WEBVTT - Luke’s Diner: Pass the Buttercream

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<v Speaker 1>I Am all In Again.

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<v Speaker 2>Let's I Am all In Again with Scott Patterson and

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<v Speaker 2>iHeartRadio Podcast.

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<v Speaker 1>Hey everybody, Scott Patterson, I Am all In Podcast one

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<v Speaker 1>eleven productions, iHeartRadio Media, iHeart Podcast. We have a very

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<v Speaker 1>special Luke's Diner episode with none other than mister Brian

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<v Speaker 1>hart Hoffmann. He is a world traveling baker, cookbook author

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<v Speaker 1>and founder of Bake from Scratch and one of the

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<v Speaker 1>biggest baking platforms out there. He started as a flight

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<v Speaker 1>attendant with a sweet tooth, visiting bakeries around the globe

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<v Speaker 1>and recreating the recipes at home. Now he's published best

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<v Speaker 1>selling book cookbooks, hosts a hit podcast called The Crumb,

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<v Speaker 1>and leads sold out baking retreats all over the world. Brian,

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<v Speaker 1>Welcome to Luke Steiner.

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<v Speaker 3>After that introduction, thank you for having me. That was

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<v Speaker 3>making me feel bigger and better than I am. But

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<v Speaker 3>I'll take every word of it.

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<v Speaker 1>That's my job. That is my job. You have baked

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<v Speaker 1>all over the world. How'd you get started on this

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<v Speaker 1>journey and what really kicks started your love for baking

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<v Speaker 1>and traveling?

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<v Speaker 3>You know, that's a question I get a lot because

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<v Speaker 3>in the baking world, I think so many people start

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<v Speaker 3>their story by saying I baked with my mother and

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<v Speaker 3>my grandmother, and it was all a part of the

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<v Speaker 3>upbringing and being from the South. I did bake with

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<v Speaker 3>my mom, biscuits, corn bread, like we got the basics down.

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<v Speaker 3>But my mom wasn't a passionate baker. She's an entrepreneur.

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<v Speaker 3>She started our company forty four years ago. So I

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<v Speaker 3>actually grew up learning my professional world from my mom,

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<v Speaker 3>and then the baking aspects all happened later. I had

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<v Speaker 3>a high school job a bakery. I didn't realize I

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<v Speaker 3>was being inundated with the baking world. I thought I

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<v Speaker 3>was just working in the bakery because my friends worked there.

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<v Speaker 3>But maybe it did stick with me. Maybe it was

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<v Speaker 3>all the buttercream I was eating out of the containers

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<v Speaker 3>every day that got in my system and really stuck

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<v Speaker 3>with me. But it was my years of being a

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<v Speaker 3>flight attendant and traveling the world.

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<v Speaker 4>And again, this.

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<v Speaker 3>Boy that grew up in Alabama with not a lot

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<v Speaker 3>of exposure beyond the area I grew up in, I

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<v Speaker 3>took people's advice seriously. They say, you got to go

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<v Speaker 3>to this cafe or bakery and try this thing. It's

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<v Speaker 3>from this town, it's from this country, and it was

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<v Speaker 3>like this quest of discovery that led me to my

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<v Speaker 3>own kitchen and it was I want to recreate this

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<v Speaker 3>and that was so good, I've got to have more

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<v Speaker 3>of it. And it was just this kind of insatiable

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<v Speaker 3>thing that lit my fire for baking. And it became

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<v Speaker 3>a little bit of a therapy for me, being in

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<v Speaker 3>the kitchen on my off days, just to let my

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<v Speaker 3>brain escape and be a part of something else.

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<v Speaker 4>Discovery so.

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<v Speaker 1>Fascinating. But correct me if I'm wrong. Your focus is

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<v Speaker 1>more on baking than cooking. Right, So when you're testing recipes,

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<v Speaker 1>how do you sample without wasting like a full cake

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<v Speaker 1>or a whole batch? I mean, do you taste the batter,

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<v Speaker 1>make a smaller version? What do you do?

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<v Speaker 5>Yeah?

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<v Speaker 3>You know, I think the testing process it, you know,

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<v Speaker 3>I think baking failure is a part of baking. You know,

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<v Speaker 3>in cooking you can you can revive something, you can

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<v Speaker 3>change your spices, change your liquid, you can revive and

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<v Speaker 3>correct along the way. Baking is an education through testing

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<v Speaker 3>failure and getting right back in there again. But it's

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<v Speaker 3>like my mom taught me that even if a cake

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<v Speaker 3>crumbles or falls apart, when you take it out of

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<v Speaker 3>the pan.

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<v Speaker 4>That's what you make a trifle out of.

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<v Speaker 3>So I always find a way to take what I test,

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<v Speaker 3>and I take the failures and I'll still enjoy them.

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<v Speaker 3>You know, when you've baked long enough, not all of

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<v Speaker 3>the failures are disgusting. They just may not look the

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<v Speaker 3>right way. So I'll eat it or share it with

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<v Speaker 3>family and friends ask for their fear feedback. I think

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<v Speaker 3>that's some of the best ways to get yourself taught

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<v Speaker 3>a little bit more is to have other people give

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<v Speaker 3>you some advice. But yeah, I try not to waste things,

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<v Speaker 3>and yeah, I'm team dough. I eat the batter, I

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<v Speaker 3>taste everything before it goes in the oven.

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<v Speaker 1>It's good. So let's talk about oven temperatures. And I

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<v Speaker 1>already know the answer to this question. But how important

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<v Speaker 1>is oven temperature? Bake baking temperature, and baking time time temperature.

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<v Speaker 1>It's everything, isn't it?

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<v Speaker 3>And I'll add one more to that next time temperature

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<v Speaker 3>and the weight of your ingredients. Oh, American bakers do

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<v Speaker 3>not learn to bake by weight, but weighing your ingredients

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<v Speaker 3>and grams is the international language of baking, and I

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<v Speaker 3>learned that early on in my travels in France and

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<v Speaker 3>England and other places where I was taking classes, they

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<v Speaker 3>were weighing everything. And when I started weighing my ingredients,

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<v Speaker 3>the outcome changed immediately. One day something would be great,

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<v Speaker 3>the next day it would be off.

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<v Speaker 4>And I was like, I don't know.

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<v Speaker 3>I did everything the right way, and then I realized

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<v Speaker 3>I wasn't weighing my flour correctly. I wasn't weighing my ingredients.

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<v Speaker 3>And then weight, time, and temperature became the three variables

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<v Speaker 3>that the outcomes. They're kind of like self correct yourself

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<v Speaker 3>pretty quickly.

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<v Speaker 1>M I cook a lot of salmon. I bake a

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<v Speaker 1>lot of salmon, and I always use the same temperature

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<v Speaker 1>in the same time, but the size of the pieces

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<v Speaker 1>of the salmon can vary. Not a great deal, but

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<v Speaker 1>sometimes they do, do you know. And from doing this

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<v Speaker 1>these episodes and talking to people like you, I discovered

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<v Speaker 1>that the more butter I use, the more grass fed

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<v Speaker 1>butter I use, the more it covers up my mistakes.

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<v Speaker 1>Like I can nuke the hell out of the salmon,

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<v Speaker 1>it's still going to be moist.

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<v Speaker 4>Yeah, you've got your butter.

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<v Speaker 3>You gotta Hey, if you doubt something in butter or

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<v Speaker 3>a glaze or icing, you can hide a lot of

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<v Speaker 3>the imperfections.

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<v Speaker 1>That's right, that's right.

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<v Speaker 3>You know, I swore that whoever invented butter cream was

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<v Speaker 3>not because they wanted butter cream. It was to cover

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<v Speaker 3>up an ugly cake they made, and that was the

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<v Speaker 3>invention of butter cream. I'm convinced of it.

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<v Speaker 1>Right, right, right, Okay, So all the recipes that you've created,

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<v Speaker 1>what's three are you most proud of? And why?

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<v Speaker 3>Oh, the three I'm the most proud of, Well, they're

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<v Speaker 3>all you know that sentimental comes back into play. It's

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<v Speaker 3>I've baked a lot of things, and I always love

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<v Speaker 3>to bake something new. I think that's my favorite thing

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<v Speaker 3>to make is something I've never made before. But the

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<v Speaker 3>three things that I think I'm the most proud of

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<v Speaker 3>would be my cinnamon rolls. I spent months perfecting what

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<v Speaker 3>I call a pan of centers. I do not like

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<v Speaker 3>a dry edge of a cinnamon roll that bakes to

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<v Speaker 3>the side of the pan. I reach right for the middle,

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<v Speaker 3>unapologetically take that middle one right out of the pan.

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<v Speaker 3>But then I figured out the solution so that every

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<v Speaker 3>cinnamon roll tastes like it just came out of the

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<v Speaker 3>center of the pan. So I love my cinnamon rolls.

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<v Speaker 3>I love my oatmeal cream pies. As a I would

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<v Speaker 3>always beg my mom to buy the Little Debbie oatmeal

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<v Speaker 3>cream pies at the grocery store. And so a baking

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<v Speaker 3>quest for someone like me is, well, surely I can

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<v Speaker 3>make a better one than I could buy at this

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<v Speaker 3>like snack food, you know, box of stuff.

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<v Speaker 4>At the grocery store.

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<v Speaker 3>So when I perfected the oatmeal cream pie, that was

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<v Speaker 3>another baking accomplishment. And then when I recreated a cake

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<v Speaker 3>that my mom loved from childhood, this cherry pecan cake

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<v Speaker 3>from a bakery in Birmingham that's no longer in business,

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<v Speaker 3>and I had her in the kitchen for all the tastings, like, Mom,

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<v Speaker 3>are we on the right track? Does it taste like

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<v Speaker 3>it should? And when she nodded her head and said, oh,

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<v Speaker 3>this tastes like the cake from my childhood, I knew

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<v Speaker 3>it was like a dang good one. And that was

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<v Speaker 3>a recipe I created the mother's day before she passed

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<v Speaker 3>away three months later. So she got to have this

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<v Speaker 3>cake and for me, that will forever be a connection

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<v Speaker 3>to my mom and a memory that I'm glad we

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<v Speaker 3>got to have together.

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<v Speaker 1>That's very nice since you've baked all around the world. Okay,

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<v Speaker 1>what dish or ingredient you think we could use more

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<v Speaker 1>in our everyday lives in the United States that we

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<v Speaker 1>typically wouldn't think to use.

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<v Speaker 3>Carda mom explain place carda mom in baking is so

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<v Speaker 3>nice and it pairs perfectly with cinnamon. You know a

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<v Speaker 3>lot of the Swedish breads and pastries they're either cardamom

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<v Speaker 3>or cinnamon. But even the cinnamon versions have some cardamom

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<v Speaker 3>in it, and it just has such a way of

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<v Speaker 3>changing the flavor profile even if you don't like it

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<v Speaker 3>too strong. And I think that's where people get in

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<v Speaker 3>a version to cardamom as they say, oh, it's too much.

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<v Speaker 3>I don't it's overpowering. I say, mix it in with

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<v Speaker 3>some cinnamon and that'll start being a game changer when

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<v Speaker 3>you bake.

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<v Speaker 1>Okay, and you know you're teaching all the time online,

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<v Speaker 1>in person on TV. Have you ever learned something unexpected

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<v Speaker 1>from one of your students?

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<v Speaker 4>Oh? Always, that's the thing.

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<v Speaker 3>I I It's hard to say I'm the teacher because

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<v Speaker 3>I always feel like the student. And I think if

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<v Speaker 3>you're always learning and then sharing, what you learn, it

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<v Speaker 3>just continues to help everybody. And I believe in a

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<v Speaker 3>community of people learning together. I learn from I learn

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<v Speaker 3>everywhere I go. If I teach alongside another baking you know,

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<v Speaker 3>cookbook author or chef, I'm learning something from them that

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<v Speaker 3>I bring back into the kitchen and use the next

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<v Speaker 3>time I do something Like when I was in England

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<v Speaker 3>a few years ago, I was in a class that

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<v Speaker 3>the instructor was needing dough a different way than I had,

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<v Speaker 3>and I loved a handkneed dough and when I watched

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<v Speaker 3>her do it, it was another AHA moment for me.

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<v Speaker 3>And then I incorporate it in now to my teaching

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<v Speaker 3>as an alternative way to need doe and help people

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<v Speaker 3>build their confidence. So yeah, I'm always learning and then

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<v Speaker 3>sharing it with people that are learning from me.

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<v Speaker 1>Right, and you've published a number of cookbooks over the years,

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<v Speaker 1>and you have two more coming out later this year.

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<v Speaker 1>It's time to bake and cook cookies in everyday cooptails.

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<v Speaker 3>Yeah, so I've got the I've got the range for you,

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<v Speaker 3>yeah too.

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<v Speaker 1>What can we expect from these two new books of yours?

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<v Speaker 3>So it's time to bake cookies is exactly what it

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<v Speaker 3>sounds like it is just my love letter to baking cookies.

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<v Speaker 3>I created a recipe for what I call a taste

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<v Speaker 3>just like wedding cake sandwich cookie, because I love the

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<v Speaker 3>taste of wedding cake. That almond extract is the hidden

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<v Speaker 3>ingredient in a wedding cake. But you don't get many

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<v Speaker 3>cookies that have that almond profile. So I took cream

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<v Speaker 3>of tartar that you haven't a snicker doodle, you get

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<v Speaker 3>that really tender cookie.

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<v Speaker 4>I use cream of tartar in it.

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<v Speaker 3>I put almond extract, I put sprinkles in it so

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<v Speaker 3>that it felt like a celebration, and then I put

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<v Speaker 3>butter cream between two cookies and it's it's fabulous.

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<v Speaker 4>So that's on the cover of the book.

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<v Speaker 3>I love language in baking two cookies.

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<v Speaker 4>And then baking and hanging out.

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<v Speaker 3>In the kitchen also makes you want to have a cocktail.

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<v Speaker 3>So I have another cocktail book coming out. It's called

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<v Speaker 3>Everyday Cooptails. I love a coop glass. I love the shape.

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<v Speaker 3>I love the vintage ones that I find when I'm

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<v Speaker 3>in Europe. I love collecting them, and so I thought,

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<v Speaker 3>there's got to be more than you can drink from

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<v Speaker 3>a coop glass than champagne or maybe a few artisan

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<v Speaker 3>cocktails at a bar where the mixologists are doing really

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<v Speaker 3>great things, but you could never recreate it at home.

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<v Speaker 3>So my colleague Broke Bell and I put our heads

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<v Speaker 3>together and we came up with all these cooptails that

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<v Speaker 3>you drink every day, from a not frozen pina Colada

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<v Speaker 3>to a Bushwhacker, which is a frozen cocktail that is

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<v Speaker 3>so good, blueberry lemon drop, a la Vie and rose,

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<v Speaker 3>my tribute to my love for France and the pink

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<v Speaker 3>colored sky and the sunset. So it's a cocktail for

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<v Speaker 3>every mood and every season.

0:11:51.920 --> 0:11:52.479
<v Speaker 5>Beautiful.

0:11:52.760 --> 0:11:55.520
<v Speaker 1>Okay, So this week we recap season two, episode fourteen.

0:11:55.520 --> 0:11:58.080
<v Speaker 1>It should have been Laureli, where we got a glimpse

0:11:58.520 --> 0:12:01.440
<v Speaker 1>of Friday night dinner at the Gilmore's. Tell me what

0:12:01.520 --> 0:12:04.680
<v Speaker 1>you might want to prepare and serve at one of

0:12:04.679 --> 0:12:06.040
<v Speaker 1>those Friday night dinners.

0:12:06.280 --> 0:12:08.760
<v Speaker 3>Well, I love that they started with a Manhattan that

0:12:08.920 --> 0:12:11.040
<v Speaker 3>like was a complete like I could sit down at

0:12:11.040 --> 0:12:14.640
<v Speaker 3>the table and be totally fine because the Manhattan is

0:12:14.640 --> 0:12:17.240
<v Speaker 3>probably my signature cocktail I want to have most nights

0:12:17.280 --> 0:12:19.640
<v Speaker 3>of the week. So I felt like, okay, I can

0:12:19.679 --> 0:12:23.520
<v Speaker 3>come to family dinner. It looks just so very formal setting.

0:12:23.559 --> 0:12:25.640
<v Speaker 3>You know, I think a Friday night family dinner is

0:12:25.640 --> 0:12:29.280
<v Speaker 3>something like casual, and I was expecting this very like

0:12:30.080 --> 0:12:32.800
<v Speaker 3>get the family around the table vibe. And then in

0:12:32.840 --> 0:12:38.000
<v Speaker 3>the episode when the mood is a little cold, with

0:12:38.080 --> 0:12:41.160
<v Speaker 3>some temper tantrums and some emotions, I really wanted another

0:12:41.200 --> 0:12:43.240
<v Speaker 3>Manhattan to get through the drama of it all.

0:12:43.440 --> 0:12:47.520
<v Speaker 1>Oh yeah, those Friday night dinners on Gilmore. That's not casual.

0:12:47.559 --> 0:12:53.880
<v Speaker 1>That's an inquisition. That's that's Emily's weekly inquisition against her daughter. Yeah.

0:12:53.920 --> 0:12:55.920
<v Speaker 3>I felt Emily needed to set the tone for the

0:12:55.960 --> 0:12:58.559
<v Speaker 3>whole evening. But I would help her out and make

0:12:58.600 --> 0:13:00.760
<v Speaker 3>a beautiful cake for dessert. You know, I felt like

0:13:00.800 --> 0:13:03.720
<v Speaker 3>that family dinner needed a beautiful layer cake to finish

0:13:03.840 --> 0:13:04.559
<v Speaker 3>the evening with.

0:13:06.440 --> 0:13:10.240
<v Speaker 1>They rarely last that long. Somebody's like getting up and

0:13:10.280 --> 0:13:14.040
<v Speaker 1>storming out by you know, the middle of the main course.

0:13:14.640 --> 0:13:17.240
<v Speaker 3>Hey, that brings some fun to it. Also, again, another

0:13:17.280 --> 0:13:18.920
<v Speaker 3>reason you need an everyday cooptail.

0:13:21.960 --> 0:13:34.240
<v Speaker 1>They need a lot of them. Yeah, do you think

0:13:34.800 --> 0:13:36.200
<v Speaker 1>so you saw the episodes, do you think it would

0:13:36.200 --> 0:13:39.120
<v Speaker 1>be harder to impress Emily or Richard with your meal?

0:13:40.160 --> 0:13:42.959
<v Speaker 3>Oh, Emily Emily's the one you've got to break. It's

0:13:43.440 --> 0:13:46.520
<v Speaker 3>the way I perceive it. It's her show, it's her

0:13:46.720 --> 0:13:48.920
<v Speaker 3>when the door opens till the end of the evening,

0:13:49.080 --> 0:13:50.240
<v Speaker 3>from drama and all.

0:13:50.320 --> 0:13:51.720
<v Speaker 4>It's the way she needed it to be.

0:13:52.240 --> 0:13:54.080
<v Speaker 3>So I think it's one of those dinners I would

0:13:54.080 --> 0:13:55.760
<v Speaker 3>be shaking in my boots at the door if I

0:13:55.800 --> 0:13:58.000
<v Speaker 3>were bringing a dessert. Probably not going to live up

0:13:58.040 --> 0:13:58.920
<v Speaker 3>to her expectation.

0:13:59.320 --> 0:14:00.280
<v Speaker 5>Right, right, right?

0:14:01.040 --> 0:14:03.959
<v Speaker 1>Did you notice that that my diner, Luke's Diner was

0:14:04.280 --> 0:14:06.760
<v Speaker 1>very empty in this episode? I mean, it's so it happens.

0:14:06.880 --> 0:14:08.920
<v Speaker 1>So what's your take on diner food? Do you think

0:14:09.559 --> 0:14:12.080
<v Speaker 1>diners should evolve with the times or is it the

0:14:12.240 --> 0:14:14.240
<v Speaker 1>charm and keeping it.

0:14:14.160 --> 0:14:15.720
<v Speaker 4>Classic the charm?

0:14:16.280 --> 0:14:18.280
<v Speaker 3>You know, you say the word diner and I want

0:14:18.280 --> 0:14:20.920
<v Speaker 3>to slice a pie. I don't even love eating pie

0:14:20.920 --> 0:14:23.240
<v Speaker 3>that much, but you say the word diner and I

0:14:23.320 --> 0:14:25.040
<v Speaker 3>need a cherry pie.

0:14:25.120 --> 0:14:26.920
<v Speaker 4>That is like, hands down.

0:14:27.200 --> 0:14:29.880
<v Speaker 3>That word takes me to a place with dessert that

0:14:30.000 --> 0:14:32.800
<v Speaker 3>I know I'm going to have to have pie. Right,

0:14:32.840 --> 0:14:36.200
<v Speaker 3>I'm intrigued by what was it bagel hockey on your

0:14:36.240 --> 0:14:38.440
<v Speaker 3>on your bar counter? I mean, the empty place was

0:14:38.440 --> 0:14:40.479
<v Speaker 3>calling for something else with baked.

0:14:40.240 --> 0:14:45.720
<v Speaker 1>Goods, right, right, right, right, let's go off food a

0:14:45.800 --> 0:14:50.480
<v Speaker 1>little bit. But since this happened in the diner, Christopher's

0:14:50.560 --> 0:14:55.120
<v Speaker 1>little freak out, you think it was justified. And I

0:14:55.440 --> 0:14:58.280
<v Speaker 1>don't get where the moral equivalency is where Christopher coming

0:14:58.320 --> 0:15:00.360
<v Speaker 1>down the Laurel line that way after so many years

0:15:00.360 --> 0:15:03.520
<v Speaker 1>of sort of absconding and being a deadbeat. So what

0:15:03.640 --> 0:15:04.920
<v Speaker 1>do you think of all that?

0:15:05.160 --> 0:15:07.920
<v Speaker 3>It took me down at the end of the episode.

0:15:08.040 --> 0:15:12.520
<v Speaker 3>I mean, I had felt like so much emotion. I

0:15:12.680 --> 0:15:16.760
<v Speaker 3>felt this connection obviously dealing with the drama of him

0:15:16.760 --> 0:15:20.920
<v Speaker 3>bringing his girlfriend unexpectedly and how to interact with a

0:15:21.080 --> 0:15:23.640
<v Speaker 3>child and her father and the now the girlfriend of

0:15:23.720 --> 0:15:26.680
<v Speaker 3>all of that, So you already have this emotional maybe

0:15:26.720 --> 0:15:27.640
<v Speaker 3>tension building.

0:15:28.360 --> 0:15:31.000
<v Speaker 4>But then when he flipped and freaked in.

0:15:31.000 --> 0:15:34.760
<v Speaker 3>The diner, I was maybe that was like the like,

0:15:35.240 --> 0:15:38.280
<v Speaker 3>I don't know, the t bone of the car accident

0:15:38.320 --> 0:15:41.760
<v Speaker 3>that I didn't see coming. I was sitting there with

0:15:41.800 --> 0:15:45.280
<v Speaker 3>her with my jaw open at the end, like, no way.

0:15:45.440 --> 0:15:47.840
<v Speaker 1>How inappropriate was it for him to bring sharing?

0:15:48.240 --> 0:15:49.680
<v Speaker 4>Yeah he should.

0:15:49.440 --> 0:15:51.440
<v Speaker 1>Have told he told, right.

0:15:51.400 --> 0:15:55.640
<v Speaker 3>He should have told, you don't surprise, No, you don't,

0:15:55.720 --> 0:15:58.960
<v Speaker 3>and and yeah, you don't surprise with that you gotta tell.

0:15:59.720 --> 0:16:01.640
<v Speaker 4>I mean, he really I could really give him some

0:16:01.680 --> 0:16:02.440
<v Speaker 4>coaching after this.

0:16:03.360 --> 0:16:06.880
<v Speaker 1>But poor Laurel I right, I mean just she handled

0:16:06.880 --> 0:16:11.160
<v Speaker 1>that with as much grace as as she could possibly muster.

0:16:11.640 --> 0:16:15.040
<v Speaker 3>I always appreciate someone's honesty. She duves so deep to

0:16:15.120 --> 0:16:18.600
<v Speaker 3>convey something to him that I think she thought would

0:16:18.600 --> 0:16:22.840
<v Speaker 3>bring them closer, like you. Being in this relationship has

0:16:23.960 --> 0:16:26.360
<v Speaker 3>allowed me to reflect and now I know how I

0:16:26.400 --> 0:16:29.280
<v Speaker 3>can move forward and not feel so maybe this weird

0:16:29.440 --> 0:16:33.880
<v Speaker 3>unspoken thing. And then he took it so like, how

0:16:34.080 --> 0:16:36.200
<v Speaker 3>dare you put that on me? I was like, how

0:16:36.280 --> 0:16:37.800
<v Speaker 3>dare you react this way?

0:16:38.080 --> 0:16:42.120
<v Speaker 1>Do you think that he did that because he didn't

0:16:42.280 --> 0:16:45.400
<v Speaker 1>get the result that he was seeking? Do you think

0:16:45.400 --> 0:16:47.560
<v Speaker 1>it was a manipulative thing? Do you think he set

0:16:47.600 --> 0:16:50.640
<v Speaker 1>her up, brought Sherry in because he really does want

0:16:50.760 --> 0:16:53.320
<v Speaker 1>Laura l I back, and she didn't react the right way.

0:16:54.320 --> 0:16:58.520
<v Speaker 3>I thought about that, But I also thought, maybe this

0:16:58.720 --> 0:17:02.960
<v Speaker 3>is just that great that some people have that they

0:17:03.000 --> 0:17:06.000
<v Speaker 3>can't hear an honest conversation that should have brought just

0:17:06.080 --> 0:17:11.760
<v Speaker 3>maybe acknowledgment and support for Larlai. Instead, it was made

0:17:11.760 --> 0:17:16.720
<v Speaker 3>it about him, and how dare you lay this life burden?

0:17:16.800 --> 0:17:19.680
<v Speaker 3>On me, and I was like, you know, I've known

0:17:19.720 --> 0:17:21.399
<v Speaker 3>people in my life like this, and I was like,

0:17:21.480 --> 0:17:24.200
<v Speaker 3>oh my god, that trait is something I hate in people.

0:17:24.240 --> 0:17:26.399
<v Speaker 3>You turned it all around, made it about you, and

0:17:26.440 --> 0:17:27.680
<v Speaker 3>it was so inappropriate.

0:17:27.960 --> 0:17:34.600
<v Speaker 1>I can't I can't imagine. I can't imagine a person

0:17:34.760 --> 0:17:38.639
<v Speaker 1>or a character with more objectionable traits than that. Christopher.

0:17:39.520 --> 0:17:41.760
<v Speaker 1>I just it's amazing to watch, isn't it.

0:17:42.280 --> 0:17:46.080
<v Speaker 4>Yeah? Yeah, I was like, God, I's just shocked by it.

0:17:46.640 --> 0:17:53.680
<v Speaker 1>Wow. All right, here's the biggest question of them all.

0:17:54.200 --> 0:17:57.720
<v Speaker 1>No one's ever asked you this question. I don't mean

0:17:57.760 --> 0:17:59.680
<v Speaker 1>to drop it on you. This is not like a

0:17:59.760 --> 0:18:03.080
<v Speaker 1>law or AE thing on Christopher. I'm not dropping a

0:18:03.080 --> 0:18:04.879
<v Speaker 1>bomb on you, but it's kind of like that. So

0:18:05.000 --> 0:18:05.560
<v Speaker 1>get ready.

0:18:05.960 --> 0:18:06.520
<v Speaker 4>I'm ready.

0:18:07.480 --> 0:18:11.480
<v Speaker 1>If Brian, if Brian you were to come in to

0:18:11.600 --> 0:18:15.600
<v Speaker 1>Luke Steiner, what would you order? Where would you sit? Sorry,

0:18:16.000 --> 0:18:18.240
<v Speaker 1>I don't mean to put the pressure on you like this.

0:18:19.080 --> 0:18:23.280
<v Speaker 3>Well, I loved in the episode you offered them anywhere

0:18:23.280 --> 0:18:25.399
<v Speaker 3>they wanted to sit, So it did get in my

0:18:25.520 --> 0:18:28.679
<v Speaker 3>mind about where would I go if I had an

0:18:29.000 --> 0:18:33.240
<v Speaker 3>entire place, and I would have turned left and gone

0:18:33.240 --> 0:18:34.640
<v Speaker 3>to the table by the window.

0:18:35.119 --> 0:18:38.679
<v Speaker 4>Always looking for. I like the where it sits by.

0:18:38.560 --> 0:18:41.440
<v Speaker 3>The bar, and then I have to say, just being

0:18:41.520 --> 0:18:44.280
<v Speaker 3>in the bar and the references to canoli and bagel

0:18:44.400 --> 0:18:46.400
<v Speaker 3>kind of made me want to have a weird hybrid

0:18:46.560 --> 0:18:51.000
<v Speaker 3>of of everything bagel canoli like a savory thing, So

0:18:51.080 --> 0:18:53.080
<v Speaker 3>I thought, maybe we go somewhere hybrid on that.

0:18:54.440 --> 0:18:56.399
<v Speaker 1>Excellent Brian hart Hoffmann.

0:18:56.640 --> 0:18:57.320
<v Speaker 5>You are.

0:18:59.119 --> 0:19:03.560
<v Speaker 1>Not only a world traveling entrepreneur, but a witty rock anteur.

0:19:05.119 --> 0:19:08.520
<v Speaker 1>Thank you so much for your time. Please please come back. Okay,

0:19:08.800 --> 0:19:12.800
<v Speaker 1>absolutely we want to talk more with you and hear

0:19:12.880 --> 0:19:16.680
<v Speaker 1>more about your adventures in baking Land and beyond. All

0:19:16.720 --> 0:19:20.280
<v Speaker 1>the best to you, and that's going to wrap us

0:19:20.359 --> 0:19:25.159
<v Speaker 1>up here, folks, best fans on the planet. Keep the

0:19:25.200 --> 0:19:27.720
<v Speaker 1>cards and letters comeing, and remember where you lead, we

0:19:27.760 --> 0:19:28.399
<v Speaker 1>will follow.

0:19:28.520 --> 0:19:59.240
<v Speaker 5>Stay safe everyone, everybody, and don't

0:19:59.280 --> 0:20:02.760
<v Speaker 1>Forget Follow us on Instagram at I Am all In

0:20:03.000 --> 0:20:17.920
<v Speaker 1>podcast and email us at Gilmore at iHeartRadio dot com.