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vary based on how you buy. I'm

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just saying. They have to edit this out. They

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can edit whatever they want. Imagine anyone listening to this.

0:37

No, I'm going to say this right to his face.

0:44

Hey there listeners, future callers and

0:47

cooking enthusiasts. Welcome

0:49

to Dinner SOS, the show where we

0:51

help you save dinner or whatever you're

0:53

cooking. I'm Chris

0:55

Morocco, food director of Bon Appetit and

0:58

Epicurious. Today's caller, Eddie,

1:00

wrote to us from Philadelphia asking for

1:02

help planning a picnic. But

1:05

buried deep in his email was

1:07

a way more interesting confession. A

1:10

confession we couldn't ignore. I

1:12

just have a lot of anxiety around working with them.

1:16

And frankly, just like a lot of embarrassing

1:18

moments in the kitchen window. Like I've

1:21

reached with a couple of times in the kitchen actually

1:24

where I was making pasta

1:26

or I tried making non

1:29

ones. I tried making this other

1:31

like non leavened flat

1:33

breading type thing. I

1:36

also raised with that. Now, Eddie's

1:38

feelings about dough are totally

1:40

understandable. The chemical reactions involved

1:42

in baking are much more tangible when

1:44

you're needing bread than just popping a

1:46

tray of brownies into the oven. And

1:49

then there's the recipes themselves. I

1:52

find that baking recipes tend to

1:55

ask the reader to like use a lot of

1:57

their discretion in a way that I'm just not

1:59

comfortable. like

4:00

any time I've seen a pastry recipe

4:02

that looked really interesting, like a dough

4:05

recipe that looked really interesting, my fiance's

4:07

father put me onto a bagel recipe

4:09

that we actually made together, but I would

4:12

just never do any of those things myself.

4:14

As much as I'm super interested in trying

4:16

them, I'm just really intimidated. How

4:18

did the bagels come out? When I made them with

4:20

her father, with her father's supervision,

4:22

they were incredible. Like to this day, the

4:24

best bagels I've ever had. Oh yeah, they

4:27

were great. Wow. Can I ask,

4:29

I mean, this is probably the most obvious

4:31

question, but I have to ask it

4:33

anyway. When you bake, are

4:35

you using a scale? No, never

4:37

used a scale. Okay,

4:41

sometimes it's like the

4:43

obvious question is apparently the right

4:45

question. And in the

4:49

case of your pasta, what that is is

4:51

that's just under hydrated dough. There's just not

4:53

enough liquid there. And

4:56

like this is where, I love

4:58

the way you described the fact

5:00

of baking recipes relying on the

5:03

user to determine the endpoints of

5:05

certain actions, of certain stages of

5:08

the recipe. And that a lot

5:10

of that feels very subjective and

5:12

that can only come with experience

5:15

in that space. Yes, I

5:17

feel so seen right now. Because

5:20

here's the thing, the worst thing

5:22

that we could do is create

5:24

different recipes that incorporate different sort

5:27

of language around these

5:29

steps and these endpoints.

5:31

You know what I mean? Like, oh,

5:33

well in this cake recipe, we want

5:35

you to touch the top of the

5:37

cake and see if it springs back

5:39

under gentle pressure. Oh, in this recipe,

5:41

we want you to take the temperature

5:43

of the cake. In this recipe, we

5:45

want you to use a metal skewer,

5:47

a wooden skewer, a knife. You know

5:49

what I mean? Like it just, the dumbest

5:52

little things, like is the

5:54

cake done? Like this shouldn't be

5:56

this hard and it's not

5:59

if you've baked. a lot of cakes. If

6:02

you haven't baked a lot of cakes,

6:04

the one thing that I would hope

6:06

is that like as a brand, you

6:08

know, or as brands, right, like Bon

6:11

Appetit and Epicurious, that we're giving you

6:13

relative consistency in language so that you

6:15

have multiple ways of assessing what we

6:17

want that endpoint to be. So to

6:20

go back to the scale, the reason

6:22

why a scale is important in baking

6:24

is that weight

6:26

is a much more accurate

6:28

way of determining the correct

6:31

amount of many dry ingredients

6:33

as opposed to volume. So chances

6:35

are you just had too much

6:37

flour relative to liquid in your

6:39

pasta recipe and that's why it

6:42

was cracking apart on you. And

6:44

that said, like, you know, was

6:46

it an egg-based noodle recipe, like

6:48

eggs in the well? Yeah, I

6:51

mean like eggs, even if they're

6:53

labeled large, eggs can be slightly

6:55

different sizes and so like the

6:57

moisture content might be slightly different,

7:00

you know, more variables than you think even

7:02

with like relatively simple recipes. And so anyway,

7:04

I'm sort of off on the tangent here,

7:06

but here's my question for you. There's so

7:08

much we can do to kind of like

7:10

help you out here. I'm thrilled we're having

7:12

this conversation, but I'm curious like what

7:14

would be most useful to you in terms of

7:17

like what is the type of dough that is

7:19

something that like you feel like, oh, if you

7:21

learn how to make it, you will turn to

7:23

it time and time again or you have a

7:25

high probability of really kind of adding it to

7:28

your arsenal of things you love making. That's

7:30

a good question. I hadn't considered that before. So

7:33

when I think about things that I

7:36

would come back to all the time, it would

7:38

be something like pasta, like my Beyonce loves pasta,

7:40

I love pasta. I'd love to be the kind

7:42

of guy who before,

7:45

before he makes a trip to the store

7:47

to go buy the box of Barilla, he

7:49

thinks, well, I have, you know, flour and

7:51

eggs or flour and water or whatever at

7:53

home, I could just whip this up in

7:55

no time with like rails of your little

7:57

yeast without thinking about it. And that would

7:59

be It's

10:00

like what's going on and it's like well,

10:02

it's just under hydrated. You know what I

10:04

mean? Like come on eight-year-old Chris Like

10:06

use your noggin here. Wait, would you

10:08

guys use a scale or no? No,

10:10

then yeah No, no

10:13

never While

10:17

I recovered from Shilpa's side eye

10:20

at my eight-year-old self's under hydrated

10:22

pasta dough We brainstormed

10:24

the best recipes for Eddie to

10:26

practice making pasta with accurate measurements

10:29

We'll be back for more of Eddie's pasta journey

10:31

after the break Hi,

10:41

I'm Lala Arakogli host of women

10:44

who travel each story

10:46

from our guests and listeners is totally

10:48

unique and utterly personal We

10:50

love hearing about your first impressions when

10:53

visiting some place new My

10:56

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10:58

was on the Argentine side I

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the harshness really I found transformative

11:12

or Story told when safety back

11:14

when dry land, you know things

11:16

happened every single day I ran out of gas on a

11:18

jet ski in the middle of the ocean and I was

11:20

like What if a sea

11:23

creature comes to eat me, but then I'm delusional

11:25

I was like, I'll make friends with it and

11:27

it won't eat me and maybe I'll ride that

11:29

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11:32

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11:37

you listen to a podcast This

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show is sponsored by better help in

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2024 I'm trying to eliminate unnecessary worries

11:47

I just want to focus on the

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12:49

Welcome back to Dinnersos. The

12:51

next time Shilpa and I got Eddie on the phone, he

12:54

had a huge life update to share, and

12:57

Shilpa had more shade to throw. Well,

13:00

congratulations on getting married, first of

13:02

all. And second, I'm glad it's

13:05

kind of changed because we weren't going to answer that question

13:07

anyway. We weren't going to call the epicting problem.

13:09

Let's just put it out there. Shilpa, I

13:12

haven't even introduced you yet, and you're already

13:14

jumping in. I had a whole thing planned.

13:17

You blew it! You knew I was gonna do

13:19

the special intro. Okay, okay, okay. Eddie can, Michelle

13:21

will edit it out. We're gonna wind it back,

13:23

wind it back. Yeah, Michelle will edit it this

13:25

out. Eddie, pretend nothing, no, I'm just joking. Of

13:27

course, she's never gonna edit that out. Are you

13:29

kidding? I'm sorry, guys. You guys

13:31

just cut out for the last 60 seconds. I didn't hear

13:33

a thing. Eddie, I

13:35

would like to introduce you to

13:38

the Maven of Mish, the Princess

13:40

of Pooleish, the Baroness of Batter,

13:42

the Duchess of Doe, the Lord

13:45

of Levain, the Great

13:47

of Genovese, the

13:50

Badass of Bisque, the Sultan

13:52

of Sponge, the Premier of

13:54

Pre-Ferment, the

13:57

President of Philo, the

13:59

Caesar of... Hala and the

14:01

Dwayen of Dacquas. Shopas

14:04

Gokhvit. Wow. Sorry,

14:12

Eddie. You just like wandered into a

14:14

party where everybody is like already drunk.

14:18

I haven't even had a sip of beer. Thank

14:22

you. That was so

14:24

good. It's an honor. That

14:26

is the nicest thing that

14:28

you and certainly a lot of other

14:30

people have done for me. Oh, I'm so

14:33

delighted. But like seriously, Eddie, I

14:35

was so desperate to talk to

14:37

you about dough and specifically why

14:40

you need a scale regardless

14:42

of what baking

14:45

task or this dough related task. Like

14:47

it's not even about baking.

14:49

It's just working with flour.

14:51

It's working with dry ingredients.

14:53

Yes. In you know, larger

14:55

quantities and we're getting you

14:57

back on the pasta horse.

14:59

Okay, by the time we're done, there's two

15:01

things that are about to happen. Yes, Eddie's going to

15:04

have a scale and Eddie is going to be making

15:06

more pasta than he ever imagined. More

15:08

pasta. Nobody. His wife without

15:10

special equipment without special without even

15:12

a recipe. No, yeah, no, no,

15:14

no, not even a recipe because you're going

15:16

to have a meal and that's better than

15:18

a recipe. There we go. Okay. Yes. Okay.

15:21

Yeah, we're about to change our life. You need to sit down.

15:24

She'll buy. I want you to take over. Just

15:26

go. Tell him. Okay. First

15:29

of all, Christopher, I have to say you

15:32

did a great job setting Eddie up about, you know,

15:34

why he needs a scale and I don't know how

15:36

much of it you got into it with him.

15:38

But we touched on it. Like, okay,

15:40

you know, depending when you measure dry

15:43

ingredients and I'm not talking about a

15:45

teaspoon of baking powder, which is like

15:47

pretty bang on. But When

15:50

you go in excess of like,

15:52

let's say, like a quarter cup

15:54

and up all of a sudden,

15:57

that cup of all purpose flour,

15:59

which. The Me is a

16:01

hundred and twenty five grams. You're

16:03

working with Like a hundred and

16:05

forty. Maybe even a hundred and

16:07

fifty. I've seen differences of as

16:09

much as twenty five percent depending

16:11

on how the flower is measured

16:14

as it aerated first. Is it

16:16

scoop them? leveled? Is it spooned

16:18

into and then leveled at? it's?

16:20

just, it's no way to bake

16:22

at this country. Got started on

16:24

the wrong track of long time

16:26

ago, you know to me and

16:28

they were any right. Away, then

16:30

it's a snow and now we

16:32

have to like undo something like

16:34

irreparable basically damage even today somebody

16:37

internal to the company nobody you

16:39

know but somebody who I'm not

16:41

gonna name was literally sending me

16:43

pictures of like my recipe for

16:45

talkative cookies being like what happened

16:47

what went wrong please of the

16:49

first question your i will no

16:51

longer fear doubt. Oh yeah yeah,

16:53

scale and domino scale. They walk

16:55

among us and. Sadly,

16:58

it's somebody like, oh, you know, I love to cook,

17:00

but I'm not really a great baker and I've heard

17:02

that from a lot of. People. Via and

17:04

my first question As always, Have used

17:07

to scale and ninety nine percent of those

17:09

people who say they aren't great bakers aren't

17:11

using a scale. People were like oh, I'm

17:13

not much of a carpenter and it's like

17:15

do you own a hamburger and of screwdriver

17:17

and a framing square for that is a

17:19

don't like Maybe that's part of the problem

17:21

exactly. That's a great example. Yeah, I'm not.

17:23

A scale is going to change your life.

17:25

Getting a digital scale is just so easy.

17:27

It's accessible, it's cheap. You don't really have

17:30

to spend more than Arnold was thirty dollars

17:32

on it. So here's what. I want.

17:34

I was here. Like you talk

17:36

about whatever recipe he wants. Why

17:38

is pasta such a great showcase

17:41

for proving the value of a

17:43

skill? Because almost all pasta

17:46

and or like fresh noodles

17:48

you can bring it down

17:50

to one ratio. Which

17:52

is fifty percent hydration.

17:54

and when i say something is express and

17:56

hydration if means how much water is there

17:58

in really hydration to the flour. So if

18:01

I say 50% hydration dough,

18:03

that means there's let's say 100 grams of flour

18:05

and there's 50 grams of water. If it was

18:07

70% hydration dough,

18:09

which is typical for like sourdough bread, for instance,

18:11

that means there's 100 grams of flour and

18:13

70 grams of water. Once

18:15

you understand this concept of hydration

18:17

and you get yourself a scale,

18:21

it's game over. You can

18:24

make pasta, you can make noodles, you can

18:26

make any damn bread you want once you

18:28

understand what baker's percentage is. Know how to

18:30

do the math on that and you're set

18:33

for life. I cannot speak enough about

18:35

how important this is as a concept

18:37

to grasp. And once you understand hydration

18:39

and then you realize, oh, okay, there are

18:41

a lot of those that are 50% hydration.

18:44

For instance, bagels, which you don't think are

18:46

related to noodles, actually when you break them

18:48

both down, they come down to a 50%

18:50

hydration dough. It's just that

18:52

bagels have other things, you know, like yeast, a

18:54

little bit of sugar, et cetera.

18:56

But essentially bagel and noodle have started

18:58

off at the same base and then

19:01

things get added. So with a 50%

19:03

hydration dough, you can now make Italian

19:05

style like semolina pasta. You know what?

19:07

I feel like even when you make with

19:09

egg yolks, it still works out to about 50%

19:11

hydration. The yolks come towards

19:13

your like- Yeah, yeah, yeah. We actually

19:15

did an amazing fresh noodle package in

19:17

April and Eddie, I would really urge you

19:20

to go look at it. We're going

19:22

to send you the link. It's what

19:24

is a whole package of recipes and

19:26

it was all about being able to make

19:28

your own noodles, fresh noodles at home.

19:30

And many of the noodles boiled down to

19:33

this simple ratio. And then you could make

19:35

all these different shapes. We made scissor cut

19:37

noodles, we made hand pulled noodles, we made

19:39

hand torn noodles. It was just-

19:41

It was incredible. It was incredible.

19:44

Yeah. It's remarkable, like the same

19:46

dough- Yeah. Manipulated in different ways.

19:48

You know, roll it into sheets,

19:51

turn it into lasagna, roll it

19:53

into little cords, cut little nubbins,

19:55

shape it into an orecchietta against

19:57

your surface- Yep. That's

20:00

your little ear, you know cut off like little

20:02

ropes with the scissor and then you get

20:04

like scissor cut noodles Yeah so I'm

20:06

curious what recipe you landed on in

20:08

terms of what you want to give

20:10

to him because I do think like

20:13

some of Those noodle recipes like the

20:15

three-cup chicken with scissor cut noodles or

20:17

the kimchi sujabi. Those are great recipes

20:19

Yeah, I was thinking about something slightly

20:21

different but similar but it's

20:23

one of your recipes Oh, it

20:26

was the fresh pasta with buttered

20:28

tomatoes Yeah, and

20:30

what I really liked about your recipe

20:32

Shilpa in particular is you don't have

20:34

any AP flour in there You're

20:36

using all semolina flour. So like

20:39

a more kind of like textured

20:41

flour Yeah, but you are doing

20:43

the hot water treatment, which creates

20:45

such an easily workable Supple

20:48

dough it's just an absolute

20:51

Revelation and I don't think anybody's gonna

20:54

rage quit on this one. No, not

20:56

even Yeah, Eddie not

20:58

even you and listen Eddie if

21:00

all you do is you make the dough

21:02

this is when you roll by hand, like

21:04

I said, no special equipment Yeah, you can

21:06

roll it into these wonderful supple sheets that

21:08

you then cut into parmesan wide noodles Right

21:10

if all you do is boil it and

21:12

then throw some butter and parmesan on it

21:15

Maybe a little sprinkle of black pepper if

21:17

you're so inclined, I would be happy Yeah,

21:19

I'd be so happy for you. And I

21:21

think you would be happy too 100% That's

21:24

why when you look at me and you're like do you

21:26

have a recipe? I was like actually I don't all I

21:28

want Eddie to do is make pasta Using

21:30

this ratio and just put rails

21:32

sauce on top. That's the recipe

21:35

prepared to podcast recordings No,

21:41

totally so Listen, you know

21:43

if you want to go with one

21:45

of those other noodles We mentioned like

21:47

the scissor cut noodles that went with

21:49

three cups of chicken or hand torn

21:51

noodles otherwise known as sujebi with sort

21:53

of like a wonderful kind of kimchi

21:55

infused broth that Hannah as Brink did

21:57

like. those are great options as. Well

22:00

how is all of the sounding I

22:02

know where like going little deep here

22:04

but it you can't have stepped into

22:06

something that I think is so important

22:08

for everyone to understand. I'm I'm I'm

22:11

like Judy I'm so excited when a

22:13

simple was describing this iteration ratio and

22:15

our understanding that would unlock a lot

22:17

of dough making for mean and kind

22:19

of some of these and me I'll

22:21

say I was kind of seeking. I

22:24

was so excited. As

22:27

bad as this as

22:29

greater. Extent

22:31

it's like and we want you to

22:34

understand as well as he is that

22:36

it's like to be expected some is

22:38

gonna have a hard time taking without

22:40

a scale piano for like having like

22:43

masses, swings and outcomes when they're not

22:45

using a scale. yeah. And the thing

22:47

about making with a scale is like it's

22:49

such an easy way to eliminate a variable.

22:52

The apps just do it because. They're

22:54

gonna be other variables. Amazon

22:56

for etti. All like this

22:58

gonna gonna happen nonetheless. you

23:00

know right away. but yeah

23:02

I sylvanus guess everybody. Loses

23:05

a lot. it's when they were ever

23:08

going to during a sack of square

23:10

lives you know, But like my good

23:12

but we have to eliminate the variables

23:14

we can eliminate and the scale does

23:16

that with so many things around ingredients.

23:18

Plus there's less desist. The was always

23:20

a plus and oh. I mean not

23:23

to mention work flow. Game.

23:25

Seems is building your dry

23:27

ingredients into a ball in

23:29

subsequent addition measuring severe only

23:31

off the scale between those

23:34

additions. There we go. Look

23:36

at it. Listen, let us

23:38

know if you need anything.

23:40

Oh. I

23:44

hope that I rise. Oh. Yes!

23:49

where my I already. In

23:52

a mother won't listen, good

23:54

luck. And not wait to hear how

23:56

it goes. Okay, I'm absolutely will do Thank you.

23:58

That's almost as is. So. We're

24:04

going to take another break when we come

24:06

back, the find out which needle with our

24:08

city etti suicide is to make and how

24:10

it. Hi

24:22

Abby, Welcome back I was going on.

24:24

how's everything been in Philly? Evidence and

24:27

good is began on A That's all

24:29

right sir. I know that tough loss

24:31

this weekend as the sports on our

24:34

sorry I didn't I didn't mention to

24:36

myself i'm I'm actually a Giants fan.

24:40

Fare. Secret on

24:42

his cell anybody from Philly of that

24:44

point? I mean I know we don't

24:46

have like your mouth and I'm on

24:49

the thing with il find you. Have

24:52

a gossiper. Would seem to you wrote for I

24:54

don't even. Root for any of them. But

24:56

like my kids. but it's like being

24:58

in Silly. that's like they put that

25:00

thing in the water that makes you

25:03

care about so it's it's a seeps

25:05

into your pores. it's not a choice.

25:07

Very romantic answer at the out you

25:09

answers without answering the question. Yeah bet

25:11

about Etti the Wild One army as

25:13

I don't know, like you are a

25:15

stranger in a strange land or I

25:17

also don't really watch the Eiffel either.

25:19

I just like antagonizing. Phillies were sense

25:21

as soon as. Fair

25:23

will that there's a lot of. Them to antagonize. So

25:26

Etti found that we have revealed saves

25:28

of the noodles. He chose massage

25:30

you want to play that for. A

25:33

decide to go with the. says.

25:36

Pasta with butter tomato sauce or ago

25:38

my similar you fargo my kids and

25:40

scale I am feeling excited, the muscles

25:42

in the confident and a lot of

25:45

faith in. The kids

25:47

and scale and analysts Ethan

25:49

This. I'd trees and ratio

25:51

which feels like some sort of too

25:53

soon life hack some feeling good moments

25:55

as the see how goes. Jake?

25:58

did you people that for? I was

26:00

just going to say, 10-10 for the podcast. What

26:04

is happening? Looks like an audiobook quality

26:06

voice right there. You have an alternative

26:08

career right there. Well, okay. I mean,

26:10

there's a reveal there, but there's a

26:12

bigger story happening now. You know, we're

26:14

way past noodles. Hell yeah. All

26:18

right. To the Duchess of

26:20

Dough, can you walk us through your

26:22

recipe for fresh pasta with buttered tomatoes?

26:26

Okay, yes. To make the pasta,

26:28

you mix 300 grams of semolina

26:30

flour with 150 grams, so 50%, of just boiled

26:35

water, and you mix until

26:38

the flour is moistened and pevelly. Then

26:40

you knead the dough in the bowl for about

26:43

three minutes until it becomes smooth and cohesive. You

26:46

put it in a resealable plastic bag and

26:48

let it rest for anywhere between one

26:50

to four hours. And

26:52

then when it's rested, you roll the dough out nice

26:54

and thin and put it into long ribbons.

26:57

The sauce comes together with olive oil, garlic

27:00

cloves, red pepper flakes, cherry

27:02

tomatoes, butter, parm, and basil.

27:06

And the finishing touch is a dash of

27:08

fish sauce that really wakes everything up. Toss

27:11

the pasta in the sauce, add more basil and

27:13

parm, and there you have it. Wait,

27:15

okay. So,

27:17

you made them, but how did it

27:19

go? It went great. I was shocked.

27:22

First of all, the texture on the dough was

27:24

phenomenal. It felt like, I don't want to say

27:26

it was glass smooth, but it was just like

27:28

really smooth. I think you just did. It

27:34

just didn't have this like nasty skin

27:37

that I have sometimes had when I've

27:39

made pasta in the past.

27:41

Even like the process of making the

27:43

dough, I was like, yeah, this ball

27:45

of dough is noticeably smoother. It

27:47

went really smooth. I was really pleased.

27:50

That's awesome. I'm so glad to hear that. And

27:53

I mean, okay, so like there's a few things

27:55

happening in that recipe. You know, there's the fact

27:57

that you're using the hot water, right? You're nailing

27:59

it. the hydration and

28:01

you used the scale. Yes. Did

28:04

you feel, I mean, it's like it's hard to

28:06

say which one of those things really

28:09

made the key difference from what you were

28:11

doing before, but I mean, I guess it's

28:13

probably all those things, right? All of those

28:15

things, yeah. I think a lot of it

28:17

had to also do with the confidence that

28:19

I went into it with. Between you guys

28:21

extolling the virtues of the scale and Shulpa

28:23

sharing with me the wisdom of hydration ratios,

28:25

I just felt so confident and I was

28:27

just like, yeah, I'm going to crush this.

28:29

This is going to go great. And I

28:31

think some of it was just like patience.

28:33

Like I didn't freak out as I was

28:35

kneading the dough and it wasn't immediately the

28:37

texture it needed to be. But

28:39

you're right. I think it's a lot of

28:41

things and all the things and maybe some

28:43

intangibles. That wasn't unexpected, but such an amazing

28:45

answer. Wow. Come on. The confidence. Wow.

28:49

I'm loving this episode. That's interesting.

28:52

Honestly, that's mind blowing to come

28:54

and say that. There's two major

28:56

things that I think bringing that

28:58

confidence is key. One is making

29:01

the dough. Two is rolling out

29:03

the dough. And how is

29:05

that for you, Eddie? You know what? Now that

29:07

we're talking about it, that could have been

29:09

better. Okay. I don't think I rolled it out enough.

29:12

As my wife and I were eating it, I

29:15

was like, you know what? Maybe it's like twice

29:17

as thick as it should be. I guess I'm

29:19

just a really bad judge of space, distance, weight,

29:21

that kind of thing. So if someone was to

29:23

be like, hey, how tall is that guy? I

29:26

might say, I don't know, anywhere between four and

29:28

eight feet. So

29:32

when trying to determine the right

29:34

thickness of the noodle, I think

29:36

I just really, really underestimated how

29:38

big it was. Okay. Yeah. That's something

29:41

that's very easy to do. That's why I always

29:43

like to give, like in recipes, I like to

29:45

specify thickness in terms of everyday objects. What would

29:48

you mean? I would have said the thickness of,

29:50

I don't know, like a one cent,

29:52

like a dime or whatever. Is it

29:55

a cent or is it a dime? I don't know.

29:57

I forgot the American currency stuff. Whatever

30:00

The pyramids, The

30:04

thickness of a Kennedy dollar. An

30:06

hour you. Know

30:09

that it's true, I mean in and some

30:11

of that also just comes with experience and

30:13

than some of it also comes down to

30:15

at he you know like what your work

30:17

surface is like, how broad a surface, how

30:20

deep a surface year? There's certain point of

30:22

which like you've got a decent that of

30:24

go which is going to cover a fair

30:26

amount of real estate yes but I'm wondering

30:29

where you're going anything. Like that it's

30:31

not. Everybody has like a perfect pass.

30:33

The grass as a four foot by

30:35

four foot perfectly like lacquered of course

30:37

slightly textured would surface variety. I mean

30:40

like Eddie do even own a rolling

30:42

pin? I do. Okay, we're now, we're

30:44

confident man he's coming in telling about

30:47

as a general invent, I'm just I'm

30:49

jealous of another has arrived in a

30:51

box as now you've got a you've

30:53

never like been at your friends after

30:56

the party and they're like whoa were

30:58

having trouble rolling out the. Still in

31:00

the blank and you're like what's the issue in the

31:02

like? What? we don't have a rolling pin and there

31:05

you are with a wine bottle our a hey, you

31:07

know on a Saturday night time? Rule out somebody else

31:09

is free into. Them and was

31:11

yeah under suddenly. Have

31:13

no understand like where the stress points might have been.

31:16

I agree that you could have left sickness wrong,

31:18

but then do so. He could have cooked it

31:20

longer when it was in the boiling water. I

31:23

think I feared on or as he

31:25

the rest be said to boil them

31:27

for about a minute. Yeah and I

31:29

think I probably had them in there

31:31

for two and despite that it it

31:33

didn't come out you know, monsieur anything

31:35

it was do actually very chewy again

31:37

probably because the thickness is way too

31:39

much. Of

31:41

crap, how is the sentencing treatment? Like

31:43

the tomato sauce? Oh my gosh,

31:46

That was. And. silver this

31:48

is your as be right yes

31:50

okay this is not at all

31:52

mentor offended anyway but i was

31:54

blown away i didn't expect it

31:56

to be such a bold flavor

31:59

it was do delicious. I

32:01

expected it to be kind of mild,

32:04

soft mannered, but it was just like

32:06

boom, in your face, explosive and

32:08

delicious. It was so good. Wow, great. You're

32:11

speechless as said at all. Did

32:13

you put the fish sauce in the end, the Italian

32:15

fish sauce? I didn't have Italian fish sauce,

32:17

but I did put the fish sauce. Yeah. I think

32:19

that makes a big difference. As you said,

32:21

it is a very mild and gentle sauce.

32:24

I forgot that was in there. Yeah. There's

32:26

a little splash right in the very end. Wow.

32:29

And it really brings everything together. Did I know it was in

32:31

there? Did you mention it was

32:33

in there? Yes, of course. Okay. Just checking. Well,

32:36

so what is next? Like where are

32:38

we going from here, Eddie? Funny you

32:40

should ask. So I was invited to

32:43

a Hanukkah dinner this Saturday. So I'm

32:45

going to try making a halabrath tomorrow.

32:47

Ooh. Yeah. I'm going to try making

32:50

it tomorrow if it goes well. I'll

32:53

try making it on Saturday. Wow. A

32:55

dry run. Bravo. Yeah.

32:58

Thank you. Wow. Well, that's great. I

33:00

mean, listen, that's a big jump up

33:02

in terms of a yeasted, enriched bread

33:04

dough and the braiding. You're really, you're

33:06

going for it. I really wish you

33:09

all the success. Yeah. I mean,

33:11

bread baking is, it's

33:13

very rewarding. And actually, it's one of the few things,

33:15

I think if you start your baking journey, you should

33:17

start with bread, more so than cakes or cookies.

33:20

Bread is so easy to master.

33:23

It's forgiving. Well, Eddie, thank

33:25

you so much for taking this dough journey with

33:27

us. It sounds like you are off and running.

33:29

If we can ever do anything for you, please

33:31

reach out. Okay. Will do. And I really appreciate

33:33

it. You guys are wonderful. This is like a

33:35

wonderful experience. Thank you guys. You

33:44

have a dinner emergency on your hands.

33:47

Write to us at dinnerSOS at phoneapc.com

33:49

or leave us a

33:51

voice message at 212-286-SOS-1 at 212-286-7071. We'd love

33:53

to feed you. to

34:00

a vegan energy. You

34:02

can find the recipes mentioned on today's episode.

34:04

Fresh Pops, Slittered Tomatoes, 3-Cup

34:06

Chicken, Scissor-Cooked Noodles, and Spicy

34:08

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34:29

Thanks for listening to Dinner SOS. I'm

34:32

your host, Nicole Carrocco. My

34:34

co-host this week is Shilka Skokovich. Our

34:37

producer is Michelle O'Brien. Jordan

34:39

Bell is our executive producer. Peyton

34:41

Hayes is our associate producer. Cameron

34:44

Futh is our assistant producer. Jake

34:46

Loomis is our studio engineer. Thanks

34:49

to Gabe Carroggo for engineering help. Amar

34:51

Lal makes this episode. Last

34:55

time on Dinner SOS, Toby called us

34:57

with a question I can honestly say

34:59

we've never gotten before. My

35:02

partner Kyle is a successful hunter and

35:04

fisherman and now we have 90 pounds

35:07

of moose meat

35:09

and I'm not really sure what to do

35:11

with it. There's

35:15

a resonance to your voice, man. It's like real

35:18

good. What equipment were you

35:20

using to record that? I recorded

35:22

that under the blankets on my

35:24

bed. This is

35:26

Jake's finest moment. Let's

35:32

go. Let's go.