0:00

Hey guys, it's Chris. A quick note before we get into

0:02

the show. Voting is now

0:05

open for the Season 3 Recipe Club

0:07

Awards. You have to sign up for

0:09

our Discord server at majordomomedia.com where

0:12

you will be able to vote on topics

0:15

like best overall recipe, best

0:17

comeback,

0:18

biggest robbery of the season,

0:20

hint hint, and

0:23

all sorts of other fun stuff. But you can only

0:25

do it if you're on our Discord and the

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awards ballot is open now. So get

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over there before the finale at the end of

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November.

0:45

Welcome to Recipe Club, the podcast

0:47

where we debate the best way to cook the things

0:49

you want to eat. My name is Chris

0:51

Ying. I

0:54

co-host this podcast with David

0:57

Chang. Hi.

1:00

This is the show where

1:02

you, the listener, gets to submit a

1:05

treasured family recipe so that three

1:07

of America's most...

1:10

Eligible bachelors. Eligible bachelors.

1:14

Three of America's most ineligible bachelors

1:17

can screw around with it, change it according to

1:19

our proprietary wheel of death. This

1:21

is a little bit of a special episode. This is not... We've

1:23

been doing a lot of special episodes. A lot. We've

1:26

stacked up the special episodes for the end of the season,

1:29

making them feel... They're all still special.

1:32

But today is special because we have a friend

1:35

in the studio with us,

1:37

a Recipe Club first timer, Malcolm

1:39

Livingston II. Yes.

1:41

Thank you for including the second. It's very important.

1:44

It's royalty. I had a hard time figuring out if Dave

1:46

owns something, we say it's Dave's and he does Dave

1:52

apostrophe S. Chris,

1:55

Chris apostrophe S. Do I put the apostrophe

1:57

S on the Roman numeral too for you?

1:59

Yes, you must

2:02

include Malcolm Livingston the second, you

2:04

know, just it just rings off

2:06

a lot better than just Malcolm Livingston It's

2:09

really ownership of Malcolm Livingston the

2:11

second Malcolm

2:15

is a dear friend of ours We

2:17

you the listener if you don't know already

2:19

probably know him best as the

2:22

former pastry chef at Noma But

2:24

our dude here has one of the most impressive

2:26

CVs in the game Yeah, that's all nice.

2:29

But I think what we want to talk about right now even

2:31

before recipe club is This

2:33

guy went on this Ridiculous

2:36

ludicrous hike. Yes with

2:38

mr. Renee Rzepi who asked me to join the hike

2:40

and I was like Renee I don't

2:42

have 30 fucking days in the wilderness 30

2:45

days. I was like so what three days 30 days.

2:47

I was like

2:49

Yeah, man. Good luck by yourself And

2:51

then I find out that this knucklehead in front

2:53

of me decided to join so I was like, ah So

2:56

let's uh, yeah, let's just this is this is

2:58

the real the meat of the matter so Malcolm

3:01

Very impressive CV, but I was gonna say

3:03

you're looking. Oh, you're looking more thin

3:06

You're looking you're looking fit You're looking spiritually

3:09

centered since we last saw you because like

3:11

Dave just said you did the Camino de

3:13

Santiago

3:14

The vision quest the vision quest how many miles?

3:17

500 miles 500 miles from

3:20

where to like to Galicia. Yeah,

3:22

we walked from San Sebastian To

3:24

Santiago de Compostel to see

3:27

the amazing church in Santiago was 500 miles

3:31

First day of the hike I sprained my ankle Day

3:34

four I went to the hospital But

3:36

by day eight I was back at it,

3:39

you know Like honestly was one of the crazy

3:41

experiences that I've ever done like

3:43

literally I mean, I would equate it

3:46

to probably like entering into

3:48

the restaurant industry You're fresh and it's like

3:51

that adrenaline and you're just doing the same thing

3:53

every day day out punishing yourself

3:56

And I haven't like really felt

3:58

like that in a long time since I

4:01

kind of left the restaurant industry. And

4:03

I felt, actually Renee, when

4:06

I was in Kyoto, I had joined Renee

4:08

and the team for Noma Kyoto, and

4:10

we were hiking a bit out there and he's like, Malcolm,

4:13

you need to come with me to Spain. And

4:16

anybody that knows Renee, it's like, when

4:19

you get summoned, it's like, oh, shit.

4:23

I do need to go. So like, first

4:25

thing naturally, like I talked to my wife, I was like, babe,

4:27

Renee asked me to go hike in Spain for

4:29

a month. She's like, what? Yeah,

4:32

I know it's crazy, but I'm going to do it. She's

4:34

like, all right. All right. Just make

4:37

as much food as you can and pack the freezer

4:39

as much as you can. So like, I'm

4:41

packing everything down in the freezer for

4:44

her to cook almost like if Ellie's still a baby, just

4:46

to make her life easier. But yeah,

4:49

I went 27 days. It

4:52

was insane. Most of the hike, even

4:54

though I went with Renee, I walked by myself because

4:56

he's insanely fast. But

4:58

he's got short legs. Yeah, but

5:01

it's low center of gravity. But

5:04

he took on, so Renee, we all know, like took on this

5:06

like crazy personal fitness

5:09

thing a few years ago. It has been training super

5:11

hard and like he's taken on these like extreme

5:13

hikes. Because he's trying to change for American

5:16

Ninja Warrior. He wants to

5:18

be Danish Ninja Warrior. Or

5:20

Macedonian. Macedonian

5:23

Ninja Warrior. Here's the thing, there's

5:25

so much to unpack here. We saw you in the studio

5:27

like a week or two before this.

5:30

And I asked how much you've been training for this

5:32

because Renee said you need to start hiking,

5:35

you need to walk 10 kilometers a day. How

5:37

much training did you do? How much preparation

5:39

physically before you got out there? I actually did

5:42

more food prep, like figuring out where

5:44

I want to eat and like actually what

5:47

kind of food can I eat on the trip

5:49

to like power me through. But

5:51

the actual training, I didn't walk at

5:54

all. I walked on the treadmill. I did

5:56

like little two mile hikes, nothing with a backpack.

5:59

And I did some strength training but I think that's why

6:02

I sprained my ankle because

6:04

I wasn't used to the backpack my bag

6:06

was way too heavy and then also

6:08

I learned I have weak ankles so

6:11

I had some shoes the journey

6:13

of self discovery man I got a weak ankle.

6:16

low-top shoes did not do me just

6:18

it I mean I felt like a sack of shit just like

6:21

and then Renee just turns like chef.

6:23

you took a tumble and you like just look

6:29

back and you were going down and this was literally 20 minutes before

6:31

the

6:34

hike was over we were coming

6:37

down a cliff

6:38

just like well like oh no and he's just looking

6:40

back just thinking what have I done

6:42

who did I invite on this thing he

6:44

said I was the best companion for a hike.

6:46

you hiked a lot but you know Dave was

6:49

asking as we were out there getting ready to come in here

6:51

a lot of like a lot of one-on-one

6:54

deep conversation time are you just sitting around

6:56

talking about life? lots of one-on-ones

7:00

lots of in-depth thought

7:03

leadership sort of

7:05

like encouragement you know the way

7:07

Renee I feel like when Renee talks to you it's

7:09

like almost like if like you know

7:12

like a wizard is like summoning

7:14

you or so he's just so like methodic

7:16

on how he talks so yeah

7:18

I felt very good. it worked it

7:20

does have kind of like big wizard energy. Gandalf

7:23

the Grey. Gandalf the brunette.

7:27

what did you pack in your freezer for the family before

7:29

you set out? lots

7:32

of like sofrito which is

7:34

just you know obviously the base for Spanish cooking

7:37

my mom is from the Caribbean Barbados

7:39

but she made and we have some people

7:42

in our family from Puerto Rico Dominican but she

7:44

made a lot of that that's like the basis

7:46

for any of our sauces that we cooked in the house

7:49

dachis lots

7:52

of dumplings like my daughter loves gyoza

7:55

so you know lots of gyoza

7:57

that just pack I mean I'm a pastry

7:59

chef So the freezer is my best friend. Like

8:02

I've literally learned that from Alex

8:04

Stupak. We used to kind

8:06

of stand back Is there any greater

8:08

sandbag master? No Stupak

8:11

is the sandbag master I've just marveled

8:14

from a distance for years What

8:16

give us a taste of what the the Stupak

8:18

school of sandbagging will have you do? What does

8:20

that mean Alex you pack the chef of mpeon

8:23

and Misha one of the great great chefs?

8:25

We've ever produced highly underrated

8:29

And quite frankly the food media

8:31

is too fucking stupid to appreciate all

8:33

of his things that all the things he's done stupocalypse

8:36

stupocalypse is right Anyway,

8:39

so what is it? What does a sandbagging trick look like?

8:42

Uh, I'll just say this Hard

8:44

prep easy plate up. So

8:46

what that means that's like WD 50

8:49

staple You

8:51

know you work at the well you

8:53

work in the dungeon of Alex Stupak,

8:55

which is downstairs in the craziest Laboratory

8:58

ever but yeah hard prep meaning like you

9:00

work like crazy on perfecting this

9:03

technique You make it beautiful and

9:05

you just store it in a way that is so

9:07

gratifying in Boxes and boxes

9:10

and boxes well wrapped well covered

9:12

make sure there's no air into it But it's just like you stock

9:14

up that freezer whether it's ice cream

9:16

bases sauces, whatever private

9:19

and literally when you have a

9:21

hundred and fifty cover service and

9:24

you're just slinging desserts You're like, oh

9:26

my god. We only got like 10 left. No, we don't

9:28

we got like 150 in the freezer What are you

9:30

talking about? Like we're just ready for war.

9:33

So that was the methodology

9:35

of

9:36

Sandbagging my favorite stupak

9:38

moment is I can't remember what it was. But

9:40

Wylie when W. D. Fidgety was open was like

9:43

he had me

9:44

Walked into the go in the walk-in for something Alright,

9:46

and I walked in because I was I'd eat there

9:48

a lot as like a diner And then while I

9:51

was like in the walk-in for whatever reason I looked

9:53

to my right and I was like I

9:56

Said that tires

9:58

again Metro shelving is

9:59

of plates and

10:02

I was like that's so weird it's like 11 30 it's

10:04

like late like at night

10:08

no more covers and I'm like what the

10:10

fuck there's like I don't know there's

10:14

like 60 fucking plates maybe more maybe

10:16

there's another fucking walk in the of plates

10:19

too I don't even know and I go back

10:21

and I and I talk to Stu back later

10:23

I'm like yo did

10:26

you just fucking invent a way of sandbag

10:29

and it was fucking phone it

10:31

was a phone thing all

10:33

that was missing was a central component which I

10:36

don't remember I'm like are you

10:38

sandbag in foam like

10:40

literally did you like that's a way

10:42

to fucking make foam so

10:45

stable and you sit there and

10:47

you sit there overnight till the next day and he's

10:49

like yeah and he walked away yeah

10:52

I kind of actually

10:54

I vaguely remember this story because

10:57

it's there was a time he was doing it but also I remember

10:59

the phone thing because at that time

11:01

we had like a bunch of just like crazy

11:03

food scientists coming in because like why

11:06

I was always making stuff and I remember this one incident

11:08

we have this foam this like ingredient

11:10

called my Vitex I think it was called

11:12

so it was like a heat stable foam and

11:15

we were making like argan oil

11:17

olive oil foams that could sit on hot

11:19

plates for literally like 30 minutes

11:22

and they would not slack out and

11:25

it tasted like a marshmallow it was just crazy

11:27

like I so then yeah I

11:30

kind of vaguely remember that situation 24

11:32

hours in advance oh my god and

11:36

I was like you are the darkest no

11:43

one ever even comes close does that make service

11:45

actually

11:46

pretty I mean you should work prep hard

11:49

easy service like pickup is pretty easy then

11:51

yes cuz I think I mean

11:53

I think that met methodology works well especially

11:56

in New York City but any restaurant like you

11:58

make something that looks like a took forever

12:00

which it did but then the plate up is super

12:03

easy because I think at that time

12:05

period like everyone was doing

12:07

gels or knots whatever just trying

12:09

to make the plate look so crazy but

12:12

Alex was like we got to do more

12:14

with less and let's

12:16

make the service better because we had also

12:19

three course five course dessert

12:21

tasting a la carte before

12:23

we actually went to the all tasting menu only

12:26

restaurant so that was a lot the other thing

12:28

that you are becoming extremely

12:31

well known for in our office maybe

12:35

not yet with the broader public yet this

12:37

is a Dave Stradamus this is a taking from

12:39

the DC show this is my prediction

12:43

this thing that Christian is about to talk about

12:46

is going to it's

12:48

going how should I give

12:50

it a camp it's gonna

12:53

change your dessert game and

12:56

you're gonna read about it

12:57

you're gonna read about it because they'll

12:59

probably pour imitators of it and

13:02

then like places like goop and all these other

13:04

fucking influencers are gonna start writing about it and

13:06

how fucking sick it is and you're gonna hear

13:08

it first this is the day that you

13:11

heard

13:12

what Chris is about to say about what Malcolm

13:14

is working on it was

13:15

this is the day that we let it be known to you that you can

13:18

go back in time to this fucking podcast that we

13:20

told you fucking so it'll be a trend piece

13:22

in a year from now mark our words

13:25

August novelties yeah our

13:28

our freezer is stocked with we've I

13:30

mean you brought them in for some events just for us to taste ice

13:33

cream bars let me paint a picture

13:36

Dave and I are standing

13:38

around the kitchen counter one day after shooting

13:40

or recording or working and

13:43

you know it's treat time something a little treat

13:46

Dave is unwrapping the cookies

13:49

and cream ice cream bar and

13:52

losing his goddamn money because of these

13:54

low-calorie cat with this yeah he's

13:57

like there's nobody

13:59

watching It's just him and me and he's just being

14:01

like how many calories is there 180 calories?

14:05

That the cookies and cream is 180. 180 calories

14:08

and he's like I don't force 900 calories. He

14:14

goes I need two of these right now and I won't feel

14:16

bad about it so he unwraps another one. They

14:19

are vegan, gluten

14:21

free, nut free, ice

14:24

cream bars. They're

14:26

extraordinarily delicious and

14:29

kind of ridiculously light

14:32

in that way. The strawberry one is

14:35

even less. The strawberries and cream is... Yeah, the strawberry

14:37

is 130. It's like a juice. Alright,

14:40

so what is your why and how? So

14:46

the why I decided to start

14:48

August novelties is I mean

14:50

like for the longest time I've always wanted to do

14:52

ice cream whether it was working

14:55

in restaurants or even after restaurants and I

14:57

felt like that was like my strongest Achilles

15:00

heel to like my kind of

15:03

way I cook. I felt like I make an amazing

15:05

ice cream and you

15:08

know after looking through you know what

15:10

everyone was doing you know because I felt like I was doing

15:12

something interesting but I never had a shop. You

15:15

know I never had a product

15:17

in the market so I was just doing stuff on social

15:19

but then I started seeing other brands like kind of

15:22

doing stuff like man are they like watching and

15:24

I was like fuck man I gotta get this thing out and then

15:27

last year I just said F it. I'm

15:29

gonna just do it so I just

15:32

put it out there and the

15:35

reason for doing a non-dairy,

15:37

non-gluten and

15:40

non-nut ice cream was because again

15:42

like kind of thinking back to that methodology

15:45

of doing more with less I wanted

15:47

to see if it was possible like I really wanted to put myself

15:49

in a box and see like yo can I do this

15:51

and I stumbled upon an ingredient called tiger nut

15:54

and I was blown away by it. No

15:56

one was really using it. It wasn't

15:58

like tasted like cocaine. which is usually

16:01

you kind of hear like, oh, this ice cream is great, but it tastes like

16:03

coconut. I don't like coconut. Then it was

16:05

like my daughter, like she's

16:08

another person. She doesn't really like coconut. So I was like, oh, fuck. So

16:11

then the whole thing with the nut allergy, I remember I was serving

16:13

an ice cream and I had nuts in it. And this

16:15

kid like was like, oh, I'm allergic to

16:17

nuts. And I was like, we got to do something different.

16:20

Like I want to just like take everything across

16:22

the board. So just

16:24

went hard, like every day working

16:26

on this base. And I found something that I really liked.

16:29

And I just went super nostalgic. Like

16:31

if you look at, you

16:34

know, on the Neapolitan style ice

16:36

cream, strawberry, chocolate and vanilla.

16:38

So that was kind of our three

16:40

flavors to start with. Strawberry

16:42

using, strawberry vanilla using Harry's

16:44

berries. That's like the designer berry

16:47

of California, if you don't know

16:49

about it. And I don't know how they've been around

16:51

for years, but they're just like, it's going crazy.

16:53

And then you got cookies and cream,

16:56

which it's almost like,

16:59

it's a textural issue. It's kind of like if

17:01

you had an Oreo dipped inside

17:03

of milk and it's like chewy and chocolaty.

17:06

And then the inside is like the fluff. And then the last

17:09

one is tortilla chocolate, which is my favorite.

17:11

It's kind of my homage to like the Haagen-Dazs

17:14

crispy almond bar, but it's tortillas

17:17

and it's no nuts and it's gluten-free. And that kind

17:20

of inception came from a trip to

17:22

Yucatan with Renee. We

17:25

were staying in Hacienda. We

17:27

went to Mexico City and had

17:29

this amazing chocolate. And I was just like, wow, why

17:32

isn't nobody dipping tortillas

17:34

in chocolate? It is mind-blowing. So

17:37

I brought that back and there you have

17:39

it. That's the fleet to start with. It's

17:41

delicious. And

17:43

it's low-cal enough where

17:45

this is the highest compromise yet. If

17:48

you like one, like say chocolate dove

17:50

bar, that's probably 800 calories.

17:52

You may actually think about eating seven

17:56

August bars to one dove bar, right?

17:59

That's how good they are. Yeah. Yeah.

18:03

I would choose it over the WVAR even calorie count notwithstanding.

18:07

It's legit good. Can I just say that?

18:10

Actually making this, I didn't even have calories in

18:12

mind. I literally was like, I want to make

18:14

something delicious and craveable.

18:18

And I just so happened to land on that. And I was

18:20

like, Oh, wow, by the way,

18:22

we did that too.

18:23

And for a kid that has a bunch of dietary

18:26

restrictions,

18:27

it's a game changer. And that's the thing is

18:30

like, it's the same thing when developing a menu.

18:32

If something happens to be vegan, I'm not making

18:34

it because it's vegan.

18:36

It's just your first priority is delicious. But

18:38

it just is that's the way it

18:40

is because that's

18:42

all that matters. It just is. Yeah.

18:45

It just so happens. We're not highlighting it as such. Yeah. So

18:49

can we do a really last thing on

18:51

the ice cream bars and

18:53

pertinent to recipe club and food

18:56

discussion and everything here. You guys, I heard you guys

18:58

talking a little bit out in the lobby about how

19:00

they're not that sweet, but

19:03

something like the you make up for it in

19:05

a way with the texture. What do you what do you sort of mean

19:08

by that when you're thinking about a dessert? That's like, we

19:10

complain all the time. Actually Dave and I about like the

19:12

Asian mantra of it's not too

19:14

sweet has to be the first thing you say about a dessert.

19:17

But you were saying something interesting about like how the texture

19:19

almost like compensates or it's like it's a

19:22

textural thing more than it's about being sweet. Yeah.

19:25

I mean, not to give away too much technique.

19:27

I don't want to gatekeep either. But like, you

19:30

know, I think like sugar

19:32

is an interesting product because,

19:36

you know, there's obviously different forms of sucrose

19:38

and different forms of sugar. But what

19:40

I like to do is almost use

19:44

cane sugar as a seasoning

19:46

like salt. Like you don't

19:48

necessarily need to inhibit crystallization

19:51

using cane sugar. You can use liquid

19:54

or you

19:57

can use syrup based sweeteners

19:59

such as glucose, tapioca,

20:02

brown syrup, but all of those sweeteners

20:06

have different tastes. So as

20:08

long as you're reading your bricks properly,

20:10

you can kind of manipulate

20:13

how sweet something is by

20:15

playing with the sucrose and also the fat

20:18

in the ice cream. And technically, because

20:21

mine is a non-dairy product, I can't

20:24

necessarily call it ice cream. So

20:26

my fat percentage doesn't need

20:29

to be over 18% to call it ice. It

20:32

could be whatever I want it to be. I could basically

20:35

do what I want and people will treat

20:38

this like this is ice cream, even though my

20:40

formulations are a lot different than the average

20:42

commercialized ice cream. So

20:45

I think we've properly established Malcolm's pastry

20:48

cooking chops here. We brought Malcolm

20:50

in here for, this is

20:53

a holiday episode. This is going

20:55

to air just before we get into Thanksgiving.

20:59

And we asked Malcolm to give us a holiday

21:02

themed recipe. This is not an audience sourced

21:04

recipe. This is a Malcolm sourced recipe.

21:07

And you came back with your

21:09

version of sweet potato pie. Absolutely.

21:13

Sweet potato pie, dear to the heart. I mean,

21:16

both sides of my family, my

21:19

aunt, Monique on my mom's side. And of course,

21:22

like, if you've done your research

21:24

about me or read any story, I've always

21:26

bigged up my paternal aunt on Alice.

21:29

She's my first memory of a dessert.

21:31

And honestly, she's

21:34

just top notch killer

21:36

with the sweet potato pie. And

21:39

I can't think of any other holiday

21:41

without having it. So I literally

21:44

didn't know their recipes. And

21:46

I was like, you know, I feel like I can make

21:49

a version that is just like crazy, but

21:51

then also honor them in a certain way.

21:54

Ain't no way your grandma was using

21:56

one flip. You know, five grams of agar

21:58

agar. No

22:00

way. Definitely not. She came from the future.

22:03

She's a time traveler, man. That's why you admire her so much. I'm

22:06

going to say this about myself. I won't speak for Dave here. I'm

22:08

not an expert on sweet potato pie or it's northern cousin,

22:10

the pumpkin pie.

22:19

It's

22:22

not a personal favorite. I think we know where Dave stands

22:24

on the pumpkin. I'm going to ask you

22:27

what makes a good sweet potato

22:30

pie? Out of those 187 million results, what

22:32

are you actually looking for you, Malcolm?

22:35

Yeah, subjective. For

22:37

me, I think what makes a delicious

22:40

sweet potato pie is definitely

22:42

tasting spices, good roast on the sweet

22:44

potato texture. I

22:47

hate a lot of sweet potatoes because texturally

22:49

I think they suck. Either

22:51

it's mealy, they have strings in them,

22:54

or it's like, what? Why did you make it

22:56

so sweet? Why did you put marshmallow

22:58

on it? Just weird stuff. I think the

23:00

crust is really important.

23:04

This recipe actually uses a ready-made

23:07

crust. The reason why I did that, some people will be

23:09

like, what? You didn't make your own graham cracker crust? No,

23:11

I didn't actually. I decided to revolutionize

23:14

the sweet potato filling, focus

23:16

on that so you go crazy and then you're like,

23:19

I can do this too. Yes, that's what I want.

23:22

We'll get to this later, but something cool happens when you

23:24

bake that ready-made crust though too. It

23:26

becomes way better than just when you just throw some

23:28

ice cream in there or whatever, but we'll get to that. I

23:31

will say this. Like I said, I'm

23:34

not generally a fan of sweet potato pie, but

23:37

it's actually a dish that makes sense to me as to why

23:39

they serve it at Thanksgiving. Dave and I complain all

23:41

the time about why you eat, what do we

23:43

complain with? Easter makes no sense.

23:45

Why do you eat ham on Easter? Why do

23:47

you eat certain foods on these holidays? Sweet

23:50

potatoes in America makes sense, right? You

23:52

have George Washington

23:54

Carver, one of the most important agricultural

23:56

scientists in history, was

23:58

trying to help the poor farm. by

24:00

diversifying the crops they grew. Sweet

24:02

potatoes, peanuts, these are the focus of his

24:05

efforts. He popularized sweet

24:07

potato and peanut and the various

24:10

uses of them. Obviously, it goes

24:12

back to our history of slavery

24:15

and the tastes of the big house wanting

24:17

the slaves to make sweet potato. Sweet

24:20

potato pie became a staple

24:22

in African-American communities because originally

24:25

they were forced to make it for the

24:27

white slaveholders. And now

24:29

it has been sort of taken root as its

24:32

own thing. So, man,

24:34

regardless of how I feel about it, generally, and

24:37

I did like this sweet potato pie, at least

24:39

it's a dessert that makes sense on the table.

24:42

It's part of our history. So I will

24:44

give it that,

24:46

say a piece, give me the date.

24:49

I'll tell you the truth, I never had sweet potato pie in my life.

24:52

And I think mainly, and I talk about it when

24:54

I was making the recipe, I don't have

24:56

an affinity for sweet potato mainly because

24:59

it's something that my

25:02

grandparents, particularly my mom's mom,

25:04

would eat all the time. Potatoes were

25:06

life,

25:07

particularly in Korea. And

25:09

in Asian culture, particularly in Korean culture,

25:13

Kogomai is the name. Sweet potato

25:15

is like, they roast

25:17

it by the fire and you're just eating

25:19

it like it's candy. That's like dessert. It's everywhere.

25:22

It's almost omnipresent. And

25:24

I just never wanted that. I wanted real

25:26

candy growing up.

25:28

So like, even if my parents

25:31

served the sweet potato pie, I would have probably avoided

25:33

it. It's interesting you say that because

25:35

as I was reading about this a little bit, that

25:37

was like, just the roasted sweet potato in the embers

25:39

of fire was like the first sweet potato dessert,

25:42

you know, in like the plantations

25:44

and everything too. It's like, that's the sweet potato

25:46

I

25:46

think takes off because it's

25:48

dessert if you just roast it. Absolutely.

25:51

Right? Like a good sweet potato. Yes. So

25:55

usually this is the point where I describe the

25:58

recipe.

26:00

being as I don't know what I'm talking about and this is your

26:02

recipe,

26:03

why don't you run us through your

26:05

development process for this, how you make this

26:08

sweet potato pie, all the details of

26:10

your version of it. Thanks Chris. Welcome

26:14

to the delicious dish.

26:16

Yeah so you start off by getting a

26:19

very large sweet potato.

26:21

You want, I have

26:23

to emphasize that you want a fatty,

26:26

you want like a nice plump sweet

26:28

potato. You don't want like, my

26:30

knickness is like sounding crazy, but

26:33

yeah like you don't want like a slender

26:35

one because ironically I've

26:38

come to find out that the thinner

26:41

sweet potatoes actually are sweeter.

26:44

The larger ones have more starch in them so

26:46

for this particular recipe you

26:48

want the larger ones because

26:51

you want the pie to set properly.

26:53

Even the same weight, you still

26:55

want like a big fat bulbous one more

26:57

than you want a long tubular one. Yeah

26:59

I don't know, it's really weird,

27:01

I don't know the the scientific

27:04

composition of this but this is just by

27:06

trial and error that a lot

27:09

of the larger sweet

27:11

potatoes generally have a little bit more

27:13

starch in them and when I've used like the

27:16

thinner ones, the pie has

27:18

always been overly sweet, it's

27:20

like always like a little bit off. So

27:23

get a fatty, get a fatty right,

27:25

roast it off. Once

27:28

it's roasted, I roast them in a high temperature 450

27:31

degrees for about an hour. You'll

27:33

start to see you know the skin pull back,

27:36

you'll even see some of the juices

27:38

from the sweet potato start to caramelize and leach out,

27:41

pull out the oven, let it rest until

27:43

it's like a temperature that you can handle, peel off

27:45

the skin and you're gonna put that inside

27:48

of a food processor and you blend that to like

27:50

a smooth puree. And

27:52

then I have some other ingredients, I have like some

27:54

oat milk or you can use whatever milk

27:57

of your choice, I like oat again, starch. Starch

28:00

is key here. So you want that? I

28:04

use agar agar telephone brand

28:06

agar and I pour

28:09

that into some milk cold

28:12

milk cold oat milk and Bring

28:15

that up to a boil to hydrate that

28:17

agar and agar Just a little

28:19

brief on agar. I mean obviously people know

28:21

how to use it, but I feel like some people know they don't I

28:24

feel like a lot of people use it the wrong way And

28:27

I'll tell you why cuz like maybe

28:29

some people have heard oh you should boil

28:32

a liquid and then you dump

28:34

in your agar and you whisk vigorously

28:37

until you know comes up to a book now

28:39

that's kind of wrong cuz I Agar

28:42

actually sets around like

28:44

in the high 90s like 96 But

28:47

it also hydrates at boiling temperature.

28:49

So what happens is you get this like particulate

28:52

of agar That's like not properly

28:55

Disperse in your liquid and it almost

28:57

looks like pimples or like freckles Like if you were

28:59

to like take an agar gel and smear it on a

29:01

table You see these little dots and that's

29:04

even though your gel set. It's like your

29:06

agar wasn't properly dispersed and those

29:09

are one of the things that like I really

29:12

learned at WD 50 like Wiley

29:14

was just such a magician and such a Obsessed

29:18

freak with gums and

29:20

he made that a point to

29:23

teach everyone about that and

29:27

You really learn how to properly use these things

29:29

like use these hydrocoil I say these

29:31

these emulsifiers and things like that because you

29:34

want to lock up water But anyway,

29:36

that's how you properly hydrate agar you you

29:38

want to put it into a liquid

29:40

that's cold such as water Or

29:42

another liquid depending on the viscosity Whisk

29:45

it bring it up to a boil. Let it boil boil

29:48

it again. So it's probably hydrated So

29:50

once that happens We pour

29:52

that inside of a food processor. We

29:55

blend it with some cane sugar some

29:58

cornstarch and also

30:00

spices. The spices that I use for the recipe

30:03

are cinnamon, ginger,

30:05

and nutmeg. And they're all kind of

30:07

just like little tinks

30:10

here and there. Like I don't want like a pumpkin

30:12

spice sweet potato pie. Like I want

30:14

to taste sweet potato, but then also have some

30:16

accents of these, you

30:19

know, warming spices. And then

30:21

we finish with some cubes of non-dairy

30:24

butter. There's some vanilla

30:26

extract and salt in there. And then

30:28

you pour this into a pre-made

30:32

crust, like a ready-baked crust that you can buy

30:34

at any grocery store. And

30:37

the reason, like I said before, the reason why I did that is

30:39

because I think I've done

30:41

something really unique with the filling. And

30:45

yeah, you could take the extra mile to make a graham

30:47

cracker crust, whatever crust you want. But

30:50

I think you're spending a lot of time on this recipe.

30:53

Like it's like two, two and a half hours to

30:55

like make it. It's like save yourself the

30:57

trouble and just look like a star

31:00

at your party. Like, oh my God, did you make this?

31:02

Like no one's going to say the crust is so amazing. It's

31:05

like they're going to focus on the sweet potato.

31:07

They're going to think like, man, the crust is a great

31:09

vessel for this. Like I don't,

31:12

pies are interesting to me because they're always like,

31:15

you put this wet ass filling in

31:17

this dry dough and then

31:19

it gets soggy.

31:21

Like

31:21

once in a while you might hit a pie that's

31:24

like changes your life. That's super

31:26

flaky, but it's rare. It's super rare.

31:29

And the graham cracker crust for me, like

31:31

it's just a vessel. Like it just tastes good. It's,

31:34

I think it works good. Like, but I'm never like,

31:37

maybe I just haven't had a crazy pie yet that

31:39

like blew my mind. Cause the top is

31:41

like sometimes there's like a Dutch pie or

31:44

like a nice pie crust. Like the top will be

31:46

nice, but then the bottom is like,

31:49

it's a weird thing.

31:50

It's like, you know, like we

31:53

go hard on these pies like, Oh my God, I have

31:55

the best pie recipe. Like it uses tequila

31:57

and you know, two thirds of baking soda

31:59

and I'll. and that

32:01

and then it's like yo that shit is not

32:04

flaky like so right so

32:08

just to just to put a point on the on the agar thing

32:10

agar is is this kind of like jelly

32:13

but you get from seaweeds thermal reversible

32:16

gel I know the agar is definitely

32:19

one creating those super

32:22

sharp exquisite

32:25

cuts that's one thing I hate about

32:27

pies you make a nice pie and you

32:29

cut it and it looks like a

32:31

kid cut it like you know like

32:34

like that tip is just like kind of turn

32:36

left or right it's not sharp

32:39

you know so that are the agar definitely

32:41

helps with that but also yeah it creates

32:43

this unique texture almost

32:46

like fudge kind

32:48

of best

32:50

way to describe it's like you sink

32:53

your teeth into a caramel and you give those teeth marks

32:55

it's like it's a cross between

32:57

like set but not set and

32:59

it's just enough to like counterbalance

33:01

with the starch and the sweet potato that you're like yo

33:04

this is different this is definitely different I've

33:06

never had a sweet potato pie like this usually

33:08

it's a lot different than this you know some

33:11

people might even mistake it for a pumpkin pie

33:13

because it's very custardy like but

33:15

there's no eggs in it there's no custard so

33:18

the agar is definitely helping locking

33:20

up that water and

33:23

bringing it all together emulsification folks

33:26

but it's also you

33:27

know really accentuating all the starch

33:29

that's in it right it's a starchy you

33:32

know you're he's just activating

33:34

or really highlighting all the natural starch

33:37

in the in the in the in the

33:40

farce right so

33:41

it was once I tasted I was like damn

33:44

that's good and you won't be happy with how I got

33:46

to that point to taste it but let's

33:48

get to that so but I think

33:50

people may not realize they eat agar agar

33:52

quite a bit in this in Asia and Asian

33:55

cuisine yeah a lot of jellies

33:57

are are there and agar is important

33:59

in that

34:00

area of the world because it's hot as fuck. Right?

34:05

And the summary of it was like it doesn't

34:07

melt, right? It won't, in fact,

34:09

that's why most agar

34:11

applications is too much. It's almost brittle.

34:14

It tastes like crap. I would say almost

34:16

every application I've ever had is actually

34:19

bad. It was only until like tasting

34:21

on some of the stuff

34:22

that was invented or really

34:25

popularized by the great chefs at the time,

34:27

including Wiley, that I was like, oh,

34:30

you know, it's a fluid gel. If you add

34:32

it for here, it's much more of a textural thing. You're

34:35

not highlighting it just for

34:37

agar because they'll just

34:40

make jello basically out of something. And

34:42

then it's like,

34:43

you eat it and you're like, that's not nice. That

34:46

doesn't, it's

34:48

brittle. It doesn't have, it looks

34:50

like jello, but it's

34:52

not jello. But it goes a little bit to your, the

34:55

sandbagging point you were talking about earlier, that what you just said about

34:57

like dessert set with agar,

34:59

a thermo irreversible gel in a

35:01

hot place. It won't melt. When you go to, yeah,

35:04

the dessert stand in Asia, you have all these jellies. Doesn't

35:06

matter how hot it is, they're not gonna collapse into nothing.

35:08

Yeah, I'll say it. Probably you eat it, you're

35:10

like, oh, that's not good. Because

35:13

guess what? We

35:15

don't make good desserts in Asia. Could

35:18

I just say that out loud again? Oh my God.

35:21

Well, my, I guess I can

35:23

do my. We make good Western versions of desserts.

35:25

That's true. The Japanese

35:27

do make a good ass French pastry. But

35:30

all right, so let me do mine really briefly then. Then

35:32

we'll get to Dave's, because Dave,

35:34

we usually start with the closer variation

35:36

and then go further afield. Dave's went

35:39

further

35:39

afield. My

35:42

assignment for this, for

35:44

doing your sweet potato pie, one

35:47

of these restrictions is handmade. And

35:49

so rather than buying

35:51

some pre-made agar agar, I

35:55

decided to harvest my

35:57

own form of agar agar. Oh

35:59

my God.

35:59

I happen to have our old friend Dr.

36:02

Ariel Johnson was in the studio with us last

36:05

week and I was like, dude, Dr. J,

36:07

I don't know. I was supposed to make Malcolm's

36:09

Sweet Potato Pie with agar agar. What

36:12

the hell should I do? And

36:14

she was like, I don't think you should try to harvest

36:16

agar agar specifically, but

36:18

you can get carrageenan from sea moss

36:21

or Irish sea moss.

36:23

And she was like, That's

36:26

where it comes from. Yes. Yes.

36:28

And it's a different

36:30

species of seaweed gives agar

36:32

agar and then specifically carrageenan

36:35

comes from Irish sea moss and sea moss. So many types

36:37

of carrageenan are there, Christian?

36:39

I believe there are three. Yes.

36:41

You are correct. Oh

36:42

my God. There's seriously,

36:45

seriously, guys, they were cap infinite

36:48

numbers, like who widely

36:50

used and I said three. She

36:53

was like, find some sea moss. I can't spell carrageenan.

36:56

C-A-R-R-A-G-E-E-N-A-N. Wednesday. That

36:58

I can do. Everything

37:02

else I cannot as you will see here. So

37:05

you know, in brief, she was like, just

37:07

find some sea moss and just steep

37:09

it in your liquid and get

37:11

your harvest your carrageenan that way and that'll be your

37:13

thing. Where'd you find sea moss?

37:15

Did you get some? Arrow 1? Did

37:18

you get some sea buckthorn? Arrow 1's got everything. So here's

37:20

the thing. Sea moss is sort of in vogue right

37:22

now and Noel in our office is the one who apprised me to

37:24

this. Why can't I get sea

37:26

moss at Arrow 1? She was like, oh,

37:29

well, it's being currently marketed for various

37:31

purposes, including anti-inflammatory benefits,

37:34

lustrousness of hair and erectile

37:36

strength.

37:38

It's like, okay,

37:41

well, I guess that's why I can find sea moss

37:43

everywhere. So Arrow 1 had it.

37:45

This bag of

37:47

not pangolin brain. It was rebranded.

37:51

Arrow 1 harvested. Exactly.

37:55

Hayley Bieber. Exactly. Just taken

37:57

out of one bag and put into a paper bag. found

38:00

a little a bag of very you know

38:04

aromatic sea moss unprocessed

38:06

like sort of I mean not dry but it was

38:09

kind of like the dried in the sense

38:11

it's like the texture of dried squid

38:13

or something I have

38:15

no idea what I am doing and

38:17

so listen to you guys talking about how

38:20

you know agar are your sets and and and you

38:22

know locks up water

38:24

and take about accentuating starches I

38:27

was just like well somebody smart said

38:29

throw some of this into a pot with some milk

38:31

and the oat milk and it'll it'll do its

38:34

thing so I did

38:36

this late at night

38:38

and I was just like you

38:41

know the recipe calls for 150 grams of oat milk and so I was like well

38:46

I should probably put a little more than that because it's gonna

38:48

you know get soft up by

38:50

the

38:51

sea moss I just do a big fat

38:53

popple threw it in there you literally

38:56

did

38:57

the opposite of as I was describing

39:00

what is the wrong thing to do I was like oh

39:02

the worst thing to do and you don't attest

39:04

to this if you want to get W Wylie Dufresne

39:06

flicking like beet red

39:09

upset

39:10

like and any of the alumni because

39:13

Christina does is the same way

39:15

and especially now you see it on Yahoo like

39:18

everybody like oh this is all you use

39:20

up

39:21

this hydrochloric you can buy it at

39:23

your health store throw it in there you just throw

39:25

shit in there and then you're

39:29

like a little bit I

39:32

had no idea that's exactly

39:34

it was not it was not about man it was like a scarface

39:37

smiling Christian hates you I

39:40

just I had no idea it

39:42

wasn't measure shit out the difference between me and those Tiktokers

39:45

like there's no world in which I was being like this is how

39:47

you do can I tell you of all the years during the recipe club is the

39:49

only time I've ever measured anything

39:51

because

39:53

I know I know so

39:56

you better you better make it at you that's the

39:58

I didn't like this scale I didn't know

39:59

what the conversion would be from like a clump

40:02

of seaweed to like 1.5 grams

40:04

of agar agar so I threw

40:07

it in like the I just I was the

40:09

first Neanderthal on the

40:11

beaches whatever a

40:14

pot of milk and Suffice

40:17

to say I turned my back and the time

40:19

it took me to like turn my back and turn back around

40:22

it had just like Bloomed

40:24

into just like it looks like a living it was gonna

40:26

climb out of the pot and kill me Like

40:28

a blob of gelatinous seaweed

40:31

that just like there's no liquid whatsoever.

40:33

It was just like Like

40:37

oh god, what have I done so I

40:39

did it again I

40:42

Abandoned that I

40:44

roasted everything else I did, you know according to actually

40:46

I roasted sweet potatoes I loved your description just

40:48

as sort of the sugar start to look kind of like Pop

40:52

out of whatever orifice is then caramelized and black

40:54

and on the outside and and I think that was actually

40:56

the origin of Candied yams

40:59

as they start to look like candy when that the the

41:01

sheen comes on the outside. Anyway, long story. I

41:04

did it again I

41:05

put a much smaller amount of this in there

41:07

and sort of just like brought it up from cold and Was

41:10

just sort of like pressing against the size as it Oh first

41:13

I actually soaked it and rinsed it a whole bunch and then I

41:15

put it in there And was pressing

41:17

against it like try to just harvest as much as this as

41:19

I could it was starting to kind of dissolve into

41:21

the the the liquid as well but

41:25

you could like clearly see like this like this

41:27

jelly fluid was coming out and like

41:30

becoming a part of the the

41:32

oat milk at which point once I had

41:34

like dissolved much of this I Scrained

41:37

the little bits left measured out

41:40

my 150 grams added my vanilla

41:42

made the pie as directed I

41:44

just prayed to God something was gonna

41:46

happen. I will say this it definitely

41:50

Set I don't think I had like the tooth

41:52

like the teeth mark Mount

41:55

I think like I probably should have used a little more of

41:58

a possible of the seaweed But

42:01

I was happy. I

42:05

was annoyed with myself. I had like truly

42:07

no idea what I was doing, but

42:09

it felt good to like do this

42:11

thing where there's no world

42:13

in which I would have ever chosen to just

42:16

try this. And this ingredient

42:18

to Dave's point is like in vogue and people are like

42:21

doing these dumb things. I'm never going to instruct you

42:23

to say like, you should do it my way. But it

42:25

was cool to see, oh, this works. Like

42:27

this works on some level. It's really sort of a loose fluid gel.

42:30

Right.

42:30

Ultimately, the filling is like a really light,

42:34

really light fluid gel. Super

42:36

silky. And then like the other thing is. I'm sure a listener is like,

42:38

what the fuck? But that's what it is. Yeah.

42:42

You got the trendy one though. You got the Irish

42:44

Ma sweet potato. That's right. People

42:46

might go crazy for that. You pull up with the,

42:48

we got the Irish Ma sweet potato

42:51

pie. You're able to now charge it 40%

42:54

more. I forget. Maybe

42:56

I will go on TikTok and be like, hey, I got the new

42:58

Irish sweet potato pie.

43:01

You put them on your face. You cover your face and

43:03

you got it. It's just like it's like skin,

43:05

whatever, whatever. The

43:07

only other, the last thing I'll say about this. 100% with

43:10

you on the on the pre-made graham cracker crust. And

43:13

I'm used to just like, I usually don't bake

43:15

them, right? Like you just like fill them with something that's going to set

43:17

in the fridge or whatever. Baking

43:20

them because you're a low temp bake on this too. And I'm

43:22

like, I'm going to

43:23

get the Like

43:25

it improves that crust so much because

43:26

it just like slowly browns and

43:29

it's like just on the

43:31

cusp. Yeah. Dark brown.

43:34

It's not black. It's like perfectly. It's perfectly

43:36

delicious. So that was my experiment. It was

43:38

a late night experiment after trick or treating with the kids

43:40

and. You made it last night. I

43:43

made it last night's flash 5 o'clock this morning.

43:46

So that was, I appreciate it man. The texture

43:48

is cool. Your skin looks really good. You

43:51

got a glow. And

43:54

not only that, not that I want to see it, but

43:56

I bet you your erection is fucking where

43:58

it's at. Very powerful right now. I don't

44:00

even know what to do with that right now. 17 year

44:02

old erection, Chris here. I'm

44:07

here to promote our CMOS boner

44:09

pills. So that was my

44:11

version. We've been lost before. We're

44:15

still in the four hour window. I gotta call the doctor in another 15

44:18

minutes. The yam glow. You're under

44:20

magnificence. I

44:23

got that yam glow

44:25

and I got that CMOS erection. Dave,

44:29

we give you

44:29

a variety of restrictions as always. Well

44:32

first of all, apologies for

44:34

what I did. I was

44:37

given 15 minutes. You can't make

44:40

this another 15 minutes. It's just like

44:42

not possible.

44:44

So then they also have all you do in the microwave.

44:47

Well you can't because of the pie crust.

44:49

Theoretically I guess you could if I didn't bake the pie

44:51

crust. Did I stump y'all on this one? No,

44:54

no, no. I

44:57

was given the stump because of the wheel

44:59

of death. We tried to stump him. Dave

45:02

corrected me immediately. No you did

45:04

not. You did not stump

45:07

me. I cannot be stumped. So

45:10

I don't know. So midway through the fail, right? So

45:13

I can say.

45:15

I thought I could put it in the

45:18

microwave but I was like I could imagine

45:20

the criticism. I was like oh you're just cooking everything in the microwave.

45:22

So I was like alright. So the difference

45:24

is I peeled the potatoes and

45:29

chopped it up. But

45:30

what I did was I added sugar,

45:33

brown sugar to the potatoes because I

45:35

was trying to recreate

45:37

that. I do think that getting

45:39

that sugar in

45:41

that potato to

45:42

that almost bruleed state

45:45

is important. It

45:47

has that bitterness that bounces

45:49

out the extreme sweetness

45:51

in something. Especially in sweet potatoes.

45:54

And that's just something where I see

45:57

that's what it's done is when you see the sugar oozing

45:59

out. And it's not like normal

46:01

sugar. It's like burnt sugar almost,

46:03

right? That's the sign. So I was like, Oh man,

46:06

I'm going to, I'm going to have to recreate

46:08

that flavor. And I can't

46:10

do it in an oven. So I brought

46:13

it to that temperature and texture

46:15

of where it started to get

46:17

like almost caramel, almost turned into

46:19

a caramel. And, and that's

46:22

the only thing that was like correct about

46:24

anything else that I've done. So along

46:27

the way, I don't know what, what came over

46:29

me. Because I was

46:31

like, Oh, I can make the pie. I've already lost a 15

46:33

minute mark.

46:35

Right. Already lost a 15 minutes. There's

46:37

not going to happen. So I was like, all right, um,

46:39

whatever else I'll now make it as

46:42

such. I'll do as

46:44

the recipe intense. Cause now I have the, the,

46:46

the farce ready to go,

46:49

by the way, it was delicious.

46:51

I always like, wow, that is shockingly good.

46:54

And you could almost eat it like a pudding.

46:56

That's what it was. It's almost like a, it tasted

46:58

like a Christmas pudding.

47:00

And I don't think that if you told

47:02

anybody like what it was, they didn't have no

47:04

idea that it was sweet potato.

47:07

That's what I felt. Right. When it

47:09

was all blitzed,

47:11

should've just stopped there.

47:16

Something came over me. I was possessed by,

47:19

by Satan

47:20

because I took the perfectly fine pie crust

47:23

and then I added it to a bowl

47:25

with flour.

47:27

You crumbled up the pre-made pie crust into

47:29

a bowl. That's when other cr-

47:34

Why? I

47:36

don't know. And because I wanted to do everything

47:38

live, right? Like what you see on film is

47:41

what you get. Like there's no bullshit editing. I

47:43

really thought maybe I should edit this out. I saw, I knew

47:45

we had a background. Like nah, fuck I'm pot committed

47:47

now. It's like, there's no, there's

47:50

no way. And then I'm looking at it. I was like,

47:52

what am I going to do with this? Like, again, I use, there's

47:54

not enough time to do something like that. I'm like, fuck.

47:57

Well, I don't even know what I was thinking to put, you

47:59

had a perfect.

47:59

Yeah, suitable pie crust, but I did

48:02

I added flour to it without knowing

48:04

what I was going to do. I just did that

48:08

You understand like I take the pie crust out

48:11

put it in the bowl and

48:12

then I added some fucking like a 50-50 mix

48:15

of AP and bread flour and

48:17

Once I did that I realized like it's like I

48:19

had murdered somebody and I just come to realization

48:22

like What did I just know taking

48:24

that back? And

48:26

I have the really nice feelings I'm like, what

48:29

am I what do I do? I didn't know what I

48:31

was gonna do. So what I did was considering

48:34

the time constraints. I tried to turn it into like a strudel

48:38

Whoa, the strudel is the strudel

48:40

is the quick pie like a strudel but

48:43

like because I thought like maybe

48:45

The color and the flavor made it seem like

48:47

I could turn this into like a cinnamon bun with

48:50

the graham cracker crust in it But I

48:52

don't have time to add

48:53

any fucking leavening agents. I guess

48:56

I could have added I

49:06

should have used yeast

49:08

I should have leavened it to some degree But

49:10

instead I made a horrible dough

49:13

with just water and put it together

49:15

water flower bread And cracker

49:17

cracker crumbs interesting graham

49:19

cracker dumpling The

49:26

graham crackers don't really marry well

49:29

with the weed flower you you

49:31

literally made a graham cracker dumpling though Yeah,

49:34

I made a rock. It was almost like a rock Like

49:37

I like a play-doh, but like a grainy

49:39

play-doh, that's what it was like

49:41

Like that's the only and I was like fuck

49:43

and you couldn't really I

49:45

couldn't work it enough either because

49:47

the graham cracker made It really difficult

49:50

to like develop any grew gluten in it as well.

49:53

So it's like so this is basically

49:55

garbage I just turned

49:57

it into fucking garbage

49:59

There's nothing I can do with this now. It's like

50:02

you took the statue of David and just broke

50:04

it into pieces. So you can create something new. I cut

50:06

it up. You know? So like, what

50:08

I mean, like, there's no way I could develop this into

50:10

anything at this point. So I,

50:13

again, when I decided I was gonna make strudel, I didn't even

50:15

know at the time I was like, I was gonna make a strudel. I was just

50:17

trying to figure, what can I do with this now? How can

50:19

I change? Since I realized that there's now nothing I can do with

50:21

this dough, except like maybe like

50:23

try to sheet it out as thin

50:26

as possible. And then, like, what

50:28

can I make? Then I was like, oh, I guess I'm

50:30

gonna have to make some kind of strudel, some

50:32

kind of bun.

50:35

So, you know, it was like, I was like, you

50:37

know, speaking with my answer. It

50:40

just was like, in tongues,

50:42

I just like made this thing. Without

50:44

knowing what anything else could do, I smashed

50:46

that shit out and it looked terrible.

50:50

It didn't really spread out

50:52

at all. I just like

50:54

ploshed it together, like wet sand,

50:57

you know? Over the cutting

50:59

board and I smeared the filling into it. I

51:03

just smeared the whole thing. And then I used a bench scraper

51:05

to like lift it up over

51:08

and I can, and then it looked pretty good.

51:11

It looked pretty good because by the end,

51:14

it had enough sort of like density that it would like pick

51:16

itself off. So, this

51:18

part,

51:19

riddled with holes, looked terrible, looked like Freddy

51:21

Krueger, right? The end part, that

51:24

finally lifted itself over. It

51:27

actually looked like a cinnamon

51:29

bun. It looked like I knew what I

51:31

was doing. And I was like, now, momentary,

51:34

momentary moment of,

51:36

oh, I'm good. I think I can rescue

51:39

this. I think I can land the fucking

51:41

plane. This is gonna be pretty sick. So,

51:44

I reached into the trash and I took the pie

51:46

can, pie tray out. Oh no, you

51:49

put it back in. Put it back, so then I sliced

51:51

it. But you can't really slice this because it's

51:53

like cutting wet sand, right? So,

51:56

and then I put it into the pie tray and

51:59

I baked it.

51:59

Like cinnamon rolls, you like a little

52:02

cross section. So now I'm making cinnamon rolls. Okay

52:07

In your graham cracker crust in my And

52:11

then it dawned on me. I was like, you know what? I should just make

52:13

a frosting cover this shit up It's gonna look good.

52:16

I'll make a fucking frosting and it'll

52:18

look fucking good. It'll look like and then I

52:21

realized like

52:22

well

52:24

I've been videotaping this and I'm just saying we can't

52:26

edit this and this is what most people would do

52:28

if they were fucking making Some bullshit film on

52:31

social they would have added all out like they intended

52:33

to do so I was like, well, I can't like How

52:36

might you know I gotta see this. There's no way

52:38

I can fucking do this now. Yeah as a lie

52:40

I just have to just say like, all

52:43

right, I can't cover this shit up. This is what it is So

52:45

I baked it took it out and it looked terrible

52:49

It looked really bad

52:51

like incredibly bad And

52:53

then and then I took one out and I taste it. I'm

52:56

like No

52:59

It's not awesome Wasn't

53:01

the worst thing I've ever made in terms

53:03

of taste visually one of the worst things

53:06

I've ever made Top ten worst things

53:08

I've ever made visually, right?

53:10

But I sort of landed a plane,

53:12

you know I'll tell you my experience of it a

53:14

couple passengers got concussions No

53:19

deaths no deaths I

53:21

was downstairs in ours our studio

53:24

when when Dave

53:26

went into the kitchen to go start working on his sweet

53:28

potato pie I was like, okay cool like Dave's gonna do

53:30

his 15 minutes sweet potato pie. I went upstairs to go

53:33

do some work Ships

53:35

in the night Dave finishes this thing Leaves

53:39

I'm coming downstairs for a meeting. The last

53:41

thing I remember was Dave is making

53:43

a pie downstairs and now

53:45

I'm downstairs for this meeting and noelle

53:47

is serving our people

53:50

are meeting with some kind of cinnamon

53:52

roll or something Wait,

53:57

what is that? She's like it stays thing and I was like Dave was

53:59

making a pie Now it's a cinnamon

54:01

roll. And

54:06

they were like,

54:08

it looks like a sweet potato cinnamon

54:10

roll with the closest visual analog.

54:13

But I will say one

54:15

thing against it and one thing in its favor. The thing against

54:18

it was they were like, Chris, try some. And

54:20

my first reaction was, did

54:22

they already chew that? Am I supposed to eat something they already chewed?

54:25

It looks insane looking. And then I was like,

54:27

okay, I'll eat it. Here's the thing I

54:29

was saying in its favor. I took one sort

54:31

of cautious bite. And

54:33

then over the course of this meeting, I ate the whole goddamn

54:35

thing. I ate all of it because I was like,

54:37

you know what? I don't know what's going on here. And

54:39

it's interesting that you bring up that you wanted that almost

54:42

bitterness of

54:45

sugar that's been caramelized or whatever.

54:48

Because I was like, it

54:49

had a really nice kind of bitter balance to it. Like

54:52

that was the thing about that pie that

54:54

was – or not pie. What do you want to call it? I

54:57

don't know. It's going like that. It's

54:59

morning glory. Morning glory. About

55:02

James morning glory that really stood out. Dave is

55:04

unlocking umami. Yeah, he's

55:06

unlocking umami in your sweet potato pie. So

55:09

I made her something. I made

55:12

a recipe that nobody should ever make. Well,

55:14

I think if we combine the thought process,

55:16

we have something very marketable. We have a burnt

55:20

sugar

55:21

or burnt caramel sweet potato pie

55:23

with Irish moss. We sell the hell out of that. We

55:26

sell that. I'm throwing it out there.

55:29

And you heard it here first. And it gives you long-lasting

55:31

directions. Yeah. Very

55:33

fertile. Very fertile virile people.

55:36

It literally sounds amazing. That

55:38

might be a smoothie actually. Yeah. But

55:41

that smoothie is going to go strong like that. Morning

55:44

glory. All right.

55:48

So that's three variations on a

55:50

theme. I think

55:53

big takeaway here is I

55:55

think your OG version of this pie everybody

55:57

should make for their holiday

55:59

table. or whatever,

56:02

you know, we've also got a viral

56:06

sensation on our hands here that we've come up with.

56:11

Do you want to do scores? There's no scoring this. This

56:13

makes no sense. We should still do score. Alright

56:15

fine. Let's score it.

56:17

Someone's got to win, someone's got to lose, Malcolm. Today

56:21

in the booth we have Gabby and Victoria

56:24

who are going to put their heads

56:26

together and think about which of these three versions deserves

56:29

to win. Seems very clear to me. Which

56:31

is second place and which is third place. While

56:33

they're doing that I'm just going to briefly say there's

56:36

one more regular episode

56:39

of the season before we get to the finale.

56:42

That's gonna be with Priya and John DeBarre. I don't

56:44

know if you know this, Dave. The

56:46

entire season comes down to this head-to-head

56:49

face-off between JDB and Priya. And

56:52

if I take second I will ruin one of

56:55

their chances. So a lot at stake

56:57

for the maple syrup episode which is gonna come

56:59

up soon. We will

57:01

have a finale where we're gonna give out the season

57:04

awards. You can vote right

57:06

now on Discord. All of the the

57:09

awards ballot is gonna be up there so you're gonna

57:11

vote on a number of categories

57:13

and we're gonna have some surprises and trophies

57:15

and all that stuff. All that good stuff for the finale. And

57:19

then

57:21

Malcolm, you know, I think season four will

57:23

be right around the corner after that in which Quatro.

57:26

Where we, I think Dave and I, unbeknownst

57:28

to you, have some real designs on dragging

57:31

your ass into much more of season four.

57:34

Yeah.

57:35

I'm just gonna say, you know what I'm saying, like, I'm

57:38

with it. You know what I'm saying? I'm with it. Season

57:42

Quatro, M living two

57:44

in the building. Oh my god. He's

57:46

a natural. Alright, Gabby. I

57:49

think it's pretty easy to guess

57:51

how this is gonna play out. Malcolm, you get first

57:53

place. It seems like he made a really great recipe.

57:56

I'm gonna give second place to

57:58

Chris's...

58:00

Special pie. Well, you

58:01

never tasted it.

58:03

I plan on eating some when we get back to the situation My

58:06

feeling was not feeling not amazing I

58:09

did I will I will admit that we did

58:11

crush a lot the feeling is only a stop

58:13

on the road to the pie Taste the feeling

58:15

well, like wow, that is that is fantastic.

58:17

I was really impressed, but it physically

58:20

was not a pie

58:23

In an alternate universe it was

58:25

a pie, okay

58:27

It's like in spider-man where like the universe

58:29

is get all jumbled up and stuff and they start to kind

58:31

of like It's not like in spider-man

58:34

like it is real life In

58:36

an alternate universe it was a pie. It is a real

58:39

life. It's a real life writer

58:41

verse

58:43

Okay, so that'll that will affect the

58:45

season scores in

58:47

some form or fashion But

58:50

otherwise, like I said

58:52

Get on the discord

58:54

vote for the awards

58:55

Make this pie look out

58:58

for August novelties Yeah,

59:00

do you recommend the Camino to other people?

59:03

No. Yeah, I recommend this to everyone honestly

59:06

Dave Chris Gabby

59:08

Noel everyone out there Go

59:11

do the Camino. It's highly recommended

59:14

That will not be happening. I

59:17

mean you could do like some people where

59:19

they literally go Okay,

59:21

I've seen people getting off of buses

59:24

like literally do the last 30 miles Yeah,

59:27

yeah, and like they're so happy to get the

59:29

scroll I tell you how I'm gonna do it if

59:31

I do it take a look out there and I can

59:33

tell you what Renee was fucking doing She

59:36

was getting some fucking drone dropping

59:39

off Stuff

59:41

because he was so far ahead of you, right? So

59:44

what I'm gonna

59:44

do is I'm gonna I'm gonna like along

59:47

the way before like a week before I'm gonna

59:50

plant

59:51

some kind of like motorbikes Throughout

59:54

the 500 mile journey and I'm

59:57

just like hey guys, you're gonna Floyd Landis this whole

59:59

thing. Yeah, I

59:59

I know that you think that we should do it together.

1:00:02

Just throw it up for me.

1:00:03

No,

1:00:06

wait up for me, but somehow I'll beat you there. You're

1:00:08

not gonna know that I've already

1:00:11

been at, you know, wherever

1:00:13

they're staying per night,

1:00:15

hours in advance. Like, Dave,

1:00:17

why aren't you sweating? And

1:00:20

what I'll do is I'll go to the hotel, work out

1:00:23

in the hotel. I'm gonna do it, but I'm gonna cut that

1:00:25

part out. I'm gonna be the first person to gain weight on

1:00:27

the Santiago. I mean, the Camino de Santiago.

1:00:30

That's what it's gonna be. All right, Malcolm,

1:00:32

thank you so much for joining this episode

1:00:34

of Recipe Club. Thank you to our listeners. And

1:00:38

make this pie. It's pretty delicious. Yeah,

1:00:40

thank you all. At least make the filling. Filling

1:00:43

very, very good. Make the filling.

1:00:45

Right, right, Gabby? You

1:00:48

can take the knife out of my back.