Chocolate Cake Three Ways | Baking and Crafting in the Kitchen

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[SPEAKER_04]: Right.
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[SPEAKER_04]: Just all the things that you could possibly do with a chocolate sheet cake.
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[SPEAKER_00]: Oh, shit.
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[SPEAKER_00]: Oh, I could eat that chocolate off the sled of the one.
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[SPEAKER_03]: All the things you could possibly do with a chocolate.
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[SPEAKER_03]: I know, rack up a dry clean bill.
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[SPEAKER_03]: This is gonna change your life.
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[SPEAKER_02]: Pull up a chair that kitchen is open.
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[SPEAKER_02]: Oh, it's so good.
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[SPEAKER_02]: With Clinton Kelly, Carla Hall, and Michael Simon.
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[SPEAKER_00]: You better touch our face.
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[SPEAKER_02]: Let's dig in.
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[SPEAKER_05]: Oh, this is so much fun.
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[SPEAKER_05]: Oh, shit.
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[SPEAKER_03]: Hey everybody, welcome back to it, shoot up the podcast that I think we're a podcast, podcast, podcast that makes you happy, makes you smile, makes you dance.
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[SPEAKER_03]: I am here with my two dear friends, the lovely Carla Hall, the talented Clinton Kelly.
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[SPEAKER_03]: I am Michael Simon, just a bald and joyful fella.
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[SPEAKER_03]: So we are in the midst of a January.
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[SPEAKER_03]: It is cold.
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[SPEAKER_03]: I'm slightly bitter, but the only thing that one of the few things that makes me happy this time of year is chocolate.
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[SPEAKER_03]: Yes, you know, I've already failed miserably in my, you know, trying to give up sweets around a January.
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[SPEAKER_03]: Not your resolution, but your intended.
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[SPEAKER_03]: So we are going to do, so the start it out, we are going to do a chocolate cake, and then we started thinking, and we're because that's what we do, we're thinkers, and we're like, let's take the sheet cake, break it up into different categories, and then we can all do something fun with the cake, and it feels a little bit like maybe a craft.
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[SPEAKER_04]: Oh, wait, Carla.
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[SPEAKER_04]: Are you thinking what I'm thinking?
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[SPEAKER_01]: I am absolutely thinking of what you're thinking.
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[SPEAKER_04]: It's baking and crafting and baking, baking, crafting, crafting, baking, let's make, let's make, let's grab.
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[SPEAKER_03]: Ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha
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[SPEAKER_04]: Yes, okay, well great.
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[SPEAKER_04]: Yes, we're all pretty creative people.
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[SPEAKER_04]: Yes, I have ever had very little patience for decorating food.
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[SPEAKER_04]: I have no idea why, so we're going to see how this goes today.
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[SPEAKER_04]: I made a sheet cake chocolate cake.
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[SPEAKER_04]: So using a sheet pan, the great thing about using a sheet pan is it cooks more quickly.
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[SPEAKER_04]: It only takes about 25 minutes to make the cake and the cake makes very, very evenly.
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[SPEAKER_04]: So beautiful.
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[SPEAKER_04]: So I've cut it into three,
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[SPEAKER_04]: equal sized pieces and giving you a bar full of toppings.
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[SPEAKER_04]: Wow.
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[SPEAKER_04]: Whatever you could want to put in or on top of this cake and I thought we could come up with three different ways maybe of just making a cake for a party or just start family gathering.
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[SPEAKER_01]: See, I think for January, this is fun because it's good to say it's cold outside and I feel like it's something that you can get the family about no matter how older, how young, but it's like crafting with fit.
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[SPEAKER_03]: Yeah, well, like I, you know, I immediately now most things go to go to my grandkids, like a freak out.
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[SPEAKER_03]: Let me put the cake in front of them and they could cut it different ways, tap it different ways, clin could choke out on some coconut, choke it out a week, week, week fill a lot of once here.
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[SPEAKER_03]: So what, what, so we don't make three, because our taste is kind of similar, so we don't make three the exact same, what, what are you leaning into flavor profile?
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[SPEAKER_01]: Right now, I was thinking about doing, I see a sour cherry spread, I might do that I might lean into sort of a black forest.
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[SPEAKER_03]: Okay, I like it.
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[SPEAKER_01]: Profile.
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[SPEAKER_01]: And then I have the, but I'm gonna do chocolate frosting and vanilla frosting.
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[SPEAKER_01]: I'm also gonna do something that I've mixed it.
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[SPEAKER_01]: But then, thank you.
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[SPEAKER_01]: I sure like, welcome that.
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[SPEAKER_03]: I love Canada, too.
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[SPEAKER_03]: What about you, CK?
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[SPEAKER_03]: I was thinking about going chocolate peanut butter, maybe.
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[SPEAKER_03]: Ooh!
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[SPEAKER_03]: So, all right, if you, because I was, that was about peanut butter.
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[SPEAKER_03]: I was like, are you gonna peanut butter?
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[SPEAKER_03]: No, you take peanut butter.
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[SPEAKER_03]: Can I take coconut?
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[SPEAKER_03]: Yeah, of course, I have that.
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[SPEAKER_03]: You guys, I think you know, this every, every year my birthday cake is coconut cake.
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[SPEAKER_01]: coconut cake.
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[SPEAKER_03]: I mean, it's a vanilla.
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[SPEAKER_03]: There's a very famous old school bakery, including called Huff Bakery.
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[SPEAKER_03]: They used to make a lemon white cake with coconut frosting.
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[SPEAKER_03]: So I'm going to do something with coconut.
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[SPEAKER_03]: It's obviously chocolate, but I love missing coconut.
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[SPEAKER_04]: Why am I spacing on the name of chocolate cake with coconut?
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[SPEAKER_04]: That's called some German chocolate.
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[SPEAKER_04]: Yes, so you're basically kind of doing German chocolate.
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[SPEAKER_04]: Do you want any almonds?
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[SPEAKER_04]: Sorry.
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[SPEAKER_04]: I'm just going to go work with it.
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[SPEAKER_04]: I'm going to go outside and cough.
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[SPEAKER_01]: I'm going to go outside and cough.
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[SPEAKER_01]: I'm hanging
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[SPEAKER_01]: I want to okay.
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[SPEAKER_04]: What's after this TV thing TV?
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[SPEAKER_01]: It's just so I got last week I got shocked up on a piece of rice.
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[SPEAKER_01]: That's me out for like five hours.
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[SPEAKER_01]: I got it so don't find a piece of rice
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[SPEAKER_01]: Um, right now, I want to, I want to give a little tip that this just come into me.
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[SPEAKER_01]: So, I want to cut my cake into parts.
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[SPEAKER_01]: And I am noticing that this, um, parchment paper is about the length of my cake.
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[SPEAKER_01]: You know.
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[SPEAKER_01]: So, because I don't have a ruler here, so this is the length of the cake.
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[SPEAKER_01]: So I can do folds and I will tell you, I don't know exactly how I'll have equal parts of my cake cutting.
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[SPEAKER_04]: I'm going to eyeball it because I have no patience for decorating cake, but you know, I'm going to make, I'm going to make petifores sort of.
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[SPEAKER_04]: Oh, I guess.
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[SPEAKER_04]: Okay.
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[SPEAKER_04]: So I'm going to cut this into two.
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[SPEAKER_03]: I can real fast.
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[SPEAKER_03]: This cake is delicious.
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[SPEAKER_03]: delicious right sturdy like it's I don't mean that not like it's moist but it's sturdy like I just picked it out of the pan and boom boom the recipe is on chewed-up show.com folks if you want this cheap pan chocolate cake recipe.
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[SPEAKER_04]: All right 3D darn easy.
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[SPEAKER_03]: Here's what I'm going to do and there is some shantel some whipped cream like the whipped cream.
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[SPEAKER_03]: I think I'm going to fold some coconut into the lightly whipped cream.
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[SPEAKER_03]: And I'm going to build layers in the cake.
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[SPEAKER_01]: Oh, nice.
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[SPEAKER_01]: Yes, yes.
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[SPEAKER_03]: And then, uh, and then I'm going to top it with the chocolate ganache.
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[SPEAKER_01]: Okay.
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[SPEAKER_03]: I'll make a quick ganache and then top the ganache with the coconut.
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[SPEAKER_01]: Oh, yeah.
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[SPEAKER_01]: Oh, that sounds good.
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[SPEAKER_01]: Coconut bar almost.
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[SPEAKER_01]: Well, because I'm a little aino, I'm still cutting my cake.
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[SPEAKER_03]: I'm in cake cutting mode, too.
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[SPEAKER_01]: And the thing is, y'all may not know this about me, but when I judge the baking competitions, and I watch people make these beautiful cakes, and then they go at it with a knife like they are, chat, I don't even know.
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[SPEAKER_01]: Like, with a slay.
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[SPEAKER_01]: It's a crazy crew group.
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[SPEAKER_01]: Yeah.
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[SPEAKER_01]: And it really sends to me.
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[SPEAKER_01]: So as you can see, it really sends to me.
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[SPEAKER_01]: It does.
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[SPEAKER_01]: I mean, I am so suing and I want you to see the difference.
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[SPEAKER_01]: So look at that.
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[SPEAKER_01]: Look how nice that edges.
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[SPEAKER_01]: That's what you get when you saw.
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[SPEAKER_01]: When you see cakes, I swear this is my wire hanger moment when I go to a bakery.
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[SPEAKER_01]: And I see the cake slices in the fridge.
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[SPEAKER_01]: And I know that they have just dragged that knife down.
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[SPEAKER_01]: And that cake is looking like,
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[SPEAKER_01]: like that.
07:11.232 --> 07:11.772
[SPEAKER_01]: I don't want it.
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[SPEAKER_01]: I leave.
07:12.654 --> 07:12.994
[SPEAKER_01]: I leave.
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[SPEAKER_01]: I want that.
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[SPEAKER_01]: I want to know that they took the time to saw my cake slice.
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[SPEAKER_04]: I really should have taken more time because my, I feel just judging you right now.
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[SPEAKER_04]: I'm telling you, these are not square.
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[SPEAKER_04]: They're not rectangles.
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[SPEAKER_04]: They're like parallelograms.
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[SPEAKER_04]: Yeah, rhomboids.
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[SPEAKER_04]: I got all of the different shapes.
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[SPEAKER_01]: So I just want you to know that Paul Hollywood, you would I get a handshake?
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[SPEAKER_04]: I guess what.
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[SPEAKER_04]: I'm a little over the Paul Hollywood handshake.
07:41.558 --> 07:43.483
[SPEAKER_04]: I think it's a little ego monocle.
07:43.503 --> 07:44.445
[SPEAKER_04]: I don't even know what that is.
07:44.465 --> 07:45.408
[SPEAKER_04]: I don't know.
07:45.428 --> 07:46.951
[SPEAKER_04]: Great for it is breaking show.
07:47.813 --> 07:48.375
[SPEAKER_03]: You don't watch it.
07:48.475 --> 07:48.916
[SPEAKER_04]: I love it.
07:49.137 --> 07:49.758
[SPEAKER_03]: I love it.
07:49.778 --> 07:50.560
[SPEAKER_05]: I love it.
07:52.345 --> 07:58.196
[SPEAKER_03]: Did they play during the, any of the golf majors or some between for half time?
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[SPEAKER_04]: I don't even know what you're talking about.
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[SPEAKER_04]: What language do you have to speak?
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[SPEAKER_04]: I'm going to trim these to make them a little bit more square.
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[SPEAKER_04]: I think because maybe I do want to Hollywood handshake.
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[SPEAKER_04]: Say.
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[SPEAKER_04]: I just want to admit it.
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[SPEAKER_04]: Do you have a favorite great British bake-off contestant?
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[SPEAKER_01]: Um, gosh, what is the girl's name?
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[SPEAKER_01]: She's been off of her show.
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[SPEAKER_01]: I think she's not yet.
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[SPEAKER_01]: Nadia!
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[SPEAKER_04]: I love, oh my god.
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[SPEAKER_04]: She was great.
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[SPEAKER_04]: I love, uh, it's really good cake, right?
08:24.579 --> 08:25.199
[SPEAKER_01]: She's so easy to take.
08:25.219 --> 08:27.663
[SPEAKER_01]: That's literally stopped me at my track in conversation.
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[SPEAKER_01]: A little bit.
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[SPEAKER_01]: Poor old.
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[SPEAKER_00]: And good.
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[SPEAKER_01]: Poor old.
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[SPEAKER_01]: Yeah, I like Nadia.
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[SPEAKER_01]: I like her because, I mean, that also I've gotten to know her, she was one of the first contestants.
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[SPEAKER_01]: And so, FGF's just been off show.
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[SPEAKER_01]: So, um, yeah.
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[SPEAKER_04]: Uh-huh.
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[SPEAKER_04]: All right, I'm going to use, I'm just going to do, I'm going to do a chocolate spread.
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[SPEAKER_04]: That's what I'm using here.
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[SPEAKER_04]: I'm going to do that between the layers.
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[SPEAKER_04]: I'm going to do one at a time.
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[SPEAKER_04]: You know, this is a great idea for a party.
08:56.099 --> 08:57.360
[SPEAKER_04]: Oh, this is great idea for a party.
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[SPEAKER_04]: Well, you just give everybody a little piece of cheesecake and I'll put it on the top.
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[SPEAKER_03]: I'll just give everybody two senior readers and a piece of sheet cake and we are off to the racist.
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[SPEAKER_05]: You
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[SPEAKER_04]: All right, if you are laughing, drooling or yelling at us through your screen right now, then you're one of us and we love you for it.
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[SPEAKER_01]: Um, so I've also, because I'm still working on my contraption here.
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[SPEAKER_01]: I want, I built something that's like Jenga, so with foil, I'm going to put my cakes here so they can be stacked so I can have everything lined up.
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[SPEAKER_01]: Okay.
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[SPEAKER_01]: I'm being an engineer over here.
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[SPEAKER_03]: You are here, it's very, we can do some tidy work, Carla.
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[SPEAKER_04]: All right, so I've smeared with peanut chaklet spread.
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[SPEAKER_04]: And then I put, so we got the chaklet layer and then I have the peanut butter chips.
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[SPEAKER_00]: Oh, okay.
10:20.289 --> 10:22.372
[SPEAKER_04]: But then it was like, let's put some actual peanuts in there.
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[SPEAKER_04]: So now I'm putting it in half of it.
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[SPEAKER_04]: Oh my gosh.
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[SPEAKER_04]: Yes.
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[SPEAKER_04]: I had for a little bit of crunch, right?
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[SPEAKER_04]: Yeah, although salted are unsalted.
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[SPEAKER_04]: Oh, I'm soft that I roasted unsalted peanuts for a little salt would be nice.
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[SPEAKER_04]: Yes, so we're finding the abat.
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[SPEAKER_04]: Do a little flake, sea salt in the middle.
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[SPEAKER_04]: I love it, it's hopped with another layer of the cake, and now I'm gonna frost.
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[SPEAKER_04]: Oh my god, you're going with the pastry bag and everything.
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[SPEAKER_04]: Well, I was gonna do a hand frost.
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[SPEAKER_03]: It was a much more established baker than you and I could.
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[SPEAKER_03]: No, no, no, no.
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[SPEAKER_03]: You know, just gotta show off.
10:50.508 --> 10:52.671
[SPEAKER_01]: I'm not sure enough, I just want things to be the same.
10:52.691 --> 10:53.632
[SPEAKER_04]: I know it, okay.
10:53.652 --> 10:55.594
[SPEAKER_01]: You know, it's like I'm making pedophores, but I'm not.
10:56.924 --> 11:00.296
[SPEAKER_04]: But now, okay, hold on, this is what I knew this is gonna happen.
11:00.417 --> 11:01.681
[SPEAKER_04]: You guys, you have to speak.
11:01.781 --> 11:02.424
[SPEAKER_04]: We have to speak.
11:02.444 --> 11:02.986
[SPEAKER_04]: We have to speak.
11:03.006 --> 11:03.347
[SPEAKER_04]: We have to speak.
11:03.367 --> 11:03.728
[SPEAKER_04]: We have to speak.
11:03.748 --> 11:04.130
[SPEAKER_04]: We have to speak.
11:04.150 --> 11:04.491
[SPEAKER_04]: We have to speak.
11:04.511 --> 11:04.852
[SPEAKER_04]: We have to speak.
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[SPEAKER_04]: People listening.
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[SPEAKER_04]: Okay, all right, boy and yours.
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[SPEAKER_04]: I, Clark, could explain her.
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[SPEAKER_01]: So what I'm doing, I am putting frost in, this is a store-about frosty, you can make your own frosty, you can buy frosty, I am putting into one bag, some chocolate frosty, I am putting into another bag, the vanilla frosty, and then I'm going to make another bag with a swirl, so this is what I'm thinking.
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[SPEAKER_03]: Oh, shit's getting real over with Carla.
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[SPEAKER_03]: She's got swirls and stuff.
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[SPEAKER_01]: Oh, I have swirls.
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[SPEAKER_01]: Yeah, and just as you hear this bag, so whenever you're filling a piping bag, you always want to fold that the top of the bag, so you don't get stuff all on the bag and your hands and everything.
11:53.048 --> 11:54.792
[SPEAKER_01]: And then when you cut the tip,
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[SPEAKER_01]: Make sure you know where the tips are because you don't want that in your cake.
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[SPEAKER_01]: Oh, that's a good tip.
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[UNKNOWN]: Yeah.
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[SPEAKER_03]: Ha ha ha.
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[SPEAKER_03]: All right.
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[SPEAKER_03]: That's a term that always freaks me out a little bit.
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[SPEAKER_03]: Got the tip.
12:07.134 --> 12:09.338
[SPEAKER_03]: I'll cut it in the tip.
12:09.453 --> 12:12.196
[SPEAKER_01]: All right, I almost asked why, and now I'm back.
12:13.157 --> 12:14.298
[SPEAKER_03]: Okay, that's it.
12:14.318 --> 12:18.041
[SPEAKER_03]: All right, so, what Carlos doing that, here's what I did.
12:18.062 --> 12:26.049
[SPEAKER_03]: I took equal parts of the whipped cream and toasted coconut and mixed them together to make a little coconut filling.
12:26.109 --> 12:26.810
[SPEAKER_03]: Oh my God.
12:26.830 --> 12:32.576
[SPEAKER_03]: I swear it off my cake, and I put the coconut filling in between there.
12:33.537 --> 12:36.760
[SPEAKER_03]: As that was happening, I tampered some chocolate,
12:37.803 --> 12:43.354
[SPEAKER_03]: And I'm going to pour the tempered chocolate over this and kind of smooth it out.
12:43.374 --> 12:45.438
[SPEAKER_03]: So it kind of runs across the cake.
12:45.518 --> 12:50.387
[SPEAKER_03]: I'm gonna tap it with some crunchy sea salt and then more toast, more toast and coat.
12:50.447 --> 12:51.930
[SPEAKER_01]: Oh my, yum!
12:52.484 --> 12:53.246
[SPEAKER_03]: should be good, right?
12:53.266 --> 12:54.308
[SPEAKER_04]: That should be really good.
12:54.328 --> 12:59.519
[SPEAKER_04]: All right, it's just so we all know my patience for decorating cake has already run out.
13:00.721 --> 13:02.104
[SPEAKER_04]: So I'm gonna call it a day.
13:02.966 --> 13:04.329
[SPEAKER_04]: That's fine, that's fine.
13:04.469 --> 13:06.473
[SPEAKER_04]: That looks good though, seriously.
13:06.533 --> 13:08.738
[SPEAKER_04]: It looks good from some angle.
13:08.718 --> 13:11.802
[SPEAKER_01]: I don't like being chopped.
13:11.822 --> 13:13.083
[SPEAKER_01]: Oh, you know, I like it from the side.
13:13.143 --> 13:15.406
[SPEAKER_01]: I like it that I can see what's in there.
13:15.466 --> 13:15.706
[SPEAKER_04]: I know.
13:15.846 --> 13:16.667
[SPEAKER_04]: And I see the texture.
13:16.687 --> 13:18.509
[SPEAKER_04]: Next up, I do why we'll not frost the side.
13:18.530 --> 13:20.532
[SPEAKER_04]: If I charge the frost the side, they've got a little assembly.
13:20.552 --> 13:22.154
[SPEAKER_04]: I didn't check my foot cut that off.
13:22.174 --> 13:23.215
[SPEAKER_04]: I'm just going to eat it right now.
13:23.395 --> 13:36.491
[SPEAKER_04]: So just to remind everybody, did two layers of sheet cake, then it had a layer of peanut chocolate spread, then I put in some peanut chips and actual peanuts, and there's another layer of chocolate cake and some chocolate frosting on top, and I'm going to eat it right now.
13:36.511 --> 13:37.712
[SPEAKER_01]: You know what?
13:37.912 --> 13:38.252
[SPEAKER_04]: What?
13:39.053 --> 13:39.954
[SPEAKER_04]: I want to make something.
13:39.974 --> 13:40.175
[SPEAKER_04]: No.
13:40.875 --> 13:41.296
[SPEAKER_04]: But I will.
13:41.516 --> 13:42.677
[SPEAKER_04]: I want to see if it's good first.
13:43.579 --> 13:43.779
[SPEAKER_04]: Good.
13:43.799 --> 13:44.339
[SPEAKER_03]: Good idea.
13:44.399 --> 13:44.640
[SPEAKER_03]: Clean.
13:44.660 --> 13:45.841
[SPEAKER_03]: Take a test.
13:45.861 --> 13:46.582
[SPEAKER_03]: It's delicious.
13:46.682 --> 13:47.002
[SPEAKER_03]: Wow.
13:48.224 --> 13:52.108
[SPEAKER_03]: Are you shoving your pie hole right now?
13:52.128 --> 13:52.268
[SPEAKER_03]: Uh-huh.
13:52.289 --> 13:52.589
[SPEAKER_03]: Wow.
13:53.270 --> 13:54.391
[SPEAKER_03]: Holy shit.
13:54.411 --> 13:55.032
[SPEAKER_04]: Oh, wow.
13:55.192 --> 13:56.093
[SPEAKER_04]: Wow.
13:57.454 --> 13:57.675
[SPEAKER_04]: Wow.
13:57.775 --> 13:57.975
[SPEAKER_04]: All right.
13:57.995 --> 13:58.916
[SPEAKER_04]: I'll make some more of these.
13:59.657 --> 14:00.578
[SPEAKER_04]: Just for you.
14:01.604 --> 14:03.068
[SPEAKER_04]: Wow, that's so good.
14:03.148 --> 14:16.221
[SPEAKER_01]: But what I'm doing, I'm just, I think even though it took a while for me to get the piping bags done, I am piping, because it piping for me is faster than just using the knife.
14:16.623 --> 14:17.904
[SPEAKER_04]: Michael's looks for you.
14:18.245 --> 14:19.046
[SPEAKER_04]: I didn't.
14:19.066 --> 14:20.007
[SPEAKER_04]: Nick, that looks so good.
14:20.047 --> 14:21.208
[SPEAKER_04]: That looks good, I think, Nick.
14:21.529 --> 14:23.251
[SPEAKER_04]: I mean, I mean, good, I mean, good.
14:23.571 --> 14:24.472
[SPEAKER_04]: I'll be taking a look at this.
14:24.652 --> 14:25.593
[SPEAKER_04]: Oh, okay.
14:25.613 --> 14:25.914
[SPEAKER_04]: All right.
14:25.934 --> 14:26.154
[SPEAKER_04]: Shoot.
14:26.214 --> 14:26.714
[SPEAKER_04]: I forgot.
14:26.795 --> 14:27.816
[SPEAKER_04]: You all forgot my own.
14:27.836 --> 14:28.957
[SPEAKER_04]: I'm having a live and learn moment.
14:28.977 --> 14:30.298
[SPEAKER_04]: See, I want to show everybody.
14:30.639 --> 14:31.580
[SPEAKER_04]: Remember how you look at me?
14:32.081 --> 14:32.861
[SPEAKER_04]: These big squares.
14:33.022 --> 14:33.702
[SPEAKER_04]: They're great, like this.
14:33.782 --> 14:37.767
[SPEAKER_04]: However, this time I'm going to make smaller squares, like actual petty fours.
14:37.787 --> 14:39.249
[SPEAKER_04]: So this is what I'm going to do for Michael and Carla.
14:39.449 --> 14:40.470
[SPEAKER_01]: Oh, I love it.
14:41.986 --> 14:48.194
[SPEAKER_01]: So one of the things that I'm doing of one of my layers in the middle, I am using sour cherry jam on the cake.
14:48.234 --> 14:57.506
[SPEAKER_01]: Now, I could have added to this jam like a liquor, you know, like heated it up, put it in the microwave and it could like be a simple syrup and go right in the cake.
14:58.147 --> 14:59.569
[SPEAKER_01]: But we're not doing that right now.
15:00.430 --> 15:01.652
[SPEAKER_01]: This is a 30-minute show.
15:02.753 --> 15:05.176
[SPEAKER_04]: And that is, that's the salt's going on top.
15:06.378 --> 15:06.478
[SPEAKER_04]: Okay.
15:06.498 --> 15:07.760
[SPEAKER_04]: I'm just saying this isn't a contest.
15:08.120 --> 15:09.462
[SPEAKER_04]: It is not a contest.
15:10.032 --> 15:13.320
[SPEAKER_04]: Wait, what's this in case you're wondering if it's not a cat at us, I'd like to win.
15:17.049 --> 15:18.152
[SPEAKER_04]: Oh, these are our peanut chips.
15:18.172 --> 15:19.455
[SPEAKER_04]: These are butter scotch chips.
15:19.475 --> 15:20.617
[SPEAKER_01]: I was gonna, I thought so.
15:21.139 --> 15:23.685
[SPEAKER_01]: I thought I'd somebody, they weren't nicked my bad.
15:24.386 --> 15:24.808
[SPEAKER_04]: They're good.
15:25.389 --> 15:27.113
[SPEAKER_04]: Butter scotch and peanut.
15:27.886 --> 15:31.750
[SPEAKER_01]: So I am on my second layer.
15:31.770 --> 15:40.239
[SPEAKER_01]: I have built my Django and I am doing all three frostings on each layer this time.
15:40.459 --> 15:55.075
[SPEAKER_01]: I actually did the white chocolate on the outside so that when you are looking at my cake, you will see like all three of the frostings and somehow my bag was nicked by a knife.
15:55.966 --> 15:57.571
[SPEAKER_02]: Oh, seven times.
15:57.591 --> 15:59.337
[SPEAKER_01]: Um, the baby has seven times.
15:59.678 --> 16:02.166
[SPEAKER_03]: I, I, I, I, I wouldn't be a swear call.
16:03.390 --> 16:03.570
[SPEAKER_03]: Mm-hmm.
16:04.052 --> 16:06.118
[SPEAKER_03]: I, I would not, I would not do that to you.
16:06.138 --> 16:09.469
[SPEAKER_03]: I mean, I, here I have five days.
16:09.770 --> 16:27.117
[SPEAKER_01]: All right, so now I have the sour cherry, I could go blackberry because I feel like berry and all these chocolates are really nice and because the thing that I'm thinking about is a little bit of acid to cut the richness of all of the chocolate.
16:27.657 --> 16:34.528
[SPEAKER_01]: So again, I am inspired by black forest, but I'm not doing necessarily black forest.
16:34.508 --> 16:39.315
[SPEAKER_01]: So here we have, and it's a very, very thick cake.
16:39.335 --> 16:46.446
[SPEAKER_01]: So on this layer, I am going to do my chocolate just a simple chocolate on the outside.
16:46.486 --> 16:49.390
[SPEAKER_01]: Again, so you can see all of the different colors.
16:49.410 --> 16:51.694
[SPEAKER_01]: So I start it with almost like a milk chocolate.
16:51.974 --> 16:53.557
[SPEAKER_01]: And the center is a white chocolate.
16:53.937 --> 16:55.940
[SPEAKER_01]: And then the top is a dark chocolate.
16:56.681 --> 16:58.084
[SPEAKER_04]: All right, this is what I want.
16:58.104 --> 16:59.065
[SPEAKER_04]: Make.
16:59.213 --> 17:00.235
[SPEAKER_04]: Yeah, I'm kind of done too.
17:00.976 --> 17:01.657
[SPEAKER_04]: I'm still done, man.
17:02.419 --> 17:02.959
[SPEAKER_04]: Oh, Michael.
17:03.460 --> 17:04.422
[SPEAKER_04]: So I made pedifores.
17:04.843 --> 17:09.671
[SPEAKER_04]: I would do a lot more of those if I were having a party, obviously, but they're really delicious.
17:09.972 --> 17:11.655
[SPEAKER_04]: What did you, remind me what you put inside?
17:11.675 --> 17:23.876
[SPEAKER_03]: So I put a coconut cream layer in between the two layers of chocolate, and then I tempered chocolate, I pour the tempered chocolate on top, and then I tapped it with toasted coconut and sea salt.
17:23.896 --> 17:24.597
[SPEAKER_04]: Nice.
17:24.779 --> 17:25.360
[SPEAKER_04]: Can I have a taste?
17:25.380 --> 17:26.101
[SPEAKER_03]: Yeah, let's hear it.
17:26.121 --> 17:26.562
[SPEAKER_03]: Oh, yeah.
17:26.682 --> 17:32.271
[SPEAKER_03]: If it's the coconut cream, and then let's taste this one, Clint, because this is our like.
17:33.133 --> 17:34.495
[SPEAKER_03]: It's ground.
17:34.535 --> 17:35.316
[SPEAKER_03]: Very chocolatey.
17:36.378 --> 17:36.959
[SPEAKER_03]: Keep it in there.
17:40.164 --> 17:40.645
[SPEAKER_03]: Hold on.
17:41.570 --> 17:43.112
[SPEAKER_00]: Oh, wow, that looks so good.
17:43.132 --> 17:44.133
[SPEAKER_00]: Yeah, really good.
17:44.354 --> 17:46.056
[SPEAKER_04]: Joe's going to reach Joe delicious.
17:46.677 --> 17:47.618
[SPEAKER_04]: Oh, look at Carla go.
17:48.139 --> 17:48.459
[SPEAKER_04]: Wow.
17:48.880 --> 17:50.282
[SPEAKER_04]: Carla's building something big.
17:50.502 --> 17:50.742
[SPEAKER_04]: All right.
17:50.762 --> 17:51.363
[SPEAKER_04]: Looks gorgeous.
17:51.463 --> 17:51.824
[SPEAKER_04]: Got that?
17:52.044 --> 17:54.307
[SPEAKER_04]: And wait, this tin foil barrier here, what did that do?
17:54.387 --> 17:55.309
[SPEAKER_04]: So it kept it straight.
17:55.409 --> 17:56.670
[SPEAKER_01]: So I don't even think about it.
17:56.791 --> 17:57.071
[SPEAKER_01]: Nice.
17:57.712 --> 18:03.139
[SPEAKER_01]: And then I feel like I want some nuts.
18:03.219 --> 18:04.241
[SPEAKER_01]: I had them toasted nuts.
18:04.721 --> 18:05.643
[SPEAKER_01]: And I love walnut.
18:05.663 --> 18:07.425
[SPEAKER_01]: So I think what I'm going to do
18:07.591 --> 18:14.397
[SPEAKER_01]: is just sticking some walnuts because that's a little crunch on top and I probably should have put some chocolate so they could hold to it.
18:15.521 --> 18:16.144
[SPEAKER_03]: Chocolate glue.
18:16.646 --> 18:18.613
[SPEAKER_01]: Yeah I need some chocolate glue.
18:18.982 --> 18:24.791
[SPEAKER_04]: All right, so everybody who's listening and watching, this is an inspiration episode for you, right?
18:24.951 --> 18:29.458
[SPEAKER_04]: Just all the things that you could possibly do with a chocolate sheet cake.
18:30.159 --> 18:31.021
[SPEAKER_00]: Oh, shit!
18:32.062 --> 18:35.548
[SPEAKER_00]: Oh, I could eat that chocolate off the sled of the one.
18:35.588 --> 18:38.933
[SPEAKER_03]: All the things you could possibly do with a chocolate.
18:39.053 --> 18:41.597
[SPEAKER_03]: I know, rack up a dry clean bill.
18:41.932 --> 18:44.436
[SPEAKER_03]: Clinton has chocolate on his beautiful.
18:44.556 --> 18:46.218
[SPEAKER_03]: This is my most incredible sweater.
18:46.419 --> 18:49.183
[SPEAKER_03]: You know, and people, you know, keep writing those notes.
18:49.223 --> 18:53.169
[SPEAKER_03]: Why does Michael just wear black and gray dishes to the chewed up?
18:53.669 --> 18:54.691
[SPEAKER_03]: And there you have it.
18:55.813 --> 18:56.814
[SPEAKER_03]: You got to run a dog.
18:56.854 --> 18:58.336
[SPEAKER_04]: Man, I have it on my face too.
18:58.557 --> 18:59.318
[SPEAKER_04]: You're a hot man.
18:59.378 --> 19:04.486
[SPEAKER_01]: You got, well, I don't want to talk about your mouth.
19:04.506 --> 19:05.647
[SPEAKER_01]: You got stuff on your mouth.
19:05.667 --> 19:05.948
[SPEAKER_01]: I do.
19:05.968 --> 19:06.869
[SPEAKER_01]: I don't know.
19:06.929 --> 19:08.712
[SPEAKER_01]: Man, what a mess.
19:08.732 --> 19:09.793
[SPEAKER_01]: Oh.
19:09.813 --> 19:10.875
[SPEAKER_04]: I don't know.
19:11.648 --> 19:14.753
[SPEAKER_04]: Yeah, it really is, Carla has the exact same sweater.
19:14.833 --> 19:15.334
[SPEAKER_04]: Don't you Carla?
19:15.354 --> 19:18.419
[SPEAKER_01]: I do, I have the exact same sweater, so I know you're bummed about it.
19:18.439 --> 19:20.181
[SPEAKER_04]: I'm bummed, all right, well.
19:20.201 --> 19:26.451
[SPEAKER_01]: All right, I'm gonna slide mine onto my plates.
19:32.441 --> 19:35.986
[SPEAKER_03]: Oh, I think that's real scared, real fast.
19:36.006 --> 19:37.689
[SPEAKER_01]: Dude, so there's mine.
19:37.729 --> 19:39.732
[SPEAKER_01]: That's beautiful.
19:40.066 --> 19:41.028
[SPEAKER_01]: I made a couple, Laura.
19:41.208 --> 19:43.031
[SPEAKER_01]: I'm going to have a slice out of it.
19:45.415 --> 19:47.919
[SPEAKER_04]: They get in there for a couple more petty for a while.
19:47.939 --> 19:49.041
[SPEAKER_04]: I'm gonna walk.
19:49.061 --> 19:49.282
[SPEAKER_04]: Yeah, okay.
19:49.302 --> 19:50.183
[SPEAKER_04]: I'm gonna wait for me.
19:50.203 --> 19:54.451
[SPEAKER_00]: So I want you to say what you've got to ride the knife down.
19:54.471 --> 19:57.756
[SPEAKER_01]: Old chocolate pants.
19:57.776 --> 19:58.858
[SPEAKER_01]: I hate decorating shit.
20:00.401 --> 20:01.703
[SPEAKER_01]: So here's my cake.
20:02.375 --> 20:07.820
[SPEAKER_01]: And you can see that I dragged the knife down because I didn't put the knife in hot water because I didn't do as I said, do.
20:08.380 --> 20:11.042
[SPEAKER_01]: And this is what happens when you drag the knife.
20:11.102 --> 20:13.084
[SPEAKER_01]: You get these little ridges, but that's okay.
20:13.104 --> 20:13.965
[SPEAKER_01]: I'm gonna go on in.
20:13.985 --> 20:14.585
[SPEAKER_03]: That's gorgeous.
20:15.666 --> 20:16.147
[SPEAKER_01]: Here, what's up?
20:16.587 --> 20:16.927
[SPEAKER_03]: Oh, yeah.
20:20.610 --> 20:23.132
[SPEAKER_01]: Oh, that's a lot.
20:23.152 --> 20:24.053
[SPEAKER_01]: You want nuts or no nuts?
20:24.473 --> 20:25.034
[SPEAKER_01]: I'll take nuts.
20:25.514 --> 20:28.297
[SPEAKER_01]: There we go.
20:28.317 --> 20:28.837
[SPEAKER_04]: Showbug.
20:30.318 --> 20:31.219
[SPEAKER_04]: The jam, right?
20:32.140 --> 20:32.280
[UNKNOWN]: Mm-hmm.
20:32.564 --> 20:33.846
[SPEAKER_04]: It's all so delicious.
20:33.986 --> 20:34.627
[SPEAKER_04]: Oh, girl.
20:34.647 --> 20:35.367
[SPEAKER_04]: Well, I'm not going to tell you.
20:35.427 --> 20:36.969
[SPEAKER_04]: This is such a good idea for a party.
20:37.009 --> 20:38.111
[SPEAKER_01]: Yeah.
20:38.211 --> 20:39.853
[SPEAKER_01]: And you also are doing something.
20:39.893 --> 20:40.914
[SPEAKER_01]: People are creating it.
20:40.934 --> 20:44.078
[SPEAKER_01]: And I feel like, yeah, you're going to have a bit of a clean up.
20:46.321 --> 20:46.421
[SPEAKER_03]: Yeah.
20:46.441 --> 20:47.662
[SPEAKER_03]: Yeah, but it's not stuff.
20:47.702 --> 20:48.483
[SPEAKER_03]: I feel that's all.
20:48.944 --> 20:49.865
[SPEAKER_03]: That's always the case.
20:50.646 --> 20:52.668
[SPEAKER_04]: Yeah.
20:52.688 --> 20:53.089
[SPEAKER_04]: I don't know.
20:53.269 --> 20:54.130
[SPEAKER_04]: Are you joking?
20:54.150 --> 20:54.391
[SPEAKER_04]: No, I'm not.
20:54.411 --> 20:54.691
[SPEAKER_04]: It's a joke.
20:55.071 --> 20:57.334
[SPEAKER_04]: They're going to call us choking on chocolate episode.
20:57.374 --> 21:01.339
[SPEAKER_03]: I think what I do want to say with this is, I think, the key to this is,
21:01.758 --> 21:07.849
[SPEAKER_03]: Clinton gave us a very simple, great sheet, cake recipe, yeah.
21:07.869 --> 21:10.594
[SPEAKER_03]: That's very easy to execute and it's very easy to handle.
21:11.135 --> 21:13.899
[SPEAKER_03]: So then you can go on a bunch of different directions with it and have some fun.
21:13.920 --> 21:19.970
[SPEAKER_04]: It really depends on how your tolerance or your excitement for decorating stuff.
21:21.012 --> 21:23.537
[SPEAKER_04]: For some, I love to decorate our room.
21:23.617 --> 21:26.061
[SPEAKER_04]: I love to decorate our human being.
21:26.041 --> 21:28.164
[SPEAKER_04]: I remember some reason decorating dessert.
21:28.565 --> 21:29.766
[SPEAKER_04]: I just don't have the patience for us.
21:29.786 --> 21:31.749
[SPEAKER_04]: So if you don't have the patience, you can do something really simple like them.
21:32.090 --> 21:33.011
[SPEAKER_04]: Petty for idea.
21:33.271 --> 21:35.494
[SPEAKER_03]: Well, like two, like I even thought I'm sorry, I'm sorry, I'm in a room.
21:35.514 --> 21:35.755
[SPEAKER_03]: Yeah, no.
21:35.815 --> 21:40.942
[SPEAKER_03]: And I look at my little, like when I was scoring off my kick, the pieces, my dad loved making trifles with chocolate.
21:40.962 --> 21:41.423
[SPEAKER_03]: Oh, yeah.
21:41.543 --> 21:43.746
[SPEAKER_03]: So he would make like literally, he would,
21:44.249 --> 21:52.120
[SPEAKER_03]: make, he would get a yellow pudding, make pudding, and then have cake, and he's far and folded into this trifle.
21:52.180 --> 21:53.462
[SPEAKER_04]: Yeah, with layers of whipped cream.
21:53.482 --> 21:55.865
[SPEAKER_04]: This should be literally the perfect cake for making a trifle.
21:55.906 --> 21:57.227
[SPEAKER_04]: Right, so you can absolutely do that, Carla.
21:57.307 --> 21:58.149
[SPEAKER_04]: You're having a moment.
21:58.169 --> 22:01.814
[SPEAKER_01]: What they said, I'm sitting here eating everybody's cake.
22:01.834 --> 22:03.496
[SPEAKER_01]: Crunchy, coconut, I'm here.
22:03.616 --> 22:04.638
[SPEAKER_01]: I haven't been to yours yet.
22:04.658 --> 22:05.038
[SPEAKER_01]: Okay, yeah.
22:06.000 --> 22:06.420
[SPEAKER_01]: Delicious.
22:06.460 --> 22:07.642
[SPEAKER_01]: Oh my God, thank you.
22:07.662 --> 22:08.984
[SPEAKER_01]: Oh, dude, I thought that was salt.
22:09.004 --> 22:11.087
[SPEAKER_01]: First of all, I would do that to you.
22:11.107 --> 22:13.210
[SPEAKER_04]: All right.
22:13.426 --> 22:13.970
[SPEAKER_00]: Wow.
22:15.564 --> 22:16.007
[SPEAKER_00]: Wow.
22:16.310 --> 22:18.407
[SPEAKER_04]: I, um, yeah, I feel like I need a nap.
22:22.538 --> 22:27.826
[SPEAKER_03]: You may have noticed some of the boards and plates were using those are all from front gate, including some for my burial collection.
22:28.046 --> 22:35.857
[SPEAKER_01]: They've got everything from outdoor furniture to decor, to entertaining essentials, all made with quality, comfort, and style in mind.
22:35.877 --> 22:39.923
[SPEAKER_04]: And since most of it is designed in-house, you can't find their pieces anywhere else.
22:40.624 --> 22:43.288
[SPEAKER_04]: Front gate, thanks for making our spread, looks so good.
22:43.488 --> 22:46.032
[SPEAKER_04]: For more information, go to frontgate.com.
22:49.977 --> 22:53.580
[SPEAKER_02]: Three, two, three, play it and play it in this version.
22:53.600 --> 22:53.660
[SPEAKER_02]: No.
22:53.680 --> 22:54.621
[SPEAKER_02]: Okay, three, two, one.
22:54.641 --> 23:19.123
[SPEAKER_01]: You got bad nails, it's bad nails, it's bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails, bad nails,
23:21.550 --> 23:22.652
[SPEAKER_03]: You know what you should do though.
23:22.892 --> 23:25.877
[SPEAKER_03]: We should make, and we made efforts for it.
23:26.057 --> 23:30.403
[SPEAKER_03]: We should make a butt like, we should have like quarterly get together with spouts.
23:30.423 --> 23:31.565
[SPEAKER_03]: It's someone's homes as well.
23:31.585 --> 23:34.910
[SPEAKER_01]: Oh my god, you don't threaten me with a really good time.
23:34.990 --> 23:36.513
[SPEAKER_03]: If we am done it, but we should, you know.
23:36.713 --> 23:37.735
[SPEAKER_01]: I wanna do that.
23:37.755 --> 23:38.616
[SPEAKER_03]: And play cards.
23:38.636 --> 23:40.639
[SPEAKER_05]: Two stuff like this.
23:40.619 --> 23:43.383
[SPEAKER_04]: Bacon, craft, and card, and drink.
23:43.824 --> 23:45.506
[SPEAKER_04]: Yeah, put that.
23:45.526 --> 23:46.888
[SPEAKER_03]: Okay, let's see.
23:47.089 --> 23:47.289
[SPEAKER_03]: Let's see.
23:47.309 --> 23:48.170
[SPEAKER_03]: Let's fan mail.
23:48.190 --> 23:48.571
[SPEAKER_03]: Let's break.
23:49.472 --> 23:51.075
[SPEAKER_03]: We are going to be so cracked out on sugar.
23:52.036 --> 23:52.176
[SPEAKER_03]: Mm-hmm.
23:52.597 --> 23:53.058
[SPEAKER_03]: There's a good one.
23:53.118 --> 23:57.464
[SPEAKER_03]: How would you say your, this is from Shannon, from Montreal?
23:58.406 --> 24:01.570
[SPEAKER_03]: How would you say your cooking styles have evolved over the years?
24:01.651 --> 24:05.977
[SPEAKER_03]: And what's your favorite kitchen tool in your kitchen at the moment?
24:06.318 --> 24:06.898
[SPEAKER_03]: Love your show.
24:07.239 --> 24:07.960
[SPEAKER_05]: Yeah.
24:07.940 --> 24:09.842
[SPEAKER_03]: Thank you, Shannon, for providing it up.
24:09.862 --> 24:10.663
[SPEAKER_03]: Good style of all.
24:10.703 --> 24:14.027
[SPEAKER_03]: Yeah, I'm interested in flavor tool.
24:14.047 --> 24:22.436
[SPEAKER_04]: I think it's just been a steady evolution of making, I realize what I like to make is a project, meals, and love a project.
24:22.456 --> 24:26.100
[SPEAKER_04]: Like, when I first started cooking, I was just like, I'd want to learn how to roast the perfect chicken.
24:27.061 --> 24:27.902
[SPEAKER_04]: That was 20 years ago.
24:28.082 --> 24:28.702
[SPEAKER_04]: Right.
24:28.843 --> 24:30.765
[SPEAKER_04]: I just want to learn how to roast the perfect chicken.
24:30.805 --> 24:33.948
[SPEAKER_04]: And we kept making chickens until we made the perfect roast chicken.
24:33.968 --> 24:37.592
[SPEAKER_04]: And now it's just like, I just love, I love to spend the whole Sunday,
24:37.572 --> 24:45.140
[SPEAKER_04]: Thinking about what I'm going to make, like doing a bow in the A's on the stove, where he's just like, it's a full body experience, we're just smelling it all.
24:45.220 --> 24:48.123
[SPEAKER_04]: I love that little, and it becomes something really special for people.
24:48.223 --> 24:50.326
[SPEAKER_04]: That's what about, what about your favorite tool, okay?
24:50.466 --> 24:51.527
[SPEAKER_04]: I don't know, let me think about that one.
24:51.547 --> 24:53.209
[SPEAKER_04]: What's your, how's your cooking style about?
24:53.229 --> 24:59.435
[SPEAKER_01]: Well, I think, you know, I was influenced a lot by Jeff Chocolate on my face.
24:59.896 --> 25:00.636
[SPEAKER_01]: No.
25:00.657 --> 25:01.277
[SPEAKER_04]: Okay, great, a little bit.
25:01.457 --> 25:02.078
[SPEAKER_01]: Yeah.
25:02.260 --> 25:04.784
[SPEAKER_01]: Okay, Clay, let's try to clean my face with chocolate.
25:05.224 --> 25:05.985
[SPEAKER_01]: Wow, it's way over there.
25:06.486 --> 25:07.267
[SPEAKER_04]: Yeah, just a little bit.
25:07.287 --> 25:07.908
[SPEAKER_01]: Okay.
25:08.849 --> 25:19.304
[SPEAKER_01]: I was heavily influenced by my grandmother, and I think I didn't come to appreciate my southern roots until much later in life, like after culinary school, after top chef.
25:19.685 --> 25:26.074
[SPEAKER_01]: And so I think as involved, it's my cooking style has evolved in that I have brought in
25:26.054 --> 25:39.610
[SPEAKER_01]: unapologetically, that southern flair, but also bringing in like techniques and classic cooking, but I am unapologetically, just like you are unapologetic about your greek and Italian background, right?
25:39.630 --> 25:40.210
[SPEAKER_01]: Your heritage.
25:40.591 --> 25:48.500
[SPEAKER_01]: And I think for me, it's evolved, and I'm learning more about it, so I can appreciate it more and share why we should love this food, you know?
25:48.680 --> 25:49.061
[SPEAKER_03]: Yeah.
25:49.842 --> 25:52.785
[SPEAKER_03]: For me, I think it's, and this has just been a steady evolution.
25:52.825 --> 25:54.407
[SPEAKER_03]: I feel from when I was a
25:54.387 --> 25:56.310
[SPEAKER_03]: young cook to where I am now.
25:57.011 --> 26:00.836
[SPEAKER_03]: My cooking continues to be steeped in technique, but simpler.
26:01.116 --> 26:01.497
[SPEAKER_03]: Yeah.
26:01.577 --> 26:04.120
[SPEAKER_03]: I just want to, like, kind of when you're sticking.
26:04.140 --> 26:05.663
[SPEAKER_03]: The confidence, roasting the perfect chicken.
26:05.923 --> 26:06.063
[SPEAKER_03]: Mm-hmm.
26:06.083 --> 26:10.589
[SPEAKER_03]: Like, a perfectly roasted chicken doesn't need a lot of other things around it to be delicious.
26:10.609 --> 26:15.035
[SPEAKER_03]: It's like that and some crisp greens and a nice whatever.
26:15.156 --> 26:15.816
[SPEAKER_03]: And you're golden.
26:15.957 --> 26:16.277
[SPEAKER_03]: Yeah.
26:16.337 --> 26:20.563
[SPEAKER_03]: So I think my cooking and eating has gotten simpler with age.
26:20.543 --> 26:39.092
[SPEAKER_04]: Yeah, you know what you guys were, we were talking about something yesterday before we started filming and that was about American cuisine and now it's it's sort of the America is the land of ish right so when Italian cooking in the United States is not the same as Italian cooking in it right so it's it's Italian ish and we should embrace that I think.
26:39.072 --> 26:41.457
[SPEAKER_04]: like he inspired by the Southern Harris.
26:41.497 --> 26:42.921
[SPEAKER_04]: By the Italian Greek heritage.
26:43.101 --> 26:43.943
[SPEAKER_04]: Ish, make it ish.
26:44.023 --> 26:46.368
[SPEAKER_04]: Does that be exactly the way it's been done for hundreds of years?
26:46.809 --> 26:48.012
[SPEAKER_03]: It can be a new way of doing it.
26:48.032 --> 26:54.386
[SPEAKER_03]: And again, the other thing we're talking about too is our ingredients are a very different than maybe they were in countries that our families are from.
26:54.406 --> 26:54.928
[SPEAKER_03]: Right, right.
26:54.968 --> 26:56.912
[SPEAKER_03]: That's why it always cracks me up on people like.
26:56.892 --> 27:00.297
[SPEAKER_03]: My grandmother's for Italy and this is how you make sauce.
27:00.357 --> 27:05.105
[SPEAKER_03]: It's like, no, it's not like every depending on where they lived in Italy.
27:05.145 --> 27:07.569
[SPEAKER_03]: It changed because like one lived on them.
27:07.649 --> 27:10.313
[SPEAKER_03]: They raised chickens and one raised whatever it is.
27:10.333 --> 27:11.415
[SPEAKER_03]: This is my culture of the water.
27:11.495 --> 27:12.056
[SPEAKER_03]: Yeah, exactly.
27:12.076 --> 27:12.777
[SPEAKER_03]: It's always different.
27:12.837 --> 27:14.500
[SPEAKER_03]: So we should I think we should continue.
27:14.860 --> 27:19.828
[SPEAKER_03]: I think America's gotten good at that and we could continue to get better of like.
27:19.808 --> 27:22.274
[SPEAKER_03]: cook with the ingredients that you're surrounded.
27:22.354 --> 27:22.514
[SPEAKER_03]: Right.
27:23.216 --> 27:23.838
[SPEAKER_03]: Yes, you know.
27:24.499 --> 27:25.301
[SPEAKER_03]: All right.
27:25.321 --> 27:25.862
[SPEAKER_03]: Oh, favorite tool.
27:25.923 --> 27:27.366
[SPEAKER_03]: Mind's still, it's not a new tool.
27:27.827 --> 27:29.170
[SPEAKER_03]: It's tough to be to microplane.
27:29.190 --> 27:30.814
[SPEAKER_03]: Dude, that's my tool.
27:30.975 --> 27:31.676
[SPEAKER_04]: Be used at all the time.
27:31.736 --> 27:32.619
[SPEAKER_04]: Kind of budget scraper.
27:32.719 --> 27:35.305
[SPEAKER_04]: It's really exhausting, citrus, creating nutmeg, yeah.
27:35.726 --> 27:36.588
[SPEAKER_01]: Microplane.
27:37.129 --> 27:37.851
[SPEAKER_03]: Yep, all right.
27:38.405 --> 27:41.691
[SPEAKER_03]: Um, okay, what is the best salt?
27:41.791 --> 27:43.253
[SPEAKER_03]: This is a good one for Carla.
27:43.273 --> 27:44.716
[SPEAKER_03]: I mean, I just use coach first.
27:44.736 --> 27:45.838
[SPEAKER_03]: I was like, oh, actually says that.
27:45.858 --> 27:47.080
[SPEAKER_03]: What is the best salt to bake with?
27:47.120 --> 27:48.462
[SPEAKER_03]: Michael, I know you're playing with fire cook.
27:48.482 --> 27:50.666
[SPEAKER_03]: But you say, kosher for rubs.
27:50.786 --> 27:53.931
[SPEAKER_03]: But AI wasn't sure if that would be best for baking.
27:54.071 --> 27:55.273
[SPEAKER_03]: Also, love you guys.
27:55.694 --> 27:56.475
[SPEAKER_01]: So for baking.
27:56.495 --> 27:57.537
[SPEAKER_03]: That's just from Pittsburgh.
27:57.557 --> 27:58.940
[SPEAKER_01]: Oh, just Pittsburgh.
27:59.601 --> 28:01.003
[SPEAKER_03]: Oh, I love Pittsburgh.
28:00.983 --> 28:02.846
[SPEAKER_03]: It's a beautiful city as a beautiful.
28:02.866 --> 28:05.049
[SPEAKER_03]: When you come through the tunnel, you're like, no.
28:05.089 --> 28:10.718
[SPEAKER_03]: Like, I'm from Cleveland, my whole family's from Pittsburgh and obviously we hate the Steelers, but I love the city.
28:10.738 --> 28:11.118
[SPEAKER_04]: It's great.
28:11.919 --> 28:13.522
[SPEAKER_01]: My great Aunt lived in Pittsburgh.
28:13.682 --> 28:17.347
[SPEAKER_01]: So the best salt for baking is a fine salt.
28:17.367 --> 28:19.110
[SPEAKER_01]: So I use a fine sea salt.
28:19.090 --> 28:29.326
[SPEAKER_01]: And you just want something that's going to dissolve easily in your baked goods, versus like a kosher shop, which is a workhorse, which is, you know, or obviously a mall that itself.
28:29.346 --> 28:30.668
[SPEAKER_04]: Because we use kosher yogurt baking.
28:30.688 --> 28:37.037
[SPEAKER_04]: I found that sometimes you get to hit a salt and something that hasn't completely dissolved, you're like, oh, there's the salt, but you don't want to taste.
28:37.338 --> 28:37.538
[SPEAKER_01]: Right.
28:37.718 --> 28:41.765
[SPEAKER_04]: So you want to find sea or fine, even kosher, they make fine kosher.
28:41.785 --> 28:42.506
[SPEAKER_03]: Yeah, fine.
28:42.526 --> 28:42.846
[SPEAKER_03]: All right.
28:42.866 --> 28:43.467
[SPEAKER_03]: I find salt.
28:43.968 --> 28:44.068
[SPEAKER_03]: Yeah.
28:44.048 --> 28:46.211
[SPEAKER_03]: Oh, it's a good one.
28:46.331 --> 28:48.774
[SPEAKER_03]: I'm still from Barbara D. We don't know where Barbara D's for.
28:48.794 --> 28:55.381
[SPEAKER_03]: I'm from Barbara D. My question is, how do you make the perfect omelet do you add milk or water to the eggs?
28:55.401 --> 28:57.223
[SPEAKER_03]: Do you season while cooking or after?
28:57.644 --> 28:58.865
[SPEAKER_03]: Thank you for an entertaining show.
28:59.186 --> 29:00.127
[SPEAKER_03]: Can I start with this one?
29:00.167 --> 29:01.068
[SPEAKER_03]: Yes, yes.
29:01.088 --> 29:01.989
[SPEAKER_03]: I know milk.
29:02.249 --> 29:02.870
[SPEAKER_03]: No milk.
29:02.890 --> 29:03.411
[SPEAKER_03]: No water.
29:03.931 --> 29:05.913
[SPEAKER_03]: Yes, I salt as soon as I whisk the eggs.
29:05.974 --> 29:08.877
[SPEAKER_03]: A lot of people say it makes them rubbery, but I'm going right to the pan.
29:09.257 --> 29:10.579
[SPEAKER_03]: It's like literally seconds.
29:10.619 --> 29:13.262
[SPEAKER_03]: It's not going to make them rubbery.
29:13.242 --> 29:14.023
[SPEAKER_03]: in my opinion.
29:14.684 --> 29:18.931
[SPEAKER_03]: And, you know, with an omelette, I start with a warm pan.
29:19.091 --> 29:19.873
[SPEAKER_03]: I put the eggs in.
29:20.313 --> 29:21.716
[SPEAKER_03]: I move them till they start to set.
29:22.196 --> 29:27.004
[SPEAKER_03]: I turn the, like, rotate the pan so the eggs are going all across the pan.
29:27.104 --> 29:29.348
[SPEAKER_03]: Put in my goodies roll it up.
29:29.869 --> 29:32.793
[SPEAKER_03]: I like a no-color omelette that is a little soft in the middle.
29:32.834 --> 29:35.097
[SPEAKER_03]: You could take it longer if you don't like those things.
29:35.257 --> 29:35.638
[SPEAKER_03]: Yes.
29:35.618 --> 29:47.056
[SPEAKER_04]: And I will tell you, to keep a no color omelette, no color, you might want to use clarified butter or unsalted butter to make an omelette, it browns more easily so I use unsalted butter for my omelette.
29:47.116 --> 29:47.837
[SPEAKER_04]: And I like to salt.
29:48.118 --> 29:55.670
[SPEAKER_04]: I think you're finding out in your salt when you're whisking, but I think I like it to set and then I add my salt, well, it's still really wet.
29:55.750 --> 29:56.331
[SPEAKER_04]: Right.
29:56.712 --> 29:58.234
[SPEAKER_01]: So here's something new that I do.
29:59.429 --> 30:06.028
[SPEAKER_01]: I add, and I'm saying this because an omelet is scrambled eggs until it becomes an omelet, right?
30:06.309 --> 30:08.696
[SPEAKER_01]: So you're a scrambled at it and then you form it into an omelet.
30:10.581 --> 30:14.653
[SPEAKER_01]: For a single omelet, a teaspoon of mayonnaise.
30:15.123 --> 30:19.028
[SPEAKER_01]: or two, like that garlic paste, that garlic paste.
30:19.328 --> 30:19.528
[SPEAKER_04]: Oh, yeah.
30:19.548 --> 30:20.590
[SPEAKER_04]: Wait, at what point do you add that?
30:20.950 --> 30:26.577
[SPEAKER_01]: With my egg, like, right, but I whisked it when I was before I go, but I'm whisking the eggs.
30:26.597 --> 30:27.418
[SPEAKER_01]: Do, is it?
30:27.438 --> 30:31.523
[SPEAKER_01]: And I am, I happen to be reading something and somebody mentioned the mayonnaise that I was testing.
30:31.583 --> 30:36.709
[SPEAKER_03]: Oh, it's a Jose Andreas puts mayonnaise and eggs when he microwaves them.
30:37.010 --> 30:42.977
[SPEAKER_01]: Mmm, right, so they don't become rubbery because it's the oil, it's the oil that's in the mayonnaise.
30:42.997 --> 30:44.619
[SPEAKER_03]: That's right, I don't know if that's what you serve.
30:45.019 --> 30:53.809
[SPEAKER_01]: I didn't see how they do it, but I think it's a great trick for a home cook because they make sense to overcook their eggs and it keeps them really creamy.
30:54.109 --> 31:01.157
[SPEAKER_01]: So I started using the mayonnaise and then we bought a big ol' that of the tomb garlic spread from Costco.
31:01.217 --> 31:06.443
[SPEAKER_01]: We Matthew, thank you Matthew, I love you so much because that stuff goes in everything.
31:06.423 --> 31:07.846
[SPEAKER_01]: and in your A.
31:08.167 --> 31:09.229
[SPEAKER_01]: The Royal Ways.
31:09.249 --> 31:09.930
[SPEAKER_03]: The Royal Ways.
31:09.950 --> 31:11.513
[SPEAKER_01]: It is so delicious.
31:11.573 --> 31:14.700
[SPEAKER_01]: That's like one of my ingredients now that I'm putting in everything.
31:15.742 --> 31:15.842
[SPEAKER_03]: Yeah.
31:15.862 --> 31:15.962
[SPEAKER_03]: Yeah.
31:15.982 --> 31:18.608
[SPEAKER_03]: And I was like, this is in my opinion.
31:19.109 --> 31:24.600
[SPEAKER_03]: If you want to see a perfect diamond technique about Google, Jacopo Pen, making amlet.
31:24.580 --> 31:25.602
[SPEAKER_03]: That's all you need to do.
31:25.802 --> 31:27.665
[SPEAKER_03]: No, no one makes an amulet as good as Jack.
31:28.006 --> 31:28.566
[SPEAKER_03]: No one's caught.
31:28.586 --> 31:31.431
[SPEAKER_03]: One percent of Americans how to make an amulet as good as Jack.
31:31.732 --> 31:33.695
[SPEAKER_03]: He does the French technique.
31:34.135 --> 31:35.498
[SPEAKER_03]: He does several different techniques.
31:35.518 --> 31:36.940
[SPEAKER_03]: He could pick the one that works best for you.
31:36.960 --> 31:37.100
[SPEAKER_03]: Yes.
31:37.341 --> 31:39.965
[SPEAKER_03]: He is the king of amulets in my opinion.
31:40.185 --> 31:40.406
[SPEAKER_03]: All right.
31:40.786 --> 31:41.167
[SPEAKER_03]: Give away.
31:41.427 --> 31:41.868
[SPEAKER_03]: All right.
31:41.908 --> 31:42.729
[SPEAKER_03]: Give away.
31:42.930 --> 31:43.250
[SPEAKER_03]: All right.
31:43.551 --> 31:44.432
[SPEAKER_03]: Oh, we got a big one.
31:45.053 --> 31:45.273
[SPEAKER_03]: Is it?
31:45.454 --> 31:45.954
[SPEAKER_03]: Is it my book?
31:46.155 --> 31:47.136
[SPEAKER_03]: Oh, we got a big one.
31:47.557 --> 31:48.799
[SPEAKER_03]: We got another.
31:49.167 --> 31:59.143
[SPEAKER_03]: Clinton Kelly what year oh my god that year is that oh my god what year wait it's got to see someone on this book I will figure out the years we go what
31:59.393 --> 32:01.096
[SPEAKER_03]: We have a Clinton Kelly book.
32:01.938 --> 32:03.421
[SPEAKER_03]: This is the book that started my career.
32:04.142 --> 32:06.066
[SPEAKER_03]: Clinton Kelly, freaking fabulous.
32:06.948 --> 32:13.540
[SPEAKER_03]: The cover of the book is very nice, but as I'm doing this, I need to show you what I'm looking at because it makes it even more special.
32:13.661 --> 32:19.131
[SPEAKER_03]: It's like, it's a very unmanicure, Clinton Kelly's got a chest tear.
32:19.292 --> 32:20.093
[SPEAKER_03]: Oh, who's it?
32:20.113 --> 32:21.115
[SPEAKER_03]: Oh, okay.
32:21.095 --> 32:23.960
[SPEAKER_03]: Let's set the side side of the Tuxedo tie.
32:24.301 --> 32:26.104
[SPEAKER_03]: Sure button down is on the floor.
32:26.164 --> 32:28.328
[SPEAKER_03]: There's a fancy shoe bracelet.
32:28.348 --> 32:28.889
[SPEAKER_03]: Just shown it down.
32:28.910 --> 32:31.995
[SPEAKER_03]: There's a, there's a, wait, this explains so much.
32:32.015 --> 32:33.418
[SPEAKER_03]: Carlos, look what's in the picture.
32:33.678 --> 32:35.121
[SPEAKER_03]: Climbs, maybe we're too old.
32:35.506 --> 32:36.728
[SPEAKER_03]: You're like, I can't blender.
32:36.949 --> 32:37.971
[SPEAKER_03]: Then like, I hate beaters.
32:38.091 --> 32:58.408
[SPEAKER_03]: Good ones like here, and one, look at that, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click, click,
32:58.388 --> 33:00.953
[SPEAKER_03]: It's got to say in the ear that's got to figure something out.
33:00.973 --> 33:03.838
[SPEAKER_03]: I'm gonna say, I don't know how I'm gonna say that's got to be.
33:03.878 --> 33:07.644
[SPEAKER_03]: That's got to be, minimally, I'm gonna say 18 years ago.
33:07.664 --> 33:08.306
[SPEAKER_03]: Why is that ripped?
33:09.868 --> 33:12.533
[SPEAKER_04]: No, there's a page ripped out of the sorry folks.
33:15.382 --> 33:20.833
[SPEAKER_01]: What y'all, it is, why don't I say, oh, wait, 2008.
33:20.853 --> 33:21.253
[SPEAKER_03]: $2,000.
33:21.293 --> 33:21.875
[SPEAKER_03]: Why was close?
33:21.915 --> 33:22.355
[SPEAKER_03]: What did I say?
33:22.376 --> 33:23.017
[SPEAKER_03]: 18 years ago?
33:23.037 --> 33:24.480
[SPEAKER_03]: 17 years ago.
33:24.820 --> 33:25.441
[SPEAKER_04]: Oh my god.
33:26.223 --> 33:27.265
[SPEAKER_04]: Little baby clinton.
33:27.285 --> 33:29.028
[SPEAKER_04]: So I'm going to autograph this for the winner.
33:29.068 --> 33:30.211
[SPEAKER_04]: And I'm not just going to autograph it.
33:30.391 --> 33:33.497
[SPEAKER_04]: I'm going to write you a poem inside in the inscription.
33:33.657 --> 33:34.339
[SPEAKER_04]: Wow.
33:34.359 --> 33:35.842
[SPEAKER_04]: I'm going to write a poem for whoever's winning.
33:35.862 --> 33:38.166
[SPEAKER_04]: So hopefully they have a nice easy name to rhyme things with.
33:38.146 --> 33:39.969
[SPEAKER_04]: Oh, oh my gosh.
33:39.989 --> 33:40.570
[SPEAKER_04]: Okay, let's do it.
33:40.590 --> 33:42.874
[SPEAKER_04]: Before we choose the winner, let's just show a cake recap.
33:43.135 --> 33:44.297
[SPEAKER_04]: I made with the chic cake.
33:44.317 --> 33:54.835
[SPEAKER_04]: I made almost petty forze, little individual bites that have a peanut chocolate spread, actual peanuts, butter scotch chips, and then it's a little chocolate chocolate frosting on top.
33:54.856 --> 33:57.420
[SPEAKER_04]: And it's, they were delicious if you like chocolate and peanut butter.
33:57.569 --> 34:00.637
[SPEAKER_01]: All right, I made a stacked layer cake.
34:00.837 --> 34:06.933
[SPEAKER_01]: I did vanilla frosting, like a milk chocolate mix of the chocolate and the white and the three layers.
34:07.073 --> 34:13.249
[SPEAKER_01]: I also came in with blackberry preserves and sour cherry preserves and then top the same thing.
34:13.415 --> 34:19.190
[SPEAKER_03]: And I made a chocolate coconut bar, so I took two layers of the chocolate cake.
34:19.591 --> 34:29.196
[SPEAKER_03]: I made a coconut cream that went in the middle, and I topped it with a little bit of crunchy sea salt and toasted coconut and garnished with some whipped cream.
34:29.176 --> 34:29.977
[SPEAKER_03]: All three delicious.
34:29.997 --> 34:31.299
[SPEAKER_03]: You're going to let go of chocolate.
34:31.319 --> 34:32.080
[SPEAKER_04]: Oh, chocolate, chocolate.
34:32.100 --> 34:32.661
[SPEAKER_04]: Oh, chocolate, chocolate.
34:32.781 --> 34:34.384
[SPEAKER_04]: All right, let's choose a winner, shall I choose the winner?
34:34.824 --> 34:36.607
[SPEAKER_04]: Yeah, it's just like I got to write the poem.
34:36.627 --> 34:37.909
[SPEAKER_04]: Yeah, come on.
34:37.929 --> 34:39.671
[SPEAKER_04]: No winner is.
34:39.691 --> 34:40.132
[SPEAKER_04]: Oh my god, let me see.
34:40.773 --> 34:42.315
[SPEAKER_04]: And I'll then I'm going to leave you with the song.
34:42.475 --> 34:42.876
[SPEAKER_04]: Oh, yeah.
34:42.896 --> 34:44.278
[SPEAKER_04]: OK, of course.
34:44.298 --> 34:44.598
[SPEAKER_04]: What's it?
34:44.618 --> 34:45.239
[SPEAKER_04]: The encore.
34:46.802 --> 34:47.763
[SPEAKER_04]: This is a hard one to write.
34:47.823 --> 34:49.786
[SPEAKER_04]: For a poem of Venetia.
34:50.146 --> 34:52.650
[SPEAKER_04]: Venetia S. from Mary's Will, PA.
34:52.951 --> 34:53.752
[SPEAKER_04]: I think you do that.
34:53.832 --> 34:54.232
[SPEAKER_04]: Venetia.
34:54.252 --> 34:56.736
[SPEAKER_04]: There once was a girl named Venetia.
34:57.273 --> 35:00.701
[SPEAKER_04]: Who wins at the score and got a... She's who looked up from beneath you.
35:02.265 --> 35:03.768
[SPEAKER_04]: Ha ha ha ha.
35:03.808 --> 35:04.470
[SPEAKER_04]: I'm not talking to that dude.
35:04.490 --> 35:05.051
[SPEAKER_04]: Yeah, he's true.
35:05.071 --> 35:05.833
[SPEAKER_04]: That's all right, but yeah.
35:05.853 --> 35:06.555
[SPEAKER_04]: I won't go any further.
35:06.575 --> 35:08.599
[SPEAKER_04]: Ha ha ha ha.
35:09.501 --> 35:10.163
[SPEAKER_04]: All right.
35:10.183 --> 35:10.845
[SPEAKER_04]: Let's take a bite.
35:10.865 --> 35:12.328
[SPEAKER_04]: Do you want to try and join the song?
35:13.051 --> 35:14.112
[SPEAKER_04]: You know the song could do.
35:14.433 --> 35:15.414
[SPEAKER_04]: Yeah, baking and crouching.
35:15.735 --> 35:16.055
[SPEAKER_04]: Okay.
35:16.075 --> 35:19.600
[SPEAKER_04]: We're baking and crouching and crouching and baking and crouching and crouching.
35:19.620 --> 35:33.658
[SPEAKER_03]: That's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it, that's it
35:36.136 --> 35:40.363
[SPEAKER_02]: Thanks for watching ChewDup, and thanks to our sponsors for making this show possible.
35:40.703 --> 35:48.395
[SPEAKER_02]: FrontGay, and special thanks to Fresh Direct for supplying the groceries, and a canopy by Hilton, and B&B tentant party rentals for supporting our show.
35:48.796 --> 35:51.420
[SPEAKER_02]: New episodes drop every Monday Wednesday and Friday.
35:51.700 --> 36:01.796
[SPEAKER_02]: To subscribe, snag recipes, and dig into all the extra fun, head to ChewDupShow.com, or watch and click subscribe on YouTube or wherever you get your podcasts.
36:01.816 --> 36:03.679
[SPEAKER_02]: Now go make a mess in your own kitchen.