:12,919 --> 00:02:15,639 Speaker 3: every day that got in my system and really stuck 38 00:02:15,639 --> 00:02:18,680 Speaker 3: with me. But it was my years of being a 39 00:02:18,720 --> 00:02:20,840 Speaker 3: flight attendant and traveling the world. 40 00:02:21,160 --> 00:02:22,640 Speaker 4: And again, this. 41 00:02:22,560 --> 00:02:25,399 Speaker 3: Boy that grew up in Alabama with not a lot 42 00:02:25,800 --> 00:02:29,720 Speaker 3: of exposure beyond the area I grew up in, I 43 00:02:29,760 --> 00:02:32,320 Speaker 3: took people's advice seriously. They say, you got to go 44 00:02:32,360 --> 00:02:34,600 Speaker 3: to this cafe or bakery and try this thing. It's 45 00:02:34,600 --> 00:02:37,960 Speaker 3: from this town, it's from this country, and it was 46 00:02:38,040 --> 00:02:41,560 Speaker 3: like this quest of discovery that led me to my 47 00:02:41,639 --> 00:02:44,280 Speaker 3: own kitchen and it was I want to recreate this 48 00:02:44,400 --> 00:02:45,959 Speaker 3: and that was so good, I've got to have more 49 00:02:46,000 --> 00:02:48,720 Speaker 3: of it. And it was just this kind of insatiable 50 00:02:49,680 --> 00:02:52,560 Speaker 3: thing that lit my fire for baking. And it became 51 00:02:52,600 --> 00:02:54,440 Speaker 3: a little bit of a therapy for me, being in 52 00:02:54,480 --> 00:02:56,840 Speaker 3: the kitchen on my off days, just to let my 53 00:02:56,919 --> 00:02:59,079 Speaker 3: brain escape and be a part of something else. 54 00:03:00,240 --> 00:03:01,200 Speaker 4: Discovery so. 55 00:03:02,840 --> 00:03:05,240 Speaker 1: Fascinating. But correct me if I'm wrong. Your focus is 56 00:03:05,240 --> 00:03:08,760 Speaker 1: more on baking than cooking. Right, So when you're testing recipes, 57 00:03:08,760 --> 00:03:11,520 Speaker 1: how do you sample without wasting like a full cake 58 00:03:11,680 --> 00:03:13,680 Speaker 1: or a whole batch? I mean, do you taste the batter, 59 00:03:14,160 --> 00:03:16,120 Speaker 1: make a smaller version? What do you do? 60 00:03:16,840 --> 00:03:17,080 Speaker 5: Yeah? 61 00:03:17,200 --> 00:03:20,560 Speaker 3: You know, I think the testing process it, you know, 62 00:03:20,639 --> 00:03:23,760 Speaker 3: I think baking failure is a part of baking. You know, 63 00:03:23,919 --> 00:03:26,760 Speaker 3: in cooking you can you can revive something, you can 64 00:03:26,840 --> 00:03:30,480 Speaker 3: change your spices, change your liquid, you can revive and 65 00:03:30,520 --> 00:03:34,600 Speaker 3: correct along the way. Baking is an education through testing 66 00:03:34,720 --> 00:03:37,600 Speaker 3: failure and getting right back in there again. But it's 67 00:03:37,640 --> 00:03:39,640 Speaker 3: like my mom taught me that even if a cake 68 00:03:39,680 --> 00:03:41,680 Speaker 3: crumbles or falls apart, when you take it out of 69 00:03:41,680 --> 00:03:42,040 Speaker 3: the pan. 70 00:03:42,400 --> 00:03:43,880 Speaker 4: That's what you make a trifle out of. 71 00:03:44,160 --> 00:03:47,760 Speaker 3: So I always find a way to take what I test, 72 00:03:48,240 --> 00:03:51,200 Speaker 3: and I take the failures and I'll still enjoy them. 73 00:03:51,240 --> 00:03:53,320 Speaker 3: You know, when you've baked long enough, not all of 74 00:03:53,320 --> 00:03:55,560 Speaker 3: the failures are disgusting. They just may not look the 75 00:03:55,600 --> 00:03:58,320 Speaker 3: right way. So I'll eat it or share it with 76 00:03:58,360 --> 00:04:00,839 Speaker 3: family and friends ask for their fear feedback. I think 77 00:04:00,880 --> 00:04:04,040 Speaker 3: that's some of the best ways to get yourself taught 78 00:04:04,080 --> 00:04:05,960 Speaker 3: a little bit more is to have other people give 79 00:04:05,960 --> 00:04:08,680 Speaker 3: you some advice. But yeah, I try not to waste things, 80 00:04:08,800 --> 00:04:11,120 Speaker 3: and yeah, I'm team dough. I eat the batter, I 81 00:04:11,160 --> 00:04:12,880 Speaker 3: taste everything before it goes in the oven. 82 00:04:13,360 --> 00:04:17,560 Speaker 1: It's good. So let's talk about oven temperatures. And I 83 00:04:17,560 --> 00:04:20,960 Speaker 1: already know the answer to this question. But how important 84 00:04:21,040 --> 00:04:27,000 Speaker 1: is oven temperature? Bake baking temperature, and baking time time temperature. 85 00:04:27,000 --> 00:04:28,400 Speaker 1: It's everything, isn't it? 86 00:04:28,760 --> 00:04:31,600 Speaker 3: And I'll add one more to that next time temperature 87 00:04:31,720 --> 00:04:36,680 Speaker 3: and the weight of your ingredients. Oh, American bakers do 88 00:04:36,880 --> 00:04:41,400 Speaker 3: not learn to bake by weight, but weighing your ingredients 89 00:04:41,400 --> 00:04:44,359 Speaker 3: and grams is the international language of baking, and I 90 00:04:44,440 --> 00:04:47,200 Speaker 3: learned that early on in my travels in France and 91 00:04:47,240 --> 00:04:50,320 Speaker 3: England and other places where I was taking classes, they 92 00:04:50,320 --> 00:04:54,279 Speaker 3: were weighing everything. And when I started weighing my ingredients, 93 00:04:54,360 --> 00:04:57,640 Speaker 3: the outcome changed immediately. One day something would be great, 94 00:04:57,680 --> 00:04:59,320 Speaker 3: the next day it would be off. 95 00:04:59,360 --> 00:05:00,320 Speaker 4: And I was like, I don't know. 96 00:05:00,360 --> 00:05:03,240 Speaker 3: I did everything the right way, and then I realized 97 00:05:03,279 --> 00:05:06,560 Speaker 3: I wasn't weighing my flour correctly. I wasn't weighing my ingredients. 98 00:05:07,160 --> 00:05:11,960 Speaker 3: And then weight, time, and temperature became the three variables 99 00:05:12,000 --> 00:05:15,320 Speaker 3: that the outcomes. They're kind of like self correct yourself 100 00:05:15,320 --> 00:05:16,040 Speaker 3: pretty quickly. 101 00:05:16,320 --> 00:05:19,960 Speaker 1: M I cook a lot of salmon. I bake a 102 00:05:20,000 --> 00:05:22,560 Speaker 1: lot of salmon, and I always use the same temperature 103 00:05:22,600 --> 00:05:25,560 Speaker 1: in the same time, but the size of the pieces 104 00:05:25,560 --> 00:05:28,160 Speaker 1: of the salmon can vary. Not a great deal, but 105 00:05:28,240 --> 00:05:32,760 Speaker 1: sometimes they do, do you know. And from doing this 106 00:05:33,000 --> 00:05:36,760 Speaker 1: these episodes and talking to people like you, I discovered 107 00:05:36,839 --> 00:05:39,600 Speaker 1: that the more butter I use, the more grass fed 108 00:05:39,640 --> 00:05:43,280 Speaker 1: butter I use, the more it covers up my mistakes. 109 00:05:43,680 --> 00:05:46,720 Speaker 1: Like I can nuke the hell out of the salmon, 110 00:05:46,760 --> 00:05:47,960 Speaker 1: it's still going to be moist. 111 00:05:48,760 --> 00:05:49,800 Speaker 4: Yeah, you've got your butter. 112 00:05:49,960 --> 00:05:52,359 Speaker 3: You gotta Hey, if you doubt something in butter or 113 00:05:52,360 --> 00:05:55,080 Speaker 3: a glaze or icing, you can hide a lot of 114 00:05:55,120 --> 00:05:56,040 Speaker 3: the imperfections. 115 00:05:56,200 --> 00:05:57,560 Speaker 1: That's right, that's right. 116 00:05:58,040 --> 00:06:01,359 Speaker 3: You know, I swore that whoever invented butter cream was 117 00:06:01,400 --> 00:06:03,520 Speaker 3: not because they wanted butter cream. It was to cover 118 00:06:03,640 --> 00:06:06,000 Speaker 3: up an ugly cake they made, and that was the 119 00:06:06,120 --> 00:06:08,520 Speaker 3: invention of butter cream. I'm convinced of it. 120 00:06:08,720 --> 00:06:12,520 Speaker 1: Right, right, right, Okay, So all the recipes that you've created, 121 00:06:12,120 --> 00:06:15,240 Speaker 1: what's three are you most proud of? And why? 122 00:06:16,400 --> 00:06:19,040 Speaker 3: Oh, the three I'm the most proud of, Well, they're 123 00:06:19,040 --> 00:06:22,000 Speaker 3: all you know that sentimental comes back into play. It's 124 00:06:22,440 --> 00:06:25,240 Speaker 3: I've baked a lot of things, and I always love 125 00:06:25,279 --> 00:06:27,640 Speaker 3: to bake something new. I think that's my favorite thing 126 00:06:27,640 --> 00:06:30,520 Speaker 3: to make is something I've never made before. But the 127 00:06:30,560 --> 00:06:32,720 Speaker 3: three things that I think I'm the most proud of 128 00:06:33,000 --> 00:06:38,000 Speaker 3: would be my cinnamon rolls. I spent months perfecting what 129 00:06:38,040 --> 00:06:40,719 Speaker 3: I call a pan of centers. I do not like 130 00:06:40,760 --> 00:06:43,159 Speaker 3: a dry edge of a cinnamon roll that bakes to 131 00:06:43,200 --> 00:06:45,880 Speaker 3: the side of the pan. I reach right for the middle, 132 00:06:45,960 --> 00:06:48,719 Speaker 3: unapologetically take that middle one right out of the pan. 133 00:06:49,200 --> 00:06:51,640 Speaker 3: But then I figured out the solution so that every 134 00:06:51,680 --> 00:06:53,720 Speaker 3: cinnamon roll tastes like it just came out of the 135 00:06:53,800 --> 00:06:56,120 Speaker 3: center of the pan. So I love my cinnamon rolls. 136 00:06:56,800 --> 00:07:00,880 Speaker 3: I love my oatmeal cream pies. As a I would 137 00:07:00,920 --> 00:07:03,920 Speaker 3: always beg my mom to buy the Little Debbie oatmeal 138 00:07:03,920 --> 00:07:06,840 Speaker 3: cream pies at the grocery store. And so a baking 139 00:07:06,920 --> 00:07:09,480 Speaker 3: quest for someone like me is, well, surely I can 140 00:07:09,560 --> 00:07:11,200 Speaker 3: make a better one than I could buy at this 141 00:07:11,320 --> 00:07:13,880 Speaker 3: like snack food, you know, box of stuff. 142 00:07:13,680 --> 00:07:14,600 Speaker 4: At the grocery store. 143 00:07:15,000 --> 00:07:17,800 Speaker 3: So when I perfected the oatmeal cream pie, that was 144 00:07:17,840 --> 00:07:21,960 Speaker 3: another baking accomplishment. And then when I recreated a cake 145 00:07:22,040 --> 00:07:25,760 Speaker 3: that my mom loved from childhood, this cherry pecan cake 146 00:07:25,840 --> 00:07:28,720 Speaker 3: from a bakery in Birmingham that's no longer in business, 147 00:07:29,480 --> 00:07:33,000 Speaker 3: and I had her in the kitchen for all the tastings, like, Mom, 148 00:07:33,040 --> 00:07:34,840 Speaker 3: are we on the right track? Does it taste like 149 00:07:34,880 --> 00:07:37,880 Speaker 3: it should? And when she nodded her head and said, oh, 150 00:07:37,920 --> 00:07:40,920 Speaker 3: this tastes like the cake from my childhood, I knew 151 00:07:40,960 --> 00:07:44,400 Speaker 3: it was like a dang good one. And that was 152 00:07:44,440 --> 00:07:47,679 Speaker 3: a recipe I created the mother's day before she passed 153 00:07:47,720 --> 00:07:50,440 Speaker 3: away three months later. So she got to have this 154 00:07:50,520 --> 00:07:53,280 Speaker 3: cake and for me, that will forever be a connection 155 00:07:53,560 --> 00:07:56,160 Speaker 3: to my mom and a memory that I'm glad we 156 00:07:56,240 --> 00:07:57,080 Speaker 3: got to have together. 157 00:07:58,240 --> 00:08:03,360 Speaker 1: That's very nice since you've baked all around the world. Okay, 158 00:08:04,040 --> 00:08:06,640 Speaker 1: what dish or ingredient you think we could use more 159 00:08:07,440 --> 00:08:10,040 Speaker 1: in our everyday lives in the United States that we 160 00:08:10,200 --> 00:08:12,400 Speaker 1: typically wouldn't think to use. 161 00:08:12,840 --> 00:08:17,920 Speaker 3: Carda mom explain place carda mom in baking is so 162 00:08:18,280 --> 00:08:21,640 Speaker 3: nice and it pairs perfectly with cinnamon. You know a 163 00:08:21,640 --> 00:08:25,240 Speaker 3: lot of the Swedish breads and pastries they're either cardamom 164 00:08:25,400 --> 00:08:28,920 Speaker 3: or cinnamon. But even the cinnamon versions have some cardamom 165 00:08:28,960 --> 00:08:31,520 Speaker 3: in it, and it just has such a way of 166 00:08:31,600 --> 00:08:34,880 Speaker 3: changing the flavor profile even if you don't like it 167 00:08:34,920 --> 00:08:36,840 Speaker 3: too strong. And I think that's where people get in 168 00:08:36,880 --> 00:08:39,720 Speaker 3: a version to cardamom as they say, oh, it's too much. 169 00:08:39,760 --> 00:08:42,560 Speaker 3: I don't it's overpowering. I say, mix it in with 170 00:08:42,640 --> 00:08:44,959 Speaker 3: some cinnamon and that'll start being a game changer when 171 00:08:44,960 --> 00:08:45,320 Speaker 3: you bake. 172 00:08:45,840 --> 00:08:49,040 Speaker 1: Okay, and you know you're teaching all the time online, 173 00:08:49,040 --> 00:08:52,640 Speaker 1: in person on TV. Have you ever learned something unexpected 174 00:08:52,679 --> 00:08:53,680 Speaker 1: from one of your students? 175 00:08:54,640 --> 00:08:56,640 Speaker 4: Oh? Always, that's the thing. 176 00:08:56,720 --> 00:08:59,920 Speaker 3: I I It's hard to say I'm the teacher because 177 00:08:59,920 --> 00:09:02,360 Speaker 3: I always feel like the student. And I think if 178 00:09:02,360 --> 00:09:06,040 Speaker 3: you're always learning and then sharing, what you learn, it 179 00:09:06,600 --> 00:09:10,560 Speaker 3: just continues to help everybody. And I believe in a 180 00:09:10,600 --> 00:09:14,600 Speaker 3: community of people learning together. I learn from I learn 181 00:09:14,679 --> 00:09:18,719 Speaker 3: everywhere I go. If I teach alongside another baking you know, 182 00:09:19,000 --> 00:09:22,240 Speaker 3: cookbook author or chef, I'm learning something from them that 183 00:09:22,400 --> 00:09:24,280 Speaker 3: I bring back into the kitchen and use the next 184 00:09:24,320 --> 00:09:27,559 Speaker 3: time I do something Like when I was in England 185 00:09:27,600 --> 00:09:29,800 Speaker 3: a few years ago, I was in a class that 186 00:09:30,360 --> 00:09:34,040 Speaker 3: the instructor was needing dough a different way than I had, 187 00:09:34,080 --> 00:09:37,120 Speaker 3: and I loved a handkneed dough and when I watched 188 00:09:37,160 --> 00:09:39,960 Speaker 3: her do it, it was another AHA moment for me. 189 00:09:40,040 --> 00:09:43,120 Speaker 3: And then I incorporate it in now to my teaching 190 00:09:43,200 --> 00:09:45,880 Speaker 3: as an alternative way to need doe and help people 191 00:09:45,920 --> 00:09:48,640 Speaker 3: build their confidence. So yeah, I'm always learning and then 192 00:09:48,679 --> 00:09:50,880 Speaker 3: sharing it with people that are learning from me. 193 00:09:51,640 --> 00:09:55,440 Speaker 1: Right, and you've published a number of cookbooks over the years, 194 00:09:55,440 --> 00:09:57,000 Speaker 1: and you have two more coming out later this year. 195 00:09:57,040 --> 00:10:02,880 Speaker 1: It's time to bake and cook cookies in everyday cooptails. 196 00:10:03,480 --> 00:10:06,199 Speaker 3: Yeah, so I've got the I've got the range for you, 197 00:10:06,600 --> 00:10:07,920 Speaker 3: yeah too. 198 00:10:08,480 --> 00:10:11,480 Speaker 1: What can we expect from these two new books of yours? 199 00:10:11,679 --> 00:10:14,520 Speaker 3: So it's time to bake cookies is exactly what it 200 00:10:14,559 --> 00:10:19,040 Speaker 3: sounds like it is just my love letter to baking cookies. 201 00:10:19,679 --> 00:10:24,360 Speaker 3: I created a recipe for what I call a taste 202 00:10:24,520 --> 00:10:27,880 Speaker 3: just like wedding cake sandwich cookie, because I love the 203 00:10:27,920 --> 00:10:31,200 Speaker 3: taste of wedding cake. That almond extract is the hidden 204 00:10:31,360 --> 00:10:34,160 Speaker 3: ingredient in a wedding cake. But you don't get many 205 00:10:34,200 --> 00:10:38,160 Speaker 3: cookies that have that almond profile. So I took cream 206 00:10:38,200 --> 00:10:40,480 Speaker 3: of tartar that you haven't a snicker doodle, you get 207 00:10:40,520 --> 00:10:41,959 Speaker 3: that really tender cookie. 208 00:10:42,640 --> 00:10:44,000 Speaker 4: I use cream of tartar in it. 209 00:10:44,080 --> 00:10:46,760 Speaker 3: I put almond extract, I put sprinkles in it so 210 00:10:46,800 --> 00:10:48,880 Speaker 3: that it felt like a celebration, and then I put 211 00:10:48,880 --> 00:10:51,800 Speaker 3: butter cream between two cookies and it's it's fabulous. 212 00:10:51,840 --> 00:10:53,120 Speaker 4: So that's on the cover of the book. 213 00:10:53,640 --> 00:10:56,760 Speaker 3: I love language in baking two cookies. 214 00:10:57,200 --> 00:10:59,360 Speaker 4: And then baking and hanging out. 215 00:10:59,240 --> 00:11:01,200 Speaker 3: In the kitchen also makes you want to have a cocktail. 216 00:11:01,360 --> 00:11:04,240 Speaker 3: So I have another cocktail book coming out. It's called 217 00:11:04,320 --> 00:11:08,720 Speaker 3: Everyday Cooptails. I love a coop glass. I love the shape. 218 00:11:08,760 --> 00:11:10,880 Speaker 3: I love the vintage ones that I find when I'm 219 00:11:10,880 --> 00:11:14,480 Speaker 3: in Europe. I love collecting them, and so I thought, 220 00:11:14,520 --> 00:11:17,000 Speaker 3: there's got to be more than you can drink from 221 00:11:17,040 --> 00:11:19,760 Speaker 3: a coop glass than champagne or maybe a few artisan 222 00:11:19,800 --> 00:11:22,680 Speaker 3: cocktails at a bar where the mixologists are doing really 223 00:11:22,720 --> 00:11:25,000 Speaker 3: great things, but you could never recreate it at home. 224 00:11:25,720 --> 00:11:28,360 Speaker 3: So my colleague Broke Bell and I put our heads 225 00:11:28,360 --> 00:11:31,480 Speaker 3: together and we came up with all these cooptails that 226 00:11:31,800 --> 00:11:36,000 Speaker 3: you drink every day, from a not frozen pina Colada 227 00:11:36,559 --> 00:11:39,560 Speaker 3: to a Bushwhacker, which is a frozen cocktail that is 228 00:11:39,600 --> 00:11:44,360 Speaker 3: so good, blueberry lemon drop, a la Vie and rose, 229 00:11:44,720 --> 00:11:47,040 Speaker 3: my tribute to my love for France and the pink 230 00:11:47,080 --> 00:11:49,920 Speaker 3: colored sky and the sunset. So it's a cocktail for 231 00:11:49,960 --> 00:11:51,240 Speaker 3: every mood and every season. 232 00:11:51,920 --> 00:11:52,479 Speaker 5: Beautiful. 233 00:11:52,760 --> 00:11:55,520 Speaker 1: Okay, So this week we recap season two, episode fourteen. 234 00:11:55,520 --> 00:11:58,080 Speaker 1: It should have been Laureli, where we got a glimpse 235 00:11:58,520 --> 00:12:01,440 Speaker 1: of Friday night dinner at the Gilmore's. Tell me what 236 00:12:01,520 --> 00:12:04,680 Speaker 1: you might want to prepare and serve at one of 237 00:12:04,679 --> 00:12:06,040 Speaker 1: those Friday night dinners. 238 00:12:06,280 --> 00:12:08,760 Speaker 3: Well, I love that they started with a Manhattan that 239 00:12:08,920 --> 00:12:11,040 Speaker 3: like was a complete like I could sit down at 240 00:12:11,040 --> 00:12:14,640 Speaker 3: the table and be totally fine because the Manhattan is 241 00:12:14,640 --> 00:12:17,240 Speaker 3: probably my signature cocktail I want to have most nights 242 00:12:17,280 --> 00:12:19,640 Speaker 3: of the week. So I felt like, okay, I can 243 00:12:19,679 --> 00:12:23,520 Speaker 3: come to family dinner. It looks just so very formal setting. 244 00:12:23,559 --> 00:12:25,640 Speaker 3: You know, I think a Friday night family dinner is 245 00:12:25,640 --> 00:12:29,280 Speaker 3: something like casual, and I was expecting this very like 246 00:12:30,080 --> 00:12:32,800 Speaker 3: get the family around the table vibe. And then in 247 00:12:32,840 --> 00:12:38,000 Speaker 3: the episode when the mood is a little cold, with 248 00:12:38,080 --> 00:12:41,160 Speaker 3: some temper tantrums and some emotions, I really wanted another 249 00:12:41,200 --> 00:12:43,240 Speaker 3: Manhattan to get through the drama of it all. 250 00:12:43,440 --> 00:12:47,520 Speaker 1: Oh yeah, those Friday night dinners on Gilmore. That's not casual. 251 00:12:47,559 --> 00:12:53,880 Speaker 1: That's an inquisition. That's that's Emily's weekly inquisition against her daughter. Yeah. 252 00:12:53,920 --> 00:12:55,920 Speaker 3: I felt Emily needed to set the tone for the 253 00:12:55,960 --> 00:12:58,559 Speaker 3: whole evening. But I would help her out and make 254 00:12:58,600 --> 00:13:00,760 Speaker 3: a beautiful cake for dessert. You know, I felt like 255 00:13:00,800 --> 00:13:03,720 Speaker 3: that family dinner needed a beautiful layer cake to finish 256 00:13:03,840 --> 00:13:04,559 Speaker 3: the evening with. 257 00:13:06,440 --> 00:13:10,240 Speaker 1: They rarely last that long. Somebody's like getting up and 258 00:13:10,280 --> 00:13:14,040 Speaker 1: storming out by you know, the middle of the main course. 259 00:13:14,640 --> 00:13:17,240 Speaker 3: Hey, that brings some fun to it. Also, again, another 260 00:13:17,280 --> 00:13:18,920 Speaker 3: reason you need an everyday cooptail. 261 00:13:21,960 --> 00:13:34,240 Speaker 1: They need a lot of them. Yeah, do you think 262 00:13:34,800 --> 00:13:36,200 Speaker 1: so you saw the episodes, do you think it would 263 00:13:36,200 --> 00:13:39,120 Speaker 1: be harder to impress Emily or Richard with your meal? 264 00:13:40,160 --> 00:13:42,959 Speaker 3: Oh, Emily Emily's the one you've got to break. It's 265 00:13:43,440 --> 00:13:46,520 Speaker 3: the way I perceive it. It's her show, it's her 266 00:13:46,720 --> 00:13:48,920 Speaker 3: when the door opens till the end of the evening, 267 00:13:49,080 --> 00:13:50,240 Speaker 3: from drama and all. 268 00:13:50,320 --> 00:13:51,720 Speaker 4: It's the way she needed it to be. 269 00:13:52,240 --> 00:13:54,080 Speaker 3: So I think it's one of those dinners I would 270 00:13:54,080 --> 00:13:55,760 Speaker 3: be shaking in my boots at the door if I 271 00:13:55,800 --> 00:13:58,000 Speaker 3: were bringing a dessert. Probably not going to live up 272 00:13:58,040 --> 00:13:58,920 Speaker 3: to her expectation. 273 00:13:59,320 --> 00:14:00,280 Speaker 5: Right, right, right? 274 00:14:01,040 --> 00:14:03,959 Speaker 1: Did you notice that that my diner, Luke's Diner was 275 00:14:04,280 --> 00:14:06,760 Speaker 1: very empty in this episode? I mean, it's so it happens. 276 00:14:06,880 --> 00:14:08,920 Speaker 1: So what's your take on diner food? Do you think 277 00:14:09,559 --> 00:14:12,080 Speaker 1: diners should evolve with the times or is it the 278 00:14:12,240 --> 00:14:14,240 Speaker 1: charm and keeping it. 279 00:14:14,160 --> 00:14:15,720 Speaker 4: Classic the charm? 280 00:14:16,280 --> 00:14:18,280 Speaker 3: You know, you say the word diner and I want 281 00:14:18,280 --> 00:14:20,920 Speaker 3: to slice a pie. I don't even love eating pie 282 00:14:20,920 --> 00:14:23,240 Speaker 3: that much, but you say the word diner and I 283 00:14:23,320 --> 00:14:25,040 Speaker 3: need a cherry pie. 284 00:14:25,120 --> 00:14:26,920 Speaker 4: That is like, hands down. 285 00:14:27,200 --> 00:14:29,880 Speaker 3: That word takes me to a place with dessert that 286 00:14:30,000 --> 00:14:32,800 Speaker 3: I know I'm going to have to have pie. Right, 287 00:14:32,840 --> 00:14:36,200 Speaker 3: I'm intrigued by what was it bagel hockey on your 288 00:14:36,240 --> 00:14:38,440 Speaker 3: on your bar counter? I mean, the empty place was 289 00:14:38,440 --> 00:14:40,479 Speaker 3: calling for something else with baked. 290 00:14:40,240 --> 00:14:45,720 Speaker 1: Goods, right, right, right, right, let's go off food a 291 00:14:45,800 --> 00:14:50,480 Speaker 1: little bit. But since this happened in the diner, Christopher's 292 00:14:50,560 --> 00:14:55,120 Speaker 1: little freak out, you think it was justified. And I 293 00:14:55,440 --> 00:14:58,280 Speaker 1: don't get where the moral equivalency is where Christopher coming 294 00:14:58,320 --> 00:15:00,360 Speaker 1: down the Laurel line that way after so many years 295 00:15:00,360 --> 00:15:03,520 Speaker 1: of sort of absconding and being a deadbeat. So what 296 00:15:03,640 --> 00:15:04,920 Speaker 1: do you think of all that? 297 00:15:05,160 --> 00:15:07,920 Speaker 3: It took me down at the end of the episode. 298 00:15:08,040 --> 00:15:12,520 Speaker 3: I mean, I had felt like so much emotion. I 299 00:15:12,680 --> 00:15:16,760 Speaker 3: felt this connection obviously dealing with the drama of him 300 00:15:16,760 --> 00:15:20,920 Speaker 3: bringing his girlfriend unexpectedly and how to interact with a 301 00:15:21,080 --> 00:15:23,640 Speaker 3: child and her father and the now the girlfriend of 302 00:15:23,720 --> 00:15:26,680 Speaker 3: all of that, So you already have this emotional maybe 303 00:15:26,720 --> 00:15:27,640 Speaker 3: tension building. 304 00:15:28,360 --> 00:15:31,000 Speaker 4: But then when he flipped and freaked in. 305 00:15:31,000 --> 00:15:34,760 Speaker 3: The diner, I was maybe that was like the like, 306 00:15:35,240 --> 00:15:38,280 Speaker 3: I don't know, the t bone of the car accident 307 00:15:38,320 --> 00:15:41,760 Speaker 3: that I didn't see coming. I was sitting there with 308 00:15:41,800 --> 00:15:45,280 Speaker 3: her with my jaw open at the end, like, no way. 309 00:15:45,440 --> 00:15:47,840 Speaker 1: How inappropriate was it for him to bring sharing? 310 00:15:48,240 --> 00:15:49,680 Speaker 4: Yeah he should. 311 00:15:49,440 --> 00:15:51,440 Speaker 1: Have told he told, right. 312 00:15:51,400 --> 00:15:55,640 Speaker 3: He should have told, you don't surprise, No, you don't, 313 00:15:55,720 --> 00:15:58,960 Speaker 3: and and yeah, you don't surprise with that you gotta tell. 314 00:15:59,720 --> 00:16:01,640 Speaker 4: I mean, he really I could really give him some 315 00:16:01,680 --> 00:16:02,440 Speaker 4: coaching after this. 316 00:16:03,360 --> 00:16:06,880 Speaker 1: But poor Laurel I right, I mean just she handled 317 00:16:06,880 --> 00:16:11,160 Speaker 1: that with as much grace as as she could possibly muster. 318 00:16:11,640 --> 00:16:15,040 Speaker 3: I always appreciate someone's honesty. She duves so deep to 319 00:16:15,120 --> 00:16:18,600 Speaker 3: convey something to him that I think she thought would 320 00:16:18,600 --> 00:16:22,840 Speaker 3: bring them closer, like you. Being in this relationship has 321 00:16:23,960 --> 00:16:26,360 Speaker 3: allowed me to reflect and now I know how I 322 00:16:26,400 --> 00:16:29,280 Speaker 3: can move forward and not feel so maybe this weird 323 00:16:29,440 --> 00:16:33,880 Speaker 3: unspoken thing. And then he took it so like, how 324 00:16:34,080 --> 00:16:36,200 Speaker 3: dare you put that on me? I was like, how 325 00:16:36,280 --> 00:16:37,800 Speaker 3: dare you react this way? 326 00:16:38,080 --> 00:16:42,120 Speaker 1: Do you think that he did that because he didn't 327 00:16:42,280 --> 00:16:45,400 Speaker 1: get the result that he was seeking? Do you think 328 00:16:45,400 --> 00:16:47,560 Speaker 1: it was a manipulative thing? Do you think he set 329 00:16:47,600 --> 00:16:50,640 Speaker 1: her up, brought Sherry in because he really does want 330 00:16:50,760 --> 00:16:53,320 Speaker 1: Laura l I back, and she didn't react the right way. 331 00:16:54,320 --> 00:16:58,520 Speaker 3: I thought about that, But I also thought, maybe this 332 00:16:58,720 --> 00:17:02,960 Speaker 3: is just that great that some people have that they 333 00:17:03,000 --> 00:17:06,000 Speaker 3: can't hear an honest conversation that should have brought just 334 00:17:06,080 --> 00:17:11,760 Speaker 3: maybe acknowledgment and support for Larlai. Instead, it was made 335 00:17:11,760 --> 00:17:16,720 Speaker 3: it about him, and how dare you lay this life burden? 336 00:17:16,800 --> 00:17:19,680 Speaker 3: On me, and I was like, you know, I've known 337 00:17:19,720 --> 00:17:21,399 Speaker 3: people in my life like this, and I was like, 338 00:17:21,480 --> 00:17:24,200 Speaker 3: oh my god, that trait is something I hate in people. 339 00:17:24,240 --> 00:17:26,399 Speaker 3: You turned it all around, made it about you, and 340 00:17:26,440 --> 00:17:27,680 Speaker 3: it was so inappropriate. 341 00:17:27,960 --> 00:17:34,600 Speaker 1: I can't I can't imagine. I can't imagine a person 342 00:17:34,760 --> 00:17:38,639 Speaker 1: or a character with more objectionable traits than that. Christopher. 343 00:17:39,520 --> 00:17:41,760 Speaker 1: I just it's amazing to watch, isn't it. 344 00:17:42,280 --> 00:17:46,080 Speaker 4: Yeah? Yeah, I was like, God, I's just shocked by it. 345 00:17:46,640 --> 00:17:53,680 Speaker 1: Wow. All right, here's the biggest question of them all. 346 00:17:54,200 --> 00:17:57,720 Speaker 1: No one's ever asked you this question. I don't mean 347 00:17:57,760 --> 00:17:59,680 Speaker 1: to drop it on you. This is not like a 348 00:17:59,760 --> 00:18:03,080 Speaker 1: law or AE thing on Christopher. I'm not dropping a 349 00:18:03,080 --> 00:18:04,879 Speaker 1: bomb on you, but it's kind of like that. So 350 00:18:05,000 --> 00:18:05,560 Speaker 1: get ready. 351 00:18:05,960 --> 00:18:06,520 Speaker 4: I'm ready. 352 00:18:07,480 --> 00:18:11,480 Speaker 1: If Brian, if Brian you were to come in to 353 00:18:11,600 --> 00:18:15,600 Speaker 1: Luke Steiner, what would you order? Where would you sit? Sorry, 354 00:18:16,000 --> 00:18:18,240 Speaker 1: I don't mean to put the pressure on you like this. 355 00:18:19,080 --> 00:18:23,280 Speaker 3: Well, I loved in the episode you offered them anywhere 356 00:18:23,280 --> 00:18:25,399 Speaker 3: they wanted to sit, So it did get in my 357 00:18:25,520 --> 00:18:28,679 Speaker 3: mind about where would I go if I had an 358 00:18:29,000 --> 00:18:33,240 Speaker 3: entire place, and I would have turned left and gone 359 00:18:33,240 --> 00:18:34,640 Speaker 3: to the table by the window. 360 00:18:35,119 --> 00:18:38,679 Speaker 4: Always looking for. I like the where it sits by. 361 00:18:38,560 --> 00:18:41,440 Speaker 3: The bar, and then I have to say, just being 362 00:18:41,520 --> 00:18:44,280 Speaker 3: in the bar and the references to canoli and bagel 363 00:18:44,400 --> 00:18:46,400 Speaker 3: kind of made me want to have a weird hybrid 364 00:18:46,560 --> 00:18:51,000 Speaker 3: of of everything bagel canoli like a savory thing, So 365 00:18:51,080 --> 00:18:53,080 Speaker 3: I thought, maybe we go somewhere hybrid on that. 366 00:18:54,440 --> 00:18:56,399 Speaker 1: Excellent Brian hart Hoffmann. 367 00:18:56,640 --> 00:18:57,320 Speaker 5: You are. 368 00:18:59,119 --> 00:19:03,560 Speaker 1: Not only a world traveling entrepreneur, but a witty rock anteur. 369 00:19:05,119 --> 00:19:08,520 Speaker 1: Thank you so much for your time. Please please come back. Okay, 370 00:19:08,800 --> 00:19:12,800 Speaker 1: absolutely we want to talk more with you and hear 371 00:19:12,880 --> 00:19:16,680 Speaker 1: more about your adventures in baking Land and beyond. All 372 00:19:16,720 --> 00:19:20,280 Speaker 1: the best to you, and that's going to wrap us 373 00:19:20,359 --> 00:19:25,159 Speaker 1: up here, folks, best fans on the planet. Keep the 374 00:19:25,200 --> 00:19:27,720 Speaker 1: cards and letters comeing, and remember where you lead, we 375 00:19:27,760 --> 00:19:28,399 Speaker 1: will follow. 376 00:19:28,520 --> 00:19:59,240 Speaker 5: Stay safe everyone, everybody, and don't 377 00:19:59,280 --> 00:20:02,760 Speaker 1: Forget Follow us on Instagram at I Am all In 378 00:20:03,000 --> 00:20:17,920 Speaker 1: podcast and email us at Gilmore at iHeartRadio dot com.