Latest / Stuff You Should Know / Selects: Cake: So Great. So, So Great

Transcript

Selects: Cake: So Great. So, So Great · Stuff You Should Know

• 0:01
  Speaker 1: Hi, everybody, do you want to learn about cake?
• 0:05
  Speaker 2: It's called cake So Great, so so great.
• 0:09
  Speaker 1: That had to be a Josh title Cake colon So
• 0:12
  Speaker 1: Great period, so comma so great.
• 0:16
  Speaker 2: Yeah, that's Josh.
• 0:17
  Speaker 1: This is from November thirtieth, twenty seventeen. This is supersize
• 0:21
  Speaker 1: because somehow we did seventy three minutes on cake, probably
• 0:24
  Speaker 1: because we talked about cake a lot beyond just the
• 0:27
  Speaker 1: facts and figures. I know, our personal opinions came around
• 0:32
  Speaker 1: in this episode. So I hope you enjoyed as much
• 0:34
  Speaker 1: as you enjoyed pie. Welcome to Stuff You Should Know,
• 0:43
  Speaker 1: a production of iHeartRadio.
• 0:51
  Speaker 3: Hey, and welcome to the podcast. I'm Josh Clark, and
• 0:54
  Speaker 3: there's Charles W Chuck Bryant, there's Jerry. Three of us
• 0:58
  Speaker 3: are together, which means it's time. There's stuff you should know.
• 1:01
  Speaker 1: About cake, cake, cake, cake, cake, cake, cake, cake, cake.
• 1:05
  Speaker 3: Cakeke cake, cake cake cake.
• 1:08
  Speaker 2: Cake. Uh.
• 1:10
  Speaker 1: This made me just frankly want to put my face
• 1:13
  Speaker 1: in a cake.
• 1:14
  Speaker 3: I know, sheet caking.
• 1:16
  Speaker 2: Oh man, Yeah, I know.
• 1:19
  Speaker 1: We had a discussion about cake or pie quite a
• 1:21
  Speaker 1: while ago, and I don't remember exactly where you landed
• 1:23
  Speaker 1: on that.
• 1:24
  Speaker 3: I'm surprised you can only think of one.
• 1:27
  Speaker 2: You one time, we've done that.
• 1:28
  Speaker 3: Yeah, cake or pie? Both?
• 1:32
  Speaker 2: Yeah? Same here?
• 1:33
  Speaker 3: Why choose between two wonderful things that you don't have
• 1:36
  Speaker 3: to choose between?
• 1:37
  Speaker 2: Agreed?
• 1:39
  Speaker 3: As a matter of fact, every once in a while
• 1:40
  Speaker 3: you'll hit like the birthday party jackpot where they'll have
• 1:43
  Speaker 3: like cake and pie and you're like, looks like I'm
• 1:47
  Speaker 3: in heaven. But today, today, Chuck, we're not talking about
• 1:50
  Speaker 3: pie now. Although we can't talk about one pie in
• 1:52
  Speaker 3: particular because we're talking about cake. It turns out I
• 1:55
  Speaker 3: saw this somewhere that Boston cream Pie is actually a cake.
• 2:01
  Speaker 3: Oh really, Yeah, surprise, Boston, Sorry to ruin your day.
• 2:05
  Speaker 1: They're probably the ones that are like that are saying that,
• 2:09
  Speaker 1: Oh yeah, probably maybe I don't.
• 2:10
  Speaker 3: Know it's a cake. Huh. The article on it was
• 2:14
  Speaker 3: written in a thick Boston accent. Yeah, yeah, it is
• 2:19
  Speaker 3: a cake. I'm not sure why, but I just know
• 2:21
  Speaker 3: it's a cake now. And I want to give a
• 2:23
  Speaker 3: hat tip here. I mean, we both worked off of
• 2:26
  Speaker 3: the house Stuff Works article, but I also found a
• 2:28
  Speaker 3: lot of good stuff on a site called What's Cooking America.
• 2:32
  Speaker 3: Did you run across them?
• 2:34
  Speaker 2: I did?
• 2:34
  Speaker 3: They are good man. They have. You know, clearly their
• 2:38
  Speaker 3: niches cooking, baking, all things like culinary. But they've got
• 2:42
  Speaker 3: some really well researched articles on their site about like
• 2:45
  Speaker 3: the history of cakes and things like that.
• 2:47
  Speaker 2: Yeah, that's good stuff.
• 2:48
  Speaker 3: Kudos to you. You remember kudos the granola bar. Those
• 2:53
  Speaker 3: are great.
• 2:54
  Speaker 2: Oh yeah, are those not around anymore?
• 2:56
  Speaker 3: No? No, no, those are gone. And then rip also
• 3:01
  Speaker 3: bonkers candy, So.
• 3:02
  Speaker 2: Kudo went the way of the Dodo. I never heard
• 3:06
  Speaker 2: of bonkers.
• 3:07
  Speaker 3: They were like a fruit chew, but like really had
• 3:10
  Speaker 3: some chew to it, not like starburst, you know, just
• 3:12
  Speaker 3: to cintegrate. So these were like they were chewy. They
• 3:16
  Speaker 3: were good. They're about as good as it gets really
• 3:17
  Speaker 3: candy wise.
• 3:18
  Speaker 1: Yeah, they need I know, you've noticed they need to
• 3:20
  Speaker 1: chill out here with the sweets at work. Oh dude,
• 3:24
  Speaker 1: Like they have little Debbie Star crunches and Swiss cake
• 3:28
  Speaker 1: rolls and.
• 3:28
  Speaker 2: Stuff all over the place. I know, I don't need
• 3:30
  Speaker 2: that in here.
• 3:31
  Speaker 3: There's like three or four people who are like walking
• 3:33
  Speaker 3: around toothless. Now, well I'm just rotten right out of
• 3:37
  Speaker 3: their heads.
• 3:38
  Speaker 2: Well and also not you. My toothlessness is for different reasons.
• 3:44
  Speaker 3: Yours is from a Christine.
• 3:47
  Speaker 1: And I've also noticed, though, there's this weird mix in
• 3:49
  Speaker 1: our office now because they try to.
• 3:51
  Speaker 2: Get super healthy.
• 3:53
  Speaker 1: Yeah, so there will be like Swiss cake rolls next
• 3:55
  Speaker 1: to a bag of like clam chips or something, what chips?
• 3:59
  Speaker 3: To know, I have chips sound kind of good?
• 4:01
  Speaker 2: Seaweed seaweed strips?
• 4:03
  Speaker 3: Oh yeah, yeah, no, I know what you mean. Or
• 4:05
  Speaker 3: like just figs.
• 4:07
  Speaker 2: Yeah, you know, it's like a fig Newton without the
• 4:09
  Speaker 2: good tasting part.
• 4:12
  Speaker 3: We take figs and we mash them up, then we
• 4:13
  Speaker 3: wrap them in cell a phane and you eat them
• 4:15
  Speaker 3: for five dollars.
• 4:16
  Speaker 2: Apiece, and your child spits them out because they know better.
• 4:20
  Speaker 3: Right, no today, Yes, I'm with you. I do think
• 4:24
  Speaker 3: it's gotten a little out of hand, Like it's basically
• 4:27
  Speaker 3: just a huge test of willpower at the office, like
• 4:30
  Speaker 3: every moment.
• 4:31
  Speaker 1: You know, Yeah, I don't, I don't indulge. I'm not
• 4:34
  Speaker 1: getting into those Swiss cake rolls. But it is tough
• 4:36
  Speaker 1: to walk by the miniature candy bar section, right and
• 4:39
  Speaker 1: not be like, well just one of those little guys,
• 4:41
  Speaker 1: Look how tiny it is?
• 4:42
  Speaker 3: Right? And then the next thing, you know, you get
• 4:43
  Speaker 3: like ten rappers laying around your desk thinking like what
• 4:46
  Speaker 3: have I done.
• 4:47
  Speaker 2: I know it's post Halloween stuff too, so maybe it'll
• 4:50
  Speaker 2: die down.
• 4:51
  Speaker 3: I don't. I don't think that's gonna happen. But yeah,
• 4:54
  Speaker 3: but again though, today, I guess if if you replaced
• 4:59
  Speaker 3: all of those candies bars with cakes that were just
• 5:01
  Speaker 3: sitting around, you get zero complaints.
• 5:03
  Speaker 2: For me.
• 5:04
  Speaker 1: Well, and at my house at Halloween, we gave away
• 5:06
  Speaker 1: two things. We gave away whole slices of pound cake
• 5:10
  Speaker 1: and just pigs.
• 5:12
  Speaker 2: It's the worst house in the block.
• 5:14
  Speaker 3: Did you you a pound cake fan?
• 5:19
  Speaker 2: Not?
• 5:19
  Speaker 1: Typically, like I would never order a pound cake or
• 5:22
  Speaker 1: say hey, can someone bake me one for my birthday?
• 5:26
  Speaker 3: You wouldn't say, like, clark me a pound cake?
• 5:28
  Speaker 1: No, And I would never ask someone to clark me
• 5:30
  Speaker 1: a pound cake. But occasionally, like in my life, someone
• 5:33
  Speaker 1: has had pound cake and said, would you like some
• 5:36
  Speaker 1: pound cake?
• 5:37
  Speaker 2: And it's you know, it's good. It's good, sugary and
• 5:40
  Speaker 2: dense stuff.
• 5:41
  Speaker 3: Yeah. I like it because you can just eat it
• 5:44
  Speaker 3: with your hand.
• 5:45
  Speaker 2: Sure, just pick it up and eat it.
• 5:46
  Speaker 3: Yeah, it's like cake on the go.
• 5:48
  Speaker 2: Yeah.
• 5:49
  Speaker 1: I am not a fan of lemon cakes. Oh really,
• 5:52
  Speaker 1: so like a lemon pound cake I'm not into Well.
• 5:56
  Speaker 3: Okay, let's just get it out there. What's your favorite
• 5:58
  Speaker 3: cake of all time?
• 5:58
  Speaker 1: Oh geez, I'm gonna toss it up between a carrot
• 6:06
  Speaker 1: cake with cream cheese frosting.
• 6:08
  Speaker 3: That's Bill Clinton's favorite.
• 6:10
  Speaker 1: Well, you know, as Bill goes so ghost chuck, which
• 6:16
  Speaker 1: is not true, the.
• 6:21
  Speaker 2: Carrot cake with cream cheese frosting, or I like a
• 6:27
  Speaker 2: red velvet cake.
• 6:30
  Speaker 1: Yeah, well that's the or cream cheese frosting either way. Yeah,
• 6:35
  Speaker 1: Emily's favorite of all time, hands down is the Waldorf
• 6:39
  Speaker 1: Astoria Red velvet Cake, which is red velvet cake with
• 6:44
  Speaker 1: a frosting that is basically only like shortening, vanilla and sugar.
• 6:51
  Speaker 2: It's not a cream cheese things.
• 6:52
  Speaker 3: What's your favorite favorite of all time? Well, everybody knows
• 6:57
  Speaker 3: that cake perfection was achieved sometime in the twentieth century
• 7:02
  Speaker 3: when Public's grocery stores started selling their yellow cake with
• 7:07
  Speaker 3: buttercream frosting. Oh yeah, there's no better cake on the plane.
• 7:11
  Speaker 2: It's like a yellow sheet cake.
• 7:13
  Speaker 3: It's simple, but it's tasty. It doesn't need any dressing up.
• 7:17
  Speaker 3: But if it does, we'll just put like some add
• 7:19
  Speaker 3: some more frosting in the shape of balloons on top.
• 7:22
  Speaker 2: Right.
• 7:23
  Speaker 3: It's just it's just perfection. It's a perfect cake. I
• 7:26
  Speaker 3: love it. I can eat it morning, noon and night.
• 7:28
  Speaker 3: I can eat stale stuff I found in the dumpster
• 7:30
  Speaker 3: behind Publics. I can eat the fresh stuff right out
• 7:34
  Speaker 3: of the oven, so hot that it burns my mouth.
• 7:37
  Speaker 3: I would eat it anyway that it was given to me.
• 7:40
  Speaker 2: Uh.
• 7:41
  Speaker 1: I'm a big frosting and icing guy too, so a
• 7:44
  Speaker 1: corner piece of sheet cake is pretty much heaven.
• 7:49
  Speaker 3: Yeah, that is the tops.
• 7:51
  Speaker 2: What is Yumi's favorite cake?
• 7:53
  Speaker 3: Yuma's is actually the same as mine. We both are
• 7:55
  Speaker 3: junkie for Public's cake, to tell you the truth, Although
• 7:59
  Speaker 3: I have to say she is introduced me to the
• 8:00
  Speaker 3: wonder of Japanese cakes. And there's this little known fact
• 8:05
  Speaker 3: about Japan. It loves to take I shouldn't say it's
• 8:09
  Speaker 3: a little known. Probably a lot of people know this,
• 8:11
  Speaker 3: but it loves to take things that other cultures came
• 8:13
  Speaker 3: up with and then improve them ten thousand percent. And
• 8:17
  Speaker 3: one of the things that they've done that with is
• 8:19
  Speaker 3: the French bakery. So if you go to Japan, you'll
• 8:22
  Speaker 3: see all these cute, little kind of Provence style French
• 8:26
  Speaker 3: bakeries everywhere. That's still the best bake good you've ever
• 8:29
  Speaker 3: had in your life, right, and Chris, yes, oh, by far,
• 8:33
  Speaker 3: by far. That's very controversial, it is, But I'm telling
• 8:37
  Speaker 3: you you would just be like, Josh's right.
• 8:40
  Speaker 2: This is better.
• 8:41
  Speaker 3: I'm not kidding. They've improved on it, and they're all
• 8:44
  Speaker 3: they're very deferential still, they're like, oh, well, this is
• 8:47
  Speaker 3: crap compared to what the French are making. However, you
• 8:49
  Speaker 3: would say that in Japanese. But they're actually wrong. It
• 8:53
  Speaker 3: actually is better. But one of the things that they
• 8:56
  Speaker 3: make that's just top notch is this what they call cheesecake.
• 8:59
  Speaker 3: It is not what you or I will call cheesecake
• 9:01
  Speaker 3: at all. It's more like a yellow spongy cake. I
• 9:06
  Speaker 3: don't know where the cheese thing comes in. Maybe there's
• 9:08
  Speaker 3: a little cream cheese in there. I'm not quite sure,
• 9:11
  Speaker 3: but you and I would call it like kind of
• 9:13
  Speaker 3: a dense yellow sponge cake. But it is very, very tasty.
• 9:17
  Speaker 3: And that's a kind of a Japanese tradition that I
• 9:19
  Speaker 3: would guess Umi would say is one of her favorites. Okay,
• 9:22
  Speaker 3: and just a little shout out, there's a place in Toronto.
• 9:26
  Speaker 3: Next time we're there, I'm gonna take you there, all right.
• 9:28
  Speaker 3: Actually that's not true. I brought you a cake from there,
• 9:31
  Speaker 3: from Uncle Tetsu's Oh Cheesecake Bakery. Yeah, that's a Japanese cheesecake.
• 9:36
  Speaker 2: Oh that was good.
• 9:37
  Speaker 3: Yeah, they're the bomb.
• 9:39
  Speaker 1: All I know is, get out of my face with
• 9:41
  Speaker 1: any coconut or any pineapple.
• 9:43
  Speaker 3: I'll take that you.
• 9:45
  Speaker 2: I'll just slide that over to your desk.
• 9:47
  Speaker 3: Then, yes, not into them coming.
• 9:49
  Speaker 2: I don't even like German chocolate cake. Really, I love.
• 9:52
  Speaker 3: German chocolate all right. Well, have you ever heard the
• 9:55
  Speaker 3: German chocolate cake and red velvet cake are the same.
• 9:58
  Speaker 3: It's actually not true.
• 10:00
  Speaker 2: I haven't heard that.
• 10:01
  Speaker 3: I had heard that many times. It's not true. But
• 10:03
  Speaker 3: that German chocolate frosting is like, Man, that's good.
• 10:07
  Speaker 1: I'm not into that. See, I think that's what it does.
• 10:09
  Speaker 1: That's what it is that I don't like. I like
• 10:12
  Speaker 1: sort of a tradish butter creamy or just good old
• 10:16
  Speaker 1: fashioned birthday cake icing type thing.
• 10:19
  Speaker 3: Yeah, pie mean yeah, and surely you agree. Publics is
• 10:23
  Speaker 3: the pinnacle of that.
• 10:24
  Speaker 2: I don't know if I've ever had a public's cake. Oh.
• 10:26
  Speaker 2: I go to publics three times a week, so next
• 10:28
  Speaker 2: time I'm just gonna.
• 10:29
  Speaker 3: Well, now that you say that, it might be best
• 10:31
  Speaker 3: that you stay away, well, because you're gonna start adding.
• 10:34
  Speaker 3: Is they sell it by the slice, which is dangerous.
• 10:36
  Speaker 1: Oh, they do, because that's the only way I would want.
• 10:39
  Speaker 2: To do it.
• 10:40
  Speaker 3: They sell it by the slice, chuck, like I.
• 10:41
  Speaker 2: Can't bring a whole cake in my house.
• 10:44
  Speaker 3: Fun be sure you look closely, because they have Yeah,
• 10:47
  Speaker 3: it would be. They sell also the same kind with
• 10:50
  Speaker 3: like a cream cheese frosting. You want yellow cake with
• 10:53
  Speaker 3: butter cream frosting. Okay, just give it a shot and
• 10:56
  Speaker 3: let me know what you think.
• 10:57
  Speaker 2: All right. The funny thing is we really haven't even
• 10:59
  Speaker 2: started yet though.
• 11:00
  Speaker 3: Do you want to take a break?
• 11:01
  Speaker 2: No, Let's at least give out like three facts first.
• 11:04
  Speaker 3: Oh okay, well, I think we just gave a lot
• 11:06
  Speaker 3: of facts about what the greatest cakes in the world are.
• 11:09
  Speaker 2: All right, how about this?
• 11:10
  Speaker 1: Then I'll start you out with the word cake apparently
• 11:14
  Speaker 1: is an old Norse word kaka, which is kind of
• 11:17
  Speaker 1: funny because here I don't know where it came from,
• 11:20
  Speaker 1: but you're in America.
• 11:21
  Speaker 2: Coca can mean do doo.
• 11:23
  Speaker 1: Yeah, but kaka is where the original word supposedly came from.
• 11:29
  Speaker 3: Right, And a lot of English words have like Germanic
• 11:32
  Speaker 3: or Norse origins. Did you do you know that?
• 11:34
  Speaker 2: Yeah?
• 11:35
  Speaker 3: So cake, the word cake is of English origins. So
• 11:38
  Speaker 3: there's bread and apparently the bread and the cakes from
• 11:44
  Speaker 3: back in the day, say during the medieval era, they
• 11:48
  Speaker 3: were very, very similar. Probably the only difference was the
• 11:52
  Speaker 3: cake might be slightly smaller, Yeah, and it was definitely sweeter.
• 11:56
  Speaker 3: So cake was like a sweeter version of bread back then.
• 11:59
  Speaker 2: Yeah, they'd had a little to it, but it's not
• 12:01
  Speaker 2: like what we think of as cake today.
• 12:02
  Speaker 3: But that's not where the first cakes originate. They actually
• 12:05
  Speaker 3: go way, way, way further back than that, right.
• 12:08
  Speaker 2: Is that true?
• 12:09
  Speaker 3: Yeah, it's true. Toktok uh. That may be a little
• 12:14
  Speaker 3: too far back, Yeah, I think so so. But basically
• 12:17
  Speaker 3: around the time I believe Egypt, the Puronic Egypt, they
• 12:24
  Speaker 3: were making cakes using hot stones and honey and some
• 12:27
  Speaker 3: sort of grain mashed up.
• 12:30
  Speaker 2: Right, it seems like I bet the Chinese were doing
• 12:33
  Speaker 2: it too.
• 12:33
  Speaker 1: Didn't say in here, right, but it seems like anytime
• 12:36
  Speaker 1: you're talking about who did stuff first, it's like Egyptians, Chinese, Greeks,
• 12:41
  Speaker 1: and Romans pretty much.
• 12:43
  Speaker 3: I mean, you know, ancient civilization.
• 12:45
  Speaker 1: But maybe not China because it doesn't seem like a
• 12:47
  Speaker 1: very cakey culture.
• 12:49
  Speaker 3: No, I'm not sure about Chinese cakes. I don't think
• 12:52
  Speaker 3: I've ever had one.
• 12:53
  Speaker 1: I bet you if someone knows, though, and I bet
• 12:55
  Speaker 1: you there's like one of the best things.
• 12:57
  Speaker 2: In the world. It is probably a Chinese cake, you know.
• 12:59
  Speaker 3: One of the other things too. That I didn't realize
• 13:01
  Speaker 3: that I learned from this article, Chuck, was that a
• 13:04
  Speaker 3: lot of the cakes you see around the world that
• 13:06
  Speaker 3: you would mistake for, you know, customary or traditional cakes
• 13:10
  Speaker 3: for that culture, they're actually relatively new.
• 13:13
  Speaker 2: Oh yeah, the cake that we.
• 13:15
  Speaker 3: Know and love and understand is very much a nineteenth
• 13:18
  Speaker 3: century American invention that came out of the Industrial Revolution.
• 13:23
  Speaker 2: That's right.
• 13:25
  Speaker 1: I mean clearly, like in Germany, like you talked about,
• 13:28
  Speaker 1: in the fifteenth century, they were making cakes. They were
• 13:31
  Speaker 1: actually even serving cakes at birthdays, and by all accounts,
• 13:35
  Speaker 1: that's probably the first people to start the birthday cake Tradish.
• 13:40
  Speaker 1: But and I think they even put candles on top. Well,
• 13:43
  Speaker 1: none of the Greeks put candles on top. But it
• 13:46
  Speaker 1: wasn't like a happy birthday cake. No, it was more like, hey,
• 13:50
  Speaker 1: this cake is round like the moon, and we're going
• 13:53
  Speaker 1: to put candles on it. To make them glow, and
• 13:54
  Speaker 1: they're probably huge candles now that think about it.
• 13:56
  Speaker 3: Yeah, the Greeks gave us the round cake and putting
• 14:00
  Speaker 3: candles on the cake to honor Artemis, to make the
• 14:03
  Speaker 3: cake look like the moon, and Artemis was the goddess
• 14:05
  Speaker 3: of the moon. Right, so they were like, look, Artemis,
• 14:08
  Speaker 3: what do you think of this cake? She'd be like,
• 14:10
  Speaker 3: it needs some frosting, that's right.
• 14:12
  Speaker 1: And then the Germans and the fourteen hundred started doing
• 14:14
  Speaker 1: birthday cakes, and then the seventeen hundreds were full on,
• 14:19
  Speaker 1: like it's a kid's birthday party, it's got candles, it's
• 14:22
  Speaker 1: a cake, and we'll sing some depressing German song.
• 14:26
  Speaker 3: Right that makes you reflect on your own existence, that's right,
• 14:30
  Speaker 3: and it's eventual. But so by the time the people
• 14:37
  Speaker 3: were making birthday cakes in Germany, there was a long, long,
• 14:40
  Speaker 3: long tradition of cakes already, and the word cake had
• 14:44
  Speaker 3: started to originate in medieval Britain. But there was such
• 14:49
  Speaker 3: a thing as a cheesecake already. The Romans created that
• 14:52
  Speaker 3: and called it placenta. Seriously, really, yeah, the Greeks had
• 14:58
  Speaker 3: created something that was basically a prototype of the fruitcake plocouse.
• 15:02
  Speaker 2: I believe yeah, they called it feces.
• 15:05
  Speaker 3: Right, So there were all these kind of cakes and
• 15:08
  Speaker 3: breads and things that were starting to be developed. And
• 15:12
  Speaker 3: I think even that pound cake that you're not so
• 15:15
  Speaker 3: hip on came before the Industrial Revolution too.
• 15:19
  Speaker 2: Okay, so there's stuff that you.
• 15:20
  Speaker 3: Would kind of recognize as cakes, but the idea of
• 15:23
  Speaker 3: a cake, what Americans call it cake and no one
• 15:25
  Speaker 3: love is a cake that came out of the Industrial Revolution.
• 15:30
  Speaker 2: The show sponsored by Cake Cake Eat Some today.
• 15:34
  Speaker 1: All right, so let's take a break. We definitely gave
• 15:36
  Speaker 1: way more than three facts. Yeah, we have earned our keep,
• 15:40
  Speaker 1: and we're going to come back and talk about a
• 15:41
  Speaker 1: little chemistry right after this. All right, So we're back,
• 16:02
  Speaker 1: and we promised talk of chemistry, and I think we
• 16:06
  Speaker 1: talked about this briefly on one show. I have tried
• 16:09
  Speaker 1: to bake. I did a birthday cake for Emily a
• 16:12
  Speaker 1: couple of years ago, Red Velvet Waldorf Story of.
• 16:14
  Speaker 2: Cake, and it was okay.
• 16:16
  Speaker 3: It wasn't pretty, though, what do you mean, like it
• 16:20
  Speaker 3: like it was lopsided or there's a horn growing out
• 16:23
  Speaker 3: of it.
• 16:24
  Speaker 1: It just you know, it didn't look like a cake
• 16:25
  Speaker 1: you would buy in a store, but it tasted really good.
• 16:29
  Speaker 3: I'll bet it was made with a lot of love too.
• 16:30
  Speaker 2: Oh of course.
• 16:33
  Speaker 1: But my deal is is I'm not a great baker
• 16:35
  Speaker 1: because baking requires you to be very precise with your ingredients,
• 16:40
  Speaker 1: because it is chemistry. I'm a much better cook because
• 16:44
  Speaker 1: I'm a fly by the seat of my pants and
• 16:46
  Speaker 1: throw a little of this in there, and throw a
• 16:47
  Speaker 1: little of that in there.
• 16:48
  Speaker 2: And there's a much you can't do that with.
• 16:50
  Speaker 1: No, there's much more forgiveness in general cooking than baking.
• 16:53
  Speaker 3: Yeah, cooking's in art. Baking is a science for sure.
• 16:56
  Speaker 2: Yeah that's what they say, right.
• 16:57
  Speaker 3: Yeah, Well that's what I say too.
• 17:00
  Speaker 2: You didn't make that up, right.
• 17:01
  Speaker 3: I think I did. Okay, So with a with a cake, right,
• 17:06
  Speaker 3: what you're doing is producing a chemical reaction, and I
• 17:09
  Speaker 3: knew that, yeah, but I had no idea on this
• 17:13
  Speaker 3: granular level that this article gets into just how much
• 17:17
  Speaker 3: of a chemical reaction baking a cake is.
• 17:20
  Speaker 2: Yeah. This hes pretty neat the understanding of it too
• 17:22
  Speaker 2: to me.
• 17:23
  Speaker 3: So you want to start with a leavening agent, right,
• 17:26
  Speaker 3: That's how you get from batter which is kind of
• 17:30
  Speaker 3: flat and soupy and wet, to a nice tall cake.
• 17:34
  Speaker 3: The reason it rises is because of a leavening agent.
• 17:37
  Speaker 3: And way way way back in the day, they used
• 17:40
  Speaker 3: to use yeast. They use yeast for everything. They would
• 17:43
  Speaker 3: make some beer, they would make a cake, they'd make
• 17:44
  Speaker 3: some bread.
• 17:46
  Speaker 2: They would throw it into the eyes of their enemy.
• 17:49
  Speaker 3: They would in a fight, the dirty fight. And then
• 17:53
  Speaker 3: eventually yeast kind of fell to the wayside a little bit.
• 17:57
  Speaker 3: Is they realized that there's other ways to you make
• 18:01
  Speaker 3: cake rise. One of the big ways is to actually
• 18:05
  Speaker 3: introduce air into it. And if you say, you know,
• 18:10
  Speaker 3: beat some eggs, what you're doing you're not just breaking
• 18:14
  Speaker 3: the eggs down into their kind of components or like
• 18:17
  Speaker 3: a mishmash of all of their components. You're also introducing
• 18:20
  Speaker 3: air into that mix, which will eventually, as we'll see,
• 18:23
  Speaker 3: transfers into the cake to make it rise.
• 18:26
  Speaker 2: Yeah.
• 18:26
  Speaker 1: And like when you're following a recipe, if you've never
• 18:29
  Speaker 1: baked a cake before and it says cream the butter
• 18:32
  Speaker 1: and sugar or sift the flour, you can't just say, eh, like,
• 18:36
  Speaker 1: I don't have a sifter, so I'll just throw the
• 18:38
  Speaker 1: flour in here, Like your cake is screwed.
• 18:41
  Speaker 3: Yeah, Because it's not just like, oh, that makes a
• 18:43
  Speaker 3: flour pretty yeah, the sifting flour introduces air into the
• 18:47
  Speaker 3: whole mix too.
• 18:48
  Speaker 2: Yeah, this is all very important stuff. So you can't.
• 18:51
  Speaker 2: You can't cheat any of these steps.
• 18:53
  Speaker 3: No, you can't. You really need to follow a cake
• 18:55
  Speaker 3: recipe pretty closely.
• 18:56
  Speaker 1: I mean, I guess if you're a master baker and
• 18:57
  Speaker 1: you know what you're doing, you can do something in
• 18:59
  Speaker 1: lieu something else. Sure, But if you're just an ordinary
• 19:04
  Speaker 1: non professional baker at home.
• 19:06
  Speaker 2: Right, just follow the recipe and do what they say.
• 19:08
  Speaker 3: Yeah, because you couldn't say, well, I'm going to substitute
• 19:11
  Speaker 3: this flour for a bunch of salt, like, not only
• 19:15
  Speaker 3: would it taste radically different, like you're affecting the chemical
• 19:19
  Speaker 3: composition of the mixture.
• 19:21
  Speaker 2: True, unless you're making a traditional South Georgia salt.
• 19:23
  Speaker 3: Cake, right, which you can also use on those snowy
• 19:27
  Speaker 3: days to clear the road too.
• 19:29
  Speaker 2: That's right.
• 19:30
  Speaker 3: So you've got yeast as a leavening agent, you've got
• 19:33
  Speaker 3: introducing air through like whipping something. And I found this
• 19:37
  Speaker 3: mention of a recipe that called for four eggs to
• 19:41
  Speaker 3: be beaten for two hours.
• 19:43
  Speaker 2: Holy cow.
• 19:44
  Speaker 3: So you can imagine that everybody was pretty psyched when
• 19:48
  Speaker 3: chemical leavening agents were introduced in the mid nineteenth century.
• 19:52
  Speaker 1: Oh so that was an old recipe, yes, yeah, And
• 19:54
  Speaker 1: so in other words, you couldn't just put the mixer
• 19:56
  Speaker 1: on with your eggs and.
• 19:57
  Speaker 2: Leave, no and go get on ti.
• 20:00
  Speaker 3: No, this was with your arm. Yeah, and yeah it
• 20:04
  Speaker 3: was not. I mean, I imagine if the person you
• 20:07
  Speaker 3: were working for asked for a cake, You're just like,
• 20:10
  Speaker 3: this is a bad day. This is gonna be a
• 20:11
  Speaker 3: bad day.
• 20:12
  Speaker 2: You beat for three hours, right.
• 20:15
  Speaker 3: And the whole reason again you're doing this is to
• 20:16
  Speaker 3: introduce some air.
• 20:18
  Speaker 2: Right.
• 20:18
  Speaker 3: But if you could use something else, say like sodium
• 20:21
  Speaker 3: bicarbonate also known as baking soda, and you mixed it
• 20:25
  Speaker 3: which is a base, and you added another ingredient in there,
• 20:28
  Speaker 3: which is like an acid, say like buttermilk or yogurt
• 20:31
  Speaker 3: or vinegar, right, yeah, like in a vinegar cake, that
• 20:37
  Speaker 3: sodium bicarbonate, that base and the acid are going to
• 20:40
  Speaker 3: mix together and form a chemical reaction and release CO two. Yes,
• 20:45
  Speaker 3: And this is how modern cakes rise. CO two is
• 20:50
  Speaker 3: released through this chemical reaction and it goes and bubbles
• 20:55
  Speaker 3: up through the cake and makes the cake rise with it.
• 20:57
  Speaker 3: That's what leavening agents do, is they take air and
• 21:00
  Speaker 3: they expand it and make it the cake.
• 21:03
  Speaker 1: Yeah, like when you slice a piece of cake, not
• 21:07
  Speaker 1: not so much pound cake because it's way more dense
• 21:09
  Speaker 1: or other non flowered cakes, but your standard birthday cake.
• 21:12
  Speaker 1: You slice it up and you see those it's you
• 21:16
  Speaker 1: know those pockets, those holes that you know.
• 21:18
  Speaker 2: Those are air holes. Those were where the bubbles were.
• 21:22
  Speaker 1: And we'll get to that a little more, but it's
• 21:24
  Speaker 1: that's very important stuff.
• 21:25
  Speaker 3: That's a that's a famous chef's apron, baker's apron. Ask
• 21:30
  Speaker 3: me about my air holes.
• 21:34
  Speaker 2: Fat source very important.
• 21:36
  Speaker 1: Sure, Fats improve the texture of a cake, allow it
• 21:39
  Speaker 1: to be moist, flavorful, because we all know fat tastes great.
• 21:44
  Speaker 2: And butter.
• 21:45
  Speaker 1: You know, people can use shortening, which is good, Margarine
• 21:48
  Speaker 1: is good, cooking oil, this can all be used. But
• 21:51
  Speaker 1: for me, just get some real butter. And and I
• 21:54
  Speaker 1: say that for all foods. I went on a butter
• 22:00
  Speaker 1: not a kick, No, no, no, I am on a
• 22:03
  Speaker 1: butter kick. I went on a butter a boycott of
• 22:06
  Speaker 1: sorts for a while, like real butter.
• 22:10
  Speaker 2: But now I'm back on butter.
• 22:11
  Speaker 3: Oh yeah, yeah, I know what you mean. I tend
• 22:13
  Speaker 3: to think butter is healthier of all of them too. Yeah,
• 22:18
  Speaker 3: although olive oil has a beat, it's just such a
• 22:20
  Speaker 3: radically different taste, ye, especially when you're baking with it.
• 22:24
  Speaker 3: Although have you ever had an olive oil cake?
• 22:27
  Speaker 2: I don't think so.
• 22:28
  Speaker 3: I don't remember where I had it. But man, they
• 22:30
  Speaker 3: are good, really, yes, they're surprisingly good. But it is
• 22:34
  Speaker 3: definitely it's own distinct thing, you know what I'm saying. Like,
• 22:37
  Speaker 3: subbing olive oil out for butters can give you a
• 22:39
  Speaker 3: weird oh recipe that no one's going to like. But
• 22:42
  Speaker 3: they might pretend they do if they like you, Yes,
• 22:46
  Speaker 3: but they don't really like that.
• 22:47
  Speaker 1: Right, And all these fat sources they can be used
• 22:50
  Speaker 1: sometimes together or swapped out for butter.
• 22:54
  Speaker 2: But again, you gotta know what you're doing.
• 22:56
  Speaker 1: You can't just say, well, I'm not gonna use butter,
• 22:57
  Speaker 1: I'm gonna just use the same amount of cooking oil
• 23:00
  Speaker 1: as melted butter.
• 23:02
  Speaker 3: Right. And one of the reasons why he's swapping something
• 23:04
  Speaker 3: out for butter in particular too, I mean, butter gives
• 23:06
  Speaker 3: it its richness, it helps improve its moistness and texture. Right,
• 23:10
  Speaker 3: Butter's great, but butter also has a tendency to incorporate
• 23:16
  Speaker 3: air when you cream butter. When you start to mash
• 23:19
  Speaker 3: it around. That's the whole reason. Like, they're not telling
• 23:21
  Speaker 3: you to cream the butter just to make it look
• 23:23
  Speaker 3: good before you add it to the batter. You're actually
• 23:26
  Speaker 3: incorporating air there, so that butter is serving both as
• 23:29
  Speaker 3: a fat and as a leavening agent in that recipe. Correct,
• 23:33
  Speaker 3: if you come across the recipe that calls for butter
• 23:36
  Speaker 3: that it must be creamed, there's something else going on
• 23:38
  Speaker 3: besides just getting a buttery taste out of your cake.
• 23:41
  Speaker 2: That's right. Sweetener. I was about to say sugar instead
• 23:46
  Speaker 2: of sweetener.
• 23:46
  Speaker 3: Might as well, though, but let's be honest.
• 23:48
  Speaker 1: You can use honey and stuff, you can use a
• 23:51
  Speaker 1: gave artificial sweetener, but sugar is the best thing to use.
• 23:57
  Speaker 1: In my opinion. It bonds best to water molocles. It's
• 24:01
  Speaker 1: really gonna help. That'll help everything be nice and moist
• 24:03
  Speaker 1: and soft. And you don't want to overdo it though.
• 24:07
  Speaker 1: You want to use again, the right amount of sugar,
• 24:09
  Speaker 1: because not only could it affect the taste, but it
• 24:12
  Speaker 1: could make the texture it could be too tough.
• 24:15
  Speaker 3: Yeah, and sugar is another one too, where if you
• 24:17
  Speaker 3: see sugar and you sell it out for something else,
• 24:19
  Speaker 3: it can have an impact on that chemical reaction for sure,
• 24:22
  Speaker 3: because it does all those things you're talking about. Like
• 24:24
  Speaker 3: one of the things it does is the crystalline structure
• 24:27
  Speaker 3: of sugar actually cuts through the batter to help release
• 24:31
  Speaker 3: CO two more easily. And like you said, it binds
• 24:35
  Speaker 3: to water, which means it does two things. That locks
• 24:38
  Speaker 3: it in so that it keeps moisture in, but it
• 24:41
  Speaker 3: also sugar also robs that water from some of the
• 24:45
  Speaker 3: proteins and the starches that give the cake its structure,
• 24:49
  Speaker 3: which means that they're not going to be able to
• 24:52
  Speaker 3: become tough and dense like you were saying, because sugar's
• 24:55
  Speaker 3: already grabbed onto that water molecule, right, and sugar in particularly,
• 24:59
  Speaker 3: you're not going to get same thing with like stevia
• 25:02
  Speaker 3: or honey, Like it's not gonna have the same effect.
• 25:04
  Speaker 3: It's it's crystalline sugar, and it doesn't have to be
• 25:07
  Speaker 3: white refined sugar. You have the same effect I think
• 25:10
  Speaker 3: with like turbinato cane sugar too.
• 25:12
  Speaker 1: Yeah, and you can, I mean, if you don't want
• 25:14
  Speaker 1: to use sugar and you want to use honey, look
• 25:17
  Speaker 1: up a recipe that is specific to honey, and they
• 25:20
  Speaker 1: will help account for that in certain ways, but it's
• 25:24
  Speaker 1: still to me. You know, white sugar do it right.
• 25:27
  Speaker 3: And then they sugar also gives it that nice golden
• 25:31
  Speaker 3: brown color through the Mayerd reaction.
• 25:34
  Speaker 2: Yeah, that in the eggs for sure.
• 25:36
  Speaker 3: Yeah, well we're at eggs, sugar and eggs.
• 25:41
  Speaker 2: Eggs are big, yeah, especially if they're ostrich eggs.
• 25:45
  Speaker 3: Eggs. I know, eggs have proteins in them, right, and
• 25:49
  Speaker 3: there's a couple of things in there. Those proteins help
• 25:53
  Speaker 3: give structure to the cake, I believe.
• 25:57
  Speaker 2: Yes, absolutely, the almost fires in the yolk. They help.
• 26:01
  Speaker 1: It's also kind of serves as a binding agent. There
• 26:03
  Speaker 1: are a lot of things, including flour that help bind
• 26:05
  Speaker 1: things together, but those eggs and those yolks very much
• 26:09
  Speaker 1: do because there's certain things in cake sometimes that.
• 26:12
  Speaker 2: Don't want to mix.
• 26:13
  Speaker 3: Yeah, the water.
• 26:14
  Speaker 1: Yeah, and the egg comes together and says, what you know,
• 26:16
  Speaker 1: can we all just kind of stick together here?
• 26:19
  Speaker 2: Literally?
• 26:20
  Speaker 3: Nice?
• 26:20
  Speaker 2: Yes, that wasn't meant to be a pun. I meant that.
• 26:23
  Speaker 3: And I think the two big emulsifiers are actually in
• 26:26
  Speaker 3: the egg yolk. Cholesterol and less than are found in
• 26:31
  Speaker 3: egg yolk. And they're like, hey, everybody, come on, let's
• 26:34
  Speaker 3: hang out.
• 26:35
  Speaker 1: That's right, And there's also fats an egg, and we
• 26:37
  Speaker 1: also we already mentioned that fats are awesome and taste delicious.
• 26:41
  Speaker 3: Plus also, if you're using whole eggs, most of the
• 26:44
  Speaker 3: egg white is water. The vast majority is water. And
• 26:48
  Speaker 3: as we'll see, water and liquids play a big role
• 26:50
  Speaker 3: in the cake too. So it's all like the idea
• 26:53
  Speaker 3: of people figuring all this out through millennia of little
• 26:59
  Speaker 3: contributions here or there. It's just it's just a blessing
• 27:03
  Speaker 3: on humanity ca cakes.
• 27:05
  Speaker 2: It is.
• 27:05
  Speaker 3: It's a really neat accomplishment that everyone had came together
• 27:09
  Speaker 3: to figure this out over the span of time and
• 27:12
  Speaker 3: wonderful kitchens on cold winter days where that were like,
• 27:16
  Speaker 3: you know, you've got like a nice cake baking in
• 27:18
  Speaker 3: the oven. You're contributing to humanity's knowledge of being great.
• 27:22
  Speaker 1: Yeah, a lot of bad the carcasses of a lot
• 27:24
  Speaker 1: of bad cakes have been left in its wake, sure
• 27:27
  Speaker 1: to get where we are today.
• 27:28
  Speaker 3: A lot of unhappy families and a lot of unpleasant
• 27:31
  Speaker 3: conversations about those cakes.
• 27:32
  Speaker 1: But still in a bet in the olden days, when
• 27:34
  Speaker 1: times are a little tougher, they probably still.
• 27:36
  Speaker 3: Late those cakes oh yeah, I would guess.
• 27:39
  Speaker 2: So you know you probablydn't just toss it out to
• 27:40
  Speaker 2: the mules.
• 27:41
  Speaker 3: No, you gave them to sailors who were glad to
• 27:44
  Speaker 3: have them.
• 27:46
  Speaker 2: All right.
• 27:46
  Speaker 1: That brings us to flour, very very important ingredient in
• 27:51
  Speaker 1: most baked goods, and flour is what is going to
• 27:55
  Speaker 1: really be the binding agent. It's really good, going to
• 27:57
  Speaker 1: hold everything together.
• 27:58
  Speaker 2: Give it its structure, Yeah, a lot.
• 28:00
  Speaker 1: Of structure and strength. And this is when when you
• 28:04
  Speaker 1: mix these proteins with water, it's going to form gluten
• 28:07
  Speaker 1: and gluten. I know a lot of people hate gluten,
• 28:10
  Speaker 1: my wife being one of them, but gluten is a
• 28:13
  Speaker 1: pretty key ingredient here. Although I will say they've come
• 28:15
  Speaker 1: a long way now with gluten free cakes they have.
• 28:19
  Speaker 3: It doesn't make you quite as sad to eat one.
• 28:22
  Speaker 2: An they're pretty good now. If you get a good
• 28:24
  Speaker 2: gluten free cake.
• 28:25
  Speaker 3: It's well, the cheesecake is gluten free, so that's okay
• 28:28
  Speaker 3: with me.
• 28:28
  Speaker 1: I mean, you know, your standard substitute flour, they've just
• 28:34
  Speaker 1: gotten a lot better.
• 28:34
  Speaker 2: I think.
• 28:35
  Speaker 3: Yeah. So in a standard glutenous cake, that gluten from
• 28:41
  Speaker 3: the from the flour mixing with the water forms of
• 28:44
  Speaker 3: gel and it gives it that structure, it gives it
• 28:48
  Speaker 3: that consistency, the texture that you're looking for. But again,
• 28:53
  Speaker 3: the sugar's robbing the proteins and the starches from getting
• 29:00
  Speaker 3: too much water, because the more water it gets, the
• 29:02
  Speaker 3: more the tougher the cake is going to be, the
• 29:05
  Speaker 3: more gluten. So you actually want to make sure that
• 29:08
  Speaker 3: your sugar's taking away some of the liquids. But also
• 29:11
  Speaker 3: the type of flour you use has a lot to
• 29:15
  Speaker 3: do with how tough your cake's going to turn out. So, like,
• 29:19
  Speaker 3: there is such a thing as cake flour. Yes, that's
• 29:21
  Speaker 3: something like seven percent seven and a half percent protein,
• 29:24
  Speaker 3: which is going to translate into less gluten when you
• 29:27
  Speaker 3: mix it with water, right, Yeah, so it's gonna be
• 29:29
  Speaker 3: a lighter, fluffier cake. And then there's all purpose flours
• 29:33
  Speaker 3: ten and a half percent, bread flours twelve percent, And
• 29:37
  Speaker 3: depending on what kind of consistency you want in your cake,
• 29:39
  Speaker 3: you would use these different kinds of flour, and all
• 29:42
  Speaker 3: of it comes down to the amount of gluten that's
• 29:46
  Speaker 3: going to be produced when it interacts with the liquids.
• 29:49
  Speaker 2: That's right.
• 29:50
  Speaker 1: And finally that brings us to the liquids. The liquids
• 29:53
  Speaker 1: are obviously going to help keep things moist. They hydrate
• 29:56
  Speaker 1: those proteins, they allow all those chemical changes to take place.
• 30:01
  Speaker 2: But that liquid does when.
• 30:03
  Speaker 1: You actually bake the cake, when it comes time to
• 30:05
  Speaker 1: put it in the oven, which we're gonna get to
• 30:06
  Speaker 1: here in a sec that creates a steam. Like that
• 30:09
  Speaker 1: liquid cooks out and vaporizes, so that steam expands the
• 30:13
  Speaker 1: air cells and that volume, and it really lends itself
• 30:18
  Speaker 1: to the light, airy structure and texture that you're gonna get.
• 30:22
  Speaker 3: Yeah, it blows up the CO two bubbles in it
• 30:25
  Speaker 3: even further, which helps make the cake rise. Plus it
• 30:29
  Speaker 3: also chuck fosters that chemical reaction between the acids and
• 30:33
  Speaker 3: the bases that act as leavening agents that release CO
• 30:36
  Speaker 3: two in the first place. The presence of liquids in
• 30:39
  Speaker 3: the presence or water specifically, I think in heat, really
• 30:42
  Speaker 3: make that CO two go berserk.
• 30:47
  Speaker 2: All right, Well we should talk about ovens.
• 30:50
  Speaker 3: Yeah.
• 30:50
  Speaker 1: I was about to say you can't bake a cake
• 30:51
  Speaker 1: without an oven, but apparently you can.
• 30:53
  Speaker 2: You can in Egypt, Yeah, ancient Egypt.
• 30:56
  Speaker 1: All right, So let's say we're not an ancient Egypt.
• 31:00
  Speaker 1: Let's say we're in regular North America and Europe. In
• 31:05
  Speaker 1: the eighteenth century is basically when the semi closed oven
• 31:09
  Speaker 1: came around. And before this, if you were baking cakes,
• 31:13
  Speaker 1: well you were probably a professional baker, because these ovens
• 31:17
  Speaker 1: weren't in every household.
• 31:19
  Speaker 3: Right, and even in the eighteenth century they weren't in
• 31:23
  Speaker 3: every household either, but they tried to become a lot
• 31:25
  Speaker 3: more prevalent around that time. That was a big first
• 31:30
  Speaker 3: step toward people baking at home, not just cakes but anything.
• 31:35
  Speaker 3: You know. Yeah, in cake history, that was a huge
• 31:39
  Speaker 3: monumental moment when the enclosed oven became kind of ubiquitous
• 31:43
  Speaker 3: among households.
• 31:44
  Speaker 1: For sure, because what you get there is consistency. You
• 31:47
  Speaker 1: get a consistent even temperature, and of course that just
• 31:50
  Speaker 1: got better and better over the years with advances oven technology,
• 31:54
  Speaker 1: and more than anything, you get a reliable temperature ideally, right.
• 31:58
  Speaker 3: And if you have those things, you can make a
• 32:01
  Speaker 3: cake after cake after cake that your family won't be
• 32:03
  Speaker 3: mad about. The sailors will stop coming by and being like,
• 32:07
  Speaker 3: you got any more of them terrible cakes you made, sailors, Yeah,
• 32:12
  Speaker 3: that's who you give the terrible cakes too. Sure, all right,
• 32:18
  Speaker 3: So with the oven in particular, I didn't realize this,
• 32:21
  Speaker 3: but you know how the liquid and the heat and
• 32:24
  Speaker 3: the sodium bicarbonate and the acids are mixing together to
• 32:28
  Speaker 3: make the cake rise. That is actually a really fragile
• 32:32
  Speaker 3: state of affairs. While the cake is baking and the structure,
• 32:36
  Speaker 3: the proteins and the starches and the gluten are actually
• 32:39
  Speaker 3: solidifying and making this cake. And if you mess with
• 32:45
  Speaker 3: the oven, meaning like you open and close the door
• 32:48
  Speaker 3: too often, or you slam it shut too hard, you're
• 32:51
  Speaker 3: gonna The change in temperature, on the one hand, can
• 32:55
  Speaker 3: cool those gases and make your cake fall, and it
• 32:58
  Speaker 3: makes a sound as it does, as everyone knows. And
• 33:02
  Speaker 3: then the air pressure from slamming the door can burst
• 33:06
  Speaker 3: those co two bubbles, and again you're the proteins haven't
• 33:09
  Speaker 3: had a chance to solidify and make the cake structure,
• 33:12
  Speaker 3: so the cake can fall from that as well. And
• 33:14
  Speaker 3: if you'll notice, once a cake gets to a certain point,
• 33:17
  Speaker 3: if it falls, it falls in the middle. The outside
• 33:20
  Speaker 3: usually stays up because that part has solidified already. The
• 33:23
  Speaker 3: stuff in the middle hasn't quite cooked through, so that
• 33:25
  Speaker 3: would be the part that falls, and that also proves
• 33:28
  Speaker 3: my point.
• 33:29
  Speaker 2: That's right.
• 33:30
  Speaker 1: You also want to put your cake in the middle
• 33:32
  Speaker 1: where you place your cake in the oven can even
• 33:34
  Speaker 1: cause problems.
• 33:35
  Speaker 2: It's very finicky cakes are.
• 33:38
  Speaker 3: Sure, well again it's a science experiment.
• 33:40
  Speaker 1: Yeah, they're basically like, do this right, jerk, or I
• 33:43
  Speaker 1: might just take a nap here in the in the
• 33:45
  Speaker 1: middle of the in the middle of the cake.
• 33:47
  Speaker 3: Maybe I'll burn, maybe I'll stick up your whole house.
• 33:50
  Speaker 1: But like you said about opening the door, like, ideally
• 33:53
  Speaker 1: you know the temperature your oven, you know how long
• 33:56
  Speaker 1: it takes, and maybe don't wait till literally you think
• 33:59
  Speaker 1: I can pull it out, although if you're a good baker,
• 34:02
  Speaker 1: you're not sweating it. You pull it out and you
• 34:04
  Speaker 1: know it's pretty much ready. But definitely don't keep opening it.
• 34:07
  Speaker 1: Try and lease wait till the end. And if you have,
• 34:11
  Speaker 1: they're not quite as in fashion now, I don't think.
• 34:13
  Speaker 1: But ovens with a window and a light m hm.
• 34:17
  Speaker 1: You can obviously take a little peak that way. Sure
• 34:21
  Speaker 1: those are kind about a fashion, right or are they?
• 34:23
  Speaker 3: I don't not that I know.
• 34:24
  Speaker 2: I feel like I don't see those a lot. Do
• 34:26
  Speaker 2: you have a window in your rubin? Sure? Of course?
• 34:28
  Speaker 3: What am I a communist?
• 34:29
  Speaker 2: Do you?
• 34:30
  Speaker 3: Yes? With the light?
• 34:31
  Speaker 2: Oh man? What do you have just to stay in
• 34:34
  Speaker 2: the steel door.
• 34:35
  Speaker 3: That's a dishwasher, man.
• 34:37
  Speaker 2: Oh that's my problem.
• 34:39
  Speaker 3: Yeah, like my cakes always come out wet and soapy.
• 34:42
  Speaker 2: Wait a minute, do I have a window?
• 34:43
  Speaker 3: Sure you do, I think everyone does.
• 34:46
  Speaker 2: I'm literally cannot picture my kitchen right now.
• 34:51
  Speaker 3: Jerry, he's got a window, right.
• 34:52
  Speaker 2: If I've been baking in the dishwasher.
• 34:55
  Speaker 3: Jerry, and I say, yes, you have a window, and you're.
• 34:57
  Speaker 2: Yeah, that might be. I might have just said something
• 34:59
  Speaker 2: very dumb.
• 35:00
  Speaker 3: So so it's stand in.
• 35:02
  Speaker 1: Well, I do know, you know what, I think. I
• 35:04
  Speaker 1: do have a window, but I don't have a working light.
• 35:06
  Speaker 1: That's why I think I don't have a window.
• 35:07
  Speaker 3: You need to replace the light bulb.
• 35:09
  Speaker 2: Yeah, but wyone's a bottle of that for all it.
• 35:11
  Speaker 3: You can go to like any any big box hardware
• 35:15
  Speaker 3: store and killipop hardware store off the internet.
• 35:18
  Speaker 2: Sure, I don't replace light bulbs at my house.
• 35:20
  Speaker 3: Matter of fact, I think they probably sell them at
• 35:22
  Speaker 3: the grocery store. Even you go find yourself some gulf wax,
• 35:26
  Speaker 3: and you're probably near the refrigerator oven light bulbs, all right.
• 35:32
  Speaker 2: The heat of the oven is very important.
• 35:34
  Speaker 1: So depending on how good your oven is, it may
• 35:37
  Speaker 1: be a little off maybe a little hotter or cooler,
• 35:39
  Speaker 1: So you might want to purchase an oven thermometer just
• 35:42
  Speaker 1: to give it a double check, because baking is science.
• 35:45
  Speaker 1: And when you think that that cake is done, take
• 35:48
  Speaker 1: a little peek through your window that everyone has, or
• 35:51
  Speaker 1: open it. If you really think it's done, give a
• 35:53
  Speaker 1: little tap in the center. If it springs back, then
• 35:56
  Speaker 1: it's probably done. If you're an experienced baker, you just
• 35:59
  Speaker 1: know by looking at it. Or you can always do
• 36:01
  Speaker 1: the old toothpick trick, which is sticking that toothpick wooden
• 36:05
  Speaker 1: toothpick in the center of the cake and pull it out,
• 36:08
  Speaker 1: and if there's no cake on it, then it's pretty
• 36:11
  Speaker 1: much done. Right If it's if it's covered in goo,
• 36:15
  Speaker 1: that means it's not done.
• 36:18
  Speaker 3: Uh, that is correct, chuck.
• 36:20
  Speaker 2: But then you can also lick that goo off that toothpick.
• 36:25
  Speaker 2: That's not bad.
• 36:26
  Speaker 3: No, you can, but you're it's just never quite as good.
• 36:29
  Speaker 3: And I think it's it always tastes like disappointment, you
• 36:32
  Speaker 3: know what I mean, because you want it to come
• 36:34
  Speaker 3: out clean. Anytime you're doing that, you're never really putting
• 36:36
  Speaker 3: it in ex it to come out battery.
• 36:39
  Speaker 2: Yeah.
• 36:39
  Speaker 3: Yeah, So even though you do get to lick it.
• 36:41
  Speaker 3: That's like the one plus side of that that experience.
• 36:44
  Speaker 2: I think that's true. And if your cake is done,
• 36:47
  Speaker 2: you're not finished baking it yet. Even you need to
• 36:49
  Speaker 2: let it cool in the pan.
• 36:51
  Speaker 3: Yeah, that's a big one.
• 36:51
  Speaker 2: You don't just pull the cake.
• 36:52
  Speaker 1: Out and and turn it upside down in your sink
• 36:56
  Speaker 1: and eat it with your hands while it's still hot.
• 36:59
  Speaker 2: Right, that's not the way to do it.
• 37:01
  Speaker 1: No, No, you want to let it finish in the
• 37:04
  Speaker 1: pan cooling, because it's still doing a little bit of
• 37:07
  Speaker 1: baking and it's getting used to its new room in
• 37:10
  Speaker 1: the kitchen and saying, all right, this is a different
• 37:12
  Speaker 1: temperature in here.
• 37:14
  Speaker 2: Kept, I think I can hang with you guys.
• 37:15
  Speaker 3: Yeah, I'm alive.
• 37:17
  Speaker 1: Ten or fifteen minutes later, get out that wire rack,
• 37:20
  Speaker 1: flip it over and ideally it comes out all in
• 37:23
  Speaker 1: one nice thing.
• 37:24
  Speaker 3: Yep. And the other good thing about letting it cool
• 37:27
  Speaker 3: in the pan first, too, is when you cool it
• 37:30
  Speaker 3: on the wire rack, it won't get those wire indentations
• 37:34
  Speaker 3: in the cake because it is stable enough.
• 37:37
  Speaker 2: I never thought about that.
• 37:37
  Speaker 3: Nobody likes us. Sure you can fill it in with
• 37:39
  Speaker 3: a little extra frosting. Yeah, Actually, now I think about it.
• 37:42
  Speaker 3: That's great. Those indentations are just fun.
• 37:47
  Speaker 2: The frosting grooves.
• 37:48
  Speaker 3: In other words, yep, should we.
• 37:50
  Speaker 1: Take a break, Yes, all right, we're gonna talk, well,
• 37:53
  Speaker 1: just about other kkey stuff right after this.
• 38:14
  Speaker 3: Okay, Chuck. You remember I was talking about baking soda
• 38:16
  Speaker 3: and how that changed everything. Yep, that was a big one.
• 38:19
  Speaker 3: That was from the eighteen forties. Baking soda sodium bicarbonate
• 38:23
  Speaker 3: just good old fashioned, regular old baking soda. SORR to
• 38:26
  Speaker 3: be added to it, but at the time you needed
• 38:28
  Speaker 3: to also add another ingredient that was an acid, so
• 38:32
  Speaker 3: that the two would react and form CO two or
• 38:34
  Speaker 3: produce CO two. Right, somebody about twenty years after baking
• 38:38
  Speaker 3: soda was developed said, oh, I got this. We're gonna
• 38:42
  Speaker 3: come up with something called baking powder. And I never
• 38:44
  Speaker 3: knew this, but this is the difference between baking soda
• 38:46
  Speaker 3: and baking powder. Baking soda is just sodium bicarbonate. Baking
• 38:51
  Speaker 3: powder is sodium bicarbonate and two other dry acidic minerals
• 38:57
  Speaker 3: that when dry, they don't do anything. You can mix
• 39:00
  Speaker 3: them together all day long and they just sit there
• 39:01
  Speaker 3: like what. But in the presence of water and heat,
• 39:06
  Speaker 3: then they start to react chemically with one another. So
• 39:09
  Speaker 3: you can add just a little baking powder and you
• 39:11
  Speaker 3: don't need an extra ingredient like yogurt or vinegar or
• 39:14
  Speaker 3: some other acid. It's got the base and the acid
• 39:17
  Speaker 3: that's going to produce the CO two in there. That
• 39:20
  Speaker 3: was a huge, huge advancement for cakes, but it actually
• 39:24
  Speaker 3: came kind of toward the end of cake advancements. Prior
• 39:29
  Speaker 3: to that. Just the mass production of the Industrial Revolution
• 39:34
  Speaker 3: had a big impact on cakes, among many many other things,
• 39:38
  Speaker 3: but definitely had an impact on the spread of cake baking,
• 39:41
  Speaker 3: especially in the United States.
• 39:43
  Speaker 1: Yeah, and then so just you know, leave that baking
• 39:46
  Speaker 1: soda in your fridge to soak up the stink.
• 39:48
  Speaker 2: Sure, that's all it's good for. Well that No, you
• 39:52
  Speaker 2: can use the baking soda for a lot of stuff.
• 39:54
  Speaker 3: Yeah, it also gets stink out of like clothes too.
• 39:57
  Speaker 3: Oh yeah, you can use it to well, that's it.
• 40:02
  Speaker 2: No, like school science projects. You want to make a volcano.
• 40:04
  Speaker 3: Yeah, vinegar and baking soda.
• 40:06
  Speaker 2: That's right, I'll love with your parents help. Yeah.
• 40:10
  Speaker 1: Pre packaged cake mix was a very big deal when
• 40:15
  Speaker 1: it came out in the nineteen thirties, but it was
• 40:19
  Speaker 1: a company named p. Duff and Sons. And they said,
• 40:23
  Speaker 1: we got a problem here. We got too much molasses
• 40:25
  Speaker 1: on our hands. So, and this is kind of how
• 40:27
  Speaker 1: a lot of great things have been invented. They had
• 40:29
  Speaker 1: too much of something. They say, well, what can we
• 40:31
  Speaker 1: use this for? So they got to work and they said,
• 40:35
  Speaker 1: mister John Duff, the owner, said, you know what, the
• 40:37
  Speaker 1: little wheat flour in there, with this molasses, a little shortening,
• 40:40
  Speaker 1: some spices, we got a gingerbread mix that we can
• 40:42
  Speaker 1: sell to the public. All you got to do is
• 40:44
  Speaker 1: add water, dumb, dumb, and you can bake yourself some
• 40:47
  Speaker 1: gingerbread cookies.
• 40:48
  Speaker 2: Yeah.
• 40:48
  Speaker 3: And the public went hooray because remember they had ovens
• 40:55
  Speaker 3: now in their houses. Yes, and they had this. The
• 41:00
  Speaker 3: idea that you could just get a mix from the
• 41:03
  Speaker 3: store and just add water was huge. It was a
• 41:06
  Speaker 3: huge change. And what's interesting is this whole like p
• 41:10
  Speaker 3: duffin Son's story, they're out of Pittsburgh by the way
• 41:13
  Speaker 3: from them coming up, because I think they quickly went
• 41:16
  Speaker 3: from just gingerbread mixes to cake mixes themselves as well.
• 41:20
  Speaker 3: But that busts several myths actually, some like long standing
• 41:25
  Speaker 3: food myths. Yeah, one of them is that cake mix
• 41:29
  Speaker 3: came out of a surplus of flour from World War Two.
• 41:33
  Speaker 3: That's where the cake mix came from.
• 41:35
  Speaker 1: Yeah, I mean cake pre made cake mixes did get
• 41:39
  Speaker 1: way more popular after World War Two.
• 41:40
  Speaker 2: But it wasn't because there was so much flour.
• 41:42
  Speaker 3: No, it was because that a lot of the food
• 41:44
  Speaker 3: companies started getting into pre mixed foods. Yeah, that you
• 41:49
  Speaker 3: could make pretty easily in your kitchen. But then the
• 41:52
  Speaker 3: other one. I'd love this one. There's this long standing
• 41:55
  Speaker 3: myth or this story about a guy named Ernest Dickter
• 41:59
  Speaker 3: who back in the nineteen fifties, Ernest Dicktor, he was
• 42:02
  Speaker 3: a psychologist. I believe he came up with the term
• 42:05
  Speaker 3: focus group. He came up with the whole idea of
• 42:07
  Speaker 3: focus groups to help companies figure out why their new
• 42:13
  Speaker 3: product wasn't doing so well, or how to make a
• 42:16
  Speaker 3: product that they hadn't launched yet even more appealing. This
• 42:19
  Speaker 3: guy came up with that whole idea of focus groups, right, correct.
• 42:24
  Speaker 3: So he's also credited with being the man who saved
• 42:29
  Speaker 3: cake mixes because cake mixes came out, everybody kind of
• 42:32
  Speaker 3: loved them, and then supposedly sales went flat and Ernest
• 42:37
  Speaker 3: Dictor got a focus group together and found out that
• 42:40
  Speaker 3: women who made cakes using these cake mixes felt guilty.
• 42:45
  Speaker 3: They weren't contributing anything to their families. They were just
• 42:48
  Speaker 3: adding water and making a cake and then quietly sobbing
• 42:52
  Speaker 3: while their family ate it.
• 42:54
  Speaker 2: Right about the patriarchal brainwashing.
• 42:56
  Speaker 3: Right, So Dictor realized that the best thing that these
• 43:02
  Speaker 3: cake mix companies could do is to remove the dried
• 43:06
  Speaker 3: egg ingredients from the mix and tell the consumer to
• 43:11
  Speaker 3: add her own eggs, so then that way she was contributing. Well,
• 43:15
  Speaker 3: it was a huge success, and cake mixes took off
• 43:17
  Speaker 3: and became part of the American pantheon from that point on.
• 43:21
  Speaker 2: Right.
• 43:22
  Speaker 1: Not true, No, Yeah, that is a total urban myth.
• 43:28
  Speaker 1: Most of these pre made mixes for years had said
• 43:31
  Speaker 1: to add your own eggs because it just was better
• 43:34
  Speaker 1: to add fresh eggs. Yeah, it tastes better and perform better.
• 43:37
  Speaker 2: So I don't know how that got started the myth,
• 43:42
  Speaker 2: Yeah was it?
• 43:43
  Speaker 3: I'm not sure either. Okay, I don't know, but it
• 43:46
  Speaker 3: is a long standing food myth that you can find,
• 43:48
  Speaker 3: like some very credible sources who say, like, oh this
• 43:51
  Speaker 3: is this happened, It's just everywhere. But it turns out
• 43:54
  Speaker 3: that's not true. But I think the reason why it
• 43:58
  Speaker 3: has had legs for so long is because Ernest Dictor
• 44:01
  Speaker 3: is actually rightfully credited with saving the cake mix market
• 44:06
  Speaker 3: through a focus group, and he did find that women
• 44:09
  Speaker 3: were kind of they didn't feel guilty about it about,
• 44:14
  Speaker 3: you know, not contributing more to the cake mix. They
• 44:18
  Speaker 3: think they were more bored by it. So he advised
• 44:21
  Speaker 3: companies to figure out a way to make cake baking
• 44:26
  Speaker 3: about way more than just baking the cake. And so
• 44:29
  Speaker 3: companies decided that they were going to start promoting cakes
• 44:34
  Speaker 3: as just the beginning part. That the real point of
• 44:37
  Speaker 3: baking cakes was to make these elaborate, amazing cakes that
• 44:41
  Speaker 3: you decorated, and it took you hours and hours to
• 44:45
  Speaker 3: make these things, and it was like a scene of
• 44:47
  Speaker 3: like Humpty Dumpty on a brick wall, but the whole
• 44:49
  Speaker 3: thing was made out of cake. And that was fostered
• 44:54
  Speaker 3: by the introduction of frosting, and that came from Ernest Dictor,
• 44:59
  Speaker 3: And that actually is save the cake mix industry.
• 45:02
  Speaker 2: That's right.
• 45:03
  Speaker 1: You want to know something about my mom? Yeah, champion
• 45:06
  Speaker 1: cake decorator, is that right? Not literal champion, Like she
• 45:09
  Speaker 1: never won a.
• 45:09
  Speaker 3: Contest, Yeah, because it is out there, but.
• 45:14
  Speaker 1: Yeah, I mean as far as the home. The home
• 45:17
  Speaker 1: cake baker goes like she couldn't go on one of
• 45:19
  Speaker 1: these shows now where they make like the Giant British
• 45:23
  Speaker 1: Bake Off. Yeah, like giant submarines and stuff out of Fondon.
• 45:26
  Speaker 1: But just for like mom making special cakes every year
• 45:30
  Speaker 1: for the birthday. Every year she would say what kind
• 45:32
  Speaker 1: of cake you want this year? I'd be like, I.
• 45:34
  Speaker 2: Want a Star Wars cake. I want to Atlanta.
• 45:36
  Speaker 1: Falcons cake, and lo and behold, I would get my
• 45:39
  Speaker 1: Atlanta Falcons cake.
• 45:40
  Speaker 2: That's awesome, very cool stuff. You know.
• 45:43
  Speaker 3: I had an older sister who she died actually when
• 45:46
  Speaker 3: I was sixteen in a car accident.
• 45:48
  Speaker 2: But she.
• 45:50
  Speaker 3: Used to be the equivalent of your mom at making cakes.
• 45:54
  Speaker 3: Oh really, but she didn't even need to ask. She
• 45:57
  Speaker 3: would just she'd just make something up, right. Yeah, And
• 46:00
  Speaker 3: there was this one year, I'll never forget this cake.
• 46:03
  Speaker 3: We were all big time into Howard Jones, so it
• 46:06
  Speaker 3: must have been saying but yeah, it must have been
• 46:09
  Speaker 3: like my ninth or tenth birthday. My whole like, both
• 46:11
  Speaker 3: my sisters and me were totally into Howard Jones and
• 46:15
  Speaker 3: Karen my sister, my oldest sister, made a Howard Jones
• 46:18
  Speaker 3: keyboard cake.
• 46:20
  Speaker 2: Wow.
• 46:20
  Speaker 3: And it was a couple of sheet cakes put together
• 46:22
  Speaker 3: frosted so it looked like one big thing that like
• 46:25
  Speaker 3: the black keys were kit kats, like the the knobs
• 46:29
  Speaker 3: on the synthesizer were rollos, and I was I just
• 46:32
  Speaker 3: looked around at all my friends, like, does everyone see
• 46:35
  Speaker 3: my cake? This is the greatest cake anyone's ever had?
• 46:37
  Speaker 2: And no one couldn't have any but me.
• 46:39
  Speaker 3: No, I shared, of course I wanted to everyone did
• 46:42
  Speaker 3: partake in the bounty?
• 46:44
  Speaker 2: Was it a key tar or a keyboard? It was
• 46:46
  Speaker 2: a keyboard, okay, yeah, you never know.
• 46:48
  Speaker 1: Strap a yeah, strap a guitar strap on it. You
• 46:51
  Speaker 1: might could have held it.
• 46:52
  Speaker 3: I would not have put it past her to make
• 46:54
  Speaker 3: it a key tar.
• 46:56
  Speaker 2: Man.
• 46:56
  Speaker 1: That is very sweet story. Yeah, it literally and figured
• 47:00
  Speaker 1: thank you Hojo fans.
• 47:02
  Speaker 2: Huh, yes, when that is nickname?
• 47:06
  Speaker 3: I don't think so.
• 47:07
  Speaker 2: Did I make that up?
• 47:08
  Speaker 3: Yeah? I think that's the hotel chain.
• 47:10
  Speaker 2: I think you're totally right. All right. Well, another tip
• 47:13
  Speaker 2: here for baking a cake. If you are looking at
• 47:15
  Speaker 2: recipes and it says use this kind of pan, you think, well,
• 47:20
  Speaker 2: I don't have that kind of pan.
• 47:21
  Speaker 1: I've got this kind of pan. It's aluminum and square,
• 47:24
  Speaker 1: and they're calling for a round dark pan's it makes
• 47:29
  Speaker 1: a big difference.
• 47:30
  Speaker 2: Like it can literally ruin your cake.
• 47:33
  Speaker 3: Yeah, you supposedly want to reduce the heat. I think,
• 47:36
  Speaker 3: not the heat or the cook time, one of the two.
• 47:38
  Speaker 2: Yeah.
• 47:39
  Speaker 1: It says a dark nonstick pan requires twenty five percent
• 47:41
  Speaker 1: reduction in temperature.
• 47:43
  Speaker 3: So you want to knock that heat down twenty five percent.
• 47:45
  Speaker 2: Yeah, but also like google that stuff.
• 47:48
  Speaker 1: Don't just say Josh and Chuck said this should work,
• 47:51
  Speaker 1: you know, like, you have to have this the right
• 47:53
  Speaker 1: pan for that recipe and they will tell you in
• 47:56
  Speaker 1: the recipe and if you don't have it, just look
• 47:59
  Speaker 1: up the cheat it.
• 48:00
  Speaker 3: Basically, Yeah, two things you don't want to take our
• 48:03
  Speaker 3: advice blindly on medical stuff and baking stuff. Yeah, everything
• 48:08
  Speaker 3: else is fine.
• 48:09
  Speaker 1: I don't know about that, but those are the two
• 48:10
  Speaker 1: leading ways that we will mess.
• 48:12
  Speaker 2: Your life up for sure.
• 48:15
  Speaker 1: All Right, Well, I guess we need to talk about
• 48:17
  Speaker 1: the different methods we're getting super wonky into cakes here.
• 48:22
  Speaker 3: Well, I mean that's what we do.
• 48:23
  Speaker 2: All right.
• 48:24
  Speaker 1: Well, let's talk about creaming then, because that is one
• 48:27
  Speaker 1: kind of method of making a cake and creaming is
• 48:30
  Speaker 1: what we talked about. You may not have known exactly
• 48:32
  Speaker 1: what we meant. But when you combine like the butter
• 48:35
  Speaker 1: and sugar and it says cream it with an electric beater,
• 48:38
  Speaker 1: that's what you're doing. And it's it's really tough at
• 48:40
  Speaker 1: first to get it going, but just hang in there
• 48:42
  Speaker 1: because that butter will start to break apart mixing it
• 48:45
  Speaker 1: with that sugar, and you you've got a nice, a
• 48:50
  Speaker 1: nice creamed mix of ingredients starter mix of ingredients on
• 48:54
  Speaker 1: your hand there, right, But you don't skimp on that.
• 48:57
  Speaker 2: That that first step.
• 49:00
  Speaker 3: And that's like that I think the creaming method that's
• 49:03
  Speaker 3: that's that's the one that best gets across this point
• 49:05
  Speaker 3: that this is like, this is a it's a chemical reaction.
• 49:10
  Speaker 3: I know we've kind of been beating that horse, but
• 49:13
  Speaker 3: it's really true. Like you, if you don't follow the
• 49:16
  Speaker 3: steps correctly, the chemical reaction is not going to come
• 49:19
  Speaker 3: out correctly. Right, And when you step back, you're like,
• 49:22
  Speaker 3: but I'm making a cake. That's true, But do you
• 49:25
  Speaker 3: want your cake to be good or do you want
• 49:27
  Speaker 3: to just waste your time?
• 49:28
  Speaker 2: Yeah?
• 49:28
  Speaker 1: So, in the creaming method, when it says then makes
• 49:31
  Speaker 1: ingredients in this order, wet then dry, right, do that right?
• 49:35
  Speaker 1: Don't just say I'll just throw it all in there, right, yep.
• 49:38
  Speaker 1: It makes a difference.
• 49:39
  Speaker 3: And it says that pound cakes are like a variation
• 49:43
  Speaker 3: on the theme. Sure, I looked at the pound cakes. Man,
• 49:46
  Speaker 3: do you know so that the idea that poundcakes called
• 49:49
  Speaker 3: for a pound of each ingredient? That's actually true.
• 49:51
  Speaker 2: Yeah, I know.
• 49:52
  Speaker 3: But the reason why it called for a pound of
• 49:54
  Speaker 3: each ingredient was because a lot of the British people
• 49:58
  Speaker 3: at the time, in the early seventeen hundreds couldn't read,
• 50:02
  Speaker 3: so it was just an easy way to remember the recipe.
• 50:05
  Speaker 3: Oh interesting, yeah, all right, I'll buy that they'd be
• 50:10
  Speaker 3: like what's a TIBs?
• 50:12
  Speaker 2: And also pound cakes too.
• 50:14
  Speaker 1: The reason why you're not going to find a pound
• 50:16
  Speaker 1: cake with a big butter cream frosting is because that
• 50:19
  Speaker 1: will that will send you into sugar shock.
• 50:22
  Speaker 2: In a second.
• 50:23
  Speaker 1: Is why a pound cake is already really dense and sugary. Like,
• 50:26
  Speaker 1: that's why you just have it like a little glaze
• 50:28
  Speaker 1: on top.
• 50:29
  Speaker 3: Yep.
• 50:30
  Speaker 2: I do like that glaze. Actually, I eat a pound cake.
• 50:33
  Speaker 3: I think that glaze is oh what's it called? Deli something? Icing? Imperializing.
• 50:39
  Speaker 3: Oh I don't know, I can't remember. Uh, okay, So
• 50:42
  Speaker 3: the next one is the not the no aeration method
• 50:46
  Speaker 3: to where you're not really you're not whipping anything up.
• 50:50
  Speaker 1: Yeah, you probably don't even have flour in this in
• 50:52
  Speaker 1: this this probably a flowerless.
• 50:54
  Speaker 3: Cake, right, So this, this is the kind of thing
• 50:56
  Speaker 3: that you use to make like a cheesecake or a
• 50:59
  Speaker 3: flower or less chocolate cake.
• 51:01
  Speaker 2: Yeah, this can be very good.
• 51:02
  Speaker 3: Sure, and you are probably going to need to add
• 51:07
  Speaker 3: some sort of moisture because cakes like this tend to
• 51:09
  Speaker 3: crack while they're baking, which is why a lot of them,
• 51:12
  Speaker 3: cheesecakes in particular, you cook in a water bath in
• 51:16
  Speaker 3: the oven because that water vaporizes and steams around it
• 51:20
  Speaker 3: and helps keep that moisture in.
• 51:22
  Speaker 2: Yeah.
• 51:22
  Speaker 3: I never knew that the reason for the water bath.
• 51:25
  Speaker 1: I didn't know that you used a water bath. That
• 51:27
  Speaker 1: was news to me.
• 51:28
  Speaker 2: Yeah. I never made a cheesecake.
• 51:29
  Speaker 3: Yeah, they can be quite good.
• 51:31
  Speaker 2: Oh. I love cheesecake.
• 51:32
  Speaker 3: I don't think I've ever had any bad cheesecake. It's
• 51:35
  Speaker 3: always good. That's another thing too. Public's cheesecake is incredible.
• 51:41
  Speaker 2: Man.
• 51:42
  Speaker 3: They need to sponsor us and they sell it by
• 51:44
  Speaker 3: the double slice for those Oh, like, you get two
• 51:47
  Speaker 3: slices and they have a key lime one too. Chuck.
• 51:49
  Speaker 3: That's just man. Although if you don't like lemon stuff,
• 51:52
  Speaker 3: you might not like that.
• 51:53
  Speaker 2: Oh No, I love key lime in Okay, try their
• 51:55
  Speaker 2: key lime cheesecake.
• 51:56
  Speaker 3: Yeah, they should send us some stuff.
• 51:58
  Speaker 1: Frankly, at Isle of Palms that for my vacation that
• 52:02
  Speaker 1: I've spoken about, they had one of the I can't
• 52:05
  Speaker 1: remember which one, but one of the seafood joints where
• 52:08
  Speaker 1: I would get all the fresh seafood had a homemade
• 52:10
  Speaker 1: key lime pie and I bought and ate one of
• 52:15
  Speaker 1: them with my friends that week, and I bought two
• 52:18
  Speaker 1: to go home with.
• 52:19
  Speaker 3: Did they make it home?
• 52:21
  Speaker 2: Huh?
• 52:21
  Speaker 3: Did they make it all the way home?
• 52:23
  Speaker 2: No?
• 52:23
  Speaker 1: Yeah, I stopped and stopped at the border. Yeah, just
• 52:27
  Speaker 1: put my base in it. No, they made it home.
• 52:29
  Speaker 1: I think there's still one in the freezer actually, And
• 52:31
  Speaker 1: then one of them was consumed.
• 52:33
  Speaker 3: Nice. Yeah, good key lime pie is.
• 52:37
  Speaker 1: And finally, with a non narration method, you are you're
• 52:40
  Speaker 1: not doing the the beating, you're not creaming that stuff.
• 52:44
  Speaker 1: You were folding the batter. And we could describe it here,
• 52:49
  Speaker 1: but if you don't know what folding is and baking.
• 52:50
  Speaker 1: Just just look it up on the YouTube for proper
• 52:53
  Speaker 1: folding technique right, generally done with a like a rubber spatula.
• 52:56
  Speaker 3: Yep, there's a foaming method too, where you you are
• 53:00
  Speaker 3: basically using just egg whites usually and you're errating it
• 53:03
  Speaker 3: by whipping them up, which makes a merangue. You can
• 53:06
  Speaker 3: just stop there and incorporate sugar and you've got marangue,
• 53:09
  Speaker 3: which would make a Pavlova cake, which apparently Australia and
• 53:13
  Speaker 3: New Zealand have been fighting over the origin of for
• 53:16
  Speaker 3: close to one hundred years now.
• 53:18
  Speaker 2: But doesn't New Zealand win.
• 53:19
  Speaker 3: Supposedly, although I saw another article from some researchers who
• 53:25
  Speaker 3: said no, it came even earlier, a decade earlier out
• 53:28
  Speaker 3: of America via Germany, so who knows, But yes, out
• 53:32
  Speaker 3: of Australia New Zealand. New Zealand's apparently won that fight.
• 53:36
  Speaker 3: But that's marangu and Pavlova cake is like a merangue
• 53:39
  Speaker 3: cake with like fruit in the middle of it. And
• 53:44
  Speaker 3: then and then a listener sent us Pavlova once we
• 53:49
  Speaker 3: made it, it was pretty good. It is pretty good. Yeah,
• 53:52
  Speaker 3: And then you can also take that egg foam and
• 53:56
  Speaker 3: turn it into it like a sponge cake, like an
• 53:58
  Speaker 3: angel food cake or something like that. You don't like those.
• 54:01
  Speaker 2: Either, No, not big into angel food cake.
• 54:03
  Speaker 3: Although you can use sponge cake for strawberry short.
• 54:06
  Speaker 2: Cake that I will have.
• 54:08
  Speaker 3: Okay, so those spongy cakes that uses the egg foaming method,
• 54:13
  Speaker 3: but if you're making a true strawberry shortcake, you're going
• 54:16
  Speaker 3: to use an actual short cake.
• 54:17
  Speaker 2: Yeah. Those are really good.
• 54:19
  Speaker 3: And the reason they're called short cake or short bread
• 54:21
  Speaker 3: is called short bread is short is apparently a British
• 54:24
  Speaker 3: term for crumbly. Oh okay, so that's where that came from.
• 54:28
  Speaker 3: Has nothing to do with the size.
• 54:30
  Speaker 1: Yeah, Emily makes a really good gluten free short bread.
• 54:33
  Speaker 1: She's kind of gotten into baking a bit in the
• 54:35
  Speaker 1: last five or six years and gotten pretty good at it.
• 54:38
  Speaker 1: So she makes a good gluten free short bread that
• 54:40
  Speaker 1: we've had at short cake with homemade whip topping and
• 54:44
  Speaker 1: good fresh strawberries.
• 54:46
  Speaker 2: Those are good.
• 54:46
  Speaker 1: But my one complaint with her baking is it literally
• 54:50
  Speaker 1: looks like she came in there and just started throwing
• 54:53
  Speaker 1: ingredients everywhere with her bare hands like a three year old.
• 54:57
  Speaker 2: And then baked and then said I'm done.
• 55:00
  Speaker 3: Yeah, good night.
• 55:01
  Speaker 1: It is a it is a mess, yeah, a big,
• 55:04
  Speaker 1: big mess. And she always just says, get out of here.
• 55:06
  Speaker 1: I'll clean it up afterwards, don't worry about it.
• 55:08
  Speaker 3: Yeah. Yeah, yeah, it's funny. The kitchen can be a
• 55:11
  Speaker 3: place of real tension sometimes, huh.
• 55:13
  Speaker 1: Oh for sure, Yeah, especially if both of you do
• 55:17
  Speaker 1: different things in the kitchen.
• 55:19
  Speaker 3: Right, like once hovering like are you going to clean
• 55:21
  Speaker 3: that up?
• 55:22
  Speaker 1: Well, I'm the kitchen cleaner. So that's why she's just like,
• 55:24
  Speaker 1: just stay out of here, dude.
• 55:25
  Speaker 3: Right, just wait until the end. Yeah, and you show up,
• 55:28
  Speaker 3: You're like, it's Marge's time to shine.
• 55:30
  Speaker 2: Well, I'll do this.
• 55:31
  Speaker 1: And this is such a passive aggressive move for me,
• 55:35
  Speaker 1: which is my style. Not endorsing that, I'm just saying
• 55:38
  Speaker 1: it's one of my downfalls I need to work on.
• 55:41
  Speaker 1: But I will just go in there and just like
• 55:43
  Speaker 1: groan or something.
• 55:45
  Speaker 2: She's like, oh god, and she'll just say no out right.
• 55:51
  Speaker 3: Again.
• 55:53
  Speaker 2: That's life at the Brian House.
• 55:57
  Speaker 3: That's a pretty nice chuck.
• 55:58
  Speaker 2: It's always with love though.
• 56:00
  Speaker 3: Yeah, it always comes out. There's always a cake out
• 56:02
  Speaker 3: the on the other end, right.
• 56:03
  Speaker 1: Yeah, yeah, yeah, I mean it's not gonna get in
• 56:05
  Speaker 1: serious fights with the kitchen stuff.
• 56:06
  Speaker 2: Right.
• 56:07
  Speaker 3: Yeah. So what's the last thing here.
• 56:11
  Speaker 2: Something called the all in one method.
• 56:13
  Speaker 3: Yeah, that's just like a cake makes you put it
• 56:14
  Speaker 3: all all together at once.
• 56:16
  Speaker 1: Yeah, well, we should talk a little bit about frosting
• 56:18
  Speaker 1: and icing. The earliest versions of frosting was just sort
• 56:24
  Speaker 1: of an almond and sugar paste.
• 56:27
  Speaker 2: Eh, not so big on that, but really, I mean
• 56:30
  Speaker 2: it can be.
• 56:31
  Speaker 3: Okay, but almond croissants are like one of my great
• 56:34
  Speaker 3: joys in life.
• 56:34
  Speaker 2: Like, oh, yeah, they're so good.
• 56:36
  Speaker 1: I suppose that's kind of what a bear claw is too, right, Yeah,
• 56:39
  Speaker 1: all right, I take it.
• 56:39
  Speaker 3: Yeah, but that almond that's sweet almond paste inside is man, No, it.
• 56:45
  Speaker 2: Is good, but I'm like, don't put that on top of.
• 56:47
  Speaker 3: A cake, for sure, understood.
• 56:49
  Speaker 2: Stuff it in a pastry.
• 56:52
  Speaker 1: A friend chef that was the first person they think
• 56:54
  Speaker 1: that created like the first legit iced layer cake in
• 56:58
  Speaker 1: the fifteenth century, and then about the middle of the
• 57:01
  Speaker 1: seventeenth century is when the first frosting recipes started spreading
• 57:05
  Speaker 1: around on the internet.
• 57:06
  Speaker 3: Right, and fondant is gross.
• 57:10
  Speaker 2: Yeah, I'm not into it.
• 57:12
  Speaker 3: No, I mean, you can make a neat looking cake,
• 57:14
  Speaker 3: but it's gross. Tasting, I think, Yeah.
• 57:16
  Speaker 1: I'm then into it butter cream or cream cheese or
• 57:20
  Speaker 1: even Emily's Waldorf Astoria frosting, believe.
• 57:23
  Speaker 2: It or not.
• 57:24
  Speaker 1: I mean it has a bit of a mouthfeel because
• 57:26
  Speaker 1: of the shortening, but like a residue on the.
• 57:31
  Speaker 2: Pallet, Yeah, on the roof of your mouth. Yeah, but
• 57:34
  Speaker 2: it's still good.
• 57:35
  Speaker 3: Well, let's talk about cakes like the well, no specific
• 57:40
  Speaker 3: cakes like the red velvet cake.
• 57:42
  Speaker 2: Right, yeah, delicious.
• 57:43
  Speaker 3: Do you know why it's red?
• 57:46
  Speaker 2: Well, food coloring.
• 57:48
  Speaker 3: They use that to make it a little richer, but
• 57:50
  Speaker 3: it actually naturally turns red. It's a chemical reaction between
• 57:53
  Speaker 3: the cocoa, the vinegar in it, and the buttermilk. I believe, yes,
• 58:01
  Speaker 3: it turns it red.
• 58:03
  Speaker 2: All right, I don't know about that.
• 58:05
  Speaker 3: No, it's true. Okay, I read it on What's cook
• 58:07
  Speaker 3: in America.
• 58:08
  Speaker 1: I'll try it because i'm making Emily. Her birthday is
• 58:11
  Speaker 1: in a couple of weeks, and I'm making another. I'm
• 58:14
  Speaker 1: taking another stab at it.
• 58:15
  Speaker 3: Try the try go find like an original like like recipe.
• 58:21
  Speaker 2: Well, I mean, what do you mean.
• 58:23
  Speaker 3: Like one if if you see one that actually uses buttermilk,
• 58:25
  Speaker 3: bea like Okay, this one, this is one of the
• 58:27
  Speaker 3: ones I'm going to try.
• 58:28
  Speaker 2: No, no, no, I have to use the recipe she tells
• 58:30
  Speaker 2: me to use.
• 58:30
  Speaker 3: Oh, I gotcha. Which isn't the.
• 58:32
  Speaker 2: Waldor the gluten free Waldorf for story version?
• 58:34
  Speaker 3: Oh gotcha? I see, But you have cocoa? Does it
• 58:36
  Speaker 3: have like vinegar and buttermilk in it? M?
• 58:39
  Speaker 2: I can't remember. It's been a couple of years since
• 58:40
  Speaker 2: I tried it.
• 58:41
  Speaker 3: Okay, well, it should turn red on its own, but
• 58:43
  Speaker 3: I don't think there's any harm in adding some more
• 58:45
  Speaker 3: synthetic chemical red dye.
• 58:48
  Speaker 1: Well, and the thing is, to a lot of people
• 58:49
  Speaker 1: that don't try red velvet cake don't try it because
• 58:52
  Speaker 1: they think it doesn't like it tastes.
• 58:55
  Speaker 2: Like chocolate cake pretty much. Yeah, it just is red.
• 58:58
  Speaker 3: It tastes red.
• 58:59
  Speaker 2: No, weird, It's not ketchup cake.
• 59:02
  Speaker 3: There's Yeah, that's Canadian, isn't it. There's hummingbird cakes.
• 59:07
  Speaker 2: Uh, well, what do you mean by the hummingbird?
• 59:09
  Speaker 3: Hummingbird cake has like some nuts and some fruit in it,
• 59:13
  Speaker 3: lots of frosting. I think it's a Southern cake.
• 59:15
  Speaker 1: Yeah, like we called my grandmother Bryant called one of
• 59:19
  Speaker 1: the great all time Southern cooks and bakers like you know,
• 59:22
  Speaker 1: banana nut bread. Yeah, she called that hummingbird and I
• 59:25
  Speaker 1: don't know if that was specific to her or if
• 59:27
  Speaker 1: they are interchangeable.
• 59:29
  Speaker 3: I don't know. I'm not actually a Southern native, so
• 59:32
  Speaker 3: I would not say one way or the other. All
• 59:35
  Speaker 3: my experience with hummingbird cake is it's more like a
• 59:39
  Speaker 3: carrity cake with say, like pineapple in it and some
• 59:43
  Speaker 3: other fruits in it, and a thick layer of frosting.
• 59:47
  Speaker 3: And supposedly the reason it's called the hummingbird cake is
• 59:49
  Speaker 3: because it's so sweet it could attract hummingbirds.
• 59:52
  Speaker 1: See maybe, I mean that's sort of like banana nut bread.
• 59:55
  Speaker 1: So I don't know if they're interchangeable or for variation.
• 59:57
  Speaker 1: But give me some banana nut bread, which is not
• 1:00:00
  Speaker 1: a cake but it sort of is, and slice it
• 1:00:03
  Speaker 1: up and put some butter on it. Yeah, toasted it
• 1:00:06
  Speaker 1: in the oven. YEP, No, I'm with you.
• 1:00:10
  Speaker 3: Our freezer is always chuck full of black bananas blackened
• 1:00:13
  Speaker 3: with age. Oh sure, because you makes a killer banana
• 1:00:17
  Speaker 3: nut bread from scratch.
• 1:00:19
  Speaker 2: Using.
• 1:00:19
  Speaker 3: I mean, you just can't look at the bananas when
• 1:00:21
  Speaker 3: she's incorporating.
• 1:00:22
  Speaker 2: What does that do? Why is that the key? Do
• 1:00:25
  Speaker 2: you know?
• 1:00:26
  Speaker 3: They just are supposed to be mushy.
• 1:00:27
  Speaker 2: Okay, oh, okay, gotcha.
• 1:00:29
  Speaker 3: And like the best way to make bananas mushy is
• 1:00:33
  Speaker 3: to let them age, let them age freeze agent.
• 1:00:37
  Speaker 1: All right, let's talk about Indian pound cake. Apparently that's
• 1:00:40
  Speaker 1: a thing that has corn meal in it, and I
• 1:00:42
  Speaker 1: can't imagine that taste, but I'd like to try it.
• 1:00:45
  Speaker 3: Well. Yeah, and that was one of the earliest cakes
• 1:00:47
  Speaker 3: in the US. And I think what the author Leah
• 1:00:50
  Speaker 3: Hoy is pointing out is that like cakes came from
• 1:00:54
  Speaker 3: all over the place through time and geography, and that
• 1:00:59
  Speaker 3: the mass immigration tore into America over say like the seventeenth, eighteenth,
• 1:01:05
  Speaker 3: nineteenth centuries, in twentieth too. All these people from all
• 1:01:08
  Speaker 3: these different lands brought their ideas are ingredients of cake,
• 1:01:13
  Speaker 3: and they kind of went through this americanized grinder to
• 1:01:16
  Speaker 3: where eggs were added, butter was added, and like you've
• 1:01:19
  Speaker 3: got these ingredients. So it bears a resemblance to its
• 1:01:23
  Speaker 3: original one, but it's been like cakeified in the American way,
• 1:01:28
  Speaker 3: and that started basically right as European settlers got to
• 1:01:34
  Speaker 3: North America.
• 1:01:35
  Speaker 1: Yeah, apparently the good old fashioned chocolate layer cake came
• 1:01:38
  Speaker 1: out of Boston because there were chocolate companies there.
• 1:01:41
  Speaker 3: Even the German chocolate cake is not German, it's American.
• 1:01:45
  Speaker 3: It's led after a man whose last name was German.
• 1:01:48
  Speaker 1: Oh interesting, well that means he's German. German American could
• 1:01:51
  Speaker 1: be maybe they should call it the German American Chocolate.
• 1:01:54
  Speaker 3: Cake or just German chocolate cake. But it's really American,
• 1:01:58
  Speaker 3: everybody is what the real title should be.
• 1:02:01
  Speaker 2: Strawberry shortcake that you mentioned that does come from the
• 1:02:04
  Speaker 2: old world.
• 1:02:04
  Speaker 3: I'm not much of a jingo list either, I think
• 1:02:07
  Speaker 3: you might say. Of course, I've never felt more national
• 1:02:11
  Speaker 3: pride than in talking about cakes.
• 1:02:14
  Speaker 2: Yeah.
• 1:02:14
  Speaker 3: Yeah, this is where cakes were born.
• 1:02:17
  Speaker 1: Really, the pineapple upside down cake. Heaven help you if
• 1:02:22
  Speaker 1: you eat that stuff.
• 1:02:23
  Speaker 3: I love it, do you really, man? It's so good.
• 1:02:25
  Speaker 1: Yeah, I just don't like fruit anywhere near my cake. Yeah,
• 1:02:28
  Speaker 1: it's a strawberry shortcake.
• 1:02:29
  Speaker 3: You definitely win like a hummingbird cake then even.
• 1:02:33
  Speaker 1: Yeah, maybe that's the difference between it hummingbird and the
• 1:02:37
  Speaker 1: banana bread. Right, although banana's in there, right, that's a
• 1:02:42
  Speaker 1: well see though, that's not a fruitcake to me.
• 1:02:45
  Speaker 3: No, you just don't like the juicy fruits in your cake.
• 1:02:49
  Speaker 3: It sounds like.
• 1:02:50
  Speaker 1: No or coconut, which isn't the German chocolate cake in
• 1:02:54
  Speaker 1: that coconut in the icing.
• 1:02:56
  Speaker 2: Yeah, yeah, I see that.
• 1:02:57
  Speaker 3: That's so good.
• 1:02:58
  Speaker 2: I don't want coconut anywhere near my cakes.
• 1:03:01
  Speaker 1: But that pineapple upside down cake apparently that stuff sort
• 1:03:05
  Speaker 1: of sprang out of a contest Dole had the Doll
• 1:03:08
  Speaker 1: Company in the mid nineteen twenties. They said, hey, bake
• 1:03:13
  Speaker 1: some cakes with fruit, and so thousands of pineapple upside
• 1:03:17
  Speaker 1: down cakes came out. So I don't think they were
• 1:03:18
  Speaker 1: invented for that, but maybe that's just what made them
• 1:03:22
  Speaker 1: so popular.
• 1:03:22
  Speaker 2: I don't know, gotcha.
• 1:03:24
  Speaker 3: And then there's other Again, there's cakes around the world
• 1:03:26
  Speaker 3: that looked like cakes, kind of like tear Me Sue
• 1:03:29
  Speaker 3: Yum is a quintessential Italian cake, but it was invented
• 1:03:32
  Speaker 3: in the nineteen sixties. Black forest cake actually is from Germany.
• 1:03:39
  Speaker 3: It was invented in nineteen fifteen. So what happened was again,
• 1:03:43
  Speaker 3: cake explosion happened here in the good old US of A,
• 1:03:46
  Speaker 3: and it spread back out to the world. There was
• 1:03:49
  Speaker 3: it influx of cake ideas into America. America perfected the cake,
• 1:03:53
  Speaker 3: and it went back out to the world. That's right,
• 1:03:56
  Speaker 3: that's what happened.
• 1:03:57
  Speaker 2: What else? What about sled chase?
• 1:04:01
  Speaker 3: It's great too. Three kinds of milk, evaporated, condensed, and
• 1:04:04
  Speaker 3: a whole. It's tough to go wrong with that.
• 1:04:06
  Speaker 2: Yeah, talk about moist.
• 1:04:08
  Speaker 3: And I've like, I've had good and bad trace lay chase,
• 1:04:11
  Speaker 3: but I've never had an actual trace lay chase. I
• 1:04:13
  Speaker 3: was like, this is so bad, I'm not gonna finish.
• 1:04:15
  Speaker 2: It, right, have you no?
• 1:04:19
  Speaker 3: And then there's doda yaki, which is like have you
• 1:04:24
  Speaker 3: ever had this?
• 1:04:25
  Speaker 2: I don't think so.
• 1:04:27
  Speaker 3: One of the big things that people in Japan love
• 1:04:31
  Speaker 3: is like sweetened red bean paste. Okay, you can find
• 1:04:35
  Speaker 3: it here there in like sweets, but this dori yaky
• 1:04:38
  Speaker 3: in particular, is like between two pancakes. It's like a filling.
• 1:04:42
  Speaker 3: Sometimes it's not even two pancakes. It's like a hole
• 1:04:44
  Speaker 3: with like a red bean paste inside. It's like this light,
• 1:04:48
  Speaker 3: kind of fluffy cake like thing with red bean paste inside.
• 1:04:52
  Speaker 3: It's good. You can their best like hot off of
• 1:04:55
  Speaker 3: the street from somebody who just made it. That's when
• 1:04:58
  Speaker 3: it's absolutely best. But it's like kind of thing you
• 1:05:00
  Speaker 3: can also find in a seven to eleven or something too,
• 1:05:02
  Speaker 3: like in cellophane.
• 1:05:03
  Speaker 2: Wow.
• 1:05:04
  Speaker 3: Yeah, it's good. It's no cheesecake, no Japanese cheesecake, I'll
• 1:05:08
  Speaker 3: tell you that.
• 1:05:09
  Speaker 2: Nope, but it's still pretty good. Man. That was a
• 1:05:12
  Speaker 2: good one. I think cakes.
• 1:05:15
  Speaker 3: All right, are you done?
• 1:05:17
  Speaker 2: I'm done?
• 1:05:17
  Speaker 3: Okay. If you want to know more about cakes, go
• 1:05:21
  Speaker 3: eat some. You're gonna love them. Yeah, there's a cake
• 1:05:23
  Speaker 3: out there for you. And since I said that, it's
• 1:05:27
  Speaker 3: time for listener mate.
• 1:05:30
  Speaker 1: All right, I'm gonna call this a special one man
• 1:05:34
  Speaker 1: administrative details shout.
• 1:05:37
  Speaker 2: Oh wow, because we got.
• 1:05:38
  Speaker 1: A box today from a man named Nick Pegan from.
• 1:05:43
  Speaker 2: San Jose Bay area, and he sent us just a
• 1:05:47
  Speaker 2: blotted stuff, like good stuff. It wasn't a box full
• 1:05:51
  Speaker 2: of garbage he sent.
• 1:05:53
  Speaker 3: He said that anyone ever has sent us a box
• 1:05:55
  Speaker 3: full of garbage.
• 1:05:56
  Speaker 2: He sent us.
• 1:05:59
  Speaker 1: Framed things, sent me a framed pavement poster, which is great,
• 1:06:04
  Speaker 1: and sent us CDs of music. He sent bottles of
• 1:06:08
  Speaker 1: liquid stuff, most notably wine for Jerry, and then bourbon
• 1:06:13
  Speaker 1: and Scotch for us.
• 1:06:15
  Speaker 2: And he is a whiskey.
• 1:06:16
  Speaker 1: Enthusiast that lives in the Bay Area, like big time,
• 1:06:20
  Speaker 1: and just a good dude. And beyond that, he added this,
• 1:06:25
  Speaker 1: he added he's a list maker, an amateur list maker,
• 1:06:30
  Speaker 1: and he sent us a list, and Nick, if you're listening,
• 1:06:33
  Speaker 1: please send us the word document digital version of this
• 1:06:37
  Speaker 1: print out that you sent. Because he said every time
• 1:06:40
  Speaker 1: he said we should do a podcast on that, he
• 1:06:42
  Speaker 1: made a list alphabetically of that stuff. Nice work, Nick,
• 1:06:45
  Speaker 1: and the list is so comprehensive and awesome that we
• 1:06:48
  Speaker 1: need it to work from.
• 1:06:50
  Speaker 2: Yes, he made a list of films that.
• 1:06:54
  Speaker 1: Each of us said we need to see, which is
• 1:06:57
  Speaker 1: pretty good. And then finally he sent us a list
• 1:07:00
  Speaker 1: and encourage us to play a little game here, which
• 1:07:03
  Speaker 1: we'll do very quickly. See if Chuck can see, if
• 1:07:07
  Speaker 1: Josh can guess how many times we've done the following things?
• 1:07:11
  Speaker 2: Are you ready?
• 1:07:12
  Speaker 3: Why me?
• 1:07:13
  Speaker 2: Well, because I have the list in my hand and
• 1:07:14
  Speaker 2: you're sitting across from me, and you can't see this paper,
• 1:07:17
  Speaker 2: I don't think so.
• 1:07:18
  Speaker 1: How many coas? And for people that don't know it
• 1:07:21
  Speaker 1: means cover our butts? How many coas have we issued
• 1:07:24
  Speaker 1: over one thousand shows?
• 1:07:29
  Speaker 3: I'm going to say twenty.
• 1:07:30
  Speaker 2: Seven seventy five?
• 1:07:33
  Speaker 3: Wow, Wow, we are really good at that. Huh.
• 1:07:36
  Speaker 1: How many times have we admitted on the air that
• 1:07:38
  Speaker 1: it is a take two.
• 1:07:41
  Speaker 2: Yeah, you're not gonna get anything, or maybe you might.
• 1:07:45
  Speaker 3: It will be total luck if I do eight seven?
• 1:07:48
  Speaker 2: Oh so close rare listener mail shout.
• 1:07:51
  Speaker 3: Outs, Oh, I don't know what that means.
• 1:07:55
  Speaker 1: Like where we say, hey, can you say hello to
• 1:07:58
  Speaker 1: my boyfriend?
• 1:07:59
  Speaker 2: Oh?
• 1:07:59
  Speaker 3: Yeah? Three?
• 1:08:01
  Speaker 2: No, sixty two? What that's pretty rare tho out of
• 1:08:04
  Speaker 2: a thousand?
• 1:08:05
  Speaker 3: Yeah, but still it seems like I thought it was
• 1:08:07
  Speaker 3: even rareer than that did. We used to do it
• 1:08:10
  Speaker 3: more than we do now, I think so.
• 1:08:11
  Speaker 2: I think that's what it was.
• 1:08:12
  Speaker 1: Was a little more generous in Earth Takes. Yeah, trips
• 1:08:15
  Speaker 1: in the Wayback Machine.
• 1:08:16
  Speaker 3: Oh, there's a lot of those. I'm gonna say. Out
• 1:08:18
  Speaker 3: of a thousand episodes.
• 1:08:21
  Speaker 2: Three hundred and twenty, he says, fifty nine. So I
• 1:08:24
  Speaker 2: don't know about this, Nick.
• 1:08:25
  Speaker 3: I think you missed a few. Nick. You're just making
• 1:08:27
  Speaker 3: up numbers, aren't you. How many can scotch at home
• 1:08:30
  Speaker 3: and making up numbers?
• 1:08:31
  Speaker 2: How many paper lists have you eaten? Me?
• 1:08:35
  Speaker 3: Yeah? One that I know of.
• 1:08:37
  Speaker 2: Yep, you nailed it.
• 1:08:38
  Speaker 3: I remember the episode too. It was how geniuses work?
• 1:08:42
  Speaker 3: Or what makes a genius?
• 1:08:43
  Speaker 2: Huh?
• 1:08:44
  Speaker 3: And I said that if this list, if the list
• 1:08:47
  Speaker 3: of geniuses. If the number one genius was Einstein, I
• 1:08:50
  Speaker 3: would eat the list it turned out it was Einstein.
• 1:08:52
  Speaker 2: How many Glenn Danzig or Misfits references?
• 1:08:55
  Speaker 3: Those would be all you seventeen four? You need to
• 1:09:00
  Speaker 3: step it up.
• 1:09:01
  Speaker 2: How many times has Chuck was? How many times have
• 1:09:04
  Speaker 2: I done this? Wow?
• 1:09:07
  Speaker 3: I think it's literally countless. If he came up with
• 1:09:09
  Speaker 3: a number, it's a lie.
• 1:09:11
  Speaker 2: He says, two hundred and eighty eight.
• 1:09:12
  Speaker 3: That's gotta be more than.
• 1:09:13
  Speaker 1: That Simpsons references. I'll just go ahead and tell you
• 1:09:16
  Speaker 1: one hundred and ninety seven. Apparently we have High Does.
• 1:09:20
  Speaker 3: That include the two episodes on The Simpsons?
• 1:09:22
  Speaker 2: No? No, no, thinks okay, apparently we have High five once. Okay,
• 1:09:26
  Speaker 2: I'm surprised we even did that.
• 1:09:28
  Speaker 1: Sure a number of times Josh has done this a lot?
• 1:09:36
  Speaker 3: I don't know. I think a lot just works for that.
• 1:09:39
  Speaker 1: Four hundred and twenty six times almost half our episodes.
• 1:09:44
  Speaker 2: It's great. Yeah, and then bonus, name all of Josh's
• 1:09:48
  Speaker 2: nicknames for Chuck. I'll just go ahead and read those.
• 1:09:50
  Speaker 1: You have called me chuckers, you've called me beautiful, don't
• 1:09:53
  Speaker 1: remember that one? The famous Chuck tran cheech, Rusty Zonkers
• 1:10:01
  Speaker 1: and the Flash. Nick is my new favorite listener. This
• 1:10:07
  Speaker 1: is all gold plus.
• 1:10:09
  Speaker 3: Thanks for buttering us up with the care package too, Nick.
• 1:10:13
  Speaker 3: That was nice of you.
• 1:10:14
  Speaker 1: Yeah so, Nick Pagan, you are now on the guest
• 1:10:16
  Speaker 1: list for the San Francisco Sketch Fest show. Just hit
• 1:10:20
  Speaker 1: me up with an email, send that list of shows
• 1:10:23
  Speaker 1: that we need to do via digital document and you
• 1:10:26
  Speaker 1: are in, Like Flynn.
• 1:10:27
  Speaker 2: Cool.
• 1:10:28
  Speaker 3: Thanks a lot, Nick, Well, if you want to be
• 1:10:30
  Speaker 3: like Nick, you can send us an email. The Stuff
• 1:10:33
  Speaker 3: podcast at Houstuffworks dot com and as always, joined us
• 1:10:36
  Speaker 3: at our home on the web, stuff Youshould Know dot com.
• 1:10:41
  Speaker 2: Stuff You Should Know is a production of iHeartRadio. For
• 1:10:44
  Speaker 2: more podcasts my heart Radio, visit the iHeartRadio app, Apple Podcasts,
• 1:10:48
  Speaker 2: or wherever you listen to your favorite shows.