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Luke’s Diner: Pass the Buttercream · I Am All In with Scott Patterson

• 0:00
  Speaker 1: I Am all In Again.
• 0:09
  Speaker 2: Let's I Am all In Again with Scott Patterson and
• 0:20
  Speaker 2: iHeartRadio Podcast.
• 0:22
  Speaker 1: Hey everybody, Scott Patterson, I Am all In Podcast one
• 0:25
  Speaker 1: eleven productions, iHeartRadio Media, iHeart Podcast. We have a very
• 0:31
  Speaker 1: special Luke's Diner episode with none other than mister Brian
• 0:35
  Speaker 1: hart Hoffmann. He is a world traveling baker, cookbook author
• 0:39
  Speaker 1: and founder of Bake from Scratch and one of the
• 0:41
  Speaker 1: biggest baking platforms out there. He started as a flight
• 0:45
  Speaker 1: attendant with a sweet tooth, visiting bakeries around the globe
• 0:49
  Speaker 1: and recreating the recipes at home. Now he's published best
• 0:53
  Speaker 1: selling book cookbooks, hosts a hit podcast called The Crumb,
• 0:58
  Speaker 1: and leads sold out baking retreats all over the world. Brian,
• 1:03
  Speaker 1: Welcome to Luke Steiner.
• 1:05
  Speaker 3: After that introduction, thank you for having me. That was
• 1:09
  Speaker 3: making me feel bigger and better than I am. But
• 1:11
  Speaker 3: I'll take every word of it.
• 1:12
  Speaker 1: That's my job. That is my job. You have baked
• 1:16
  Speaker 1: all over the world. How'd you get started on this
• 1:18
  Speaker 1: journey and what really kicks started your love for baking
• 1:22
  Speaker 1: and traveling?
• 1:23
  Speaker 3: You know, that's a question I get a lot because
• 1:26
  Speaker 3: in the baking world, I think so many people start
• 1:29
  Speaker 3: their story by saying I baked with my mother and
• 1:32
  Speaker 3: my grandmother, and it was all a part of the
• 1:34
  Speaker 3: upbringing and being from the South. I did bake with
• 1:38
  Speaker 3: my mom, biscuits, corn bread, like we got the basics down.
• 1:42
  Speaker 3: But my mom wasn't a passionate baker. She's an entrepreneur.
• 1:46
  Speaker 3: She started our company forty four years ago. So I
• 1:48
  Speaker 3: actually grew up learning my professional world from my mom,
• 1:53
  Speaker 3: and then the baking aspects all happened later. I had
• 1:59
  Speaker 3: a high school job a bakery. I didn't realize I
• 2:02
  Speaker 3: was being inundated with the baking world. I thought I
• 2:05
  Speaker 3: was just working in the bakery because my friends worked there.
• 2:08
  Speaker 3: But maybe it did stick with me. Maybe it was
• 2:10
  Speaker 3: all the buttercream I was eating out of the containers
• 2:12
  Speaker 3: every day that got in my system and really stuck
• 2:15
  Speaker 3: with me. But it was my years of being a
• 2:18
  Speaker 3: flight attendant and traveling the world.
• 2:21
  Speaker 4: And again, this.
• 2:22
  Speaker 3: Boy that grew up in Alabama with not a lot
• 2:25
  Speaker 3: of exposure beyond the area I grew up in, I
• 2:29
  Speaker 3: took people's advice seriously. They say, you got to go
• 2:32
  Speaker 3: to this cafe or bakery and try this thing. It's
• 2:34
  Speaker 3: from this town, it's from this country, and it was
• 2:38
  Speaker 3: like this quest of discovery that led me to my
• 2:41
  Speaker 3: own kitchen and it was I want to recreate this
• 2:44
  Speaker 3: and that was so good, I've got to have more
• 2:46
  Speaker 3: of it. And it was just this kind of insatiable
• 2:49
  Speaker 3: thing that lit my fire for baking. And it became
• 2:52
  Speaker 3: a little bit of a therapy for me, being in
• 2:54
  Speaker 3: the kitchen on my off days, just to let my
• 2:56
  Speaker 3: brain escape and be a part of something else.
• 3:00
  Speaker 4: Discovery so.
• 3:02
  Speaker 1: Fascinating. But correct me if I'm wrong. Your focus is
• 3:05
  Speaker 1: more on baking than cooking. Right, So when you're testing recipes,
• 3:08
  Speaker 1: how do you sample without wasting like a full cake
• 3:11
  Speaker 1: or a whole batch? I mean, do you taste the batter,
• 3:14
  Speaker 1: make a smaller version? What do you do?
• 3:16
  Speaker 5: Yeah?
• 3:17
  Speaker 3: You know, I think the testing process it, you know,
• 3:20
  Speaker 3: I think baking failure is a part of baking. You know,
• 3:23
  Speaker 3: in cooking you can you can revive something, you can
• 3:26
  Speaker 3: change your spices, change your liquid, you can revive and
• 3:30
  Speaker 3: correct along the way. Baking is an education through testing
• 3:34
  Speaker 3: failure and getting right back in there again. But it's
• 3:37
  Speaker 3: like my mom taught me that even if a cake
• 3:39
  Speaker 3: crumbles or falls apart, when you take it out of
• 3:41
  Speaker 3: the pan.
• 3:42
  Speaker 4: That's what you make a trifle out of.
• 3:44
  Speaker 3: So I always find a way to take what I test,
• 3:48
  Speaker 3: and I take the failures and I'll still enjoy them.
• 3:51
  Speaker 3: You know, when you've baked long enough, not all of
• 3:53
  Speaker 3: the failures are disgusting. They just may not look the
• 3:55
  Speaker 3: right way. So I'll eat it or share it with
• 3:58
  Speaker 3: family and friends ask for their fear feedback. I think
• 4:00
  Speaker 3: that's some of the best ways to get yourself taught
• 4:04
  Speaker 3: a little bit more is to have other people give
• 4:05
  Speaker 3: you some advice. But yeah, I try not to waste things,
• 4:08
  Speaker 3: and yeah, I'm team dough. I eat the batter, I
• 4:11
  Speaker 3: taste everything before it goes in the oven.
• 4:13
  Speaker 1: It's good. So let's talk about oven temperatures. And I
• 4:17
  Speaker 1: already know the answer to this question. But how important
• 4:21
  Speaker 1: is oven temperature? Bake baking temperature, and baking time time temperature.
• 4:27
  Speaker 1: It's everything, isn't it?
• 4:28
  Speaker 3: And I'll add one more to that next time temperature
• 4:31
  Speaker 3: and the weight of your ingredients. Oh, American bakers do
• 4:36
  Speaker 3: not learn to bake by weight, but weighing your ingredients
• 4:41
  Speaker 3: and grams is the international language of baking, and I
• 4:44
  Speaker 3: learned that early on in my travels in France and
• 4:47
  Speaker 3: England and other places where I was taking classes, they
• 4:50
  Speaker 3: were weighing everything. And when I started weighing my ingredients,
• 4:54
  Speaker 3: the outcome changed immediately. One day something would be great,
• 4:57
  Speaker 3: the next day it would be off.
• 4:59
  Speaker 4: And I was like, I don't know.
• 5:00
  Speaker 3: I did everything the right way, and then I realized
• 5:03
  Speaker 3: I wasn't weighing my flour correctly. I wasn't weighing my ingredients.
• 5:07
  Speaker 3: And then weight, time, and temperature became the three variables
• 5:12
  Speaker 3: that the outcomes. They're kind of like self correct yourself
• 5:15
  Speaker 3: pretty quickly.
• 5:16
  Speaker 1: M I cook a lot of salmon. I bake a
• 5:20
  Speaker 1: lot of salmon, and I always use the same temperature
• 5:22
  Speaker 1: in the same time, but the size of the pieces
• 5:25
  Speaker 1: of the salmon can vary. Not a great deal, but
• 5:28
  Speaker 1: sometimes they do, do you know. And from doing this
• 5:33
  Speaker 1: these episodes and talking to people like you, I discovered
• 5:36
  Speaker 1: that the more butter I use, the more grass fed
• 5:39
  Speaker 1: butter I use, the more it covers up my mistakes.
• 5:43
  Speaker 1: Like I can nuke the hell out of the salmon,
• 5:46
  Speaker 1: it's still going to be moist.
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  Speaker 4: Yeah, you've got your butter.
• 5:49
  Speaker 3: You gotta Hey, if you doubt something in butter or
• 5:52
  Speaker 3: a glaze or icing, you can hide a lot of
• 5:55
  Speaker 3: the imperfections.
• 5:56
  Speaker 1: That's right, that's right.
• 5:58
  Speaker 3: You know, I swore that whoever invented butter cream was
• 6:01
  Speaker 3: not because they wanted butter cream. It was to cover
• 6:03
  Speaker 3: up an ugly cake they made, and that was the
• 6:06
  Speaker 3: invention of butter cream. I'm convinced of it.
• 6:08
  Speaker 1: Right, right, right, Okay, So all the recipes that you've created,
• 6:12
  Speaker 1: what's three are you most proud of? And why?
• 6:16
  Speaker 3: Oh, the three I'm the most proud of, Well, they're
• 6:19
  Speaker 3: all you know that sentimental comes back into play. It's
• 6:22
  Speaker 3: I've baked a lot of things, and I always love
• 6:25
  Speaker 3: to bake something new. I think that's my favorite thing
• 6:27
  Speaker 3: to make is something I've never made before. But the
• 6:30
  Speaker 3: three things that I think I'm the most proud of
• 6:33
  Speaker 3: would be my cinnamon rolls. I spent months perfecting what
• 6:38
  Speaker 3: I call a pan of centers. I do not like
• 6:40
  Speaker 3: a dry edge of a cinnamon roll that bakes to
• 6:43
  Speaker 3: the side of the pan. I reach right for the middle,
• 6:45
  Speaker 3: unapologetically take that middle one right out of the pan.
• 6:49
  Speaker 3: But then I figured out the solution so that every
• 6:51
  Speaker 3: cinnamon roll tastes like it just came out of the
• 6:53
  Speaker 3: center of the pan. So I love my cinnamon rolls.
• 6:56
  Speaker 3: I love my oatmeal cream pies. As a I would
• 7:00
  Speaker 3: always beg my mom to buy the Little Debbie oatmeal
• 7:03
  Speaker 3: cream pies at the grocery store. And so a baking
• 7:06
  Speaker 3: quest for someone like me is, well, surely I can
• 7:09
  Speaker 3: make a better one than I could buy at this
• 7:11
  Speaker 3: like snack food, you know, box of stuff.
• 7:13
  Speaker 4: At the grocery store.
• 7:15
  Speaker 3: So when I perfected the oatmeal cream pie, that was
• 7:17
  Speaker 3: another baking accomplishment. And then when I recreated a cake
• 7:22
  Speaker 3: that my mom loved from childhood, this cherry pecan cake
• 7:25
  Speaker 3: from a bakery in Birmingham that's no longer in business,
• 7:29
  Speaker 3: and I had her in the kitchen for all the tastings, like, Mom,
• 7:33
  Speaker 3: are we on the right track? Does it taste like
• 7:34
  Speaker 3: it should? And when she nodded her head and said, oh,
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  Speaker 3: this tastes like the cake from my childhood, I knew
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  Speaker 3: it was like a dang good one. And that was
• 7:44
  Speaker 3: a recipe I created the mother's day before she passed
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  Speaker 3: away three months later. So she got to have this
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  Speaker 3: cake and for me, that will forever be a connection
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  Speaker 3: to my mom and a memory that I'm glad we
• 7:56
  Speaker 3: got to have together.
• 7:58
  Speaker 1: That's very nice since you've baked all around the world. Okay,
• 8:04
  Speaker 1: what dish or ingredient you think we could use more
• 8:07
  Speaker 1: in our everyday lives in the United States that we
• 8:10
  Speaker 1: typically wouldn't think to use.
• 8:12
  Speaker 3: Carda mom explain place carda mom in baking is so
• 8:18
  Speaker 3: nice and it pairs perfectly with cinnamon. You know a
• 8:21
  Speaker 3: lot of the Swedish breads and pastries they're either cardamom
• 8:25
  Speaker 3: or cinnamon. But even the cinnamon versions have some cardamom
• 8:28
  Speaker 3: in it, and it just has such a way of
• 8:31
  Speaker 3: changing the flavor profile even if you don't like it
• 8:34
  Speaker 3: too strong. And I think that's where people get in
• 8:36
  Speaker 3: a version to cardamom as they say, oh, it's too much.
• 8:39
  Speaker 3: I don't it's overpowering. I say, mix it in with
• 8:42
  Speaker 3: some cinnamon and that'll start being a game changer when
• 8:44
  Speaker 3: you bake.
• 8:45
  Speaker 1: Okay, and you know you're teaching all the time online,
• 8:49
  Speaker 1: in person on TV. Have you ever learned something unexpected
• 8:52
  Speaker 1: from one of your students?
• 8:54
  Speaker 4: Oh? Always, that's the thing.
• 8:56
  Speaker 3: I I It's hard to say I'm the teacher because
• 8:59
  Speaker 3: I always feel like the student. And I think if
• 9:02
  Speaker 3: you're always learning and then sharing, what you learn, it
• 9:06
  Speaker 3: just continues to help everybody. And I believe in a
• 9:10
  Speaker 3: community of people learning together. I learn from I learn
• 9:14
  Speaker 3: everywhere I go. If I teach alongside another baking you know,
• 9:19
  Speaker 3: cookbook author or chef, I'm learning something from them that
• 9:22
  Speaker 3: I bring back into the kitchen and use the next
• 9:24
  Speaker 3: time I do something Like when I was in England
• 9:27
  Speaker 3: a few years ago, I was in a class that
• 9:30
  Speaker 3: the instructor was needing dough a different way than I had,
• 9:34
  Speaker 3: and I loved a handkneed dough and when I watched
• 9:37
  Speaker 3: her do it, it was another AHA moment for me.
• 9:40
  Speaker 3: And then I incorporate it in now to my teaching
• 9:43
  Speaker 3: as an alternative way to need doe and help people
• 9:45
  Speaker 3: build their confidence. So yeah, I'm always learning and then
• 9:48
  Speaker 3: sharing it with people that are learning from me.
• 9:51
  Speaker 1: Right, and you've published a number of cookbooks over the years,
• 9:55
  Speaker 1: and you have two more coming out later this year.
• 9:57
  Speaker 1: It's time to bake and cook cookies in everyday cooptails.
• 10:03
  Speaker 3: Yeah, so I've got the I've got the range for you,
• 10:06
  Speaker 3: yeah too.
• 10:08
  Speaker 1: What can we expect from these two new books of yours?
• 10:11
  Speaker 3: So it's time to bake cookies is exactly what it
• 10:14
  Speaker 3: sounds like it is just my love letter to baking cookies.
• 10:19
  Speaker 3: I created a recipe for what I call a taste
• 10:24
  Speaker 3: just like wedding cake sandwich cookie, because I love the
• 10:27
  Speaker 3: taste of wedding cake. That almond extract is the hidden
• 10:31
  Speaker 3: ingredient in a wedding cake. But you don't get many
• 10:34
  Speaker 3: cookies that have that almond profile. So I took cream
• 10:38
  Speaker 3: of tartar that you haven't a snicker doodle, you get
• 10:40
  Speaker 3: that really tender cookie.
• 10:42
  Speaker 4: I use cream of tartar in it.
• 10:44
  Speaker 3: I put almond extract, I put sprinkles in it so
• 10:46
  Speaker 3: that it felt like a celebration, and then I put
• 10:48
  Speaker 3: butter cream between two cookies and it's it's fabulous.
• 10:51
  Speaker 4: So that's on the cover of the book.
• 10:53
  Speaker 3: I love language in baking two cookies.
• 10:57
  Speaker 4: And then baking and hanging out.
• 10:59
  Speaker 3: In the kitchen also makes you want to have a cocktail.
• 11:01
  Speaker 3: So I have another cocktail book coming out. It's called
• 11:04
  Speaker 3: Everyday Cooptails. I love a coop glass. I love the shape.
• 11:08
  Speaker 3: I love the vintage ones that I find when I'm
• 11:10
  Speaker 3: in Europe. I love collecting them, and so I thought,
• 11:14
  Speaker 3: there's got to be more than you can drink from
• 11:17
  Speaker 3: a coop glass than champagne or maybe a few artisan
• 11:19
  Speaker 3: cocktails at a bar where the mixologists are doing really
• 11:22
  Speaker 3: great things, but you could never recreate it at home.
• 11:25
  Speaker 3: So my colleague Broke Bell and I put our heads
• 11:28
  Speaker 3: together and we came up with all these cooptails that
• 11:31
  Speaker 3: you drink every day, from a not frozen pina Colada
• 11:36
  Speaker 3: to a Bushwhacker, which is a frozen cocktail that is
• 11:39
  Speaker 3: so good, blueberry lemon drop, a la Vie and rose,
• 11:44
  Speaker 3: my tribute to my love for France and the pink
• 11:47
  Speaker 3: colored sky and the sunset. So it's a cocktail for
• 11:49
  Speaker 3: every mood and every season.
• 11:51
  Speaker 5: Beautiful.
• 11:52
  Speaker 1: Okay, So this week we recap season two, episode fourteen.
• 11:55
  Speaker 1: It should have been Laureli, where we got a glimpse
• 11:58
  Speaker 1: of Friday night dinner at the Gilmore's. Tell me what
• 12:01
  Speaker 1: you might want to prepare and serve at one of
• 12:04
  Speaker 1: those Friday night dinners.
• 12:06
  Speaker 3: Well, I love that they started with a Manhattan that
• 12:08
  Speaker 3: like was a complete like I could sit down at
• 12:11
  Speaker 3: the table and be totally fine because the Manhattan is
• 12:14
  Speaker 3: probably my signature cocktail I want to have most nights
• 12:17
  Speaker 3: of the week. So I felt like, okay, I can
• 12:19
  Speaker 3: come to family dinner. It looks just so very formal setting.
• 12:23
  Speaker 3: You know, I think a Friday night family dinner is
• 12:25
  Speaker 3: something like casual, and I was expecting this very like
• 12:30
  Speaker 3: get the family around the table vibe. And then in
• 12:32
  Speaker 3: the episode when the mood is a little cold, with
• 12:38
  Speaker 3: some temper tantrums and some emotions, I really wanted another
• 12:41
  Speaker 3: Manhattan to get through the drama of it all.
• 12:43
  Speaker 1: Oh yeah, those Friday night dinners on Gilmore. That's not casual.
• 12:47
  Speaker 1: That's an inquisition. That's that's Emily's weekly inquisition against her daughter. Yeah.
• 12:53
  Speaker 3: I felt Emily needed to set the tone for the
• 12:55
  Speaker 3: whole evening. But I would help her out and make
• 12:58
  Speaker 3: a beautiful cake for dessert. You know, I felt like
• 13:00
  Speaker 3: that family dinner needed a beautiful layer cake to finish
• 13:03
  Speaker 3: the evening with.
• 13:06
  Speaker 1: They rarely last that long. Somebody's like getting up and
• 13:10
  Speaker 1: storming out by you know, the middle of the main course.
• 13:14
  Speaker 3: Hey, that brings some fun to it. Also, again, another
• 13:17
  Speaker 3: reason you need an everyday cooptail.
• 13:21
  Speaker 1: They need a lot of them. Yeah, do you think
• 13:34
  Speaker 1: so you saw the episodes, do you think it would
• 13:36
  Speaker 1: be harder to impress Emily or Richard with your meal?
• 13:40
  Speaker 3: Oh, Emily Emily's the one you've got to break. It's
• 13:43
  Speaker 3: the way I perceive it. It's her show, it's her
• 13:46
  Speaker 3: when the door opens till the end of the evening,
• 13:49
  Speaker 3: from drama and all.
• 13:50
  Speaker 4: It's the way she needed it to be.
• 13:52
  Speaker 3: So I think it's one of those dinners I would
• 13:54
  Speaker 3: be shaking in my boots at the door if I
• 13:55
  Speaker 3: were bringing a dessert. Probably not going to live up
• 13:58
  Speaker 3: to her expectation.
• 13:59
  Speaker 5: Right, right, right?
• 14:01
  Speaker 1: Did you notice that that my diner, Luke's Diner was
• 14:04
  Speaker 1: very empty in this episode? I mean, it's so it happens.
• 14:06
  Speaker 1: So what's your take on diner food? Do you think
• 14:09
  Speaker 1: diners should evolve with the times or is it the
• 14:12
  Speaker 1: charm and keeping it.
• 14:14
  Speaker 4: Classic the charm?
• 14:16
  Speaker 3: You know, you say the word diner and I want
• 14:18
  Speaker 3: to slice a pie. I don't even love eating pie
• 14:20
  Speaker 3: that much, but you say the word diner and I
• 14:23
  Speaker 3: need a cherry pie.
• 14:25
  Speaker 4: That is like, hands down.
• 14:27
  Speaker 3: That word takes me to a place with dessert that
• 14:30
  Speaker 3: I know I'm going to have to have pie. Right,
• 14:32
  Speaker 3: I'm intrigued by what was it bagel hockey on your
• 14:36
  Speaker 3: on your bar counter? I mean, the empty place was
• 14:38
  Speaker 3: calling for something else with baked.
• 14:40
  Speaker 1: Goods, right, right, right, right, let's go off food a
• 14:45
  Speaker 1: little bit. But since this happened in the diner, Christopher's
• 14:50
  Speaker 1: little freak out, you think it was justified. And I
• 14:55
  Speaker 1: don't get where the moral equivalency is where Christopher coming
• 14:58
  Speaker 1: down the Laurel line that way after so many years
• 15:00
  Speaker 1: of sort of absconding and being a deadbeat. So what
• 15:03
  Speaker 1: do you think of all that?
• 15:05
  Speaker 3: It took me down at the end of the episode.
• 15:08
  Speaker 3: I mean, I had felt like so much emotion. I
• 15:12
  Speaker 3: felt this connection obviously dealing with the drama of him
• 15:16
  Speaker 3: bringing his girlfriend unexpectedly and how to interact with a
• 15:21
  Speaker 3: child and her father and the now the girlfriend of
• 15:23
  Speaker 3: all of that, So you already have this emotional maybe
• 15:26
  Speaker 3: tension building.
• 15:28
  Speaker 4: But then when he flipped and freaked in.
• 15:31
  Speaker 3: The diner, I was maybe that was like the like,
• 15:35
  Speaker 3: I don't know, the t bone of the car accident
• 15:38
  Speaker 3: that I didn't see coming. I was sitting there with
• 15:41
  Speaker 3: her with my jaw open at the end, like, no way.
• 15:45
  Speaker 1: How inappropriate was it for him to bring sharing?
• 15:48
  Speaker 4: Yeah he should.
• 15:49
  Speaker 1: Have told he told, right.
• 15:51
  Speaker 3: He should have told, you don't surprise, No, you don't,
• 15:55
  Speaker 3: and and yeah, you don't surprise with that you gotta tell.
• 15:59
  Speaker 4: I mean, he really I could really give him some
• 16:01
  Speaker 4: coaching after this.
• 16:03
  Speaker 1: But poor Laurel I right, I mean just she handled
• 16:06
  Speaker 1: that with as much grace as as she could possibly muster.
• 16:11
  Speaker 3: I always appreciate someone's honesty. She duves so deep to
• 16:15
  Speaker 3: convey something to him that I think she thought would
• 16:18
  Speaker 3: bring them closer, like you. Being in this relationship has
• 16:23
  Speaker 3: allowed me to reflect and now I know how I
• 16:26
  Speaker 3: can move forward and not feel so maybe this weird
• 16:29
  Speaker 3: unspoken thing. And then he took it so like, how
• 16:34
  Speaker 3: dare you put that on me? I was like, how
• 16:36
  Speaker 3: dare you react this way?
• 16:38
  Speaker 1: Do you think that he did that because he didn't
• 16:42
  Speaker 1: get the result that he was seeking? Do you think
• 16:45
  Speaker 1: it was a manipulative thing? Do you think he set
• 16:47
  Speaker 1: her up, brought Sherry in because he really does want
• 16:50
  Speaker 1: Laura l I back, and she didn't react the right way.
• 16:54
  Speaker 3: I thought about that, But I also thought, maybe this
• 16:58
  Speaker 3: is just that great that some people have that they
• 17:03
  Speaker 3: can't hear an honest conversation that should have brought just
• 17:06
  Speaker 3: maybe acknowledgment and support for Larlai. Instead, it was made
• 17:11
  Speaker 3: it about him, and how dare you lay this life burden?
• 17:16
  Speaker 3: On me, and I was like, you know, I've known
• 17:19
  Speaker 3: people in my life like this, and I was like,
• 17:21
  Speaker 3: oh my god, that trait is something I hate in people.
• 17:24
  Speaker 3: You turned it all around, made it about you, and
• 17:26
  Speaker 3: it was so inappropriate.
• 17:27
  Speaker 1: I can't I can't imagine. I can't imagine a person
• 17:34
  Speaker 1: or a character with more objectionable traits than that. Christopher.
• 17:39
  Speaker 1: I just it's amazing to watch, isn't it.
• 17:42
  Speaker 4: Yeah? Yeah, I was like, God, I's just shocked by it.
• 17:46
  Speaker 1: Wow. All right, here's the biggest question of them all.
• 17:54
  Speaker 1: No one's ever asked you this question. I don't mean
• 17:57
  Speaker 1: to drop it on you. This is not like a
• 17:59
  Speaker 1: law or AE thing on Christopher. I'm not dropping a
• 18:03
  Speaker 1: bomb on you, but it's kind of like that. So
• 18:05
  Speaker 1: get ready.
• 18:05
  Speaker 4: I'm ready.
• 18:07
  Speaker 1: If Brian, if Brian you were to come in to
• 18:11
  Speaker 1: Luke Steiner, what would you order? Where would you sit? Sorry,
• 18:16
  Speaker 1: I don't mean to put the pressure on you like this.
• 18:19
  Speaker 3: Well, I loved in the episode you offered them anywhere
• 18:23
  Speaker 3: they wanted to sit, So it did get in my
• 18:25
  Speaker 3: mind about where would I go if I had an
• 18:29
  Speaker 3: entire place, and I would have turned left and gone
• 18:33
  Speaker 3: to the table by the window.
• 18:35
  Speaker 4: Always looking for. I like the where it sits by.
• 18:38
  Speaker 3: The bar, and then I have to say, just being
• 18:41
  Speaker 3: in the bar and the references to canoli and bagel
• 18:44
  Speaker 3: kind of made me want to have a weird hybrid
• 18:46
  Speaker 3: of of everything bagel canoli like a savory thing, So
• 18:51
  Speaker 3: I thought, maybe we go somewhere hybrid on that.
• 18:54
  Speaker 1: Excellent Brian hart Hoffmann.
• 18:56
  Speaker 5: You are.
• 18:59
  Speaker 1: Not only a world traveling entrepreneur, but a witty rock anteur.
• 19:05
  Speaker 1: Thank you so much for your time. Please please come back. Okay,
• 19:08
  Speaker 1: absolutely we want to talk more with you and hear
• 19:12
  Speaker 1: more about your adventures in baking Land and beyond. All
• 19:16
  Speaker 1: the best to you, and that's going to wrap us
• 19:20
  Speaker 1: up here, folks, best fans on the planet. Keep the
• 19:25
  Speaker 1: cards and letters comeing, and remember where you lead, we
• 19:27
  Speaker 1: will follow.
• 19:28
  Speaker 5: Stay safe everyone, everybody, and don't
• 19:59
  Speaker 1: Forget Follow us on Instagram at I Am all In
• 20:03
  Speaker 1: podcast and email us at Gilmore at iHeartRadio dot com.