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Speaker 1: Sadie's Benz and we're so excited to have Christina Tosi here,

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Speaker 1: and and our friend Leishreger is.

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Speaker 2: Going to be here in a few minutes too. He's

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Speaker 2: here now, just making.

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Speaker 3: Sure we're keeping him quiet on the other side of

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Speaker 3: the room.

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Speaker 2: So Christina Tosi, good morning, thanks for being here. By

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Speaker 2: the way, let me turn your thing on.

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Speaker 1: There you are, good morning.

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Speaker 2: Years ago, there was a restaurant here in town we

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Speaker 2: used to go to and the desserts there were just incredible.

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Speaker 2: And then then one day the lady who did all

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Speaker 2: the desserts opened up her own, her own store called

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Speaker 2: Milk Bar, where she would take frosted flakes. I guess

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Speaker 2: as an example, it's.

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Speaker 1: Actually corn corn. Lady Secrets Scott e ear muffs corn flakes.

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Speaker 2: She would make cornflake milk gown explain what you would

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Speaker 2: do with cereals. It was so innovative.

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Speaker 1: So I came up with this dessert actually at the

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Speaker 1: moment Fuku Restaurants, because I was trying to figure out

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Speaker 1: a dessert that I could feed every one that would

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Speaker 1: resonate with everyone. And like you think about dessert people,

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Speaker 1: someone's a cheesecake, someone's a chocolate seu fle. Someone's like

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Speaker 1: a lemon tart, right, that's like a very wide spot

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Speaker 1: for a pastry chef. So I was like, what's the

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Speaker 1: flavor that everyone gets that would move everyone, that's memorable,

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Speaker 1: that's like on the nose, but off the nose, blah

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Speaker 1: blah blah. And I had this idea because I was

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Speaker 1: just like walking up and down the aisles in my

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Speaker 1: local bodegga in the East Village and I went through

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Speaker 1: the cereal. I was like going into the produce isle

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Speaker 1: on the snack and cookie island. I was like, eh, cereal.

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Speaker 1: And then I was like, is this a thing or

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Speaker 1: is this not a thing? You know, when you have

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Speaker 1: a good idea, you're like, is this it or is

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Speaker 1: this completely not it? And I grabbed a box of

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Speaker 1: corn flakes, which for me is not my cereal. That's

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Speaker 1: not my cereal of choice. That's that's like a loaded question.

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Speaker 1: It depends on my day, it depends on my mood.

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Speaker 1: What did I just eat? What are my options? I'm

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Speaker 1: a girl no matter what.

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Speaker 2: The natural flavor.

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Speaker 1: But have you had fruity pebbles with the marshmallows in them?

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Speaker 1: Who you're you're purest any? So I was like it

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Speaker 1: was more the idea of the milk that's left in

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Speaker 1: your bowl after you eat all the cereal line it

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Speaker 1: because also like not to you can't choose a cereal,

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Speaker 1: Like those are fighting words, Like it couldn't be golden grams,

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Speaker 1: it couldn't be Captain crunch, it couldn't be just it

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Speaker 1: had to be the idea, the flavor of the idea,

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Speaker 1: not the specificity of a cereal. So I grabbed cornflakes

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Speaker 1: and cereal milk. We take corn flakes, we toast them

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Speaker 1: to deepen the flavor. We wash milk like literally a

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Speaker 1: giant vat of you know, milk, like you could take

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Speaker 1: a bubble bath in it. Right, it's like a swimming

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Speaker 1: pool you could cannon ball in. We wash all the

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Speaker 1: flavor off, We strain it. We season it with a

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Speaker 1: little bit of light brown sugar, a little salt just

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Speaker 1: to do the thing, just to season it just so.

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Speaker 1: We whip it in soft serve ice cream, I think

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Speaker 1: is probably its finest form, and then we garnish it

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Speaker 1: with cornflake crunch, which is like salty sweat crunchy bunchies,

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Speaker 1: you know, all things.

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Speaker 3: This is like porn for Scotty.

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Speaker 1: And it's like, it's this. What I love about it

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Speaker 1: is it's like on the nose and off the nose.

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Speaker 1: You can't quite put your finger on it. You don't

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Speaker 1: exactly know what cereal it is. And even if you're

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Speaker 1: a fruity pebbles girl, it does the thing for you.

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Speaker 2: It does. And so you started doing other recipes.

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Speaker 1: And yeah, it like started this crazy empire that I

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Speaker 1: was just like, I don't know this is a good idea?

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Speaker 1: Is it's not a good I just put it out in.

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Speaker 2: The world, all right, let me roll the calendar forward.

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Speaker 2: And much success with milk bar, and I still still

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Speaker 2: I got a birthday cake slice the other I deliver

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Speaker 2: it right to my house.

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Speaker 1: Sixteen years and it start sweet sixteen. I feels so.

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Speaker 2: Apport love it. So roll the calendar forward. Here comes

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Speaker 2: pandemic and you are used to going in and working

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Speaker 2: your off right and working hard as an incredible, incredible entrepreneur,

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Speaker 2: isn't it. But now you have to stay home. Listen

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Speaker 2: to this story. This is where it gets really interesting.

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Speaker 2: You have to stay home and you want to get

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Speaker 2: out and work, but you can't. So what do you do.

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Speaker 1: I turn the camera around on myself, like I'm a baker,

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Speaker 1: and when you're a baker, you bake like that is,

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Speaker 1: you bake on a good day, you bake on a

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Speaker 1: bad day. You bake to show up for other people,

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Speaker 1: Like baking dessert is your conduit for the world. And

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Speaker 1: I felt a lot of the same things that everyone

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Speaker 1: else is feeling. And I thought, like, when you bake,

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Speaker 1: you're baking to show up. So what do you do

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Speaker 1: when you can't show up for people anymore? And the

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Speaker 1: reality was I was at home baking because it's the

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Speaker 1: thing that made me feel good. And I was like,

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Speaker 1: m this is a cereal note, this is a good

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Speaker 1: idea or a bad idea. And I literally just turned

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Speaker 1: the camera around on myself and.

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Speaker 2: I started doing a daily a daily show, A daily show.

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Speaker 1: I literally put a video out into the world and

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Speaker 1: was like, Hey, do you want to should we just

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Speaker 1: all bake together? Should we start a club? Like let's

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Speaker 1: really be dorky about it. Should we like do this thing?

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Speaker 4: What?

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Speaker 1: If so, when are you free tomorrow? Like just out

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Speaker 1: into the world. Do you want to like bake together tomorrow?

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Speaker 1: If so, what time? Two pm? Apparently was the time

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Speaker 1: that everyone was available, And I started this thing called

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Speaker 1: bake club every single day at two pm for like

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Speaker 1: one hundred and something days. We do it weekly now,

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Speaker 1: and this crazy, beautiful, wonderful community all across the US.

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Speaker 1: Like of all of the differences and similarities, it's like

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Speaker 1: the thing that bonds people together. It's unfussy. We don't

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Speaker 1: tell you what we're baking. We literally just tell you

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Speaker 1: the simple ingredients that you need. So it's a total

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Speaker 1: leap of faith moment. You just show up as you are.

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Speaker 1: You bring whatever you have, pantry, ingredients, your creativity, your imagination,

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Speaker 1: and we go, like, just start in life.

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Speaker 2: I'll just go. So you started doing this the bake club, right,

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Speaker 2: bake club. No, don't be shy, be real. Tell everyone

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Speaker 2: the numbers of people that were actually there. Listen to this.

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Speaker 1: Well, I didn't ever measure it because you're when you're

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Speaker 1: the person doing it, you know this. You're just showing

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Speaker 1: up being yourself as you are. My husband just boosted

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Speaker 1: something online yesterday that was like one hundred thousand people plus. Wow,

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Speaker 1: So just join it. But the beauty is like some

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Speaker 1: people would bake, some people would just show up to watch.

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Speaker 1: I know my mom was just showing up to like

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Speaker 1: be like what's up. That's my daughter, just checking in

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Speaker 1: on her. But like, we got these amazing stories of

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Speaker 1: people from all across the US of like someone that

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Speaker 1: had lost someone like a mother and a son that

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Speaker 1: were sort of at odds, and this was the one

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Speaker 1: thing that they could do together every day that like

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Speaker 1: brought them together, bonded them together, or like people just

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Speaker 1: getting wacky, you know, just pulling whatever random ingredients in

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Speaker 1: and doing their thing. And uh, it's been awesome and

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Speaker 1: it continues on.

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Speaker 3: I love it.

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Speaker 2: Can you turn him on? I don't know how to

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Speaker 2: remind this thing? Nate has a question y. You're so right.

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Speaker 2: So every time I go see my mom, we bake

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Speaker 2: something together. Question for you, what do you think about

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Speaker 2: browning butter?

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Speaker 1: I love to brown butter. Wait are we doorking out

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Speaker 1: on desserts that we're going straight in? Okay, for anyone

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Speaker 1: that is or isn't a baker out there, if you're

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Speaker 1: trying to level up your game and just give like

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Speaker 1: more depth of flavor to your baked good, take the butter,

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Speaker 1: put it in a pan and let it melt. It's

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Speaker 1: gonna get scary. It's melted. You keep going, it's going

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Speaker 1: to start to turn color. That gets scary. What am

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Speaker 1: I doing? You're basically burning the milk solids in butter,

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Speaker 1: because butter is milk solids, fat and water. And you

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Speaker 1: take it off, probably when it's darker than you even

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Speaker 1: think appropriate, and you're going to have the most amazing

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Speaker 1: nutty flavor in any baked good you put it in.

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Speaker 2: See, you don't have to do it. Nate. I always

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Speaker 2: thought of you having a deep nutty flavor.

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Speaker 1: But Nate comes brown buttered already. His heart is brown bust.

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Speaker 2: So this daily, daily journey with one hundred thousand, at

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Speaker 2: least one hundred thousand people, or a Baked Club. Now,

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Speaker 2: this is the cookbook that came out yesterday. It is

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Speaker 2: called Baked Club in this so this you've had other cookbooks,

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Speaker 2: but this is different.

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Speaker 1: This is different.

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Speaker 2: It lands different.

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Speaker 1: It's completely well, first off, it's just one hundred and

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Speaker 1: one unfussy recipes. So it starts from pantry ingredients like

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Speaker 1: graham crackers, rainbow sprinkles, all the all the stuff that's

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Speaker 1: in your pantry that you don't think about, what if

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Speaker 1: I make this at home? All the way to like well,

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Speaker 1: there's dropoffa bul desserts which are like the desserts you

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Speaker 1: ding dong drop at like someone's office or front door,

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Speaker 1: what have you? Daily? Bread baking for breakfast and then

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Speaker 1: tabletop treats. So you're trying to like get fancy with

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Speaker 1: a chocolate mirror cake or crumber lay, we got you.

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Speaker 2: I like this one sitting with brown sugar goo.

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Speaker 1: Good. But it's meant to be like an invitation and

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Speaker 1: where I think a lot of cookbooks that are so

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Speaker 1: brilliant can be a little scary, right, and this really

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Speaker 1: is the book for confident bakers, but also people that

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Speaker 1: are like, am I baker?

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Speaker 5: So is that right for me? I never bake ever.

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Speaker 5: I don't think in my life I've ever baked anything.

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Speaker 5: Where would I start with this? I can start with.

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Speaker 1: You just literally thumb through it, like what strikes your fancy?

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Speaker 5: And is it when you give people a time like

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Speaker 5: let's say it's gonna be forty five minutes, does that

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Speaker 5: include the prep time of whatever you have to put in.

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Speaker 1: There and do all that? I no, no, I start,

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Speaker 1: I literally start from the beginning. And I'm just like

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Speaker 1: we're in this together. What's an easy place to start?

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Speaker 1: What's your vibe? Like, what's what's your favorite dessert.

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Speaker 5: Uh, I like things with chocolate.

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Speaker 1: Okay, chocolate cookies, Oh, brownies as you like? Oh are

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Speaker 1: you ready for this? It's seven ingredients. You melt chocolate

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Speaker 1: chips down with butter. You mix in some sugar. You

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Speaker 1: don't need a stand mixer. You literally need a bowl

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Speaker 1: in a wooden spoon like Grandma style. Okay. You add cocoa, powder, flour, salt.

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Speaker 1: You put it in a pan. You take it out

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Speaker 1: before you think it's done, because brownies are the best

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Speaker 1: when they're gooey and fudgy. Yeah, and you're a freaking star.

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Speaker 2: Okay.

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Speaker 1: And by the way, you could put I don't know

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Speaker 1: what other mayos do you put mayo in that? I

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Speaker 1: have a chocolate Mayo cake in there, thank you, because

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Speaker 1: mayo mayo is like one of the secret ingredient weapons

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Speaker 1: of a great chocol o cake.

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Speaker 3: I can tell Danielle chocolate cake again for the rest.

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Speaker 2: Do you want to see this?

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Speaker 3: No, you don't want to see this Mayo.

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Speaker 2: She's disgusted by mayo.

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Speaker 1: Girl. Mayo is eggs. Here's vanilla, well I brought especially Yeah,

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Speaker 1: she'll puke. Okay, there's nothing. Oh my god, this is

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Speaker 1: I'm literally witnessing. Okay, I have so many great desserts here,

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Speaker 1: and no condiments from the condiment aisle were harmed in

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Speaker 1: the meeting. There's no mayo anything, zero zero. I'm not

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Speaker 1: even going to say the word. I'm not going to

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Speaker 1: talk about sandwiches. I'm i gonna talk about this.

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Speaker 4: Oh.

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Speaker 3: When I was a kid and I was in school,

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Speaker 3: my mom would get a phone call and they would say,

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Speaker 3: come and pick up Danielle. She throw up and my

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Speaker 3: mother would say, did someone have mayo next to her

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Speaker 3: at lunch? And then she'd say send her back to class.

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Speaker 1: I don't know what it is about it.

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Speaker 3: I like sour cream, just thinking about it, the smell, the.

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Speaker 2: Oh okay, okay, okay, just don't think about it, okay.

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Speaker 5: But the worst is what her worst thing is if

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Speaker 5: somebody takes a bite and the mayo uzes ala back.

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Speaker 1: And sclatch, moving, moving, moving on.

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Speaker 2: You're talking about.

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Speaker 1: Food here, yeah, but not condiments, not brownies, but not condiments,

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Speaker 1: No mao and your brownie. But it is the like

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Speaker 1: I purposely like. My whole thing was like, how do

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Speaker 1: you show up for people with baked goods and how

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Speaker 1: do you give them a sense of like confidence in

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Speaker 1: the kitchen, so I start from scratch every single time,

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Speaker 1: like I'm dropping eggs. I got kids running around like

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Speaker 1: it's a madhouse in the best way. And also they

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Speaker 1: have to be recipes that are easy to put together.

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Speaker 1: Like that's the bit of it. It's removing the professional

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Speaker 1: pastry chef from this book and it is one hundred

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Speaker 1: percent me as a home baker. See why I love

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Speaker 1: Dessert threes and I fell in love with Desert. It's

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Speaker 1: the recipes that fuel my friends, my family, But not

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Speaker 1: in a way that's like, yeah, your chef. It's the

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Speaker 1: like I'm just a girl in overalls who learned how

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Speaker 1: to make from her grandma.

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Speaker 2: This is one of the reasons we love Christina Tozy.

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Speaker 2: Now I follow her on Instagram and her husband will

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Speaker 2: posted something while she wasn't at home yesterday talking about

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Speaker 2: how much he loves her and how much this book

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Speaker 2: is great and it's the most beautiful thing ever. And

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Speaker 2: he has a little bit of a restaurant experience, just

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Speaker 2: a whole lot. We're exaggerating a lot, you know, he's

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Speaker 2: like the king of all restaurants. But anyway, obviously he

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Speaker 2: loves you very much and you must have been totally

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Speaker 2: blown away when you saw that touch.

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Speaker 1: Well, you have to love that he wore like the

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Speaker 1: most god awful, ugly T shirt that a friend made

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Speaker 1: him in jest. That just says Christina Tozzi's husband, which

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Speaker 1: he thinks is so funny. And he's he's just he

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Speaker 1: has a way with words. He's really great. But he

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Speaker 1: witnessed it, and he witnessed like, by the way, these

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Speaker 1: recipes are like recipes that I test painstakingly because I'm

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Speaker 1: a crazy perfectionist in the kitchen. And so he'll be like,

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Speaker 1: how many more times are we going to make that

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Speaker 1: brownie rest bye? We he means, how many more times

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Speaker 1: are we going to make that brownie recipe before it's done?

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Speaker 1: And it's like, oh, it's.

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Speaker 2: Not done until it's done, oh wow.

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Speaker 1: Like until it is like bullet proof delicious. And he

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Speaker 1: also always complains, please don't leave me at home with

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Speaker 1: all these desserts because I have, like my kitchen is

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Speaker 1: like the R and D for bake Club, and it

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Speaker 1: is just and sheet pans and stacks of cookies and

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Speaker 1: in and so I brought some goodies for you.

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Speaker 2: I go to God, Christine, Hi, good morning, Well, it's

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Speaker 2: good morning. Say hi to Christina Tosi. She's right here.

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Speaker 2: You want to say something to her?

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Speaker 4: Yeah, I love you well, like where angling my dog?

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Speaker 4: So yeah, oh my gosh. And I had to text

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Speaker 4: this morning, especially with like your bait Club rest people

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Speaker 4: are coming out like I have been a fan since

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Speaker 4: the very beginning. I've had my bait Club membership card.

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Speaker 1: My friend legit y'all. You can sign up for bake

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Speaker 1: Club online and we literally snale mail hand a dress

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Speaker 1: to a membership car.

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Speaker 2: So Christine, you became familiar, especially familiar with Christina's Christina

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Speaker 2: during bak Club during pandemic and so how does she

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Speaker 2: get you through that with a smile on your face?

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Speaker 2: Every day?

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Speaker 4: Watching Oh my gosh, Like you know, it was always

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Speaker 4: like nose to the ground, especially its work, So you know,

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Speaker 4: around two o'clock every day would just stop and being nice,

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Speaker 4: that reminder to just like take a breath and you know,

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Speaker 4: just enjoy life. And whether I was speaking alongside with

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Speaker 4: her or like just taking notes to bake later on

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Speaker 4: in the weekend when I had time, I was like,

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Speaker 4: you know, it's just one of those things that just

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Speaker 4: you know, cut the monotony of everything, the day to

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Speaker 4: day of like the Groundhog's Day of twenty twenty.

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Speaker 2: Yeah, let's please, let's not go back to.

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Speaker 3: That ever never.

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Speaker 1: But wait, what was her favorite deserve? I'm like, Christine,

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Speaker 1: what was What's on What's on repeat in your house?

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Speaker 1: From Bak Club? Repeat?

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Speaker 4: That I can think of right now would be the

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Speaker 4: pumpkin slab all right?

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Speaker 1: Oh yeah, especially yeah, because we're in pumpkin season, pumpkin

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Speaker 1: pie bars blazed.

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Speaker 2: Awesome. Well, Christine, thanks for thanks for checking in with us,

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Speaker 2: thanks for listening to us. We appreciate it very much.

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Speaker 2: Baked Club, Amazon, Bake Club, or wherever you get your books,

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Speaker 2: Baked Club, get it now. I do, like, like I did,

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Speaker 2: get ten copies.

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Speaker 4: We will give it away for the holiday.

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Speaker 2: Exactly, Christine, thank you. I meant to buy five, and

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Speaker 2: for some reason they're sending me ten. And no, I

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Speaker 2: just made you like a New York Times bestseller.

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Speaker 1: Hey, I just did.

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Speaker 2: All right, So you brought some fun desserts and actually

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Speaker 2: some savories as well.

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Speaker 1: Right, well, my question is do you want to go

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Speaker 1: savory sweet or wild?

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Speaker 2: Savory?

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Speaker 1: What wild or wild?

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Speaker 3: Wild?

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Speaker 1: Wild?

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Speaker 2: I can't hear what savory sweet? Three options?

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Speaker 1: I brought all three. It's really just a matter of

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Speaker 1: what go wild?

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Speaker 2: Let's go wid Yeah, yeah, yeah, So.

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Speaker 1: I'm literally just removing. I also brought a knife. I

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Speaker 1: was like, are they gonna let me through security with

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Speaker 1: a knife. I made these for you last night.

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Speaker 2: You know, if we ever need a knife friend here,

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Speaker 2: there's always one or two in my back.

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Speaker 1: I mean, listen, I didn't know if they were already

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Speaker 1: in use. But these things are called bugle bars. It's

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Speaker 1: a layer of cookie dough at the bottom, some super

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Speaker 1: crunchy cookies, some mini marshmallows, some ritz crackers, and bugles

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Speaker 1: on top, and then you pour sweet and condensed milk covery.

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Speaker 1: This is a It's basically like here he comes. It's

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Speaker 1: basically are you ready for you gotta hear them?

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Speaker 2: The bugles on top.

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Speaker 3: Oh my gosh.

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Speaker 2: That's very trailer parking fun.

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Speaker 5: It's very What is this called bugle bar?

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Speaker 1: Bugle bars? Basically like yeah, basically a magic bar, but

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Speaker 1: with more my god, oh my god. Nate is standing

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Speaker 1: there like Oliver twists. It is played out, just waiting

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Speaker 1: on the all. Right, here we go. Are you a corner?

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Speaker 1: Are you a center? Cut a corner? What are you?

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Speaker 2: Oh my god, look at these now is this is

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Speaker 2: this in the Bait Club book?

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Speaker 1: The first cut is always the.

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Speaker 2: Hey toasty is in the Okay.

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Speaker 3: In the book, I'll pass the plates around.

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Speaker 1: Okay, perfect. So this is a bugle bar and you

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Speaker 1: can like personalize it in any way you want in

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Speaker 1: that you can add whatever sweet salty things you have in.

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Speaker 1: But it's basically been on repeat because if you're not here,

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Speaker 1: if you're not living the I mean, come on with,

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Speaker 1: if you're not living the bugle life, you might want

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Speaker 1: to rethink your approached away.

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Speaker 3: We need one more, swear.

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Speaker 1: More two more, two more? Okay, okay, I need I

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Speaker 1: need another piece. I love you guys. Okay, we need

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Speaker 1: more salty. It's sweet. It bakes for twenty thirty minutes

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Speaker 1: in the oven. It is literally can't.

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Speaker 2: Message use for bagels? I mean, I mean, I mean,

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Speaker 2: I'm a bugle. I haven't had bugle since I was

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Speaker 2: a kid.

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Speaker 4: I know.

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Speaker 1: They're like I was told, I literally have it all

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Speaker 1: over my life. It's a thing. Okay, So this is wacky?

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Speaker 1: Are you where do you want to go next? Savoring?

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Speaker 2: What's okay?

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Speaker 1: These are also in the book. This is a stuffing cuissant,

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Speaker 1: but we stuff it with all of with pulled turkey, graving,

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Speaker 1: cranberry sauce, Thanksgiving croissants. They're on the menu at milk

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Speaker 1: Bar right now too, just to help celebrate Thanksgiving cuissants.

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Speaker 1: In the book, they're stuffing cuissants, but if you put

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Speaker 1: all the Thanksgiving things in them, they're Thanksgiving cuissants. So

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Speaker 1: it's a compound butter. I warmed them in the oven

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Speaker 1: this morning. Elvis. Literally I turned on my oven at

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Speaker 1: five am because I was like, if I'm a show

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Speaker 1: up for my man, I'm a show up big. You

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Speaker 1: guys want around.

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Speaker 5: Nate is being a monster right now picking the bugles

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Speaker 5: off the top of I Love you, okay.

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Speaker 1: And then the last is sweet. Actually, this is the

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Speaker 1: perfect way to end because it's a little minty. It's

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Speaker 1: a candy case in pretzel bark cookie. So it really

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Speaker 1: is all of the holiday season energy. We have these cookies.

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Speaker 1: They're gonna come on the menu at milk Bar. We're

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Speaker 1: doing this crazy Cookie Quest contest with McCormick that starts

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Speaker 1: right now. Oh yeah, and it's like show us your

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Speaker 1: best cookie energy, you in ten thousand dollars. It's got

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Speaker 1: a really we love sponsors. It's all the thing.

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Speaker 2: My god, that thanksgiving it, the candy cane, candy cane,

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Speaker 2: pretzel bark cookie.

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Speaker 3: I'm gonna oh my gosh.

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Speaker 1: Yeah.

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Speaker 2: Okay, by the way, if you're driving to work right now,

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Speaker 2: going why I'm not torturing us. You can get all

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Speaker 2: of this in Christina's Bake Club cookbook. Let's make this

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Speaker 2: a New York Times bestseller.

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Speaker 1: Now, I hope.

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Speaker 5: There's footage of Nate pushing women and children out of

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Speaker 5: the way to get the snacks and not serve anyone else.

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Speaker 1: Oh well, it is someone's gotten into five car. There's

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Speaker 1: definitely a five ten twenty car pot thanksgiving things.

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Speaker 3: So that's so you Elvis, love that so good?

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Speaker 2: You're insane.

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Speaker 1: I love it. It's like love eyes and hate eyes

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Speaker 1: in my direction of the same scary.

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Speaker 2: Don't take a bite. Ask a question. My question is

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Speaker 2: how do you feel about ingredient substitutions, Like if someone

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Speaker 2: wants to use like stevia instead of sugar, or like almondflour,

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Speaker 2: what are your honest thoughts of that?

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Speaker 1: I'm down to clown. Like the whole point of Bake

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Speaker 1: Club is show up as you are with what you

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Speaker 1: got and make it work. In life, I think the

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Speaker 1: tricky part of baking is when you get really fussy

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Speaker 1: about and you need exactly this and exactly that. Like

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Speaker 1: the reason, how did we even learn how to make

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Speaker 1: a chocolate chip cookie? I'm sure someone fudged something up.

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Speaker 1: Someone was like, I'm gonna put these little chocolate morsels in?

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Speaker 1: Is this a good idea?

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00:20:42,520 --> 00:20:43,080
Speaker 2: A bad idea?

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00:20:43,200 --> 00:20:45,560
Speaker 1: So I'm down to clown. I just think you have

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00:20:45,600 --> 00:20:48,800
Speaker 1: to have the insights and the intuition of making sure

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00:20:48,840 --> 00:20:51,080
Speaker 1: it tastes delicious. I think that's the biggest thing. And

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00:20:51,359 --> 00:20:53,560
Speaker 1: there's nothing that's more of a pet peeve than something

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00:20:53,560 --> 00:20:56,760
Speaker 1: that isn't like, wildly out of control tasty.

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00:20:56,880 --> 00:20:59,120
Speaker 2: Then let's roam back the hands of time, like who

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00:20:59,160 --> 00:21:02,760
Speaker 2: was the first to eat an egg? Now that egg

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00:21:02,840 --> 00:21:06,399
Speaker 2: came out of a butt of a chicken, I'm of

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Speaker 2: a chicken.

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00:21:07,480 --> 00:21:09,199
Speaker 1: Well maybe if you heat it up, maybe put it

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00:21:09,240 --> 00:21:11,520
Speaker 1: in a pan and heat it up right, Then you're like, okay,

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00:21:11,560 --> 00:21:12,960
Speaker 1: so sunny side up, SCRAMs.

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00:21:12,960 --> 00:21:14,760
Speaker 2: Should I start eating up everything that comes out of

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00:21:14,760 --> 00:21:15,280
Speaker 2: someone's butt.

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00:21:15,600 --> 00:21:19,120
Speaker 1: I that's a personal choice that you have to make.

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Speaker 2: Okay, someone just said something interesting, How does Christina stay

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00:21:24,640 --> 00:21:26,680
Speaker 2: so hot eating all these baked goods.

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00:21:26,440 --> 00:21:31,800
Speaker 1: Is that from my husband? Well, go to work when

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00:21:32,000 --> 00:21:34,000
Speaker 1: if you literally, if you walk to day in the

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00:21:34,040 --> 00:21:36,440
Speaker 1: shoes of someone that works at milk bar, it's like

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00:21:36,480 --> 00:21:37,000
Speaker 1: a gym.

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00:21:36,840 --> 00:21:38,760
Speaker 2: Membership work up because you're working hard.

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Speaker 1: I mean it's fifty pound bags of flour and sugar,

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00:21:41,400 --> 00:21:45,240
Speaker 1: thirty pound bricks of butter just to start a recipe.

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Speaker 1: You're on your feet all the time. There's no sitting

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00:21:47,560 --> 00:21:49,240
Speaker 1: at milk but you know what I mean, there's no

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00:21:49,280 --> 00:21:51,399
Speaker 1: crying in baseball. There's no sitting at milk.

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00:21:53,280 --> 00:21:56,000
Speaker 2: Any questions for Christina, just silence.

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00:21:56,440 --> 00:21:59,120
Speaker 1: Oh we've had them too early. They've already gone into.

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00:21:58,960 --> 00:22:00,879
Speaker 3: A food all over my pants.

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00:22:01,240 --> 00:22:04,240
Speaker 2: Look at Lee schragger is and a coma down there,

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00:22:04,400 --> 00:22:09,679
Speaker 2: which is how we love him. Thank you, thank you,

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00:22:09,760 --> 00:22:10,920
Speaker 2: thank you, thank You're the best.

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00:22:11,240 --> 00:22:13,800
Speaker 1: Thanks for letting me pop in and just sugar and

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00:22:13,840 --> 00:22:17,560
Speaker 1: savory and crazy bomb you Mayo free. It was a

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00:22:17,680 --> 00:22:19,400
Speaker 1: Mayo than you, Christina.

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00:22:20,359 --> 00:22:23,320
Speaker 2: And I will say on a personal note that Christina

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00:22:23,320 --> 00:22:26,320
Speaker 2: and I have several mutual friends, and everyone behind your

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00:22:26,359 --> 00:22:28,520
Speaker 2: back says nothing but loving wonderful things.

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00:22:28,800 --> 00:22:31,480
Speaker 1: Oh guess what the feeling is mutual? It's the same

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00:22:31,480 --> 00:22:34,000
Speaker 1: for you, but it might be even louder. No, when

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00:22:34,040 --> 00:22:37,600
Speaker 1: I say Elvis, it's just like Shrieks fan Club.

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00:22:37,880 --> 00:22:40,639
Speaker 2: You're incredible and your energy, your energy is even more

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00:22:40,640 --> 00:22:43,159
Speaker 2: and more incredible than your recipes and your deserts. Thank you,

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00:22:43,280 --> 00:22:47,679
Speaker 2: Christina Tosi. It's called bake Club, show up, show up.

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00:22:47,800 --> 00:22:50,760
Speaker 2: We're going to post it on our socials and everything

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00:22:50,800 --> 00:22:51,840
Speaker 2: and blah blah blah.

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00:22:52,520 --> 00:22:53,479
Speaker 1: Have a great day.

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00:22:53,600 --> 00:22:56,520
Speaker 2: We will now. So now we have to talk to Lee.

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00:22:56,840 --> 00:23:01,440
Speaker 3: Yes, I don't wait, Lisa there counted as his interview.

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00:23:02,440 --> 00:23:06,520
Speaker 2: No, so, Lee Schrager, as we call him the Cruela

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00:23:06,600 --> 00:23:12,200
Speaker 2: Deville of of culinary love. We'll have a commed every

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00:23:12,240 --> 00:23:15,040
Speaker 2: time he's on. He does nothing but just belittles us

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00:23:15,080 --> 00:23:16,600
Speaker 2: and insults us and people.

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00:23:16,960 --> 00:23:20,879
Speaker 1: You followed Lee on Instagram. He's a great follow but

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00:23:20,960 --> 00:23:22,080
Speaker 1: he abuses it.

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00:23:22,119 --> 00:23:23,119
Speaker 2: Same people love it.

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00:23:23,119 --> 00:23:25,200
Speaker 1: It's SaaS. It's straight up sas.

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00:23:25,280 --> 00:23:29,040
Speaker 2: Christina Tozzi, thank you so much, Love Stallion.

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00:23:28,800 --> 00:23:32,879
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00:23:31,720 --> 00:23:38,040
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497
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00:23:44,520 --> 00:23:46,359
Speaker 3: Tail mister ran in the Morning Show