Latest / The Radio From Hell Show - Best Of / Donut Critic For March 25th, 2025

Transcript

Donut Critic For March 25th, 2025 · The Radio From Hell Show - Best Of

• 0:01
  Speaker 1: Well he's here, Bentley the doughnut critic. These aren't donuts,
• 0:07
  Speaker 1: mister Lee.
• 0:08
  Speaker 2: Well, they're kind of like rolls. They're sweet role type
• 0:11
  Speaker 2: of things, right.
• 0:12
  Speaker 3: Sweet and savory. So where are these from?
• 0:15
  Speaker 1: Uh?
• 0:15
  Speaker 2: So these are from some at pizza cook So these
• 0:19
  Speaker 2: are called doodles. And every time I hear doodles, I
• 0:23
  Speaker 2: hear Mickey Mouse's voice, Oh doodles, that just plays in
• 0:29
  Speaker 2: my mind every time I see those are here's.
• 0:31
  Speaker 4: Bodies, Well tell us about them.
• 0:34
  Speaker 2: So these this is one thing I really love about
• 0:37
  Speaker 2: shops is one, yeah, that is delicious, But one of
• 0:41
  Speaker 2: the things I really love about shops is when they
• 0:43
  Speaker 2: come up with something super unique and it really brands
• 0:46
  Speaker 2: what they are offering people. And these doodles basically take
• 0:49
  Speaker 2: a structure of a cinnamon roll and then take out
• 0:52
  Speaker 2: all the cinnamon, sugar, insert garlic and cheese.
• 0:57
  Speaker 5: That's what you get. So you get the same good properties.
• 0:59
  Speaker 2: You get that this on the outside, that gouey cheesiness
• 1:03
  Speaker 2: on the inside, and then that Chris Bottom is so good,
• 1:06
  Speaker 2: especially when you get it right outside.
• 1:08
  Speaker 5: Of the the oven.
• 1:10
  Speaker 3: And this dough is different. Is this pizza dough?
• 1:12
  Speaker 5: It is pizza dough.
• 1:13
  Speaker 6: Okay, they do pizza or.
• 1:18
  Speaker 2: So some of Pizza Coat originated in Camas Valley. So
• 1:22
  Speaker 2: this family came up. They bought an old hotel, some
• 1:26
  Speaker 2: inn and they converted the bottom into a pizza kitchen
• 1:30
  Speaker 2: and then they used the rest for residents. And I
• 1:32
  Speaker 2: actually got to walk through it this last summer and
• 1:36
  Speaker 2: it was so amazing. It really was a in, you know,
• 1:40
  Speaker 2: so the little rooms and bathrooms and it was so charming,
• 1:44
  Speaker 2: and I'm trying to convince the owner to open that
• 1:46
  Speaker 2: up for Airbnb's or in again.
• 1:49
  Speaker 4: So Dan and Marshine little Dyke.
• 1:51
  Speaker 2: Yeah, so that was the family I knew growing up.
• 1:53
  Speaker 2: I'm from Chemis Valley and so this is the pizza
• 1:56
  Speaker 2: I knew growing up. But they didn't have doodles back then.
• 1:59
  Speaker 2: He was known as Pizza Dan Dan the Pizza Man.
• 2:02
  Speaker 2: And so as they evolved and they came out with
• 2:04
  Speaker 2: these doodles, it really was this exciting fun thing because
• 2:08
  Speaker 2: I love them and they're my favorite thing from that shop.
• 2:12
  Speaker 4: So these are I don't know how to do you
• 2:15
  Speaker 4: deal with this with?
• 2:17
  Speaker 2: Okay, I'm gonna teach you how to eat these. Yes, yes,
• 2:20
  Speaker 2: So the originals are my favorite. That's just like the
• 2:23
  Speaker 2: cheese and the garlic, and then I dip a fifty
• 2:25
  Speaker 2: to fifty ratio.
• 2:27
  Speaker 5: With marinera and ranch, and I feel like that's the
• 2:29
  Speaker 5: best way.
• 2:30
  Speaker 6: Bill would be anti ranch, but if you tell him
• 2:33
  Speaker 6: to do it, he'll do it.
• 2:33
  Speaker 4: Yeah.
• 2:34
  Speaker 3: Yeah.
• 2:34
  Speaker 2: And if you, and if you especially if you, you
• 2:36
  Speaker 2: can make it a pink sauce too, But fifty to
• 2:38
  Speaker 2: fifty ratio, and I just think that that is ultimately
• 2:42
  Speaker 2: the best way to do it. They have a really
• 2:43
  Speaker 2: good ranch, the housemade marinara, and the flavors are just
• 2:46
  Speaker 2: so good.
• 2:47
  Speaker 3: It's pretty good.
• 2:48
  Speaker 4: Should mix these together.
• 2:49
  Speaker 2: Then, yeah, I mean, if you're you're a have a
• 2:52
  Speaker 2: version to ranch, yeah, then go ahead and mix it
• 2:54
  Speaker 2: into a pink.
• 2:54
  Speaker 6: Sauce or you dip and dip.
• 2:58
  Speaker 2: And one of the things people do when they are
• 3:00
  Speaker 2: going up into camus, they'll grab them and they'll go
• 3:02
  Speaker 2: out to where they're camping or their cabins.
• 3:05
  Speaker 5: They are really good the next day as well.
• 3:07
  Speaker 2: If you want to microwave or even over the fire,
• 3:10
  Speaker 2: just warm them up.
• 3:11
  Speaker 5: They're super delicious.
• 3:14
  Speaker 3: You're good a shop. You can see the jalapino in there.
• 3:17
  Speaker 4: Yep.
• 3:17
  Speaker 2: So I brought to you the regular one, which is
• 3:20
  Speaker 2: the cheese and garlic, and then the cheddar jalopino, which
• 3:23
  Speaker 2: is really delicious. And then they do have sweet flavors as.
• 3:27
  Speaker 3: Well, so you need dessert.
• 3:29
  Speaker 2: Oh yeah, so they have raspberry and then they have cinnamon. Sorry,
• 3:32
  Speaker 2: I ate the cinamon before I got here, and here's
• 3:36
  Speaker 2: just the regular cinnamon. But again, this is pizza dough yep.
• 3:40
  Speaker 2: So it's a slightly different texture. It's gonna be a
• 3:42
  Speaker 2: little bit more dense than what you would get with
• 3:44
  Speaker 2: the cinnamon roll, but very delicious. They have new locations,
• 3:48
  Speaker 2: so again they start in Camus Valley, but now they
• 3:51
  Speaker 2: have locations at Lehigh, Pleasant Grove, Sarah Tooken Springs. Sorry,
• 3:55
  Speaker 2: Salt Lake Valley. You guys got to drive a little
• 3:57
  Speaker 2: bit or when you're up at bear Lake.
• 4:00
  Speaker 5: They do have one in Garden City.
• 4:01
  Speaker 4: They have quite a few.
• 4:03
  Speaker 2: Yeah, so they they started getting a few partners on
• 4:06
  Speaker 2: to expand these and get into other spots. And I
• 4:09
  Speaker 2: feel lucky because it's close to my house and I'm
• 4:12
  Speaker 2: getting doodles all the time.
• 4:13
  Speaker 5: They're spoiled with doodles, yep.
• 4:15
  Speaker 7: Chat rooms asking which is better cinnamon or garlic, and
• 4:18
  Speaker 7: I'm like, well, which which what you're looking for. I mean,
• 4:21
  Speaker 7: if you're looking for savory, if you're looking for sweet,
• 4:23
  Speaker 7: you know you can have both.
• 4:25
  Speaker 2: I prefer the savory one's hands down. I like the
• 4:28
  Speaker 2: sweet ones, but you like other sweet things better, yes, exactly.
• 4:32
  Speaker 2: So if they also have hard ice cream in a
• 4:34
  Speaker 2: lot of the locations, and so I always get doodles
• 4:36
  Speaker 2: and then just like a scoop of ice cream.
• 4:37
  Speaker 4: What does that mean hard ice cream? Just regular?
• 4:40
  Speaker 2: Yeah?
• 4:41
  Speaker 5: Yeah, not soft served.
• 4:42
  Speaker 2: Sorry, I mean that was like me, that was camas
• 4:45
  Speaker 2: band coming out and calling it hard ice cream. You know,
• 4:47
  Speaker 2: you go to the piece of shop and it's like,
• 4:49
  Speaker 2: where's the hard ice cream?
• 4:50
  Speaker 4: So and as a particular brand of ice cream.
• 4:53
  Speaker 2: I think they use fars up. There's nothing, nothing special.
• 4:56
  Speaker 2: They don't do their own ice cream. But but they're yeah,
• 4:58
  Speaker 2: they're sauce and cheeses and all that. They were really
• 5:02
  Speaker 2: focused on quality sourcing that as local as possible, and
• 5:05
  Speaker 2: so it really was this awesome story for us as
• 5:09
  Speaker 2: a community. And I feel like seeing their success and
• 5:12
  Speaker 2: seeing them expand has been really happy for me because
• 5:16
  Speaker 2: I know the family and I know that type of
• 5:19
  Speaker 2: push and what they meant for the community.
• 5:21
  Speaker 4: I really like Justalpani cheese.
• 5:24
  Speaker 5: Yeah, it's a good one.
• 5:24
  Speaker 1: Yeah, it's really good, and it's I like the chewiness
• 5:28
  Speaker 1: of the Yeah, the dough.
• 5:29
  Speaker 3: Of the dough. The texture is good. I like the
• 5:32
  Speaker 3: garlic one.
• 5:33
  Speaker 5: And I always say the experiences.
• 5:34
  Speaker 2: You have to go in get it hot and fresh,
• 5:37
  Speaker 2: and it's just such a game changer.
• 5:39
  Speaker 6: And you hear Ben going on and on about the
• 5:41
  Speaker 6: family owned business. He's always looking for a new place.
• 5:45
  Speaker 6: Maybe he has he hasn't heard of everything. He's heard
• 5:47
  Speaker 6: of a lot. But if you have a local, family
• 5:51
  Speaker 6: owned mama pop shop place that you think he needs
• 5:55
  Speaker 6: to check out, you can tell him about your social media.
• 5:58
  Speaker 2: Yeah, so go to donut Critic d O n U
• 6:01
  Speaker 2: T CRI T I C that's donut Critic on Instagram.
• 6:05
  Speaker 2: Speaking of family owned we talked about Donut Boy.
• 6:08
  Speaker 5: A few weeks ago.
• 6:09
  Speaker 2: Yeah, they were really good and I did my bracket
• 6:12
  Speaker 2: and guess who won don'nut Boy don'nu boy really, And
• 6:15
  Speaker 2: I don't think it was because of my bracket. I'm
• 6:16
  Speaker 2: not saying anything because I actually went on Fox thirteen
• 6:19
  Speaker 2: and I talked about a couple other brands, and so
• 6:22
  Speaker 2: I really think that they mean so much to their
• 6:24
  Speaker 2: community where they're in West Valley. So they're right by
• 6:27
  Speaker 2: the Maverick Center, all right, So if you want a donut,
• 6:31
  Speaker 2: go out there and try.
• 6:31
  Speaker 5: We tried the Dubai chocolate, which is so good. I
• 6:34
  Speaker 5: love the banana pudding. They have a good glaze.
• 6:37
  Speaker 2: So I feel like it is these family home businesses
• 6:41
  Speaker 2: are very important to the community.
• 6:44
  Speaker 5: They mean a lot.
• 6:44
  Speaker 3: I stopped buying corporate cookies. I buy local.
• 6:48
  Speaker 7: Yeah, I go out of my way to try to
• 6:51
  Speaker 7: find local shops as opposed to the franchised corporate.
• 6:56
  Speaker 1: I want to know where you stand. Ben, I met
• 6:58
  Speaker 1: and meant to ask you this while ago. Where do
• 7:00
  Speaker 1: you stand on how to spell donut?
• 7:04
  Speaker 2: Okay, I do actually have phil I'm pretty sure you would.
• 7:09
  Speaker 2: So I feel like do O n U T is
• 7:11
  Speaker 2: the modern version of donut, and you would see this
• 7:16
  Speaker 2: at most shops that are created.
• 7:18
  Speaker 5: D O U g n G h U n T.
• 7:21
  Speaker 2: I feel as the more traditional and is now used
• 7:25
  Speaker 2: more for the specialty versions. And so if you see
• 7:28
  Speaker 2: that spell spelling a lot of times, that means that
• 7:31
  Speaker 2: someone is trying to be a little bit more specialty,
• 7:33
  Speaker 2: maybe like older techniques, maybe higher level type of ingredients.
• 7:38
  Speaker 2: That's how I see it. Do O, U N T
• 7:40
  Speaker 2: is going to be that straightforward donut experience.
• 7:43
  Speaker 1: The difference between Xmus and Christmas. I believe in the
• 7:47
  Speaker 1: spelling of Christmas as C H R I S T
• 7:50
  Speaker 1: M A S yeah, and I wouldn't be I won't
• 7:53
  Speaker 1: use Xmas.
• 7:56
  Speaker 4: And so donut.
• 7:57
  Speaker 3: If you're looking for the donut Critic, you are do
• 7:59
  Speaker 3: O and U T.
• 8:00
  Speaker 4: Yeah.
• 8:02
  Speaker 3: Now, what was the name of this place again with
• 8:03
  Speaker 3: the pizza dough rolls?
• 8:05
  Speaker 2: This is some at Pizzaic, so some it in pizza
• 8:07
  Speaker 2: was the original name and it has changed. The Summitt, Pizzico,
• 8:10
  Speaker 2: some a Pizza or Summit County, some at Pizzico.
• 8:14
  Speaker 3: People are asking, and I am there you go.
• 8:18
  Speaker 5: Thank you all.
• 8:19
  Speaker 4: Ben Lee the Donocritic, Thank you.
• 8:21
  Speaker 1: You can follow his stuff on Instagram, a lot of
• 8:23
  Speaker 1: recommendations
• 8:24
  Speaker 5: There and just ask me and I will answer, all right,
• 8:28
  Speaker 5: Thank you very much,