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Speaker 1: Flaky Biscuit is a production of Shondaland Audio in partnership

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Speaker 1: with iHeartRadio. Welcome to Flaky Biscuit, where each episode we

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Speaker 1: are cooking up delicious morsels of nostalgia.

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Speaker 2: I don't love that.

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Speaker 1: These are meals and recipes that have comforted and guided

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Speaker 1: our guests to success. That means that each episode I'm

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Speaker 1: creating a recipe from scratch and literally hand delivering it.

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Speaker 2: To my guests. I feel so honored these recipes.

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Speaker 1: I hope that you are also making at home and

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Speaker 1: maybe even giving me advice on where I went right,

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Speaker 1: where I am I wrong, what could I have done better?

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Speaker 1: As if y'all know I'm just playing, I think that

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Speaker 1: food plays such an important role in our lives. You know,

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Speaker 1: I'm sitting here in a room full of people, and

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Speaker 1: I guarantee you everyone in this room is thinking about food.

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Speaker 1: My name is Brian Ford, and I have someone very

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Speaker 1: very very very warm and amazing and special by the way,

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Speaker 1: who greeted me with one of the best hugs I've

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Speaker 1: ever received in my life. My guest today is an

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Speaker 1: accomplished chef and TV personality celebrated by fans and peers alike.

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Speaker 1: For his creative global cuisine with his signature cooking style, charisma,

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Speaker 1: and infectious sense of humor which I ain't gonna lie.

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Speaker 1: I had that written down, infectious sense of humor, and

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Speaker 1: I was I will see about that.

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Speaker 2: But you've done funnier than a mug of pressure. Well

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Speaker 2: they'll see, they'll see.

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Speaker 1: He has captivated audiences and built a loyal following across

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Speaker 1: the social channels. And not only that, my man's got

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Speaker 1: a background in marriage and family therapy. So, babe, we

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Speaker 1: might need to have a little sidebar get or chat

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Speaker 1: during whatever, or chat during meet my impressive, amazing guest

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Speaker 1: chef Ronnie who welcome to Flaky this guy.

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Speaker 3: Thank you for having me. That was the best intro ever. Yeah,

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Speaker 3: Like I feel we've been best friends for like years

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Speaker 3: and I just met you today.

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Speaker 2: So where'd you come from? You jetlag? Yeah?

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Speaker 3: Randomly, my family planned this very last minute trip to Japan,

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Speaker 3: and I rarely saw them get to like just go

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Speaker 3: on trips with just my sisters and just my parents

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Speaker 3: because you know, I'm married and one of my sisters married.

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Speaker 3: There's three kids and I love them to death, but

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Speaker 3: you know, when the kids go, it's always like them.

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Speaker 3: It's about them. So it was really nice to just

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Speaker 3: be with us adults and like actually like talk to

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Speaker 3: my sisters without interruptions.

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Speaker 2: Yeah so you had to jump at that last minute

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Speaker 2: trip man, Yeah, totally.

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Speaker 3: It was a long flight for like five nights. Yeah,

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Speaker 3: oh yeah, four days and five nights.

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Speaker 2: Damn that man went to Japan for for a couple

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Speaker 2: of days. Yeah.

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Speaker 3: I love my family though, and like the thing with

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Speaker 3: our family is like all we do is eat. Ever

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Speaker 3: since we were young, like make parents with plan trips

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Speaker 3: around places that were like foody places. There was always

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Speaker 3: very much like what are the restaurants? They're like what's

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Speaker 3: the food? Like if it's not good, we're not going

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Speaker 3: to go. They weren't like where are the temples? Where

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Speaker 3: are the shrines? Like where's the historical sites? It wasn't

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Speaker 3: like that. It was like where's the food? Yeah?

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Speaker 2: Yeah, yo, I'm you already know. I'm the same way man.

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Speaker 1: I don't like to play in places they ain't got

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Speaker 1: no good food, right, hey, no disrespect, hope no one

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Speaker 1: to hear is German?

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Speaker 2: But like Germany?

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Speaker 1: No, like you cool? But like, bro, where was the

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Speaker 1: food at? Like where was the seasoning?

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Speaker 2: Totally oh totally.

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Speaker 3: I can't even tell you. Like, there's some European countries

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Speaker 3: which I won't name.

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Speaker 2: You don't want to join me in calling out a

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Speaker 2: whole country and shitting on No, I don't want them

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Speaker 2: coming for me. I don't know what's kind of been

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Speaker 2: don they'll have on me, because seems like it could

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Speaker 2: be German, but you're not. Fuck damn it all right,

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Speaker 2: Bryan's just defended one German in our in our room

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Speaker 2: right now. Oh man, I feel so bad because nig

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Speaker 2: is my dog.

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Speaker 1: Nick is the audio producer here at Flaky Biscuit, and

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Speaker 1: I think I owe him a lot of biscuits. Anyways,

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Speaker 1: talk to me about the food in Japan, and I've

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Speaker 1: never been so like, what you gotta go?

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Speaker 3: Well?

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Speaker 2: I got a shellfish?

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Speaker 3: Alogy Oh okay, well then you definitely I should still

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Speaker 3: need to go. And there's other things in shellfish?

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Speaker 2: What about the dashi is not you know what I'm saying,

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Speaker 2: LIKESHI isn't that made with seaweed? But is it used

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Speaker 2: in I think it has shrimp? Uh? Fuck me, man,

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Speaker 2: I should know this too. I was just there. Both

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Speaker 2: both of us should know that I'm.

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Speaker 3: Not Japanese though, I'm Chinese, so technically I am you know,

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Speaker 3: not oblig to know that.

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Speaker 2: Yeah, well, I guess.

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Speaker 1: Like my point is like a lot of things have

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Speaker 1: traces or remnants of like oyster shrimp within the cuisine,

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Speaker 1: even if it's you know, a rice dish or something.

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Speaker 2: So I get scared totally because what happens? Will you die?

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Speaker 2: Really you'll just like vanish into thin air. That's probably

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Speaker 2: what Nick wants right now.

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Speaker 1: But so, what was the best thing you had on

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Speaker 1: your troop?

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Speaker 3: The thing is I am a voracious eater, and I

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Speaker 3: eat an insane amount of food. Like people look at

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Speaker 3: me and they're like, oh, you don't eat, and I'm like, no,

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Speaker 3: I eat for like four people, no joke.

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Speaker 2: Like the first night, I ordered three bowls.

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Speaker 3: Of ramen and with the waitresses like it's like four

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Speaker 3: hundred grams, I was like, I don't know what that means,

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Speaker 3: but I'm still gonna eat it all. Scarf down three

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Speaker 3: giant bowls of ramen, and I think the waitress was horrified.

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Speaker 3: But I would say, speaking of that, I think the

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Speaker 3: best dish that I had there was the Oudon.

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Speaker 2: Just like the general blanket Oudon State.

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Speaker 3: I think, So, yeah, every udh and dish that I've

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Speaker 3: had there is always on point. The noodles are thick,

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Speaker 3: they're chewy, they're slightly bigger than the noodles that you

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Speaker 3: find in America, and they're fresh. You can just taste

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Speaker 3: that they're fresh and they've just been like handmade, and

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Speaker 3: it's so delicious, you know, aside from like the fresh

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Speaker 3: fresh sushi that you can get there at the fish market,

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Speaker 3: I would say the oudon is my absolute favorite.

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Speaker 1: That's a hot tip and udan won't kill me, so

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Speaker 1: I should be able to go and enjoy it.

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Speaker 2: Don't get the water with the shrimp on it.

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Speaker 1: Yeah, yeah, man, listen, So you have a cookbook. Before

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Speaker 1: we jump into the flaky goodness and we explain to

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Speaker 1: our listeners what you have me making this episode, I

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Speaker 1: want to hear a little bit about your cookbook real quick,

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Speaker 1: because I know you you seem a little anxious about it.

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Speaker 3: Yeah, I'm anxious about but I'm more like anxious about

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Speaker 3: eating your apple pie. That sounded very That sounded really

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Speaker 3: naughty for.

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Speaker 2: Something You're anxious about eating my pie.

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Speaker 3: Yeah, I am very anxious about it. There's always so

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Speaker 3: many pies that I'll eat.

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Speaker 2: Hey man, listen, we've all eaten a pie or too.

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Speaker 3: You know what I'm saying, Salads are good too, you know,

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Speaker 3: like I think salads are really yummy, so I like

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Speaker 3: to bounce it out with pie and salad.

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Speaker 2: You got any salads or pies in your book?

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Speaker 3: I So my book is called did You Eat Yet?

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Speaker 3: And as I've been telling people about the title and

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Speaker 3: what it's called, a lot of people have actually been

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Speaker 3: really able to relate to it. But for me personally,

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Speaker 3: it was actually based off of something my mom just

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Speaker 3: says to me all the time. I hear a lot

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Speaker 3: of like my Asian counterparts saying like, oh, you know what,

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Speaker 3: Asian people don't really express their love that well. You know,

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Speaker 3: they don't say I love you, And it's very sort

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Speaker 3: of a I wouldn't say unemotional because I feel like

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Speaker 3: over the years my parents have learned to be a

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Speaker 3: little bit more emotional, but instead of like saying I

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Speaker 3: love you, a lot of them my mom is always.

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Speaker 2: Much did you eat yet?

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Speaker 3: And in Chinese she goes nisik jofon may, which directly

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Speaker 3: translates to have you eaten rice yet? But rice also

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Speaker 3: translate to like dinner, so it's like have you eaten

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Speaker 3: dinner yet?

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Speaker 2: So it's always may.

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Speaker 3: Yeah, I'm like slightly semi fluent in cantonies, and no

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Speaker 3: one ever guesses it, not even when I go to

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Speaker 3: like overseas, to like Hong Kong, where they speak canties

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Speaker 3: or they always.

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Speaker 2: Talk to me into English and I'm like, do I

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Speaker 2: look like a white person? Yeah?

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Speaker 1: I speak Spanish, But as soon as they hear my

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Speaker 1: American accent, they're like, I didn't go then, yeah, man,

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Speaker 1: I speak it. Man, I understand it.

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Speaker 3: Is that offensive to you when they say that, I'm

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Speaker 3: so yeah, You're like, I speak two languages. I mean

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Speaker 3: that's more than you could say for so many people.

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Speaker 2: Yeah, I can't. I can't argue with them. I am

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Speaker 2: pretty good Ino, but you can speak Spanish like fluid.

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Speaker 2: I'm wow, it's so sexy. I don't know what you've

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Speaker 2: just said. What did you just say? Yes, yes I can,

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Speaker 2: Yes I can do it. But so yeah, it's called

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Speaker 2: did you yet?

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Speaker 3: And when I was telling people about the title, they're like,

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Speaker 3: you know, whether they're Asian or even Jewish like Italian,

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Speaker 3: like anything that's very like people relate to. Because I

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Speaker 3: think a lot of people, I think you would understand

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Speaker 3: this too. It's coming from like a family of food

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Speaker 3: and just being a food lover. You just want to

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Speaker 3: feed people, right. I think it's sort of a universal language,

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Speaker 3: like food is my love language in a way. I

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Speaker 3: have a lot of love languages, but food is one

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Speaker 3: of them. Yeah, And to show that I care for people,

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Speaker 3: I cook for them.

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Speaker 2: I love that. But I also really like the validation

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Speaker 2: of people eating my food and like that's so good.

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Speaker 3: Yeah, man, you know, if I don't get that, then

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Speaker 3: I'll never cook for you again. Make sure you say

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Speaker 3: it to me or else you'll never ever ever get

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Speaker 3: my food.

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Speaker 2: Hey, hey, dually noted, do you understand what I'm saying? Winged?

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Speaker 1: So we're you know, you know, we're talking about love languages.

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Speaker 1: We're talking about cooking or baking. What did you have

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Speaker 1: me bake or cook for you?

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Speaker 3: So when I was younger, my grandmother would when we

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Speaker 3: go grocery shopping, she'd always like get the main groceries,

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Speaker 3: and then we'd always go down like the baked goods

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Speaker 3: asle you have like the fresh stuff, and then you

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Speaker 3: have like the processed stuff, you know. And there was

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Speaker 3: these little pies, these hand pies by Hostess that came

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Speaker 3: in like wax paper wrappers, and it came in like

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Speaker 3: different flavors, like grape, which is always kind of strange,

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Speaker 3: and they're like custard like cherry. But apple was what

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Speaker 3: I always got because it had like chunks of apple,

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Speaker 3: although it was like super gelatinized and super sugary, and

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Speaker 3: it was always like a treat and they were really inexpensive,

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Speaker 3: and so my grandmother would always pick up a couple

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Speaker 3: and my mom would start doing it too, And growing

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Speaker 3: up as an Asian kid in America, you're kind of

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Speaker 3: like always wanting to fit in, and I think food

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Speaker 3: was also a way of fitting in as well, because

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Speaker 3: you know, my mom obviously would pack me different types

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Speaker 3: of lunches than the other kids at school. So whenever

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Speaker 3: I got something that was very American, such as these

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Speaker 3: apple pies, these like hand apple pies by Hostess, which

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Speaker 3: is like hands down Americana.

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Speaker 4: Twinkies and bro stuff like that are the best bakery

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Speaker 4: of all time in the whole universe, in all of

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Speaker 4: baking history, Hostes easily ranks in the top three.

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Speaker 3: So yeah, they definitely make delicious things and iconic things too. Yeah,

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Speaker 3: and they still make these pies to this day and

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Speaker 3: every time I, you know, will let myself eat one.

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Speaker 3: It's very nostalgic for me because I think of my

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Speaker 3: grandmother who did pass away last year.

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Speaker 2: Yeah, it's sorry to hear that. Yeah, it's unfortunately had

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Speaker 2: a really full life.

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Speaker 3: Though my grandfather had died in twenty fifteen, it's like

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Speaker 3: a fe years back, so she had been alone for

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Speaker 3: a little while, and I think the pandemic really did

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Speaker 3: her in a little bit. I think she was ready.

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Speaker 3: So she celebrated her last birthday with my family and

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Speaker 3: she died that same night. So it almost felt like

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Speaker 3: it was like she got her last raw, she got

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Speaker 3: to eat some cake, she spent it with my entire family,

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Speaker 3: and then she passed away. So not to be a

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Speaker 3: I'm sad that she's not here, but I'm also happy

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Speaker 3: she I think she's with my grandpa now, and.

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Speaker 2: Yeah, she definitely is with your grandfather life.

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Speaker 1: And I hope that what I made for you today

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Speaker 1: can bring I mean, these are tough shoes to fill.

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Speaker 1: I mean, this nostalgia that you have is very very

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Speaker 1: close and personal to your heart.

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Speaker 2: So don't fuck this up, Brian. Pretty much. Yeah, I'm

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Speaker 2: gonna have really bad memories.

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Speaker 1: After this, we're dancing around the fact that if I

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Speaker 1: messed this up, I might ruin his memories with his

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Speaker 1: uh my grandmother.

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Speaker 2: You might have to cancel flaky biscuit.

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Speaker 1: Wait, so what When Bridge and I were doing research

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Speaker 1: about this, there's like deep, deep hostess like stuff that

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Speaker 1: sounds very dangerous and it's actually not dangerous and dark,

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Speaker 1: but it's kind of weird because they used to do

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Speaker 1: the promos and commercials with like Spider Man and stuff

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Speaker 1: like that.

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Speaker 2: Did you ever know?

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Speaker 1: Did you ever note the Ninja Turtles had a specific

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Speaker 1: hostess pie they did, and they did a whole ad

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Speaker 1: campaign and they were like green, right, could you imagine

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Speaker 1: eating a green hostess pie?

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Speaker 3: I mean, I'm sure at the age that I was

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Speaker 3: when my grandmother first started, I would think it's cool.

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Speaker 1: But you were just getting the regular regular, getting a

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Speaker 1: regular regular, Like, describe a hostess apple pie to me, man, Like,

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Speaker 1: you know what I'm saying. So I grew up in

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Speaker 1: New Orleans we had Hugh big spies. I don't know

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Speaker 1: if you know about spies.

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Speaker 2: Is that like a hostess there smaller, It's a smaller.

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Speaker 2: That's exactly what it is.

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Speaker 1: Ron but you know, I know that sensation when I

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Speaker 1: used to eat one. Like, I want you to tell

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Speaker 1: me and the listeners the exact romantic specifics behind what

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Speaker 1: it feels like to have the hostess pie.

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Speaker 2: Open it up and take a bite. Okay, I want

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Speaker 2: the deats. Okay, gosh, you want all the deats. I

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Speaker 2: want all the nasty deeps.

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Speaker 3: I don't know if they're nasty, but you know, in

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Speaker 3: this case, it's very clean. So I love them because

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Speaker 3: I don't know what it is and I can't necessarily describe,

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Speaker 3: but there's something about the wrapper that I love. It's

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Speaker 3: very strange, but it's like a wax paper. Yeah, it

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Speaker 3: feels like they're homemade, but I know they're not. They're

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Speaker 3: made by a giant machine. Maybe at one point they

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Speaker 3: were by like missus hostess, but like I think you know,

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Speaker 3: at this point they're mass produced. But something about the rapper,

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Speaker 3: the way it feels and the way it sounds.

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Speaker 2: Hey, can you go wrap that pie for me real quick?

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Speaker 3: Because like I'm asking you about the podcast high quality

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Speaker 3: wrapper and it's just like I don't know what.

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Speaker 2: It's easy to.

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Speaker 3: Open, so I'm not like struggling and like some plastic

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Speaker 3: I don't know why I keep talking about the rapper.

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Speaker 3: You wanted the dto wrapper imagine.

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Speaker 2: Not alone. Actually, there was like a ton of blogs

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Speaker 2: that we're talking about, just specifically the rapper. Really. Yeah, okay,

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Speaker 2: I'm not a big weirdo. You're not a big weirdo.

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Speaker 2: But what we should do is approach host us to

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Speaker 2: make like a special Ronnie Wu rapper. Rapper. Yeah, anyway,

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Speaker 2: proceed please.

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Speaker 3: So once you get to this amazing perfect rapper and

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Speaker 3: you open it, the pie itself is like gorgeous for

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Speaker 3: some reason, It's like perfectly glazed. You know, some glaze

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Speaker 3: looks gross for some reason. The hostess glaze it covers

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Speaker 3: the entire pie. You don't get like little spot of

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Speaker 3: unglazed dry crust. That's the worst. It's the worst.

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Speaker 2: Bride. Hope you didn't do that. I'm over here looking

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Speaker 2: towards the corner to see what my like. I don't

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Speaker 2: remember how Okay, So.

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Speaker 3: Every bite is like, you know, even the crust like

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Speaker 3: because you know, like hand pie is there's like a

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Speaker 3: thicker part where it's just crust and no filling. But

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Speaker 3: even then that's good because it's glazed and the glaze

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Speaker 3: is like not too thick, not too thin, it's like

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Speaker 3: just right like Goldilocks. And then the inside is this

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Speaker 3: really fake apple pie filling. There's little bits of apple

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Speaker 3: pie that have probably existed for like fifteen years already.

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Speaker 2: Yeah, it's like a so starter exactly like.

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Speaker 3: Apple grows a little more and then you get more filling,

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Speaker 3: but it's like little bits of apple pie. It's like

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Speaker 3: super thick and gloopy, kind of like the canned apple

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Speaker 3: filling that you can buy. Yeah, it was sweet obviously,

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Speaker 3: so as a kid, you love it, and it was

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Speaker 3: just it kind of like had this really smooth mouthfeel,

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Speaker 3: you know when you combine it with the perfectly glazed

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Speaker 3: crust and then like the really sweet, fakeish apple pie filling.

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Speaker 3: I don't know it just because like you know, I

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Speaker 3: like apple pie, but sometimes apple pie filling can be

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Speaker 3: too apply, like too.

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Speaker 1: Organic to organ with the farm fresh and like you

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Speaker 1: know what I'm saying, natural sugar and all that kind of.

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Speaker 3: Totally and I'm not against that, trust me. Like day

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Speaker 3: to day eating, I'm very much like, let's do the organic,

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Speaker 3: let's do the far fresh stuff. But with like treats,

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Speaker 3: I just want it to be a treat. You know

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Speaker 3: what I mean, Like when I'm eating desserts, I don't

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Speaker 3: want to go for the gluten free seff, chase.

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Speaker 2: Us out of here.

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Speaker 3: You give me the full butter, the full gluten and

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Speaker 3: filled stuff, you know, even if it makes me die.

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Speaker 2: That's the last part I want to take.

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Speaker 3: You know, I don't want to be going out on

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Speaker 3: a gluten free like whatever it is nowadays.

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Speaker 2: So no offense to anyone who lives like that. No offense.

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Speaker 1: Listen, listen to our listeners who are gluten free. I

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Speaker 1: love you, I respect you, We respect you. We have

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Speaker 1: gluten free recipes, and you know we want to take

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Speaker 1: carry all too. We do genuinely care about you.

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Speaker 2: Don't go anywhere. We'll be right back after this. All right,

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Speaker 2: all right, let's just jump back in.

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Speaker 1: So between the nostalgia involved with this dish and the

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Speaker 1: way you just described a Hostess apple pie, I don't

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Speaker 1: know if I'm gonna make it, man, I think so.

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Speaker 1: First of all, I think we need to get the

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Speaker 1: pie over here. The lovely Bridget will be grabbing the pie.

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Speaker 1: It is not in a wax wrapper. I know I'm

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Speaker 1: losing points. It's coming on a plate. I know I'm

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Speaker 1: automatically losing points.

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Speaker 2: It's gorgeous. No, this is gorgeous.

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Speaker 1: So before you take a bite, I want to I

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Speaker 1: want to kind of briefly let you know and the

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Speaker 1: listeners what I did? You already know the recipe is

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Speaker 1: gonna be found on shondaland dot com. Huh, you already

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Speaker 1: know what it is. Baby, let's roll, baby. I want

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Speaker 1: to see y'all making this recipe. Baby, So what I So.

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Speaker 2: Here's the thing.

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Speaker 1: When I typically make hand pies or pastries in general,

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Speaker 1: I don't usually I don't make that any pies, Okay,

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Speaker 1: So if I was to make it a hand pie,

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Speaker 1: normally I would do it with like a puff pastry

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Speaker 1: or a like a media luna dough also known as croissant.

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Speaker 1: Do you describe it is that that's a sidebar, but

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Speaker 1: basically that's an Argentine pastry. That's okay, similar similar, it's

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Speaker 1: like a layered flaky typically, yeah, I would typically make

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Speaker 1: a hand pie with a more flaky, layered, laminated situation

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Speaker 1: because I'm more experienced with that. So and also, like

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Speaker 1: when you think about a hostess pie, like you said,

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Speaker 1: that mouthfeel the crust, it just kind of crumbles and

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Speaker 1: melts into the mouth.

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Speaker 2: It's like, Okay, I gotta make it. I gotta make

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Speaker 2: it reminiscent of that.

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Speaker 1: I can't make something too artisanal because then it's not

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Speaker 1: gonna be a hostess hand pie.

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Speaker 2: You know what I mean. Like if I pulled up

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Speaker 2: with like this perfect puff pastry, you'd be like, I'd

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Speaker 2: love it. Trust I would eat it, all of it,

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Speaker 2: every last crumb.

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Speaker 1: So you know, I made the dough very simple, cold

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Speaker 1: butter and all that kind of thing, and the filling

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Speaker 1: very simple. I don't know if you have apple preference

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Speaker 1: in general. I think I used pink Ladies.

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Speaker 2: I like pink Ladies. Honey, Chris Gala, we was talking

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00:17:13,800 --> 00:17:17,840
Speaker 2: about well Macintosh, Yeah, Cosmic. You was talking so much

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Speaker 2: trash about Red Delicious.

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Speaker 1: Red Delicious is the worst apple of all time. And

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Speaker 1: I could have a whole podcast about why it's like ashy.

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Speaker 2: It used to be great.

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Speaker 1: It used to be the best apple, but then they

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00:17:28,560 --> 00:17:31,320
Speaker 1: overfarmed it and then it became really.

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Speaker 2: First apple was it because it was the only apple?

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Speaker 1: Flaky facts by Bridget talking about over farm listen, over

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00:17:36,320 --> 00:17:38,520
Speaker 1: farmed or underfarmed, they don't messed it up.

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Speaker 3: Yeah, it's like the forest people that just kept reading

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Speaker 3: with each other.

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Speaker 1: It tastes like I don't know, No, it is because

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00:17:48,760 --> 00:17:52,360
Speaker 1: because red delicious apples taste like styrofoam and cardboard put

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00:17:52,400 --> 00:17:55,479
Speaker 1: together under the illusion that it is an apple. Totally,

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00:17:55,720 --> 00:17:58,680
Speaker 1: there's so bad anyway, So appeel these pink ladies, because

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Speaker 1: you already know you got to keep a nice right

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Speaker 1: for the ladies. I tossed them in corn starch, sugar,

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Speaker 1: not brown sugar, pinching nutmeg and cinnamon.

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Speaker 2: Then I put it in a pot. Boom boom boom.

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Speaker 1: Let it get nice and thick. I didn't want it

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Speaker 1: to get too dark because I noticed what hosts. Apple

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00:18:12,800 --> 00:18:14,200
Speaker 1: pie is a feeling. It's not that dark.

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Speaker 2: It's not that dark. It's like weirdly light colored.

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Speaker 3: Bro.

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Speaker 1: I've made a lot of apple pie feelings, and there's

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Speaker 1: never it's not beige.

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00:18:20,560 --> 00:18:22,240
Speaker 2: Bro. Yeah, it's like a tan color.

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Speaker 1: I don't know what kind of red dye number eight,

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00:18:24,040 --> 00:18:27,159
Speaker 1: maybe putting yellow yellow dye number sixteen. Anyway, So I

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Speaker 1: baked it, and now it's in front of you, and

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Speaker 1: I think, I think the moment has come.

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Speaker 2: We've come a long way from hugging.

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Speaker 1: At the door to right now it's time for you

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Speaker 1: to take a bite and let me know your exact

431
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Speaker 1: thoughts and if I'm bringing you back to childhood.

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Speaker 3: Okay, I'm super excited. And just for the record, I

433
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Speaker 3: just I love it when people cook for me just

434
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Speaker 3: in general. So just the fact that you did it

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Speaker 3: is like special to my heart.

436
00:18:50,760 --> 00:18:52,439
Speaker 2: I appreciate that. I appreciate that.

437
00:18:52,760 --> 00:18:55,879
Speaker 3: But don't fuck it up because my grandmother did just

438
00:18:55,960 --> 00:18:57,000
Speaker 3: die and you know you don't.

439
00:18:57,880 --> 00:19:00,400
Speaker 2: Oh boy, oh boy.

440
00:19:00,600 --> 00:19:02,600
Speaker 3: I feel like I should take it from the center, well,

441
00:19:02,640 --> 00:19:04,119
Speaker 3: like I should break it in half and eat it

442
00:19:04,119 --> 00:19:04,840
Speaker 3: from the center.

443
00:19:04,600 --> 00:19:06,640
Speaker 1: Because that's is that what you would normally do? No,

444
00:19:06,640 --> 00:19:09,000
Speaker 1: I'd normally eat it like I'd eat half of it in.

445
00:19:08,960 --> 00:19:12,240
Speaker 3: One But but I'm around humans, so I don't want

446
00:19:12,240 --> 00:19:13,560
Speaker 3: to like your animal.

447
00:19:13,680 --> 00:19:17,159
Speaker 2: Don't worry about them. You are an animal, aren't we?

448
00:19:17,200 --> 00:19:21,399
Speaker 2: All all right? Oh? Shit, man, super excited? Eat it

449
00:19:21,400 --> 00:19:27,840
Speaker 2: from the scent. That's not good. That's not good.

450
00:19:28,160 --> 00:19:33,280
Speaker 3: No, no, no, it reminds me of another apple pie. No,

451
00:19:34,800 --> 00:19:39,160
Speaker 3: just to be clear, that is delicious, like absolutely delicious.

452
00:19:39,200 --> 00:19:42,520
Speaker 3: The breast is like buttery and flaky, holds it shape

453
00:19:42,840 --> 00:19:45,000
Speaker 3: but totally falls apart in your mouth once you eat it.

454
00:19:45,200 --> 00:19:47,840
Speaker 2: Like very tender. Okay, the filling is a little darker

455
00:19:48,000 --> 00:19:50,600
Speaker 2: than the hostess. But you noticed why I had to

456
00:19:50,720 --> 00:19:52,360
Speaker 2: sneak that line in, right, Yeah.

457
00:19:52,480 --> 00:19:54,560
Speaker 3: But that's why because you don't have all the preservism

458
00:19:54,560 --> 00:19:56,800
Speaker 3: shit that hostess paul uses it to keep it on

459
00:19:56,840 --> 00:19:58,000
Speaker 3: the shelf for like four years.

460
00:19:58,560 --> 00:20:03,000
Speaker 2: But the filling is delicious, delicious in the right.

461
00:20:02,880 --> 00:20:07,720
Speaker 3: Consistency, like because the apples are not like cooked to mush,

462
00:20:07,800 --> 00:20:09,920
Speaker 3: but they're also not like super crunchy.

463
00:20:09,920 --> 00:20:12,399
Speaker 2: They still have a little bit of body. They're still tender.

464
00:20:12,440 --> 00:20:14,000
Speaker 2: Do they have too much body? Because I was worried

465
00:20:14,000 --> 00:20:16,439
Speaker 2: about that. No, you know what, this pie reminds me

466
00:20:16,480 --> 00:20:20,400
Speaker 2: of those It's another nostalgic moment, another.

467
00:20:20,160 --> 00:20:22,800
Speaker 3: Nostalgic moment, but a less moment because it was a

468
00:20:22,800 --> 00:20:23,800
Speaker 3: more of a moment with my mom.

469
00:20:24,160 --> 00:20:25,640
Speaker 2: But the apple pie.

470
00:20:25,480 --> 00:20:29,720
Speaker 3: Is a McDonald's and that's a compliment too, because it

471
00:20:29,760 --> 00:20:31,399
Speaker 3: needs to be heated up and then it would be

472
00:20:31,440 --> 00:20:33,960
Speaker 3: straight up like, okay, apple pie at McDonald's.

473
00:20:33,960 --> 00:20:37,840
Speaker 2: I let me let me bite off a piece on that.

474
00:20:38,000 --> 00:20:39,600
Speaker 2: Let me get a piece too, because and.

475
00:20:40,760 --> 00:20:42,879
Speaker 3: Once you like crisp it up, it's a little crispier,

476
00:20:43,320 --> 00:20:47,080
Speaker 3: but it's delicious. So you didn't go wrong in the

477
00:20:47,119 --> 00:20:49,320
Speaker 3: sense of making the pie. It was more so just

478
00:20:49,359 --> 00:20:52,480
Speaker 3: not necessarily an exact match. But apple pie in general

479
00:20:52,520 --> 00:20:56,200
Speaker 3: honestly does have a nostalgic feel because my mom never

480
00:20:56,280 --> 00:20:56,680
Speaker 3: made it.

481
00:20:56,960 --> 00:20:59,080
Speaker 2: She just bought it. Yeah, you know what I mean.

482
00:20:59,280 --> 00:21:01,280
Speaker 3: Although it's like a pretty simple pie to make, you

483
00:21:01,280 --> 00:21:03,040
Speaker 3: know what I mean, there's not a whole lot of ingredients.

484
00:21:03,080 --> 00:21:05,600
Speaker 1: It's because of the moisture that's involved that it can

485
00:21:05,640 --> 00:21:07,480
Speaker 1: be like you can get apple pie that's super runny

486
00:21:07,480 --> 00:21:09,119
Speaker 1: and stuff like. Totally there's a little bit of a

487
00:21:09,119 --> 00:21:12,320
Speaker 1: technique there. But let our listeners know, and it's okay,

488
00:21:12,359 --> 00:21:14,119
Speaker 1: it's okay to tell the truth. Was I able to

489
00:21:14,119 --> 00:21:16,119
Speaker 1: recreate that hostess apple pie moment for you?

490
00:21:20,240 --> 00:21:22,480
Speaker 2: Just say it? It wasn't a no, and it wasn't

491
00:21:22,520 --> 00:21:27,399
Speaker 2: a yes between flaky biscuit history mm hmmm, because it

492
00:21:27,800 --> 00:21:28,680
Speaker 2: looked kind of similar.

493
00:21:28,720 --> 00:21:33,800
Speaker 1: I think that there there was no wrapper, I know, like, where's.

494
00:21:33,480 --> 00:21:37,040
Speaker 2: That high quality waxed wrapper you should have put it in? Yeah, No,

495
00:21:37,200 --> 00:21:38,040
Speaker 2: you know what I'm finding.

496
00:21:38,080 --> 00:21:40,800
Speaker 1: Actually, this is this is fun because I've done entimens

497
00:21:40,840 --> 00:21:43,280
Speaker 1: and I've done tasty cake, so this is now hostless

498
00:21:43,320 --> 00:21:45,639
Speaker 1: and these are fun, especially as a baker. Right, It's like,

499
00:21:46,200 --> 00:21:48,680
Speaker 1: how do you get something that tastes like it comes

500
00:21:48,680 --> 00:21:51,800
Speaker 1: from a vending machine? Yeah, you can't unless we go

501
00:21:51,920 --> 00:21:54,879
Speaker 1: and raid these factories and find out these secrets. But

502
00:21:54,960 --> 00:21:57,400
Speaker 1: you know, aspiring to make it and at least having

503
00:21:57,400 --> 00:21:59,000
Speaker 1: you enjoy it is it is part of the fun.

504
00:21:59,160 --> 00:22:00,760
Speaker 2: It's definitely enjoyoyable pastry.

505
00:22:00,800 --> 00:22:03,400
Speaker 1: It is an enjoyable pastry. Yeah, all right, man, look,

506
00:22:03,440 --> 00:22:06,359
Speaker 1: I appreciate it. Our listeners can again find that recipe

507
00:22:06,400 --> 00:22:08,679
Speaker 1: on China land dot com. Let me know how you

508
00:22:08,720 --> 00:22:12,760
Speaker 1: would create prepackaged vending machine flavors. This is really great man.

509
00:22:13,119 --> 00:22:15,320
Speaker 1: Let's talk about you, man, Let's talk about your journey. Yeah,

510
00:22:15,359 --> 00:22:17,520
Speaker 1: you've talked a little bit about how you keep a

511
00:22:17,560 --> 00:22:19,240
Speaker 1: pretty clean dye and this, that and the other, and

512
00:22:19,240 --> 00:22:20,800
Speaker 1: then you know, I learned you a model and stuff

513
00:22:20,840 --> 00:22:21,040
Speaker 1: like that.

514
00:22:21,080 --> 00:22:23,480
Speaker 2: It makes sense you got the perfect shiny skin. So

515
00:22:24,080 --> 00:22:26,240
Speaker 2: how did you you know the grease and the oil.

516
00:22:27,240 --> 00:22:30,040
Speaker 1: How did you go from being a model to having

517
00:22:30,040 --> 00:22:31,720
Speaker 1: this cookbook? I mean, then to be in a chef

518
00:22:31,760 --> 00:22:34,359
Speaker 1: and to having this like really funny YouTube channel. I

519
00:22:34,400 --> 00:22:37,040
Speaker 1: kind of thing, like what was the situation, Like, was

520
00:22:37,080 --> 00:22:39,080
Speaker 1: the hostess Apple pie part of that inspiration.

521
00:22:39,280 --> 00:22:42,240
Speaker 3: I think a lot of the inspiration, unbeknownst to me,

522
00:22:42,720 --> 00:22:45,239
Speaker 3: was the way my family eats, you know, Like so

523
00:22:45,400 --> 00:22:47,719
Speaker 3: much of our time together was spent eating, and like

524
00:22:48,000 --> 00:22:50,080
Speaker 3: one of the things my parents were always very adamant

525
00:22:50,080 --> 00:22:52,639
Speaker 3: on was spending time together at the dinner table, like

526
00:22:52,840 --> 00:22:55,920
Speaker 3: every week, I think five days a week, sometimes seven

527
00:22:55,960 --> 00:22:57,719
Speaker 3: days a week, like depending on what our plans were

528
00:22:57,720 --> 00:22:59,760
Speaker 3: and how old we were. But even up until we

529
00:22:59,760 --> 00:23:02,720
Speaker 3: were going to college, like we were always at the

530
00:23:02,720 --> 00:23:05,680
Speaker 3: dinner table together. My mom made dinners every single day.

531
00:23:05,720 --> 00:23:07,680
Speaker 3: And I look back and I'm like, WHOA, that is

532
00:23:07,720 --> 00:23:10,040
Speaker 3: a hard thing to do. Like it wasn't just like

533
00:23:10,119 --> 00:23:12,240
Speaker 3: let me throw some pasts together. My mom would literally

534
00:23:12,280 --> 00:23:14,280
Speaker 3: make like a protein. Then she'd be like two or

535
00:23:14,280 --> 00:23:17,320
Speaker 3: three side dishes cooking away, and then these beautiful hot

536
00:23:17,359 --> 00:23:19,600
Speaker 3: dishes would show up. And I don't think I really

537
00:23:19,840 --> 00:23:22,560
Speaker 3: appreciated it until I got older, and I look back

538
00:23:22,640 --> 00:23:24,560
Speaker 3: at now, she's like totally over it and she hates

539
00:23:25,080 --> 00:23:27,720
Speaker 3: she like, I've cooked my whole life, fed three kids

540
00:23:27,720 --> 00:23:28,280
Speaker 3: and raised them.

541
00:23:28,320 --> 00:23:29,560
Speaker 2: I'm done. My duties are over.

542
00:23:30,080 --> 00:23:32,640
Speaker 3: But growing up there's a lot of things that kind

543
00:23:32,640 --> 00:23:35,399
Speaker 3: of inspired sort of my I hate the word journey

544
00:23:35,400 --> 00:23:37,520
Speaker 3: because I mean it's like used on The Bachelor, and

545
00:23:37,600 --> 00:23:39,120
Speaker 3: I'm like this churn.

546
00:23:38,960 --> 00:23:39,760
Speaker 2: About your journey.

547
00:23:39,880 --> 00:23:42,720
Speaker 3: Yeah, I don't think this is my journey on this show.

548
00:23:42,800 --> 00:23:45,399
Speaker 2: I think you're here for the wrong reason. Yeah, I

549
00:23:45,480 --> 00:23:50,160
Speaker 2: think here for the wrong reasons. This journey's over her.

550
00:23:50,320 --> 00:23:53,200
Speaker 1: You already know he's like, man, I'm from Caitlyn getting down.

551
00:23:53,240 --> 00:23:53,480
Speaker 1: You know, I.

552
00:23:55,200 --> 00:23:56,120
Speaker 2: Don't throw off the show.

553
00:23:56,240 --> 00:24:00,400
Speaker 3: Yeah, I guess, but yeah, I think with my career

554
00:24:00,480 --> 00:24:02,199
Speaker 3: journey at least I know that, Like, you know, I

555
00:24:02,200 --> 00:24:04,600
Speaker 3: wanted to be a model very early on. I sign

556
00:24:04,720 --> 00:24:06,280
Speaker 3: with like a local agency. I think the thing is

557
00:24:06,320 --> 00:24:08,479
Speaker 3: back then, I you hear this all the time, especially

558
00:24:08,520 --> 00:24:11,600
Speaker 3: from people of color. You don't really see a lot

559
00:24:11,600 --> 00:24:12,800
Speaker 3: of representation back then.

560
00:24:12,840 --> 00:24:13,240
Speaker 2: There wasn't.

561
00:24:13,280 --> 00:24:15,240
Speaker 3: Now it's like we're so lucky, like, you know, we

562
00:24:15,320 --> 00:24:17,480
Speaker 3: have long ways to go, but there's more. And back

563
00:24:17,480 --> 00:24:19,680
Speaker 3: then though, every model was like white and then you'd

564
00:24:19,720 --> 00:24:21,840
Speaker 3: have a few black models, but like every model I

565
00:24:21,960 --> 00:24:23,280
Speaker 3: just had one Asian person.

566
00:24:23,320 --> 00:24:25,120
Speaker 2: So it's like really hard to get into one.

567
00:24:25,359 --> 00:24:28,960
Speaker 3: Yeah, straight up, one token Asian person and they're like, oh,

568
00:24:29,000 --> 00:24:30,679
Speaker 3: we already have a song that looks like you. That

569
00:24:30,880 --> 00:24:32,840
Speaker 3: was the response, like we have song that looks like you,

570
00:24:32,880 --> 00:24:34,520
Speaker 3: and I'm like, but who looks like me? I look

571
00:24:34,640 --> 00:24:37,560
Speaker 3: like me, you know. I'm like, but if I'm just me,

572
00:24:38,280 --> 00:24:40,879
Speaker 3: you know, like everyone else. It was like, you know,

573
00:24:40,920 --> 00:24:42,280
Speaker 3: a ton of white people, and I'm like, well, don't

574
00:24:42,280 --> 00:24:44,000
Speaker 3: they look alike to like, you know, they're all the

575
00:24:44,000 --> 00:24:46,000
Speaker 3: same ethics, so you should really only have one of each.

576
00:24:46,800 --> 00:24:49,439
Speaker 1: Yeah, it would be like it's just like four people,

577
00:24:49,480 --> 00:24:52,360
Speaker 1: yeah exactly, maybe six, don't you know there's.

578
00:24:52,200 --> 00:24:55,840
Speaker 3: Only six ethnicity, you know, so I think there's a

579
00:24:55,880 --> 00:24:58,439
Speaker 3: little bit of motivation to become them all then, and

580
00:24:58,480 --> 00:25:00,879
Speaker 3: so then I did, like a look agency in Seattle.

581
00:25:00,920 --> 00:25:03,200
Speaker 3: I grew up in the Northwest, and then I after

582
00:25:03,359 --> 00:25:06,640
Speaker 3: college one year of college in a fraternity. Nonetheless, I

583
00:25:06,720 --> 00:25:09,040
Speaker 3: moved to la to become a model. I didn't want

584
00:25:09,040 --> 00:25:10,480
Speaker 3: to go to New York because I think that I'm

585
00:25:10,560 --> 00:25:12,760
Speaker 3: like not built for that. You know, you've got to

586
00:25:12,800 --> 00:25:13,880
Speaker 3: be real tough, right.

587
00:25:13,840 --> 00:25:18,000
Speaker 1: Right, you got because the winter is too cold. I'm

588
00:25:18,119 --> 00:25:22,240
Speaker 1: like hard, like like my parents, like Hispanics that go

589
00:25:22,359 --> 00:25:25,159
Speaker 1: from like these subtropical climates and then they're just up

590
00:25:25,160 --> 00:25:26,960
Speaker 1: in freezing cold weather just like thriving.

591
00:25:27,119 --> 00:25:28,879
Speaker 2: So how are you doing this, you are like you

592
00:25:29,440 --> 00:25:30,440
Speaker 2: you don't know about cold.

593
00:25:30,280 --> 00:25:33,280
Speaker 3: But they're probably motivated, right, Like you know, the immigrants

594
00:25:33,320 --> 00:25:36,840
Speaker 3: are so motivated and like we forget like how much

595
00:25:36,920 --> 00:25:39,480
Speaker 3: privileged they don't have, and so they have to work

596
00:25:39,520 --> 00:25:42,359
Speaker 3: hard and they'll withstand anything for a better life for

597
00:25:42,400 --> 00:25:46,159
Speaker 3: their kids and for themselves and for future generations. You

598
00:25:46,240 --> 00:25:48,439
Speaker 3: have to respect that because like they don't grow up

599
00:25:48,480 --> 00:25:49,680
Speaker 3: with privilege. They just have to work.

600
00:25:49,840 --> 00:25:50,960
Speaker 2: They have to work with work.

601
00:25:51,040 --> 00:25:52,760
Speaker 1: Yeah, and if they didn't work, work, work, like I

602
00:25:52,800 --> 00:25:55,639
Speaker 1: wouldn't be sitting here behind his microphone chilling.

603
00:25:55,760 --> 00:25:56,159
Speaker 2: So they did.

604
00:25:56,240 --> 00:25:59,400
Speaker 1: They did their job, which is like again like you're

605
00:25:59,400 --> 00:26:00,879
Speaker 1: talking about it, like you know, you got to be

606
00:26:00,920 --> 00:26:03,200
Speaker 1: built a different way to survive in that environment.

607
00:26:03,240 --> 00:26:04,480
Speaker 2: Totally. You ended up in LA.

608
00:26:04,600 --> 00:26:06,720
Speaker 3: Yeah, so I wasn't built to survive in New York,

609
00:26:08,119 --> 00:26:12,320
Speaker 3: just a little prissy princess. I moved to LA and

610
00:26:12,480 --> 00:26:15,520
Speaker 3: I signed with Wilhelmina Models, which is like this agency

611
00:26:15,520 --> 00:26:17,680
Speaker 3: that I really wanted to and so I modeled for

612
00:26:17,680 --> 00:26:19,639
Speaker 3: a little bit. I did a little bit of personal training,

613
00:26:19,720 --> 00:26:21,439
Speaker 3: and then I went back to school because you know,

614
00:26:21,520 --> 00:26:22,960
Speaker 3: my parents was like I just go by school. So

615
00:26:23,040 --> 00:26:26,160
Speaker 3: I went to UCLA and then I graduate a degree

616
00:26:26,200 --> 00:26:28,199
Speaker 3: in psychology, and then I was kind of at this

617
00:26:28,280 --> 00:26:29,760
Speaker 3: moment where what do I do?

618
00:26:29,960 --> 00:26:30,200
Speaker 2: Wow?

619
00:26:30,240 --> 00:26:32,639
Speaker 3: I worked with autistic kids for like a year, and

620
00:26:32,680 --> 00:26:34,359
Speaker 3: in that time I actually met my husband, who I'd

621
00:26:34,359 --> 00:26:37,119
Speaker 3: been together with for fifteen years. And I moved to

622
00:26:37,160 --> 00:26:39,480
Speaker 3: San Francisco for like two or three years, and that's

623
00:26:39,520 --> 00:26:41,560
Speaker 3: where I got my two masters. I got a master's

624
00:26:41,600 --> 00:26:44,560
Speaker 3: in marriage family therapy and then a master's in business administration.

625
00:26:44,960 --> 00:26:47,639
Speaker 3: Mainly because I didn't know what I was wanting to do. Yeah,

626
00:26:47,680 --> 00:26:50,000
Speaker 3: I thought I wanted to be a relationships therapist to

627
00:26:50,040 --> 00:26:52,600
Speaker 3: tell people what to do right, because I love doing that.

628
00:26:53,440 --> 00:26:57,240
Speaker 3: I love bossing people around and like, no, take my advice.

629
00:26:57,400 --> 00:27:02,399
Speaker 3: Dump that bitch, you know, like that's a red flag.

630
00:27:02,480 --> 00:27:06,320
Speaker 3: He doesn't like mushroms, you know, stuff like that. The

631
00:27:06,359 --> 00:27:08,439
Speaker 3: thing is like, I think my personality is too like

632
00:27:08,560 --> 00:27:10,760
Speaker 3: in your face to be a therapist. And I think

633
00:27:10,800 --> 00:27:13,000
Speaker 3: I knew that once I did like a year of

634
00:27:13,040 --> 00:27:15,840
Speaker 3: internship and it's just like you have to be really patient.

635
00:27:15,920 --> 00:27:18,560
Speaker 3: And I was gonna say compassionate. Not that I'm not compassionate,

636
00:27:18,560 --> 00:27:20,640
Speaker 3: because I am, but just like I think I would

637
00:27:20,720 --> 00:27:25,200
Speaker 3: get too involved in like emotionally attached to my clients,

638
00:27:25,280 --> 00:27:26,400
Speaker 3: so I feel really bad.

639
00:27:26,320 --> 00:27:29,720
Speaker 2: Started texting them you talking to John or like, what's

640
00:27:29,760 --> 00:27:33,000
Speaker 2: going on? Man? Give me the deep keeping you accountable?

641
00:27:33,720 --> 00:27:33,919
Speaker 2: You know?

642
00:27:34,600 --> 00:27:37,840
Speaker 1: But uh, at this point food are you cooking or you?

643
00:27:38,080 --> 00:27:40,400
Speaker 1: I mean how you've created a whole career, a whole life.

644
00:27:40,920 --> 00:27:43,320
Speaker 1: You know what I'm saying, Like where was the food elemental?

645
00:27:43,600 --> 00:27:44,600
Speaker 1: Like has that been brewin?

646
00:27:44,720 --> 00:27:45,080
Speaker 2: Or yeah?

647
00:27:45,080 --> 00:27:47,159
Speaker 3: So the food elements have always been brewing, just you know,

648
00:27:47,200 --> 00:27:48,919
Speaker 3: like earlier I was, like I mentioned that my family

649
00:27:48,960 --> 00:27:51,560
Speaker 3: loves food, so that was always brewing. But it wasn't

650
00:27:51,560 --> 00:27:54,480
Speaker 3: always an option that was presented by my parents, you know.

651
00:27:54,480 --> 00:27:56,920
Speaker 3: It was always like very typical be a doctor or

652
00:27:56,960 --> 00:27:58,600
Speaker 3: a lawyer. So that was always in the back of

653
00:27:58,680 --> 00:28:00,520
Speaker 3: my mind. But I did like pre med courses and

654
00:28:00,520 --> 00:28:02,800
Speaker 3: all that stuff, and I failed like every single one.

655
00:28:03,280 --> 00:28:06,040
Speaker 3: I remember, like applying for like a chemistry course, and

656
00:28:06,080 --> 00:28:08,439
Speaker 3: like biology and biology I'm pretty good because I like

657
00:28:08,520 --> 00:28:10,560
Speaker 3: bodies and like, you know, animals and things like that,

658
00:28:10,600 --> 00:28:12,080
Speaker 3: but like chemistry was like I don't know.

659
00:28:12,040 --> 00:28:15,080
Speaker 2: What these are, Like these letters mean double covalent bonds.

660
00:28:15,119 --> 00:28:18,320
Speaker 1: Yeah, I don't know what that fuck is? Like is

661
00:28:18,359 --> 00:28:21,080
Speaker 1: that a people tell me like bake. Oh you're a baker,

662
00:28:21,119 --> 00:28:23,560
Speaker 1: you must know science and math. I'm like, I mean, dog,

663
00:28:23,600 --> 00:28:25,280
Speaker 1: I got Excel for my math and I don't know

664
00:28:25,280 --> 00:28:26,240
Speaker 1: nothing about sciences.

665
00:28:26,320 --> 00:28:28,640
Speaker 2: Just covalent double cover.

666
00:28:28,840 --> 00:28:31,840
Speaker 3: Oh double, well, I'm into triple so I don't know

667
00:28:31,840 --> 00:28:34,800
Speaker 3: what you're talking about. But yeah, so then I it's

668
00:28:34,800 --> 00:28:36,360
Speaker 3: always been brewing, like food. And then when I met

669
00:28:36,359 --> 00:28:38,320
Speaker 3: my husband, we did long distance for six months, and

670
00:28:38,680 --> 00:28:40,440
Speaker 3: thing that we bonded out was like eating. And every

671
00:28:40,480 --> 00:28:42,520
Speaker 3: time he'd visit me. You know, I was twenty three

672
00:28:42,520 --> 00:28:44,080
Speaker 3: at the time, so it was a lot. I didn't

673
00:28:44,080 --> 00:28:46,240
Speaker 3: have money, so he'd visit me more often. So I'd

674
00:28:46,240 --> 00:28:48,040
Speaker 3: always cook for him as like just show him that

675
00:28:48,120 --> 00:28:50,960
Speaker 3: I appreciate him visiting me. And we saw each other

676
00:28:51,000 --> 00:28:53,200
Speaker 3: every single weekend for six months until you know, I

677
00:28:53,240 --> 00:28:54,880
Speaker 3: was young and dumb. I moved up to San Francisco,

678
00:28:54,920 --> 00:28:57,240
Speaker 3: but youth him. But essentially, the food was always brewing.

679
00:28:57,360 --> 00:28:58,800
Speaker 3: It was kind of like and that sort of awoke

680
00:28:58,880 --> 00:29:01,760
Speaker 3: in my love for making food and sort of like

681
00:29:01,800 --> 00:29:04,640
Speaker 3: being WHOA like I can actually do this, and oh

682
00:29:04,640 --> 00:29:05,440
Speaker 3: I do this because I.

683
00:29:05,400 --> 00:29:07,000
Speaker 2: Actually like care for people.

684
00:29:07,360 --> 00:29:09,040
Speaker 3: I'm like, oh my god, I have a heart, like

685
00:29:09,600 --> 00:29:12,840
Speaker 3: I want to cook for others, Like I'm not I

686
00:29:12,840 --> 00:29:13,880
Speaker 3: don't have a black heart.

687
00:29:14,160 --> 00:29:14,760
Speaker 2: So that was brewing.

688
00:29:14,840 --> 00:29:16,400
Speaker 3: But then after I graduate, that was when I sort

689
00:29:16,400 --> 00:29:18,640
Speaker 3: of had my epiphany because I was like, well, I'm

690
00:29:18,640 --> 00:29:21,080
Speaker 3: not a good therapist in the sense that I have

691
00:29:21,120 --> 00:29:23,080
Speaker 3: a hard time sitting in that space as a therapist.

692
00:29:23,080 --> 00:29:25,280
Speaker 3: And I respect therapists, like we have a therapist for

693
00:29:25,360 --> 00:29:28,400
Speaker 3: our relationship, and I think everyone should have a therapist.

694
00:29:28,480 --> 00:29:31,320
Speaker 3: There's a total shortage of therapists, you know. And so

695
00:29:31,960 --> 00:29:33,040
Speaker 3: I was like, what do I really want to do?

696
00:29:33,080 --> 00:29:34,480
Speaker 3: I had this moment. I was like, I'm still young.

697
00:29:34,680 --> 00:29:37,720
Speaker 3: What do I love? I love cooking? Why don't I

698
00:29:37,840 --> 00:29:39,520
Speaker 3: try my hand at this and see if I can

699
00:29:39,560 --> 00:29:42,240
Speaker 3: do it? And so I actually like locked myself in

700
00:29:42,280 --> 00:29:44,160
Speaker 3: the kitchen for like another six months because I couldn't

701
00:29:44,160 --> 00:29:45,880
Speaker 3: do any more schooling because I was I already just

702
00:29:46,000 --> 00:29:48,880
Speaker 3: was doing like simultaneous master's degrees. So I came back

703
00:29:48,920 --> 00:29:50,800
Speaker 3: to culinary school. So I just locked myself in the kitchen.

704
00:29:50,840 --> 00:29:52,160
Speaker 3: I was like, yih, I can do so I can't.

705
00:29:52,440 --> 00:29:54,400
Speaker 3: And then after I finished that and I started my

706
00:29:54,680 --> 00:29:57,520
Speaker 3: private chef company called The Delicious Cook. I actually my

707
00:29:57,560 --> 00:29:59,800
Speaker 3: first clients were just these two gay this older gay

708
00:29:59,800 --> 00:30:02,320
Speaker 3: cup both that you know, my husband always jokes that

709
00:30:02,360 --> 00:30:05,360
Speaker 3: they probably wanted to like they wanted I wanted my

710
00:30:05,400 --> 00:30:09,560
Speaker 3: apple pie and salad, and so they hired me. And

711
00:30:09,720 --> 00:30:11,760
Speaker 3: I am so grateful to them because well they First

712
00:30:11,800 --> 00:30:13,880
Speaker 3: of all, I did not give them apple pie and salad.

713
00:30:14,000 --> 00:30:14,640
Speaker 2: I didn't have to.

714
00:30:14,760 --> 00:30:18,080
Speaker 3: You know. They were amazing, perfectly lovely. And that first

715
00:30:18,080 --> 00:30:21,520
Speaker 3: event lasted for like five hours. They were supposed to

716
00:30:21,520 --> 00:30:24,640
Speaker 3: eat at seven, They didn't eat until like eleven because

717
00:30:24,680 --> 00:30:27,520
Speaker 3: I was still cooking. And ever since, I learned everything

718
00:30:27,560 --> 00:30:30,440
Speaker 3: I needed to know from that one. They know, they

719
00:30:30,480 --> 00:30:34,120
Speaker 3: were so gracious. Yeah, they were drinking so luckily, thank

720
00:30:34,120 --> 00:30:36,880
Speaker 3: you for alcohol, you know, that saved my ass. But

721
00:30:36,960 --> 00:30:39,720
Speaker 3: ever since that first event, I was like, I'll never

722
00:30:39,720 --> 00:30:42,480
Speaker 3: make this mistake again. And then my business kind of

723
00:30:42,520 --> 00:30:43,360
Speaker 3: just kind of took off.

724
00:30:43,760 --> 00:30:43,920
Speaker 2: You know.

725
00:30:43,920 --> 00:30:45,520
Speaker 3: They even tipped me, and I was like, I did

726
00:30:45,560 --> 00:30:47,680
Speaker 3: not deserve this. I don't even deliver it be paid.

727
00:30:47,720 --> 00:30:49,520
Speaker 2: I'm like, this should be on the house.

728
00:30:49,920 --> 00:30:52,320
Speaker 3: Yeah, and so I did that, and around the time

729
00:30:52,360 --> 00:30:54,520
Speaker 3: I was like, oh, like food TV seems fun, you know,

730
00:30:54,640 --> 00:30:56,280
Speaker 3: And I got my first show when I was thirty.

731
00:30:56,320 --> 00:30:58,080
Speaker 3: Didn't know what the fuck I was doing. But it

732
00:30:58,160 --> 00:31:01,320
Speaker 3: was like such a great time then, and like seven

733
00:31:01,400 --> 00:31:04,000
Speaker 3: years later, I have my cook my first cookbook, and

734
00:31:04,080 --> 00:31:05,800
Speaker 3: for me, it's like this is a huge dream of

735
00:31:05,800 --> 00:31:08,600
Speaker 3: mine because I pitched it multiple times. It wasn't just

736
00:31:08,640 --> 00:31:10,640
Speaker 3: like the first time I wasn't offered a book, you know,

737
00:31:10,960 --> 00:31:12,720
Speaker 3: it was like I had to really work for it.

738
00:31:12,760 --> 00:31:15,240
Speaker 3: And then I finally landed on like the perfect editor,

739
00:31:15,600 --> 00:31:18,400
Speaker 3: the perfect publisher, and I got to make the exact

740
00:31:18,400 --> 00:31:20,360
Speaker 3: book that I wanted to And not only that, I

741
00:31:20,360 --> 00:31:23,280
Speaker 3: got to make it during the pandemic, which honestly was

742
00:31:24,440 --> 00:31:26,479
Speaker 3: such a blessing because I just got to stay at

743
00:31:26,480 --> 00:31:29,240
Speaker 3: home and I shot everything in the book, you know,

744
00:31:29,400 --> 00:31:31,520
Speaker 3: my husband shot all the photos that I couldn't take

745
00:31:31,640 --> 00:31:33,840
Speaker 3: of me. And it was just sort of like this

746
00:31:33,960 --> 00:31:36,560
Speaker 3: like project that we did together, and it came out

747
00:31:36,600 --> 00:31:38,400
Speaker 3: exactly how I wanted it to come out.

748
00:31:38,360 --> 00:31:41,080
Speaker 2: So amazing. Yeah, I'm like congratulation.

749
00:31:41,840 --> 00:31:43,840
Speaker 1: Because it's I'm not going to say the word journey

750
00:31:43,880 --> 00:31:45,680
Speaker 1: because I was about to say, but no, but your

751
00:31:45,720 --> 00:31:48,880
Speaker 1: your pat's interesting because you started cooking. I'm curious in

752
00:31:48,920 --> 00:31:50,920
Speaker 1: that the first six months when you when you you

753
00:31:50,920 --> 00:31:52,200
Speaker 1: said you locked yourself in the kitchen.

754
00:31:52,320 --> 00:31:55,560
Speaker 2: Yeah, what kind of food were you cooking everything? Were

755
00:31:55,560 --> 00:32:00,320
Speaker 2: you cooking culturally? Were you cooking just anything? You technical? Tech? Cool?

756
00:32:00,360 --> 00:32:02,080
Speaker 2: Going to I was going to a technical town. It

757
00:32:02,160 --> 00:32:05,240
Speaker 2: was kind of like technical, technical town.

758
00:32:05,280 --> 00:32:07,160
Speaker 3: But keep in mind, I'm not a serious chef and

759
00:32:07,200 --> 00:32:09,960
Speaker 3: I'm not super technical in my method. I just wanted

760
00:32:10,000 --> 00:32:11,120
Speaker 3: to know I can do it if I need.

761
00:32:11,320 --> 00:32:13,160
Speaker 2: Just wanted to visit technical. You don't want you don't

762
00:32:13,160 --> 00:32:16,160
Speaker 2: want to know to move there, going back to like

763
00:32:16,280 --> 00:32:19,480
Speaker 2: I don't know technical, Yeah, but.

764
00:32:19,480 --> 00:32:21,520
Speaker 3: I just don't think food is that. It's ultimately it's

765
00:32:21,520 --> 00:32:23,920
Speaker 3: like does it taste good? Like, does it taste good?

766
00:32:24,080 --> 00:32:26,400
Speaker 3: No matter how you got to that delicious dish, I

767
00:32:26,400 --> 00:32:28,440
Speaker 3: don't care how you got to it. If it tastes good,

768
00:32:28,440 --> 00:32:30,960
Speaker 3: it tastes. So that's how I feel. I know a

769
00:32:31,000 --> 00:32:33,680
Speaker 3: lot of chefs can be really like sticklers. I know

770
00:32:33,720 --> 00:32:35,040
Speaker 3: that's not how it's done, But I.

771
00:32:35,000 --> 00:32:36,440
Speaker 2: Think that's that comes from within.

772
00:32:36,520 --> 00:32:39,440
Speaker 1: That's some unresolved trauma or some kind of like unresolved

773
00:32:39,480 --> 00:32:41,360
Speaker 1: issue that you have as a as a cook or

774
00:32:41,360 --> 00:32:43,760
Speaker 1: a baker, a chef. If you're like, you know people

775
00:32:43,840 --> 00:32:45,560
Speaker 1: that cut a loaf of bread open, You're like, well,

776
00:32:45,560 --> 00:32:47,240
Speaker 1: my crumb structure could have been like.

777
00:32:47,160 --> 00:32:49,000
Speaker 2: Dog, does it taste good? Can you toast it? Can

778
00:32:49,000 --> 00:32:49,840
Speaker 2: you put it?

779
00:32:49,960 --> 00:32:51,480
Speaker 1: Can you put butter on the bread and share it

780
00:32:51,520 --> 00:32:54,560
Speaker 1: with your family? Then what you're talking about it delicious.

781
00:32:54,600 --> 00:32:56,400
Speaker 1: So we visit technical town and then we leave.

782
00:32:56,560 --> 00:32:58,280
Speaker 2: Correct, because you got to learn some stuff.

783
00:32:58,280 --> 00:32:59,640
Speaker 1: You got to go behold on. Let me what they're

784
00:32:59,640 --> 00:33:02,040
Speaker 1: doing in tech go time right now, they got this

785
00:33:02,160 --> 00:33:04,959
Speaker 1: new flow. Okay, got it exactly. You need to know

786
00:33:05,000 --> 00:33:05,720
Speaker 1: what's going on.

787
00:33:05,880 --> 00:33:07,880
Speaker 3: Yeah, but you got to also like forge your own

788
00:33:07,960 --> 00:33:09,200
Speaker 3: path and build your own village.

789
00:33:10,960 --> 00:33:13,920
Speaker 1: We're gonna take that sound by Ronnie who says you

790
00:33:14,000 --> 00:33:20,640
Speaker 1: must forge your own path, build your own village. We'll

791
00:33:20,640 --> 00:33:22,920
Speaker 1: be back after these messages from our sponsors.

792
00:33:34,840 --> 00:33:36,040
Speaker 2: Hey, it's Brian again.

793
00:33:39,760 --> 00:33:42,120
Speaker 1: I saw a quote that stuck with me and I've

794
00:33:42,120 --> 00:33:44,320
Speaker 1: been I've been waiting for this moment to dive into

795
00:33:44,360 --> 00:33:47,000
Speaker 1: it because it's really interesting. You said you had to

796
00:33:47,040 --> 00:33:51,160
Speaker 1: hold intersectional identities and it's always been a work in

797
00:33:51,240 --> 00:33:54,120
Speaker 1: progress for you, and I wanted to dive into that

798
00:33:54,200 --> 00:33:56,400
Speaker 1: because and you know, I wanted to start with like, okay,

799
00:33:56,440 --> 00:33:57,960
Speaker 1: like what were you cooking when you started?

800
00:33:58,280 --> 00:33:59,840
Speaker 2: Where are you at now with your book?

801
00:34:00,200 --> 00:34:03,800
Speaker 1: And how has this like intersectional identity issue been a

802
00:34:03,840 --> 00:34:05,080
Speaker 1: part of that whole process?

803
00:34:05,200 --> 00:34:06,040
Speaker 2: Yeah, totally.

804
00:34:06,120 --> 00:34:08,239
Speaker 3: Well, intersectionality is kind of like the name of the

805
00:34:08,280 --> 00:34:10,440
Speaker 3: game in my life because I feel like I embody

806
00:34:10,680 --> 00:34:13,360
Speaker 3: so many different things, and in a way there's like

807
00:34:13,360 --> 00:34:15,719
Speaker 3: different pressures to sort of live up to sort of

808
00:34:15,760 --> 00:34:20,360
Speaker 3: being a representative of these different identities of mine. What

809
00:34:20,480 --> 00:34:22,520
Speaker 3: happened with this book was as I was making as well,

810
00:34:22,520 --> 00:34:24,839
Speaker 3: and I kind of came to this realization even before

811
00:34:24,840 --> 00:34:26,400
Speaker 3: the book. But this book is sort of a fruition

812
00:34:26,480 --> 00:34:29,480
Speaker 3: of my realizations. But it's really just like the fact

813
00:34:29,520 --> 00:34:32,439
Speaker 3: that I'm Asian but I'm also American. I'm also gay,

814
00:34:32,840 --> 00:34:36,000
Speaker 3: and I'm a chef, but I'm also like I would

815
00:34:36,000 --> 00:34:38,160
Speaker 3: consider myself also more of a cook, you know, but

816
00:34:38,280 --> 00:34:41,400
Speaker 3: and like I take food seriously, but I'm not serious

817
00:34:41,440 --> 00:34:44,439
Speaker 3: about it. I Mean, it's all these different like juxtapositions, right,

818
00:34:44,760 --> 00:34:47,720
Speaker 3: but the main ones are, you know, being Asian, being American,

819
00:34:47,760 --> 00:34:49,759
Speaker 3: being gay. They all kind of like collide with each

820
00:34:49,760 --> 00:34:51,640
Speaker 3: other because like, how can you be Asian and American?

821
00:34:51,680 --> 00:34:54,400
Speaker 3: Well you can because I was born here. I'm straight

822
00:34:54,440 --> 00:34:57,120
Speaker 3: up American. It's like you know the apple pie reference.

823
00:34:57,200 --> 00:34:59,560
Speaker 3: It's like I love apple pie, but I also love

824
00:35:00,080 --> 00:35:02,839
Speaker 3: my Asian food and like the food that I grew

825
00:35:02,920 --> 00:35:05,759
Speaker 3: up eating, and the book is sort of a representation

826
00:35:05,840 --> 00:35:08,799
Speaker 3: of that because it's not straight up Asian cuisine and

827
00:35:08,840 --> 00:35:11,000
Speaker 3: it's not straight up American cuisine. And I wouldn't say

828
00:35:11,040 --> 00:35:13,480
Speaker 3: it's Asian inspired, and I wouldn't even say it's Asian fusion.

829
00:35:13,480 --> 00:35:15,520
Speaker 3: I would just say it's the way I eat. I

830
00:35:15,520 --> 00:35:18,200
Speaker 3: don't necessarily say you can put a label on it,

831
00:35:18,239 --> 00:35:21,239
Speaker 3: because it kind of embodies so many different things, you know,

832
00:35:21,320 --> 00:35:23,000
Speaker 3: it's kind of like did my mom make it like this,

833
00:35:23,200 --> 00:35:24,960
Speaker 3: or like does she try to make it more American

834
00:35:25,080 --> 00:35:26,960
Speaker 3: or does she just straight up make an American dish.

835
00:35:27,360 --> 00:35:29,360
Speaker 3: Some of it's inspired by my travels, so it's not

836
00:35:29,400 --> 00:35:31,640
Speaker 3: even Asian at all. It's just the way I like

837
00:35:31,680 --> 00:35:34,279
Speaker 3: to eat. And I think the recipes are I think

838
00:35:34,480 --> 00:35:36,880
Speaker 3: the way a lot of people nowadays eat, you know,

839
00:35:37,040 --> 00:35:40,000
Speaker 3: like I think our generation, even my parents' generation, they

840
00:35:40,200 --> 00:35:43,760
Speaker 3: like sort of this melding of cultures and cuisines. And ultimately,

841
00:35:43,760 --> 00:35:45,640
Speaker 3: like people are kind of obsessed with the word authentic,

842
00:35:45,640 --> 00:35:47,359
Speaker 3: but you're kind of like, what does that really mean?

843
00:35:47,440 --> 00:35:48,200
Speaker 2: I mean, it only.

844
00:35:48,040 --> 00:35:51,440
Speaker 3: Applies really to yourself, like are you authentic to yourself?

845
00:35:51,800 --> 00:35:53,759
Speaker 3: Be your authentic self. But other than that, I don't

846
00:35:53,760 --> 00:35:55,840
Speaker 3: think it applies to food per se anymore.

847
00:35:55,920 --> 00:35:58,680
Speaker 1: Yeah, it's hard to put something that you make into

848
00:35:58,680 --> 00:36:02,839
Speaker 1: a box of quote unquo authenticity because you're you, You've

849
00:36:02,840 --> 00:36:03,560
Speaker 1: only lived.

850
00:36:03,360 --> 00:36:05,080
Speaker 2: Your life, right, So it's it's exactly.

851
00:36:05,200 --> 00:36:07,440
Speaker 1: I like, how you're really aware of this by the

852
00:36:07,480 --> 00:36:09,399
Speaker 1: way you're but you know, this is your first book

853
00:36:09,400 --> 00:36:11,840
Speaker 1: and you've worked it, but like you're you're you're totally

854
00:36:11,880 --> 00:36:15,320
Speaker 1: aware of exactly what this book represents. That it's basically

855
00:36:15,400 --> 00:36:17,839
Speaker 1: an extension of yourself as not just a.

856
00:36:17,760 --> 00:36:19,040
Speaker 2: Cooker a chef, but as a person.

857
00:36:19,239 --> 00:36:21,520
Speaker 1: Totally right, And that's something that I've learned along the

858
00:36:21,560 --> 00:36:23,920
Speaker 1: way as well. I'm like, oh, I didn't realize that

859
00:36:23,960 --> 00:36:26,680
Speaker 1: there was not many other like black artists and Baker's

860
00:36:26,800 --> 00:36:28,880
Speaker 1: or you know, Afro Latinos.

861
00:36:28,360 --> 00:36:29,160
Speaker 2: And blah blah blah.

862
00:36:29,160 --> 00:36:30,920
Speaker 1: Like I was like, I get it, you know, but

863
00:36:30,960 --> 00:36:33,719
Speaker 1: when people say, oh, like a Hispanic chef, most people

864
00:36:33,719 --> 00:36:37,240
Speaker 1: think about Mexican chefs, you know, most people put Mexican

865
00:36:37,280 --> 00:36:39,719
Speaker 1: cuisine in this pedestal. So I wasn't really like so

866
00:36:39,760 --> 00:36:43,279
Speaker 1: many different types. It's like there's so many different types

867
00:36:43,320 --> 00:36:46,319
Speaker 1: of latinos Man. There's black ones, there's white ones, right,

868
00:36:46,360 --> 00:36:50,160
Speaker 1: there's in between ones totally. There's Chinese in Honduras, there's

869
00:36:50,200 --> 00:36:52,799
Speaker 1: a whole Chinese. Bro I met this Chinese cat that

870
00:36:52,880 --> 00:36:56,279
Speaker 1: spoke better Spanish, parents.

871
00:36:55,239 --> 00:37:01,759
Speaker 2: Straight and brot. Yeah, like it was. It was nuts.

872
00:37:01,840 --> 00:37:04,480
Speaker 1: But you know, I love how you're really in tune

873
00:37:04,560 --> 00:37:06,640
Speaker 1: with this. I feel like you're just getting going, you

874
00:37:06,760 --> 00:37:07,600
Speaker 1: just about to take off.

875
00:37:07,680 --> 00:37:09,359
Speaker 2: Oh well, thank you, thank you. Yeah.

876
00:37:09,360 --> 00:37:13,239
Speaker 3: I think it's it's been a long journey path ever

877
00:37:13,360 --> 00:37:15,080
Speaker 3: you want to say it. Oh God, I'm going to

878
00:37:15,200 --> 00:37:17,320
Speaker 3: ruin that word for everyone, but that's okay, it should

879
00:37:17,320 --> 00:37:21,960
Speaker 3: be ruined. Bachelor has started it, but it has definitely

880
00:37:22,000 --> 00:37:24,200
Speaker 3: been a lot, and it's still a process. Like anyone

881
00:37:24,200 --> 00:37:26,800
Speaker 3: who tells you like I'm there, like I know exactly

882
00:37:26,840 --> 00:37:28,920
Speaker 3: who I am is lying to you because you don't.

883
00:37:29,120 --> 00:37:32,279
Speaker 3: It's a process. It's constantly changing. I think the goal

884
00:37:32,560 --> 00:37:35,480
Speaker 3: is to come to the acceptance that you will never

885
00:37:36,280 --> 00:37:38,440
Speaker 3: know who you are, you'll never find the answers, and

886
00:37:38,680 --> 00:37:40,640
Speaker 3: that's where you want to be because then I think

887
00:37:40,800 --> 00:37:43,080
Speaker 3: ultimately you just kind of accept this sort of like

888
00:37:43,320 --> 00:37:46,439
Speaker 3: mystery conundrum of what your identity in life is because

889
00:37:46,440 --> 00:37:49,000
Speaker 3: it is constantly changing it does, you know what I mean?

890
00:37:49,080 --> 00:37:51,160
Speaker 2: And the media, the media sways it too.

891
00:37:51,200 --> 00:37:53,520
Speaker 1: I don't know if you've ever felt more or less

892
00:37:53,560 --> 00:37:56,480
Speaker 1: empowered based on what's going on in the media at

893
00:37:56,520 --> 00:37:58,680
Speaker 1: a certain time. It's like, I feel more empowered to

894
00:37:58,760 --> 00:38:01,560
Speaker 1: be Afro Latino than ever because everybody's on board with

895
00:38:01,600 --> 00:38:03,120
Speaker 1: it all of a sudden. But when I was growing

896
00:38:03,200 --> 00:38:06,200
Speaker 1: up being called N word every day and knowing, you know,

897
00:38:06,400 --> 00:38:07,920
Speaker 1: like I was not empowered at all. I was like

898
00:38:08,160 --> 00:38:10,040
Speaker 1: I was trying to be white, right, I was trying

899
00:38:10,120 --> 00:38:13,600
Speaker 1: to be more of a white assimilate more. But now

900
00:38:13,920 --> 00:38:16,680
Speaker 1: I feel very much like, oh, hell yeah, I'm I

901
00:38:16,760 --> 00:38:17,920
Speaker 1: guess you should.

902
00:38:18,000 --> 00:38:20,920
Speaker 3: You should own it, you know what I mean, because ultimately,

903
00:38:21,000 --> 00:38:23,080
Speaker 3: you can't be anybody else and you can't change the

904
00:38:23,120 --> 00:38:25,600
Speaker 3: color your skin. No, but the book itself is not

905
00:38:25,760 --> 00:38:28,160
Speaker 3: a serious book, you know. I think the recipes are

906
00:38:28,360 --> 00:38:31,400
Speaker 3: serious in the sense that they're like legitimate recipes. But

907
00:38:31,560 --> 00:38:33,279
Speaker 3: the book Vibe is supposed to be bright and fun

908
00:38:33,320 --> 00:38:35,400
Speaker 3: and silly and goofy, and the stories are fun, you know.

909
00:38:35,480 --> 00:38:38,800
Speaker 3: I'm not like diving into sort of my mental breakdown.

910
00:38:38,960 --> 00:38:42,080
Speaker 2: You're not in technical town. I'm not in techno, not

911
00:38:42,200 --> 00:38:44,520
Speaker 2: in technical I left that. Listen.

912
00:38:44,880 --> 00:38:47,360
Speaker 1: We don't play with technical town. That's the takeaway of

913
00:38:47,440 --> 00:38:50,239
Speaker 1: this whole podcast. All right, the book's amazing. Before we

914
00:38:50,320 --> 00:38:51,560
Speaker 1: let you go, we got a couple of other things

915
00:38:51,560 --> 00:38:53,040
Speaker 1: here at Flaky Biscs that we love to do.

916
00:38:53,239 --> 00:38:54,480
Speaker 2: All right. I don't know if you're prepped for this,

917
00:38:54,600 --> 00:38:56,879
Speaker 2: but we have a flaky game. I love flaky game.

918
00:38:56,960 --> 00:38:59,680
Speaker 2: We gotta you like flaky games, like games, flaky games. Oh,

919
00:39:00,080 --> 00:39:02,480
Speaker 2: I love that. Just not flaky people, yeah, no, just

920
00:39:02,520 --> 00:39:03,520
Speaker 2: not flaky people. Yeah.

921
00:39:07,680 --> 00:39:09,719
Speaker 1: All right, we're gonna play a little game. I'm trying

922
00:39:09,760 --> 00:39:10,480
Speaker 1: to keep it lighthearted.

923
00:39:10,480 --> 00:39:12,880
Speaker 2: All right. It's about pies, Okay. I love pie, all right,

924
00:39:12,960 --> 00:39:14,680
Speaker 2: I already established.

925
00:39:14,239 --> 00:39:16,040
Speaker 1: Although I'm not sure if you loved mine, but no,

926
00:39:16,480 --> 00:39:20,000
Speaker 1: I do love it. Just keep eating ook, hey, guys,

927
00:39:20,000 --> 00:39:21,839
Speaker 1: I just I just forced them to take another bite.

928
00:39:24,239 --> 00:39:26,640
Speaker 1: Absolutely really delicious it, guys.

929
00:39:26,680 --> 00:39:28,759
Speaker 2: It does taste good. Yeah. I normally don't get pies

930
00:39:28,760 --> 00:39:30,600
Speaker 2: at this time of day though. I normally pies up

931
00:39:30,640 --> 00:39:31,080
Speaker 2: like mid no.

932
00:39:31,920 --> 00:39:36,200
Speaker 1: Oh, so wrap it up like a rapper, yeah, wax wrapper,

933
00:39:36,200 --> 00:39:38,960
Speaker 1: and then open that up and watching one's.

934
00:39:38,760 --> 00:39:43,359
Speaker 2: Watching like ten people watching. I'm like, no, all right,

935
00:39:43,400 --> 00:39:45,080
Speaker 2: so we're gonna get into some multi choice here. I

936
00:39:45,160 --> 00:39:46,080
Speaker 2: love I'm putting you on.

937
00:39:47,280 --> 00:39:49,839
Speaker 1: Yeah yeah, yeah yeah, all right, welcome to the pie quiz.

938
00:39:49,880 --> 00:39:53,160
Speaker 1: We're here, Ronnie Woo, and we're gonna get going. Who

939
00:39:53,239 --> 00:39:54,760
Speaker 1: got the who wants to be a millionaire?

940
00:39:55,000 --> 00:39:59,320
Speaker 2: Baby? You know the music? They're like, yeah, yeah, you

941
00:39:59,360 --> 00:40:02,120
Speaker 2: gotta kind of you to lower it though the custom soundtrack?

942
00:40:02,800 --> 00:40:07,600
Speaker 2: All right, Ronnie? When added to dough, what will guarantee

943
00:40:08,080 --> 00:40:14,160
Speaker 2: a flaky crust? Is it vinegar? Is it red bean paste?

944
00:40:15,040 --> 00:40:18,320
Speaker 2: Is it cold butter? Or or is it hard seltzer.

945
00:40:20,520 --> 00:40:23,200
Speaker 3: Well, let me just walk through my reasoning for my choice.

946
00:40:23,320 --> 00:40:25,359
Speaker 3: It's not red bean paste because that would just weigh

947
00:40:25,400 --> 00:40:28,600
Speaker 3: it down because beans, I think are generally dense. It'll

948
00:40:28,640 --> 00:40:32,920
Speaker 3: create a dense pastry. Vinegar will keep it moist. And

949
00:40:33,040 --> 00:40:36,480
Speaker 3: then the what was the last choice? Hard hard seltzer

950
00:40:36,480 --> 00:40:39,400
Speaker 3: I think is used more in like well, heart seltzer

951
00:40:39,480 --> 00:40:41,719
Speaker 3: with alcohol in it, you can use that alcohol will

952
00:40:41,760 --> 00:40:44,040
Speaker 3: also kind of keep it light and moist. The butter

953
00:40:44,239 --> 00:40:45,960
Speaker 3: minor standing is that if you put butter in it,

954
00:40:46,040 --> 00:40:49,080
Speaker 3: cold butter, it will create steam and it will create

955
00:40:49,200 --> 00:40:52,000
Speaker 3: layers and air pockets in your dough, and thus you'll

956
00:40:52,040 --> 00:40:54,160
Speaker 3: have a nice flaky crust that way.

957
00:40:54,840 --> 00:40:57,920
Speaker 2: A right, yes, yes, thank you.

958
00:40:58,200 --> 00:41:01,040
Speaker 1: Cold butter is what will get you a flaky crust. Congratulations,

959
00:41:01,080 --> 00:41:03,520
Speaker 1: you got question number one correct. We're moving on doing

960
00:41:03,600 --> 00:41:06,920
Speaker 1: another pie. You gotta finish the first one to come on.

961
00:41:09,600 --> 00:41:14,160
Speaker 2: Which of the following is controversially actually a pie and

962
00:41:14,360 --> 00:41:20,600
Speaker 2: not a cake? Okay? All right? Is it king cake, cheesecake,

963
00:41:22,000 --> 00:41:26,719
Speaker 2: carrot cake, or rice cakes? I just purped.

964
00:41:28,200 --> 00:41:31,440
Speaker 3: The pie must be delished. Okay, so king cake is

965
00:41:31,480 --> 00:41:36,120
Speaker 3: a cake. Rice cakes are cakes because they have like

966
00:41:36,280 --> 00:41:38,920
Speaker 3: flour in them. It's basically, I think anything that's flouring it.

967
00:41:39,120 --> 00:41:41,840
Speaker 3: So I would say cheesecake is a pie, yes, because

968
00:41:41,880 --> 00:41:43,680
Speaker 3: it's the cheesecake part is a filling.

969
00:41:43,920 --> 00:41:45,680
Speaker 2: But it's kind of shaped like a cake. But the

970
00:41:45,800 --> 00:41:46,800
Speaker 2: cheesecake is a filling.

971
00:41:47,080 --> 00:41:52,120
Speaker 1: Absolutely correct. Okay, cheesecakes are actually pies.

972
00:41:52,360 --> 00:41:54,360
Speaker 2: It's the same person who named the red delicious. They

973
00:41:54,360 --> 00:41:56,440
Speaker 2: don't know what the fuck they're talking. Don't even get

974
00:41:56,520 --> 00:42:03,239
Speaker 2: me started. Here's a question. Which apple sucks? Get rid

975
00:42:03,280 --> 00:42:05,839
Speaker 2: of it out of existence? All right? Two more? Two more?

976
00:42:06,640 --> 00:42:10,160
Speaker 1: Which hand pie is most associated with Latin American baking? Okay,

977
00:42:12,680 --> 00:42:22,359
Speaker 1: pockets collients, bananas, hot pockets or hostess apple pies.

978
00:42:23,640 --> 00:42:25,320
Speaker 2: Or the first two again. I like how you narrowed

979
00:42:25,360 --> 00:42:29,200
Speaker 2: it down. The first one is pockets, collients, pockets, calientes, pockets,

980
00:42:30,400 --> 00:42:34,160
Speaker 2: hot pockets, and.

981
00:42:34,280 --> 00:42:38,520
Speaker 3: Panadas because the other two are American as you get,

982
00:42:38,960 --> 00:42:42,239
Speaker 3: and then you just said hot pockets in a different language.

983
00:42:43,320 --> 00:42:45,680
Speaker 1: If I can maybe trip you up, You're like, oh,

984
00:42:45,920 --> 00:42:47,560
Speaker 1: you know, maybe you got two masters.

985
00:42:47,600 --> 00:42:50,280
Speaker 2: You can't trip me up. I might be jetlagged from Tokyo,

986
00:42:50,400 --> 00:42:54,040
Speaker 2: but you can't trip me up. It's like a Peruvian delicacy, pockets, calient.

987
00:42:55,320 --> 00:42:58,120
Speaker 1: And the last one, this one's great bridget found this

988
00:42:58,400 --> 00:43:02,560
Speaker 1: really amazing fact. And take this as literally as possible. Okay,

989
00:43:02,920 --> 00:43:06,959
Speaker 1: which of these unincorporated communities is named after apple Pie?

990
00:43:07,840 --> 00:43:11,080
Speaker 2: Wait? Wait, which one of these unincorporated communities is named

991
00:43:11,080 --> 00:43:15,040
Speaker 2: after apple Pie? Is very business? Is it?

992
00:43:15,640 --> 00:43:24,839
Speaker 1: Hobland, Minnesota? Highness, Massachusetts like a Hyaenus. Okay, not, it's

993
00:43:24,880 --> 00:43:29,759
Speaker 1: not a low it's not sober, it's a Hiatus or Pietown,

994
00:43:29,920 --> 00:43:30,560
Speaker 1: New Mexico.

995
00:43:32,040 --> 00:43:35,280
Speaker 2: There's only three choices. Yeah, apparently there's no fourth choice.

996
00:43:36,520 --> 00:43:41,239
Speaker 3: High Town, New Mexico, Hyaenas. And then the other one

997
00:43:41,400 --> 00:43:46,440
Speaker 3: was Hobland Hobland. Yeah, I'm gonna get this wrong. I mean,

998
00:43:46,560 --> 00:43:49,280
Speaker 3: Pie Town sounds delicious, is all right with Pietown?

999
00:43:49,600 --> 00:43:54,680
Speaker 2: It's pie Town, now, I get it. Take this as possible.

1000
00:43:54,760 --> 00:43:57,200
Speaker 2: Pie Time's actually right next to Technical Town. We just

1001
00:43:57,320 --> 00:44:00,440
Speaker 2: drove through both of them. Pithon's a real well, yeah

1002
00:44:00,480 --> 00:44:02,400
Speaker 2: town which really comes from Technical Town.

1003
00:44:02,480 --> 00:44:04,719
Speaker 3: Just so you know, is not real shit, Brian, I

1004
00:44:04,960 --> 00:44:08,080
Speaker 3: just start just started that community incorporate, community incorporate.

1005
00:44:09,080 --> 00:44:09,560
Speaker 2: We about to.

1006
00:44:09,600 --> 00:44:11,640
Speaker 1: Create, like, let's go buy an island and call it

1007
00:44:11,800 --> 00:44:14,560
Speaker 1: technical Yeah, and we could host cooking workshops there.

1008
00:44:14,719 --> 00:44:17,200
Speaker 2: It's actually a dopeest but it wouldn't be Technical Town

1009
00:44:17,280 --> 00:44:19,960
Speaker 2: if we host the world would be fun Town. Yeah.

1010
00:44:22,480 --> 00:44:24,600
Speaker 2: Oh man, Ronnie, I want to also talk to you

1011
00:44:24,680 --> 00:44:26,560
Speaker 2: before we let you go. Yeah, I'll be here forever.

1012
00:44:28,160 --> 00:44:29,160
Speaker 2: We will all be here forever.

1013
00:44:29,719 --> 00:44:33,120
Speaker 1: At the end of each episode, we love to at

1014
00:44:33,160 --> 00:44:35,280
Speaker 1: the end of our episodes talk to our guests about,

1015
00:44:35,640 --> 00:44:38,279
Speaker 1: you know, organizations that are near and dear to maybe

1016
00:44:38,320 --> 00:44:41,240
Speaker 1: your heart, things that you do to help improve your communities,

1017
00:44:41,480 --> 00:44:44,080
Speaker 1: and ways our listeners can get involved. Let our listeners

1018
00:44:44,160 --> 00:44:46,760
Speaker 1: know about No Kill Los Angeles and why that's important

1019
00:44:46,760 --> 00:44:46,880
Speaker 1: to you.

1020
00:44:47,080 --> 00:44:47,279
Speaker 2: Yeah.

1021
00:44:47,440 --> 00:44:50,720
Speaker 3: So there's two organizations, No Kill Los Angeles and KLA

1022
00:44:50,800 --> 00:44:52,680
Speaker 3: No No, No, don't worry about an SBC A LA,

1023
00:44:52,840 --> 00:44:56,480
Speaker 3: which is also another dog and cat shelter, animal shelter. Really,

1024
00:44:56,760 --> 00:44:58,759
Speaker 3: so as much as I love people, I feel like

1025
00:44:58,840 --> 00:45:01,960
Speaker 3: animals are always just better. Like animals are in my jam.

1026
00:45:02,000 --> 00:45:04,800
Speaker 3: I have three dogs, some fish, and a turtle, a

1027
00:45:04,920 --> 00:45:07,360
Speaker 3: random turtle that I've had for fifteen years. It's going

1028
00:45:07,400 --> 00:45:07,920
Speaker 3: to outlive me.

1029
00:45:08,360 --> 00:45:11,279
Speaker 2: I probably like overly love my dogs, probably more than

1030
00:45:11,320 --> 00:45:11,920
Speaker 2: normal people.

1031
00:45:12,040 --> 00:45:14,320
Speaker 3: But I just think they're just so pure and so,

1032
00:45:14,719 --> 00:45:16,879
Speaker 3: you know, no shame to anyone who purchases their dog,

1033
00:45:17,000 --> 00:45:19,279
Speaker 3: but I think like there's so many dogs now that

1034
00:45:19,440 --> 00:45:21,239
Speaker 3: need rescuing, and there's so many cute ones. What I

1035
00:45:21,280 --> 00:45:24,240
Speaker 3: love about like rescue dogs is that they're all like unique,

1036
00:45:24,360 --> 00:45:25,040
Speaker 3: an individual.

1037
00:45:25,080 --> 00:45:27,680
Speaker 2: They have random trauma that you discover like a year later,

1038
00:45:27,920 --> 00:45:29,560
Speaker 2: like oh, Gig doesn't like brooms.

1039
00:45:30,200 --> 00:45:31,640
Speaker 3: Yeah, And I sit down with them and I'm like,

1040
00:45:31,760 --> 00:45:35,600
Speaker 3: tell me what happened in your past, tell me more,

1041
00:45:35,920 --> 00:45:38,239
Speaker 3: how does it make you feel? And also I just

1042
00:45:38,320 --> 00:45:40,880
Speaker 3: think like with No Kill LA's it's a great shelter

1043
00:45:41,080 --> 00:45:43,920
Speaker 3: because it's called no kill because they won't kill them

1044
00:45:44,000 --> 00:45:47,319
Speaker 3: until they're adoctor. They won't kill them until they're a doctor. Wow,

1045
00:45:47,719 --> 00:45:49,600
Speaker 3: that is not what I meant. Like, they won't kill

1046
00:45:49,640 --> 00:45:53,839
Speaker 3: them at all, not even when they're a doctor. Once

1047
00:45:53,920 --> 00:45:57,160
Speaker 3: you want that one, they'll kill it right in front

1048
00:45:57,200 --> 00:45:57,360
Speaker 3: of you.

1049
00:45:57,640 --> 00:46:01,520
Speaker 2: Child. Don't cry, be tough. That's how they train the kids.

1050
00:46:02,440 --> 00:46:03,600
Speaker 2: Stop crying a little bit.

1051
00:46:04,560 --> 00:46:07,759
Speaker 3: It's more so they won't the dog will never sort

1052
00:46:07,800 --> 00:46:10,640
Speaker 3: of be euthanized. And so if some people are skittish,

1053
00:46:10,640 --> 00:46:13,160
Speaker 3: like my husband is kind of skittish about like actual shelters,

1054
00:46:13,200 --> 00:46:15,200
Speaker 3: because you look at them and you're like, some of

1055
00:46:15,280 --> 00:46:17,040
Speaker 3: these dogs are going to be euthanized. If you go

1056
00:46:17,080 --> 00:46:19,000
Speaker 3: to NKLA, you know that all of them are going

1057
00:46:19,040 --> 00:46:21,200
Speaker 3: to be rescued no matter what. Yeah, and if they're not,

1058
00:46:21,239 --> 00:46:23,080
Speaker 3: they're going to stay there, you know. And they have

1059
00:46:23,160 --> 00:46:25,160
Speaker 3: these like nice kennels and they get played with and stuff.

1060
00:46:25,200 --> 00:46:27,360
Speaker 3: It's a really nice facility. But once you adopt one,

1061
00:46:27,400 --> 00:46:29,719
Speaker 3: you know another one will replace it. If the sort

1062
00:46:29,760 --> 00:46:31,880
Speaker 3: of idea that you can't save all of them, but

1063
00:46:31,920 --> 00:46:33,600
Speaker 3: you can at least save one or two or three,

1064
00:46:33,760 --> 00:46:35,719
Speaker 3: like me, you can adopt them. And so I just

1065
00:46:35,800 --> 00:46:38,719
Speaker 3: think there's so many dogs that need adopting, and so

1066
00:46:38,920 --> 00:46:41,480
Speaker 3: like why not. I just think it's a great cause

1067
00:46:41,520 --> 00:46:45,040
Speaker 3: and I just always encourage people to adopt. I try

1068
00:46:45,080 --> 00:46:46,600
Speaker 3: to get everyone to get a dog. I'm like, just

1069
00:46:46,680 --> 00:46:49,200
Speaker 3: know it's a commitment, because it's like I always remind people, like,

1070
00:46:49,719 --> 00:46:51,400
Speaker 3: you know, I'm a huge dog advocate, and you know,

1071
00:46:51,560 --> 00:46:54,040
Speaker 3: during the pandemic, a lot of pill had adopted dogs,

1072
00:46:54,040 --> 00:46:56,239
Speaker 3: and I adopted a dog in the pandemic, but I

1073
00:46:56,360 --> 00:46:57,680
Speaker 3: sort of knew what it entail and a lot of

1074
00:46:57,719 --> 00:47:00,160
Speaker 3: people adopted it for like this temporary compannion shit. So

1075
00:47:00,280 --> 00:47:03,960
Speaker 3: now now they're like and then I brought them it's

1076
00:47:04,000 --> 00:47:06,239
Speaker 3: pissing me off, Like I'm just like, what the hell

1077
00:47:06,280 --> 00:47:08,200
Speaker 3: are you thinking? Like did you think the dog was

1078
00:47:08,239 --> 00:47:10,160
Speaker 3: gonna live for two years? Like, no, it's a ten

1079
00:47:10,239 --> 00:47:13,399
Speaker 3: to fifteen to twenty years sometimes commitment. And the thing

1080
00:47:13,520 --> 00:47:16,759
Speaker 3: is like you're the whole dog's world. The dog only

1081
00:47:16,840 --> 00:47:18,440
Speaker 3: knows you in that house that you guys live in

1082
00:47:18,560 --> 00:47:21,320
Speaker 3: an apartment, and it's really important. So I always remind

1083
00:47:21,360 --> 00:47:23,440
Speaker 3: you to a dot, but also know that the commitment

1084
00:47:24,080 --> 00:47:27,360
Speaker 3: is ten to fifteen years. But it's so rewarding because

1085
00:47:27,400 --> 00:47:29,439
Speaker 3: they're amazing. I don't know, do you like dogs bread

1086
00:47:29,520 --> 00:47:31,120
Speaker 3: we have we both have rescues.

1087
00:47:31,280 --> 00:47:35,280
Speaker 2: Oh good, I have Okay, Yeah, gg came from Hialia, Florida.

1088
00:47:35,480 --> 00:47:37,440
Speaker 1: She's like kind of a pit mix and she was

1089
00:47:37,600 --> 00:47:40,359
Speaker 1: most likely used to breed pit bulls for whatever reason

1090
00:47:40,440 --> 00:47:40,840
Speaker 1: people do.

1091
00:47:40,960 --> 00:47:41,880
Speaker 2: But she's super sweet.

1092
00:47:42,320 --> 00:47:45,960
Speaker 1: And Odie Bridget gotten Colorado. His name was CJJ.

1093
00:47:48,160 --> 00:47:52,440
Speaker 2: Sometimes you gotta sometimes you gotta change their names. Yeah, yeah, yeah,

1094
00:47:53,200 --> 00:47:54,160
Speaker 2: sounds a little scared, but.

1095
00:47:54,280 --> 00:47:56,560
Speaker 1: It did some all right, So let our listeners know obviously,

1096
00:47:56,680 --> 00:47:58,960
Speaker 1: So you know, how can we support no Kill Los Angeles?

1097
00:47:59,000 --> 00:48:00,839
Speaker 1: Obviously if you're going to get a dog, this would

1098
00:48:00,880 --> 00:48:02,920
Speaker 1: be a great place to go. And in terms of

1099
00:48:03,000 --> 00:48:06,080
Speaker 1: the Society for the Prevention of Cruelty to Animals, is

1100
00:48:06,120 --> 00:48:08,440
Speaker 1: there like the donation volunteerers.

1101
00:48:07,840 --> 00:48:10,000
Speaker 3: Or yeah, and it doesn't have to be NKLA or

1102
00:48:10,200 --> 00:48:13,319
Speaker 3: you know, you know, SBCLA. It can be any sort

1103
00:48:13,360 --> 00:48:16,600
Speaker 3: of dog rescue organization, like you know, they can all

1104
00:48:16,680 --> 00:48:18,600
Speaker 3: use money for dog beds and dog food and stuff.

1105
00:48:18,640 --> 00:48:21,200
Speaker 3: So it's if you can't adopt the dob you know,

1106
00:48:21,320 --> 00:48:24,640
Speaker 3: I know, they're so cute. Dog beds are so cute,

1107
00:48:25,239 --> 00:48:25,839
Speaker 3: g and od.

1108
00:48:26,120 --> 00:48:27,680
Speaker 1: So their beds are on each side of the bed

1109
00:48:27,719 --> 00:48:30,719
Speaker 1: and like they just like keep switching beds. Yeah they Yeah,

1110
00:48:30,800 --> 00:48:32,600
Speaker 1: some days like Gig will be on her bed and

1111
00:48:32,719 --> 00:48:33,880
Speaker 1: some days like Odie's on.

1112
00:48:33,880 --> 00:48:36,920
Speaker 2: Her Any dog beds are cute for some reason, they are.

1113
00:48:37,040 --> 00:48:38,200
Speaker 2: They start to smell after a while.

1114
00:48:38,280 --> 00:48:40,759
Speaker 1: Yeah, but we'll have that information for our listeners in

1115
00:48:40,800 --> 00:48:42,880
Speaker 1: the show notes. To make sure you can get involved.

1116
00:48:43,360 --> 00:48:46,720
Speaker 1: Ronnie Wu my dog, no pun intended.

1117
00:48:47,160 --> 00:48:48,440
Speaker 2: I don't care. I could be your dog.

1118
00:48:48,520 --> 00:48:48,759
Speaker 3: I love.

1119
00:48:48,840 --> 00:48:51,399
Speaker 1: It was an absolute pleasure to chat with you. Thank

1120
00:48:51,480 --> 00:48:53,480
Speaker 1: you so much for coming to Flaty Biscuits.

1121
00:48:53,520 --> 00:49:00,000
Speaker 2: Thank you for having me. That was such a joy. Thanks,

1122
00:49:00,000 --> 00:49:02,360
Speaker 2: thank you all so much for listening to today's episode.

1123
00:49:02,640 --> 00:49:04,360
Speaker 2: If you like Flaky Biscuit, you.

1124
00:49:04,400 --> 00:49:06,360
Speaker 1: Already know what to do. Make sure that we are

1125
00:49:06,480 --> 00:49:10,799
Speaker 1: the number one food podcast to have ever existed. Leave

1126
00:49:10,840 --> 00:49:13,120
Speaker 1: us some reviews, leave us some ratings. If you want

1127
00:49:13,200 --> 00:49:17,640
Speaker 1: my hostess inspired apple handpie recipe, find it on shondaland

1128
00:49:17,680 --> 00:49:20,480
Speaker 1: dot com. And of course, as usual, I want to

1129
00:49:20,560 --> 00:49:23,400
Speaker 1: know how it goes. Tag me at artists and Brian,

1130
00:49:23,800 --> 00:49:28,520
Speaker 1: tag Ronnie that's at Ronnie c Wu and tag Shondaland

1131
00:49:29,080 --> 00:49:31,640
Speaker 1: we really want to see your process. Make sure that

1132
00:49:31,719 --> 00:49:34,480
Speaker 1: you're tagging us and send us messages. Leave us comments,

1133
00:49:34,719 --> 00:49:37,560
Speaker 1: get into the discord to talk to me. Let me

1134
00:49:37,640 --> 00:49:39,759
Speaker 1: know if y'all can make the wax wrapper, because.

1135
00:49:39,560 --> 00:49:40,759
Speaker 2: I did not.

1136
00:49:41,640 --> 00:49:44,040
Speaker 1: I make sure you go grab Ronnie's book did you

1137
00:49:44,280 --> 00:49:47,360
Speaker 1: eat yet? Out now wherever you get your books. And

1138
00:49:47,640 --> 00:49:50,440
Speaker 1: here's a little tip in terms of making this handpie.

1139
00:49:51,000 --> 00:49:53,120
Speaker 1: Roll the crust a little bit thick so that you

1140
00:49:53,120 --> 00:49:56,680
Speaker 1: can get that nice mouthfeeld that's reminiscent of the host's pie.

1141
00:49:56,680 --> 00:49:58,920
Speaker 2: All right. If it's too thin, might break apart in

1142
00:49:58,960 --> 00:50:01,440
Speaker 2: the oven. So that's my lib tip. But you know

1143
00:50:01,520 --> 00:50:02,320
Speaker 2: you already know what it is.

1144
00:50:02,440 --> 00:50:02,560
Speaker 1: Man.

1145
00:50:02,560 --> 00:50:04,880
Speaker 2: I feel free to do your own things, and.

1146
00:50:05,000 --> 00:50:07,759
Speaker 1: Don't forget to check out SPC A l A dot

1147
00:50:07,840 --> 00:50:11,680
Speaker 1: com and NKLA dot org, where you can adopt or

1148
00:50:11,840 --> 00:50:14,759
Speaker 1: donate to save a pet today. You can find all

1149
00:50:14,800 --> 00:50:17,200
Speaker 1: the links and social handles I've mentioned in the show

1150
00:50:17,280 --> 00:50:22,200
Speaker 1: notes for this episode. Flaky Biscuit is executive produced by

1151
00:50:22,360 --> 00:50:27,960
Speaker 1: Sandy Bailey, alex Alja, Lauren Homan, Tyler Klang, and Gabrielle Collins.

1152
00:50:28,360 --> 00:50:31,239
Speaker 1: Our creative producer is Bridget Kenna and our editor and

1153
00:50:31,320 --> 00:50:34,880
Speaker 1: producer is Nicholas Harder. With music by Crucial recipes from

1154
00:50:34,960 --> 00:50:38,160
Speaker 1: Flaky Biscuit can be found each week on shondaland dot Com.

1155
00:50:38,680 --> 00:50:42,360
Speaker 1: Subscribe to the Shondaland YouTube channel for more Flaky Biscuit content.

1156
00:50:45,719 --> 00:50:49,000
Speaker 1: Flaky Biscuit is a production of Shondaland Audio in partnership

1157
00:50:49,040 --> 00:50:52,880
Speaker 1: with iHeartRadio. For more podcasts from Shondaland Audio, visit the

1158
00:50:52,960 --> 00:50:56,799
Speaker 1: iHeartRadio app, Apple Podcasts, or wherever you listen to your

1159
00:50:56,800 --> 00:50:57,440
Speaker 1: favorite shows.