0:10

Welcome to another episode

0:12

of Recipe Club, the podcast

0:14

where we debate the best way to cook

0:17

the things you want to eat. My name is

0:19

Chris Ying. I'm hosting this podcast today

0:22

along with

0:23

my two very good friends. Which

0:25

one of you is whose episode? This is Brian's

0:27

episode, right? A better friend. I

0:30

thought you were about to say a better friend too. I was like, probably

0:32

John DeBarry if y'all go more back. But I

0:35

was like, Brian Ford is a dope motherfucker. No,

0:37

no, no. Because one of you owns

0:39

this theme ingredient for this. This is

0:41

you. This is Brian Ford. JDB is

0:44

here playing the role of Dave again

0:46

today.

0:47

He's pretty good at that. JDB,

0:50

you were just tying in. Although I am not that good at it.

0:54

Oh, damn. That boy fired

0:56

his own shot and did his own reaction to

0:58

it. That boy told a joke

1:00

and then said, ooh. He told a

1:02

joke, said, ooh, and then ducked out of the screen.

1:05

He like, get out of the way. He like fired

1:07

a shot at himself and then ducked out of the way. I

1:11

was here alone. This

1:14

week we are talking about instant potato

1:17

flakes. That's the theme ingredient. But we got

1:19

some catching

1:19

up to do here. Before we got on, JDB

1:22

was explaining last week we're having some technical

1:24

difficulties and you

1:26

uncovered the mystery. Is your computer

1:29

now detects if you like give a physical

1:32

thumb up or something? What is the thing? Yeah,

1:35

apparently the new Mac operating system,

1:37

like whatever, whatever National

1:39

Park that they're now naming it after, it has

1:42

this automatic, like automatic

1:44

detection of gestures and like it's face

1:46

the FaceTime camera. And apparently

1:49

if you do a thumbs up, it'll like overlay

1:52

an animated thumbs up. And apparently if you're

1:54

recording a podcast, it

1:56

will break the software and

1:59

turn your camera.

1:59

off and make you have to restart. Well,

2:02

uh, it seems not to be not working for

2:04

you guys, but like, yeah, I

2:07

don't know why me and Chris decided to try to fuck

2:09

everything up. This map, we're both just

2:11

like, yeah, why does this break this

2:13

up? We just have an excuse here. John

2:16

is literally describing the ways in which giving

2:18

a thumbs up might ruin the podcast. And Brian and I

2:20

were really just like, your bones up. You're

2:22

like double thumbs up. Uh,

2:26

no, so I'm glad we've resolved that. I'm

2:28

terrified that that exists, that that's a

2:30

reality that we live in now that your computer just

2:32

knows. Uh, Brian,

2:35

where are you sitting? Where are you calling in from looking

2:37

all clean baby over here? I'm

2:40

in, I'm in, I'm in my trailer, man. You're in

2:42

a trailer. I'm in Toronto

2:44

shooting a show. Oh man. Can

2:46

you give us a shot? That's why there's a hard out because they're

2:48

all my fucking, I was supposed to day off today, but

2:51

well, whatever. I'm not going to get into things, but

2:53

I'm here. We're here about to go film some

2:55

stuff. And uh, I'm trailer.

2:57

I'm trailer in it guys. Is it too early to

2:59

tell anything about the show? Is it too early? Um,

3:03

I mean, I can just tell you, and then on the back end, uh, it'll

3:05

come out next summer. It's a baking show. I'm judging,

3:07

judging a baking. Good old, good old fashioned

3:10

safe money. Hey, let me, let me say this by the way. Let

3:12

me say this. That's a big ass trailer.

3:15

It is. I thought you were in like an office building

3:18

in Lowndes. No, no, there's, there's

3:20

a, there's a, there's a, there's a nice, it's a good host,

3:22

a good, good level, good, good

3:25

quality. It's a big ass show. It's a huge fucking

3:27

ridiculous budget show. So yeah. Well,

3:30

they spent 90% of it on that trailer because that's a big

3:32

trailer. No, they spent 90% on

3:34

the W room I'm saying in three weeks. So

3:38

I'll let your boy heard me more on

3:40

that by the way, because I did this recipe in the

3:43

W hotel room. Oh, I'm excited to hear about that because you had

3:45

a crazy stream too. It's

3:47

going to be fucking no. Any, oh, sorry

3:49

for the F bombs guys. Sorry. Excitable

3:52

today. Right. Right

3:54

now. So either of you been eating anything

3:56

in your respective parts of the world, anything cooking, anything

3:58

eating, anything cool, how's the. Toronto food scene. Actually,

4:02

surprisingly good. The city itself is low.

4:05

I stayed shitting on cities. It's fine in Toronto.

4:08

It's like, it's fine. Good

4:10

food though. I've been, I had a place called Mimi's. Mimi's

4:13

was really good. It's like Chinese food is really

4:15

good. Had some surprisingly

4:17

good slice of pizza. Had some good Jamaican

4:19

patties. Good Jamaican food. Good Jamaican place called

4:21

Chubby's. The place called Chubby's. Yo,

4:24

shout out, cause it's fire.

4:26

Jerk, cocoa, like,

4:29

everything was good.

4:30

Pretty good food. This

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slash V power. What

5:08

about you, JDB? What have you been, what have you been consuming

5:11

over there? I

5:13

haven't been, I kind of remember everything I

5:15

ate recently that was really that interesting, but

5:18

I actually, I had my first viral TikTok

5:20

and it actually was like because of

5:22

the show. I had

5:24

to go to Kalustians to get all the ingredients

5:27

for the MOLI recipe that we did. I

5:29

had that video. Yeah, and

5:32

I was just like, I have all this

5:34

bartending stuff on my TikTok and it gets like 500

5:37

views and it's really depressing. And then

5:39

I posted this video about Kalustians being like, this

5:41

is why I live in New York. It's like the coolest place that has

5:44

everything. Like there's no other place like it

5:46

that has all of this stuff together in one

5:48

place. And I was just thinking

5:50

of it. And then now it's gotten like 450,000 views. And

5:54

I get like all these really bad faith

5:56

comments from people being like, actually

5:59

we have.

5:59

stores like that in all over the world and

6:02

you're just like a totally provincial New York person

6:04

and you think that everything is cool as in New York

6:06

doesn't exist anywhere else and so like actually

6:09

like fuck off and I'm like.

6:13

I'm just trying to make a

6:15

tick. I'm like look man. What's

6:18

more depressing having the 500 views or having loser

6:21

strangers from around the world in your

6:23

ear now? I

6:26

like the attention so I think it's more depressing

6:28

when my when my bartending videos don't do well.

6:31

No John join me join me on this new

6:33

in this new world where you don't give a fuck

6:36

about social media. It's great. I

6:38

know I really don't know it feels phenomenal.

6:42

No I rush it. I just get off the

6:44

app don't log in. Do

6:46

not bro. I'm telling you I've gone

6:48

a few weeks just like not giving us like it's

6:51

kind of nice really it feels liberating

6:53

just live your life baby you are amazing. Fuck them

6:55

people. I had

6:57

fun though because I like to screw with people and then I also

7:00

people like fight in the comments because people are

7:02

like no actually this store is really legit. People

7:04

are like rah rah rah and it's like yeah I understand

7:06

that other stores do exist in the rest of the world but

7:08

like where else can you get

7:11

all this stuff together in one place

7:13

like where can you get like sodium alginate

7:15

and then also like Yuzu vinegar in

7:17

the same store and all the other.

7:20

Especially at several stores in Cincinnati

7:22

if you haven't been to Cincinnati. Someone was like oh

7:24

you can get this in LA you just need to go to like these

7:27

five stores and it's like that's the point. Drive 30

7:29

minutes between them. Listen any any

7:31

any sex shop worth itself is going to have sodium

7:34

alginate and Yuzu hot sauce. Okay

7:36

that's why you got the haircut Chris you

7:38

going to sex shop tonight? Yeah you know how

7:41

I do. You know how the HR hot zone

7:43

rolls here in New Orleans. I

7:46

am in New Orleans I'm here for the

7:49

National Football League game this

7:51

evening between the New Orleans Saints

7:53

and the Jacksonville Jaguars. It's

7:56

been like who dat who dat it's who dat

7:58

you know it's crazy. You can say boy,

8:00

let me say this about new orleans. First of all World-class

8:04

city one of my favorite on

8:07

the planet probably top five I think just

8:09

Incredibly special place to me. I spend a good

8:11

amount of time here. Obviously, this is brian ford's stomping

8:14

grounds. You know, what's cool about new orleans? They

8:18

really like they really love their

8:20

football team like a It's like

8:23

going to a small town in texas

8:25

who all support their high school football

8:27

team You know, I mean like where you go to a small

8:30

town and you go into like every shop

8:32

and it's just all the boys are playing tonight, you know like

8:34

new orleans everyone has the stadium

8:37

is right in the heart of the city and that's something

8:39

special too because a lot like you think about New york

8:41

them stadiums. I don't even know i've never i don't even know

8:43

where they are. Yeah San

8:46

francisco plays in santa clara, which is

8:48

a different planet Now new orleans plays

8:50

right in the heart of new orleans right where you could get

8:53

pop you could get you know Black bands

8:55

is drinking. It's right there. Just walking.

8:57

It's nice. Nice. You know what i'm saying?

9:00

So i've been i've been suffice to say

9:02

eating pretty well here Uh

9:05

ching posted a video yesterday. We

9:07

were at a place called domelises that

9:10

serves very very icy icy icy cold

9:12

beer And pretty good po

9:14

boys. Oh, that's what that was pretty good. Po boys.

9:16

Yeah jdb. He's like he's high on these

9:19

These goblets these like super thick

9:22

thick glass goblets that are incredible

9:24

because they contain so much cold And

9:27

then chill your beer as you're drinking

9:29

it And I think as it benefits you

9:31

bartenders and and restaurateurs

9:34

hold an incredibly small amount of liquid Yeah,

9:37

they do right. It looks like it's a big glass,

9:40

but actually it's like four ounces a tiny amount

9:42

of beer It's a tiny tiny amount of beer

9:45

Uh, you know, I bought like but I bought four beers

9:47

yesterday for our table and uh, the

9:49

woman was like that'll be eight dollars I'm

9:51

like, whoa. This is this is incredible

9:54

for one. Yeah So,

9:56

uh, we've been doing that and the other thing

9:58

about new orleans is all i'll say We

10:00

ate, you know, we've been eating all over town. We ate at a place

10:02

in Tremé called Little Dizzy's and where

10:05

we hit up Galaprois and Commanders and all

10:07

these places. I will say this,

10:09

man, it took me a long time to understand this, but

10:12

New Orleans makes its own

10:15

stuff better.

10:16

Like, I don't care about jazz or

10:19

anything until I'm here and I hear like a

10:21

trumpet. I'm like, oh man, this is the best song in the world.

10:24

You know? Yeah. You hear that tuba, you hear that

10:26

tuba at night and you're like, damn, they are

10:28

really playing that tuba. Like you

10:31

got, you know, different lungs. They got different lungs on there.

10:33

Something different, you know? And like, I love, I love

10:36

all of the Creole and Cajun food.

10:38

I love gumbo. I love jambalaya, but only here.

10:41

I don't think it's, I don't, you can't do it

10:43

elsewhere. Just whatever it is. Like you cannot

10:45

export it. It's true. It's crazy. It's

10:47

true. Um, last note, go to Singletons.

10:49

I'm gonna tell you again, Chris, when you leave this podcast,

10:52

go to Singletons, get you the catfish. Oh boy. I'm

10:55

a hundred percent heading there. Cause you said po boy

10:57

and pho. They

11:00

have pho. It's Vietnamese own. That's what I'm talking about. This

11:03

is a beautiful, beautiful little, little family

11:05

shop, man. It's, it's near, it's

11:07

close to Ottoman park, but on the, on the backside,

11:09

you'll, you'll face a small city. Um, really

11:12

good Vietnamese food here too. My God, New

11:14

Orleans East. You've been, have you been in New Orleans East?

11:16

Y'all went to like the, the Don Pawn? Not

11:18

on this trip, but I've been out there a lot. You

11:21

drive past the crazy old six flags,

11:24

uh, go to the park. And

11:26

then New Orleans East, man. But

11:28

it seems like more of the Vietnamese

11:31

population lives in New Orleans East, but like some of the

11:33

restaurants are in like Greta and Mettery

11:36

and stuff like that. Yeah. They're all over the

11:38

place. Absolutely. Yeah. Absolutely.

11:40

Absolutely. Absolutely. Now

11:43

right there, boy, you're going to have me talking like this. You talk

11:46

about New Orleans. Something like

11:48

I'm at home. I understand what I'm saying. It's

11:51

code switching, John. He's code switching. Um,

11:54

I love it. So we

11:57

are, we are here. That's, that's the, that's the update

11:59

on what your. your boys have been eating,

12:01

but here on recipe club, sometimes

12:04

we do some cooking. And this

12:06

week we cooked a recipe

12:09

involving instant

12:11

potato flakes. Instant

12:14

potato flakes. Um, instant

12:17

potato flakes I grew up with.

12:19

At one point my dad took over cooking duties

12:22

from my, from my mom, uh,

12:24

when she went to work as a pharmacist

12:26

and there was a, uh, what

12:29

I think, what I, what do I refer to as a period of

12:31

discovery where, where dad

12:33

was figuring it out. He was just throwing

12:36

things at the wall, cooking, whatever he saw.

12:39

Chicken ketchup, Tori was a regular thing

12:41

at our house. I don't know why I have no, I

12:43

have no idea how he encountered it, but

12:46

probably most frequently we

12:48

would eat instant mashed potatoes

12:51

with shaken baked pork chops. This

12:53

is the, is probably the number one regular

12:55

food growing up. So instant potato flakes for me, I,

12:59

uh, I know they're a miracle

13:01

ingredient, but I ate too many of them. Did

13:03

you guys grow up eating instant potatoes like

13:05

this? Not

13:07

like that. Um, they were in

13:09

the house, but it wasn't really something that,

13:12

um, it's not like nostalgic to me

13:14

or anything like that. I've obviously played with them, but, um,

13:18

no, I don't have any close, close memories with

13:20

them, um, but they are phenomenal. Yeah.

13:22

The first time, uh, I remember the first

13:24

time I ever ate potato flakes was, um, for

13:27

making this recipe. Oh,

13:31

okay. I remember, I remember the first

13:33

time way back when, three

13:35

days ago, way back two weeks ago, way

13:38

back when, wait, but why John? I

13:41

don't know. I just never did. Like

13:43

I always had like the, you

13:46

got fresh potatoes. It's okay. It's okay.

13:48

Fresh potatoes. Yeah. It's okay. My

13:51

mom was like one of those Martha Stewart wannabe people.

13:53

So it was always, it was always a whole

13:55

scene. And she was a good old Martha wannabes and she

13:57

was giving you, but they're good. I made them for myself

13:59

just. to see what it was like. And I was like, damn,

14:01

I could actually just pass these office regular mashed

14:04

potatoes and like enough

14:06

butter and cream and it's like, who cares? Yeah,

14:09

it's great. I'm totally

14:11

converted. The instant potato flake has been around

14:13

since the 50s. It is,

14:15

you know, a product of that era of

14:18

convenience foods. And,

14:21

you know, it's the same... Fallout shelters. Yes,

14:23

Fallout shelters, convenience foods.

14:26

It's when we sort of all became aware

14:29

and enamored with the sort of processes

14:31

of, you know,

14:36

processed foods, you know, and

14:38

they didn't have this stigma they have today. It's like, oh, you

14:41

can make this into a crazy space

14:43

age thing. Like I'm all for it. That's amazing.

14:47

So

14:48

that's when they became popular. I think that

14:50

they, like I said, they

14:52

continue to be out there. I think they're not huge

14:55

now, but the process is cool.

14:58

Because they are basically cooked, then

15:00

dehydrated and turn into flakes. So if you've

15:02

never cooked with instant potato

15:05

flakes, you know, it is as advertised.

15:07

They're not like granules.

15:09

It's like little, it's like gigantic dandruffs

15:12

of potato that you rehydrate

15:14

with water or cream or whatever. And like John said,

15:16

they turn into pretty passable mashed

15:19

potatoes. But they're one of those

15:21

cool ingredients too, where you can do fun

15:23

things with them because of the nature of how they've been

15:26

processed. They're really good for sort of crusting

15:29

fish. I heard that even also they use them as snow

15:31

and TV, and like, and like, moves in TV. Is

15:33

that true? That's

15:35

what I heard. I don't know. It's like some DVD commentary

15:38

I listened to when I was like, in high school. What

15:40

a waste of potato flakes. That's

15:42

like, because they're like, because they don't melt. A fucking waste

15:44

of potato flakes, man. That's bad

15:46

to hear. I

15:49

can't believe it. It's like much rather. They

15:51

got hungry ass people and they got hungry

15:53

people. I'm not trying to be one of them other

15:55

starving kids type person. I'm just saying, but like legit,

15:57

how are you going to waste all that food? What do you want them to eat?

16:00

around for a moment. What do you want them to use? Actual

16:04

snow, you import from

16:06

places that live this place. There's

16:08

Bridget Bridget went to college in Oswego

16:10

and she said literally that part of that town's

16:13

economy is exporting snow

16:15

to other places, bro. Like they

16:17

send their snow out to be used. So

16:20

I don't know. You know what I'm saying? But potato flakes

16:22

man. Come on, bro. Let's eat them potatoes,

16:24

man. Are you shit? Come on, bro. Bridget pulling your leg,

16:26

dude. They export snow from Oswego.

16:31

That's what she told me. And if I'm wrong, that's not her. I

16:33

hope she hears. I don't see why she's like, Oh my God,

16:35

I can't believe you said that. That

16:39

was a joke, dude. It's going too far.

16:42

Oswego snow export. I

16:45

don't know. I'm Googling this

16:47

shit. She must have made it. Because

16:49

ain't nothing in Google. That's nothing

16:52

about this. But that's what she told

16:54

me, son. I don't know. You think they're filming? I don't know. I

16:56

don't know. They're like backing up a semi full of

16:58

snow. They're just like, all right, we got that Oswego snow

17:00

here. It's a big sign. Can you sign

17:03

for this year, Mr. Columbus? I

17:05

mean, someone's like, this is Oswego. Like

17:11

put it on their gown. They're like, this is potato flake,

17:13

man. Cut with potato

17:16

flakes. No, no, no, man. Whatever, man. Let

17:18

me use the potato flakes. Whatever. So

17:21

when anytime you look up these

17:23

instant potato flakes, the first thing that people sort of I was

17:25

looking at the history and everybody points to

17:27

the fact that dehydrated

17:30

and in fact, freeze dried potatoes go back

17:33

to the Incan Empire who have

17:35

it. Have you played with this in all of your sort of, you

17:38

know, South American travels, Brian

17:40

with with chunyo, like the dried Peruvian

17:42

potato? Have you ever encountered this? I've

17:45

never been to Peru somehow. So I've

17:47

not physically encountered it. But it has

17:50

it has definitely appeared in a lot

17:52

of things I've read about Peru, Peru,

17:54

because because of the altitude changes that

17:56

they have, Peru's got all kinds of fruit

17:59

fruit fruit just has so many different

18:01

types of vegetables, potatoes, quinoa, and

18:03

grains and all that kind of stuff. So it's quite

18:06

remarkable down there. But I haven't, have

18:08

not tasted one. It seems very

18:10

cool. But you know, it's like they would

18:12

basically lay out these little potatoes and I think

18:15

potatoes come from there and

18:17

would basically freeze dry them literally

18:20

in the freezing weather and

18:22

dry them and become portable and long lasting.

18:25

But that's not what

18:27

we cooked with. We cooked with instant potato flakes. I

18:29

wanted to ask you guys this. What

18:32

are the best dried

18:34

foods? Mmm.

18:37

Dried? Mmm. Like

18:40

freeze dried? Define dried. I mean, let's

18:44

say, let's say not freeze dried. Let's

18:46

say just a dried

18:48

food. I'm like, you know, like not so not,

18:51

I'll tell you this is not dried fruit. It's

18:53

not dried fruit. I was going to say strawberries. Dried

18:58

or freeze dried strawberries? Freeze

19:00

dried, no. Wait, you like dried,

19:02

like dried raisins, strawberries?

19:04

They're like, yeah, they're so good. Or

19:07

apricots. Yeah. Well, I love

19:09

raisins. I guess, I guess, I mean, I can't

19:11

even, I mean, raisins are phenomenal. Mangoes

19:14

guys. Mangoes. Mangoes.

19:17

Mango. Mango is really good. Yeah. Fuck

19:19

yeah. I mean, I guess there's some dry fruit. I don't know. I just like,

19:21

I don't like dry apricots and all that kind of shit, man. I don't

19:23

know. Dry apricots, rock. I like to dip

19:25

them in chocolate, make little Christmas candy.

19:27

Yeah. Are you guys, are you

19:29

jerky? Are you jerky boys? Never,

19:33

never. Never.

19:35

Never been a jerky type because it's too hard on the teeth,

19:37

man. I see people eating jerky and they're like,

19:40

I'm like, are you fucking, why do

19:43

you think you're a lion or something?

19:47

It is a flat out

19:49

note on the jerky from these guys. Oh, I'm a

19:51

jerky. I'm a jerky maniac. It's an absolute negative.

19:54

That's me out there. That's

19:56

me, dude. But why? Like what?

19:58

I don't, I don't never understand. I just did the appeal to

20:01

eat tough, dry meat. I

20:03

just feel like I'm fighting my

20:05

food and I'm gonna win. If

20:07

you're camping or something, Chris, if you were out in the wilderness,

20:10

lost and you had to eat that, I would support

20:12

that. But just if you're sitting right now and you pull out

20:14

some jerky in New Orleans and you start yelling, why are you

20:16

eating that? What is the purpose? That's

20:19

what I saw. I'm never like cruising

20:21

the street eating jerky. I'm not just like,

20:23

I got some of my pocket. I'm not like a fur

20:26

trapper. I'm just like, I

20:28

like to sit on the couch and have a swim

20:30

gym or something. What's

20:33

this? Oh, post workout. That's your

20:35

post. So like, when would you eat this? Like when? When

20:39

would I eat this? When I'm like rifling

20:41

through the kids snack drawer, trying

20:43

to find something that's not healthy and I

20:46

find like one. Why are your kids, you give this

20:48

to your kids, jerky? Yeah, sometimes I'll eat a little jerky.

20:51

You know what? I'm always so disappointed

20:53

by the amount of jerky that comes in the packages. Like

20:55

in these big ass bags and there's a dehydrator

20:58

package and then it's like four pieces of jerky

21:00

and it's like the plastic to jerky ratio is

21:02

like way. I agree. Oh,

21:05

but what the hell man? What's the one

21:07

that's the skinny tube Slim Jim? Slim

21:09

Jim. Yeah, I love a Slim Jim. Okay. That's

21:12

this. It's like a skinny tube. Skinny

21:14

tube. Easier to buy. Is that jerky or

21:16

is that more like a sausage? Is Slim

21:18

Jim jerky? I think Slim Jim is sausage

21:21

actually. You're right, JDB. I think it's more

21:23

of a snappy sausage, but it's a dried cured

21:25

meatball. I love it. I've

21:28

played with Slim Jim like a couple times

21:30

years ago and I think I enjoy it. In

21:34

your wild, wild days. What

21:38

about here? I looked this up as

21:40

I was thinking about like each

21:42

of your respective worlds because we're going to dive deep

21:45

into the world of Brian

21:47

Ford here. This is a baking centric episode.

21:50

But as I was sitting here thinking about instant

21:52

potato flakes and the idea there, right? Like

21:54

you just sort of, you have water and

21:56

you've got mashed potatoes. It does

21:58

appeal to this kind of. space

22:00

age Americana thing, you

22:03

know what I mean? Do you remember in the, JDB

22:05

you must remember this, do you remember in the fifth element where she like puts

22:08

a plate with some pills into a microwave and

22:10

then she's like, ooh, chicken, good. And

22:12

it comes out like a whole chicken. I think of it all the time.

22:15

That's the dream, right? Or

22:18

like in Back to the Future 2 and the

22:20

little baby pizza comes in and it goes, beep, and it's like

22:22

a big pizza. Exactly. Like this is central

22:25

to sort of science fiction fantasy,

22:27

right, like food in the future and you'll

22:29

be shrunk down instant and

22:32

you'll pop it into a machine and it'll come out perfectly

22:34

sized and steaming

22:35

and hot and brown. So I was

22:38

thinking about you

22:39

John and I was like, is

22:42

there dried alcohol? Is there instant alcohol?

22:45

Could I just like add whatever, could I

22:47

add alcohol powder to any liquid

22:50

flavor and just create something? I

22:52

don't think so. Well, John, I googled

22:54

it. What? The Japanese have invented

22:56

it. There is some kind of instant

22:59

alcohol but I

23:01

think when you sit and think about it for one

23:04

second, alcohol powder, it's

23:07

actually not dried, I guess. It's like micro-capsulized

23:10

or something. So they apply the alcohol

23:12

to the substrate. It's not actually like

23:14

the ethanol in solid form. It

23:17

is the alcohol. It's like dried water, you can't do that. It is the

23:19

alcohol but it's not dried. It's micro-encapsulated.

23:22

So I think they can combine it with whatever, maltodextrin,

23:24

whatever. It has the effect of like you

23:26

just add water and it becomes

23:29

alcohol. And I was like, whoa, that'd be amazing.

23:32

Like I can turn any beverage alcoholic

23:34

just by. He snored it. He's breaking

23:37

it. Jiminy,

23:40

Jiminy Cricket. Probably,

23:44

probably yes. I mean, you can snort it.

23:46

You can boof it. You can boof it. You can

23:48

do anything you want with it. But I think then

23:52

it took me all of one second to be like,

23:54

oh, that should never be legal. I

23:57

kid you. It's a really bad idea because you could

23:59

get so. You get because you just eat it and

24:01

then you get so drunk and then you would probably die Yeah, and

24:03

it would probably turn you into alcohol.

24:05

What if you just ate the powder and it was like

24:08

liquid I'm turning this human into alcohol

24:12

That does sound dangerous but for a second

24:16

For a second you were like that sounds awesome No,

24:19

I drink pretty much only red wine. You

24:21

want to have alcohol that you ketamine? Well,

24:24

that doesn't sound you don't need drink red

24:27

wine What if you could just sprinkle a little powdered alcohol

24:29

into some grape juice and be like there's my red wine Would

24:32

that be convenient? No,

24:35

no, I don't think so because wine comes from natural

24:37

fermentation I don't know. I don't know

24:40

some powders are gonna do it for me. But you

24:42

know It doesn't doesn't sound

24:44

appealing to me Chris. I'm Disinvited

24:46

from for my there's a brand. I just

24:49

I just Google there's a brand called alcohol And

24:52

it's powdered alcohol it's powdered alcohol. Yeah,

24:54

it didn't look like it's in the UK or something. I

24:56

had to see this I was like,

24:59

there's so much more sophisticated than us there All

25:03

right wildly off topic we have

25:05

a bunch of recipe submissions for

25:07

not powdered alcohol because these guys won't

25:09

come with me on Powdered alcohol we

25:12

got a good number of submissions for instant potato

25:14

flakes We got I'll run through these

25:16

as quickly as I can man We got a lot of these instant

25:19

potato left side by Eric mensch dad's

25:22

butter horns from Hannah Vickers Thanksgiving

25:24

dinner Alexander flowers potato

25:26

candy from Katherine Cunningham has

25:29

not missed the recipe club yet baked

25:31

Alaska meatloaf from Adam Saffron

25:33

sourdough bread from Brandon Dean LeBlanc

25:35

families a cadian style tortilla tortilla

25:39

something from Kirsten Westlow

25:42

black garlic mashed potato balls from Mary Bennett

25:45

also a frequent submitter and fancy mashed potatoes

25:47

from Cindy Nelson Brian

25:51

which one do we fake which one do we make?

25:54

so Make yes, that

25:56

is the correct word for me make These

26:01

were all some interesting submissions, but the dad's butterhorns,

26:04

I just, as soon as I saw that, I

26:06

was like, I don't know what that is, but we got

26:08

to make dad's butterhorns. So

26:11

that's where we landed. Papa's

26:13

butterhorns. Papa's butterhorns. I hope you

26:15

all abided by the rule that we came up

26:17

with me. We chose dad's butterhorns, which was

26:20

you cannot look up what a butterhorn is before

26:22

you make this, and I wanted to see what everybody ended

26:24

up with. But the recipe

26:27

from Hannah Vickers. No one told me that was a

26:29

rule. John, you cheater. Well,

26:32

because I'm subbing in for Dave, so he would have cheated.

26:35

He didn't get true

26:37

to form.

26:38

Hi, this is Hannah Vickers, and this is my

26:41

dad's butterhorn recipe. Food

26:43

was a big part of life

26:45

growing up, you know, cooking from scratch.

26:48

So it was something that everybody participated

26:50

in. Both parents cooked. My dad

26:52

was the baker in our family. I

26:54

don't remember ever not

26:57

having homemade bread at home. Other kids would

26:59

come to school with like Wonder bread sandwiches

27:01

and whatever, and it was always homemade bread

27:03

for us. This recipe, his butterhorns

27:06

were known as like his signature

27:08

steak. So any time

27:10

there was like anything

27:13

even slightly special

27:15

happening, there were butterhorns,

27:18

whether it was a holiday,

27:20

getting invited to someone's house, whatever

27:23

it was, there was going to be butterhorns. It was

27:25

basically the expectation that if we

27:27

were coming, butterhorns

27:29

would be there.

27:30

It is a recipe that

27:32

I think Brian also was gravitating toward

27:34

because it was on a,

27:37

written on a recipe card and had,

27:40

could not have had simpler directions. It's

27:43

potato flakes, dry milk, milk,

27:45

honey, sugar, shortening, salt, eggs,

27:47

vanilla, yeast, water, and flour,

27:50

mixed in some potato flakes with some flour, dry milk,

27:53

sugar, and salt, add milk, proof yeast, shortening

27:55

eggs, honey, vanilla, and more flour need, let

27:58

rise, roll out, let rise, and then bake. the

28:00

entire recipe, which

28:03

I love. No, actually, it

28:05

says they attached something else. We all didn't

28:08

provide it, it seems. They attached something

28:10

else that showed the shaping. It says it in the note.

28:12

It says, I have also attached how it shaped,

28:14

and I didn't see that. Wow. Nice

28:17

little play. No, no, no. The shaping

28:20

of the dough is in the original recipe. I was familiar

28:22

with it, but I didn't copy it over. Is that

28:24

what they said? I don't think we're supposed to get it. It says

28:26

that we got it. Yeah, it

28:29

was more fun if we had no idea what a butterhorn is, and no

28:31

idea how to show it. It was

28:33

way more fun trying to make

28:35

it without knowing, but I was like, man, I wish I could see

28:38

what that was. I really do. So this

28:40

is the kind of recipe I think that we all really

28:42

love on the show. It's a legitimate

28:45

family heirloom. I think it would originally started

28:47

as a better homes and gardens recipe that evolved

28:49

into a family recipe. And then, obviously,

28:51

it was passed from generation to generation.

28:55

Super simple directions that aren't sort of

28:57

overwrought

28:58

and ridiculous. A lot of choose

29:00

your own adventure to this stuff.

29:03

We love this kind of recipe,

29:05

even though we didn't know what a butterhorn was. But

29:07

as we do here on recipe club, we make

29:10

the original in our studio, which

29:12

at some point you'll see in a video. But we also

29:15

make it a little harder on ourselves by

29:17

taking a spin on the wheel of death. I'm sitting

29:20

in a hotel room in New Orleans, so the wheel of death is nowhere

29:22

near me. Usually it's sitting right behind me comforting

29:25

me. But we

29:27

each landed on a different constraint

29:30

under which we had to make this

29:34

instant potato dad's

29:36

butterhorn. Dad's

29:40

butterhorn is just like just I know it's

29:42

a totally innocent name. It's perfect.

29:44

It really does not sound. I don't know if it's

29:46

innocent. It's just, it doesn't sound. I feel

29:48

like I'm being frank here. Like

29:50

someone's like someone sees you a search injury, search

29:53

history. They're like, dad's butterhorn.

29:58

I had to change my safe settings. Yeah,

30:00

I had to go incognito to search for this day. Richard

30:05

walks in, you shut your laptop really quick. It's

30:08

like, oh no, no, no, no, no. It's not

30:11

what you think, man. It's just, it's dad's

30:13

butterhorn. At

30:16

least it's not daddy's butterhorn. Um,

30:19

he's not your stepdad, butterhorn. Oh

30:21

my God. Oh my God, dude. Um, holy cow.

30:24

Okay.

30:26

So JDB was assigned stepdad's

30:29

butterhorns and no, JDB, you absorbed

30:33

Chang's assignment, which

30:36

was to do a few. Yeah. Although I actually think

30:38

I assigned it to him when he wasn't there and then

30:40

I ended up

30:49

getting it. I think that's exactly true. I think we

30:51

spun this intent of Dave doing it. Yeah.

30:54

Just like, just hitting it.

30:57

Exactly. Exactly. Shoot

30:59

and zingers your own way. So

31:02

JDB made, uh,

31:03

papa's butterhorns,

31:05

uh, fusion style,

31:08

fusing it with Peruvian cuisine,

31:10

which seems fitting given what we're talking about

31:12

earlier. Yeah. Brian

31:15

Ford, you landed on double taxation.

31:17

So I think I maybe gave you these two

31:20

double taxation which I thought would

31:22

be okay. I didn't know you're going to be making this in

31:24

a hotel room, uh, in

31:26

Canada when I assigned this to you. Neither

31:29

did I, but it's okay. You got the assignment

31:31

to make this Lux spend

31:34

money elevating this thing, making it fancy. And

31:37

you had to be one element

31:39

of this had to be handmade. And

31:41

I think we said you had to hand make the

31:44

potato flakes. So I'm eager to hear. Yeah,

31:46

you did. That worked out. I

31:49

think I also landed on double taxation.

31:51

I ended up with a budget so

31:54

I couldn't spend more than $20 or $25 and using it with Mexican. baking.

32:01

So those are the three tasks.

32:05

I don't know. You make Guernitos. That's what

32:07

I would have done. I made something. I made

32:09

something. I made a little something. I don't

32:11

know. I was proud of it, but we'll see. Okay.

32:15

You want me to just go? I'll go. I think

32:17

mine is probably actually the closest to the original version

32:19

of this thing. So as far

32:22

as budget goes, this

32:24

was not a challenge to standard

32:26

budget. These are all

32:28

very affordable ingredients to

32:30

start out with. And I had almost

32:33

all of them at home. So the only things I had to buy

32:36

were the potato flakes, the

32:38

dry milk.

32:40

And

32:41

instead of shortening, I bought

32:43

lard because I wanted to make a Concha.

32:47

So I've never made Conchas before. I've

32:49

always wanted to. I always think they're like

32:51

the coolest looking baked good in the world.

32:54

Just, the Mexican

32:57

pan dulce with a seashell

32:59

pattern of a

33:03

sugar crust on top that looks like a seashell. And

33:05

they come in all sorts of different colors and

33:08

usually are chocolate or vanilla. I mean, Brian, I'm

33:11

mutilating this. You tell me something about it.

33:13

You're not. That was perfect. Okay. I

33:17

knew this was a bad idea because I was

33:19

walking straight into Brian Ford's house

33:22

and just being like, I'm going to

33:24

do this. I'm going to do this. But I looked

33:26

at the recipe and I thought it's

33:29

an enriched,

33:31

super

33:32

buttery dough, a

33:35

lot of fat. And I thought that

33:38

to me translates easily.

33:40

But I know that traditionally,

33:43

I know you make a lot of Conchas with shortening now, but

33:45

you, I think traditionally or maybe more traditionally

33:48

with lard. So I wanted to use lard. So I

33:50

bought lard and said, and then the only other purchase I had to make

33:52

was a little food coloring, a little

33:54

powdered sugar so I can

33:56

make the topping. So

33:59

otherwise I made. this recipe,

34:01

I made the dough basically

34:03

as instructed, you know, instant potato flakes and

34:05

flour and dried milk and I used

34:08

instant yeast so I didn't, I used

34:10

like, you know, red star instant yeast, so I didn't proof it, I just

34:12

added it straight into the dough, which

34:14

I think works fine if, you know, you have

34:16

good healthy yeast. I

34:20

never looked up the shape of this thing, which was, which

34:22

I didn't have to because I was making into a different shape. I proofed

34:24

it once, I split

34:27

it up into little balls, proofed it again, baked

34:31

it and then the only difficult part was,

34:34

I'll tell you what, I had no idea,

34:36

I've eaten a lot of conchas and I had no idea

34:38

what the topping was, I had no idea

34:41

whatsoever. Yeah, what is that? So

34:43

I tried,

34:45

I didn't Google it, but I just assumed

34:48

it was more large

34:50

or shortening or some sort of fat was going to be the basis

34:52

of it and then sweetened with,

34:55

with, with powdered sugar

34:57

and

34:59

I started trying to make it into kind of like a marzipan

35:01

type of thing, but I was like, this needs more flour,

35:04

so I added flour once I was like, this is not, this

35:06

is frosting, so far this is frosting, so

35:09

I added some flour, it was,

35:11

and

35:14

then food coloring and it looked, it

35:16

looked great, I was, it was, I was feeling very hopeful, but the

35:18

one thing I would say is I was

35:20

having trouble working with it until I

35:22

decided to sort of like sheet it out and then freeze

35:25

it or like put it in the refrigerator so it was cold

35:27

because like as soon as you touch it, it's just going

35:29

to start liquefying and melting away or whatever,

35:31

but I,

35:34

I, well, not liquefy,

35:36

but you know what I mean? It's like, if you manipulate it

35:38

too much, you can't slice it, you can't... to

35:43

make that, to make that cuvierta one-to-one

35:46

on, on the fat and sugar, one-to-one

35:48

fat powdered sugar and then a little more flour.

35:50

So it's like if you do 50 grams butter, 50

35:53

grams powdered sugar, something

35:55

like 75 flour, that's like somewhere

35:57

in that range is going to get you that per, like you could like

35:59

plate up. Okay, that's yeah, I think I was pretty close

36:02

But I think like it was like I said, it was just like that melting

36:04

point of the lard seemed very low It

36:06

wasn't like it was fine. It was just

36:09

like hard to slice

36:11

into a round and shape and

36:13

design if it wasn't cool, so I made

36:15

it cold and then I'll

36:18

tell you what guys I am I Feel

36:22

like I did a pretty good job of this thing like

36:25

I I yeah, I colored them red

36:27

Let me see if I can find a photo real quick for you, I

36:30

want to see your red contrast This

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37:09

now. It's a question while Chris is figuring us out. Yeah,

37:12

it's a baking questions This is why so, you know that

37:14

I've ever had melon pan like the Japanese bread

37:17

Is that this is that like a version of contra because

37:20

I always feel like they're kind of the same they look they A

37:23

lot. Yeah, I mean they look very similar that

37:25

the topping is usually thinner

37:28

on those But

37:31

there yeah, I mean it's it's a sweet Yeah,

37:34

they look the same They

37:37

have a lot of the same qualities for sure. Oh My

37:42

little conscious they look pretty good right look at that.

37:44

It's not bad that so Where's

37:48

that? Where's the where's the butter horn? Like

37:50

where's that? Where I turn I'd use the butter

37:52

horn and turn it into a concha Man,

37:54

that's the whole that's the whole you just made it.

37:56

You just made a concha. What's I saw? I could

37:58

barely make a coach I would make a butterhorn

38:01

coach show how am I supposed to do that? I didn't

38:03

know a butterhorn worked out! I was expecting

38:05

you to say, I would know, I was expecting you to

38:07

say, I

38:10

took the dough, shaped it into some fucking

38:12

horns, and then put the guillarta on and

38:14

had, I was expecting to see some like

38:17

red devil horn type shit. Oh you know what,

38:19

Brian? You just, you just show me some coin.

38:21

You know what, Brian? That's what my butterhorns look

38:23

like, okay? So no judging what,

38:25

what does dad's butterhorns look like, alright? Maybe

38:28

your butterhorns look like that. Everyone's

38:30

butterhorns are unique and special. You

38:33

both look like butterhorns, James.

38:37

Are they not supposed

38:39

to be shaped like horns? I mean it's in the

38:41

name, no. I just, they're dad's butterhorns,

38:45

and my butterhorns are round and full

38:47

of this, okay? Maybe we're not allowed

38:49

to work out our butterhorns enough to get them shapely

38:51

and horny, but you know, that's just what mine

38:53

look like. No, but for

38:56

me, for me the greater point here, like

38:58

I'm not even, I'm not messing around. Like I could have, you

39:00

know, I could have made it into a horn shape, but I was like, I

39:02

just like the idea of

39:05

this,

39:06

this kind of a dough being

39:08

like, whether it's

39:10

being in a panaderie or like

39:13

in dad's, you know, oven

39:15

or in France, it's like this,

39:18

the essential thing at its core

39:20

is the same, you know what I mean? I love

39:22

that part of it. And so for me, it's like the

39:25

only difference between dad's butterhorns

39:27

and conchas is the shape. Like that's literally

39:30

it, right? Like it's basically the same stuff.

39:32

Well, the potato flakes was not a difficult thing. I

39:36

was going to ask you about the potato flakes, and I'll

39:38

hear about this when you guys get to yours. I was like,

39:40

this is a small amount of potato flakes.

39:43

I don't really know what the hell the point of potato

39:45

flakes is in this thing, to be honest with you. Yeah,

39:49

I mean, it's not a substantial

39:51

amount of potato flakes. I don't really

39:54

understand the purpose of it, but you wouldn't,

39:57

I mean, I wouldn't put water or potato

39:59

in abundance. though. It's usually just milk,

40:03

just whole milk and not milk

40:05

powder either, but that's just

40:07

me. You get a

40:10

more like succinct situation

40:12

because of the fat. So that,

40:14

I mean, I think like this dough is not

40:17

exactly pan dulce though, but it seems to have worked.

40:19

I mean, it is dough. I don't know what the

40:21

potato flakes really did in it at one cup because

40:24

you're talking about the, you got seven cups of flour.

40:27

Oh, I cut it in half by

40:29

the way. There's no way I'm going

40:31

to eat. I can't take this so much. Dad's butterhorns.

40:36

I mean, this recipe itself is, I mean,

40:38

seven cups of flour, you know, that's

40:40

all of my flour. How much butter? That's all the flour

40:42

I have. It's so much. That's

40:45

all the flour I own.

40:47

It's not even a cup of fat in

40:49

here, which is like, I

40:51

hope you added more fat to it because I mean, you

40:53

need to at least be around 30% fat

40:56

to make a good, like somewhere between 25

40:58

to 30% fat to make a good. I

41:02

was really happy with the

41:05

tenderness of dad's butterhorns. They're

41:07

very tender and fluffy.

41:11

Dad's concha. Let's get

41:13

into who should we go to next? You want to

41:15

start talking about this potato flake, Brian?

41:17

You want to talk about your adventure? Oh,

41:21

man. I don't know if I'm going to make my heart

41:24

out. They're going to come banging at one o'clock. I'm going to be like, fuck,

41:26

man, I'm going to be still talking about this bullshit I did. All right.

41:29

Yeah. I

41:33

had some scheduling issues. I was

41:35

traveling for one show, traveling for another show,

41:37

and in between I had to fire my head baker at the

41:39

bakery and it was kind of a situation.

41:42

So they're like, fuck, I was like, when am I going to do this? Finally

41:45

got this on the books and I got settled here

41:47

and I

41:50

get to this hotel room. It's nice, nice, sweet,

41:52

but there's not even a fucking mic. Sorry, man,

41:54

it's cursing. There's not even a microwave in this place. And

41:56

I'm like, man, all right. There's

41:58

not a microwave. Obviously, I'm on set

42:01

of a baking show, but I can't.

42:02

It's hard to do. I can't just be like, yo, I need to

42:05

use this. Yeah, I couldn't do that.

42:07

But I bummed an induction from them. I was

42:09

like, okay, what can I do? I was like,

42:12

I just kind of got an induction burner. I

42:14

brought that back, and I was like, okay, so I

42:16

got to bake this. I want to make this. At

42:20

first, I was like, I'll get a Dutch oven.

42:22

I'll heat it up really hot on the induction and put

42:24

some kind of manipulator in there to put the dough

42:27

onto bake. I was like, that's

42:29

done. That's not gonna work. So I got

42:32

a cast iron, and I was like, well,

42:35

there's a lot of different types of bread in the world. There's

42:38

flatbreads tortillas, and I was like,

42:40

there's also fry bread. There's

42:42

also fry bread. So I made

42:44

a dough. I'll get to

42:46

the potato part in a second. I'm trying to set

42:48

the scene for you of how the situation

42:50

happened, how I was able to make this. I made a fry

42:53

bread out of this recipe because

42:55

I was in the hotel room with an induction burner. So

42:57

that's how that happened. I was also

42:59

able to procure a dehydrator, Chris Yang.

43:03

I was able to procure a dehydrator because I

43:05

actually, the funny thing is I forgot

43:09

this episode. I knew it was luck, so I was like, all right, I gotta do

43:11

luck. And then I went and re-listened.

43:13

I was like, wait, I was like, wasn't there like two things you

43:15

told me? I couldn't find anything in the email. So

43:18

I go and re-listened to this thing, literally

43:20

at the 11th hour. And Chris

43:23

Yang's voice was like, I want you to hand

43:25

make the potato flakes. I'm like, bro, like

43:27

really? How did you really say

43:29

that? So I'm like, okay, tall

43:32

task. And

43:34

I'll try to walk you through the process of just the dough and then

43:36

I'll get into Lux Sound, baby. Cause we going all the way

43:38

to Lux Sound. Cause we out here in Canada and they got some fire

43:41

luxurious things here that you can use. I

43:44

mashed, I boiled them, peeled

43:47

them, let them cool completely, potatoes, just

43:50

nothing fancy. I didn't go Lux Sound on the potatoes.

43:52

I just found a bag of potatoes. Not a

43:54

baking potatoes, like a nice gold

43:56

potato, like

43:59

a nice potato that you would.

43:59

want to eat mashed.

44:01

Boil them, peel them,

44:03

cool. Grate them,

44:06

dehydrate overnight. They went bye-bye. Luckily,

44:08

dehydrate is cheap. You can get one for

44:10

like 20 bucks. They went bye-bye overnight. And like

44:13

the funny thing is, Chris, about

44:15

you making me hand-make potato flakes is

44:18

that all you do is rehydrate them back into their

44:20

original form. I was like, I

44:24

cannot believe you

44:26

made me. I just

44:29

put it into a bread mix. I was like, I didn't

44:31

even need to dehydrate these. And quite frankly,

44:33

you should be punished for doing that. You should

44:39

be docked. You were excited about this. You were fine

44:41

with this. You used nicer potatoes. You had an opportunity

44:44

to add a little zhuzh,

44:47

a little Brian Ford magic to the dehydrated potatoes.

44:50

You could have done something cool with the potatoes. But

44:53

Chris, I'm in a hotel room. Don't talk

44:55

to me about doing something cool with the potatoes. I'll tell you

44:57

where a lot of times came in. Listen,

45:00

a dough like this, the potato,

45:02

I could use the most expensive potato in the world

45:04

and you're not going to, you're not going to taste it in a dough

45:06

like this. And that's why I didn't splurge on potatoes.

45:09

Yeah. Trying to comfort.

45:11

You're blaming me for

45:14

this. I think, I think I'm very happy

45:16

to, I actually want to know. You are literally to

45:18

blame. It didn't work though. Like it would, would

45:20

you? Yeah. All right. So I'm a break, I'm a breakdown

45:23

the truth of what happened. So I

45:25

made the dough. I didn't, I

45:28

looked at the ingredients and I kind of just, I have a, I

45:30

have a potato roll recipe and stuff like that.

45:33

I, I, there's not enough fat in this recipe.

45:35

You could use a little more egg. You could take

45:37

out the water, just use whole milk. There's

45:39

a lot of ways. I think that, you know, this recipe, look,

45:42

I'll do respect to dad's butterhorns and

45:44

the original jotting down. It was a nice

45:46

little starting point for me to visualize, you

45:48

know, what I needed to procure. Got some stone

45:51

ground flour, like, you know, spent a little bit

45:53

of money on that, but I

45:56

fried it in oil, in the shape of horns, in

45:58

the shape of a knife. shape

46:00

of horns because I'm like, isn't

46:02

that part of the whole situation? They're called butter

46:04

horns. All right. Nice fry. Got

46:06

a nice lift. And

46:08

I went

46:11

to, uh, oh no, instead

46:13

of the honey, I used a certified

46:16

organic maple syrup from Ontario. That

46:20

was quite expensive. And it was, I

46:22

mean, let me tell you, I went to this, um, this

46:24

other show I was doing in Quebec last

46:26

week or two weeks ago, I got, I went to a maple farm

46:29

for the first time where they, where they tap and everything,

46:31

but it's different level. It's crazy. It's different. It's different

46:34

level. And I was like, you know, I was, I was like,

46:36

Oh, that maple syrup. She'd ain't that. Now

46:38

you're white, bro. And then when you, and

46:41

when you go and drink that syrup from, from

46:43

where it comes like that, boy,

46:46

I got some of that. It was quite, it was like 50 bucks for

46:48

a little bottle. I was like, yeah, it was Lux down, added

46:51

that into the dough instead of the honey. And I think that

46:53

definitely elevated the flavor of the dough. But

46:55

where I really went Lux down is there's this, uh,

46:58

high end, high end meat shop

47:00

here in Toronto that carries

47:02

a line of duck foie gras that's

47:05

made in Quebec. And I plated

47:08

the fry bread, my horns, my

47:10

nicely fried butter horn fry bread. And

47:13

I served it with the foie gras

47:15

on top and a little more of the maple syrup.

47:18

And the foie gras was quite expensive. It was

47:20

literally like a hundred bucks just for that. For

47:22

like a little bit. Let

47:25

me tell you all about dad's

47:27

fry bread, butter horn with foie gras and

47:30

organic maple syrup. It was fucking

47:32

divine. It was

47:35

bro. It was like, it was Michelin dining in the

47:37

W baby with a, with a, with an induction burner.

47:39

So you could try me, Chris Ying,

47:41

but I'm going to take you to Lux sound. And I'm

47:44

going to get you, and I'm going to get you revved your engine. Hey

47:46

man, I, uh, wow. I'll

47:48

take a ride to Lux town with you any, any time, man. Anytime,

47:51

anytime I'll get on that train to Lux town. Yeah. I think

47:53

I just moved into Lux town. That

47:57

was my first time having like real foie gras, I think.

48:00

I think that was my first time having like... You know,

48:02

okay, now I know you're lying. Because

48:04

I had it with you at Claude in

48:06

New York, my friend. So now I know everything

48:09

about your drinks a lot. You don't remember

48:11

our meal? There was like

48:13

a... Well, we were...

48:16

I was a little loopy that night, let's just say that. I

48:18

don't remember what the hell we were eating, dude. Okay,

48:21

the second time. Was it Duck?

48:25

No, Goose. But that

48:27

sounds delicious, man. That sounds really, really

48:29

outrageously delicious. It was

48:31

quite good. Best meal ever cooked

48:33

in the W. I feel

48:35

like the hotel, the hotel... Like

48:39

the nightly raid, that definitely also counts

48:41

for the looks. Yeah, for sure. Bro,

48:44

you want to know. The

48:47

content's great. The content's great. I can't wait for y'all

48:49

to see it. It's super exciting.

48:52

JDB. Bring us home with

48:54

the Mexican butter. Alright, so here's... I

48:57

was doing Peruvian butter horns. And

49:02

I actually, I wish I didn't

49:04

look up what butter horns were supposed to look like.

49:07

Which there is basically just croissants, right?

49:10

I was fully prepared to pile

49:13

up some dough on a baking sheet. Like

49:15

a toast. Bake them for

49:17

the horn. Like,

49:19

what? I was prepared

49:22

to do that. And I was like, you know what? Let me just see what these

49:24

look like. You should have done that.

49:26

It would have been so hilarious. You

49:29

should have done that. I wish I knew.

49:31

I wish I knew. It's just the biggest regret of my life. But anyway.

49:34

Just really quick, JDB says I wanted to pile

49:37

them up on a tray like a

49:39

chode. I

49:41

mean, that's butter horns, man. Oh

49:45

my god. Because you know

49:47

that's how they would have come out. It wouldn't have

49:49

been some sharp devil horns that you could have let go of. No, it wouldn't

49:51

have been. Anyway. It's

49:56

like a real lumpy base. You know, it would have been enough.

49:59

So I... I'm

50:01

trying to do Peruvian cuisine here. And

50:03

so I'm looking up

50:05

various things and I found something called a Kalsa which

50:08

is like a potato casserole kind

50:10

of thing that has a little bit of like a tuna

50:12

salad or a chicken salad or some sort of like

50:15

little meat kind of situation in the middle. It's

50:17

sort of like a little trifle where it's like a layer

50:19

of mashed potatoes that are sort of like congealed

50:21

and then there's like

50:23

a meat situation and there's another one on top

50:25

and it's like a nice little Peruvian dish.

50:28

So what I did is I took

50:32

the butterhorns recipe and I felt

50:34

it was like kind of sweet so I didn't want to do like a savory

50:36

recipe with like you know

50:39

the vanilla extract it just seemed like it wouldn't have been that

50:41

Congress. So what I did is I switched out the

50:43

regular milk powder for goat milk

50:46

just to give it some like acidity kind of

50:48

make it nice. And then

50:50

I also so remember the

50:52

Lomo Saltado recipe from last season

50:55

I actually still have the

50:58

the ah I'm a real paste

51:00

in my refrigerator from that. So

51:02

I just dumped that in the in the in

51:04

the dough recipe. Wow. To

51:07

make it like a little spicy and give it like a little a little

51:09

edge and kind of colored it a little bit too. That's

51:12

garlic based though right? It's like kind of garlic

51:14

and chili. That's dangerous to put into the dough.

51:16

It's really good. It's good. And the

51:18

thing is the recipe there's it makes so much dough I still have a

51:20

huge ziplock bag full of frozen uncooked

51:24

chode butterhorns. I

51:26

should actually just melt them I saw them out

51:28

and then reshape them into chode. Somebody

51:31

should tip off the police. And so it's a

51:33

Chant D'Averi has a freezer bag of chodes and

51:35

it's it is it's like you

51:40

are you don't want to see my freezer. And

51:44

in your freezer. Just like

51:46

mushrooms. So like I

51:48

want so I want to make like a kind

51:51

of a casserole like layered. So

51:53

I made some butterhorns that were more

51:55

like spiraled so I could so

51:58

I could layer them as a little almost like a little

52:00

sandwich. So I

52:02

baked all those up and

52:05

then I made a tuna tartare with like

52:07

jalapeno and avocado and

52:10

like some lime juice and just like a little salt and pepper,

52:12

tossed that up and then I took

52:14

one of the butter horns,

52:15

sliced it in half,

52:18

put the ceviche situation in the middle and then

52:20

made a whole little sandwich and it was like a little JDB Mc

52:23

butthorn. Butter

52:25

horn. Yeah. Well, and in Peru,

52:28

they have a pandeyema shape

52:30

just like you described. So I got

52:32

you maybe you knew that or did not know that but I'll

52:35

give you points for that. I'll give you points for

52:37

that. I actually didn't know that. So

52:39

yeah. Yeah. Yeah. That's the assist

52:41

but it sounds like you made a little Peruvian

52:44

pandeyema. That sounds quite good, my

52:46

friend. Great. I'm looking at this KAUSA.

52:48

Peruvian is very cool too.

52:50

It's like a little

52:52

what is it? The KAUSA. It's like a little trifle,

52:55

like a little casserole kind of situation.

52:57

I think usually the potato element

52:59

is more like

53:01

pasty. It isn't like baked but for

53:03

this it figured since it was like a potato recipe,

53:05

it works

53:07

perfectly. So it reminds me of have you ever heard of, have you

53:09

guys ever heard of herring under a fur coat?

53:11

Do you know this dish? No. Okay.

53:14

It's a cool dish anyway. It's a Russian dish

53:16

and it's like a kind of land. It

53:18

also sounds like it's like in the same search

53:20

history as butter horns. Yeah. Herring

53:23

under the red coat. I

53:26

like to do all my searches on the dark web. Dad's

53:29

butter horns and herring under a fur coat. That

53:32

sounds amazing, JDB. That's the Peruvian

53:34

version of Dad's butter horns. We have taken Hannah

53:38

Vickers Dad's butter horns all

53:41

over the place, all over the

53:43

place to to

53:46

Lux Town and the W to Panadaria

53:50

to the dark web. We've

53:52

taken them all over to

53:56

places he never thought he would go. To Lima. Um,

54:02

dad, it was great traveling with you this week

54:04

on recipe club. Uh, we

54:06

only have our, we only, we're,

54:08

we're fortunate enough to have Gabby

54:10

as our producer in the booth here.

54:13

We're all in kind of a remote situation here.

54:15

So you just lost the episodes. Um,

54:19

he just made a Concha. So, so

54:22

listen, I get to tell you that. I

54:25

also happen to be Gabby's employer. So you

54:28

guys, um, so

54:30

hospital workplace, you

54:33

have rights, Gabby for those. You have rights. You

54:35

should buy and borrow with me. If you, there are rights

54:37

that you can have, you know, again. Yeah.

54:41

Uh, so Gabby's gonna, Gabby's

54:43

going to deliberate. She's going to go into her isolation

54:46

booth. Um, she's going to think really

54:48

hard, really hard,

54:51

uh, about, about the,

54:53

the stories she, the tales we

54:56

just spun for her. Um, she's going to pick

54:58

a first, second and third place, uh, for this

55:00

week. But in the meantime, let me give you all a

55:02

quick update on the scores. Um,

55:05

who, uh, the season standings,

55:07

I should say, uh, we've

55:09

had a little bit of, of movement here,

55:12

I believe still sitting atop

55:14

the doggy pile here is John

55:17

DeBarry with a average

55:19

score of 9.43, which is ridiculous. Basically

55:24

the guy never loses. Um,

55:27

in second place, Priya is

55:29

nipping at your heels, JDB. She's

55:31

got 9.40. Uh,

55:35

so, you know, she's right there behind

55:37

you. So this, this week matters. Um,

55:41

David in third place was 9.06. Right

55:44

behind him is Brian with

55:46

a perfect average of 9.00. Rachel,

55:49

uh, who suffered

55:51

a loss last time out has

55:54

the very auspicious number

55:56

of 8.88 and, uh, yours truly.

56:00

Mr. Concha. Mr. Doesn't

56:03

ever do enough. 8.76 in the basement.

56:05

That's me.

56:09

Gabby. You can

56:12

come out of the isolation booth. I'm

56:14

out. I'm here. Give us your... give

56:18

us your impalable ruling on

56:20

this week's instant potato, Anna

56:23

Vickers dad's butterhorns.

56:26

It was another really interesting

56:27

week with everyone. Um,

56:30

so I'm

56:32

just trying to soften the blow. You

56:34

gotta butter us up like that. Um, in

56:37

third place this week,

56:39

uh,

56:40

the man who legally can't be mad at me

56:42

is Chris Ying. Uh, I thought

56:45

it was a really good job. Um,

56:48

I just really liked... I

56:50

really liked the conscious idea. In second

56:53

place, we've got JDB, uh, with

56:55

the Peruvian take, and for

56:57

all the trials and tribulations you went through, Brian,

57:00

uh, you get first place

57:02

this week.

57:05

Unanimous decision. Feels right. It

57:07

feels right. Uh, Lux, Lux

57:09

is the way, man. Lux is the way

57:11

that, for me, the easy path to victory. I can't

57:13

wait to see the video. I will not be sharing

57:15

my... It's a disaster. I will not be sharing

57:17

my feelings on this ruling in this public

57:20

forum,

57:21

but rest assured, I

57:22

will be filing a complaint, an official

57:25

complaint to our human resources department

57:27

about another incidence of being

57:30

bullied in the workplace. I

57:32

am being bullied. I am being bullied

57:34

at work, guys. And you're putting it on

57:36

record. That's the thing

57:38

that's getting me. I

57:41

don't know if it's true. Thank you. And...

57:48

That's not how bullying works. It's

57:50

always true. It's

57:56

always true. That

57:58

is another episode of Rest... in

58:02

the what? In the bag? In the tank? In

58:04

the can? There it is. In

58:06

the toilet. There's another episode of Rusty Club in the toilet

58:09

for you all. I think

58:12

we have... What do we have left? Gabby, do you have any more ingredients

58:14

for these guys? That's it for Brian Ford. No,

58:17

that's it. I'm done.

58:21

Wow.

58:26

Oh my God. That's all for

58:28

JDB and Brian Ford for another season

58:30

of Rusty Club, season 65 or

58:33

whatever. Wait, after today, who's winning?

58:35

Is Priya winning now or is it still me? Oh, let's

58:38

update those. That's a great question. Oh,

58:40

that's

58:40

all I

58:42

care about. Brian, you can be late here.

58:45

You can be late here too. I

58:47

thought no. Let me give you all

58:49

some updates on these standings here. Still

58:53

in the basement, nowhere near climbing

58:55

out of this thing. I'm loving it down here. I'm a

58:58

piece of mildew on the wall of the basement

59:01

now. 8.73. Rachel stays at 888. Dave falls into

59:03

fourth place because scrambling

59:12

over his body,

59:15

clamoring over his body is Brian Ford, who

59:18

now stands on the podium with

59:20

a 9.17. And in second place with

59:22

a score of 9.38, season average

59:25

is now John DeBarry. You

59:32

have gifted the top

59:34

spot to Priya Krishna, who I believe also

59:36

won last season. This isn't

59:39

the end. We don't know. There is still

59:41

opportunity for Priya to cough

59:44

it up, I believe. And there's still opportunity

59:46

for JDB or Brian

59:48

to sub in for another episode

59:50

and maybe retake the lead here, which will

59:53

probably be under protest. I have a question.

59:56

I've never subbed in an episode. How

59:59

many episodes? Have I been in compared

1:00:01

to someone like John? He's

1:00:03

been in more episodes than me am I right?

1:00:06

It's average. It is it's average Brian

1:00:10

look what just happened to him Because

1:00:12

I was in his episode I went yeah exactly

1:00:14

he just got Being an extra those

1:00:16

who I do for you, right? I Suppose

1:00:19

I mean listen, it's not You

1:00:22

should have been more political you should have flew to Peru made

1:00:24

this let me say this to you Brian If you think that being in

1:00:26

more episodes is helpful. I've been in every motherfucking

1:00:29

one of these That's

1:00:36

the finite house those the finale work

1:00:38

towards the average like to well, how does the finale

1:00:40

even work? I don't even know I just that's

1:00:43

gonna we're gonna have some November audience voting

1:00:45

is gonna play a role These

1:00:47

scores will play a big role Some

1:00:51

arbitrary feelings that I have been developing

1:00:53

over the course of this season toward all of you will play

1:00:55

a role We're

1:00:57

gonna have our season forever season Awards

1:01:01

at the end of the at the end of the season as they

1:01:03

usually happen and There's

1:01:05

still plenty more recipe club to come before them. We've

1:01:07

got a couple of special episodes in

1:01:10

store including some

1:01:12

fun special guests that I think everyone's gonna

1:01:14

be excited about and Like

1:01:16

I said, this won't be though This most likely will

1:01:18

not be the last time you'll hear from one

1:01:21

of these two gentlemen before we get to the finale

1:01:23

I'm sure we're gonna enlist them again But

1:01:26

in the meantime Join the

1:01:28

major Domo media discord to play

1:01:30

along with recipe club, you know, you can spin

1:01:32

the wheel for yourself you can

1:01:34

land on fusion you can try to make a Mexican

1:01:38

butterhorn and be accused of not having

1:01:40

made it horny enough and you

1:01:42

can also Subscribe

1:01:46

to our YouTube channel major Domo media's YouTube

1:01:49

channel where you will start to see some

1:01:51

of these videos You'll start to see the photographic

1:01:53

evidence of the magnificence

1:01:56

of my butter horns and

1:01:58

Brian Ford Wizarding a

1:02:01

foie gras tops flatbread

1:02:03

in a hotel in Toronto. It's the best of all time.

1:02:05

It's the best the best of all time, dude

1:02:08

This this Canadian can't just call it going

1:02:10

to butter Canadian air is going to

1:02:12

get out of a big Canadian air You

1:02:16

can't you can't just call it going to a butterhorn and

1:02:18

expect to get out the basement I just want to say This

1:02:22

guy's coming with knives out on the show

1:02:24

But the last time I talked to him he called me from far just to be

1:02:26

like I love you, bro Look at these chicken wings.

1:02:28

No, no, let's talk about why I called you actually

1:02:31

John I face-timed him with Bridget

1:02:33

at a bar. We were eating wings This is after

1:02:35

our wing episode that we did together Yeah

1:02:37

And I had that moment where I was like Chris

1:02:40

in ying is right that the flats are

1:02:42

so much better and he was so Right.

1:02:44

I face-timed him just to tell

1:02:47

him how right he was So just because I got

1:02:49

my knives out on the show doesn't mean that I'm not

1:02:51

you know submissive

1:02:53

to Oh mighty ying Absolutely

1:02:58

made my day. I was like the happiest thing in the world

1:03:00

I was driving my car and and and Brian

1:03:03

and Bridget were having been drawing some wings and

1:03:05

some Beverages and I was like

1:03:07

I was so so happy to convert you to

1:03:10

a flat man and just to hear from you guys The

1:03:12

meat is just so much juicy. It's just so much better.

1:03:15

It's so much. It's real So

1:03:18

give us five stars and we will talk to you all

1:03:20

very soon. Thank you to Brian. Thank you to John Thank

1:03:23

you to all of you out there for listening

1:03:27

You