Hello and welcome to cooking issues. This is Dave Arnold, your host of cookies. He's coming to you live from the heart of Manhattan at Rockefeller Center in New Stan studios. Joining as usual behind me it got John John. Hello. Hi, Don Turner. Thanks. Yeah, yeah, everything good. Yeah. Can't complain. Yeah, rocking the panels here. We have a Joe Hasan. How you doing? I'm doing very well, man. Great to see you. Yeah, unfortunately, we do not have our other engineering team on right now. Jackie molecules because he's sick. He's got some sort of stomach bug. Go figure. But we do have from Vancouver Island. Quinn. Our upper upper left left. Correspondent how're you doing there Quinn? I'm doing all right. Yeah. And I think that back in LA are still in Portland and Stasi Lopez. I'm in LA. I'm in Atlanta. Cool. All right. All right. And that's that's the that's the crew. But before we do chitchat, we're going to do the new style and introduce our special guest. We have Caroline Schiff, pastry chef extraordinaire at gage and Tollner and author of the book the sweet side of sourdough. You might know her as at pastry chef on Instagram, which I was saying earlier is a fantastic what does that call the handle? What does it handle? Yeah, and so handle. It's like CB radio like a handle? Yeah. What's your 20? You only mean like that kind of stuff? 10 for Yeah, I mean, I used to legitimately have a CB radio when I was a kid. Yeah, yeah. And the truckers would be like, kid get the hell off.

This radio, like messing with trucker routes all over the country.

Yeah, we know kids are useless. We're useless. And I shouldn't say that. You know? Anyway, so now's the portion of the show where we all say whether anything interesting to us. Interesting happened last

week. Oh, anything interesting,

by the way. You were supposed to come on before and we had to cancel. So I apologize. And thanks for coming on. You know, despite the fact that we had to cancel the first time around like it was basically day of we had to cancel. Yeah, no problem. Yeah, I had COVID Oh, yeah, rockin rockin the cron there. Yeah, yeah.

Was that your first time?

No, that was the second time we actually had our first bout a very light bout of it as soon as we came out of the hospital after having our son. Touch of the COVID Touch. Touch of the COVID So what do you what do you guys got Anastasia to go to that coast? Anything good? No, I saw Jack last night so I wonder what it was that got them. You know what that means? In a couple of minutes. You'll be set on spray set on spray. I love it. Yeah, yeah. Like, like a star scene. I love when the other one gets food poisoning because we get to discuss our all over this evenings. You know what I mean? Right sighs You love it? Yeah, you love want to get a food poisoning. And you know, you think I would get it more with how I'm careful. I am with what I eat. You know what I mean? Anyway, the worst was when you were in Detroit. I think we won't say which place chicken. Well, that wasn't just poisoning like, like I woke up almost died. Remember? I like choked to death. Yeah, cuz it was it was so dry. I woke up and then like we like we were like joking that we were gonna like that. He was literally trying to murder us with with choking choking on that chicken. Choking. That sounds real bad. It sounds real bad. Sounds real bad. I'm gonna nip it. Nip it right there. All right. Hey, John. I haven't spoken to you since you had your first Thanksgiving service at the restaurant. How how crappy was That

was not fun. Don't ever want to do a special event? Got so much work that goes into it. So few people ordered. It was just like depressing. Yeah. Worth it. Yeah. Japan. You just even resetting the kitchen. The next day took like an hour and a half. It was really whatever. Yeah, sensitive subjects. Not fun. Don't want to do again. But obviously we'll have to.

So Caroline for pastry. I mean, if if anyone's gonna order a pastry, they're definitely gonna order one on Thanksgiving Valentine's Day. Is that is it? Do you hate it still? Or what it How does it feel as a pastry chef?

Um, I you know, I hate it in the sense that there's this expectation of like, it's gotta be a chocolate dessert. It's got to be red, like whatever but like, you know, it's it's always fun to be able to like, do something different and like riff on the original menu a little bit. But this year, we just, you know, I find a gage and Tollner like people just want to come and order off of the gage and Tollner menu like they get very excited to just like, have that experience that they've been reading about. So this year I just did we just had these cute little like takeaway gifts, these like two little coffee cakes, and they were different. So the idea was that like, you would get into an argument with your significant other over who got

Which one so you think the average person doesn't be like split it in half and be like you take one. I would hope

that they just caused fights. See, that's what that's what I want people to fight over the coffee cake or the blood orange pancake.

Pancake. Pancake. Blue and funky.

Yeah, but the coffee cake had a lot of stress on it. You know? Alright, Joe, which

one would you go for? Coffee. He's on my favorites. Yeah, but I do love blood orange. Yeah, yeah. And a pancake.

Yeah. What was that one was like an olive oil pancake. Like and one was a, you know,

we've been reading recipes for pancake recently where the whip the egg whites to get some of the stuff so you don't have to do as much creaming What do you think bad idea? No,

no, you could do that. Yeah, I like that.

What about your stars? Which you're gonna go for? Blood Orange, literally. Yeah, yeah, we were getting a hard fight. Not sure. Just take it. If we were in a restaurant. You're just taking me like here. I'm giving you this one. Aren't I nice? That's what she would do.

Wow. Yeah, but yeah, so my regret is like they were a take home so we didn't get to witness any fight. You need that

camera like that? Yeah, like that glitter bomb. What about Ukraine? what's your what's your call? What do you what do you want? Probably apparently. Yeah, okay. Yeah. See, I was hoping you would write little mean messages like mean Valentine's Day fortune cookie? Yeah, you get nothing nothing.

Now next year, we're gonna do that or just like write things that like insight, you know? Really insight and argument like you know, I don't know why do you always take so long to respond to my text messages that kind of thing? Yeah, really? Like just like get it all out there. Yeah. Get people to talk about their

or what have you just parachute right something ominous? Ominous on the package. Like careful. Yeah, sure. Like, What? What? But I think you need to message people on Valentine's ATF. Let's face it. They're not your regulars. No offense, people who go out on Valentine's Day. But you don't I'm saying?

It's just a ridiculous holiday. Yeah, you gotta have a little fun with it.

I have to say I did start dating my wife on Valentine's Day. Yeah. That was by mistake. I was just it just so happened. Virus. Stay with me. It was one of those. You know, have you ever gone on a 24 hour date? 24 hours Valentine's Day? Yeah, okay. Okay. Yeah, yeah,

it was a mistake.

It was it was romantic was snowing. That's cute. Yeah. All right. You worked out Yeah, no, that was that was 392 So that was 31 years ago. But we don't really celebrate it that much. Because you know once you have once you have the two kids and the two dogs and like you know life and all that we put up we make little things like with the nieces and nephews Yeah, little God sees you know, they go around the house, you know? Yeah, yeah, yeah. If you're listening live, it means you're listening on Patreon and you can call your questions in 2917410 1507. That's 917-410-1507 And he pays for your nonrelated pays for your sourdough question any kind of question? Baked Alaska question for us your baked Alaska is our banana Lamma ding dong What is it with those like click those peaks like what made you want to do that and then like they've gone crazy people love that

right now. Well, I wanted it to look like me. Like I wanted it to be just like you know, like my hair is always in this like ridiculous whimsical up do and I just like standing there like piping on Marang is just so not my style to like, have them be super uniform. I was like no, I want this thing to just look like this like whimsical like swoosh of a of Marang of a snowy mountain I don't know

if you have to do torch to get it all around so that because they get in those crevices because they're real tall peaks. Yeah, yeah. And I mean, that's we just

like, you know, we blow torch to order and it's really fun. It's my favorite thing to play. Yeah, it's the best.

You ever. So how hard do you have to get that? How hard do you get the ice cream in the middle of that thing? Or do you not even worry about it? Because it's not being torched that long? Are you actually baking it? Are you just like,

pouring out we're just torturing it. So it's like it's a three day process. So you know, you make the ice creams one day. Then you turn them and layer them the next day. And then those set and freeze like really really solid overnight ideally. And then they get I do them in these like giant slabs and then they get portioned into these big squares. It's like it's ridiculous. It's almost like a pint of ice cream per but you know it's for

two yes for two or whatever. Or what are you going to judge? No,

never. When was the last time you didn't eat the whole pint of ice cream?

Me I mean, I'm not a good man. I used to I used to polish Chava I've in my life eaten of a monster myself 21 It was 20 Scoops easy I was a kid though. Yeah like I said kids are useless

kids are crazy. But then it you know so the ice cream is really really frozen solid but then it for dinner service because we're, we're making the Merengue we're making the morning to order but it's pretty quick and then we're just like swishing it on and blow torching it and it's leaving the kitchen actually want it to be like kind of soft so that way when somebody goes to eat it, it's not like impossible to get through. So that freezer for dinner service is set like a little warmer so they'll actually be like soft and nice and tempered

and you're doing are you doing like a raw sugar? Marang Are you putting click sugar into it or what

we saw we tried like, every different way to do it. And we figured out that the best most efficient way that's also like the it looks the best. It's beautiful is French Marang so egg whites, raw sugar, and we do that to order just in a little

it's certainly easier.

Junaid and go Swiss. Yeah. Well, we we tried making like big batches of Swiss Mering you know, at the beginning of service, but then it was like, what do you do if you run out? Are you making more Swiss Marang during service like, no, that's crazy. So anyway, it was like a lot of troubleshooting in the beginning. And now we just it's like down to a science. It's so fun.

Yeah. Now, people's opinion. Looks great. I mean, next time I go, I didn't get heat. Well

says it looks like an overfed house cat. Which AI is that? That's good thought was a compliment. Yeah,

I mean, first of all, you know, look, I love Pete right. I mean, he was very good to me. But when he was at food and wine, you know, back used to just kind of write these kind of awesome columns for food and wine. And he lives in Brooklyn. He actually does very close to where gage and Tollner is not that I've been to his house but my friends is friends with him.

He said No, he's he's a fan and he comes to sunken harbor club.

Fantastic. Favorite parent. Yeah, love love, but Oh, yeah. For freaking what's it called? Bobby Burns. i Oh, did you come I know. So I wasn't invited. Right.

He was invited to burn sold out.

But like, I happened to be at the bar bar. And yeah, yeah. Cindy came in as like, she was like, Hey, Bobby Burns. I'm like, Oh, really? And so I just hung out in the hallway. Waiting for the Piper. Because yeah, I love bagpipes.

Who doesn't love bagpipe? People

who don't understand? Yeah, they're like, Oh, you bang Clinton like bagpipes? It's like, when that thing goes, you have to hold your butt together and stop yourself from pooping. Because it just rattles your whole body. They're amazing. Yeah, it's wild. You know what it is so cool.

Are you do you know about the beef steak dinner that's happening tonight?

I wonder if you mentioned it on his date which mentioned it on his Twitter account but you know, I don't really go out much unless I'm going out. Yeah, yeah. Which is rare. I need to go out more once everyone's out of the house. Maybe I'll go

well, we're doing just I feel like we're getting into this like we're doing all these like cool events now. So you know, we did the you know, Robbie Burns night that private

room you have upstairs? Yeah, the beef

steak dinner. I feel like we're like getting into this groove of like these really fun ticketed events where like, they're a little nostalgic and kind of historical, which is like a big thing for us. Obviously spaces so historical.

Until or no history on that thing. Yeah,

if none. Yeah, just you know, went up yesterday. But yeah, so we're, there's a lot of stuff coming up. So we'll we'll let you know. And then hopefully, you know, you can I mean, it's close to have a big night out.

Right, right across the river. You're right across the right across there. Yeah, yeah. That PDR I'm good to see you. Glad to see you. You're getting good use out of the pen because I absolutely hate retasking Your real restaurant. Because then you're it's socks. I know. You don't.

Yeah, but and like that space has been so it's proven to be really versatile. Because like, you know, we can rent it out for these private events, whatever. We can host our own events. But then just on a regular night. We just open it up as the dolphin bar.

Oh, yeah. It looks like a fancy weasels living room. Yeah, yeah. Which is perfect. Yeah. Yeah. How was the haggis by the way? Did you have any?

No, no, but I saw Oh, yeah, but we got in the fiscal

bless you could do a vegetarian haggis. Yeah,

they do. They do vegetarian haggis. Which is total oxymoron. But anyway, but it was really amazing. I mean, Chef Adam really did it from like, traditional start to finish he got in the stomachs we, you know, did the whole thing with the oats and it was really, really beautiful.

Hey, speaking of speaking of bagpipes, hey, you went to college in Scotland did Is that where you got your love of the pipes? I?

Yeah, yeah. Because they, they you just hear him every day. There's just always somebody walking,

playing the bag, but I own a relatively decent set of pipes and I kept on getting so I mean, do you do you know, do you do pipes at all? I don't I've just just a fan, right? So you know, the thing that you play is called a chain, like the thing that you practice what's called the chanter things and that's where you make the notes, right? And then you have the drones in the bag. So like, a couple of times in my life, I have taken a lot of lessons with the chanter, where like, I will get close to actually being able to like fire up the pipes. And it just now just never got there. Once I fired it up once in my house. It is when I lived on 38th Street long time ago. And Jan, my wife was like, no,

no, absolutely not.

Loud, it's all get out. And so like you, you need to get to that proficiency where you can do it in the subway. Once you're at Subway level proficiency. Yeah, then you know, whatever. Go down there,

man, you know, yeah, walk around subway stations put back by

you know, when you're 3040 50. Right, which is those are the times I've tried to do in my life. I 130 when you're 4150? I don't know. It's just maybe it's too late to get good in subway. Good enough. You know, I don't know. I

don't know, I want you should, you know, maybe maybe you should take this year to practice and get really good and then come to burns night. It's a drought a year from now and really surprised everybody

if existing conditions had stayed open. We were we started doing a burns night with Grey Goose interestingly, and they had a Piper coming over and we were like, yeah, what if we like got piping lessons? Like pre service piping lesson? Yeah. And then we just got one or two people who are interested just to get good enough. The problem with most papers is that for in terms of what I need is they're extremely traditional. So what they don't want is to teach you to play one tune and out they want you to become a Piper Yeah, and they don't want to waste their time training someone who's just going to be like a one and done if I ever held the pipes in my hand in my well my whatever in my you know, my arm once and played a passable tune. I could die happy from piping, right? I mean, I'd be I'd be good. I don't need to like you know, I don't need to be some like P Brock Master, you know what I mean? Like, you know, you know, even just, you know, playing you know, long way to the top if it's, you know, if you want to rock and roll, which is the easiest pipe song in the world to play. You know, it's, you know, we don't even need nothing. You know what I mean? Anyway, enough on piping? An F on Paveway? Oh, by the way, if you're not listening, live on Patreon. How do they do that?

patreon.com/cooking issues you should join. We get a bunch of awesome discounts for people we work with. I believe there is one with kitchen arts and letters in the works. Quinn can tell us more about that. But get to know you know, awesome. You get to ask questions before anyone else. All these awesome perks, go check it out. patreon.com/cooking issues.

Oh, and by the way, a little another bookkeeping note that BMW artificial intelligence podcasts that I was on. I think that's coming up this week. They're putting mine on that podcast is called Changing lanes. And but now everyone, do you read this New York Times article?

Well, I listened to the daily about the AI. Yeah. And I mean,

it's crazy. Nanny nanny nanny boo. It's crazy. It's yeah, yeah. And so like being interviewed by one. But the thing is, is that I forget the reporters name who did that stuff, but they were pretty. They were being aggressive and trying to get this AI to say, freakin naughty, busy. I wasn't I now I feel like like,

AI was like, I'm in love with you. Like crazy. Crazy. He's

like, helped me by a rake. He's like, Yeah, here's the rake. But I'm in love with you and you don't love your wife. You love me. Anyway, I was like, wow, that's the you know, I was just talking like, you know, petroleum smells with Ray de because turns out I'm with Trump. But you can hear maybe a chump with an AI. We had said to sit differently. It's pretty wild. Yeah. All right. All right. Oh, let's talk tweet questions or book book. Questions book. So the book, you started the book, basically, you said you went on a sourdough kick like everyone else. I'm just quoting mentally from your introduction, which started and then you were like, I'm sick of making the same loaves of bread every day. We don't talk like this be right here. They know what you're talking about. Yeah, yeah. Yeah. I mean, I could if you want what do you call it? You call it bread that what do you call it bread fatigue. Right was

I mean, it was like, overload it was yeah, it was fatigue overdose. Yeah,

I mean, I've been I don't do the full sourdough. Did you get it out now? I use spent plus yeast. I'm uh, I'm not spent but like, I feed it once a week and keep it in the fridge and then I use it once a week. Like

as like the leavener and you're getting the flavor from the the sour

so hate me if you want that's what I do. That's what I do. If you're making broad scan by the way, so I do that once a week great. And I've been doing it you know for years and it's fine. I'm fine with it. But my, my it's funny is is that I use only high extraction. I make my own flour I use only high extraction flour. However, my starter is only Snavely soft wheat because I didn't make it for bread. I made it for pretzels. And so I keep my starter pristine for sourdough pretzels. Which by the way, in the real life are made with spent you don't use real starter for sourdough pretzels they use right you spent and yeast the real folks, you know, the folks whose work I admire the most Yeah, you know, Martin's and so then so I'm like who am I to argue with with that now although the owner of Ethan owner of Martin's at is started doing soft, they're going to do soft I don't know if they're going to continue doing soft but he's in a soft pretzel right that they did full sourdough. Yeah real sourdough. And I was like he's like I'm gonna see if I can get the you know the the folks in Pennsylvania you know that that the Mennonites to do instead of spent and yeast to do full sourdough I'm like why they're pretzels are delicious. Yeah,

yeah. And and they've been doing it for a billion

years. At least you know 100 And some wherever it is, you know, I mean, yeah, yeah. So what are your thoughts on spent?

I will so the thing is, is I wanted my whole book to be about spent like I wanted the whole book to be discard because I got on this like I you know, it was that point in the pandemic where it was it was early on it was like scary to go to the grocery store and there was like you couldn't get flour because everybody was buying it all in the supply chain everything so I started using the the spent the discard and like everything so I wanted to write an entire book about it. And the editor was like absolutely not why weird and I was like, That's my entire personality. Like just let me do well because

you end up really only going full spent on like four recipes. Yeah, blesses muffins.

You can you can almost use the spent in almost every recipe because except for the the actual like breads that required as leavener because all the others like I use baking soda, baking powder, like eggs, like all of these things. So

yes, so here's my question in your biscuit recipe. Yes, you use starter NetSpend. And I was like, because because as soon as I saw a biscuit, I was like, Oh, great use for spin instead of buttermilk. Yeah, right as an aisle. Yeah. Right. But then you use real. I was like, huh,

yeah, you could do either. And there's that little like conversion chart at the beginning. I felt like a little like, like, they were like, No, you can't use spent for all these recipes. And I was like, Oh, damn it. Yeah,

I think your editor was wrong. I don't know who it is. But I'm like, I think,

you know, I get it. It's a little niche. It's a little nice to be like writing an entire book on spelled out the stuff that you throw out. But would have been very, very me very on brand. But I but I always tell people that like so many of those recipes. That's why I put that little chart in the beginning. Because it just you know, the density is different. Like

yeah, well, well, you also say go by weight. So if they're doing it by volume, they kind of suck it anyway. Nobody

should be baking by like just get get a scale.

Now let's talk about your pancakes in terms in terms of this. So in that one you specifically say I'm using real real starter Yeah, not Yes.

I want I want it a little and

we've flipped egg whites. Yeah, let me just be clear, because it's been a while since I've read it. Yeah. So when I'm doing waffles at you know like Brussels style waffles. I'll and so I've read I can't say how many articles I've read on waffles where people are like, young eagle whip dangling. It's the same the I don't know what the hell they're doing. Yeah, have it be the same but your whip the egg whites. First in in Belgium, in Brussels, right? You whip the egg whites first. And then it's yeasted and you're using the egg white as the as the as the nucleated bubble for the yeast to lighten the whole thing. Yeah, it seems counterintuitive. Like you wouldn't need to whip the egg white because you're putting the egg white in and then you're not using the batter for another hour. You don't think but in your pancakes, is it starter and then egg white and then cook right away? Or like what's the what's the procedure like and you're using a very active starter

you're using I mean you can use because there's also it's been a while since I've made them too. Well there's also there's, there's there's baking powder in there too. So no, but I do it once you fold in the egg whites. I just go right into the pan.

Just Oh, wait, it's I can't remember how much starters is relatively high proportion of starter probably are Yeah, yeah. Right. So you're getting the it's already it's already bubbling it's already got it. Yeah.

Yeah. And I started doing this thing with the discard, like very early in the pandemic, like, you know, like week two when I was like losing my my mind where I would just take the discard. And just just that and just pour it into a hot pan, like with nothing just

discard. It's delicious. Come on. No,

I'm telling you. I'm gonna send you

no eggs. No, nothing. No, nothing. Your crepe is all discard, right? Yeah, yeah. Yeah,

it's so good. I mean, I don't know. We were all in a weird place at that point. But like, I was making like, savory pancakes with it. I like I went I went crazy.

Caroline, shift, discard queen.

Thank you. That's like the nicest thing anybody's ever said to me.

Oh, by the way, we have a mutual friend in in front of the show. Angela carpets from golden rod and I guess now golden rod provisions in Lincoln, Nebraska. golden rod

A grocery grocery.

Do you know that? Nebraska. Her dad? I don't know if still was like running like the like something about Nebraska beef. Right? It's like a beast. Not your thing. But anyway. So the Braska is? What's it called? Moto used to be ready for it. They changed it to something that I refuse to remember. Right? Because this is the original moto. Right? Possibilities. Endless. Oh, strong. Right.

That's so strong. Why would they change it? I don't know. They some marketing genius came up with that. Yeah.

You know what it is? Is it like a new generation of people come in? And they're like, I have to do something different. Yeah, I can't be the same. You know what I mean? Yeah, it says people are wrong. Sometimes things that are the same are good.

Yeah. Do you know that you know when moto I really like cars that so my, my brother lives in Philly. I take the train there a lot. And my my family's got a little cabin in Pennsylvania. But anyway, Trenton Trenton motto.

Oh, what is it? You have never been to Trenton? I

I'm not gonna say anything about Trenton.

It's not Camden. It's

Trenton makes the world takes.

Oh, wow. So kind of. Yeah,

yeah, it's really just like passive aggressive like

renting makes like a worry

you did all this and all you do is take take taser. What

do we take from Trenton? That's the thing. I don't know. It's like when you're driving out of the tunnel. But it's huge.

Like the signage is huge. Like you'll see it. It's like on a bridge.

Really? Wow. It's worth taking the

train just just to see that like get on Jersey Transit.

Is it Hoboken? Or is it Jersey City? That's the embroidery capital. Where do you see that on the bridge? Oh, reuteri capital. I'm really really, really just outside. Yeah, yeah. So now I need to know what Trenton makes that we're all tapped. Were taking

like, what are we taking from 20s to make paper viable? They're so

sweet. violin was so good. These buttons for

nails and carriages. Yeah.

Carolyn's you know what? Taking all those violins. Right. Right. Next, you got you got your Stradivarius and then right underneath you got your Trenton your Trent because they you know, whatever. I'm not I'm not gonna get into it. They make we take Yeah. But so,

so So Angela, we are Yeah. Good. People wonder

terrific. People love her when the FCI closed. I sent her I don't know if she ever used it because there's no reason for her to use it. But I sent her some sugar lights that because because, you know, because Jacques Torres was the the pastry dean there and he's like a master sugar polar blower. They had a whole like isomalt and sugar technique thing. And they used to have those weird french fry lamps so that you could do all the potions Yeah. And we had we had a crap ton of them. So when the FCI closed down, John and I actually went pack up their library and I'm a I'm gonna take one of these silver lights and mela tour and that's going to be a white elephant. Oh, speaking of I'm giving you this is the first ever like, like and feel feel free to not take it my my wife was like, it doesn't have to get thrown away but it can't live here.

Oh, but this is no this is great. This is a look at this.

This is a prosafe bagel slicer. It holds bagels and rolls for say slicing. Now say I did not know that was a problem till I was in college and a friend of mine who's now like a very well respected ophthalmologist. Right, which is you know, the MD one. Yeah. Yeah. Which is weird because a psychologist is the PhD but an ophthalmologist is the MD and an optometrist. Is the PhD weird, right? Yeah, yeah. Weird. Psychiatrist is the is the MD and optim Yeah, but not Tom triste is the PhD and ophthalmologist is the weird. Yeah. Next time he thought about it. Yeah. Anyway. Yeah. Yeah. So he was in the dining hall one day, and we had the bagels and the bread knife. And he did the he did the I'm gonna hold it like this, like a C, I'm going to cut through my hand,

which he did. What a jump though. Come on.

I know. I know. You hold it like this and MD now this now he was an undergrad. You're like this and you go like this. And as I've taught my kids, and so since I'm not slicing 1000 Bagels a day, and I don't care if it's equally sighs Yeah, but this will make it so. I mean, I do hate it when I when I go off center on the bagel. It does sort of ruin your whole Yeah, yeah. So you are being presented with a propane QC.

I wonder if this is like, Can like kids use this is this like

so? A kid thing? I don't know if you know this, but it's as easy as 1231 open sides to place knife blade between sides on top of bagel three slash bagel and invulnerable. Yeah. The nice nine in the box. It assumes that you want a bread knife.

Yeah, yeah. And I guess like kids, the assumption is to use bread knives. I don't know. Because I was thinking, you know, my, my niece and nephew might think this is really cool. But I don't think they should be using a big bread knife. You know? Well, yeah. And by the way, six, you know? Yeah.

Yeah. Pushing it. So in. Thank you. And thank you. I love again, if novelty if I walk out and I see it in the trash. I didn't throw it away. Exactly. Yeah, exactly. It's a really a well built thing. It's just what am I going to do?

It's just going to collect us it's, you know what this is going to be?

Maybe Maybe do surveillance for brunch service.

No, no, no, you're gonna you know, but this could be the you know, it's like the Sisterhood of the Traveling bagel slicer. Let it go. Just keep passing it passing it.

Everyone feels a little bit guilty because it's yeah, it's new inbox.

Did you get it? Why do you have this and

was given to me at the bagel fast. When I was a judge? I was like, Oh, this is a nice thing. I can't I'm not going to chuck it.

Yeah, no, no, I'm it's gonna go. I'll take it. It's gonna go to good home. All right.

Thank you. Yeah, you're doing me a service. All right. See there have any more. Oh, yeah. So you mentioned several times that the sour dough actually enhances things. Okay. Here's the crazy one pie crust, use a and it's relatively higher hydration pie crust dough. And we have a pie crust question later on. We'll do that when we get to it. But so what do you think it does? I mean, right. So in the old days, a lot of people would add some acidity to the pie crust, presumably as a gluten inhibitor, right? Yeah. So what do you think is going on with sourdough and the pie crust? So

whenever I made a pie crust with sourdough, I found that it would get like really like, like brown and crispy in a good way. So I really like that. And flavor. No.

Is it too aerated? Is it like

if you're using the discard? And I'm the

because I hate now hate? I don't like putting leavener in my pot. You know, some now. Don't do that. Some people. Some people do that. Look, I had to read all the pies stuff. Yeah. Pies stuff. Yeah. And yeah, there's a pie question later, we'll get to so I'm just curious what you thought the effect was? Yeah,

I think it's flavor and I and I find that it really browns and gets like super crispy. Yeah. And I love that.

And so what was it? What was the other question? I had main off the sea, in the book. And now I'm rethinking the entire book based on what you're saying. Because basically, with the exception

of things like the pull apart bread, right, or the foccacia, things like

that, definitely terrible. Everyone loves focaccia. I only like it. Oh, I love it. I know everyone loves it. I only like it but but to call you out from the book. You don't like banana bread?

I hate bananas. Bananas in general. Ah,

ah, so what was the flavor you added to banana bread to make it tolerable for you? Well, I

an even so it's still like, Oh, I really was I added coffee and hazelnuts.

Okay, okay, I'm trying to mess with you like hazelnut coffee because I hate flavored coffee.

I don't like flavored coffee either now, and I don't even I'm like, I just love a good drip coffee. Oh, yeah, I even will drink like I like there's like like Bodega coffee it has like nostalgia to

you know who you would like, is the Stasi the hammer Lopez does not like a well made cup of coffee. Am I right? Anastasia? That is true. Yeah. Yeah, she does miss Coleman. Really? Mr. Mr. Oily Mr. Mr. I love I love the world's finest olive oils enjoys a crappy cup of coffee, huh? Well, it just it doesn't care. It just Well, there's a difference between not caring and aggressively not caring. You're like my grandpa in who aggressively liked jug wine from California instead of like the good stuff. And you're like that way with coffee. You aggressively don't want good coffee, right? Yeah, yeah. Yeah.

I just I, you know, I don't know if I'm like that. But like, I think there's a time and place for like, you know, just a bad cup of coffee.

Yeah. All right. All right. Well, now you look. Again, like you need it for the Caffee. Here's my here's my thing. Going back to you know, what we hope doesn't happen to Anastasia and happened to Jack Inslee is that, you know, like, drip coffee doesn't get my motor run in the same way espresso does. You know what I mean? Hit it on the highway looking for another interesting thing I noticed in the book you said you did a you did a tea, an Earl Grey tea. I forget what Yeah, I forget what you marked. It was a bun, right? Yeah. But here's what's interesting. You infuse it into the butter instead of into the liquid, the non sourdough liquid aspect of it and and so is that so that you don't get the stringency you get the flavor without the astringency what made you put it into the butter and then put it on the, like, into the in between, but it's also it's also in the dough. So it's in the dough and yeah,

like the whole tea leaves like ground up really fine. It's in the dough. And then I added it to the butter because browning the butter, and it's like hot liquid, and it would really extract all of that flavor.

Right? But I bet you it's a different kind of a flavor. Because there's no water and at that point, it's all fat. So it's like it's like it's it's all the fat soluble stuff. So it's gonna be interesting flavor. It's interesting to me. Yeah. So is that one of you? Like that recipe?

Yeah, I love that recipe. I love that flavor of Earl Grey Bergamot like just I think it's great.

I enjoy bergamot. It's really delicious. Sounds good. Yeah,

we have a we have a ton of bergamot network right now.

Oh my god. It's so expensive. Jesus. No, yes. So expensive. We

got it. I gotta deal we got it.

I gotta do I gotta hook up.

I gotta go. I gotta burger mark.

It is the time of year. So like, one year, you know, Bobby at at the bar. He was like, I got a guy who can get bergamot, this guy. I forget the guy's name, but he's like the weird fruit and weird blah, blah. It's like he wants some bergamot. Yeah, he's like, okay, and then shows up the next day with a backpack full of bergamot, and a bill for like, $250. And I was like, Oh, God, what? You know what I mean? Because this stuff doesn't last. So we juiced it all. Like, yeah, bah bah, bah bah, but juiced it clarified, it made cordial. And then we took all the peels and made Bergamot bitters. So what are you doing?

So I make like an oil with it. Like the peel. We do like an like an olio. Just with like sugar and let it let it you know, sweat it out, you know? And then I mix that with equal parts olive oil. And that gets that's one of the garnishes on the cheesecake. I also candy, a bunch of the peels. How do you

can't like are you? Are you a hard candy or soft candy peeled person.

soft candy. Like I do it like in syrup for a while. It's real. It's almost like it's not marmalade, but it's like,

gooey. So not that chewy, dehydrated stuff. This stuff takes four steps or five steps or six wood however many steps it takes to get it to the right.

Let me use a little bit of the, the actual fruit on the cheesecake and then savory is using a lot of it for a savory dish. So kind of like if I see savory like, you know, super humming it I take all the peels, you know, just we use the whole thing

off my Bergamot jerk. Yeah, that you say so. Do you? Do you water? Blanch the people first and they still do it? Yeah, I do. I like to have the better out. Yeah, yeah, but enough of the oil stays. It still has like oh, yeah, totally. Yeah, totally any. Is there any use? There's no use for the blanch water? Right?

I don't think so.

I don't think so either. Yeah.

I mean, you could drink it if you were weird. You

could drink it. You could, you could drink it. Alright, Austin Gibbs writes in Is there a quick and delicious cake sponge recipe that you have preferably one that can be baked in a quarter sheet pan and ready to be iced in under 45 minutes. I'll even take a simple flour sugar egg ratio as well. And Austin also wants to know what's the best what let's do this one first and then we'll do the pie first question. Let's do this one first. It's not

I don't know if I have one off the top of my head. I feel like most cakes and i i will say i love an oil based cake.

I saw that from your there's a question about your confetti cake thing you I

love an oil based cake because they just they stay so like moist. Well, I noticed also real easy you just you just whisking in, you know, right. So

when you do your oil based cake at least on the internet's you do it with a whip and not with a paddle. And so do you feel that you don't need the extra aeration? That you would get out of butter? Sugar? creaming because you're using a whisk instead of a PAT Yeah, yeah, well, you think

I yeah, like I weapon, plenty of air and then into the egg in the sugar than I am most find the oil. Like almost like you're making a mayonnaise. And then, you know, add your dry ingredients from there. And it just I think it makes an amazing cake. That's how we make like the coconut cake gage and Tollner soil base cake. And it just it's like super moist and supple.

Is it a is it a coconut oil are you using? I used I

tried both and I actually liked it better with just like a neutral

because of coconut oil. So you have to kind of warm it to get it to go. Yeah,

and then if you are serving it, like if the cake is like not you know, on the warm side, it can be really hard because coconut oil, yeah. But anyway, so I would just choose like an oil based cake and you know, most cakes should not if you're doing a you know, quarter sheet I mean you should be out of the oven and like you know half an hour